Kuban borscht on meat broth

Step-by-step cooking

1. Step 1:

   

   To prepare borscht, take pork with a bone. Fill it with water, put it on fire and bring it to a boil. When heated, foam will form, which must be removed. Cook the meat in boiling water over medium heat for an hour to make it soft.

2. Step 2:

   

   The finished meat can simply be cut into pieces. I always separate the broth from the bones and filter it.

3. Step 3:

   

   Slice the peeled potatoes and send them to the pan after the cabbage.

4. Step 4:

   

   Cut the fresh cabbage into strips and dip it into boiling broth.

5. Step 5:

   

   While the vegetables are cooking, peel the onions and carrots.Finely chop the onion, grate the carrots on a coarse grater and fry everything together in a hot frying pan, with the addition of a small amount of vegetable oil.

7. Step 6:

   

   Then add the chopped tomatoes and tomato paste. Put out everything together for 3-5 minutes. Send the roast to the pan.

8. Step 7:

   

   Striped beetroot with light streaks is used to prepare Kuban borscht. Peel medium-sized beets, grate on a coarse grater and fry. Then add to the pan, bring to a boil and turn off.

9. Step 8:

   

   Chop the lard and peel the garlic. Then grind everything in a mortar. If there is no mortar, then you can cut it very finely with a knife. Add everything to the borscht.

10. Step 9:

    

    Cover the finished borscht with a lid and let it brew for at least 30 minutes. The longer it stands, the taste becomes brighter and richer. 1-2 days after cooking, the borscht turns out very tasty. One of the main differences between Kuban borscht from Moscow or Ukrainian is the color. It turns out not rich red, as we are used to, but with a reddish tinge. Add the finished borscht with fresh herbs and sour cream. Bon appetit!