Recipes

There are never too many delicious borscht recipes! There are so many housewives, so many recipes, and each of them has a sea of their own nuances and subtleties in preparing this hearty and many-loved first course.

Today I offer borscht, which my family really likes. It turns out very rich, aromatic and beautiful. Once upon a time, my grandmother prepared delicious borscht this way, and now I mostly cook according to this recipe. Maybe some of you will like it too.

Borscht is an all-season hearty first course that is prepared with love and without haste. It is good both in winter and summer. But in summer the ingredients for this soup are more aromatic and tastier. In winter, along with store-bought products, all sorts of homemade preparations for borscht or frozen vegetables often help out.

Ingredients

• Pork ribs 600 g.
• Water 3 l.
• Potatoes 4
• Cabbage 250-300 g.
• Beets 1-2
• Onion 1
• Carrot 1
• Celery root 1
• Bell pepper 1
• Vegetable oil as needed
• Citric acid 1/2 tsp.
• Tomato paste 3 tbsp.
• Garlic 2 teeth
• Bay leaf
• Spice
• Hot chili pepper
• Ground paprika 1 tsp.
• Marjoram
• Basil
• Greenery
• Sugar 1 tbsp.
• Salt as needed

Instructions

1. Rinse the meat, place it in cold water, bring to a boil, skim off the foam, and simmer the broth until the meat is cooked, about 2 hours.
2. Salt the broth after 1 hour of cooking, and add spice.
3. Prepare vegetables for frying: peel the onion and cut it into small cubes; Peel the carrots and beets, wash and grate; Peel, wash and cut the bell pepper into cubes or strips.
4. In a hot frying pan with vegetable oil, fry the carrots, then the onions and peppers. Then add the beets and immediately add citric acid or lemon juice to preserve the rich color.
5. When the vegetables are fried, add tomato paste, salt, sugar, paprika, hot pepper and mix. Tomato paste can be replaced with fresh tomatoes, ketchup or tomato sauce.
6. Pour 1 tbsp of tomato paste into the fried vegetables and boiled water and simmer over low heat for 20 minutes.
7. Remove the finished meat from the broth, separate from the bones, cut into portions and put back into the broth.
8. Peel the potatoes, wash them, cut them into cubes and add them to the meat broth.
9. Add a small piece (the size of half an onion) of peeled and finely chopped celery root along with the potatoes.
10. When the broth with potatoes and celery boils again, turn the heat down to low.
11. Chop the cabbage into small strips and add to the broth after 10 minutes.
12. When the potatoes and cabbage are almost ready, add the stewed vegetables, bay leaf and bring to a boil and cook over low heat for another 20 minutes (add salt, sugar, citric acid as necessary).
13. Season the finished borscht with chopped herbs and finely chopped garlic.
14. Let it brew for a couple of hours.
15. When serving, add sour cream to the plate.

Recommended to be served with garlic buns

Bon appetite!