Summer Borscht

by Editorial Staff

So we have waited for all the summer vegetables. Borscht made from young fresh vegetables grown in the garden and soaked in the warm sun, very vitamin-rich, tasty, cooked quickly.

Ingredients

  • Boneless pork or beef – 400-500 g
  • Beets, always with tops – 250-300 g
  • Potatoes – 500 g
  • Tomatoes – 500 g
  • Cabbage – 1 head
  • Carrots – 150-200 g
  • Onions – 100 g
  • Sweet pepper – 1 pc.
  • Green beans – 100 g
  • Parsley and dill – a bunch
  • Young garlic – 1 head
  • Apple cider vinegar – 1 tbsp
  • (can be replaced with lemon juice)
  • Lard – 100 g or other fat
  • Salt
  • Ground black pepper
  • Bay leaf – 2 pcs.
  • Black peppercorns – 6 pcs.
  • Sour cream – to taste

Directions

  1. We cook summer borscht in a broth of pork or beef ribs. We wash the meat, pour 4.5 liters of water, and cook the broth. Let’s not forget to remove the foam. Take the finished meat out of the broth, separate the meat from the bones and return it to the broth at the end.
  2. We make cross-shaped cuts on the tomatoes and blanch them in boiling water for several minutes.
  3. Cut or rub the beets into strips. Sprinkle the beets with apple cider vinegar or lemon juice to keep their color. We also finely chop the tops. If you have green (asparagus) beans, then cut them into 2.5-3 cm pieces.
  4. Finely chop the onion and finely grate or cut the carrots into small strips, peel the pepper and cut into strips.
  5. Cut the bacon into small cubes and fry it well in a pan. Greaves can be removed.
  6. Fry the onions with carrots. Add pepper and simmer until soft. Add the beets and simmer, stirring occasionally, for 12-15 minutes.
  7. Remove the skin from the cooled tomatoes and use a blender to turn them into mashed potatoes (or push through a colander).
  8. In the boiling ready-made broth, first add the diced potatoes, after 2 minutes add the beet tops and beans to it. Cook for 5 minutes. Add cabbage, chopped into thin strips. Cook for 5 minutes.
  9. Add stewed vegetables, tomato puree, bay leaves, and peppers. Salt to taste. Bring summer borsch to a boil and turn off the heat after 2 minutes.
  10. Put half of the chopped greens into the borscht and put the chopped head of garlic. Let the borscht brew for 20-30 minutes.
  11. Put sour cream on a plate, sprinkle summer borsch with fresh herbs and freshly ground pepper.
    Enjoy your meal!

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