Borsch "Polish" - A Recipe With A Photo Step By Step. How To Cook Borscht In Polish?

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

Delicious and rather peculiar borscht with beets in Polish, cooked on pork bones. Served in cups or mugs.

Ingredients

Pork bones - 1 kg

Beets - 5 pcs.

Carrots - 2 pcs.

Onions - 2 pcs.

Bulgarian pepper - 1 pc.

Vegetable oil - for frying

Garlic - 3 cloves

Flour - 2 tablespoons

Tomato paste - 70 g

Sour cream - 400 g

Salt to taste

Sugar - 1 tsp

Bay leaf - 2 pcs.

Pepper, h / m - to taste

• 171 kcal
• 1 hour 40 minutes
• 1 hour 40 minutes

Photo of the finished dish

Step by step recipe with photo

I would like to suggest you cook Polish borscht. A distinctive feature of this borscht is that it is not eaten with spoons, but is drunk from special cups - with one or two handles. And it is served with boiled potatoes, garlic buns, pies or pancakes stuffed with meat. This borscht is served at weddings, birthdays or other long celebrations, between the serving of the appetizer and the main course.

Before serving, the borscht is filtered through a colander, and the liquid part is sprinkled with herbs. Borscht turns out to be rich and very tasty, I advise you to cook it!

Let's start cooking Polish borscht.

To prepare borscht, we need the products on the list.

Wash the pork bones and send them to a saucepan with cold water to cook. When the broth boils, remove the foam and cook until tender. The fire is small.

Wash the beets and send them to boil. It is advisable to add 1-2 tablespoons of vinegar to the water to preserve the color of the beets.

Chop the onions and carrots and send them to brown. When they are soft, add the pepper, cut into small pieces, and continue to brown.

Cut the boiled beets into thin cubes, if you want, you can rub them on a grater with large holes, cutting does not matter.

We send the beets into a large bowl, squeeze the garlic to the beets.

Add sour cream, mix.

And also add flour and mix very thoroughly so that there are absolutely no lumps.

Add sugar, vinegar to the beetroot mass and mix very well.

Pour 5-6 ladles of broth into the beetroot mass, mix. We do this in order to make the mass more liquid.

Add tomato paste to sautéed vegetables and sauté together.

Into the broth, add the sautéing and beetroot-sour cream mass. Salt, pepper, add bay leaves. Stir and bring to a boil over very low heat. Before serving, the Polish borscht is filtered, poured into cups, and sprinkled with herbs if desired.

It is served with boiled potatoes, garlic buns, pies or pancakes stuffed with meat.

Enjoy your meal!

Other borscht recipes

Belarusian borsch

• Ukrainian borsch
• Pork borsch
• Classic borsch with meat
• Togliatti borscht
• Borscht without cabbage
• Beetroot hot classic
• Borscht with pork ribs broth