Each housewife has her own recipe for making borscht. We offer an unusual option - borsch with pickles, which give the first course a unique taste. The broth can be cooked with any meat: beef, pork or chicken.
It is necessary
- • 1 kg of any meat with bone;
- • 8 medium potatoes;
- • ½ a head of cabbage;
- • 1 tbsp. tomato puree;
- • dressing for borscht from tomato and bell pepper;
- • 2 pickles;
- • 1 onion;
- • 2 bay leaves;
- • 1 bunch of dill;
- • vegetable oil for frying;
- • sour cream and salt to taste.
Instructions
Step 1
Cut the meat into small equal pieces. Pour 3 liters of water into a saucepan, put the meat and the remaining bone, salt a little and put on fire. While the meat is boiling, we cook vegetables: peel and finely chop potatoes and carrots, three carrots on a coarse grater, pickled cucumbers on a medium one, thinly chop the cabbage.
Step 2
When the broth has boiled for 15 minutes, add the potatoes and wait another 20 minutes. Pour vegetable oil into a pan and fry carrots, pickles and onions, add tomato puree and borsch dressing to these products, simmer, stirring constantly, for 5 minutes. Borscht dressing is made from bell peppers and tomatoes. My pepper, cut out the middle and cut into small cubes. Pour boiling water over the tomatoes, remove the skin and finely chop. Add the vegetables to a frying pan preheated with a little vegetable oil and simmer so that the vegetables become soft and turn into a homogeneous mass. If desired, you can use only tomato paste or borsch dressing.
Step 3
Put cabbage and frying in the broth, bring to a boil and cook until all products are fully cooked. At the very end of borscht cooking, add bay leaves and chopped dill. Before serving, you need to wait for the dish to infuse and season the borsch with sour cream.
