Lithuanian borscht

Ingredients

pork...................................700 г fat

bulb onions.......................2 шт.

carrot................................2 шт.

pickled beets......................2 шт.medium size

parsley root.........................1 шт.

celery root.............................0,5 шт.medium or 1 small

butter............................................75 г.

wheat flour..................................2 ст. л.

Bay leaf......................................3 шт.

salt...........................................taste

ground black pepper.......................taste

green dill..................................0.5 tuft for filing

green parsley............................0.5 tuftfor filing

About the recipe

Lithuanian borscht is another version of the popular and tasty borscht. Its main difference is that pickled beets are used for its preparation. This gives the borscht an original taste. Lithuanian borscht is prepared without potatoes.

Cooking steps

1. Wash the pork, cut into small pieces and place in a 5-liter saucepan. Pour water over the meat and place the pan over high heat.
2. As soon as the water boils, skim off the foam, add a little salt, and reduce the heat. Cook until the meat is done. Don't forget to skim off any foam if it still appears.
3. During cooking, fat will accumulate on the surface of the broth - it needs to be collected with a spoon into a cup. Once the fat in the cup has settled, pour the remaining broth back into the pan.
4. While the broth is cooking, wash, peel and finely chop the onion, carrots, parsley root and celery.
5. Place a frying pan on the fire, pour the fat collected from the broth onto it and fry the chopped vegetables in it.
6. Add the fried vegetables to the broth about 15 minutes before the meat is ready. Let everything cook together until tender over low heat in a covered pan.
7. When the meat is cooked, turn off the heat and let it sit. Remove the meat and strain the broth into another pan.
8. Finely chop or grate the pickled beets. Place it in a saucepan, pour in a small amount of broth and simmer over low heat.
9. Place a saucepan with broth over medium heat and add the stewed beets.
10. In a frying pan, fry the flour in butter until golden brown. Add some broth there and let the mixture boil. Then pour it into a saucepan with broth.
11. Salt and pepper the contents of the pan to taste, add bay leaf, bring to a boil and cook for 10-15 minutes over low heat.
12. Return the cooked meat to the pan.
13. Serve the broth with chopped dill and parsley.