Borscht in Bread

Ingredients

Beef 500 g

Onion 200 g

Carrot 200 g

Beetroot 1000 g

Cabbage 400 g

Garlic 1 head

Lard 50 g

Coriander 1 tsp

Bay leaf

Black peppercorns

Black bread

Egg 1

Tomato paste 4 tbsp

Salt

Sugar

Herbs

Place the bones in a saucepan with cold water, add 1 onion and 1 carrot (you can char the vegetables on the stovetop for color) and simmer over low heat (removing the film frequently) for about 3 hours.

Cut the onion and carrot into strips large enough to fit on a spoon without hanging over. Chop the cabbage into strips and cut the potatoes into sticks. Take two beets. Cut one into strips and grate the other on a coarse grater (this will bring out the best flavor and color). Put the remaining beets through a juicer to make beetroot juice.

When the broth is cooked, strain it through a fine sieve and place it on the stove over high heat. Add the meat. When it boils, add the cabbage (if using sauerkraut, add the potatoes first). When the broth returns to a boil, add the potatoes. When it boils again, reduce the heat to medium. Meanwhile, prepare the sauté.

Fry the beets in a hot frying pan for about 5 minutes, until lightly browned (a little vinegar will help preserve the color). Then add a little more oil and add the onion and carrot.

Fry until all the vegetables are golden brown. Since these vegetables are the basis of the flavor, add a little salt and sugar (1 tablespoon) right away. Now add this sautéed mixture to the soup (which should be cooked over medium heat and never allowed to boil).

Now, fry the grated beets in a hot pan for about 5 minutes. Then add the tomato paste and fry for about 2 minutes. Then add a few drops of vinegar, salt, 1 tablespoon of sugar, and pour in half of the beetroot juice, along with a little of the soup broth, and simmer for about 5 minutes. Then add everything to the soup. Be careful not to let the soup boil. It should just simmer slightly. Otherwise, the color will fade.

Cut the lard into cubes. Fry in a hot frying pan without oil until crispy. Then add the garlic, coriander, and bay leaf and fry for about a minute. Then add everything to the soup.

Now let the soup simmer over low heat for about 15 minutes. Then taste and add freshly chopped herbs, black pepper, and a little more beetroot juice. Taste and add more sugar and salt if needed. If the soup seems tasty and ready, turn the heat to high and bring to a boil. Then immediately remove from the heat, cover, and let sit for about 30 minutes to allow the borscht to rest and fully develop its flavors.

Cut off the top of the bread and remove the crumb, making a plate. Then, using your fingers, press the crumb firmly into the bun and brush it with beaten egg. Place in the preheated oven for 2 minutes. Remove, brush with egg again, and return to the oven. Do this 3-4 times until the crust is firm. Then you can safely pour the borscht into the resulting bowl.

Enjoy!