Naval borscht
Description
The soup is simple and quick to prepare. Many believe that borscht tastes even better the next day. This is because the dish has time to settle and infuse properly over 24 hours. Therefore, it's better not to serve borscht immediately after cooking, but to let it sit on the stove for at least a couple of hours. To find out,
Instructions
- 1
Step 1
Place a piece of salted bacon whole into a pot and cover with cold drinking water. Then put the pot on the stove, bring to a boil, and simmer for an hour and a half.
- 2
Step 2
Peel and wash the beetroot. Place it in a separate saucepan and cover with water. Simmer the beetroot over low heat until fully cooked.
- 3
Step 3
Pour vegetable oil into a frying pan and heat it on the stove. Peel and wash the onion and carrot. Chop the onion and grate the carrot. Sauté them in vegetable oil, adding tomato paste at the end.
- 4
Step 4
Remove the outer leaves from the cabbage head, cut the cabbage into evenly sized cubes. Place them in the broth and cook for fifteen minutes.
- 5
Step 5
Peel and wash the potato tubers. Cut them into cubes and add to the borscht together with the vegetables sautéed in tomato. Cook the soup until done.
- 6
Step 6
At the very end of cooking, add diced or julienned beetroot to the borscht, season with vinegar and sugar, salt and pepper to taste. Let the borscht steep, then serve.