Description
Present to your attention Ukrainian borscht recipe my grandmother (rest in peace) of Khmelnytskyi region. The recipe has not changed since time immemorial, but I've been using them for about 20 years and are not going to experiment. Help yourself and enjoy. BON APPETIT. In 100 g of finished product contains: Protein-5.7 g; Carbohydrate 4.5 g; Fat 2.4 g; energy value - of 62.4 kcal.
Ingredients
-
Potatoes
500 g
-
Beets
200 g
-
Cabbage
300 g
-
Carrots
70 g
-
Onion
120 g
-
Chicken
700 g
-
Beans
150 g
-
Concentrate
100 g
-
Fat
100 g
-
Pork
500 g
Cooking
Our ingredients are. Portion into five-liter pot. Beans soak and boil in advance.
Boil the cock, allowed to cool and separate the meat from the bone. Broth, clear business, not pour, drain it and boil our soup.
The fat is cut into relatively large pieces and fry.
Without removing the bacon from the pan, add the finely chopped onions.
When the onions are slightly browned, add carrots, grated on a coarse grater.
Carrot fry for 2-3 minutes and add the beet, grated on a coarse grater. Keep another pan for about 5-7 minutes.
Leave zazharku aside, remove out of her fried fat. In the soup it is no longer useful, so that you can sit and crunch - delicious :-)
Pork chop, as in the photo, and lightly fry.
In the boiling broth, add sliced potatoes, after 5 minutes add fried pork and meat of a cock. Cook for about 10 minutes. Then add our fried and cooked beans, chopped cabbage, salt, spices and Bay leaf and tomato paste, bring to a boil, reduce the heat to low and tormented for about 3 minutes, turn it off, leaving the plate to cool down.
When the soup has cooled, remove overnight in the refrigerator. It is gaining its full flavor and aroma the next day.
BON APPETIT
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