There are many ways to cook borscht. And one of them is the wonderful red borscht without cabbage.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Borsch is a Ukrainian dish, but it is cooked by many nations, and in each country it is cooked differently. For example, it is customary to cook Belarusian borscht without cabbage and with beet kvass. Poles make beetroot with ears or tongue. In general, there are many types of cooking such a delicious dish, and its main ingredient, which unites all recipes, is juicy and bright beets.
You can cook such borscht in any broth: pork, chicken, beef, veal, etc. It will still be tasty and filled with healthy beet juices, and in combination with aromatic meat broth, it will be impeccable and nutritious. It is very easy to prepare it, and it practically does not differ from the standard classic borscht, only the absence of cabbage. Borscht is served in portioned plates with sour cream or mayonnaise. Also, according to taste, a clove of garlic is squeezed into each portion, it gives a special aroma and induces a healthy appetite.
- Caloric content per 100 g - 47 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork ribs - 1 kg
- Potatoes - 3 pcs.
- Beets - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2-3 cloves
- Garlic - 2-3 cloves
- Tomato paste - 2 tablespoons
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Dried celery root - 0.5 tsp
- Salt - 2/3 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Table vinegar 9% - 1 tsp
Cooking red borscht without cabbage
1. Wash the pork ribs under running water and cut into pieces so that each of them has a bone. Put the ribs in a saucepan, add the peeled onion, bay leaf, allspice and dried celery root. Fill everything with water and send the broth to the stove to cook. When the water boils, reduce the heat to low, remove all the foam formed with a slotted spoon and continue to cook the broth for 15 minutes.
2. While the broth is cooking, peel and coarsely grate the beets.
3. Heat a frying pan, put beets in it, add vinegar so that the vegetable retains its bright burgundy color, and pour 50 ml of drinking water. Bring the beets to a boil, reduce heat to very low and simmer, stirring occasionally with the lid closed, for 20 minutes.
4. Peel, wash and dice the potatoes. Dip the tubers into the broth after 15 minutes of boiling.
5. Peel the carrots, wash, grate on a coarse grater and send after the potatoes.
6. 10 minutes before the potatoes are ready, add the stewed beets to the pan and pour in the beet broth in which they were stewed.
7. Season the borsch with salt, black pepper, squeeze a couple of garlic cloves through a press and cook for 10 minutes. At the end of cooking, remove the onions from the pan, they gave their aroma and taste, and they are no longer needed in the dish. Season the borscht with fresh chopped herbs if desired, and you can serve it to the table.
See also the video recipe: Borscht without cabbage or beetroot.
