Usuba
Poltava-style Borscht with Goose
Traditional Ukrainian borscht with goose meat. Fresh beets, cabbage, and potatoes are cooked in a rich broth, while the beets are first stewed with tomato and vinegar for deep flavor. Served with sour cream and herbs.
- Total
- 40 min
- Standard serving
- 550.2 g
Ingredients
Total 15- Goose
150 g - Potato
175.5 g≈ 1 pcs - White cabbage
120 g≈ 2.5 slice - Carrot
17 g - Vinegar
0.85 ml - Beet
42.5 g - Onion
25.5 g≈ 5 clove - Lard
10 g≈ 2/3 slice - Tomato puree
2.678 g≈ 1/2 tsp - Sour cream
1.2 ml≈ 1/4 tsp - Herbs
to taste≈ 2/3 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Salt
to taste - Sugar
to taste≈ 1/4 tsp - Bay leaf
to taste≈ 2 pcs
Instructions
- 1
Step 1
Boil the goose in salted water until half-cooked. Add a bay leaf, pepper and salt to the boiling broth.
- 2
Step 2
Cut the beets into thin strips. Salt them and sprinkle with vinegar. Heat the fat from the broth in a pan, add the beets, tomato paste and sugar. Stew until half-cooked.
- 3
Step 3
Cut the carrots into thin strips and lightly fry them in fat.
- 4
Step 4
Add diced potatoes and shredded cabbage to the broth. Simmer for 10–15 minutes. Add beets with carrots and mashed lard. Cook until done.
- 5
Step 5
Remove the borscht from heat and let it steep for 10–15 minutes.
- 6
Step 6
Serve borscht with sour cream and garnish with fresh herbs.
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