If any meat and lard is so good for borscht, why not go further. I suggest experimenting with bacon this time. It will give the first dish not only an interesting taste, but also a bright characteristic aroma.
Ingredients
- Meat broth - 1.5 l
- Onion - 1 piece
- Carrots - 1 piece
- Cabbage - 250 g
- Potatoes - 3 pieces
- Bell pepper - 1 piece
- Tomato paste - 1 art.l.
- Beetroot - 2 pieces
- Spices and seasonings - 1 tbsp.l.
- Apple cider vinegar - 1 art.l.
- Bacon - 200 g
- Garlic - 4 clove
Step-by-step cooking recipe
Chop cabbage, dice potatoes and peppers, chop onions, grate carrots and beets.
Add cabbage to the boiling broth, and after 15 minutes potatoes and pepper.
Fry the onion until golden. Add the carrots and beets and simmer for 10 minutes under the lid. Mix with tomato paste and vinegar.
Add crushed garlic to the roast and send it to the broth.
Finely chop the bacon or chop it in a blender. Fry until browned, put in the borscht and mix.
Remove the borscht from the heat and season.
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