How to prepare truly delicious borscht: main secrets

Every Ukrainian is proud of this dish!

INGREDIENTS:

- 60 g of carrots

- 100g of onion

- 40 g of celery stalk

- 30 g of bell pepper

- 50 ml of vegetable oil

- 240 g of beetroot

- 380 g of tomatoes (in their own juice)

- 5 g of apple or wine vinegar

- 1,500 g (1,800 g) of broth

- 200 g of white cabbage

- 200 g of potatoes

- 200 g of boiled beans

- bay leaf, dry oregano, black and allspice, a little smoked paprika and chili pepper

- salt

- 20-25 g of sugar

- 50 g of lard

- 20 g of garlic

- parsley and onions

- sour cream

PREPARATION:

• Be sure to prepare a rich, delicious broth in advance. For example, with beef ribs (you can experiment by choosing meat to your liking)
• Chop all the vegetables into semi straws.

Why? This is done to make sure borscht doesn't look like porridge and so that when eating, the vegetables fit into the spoon and don't splatter around red spots

• Chop lard with garlic or in a blender.
• Put the broth on the fire and add salt, sugar, bay leaf, dry oregano, ground allspice and black pepper, chili and paprika, if desired, and bring it to a boil.
• Add fried carrots and onions and wait for it to boil.
• Add potatoes chopped into 1/1 cm cubes and let it boil again.
• Now put beets with tomatoes, boiled beans, mix and immediately add cabbage.
• If you don't like the smell of boiled cabbage, cut it thinly and add it last.

• Slowly bring it to a boil, remove it from the heat and get rid of the lard.
• Stir and bring it to taste with salt and sugar.

Set it aside to infuse.

Secrets:

- Add prunes

- Throw a smoked dry pear into the broth

- In addition to garlic, you can add onions to the lard

- During Lent, add sprats or dried mushrooms