RCI-VG.004.0085.001
Ukrainian Borscht
Ukrainian Cuisine is a vegetable soup with beetroots as its characteristic ingredient. ==It is j
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- dried beans1/2 cupsoaked in water overnight
- of pork or beef2-3 pounds
- water3 cups
- or 2 medium beets1 largepeeled and julienne
- vegetable oil2 tbsp
- onion1 unitpeeled and diced
- carrots3 unitpeeled and diced
- green pepper1 unitdiced
- tomatoes1 unitdiced
- potatoes2 unitcut into thick slices
- herbs and spices: salt1 unitbay leaf, black pepper, pieces of dried red pepper, thyme
- cabbage1/2 smallthinly sliced
- salted pork fat or bacon3 ounces
- of garlic2 cloves
- chopped dill2 tbsp
- yoghurt1/2 cup
- of tomato paste1/3 cup
Method
1
Drain the soaked beans and put aside.
2
Place the meat in a large pot; add 3 cups of cold water.
3
Bring to a boil slowly and remove scum.
4
Add half of the onion and 2 carrots.
5
Reduce to a simmer, partially cover the pot, and cook for about 1 hour.
6
When done, add the beets and beans, bring to a boil, then lower the heat, cover, and simmer until the beans are tender.
7
In the vegetable oil, sweat half of the onion, carrots, and green pepper over low heat until the onions are yellow.
8
Scrape into the pot, simmer for a few minutes, then scrape in tomatoes, potatoes, and spices, and simmer until the potatoes are tender.
9
Add the cabbage and simmer until it has the consistency you like - crunchy or soft.
10
In the meantime, chop the garlic, dill, and pork fat (or bacon) in the food processor, whisk in the yoghurt at the end.
11
When the cabbage is the way you like it, add tomato paste and the garlic-dill-fat mixture.
12
Return the pot to a simmer, then cover the pot, turn the heat off, and let the flavors mingle for at least 30 minutes.
13
When ready to serve, ladle into bowls and top the soup with a dollop of sour cream on top.