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 The Borscht in the Cauldron Recipe
There are a lot of borscht recipes on the site, and there is even one in the cauldron. I want to offer an option of cooking on a campfire, which you can cook outdoors or in the country. The amount of absolutely all ingredients you can choose to your taste.
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Prepare all the products. Carrots, beets, onions, tomatoes, peppers, herbs, bacon cut. Finely chop the garlic. Chop the cabbage.
    Prepare all the products. Carrots, beets, onions, tomatoes, peppers, herbs, bacon cut. Finely chop the garlic. Chop the cabbage.
  2. Make a fire, warm up the cauldron. Put the lard on the bottom, fry until all the fat melts. (At this stage, you can use vegetable oil instead of fat)
    Make a fire, warm up the cauldron. Put the lard on the bottom, fry until all the fat melts. (At this stage, you can use vegetable oil instead of fat)
  3. Remove the fat with a slotted spoon, add vegetables (onions, carrots, beets) to the cauldron. Fry over high heat until golden brown, stirring constantly. Transfer the vegetables with a slotted spoon to a clean bowl.
    Remove the fat with a slotted spoon, add vegetables (onions, carrots, beets) to the cauldron. Fry over high heat until golden brown, stirring constantly. Transfer the vegetables with a slotted spoon to a clean bowl.
  4. Put coarsely chopped pieces of meat and a whole peeled onion in the cauldron. Fry on one side.
    Put coarsely chopped pieces of meat and a whole peeled onion in the cauldron. Fry on one side.
  5. Turn over and fry on the other side.
    Turn over and fry on the other side.
  6. Pour boiling water (about 4-5 liters of boiling water came out of the 12L. cauldron). You can use cold water over high heat, it will boil quickly. Salt. Remove the foam and cook the meat for about 1-1.5 hours. Remove the onion with a slotted spoon. Add the coarsely chopped potatoes. Cook until tender.
    Pour boiling water (about 4-5 liters of boiling water came out of the 12L. cauldron). You can use cold water over high heat, it will boil quickly. Salt. Remove the foam and cook the meat for about 1-1.5 hours. Remove the onion with a slotted spoon. Add the coarsely chopped potatoes. Cook until tender.
  7. Add tomatoes, pepper, garlic, bay leaf and browned tomatoes.
    Add tomatoes, pepper, garlic, bay leaf and browned tomatoes.
  8. Then add the roasting.
    Then add the roasting.
  9. Then young cabbage. Bring to a boil and cook for about 5 minutes.
    Then young cabbage. Bring to a boil and cook for about 5 minutes.
  10. Try to add salt if necessary - you need more salt for this, add your favorite seasonings.
    Try to add salt if necessary - you need more salt for this, add your favorite seasonings.
  11. Add the greens. Remove from the heat.
    Add the greens. Remove from the heat.
  12. Borscht cooked over a campfire, in the warm company of friends or family, turns out very tasty! The smell of smoke gives this dish a special flavor. Try this! Enjoy your meal!
    Borscht cooked over a campfire, in the warm company of friends or family, turns out very tasty! The smell of smoke gives this dish a special flavor. Try this! Enjoy your meal!
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