The secret ingredient of borscht that will make the dish incredibly tasty
Borsch has hundreds of cooking options and each of them is unique in its own way.
There is a secret ingredient that makes the Russian dish taste spicy with hints of sweetness.
What you need for cooking:
- beets (1 pc.)
- carrots (1 pc.)
- onion (1 pc.)
- pickled tomatoes (4 pcs.)
- potatoes (2 pcs.)
- tomato paste (2 tablespoons)
- vegetable oil (2 tablespoons)
- cabbage (150 g)
- garlic (2 cloves)
- prunes (50 g)
- sugar (1 tsp)
- salt and pepper (to taste).
Beets are baked in the oven for 90 minutes at 180 ° C. While the vegetable is cooking, grate onions, carrots, beets.
Put the onions in a preheated pan, fry, add carrots, and after a while - beets. Stew the vegetables are for several minutes, add sugar to them, season with tomato paste and then pour vegetable oil.
Cut potatoes into cubes and put to boiling water, then add bay leaves.
Pour into boiling water chopping cabbage and fried sauce. At this stage, cut prunes and pickled tomatoes without peel and finely.
After all the manipulations, add salt and pepper and cook for about 5-7 minutes.
At the end of cooking, pour finely chopped garlic and remove the pan from the heat. The dish is allow to infuse and proceed to the meal.
