Beet borscht has a delicate and original taste. It is suitable for those who do not like cabbage, since beets dominate this dish. In addition, it prepares very quickly, without much difficulty and time wasted.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Every housewife has a favorite recipe for this wonderful soup. Also borscht is cooked in many countries. The difference lies in the products used, the appearance of the dish and the final taste. And what is interesting is that borscht is such a dish that cannot always be prepared in the same way. As its taste varies with the ratio and amount of ingredients. In addition, such a meal can be made lean, without the use of meat broth, which will be especially good during fasting or suitable for vegetarians.
This dish may not always come out the first time. To make it really rich and tasty, you need to get used to it, practice and fill your hand. Since it is borscht that is considered one of the few dishes that becomes tastier only with skill and time. It is served classically with garlic donuts, black bread with bacon and garlic. Traditionally, it is usually seasoned with sour cream, or there are lovers with mayonnaise.
This recipe involves the use of pork ribs, a lot of beets and very little cabbage, as well as garlic dressing. This combination of ingredients makes the food uniquely appetizing, tasty and aromatic.
- Calorie content per 100 g - 105 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork ribs - 700 g
- Beets - 1 pc. big size
- Potatoes - 2 pcs.
- Cabbage - 100 g
- Carrots - 1 pc.
- Garlic - 3 cloves
- Allspice peas - 4 pcs.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Table vinegar 9% - 1 tablespoon
- Bay leaf - 3 pcs.
Cooking beet borscht
1. Wash the pork ribs under running water and cut into portions so that each has a bone. Dip the ribs into a saucepan, add bay leaves, peppercorns, cover with drinking water and cook on the stove.
2. When the broth boils, remove the froth from its surface, reduce the temperature, make the minimum heat and cook for 30 minutes.
3. Peel the beets and carrots, rinse and grate. You can use a food processor for this process.
4. Put the frying pan on the stove, pour in the vegetable oil and put the beets and carrots to fry. Pour vinegar over the food to keep the beets their vibrant color. Then pour in 100 ml of drinking water and simmer the food for 15 minutes under a closed lid.
5. Peel the potatoes. Rinse and cut into cubes.
6. Wash and chop the cabbage.
7. When the broth is ready, dip the potatoes and cabbage into the cooking pot. Boil them for 10-15 minutes.
8. Then send the stewed beets with carrots to the borscht.
9. Followed by cabbage.
10. Boil the borscht for about 10 minutes. Adjust the taste with salt and pepper and squeeze the peeled garlic through a press. If you wish, you can add finely chopped greens. Let the dish steep for 15 minutes and pour it into portioned bowls.
See also a video recipe on how to make an unusual beetroot soup.
