Borscht with sweet bell pepper: a recipe for beginner housewives

Borscht is a fairly well-known and very tasty dish, which is often prepared in almost all countries of the world. There are many beautiful and unique recipes, each of which is unique in its own way. Borscht can be reddish or greenish, cooked with meat, lard, or entirely from vegetables alone. The recipe below is considered common. We ate this particular dish as children and admired its inimitable taste. How to properly cook borscht with bell pepper so that it comes out unusually fragrant and catchy? A step-by-step recipe will help you understand all the intricacies and features of making this nutritious, delicious dish.

General rules for making borscht

Regular borscht almost always includes cabbage, beets, onions, fried roots and tomato puree. To add more acidity, a little vinegar is added to the dish from time to time. If borscht is cooked with meat, then for the most catchy and rich taste it is worth using the fattest pieces. The broth turns out to be very tasty and rich if you cook it on the bone.

Borscht differs in the cabbage included in the recipe. It can be fresh or pickled. There may also be different methods for making beets for borscht. It can be stewed, boiled or baked. Prepare the dish with tomato paste or fresh tomatoes. Depending on the selected products, the taste properties of borscht can vary significantly.

Main ingredients

For a tasty, rich borscht you will need the most common products that every housewife has in the refrigerator:

pork (preferably on the bone) - about 0.5 kg;
ordinary white cabbage - 0.25 kg;
beets - 1 pc.;
carrots - 1 pc.;
tomato - 1 pc.;
onion - 1 pc.;
sweet bell pepper - 2 pcs. (yellowish and reddish);
salt, pepper, bay leaves.

This recipe involves the introduction of multi-colored bell peppers, but this is not a necessary condition. An ordinary greenish one will do, but the color of the dish will not be so catchy. The amount and types of spices can also be changed to taste. Without cooking the broth, the preparation time takes 30-40 minutes. This amount of ingredients is designed for approximately 8 servings.

Manufacturing method

The pork on the bone is painstakingly washed under cold water and transferred to a saucepan. The meat is poured with water, put on fire and brought to a boil.
As soon as the future broth boils, you need to remove the foam that appears and add a few peppercorns and a bay leaf. 2-3 leaves will be enough depending on the size of the dish.
The meat is cooked for about one and a half hours. If foam appears again during the cooking process, remove it. The finished meat is removed from the pan and cut into portions.
The broth is filtered through several layers of clean gauze, the meat is put back and brought to a boil again.
Peeled potatoes are cut into cubes, placed in a bowl with broth and boiled until half cooked. Meanwhile, the cabbage is chopped, the beets are grated, and the pepper is seeded and finely chopped.
Place the beets in a frying pan and simmer for about 10 minutes, adding a little water.
Onions and carrots are finely chopped and sautéed with vegetable oil in a separate frying pan.
All cooked vegetables are placed in the pan in the following order: first beets, cabbage, then fried carrots and onions, and chopped peppers.
The tomato is doused with boiling water, the skin is removed, finely chopped and added to the pan. After this, the borscht is cooked for another 10 minutes.
For the most striking taste, you can add a couple of cloves of garlic and ground dark pepper to the broth. Quite often the recipe is supplemented with reddish pepper for a slight spice.
The finished borscht is served to the table. Sour cream and herbs are served separately in bowls.

Tips for making savory borscht

To make the broth for borscht the most delicious, the meat must be placed in cool water. Adding one spoon of sugar during cooking allows you to achieve the most reddish color of the upcoming dish. If the recipe involves the use of young cabbage, then there is no need to cook it for a long time. The fire can be turned off immediately after adding the vegetable to the pan.

By the way, it’s worth keeping in mind that real borscht is much tastier than the freshest one. Quite often, this dish is infused in the refrigerator for a day and only later served. Adding parsley or celery roots to the recipe will also help improve the taste of the first dish.

Reddish borscht with bell pepper

Borscht is a delicious dish that can be prepared in completely different ways. Borscht can be reddish or greenish, cooked with meat, lard or smoked meats. Real borscht is always tasty and satisfying. This recipe is quite traditional, but that’s what makes it great, because the most delicious borscht is the borscht that we remember and love from our youth.

Ingredients:

Pork: 350 gr;
Beets - 1 piece;
Carrots - 1/2 pcs.;
Onion - 1/2 pcs;
Bell pepper - 1/3 pcs;
Young cabbage - 150 gr;
Potatoes - 3 small pieces;
Garlic - 2 cloves;
Tomato paste - 200 gr;
Salt, pepper mixture, vegetable oil;
Parsley;

Reddish borscht - detailed recipe with photos

We put water in a saucepan, put the pork, add a tablespoon of salt and a little pepper, and then put it on the fire.

Cut the beets into thin strips and place them in a frying pan with previously heated vegetable oil.

Let the beets fry well until soft, then add tomato paste and spices to the pan. If the tomato paste is very thick, add a little water and let the beets simmer in a tomato consistency until fully cooked.

Meanwhile, chop the onion, grate the carrots and cut the bell pepper into squares.

In a second frying pan, heat the vegetable oil and add the onion. Fry it until transparent.

Add grated carrots to the onions.

Then add chopped bell pepper to the roast and fry the mixture until the bell pepper is completely soft.

Cut the potatoes into half-slices and shred the cabbage.

Remove the pork from the water and cut into small pieces. It is not completely cooked yet, but in the 20 minutes it takes the potatoes to cook, the pork will be ready.

Now return the chopped meat to the pan. We also add potatoes, cabbage, and roasted vegetables.

And then - beets in tomato paste.

Take two cloves of garlic, crush them with a knife, peel them, and then finely chop them and add them to the borscht.

Leave the borscht to cook for another 20 minutes, then add the herbs to it.

Serve the finished dish with sour cream and garlic croutons.

Borscht with bell pepper

Option 1: Traditional recipe for borscht with bell pepper

Borscht is one of the most common first course options, the taste of which is familiar to all of us from our youth. Every housewife has her own secrets for making this dish, and bell pepper is often added to it.

In the process of preparing this dish in the traditional version you will need:

pork bone;
3 potatoes;
onion;
carrot;
2 burgundy bell peppers;
2 tomatoes;
0.35 kg of white cabbage;
bay leaves;
parsley root and greens;
salt;
oil for frying.

Step-by-step recipe for borscht with bell pepper

First you will need to cook the broth. To do this, wash the bone, put it in a saucepan, fill it with water, add salt, spices, a few bay leaves and put it on fire. During the cooking process, a lot of foam will be created, which must be removed promptly.

Now we are passionate about vegetables. We clean the potato tubers, rinse them under cool water and cut them into cubes or strips. When the broth is actually ready, add the tenderloin to it and continue cooking, turning the heat to low.

In the meantime, peel the onions and carrots, remove the stems from the bell peppers and wash the vegetables in running water.

Chop the onion into small squares, chop the carrots on a grater, and cut the pepper into small pieces. If desired, you can additionally pass it through a blender.

Step 5: Place the vegetables in a frying pan, add vegetable fat and sauté over low heat, without forgetting to stir.

Pour boiling water over the tomatoes, remove their skins and puree the pulp using a small grater, then pour it into the roast.

When the potatoes are ready, add cabbage shredded into thin strips into the broth, and after boiling, add the vegetable mixture to the pan, removing the bay leaves first, and continue cooking.
A couple of minutes before it’s ready, throw finely chopped parsley root and chopped herbs into the pan. Serve the finished borscht with bell pepper, seasoning each portion with sour cream and adding bread or garlic croutons to the dish.

Option 2: Frisky recipe for borscht with bell pepper

To prepare lunch quickly, you can not wait for the broth to cook, but create borscht with bell peppers, adding lard cracklings to it. This first dish will be quite satisfying, and its preparation will not take much time.

During the cooking process you need:

100 g salted pork lard;
2 potatoes;
250 g cabbage;
3 bell peppers;
carrot;
onion;
several garlic cloves;
3 tomatoes (can be replaced with paste to save additional time);
3 liters of clean water;
a bunch of dill;
salt and spices.

How to quickly cook borscht with bell pepper

Option 3: Lenten borscht with bell peppers and sweet corn kernels

On days of religious fasting, you should not deprive yourself of the pleasure of eating borscht, since watery dishes are needed for the normal functioning of the digestive system.

How to cook lean borscht with bell pepper so that it is nourishing and tasty? To do this you will need the following ingredients:

3 potatoes;
carrot;
onion;
several garlic cloves;
200 g of fresh cabbage;
3 bell peppers;
hot pepper (fresh or as a seasoning);
3 tomatoes;
1 can canned sweet corn;
3 liters of water;
a bunch of cilantro;
salt and spices;
a few bay leaves;
lean fat for frying.

Step by step recipe

We peel the potatoes, wash them under the tap and chop them into strips or squares.

Place the chopped tubers in a saucepan, add salt, spices, bay leaves and place on low heat.

Peel the carrots, onions, garlic, bell peppers and rinse under the tap.

Finely chop the onion and bell pepper, chop the carrots on a grater, and crush the garlic in a mortar or use a press, then put the vegetables in a frying pan and sauté until tender. When they soften, add the peeled and diced tomatoes and simmer a little more.

We wash the cabbage, chop it finely, and when the potatoes are almost ready, throw them into the pan and continue cooking.

Remove the bay leaves from the pan, add frying and wait for the dish to boil.

Pour sweet corn and finely chopped cilantro into the dish, boil for one or two minutes and remove the pan from the burner.

If desired, you can replace the “canned” corn with beans or green peas. These components can be taken both fresh and canned.

Option 4: Beetroot borscht with bell pepper

Borscht with bell pepper will turn out catchy and rich if you add beets to it. As a base, you can take pork or beef bone, as well as chicken.

To create the first one you will need:

meat bone, pulp or pieces of chicken;
2-3 potatoes;
0.25 kg cabbage;
carrot;
onion;
2-3 burgundy bell peppers;
2 large beets;
several cloves of garlic;
2-3 tomatoes;
30 g vinegar;
10 g sugar;
Bay leaf;
salt and spices;
no matter what greens;
fat for frying.

How to cook beetroot borscht with bell pepper

Place the bone or washed meat in a pan, fill it with water, salt and season with spices, add a bay leaf and let it cook, remembering to remove any floating foam.

Peel the potatoes, wash them in cool water and cut them into strips or squares, and when the meat is cooked, put them in a saucepan.

Let's fry. We clean and wash the onions, carrots, garlic cloves, bell peppers and beets and cut the vegetables using a knife and grater.

Place grated carrots, chopped onion and garlic, and bell pepper rings in a frying pan and sauté until soft.

Add thinly sliced or grated beets, salt the mixture, sprinkle in sugar, add a little vinegar and continue frying.

We remove the skins from the tomatoes, having previously scalded the fruits, and puree the vegetables using a blender or small grater, then add them to fry.

Shred the cabbage, throw it into the pan, and when the mixture boils, add the fried vegetables and wait until it boils, then keep the pan on the burner for a few more minutes, and then turn off the heat.

Option 5: Recipe for greenish borscht with bell pepper

Borscht with bell pepper can be prepared without tomato dressing and cabbage, adding sorrel and chopped eggs to the dish, and seasoning one with sour cream before eating.

In the process of preparing green borscht with bell pepper you will need:

300 g chicken fillet or carcass;
3 potatoes;
a bunch of sorrel;
carrot;
onion;
2 bell peppers (to make the dish look harmonious, it is better to take greenish or yellowish fruits);
3 chicken eggs;
fat sour cream;
fat for frying.

How to cook

Cook the broth. To do this, wash the chicken fillet or carcass under the tap, cut it into small pieces and put it in a pan with water, not forgetting to add salt and season the base with spices.

While the broth is cooking, peel the potatoes and cut them into strips, then send them to the chicken.

Passionate about roasting. Cut the washed onions, carrots and bell peppers and sauté in a frying pan until soft.

We wash the sorrel under the tap, cut it with a sharp knife and add it to the broth. The main thing is to add this sour ingredient after the potatoes are completely cooked, otherwise the chopped tubers will remain hard and acquire a nasty taste.

We put the frying mixture into the greenish borscht and bring it to a boil, after which we continue cooking for some more time and remove the dish from the heat.

Hard-boiled eggs can be added to the dish a few moments before removing it from the heat. But there is another option: they are placed in green borscht, poured into plates, sprinkled with herbs and seasoned with rich sour cream.

Borscht with bell pepper can be prepared with pork or beef, use bones as a base for broth, or use poultry. It all depends on the personal preferences of the hostess and her family members.

Borscht with bell pepper

Borscht with bell pepper comes out especially tasty and rich in the summer, when all markets are overflowing with the freshest vegetables and fragrant herbs. For the most satisfying dish, use meat products. Otherwise, for example, you are on a diet or fasting, cook borscht in water. The end result will be the lightest and least caloric.

Each housewife has her own recipe and subtleties of making such a delicious first course. Let's prepare summer borscht with bell pepper. If desired, you can use beans, but you just need to soak them in water in advance, boil them and later use them to make soup.

Water – 3 l;
White cabbage – 300 g;
Bulgarian pepper – 300 g;
Onion – 100 g;
Carrots – 150 g;
Potatoes – 500 g;
Reddish hot pepper - to taste;
Beetroot – 200 g;
Garlic (cloves) – 2-3 pcs.;
Dill – 1 bunch;
Vegetable oil - for frying;
Bay leaf – 2 pcs.;
Tomato paste – 2-3 tbsp;
Salt - to taste;
Ground aromatic pepper - to taste.

Manufacturing

Take a suitable pan, pour water and put it on fire. Bring to a boil.

In the meantime, peel and wash the beets. Cut into thin slices. Pour oil onto the surface of the frying pan and heat it up. Roast the beets for 7 minutes on medium heat.

Add fried beets to boiling water. Stir and cook for 10 minutes after boiling.

While the beets are cooking, you can start making sautéed vegetables. Peel the onion and carrots. Grind using the comfortable method. Usually the onion is cut into small pieces, the carrots are chopped on a small grater or into narrow strips. Fry over moderate heat in heated sunflower oil until soft.

Add the tomato paste and pour a little beet stock from the pan. Stir and simmer for 5-7 minutes.

Peel the potatoes, rinse and chop into small cubes. Add the beets to the pan, stir, bring to a boil and cook for 10-15 minutes.

Rinse the sweet pepper, cut into 2 parts and remove the stem along with the seeds. Cut into strips. In winter, frozen is perfect. Chop the cabbage into narrow strips. Add the cooked vegetables to the pan and add a piece of hot pepper to taste. Stir and cook until all ingredients are soft.

Add tomato sauce and chopped garlic.

Season with spices, bay leaf and chopped herbs. Boil the contents of the pan, cook for 1-2 minutes and turn off the heat. Cover with a lid and let sit for 15-20 minutes.

Savory borscht with bell pepper is ready. Serve for dinner with sour cream, fresh bread and herbs. Bon appetit!