Borscht is a dish that is not even soup at all. This is some kind of special combination of home comfort, warmth, female love and male strength.
Real borscht loves to brew for a day or more, and this only makes it tastier and brighter. The borscht should not be too burgundy, but tomato borscht should not become red-haired as well.
Therefore, today we will cook a delicious red borscht, as it should be, but with some delicacies, but without departing from traditions.
Any borscht is cooked in broth. Meat, fish or poultry. We will stew the beets separately from other vegetables. In general, this borscht is very unusual for us, because the broth for it is cooked from boiled-smoked pork ribs.
It's also a good idea to add prunes to it. These berries will give the first dish a pleasant taste and aroma of sourness with smoked meats.
Borscht recipe with prunes and smoked pork ribs
Ingredients:
3 l of water
0.5 kg smoked pork ribs
2 large beets
carrot
0.5 kg of cabbage
bell pepper
2 tomatoes
3-5 pcs. pitted prunes
2 tbsp. l. tomato paste
onion head
vegetable oil
Bay leaf
black peppercorns and allspice to taste
salt
1 tbsp. l. vinegar
pinch of sugar
head of garlic
How to cook:
1. Pour ribs with water and cook over low heat for about 20 minutes.
2. Remove the meat from the broth. Set aside a few ribs for serving. Separate the meat from the bone.
3. Cut the peeled beets into strips and fry a little in vegetable oil.
3. Add tomato paste, salt to taste, a pinch of sugar, black and allspice, and bay leaf to the beets.
You can pour a third of a glass of water into the mixture and simmer the beets until tender.
4. In another frying pan, sauté the onions and carrots with strips. Also in oil. Then add bell pepper to them in thin strips. Fry everything until soft.
5. Wash tomatoes, peel, chop and simmer also separately from other products.
6. Chop the cabbage, preferably not young, into strips and put in the ready-made boiling broth, bring to a boil. Reduce fire.
7. Add the onion, carrot and pepper fry to the saucepan. And also beets, tomatoes, chopped garlic (whole head) and pour in vinegar.
Salt borscht and season with pepper to taste. After 10 minutes of simmering, toss the presoaked and cut prunes into the soup.
8. Cook borscht until cabbage is soft. Add fresh herbs to taste: parsley, dill, basil, celery, etc.
9. Remove the borscht with prunes from the heat. Cover the dishes with a lid and leave to infuse for 10-15 minutes.
Bon Appetit!
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