Cooking description:
This recipe is as simple as possible. No need to cook broth and vegetables separately for hours. The taste is given by the tomato sauce, which is a little spicy thanks to the hot pepper. It also contains onions, sunflower oil and spices. But most of all, bacon fried with garlic fills the dish with taste and aroma. You can add borscht with fresh herbs or add dry herbs, choose to taste.
Purpose: For lunch
Main Ingredient: Meat / Vegetables / Beets / Offal / Bacon
Dish: Soups / Borsch
Ingredients:
- Carrots - 1 Piece
- Onion - 1 Piece
- Parsnip Root - Part 1
- Cabbage - 200 Grams
- Potatoes - 1 Piece
- Bulgarian pepper - 1 Piece
- Beets - 1-2 Pieces
- Tomato sauce - 200-300 Milliliters
- Salt - 2 Pinches
- Bacon - 100 Grams
- Garlic - 2-3 Cloves
- Bay leaf - 1 Piece
- Water - 2 Liters
Servings: 6-8
How to cook "Borscht with bacon"
Let's prepare the ingredients. Put the beets in a saucepan with water and cook until tender, then cool and clean.
Put the pot of water on the fire. Cut the potatoes and parsnip root into pieces and send them to the pan.
Add grated carrots and finely chopped onions.
After 7-10 minutes add bell pepper, salt and bay leaf.
Shred cabbage and pour into a saucepan. Add spicy herbs.
Put the pieces of bacon in a dry frying pan, add finely chopped garlic and fry for a couple of minutes.
Three pre-boiled beets on a grater and pour into a saucepan with the rest of the ingredients. Add tomato sauce. Bring to a boil and turn off the heat.
Pour borscht into deep bowls, add fried bacon with garlic, add a little black pepper and herbs if desired. Enjoy your meal!
Chef's advice:
Vegetables cook quickly, maximum 25-30 minutes from boiling. The peppers and kale will be ready in 10 minutes. The borsch will be tastier if you let it brew.