Kuban borscht on beef bones
4 servings
240 minutes
Great borscht, which everyone who has ever been to Krasnodar knows about. This is how borscht is prepared in the restaurant "Skotina" of Takhir Kholikberdiev.
1
Place the beef in a pot of cold water. Bring to a boil, then skim off the foam and simmer for 2.5–3 hours.
- Beef bones: 500 g
- Water: 3 l
2
Strain the broth.
3
Cut the slightly cooled meat into pieces.
4
Sauté the beetroot, onion, and carrot. When the vegetables are ready, add sugar and stew them together with tomatoes.
- Beetroot: 1 piece
- Onion: 1 head
- Carrot: 1 piece
- Sugar: 1 teaspoon
- Peeled tomatoes: 200 g
5
In the boiling broth, alternately add peeled and coarsely chopped potatoes, sauté for borscht, julienned sweet peppers, and cabbage. After each addition, the contents of the pot must come to a boil before adding the next ingredient.
- Potato: 200 g
- Bell pepper: 1 piece
- White cabbage: 500 g
6
After the cabbage is added to the soup, wait for it to boil and reduce the heat.
7
Cook on low heat without strong boiling for 8-10 minutes. Doneness can be determined by the state of the cabbage: it should remain slightly crunchy.
8
5 minutes before cooking ends, add chopped hot pepper, lard with garlic, and chopped greens. Add salt. Remove from heat.
- Green bell pepper: 1 piece
- Rendered pork fat (smalec): 100 g
- Garlic: 2 cloves
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
9
Cover the pot with a lid. Let the borscht steep for a while.
10
Serve with smoked sour cream, black bread, lard, and garlic.