Borscht “Polish”
Let's start preparing Polish borscht.
To prepare borscht we will need the products on the list.
Wash the pork bones and place them in a pot of cold water to simmer. When the broth boils, skim off any foam and simmer until tender. Reduce heat to low.
Wash the beets and put them to boil. It's a good idea to add 1-2 tablespoons of vinegar to the water to preserve the beets' color.
Chop the onion and carrot and sauté. Once they're soft, add the finely chopped pepper and continue sautéing.
Cut the boiled beets into thin strips. If you prefer, you can grate them on a grater with large holes; the cut size doesn’t matter.
Place the beets in a large bowl and squeeze the garlic into the beets.
Add sour cream and mix.
We also add flour and mix very thoroughly so that there are no lumps at all.
Add sugar and vinegar to the beet mixture and mix very well.
Pour 5-6 ladles of broth into the beetroot mixture and stir. This will help the mixture become more fluid.
Add tomato paste to the sautéed vegetables and sauté together.
Add the sautéed vegetables and the beetroot-sour cream mixture to the broth. Season with salt, pepper, and bay leaves. Stir and bring to a simmer over very low heat. Before serving, strain the Polish borscht, ladle it into bowls, and sprinkle with herbs if desired.
It is served with boiled potatoes, garlic buns, pies or pancakes filled with meat.
Bon appetit!
