Borscht with Sour Cream and Herbs
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Borscht with Sour Cream and Herbs
Ingredients
- Pork chop with bone - 28.2 oz
- Salad Potatoes - 4 pieces
- Yellow Beets - 2 pieces
- Turnips - 2 pieces
- Orange Bell Peppers - 1 piece
- Tomatoes - 2 pieces
- Garlic - 2 cloves
- Salt - 1½ tablespoons
- Onion - 1½ heads
- White Cabbage - 14.1 oz
Step by Step guide
Step 1
In a pot with cold water, place the meat, preferably brisket, ensuring it has a bone (we need a rich broth). Bring to a boil, pour out the water, rinse the meat, refill with cold water, and simmer on low heat for 1.5 hours along with salt, bay leaf, and an onion — for a clear broth.
Step 2
Prepare the soup contents. Peel the carrots, beets, potatoes, and bell pepper (optional). Cut everything into small cubes, and shred the cabbage.
Step 3
Sauté all the vegetables except for the cabbage in a pan with vegetable oil or lard (depending on the chef's and diners' preferences). First, fry the onion, then add the tomatoes, carrots, and beets. Cook covered.
Step 4
At the same time, add the potatoes to the pot. After 3 minutes, add the cabbage. After 5 minutes, add all the sautéed vegetables.
Step 5
A couple of minutes before serving, add the crushed garlic cloves.
Step 6
Serve with sour cream and chopped herbs in each bowl.
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