Odessa borsch – a step-by-step recipe with photos on Cook.ru

Prepare all the necessary ingredients for cooking Odessa borsch. Wash and dry the breast. Wash vegetables and herbs.

Pour cold water into the pan and put the pork belly cut into pieces. Add black pepper and peas to the pan and add salt. Bring to a boil over medium heat, reduce heat and simmer for 1 hour with low boil, removing the foam. Remove the meat and cool.

Divide the fat into three equal parts. Finely chop one part and put in a hot pan. Sauté fat a little so that fat melts.

Peel and rinse onions and carrots. Grate carrots on a coarse grater, cut onions. Put the vegetables in a pan with lard.

Fry over medium heat for 5-7 minutes stirring.

In another pan, cut the second part of the fat. Peel the beets, grate on a coarse grater, put in a pan with lard, add vinegar and vegetable oil. Put on low heat and fry for 15 minutes.

In a pan with beets, add tomato paste and 4 tablespoons of meat broth. Stir and simmer another 5-10 minutes until the beets are ready.

Peel the potatoes and cut into large cubes or slices. Strain the broth and put it on medium heat again, bring to a boil. Add the potatoes.

Chop the cabbage into strips and put in a pot with broth and potatoes.

With bell pepper, remove the stalk, peel the seeds and cut into large strips. Add to the pan with the broth and vegetables.

Cut the cooled meat into pieces and return it to the pan. Boil everything for 15 minutes until the vegetables are ready.

Put in the soup a fry of carrots with onions and stewed beets, mix.

Finely chop the greens, put in a bowl. Add finely chopped garlic, the remaining finely chopped lard and grind into a homogeneous gruel.

Add the green gruel to the borsch and mix.

Bring to a boil, close the lid and remove from heat. Let stand for 10 minutes and serve.

Bon Appetit!