Hetman's borscht

Description

There are at least 25 officially recognized borscht recipes: Chernihiv, Hetman, Poltava; borscht green, cold; with prunes and beans... And you can eat borscht from dawn to dusk - although many prefer the opposite.

Cooking

Step 1

Peel vegetables. Cut the onion into cubes, carrots, beets, peppers, cabbage, eggplants and potatoes into large strips.

Step 2

Fry carrots in 2 tbsp. l. vegetable oil for 3 minutes, add the onion, fry for another 2 minutes.

Step 3

Add chopped tomato and tomato paste. Cook over low heat for 3 minutes, add the beets and cook for another 15 minutes.

Step 4

Boil the broth, put in it 4 tbsp. l. browned vegetables and cabbage. Cook under a lid over low heat for 7 minutes, add potatoes, and after 5 minutes. - eggplant.

Step 5

After another 5 min. put the remaining fried vegetables and beans, cook everything together over low heat for another 10 minutes. Cut the parsley root into small strips, chop the greens.

Step 6

Fry the root in the remaining vegetable oil and add it to the borsch along with the greens. Remove from heat, season with lard, crushed in a mortar with garlic, cover and let it brew for 15-20 minutes.