Borscht Mariupol style
6 servings
70 minutes
Borscht according to the recipe of Valeria Olegovna from Mariupol
1
Put the broth on the fire and add the coarsely chopped potatoes.
- Potato: 6 pieces
- Meat broth: 3 l
2
Grate the beetroot and carrot on a large grater. Heat a saucepan, pour in olive oil, add the root vegetables, and sauté over medium heat for 7 minutes. Blanch the tomatoes, remove the skin, chop coarsely, add to the saucepan, and cook everything together for another 5 minutes.
- Beet: 2 pieces
- Carrot: 1 piece
- Tomatoes: 4 pieces
3
Remove the stems and white membranes from the pepper, cut into 1 cm squares. Roll 4 cabbage leaves into a cigar and cut into strips 3-5 mm wide.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- White cabbage: 200 g
4
Add all the vegetables to the pot and boil for 25-30 minutes.
- White cabbage: 200 g
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
5
Taste with salt and pepper and add if necessary. If acidity is lacking, add table vinegar — but no more than 2 tablespoons.
- Ground black pepper: to taste
- Salt: to taste
6
Add the flour roasted in a dry pan until golden brown.
- Wheat flour: 50 g
7
Add grated horseradish and garlic, crushed with the flat side of a knife. Cook for another 10 minutes.
- Horseradish: 20 g
- Garlic: 8 cloves
8
Leave for 30 minutes. Serve with cilantro and maximum fat sour cream.
- Coriander: 0.5 bunch