Borscht with bacon
Description
The recipe won't take much time. Let's prepare borscht with pork fat at home. First, simmer beets in a pan with tomato paste, vinegar, salt, and sugar. Fry carrots, celery, and onion until golden. Bring the broth to a boil and add the prepared vegetables one by one. At the end, add herbs, garlic, and pork fat. Serve the ready borscht with sour cream and garlic rolls. Good luck. Ladle into bowls and serve.
Instructions
- 1
Step 1
Cut the beet into julienne strips and sauté in a pan for 5 minutes, stirring. Add tomato paste and cook for 3 minutes. Then add salt and sugar, pour in vinegar and water (250 ml). Simmer for another 10–12 minutes.
- 2
Step 2
Cut the carrots and celery into julienne strips, and slice the onion into half-rings.
- 3
Step 3
Sauté the vegetables in a pan until golden brown. Cook in vegetable oil.
- 4
Step 4
Cut the potatoes into cubes.
- 5
Step 5
Slice the cabbage into thin strips.
- 6
Step 6
Transfer the prepared ingredients into the broth. First, add the potatoes and cabbage to the boiling broth, then after 10 minutes add the bell pepper, carrots, onions, celery, stewed beets, salt and pepper. Cook for 10 minutes. At the very end, add the minced garlic, bacon fat, and fresh herbs.
- 7
Step 7
Remove the borscht from heat and let it steep, covered, for 10 minutes. Serve with sour cream and garlic rolls.