Borsch "Ukrainian" - recipe
Ingredients
- White cabbage - 250 gr
- Potatoes - 1 pcs
- Sweet pepper - 0.5 pcs
- 4 Pepper Mill Mix - 1 pinch
- Bouillon pcs
- For broth: pcs
- Beef - 600 gr
- Onion - 1 pcs
- Carrot - 1 pcs
- Greenery - 1 bundle
- Bay leaf - 2 pcs
- Black pepper (peas) - 5 pcs
- Salt - 15 gr
- Water pcs
- For frying: pcs
- Sunflower oil - 50 gr
- Onion - 1 pcs
- Beet - 2 pcs
- Carrot - 2 pcs
- Tomatoes in their own juice - 150 gr
- Vinegar - 1 tbs
- Besides: pcs
- Garlic - 10 clove
- Pork fat - 250 gr
- Dill - 1 bundle
- Sour cream 20% - 250 gr
- Garlic - 3 clove
- Fresh herbs - 1 bundle
For 1 batch(es) (
)
Borsch "Ukrainian" Directions
Multicooker firm: OURSSON
MI5040PSD
1. Place all stock ingredients in a multicooker pot. Cook on BOIL / SOUP for 1 hour. Strain the broth. Separate meat from bones, cut.
2. Finely chop the onion, coarsely grate the carrots and beets. Place the sunflower oil, finely chopped onions, grated beets and carrots in a multicooker saucepan. Select FRYING , cooking time - 30 minutes. Prepare frying, add tomatoes and vinegar. Stir.
3. Chop the cabbage into thin strips, cut the potatoes and bell peppers into cubes.
4. Add chopped cabbage, potatoes, peppers and boiled meat to the vegetable frying. Pour the beef stock up to the maximum mark. Stir the contents of the multicooker. Select the BREW / SOUP mode, the cooking time is 35 minutes. After the beep, add finely chopped fresh herbs, chopped garlic to the pan and stir.
5. Pass the garlic through a press, chop the herbs finely and grind into a creamy mass with pieces of lard (use the OURSSON blender).
6. Pour the borscht into deep bowls and serve with sour cream and lard, mashed with garlic.
Spread lard, mashed with herbs and garlic, on rye bread slices and serve with Ukrainian borscht. A glass of dill vodka can be served as an aperitif.