Low borscht

Reduced Borscht – A Warm Traditional Delicacy

If you are looking for a recipe for reduced borscht that brings a touch of culinary traditions to your plate, you have come to the right place! This recipe, which combines fresh and pickled cabbage with pork, is perfect for chilly days, offering you not only a delicious taste but also a culinary experience full of stories and memories.

Preparation time: 30 minutes
Cooking time: 4 hours
Total time: 4 hours and 30 minutes
Servings: 6-8

Necessary ingredients:
- 500 g fresh cabbage, diced
- 1 pickled cabbage of 2 kg, drained and chopped
- 1 kg pork with bone (ideal for a rich flavor)
- 1 large onion, cut into large pieces
- 2 carrots, sliced
- 1 tablespoon black peppercorns
- 3 bay leaves
- 5 tablespoons tomato paste (make sure it is unsalted)
- Water, enough to cover the contents of the cauldron

Preparing the reduced borscht:

1. Preparing the ingredients: Start by cleaning and chopping all the vegetables. Make sure the fresh cabbage is cut into small cubes to blend well with the other ingredients. The pickled cabbage can be cut larger to provide texture. The pork should have a layer of fat, which will help retain the juices.

2. Layering the ingredients: In a large cauldron, place a layer of fresh cabbage, then add a layer of pork. Continue alternating layers, adding the onion, carrots, peppercorns, and bay leaves. This way, the flavors will mix perfectly during cooking.

3. Preparing the broth: In a separate pot, dilute the tomato paste in 1.7 liters of water. Make sure the broth is not salty, so you can adjust the final taste of the borscht to your preferences.

4. Boiling the borscht: Pour the broth mixture over the composition in the cauldron, ensuring all ingredients are covered. Cover the cauldron with a lid and let it simmer on very low heat for 4 hours. It is important to cook slowly for the flavors to develop and intensify.

5. Serving: After four hours, the reduced borscht should be ready! Serve it hot, alongside a shot of plum brandy, if you want to enjoy an authentic experience. You can garnish with freshly chopped parsley for an extra touch of freshness.

Practical tips for a perfect reduced borscht:
- Use pork with bone, as this will add a rich flavor and a juicy texture to the borscht.
- You can experiment with different types of cabbage or add other vegetables, such as bell peppers or celery, to vary the flavors.
- If you prefer a spicier taste, add some dried hot peppers during preparation.

Nutritional benefits:
Reduced borscht is a dish rich in vitamins and minerals, thanks to the fresh and pickled vegetables. Cabbage is an excellent source of vitamin C and fiber, while pork provides essential proteins. This recipe is not only delicious but also nutritious.

Frequently asked questions:
1. Can I use chicken instead of pork?
Yes, you can use chicken, but the cooking time will be much shorter. Make sure not to boil it too long to avoid drying out the meat.

2. What can I do with leftover borscht?
The leftover borscht can be kept in the fridge for 2-3 days or frozen for later consumption. It usually tastes better after being refrigerated!

3. How can I make the borscht more sour?
If you want a more sour taste, you can add a bit of lemon juice or vinegar during cooking, adjusting the taste to your preferences.

Complementary recipes:
For a complete lunch, you can serve the reduced borscht with warm polenta or a cheese pie. A red beet salad or a cabbage salad with carrots will perfectly complement the meal.

A personal note:
This reduced borscht recipe reminds me of the days spent in my grandmother's kitchen, where the aroma of cabbage and hot meat filled the entire house. Each serving serves not only as a meal but as a story, a connection to our culinary traditions and the beautiful moments spent with loved ones.

Experiment with the recipe and let your imagination run wild! You might discover combinations or techniques that become special to you. Enjoy your meal!