Chernihiv Borscht

Ingredients

• Pork Blood 20 oz
• Beans 0 oz
• Onion 2 heads
• Carrot 2 pieces
• Celery salt 5 oz
• Ghee 0 oz
• Vegetable Oil 0 fl oz
• Bay leaf 1 piece
• Allspice berries to taste
• Green peppercorns to taste
• Passata Tomato Sauce 0 oz
• Courgette 5 oz
• Potato 15 oz
• White Cabbage 30 oz
• Apple 1 piece
• Beetroot 15 oz
• Vinegar essence 0 fl oz
• Sugar to taste
• Herbs to taste
• Sour Cream to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour 5 liters of water over the meat, place it over heat, and bring to a boil. Skim off the foam, reduce the heat, and add an onion, a carrot, a bay leaf, and whole allspice and black pepper. Simmer for 1.5 to 2 hours.

Step 3

Soak the beans in cold water overnight. Then drain the water and cook the beans in fresh water until tender.

Step 4

Cut the beetroot into strips and sauté it, adding 50 ml of water, vinegar, salt, and sugar, for 20–30 minutes over low heat.

Step 5

In melted butter, sauté the onion, cut into strips, with grated carrot and celery until golden brown.

Step 6

Then add the tomato paste, stir for another couple of minutes, and remove from heat.

Step 7

Strain the finished broth, cut the meat, return it to the broth, and place it back on the heat.

Step 8

Dice the zucchini and sauté it in clarified butter.

Step 9

Add zucchini, sautéed vegetables, beetroot, beans, diced potatoes, shredded cabbage, and julienned apple to the boiling broth. Season with salt and pepper to taste. Simmer over low heat for 30 minutes.

Step 10

Serve the borscht with chopped herbs and sour cream.