Cooking description:
Delicious borsch with the aroma of bell pepper will appeal to everyone, without exception. If you think that the soup will turn out too fat due to the lard, replace it with vegetable oil. It is best to serve such borscht with sour cream and black bread.
Purpose: For lunch
Main Ingredient: Meat / Vegetables / Pork
Dish: Soups / Borsch
Cuisine geography: Ukrainian / European
Ingredients:
- Pork - 500 grams (brisket)
- Carrots - 1 Piece
- Onion - 1 Piece
- Garlic - 2 Cloves
- Greens - 1 Bunch (dill, parsley)
- Bay leaf - 1 piece
- Bulgarian pepper - 1 Piece
- Potatoes - 2 Pieces (medium)
- Vinegar 9% - 0.5 Tbsp. spoons
- Salt - To taste
- Beets - 2 Pieces
- White cabbage - 250 Grams
- Pork lard - 75 grams (salted)
- Black pepper - 6 Pieces (peas)
- Water - 2 Liters
- Tomato paste - 1 tbsp. the spoon
Servings: 6
How to cook "Odessa borscht"
Prepare all the ingredients you need to make Odessa borscht. Wash and dry the brisket. Wash vegetables and herbs too.
Pour cold water into a saucepan and place the pork belly, cut into pieces. Add black peppercorns to a saucepan and season with salt. Bring to a boil over medium heat, reduce heat, and simmer for 1 hour, skimming off the foam. Remove the meat and cool.
Divide the bacon into three equal portions. Finely chop one part and place in a hot skillet. Toast a little lard to melt the fat.
Peel and rinse the onions and carrots. Grate the carrots on a coarse grater, chop the onion. Place vegetables in a skillet with lard.
Fry over medium heat for 5-7 minutes, stirring.
In another pan, cut the second part of the bacon. Peel the beets, grate on a coarse grater, put in a pan with lard, add vinegar and vegetable oil. Put on low heat and fry for 15 minutes.
Add tomato paste and 4 tablespoons of meat broth to a frying pan with beets. Stir and simmer for another 5-10 minutes until the beets are tender.
Peel the potatoes and cut into large cubes or wedges. Strain the broth and put it again on medium heat, bring to a boil. Add potatoes.
Chop the cabbage into strips and place in a saucepan with broth and potatoes.
Remove the stalk from bell pepper, peel and cut into large strips. Add to the pot with broth and vegetables.
Cut the cooled meat into pieces and return to the saucepan. Cook everything for 15 minutes until the vegetables are done.
Put the carrot and onion roast and the stewed beetroot into the soup, stir.
Finely chop the greens, put in a bowl. Add finely chopped garlic, the remaining finely chopped bacon and grind into a homogeneous gruel.
Add green gruel to borscht and stir.
Bring to a boil, cover and remove from heat. Let stand for 10 minutes and serve.
Enjoy your meal!