Kuban borscht
8 servings
90 minutes
Kuban borscht is a bright and rich dish of Russian cuisine, distinguished by its rich flavor and thick consistency. Its roots go back to Cossack traditions where housewives prepared this borscht with meat on the bone to give the broth a deep aroma. The combination of beets, tomatoes, and sweet peppers gives the borscht a pleasant sweet-sour note, while adding cabbage and greens makes it fresh and light. A special technique for frying vegetables imparts a rich taste and appetizing color to the dish. Kuban borscht is served hot, complemented with sour cream and hot pepper that enhances its complexity. It is not just a soup but a true art of flavor that warms the soul and brings the family together at the table.
1
Put meat (preferably on the bone) in water, bring to a boil, and remove the foam.
- Meat: 500 g
- Water: 2.5 l
2
Add 1 finely chopped onion, bay leaf, salt and simmer on low heat until the meat is cooked.
- Onion: 2 pieces
- Bay leaf: 1 piece
- Salt: to taste
3
After the meat is boiled, remove it and add diced potatoes (the vegetables in the recipe are specified as medium size).
- Potato: 5 piece
4
Finely chop the onion, cut the carrot into thin strips, and dice the beetroot and bell pepper. Heat the pan well, add oil and toss in the onion. Let the onion sauté slightly, then add the carrot, beetroot, and pepper and cook for about 2 minutes until semi-cooked. After that, pour in tomato sauce and simmer for another 3 minutes. If you don't have tomato sauce, depending on the season you can use (0.5 kg) grated tomatoes or (3-4 tablespoons) tomato paste diluted in boiling water.
- Onion: 2 pieces
- Carrot: 1 piece
- Beet: 0.5 piece
- Sweet pepper: 1 piece
- Vegetable oil: 2 tablespoons
- Tomatoes: 700 g
5
Shred the cabbage into thin strips.
- White cabbage: 0.3 piece
6
Once the potatoes are cooked (not overcooked), add cabbage and the sauté to the broth. Bring to a boil and cook for about 1.5–2 minutes. It's important not to overcook the cabbage so that it remains firm! At the end, add chopped herbs, ground black pepper, bring to a boil again and remove from heat.
- White cabbage: 0.3 piece
- Ground black pepper: pinch
- Parsley: 0.5 bunch
- Dill: 0.5 bunch
7
Serve with sour cream and hot pepper.