Borsch with bacon

Servings: 6 Cooking time: 40 minutes

This soup - a work of Ukrainianculinary arts. It is prepared by strict rules. This soup is prepared for a long time. This time-consuming process. There is a rustic recipe of this divine cabbage, beet soup. The use chicken instead of beef or pork, reduces cooking time borscht. But some chicken broth impoverishes the overall taste of the dish, which is prepared on a heavy meat broths. Restore the true flavor can be made through the use of roasting rustic slightly smoked bacon. The absence of a separate roasting of vegetable components practically does not change the taste of borscht.

Ingredients for "borsch with bacon":

  • Chicken for broth - 400 g
  • Potatoes - 4 pcs.
  • Carrots - 1 pc.
  • Onion turnip - 1 pc.
  • Beetroot - 1 piece.
  • pickled tomatoes - 4 pcs.
  • Cabbage - 400 g
  • Ketchup, Lecho - 50 g
  • Sugar - 1 tbsp. a spoon
  • Salo homemade smoked - 70 g
  • Coriander powder -. 1 tsp
  • Maggi Seasoning universal - 0.5 tsp.
  • Seasoning hops-suneli -. 1 tsp
  • Garlic cloves - 4 pcs.
  • Bay leaf - 2 pcs.
  • Pepper Red Hot Chilli - 1 piece.
  • Salt - to taste
  • Recipe "Borsch with lard":

    Prepare soup with bacon!

    Take a spin-thoracic part of a big cockBroiler. In this piece a lot of skin, fat and a lot of bones. That's what we need. Pour into the pot 2.5 liters of water, salt it and add a piece of chicken. On medium heat shall weld thick chicken broth. Do not forget to remove the foam.

    02

    While the chicken is cooked (20 minutes), let us vegetablescomponents of borscht. Prepare some fresh cabbage (a quarter of a fork), salted tomato, a carrot, a beet and ketchup, lecho, which contains a lot of pepper.

    03

    Nashinkuem cabbage into small pieces and add it to the pot. A piece of chicken will be cooked before the end of cooking borscht. Further, all prepared in the maximum rate, and immediately put into the pot.

    04

    Pickled tomatoes (use freshtomatoes) to be crushed by hand in a colander and take away the pulp and juice. Skins throw, and add flesh to the soup. There also add 2 full tablespoons of ketchup, lecho and 1 tablespoon of sugar.

    05

    Clean the beets, and we will cut it into cubes. Add the beets in borscht without pre-frying. Continue to cook our soup on low heat.

    06

    Clean and can cut carrots into small cubes and add it to the soup.

    07

    Wash out in the water and clean the 4 medium-sized potatoes and one large onion.

    08

    We shall cut slices of a small piece of salt, a little smoked bacon. The older it is, the better. We shall cut onions into small pieces. On a dry frying pan melt the lard and fry the onions begin.

    09

    While filling fried wash out and clean the potatoes, we will cut it to the size of 1.5x1.5 cm cubes and add to the soup. Borsch continues to simmer slowly over low heat.

    10

    Filling is ready. Strong overcook the onion standing. He has slightly browned and soak up fat. Add the dressing to the soup.

    11

    We add to our soup a little seasoning. According to one teaspoon hops-suneli and ground coriander. Seasoning "Universal" add no more than half a teaspoon. Peel the garlic and remove the red hot pepper its seeds. Try soup for salt and add it as needed.

    12

    We shall cut the garlic into small slices, red pepper on a half-ring. Adding these components and bay leaf in a pan for 1-2 minutes before end of cooking borscht.

    Country soup with smoked bacon and freshcabbage is ready. On its cooking takes up to 1 hour. Serve it in deep plates. Garnish soup with chopped green onions. The addition of sour cream and mayonnaise is welcome.

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