Kyiv Borscht
Aromatic Kyiv borscht with beef, lamb, beans, and sweet-and-sour apples
Ingredienti
- manzo con osso500 g
- agnello300 g
- barbabietola2 pz
- patata3 pz
- cavolo250 g
- fagioli cotti150 g
- mela agrodolce2 pz
- carota1 pz
- cipolla1 pz
- radice di prezzemolo1 pz
- concentrato di pomodoro2 cucchiaio
- aceto 9%1 cucchiaio
- panna acida120 g
- sale1 a piacere
- pepe nero1 a piacere
- foglia di alloro2 pz
- zucchero1 cucchiaino
- aglio2 spicchi
Istruzioni
Cover the beef and lamb with 2.5 l of water, bring to a boil, skim the foam, and cook for 1.5 hours.
Cook the beans separately until tender, or use pre-cooked beans.
Cut the beetroot into strips and braise with tomato paste, vinegar, sugar, and a few spoonfuls of broth for 15 minutes.
Sauté the onion, carrot, and parsley root until soft.
Add the potato, cabbage, meat cut into pieces, beans, braised beetroot, and the sauté to the broth; cook for 15 minutes.
5 minutes before ready, add the apple cut into wedges, garlic, bay leaf, salt, and pepper; serve with sour cream.
Altre ricette
Borscht
Traditional red borscht with beetroot and pork
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
Ukrainian Mixed Borscht
A rich, festive borscht made with an assortment of meats, beetroot, raw kvass, beans, and vegetables