Borscht “Hetman” Recipe
I collect borscht recipes, this is one of my hobbies. Autumn is the time of cooking this delicious borscht. It is very tasty and fragrant. Try to cook. The recipe was read by me in the magazine “Deli”. There is a similar recipe on the website, so this is my option.
Servings Prep Time
6 5minutes
Cook Time
120minutes
Servings Prep Time
6 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Peel the vegetables. Cut the onion into thin half rings. Grate the carrots on a coarse grater. Cabbage and eggplant cut into large strips.
  2. In a frying pan, fry the carrots in 2 tablespoons of vegetable oil for about 3 minutes, add the onion, fry for another 2 minutes. After that, add the chopped bell pepper, chopped tomatoes and tomato paste. Cook for about 3 minutes on low heat.
  3. Grate the beets on a coarse grater and add to the pan, cook for about 15 minutes.
  4. Meanwhile, boil the broth, put 4 tablespoons of browned vegetables in it and put the cabbage. Cook under the lid for 7 minutes.
  5. Cut the potatoes into strips and add them to the pan. After another 5 minutes, add the eggplant. Cook for another 5 minutes.
  6. Now put the browned vegetables and beans in the pan. Cook on low heat for another 10 minutes.
  7. Cut the parsley root into small strips, chop the greens finely. Fry the roots in the remaining vegetable oil with 1 tbsp.l. and add together with the herbs to the borscht. (I added dried parsley root). Add salt to the borscht, add allspice, bay leaf.
  8. In a mortar, chop the garlic and lard. I only grated garlic because my family doesn’t eat lard. Remove our borscht from the fire and season with garlic and lard. Cover with a lid and let it brew for 15-20 minutes.
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