Traditional Don borsch
6 servings
80 minutes
Traditional Don borscht is a bright, rich dish embodying the spirit of Russian cuisine. Its history roots in the Cossack traditions of the Don, where it was considered a symbol of hospitality and abundance. Borscht has a rich flavor that harmoniously intertwines the sweetness of beets, the spiciness of garlic, and the heat of pepper, while lemon juice adds a light tang. The broth made from pork gives depth and richness to the dish, while vegetables provide a rich texture. Dill completes the composition with fresh aromas. It is recommended to serve borscht with sour cream, which softens its flavor nuances. This is an ideal dish for family lunches that warms the soul and brings people together at the table.
1
Preparing borscht starts with making the broth. For this, place the meat in a pot, add water, season with a little salt to taste, and bring to a boil (remember to skim off the foam that forms).
- Pork: 300 g
- Salt: to taste
2
Add bay leaf to the broth and cook covered for an hour. Once ready, the meat is removed from the broth and can be used for preparing other dishes.
- Bay leaf: to taste
3
While constantly monitoring the broth, you can start preparing the vegetables. For this, grate the peeled beetroot and carrot on a medium grater.
- Beet: 3 pieces
- Carrot: 2 pieces
4
Clean the onion and garlic. Chop finely.
- Onion: 1 piece
- Garlic: 2 cloves
5
Peel the potatoes and cut them into medium cubes (leave the prepared potatoes in a bowl filled with cold water).
- Potato: 4 pieces
6
Chop the cabbage.
- White cabbage: 1 piece
7
Bell pepper, used in the dish as desired, should be cleaned of seeds and 'chambers' and cut into medium cubes.
- Red sweet pepper: 1 piece
8
In a heated pan with vegetable oil, sauté the onion and garlic until golden brown.
- Onion: 1 piece
- Garlic: 2 cloves
- Vegetable oil: to taste
9
Add carrots and beets. Pour in thick tomato juice (you can replace tomato juice with tomato paste). Cook the resulting 'fry' until the liquid in the pan decreases (until the mixture thickens). It should be noted that the vegetables should not be salted or seasoned.
- Carrot: 2 pieces
- Beet: 3 pieces
- Tomato juice with spices: 0.5 l
10
Transfer the prepared mixture to the ready broth. Stir.
- Pork: 300 g
11
Then add the potatoes. Cook until the potatoes are soft.
- Potato: 4 pieces
12
Add cabbage and bell pepper.
- White cabbage: 1 piece
- Red sweet pepper: 1 piece
13
To season the dish - add salt, add hot red pepper (to taste, until the desired spiciness is achieved), lemon acid (to give a hint of sourness). Top with chopped dill. Optionally, you can add spices to taste (for example, a mixture of roots or a mixture of dried bell pepper).
- Salt: to taste
- Ground red pepper: pinch
- Citric acid: 10 g
- Dill: 1 bunch
- Red sweet pepper: 1 piece
14
Let the borscht boil. Serve the prepared dish with sour cream.
- Sour cream: to taste