I want to tell you all my secrets. I cook borscht according to this recipe in my restaurants, at private dinners abroad, at official events and at home for my relatives. The history of this borscht dates back to my childhood, and now it has absorbed all my experience.
Ingredients:
60 g carrots 100 g onions 40 g celery stalk 30 g bell peppers 50 g vegetable oil 240 g beets 380 g Pelati tomatoes (in their own juice) 5 g apple or wine vinegar 1500 g (1800 g) broth 200 g white cabbage 200 g potatoes 200 g boiled beans bay leaf, dry oregano, black and fragrant peppers, a little smoked paprika and pepper Chilisol 20-25 g sugar 50 g lard 20 g garlic, parsley and onion sour cream
Cooking method:
Boil potatoes ahead of time. Cut the remaining vegetables into strips. Fry the carrots over medium heat, then add the onion, fry, almost dry. Add celery and bell pepper and fry, add a little salt. Throw the beets, cut into strips, into a hot frying pan with oil, quickly fry – we make almost a stir-fry, add vinegar and tomatoes. Simmer over low heat until almost soft beets, add a little salt and add sugar. If necessary, add water during the cooking process. Heat the broth, add crushed pepper, bay leaf and, if desired, hot pepper. Add roasted carrots, bring to a boil. Then add beets, stir. While boiling, add the cabbage, cut into small half-straws. If necessary, add salt and sugar. Remove from heat and put finely chopped garlic. Already in the finished borscht we put boiled potatoes, cut into cubes, and beans. You can also add prunes. Serve with herbs.
The history of cooking this borscht dates back to my childhood, and now it has absorbed all my experience.
Photo: Facebook Vladimir Yaroslavsky
Source
