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Automatically translated version. May contain inaccuracies compared to the original.
Borscht with salted cabbage is a classic for late autumn and winter. It differs from the traditional version with fresh cabbage by its pronounced, rich acidity, deeper aroma, and especially a denser broth.
The main secret of a successful dish lies in the order of adding ingredients. Since the sourness of salted cabbage makes potatoes become “glassy” and firm, the cabbage must be stewed separately until soft and added to the pot only after the potatoes have fully cooked. And the final finishing touch of old lard with garlic gives the same authentic aroma of a village stove.
How to make borscht with salted cabbage?
Time: 1 hours
Servings: 6
Ingredients:
broth and meat base:
– 3 liters of water;
– 600 grams of pork ribs or beef on the bone;
– 1 bay leaf;
– 3 allspice berries; vegetables:
– 400 grams of salted cabbage;
– 4 medium potatoes;
– 2 medium beets;
– 1 carrot;
– 1 onion;
– 2 tablespoons tomato paste;
– 1 teaspoon sugar;
– 2 tablespoons lard or vegetable oil;
seasoning and serving:
– 50 grams salted lard;
– 3 garlic cloves;
– 1 bunch of fresh herbs (dill and parsley);
– salt and ground black pepper to taste.
Preparation:
Rinse the meat thoroughly, place in a pot, cover with 3 liters of cold water and set over medium heat.
Before boiling, carefully skim off all foam, add bay leaf and allspice, reduce heat to minimum and simmer a rich broth for about 60 – 80 minutes until the meat is fully tender.
While the meat is simmering, prepare the cabbage. Taste salted cabbage: if it is too sour or too salty, rinse it in cold water and squeeze by hand.
Cut the long strips of cabbage with a knife into shorter pieces of length 3 – 4 centimeters, so it is convenient to eat with a spoon.
Place the prepared cabbage in a saucepan, add 1 ladleful of hot meat broth, cover and simmer on low heat for 30 – 40 minutes until tender.
Peel the beets and cut into thin sticks.
Warm in a pan 1 tablespoon of lard or oil, add the beets, add tomato paste, sugar and another 1 ladleful of broth.
The sugar and the acidity of the tomato fix the ruby color of the root crop.
Simmer the beets over low heat for about 15 minutes until half-cooked.
In another pan, sauté in 1 tablespoon of fat finely chopped onion until translucent, then add grated carrot and fry together 5 – 7 minutes until golden.
Remove bay leaf from the prepared broth.
Cut potatoes into medium cubes, drop into the boiling broth and cook exactly 12 – 15 minutes until fully cooked.
When the potatoes are completely tender, add the stewed beets with juice, carrot-onion fry and stewed salted cabbage to the pot.
Stir, bring the dish to a simmer over moderate heat and cook for 7 – 10 minutes. Taste for salt and pepper, adjust the flavor.
Prepare the traditional dressing: dice the lard into small pieces, peel the garlic, pound in a mortar with a pinch of coarse salt until a uniform white paste forms.
Introduce the garlic-paste lard and finely chopped greens into the borscht, stir, bring to the first bubbles of boiling and immediately turn off the stove.
Cover the pot tightly with a lid and let the borscht steep for at least 25 – 30 minutes before serving.
Serve with fresh, thick sour cream, rye bread, and green onions.
Document: PDF proof of the original version of the news item "Борщ, який наступного дня ще смачніший: старовинний рецепт на реберцях із квашениною". It records the publication content at the moment of the first scan, the preservation date and the source: Channel 24.
