Kuban borscht

Soup from beets, cabbage and carrots can be very different. Ukrainian borsch is considered traditional, but in many regions it is cooked according to special recipes. Attention gourmets deserves Kuban borscht, which is made with bacon - that is, with lard fried in a pan. This gives the familiar dish a new taste, makes it even more satisfying.

Cooking Features

Kuban borsch is often made not from bright salad beets, but from striped or light ones, which many consider fodder. In the Kuban it is called borshcheva, and bright here is called the vinaigrette. Bright beets do not have a strongly pronounced beet flavor, they are less sweet. With it, it is difficult to cook soup, characterized by a characteristic red color. Without compliance with the technology of cooking borscht is generally impossible. Before you start cooking Kuban borscht, do not interfere with the study of the subtleties of its preparation.

Beets in borsch should be laid ready, no more than 10 minutes before removing it from the stove. During this time, she will not have time to discolor. Most often, the beets are fried in butter or stewed. It is not customary to bake or boil beets for Kuban borscht, as the dish is still not suitable for dietary nutrition.
If you add vinegar or lemon juice to her while cooking beets, she will rather keep her color, the soup with her will be more vivid.
The appearance of the finished dish will also depend on how successful the soup is. If, when boiling it, do not remove the foam protruding on the surface, boil it over high heat under the lid, and then do not strain it, it will be cloudy. Appetizing borscht in this broth is not cooked.
Products for Kuban borscht should not be cut into large pieces, chop cabbage carefully. Then he will look aesthetically pleasing and seductive.
Fat is used fresh (not salty). Before adding to borscht, it is fried in a dry frying pan. The cracklings are added to the soup 5 minutes before it is cooked. You can fry vegetables for refueling on fat drenched fat.
Cook Kuban borscht in meat broth. In addition to the main ingredients, beans and Bulgarian pepper are often added to it, less often - mushrooms.

Serving Kuban borsch is the same as traditional, with garlic croutons or pampushkas. Before serving, it is filled with sour cream.

Kuban borsch with beef

Composition:

beef on the bone - 0, 7 kg;
water - 3, 5 l;
lard (unsalted) lard - 80 g;
white cabbage - 0, 35 kg;
beets - 0, 4 kg;
onions - 150 g;
carrots - 0, 2 kg;
potatoes - 0.5 kg;
tomatoes - 0, 3 kg;
lemon juice - 20 ml;
salt, pepper, bay leaf - to taste.

Method of preparation:

Wash the beef, cover with water. On medium heat, bring to a boil and cook for 10-15 minutes, removing the foam. Reduce the intensity of the flame, cover the pan with a lid and boil the meat until it is easily behind the bone.
Remove the meat from the broth and cool, strain the broth.
Wash and clean the vegetables.
Cut potatoes into cubes about one and a half centimeters in size.
Cut the beets and carrots into strips or small bricks.
From the cabbage, remove the top leaves. Chop it in small pieces.
Dip the tomatoes with boiling water, peel off the skin and cut into small cubes.
Free the onions from the husk, finely chop.
Cut the bacon into small pieces, put it in the pan. Put it on fire.
When the fat is about half full of fat, remove the greaves from the pan, but do not throw it away.
Put the onion in the pan, brown it for 2-3 minutes.
Add carrots.
Mix beets with lemon juice, add to vegetables 5 minutes after the carrots.
After 5 minutes, add slices of tomatoes along with the selection of them when cutting the juice. Simmer the vegetables under a lid over low heat until they are all soft.
Boil the broth, put the potatoes and cabbage in it, cook for 10 minutes.
The meat, separated from the bones, cut into small cubes, put in the soup.
Add refueling after 10 minutes.
After 5 minutes, put spices, bacon in the soup. Salt the dish to taste.
After 3-5 minutes, remove the pan from the heat.

Do not be confused by the fact that the borscht of this recipe is quite a lot. It is not necessary to eat it right away - the next day it will become even tastier.

Kuban borsch with pork

Composition:

pork ribs - 0, 3 kg;
fresh lard - 30 g;
potatoes - 0, 3 kg;
beets - 0, 2 kg;
carrots - 100 g;
onions - 100 g;
tomatoes - 0, 2 kg;
white cabbage - 0, 2 kg;
water - 2 l;
salt, pepper, fresh herbs - to taste.

Method of preparation:

Boil broth from the pork ribs, strain.
Clean and wash vegetables.
Cut potatoes into medium sized bars.
Chop cabbage finely.
Cut carrots and beets into thin straws or coarsely grate.
Peel the onion, cut into small cubes.
Peel the tomatoes, peel with boiling water, and turn them into mashed potatoes using a blender. You can do without kitchen appliances, wiping vegetables through a sieve.
Chop the bacon and fry in a pan, put the cracklings in a plate.
Fry onions and carrots in the oily fat.
When the vegetables have a golden hue, add beetroot to them. After 5 minutes, cover the vegetables with tomato puree.
Stew vegetables until the beets are soft.
Boil the broth, put cabbage and potatoes in it.
After 15 minutes, add the vegetables from the pan.
After 5 minutes, season with salt and season the dish, add finely chopped greens and cracklings. Wait until the soup boils, boil it for 2-3 minutes and remove from heat.

In a soup prepared according to this recipe, you can add half a cup of beans. It needs to be boiled separately or use canned.

Kuban borsch with tomato paste and sweet pepper

Composition:

potatoes - 0.5 kg;
white cabbage - 0, 2 kg;
beets - 0, 25 kg;
carrots - 100 g;
onions - 100 g;
green onions (optional) - 50 g;
sweet pepper - 0, 2 kg;
tomato paste - 40 ml;
lard - 50 g;
meat or chicken broth - 2 l;
salt, spices - to taste.

Method of preparation:

Chop the cabbage.
Cut the onions and bell peppers into thin quarter rings.
Cut potatoes into small pieces.
Chop carrots and beets on a coarse grater or grater for Korean salads.
Cut the bacon into pieces, melt it in a frying pan.
Remove the greaves, put onions, carrots and beets in their place. Pass them 5 minutes.
Add tomato paste. Continue to sauté the vegetables until the tomato turns orange.
Add a soup ladle and stew vegetables until cooked.
After boiling the rest of the broth, put cabbage and potatoes in it. 10 minutes after the soup boils again, add the pepper.
10 minutes after the pepper, enter the vegetable dressing, add salt and pepper the soup. Boil for 7-8 minutes. 3-5 minutes until cooked, add cracklings.

Green onions, chopped with a knife, vsypte in plates with borsch immediately before serving to the table. Separately, serve croutons with garlic or pampushki.

Kuban borsch is nourishing and unusual. Its distinctive feature is the use of dull varieties of beets and roasted lard. Greaves give it not only a unique taste, but also an indescribable flavor.

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