Fried borscht ?! Are you surprised? To learn how to cook it, read the step-by-step recipe from the photo to the end. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fried borscht is an alternative way to prepare borscht. This method is particularly simple and affordable, while the soup is amazingly tasty and rich. Everything is simple here and there is nothing complicated. The peculiarity of this cooking method is that the products are first fried one by one, and then they are poured with water or broth and boiled. This is the main difference from the analogue of the first course prepared in the traditional way. This principle shortens the cooking time without sacrificing taste. There is no need to use a frying pan for separate frying. It is also worth noting another indisputable advantage - speed. And this while maintaining the main quality - excellent taste.
To prepare this dish, you must have a kettle, cauldron, wok or pressure cooker, which is used as a regular saucepan, but you can also fry in it. If there are no such containers, then you will first have to fry everything in a pan, and then transfer to a saucepan and cook until tender. You can take the products for the dish from which you are used to preparing your borscht. Here, the main cooking technology, namely pre-frying. Any meat can be used: pork, lamb, beef, etc.
- Caloric content per 100 g - 57 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Meat (any sort) - 400 g
- Beets - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- White cabbage - 200 g
- Potatoes - 2 pcs.
- Tomato juice - 100 ml
- Garlic - 3 cloves
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Table vinegar - 1 tablespoon
- Greens (any) - bunch
Step by step cooking of fried borscht, recipe with photo:
1. Wash the meat under running water and pat dry with a paper towel. This is important, otherwise it will stew during frying. If there are films, veins and grease on it, then cut them off. Then cut it into medium sized pieces.
2. Peel the potatoes, wash and cut into medium cubes. Peel and wash the onion. No need to cut. However, if you are used to making onion frying in soup, then do this.
3. Peel, wash and grate the beets.
4. Remove the top inflorescences from the cabbage. they are usually dirty and chop them into thin strips.
5. Place a saucepan on the stove and pour the vegetable oil. Heat it up and put the meat to fry. Fry it quickly over high heat so that a blush crust appears.
6. After 5 minutes, turn the heat to medium and add the potato cubes.
7. Fry, stirring occasionally with meat and potatoes for about 5 minutes and add beets. Pour in the vinegar immediately. It is necessary for the beets to retain their bright burgundy color.
8. Stir and cook for another 7 minutes.
9. Send the cabbage to the pot.
10. Stir and cook all ingredients for 10 minutes. Then put the peeled onion to them.
11. Pour food with water, add bay leaf, peppercorns and turn on high heat.
12. Pour in tomato juice and boil. Screw the temperature down to the minimum setting and cook the borscht under the lid until all the products are cooked.
13. When all the ingredients are cooked, remove the onion from the pan. She has already given the dish all the juices, taste, benefits and aroma.
14. Season the borscht with garlic passed through a press.
15. Add chopped or frozen greens and boil food for 1 minute. Remove the pan from the heat and let the borscht sit for 20 minutes. Then serve it to the table with garlic donuts, bacon, garlic and green onion feathers.
See also a video recipe on how to cook fried borscht.
