Kuban Borscht
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Kuban Borscht
Ingredients
- Meat - 17.6 oz
- Salad Potatoes - 5 pieces
- Onion - 2 pieces
- White Cabbage - ¼ head
- Carrot - 1 piece
- Yellow Beets - ½ piece
- Orange Bell Peppers - 1 piece
- Water - 2 qt
- Bay leaf - 1 piece
- Ground Black Pepper - a pinch
- Parsley - ½ bunch
- Dill - ½ bunch
- Salt - to taste
- Vegetable Oil - 2 tablespoons
- Tomatoes - 24.7 oz
Step by Step guide
Step 1
Place the meat (preferably on the bone) in water, bring to a boil, and remove the foam.
Step 2
Add 1 finely chopped onion, bay leaf, salt, and simmer on low heat until the meat is cooked.
Step 3
Once the meat is cooked, remove it and add diced potatoes (the vegetables in the recipe are of medium size).
Step 4
Finely chop the onion, cut the carrot, beet, and bell pepper into thin strips. Heat a skillet well, add oil, and toss in the onion. Let the onion sauté slightly, then add the carrot, beet, and pepper, and cook until semi-cooked for about 2 minutes. After that, pour in the tomatoes and simmer for another 3 minutes. If tomatoes are not available, depending on the season, you can use 0.5 kg of grated tomatoes or 3-4 tablespoons of tomato paste diluted in boiling water.
Step 5
Shred the cabbage into thin strips.
Step 6
Once the potatoes are cooked (but not mushy), add the cabbage and sauté to the broth. Bring to a boil and cook for about 1.5-2 minutes. It is important not to overcook the cabbage so that it remains firm! At the end, add chopped herbs, ground black pepper, bring to a boil, and remove from heat.
Step 7
Serve with sour cream and hot pepper.
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