Description
In my family, red borsch has always occupied a place of honor on the table. Even as a kid I was sure that no sweetness of the world will not equal his taste. Grandmother poured hot soup on plates, cut warm rye bread with fresh chilled lard, got out a jar of thick homemade sour cream and cleaned cloves of garlic. And sometimes the most real baked yeast dumplings, the recipe of which she brought from her childhood. Delicious soup made from the young vegetables plucked from the garden a few moments ago, probably nothing. Today I want to share with you my favorite recipe for a red miracle. All the vegetables for the soup must be sweet and strong. Start.
Ingredients
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Pork ribs
0.5 kg
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Beets
2 piece
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Carrots
2 piece
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Tomato
0.5 kg
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Onion
2 piece
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Cabbage
150 g
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Garlic
4 tooth
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Sugar
1 tsp
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Vinegar
1 tsp
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Sour cream
-
Salt
-
Black pepper
Cooking
Thoroughly rinse the ribs under running water and add to the pan. Add one peeled carrot, one peeled onion, cover with water and simmer the broth for about 1 hour. When the broth is ready, throw the onions and carrots, remove ribs and set aside until needed, sieve the broth and put on a big fire.
Once the broth starts boiling, add the raw grated beetroot, sugar and vinegar.
While cooking the beets, prepare zazharku. Heat in a pan with a small amount of vegetable oil, saute the garlic, passed through a press, onion, finely diced, carrots, grated on a coarse grater. Cook vegetables for about 3-5 minutes.
In the fried vegetables, add chopped blanched tomatoes (in winter I always add a jar Lecho), reduce the heat to low, cover and simmer 7 minutes. Then add the vegetables to the broth with beets, add salt, pepper, cover and cook over low heat until the vegetables are soft.
When the vegetables are ready, finely slice the cabbage, separate the meat from the ribs and add the soup. Bring the soup to a boil and cook for another 10-15 minutes until cooked cabbage.
Ready soup remove from heat, cover and allow to stand for about 20-30 minutes. Serve borscht with sour cream and chopped greens. By the way, thanks to the fact that the soup no potatoes, 2-3 days it becomes much tastier. Bon appetit!
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