Borscht
Traditional Ukrainian beet soup with pork, cabbage, and a rich savory broth.
Ingredients
- Pork ribs or shoulder500 g
- Beet2 pcs
- White cabbage300 g
- Potato3 pcs
- Carrot1 pcs
- Onion1 pcs
- Tomato paste2 tbsp
- 9% vinegar1 tbsp
- Sour cream150 g
- Garlic3 cloves
- Oil2 tbsp
Instructions
Place the pork in 2.5 L of cold water and bring it to a boil; discard the first water. Cover with fresh water and simmer for 40 minutes.
Grate the beets and stew them with 1 tbsp vinegar and 1 tsp sugar for 10 minutes.
Cut the potatoes into cubes and add them to the broth; after 5 minutes, add the shredded cabbage.
Saute the onion and carrot, add the tomato paste, then add this frying base to the broth.
Add the stewed beets and cook for 15 minutes. Season with salt and add the bay leaf.
Remove from the heat and let the borscht rest for 10 minutes. Serve with sour cream and garlic.
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