This delicious borsch differs from others not so much by its ingredients, but by its unique cooking process and unusual 'zatirka' (thickening paste), which likely plays a key role in forming its distinct flavor.
Prepare the ingredients for Cossack-style borsch with pork. The borsch is cooked on a meat-and-bone broth (pork ribs, brisket). Cover the pork with cold water (3 L), bring to a boil, skim off the foam, reduce heat, and cook until tender. Remove the meat from the finished broth and proceed with preparing the vegetable part of the borsch.
Slice half of the beetroot into thin strips and add to the broth along with 1/3 of the potatoes. These potatoes for the 'zatirka' are added whole.
Blanch the tomatoes, peel them, and dice. Add to the broth. Simmer everything gently for 20 minutes.
Slice or finely julienne the remaining half of the beetroot, carrots, celery root, and parsley root. Dice the remaining potatoes into sticks.
In a frying pan, using butter or lard, prepare a sautéed mixture of roots and beetroot. Add the potatoes to it and simmer everything, stirring, for 7-10 minutes.
For the 'zatirka', remove the cooked potatoes from the broth, finely dice the bell pepper, onion, lard (salo), and mince the garlic. Traditionally, this mixture is ground in a mortar.
Use a blender, and in a few minutes, you will get this purée.
Finely shred the cabbage.
Now, add the prepared sautéed vegetables to the broth along with the 'zatirka'. Bring to a boil and add the cabbage, bay leaf, and peppercorns. Season with salt to taste. Cook for 5-7 minutes, and at the end, sprinkle in chopped herbs and return the meat, separated from bones and cut into pieces, to the borsch. Let the borsch steep.
To a bowl of borsch with pork, add sour cream and freshly ground pepper as desired. Enjoy your meal!
2 часа (ваши 1 час )
6 servings
1 час 30 мин
8 servings
1 час
8 servings
