Borscht “Romanovsky” Recipe
The ancient recipe for amazing borscht was handed down to us by my ancestors. Passed down from generation to generation. I will be glad if it is useful to someone. Borscht turns out very tasty. Try to cook.
Servings Prep Time
8 10minutes
Cook Time
200minutes
Servings Prep Time
8 10minutes
Cook Time
200minutes
Ingredients
Instructions
  1. Prepare the broth. This is a complex and lengthy process. Because it is better to cook it in large quantities. Enough for a few soups. Boil the bones, pour cold water for 3 hours. Then remove the bones and put the meat in the broth. I have a pork loin. And put the peeled beets together with the meat. Cook for 1.5 hours. Salt. Remove the meat and beetroot from the broth. We separate the meat from the bones and throw out the beets. She gave us everything we needed. Strain the broth and add the meat to it.
  2. Chop the cabbage, cut the potatoes into cubes. Put the potatoes in the strained broth, which first boiled. Boil the broth, add the cabbage.
  3. Grate raw beets, carrots, onions, cut into cubes. Cook tomatoes in their own juice.
  4. Put the beets in a frying pan with heated vegetable oil, add vinegar. After 1 minute, add the onion and carrot. Mix everything well. Add honey and tomatoes. Mix everything well. dilute 1 tablespoon of flour with broth (2 tablespoons), mix so that there are no lumps, and pour into the casserole. Bring to a boil with continuous stirring and pour into our borscht. Serve with herbs and sour cream.
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