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Ukrainian Red Borsch;))|aястасияさん
手料理
  • 2015/01/18
  • 2,628

Ukrainian Red Borsch;))

レシピ
材料・調味料 (8 人分)
Pork ribs
700-800g
Bay leaf
1
Big beet root (500-600g) peeled and shredded
1
Medium carrots peeled and chopped
2
Big onion peeled and chopped
1
Medium head cabbage shredded
1/2
Medium potatoes peeled and cubed
2
Tomato cubed
1
Medium paprika chopped
1
Garlic minced
3-4 cloves
Greens (spring onion, dill, parsley,basil)
To taste
Vegetable oil
50g
Salt, black and red peppers
To taste
Sour cream for topping
Greens(parsley, dill) for garnish
1tbs
作り方
1
Pork ribs wash with a cold water and cut into pieces 5-6cm. Put them into the casserole together with 2litter of water and 1bay leaf and boil, remove foam with the skimmer. Cook during 1-1.5 hours with slow fire. When ready take ribs out of the bouillon and filter the bouillon. Put more water till its again 2 litters.
2
Put into the large frying pan shredded beet, chopped onions, salt and 50g vegetable oil and fry 5-7min. with strong fire, then add 1-2tbs tomato paste, cubed tomato, cubed paprika, 2-3 cloves minced garlic, black and red peppers, basil and stew the mix on the medium heat not less than 20min.
3
Boil the bouillon. Put beet fried mix into casserole with bouillon, boil 20min. on medium heat. Watch the quantity of water while cooking, you can make it very thick or more liquid upon your taste.
4
Add chopped carrots. After 10min. add shredded cabbage, cubed potatoes and pork ribs. Wait until it boils again and then make slow fire and cook about 20min. (Till potatoes is ready).
5
Put 1-2 more cloves minced garlic and greens 5min. before the borsch is ready. Serve it very hot with 1-2 tbs of sour cream and add 1tbs fresh greens for garnish.
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Thomson emmanuel
nice
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