Sometimes even experienced housewives want to surprise the household with something delicious. You can try to cook delicious borsch with bell pepper.
Secrets of making delicious borscht
There are a lot of recipes for cooking borscht, but in each of them the first emphasis is on the broth - it should be rich, preferably from beef or pork on the bone. As a last resort, you can use chicken. There are even borscht recipes where the soup is based on fish broth!
The second very important emphasis is frying. The aroma and taste of borscht depends on it. If desired, you can add peppers, beans, eggplants, zucchini and so on to borscht.
The third thing to look out for is fresh herbs. It gives the borsch a fresh aroma. Ukrainian borscht must necessarily contain lard.
The best meat for borscht is considered to be brisket and drumstick. The brisket is an ideal combination of bones, meat and fat, while the lower leg contains a large amount of connective tissue containing gelatin. Do not be too lazy to chop the bones so that the bone marrow "comes out" into the broth. By the way, if you want a rich broth, then you need to salt it at the beginning, since salt gives out juice from meat.
Recipe for cooking borscht with bell pepper
So we moved on to the main part - directly cooking borscht. Put hot pepper, bell pepper, whole onion and bay leaf in boiling broth (after skimming). You need to cook such a broth for 2-3 hours, then remove the meat, discard the onion and pepper. Cut the meat into pieces and return to the broth.
Cooking beetroot roasting. The most important thing to learn at this stage is lemon juice or acetic acid. This is to ensure that the beets do not lose light during the cooking process. Vinegar will also add a piquant sourness to the borscht. Grate the beets and fry in a saucepan, then add a little broth and simmer. The frying is ready.
Grate the carrots on a coarse grater, chop the onion and fry. Then add tomato paste (or tomato juice, or skinless tomato). Do not mix beetroot and vegetable fries.
Let's start preparing the cabbage. If you are using fresh cabbage, then after chopping, you can knead it with a rolling pin. If you only have sauerkraut in your bins, hold it in a frying pan for a couple of minutes.
The order of adding vegetables to borscht: potatoes, fresh cabbage, chopped fresh bell peppers, frying. If you are cooking real Ukrainian borscht, then be sure to add lard or bacon. If you don't have fresh cabbage, but sauerkraut, then you need to add it last (along with beets).
We leave the borscht for about half an hour and taste it. If something does not suit you - fix it, add crushed garlic, herbs, spices. Serve - serve on bowls, add sour cream and chopped green onions.
