Borsch without cabbage

Borsch without cabbage

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Ingredients for cooking borsch without cabbage

  1. Pork meat 600-800 g (it is better to take with bones, in addition, beef or chicken is great)
  2. Beets 2 pcs
  3. Carrot 2 pieces
  4. Onion 2 heads
  5. Potatoes 5-7 pieces
  6. Greens 1 bunch
  7. Lemon 1 piece
  8. Clove, bay leaf 4 pieces each;
  9. Ground pepper (allspice), basil, oregano, - a pinch to taste
  10. Salt to taste
  11. Vegetable cooking oil to taste
  • Main Ingredients
  • World Cuisine


Saucepan, Metal spatula, Cooking fork, Cutting board, Frying pan, Sharp knives, Serving plate, Cooking spoon

Cooking borsch without cabbage:

Step 1: Cook the meat broth.

In order to cook the broth, put the meat in a pan, pour water. Bring to a boil and cook over low heat for about 1.5 -2 hours, until the meat is cooked, while covering the pan with a lid. To check the readiness of the meat, try to pierce it - pierce any piece of meat with a sharp knife or fork, if transparent juice flows from it, then everything, our meat is ready! If brown-red liquid flows from it, then boil further.

Step 2: We are preparing a dressing for borsch.

We clean the beets and carrots from the surface skin and cut into small cubes. Then we take the onion and cut it in the same way, after which we fry in oil until a specific smell is felt. As soon as you feel it, you need to add to our already almost ready dressing, carrots and beets. Fry or stew vegetables strictly over medium heat until they are slightly softened. After the preparation of the dressing is completed, you must salt in your own discretion.

Step 3: Build borsch.

We don’t take the meat out of the broth, but let it soak in dressing, so our pork will be much tastier. At the same time, we pour potatoes into our broth, which is cut into medium cubes, and all the spices and spices. Soon after 7 minutes of cooking, we add to our dish a fry of vegetables that we have prepared. While everything is at the final stage, it boils and boils - quickly chop the greens and add it to the broth. Then pour the juice from the lemon borscht. Salt again to taste and cook just another 5-7 minutes. And you're done!

Recipe Tips:

- - In the form of small cubes, chopped vegetables are more juicy.

- - If you, unfortunately, do not have a lemon, do not worry, you can season with a small amount of tomato puree or vinegar.

- - The meat from which the broth was cooked can be cooled, diced and fried with onions. And then serve with another dish, such as mashed potatoes.