Kuban borsch - a very satisfying and aromatic dish. Its main feature is the lack of a single recipe. Each housewife cooks it in his own way. The basis for the preparation of this mouth-watering first course is meat or vegetable broth. Sometimes bacon, eggs, beans and even peas are added to it.
Option with bell pepper
Using this technology, you can relatively quickly cook saturated Kuban borsch. The recipe for this dish is so simple that any inexperienced housewife can cope with it. To feed your family a hearty meal on time, stock up on all the necessary ingredients in advance. You will need:
- Four hundred grams of white cabbage.
- A couple of potatoes and the same amount of beets.
- Three hundred grams of lean pork.
- Two carrots and onions.
- A pair of bell peppers and ripe tomatoes.
To prepare a hearty and fragrant Kuban borsch, a photo of which will be presented a little later, you should additionally stock up with salt, spices and fresh herbs.
Process description
First of all, you need to do the cooking of the broth. Pre-washed pork is placed in a pan, poured with three liters of filtered water, sent to the stove, brought to a boil and the foam that appears is removed. When the meat is completely cooked, it is removed from the broth and cut into small pieces. The liquid itself is filtered, poured back into the pan and returned to the fire.
While the broth boils, you can do vegetables. They are washed, cleaned and ground. Onions are cut in half rings, carrots, beets and bell peppers - thin straws. After that, the vegetables are alternately laid out on a hot frying pan greased with vegetable oil. The onions are first fried. When it becomes transparent, add carrots to it, and after a couple of minutes - sweet pepper and beets. Tomatoes peeled and cut into slices are placed in a pan with fried vegetables. All mix well and simmer over low heat for ten minutes.
Meanwhile, pre-peeled and chopped potatoes are lowered into the boiling broth. When it is fully cooked, add fried vegetables and finely chopped cabbage to the pan. After a couple of minutes, pork is sent to the prepared Kuban borsch, brought to a boil and removed from the heat. Before serving, it is poured into plates and sprinkled with chopped herbs.
Sauerkraut option
This dish cannot be confused with any other. It has a special taste and aroma. Since the preparation of Kuban borsch takes a certain amount of time, you need to take care of all the necessary ingredients in advance. In this situation, you should find in your kitchen:
- One and a half kilograms of meat on the bone.
- A quarter of a head of fresh cabbage.
- Beet.
- Two hundred grams of sauerkraut.
- Three potatoes.
- One carrot and one onion.
- Small zucchini.
- Three cloves of garlic.
- Three tablespoons of tomato paste.
Additionally, you should have lean oil, salt, spices and fresh herbs on hand. Thanks to the presence of these ingredients, you will get a very fragrant Kuban borsch.
Recipe
Thoroughly washed meat is laid out in a pan, poured with water and sent to the stove. It will cook for about an hour and a half.
In order not to lose time, while you can do vegetables. They are washed, cleaned and ground. Onions are cut in half rings, beets - cubes, carrots - cubes. Vegetables prepared by this method are laid out alternately in a pan. First fry onions and carrots, and then beets. Passivated vegetables are placed in a pot with boiling broth. After about five minutes, pre-chopped and lightly fried white cabbage is added there. All continue to cook over low heat.
Ten minutes before readiness, chopped potatoes and sauerkraut are sent to the future Kuban borsch. Almost immediately after that, grated zucchini, salt, spices and tomato paste are thrown into the pan. Then the dish is insisted for a quarter of an hour, poured on plates, seasoned with garlic and sour cream, sprinkled with herbs and served at the dining table.
Bean Option
According to this recipe, a very satisfying and fragrant borsch is obtained. Since the composition of this dish includes not quite standard products, try to go to the store in advance and purchase everything you need. At the right time at your disposal should be:
- A pound of meat.
- A glass of white bean.
- One carrot and beetroot.
- A pair of bell peppers and onions.
- A handful of prunes.
- Four ripe tomatoes.
- A tablespoon of sunflower hops.
- Four cloves of garlic.
- Half a fork of fresh cabbage.
To get a fragrant, saturated Kuban borsch, the recipe with a photo of which can be seen below, you need to stock up on salt, herbs and vegetable oil.
Sequencing
You need to start the process with cooking the broth. To do this, the washed meat is placed in a pan, pour it with water, bring to a boil, remove the foam and boil over moderate heat for half an hour. Then, pre-soaked beans are added there and cooked for another thirty minutes.
After this time, a whole peeled beet and onion are dipped in a pan with broth. While they are boiling, you can fry grated carrots and finely chopped peppers. Fifteen minutes later, cooked beets are removed from the broth, cut into strips and placed in a pan with carrots and sweet pepper. Slices of fresh tomatoes, salt and spices are added there. All mix well and simmer for about seven minutes over low heat.
Chopped prunes and whole cloves of garlic are added to the broth pan. After a quarter of an hour, fried vegetables are sent there, and after five minutes - slaw. Before serving, the soup is sprinkled with chopped herbs parsley, cilantro or dill.
Option with fat
Kuban borsch, cooked according to this recipe, has a rich red color and a slightly sour taste. To prepare it, you will need:
- A pound of soup bones.
- Two hundred grams of beets.
- One carrot and one onion.
- One hundred grams of ripe tomatoes.
- Five potatoes.
- Two hundred grams of white cabbage.
- A pair of cloves of garlic.
- A couple of tablespoons of tomato paste.
- A quarter packet of butter.
- One hundred grams of fat.
Among other things, at your fingertips should be a little vinegar, sour cream, vegetable oil and herbs.
Step-by-step technology
Washed soup bones are poured with water, sent to the stove and boiled for about an hour. While preparing the broth, you can pay attention to vegetables. They are washed, cleaned and ground. Beets and carrots are rubbed on a medium grater. Onions are cut in half rings, tomatoes - in cubes, and chopped cabbage with a thin straw.
Beets and a little vinegar are sent to a frying pan with hot vegetable oil. After a couple of minutes, chopped tomatoes and a little sugar are added there. In a separate skillet, melt the butter and fry the onions and carrots.
In a special mortar, ordinary lard, garlic, salt and dill are combined. All this is thoroughly rubbed and cleaned to the side. Cut potatoes into the pot with boiling broth. Seven minutes later, a billet of fat, fried beets and onion-carrot mixture are added there. When the potatoes become soft enough, chopped cabbage and finely chopped peppers are placed in a pan with borsch. All this is brought to a boil and removed from the stove. After half an hour, the real Kuban soup is poured on plates, sprinkled with herbs, season with sour cream and served.