There are many different recipes for borscht. Everyone chooses an option to their taste, but lovers of spicy cuisine will like borscht with beef and chili pepper. To reduce the sharpness of the dish, the pepper should be cut and cleaned of seeds.
Ingredients
- Beef (on the dice) – 600 g
- Beetroot - 3 pieces
- Potatoes - 300 g
- Carrots - 1 piece
- Onion - 1 piece
- Chili pepper - 1 pod
- Cabbage - 350 g
- Garlic - 2 cloves
- Tomato sauce - 5 tbsp.l.
- Vegetable oil - 3 art.l.
- Salt - to taste
- Water (cleaned) – 3,5 l
- Sour cream (for submission) – 100 g
Step-by-step cooking recipe
Cut beef, rinse thoroughly, pour water and cook for 1.5 hours. Remove the foam that will appear during the cooking process.
Peel potatoes, beets and onions. Cut the chili pepper in half and remove the seeds.
Chop beets, potatoes, cabbage, chili peppers and onions. Grate the carrots on a coarse grater.
Heat the oil in a frying pan, add the onion and carrot and cook until golden brown.
Add beetroot, chili pepper, squeeze garlic through a press. Cook over low heat for 7 minutes.
Pour in 250 ml of hot broth, tomato sauce and simmer for another 15 minutes.
Pour potatoes, cabbage and roast into a saucepan with meat. Boil everything together for 10 minutes.
Add salt, turn off and leave under the lid for 15 minutes. When serving, add a little sour cream to the plate.
