Borscht with light is a budget version of the first course with meat offal, which your loved ones will definitely appreciate and even ask for supplements.
Cut the washed pork lung into small pieces (it weighs little, so 250 g is an excellent piece of offal). Cut out vessels, tubes, and other seals from each piece. Place the slices in a saucepan and pour in hot water. Place on stove and cook for 25 minutes. Remember that such a by-product emits a lot of foam, so do not miss this moment, otherwise, you will have to wash the entire stove! You need to cook the lung separately from the borscht itself since the broth from it will be dirty and dark – it is recommended to simply pour it out after removing the lung.
Grate peeled and washed beets and carrots on a coarse grater.
Fry the onion with the onion cut into small cubes in vegetable oil for about 3-5 minutes.
Cut the potatoes into large cubes, add them to the container and pour in the hot water. Add bay leaves, salt, and granulated sugar. Boil for about 10-15 minutes over medium heat.
Cut the boiled lung into small pieces.
Chop the cabbage and add along with the boiled lung to the container. At the same moment, pour in 9% vinegar – the acid will prevent the transformation of the burgundy color of borscht into red.
Boil the borscht with light for about 5 minutes and add herbs to taste, crushed garlic cloves, borsch dressing, although you can do without it. Simmer for another 1-2 minutes and turn off the heat. Cover and let the borscht brew for about 3-5 minutes under the lid.
Pour the cooked borscht with light into deep bowls, add sour cream or mayonnaise to taste. Serve borscht with donuts or black bread.
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