If the usual borscht is already a little boring, catch a great alternative! Bacon gives it a new flavor, and sauerkraut gives it an unusual sour aftertaste. Combined, it turns out to be a real find for the whole family!
Ingredients
- Meat broth - 2 l
- Beetroot - 2 pieces
- Sauerkraut - 200 g
- Bacon - 150 g
- Onion - 1 piece
- Carrots - 1 piece
- Potatoes - 350 g
- Spices and seasonings - 1 tbsp.l
- Chili pepper - 1 piece
- Garlic - 2 clove
- Tomato paste - 2 art.l.
Step-by-step cooking recipe
Grate beets and carrots on a grater, finely chop onions and larger potatoes. Cut the bacon into strips and chop the garlic and chili.
Add potatoes to the boiling broth and cook for 15 minutes.
Fry the bacon until browned and set aside.
Fry onion, carrot and beetroot in the same pan for 5 minutes. Add tomato and cabbage, fry for another 7 minutes.
Send the roast to the potatoes and cook for 10 minutes.
Add bacon, garlic, chili and spices to the pan and cook for another 3 minutes.
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