Volyn Borscht

by Editorial Staff

Another delicious Ukrainian borscht. Its difference from other borscht is that there are no potatoes in it. But this is also imperceptible. After all, many other vegetables create a wonderful taste and traditional thickness of borscht.

Ingredients

  • Pork meat with bone – 500-600 g
  • White cabbage – 600-800 g
  • Beets – 2 pcs. (250-300 g)
  • Citric acid – a pinch
  • Tomatoes – 4 pcs.
  • Carrots – 1 pc.
  • Parsley root – 1 pc.
  • Butter – 4 tbsp
  • Bulb onions – 1 pc.
  • Water – 2.5-3 L
  • Black peppercorns – 6-8 pcs.
  • Allspice peas – 2 pcs.
  • Ground black pepper
  • Salt
  • Bay leaf – 1-2 pcs.
  • Sour cream – to taste
  • Parsley and dill

Directions

  1. For meat and bone broth, pour the washed meat with water and put it on fire. When it boils, skim the cream, reduce heat, and cook until the meat is tender. Remove the meat, separate from the bones, cut into pieces and return to the broth.
  2. Cook the peeled beets by adding citric acid until almost cooked. The citric acid will help preserve the color of the beets. Instead of citric acid, you can add 1 tablespoon. a spoonful of vinegar.
  3. Then cut the beets into strips. Chop (grate) carrots, parsley, and onions into small strips. Fry vegetables in oil or other fat.
  4. If the tomatoes are fresh, then cut them into pieces, stew a little in fat, and rub. Wipe canned tomatoes immediately. Chop the cabbage into small strips.
  5. Put cabbage and prepared beets in boiling broth. Cook for 10 minutes, then add browned vegetables, mashed tomatoes, bay leaves, peppers, salt to taste. Cook for another 10 minutes. Like all borscht, borscht should be thick enough.
  6. Put meat, sour cream, and herbs on a plate with borscht. Sprinkle with freshly ground pepper if desired. Enjoy your meal!

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