I present to your attention Ukrainian borscht recipe my grandmother. The recipe has not changed since time immemorial, only I use it for about 20 years and I'm not going to experiment with it. Preparing and enjoy the taste.
Portion on a five-liter pan.
Beans are soaked and boiled in advance.
Boil the chicken, let cool and separate the meat from the bone.
Broth, of course, do not pour, filter and cook our borscht on it.
Cut the lard into rather large pieces and fry.
Without removing the lard from the pan, add the finely chopped onion.
When the onion is lightly browned, add the carrots, grated on a large grater.
Fry the carrots for 2-3 minutes and add the beetroot grated on a large grater. Fry on pan about 5-7 minutes.
Set aside roast aside, remove from her fried fat.
In borsch it is no longer useful.
Pork cut, as in the photo, and lightly fry.
In boiling broth add sliced potatoes, after 5 minutes add the fried pork and meat of the chicken. Cook for about 10 minutes. Then add our roast and boiled beans, chopped cabbage, salt, spices and Bay leaf and tomato paste, bring to a boil, reduce the heat to a minimum and simmer for about 3 minutes,
turn off, leaving on the stove until cool.
When the borscht has cooled down, we put it in the fridge for the night. It gains its full flavor and aroma the next day.