This recipe for an unusual borsch with bacon or smoked meat will surely be to your taste and will replenish the piggy bank of your favorite recipes.
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You will need
- For 6-8 servings:
- - rast. oil 4 tbsp;
- - baked beets 2 pieces medium size;
- - 1 large carrot;
- - onion 1 large;
- - sweet pepper 2 pieces;
- - tomatoes 2 pieces of medium size;
- - tomato paste 2 tbsp. tablespoons or 200 g of chopped canned tomatoes;
- - pitted prunes 3 pieces;
- - potatoes 3 medium pieces;
- - white cabbage a third of a small head;
- - vegetable broth 1.2 l;
- - garlic 4 cloves;
- - parsley;
- - juice from half a lemon;
- - bacon or smoked bacon 200g;
- - sugar 1 tbsp;
- - bay leaf 2 pcs;
- - salt and pepper.
Instruction manual
1
First you need to wash, peel and prepare the vegetables. Chop the onion, grate the carrots. Dice pepper and tomatoes. Grate beets on a coarse grater. Potatoes cut into cubes. Chop cabbage. If there is no ready-made vegetable broth, then you can cook it. Cook in the right amount of water whole onion, carrots, beets, parsley root, celery and potatoes. Then strain it and start cooking borsch.
2
Throw potatoes into the vegetable broth and cook until tender. Take a deep frying pan and fry the onions quite a bit. Then add shabby carrots and cubes of pepper. Then put chopped bacon, fresh chopped tomatoes and tomato paste.
3
Add vegetable frying to the broth with boiled potatoes. Bring to a boil and put cabbage and prunes in the soup. When the cabbage is soft, it's time to add the beets.
4
Five minutes before the borsch is cooked, it must be seasoned with garlic, bay leaf, lemon juice, sugar and herbs. Then remove from heat, cover and let it brew for about half an hour.