Poltava Borscht - Ukrainian Classic

Шаг 1

First, we cook the broth. Put a pot with two liters of water on the fire and add the meat, having previously washed it with cold running water. Let it boil for 30-40 minutes, at the end add two or three bay leaves and a little salt. While the broth is cooking, prepare the ingredients. Wash, peel and cut the beets and carrots into thin strips and throw them into the prepared broth.

Шаг 2

Cut the potatoes into cubes and thinly slice the cabbage. Not too much. One small bowl will be enough. Also cut the bell pepper and tomatoes into small slices.

Шаг 3

Meanwhile, we start preparing the frying for Poltava borscht. Put finely chopped onion in a frying pan with sunflower oil and fry it over low heat until golden brown.

Шаг 4

After that, add the chopped tomatoes to the pan...

Шаг 5

Fry a little and then add two tablespoons of tomato paste (optional for more acidity, can be replaced with more fresh tomatoes) and two or three tablespoons of sour cream.

Шаг 6

Mix all this thoroughly until smooth and leave to simmer over low heat, stirring constantly. The trick is that the readiness of the frying is determined by the layer of translucent oil that has appeared on the surface of the mass.

Шаг 7

The sour cream should evaporate completely so that the frying acquires an orange-red color and becomes a translucent oily mass, at this stage we turn it off and set it aside. While we were painfully evaporating the liquid from the sour cream, our beets and carrots were cooked and colored the broth orange. We take out the meat and let it cool.

Шаг 8

It should be finely chopped, remove the bones (if any) and return to the broth.

Шаг 9

Now we add other ingredients to our "semi-borscht", such as: potatoes.

Шаг 10

After 10 minutes, add the cabbage.

Шаг 11

Bell pepper.

Шаг 12

Chop some dill, two or three cloves of garlic and a little old lard, cut into small pieces.

Шаг 13

Note that we need specifically old, aged salted fatback. The thing is, salted fat has a unique property of not spoiling over time. It ages, hardens, acquiring a characteristic yellowish tint and a specific aroma that is especially valuable when preparing this particular recipe from Poltava. Getting aged fat is quite simple. Just wrap it in paper and leave it in the refrigerator for several months. Even a small piece will be enough for a dozen Poltava borschts. It is desirable that the fat has as few meat layers as possible.

Шаг 14

There shouldn't be much fat - about a teaspoon (chopped). It is needed solely to give an original aroma to this dish.

Шаг 15

Now we mercilessly crush all three ingredients of the dressing for Poltava borscht, no worse than mint for mojito)), until smooth. You can add a pinch of coarse rock or sea salt, it will help grind everything more thoroughly.

Шаг 16

Here we come to the finale. Now the most important thing is to make all this Poltava borscht. Add salt to taste, a tablespoon of sugar, black-red pepper if desired to the pot, taste it - it should be already pretty good!))

Шаг 17

We try the potatoes, if they're fine too, then everything is already cooked. We taste the broth. At this stage, Poltava borscht needs to be "tuned" like a musical instrument. If necessary, you can add acidity with tomato juice, make it sweeter with sugar, spicier, saltier, etc. Spices based on simple classic herbs are also welcome. Now we add the sauté from the pan.

Шаг 18

And at the very end we add and stir the secret dressing with dill, garlic and fat. We turn off the gas, electric stove, kerosene stove or whatever we use for cooking, and let the Poltava borscht steep for 10-15 minutes.

Шаг 19

Take the wheat (beautifully frosted) vodka out of the freezer, black fresh bread, sour cream, garlic, red pepper and - go ahead and sing! As they say, enjoy your meal!!!)))