Odessa borscht

Ingredients

• 2 carrots
• garlic - 4-5 cloves
• 2 tbsp. l. chopped parsley and dill
• bay leaf (small)
• sweet pepper - 2 red
• 1 kg beef brisket
• 4 medium potatoes
• 2 parsley roots
• vinegar - 0.5 tbsp. l.
• salt
• 2 large beets
• tomato paste
• 5–7 black peas
• 0.5 head (500 g) cabbage
• 150 g salted lard
• 2 bows

Cooking

Step 1

Wash the meat, put it in a large saucepan, pour 3 liters of water. Bring to a boil, remove the foam, salt. Add all peppercorns. Cook for 1.5–2 hours. Remove the finished meat from the broth, chop coarsely and return to the pan.

Step 2

Peel the beets, grate on a coarse grater. In a frying pan, melt 50 g of finely chopped bacon, add beets, pour in vinegar and 1-2 tbsp. l. broth. Simmer until beets are soft, 15-20 minutes. At the end, add tomato paste, mix.

Step 3

Cut potatoes into quarters. Remove the seeds from the sweet pepper, chop coarsely. Shred the cabbage. Add potatoes, cabbage and peppers to a saucepan with cooked meat and broth, after 5-10 minutes. - stewed beets. Peel carrots, onions, parsley root, finely chop, fry in lard, stirring (5-7 minutes), and also put in a saucepan. Continue to cook over low heat until the potatoes are cooked.

Step 4

In a mortar, crush the remaining finely chopped bacon, garlic and herbs into a homogeneous gruel. Put the resulting mixture into a saucepan with borscht, add bay leaf. Bring to a boil under the lid, remove from heat, let it brew for 10 minutes.

Step 5

Serve with sour cream and donuts rubbed with garlic. If desired, you can make the borscht spicier by dropping a hot pepper pod into the plate for a short while.