Borscht with a lid
Date icon - Master recipes 27.09.2022
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Recipe information Information icon - Master recipes
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Cooking:
1 hour 30 min.
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Servings per container:
10
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Complexity:
Insanity
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Calorie content:
2.94
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Carbohydrates:
0.3
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Fats:
1.36
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Squirrels:
0.08
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Water:
0.13

Cooking

1 . Stage

Peel and dice potatoes, chop cabbage, put it in the cauldron.

1. Stage. Peel and dice potatoes, chop cabbage, put it in the cauldron.

2 . Stage

Then add the meat (from the broth), chopped bell peppers and prunes.

1. Stage. Then add the meat (from the broth), chopped bell peppers and prunes.

3 . Stage

Onion (cut into cubes), carrot and beet (grate) saute in sunflower oil until crisp, add tomato juice, stew for 2 minutes and send to the cauldron.

1. Stage. Onion (cut into cubes), carrot and beet (grate) saute in sunflower oil until crisp, add tomato juice, stew for 2 minutes and send to the cauldron.

4 . Stage

At the end of cooking, I "shove" the borscht. That's what my late grandmother always did. This is one of my most vivid childhood memories. Her borscht was the tastiest, I would not confuse it with any other. Now exactly the same way we cook borscht and my mother and I. So to say, this technology is passed on from generation to generation:). So, we take bacon, garlic, finely chop them, then begin to chop with a knife, mix and chop again. It is necessary to achieve a paste-like state (in the photo I tried to show the consistency) and send this fragrant "mash" to the cauldron.

1. Stage. At the end of cooking, I

5 . Stage

Knead the yeast dough, let it rise, knead, roll out and form our future lid. Brush with egg and sprinkle with sesame seeds.

1. Stage. Knead the yeast dough, let it rise, knead, roll out and form our future lid. Brush with egg and sprinkle with sesame seeds.

6 . Stage

My daddy loves this borscht so much that he even built a special lid rack (pictured) to keep the dough from sagging and falling into the borscht. Before that, my mother and I made it on twigs peeled from the bark. At home I used to make on matchsticks for the fireplace. In general, there is room for the imagination to run wild :)

1. Stage. My daddy loves this borscht so much that he even built a special lid rack (pictured) to keep the dough from sagging and falling into the borscht. Before that, my mother and I made it on twigs peeled from the bark. At home I used to make on matchsticks for the fireplace. In general, there is room for the imagination to run wild :)

7 . Stage

Let's preheat the oven to 180 degrees. Pour the broth into our future borscht, send the cauldron on the stove and bring it to the boil. Salt, pepper to taste, add your favorite herbs, herbs, if necessary - sugar. Cover the cauldron with a lattice.

1. Stage. Let's preheat the oven to 180 degrees. Pour the broth into our future borscht, send the cauldron on the stove and bring it to the boil. Salt, pepper to taste, add your favorite herbs, herbs, if necessary - sugar. Cover the cauldron with a lattice.

8 . Stage

Place our lid on top and send the borscht in the oven, where it will spend 1 hour.

1. Stage. Place our lid on top and send the borscht in the oven, where it will spend 1 hour.

9 . Stage

And this is the delicious result of our labors. The lid is soft inside and crispy outside, delicious... My son, after trying it, asked the next day: "Mom, can you make just another lid...?" :) Borsch is very rich, fragrant, with a slight smell of smoke from the prunes (my men smoked plums themselves - I wanted so much borscht, and there was no smoked in the store) :)

1. Stage. And this is the delicious result of our labors. The lid is soft inside and crispy outside, delicious... My son, after trying it, asked the next day:

10 . Stage

Believe me, on a cold and cloudy day, a bowl of such borscht, as my father-in-law says, is just what you need! Bon appetit, warmth and peace to your home!

1. Stage. Believe me, on a cold and cloudy day, a bowl of such borscht, as my father-in-law says, is just what you need! Bon appetit, warmth and peace to your home!