Borscht is different. And let his invention remain a secret or a legend, we will cook a very satisfying and delicious first course in Kuban style. And just for a week! We need striped beets and old bacon ...
Kuban borscht or Cossack shrine!
This is more than a dish, it is already an age-old tradition, a real ritual, sometimes elevated to a cult. It is unique and simple at the same time.
In the Kuban, borscht is not boiled or poured; here it is "folded" and "poured".
The peculiarity of the Kuban borscht is its uniqueness, as they say: "every house has a svyy borscht", but, nevertheless, there are certain rules for "folding" borscht, that is, the main recipe. And without this base, moving away from traditions, good and proper borscht cannot be cooked!
The main difference between the Kuban borscht: it is golden to reddish-red, but not ruby or burgundy!
The secret, in a special beet, needs a borsch beet, unlike dining beet, it has a pinker color with white streaks.
You also need fresh, but not sauerkraut, it is also important
push from lard, garlic, salt and onions, an abundance of all kinds of greens and the use of parsley or parsnip roots to give borsch a unique aroma is mandatory.And important! Not any VINEGAR, citric acid and lemon juice!
Adhering to these simple tips, the likelihood of making real Kuban borscht at home increases dramatically.
This dish cannot be confused with anything. It should be noted that borscht should be cooked in large quantities even in summer. Its taste only improves on the second day.
Ingredients:
0.5 kg pork with bone and fat
5 medium potatoes
1 beet
2 pcs. onions
big carrot
parsley or parsnip root
0.5 kg fresh white cabbage
400 ml tomato juice, or crushed tomatoes
1 bell pepper
1 hot pepper
50 gr. old bacon
3-4 cloves of garlic
50 ml vegetable oil
1 bay leaf
salt, sugar, ground pepper
greens
prunes to taste
How to cook:
1. Rinse the meat, cover with clean water and cook for 1 hour. The cooked meat can be cut into pieces, but the bone must not be removed from the soup.
2. Chop beets, carrots, parsnips, onions, bell peppers into thin strips using a knife.
3. Fry the onion in oil, and then all the other chopped vegetables. Add sour tomatoes in half or tomato juice, simmer until half cooked.
4. Put peeled and diced potatoes to the almost finished meat and add vegetable frying. Bring to a boil and then cook the potatoes until half cooked.
5. Chop the cabbage, transfer to the broth and cook for 8-10 minutes (it is important not to overcook the cabbage).
6. Following the cabbage, toss into the soup a chopped pod of hot pepper, lard pounded to a paste with garlic (preferably old - a special chic) and always chopped greens.
Season with salt to taste, add bay leaf and peppercorns or ground. You can throw 2-4 pieces at this moment. dried prunes for a smoked flavor.
7. Turn off heat and cover saucepan. Let the borscht brew for 15-20 minutes.
Enjoy your meal!
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Thanks for reading to the end!