Red Borscht
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
9
Description
Red Borscht
Ingredients
- Pork chop with bone - 15.9 oz
- Onion - 2 pieces
- Garlic - 5 heads
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Beetroot - 1 piece
- White Cabbage - 5.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - 2 pieces
- Potato - 10.6 oz
- Malt Vinegar - 4 tablespoons
- Passata Tomato Sauce - 1.8 oz
Step by Step guide
Step 1
Thoroughly wash the meat, trim off excess fat and membranes. Place it in a pot, cover with cold water (3-3.5 liters). Put it on the stove, bring to a boil, and remove all the foam that forms on the surface of the broth. Reduce the heat. Cook the beef for 2.5 hours. Add a whole onion after 1.5 hours of cooking. After 2.5 hours, check the meat for tenderness; it should be 'falling apart'. Remove the meat from the broth and set aside. Strain the broth and discard the onion.
Step 2
Peel the potatoes and cut them into cubes. Add them to the strained broth and cook until tender.
Step 3
Crush the garlic and sauté it in olive oil. Peel and dice the onion, add it to the garlic, and sauté until it turns golden. Peel the carrot, grate it on a coarse grater, and add it to the onion and garlic. Remove the seeds from the bell pepper and cut it into cubes. Peel the beetroot, grate it on the same grater, and add it to the pan with the other vegetables. Immediately add the vinegar (this will preserve the color of the beetroot and the borscht will ultimately acquire a rich red color). Dilute the tomato paste with water and pour it over the vegetables. Simmer on low heat for about 5 minutes.
Step 4
Check the potatoes for readiness; if they are ready, add our vegetable mixture to the broth.
Step 5
Slice the cabbage into thin strips. Add it to the broth. Bring everything to a boil, season with salt and pepper, and cook for about 4 minutes. Add the bay leaf. Remove the pot from the heat and let it steep covered for about 15 minutes. If the borscht seems too sour, you can adjust the acidity with sugar. Add it in proportions that you think are appropriate. Usually, one heaping tablespoon is quite enough. But it's better to add it gradually.
Step 6
Serve the finished dish with dill, sour cream, and optionally, you can add crushed garlic.
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