Galician Borscht
by Editorial Staff
Another representative of delicious borscht. This is how red borsch is prepared in our Galicia. Before cooking borsch, you need to prepare beet kvass in advance. The borsch is very tasty, and it also has a very rich and beautiful burgundy color. Galician beet borscht can be cooked lean, it will be delicious. But beet borsch is tastier with meat broth.
Ingredients
- Beets – 1 pc.
- Carrots – 1 pc.
- Onions – 1 pc.
- Potatoes – 3-4 pcs.
- Small parsley root – 1 pc.
- Cabbage – 0.5 head of cabbage
- Flour – 1 tbsp
- Tomato paste – 3 tbsp
- Salt
- Pepper
- Black peppercorns – 10-12 pcs.
- Bay leaf – 1 pc.
- Butter – 60 g (for lean borscht – vegetable oil)
- Beet kvass – 0.5 l
- Broth – 2 l (for lean borscht – vegetable broth)
Directions
- You can take pork or beef for the broth. I took beef brisket. The broth was cooked for 1.5 hours with peppercorns and bay leaves. Then we take out the meat and continue to cook the borsch. Separate the cooled meat from the bones and cut it into pieces.
- While the meat is being cooked, let’s take care of vegetables. Cut the potatoes into cubes. Cut the beets into strips. Cut the carrots and parsley root into strips, and cut the onion into small cubes.
- Cut the cabbage into small strips.
- Saute the onions, carrots, parsley in half the oil, add flour, then tomato paste.
- In the remaining oil, simmer the beets, salt, pepper, add a ladle of broth and half of the beet kvass, cover and simmer over low heat for 20 minutes. Put potatoes and cabbage in the finished broth and cook for 15 minutes. Then add the stewed beets and vegetables. Pour in the remaining kvass. We return the meat to the borscht. Cook everything for up to 10 minutes. Salt to taste. In the end, sprinkle the beet borsch with herbs. Let it brew for 15-20 minutes.
- Serving beetroot borscht with sour cream. Ready-made Galician beet borsch.
Enjoy your meal!
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