Borscht in the Kuban Style
by Editorial Staff
To paraphrase the classic, I want to say: “Borsch – how much in this word have merged for the Russian heart …” And not only for the Russian but for the entire population of the former USSR. Each region has its own options for cooking borscht, just as each housewife has her own little secrets. I will tell you how I cook borscht in our Kuban manner.
Ingredients
For broth:
- 1 large sugar bone with meat (pork or beef)
- 3.5-4 liters of water
- 1 small onion
- 1 small carrot
- salt
For borscht:
- 700 g potatoes
- 200 g carrots
- 200 g beets
- 50 g bell pepper
- 100 g onions
- 250 g tomato paste
- 700 g white cabbage
- 200 g boiled or canned beans
- dill, parsley, and green onions
- spices (dried cilantro, black pepper, bay leaf)
- 3-4 cloves of garlic
- fat for frying (lard or odorless vegetable oil)
Directions
- First, of course, we need to cook a rich broth. We lower the washed bone into a large saucepan, fill it with water, send the whole onion and carrots there. You don’t need to cut vegetables, we don’t use them after making the broth. Salt to taste. Leave to cook on low heat for at least 2 hours. The longer we cook the broth, the more rich and strong it will be, and this is what we need to get a delicious soup. Of course, regularly remove the foam from the broth.
- When the broth is boiled, you need to take out the bone and strain the broth so that our borscht turns out not only tasty but also beautiful. We remove all the meat from the bone and send it to the strained broth. The base for the borscht is ready.
- Now let’s start preparing the borscht itself. For me, the main thing in borscht is the consistency with which we send our vegetables to the broth. In the boiling broth, we will send boiled potatoes, pre-cut into cubes.
- While the potatoes are boiled until tender, in the meantime, we will prepare the frying for the borscht. Finely chop the onion and bell pepper, three carrots, and beets on a coarse grater. Pour fat for frying into the pan (you can use lard or odorless vegetable oil, this is a matter of taste). When the fat heats up, send the onion to fry, fry it until golden brown. Then put the bell pepper in the frying and fry for 1 minute, then send the beets and carrots to fry. Saute vegetables for a couple of minutes and season with tomato paste, mix the pasta well with vegetables and pour 250 ml of water or broth. As soon as the frying boils, it is ready. We set her aside, wait for its finest hour.
- As soon as our potatoes are cooked, pour the frying into it. We are waiting for everything to boil and send chopped cabbage to the boiling broth. Cabbage must be placed in borscht after tomato, so that it does not boil, but remains slightly crispy.
- You do not need to cook cabbage for a long time, literally to the point where it becomes slightly transparent. It takes about 5-7 minutes for winter cabbage and 3-5 minutes for young (spring) cabbage. Then we send to the cabbage and beans.
- Now it’s time to add spices to our borscht. I usually take black ground pepper, bay leaf, and dried cilantro. We let the spices boil for a minute and give our borscht all its aroma. Now put chopped greens and garlic into the Kuban borscht.
- Another minute – and our kitchen is filled with breathtaking smells. Our Kuban borscht is ready.
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