Kuban Borscht - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Prepare Kuban borscht - golden, mouth-watering, aromatic!

Ingredients

Pork ribs - 300 g

Potatoes - 2 pcs.

Carrots - 1 pc.

Beets - 1 pc.

Red tomatoes - 2 pcs.

Pork fat - 30 g

White cabbage - 200 g

Dill - 15 g

Parsley - 8 g

Garlic - 3 cloves

Bulb onions - 1 pc.

Salt to taste

Black peppercorns - 8 pcs.

Bay leaf - 2 pcs.

Sunflower oil - 2 tablespoons

• 141 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Kuban borscht originated in the border regions with Ukraine, and much of the recipe echoes traditional Ukrainian recipes - there is no single recipe, as always in such cases, each hostess has her own characteristics and zest.

Kuban borscht differs from the usual borscht, first of all, in color - it is not burgundy-red, but golden, even reddish-fiery.

Cooking Kuban borscht is a whole ritual, as experts say. A kind of "push" of garlic, salt and lard is also added to it, a lot of greens are put. Vinegar is never added, only fresh tomatoes - they regulate the acid level. In general, this is a must-try!

Cooking food.

We put the broth to cook. Pour the meat with cold water, bring to a boil, remove the foam and add celery stalks, herbs and onions. Throw in black peppercorns and bay leaves at once. Cook until the meat is cooked.

Grind vegetables. We take more carrots than beets.

In a frying pan with sunflower oil, fry the onions and carrots, and then add the beets, finely chopped tomatoes and simmer everything until soft, adding a little broth if necessary.

Strain the broth (optional), remove the stems and onions.

Cut the potatoes into slices and put them in the broth, add fresh white cabbage, cook until tender.

Cool the meat and cut into pieces. We put it in the borsch.

Cooking products for the "push". We grind everything to a pasty state - with a knife on a board or in a mortar.

We introduce vegetable dressing into the borscht, followed by a push, warm up for 10-15 minutes with practically no boiling, add greens and let the borscht brew.

This is how golden, rich and aromatic Kuban borscht turns out!

Serve with sour cream. Enjoy your meal!

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