HOMEMADE BORSHCH! A simple and delicious BORSCH RECIPE!
HOMEMADE BORSHCH! A simple and delicious BORSCH RECIPE!
Fragrant, hearty borscht with meat is a signature dish of every housewife! There are many variations of borscht, and every family has its own preferences and secrets! I'll show you how I make homemade borscht in my family, and everyone loves and praises it!
Recipe of borsch:
Pork ribs – 600 g
Carrots – 1 piece
Onion - 1 piece
Beets – 1 piece
Cabbage – 0.5 kg
Potatoes – 5-6 pieces
Garlic – 1 clove
Tomato paste – 150 g
Vinegar 9% - 1 tbsp. l
Vegetable oil – 50 ml (for frying)
Salt to taste
Bay leaf – 1 piece
Peppercorns – 2-3 pieces
Water - 3 liters
I place the pork ribs in a pan of cold water and bring to a boil over medium heat.
When the water boils, I carefully skim off the foam so that the broth remains clear.
After boiling, reduce the heat and cook for 1 hour over low heat.
I cut the potatoes into medium cubes and add them to the boiling broth.
While the potatoes are cooking, I prepare the vegetables.
Finely chop the onion and fry until golden brown.
I grate the carrots on a medium grater and add them to the fried onions.
I cut the beets into thin strips (or grate them on a medium grater, like carrots). I add it to the onions and carrots and fry until the beets are soft.
I chop a clove of garlic and add it to the fried vegetables.
I add 1 tablespoon of vinegar to the roasted mixture to preserve the color of the beets.
Add tomato paste, dilute with broth and simmer for 5-7 minutes.
I pour the finished mixture into the broth, season with salt, add bay leaf and peppercorns.
Shredding cabbage.
I cook the broth with frying for a couple of minutes and add the cabbage.
I cook it together with the cabbage for 5 minutes, then turn off the heat and let it brew for 30 minutes.
Borscht is ready!
I serve it with meaty ribs and sour cream.
BON APPETIT!
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