Poltava-style Borscht with Goose
Soups • Ukrainian
Description
Poltava-style Borscht with Goose
Ingredients
- Goose fat 30 oz
- Salad Potatoes 7 pieces
- White Cabbage ½ head
- Carrot 1 piece
- Vinegar essence 1 teaspoon
- Beetroot 1 piece
- Onion 1 piece
- Pork fat 0 oz
- Tomato Puree 1 tablespoon
- Sour Cream ½ tablespoon
- Herbs to taste
- Ground Black Pepper to taste
- Salt to taste
- Sugar to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
To prepare the borscht, add spices to the boiling broth when the goose is cooked (until half done).
Step 2
Cut the beetroot into strips, salt it, drizzle with vinegar, add fat from the broth, tomato puree, sugar, and sauté in a pan until half cooked.
Step 3
Shred the carrot into strips and lightly fry it in fat.
Step 4
Season the broth with diced potatoes and shredded cabbage, and cook for 10–15 minutes, then add the beetroot with onion and crushed pork fat, and bring to readiness.
Step 5
Remove from heat and let the borscht steep for 10–15 minutes.
Step 6
Serve the borscht with sour cream, sprinkled with herbs.
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