The lord of the dinner table: soup with pepper
Borsch is one of the symbols of traditional Russian cuisine. Wanted diversity? Then try cooking borsch with Bulgarian pepper in a new way. Quite possibly, his taste will win you over, and he will linger on the menu for a long time.
- Cooking time:2 minutes
Recipe for borsch with pepper
The traditional dish, which always turns out tasty and hearty. Ingredients can be varied. For example, lard or smoked meat will successfully replace meat. You will need:
- pork - 350 g;
- potatoes - 3 pcs .;
- beets - 1 pc .;
- cabbage - 150 g;
- Bulgarian pepper - 1/3 pcs .;
- carrots and onions - ½ pcs .;
- garlic -2 cloves;
- tomato paste - 200 g;
- salt, herbs, spices to taste.
First of all meat is cooked. He is thrown into the water with salt and pepper and cooked until half cooked. At this time you need to do vegetables.
Beets, chopped large straws, fry in vegetable oil until soft. Add tomato paste to pan.If it is thick, then dilute it with water and simmer the vegetable until tender. Put the onion on another frying pan and fry until transparent. Then add grated carrots and squares of Bulgarian pepper. Frying can be considered finished when the pieces of pepper become soft. Separately, chop the potatoes and chop carrots.
Get half-cooked meat and cut into pieces too. Now put in the pan all the prepared ingredients. Add chopped garlic to the soup. Leave to boil for 20 minutes until the potatoes are ready. At the end of cooking fall asleep greens. There is such a soup can be with croutons, sprinkled with garlic. And, of course, do not forget about sour cream.
Borsch for winter with pepper
While there is a fresh harvest of vegetables, you can prepare a billet for the future. With it to cook in the winter the dish will be simple and easy. For canned food you will need:
- beets - 3 kg;
- tomatoes, peppers, onions, carrots - 1 kg;
- greens - 200 g (this is one bunch);
- salt - 3 tbsp. spoons;
- sugar - 7 tbsp. spoons;
- water - 500 ml;
- vinegar - 150 ml.
Grated carrots fry in vegetable oil. Fill in the same bow. Season 10 minutes. Add beets and water, simmer all vegetables for about 15 minutes.Carefully follow that they are not burnt, often stir.
Chopped peppers, diced tomatoes and spices (vinegar, salt and sugar) put in stewed vegetables and keep on fire for another 15 minutes. At least add to the container with a mixture of finely chopped greens. Mix everything well and let the billet quench for another 5 minutes.
Next, remove the mixture from the heat. While it has not cooled down, decompose it into banks, previously sterilized. Roll them up and turn them over. It is better to put the banks in a warm place, or they can be covered with a towel. When the mixture has cooled, turn the jars. Keep such a billet should be in a cool place. A cellar will do, if not, then you can put the jars in the fridge.
Borsch with pepper is an amazingly tasty, rich and aromatic dish. Be sure to please them your household.
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