Borscht with potatoes

The most satisfying, with the addition of lard, very tasty and rich. Borscht with potatoes is prepared from ordinary ingredients and turns out very rich and thick. This first course is perfect for a large family dinner, and lard and garlic will give it a unique appetizing aroma and taste.
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10427
Gabriella JenkinsGabriella Jenkins
Author of the recipe
Borscht with potatoes
Calories
192Kcal
Protein
5gram
Fat
10gram
Carbs
21gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 10

Step-by-step preparation

Cooking timeCooking time: 2 hr
  1. STEP 1

    STEP 1

    How to cook borscht with potatoes? First, prepare all the necessary ingredients for this. Place the lard in the freezer in advance to make it hard. Take any meat of your choice - pork, beef or chicken, the main thing is to wash it well before cooking. Pour cold water over the meat and let it cook for 1-1.5 hours, be sure to remove the foam after boiling.

  2. STEP 2

    STEP 2

    While the meat is cooking, thoroughly wash and peel all the vegetables. If you wish, you can peel the tomatoes; to do this, first pour boiling water over them, so you can peel them easily. Wash the greens (I took dill and parsley) well and dry them.

  3. STEP 3

    STEP 3

    Chop the peeled vegetables, you can cut the potatoes into cubes or long slices, and you can grate the carrots and beets if desired.

  4. STEP 4

    STEP 4

    To fry, heat a frying pan with vegetable oil on the stove, then add chopped carrots, beets and onions one by one. Fry the vegetables over medium heat for about 5 minutes, stirring occasionally.

  5. STEP 5

    STEP 5

    Add bell peppers and fresh tomatoes to the fry, continue frying for another 5-7 minutes, then remove the pan from the heat. If you wish, you can replace the tomatoes with tomato paste or canned tomatoes in their own juice.

  6. STEP 6

    STEP 6

    Remove the finished meat from the pan and cut into small cubes, then add back to the broth along with the potatoes and bay leaf, lightly add salt and cook until the potatoes are ready, about 15 minutes.

  7. STEP 7

    STEP 7

    Carefully transfer the roast into the pan with the meat and potatoes, bring to a boil and simmer over low heat for 10 minutes.

  8. STEP 8

    STEP 8

    Shred the cabbage, crush it a little with your hands and add to the borscht, add peppercorns and simmer over low heat for 10 minutes.

  9. STEP 9

    STEP 9

    Finely chop or crush the garlic, grate the lard and grind everything together with salt in a mortar. Add to the borscht 5 minutes before it is ready, stir well, add salt if necessary.

  10. STEP 10

    STEP 10

    Finely chop the fresh herbs and add to the borscht, boil for a couple of minutes, cover the pan with a lid and remove from the heat. The borscht with potatoes is ready, let it brew for another 10 minutes and you can serve, if desired, add a spoonful of sour cream to everyone’s plate, this will make the dish even tastier. Bon appetit!

Comments on the recipe

Author comment no avatar
Natalia M
05.08.2023
5
This morning I cooked borscht with potatoes according to this recipe. I already had a rich beef broth ready. True, the meat went into the salad) But I prepared the soup very quickly. While the broth was heating up, I cut the potatoes into cubes and shredded the cabbage thinner. I added the cabbage immediately after the potatoes boiled, because they were tough. At this time, I put out the frying. For this I used frozen onions, carrots and beets. Sometimes such preparations are very helpful. I just didn’t add bell pepper, my kids don’t like it. Replaced tomatoes with tomato paste. I was interested in the use of lard. I don’t have a mortar, so I chopped the lard and garlic very finely, sprinkled it with salt and crushed it with a knife right on the board. It turned out to be lumps, but the whole mixture dispersed in the pan. I liked this borscht: bright, filling, rich and very aromatic! I’m waiting for the children to return from school, I’ll warm them up with hot borscht) Thank you very much for the recipe!
Author comment no avatar
Shura
05.08.2023
4.8
Girls, in our sanatorium, they served dietary borscht, with a vegetable broth, but it was still very tasty and beautiful. I also noticed that in the Carpathians, beans are simply huge and so tasty, kneady and plump, I’ve never seen anything like this here)))
Author comment no avatar
Shura
05.08.2023
5
Write well, it will be interesting and useful for everyone to read and then cook borscht more often! Our ancestors also loved to eat borscht and dip red hot peppers in it and add croutons instead of bread. Hot peppers contain substances - capsaicins, or capsaicinoids, which act on pain receptors on the mucous membranes, and they in turn transmit signals to the brain. In response, the pulse quickens, sweating increases, and endorphins are produced (complex chemical compounds that relieve pain and cause a feeling of emotional uplift). And pepper also has an antimicrobial effect. Everyone loves garlic in a bite with borscht, right? And everyone knows the properties of garlic...
Author comment no avatar
svetuly
05.08.2023
4.8
A renowned borscht. If you eat, you will want to live.
Author comment no avatar
Irisha
05.08.2023
5
very good recipe for borscht with potatoes! and if you serve it with homemade dumplings with garlic, it’s absolutely delicious
Author comment no avatar
Irisha
05.08.2023
4.5
I prepared borscht, although without meat, it turned out to be a lean version, but I prepared pampushki for the borscht, it turned out very tasty