Chernihiv Style Beef Borscht

There are many recipes for Chernihiv style borscht, and each one is good in its own way. The difference in this borscht from the traditional one lies in its new unusual taste. The addition of apple and zucchini (in other recipes, this could be dried pear or prunes) gives the dish a completely new flavor. This borscht is thick, rich, and hearty, making it a perfect recipe for the cold time of year. It will warm you up and delight you with its rich taste.

For a 5-quart pot:

Beef, on the bone

4-5 cups (500-600 g)

Green cabbage

2-2.5 cups

Beet

1 pc.

Carrot

1 pc.

Onion

1 pc.

Sweet pepper

1 pc.

Zucchini

1 pc. (9 oz)

Apples

2 pcs. (small)

Potatoes

1/2 lb

Beans

1 can (15 oz, canned in tomato sauce)

Buckwheat

1/2 cup

Tomato juice

to taste, or tomato paste

Salted lard

1.75 oz

Garlic

3-4 cloves

Bay leaf

3-4 pcs.

Allspice

5-6 pcs. (whole)

To prepare Chernihiv style beef borscht, first, we need to make the broth. Put well-washed meat in a pot and cover it with water. Add pepper, bay leaf, salt, and cook until the meat is done. Once the meat is ready, remove it, remove the bones, cut it into pieces, and return it to the pot.

Then add chopped potatoes and shredded cabbage.

Pour boiling water over the buckwheat and let it steam for 20-30 minutes.

Make the vegetable sauté. First, fry finely chopped onion, then add julienned vegetables: beets, carrots, and bell peppers. Cook the vegetables for 5-7 minutes and add tomatoes. Continue cooking for a bit until the sauté is ready.

I used 2 cups of tomatoes.

Add the sauté to the pot with the borscht.

Take the buckwheat, drain the water, and crush it in a mortar (or use a blender). Then add the buckwheat to the borscht.

Crush the garlic and salted lard in a mortar and add them to the borscht.

You can put the garlic and lard in a bag (to prevent anything from scattering in the kitchen) and pound them with a mallet.

Finally, add the diced zucchini, apples, and canned beans to the borscht. Let it simmer for 7-10 minutes and then turn off the heat. Let the borscht sit and develop its flavors for a bit.

Serve the Chernihiv style beef borscht hot. It is a very hearty, delicious, and warming dish! Optionally, you can also add sour cream and herbs to your bowl.

(5/5)