Kuban borscht

Soviet cuisine

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Description Products Steps

Discover an unusual recipe for Kuban-style borscht - with sauerkraut and zucchini. Kuban borscht should be thick and rich. The broth can be cooked with pork, beef or chicken - whichever you prefer. Choose unsweetened beets, preferably with white veins (but they are rarely available in stores even in Kuban).

1. Calories
   131,86 kcal
2. Protein
   6,71 gram
3. Fat
   8,99 gram
4. Carbohydrates
   6,27 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Pork

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   400 g
2. White cabbage

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   100 g
3. Beet

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   1 piece = 130 g
4. Potato

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   1 piece = 120 g
5. Carrot

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   1 piece = 100 g
6. Onions

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   0.5 pcs. = 40 g
7. Zucchini

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   80 g
8. Sauerkraut

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   80 g
9. Tomato paste

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   2 tbsp. l. = 60 g
10. Garlic

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    3 cloves = 15 g
11. Dill

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    1 bunch = 15 g
12. Vegetable oil

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    1 tbsp. l. = 17 g
13. Salt

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    1 tsp. = 7 g
14. Black pepper peas

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    5 pcs. = 5 g
15. Bay leaf

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    2 pcs. = 2 g

Steps:

1. 
   Wash and peel the vegetables. The meat for borscht should be chilled - defrost it if it was in the freezer.
2. 
   Cut the meat into small pieces, place in a saucepan, add water and let the broth simmer for 40 minutes. After boiling, reduce the heat to low, skim off the foam and start preparing the vegetables.
3. 
   Grate the zucchini, carrots and beets and set aside in different containers.
4. 
   Coarsely chop the white cabbage and cut the potatoes into cubes.
5. 
   Finely chop the garlic and chop fresh dill (it can be replaced with dried).
6. 
   Pour vegetable oil into a preheated frying pan, add onion and fry for 2-3 minutes. Then add the carrots and simmer for another 3-5 minutes.
7. 
   Transfer the roasted carrots and onions to the broth. Also add potatoes to the broth. Stir.
8. 
   In a frying pan, fry the grated beets and chopped white cabbage until the vegetables soften (about 5-7 minutes).
9. 
   Pour boiled water (0.5 cup) into the frying pan where the beets and cabbage are fried. Add 2 tbsp. tomato paste and simmer for another 5-7 minutes.
10. 
    Before pouring the contents of the frying pan into the pan with the broth, add a little finely chopped dill to the beets.
11. 
    Add grated zucchini, sauerkraut (squeeze it out of excess brine) and chopped garlic into the borscht, add salt, peppercorns and a couple of bay leaves. Cook for another 5-7 minutes.
12. 
    Kuban borscht is best eaten freshly prepared, but even when heated it does not lose its taste.
13. 
    Serve Kuban borscht with sour cream, fresh herbs and a slice of rye bread

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