Borscht
Traditional red borscht with beetroot and pork
Ingredienti
- maiale (costine o spalla)500 g
- barbabietola2 pz
- cavolo bianco300 g
- patata3 pz
- carota1 pz
- cipolla1 pz
- concentrato di pomodoro2 cucchiaio
- aceto 9%1 cucchiaio
- panna acida150 g
- aglio3 spicchi
- olio2 cucchiaio
- sale1 a piacere
- foglia di alloro2 pz
- zucchero1 cucchiaino
- acqua2500 ml
Istruzioni
Cover the pork with 2.5 l of cold water and bring to a boil; drain the first water. Add fresh water and cook for 40 min.
Grate the beetroot and braise with 1 tbsp of vinegar and 1 tsp of sugar for 10 min.
Cut the potatoes into cubes and add to the broth; after 5 min add the shredded cabbage.
Fry the onion with the carrot, add tomato paste — add the fried mixture to the broth.
Add the braised beetroot and cook for 15 min. Season with salt and add a bay leaf.
Remove from heat and let stand for 10 min. Serve with sour cream and garlic.
Altre ricette
Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Lviv Borscht
Lviv-style borscht with smoked sausages, beets, and a tomato vegetable base.
Poltava Borscht with Dumplings
Poltava-style poultry borscht finished with small wheat dumplings.
Ukrainian Mixed Borscht
A festive borscht with mixed meats, beet, bread kvass, beans, and vegetables.