Here we have waited for summer vegetables and greens. You can add not only vegetables to summer borscht, but also young tops. This soup is full of vitamins and energizes.
It is necessary
- - pork (beef) 500 grams
- - Beets and beet tops 1 piece
- - potatoes 4 pieces
- - tomatoes 4 pieces
- - cabbage 1 head of cabbage
- - onion
- - sweet pepper 1 piece
- Greens (dill, parsley)
- - garlic
- - lard 150 grams
- - salt
- - pepper
- -Bay leaf
- - carrots 1 piece
Instructions
Step 1
Wash the meat, place it in a saucepan and cover the pork with water. Put it to boil. Remember to skim off the lather. Further, while the meat is being cooked, we will prepare all the vegetables for further actions. Rub the beets on a coarse grater. Cut half the beets into strips (for color).
Step 2
Cut the tomatoes into small cubes. Grate the carrots on a coarse grater, and chop the onion into small cubes.
Step 3
Cut the bacon into small cubes and place in the skillet. When the bacon starts to brown, add the carrots and onions to it. Fry until golden brown.
Step 4
Now remove the meat from the pan and chop it. Place back in the pot. Next, wash and peel the potatoes. Cut it into strips. Dip the sliced potatoes into boiling broth.
Step 5
Next, add tomatoes and chopped bell peppers to lard, carrots and onions. Simmer all of these ingredients until vegetables are soft.
Step 6
After the vegetables are stewed, add them to the saucepan with the meat. Add salt and black pepper. Chop the greens and put the borscht in a saucepan before the borsch is ready. Also chop the garlic and put it in a saucepan. Add bay leaves.
Step 7
Let the soup sit for 30 minutes, covered. If desired, borscht can be served with mayonnaise or sour cream.
