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Kuban borsch with speck
1 serving
Borsch is prepared on bone and meat broth. Salo-speck is fried, served with borscht. Beetroot is cleaned and cut into straws, stewed with fat, vinegar and tomato or fresh tomatoes. Onions, carrots, parsley roots, celery are cut into straws, fried in butter. Potatoes, cabbage are boiled for 10 - 15 minutes in broth, then stewed vegetables are added and brought to readiness, seasoned with garlic, herbs, toasted lard, salt and pepper. Sour cream is put in borscht when served on the table.
Borsch is prepared on bone and meat broth. Salo-speck is fried, served with borscht. Beetroot is cleaned and cut into straws, stewed with fat, vinegar and tomato or fresh tomatoes. Onions, carrots, parsley roots, celery are cut into straws, fried in butter. Potatoes, cabbage are boiled for 10 - 15 minutes in broth, then stewed vegetables are added and brought to readiness, seasoned with garlic, herbs, toasted lard, salt and pepper. Sour cream is put in borscht when served on the table.
butter - 10 g, potatoes - 200 g, white cabbage - 80 g, carrots - 25 g, beets - 125 g, parsley greens - 10 g, onions - 25 g, tomatoes - 50 g, garlic - 10 g, salt to taste, lard - 40 g, tomato paste - 10 g, sauerkraut - 85 g, pepper to taste, sour cream - 20 g, vinegar 3% - 8 g, broth - 0.8 l, fat - 10 g
