You will need
- Water - 3l
- Pork bone - 0,5 kg
- Onions – 2 PCs.
- Carrots – 2 PCs.
- Beet – 2 PCs.
- Potatoes – 5 PCs.
- Cabbage - 1/2 head
- Tomato paste
- Pork fat (or vegetable oil)
Rinse the meat under running cold water. Without cutting, put in a saucepan and cover with cold water. Place on high heat.
Bulb clean and completely dip it in the water. Peel the carrots, cut in half and dip it in the water. This will give the broth a distinct flavour. The vegetables will absorb harmful substances, boiled meat.
After boiling, reduce the heat so that the water slightly bubbling, but not boiling strongly. Cook the meat about one and a half hours, periodically removing the foam.
When the broth is ready, take out onions and carrots. They are no longer useful. It is not recommended to eat it is to prepare salads, the second, etc. Better to throw.
While the broth is cooked, do zazharku. Onion peel and finely chop. Peel the carrots and grate on a coarse grater. Do the same with beets. On a hot frying pan, put the pork fat and melt it. If instead you use vegetable oil – heat the oil. In a pan put the onion. When it is browned, add the carrots and beets. Stir fry gently on high heat – about two minutes. Do not keep sauté on high heat for a long time – beets can lose its color, and the soup is deep red will acquire an unpleasant brown hue. Add to sauté a tablespoon of tomato paste. Turn down the heat to low, close the pan with a lid and simmer for 5-7 minutes. Ready zazharku.
Potatoes wash, peel and cut into small cubes.
From the broth, remove the meat and place on a plate to cool. To the broth add potatoes.
While cooking the potatoes, slice the meat into small pieces.
In a saucepan, add browned vegetables and sliced meat.
Shred the cabbage. Add to the soup. Close the lid and cook for 5-7 minutes.
Turn off the heat. Chop the dill, parsley, garlic and add to the soup. Let the borschto brew for about half an hour and serve.
The soup is best served with black bread, garlic and sour cream.Bon appetit!