Hearty Kuban Meat Borscht

A hearty, aromatic and very tasty first course! There are many recipes for Kuban borscht. Each housewife adds something of her own to it. But what remains unchanged is that it is prepared only from fresh vegetables (no sauerkraut) and without the addition of acidifying agents such as vinegar or lemon juice.
cook time: 2h
Maya Lindell
Hearty Kuban Meat Borscht

Nutrition Facts (per serving)

49
Calories
3g
Fat
3g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 3 pc
Salt to taste
Water 3 l
Potato 3 pc
Tomato paste 3 tbsp
Beet 1 pc
Carrot 1 pc
Pork 500 g
Dry spices to taste
Cabbage 200 g
Salo 50 g

Recipe instructions

Step 1

Step 1
To prepare borscht, take pork with a bone. Fill it with water, put on fire and bring to a boil. When heated, foam will form that must be skimmed off. Cook the meat in boiling water over medium heat for an hour until tender.

Step 2

Step 2
The finished meat can simply be cut into pieces. I always debone and strain the broth.

Step 3

Step 3
Chop the peeled potatoes and place them in the pan after the cabbage.

Step 4

Step 4
Cut fresh cabbage into strips and place in boiling broth.

Step 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.

Step 6

Step 6
Then add chopped tomatoes and tomato paste. Simmer everything together for 3-5 minutes. Place the roast into the pan.

Step 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.

Step 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.

Step 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 richly red, as we are used to, but with a reddish tint. Supplement the finished borscht with fresh herbs and sour cream. Bon appetit!

Additional rubrics

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