The weight of the products is indicated approximately, you can increase or decrease it depending on how thick you like borscht.

1. First, of course, we need to weld rich broth... V a large pot lower the washed bone, fill it with water, send the whole onion and carrots there. You don't need to cut vegetables, we don't use them after making the broth. Salt to taste.

2. Leave to simmer for at least 2 hours. The longer we cook the broth, the more rich and strong it will be, and that's what we need to get delicious borsch hic. Of course, we regularly remove the foam from the broth.

3. When the broth is cooked, you need to take out the bone and strain it so that our borscht turns out not only tasty, but also beautiful. We remove all the meat from the bone and send it to the strained broth. The base for the borscht is ready.

4. Now let's start preparing the borscht itself. For me, the main thing in borscht is the sequence with which we send our vegetables to the broth. We will send our potatoes, pre-cut into cubes, into the boiling broth.

5. While it is being cooked until tender, in the meantime, we will prepare the frying for the borscht. Bow and bell pepper finely chop, three carrots and beets on a coarse grater.

6. Pour fat into the pan for frying (you can use lard or odorless vegetable oil, it's a matter of taste). When the fat heats up, send the onion to fry, fry it until golden brown. After that, put the bell pepper in the frying and fry for 1 minute, then we will send the beets and carrots to be fried.

7. Saute vegetables for a couple of minutes and season with tomato paste, mix the paste with vegetables well and pour 250 ml of water or broth. As soon as the frying boils, it is ready. We set her aside, wait for its finest hour.

8. As soon as our potatoes are cooked, pour the frying to it. We are waiting for everything to boil and send chopped cabbage to the boiling broth. Cabbage must be put into borscht after tomato, so that it does not boil, but remains slightly crispy.

9. You do not need to cook cabbage for a long time, literally until it becomes slightly transparent. It takes approximately 5-7 minutes for winter cabbage and 3-5 minutes for young (spring).

10. Then we send to the cabbage and beans. Now it's time to add spices to our borscht. I usually take hops-suneli (I really like its smell), black ground pepper, Bay leaf and dried cilantro. Let the spices boil for a minute and give our borscht all its aroma.

11. Now put the chopped herbs and garlic. Another minute and our kitchen was filled with breathtaking smells. Our borscht is ready.

12. Cover it with a lid to infuse it a little. As my great-grandmother used to say, borscht is generally always tastier the next day. But we won't be able to wait that long and set off to set the table. We will serve our borschik with sour cream, garlic, bacon, gray bread or donuts.

Bon Appetit! Please yourself and your loved ones!

It is difficult to determine the exact origin of this dish, since territorially it was prepared by the inhabitants of the Old Russian state. We offer to cook Kuban borscht according to our step-by-step recipe with a photo, we will try to tell you in detail how to cook delicious Kuban borscht. The preparation of this soup is somewhat different from the recipe we all know. original dish, but there is absolutely nothing complicated.

Borsch is a dish that has become traditional among the Eastern Slavs. In ancient times, it was a stew made from hogweed. Then they began to make borscht on the basis of beet kvass, which was diluted with water and other ingredients were added. Kuban borscht is prepared exclusively from fresh tomatoes, vegetable frying is done on hot lard, and the resulting cracklings are added to the finished soup. These are the main differences between Kuban-style borscht and some other types of this first course.

It cannot be attributed to a specific cuisine, since it was popular among different peoples of Slavic origin.

Now borscht is a traditional first Ukrainian dish, and is also widely known and loved in Russia. Borscht has become a visiting card of our country, many tourists coming to Russia want to try this world-famous soup. But it is also worth trying the equally delicious Kuban version of borscht, the recipe for which we will present today.

To cook it yourself, you will need time, the indicated ingredients, desire and love, with which you will start preparing the dish.

Calorie content of borscht in Kuban style

Calorie content and the nutritional value of real Kuban borscht are designed for 100 grams of ready-made soup. The data given in the table are indicative only.

Ingredients:

• Beef on the bone - 700 gr.
• Potatoes - 3 pcs.
• Cabbage (fresh) - 350 gr.
• Beets - 2 pcs.
• Turnip onions - 2 pcs.
• Carrots - 2 pcs.
• Tomato - 1 pc.
• Garlic - 3 cloves
• Fresh lard - 80 gr.
• Spices
• Sour cream
• Dill greens
• Parsley
• Bay leaf - 2 pcs.
• Lemon juice

Step 1.
First, cook the broth. To do this, pour water into a saucepan, put the beef there, after rinsing it. Cook over low heat for an hour. Bringing to a boil, reduce the heat, gradually add some of the vegetables (1 peeled onion and carrot).
At the same time, it is important to remove the foam formed during the cooking process.

Step 2.

While the meat is being cooked and the broth is being prepared, we wash, clean and cut vegetables: carrots, potatoes, onions and beets. Wash cabbage, clean from spoiled leaves and finely chop.

Step 3.

Finely chop the fresh bacon and put it on a hot frying pan. Fry and after the lard has melted, carefully take out the fried cracklings and fry finely chopped onions and grated carrots in the resulting fat.

Step 4.

Frying onions and carrots must be transferred to a plate and start preparing the beets.

It must be rinsed, peeled, chopped into a coarse grater and the resulting straws must be put on a preheated frying pan.
Add chopped and peeled tomato and a little water. Simmer the beets for 10 minutes, stirring them so as not to burn. 2 minutes before cooking, add a little lemon juice to the beets.

Step 5.

Add potatoes to the broth and cook for 10 minutes. Here you can also add salt and various spices to taste.

Step 6.

Now we lower the vegetable frying, beets and cabbage into the pan. Cook for another 10 minutes.

Borscht of the Kuban Cossack villages, and not even all the villages, but in many respects only the "Black Sea" Cossack villages according to the recipe from Svyatoslav Kasavchenko.

The rules of traditional Kuban borscht formed three conditions more than a century ago: summer heat, lack of refrigerators and lack of fuel in the steppe part of the Kuban. This is what determines the selection of ingredients, and the methods of cutting them, and the order of the bookmark. "

Nourishing and bright, or rather bright orange, sweet-sour and fresh-velvety, different in every spoon, cooling in summer heat or warming in coolness, regardless of how you eat it, cold or hot. It can be eaten not only for lunch or dinner, but also for breakfast, especially if hard physical labor is ahead. Borsch, for the creation of which experienced housewives goes away half an hour.

First of all, let's decide on the amount of food that we need for borscht. Let's take potatoes as a starting point - there should be about a seventh of it in borscht. I have a saucepan of three and a half liters - which means about half a kilogram of potatoes, less is possible, but it is no longer necessary that the spoon then does not stand in the pot with a stake. We take so much beets, carrots and onions so that they are equal in volume to the volume of potatoes, in our case, 150-170 grams.

There should be no less cabbage than potatoes - but the upper limit is entirely up to you. The grated tomatoes should occupy at least a third of the borscht volume, which means we take tomatoes, not yet grated, one and a half kg. Grind half a head of garlic, half a head of onion and old bacon, from a matchbox.

There is no fat in the photo, since it is not very photogenic, because I take it from the old skin that has been lying around in the refrigerator since last fall. Well, an egg with flour for dumplings and a lemon, if you, like me, take tomato paste.

There is one law in the Kuban borscht - there are no spices! No dill, no lavrushka, no pepper!

And here I will only deviate from the recipe for a personal reason - I do not like fresh tomatoes since childhood. Tomato juice respect, pickled tomatoes just put it on, but I can eat fresh, but they will not bring me any pleasure. Therefore, I will not bother with them and I will replace the tomatoes with tomato paste from the store, we will need liter jar... It is possible and half a liter, but here it is very tight, it may not be enough. I personally spend 700-750 grams in a saucepan, which I dilute with water one to one in advance and it turns out about one and a half liters of tomato.

To you, if you wish with fresh tomatoes- you need to grind them on a grater.

The second retreat is forced - we will have a beet only in the fall. I would like to make it clear - as in the Kuban, our beets are sugar (vinigrette) beets, but beets with white-red veins go to borscht, which we call fodder or beetroot, no one will call sugar beets in our country a beet. And if it is not a problem to find sugar beets here, then you have to go to the farms for a beet, and even then it is not a fact that you will find it.

But it is a fact and tradition that a beetroot is put into the Kuban borscht, or as it is called there - beetroot. We will have to conjure with vinigrette beets, which will be discussed a little later.

First of all, we will make a crush, finely chop the garlic, onion and bacon, push the result through the garlic press, and then grind it in a mortar. Ready? It's time to cut vegetables.

If you wish, if you are sure that you will have time to clean and cut everything on time - at the same time we put a saucepan half full of water on the fire.

The first vegetables to go under the knife are carrots and beets. We cut them into thinnest strips so that they are the size of a match.

If you have a beetroot, then go ahead, but if you have vinigret beets, then we will conjure over it in advance. Why is she bad in borscht? Yes, nothing, at work I do not bother with its processing, but - they believe that it gives excessive sweetness and color to borscht. Therefore, to create the canonical Kuban borscht, we put the beets we cut into a bowl, salt and pour boiling water. We stand for five minutes and drain the water.

To the left of the plate is the device with which I cut carrots and beets.

We repeat this a couple more times. In principle, this is enough, but you can throw the beets in the pan a few minutes before the potatoes and let them cook, just to be sure.

Cut the onion into cubes, the smaller the better. But potatoes - in large pieces if much less chicken eggs- then crushed. We will crush the potatoes in the plate when it’s time to enjoy the borscht. Usually I cut: the large one into four parts, the middle one into two, and I just clean the little things.

Is the water boiling? We throw the chopped beetroot (about the beets a little higher) and potatoes into the pan. At the same time, put the carrots next to them in a pan and fry. It is better to take a large and deep frying pan so that the carrots and onions are tucked in one row there, for better frying, but there is enough space for our pasta or tomatoes.

This is how it should look in the pan at this time. The potatoes in the Kuban borscht should not be dyed. The color is set there by tomatoes and carrots.

We stir our carrots and make dough for dumplings. To do this, take one egg, half a glass of cold water, beat and stir in the flour, without fear of overcooking. When the dough stops flowing and reaches for the fork, the dough for dumplings is ready. At this time, the carrots in the pan turned yellow oil - it's time to add the onions and mix.

Mix the onions and carrots again. Is the bow gilded? We add our diluted pasta to the pan, preferably all of it, but if all does not come in, then how much will be removed and we go to chop the cabbage into thin strips, if not to say with a thread. If you do not have the skills to quickly cut cabbage, it is better to do it in advance.

Checking the potatoes. Are you ready? At this time, the tomato should already boil in the pan - pour it into the pan. Freshly grated tomatoes are self-sufficient; for tomato paste, you will need to squeeze lemon juice into the borscht. Sour tomato will not let the potatoes boil and will give us the opportunity to put dumplings into the borscht.

We put a glass of dough next to the pan, take a teaspoon and start running. There is a little trick here so that the dough does not stick to the spoon - you need to put a glass of cold water next to it. Let's dip a spoon into cold water, let's pick up the dough, put it in borscht and again in cold water ...

It's a tea spoon, it's just inconvenient to take pictures with one hand and start with the other, so I didn't get it in focus.

Dumplings in borscht? Is the borscht boiling? We bring it, if necessary, to the required volume with the remaining tomato or water (to the detriment of taste) - the borscht should not reach the edges of some one and a half fingers.

And only now - salt! Before that, there was no salt in our borscht, nor in dumplings.

Salt so that it is a little saltier, this excess salinity will be taken by the cabbage, which we will put into the borscht when it boils again and the dumplings float up. Boiling will stop for a short while, when the bulbs start to rise again - this is a sign that it is time to remove the borscht from the stove. Add a spike to the borscht, close it with a lid and let it brew for an hour. From the moment I put the pan on the fire, it took me about half an hour, plus ten to fifteen minutes to push, but this comes with experience.

The first plate is recommended to be eaten without anything, even without bread. Only in this way you will feel the whole taste of bright orange borscht, all its sour (tomato), velvety (potatoes), unleavened (dumplings) and crunchy (cabbage) components. In the second plate, you can already add sour cream and take a glass, or maybe two ...

I confess - I did not have time to photograph the first plate. How many times I cooked - so much and did not have time. At work, the borscht turns out to be red, and sometimes even dark red, there I don’t bother what beets are, and no one will give me time to conjure them. But we also make this borscht for meat broth- now are not the times when there was no meat in the summer ...

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I thought for a long time whether it would be interesting for you to know how the Kuban borscht is prepared. One gets the impression that no one knows how to actually cook it. In order to test my knowledge of the issue, I looked for information on various culinary sites (it did not come to books - there was simply no time) and realized that the information is different everywhere, and there are many recipes !!! All of them are good ... Therefore, I decided that I would just write about what I remember from childhood: how my grandmother cooked borscht (maybe not quite exactly how I could remember her actions as a girl).

I think that the recipe I am using will be close to real Kuban borscht and I will be glad if you like it *.

Lyrical digression.

1. According to the classics of the genre, borscht is prepared in meat broth. But imagine the Kuban summer - this is the hottest time - a huge amount of work - mowing, harvesting, vegetable gardens and so on and so forth. There is no way to spend so much time on cooking - to cook the broth, then to fill it ... This is simply, firstly, there is no time, and secondly, ... meat. In the best case, this is chicken, and meat - it happens in the fall ...
Therefore, I insist that real Kuban borscht may not be in meat broth. Anyway - it turns out to be rich, aromatic and tasty!

2. For the preparation of the Kuban borscht, the beets that we eat are not used at all. We used to have "vinaigrette", but for borscht they used some other ... It was striped - red - white. But I think it doesn't matter, because there are no special differences in taste.

3. How to add acidity to borscht? The lemon that some hostesses use? It's funny, what kind of lemons do you tell me in the Kuban? Vinegar? Maybe, but not an option. To prepare borscht, grandmother took out the "magic" green mass from the underground. She made this pasta from green cherry plum and rolled it into bottles of Bulgarian juices .... You can’t even imagine how long I have been looking for, how this can be replaced. And I almost found it. Here it is:

Of course, tomatoes will also give sourness, BUT this sauce will be a good addition!

Well, in conclusion of the lyrical part from me personally: borscht for a Cossack is our everything! It is cultural and national traditions, this is the number one dish in any family! It is eaten for breakfast, lunch or dinner, and sometimes for breakfast and lunch and dinner. There is borscht - the hostess is calm - there is something to eat in the house! Borsch is the first, second and compote! In general, friends, eternal glory to borsch!
Now let's get down to specifics:

To prepare nm you will need:

• cabbage half medium kacana (or slightly less)


• carrots 1 pc


• tomatoes 2-3 pcs


• potatoes 5-6 pcs


• bell pepper (I usually take green, but you can have different colors) - 1 pc


• tomato paste - 2 tbsp spoons


• salt, pepper, bay leaf

How we cook:

• dice potatoes in a saucepan with water, set to cook. If you cook borscht in meat broth, then you need to prepare it in advance, pour the potatoes into it


• pour a few tomatoes with boiling water (so that later to remove the skin from them)


• while the potatoes are boiling, we prepare the "heart" of the borscht - the dressing. For this on vegetable oil** fry the onion until golden brown, adding grated carrots and beets to it. While this mass is languishing, remove the skin from the tomato, cut them into cubes, add to the dressing. Cover with a lid - let it languish. When the contents give juice, add two spoons to it. tomato paste and one spoonful of the very sauce that I wrote about above


• when our dressing is sufficiently sweaty and almost ready, add the bell pepper cut into strips. Let's wait another 5 minutes, under the lid, turn off


• add chopped cabbage to the potatoes, which are almost ready, cook for 5-10 minutes, then add the dressing. Put a bay leaf, a few black peppercorns, cover and cook for another 15 minutes.

I would like to draw your attention to the fact that the Kuban borscht is not beet-colored! And it shouldn't be beetroot, so don't worry, we're doing this right!

As you understand, on the 2nd day the borsch will be different. Eat it the way you like it - with sour cream, with garlic, with hot pepper sprinkled with herbs ... Or with all this at the same time.

* For those who do not know - my father's homeland is the Krasnodar Territory, the village of Nadezhnaya. This is my childhood, my summer, my happiness ... my most beautiful memories.
** In general, in order to be absolutely Kuban style, you need to fry in lard or lard, so it will be more correct. You can do the same.