Borscht on the site a lot. In cool-chilly - rainy weather the borscht – it is just salvation from the cold. When else to cook borscht, if not summer, when such abundance! When you can add unusual vegetables, when tomatoes are fresh and tasty, the greens are fragrant! Try to cook.
Meat wash, cut into pieces, put in a five-liter pan, pour three liters of water and then boil it.
Carefully remove the foam and remove the scum during the boiling broth.
After half an hour of cooking, add cut in half and baked on a dry pan onion.
After another hour broth salt, to check meat for readiness.
Remove the meat, strain the broth.
While the broth is cooking, wash vegetables, peel and rinse again. Chop onion straws, carrots cut into cubes, sweet pepper cut into cubes. Celery stalks also finely chopped.
Cut eggplant into not to thin slices and fry until light blush.
Beets to bake or cook a couple in advance and chop into sticks.
Prunes rinse well and soak for 20 minutes.
It is better to take the prunes with the pit, not too sweet, and if you find smoked-the borscht will turn out fabulous.
Heat the oil and saute the onions and carrots, then add the sweet peppers and celery.
Stir to evenly warm the vegetables.
Fresh ripe tomatoes grate on a medium grater, the peels remove.
The pulp pour into the pan with the browned vegetables.
Simmer for 5 minutes.
Spread the beets and add the acidic tomatoes.
Simmer for another 5 minutes until excess moisture evaporates.
I add a pinch of sugar at the end of quenching.
A few words about sour tomatoes.
Anyone who loves good borscht, I recommend to do, and doing them all in their own way.
I take three kilos of ripe tomatoes and pass them through the combine with 3-4 red sweet peppers, a bunch of parsley, a garlic head and a pair of powerful celery stalks with leaves.
Merge everything into a stainless pot, salt two tablespoons with a slide of coarse salt and add a spoonful of sugar.
I leave under a lid for a few days for fermentation.
At the end of the fermentation, is poured into jars and put into the fridge. Can be poured into plastic bottles and freeze for the winter.
Cabbage and celery leaves slice it into thin strips –the thinner - the better.
Meat cut into pieces, brisket -thin slices.
In the boiling broth to lower the potatoes –I like coarsely chopped.
After 5-7 minutes, when the potatoes will not crisp, omit the cabbage and add ground pepper and Bay leaf.
Once the cabbage has boiled, pour into the pot the tomato roasting, add eggplant and prunes, mix well the borscht, to give again to boil and remove from heat.
Leave under a tightly closed lid for at least an hour.
I cover the top with a towel twice. The borscht pour into bowls, over the edges, evenly laying out meat, bacon, prunes and eggplant. Sprinkle with parsley, put thick fresh sour cream and serve always with black bread and garlic.