Chernihiv Borscht
A regional borscht with apples, beans, and a mushroom undertone
Ingredienti
- maiale o manzo600 g
- barbabietola2 pz
- cavolo250 g
- patata3 pz
- fagioli cotti150 g
- funghi secchi30 g
- mela acida1 pz
- carota1 pz
- cipolla1 pz
- radice di prezzemolo1 pz
- concentrato di pomodoro2 cucchiaio
- aglio3 spicchi
- sale1 a piacere
- pepe nero1 a piacere
- zucchero1 cucchiaino
- aceto1 cucchiaio
- panna150 ml
- panna acida100 g
Istruzioni
Cook a broth from pork or beef, skim the foam, and simmer for 1.5 hours.
Soak the dried mushrooms, rinse them, and cook separately for 20 minutes; strain the mushroom broth.
Braise the beets with tomato paste, vinegar, and sugar for 15 minutes.
Sauté the onion, carrot, and parsley root until soft.
Add the potatoes, cabbage, mushrooms, beans, braised beets, and sauté to the broth; cook for 15 minutes.
At the end, add the apple in slices, garlic, herbs, salt, and pepper; serve with sour cream.
Altre ricette
Borscht
Traditional red borscht with beetroot and pork
Kyiv Borscht
Aromatic Kyiv borscht with beef, lamb, beans, and sweet-and-sour apples
Lviv Borscht
Lviv borscht with smoked sausages, beetroot, and tomato sauté
Poltava Borscht with Dumplings
Poltava-style borscht made with poultry, served with small wheat dumplings