Cooking time: 60 min.

INGREDIENTS

Young cabbage small head 1 pc.
Chicken leg 1 pc.
Smoked pork ribs 600 gr.
Large beets 2 pcs.
Onion – turnip 1 pc.
Large carrots 1 pc.
Large potatoes 4 pcs.
Tomato paste 2 tbsp.
Balsamic vinegar 2-3 tbsp.
Sugar 2.5 tbsp.
Paprika 2 tsp.
Mixture of Italian herbs 1 tsp.
Allspice pepper 4 peas.
Bay leaf 2 pcs.
Chili pepper 0.5 tsp.
Garlic 2 cloves.
Salt to taste.
Olive oil.

HOW TO COOK

First you need to boil or bake the beets (in the skin) until tender.

Then peel vegetables…carrots, beets, onions, garlic and potatoes (keep it in cold water).

Cut the ribs lengthwise into segments and put them together with the chicken leg in a large saucepan.

Add half an onion, half a carrot, peppercorns, bay leaf and pour water.

Bring to a boil, remove the foam and cook over low heat for 10 minutes.

In the meantime, cut the cabbage into shavings, grate the carrots on a coarse grater, grate the beets on a coarse grater, cut the potatoes into large cubes, and finely chop the garlic.

Dip the cabbage into the broth and cook for 10 minutes.

Add potatoes and spices (salt, paprika, chili, Italian herbs).

Cook for another 5 minutes … then remove half of the onion and half of the carrot from the broth … discard.

Also take out the chicken leg and separate the meat from the bones.

Pulp return to the soup simmering over low heat.

First fry the onion in a frying pan, then add the carrots, and then the beets…simmer over medium heat.

Next, add granulated sugar, a little salt and stir until the sugar dissolves.

Pour the vegetable dressing into the broth.

Continue to cook over low heat…in the meantime, fry the tomato paste and add to the pot of soup…pour in the vinegar and add the garlic.

Taste the broth…add salt, or pepper if needed.

Cook for 1 more minute… the borscht is ready!

Serve with bread, sour cream and herbs.

BON APPETIT!!!