Easter borscht with horseradish

1. Peel one carrot, one onion and a parsley root and fry in a dry, heated pan. Wash the pork, pour 4 liters of water and put it to boil. When it boils, remove the foam, add fried vegetables, salt, pepper and cook over moderate heat for an hour.

2. Peel the remaining beets, onions and carrots, grate them on a large grater. Place the beetroot husks in a bowl of ice water and put in the refrigerator for half an hour. Then strain, put on fire, bring to a boil and remove from fire. Cut the tomato into cubes. Heat oil in a pan and fry onions, carrots and beets in it, add vinegar and simmer for another 10 minutes. Add tomato and simmer a little longer, remove from heat.

3. Cut the cabbage and lard into small pieces. Fry the lard in a dry pan until it crackles, add the cabbage and cook, stirring, for 5-10 minutes.

4. Remove the meat and vegetables from the broth. Strain the broth, put stewed vegetables in it, boil for a few minutes, add horseradish, season with salt and pepper, dilute the borscht with beet broth (from beet husks) to the desired color and consistency.

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