Borscht in a cauldron over an open fire
Description
The recipe won't take much time. After a hard day spent in the garden, I like to make something filling and have a good meal. Now I'll tell you. The soup is ready to serve.
Instructions
- 1
Step 1
Light a fire. Thoroughly wash the beet and potatoes and wrap them in foil. Roast the vegetables in the embers for 25 minutes.
- 2
Step 2
Wash, peel, and chop the carrots and onions. Sauté them in oil until partially cooked.
- 3
Step 3
Remove the foil and peel from the beet and potatoes. Grate the beet on a grater.
- 4
Step 4
Place a pot with water (about 4.5 liters) over heat and bring to a boil. Wash the cabbage and greens, then slice them into strips.
- 5
Step 5
As soon as the water boils, add cabbage and greens to it. Cook for 5 minutes.
- 6
Step 6
Wash the bell pepper and tomatoes thoroughly and cut them into medium-sized pieces. Add them to the pan with the onion and carrot. Fry for a few minutes, then add tomato paste and mix well.
- 7
Step 7
Cut the potatoes into small pieces. Add them to the pot together with the sautéed vegetables, chopped hot pepper, and beet. Season with salt and pepper, and add bay leaf.
- 8
Step 8
Boil the soup for 10 minutes. Peel and mince the garlic. Wash the celery and parsley and finely chop.
- 9
Step 9
3 minutes before it's ready, add garlic and herbs to the borscht. Let the soup steep for 20 minutes, covered. Then serve.