IvanEats recipe
Borscht
Cooking for
6
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Ingredients
Method
- Soak the dried white beans in water overnight.
- Drain and simmer them in fresh water with the smoked pork and 1 tsp salt, covered, until the beans are tender, about 1-2 hours.
- Add the potatoes and cabbage to the simmering beans, season with salt, and continue cooking until the potatoes are partially tender.
- Add the beetroot strips to the soup, squeeze in the lemon juice to maintain the red color, and stir. Let the soup simmer for a few more minutes.
- In a frying pan, melt the lard or heat the cooking oil. Sweat the chopped onion, then add the grated carrots and beetroot. Stir in the tomato paste and mix well.
- Add the fried vegetables to the soup, along with the red wine vinegar and the minced garlic. Continue simmering.
- Remove the smoked pork from the soup, slice or shred it, and return it to the pot.
- Stir in the chopped spring onions, dill, and parsley.
- Serve hot with a dollop of yoghurt, garnish with dill, and enjoy!
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