Stewed Borscht Forest

by Editorial Staff

Do you know why our great-grandmothers cooked such delicious borscht? They were stewing in the oven. And the borscht turned out to be very rich, aromatic, and tasty.

Ingredients

  • 2.5 liters of meat broth (I took 400 g of beef for the broth)
  • 3 potatoes
  • 1 carrot
  • 1 onion
  • 1 beet
  • 3-4 spoons of tomato paste
  • 1 jar (0.5 L) marinated porcini mushrooms
  • 0.5 jars of canned white beans (you can soak and boil the beans separately)
  • 0.5 head of cabbage
  • salt to taste
  • pepper – to taste
  • 100 g smoked bacon
  • 1 bunch of parsley and dill
  • 5-6 peppercorns (for broth)
  • 1 bay leaf (for broth)
  • 3 cloves of garlic
  • sour cream – to taste

Directions

  1. Cut carrots, beets, and cabbage into small strips. Cut the bacon very finely. Cut the potatoes into cubes. Strain the mushrooms and separate the marinade through a sieve.
  2. Melt lard in a frying pan, fry onions and carrots in it add beets. Fry the beets for 3-4 minutes, then pour the mushroom marinade (150 ml), reduce the heat, and simmer under the lid for 10 minutes. Add tomato paste and simmer for another 5 minutes.
  3. Add mushrooms to the finished broth. Let them cook for 5 minutes and add the potatoes. After 10 minutes, add the cabbage and cook for 3 minutes.
  4. Now pour the contents of the pan into a pot, add the stewed vegetables, beans, salt to taste, and cover with a lid. We put the pot in the oven, which we turn on at 100-120 degrees, and simmer the borscht in it for 1 hour.
  5. Chop the greens finely and pass the garlic through a press.
  6. Add herbs and garlic to the finished borscht. The potatoes did not boil, the cabbage remained crispy, but the borsch soup itself became rich, thick, and very tasty.
  7. Pour borscht into plates, add sour cream, pepper. Enjoy your meal!

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