Borscht "Holiday" Recipe
My husband called the borscht "Royal", but I decided to keep this name. Of course, borscht is its own, well-established dish for many families who love and cook it, and I'm not trying to argue and prove something. Just dream up a little on the holiday and invite yourself to taste an unusual and delicious borscht dish.
Servings 8
Prep Time 10 minutes
Cook Time 60 minutes
Ingredients
- 2 kilogram Pork carbonate without bone
- 500 gram Beetroot
- 2 pieces Potatoes
- 500 gram Cabbage
- 2 pieces Carrots
- 2 pieces Onions
- 1 piece Leek
- 1 piece Bulgarian pepper
- 5 pieces Champignons
- 4 pieces Tomatoes dried
- 3 cloves Garlic
- 2 pieces Bay leaf
- Black pepper
- Salt
- Vegetable oil
Instructions
- Cut the carbonate into slices about 1.5 cm thick . Heat the basil oil in a frying pan and fry the meat on both sides. Put a pot of water on the fire. Boil the water.
- Finely chop the red onion and fry in meat sauce.
- When the water boils, put the meat in a saucepan. Add bay leaf, allspice, salt. Slice the peeled carrots and add them to the fried onions.
- Put the onions and carrots in a saucepan with the meat.
- Boiled peeled beets cut into medium-sized cubes. Add to the pan. Cut dried tomatoes into small pieces, add to a saucepan. Cut the peeled potatoes into cubes and add to the pan.
- Chop about half a large pepper and 5 clean mushrooms. Put it in a saucepan.
- Finely chop the cabbage and put it in a saucepan.
- Finely chop 4 cloves of garlic and squeeze the juice from half a lemon. Try to add salt. Cook until the potatoes are ready. When the borscht is cooked, add the chopped leek and cook for another 5 minutes.
- Festive borscht is ready!!! Treat yourself and warm up!!! Don't forget about sour cream!!!