Borscht with Garlic Dressing
by Editorial Staff
Red borscht without cabbage is cooked in broth from the tongue. Garlic dressing complements the flavor perfectly.
Ingredients
- Pork tongue – 1 pc.
- Water – 2 l
- Salt – 1-2 teaspoon
- Carrots – 2 pcs. (200 g)
- Onions – 2 pcs. (200 g)
- Beets – 1-2 pcs. (300-350 g)
- Potatoes – 4-5 pcs. (300-400 g)
- Vegetable oil – 2 tbsp
- Garlic – 3-4 cloves
- Parsley – 5-6 branches
Directions
- Wash tongue. Cover with water, bring to a boil. Remove noise, salt. Cook with a low boil for 2-3 hours (until soft). Then remove the tongue and clean it.
- Peel the onion and cut it into squares. Peel the carrots, wash and chop finely.
- Heat vegetable oil in a frying pan. Fry the onions and carrots over medium heat, stirring occasionally, until soft (10 minutes).
- Peel, wash, and chop the beets.
- Put onions, carrots, and beets in the broth. Cook for 10 minutes.
- Peel, wash, and chop the potatoes. Put in the soup. Cook the borscht for 15 minutes with a low boil.
- Peel and chop the garlic. Chop the parsley. Crush the garlic through a garlic press. Put in a mortar. Grind the parsley and garlic in a mortar.
- Cut the tongue into cubes. Pour borscht into each plate. Arrange the pieces of tongue and garlic dressing.
- Garlic borsch can be served. Bon Appetit!
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