Source: Annapustynnikova, AdobeStockAn Afghan kazan is perfect for cooking borscht because it's designed for dishes to simmer slowly in their own juices. Borscht made in it turns out very rich, hearty, and appetizing, while requiring less time and effort to cook. Check out 6 of the best recipes in our selection!
1. Classic Borscht in an Afghan Kazan
Source: AdobeStockRich and thick – a true delight.
You will need: 500 g pork, 4 potatoes, 1 beetroot, 200 g cabbage, 2 carrots, 1 onion, 2 tbsp tomato paste, 1 clove garlic, vegetable oil, salt, spices.
Preparation: Grate the beetroot, shred the cabbage, and chop the onion and carrots. Cut the potatoes into medium cubes. Heat the kazan with oil and lightly fry the onion, carrots, and beetroot, stirring occasionally.
Add spices, tomato paste, and minced garlic, and fry for a few more minutes. Then add potatoes, pork, and cabbage to the kazan, season with salt and spices, and pour water to 2/3 of its volume. Close the Afghan kazan with the lid, bring to a boil, then reduce heat and cook the borscht for 45-50 minutes.
2. Borscht with Tomatoes and Bell Peppers in an Afghan Kazan
Source: AdobeStockA brighter and juicier recipe with a slight sweetness and fresh notes.
You will need: 700-800 g pork or other meat, 600 g potatoes, 2 beetroots, 200-250 g cabbage, 2 carrots, 2 bell peppers, 4 tomatoes, 2 onions, 2 cloves garlic, vegetable oil, salt, spices.
Preparation: Peel and grate the tomatoes, and prepare all other vegetables for the borscht. Cut the meat into serving pieces. Pour a little vegetable oil into the Afghan kazan and layer the ingredients: meat, onion, carrots, bell pepper, potatoes, beetroot, cabbage, and tomatoes. Season everything to taste, pour water to 2/3 of its volume, and close the lid. Bring to a boil, then cook the borscht for another 1 hour over moderate heat.
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3. Borscht with Tomato Sauce in an Afghan Kazan
Source: AdobeStockEven more pronounced tomato tartness for lovers of it!
You will need: 750 g meat, 6 potatoes, 1/3 head of cabbage, 2-3 tomatoes, 2 beetroots, 1 carrot, 1 onion, 200 g tomato sauce, 50 g tomato paste, vegetable oil, salt, spices.
Preparation: Cut the meat into large pieces and separately chop all vegetables for the borscht. Fry the onion with carrots in the Afghan kazan until soft, add the meat and fry for a few more minutes. Add all other ingredients, pour water to 2/3 of its volume, and close the lid. Cook the borscht for 1 hour over moderate heat.
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4. Borscht with Beef and Prunes in an Afghan Kazan
Source: AdobeStockWhen classic recipes have been tried and you want variety!
You will need: 800 g beef, 800 g potatoes, 4 beetroots, 2 carrots, 1 onion, 100 g prunes, 30 g tomato paste, vegetable oil, salt, spices.
Preparation: Grate carrots and beetroots, cut beef into serving pieces, and chop the remaining vegetables. Soak prunes for 10-15 minutes in hot water and then chop them. Fry the onion with carrots directly in the kazan, add beetroot and fry for a few more minutes.
Add beef pieces, potatoes, prunes, tomato paste, spices on top, and pour water to about 2/3 of the Afghan kazan. Close it with the lid, bring to a boil, and cook the borscht for approximately 1 hour over low heat.
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5. Lenten Borscht with Mushrooms in an Afghan Kazan
Source: AdobeStockMeat-free, but even so, it turns out surprisingly good!
You will need: 500 g potatoes, 1/2 head of cabbage, 200 g mushrooms, 200 g beans, 1-2 beetroots, 1 bell pepper, 1 carrot, 1 onion, 1 small apple, 3 cloves garlic, 2 tbsp tomato paste, vegetable oil, salt, spices.
Preparation: Soak beans overnight in advance, grate the apple, mince the garlic, and chop all vegetables and mushrooms for the borscht. Fry the onion, carrots, beetroot, bell pepper, and mushrooms until soft directly in the kazan – about 10 minutes, stirring occasionally.
Then add potatoes, cabbage, garlic, grated apple, tomato paste, spices to taste, and mix everything thoroughly. Pour water, close the Afghan kazan with the lid, and cook the borscht for about 45-50 minutes after boiling over moderate heat.
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6. Lamb Borscht with Beans in an Afghan Kazan
Source: AdobeStockWhen you need something maximally hearty and substantial.
You will need: 500 g lamb, 500 g potatoes, 4 beetroots, 2 tomatoes, 1 bell pepper, 100 g beans, 1/2 head of cabbage, 2 carrots, 2 onions, 3 cloves garlic, 2 tbsp tomato paste, salt, spices.
Preparation: Soak beans overnight in advance, and chop vegetables arbitrarily. Place the lamb at the bottom of the kazan, and arrange carrots, onions, bell pepper, and tomatoes on top. On them – potatoes and beans. If the potatoes are small, they can be left whole.
Place cabbage on top of the potatoes and add salt, garlic, and spices to taste. Fry the beetroot with tomato paste and add it as the last layer. Pour water to 3/4 of the kazan, cover with the lid, bring to a boil, and cook the borscht for 1 hour over low heat.