Kitchen appliances:electric or gas stove.
Kitchenware:
- deep bowl for beans;
- 5 liter pan
- cutting board;
- knife;
- coarse and fine grater;
- kitchen scales;
- beaker;
- skimmer;
- ladle;
- pan;
- scapula;
- a bowl;
- macogon.
Ingredients
| Pork ribs | 800 g |
| Potatoes | 1 kg |
| White cabbage | 500 g |
| Carrot | 150 g |
| Onion | 200 g |
| Beet | 350 g |
| Beans | 150 g |
| Fat | 200 g |
| Garlic | 3-4 teeth |
| Tomato paste | 60-70 g |
| Bay leaf | 2-3 pcs. |
| Salt and ground black pepper | taste |
| Bean Water | 0.5 l |
| Cold water | 4 l |
Step cooking
Before cooking, there is one important preparatory stage. You need to fill in 150 g of beans with cold water, using about 0.5 l, and leave it to swell in the evening. The next day, you can start cooking borsch.
Cooking broth
- Put 800 g of pork ribs in a 5 liter pot. Pour them with 4 liters of cold water, add 2-3 bay leaves, and put on the stove, you can on a big fire, before boiling.
- Remove the foam that begins to rise at the moment of boiling with a slotted spoon.
- Add beans swollen overnight in the broth and let cook for 1 hour over medium heat.
Vegetable preparation
- Thinly chop 500 g of white cabbage.
- Peel and wash 1 kg of potatoes, cut them into medium or small cubes - as you like.
- Peel and finely chop 200 g of onions. Grate 150 g carrots on a fine grater, and 350 g beets on a coarse grater.
- Cut 200 g of fat into a small cube and place it on a dry preheated pan. Fry lard over medium heat until dry cracklings. Then catch them in a separate bowl.
- Put chopped onions in a hot fat in a pan and sauté until golden brown.
- Then add the carrots to the onion, fry for a couple of minutes and put the beets in the pan. All vegetables should be slightly fried, literally 2-3 minutes.
- Add 60-70 g of tomato paste to vegetables and pour in about 400 ml of broth, which is still boiled. Stir and let simmer for 5-7 minutes over medium heat.
Cooking Borsch
- Put the chopped potatoes in a boiling broth with meat and beans, let the liquid boil.
- Immediately after boiling, add chopped cabbage to the pan and cook over medium heat until the potatoes are ready, about 20-25 minutes.
- Chop 3 cloves of garlic finely. Put it to the cracklings and grind. This is convenient to do using mogogon. Once the potatoes are cooked, put the cooked vegetable dressing in the pan. Salt and pepper to taste. In a bowl with grated greaves and garlic, add a little broth from the pan, mix, and then pour the liquid back into the borsch.
- Turn off the heat on the stove, leave the borscht to stand for 5-10 minutes and pour on plates.
Enjoy your meal!
Video recipe
This video demonstrates the whole process of cooking borsch with beans. You can familiarize yourself with all stages of the recipe just by watching the video.
Borsch with beans is a traditional dish of Ukrainian cuisine. But everyone loves him, in many countries of the world. It’s simple, it’s satisfying, it’s delicious. And beautiful - well, who can’t resist a fragrant hot plate with red broth and vegetable filling?
If you don’t really like bones in a ready-made one, catch the ribs before adding potatoes to the broth, cut off the meat from them and send them back to the pan.If you do not like fat or the idea of cooking a fry in fat, use a simple vegetable oil, it will come out no worse.
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