Borsch in the pot is exactly what you need on a cold winter day. This is how it used to be cooked some dozens years ago and many Russian people still remember how wonderfully it used to taste.
But first of all prepare the necessary ingredients:
- brisket with a bone – 400-500 grams;
- cabbage, beets, carrots, onions, potatoes, garlic, beans;
- a small piece of lard;
- tomato paste, vegetable oil, salt, allspice, bay leaf;
- green vegetables, hot peppers, bunching onion (to be served with).
First of all we make a meat broth. We add some salt and some pieces of allspice in the end.
The main secret of the dish is a ceramic pot.
While the broth is boiling, we cut the beets into slices.
Then we stew it for 10-15 minutes and put it into the pot.
We cut the lard into small pieces and squeeze a clove of garlic or two over it.
Then we mix it up and put the frying pan on the slow fire. Soon we add the carrots and the onions too. We do not fry them for long, soon we put it all into the pot too.
We peel the potatoes and cut them into cubes. Add the beans (that were soaked in advance) and the cabbage.
We mix everything up, add the tomato paste and pour the broth with pieces of meat in.
Now we should make a cover for the pot. We take half a glass of flour and add some water to make dough. We knead it till it stops sticking to our hands and becomes homogeneous.
We such a pancake from the dough and cover the pot with it. It should not be too thin and let any air in.
Then we place the pot into the oven at the temperature of 180C. It should stay in the oven for 40-60 minutes or even longer.
Oops the cover has cracked!
Now we can enjoy the aroma!
It can be served with rolls, grated garlic, hot peppers and bunching onion.