The Borscht in the Cauldron Recipe
Borscht recipes on the site are many and even have one in cauldron. I want to offer an option on the campfire that you can cook outdoors or at the cottage. The number of absolutely all the ingredients you can choose to your taste.
Servings
10
Cook Time
120minutes
Servings
10
Cook Time
120minutes
Ingredients
Instructions
  1. Prepare all products. Carrots, beets, onions, tomatoes, peppers, herbs, bacon cut. Finely chop garlic. Chop the cabbage.
  2. Make a fire, heat the cauldron. Put on the bottom of the fat, fry until all the fat is not melted. (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. On high heat fry until Golden brown, stirring constantly. Remove vegetables with a slotted spoon into a clean bowl.
  4. In the cauldron put coarsely chopped pieces of meat and a whole peeled onion. Fry on one side.
  5. Turn over and fry on the other side.
  6. Pour boiling water (12L. cauldron came out about 4-5 liters of boiling water). You can use cold water with a strong fire it will rapidly boil. Salt. Remove the foam and cook the meat for about 1 – 1.5 hours. Remove the bulb with a slotted spoon. Add coarsely sliced potatoes. Cook until tender.
  7. Add tomatoes, peppers, garlic, Bay leaf and sautéed tomatoes.
  8. Then add the roast.
  9. Then the young cabbage. Bring to a boil and cook for about 5 minutes.
  10. To try to salt if needed – it needs more salt, add your favorite seasonings.
  11. Add greens. Remove from heat.
  12. Borsch cooked over a fire, in the warm company of friends or family, is very tasty! The smell of smoke in this dish gives a special flavor. Try it! Bon appetit!

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