Horse meat borsch

Meat 508 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0

Serves: 8 People
Prepare Time: 30 min
Cooking Time: 3 hours
Calories: -
Difficulty: Easy

Thick, fragrant and very satisfying borscht - this is how it is obtained in horse meat broth. Horse meat broth will add new notes and aromas to the familiar taste of borscht. And it is easy and simple to prepare.

Ingredients

Horse meat - 400 Grams Potatoes - 3-4 Pieces Onions - 2 Pieces Carrots - 2 Pieces Celery root - 1 Piece Bulgarian pepper - 1 Piece Cabbage - 300-400 Gram Beets - 2 Pieces Tomato paste - 1 Tbsp. spoon Celery stalks - 1 Piece (optional) Bay leaf - 2-3 Pieces Allspice peas - 2 Pieces Black peppercorns - 3 Pieces Salt - 1 Art. spoon (to taste) Vinegar 9% - 1 Tbsp. spoon Sugar - 1 Teaspoon Fresh herbs - 30 Grams

Directions

Wash the meat thoroughly, put it in a saucepan and fill it with water. We need 2 liters of water. We put the pan on the fire. Peel all vegetables. When the broth boils, collect the froth and add the onion, carrot, celery root and pepper to it. Cook the broth for 2 hours. After an hour and a half, add half a spoonful of salt and bay leaf to the broth. We take out the cooked meat from the broth, cover it for now so that it does not get aired. We take out the vegetables from the broth and throw them away, they have "served" theirs. Put peeled and diced potatoes, finely chopped celery and a few pieces of beet into the broth. Fry carrots grated on a coarse grater, finely chopped onions and peppers in oil in a frying pan. Then add the grated beets. Add vinegar, sugar and a pinch of salt. Stir and simmer for 15 minutes. Then add the pasta, fry for another minute. Add a little boiling water, simmer for another 10 minutes. Finely chop the cabbage, add it to the pot with broth when the potatoes are half cooked (about 10-15 minutes after we sent them to cook). We cut the meat into pieces and send it to the pan, add frying from the pan to the same place. If the borsch is thick, add a little boiling water. Let the borscht boil, taste it with salt (add salt if necessary). Let it boil for 5-10 minutes, then add greens and turn it off. NS

Horse meat borsch

Serves: 8 People
Prepare Time: 30 min
Cooking Time: 3 hours
Calories: -
Difficulty: Easy

Ingredients

Horse meat - 400 Grams Potatoes - 3-4 Pieces Onions - 2 Pieces Carrots - 2 Pieces Celery root - 1 Piece Bulgarian pepper - 1 Piece Cabbage - 300-400 Gram Beets - 2 Pieces Tomato paste - 1 Tbsp. spoon Celery stalks - 1 Piece (optional) Bay leaf - 2-3 Pieces Allspice peas - 2 Pieces Black peppercorns - 3 Pieces Salt - 1 Art. spoon (to taste) Vinegar 9% - 1 Tbsp. spoon Sugar - 1 Teaspoon Fresh herbs - 30 Grams

Directions

Wash the meat thoroughly, put it in a saucepan and fill it with water. We need 2 liters of water. We put the pan on the fire. Peel all vegetables. When the broth boils, collect the froth and add the onion, carrot, celery root and pepper to it. Cook the broth for 2 hours. After an hour and a half, add half a spoonful of salt and bay leaf to the broth. We take out the cooked meat from the broth, cover it for now so that it does not get aired. We take out the vegetables from the broth and throw them away, they have "served" theirs. Put peeled and diced potatoes, finely chopped celery and a few pieces of beet into the broth. Fry carrots grated on a coarse grater, finely chopped onions and peppers in oil in a frying pan. Then add the grated beets. Add vinegar, sugar and a pinch of salt. Stir and simmer for 15 minutes. Then add the pasta, fry for another minute. Add a little boiling water, simmer for another 10 minutes. Finely chop the cabbage, add it to the pot with broth when the potatoes are half cooked (about 10-15 minutes after we sent them to cook). We cut the meat into pieces and send it to the pan, add frying from the pan to the same place. If the borsch is thick, add a little boiling water. Let the borscht boil, taste it with salt (add salt if necessary). Let it boil for 5-10 minutes, then add greens and turn it off. NS