How to cook a rich borscht with ribs: the chef's advice
Borscht from Volodymyr Yaroslavskyi
Hot and rich borscht with spices and herbs is exactly what you need in the cool autumn weather. There are many variations of this dish, but the best is borsch with meat broth, crispy vegetables, and bacon.
Today, FoodOboz editorial team shares the idea of cooking borsch with perfect taste from Volodymyr Yaroslavsky, which the chef posted on his Instagram page.
Ingredients for a rich broth - ribs and spices
Ingredients:
For the broth
- ribs - 2-3 kg
- onions, carrots, black pepper - to taste
For frying
- beets - 400 g
- apple cider vinegar -1 tbsp
- tomatoes in their own juice - 800-700 g
The rest of the ingredients
- cabbage - 350 g
- carrots - 75 g
- onion - 100 g
- celery stalk - 50 g
- bell pepper - 35 g
- garlic - 40 g
- onion - 10 g
- lard - 30 g
- lots of fresh herbs and spices
Method of preparation
Ingredients for borscht - vegetables al dente and tomatoes in their own juice
- Cook the broth on the ribs: add onion, peppercorns and allspice, salt.
- Cut all the vegetables into strips (half a matchstick).
- Fry the carrots, onions, celery stalk, and bell pepper in turn. Do this slowly until the vegetables are browned.
- Add apple cider vinegar to the beets and fry for 10-15 seconds.
- Add the grated tomatoes.
- Simmer until the beets are soft but crispy – al dente.
- Add 2 tablespoons of sugar and almost 1 tablespoon of salt, allspice and allspice, and bay leaf to the finished broth.
- Bring to a boil, add the beets and tomatoes, and immediately throw in the cabbage. Bring to a boil again and remove from heat. Add chopped garlic with onion and bacon, previously chopped in a mortar.
- Leave to brew for 15 minutes.
- Boil the potatoes and beans separately and add them to the borscht when serving, as well as a piece of boiled rib, parsley, and green onions.
The chef adds: "I love fresh borsch – today's, with crispy vegetables and smoked sour cream, prunes and various goodies."
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