To prepare borscht with cherries:
• Pork ribs - 700-800 gr
• Cabbage - 500-600 gr
• Potatoes - 300-400 gr
• Cherry - 300-350 gr
• Beets - 150-200 gr
• Carrots - 100-150 gr
• Onion - 100-150 gr
• Salo - 50-60 gr
• Garlic - 3-4 cloves
• Vegetable oil (or lard) - 2-4 tbsp.
• Water - 2-2.5 liters
• Fresh herbs (dill/parsley/onion) - to taste
• Salt - to taste
• Sour cream - to taste
Stage of preparation of Ukrainian borscht with cherries:
1. Prepare the broth:
• pork ribs divided into segments
• fry the ribs in vegetable oil until golden brown
• pour water into a cauldron with fried ribs - bring to a boil
• remove foam and cook for 60-90 minutes
2. Prepare the roast:
• onion cut into thin quarter rings
• fry the onion in vegetable oil
• cut the beets into thin strips - add to the onion and fry
• cut carrots into thin strips - add to onions / beets and fry
• 1/3 or 0.5 pitted cherries grind into puree
• add cherry puree to the frying - mix
• add 200-250 ml of water to the fry 0 mix
• simmer the roast over low heat for 10-15 minutes (almost all the moisture will not evaporate)
3. Cut the potatoes into small cubes
4. Add potatoes to the broth - cook for 10-15 minutes
5. Shred the cabbage - add to the broth and cook for 5-10 minutes
6. Add frying to the cauldron - mix
7. Add the remaining cherries to the cauldron - mix
8. Bring borscht to a boil
9. Prepare the grout: grind the lard and garlic in a mortar to a gruel
10. Add grout to borscht - mix
11. Add chopped greens to borscht
12. Cover the cauldron with a lid and remove the borscht from the heat
13. Infuse borscht under a closed lid for 15-20 minutes
14. Serve with sour cream, bacon, garlic, black bread, hot peppers and green onions
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