Recipe: Chernihiv Borsch With Zucchini And Apple On RussianFood.com

Chernihiv borsch with zucchini and apple

8 servings 1 hour 30 minutes (your 30 minutes)

There are a lot of borscht variations. In the Poltava region, this first dish is cooked with dumplings, in the Kiev region, it is seasoned with crushed bacon with garlic. And the real Chernihiv borscht is interesting in that apple and zucchini are added to it. Try this variation of a well-known, beloved dish.

Food (for 8 servings) Beef ribs - 300 g Apples (sour varieties) - 1-2 pcs. Zucchini - 1 pc. Beets - 1 pc. Carrots - 1 pc. Potatoes - 400 g White cabbage - 200 g Tomatoes - 2 pcs. Bulb onions - 1 pc. Canned beans - 1/2 can (200 g) Tomato paste - 1 tbsp the spoon Vegetable oil - 2 tbsp. spoons Garlic - 2 cloves Fresh dill - 2 branches Bay leaf - 2 pcs. Salt - 1 tbsp the spoon Ground black pepper - 1/3 tsp Water - 2 l

Step by step photo recipe Chernihiv borsch with zucchini and apple

Prepare all ingredients. There are quite a few of them, this explains the richness and rich taste of the dish that we get as a result.

To prepare the broth, pour the beef ribs in a saucepan with water, add the bay leaf and bring to a boil. Remove the resulting foam with a slotted spoon and cook for about 1-1.5 hours, until tender.

Peel the onions, carrots, and beets. Cut the onion into small cubes, and the carrots and beets into thin cubes.

Heat vegetable oil in a frying pan and fry the onion until transparent for 3-5 minutes.

Add the carrots and beets and cook the vegetables for another 5-8 minutes, until the carrots are soft.

Cut the tomatoes in half and grate them without skin on a coarse grater.

Add the tomato paste and the resulting fresh tomato puree to the skillet. Stir. Simmer over low heat for another 10 minutes, until half of the liquid evaporates.

Peel and cut the potatoes into small cubes.

Chop the cabbage finely.

Remove the ribs from the finished broth, cool and free the meat from bones.

Strain the broth and bring to a boil. Add potatoes to boiling broth and cook for 5 minutes.

Then add the chopped cabbage.

Drain the canned beans, rinse the beans under running water and add to the pot.

Cut the cooled meat into small pieces and also send to the pan. Cook for 5 minutes.

Add the contents of the pan to the saucepan. Cook for another 5 minutes.

Cut the zucchini into small pieces. Peel the apple from the stalk and peel and also cut into small pieces.

Add the zucchini and apple to the borscht saucepan. Bring to a boil and cook for another 3-4 minutes.

Add salt and black pepper to taste, stir and turn off the heat.

Let the borscht brew for 10-15 minutes.

Finely chop the dill greens.

Peel the garlic, pass through a press or grate on a fine grater.

Combine the chopped dill and garlic in a small, deep bowl. Rub the herbs and garlic with a spoon to let the juice flow.

Pour borscht into a serving plate and put a teaspoon of dill and garlic mixture on top.

Chernihiv borscht is ready to be served. Black rye bread is best suited to this dish.

The borscht turns out to be very rich, aromatic and incredibly tasty!

I'm sure your loved ones will appreciate the efforts of the hostess in the kitchen. Enjoy your meal!