Kuban Borscht

Ingredients

• Bone-in Beef 30 oz
• Carrot 3 pieces
• Onion 3 heads
• Beetroot 5 oz
• Tomatoes 5 oz
• White Cabbage 25 oz
• Potato 20 oz
• Lard 5 oz
• Sweet Pepper 1 piece
• Bay leaf 1 piece
• Green peppercorns to taste
• Passata Tomato Sauce 0 oz
• Ground Black Pepper to taste
• Salt to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Place the meat in a pot, add 5 liters of water, and bring to a boil. Skim off the foam, then add an onion, a carrot, a bay leaf, and whole peppercorns. Simmer on low heat for 1.5 to 2 hours.

Step 3

Make cross-shaped cuts on the tomatoes.

Step 4

Drop them into boiling water for 30 seconds, then transfer to cold water. Peel the tomatoes and chop them into small cubes.

Step 5

Peel the tomatoes and dice them into small cubes.

Step 6

Strain the broth, cut the meat into small cubes, and return the broth to the stove to bring it to a boil.

Step 7

Add the potatoes and shredded cabbage to the boiling broth and cook for 15–20 minutes.

Step 8

In a skillet, fry the finely chopped bacon until it becomes crispy.

Step 9

Add the chopped onion and sauté it until translucent.

Step 10

Add the carrots, beets, and peppers, cut into matchsticks, and continue to sauté for another 3–5 minutes. Then, add the tomatoes and tomato paste. Stew until the vegetables are tender.

Step 11

Transfer the sauté to the pot and stir.

Step 12

Season with salt and pepper to taste, and cook for another 10-15 minutes.