Borscht with bacon is a great alternative to borscht with bacon or lard, if you don't eat them. It turns out to be satisfying, fragrant, delicious and moderately fatty. Catch a good recipe that has been repeatedly tested in practice!
Ingredients
- Beef brisket - 1 kg
- Onion - 1 piece
- Carrots - 1 piece
- Cabbage - 300 g
- Celery root - 200 g
- Potatoes - 250 g
- Bell pepper - 1 piece
- Bacon - 300 g
- Garlic - 1 head
- Apple cider vinegar - 2 art.l.
- Tomato paste - 3 art.l.
- Beetroot - 2 pieces
- Bay leaf - 2 pieces
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Fill the meat with cold water, add the bay leaf and cook over low heat for 2 hours, removing the foam.
Cut potatoes, celery root and pepper into cubes, chop cabbage, chop onion, grate carrots and beets on a coarse grater.
Add cabbage to the boiling broth, and after 15 minutes potatoes and pepper.
Fry the onion and carrot until golden, add the beets and simmer for 10 minutes. Pour vinegar and tomato paste, add crushed garlic, mix and remove from heat.
Send the roast to the broth and cook everything together for 10 minutes.
Chop bacon and garlic in a blender to taste and fry over medium heat.
Season the borscht, remove from the heat and add the bacon. Let it brew under the lid.
