Ukrainian borscht with donuts technological map. Applied methods of heat treatment of products

Name of the dish: "Ukrainian borscht"

Layout number 189

cut the beets into strips, add vinegar, fat, sugar, tomato puree and stew until cooked with the addition of broth. Put chopped into cubes or slices into boiling broth, bring to a boil, lay chopped cabbage and cook for 10-15 minutes, then add stewed beets and sautéed vegetables. For 5-10 min. Before the end of the arch, browned flour diluted with broth or water, sweet pepper, salt, spices are introduced. Ready borscht dressed before serving with bacon mashed with garlic. Pampushki with garlic are served separately.

Quality requirements: The form of slicing cabbage is straws, the rest of the vegetables correspond to slicing cabbage, potatoes - cubes. Consistency - soft, undigested. Color - raspberry red. Taste - sweet and sour, without the taste of raw beets. The smell is garlic.

stored on a food warmer for 2 hours, released with sour cream.

Routing

Name of the dish: "Navy Borscht"

Layout number 180

Collection of recipes and culinary products 2005 editions

Brief description of the technological process: The broth is boiled with the addition of smoked pork. Vegetables are cut into slices, cabbage - checkers, potatoes - cubes. Cabbage is placed in boiling broth or water, brought to a boil, then chopped potatoes are added, boiled for 10-15 minutes, browned vegetables, prepared beets are placed and borscht is cooked until tender. For 5 - 10 min. Salt, sugar, spices are added before the end of the arch. Borscht can be seasoned with sautéed flour.

Quality requirements: The form of cutting cabbage - checkers, potatoes - cubes, beets and other vegetables - slices. Consistency - soft, undigested. Color - raspberry red. The taste is sweet and sour, without the taste of raw beets.

Leave rules and storage periods: store on a food warmer for 2 hours, cut boiled pork meat into 1-2 pieces per serving, pour borscht, put sour cream and greens. Can be submitted separately buckwheat porridge or krupenik.

How to cook this famous dish like borscht - lean, based on various kinds meat or in a slow cooker - many say cookbooks and blogs on the Internet. And we have collected the most best options, how to cook Ukrainian borsch in accordance with different flavors readers.

Real Ukrainian borscht - step by step recipe

The easiest Ukrainian borscht recipe:

• chicken / turkey fillet - 600 gr;
• potatoes - 3 medium tubers;
• beets - 1 medium;
• garlic - 3-4 cloves;
• onion - 1 head;
• oil - a couple of spoons;
• homemade tomato paste - 5 table spoons;
• salt - ½ tsp;
• sugar - 1 tsp;
• white-headed - half a small fork;
• Bay leaf;
• parsley - 70 gr.;
• paprika, black pepper - a couple of pinches each.

Cooking step by step:

1. First, we wash the breast, lower it into water (approximately a 3-liter saucepan), salt, put lavrushka. The meat can be immediately cut into small cubes, or boiled, cooled and disassembled into fibers - as you like. Do not forget to remove the foam flakes. After boiling, slightly reduce the heat.
2. While the fillet is boiling, let's take care of the vegetables: clean, wash. Cut the potatoes into small cubes, about 1 cm thick. Three beets, carrots in separate bowls. Finely chop the onion, mince the garlic.
3. Heat the oil, fry the onion and garlic until golden brown, stirring. Add spices, beets to them, mix and simmer under the lid for 15 minutes.
4. Meanwhile, chop the cabbage. Add to the frying, when it has evaporated a little - put the pasta, sugar and a couple of ladles of broth. Mix and leave to cook for a third of an hour.
5. Meanwhile, add potatoes to the broth. After a third of an hour, spread the frying, chop and add parsley. On low heat, stirring, cook for 5-7 minutes and turn off. Let's brew for a while.

Pampushka recipe

According to the classics of the genre, real Ukrainian borscht is usually served with donuts instead of chunks. regular bread. Pampushki are fragrant, air buns with garlic and herbs. They are perfect for all varieties of borscht - lean, based on chicken, pork or beef broth.

For donuts you will need:

• water - 1 tsp;
• salt - ½ tsp;
• sugar - 1 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• yeast - 10 gr.;
• milk - 1 stack;
• garlic - 3 cloves;
• greens - 100 gr;
• flour - 300 gr.

Warm the milk a little so that the sugar can be dissolved in it. Add salt, yeast, a couple of tablespoons of sifted flour, oil to it. Mix everything, cover and let stand for a while so that the yeast begins to act.

As soon as the dough for donuts begins to swell, add the rest of the flour and knead. It is important to knead the dough well, then put it in a bowl and let it rise warm.

As soon as the workpiece has doubled in size, you can proceed directly to the formation of donuts: grease a baking sheet with oil, knead the dough a little, form balls and spread out for proofing in heat. After a quarter of an hour, you can put it in the oven at 200 degrees until an appetizing ruddy is formed.

Scheme of cooking "Ukrainian Borsch"

Cooking instruction card

Name of the dish: Ukrainian borscht.

Routing ( recipe) №144

Type of processing: Cooking

Product formula (g):

Beets 150, fresh cabbage 100, carrots 50, parsley (root) 21, onion 36, tomato puree 30, sweet pepper 27, flour 6, bacon 10.4, cooking oil 20, sugar 10, vinegar 3% 10, broth or water 700.

Output: 1000.

Material and technical equipment:

Vegetable shop:

Equipment: bathtub for washing vegetables, work table, cleaning table, potato peeler.

Inventory: root knives, karbovochny, for additional cleaning, for removing eyes, containers for storing peeled vegetables, tanks for collecting waste.

Meat shop:

Equipment: cutting table, washing bathtub, working table.

Inventory: a knife for cutting meat, a heavy knife and an ordinary one from the "chef's troika".

Hot shop:

Equipment: electric stove.

Inventory: a saucepan, a table board, an ordinary knife from the "chef's troika".

Table 1 Raw materials: Components of the dish:

Applied methods of heat treatment of products

In the process of cooking borscht, various methods of heat treatment of products are used. And its use plays a big role in the quality of the finished product:

When preparing the broth, the bones are boiled with full immersion into a liquid (in the main way).

This is a combined method of heat treatment: first, the products are fried, and then stewed with broth.

Cabbage and potatoes are cooked in the main way in the broth.

Passage is also used. Chopped carrots and onions, cut into half rings, are sautéed with fat.

The flour is dry-heated.

In the preparation of donuts, one method of heat treatment is used - baking.

The sequence of technological operations

Operation number 1. Organization of the workplace.

Before starting work, prepare workplace: equipment, inventory, dishes, products.

Operation number 2. Preparation of meat and bone broth.

Bouillon for borscht is cooked, constantly skimming off the foam.

The finished broth is drained, filtered and boiled. The broth should be clear.

Operation number 3. Preparation of vegetables.

Vegetables are cleaned and washed.

Cabbage for borscht is cut into strips.

Beets and carrots for dressing borscht are rubbed on a coarse grater.

Onions are cut into half rings.

Potatoes are cut into cubes or slices.

Operation number 4. Preparation of dressing for borscht.

Chopped carrots and onions, cut into half rings, are sautéed with fat.

The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount broth.

Operation number 5. Cooking vegetables in broth.

Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes,

Lay the passivated vegetables and stewed beets in the broth. Bring to a boil.

Operation No. 7. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water is introduced; Bell pepper, chopped into strips; add spices, salt, sugar and cook until tender.

Operation number 8.

Before serving, the borscht is seasoned with garlic mashed with bacon.

Salo is rubbed on a grater, mixed with crushed garlic, spread in borscht and immediately turn it off.

Operation number 9. Cutting meat.

Cut the meat for borscht into portions on the board.

Operation number 10. Submission.

When on vacation, put meat in a deep dinner plate, pour borscht, put sour cream, sprinkle with herbs. Separately, you can serve donuts with sauce.

quality requirements

In all types of borscht, beets, cabbage and roots should retain their cut shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage.

Appearance: on the surface of the liquid part of the oil glitter. Vegetables are well peeled and cut evenly. The ratio of the components of the dish is observed. The liquid part of borscht seasoned with flour is homogeneous;

Color: liquid part - from bright red to dark red, with a slight brownish tinge; a sparkle of butter - orange, vegetables - characteristic of their species;

Taste: sweet and sour, without the taste of raw beets, pronounced; with taste and aroma of a meat product;

The smell of passivated vegetables, tomato, garlic;

Consistency: vegetables - soft, dense (vegetables are not overcooked). The ratio of the dense and liquid parts corresponds to the recipe.

Store on a food warmer marked 1bl. at a temperature of +80°С no more than 2 hours. Serve in a warmed dinner plate or broth bowl. Supply temperature +65…+75°С. When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.

borscht calorie cost

Technical and technological map No. 2

Name of the dish: "Ukrainian borscht"

Scope: this technical and technological map applies to the dish "Ukrainian Borsch" produced by the cafe "Konfetka".

List of raw materials:

fresh cabbage

Potato

Parsley (root)

Bulb onions

tomato puree

Wheat flour

Vegetable oil

Vinegar 3%

Sweet pepper

Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used to prepare this dish meet the requirements of regulatory documents and have certificates of conformity and quality certificates.

Recipe:

The preparation of raw materials for the production of the "Ukrainian Borsch" dish is carried out in accordance with the rules of mechanical and thermal processing of raw materials.

Cooking technology:

Beets are chopped, vinegar, vegetable oil, sugar, tomato puree are added and stewed until tender with the addition of a small amount of broth; chopped carrots and onions, cut into half rings, sauté with vegetable oil.

Sliced ​​\u200b\u200bpotatoes are placed in the boiling broth, brought to a boil, chopped cabbage is laid and boiled for 10-15 minutes, then stewed beets and sautéed vegetables are added. 5-10 minutes before the end of cooking, browned flour diluted with broth or water, sweet pepper, salt and spices are introduced.

Submission and processing requirements:

Ukrainian borscht is served in soup bowls or in plates for first courses. When serving, Ukrainian borsch is garnished with chopped greens, served with sour cream and a piece of beef or pork weighing 80g.

The serving temperature is 65 degrees Celsius.

The implementation period is no more than 20 minutes from the end of the technological process.

Organoleptic indicators:

1) Appearance: filling soup

2)color: bright crimson

3)consistency: vegetables are soft, retained the shape of the slices during cooking

4) smell: a slight smell of boiled beets, a pronounced smell of garlic.

Quality and safety indicators:

Physicochemical and microbiological indicators that affect the safety of the dish meet the criteria specified in the appendix to GOST R 50763-9 “Public catering. Culinary products sold to the public. General technical conditions»

Indicators of nutritional composition and energy value:

Process engineers: Abzalova R.R.