Kuban Borscht
by Editorial Staff
The main feature of Kuban borscht is its density, as well as juiciness and rich color. Kuban borscht is cooked in meat broth. Vegetables are put in borscht in different ways, but with tomatoes and sweet peppers, it will be tastier. This recipe is used to prepare borsch with beets and young fresh cabbage. And a lard dressing with garlic and herbs is added. To say that borscht turns out to be delicious is to say nothing!)
Ingredients
- Bone meat (beef, pork, chicken) – 650-700 g
- White cabbage (young) – 300 g
- Potatoes – 500-550 g
- Beets – 220 g
- Carrots – 120 g
- Bulgarian pepper – 80 g
- Bulb onions – 1 pc.
- Garlic – 2-3 cloves
- Parsley root – to taste (2 small)
- Green onions – to taste
- Parsley to taste
- Fresh dill – to taste
- Tomatoes (mashed tomatoes) – 200 g
- Tomato paste – 70 g
- Salted pork fat – 100 g
- Butter – 50 g
- Vegetable oil – 3 tbsp
- Sugar – 1 teaspoon (no slide)
- Table vinegar 3% – 10 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare all the products required for cooking Kuban borscht. My cabbage is young, it is cooked very quickly and is added to the borscht at the end of cooking.
- Wash bones with pulp, put in a five-liter saucepan, add water to 2/3 of the volume of the dish, and put on fire. Cook over low heat for 1-2 hours. The cooking time depends on the meat used. Lightly salt the water during cooking.
- Peel the beets, wash and grate. Pour vegetable oil into a preheated frying pan, put the grated beets, and fry with the addition of vinegar, sugar, tomato paste, and grated tomatoes. The vinegar and sugar added to the frying will give the taste of the future borscht a characteristic sour-sweet flavor.
- Cut the onion into small cubes, grate the carrots. And fry in butter with finely chopped parsley roots. Choose the number of roots to your liking. Peel the potatoes, wash and cut into medium-thick slices.
- Combine salted lard with salt, dill, and garlic and chop until smooth. To do this, you can use either a wooden mortar or a blender. The fragrant dressing is ready.
- Peel and chop the bell pepper. Chop the cabbage into thin strips. Finely chop the parsley and green onions.
- Remove all the bones and pulp from the finished broth and add the chopped potatoes. Boil for 5-8 minutes from the moment the boil resumes. Add flavorful dressing. Mix.
- Cook for a couple of minutes and add both fries. Stir and let the borscht simmer for 10 minutes.
- As soon as the potatoes become soft, add bell peppers to the pan, and after a minute – young cabbage with herbs. Season to taste with ground pepper and even out the taste with salt.
- Wait for it to boil, and after a minute, turn it off, tightly covering the pan with a lid. Kuban borscht should be infused for half an hour.
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