Proper frying: what is the secret of delicious Ukrainian borscht


Any cook will say that the basis of a proper Ukrainian borscht is a proper frying. She looks like she wants to be eaten before she ends up in the future borscht.

It doesn’t matter what the first course is prepared with – with meat, mushrooms, beans or cabbage, the secret of borscht is the right frying.

To prepare frying based on 5 liters of borscht, you will need:

2 medium carrots;

4 medium beets;

2 medium onions;

6 medium tomatoes;

3 sweet peppers;

1 tablespoon sugar;

1 st. l. vinegar;

1 tablespoon salt;

½ tsp black ground pepper;

50 gr. butter;

2 tbsp. l. vegetable oil;

1 glass of meat broth.

How to cook

First you need to wash and clean the vegetables. Then we cut the carrots, beets and peppers into strips, and the onion into half rings.

Tomatoes need to be peeled and seeds removed, and then cut into cubes.

Pour vegetable oil into a preheated pan and start frying the carrots first until golden brown, then the beets, and after 5 minutes the onion, after another 5 minutes the tomatoes.

Mix and add sugar, vinegar, salt and black pepper.

After that, the frying is cooked for another 5-7 minutes and sweet peppers and broth are added to it, after which the vegetables are cooked for 7 minutes.

In the final, put the butter, mix, turn off the heat, leave the frying for 10 minutes and 5 minutes before the borscht is ready, send the mixture to the pan.


Source: Все материалы – Московский Комсомолец by www.mk-kalm.ru.

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