Borscht “Peasant”
by Editorial Staff
I have never eaten such borscht. Try it, you will surely like rich borscht “Peasant”
Cook: 1 hour 30 mins
Servings: 8
Ingredients
- Pork ribs – 600 g
- Potatoes – 400 g
- White cabbage – 300-400 g
- Beets – 300 g
- Tomato paste – 2 tbsp
- Celery root – 100 g
- Carrots – 150 g
- Onions – 200 g
- Butter or vegetable oil – 100 g
- Water – 4 l
- Greens to taste
- Dried dill umbrellas – 2-4 pcs.
- Bay leaf – 2 pcs.
- Salt to taste
- Citric acid – on the tip of a knife
- Freshly ground pepper – to taste
- Sour cream – to taste
Directions
- Wash the beets. Boil until tender in a uniform (40-60 minutes). Cool and clean.
- Chop the cabbage. Peel and wash the onions. Cut into cubes.
- Cut pork ribs and wash. Boil 3-4 liters of water. Dip the meat in boiling water. Cook, covered over low heat for 30 minutes.
- Peel and wash potatoes. Cut into slices. Add potatoes to meat.
- Peel carrots and celery root. Cut into strips. Add to the saucepan with meat and potatoes.
- Boil water separately put the cabbage and simmer for 4-5 minutes over low heat. Throw in a colander.
- Cut the beets into strips. Heat a frying pan, add butter or vegetable oil. Simmer the beets for 3-4 minutes over medium heat.
- Add tomato paste, stir. Let it simmer for 1-2 minutes on low heat.
- Add prepared beets and cabbage to the pan to meat and vegetables.
- Preheat a frying pan, pour in vegetable oil. Fry, stirring occasionally, half the onion until golden brown, over medium heat, 2-3 minutes.
- Put fried and raw onions in a mortar. Salt and grind with a pestle until smooth.
- Add onions to borscht. Add salt and pepper to taste. Put bay leaf, citric acid on the tip of a knife dried dill. To cover with a lid. Cook for 5-7 minutes on the lowest heat. Add fresh herbs.
- Borscht “Peasant” is ready. Serve with sour cream or mayonnaise. Enjoy your meal!
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