To prepare the borscht in an unconventional way, we need is quite traditional set of products and a pan Zepter.
Typically, the preparation of the borscht starts with a roast. Finely chop onions and carrots, put in a cold pan. Because the vegetables are at the bottom, they are a little caramelized, but will not burn. What kind of borscht without meat broth? On vegetables, put the meat cut into medium pieces.
Then distribute the vegetables in layers-below those that are prepared for longer, and up those that do not need long cooking. Therefore, the next layer is the beetroot. Be sure add to spoon the lemon juice to help the color remain bright.
Then add potatoes and peppers.
Aaa chopped cabbage and sliced tomatoes, Bay leaf.
Close the lid, put on low heat (I have 3 of the 9). Cook 30 minutes, making sure the arrow does not go beyond the boundaries of the green field for cooking.
We need after half an hour later to check on our borscht. Open the lid and see that the vegetables and meat gave a lot of liquid, and all the products are prepared in their own juice. Mix the contents thoroughly so that all products are prepared evenly. Before you close the lid, add a couple tablespoons of water, after all of the moisture has evaporated, when you broke the tightness, so you need to make it up. Keep the pot on fire for another 10 minutes, then remove and leave to languish for another 20 minutes.
Boil the kettle, wait for the water to cool to 90 degrees and dilute the rich broth to the desired thickness. Add spices, herbs, finely chopped garlic and, if desired, salt. Serve borscht with sour cream.