Great recipe for a thick meat and vegetable soup from Russian, Ukrainian, Bulgarian ... cuisine. Although the preparation seems complicated in three pots, it is actually simple. Just follow the steps given in the recipe and it will be really yummy :)
recipe,photo-recipe,beef meat,pork thigh,beetroot,white cabbage,Meat soup,Gluten-Free,Seasonal recipes
No. of servings
1. Pot 1: Preparation of meat
Wash the meat and cut it into thicker slices. Put it in cold water, add salt, bay leaf, pepper and cloves. Bring to the boil and cook for about 1 hour. Take the pork meat out and cook the beef meat until soft. For a stronger broth, it is good to cook with meat bones.
2. Pot 2: Preparation of beetroot
Peel the beetroot and cut into small cubes. Peel the garlic and cut into slices. Melt the butter and fry the garlic.
water ¾ cup (200 ml)
Add water and simmer until soft about an hour.
5. Pot 3: Preparation of vegetables
Cut the bacon into strips and fry in a large pot with a little fat. Peel the onion, cut it finely and fry with bacon.
Peel the vegetables, wash and grate it into noodles.
salt 0.5 tsp
Add the vegetables to the onion, salt, stir and fry briefly.
white cabbage 1.3 lb (600 g)
Cut the cabbage thin. Add to vegetables ...
potatoes 14 oz (400 g)
...with cleaned, washed and diced potatoes.
Add cooked, strained broth.
Add pepper, caraway, stir and cook for half an hour.
12. Create the borscht
Cut the beef into noodles.
Cut the pork into small cubes.
Add the meat into the soup.
tomato paste 8.75 oz (250 g)
Add tomato paste...
... prepared beetroot, vinegar, cleaned and crushed garlic. Stir and cook. Season with salt as needed. Serve with sour cream.
|ground black pepper||0.5||tsp||½||teaspoon|