Discover the Rich Flavors of Authentic Kuban Borscht
Experience a hearty and aromatic first course with our authentic Kuban borscht recipe. Made exclusively from fresh vegetables and tender pork broth, this vibrant soup offers a unique taste without vinegar or fermented cabbage. Follow our step-by-step guide to create a truly memorable meal.
Indulge in a comforting, fragrant, and incredibly delicious soup! Kuban borscht boasts numerous variations, with each cook adding a personal touch. However, its hallmark remains consistent: prepared solely with fresh vegetables—no fermented cabbage—and without acidic additives like vinegar or lemon juice.
Step-by-Step Preparation
Total Cooking Time: 2 hours
Step 1:
Begin by selecting pork with bone for a rich broth. Submerge the meat in water and bring it to a boil. As it heats, skim off any foam that forms. Let the meat simmer over medium heat for about an hour until tender.
Step 2:
Once cooked, slice the meat into pieces. I prefer to separate it from the bones and strain the broth for clarity.
Step 3:
Peel and chop the potatoes, then add them to the broth right after the cabbage.
Step 4:
Shred fresh cabbage into thin strips and immerse it into the boiling broth.
Step 5:
While the vegetables cook, finely chop onions and grate carrots. Sauté them together in a hot pan with a small amount of vegetable oil until fragrant.
Step 6:
Add diced tomatoes and tomato paste to the sautéed vegetables, cooking everything for 3-5 minutes. Then, transfer this mixture into the soup pot.
Step 7:
Use striped beets with light streaks for an authentic Kuban flavor. Peel and grate medium-sized beets, sauté them, then add to the pot. Bring to a boil before turning off the heat.
Step 8:
Chop pork fat and peel garlic cloves. Crush them finely using a mortar and pestle or mince with a knife, then stir into the borscht.
Step 9:
Cover the finished borscht and let it rest for at least 30 minutes. The flavors deepen and intensify over time, with the soup often tasting best after one or two days. Unlike Moscow or Ukrainian borscht’s deep red hue, Kuban borscht features a warm reddish-orange tone. Serve garnished with fresh herbs and a dollop of sour cream. Enjoy your meal!
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