Kuban borscht
10 servings
180 minutes
Kuban borscht is a very wintery variety of borscht: it is dense, rich and very filling. To achieve this effect, the broth is cooked on the meat on the bone, and the frying is fried in lard.
1
Prepare the necessary ingredients.
2
Place meat in a pot, add 5 liters of water and bring to a boil. Skim off the foam, add onion, carrot, bay leaf, and peppercorns. Simmer on low heat for 1.5–2 hours.
- Bone-in meat: 900 g
- Onion: 3 heads
- Carrot: 3 pieces
- Bay leaf: 1 piece
- Black peppercorns: to taste
3
Make cross-shaped cuts on the tomatoes.
4
Drop them in boiling water for 30 seconds, then transfer to cold water. Peel the tomatoes and cut them into small cubes.
- Tomatoes: 200 g
5
Peel the tomatoes and cut them into small cubes.
6
Strain the broth, cut the meat into small cubes, and return the broth to the stove to bring it to a boil.
- Bone-in meat: 900 g
7
Add potatoes and chopped cabbage to boiling broth, cook for 15-20 minutes.
- Potato: 500 g
- White cabbage: 700 g
8
Fry finely chopped fat in a pan until crispy.
- Salo (cured pork fat): 100 g
9
Add chopped onion and sauté it until translucent.
- Onion: 3 heads
10
Add carrots, beets, and peppers cut into strips, continue frying for another 3-5 minutes, then add tomatoes and tomato paste. Stew until the vegetables are soft.
- Carrot: 3 pieces
- Beetroot: 200 g
- Bell pepper: 1 piece
- Tomatoes: 200 g
- Tomato paste: 50 g
11
Transfer the sauté to the pot and stir.
- Carrot: 3 pieces
- Beetroot: 200 g
- Bell pepper: 1 piece
- Tomatoes: 200 g
- Tomato paste: 50 g
12
Add salt and pepper to taste, and cook for another 10-15 minutes.
- Ground black pepper: to taste
- Salt: to taste
