Recipe for Borscht (ek.kora)

How to make Borscht (ek.kora)

1. 1. Put the meat in a large pot with spices, celery, three cloves of garlic, peppercorns, and parsley sprigs, pour in 3-4 liters of water, bring to a boil, and simmer for 1.5-2 hours.

2. 2. Remove the meat, strain the broth, and cut the meat into cubes.

3. 3. Slice the bell pepper.

4. 4. Grate the carrots, finely dice the onions, and cube the bacon, then fry until golden brown. Put in the pot along with the sliced bell pepper.

5. 5. After 10 minutes, add the diced potatoes and white beans.

6. 6. Grate the beetroot, fry for about 10 minutes, add tomato paste, cover with a lid, and stew for another 20 minutes. Add to the borscht 10 minutes after adding the potatoes. Cook for another 10 minutes.

7. 7. Shred the cabbage and add it at the very end. Cook for another 3 minutes, add bay leaf, salt, and pepper.

8. 8. Remove from heat, let it steep for at least 20 minutes, preferably overnight. Serve with sour cream.