Chernihiv Borscht
A regional borscht with apples, beans, and a light mushroom note.
Ingredients
- pork or beef600 g
- beet2 pcs
- cabbage250 g
- potato3 pcs
- cooked beans150 g
- dried mushrooms30 g
- sour apple1 pcs
- carrot1 pcs
- onion1 pcs
- parsley root1 pcs
- tomato paste2 tbsp
- garlic3 cloves
- salt1 to taste
- black pepper1 to taste
- sugar1 tsp
- vinegar1 tbsp
- cream150 ml
- sour cream100 g
Instructions
Make a broth from pork or beef, skimming well, and simmer for about 1.5 hours.
Soak dried mushrooms, rinse them, and cook separately for 20 minutes; strain the mushroom liquid.
Stew the beets with tomato paste, vinegar, and sugar for 15 minutes.
Saute onion, carrot, and parsley root until softened.
Add potatoes, cabbage, mushrooms, beans, stewed beets, and the sauteed vegetables to the broth; simmer for 15 minutes.
Finish with sliced tart apple, garlic, herbs, salt, and pepper; serve with sour cream.
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