Borscht on Polish Recipe
I accidentally saw this recipe on a Polish culinary website called “Little Borscht”. I cooked and decided to share with you this not quite an ordinary recipe, but rather an approach to its preparation.
Servings Prep Time
6 5minutes
Cook Time
60minutes
Servings Prep Time
6 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. I’ll make a reservation right away, I cook borscht without potatoes, so if you cook with it, reduce the weight of the beans by 2 times! Soak the beans for 2 hours in well-warmed water, adding 1/2 tsp baking soda. Transfer to a small saucepan, fill with clean water and cook until tender. The water in which boiled beans are preserved.
  2. Cut the ribs and chicken into large pieces.
  3. Pour cold water, add salt to taste and cook for 1 hour, add whole carrots and onions. Cook for about 1 hour, considering that the chicken cooks faster. Separate the meat from the bones. Remove the onion. Cut the finished carrots into cubes.
  4. Grate the beets on a coarse grater. Heat the butter in a saucepan and lightly simmer it with crushed garlic.
  5. Add to garlic, beetroot, tomato paste and vinegar, simmer for 10 minutes, stirring constantly.
  6. Pour the beans and broth into the broth, as much as it has boiled away. Add beans and carrots, meat, and finally stewed beets.
  7. Mix well, add bay leaf and pepper, taste and add salt if necessary.
  8. Bring to a boil and reduce the heat to a minimum so that the beetroot does not lose its color, the borscht should not boil. Cook for 10 minutes, add the parsley and remove from the heat. Let the borscht brew for at least 1 hour. Remove the garlic.
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