The recipe for the most delicious frying for borscht: recommendations from the best chefs collected together
The frying is the ingredient that determines the taste of the finished borscht.
Expert of the online publication BelNovosti, chef Yulia Arkhipova, believes that simply frying vegetables and adding tomato paste to them is not enough, so she shared a certain technology, thanks to which borscht will turn out the way it should be.
Of course, you should start by preparing the necessary ingredients. These include:
- 2 carrots;
- 2-3 beets;
- 2 onions;
- 3-4 tomatoes;
- 2 bell peppers;
- 1 tablespoon sugar;
- 1 tablespoon of 9% vinegar;
- 50 ml vegetable oil;
- 50 g butter;
- 250 ml meat broth;
- salt – to taste.
The next step is to wash all the vegetables and peel them.
Grate the carrots, cut the onion into cubes, and the beets and pepper into thin strips. Fry the onions and carrots in a frying pan with heated vegetable oil.
When the vegetables are soft, add the beets and immediately pour in the vinegar and meat broth, as well as salt and sugar.
All ingredients in the pan should be stewed under a closed lid for about 12 minutes.
After this, add the diced tomatoes to the bowl, and after another 5 minutes, add the pepper. After 5-7 minutes, which is enough to soften the bell pepper, you can add the butter.
Mix all the ingredients and turn off the heat, leaving them to infuse for 15-20 minutes, after which you can add them to the pan.
Previously we shared a recipe for universal shortcrust pastry .
