Navy Borscht - A Step By Step Recipe With A Photo

The main difference between naval borscht and ordinary Ukrainian one is that it is prepared not from ordinary meat, but from smoked or salted bacon. Therefore, it turns out to be especially rich.

Cooking description:

Many people think that borscht tastes better the next day. This is due to the fact that the dish manages to brew well in a day. Therefore, it is better not to serve borscht immediately after cooking, but let it stand on the stove for at least a couple of hours. To learn how to make naval borscht, read this recipe.

Purpose: For lunch

Main ingredient: Meat / Vegetables / Pork

Dish: Soups / Borsch

Ingredients:

• Salted bacon - 500 grams
• Fresh cabbage - 200 Grams
• Beetroot - 300 Grams
• Potatoes - 200 Grams
• Carrots - 80 Grams
• Bulb onion - 100 Grams
• Tomato paste - 2 Tbsp. spoons
• Vegetable oil - 1 tbsp. the spoon
• Table vinegar 9% - 1 tbsp. the spoon
• Sugar - 1 Tbsp. the spoon
• Salt - To taste

Servings: 6

How to cook "Navy borscht"

Put a piece of salted bacon in a saucepan whole and cover with cold drinking water. Then place the pot on the stove, bring to a boil and cook for an hour and a half. Peel and wash the beets. Place it in a separate saucepan and cover with water. Cook the beets over low heat until cooked through. Pour vegetable oil into a pan and heat it on the stove. Peel and wash the onions and carrots. Chop the onion and grate the carrots. Saute them in vegetable oil, add tomato paste at the end. Remove the top leaves from the cabbage head, cut it into cubes of equal size. Put them in broth and cook for fifteen minutes. Peel and wash the potato tubers. Cut them into cubes and send them to the borscht along with the vegetables fried in tomato sauce. Cook the soup until tender.At the very end of cooking, add beetroot cut into cubes or strips to the borscht, season with vinegar and sugar, salt and pepper to taste. Let the borscht brew and serve.