Lviv Borscht
Lviv borscht with smoked sausages, beetroot, and tomato sauté
Ingredienti
- brodo di manzo1500 ml
- barbabietola3 pz
- patata3 pz
- salsicce affumicate250 g
- carota1 pz
- cipolla1 pz
- concentrato di pomodoro2 cucchiaio
- aglio2 spicchi
- panna acida100 g
- erbe fresche15 g
- sale1 a piacere
- pepe nero1 a piacere
- foglia di alloro2 pz
Istruzioni
Boil or roast the beetroot until half-cooked, peel and cut into strips.
Bring the beef broth to a boil, add the potatoes and cook for 10 minutes.
Sauté the onion and carrots, add tomato paste and a little broth, and simmer for 5 minutes.
Slice the sausages into rounds and lightly brown them in a pan.
Add the beetroot, sauté, sausages, bay leaf, salt and pepper to the broth; cook for 10–12 minutes.
Season with garlic and herbs, let it rest for 10 minutes and 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
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