There's a lot of controversy about the origins of this delicious soup. Some think it's Ukrainian, others swear it's Russian. Back home, it's a great vegetable soup that's cooked with two five-pint schmouss and just dusted off. Anyone who hasn't tried it can, according to my proven recipe, fix it.
I've read a few discussions on the origin of borscht. The fact is, if he doesn't cheat, he's not the cheapest. The basic broth should be from three kinds of meat, and then there are a lot of vegetables put there. In our country it is made of only two species, namely lean belly and then chicken or turkey. It's mostly chicken wings or turkey necks. I don't add beef because it cooks for a long time for my taste, unlike the other two. But if you want, put him in there a little bit. Just get ready for the fact that cooking borscht is for a long time. First broth, and then also for a long time you cut vegetables, which, in addition to cabbage, should be into equally large pieces. The ideal is to choose the day when someone can help you with this.
In our
300g lean belly
1 to 2 turkey necks
3 l water
Salt
2 bay leaves, 6 balls of whole pepper, 4 balls of new spice
2 onions
Handful of beans
A piece of cauliflower
4 beetroot eyeballs ( can also be sterilized)
2 carrots
2 parsley
1/2 celery
300 g lettuce cabbage
4 potatoes
2 tomatoes or tomato puree
1 tablespoon butter
vinegar for after-the-paste
sour cream
dill (I have frozen)
H
1 Put the meat in cold water, salt and add the spices. Leave to cook and after an hour add one whole carrot and parsley to it. Cook the meat until it is cooked, then remove it and cut it into cubes, saute the necks and set everything aside.
2 Peel, clean the vegetables and cut the beets into cubes of the same size. Just cut the cabbage. In butter, fry the onion, add the root vegetables, beets, chopped cabbage, beans, cauliflower and pour everything with broth of boiled meat. Flavor and sour.
3In the end, add potatoes, meat and chopped boiled vegetables from the original broth. When everything is cooked, serve with a tablespoon of sour cream and a pygmy dill.
Our tip: Add or remove vegetables as you like the soup thick. Borscht can also be made from sterilised beets and you can add a little brine for acidification.