Borsch Kuban: recipe for cooking

Borscht Kuban is a very hearty and fragrant dish. Its main feature is the lack of a single recipe. Each housewife cooks it in its own way. The basis for the preparation of this delicious first dish is meat or vegetable broth. Sometimes it is added to the bacon, eggs, beans and even peas.

Option with Bulgarian pepper

With this technology, it is possible to weld a rich Cuban borsch rather quickly. The recipe for this dish is so simple that any inexperienced mistress can handle it without problems. In order to feed your family in time with a hearty meal, stock up on all the necessary ingredients in advance. You will need:

• Four hundred grams of white cabbage.
• A pair of potatoes and as many beets.
• Three hundred grams of lean pork.
• Two carrots and bulbs.
• A pair of Bulgarian peppers and ripe tomatoes.

To prepare a rich and fragrant Kuban borsch, photo of which will be presented later, you should additionally stock up on salt, spices and fresh herbs.

Process description

First of all, you need to make broth. Pre-washed pork is placed in a saucepan, poured with three liters of filtered water, sent to the stove, brought to a boil and removed the resulting foam. When the meat is completely cooked, it is taken out of the broth and cut into small pieces. The liquid itself is filtered, drained back into a saucepan and returned to the fire.

While the broth is boiling, you can do vegetables. They are washed, cleaned and crushed. Onion cut into half rings, carrots, beets and Bulgarian pepper - thin straws. After that, vegetables are alternately laid out on a hot skillet, greased with lean oil. First fry the onions. When it becomes transparent, carrots are added to it, and after a couple of minutes - sweet pepper and beets. In a skillet with fried vegetables, peeled and cut slices of tomatoes are placed. All is well mixed and stewed over low heat for ten minutes.

Meanwhile, pre-peeled and cut potatoes are dropped into the boiling broth. When it is completely cooked, roasted vegetables and finely chopped cabbage are added to the pan. After a couple of minutes in the ready borsch Kuban send pork, bring it to a boil and remove from the fire. Before serving, it is poured into plates and sprinkled with chopped herbs.

Option with sauerkraut

This dish can not be confused with any other. It has a special taste and aroma. Since cooking Kuban borscht takes a certain amount of time, you need to take care of all the necessary ingredients in advance. In this situation, you should be in the kitchen:

• A half kilogram of meat on the bone.
• A quarter of a head of fresh cabbage.
• Beet.
• Two hundred grams of sauerkraut.
• Three potatoes.
• One carrot and a bulb.
• A small vegetable marrow.
• Three cloves of garlic.
• Three tablespoons of tomato paste.

In addition, you must have lean oil, salt, spices and fresh herbs at your fingertips. Thanks to the presence of these ingredients, you will get a very fragrant borscht Kuban.

Recipe

Carefully washed meat is spread in a saucepan, poured with water and sent to the stove. It will be cooked about an hour and a half.

In order not to lose time, while you can do vegetables. They are washed, cleaned and crushed. Onion is cut into half rings, beets are cut into cubes, carrots are diced. Prepared in this way vegetables are alternately laid out in a pan. First, fry onions and carrots, and then beets. Passivated vegetables are placed in a saucepan with boiling broth. Approximately five minutes later, the previously cut and slightly fried white cabbage is added there. All this is continued to cook on low heat.

Ten minutes before the readiness to the future borsch Kuban send cut potatoes and sauerkraut. Almost immediately after that, a grated zucchini, salt, spices and tomato paste are dropped into the pan. Then the dish is insisted for a quarter of an hour, poured over plates, seasoned with garlic and sour cream, sprinkled with herbs and served to the dinner table.

Variant with beans

This recipe produces a very rich and aromatic borsch. Since this dish does not consist of standard products, try to go to the store in advance and buy everything you need. At the right time, you should have at your disposal:

• A pound of meat.
• A glass of white beans.
• One carrot and beet.
• A pair of bell peppers and bulbs.
• A handful of prunes.
• Four ripe tomatoes.
• A tablespoon of hops-suneli.
• Four cloves of garlic.
• Half fork of fresh cabbage.

To make you a fragrant rich Kuban borsch, a recipe with a photo you can see below, you need to stock up with salt, greens and lean oil.

Sequencing

Start the process with the preparation of broth. To do this, put the washed meat in a saucepan, pour it with water, bring to a boil, remove the foam and boil over moderate heat for half an hour. Then add the previously soaked beans there and prepare for another thirty minutes.

At the end of this time, a whole beet and a bulb are dropped into the pan with the broth. While they are brewed, you can fry the grated carrot and thinly chopped pepper. Fifteen minutes later, the cooked beets are extracted from the broth, cut into strips and placed in a frying pan with carrots and sweet peppers. Add the pieces of fresh tomatoes, salt and spices. All mix well and simmer for about seven minutes over low heat.

Add the chopped prunes and whole garlic cloves to the saucepan with the broth. After a quarter of an hour, fried vegetables are sent there, and after five minutes - shredded cabbage. Before serving, borsch sprinkle chopped parsley, cilantro or dill.

Option with bacon

Borsch Kuban, cooked according to this recipe, differs rich in red and slightly acid taste. To prepare it you will need:

• A pile of soup bones.
• Two hundred grams of beet.
• One carrot and a bulb.
• One hundred grams of ripe tomatoes.
• Five potatoes.
• Two hundred grams of white cabbage.
• A couple of cloves of garlic.
• A couple of tablespoons of tomato paste.
• A quarter of a pack of butter.
• One hundred grams of fat.

Among other things, you should have at hand a little vinegar, sour cream, lean oil and greens.

Step-by-Step Technology

Washed soup bones are flooded with water, sent to the stove and cooked for about an hour. While broth is being prepared, you can pay attention to vegetables. They are washed, cleaned and crushed. Beets and carrots are rubbed on a medium grater. Onions cut into half rings, tomatoes - cubes, and cabbage shred with thin straws.

Send the beetroot and a little table vinegar to the skillet with red hot oil. After a couple of minutes, crushed tomatoes and a little bit of sugar are added there. In a separate frying pan melted butter and fry onions with carrots.

In a special mortar combine ordinary lard, garlic, salt and dill. All this is well rubbed and cleaned to the side. Pour the cut potatoes into a saucepan of boiling broth. Seven minutes later, the same is added to the billet, fried beets and onion-carrot mixture. When the potatoes become soft enough, chop the cabbage and finely chopped peppers into a pot of borsch. All this is brought to a boil and removed from the plate. Half an hour later, a real Kuban borscht is poured over plates, sprinkled with herbs, seasoned with sour cream and served to the table.