Bors like mom used to make

Bors like at home - Classic comfort food recipe

When we say 'bors like at home', we immediately think of the inviting aroma that fills our house, the moments spent with loved ones, and the sweet memories of childhood. This recipe is a tribute to tradition, as well as a warm meal that fills our souls with joy. Get ready for a culinary journey full of flavors and aromas that will transform any meal into a feast!

Preparation time: 30 minutes
Cooking time: 1 - 1.5 hours
Total time: 1.5 - 2 hours
Number of servings: 6-8

Ingredients:

- 250 g lamb ribs (or beef, if you prefer)
- 1/4 cabbage, finely chopped
- 2 large potatoes, diced into approx. 3 cm cubes
- 2 carrots, grated
- 1 large onion, finely chopped
- 1 apple, peeled and grated
- 1-2 small tomatoes (or 1 large tomato), finely chopped
- 1 large beet, grated
- 1 large green bell pepper, diced
- 2-3 cloves of garlic, crushed
- 2 tablespoons of tomato paste
- Oil for frying
- Salt and black pepper, to taste
- Fresh herbs for garnish
- Sour cream for serving

Step 1: Preparing the meat
Start by washing the lamb and trimming off excess fat. Place it in a large pot filled with cold water, adding a few bay leaves and a crushed clove of garlic. Boil the meat over medium heat for 1-1.5 hours until tender.

Helpful tips: If you want a more intense flavor, add a few peppercorns or whole carrots during boiling. This will enrich the aroma of the soups and bors.

Step 2: Preparing the vegetables
When the meat is ready, prepare the vegetables. In a deep skillet, heat a little oil. Add the chopped cabbage and sauté over medium heat, stirring frequently, until slightly golden. Transfer the sautéed cabbage to the pot with the meat.

Follow the same process for the potatoes. Lightly fry them in the skillet to give them a crispy texture on the outside, then add them to the pot. Repeat with the carrots and the rest of the vegetables, including the grated apple and tomatoes. Each sautéed vegetable adds a note of flavor and complexity to the bors.

Step 3: Assembling the bors
After all the vegetables are sautéed, add them to the pot with the meat. Add the grated beet, bell pepper, crushed garlic, and tomato paste. Season with salt and pepper to taste. Let everything simmer over low heat for about 30 minutes, stirring occasionally.

Step 4: Finalizing the bors
For a perfect bors, at the end you can add a tablespoon or two of lemon juice to give it a pleasant acidity. If you have homemade bors, add it at the last moment to give it that authentic and traditional taste.

Cooking tricks: If you want the bors to be thicker, you can add a bit of rice or beans, and for a more complex flavor, try adding a tablespoon of ground hemp.

Step 5: Serving
Let the bors cool slightly before serving. Garnish each serving with chopped fresh herbs and a spoonful of sour cream. The bors is served hot, alongside a slice of fresh bread or polenta.

Pairing suggestions: A glass of white wine or herbal tea will perfectly complement the meal. Additionally, a beet salad will add a fresh and delicious note.

Nutritional benefits: This bors is rich in vitamins and minerals, thanks to the fresh vegetables. The lamb ribs provide essential proteins, while the beet is known for its antioxidant properties. Cabbage offers an excellent source of fiber, aiding digestion.

Frequently asked questions:

1. Can I use another type of meat?
Sure! The bors can be made with beef, chicken, or even without meat for a vegetarian option.

2. How can I store the bors?
The bors keeps well in the fridge for 3-4 days. It can also be frozen, but it is recommended not to add sour cream until serving.

3. Can it be made in advance?
Absolutely! In fact, the bors becomes tastier the next day, so it is a perfect choice for family meals.

Now that you know all the secrets of preparing this delicious bors, all that’s left is to put on your apron and enjoy every step of the process. Cooking is an art, and bors is a masterpiece of culinary tradition. Enjoy your meal!

 Ingredients: - a quarter of finely chopped cabbage - two medium potatoes, diced into approx. 3cm cubes - two carrots, grated - one large onion, finely chopped - one apple, peeled and grated - a few small tomatoes or one large, finely chopped - one large red beet, grated - one large sweet green pepper, diced into small cubes - 2-3 cloves of garlic - 2 tablespoons of tomato paste - half a kg of lamb ribs - salt, black pepper to taste - oil - herbs for decoration - sour cream for serving