Borscht with smoked meat, sour cream and bacon chips
4 servings
60 minutes
This borscht is a true symphony of flavors, where classic notes of Slavic cuisine meet an author's interpretation. Its base is a rich beef broth that adds depth and velvetiness. Beets provide the traditional ruby color and a sweet undertone, skillfully complemented by the acidity of wine vinegar. Sautéed vegetables and roasted tomato paste enrich the broth with aromas, while cabbage adds a delicate texture. The main highlight is the smoked meats and crispy bacon chips that give the dish zest and smoky warmth. Served with thick sour cream and fresh herbs, this borscht transforms into a gastronomic masterpiece where each ingredient plays its role in creating a harmony of flavors. A wonderful choice for a cozy family lunch or an impressive dinner.
1
Prepare all vegetables: wash, peel, and cut into thin strips.
2
Fry chopped onion and carrot in vegetable oil until golden brown.
- Onion: 100 g
- Carrot: 100 g
- Vegetable oil: 60 ml
3
Sauté the tomato paste in butter.
- Tomato paste: 80 g
- Butter: 100 g
4
Boil the chopped beetroot on low heat with added sugar, wine vinegar, and water.
- Beet: 250 g
- Sugar: 40 g
- Wine vinegar: 50 ml
5
Fry the chopped white cabbage in butter until half-cooked.
- White cabbage: 300 g
- Butter: 100 g
6
Bring the beef broth to a boil and reduce the heat to low, add chopped potatoes, and after boiling, add sautéed carrots and onions.
- Veal broth: 3 l
- Potato: 200 g
- Carrot: 100 g
- Onion: 100 g
7
After boiling, add the sautéed tomato paste.
- Tomato paste: 80 g
8
Add the cooked beetroot and sautéed cabbage 5 minutes before readiness and bring to a boil.
- Beet: 250 g
- White cabbage: 300 g
9
Add finely chopped garlic, herbs, bay leaf, salt, and pepper. Cover with a lid and let it steep for a while.
- Parsley: 20 g
- Coriander: 20 g
- Basil: 20 g
- Bay leaf: 2 pieces
10
Serve with sour cream and finely chopped greens.
- Sour cream: 150 g
- Parsley: 20 g
11
Decorate with bacon chips.