Appetizing borscht with bell pepper is an ideal dish for lunch. You can cook it in literally 20 minutes and feed the whole family, serving it with sour cream, donuts or bread.
The paprika variety of red pepper is used for borscht - it is aromatic and juicy. The dish can be served with a pickled hot pepper pod if you like the bitter taste. Remember that the most delicious borscht is on the second day! The dish is soaked in the sweetness of the beets and all the flavors.
Purpose: For lunch / Inexpensive
Main ingredient: Vegetables / Bulgarian pepper
Dish: Soups / Borsch
Cuisine geography: Ukrainian / European
Diet: Lenten meals / Vegetarian food
- Beets - 2 Pieces
- Potatoes - 2-3 Pieces
- Carrots - 1 Piece
- Onion - 1 Piece
- Cabbage - 250 Grams
- Tomato - 3 Pieces
- Bulgarian pepper - 2 pieces
- Garlic - 2-3 Cloves
- Vegetable oil - 30 Milliliters
- Salt - 0.5 Teaspoons
- Sugar - 0.5 Teaspoons
- Bay leaf - 3 pieces
- Water - 1.5 Liters
How to cook "Borscht with bell pepper"
Prepare the indicated ingredients. Peel the potatoes, rinse the tubers in water, cutting off the damaged areas, cut into medium cubes in a saucepan. Add bay leaves there, pour in water and place the container on the stove. Boil over medium heat from boiling for about 15 minutes. Peel the beets and carrots, rinse the roots in water. Grate into a bowl with a fine mesh grater. Rinse the tomatoes and peppers, peel the seeds by cutting off the caps. Cut the tomatoes in half and cut the green cuttings. Place the tomato and pepper slices in a chopper and simmer until smooth for 1-2 minutes. Peel the onions, rinse and cut into small cubes. Pour vegetable oil into the pan, heat it on the stove and lay out the onion slices. Fry until soft, about 2 minutes.