Although all borscht is good, this one is considered one of the most delicious. It differs from other borscht and what gives it its unique taste – eggplant. Yes, common blue fresh eggplant. Try to cook the borscht with eggplant – I think you’ll like it too.
We put the meat broth to cook. In a large saucepan, pour 4 liters of water over the ribs. Let’s not forget to remove the foam when it boils. Add the peppers and bay leaves. You can add parsley and celery roots. Reduce the heat and let it cook for 1.5 hours.
Peel the vegetables. Cut the onion into cubes, carrots, beets, peppers, cabbage, eggplants into large strips. Potatoes – in cubes.
In the fat melted in a frying pan, first, fry the carrots – 4 minutes, then add the onion to it and fry, stirring occasionally, for 3 minutes.
Add peppers, tomatoes and after 5 minutes add beets to them. Beets should be stewed for 10 minutes over low heat. Add tomato paste, stir well and let simmer for another 5 minutes.
Take out the meat from the finished broth (optional), put ¼ part of the stewed vegetables and cabbage in the broth. As soon as it boils for 5 minutes, put the potatoes and after another 5 minutes – the eggplants. Salt a little. Cook the borscht for 5 minutes, add the beans, the remaining stewed vegetables, the boneless meat, cut into pieces and cook for 10 minutes. Salt the borscht to taste.
In a mortar, crush the garlic, finely chop the herbs and add to the finished borscht. Let the borscht brew for 15-20 minutes.
We can add sour cream and pepper to the plate to the borscht. Enjoy your meal!
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