One of the most famous dishes of the Eastern Slavic cuisine is borscht. There are many recipes for this dish. Let's prepare a delicious and appetizing borsch with beans.
It is necessary
- - potatoes - 6 pcs.;
- - carrots - 1 pc.;
- - onions - 1 pc.;
- - beets - 1 pc.;
- - bell pepper - 1 pc.;
- - cabbage - 300 g;
- - beans - 120 g;
- - garlic - 2 cloves;
- - tomato paste - 75ml;
- - vegetable oil - 4 tbsp. l.;
- - flour - 2 tbsp. l.;
- - pork bones - 300 g;
- - bay leaves - 2 pcs.;
- - salt, herbs, spices - to taste;
- - water - 3 liters.
Instructions
Step 1
The borscht preparation process is quite long, let's try to save time. Take the pork bones, remove the meat from them and put it on a plate. Cook the broth from these bones.
Step 2
The best way to soak beans overnight is to fill them with room temperature water and leave overnight. During this time, the beans will swell well.
Step 3
Now you need to make borscht frying. Properly cooked frying is a guarantee of a delicious dish. Peel carrots, beets, garlic and onions, cut these vegetables into cubes or any other shape, chop the garlic, respectively. Pour vegetable oil into a frying pan and place the beets, then onions, garlic, carrots and bell peppers, fry until tender, then put two tablespoons of flour and sauté. Now you need to add tomatoes or tomato paste. Dilute the tomato paste with boiling water, and then pour into the pan. Stir the contents of the pan well, cover the container with a lid and keep on low heat, not forgetting to stir.
Step 4
In the meantime, cook the beans. In order for the beans to cook faster, you can do the following: wait for the water to boil in a saucepan with beans, then drain a little liquid, pour in a small amount of cold water, wait for it to boil, and fly up the water again.
Step 5
Put the broth on fire. Peel potatoes, wash, chop and place in broth.
Step 6
Return to frying and season with salt and pepper to taste. You should have a thick and flavorful tomato sauce.
Step 7
When the potatoes are completely ready, add beans and fry to it, wait until the future borscht boils. At this time, chop the cabbage and throw it into the boiling borscht, bring it to a boil and add the herbs and pre-cooked meat. Add salt, pepper and bay leaves to taste.
Step 8
Leave the finished borscht to steep for 30 minutes, and then you can pour it into plates and serve. Many people think that borscht tastes much better on the second day.
