What meat to cook borscht from to make it rich: without excess fat

The most important ingredient in a delicious borsch is, of course, meat. The richness of the dish's flavor depends on it. So it's worth figuring out which part to choose.

The idea of cooking a rich borsch was published on the Instagram page of food blogger Emiliia Yevtushenko (emiliya.yevtushenko). According to this technology, borsch is made based on pork ribs broth. They are moderately fatty, and the bone makes the dish very rich and satisfying.

Ingredients:

• 0.5 kg of ribs
• 0.5 kg of meat pulp
• 6 potatoes
• half of a medium cabbage
• 1 large carrot
• 2 medium beets

• 1 onion
• 300 ml of tomato juice (homemade)
• 1 can of canned beans

• salt, peppercorns, bay leaves, vinegar – 2 tbsp
• herbs

Method of preparation:

1. Cut the meat, let it soak in water for about 20-30 minutes, and put it to cook (add salt, bay leaf and peppercorns). Cook for about 1.5-2 hours to make sure it's cooked well.

2. In the meantime, peel all the vegetables. Cut potatoes into medium cubes, onions into small cubes, carrots into small cubes, grate some on a small grater, cut beets into strips, grate some on a large grater, and chop cabbage finely.

3. When the meat is ready, add the potatoes, cabbage, carrots, and beets to the pan and cook.

4. Fry the onion, grated carrots, and beets in a frying pan until tender.

5. Finally, add vinegar, mix well, and add to the soup pot. Pour tomato juice (if not, then tomato paste) and cook until the vegetables are tender. Add beans and finely chopped herbs.