Kuban borscht is a very hearty and flavorful dish. Its main feature is the absence of a single recipe. Each housewife cooks it in her own way. The basis for preparing this delicious first course is meat or vegetable broth. Sometimes bacon, eggs, beans and even peas are added to it.

Option with bell pepper

Using this technology, you can cook rich Kuban borscht relatively quickly. The recipe for this dish is so simple that any inexperienced housewife can handle it without any problems. To feed your family a hearty meal on time, stock up on all the necessary ingredients in advance. You will need:

• Four hundred grams of white cabbage.
• A couple of potatoes and the same amount of beets.
• Three hundred grams of lean pork.
• Two carrots and onions.
• A couple of bell peppers and ripe tomatoes.

To prepare a hearty and flavorful Kuban borscht, a photo of which will be presented a little later, you should additionally stock up on salt, spices and fresh herbs.

Process description

First of all, you need to start preparing the broth. Pre-washed pork is placed in a pan, poured with three liters of filtered water, put on the stove, brought to a boil and the foam that appears is removed. When the meat is completely cooked, it is removed from the broth and cut into small pieces. The liquid itself is filtered, poured back into the pan and returned to the fire.

While the broth is boiling, you can do the vegetables. They are washed, cleaned and crushed. Onions are cut into half rings, carrots, beets and bell peppers into thin strips. After this, the vegetables are placed one by one on a hot frying pan greased with vegetable oil. The onions are fried first. When it becomes transparent, add carrots to it, and after a couple of minutes - sweet peppers and beets. Peeled and cut into slices tomatoes are placed in a frying pan with fried vegetables. Mix everything thoroughly and simmer over low heat for ten minutes.

Meanwhile, pre-peeled and chopped potatoes are dipped into the boiling broth. When it is completely cooked, add fried vegetables and finely shredded cabbage to the pan. After a couple of minutes, add the pork to the prepared Kuban borscht, bring it to a boil and remove from the heat. Before serving, it is poured into plates and sprinkled with chopped herbs.

Option with sauerkraut

This dish cannot be confused with any other. It has a special taste and aroma. Since preparing Kuban borscht takes a certain amount of time, you need to take care of all the necessary ingredients in advance. In this situation, you should have in your kitchen:

• One and a half kilograms of meat on the bone.
• A quarter of a head of fresh cabbage.
• Beet.
• Two hundred grams of sauerkraut.
• Three potatoes.
• One carrot and one onion each.
• A small zucchini.
• Three cloves of garlic.
• Three tablespoons of tomato paste.

Additionally, you should have vegetable oil, salt, spices and fresh herbs on hand. Thanks to the presence of these ingredients, you will get a very flavorful Kuban borscht.

Recipe

Thoroughly washed meat is placed in a pan, filled with water and sent to the stove. It will cook for about one and a half hours.

So as not to waste time, while you can do the vegetables. They are washed, cleaned and crushed. The onion is cut into half rings, the beets into cubes, and the carrots into cubes. Vegetables prepared using this method are placed one by one in a frying pan. The onions and carrots are fried first, and then the beets. Passed vegetables are placed in a saucepan with boiling broth. After about five minutes, add pre-cut and lightly fried white cabbage. All this continues to cook over low heat.

Ten minutes before it is ready, chopped potatoes and sauerkraut are added to the future Kuban borscht. Almost immediately after this, grated zucchini, salt, spices and tomato paste are thrown into the pan. Then the dish is infused for a quarter of an hour, poured into plates, seasoned with garlic and sour cream, sprinkled with herbs and served to the dinner table.

Option with beans

This recipe makes a very hearty and flavorful borscht. Since this dish contains non-standard ingredients, try to go to the store in advance and purchase everything you need. When the time comes, you should have at your disposal:

• Half a kilo of meat.
• A glass of white beans.
• One carrot and one beet each.
• A couple of bell peppers and onions.
• A handful of prunes.
• Four ripe tomatoes.
• A tablespoon of khmeli-suneli.
• Four cloves of garlic.
• Half a fork of fresh cabbage.

In order for you to get a fragrant, rich Kuban borscht, the recipe with a photo of which can be seen below, you need to additionally stock up on salt, herbs and vegetable oil.

Sequencing

You need to start the process by preparing the broth. To do this, place the washed meat in a pan, fill it with water, bring to a boil, remove the foam and cook over moderate heat for half an hour. Then pre-soaked beans are added there and cooked for another thirty minutes.

After this time, whole peeled beets and onions are placed in a saucepan with broth. While they are cooking, you can fry grated carrots and finely chopped pepper. After fifteen minutes, the cooked beets are removed from the broth, cut into strips and placed in a frying pan with carrots and sweet peppers. Pieces of fresh tomatoes, salt and spices are also added there. Mix everything thoroughly and simmer for about seven minutes over low heat.

Add chopped prunes and whole cloves of garlic to the pan with the broth. After a quarter of an hour, fried vegetables are sent there, and five minutes later - shredded cabbage. Before serving, sprinkle the borscht with chopped parsley, cilantro or dill.

Option with lard

Kuban borscht, cooked according to this recipe, is distinguished by its rich red color and slightly sour taste. To prepare it you will need:

• Half a kilo of soup bones.
• Two hundred grams of beets.
• One carrot and one onion each.
• One hundred grams of ripe tomatoes.
• Five potatoes.
• Two hundred grams of white cabbage.
• A couple of cloves of garlic.
• A couple of tablespoons of tomato paste.
• A quarter stick of butter.
• One hundred grams of lard.

Among other things, you should have some vinegar, sour cream, vegetable oil and herbs on hand.

Step-by-step technology

The washed soup bones are poured with water, put on the stove and cooked for about an hour. While the broth is preparing, you can pay attention to the vegetables. They are washed, cleaned and crushed. Grate beets and carrots on a medium grater. The onion is cut into half rings, the tomatoes into cubes, and the cabbage is chopped into thin strips.

Add beets and a little table vinegar to a frying pan with hot vegetable oil. After a couple of minutes, add crushed tomatoes and a little granulated sugar. In a separate frying pan, melt the butter and fry the onions and carrots.

Ordinary lard, garlic, salt and dill are combined in a special mortar. All this is thoroughly rubbed and put aside. Place chopped potatoes into a saucepan with boiling broth. After seven minutes, add the lard preparation, fried beets and onion-carrot mixture. When the potatoes are soft enough, place shredded cabbage and finely chopped pepper into the pan with the borscht. Bring all this to a boil and remove from the stove. After half an hour, the infused Kuban borscht is poured into plates, sprinkled with herbs, seasoned with sour cream and served.

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

Borscht is a dish that has become traditional among the Eastern Slavs. In ancient times it was a stew made from hogweed. Then they started making borscht based on beet kvass, which was diluted with water and other ingredients were added. Kuban borscht is prepared exclusively from fresh tomatoes, the vegetables are fried in hot lard, and the resulting cracklings are added to the finished soup. These are the main differences between borscht prepared in Kuban style 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 the hallmark of our country; many tourists coming to Russia want to try this world-famous soup. But it’s also worth trying the no less tasty Kuban version of borscht, the recipe for which we will present today.

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

Calorie content of borscht in Kuban style

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

Ingredients:

• Beef on the bone - 700 gr.
• Potatoes – 3 pcs.
• Cabbage (fresh) – 350 gr.
• Beets – 2 pcs.
• Onion - 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 pan, put the beef in it, after washing it first. Cook over low heat for an hour. After bringing to a boil, reduce the heat and 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 cooking and the broth is being prepared, wash, peel and cut the vegetables: carrots, potatoes, onions and beets. Wash the cabbage, remove spoiled leaves and finely chop.

Step 3.

Finely chop the fresh lard and place 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.

The fried onions and carrots must be transferred to a plate and begin preparing the beets.

It must be washed, peeled, chopped into a coarse grater and the resulting straws placed on a heated 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 add salt and various spices to taste.

Step 6.

Now put the roasted vegetables, beets and cabbage into the pan. Cook for another 10 minutes.

Hello, dear readers and subscribers of my diary!

Today I will share my recipe for Kuban aromatic borscht, and also show in photos and videos how I do it at the final stage of preparation :) The recipe is quite simple, there are no difficulties in preparation, but I didn’t start cooking borscht according to this recipe right away - I did , using different tips, until I came to a single method, which I now use constantly.

There are countless recipes for preparing borscht in Kuban style; each housewife prepares it in her own way, and her family members consider her borscht to be the most delicious. Therefore, I do not pretend to have the recipe for the most delicious borscht, I will simply share mine, and let you, dear readers, draw the conclusion.

Prehistory

When I got married, I was faced with the question of preparing borscht, because, as I already wrote, in a Kuban family this is a mandatory dish. I started cooking it according to my mother’s recipe: well, I got used to her borscht and I liked it. But my new husband didn’t like it because it was under-acidified and had overcooked cabbage.

I began to try to cook borscht according to the recipe of his mother, who prepared real Kuban borscht, as they themselves believed: in their village they prepared borscht by “pushing” lard with salt and garlic, and even adding “dumplings” from dough to the broth. But for my husband, such borscht turned out to be too fatty, although in childhood and youth he ate it and praised it.

I had to add more tomato paste myself for acidity (at that time, instead of tomatoes or tomato juice, tomato paste was added to borscht, which was sold in all grocery stores). But this was not enough, since the tomato paste itself was not sour and no matter how much I added it, the necessary acid was not obtained in the borscht.

Someone advised adding citric acid, for me this became a way out - my husband began to tolerate such borscht, and for me the main thing was to feed my husband, since a hungry husband is an angry husband, the children were small and had lunch in the kindergarten , and borscht is just a dish for lunch.

Over time, I made changes to the preparation of the main Kuban dish, but I myself was not satisfied with how it turned out: I wanted it to be more flavorful.

And then somehow I ended up visiting the mother-in-law of my sister-in-law (my husband’s sister), who treated me to her freshly prepared borscht :) And only after that I realized what kind of borscht I wanted to learn how to cook: this woman’s borscht had such a rich aroma and the necessary acid, which I immediately found out a step-by-step recipe for preparing this borscht.

It remains to add that I cook Kuban borscht without beets - my family doesn’t like this vegetable :) And the aroma of the dish using beets turns out completely different. It seems like I’ve told you the whole prehistory, now let’s look at the recipe itself:

Step-by-step recipe for Kuban borscht

• 4 liters of clean, transparent meat broth;
• 600 grams of potatoes;
• 1 large or 2 small carrots;
• 1 large bell pepper, for beauty it is better to choose red, but I don’t have it yet, I took green;
• 1 large onion;
• 1 head of cabbage, I have a large head, I took half;
• 500-600 grams of tomato or tomato juice;
• Salt to taste;

The dosage of products is approximate, for medium-thick borscht, it all depends on desire: if you like it thicker or, conversely, thinner, you can add more cabbage or potatoes, or less.

To begin with, let’s talk about preparing the broth: I prepare it from any meat, ideally beef :), preferably with a bone. Before cooking, I treat it with an ozonizer, which I talked about in the article Cleaning food using an ozonizer, because we know how they feed animals for sale now so that they gain weight faster. But if this is not possible, then the first broth, after boiling the meat in it for about ten minutes after boiling, must be drained and simmered over low heat in the second broth until the meat is cooked.

After this, pour the potatoes, cut into thin strips, into the broth and cook the potatoes until tender.

While the potatoes are cooking, prepare the remaining vegetables for frying:

Fry the onion in a frying pan in vegetable oil until golden brown, then add the carrots, simmer them with the onions for about two minutes and add the bell pepper, let it simmer a little, also for about two minutes :) This stewing helps to reveal the aroma of the ingredients, then The borscht becomes much more flavorful.

By this time, we have already boiled the potatoes in the broth, we send the cabbage there and here again it depends on preferences: if you like soft cabbage in borscht, then you need to let it cook for 3-4 minutes, but my family likes crispy cabbage in borscht, so Without even letting the broth boil, I immediately put the stewed vegetables in there and pour out the tomato juice, and only after that I let it boil and immediately turn off the gas.

I described all the stages of preparing Kuban aromatic borscht and I suggest you watch the final stage of its preparation in the following video:

Conclusion

After preparing borscht in this way, due to the fact that the vegetables are not fried, but stewed a little in a frying pan, they reveal their aroma and give it to the final dish, and also after such a gentle heat treatment, vitamins are not lost and we get a very vitamin-rich, aromatic Kuban borscht.

In conclusion, I can only say that my mother-in-law, when she came to visit us, always asked to treat her to my borscht, only being surprised that how could this be, because her son at one time loved the borscht that she cooked, and then he began to love something else.

Try to cook it too, you will definitely like it, if you have any questions, ask, I will definitely answer.

Borscht from the Kuban Cossack villages, and not even all the villages, but in many ways only from the “Black Sea” Cossack villages, according to a recipe from Svyatoslav Kasavchenko.

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

Nourishing and bright, or rather bright orange, sweet and sour and fresh-velvety, different in every spoon, cooling in the summer heat or warming in the cool, regardless of how you eat it, cold or hot. You can eat it not only for lunch or dinner, but also for breakfast, especially if you have to do hard physical work. Borscht, which takes experienced housewives to create half an hour of time.

First of all, let's decide on the amount of products we need for the borscht. Let's take potatoes as a starting point - there should be about a seventh of it in the borscht. I have a three and a half liter saucepan, which means about half a kilogram of potatoes, maybe less, but I don’t need more so that the spoon doesn’t stand in the saucepan with a stake. We take enough 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 depends only on you. Grated tomatoes should take up at least a third of the volume of borscht, which means we take one and a half kg of tomatoes that have not yet been grated. For grinding, half a head of garlic, half a head of onion and old lard from a matchbox.

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

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

And here I will deviate from the recipe for the only time for a personal reason - I don’t like fresh tomatoes, since childhood. I respect tomato juice, just add salted tomatoes, but I can eat fresh ones, but they won’t bring me any pleasure. Therefore, I won’t bother with them and will replace the tomatoes with tomato paste from the store; we’ll need a liter jar. You can have a half-liter, but here it’s very close and it may not be enough. I personally use 700-750 grams per pan, which I dilute with water one to one in advance and it turns out to be about one and a half liters of tomato.

If you want it with fresh tomatoes, you need to grate them.

The second retreat is forced - we will have Buryak only in the fall. I would like to clarify - just like in Kuban, our beets are sugar (vinigret) beets, but beets with white and red veins go into borscht, which we call fodder beets or beets; no one here calls sugar beets beets. And if it’s not a problem to find sugar beets here, then you have to go to farms to get beetroot, and even then it’s not a fact that you’ll find it.

But it is a fact and a tradition that they put beet in Kuban borscht, or as they call it there - beetroot. We’ll have to do some magic with vinaigrette beets, more on that a little later.

First of all, we’ll do the pounding by finely chopping the garlic, onion and lard, pressing the resulting mixture through a garlic press, and then pounding it in a mortar. Ready? It's time to cut the vegetables.

If desired, if you are confident that you will have time to clean and cut everything in time, at the same time put a pan half filled with water on the fire.

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

If you have beetroot, then move on, but if you have vinaigrette beets, then we cast a spell on it in advance. Why is it bad in borscht? Yes, nothing, at work I don’t bother with its processing, but they think that it adds excessive sweetness and color to the borscht. Therefore, to create the canonical Kuban borscht, we put the chopped beets in a bowl, add salt and pour boiling water over it. Let stand for five minutes and drain the water.

To the left of the plate is the device I use to cut carrots and beets.

We repeat this a couple more times. In principle, this is enough, but you can throw the beets into 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. The potatoes are in large pieces, if they are much smaller than a chicken egg, then they are crushed. We will crush the potatoes into the plate when it’s time to enjoy the borscht. Usually I cut the large ones into four parts, the medium ones into two, and then I just clean the small things.

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

This is exactly what it should look like in the pan at this time. Potatoes in Kuban borscht should not be colored. The colors there are set by tomatoes and carrots.

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 over-thickening. When the dough stops dripping and starts to reach for the fork, the dough for dumplings is ready. At this time, the carrots in the pan have turned yellow in the oil - it’s time to add the onion and stir.

Mix the onions and carrots again. Is the bow gilded? We add our diluted paste to the frying pan, preferably all of it, but if it doesn’t all go in, then how much will be removed and we go to shred the cabbage into thin strips, if not a thread. If you don’t have the skills to quickly cut cabbage, it’s better to do it in advance.

Checking the potatoes. Are you ready? At this time, the tomato should already be boiling in the pan - pour it into the pan. Fresh grated tomatoes are self-sufficient, but for tomato paste you will need to squeeze lemon juice into the borscht. The sour tomato will prevent the potatoes from boiling and will give us the opportunity to add dumplings to the borscht.

We put a glass of dough next to the pan, take a teaspoon and start to start. There is a little trick to prevent the dough from sticking to the spoon - you need to place a glass of cold water next to it. Dip a spoon into cold water, scoop out the dough, put it in the borscht and again in cold water...

It’s just a teaspoon, it’s just inconvenient to take pictures with one hand and use 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 (at the expense of taste) - the borscht should not reach the edges by about one and a half fingers.

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

We add salt so that it is a little saltier; this excess saltiness will be taken away by the cabbage, which we will put in the borscht when it boils again and the dumplings float to the surface. The boiling will stop for a while, when the bulbs begin to rise again - this is a sign that it’s time to remove the borscht from the stove. Add the mixture 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 for stirring, but this comes with experience.

It is recommended to eat the first plate without anything, even without bread. This is the only way you will feel the full taste of bright orange borscht, all its sour (tomato), velvety (potatoes), fresh (dumplings) and crunchy (cabbage) components. You can add sour cream to the second plate and take a shot glass, or maybe two...

I confess that I didn’t have time to photograph the first plate. No matter how many times I cooked, I didn’t have time. At work, the borscht turns out red, and sometimes even dark red, there I don’t bother about what kind of beets I have, and no one will give me time to do magic with them. But we make this borscht in meat broth - these are not the times when there was no meat in the summer...

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Step 1: Wash and cut the meat thoroughly.

We wash the bones we have, which must also have meat on them, well. If necessary, they can be pre-cut into small pieces. Some of the meat on them can be cut off. Or just take a piece of pulp in addition to them. Pork, beef, and chicken go well in borscht.

Step 2: cook the broth.

Place the prepared bones and meat in a saucepan and cover with cold water. In total, you should get a little more than half the pan. The fire should be small. Cook the meat for at least an hour from the moment it boils. It all depends on what kind of meat you have on hand. Old ones take longer to cook, young ones faster.

Step 3: fry the beets.

After putting the meat to cook, pour vegetable oil into the frying pan and add the beets. It needs to be washed, peeled and grated on a coarse grater. However, according to some chefs, beets for borscht should not be grated, but rather cut into thin strips. Don't know. I tried both, and it turned out equally delicious. You can even find so-called borscht beets for borscht. It is striped, white and red when cut. But I use regular Bordeaux or Cylinder. The color turns out very rich. Beautiful. Beets are fried with the addition of table vinegar, chopped red tomatoes or tomato paste. You can do both. It will not be worse. Vinegar is needed not only as a preservative, it will help the beets retain their color. Add about half a teaspoon of granulated sugar to this. The taste of borscht should be sweet and sour.

Step 4: Fry the remaining vegetables.

In another frying pan, but in butter, fry the carrots, onions, and parsley roots. All this, of course, must be thoroughly washed and cut. It's best to use small straws.

Step 5: preparing the filling.

This means ordinary lard, thoroughly pounded in a mortar with garlic, salt and dill. Don’t be confused by the fact that we also add salt to the salted lard. After all, the finished borscht will have to be salted one way or another. Rubbed? Let him wait in the wings. By the way, it is recommended to take aged, yellowish lard because of its special aroma.

Step 6: Chop the potatoes, cabbage and peppers.

Cut the well-washed potatoes into thin slices and place in a separate bowl. Finely chop the cabbage and place it in a separate bowl. The pepper must be peeled from the stalk, walls and seeds and also finely chopped. We will cook it together with cabbage.

Step 7: “assembling” the borscht.

Is our broth boiling? First of all, we send the potatoes there. Is it boiling? Cook for five minutes and add filling. Stirred? Let it boil again. Next, add the fried beets and carrots, onions and parsley roots. Let it boil again and cook for about five minutes. You can taste if the potatoes are ready. If yes, add salt to taste, chopped cabbage and pepper into the pan. Is it boiling? The borscht is ready. Sprinkle chopped parsley on top, cover with a lid and let it steep for about 30 minutes.

Step 8: serve.

Pour the borscht into plates, add a piece of meat and sour cream to each. That's it, you can eat. Bon appetit!

Cabbage in real borscht should crunch slightly in your teeth. That's why they put it last.

Dumplings with garlic go well with real borscht. These are tiny buns made from ordinary yeast dough, greased after baking with a mixture of garlic, vegetable oil, water and salt, whipped in a blender.

At the last stage, you can add a heaping tablespoon of flour to the borscht, previously diluted in one hundred grams of cold water.