Cossack-Style Borsch
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.
This borscht is prepared using traditional recipes, braised in the oven, which gives it a special richness, aroma, and intense flavor. Ceramic pots are used to achieve the perfect result.
Instructions
While the broth is cooking, wash, peel, and prepare the vegetables.
Cut carrots, beets, and cabbage into fine strips. Finely chop the bacon. Cut potatoes into sticks. Drain the mushrooms and separately strain the marinade through a sieve.
In a frying pan, render the bacon, then fry onion and carrot in the rendered fat, add beets. Fry the beets for 3-4 minutes, then pour in mushroom marinade (150 ml), reduce heat, and simmer with a lid for 10 minutes. Add tomato paste and simmer for another 5 minutes.
Add mushrooms to the cooked broth. Let them simmer for 5 minutes, then add potatoes. After 10 minutes, add cabbage and cook for 3 minutes.
Now, pour the contents of the pot into a ceramic pot, add the stewed vegetables and beans, season with salt to taste, and cover with a lid. Place the pot in an oven preheated to 100-120 degrees Celsius and braise the borscht for 1 hour.
Finely chop the herbs and press the garlic through a press.
Add herbs and garlic to the finished borscht. Ensure that the potatoes are not overcooked and the cabbage remains slightly crunchy, which gives the borscht a rich and thick flavor.
Ladle the borscht into bowls, add sour cream and pepper. Enjoy your meal!
1 час 30 мин
8 servings
