A delicious summer borscht recipe.
Ingredients:
- Tomatoes – at least 8 pcs.
- Carrot – 1 pc.
- Onion – 2 pcs.
- Sweet pepper – 1 pc.
- Potatoes – 2-3 pcs.
- White cabbage – (about 200 g)
- Water – 3 liters.
- Buryak young – 1 pc.
- Salt to taste
- Sugar to taste, about 1 tsp
- Black pepper to taste
- Pork ribs – 200 g.
Cooking:
- First of all, you need to prepare 3 liters. container, pour water, add ribs, 1 onion and carrots, cover and cook for 40 minutes, over low heat.
- In a separate bowl, cut the potatoes into small cubes.
- We chop the cabbage.
- For frying, you need to chop the onion and sweet pepper, I cut the pepper into strips, grate the carrots and beets, I rub the tomatoes on a beet grater.
- Onions and carrots need to be fried in a pan for 7 minutes, over low heat.
- Then add beets, tomatoes, 1 tsp. sugar, a tablespoon of apple cider vinegar and begin to simmer over low heat for 15-20 minutes.
- We take out the onion and carrots from the broth, carrots can be cut into cubes in borscht, the onion is no longer needed.
- Add potatoes to the broth and cook for another 10 minutes, add cabbage and roast, salt, pepper and cook for another 7 minutes.
Enjoy your meal!
See also my recipe:
Pampushki with garlic in a frying pan