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Print Recipe
Borscht with Garlic Croutons and Bacon Recipe
This is my signature recipe for borsch, and I consider it the best for myself. Borscht is very tasty, thick and rich. In my family his like. Try to cook it, and you will were happy.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. We put beef with bones on the stove in a 5-liter pan, as the water boils, drain it, wash the meat, fill it with clean water and put it again on the stove. While the meat is cooked, prepare all the vegetables, fry the onion in butter, add the tomato paste and put in the oven at an average temperature of about 1.5-2 hours.
    We put beef with bones on the stove in a 5-liter pan, as the water boils, drain it, wash the meat, fill it with clean water and put it again on the stove. While the meat is cooked, prepare all the vegetables, fry the onion in butter, add the tomato paste and put in the oven at an average temperature of about 1.5-2 hours.
  2. Carrots cut into sticks and fry.
    Carrots cut into sticks and fry.
  3. Boiled beets cut into cubes, fry, add vinegar to taste or lemon juice, salt, sugar (required!) to taste, where there is acid, there should be sugar!
    Boiled beets cut into cubes, fry, add vinegar to taste or lemon juice, salt, sugar (required!) to taste, where there is acid, there should be sugar!
  4. Cut the boiled meat into cubes, strain the broth through several layers of gauze, to clean the broth from small fragments from bones and sediment. Sauerkraut fry in lard with butter, add a little sugar.
    Cut the boiled meat into cubes, strain the broth through several layers of gauze, to clean the broth from small fragments from bones and sediment.
Sauerkraut fry in lard with butter, add a little sugar.
  5. We start the put in the broth: first put sauerkraut and cook it 10 min, to soften, then potatoes - who likes, I do not put it, there are enough vegetables, then carrots, a few tablespoons of onion, beets and in the last turn, for 5 minutes before the end of cooking, a little fresh cabbage. Salt is adjustable to taste, Bay leaf throw for 10 minutes, then be sure to remove, otherwise it will give excessive bitterness. For an edible plate cut the rye bread on top of the lid, cut out the crumb carefully, we then fry it like toast on fat. The egg is blabbed, add there 1 tsp. Rast. oil brush to coat the bottom and sides of the bread, wrap with foil and put in preheated oven. Foil open and keep a few minutes in the oven, take out all the edges of the bread, rub a slice of fresh garlic.
    We start the put in the broth: first put sauerkraut and cook it 10 min, to soften, then potatoes - who likes, I do not put it, there are enough vegetables, then carrots, a few tablespoons of onion, beets and in the last turn, for 5 minutes before the end of cooking, a little fresh cabbage. Salt is adjustable to taste, Bay leaf throw for 10 minutes, then be sure to remove, otherwise it will give excessive bitterness. For an edible plate cut the rye bread on top of the lid, cut out the crumb carefully, we then fry it like toast on fat. The egg is blabbed, add there 1 tsp. Rast. oil brush to coat the bottom and sides of the bread, wrap with foil and put in preheated oven. Foil open and keep a few minutes in the oven, take out all the edges of the bread, rub a slice of fresh garlic.
  6. Also rub the croutons with garlic. Salty bacon rub with a few cloves of garlic, and black pepper, this delicious mixture can be smeared croutons or cover the bread, pour the hot borscht into the bread and enjoy.
    Also rub the croutons with garlic.
Salty bacon rub with a few cloves of garlic, and black pepper, this delicious mixture can be smeared croutons or cover the bread, pour the hot borscht into the bread and enjoy.

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