Kuban borscht with meat broth

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   To prepare borscht, take pork with a bone. Fill it with water, put on the fire and bring to a boil. When heated, foam will form, which must be removed. Cook the meat in boiling water over medium heat for an hour until it becomes soft.

2. STEP 2

   

   The finished meat can simply be cut into pieces. I always debone and strain the broth.

3. STEP 3

   

   Chop the peeled potatoes and place them in the pan after the cabbage.

4. STEP 4

   

   Cut fresh cabbage into strips and place in boiling broth.

5. STEP 5

   

   While the vegetables are cooking, peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater and fry everything together in a hot frying pan with the addition of a small amount of vegetable oil.

6. STEP 6

   

   Then add chopped tomatoes and tomato paste. Simmer everything together for 3-5 minutes. Place the roast into the pan.

7. STEP 7

   

   To prepare Kuban borscht, striped beets with light veins are used. Peel medium-sized beets, grate them on a coarse grater and fry them. Then add to the pan, bring to a boil and turn off.

8. STEP 8

   

   Chop the lard and peel the garlic. Then grind everything in a mortar. If you don’t have a mortar, you can chop it very finely with a knife. Add everything to the borscht.

9. STEP 9

   

   Cover the finished borscht with a lid and let it brew for at least 30 minutes. The longer it sits, the brighter and richer the taste becomes. 1-2 days after cooking, the borscht turns out very tasty. One of the main differences between Kuban borscht and Moscow or Ukrainian borscht is the color. It turns out not deep red, as we are used to, but with a reddish tint. Complete the finished borscht with fresh herbs and sour cream. Bon appetit!

Comments on the recipe

ELENKA

10.08.2023

4.6

Thanks for the clear recipe. Instead, I offer another recipe for Ukrainian borscht with pork.

Natalia M

10.08.2023

4.7

I immediately liked the recipe for Kuban borscht with meat broth because of its unique flavor) Only after reading the ingredients it becomes clear that this borscht will be rich and aromatic. I cooked the broth the night before so I had time to prepare lunch. At the same time, I skimmed off excess fat from the surface of the chilled broth. For vegetables, I have frozen carrots, tomatoes and beets. While the cabbage and potatoes were cooking, I fried it and then stewed the beets. I used smoked lard for the dressing, it is very flavorful. Finely chopped it along with the garlic. It seems to me that this is the main highlight of Kuban borscht. It turned out to be a very satisfying and rich borscht! The aroma emanates from it is so appetizing! It’s delicious to eat it plain or with sour cream. I also put some fresh garlic on plates for a little spice and to prevent colds.