Cooking delicious borscht. Three ingredients for making borscht
Borsch - gas station vegetable soup. It is loved not only in Russia and Ukraine, but also in Poland (barshch), Lithuania (barschchai), Romania and Moldova (borsh).
IN Kievan Rus Borscht was made from edible hogweed leaves (hence the name). Later they began to cook with beets (hence the color). Potatoes have been added since the 19th century.
The average cost of borscht in Russia is 220 rubles. The cheapest is borscht with delivery in Kazan: 37 rubles per serving. The most expensive borscht in the capital: a plate can cost 700 or more rubles.
What to take
For the broth:
- water - 1.5–2 liters;
- pork or beef on the bone - 400 g.
For frying:
- beets - 2 pcs. (small);
- carrots - 1 pc.;
- onion - 3 pcs. (medium);
- tomato paste- 2 tbsp. l.;
- sunflower oil- 4–5 tbsp. l.;
- citric acid - a pinch.
For borscht:
- fresh white cabbage - 300 g;
- potatoes - 4 pcs. (medium);
- salt, Bay leaf, greens - to taste.
For submission:
- sour cream - 1 tbsp. l. (in each plate);
- greenery.
How to cook
Step 1. Cook the broth
Take a 3 liter pot. Pour 1.5–2 liters of water into it, put it. Put on medium fire. Keep an eye on the broth, remove the foam before boiling.
The broth will be tastier if you use meat on the bone.
When it boils, cover the pot with a lid and simmer for an hour and a half.
Step 2. Frying
While the broth is cooking, fry the vegetables. Wash and clean beets, carrots and onions. Grate the beets on a coarse grater, and carrots on a medium grater. Onion cut into cubes.
Pour sunflower oil into a frying pan, turn on medium heat. Fry the onions and carrots first (5 minutes), then add.
Sprinkle the beets citric acid or sprinkle with juice fresh lemon. Thanks to this, the borscht will be truly red.
Roast vegetables for another 5 minutes. After that, add tomato paste, mix and leave on gas for another 5-7 minutes.
Step 3. We collect borscht
When the broth is cooked, remove the meat from it. While the meat is cooling, put the shredded cabbage into the broth. After 5-10 minutes, add the diced potatoes.
iravgustin/Shutterstock.comFor now, remove the meat from the bone and cut into cubes. Return meat to soup.
Salt to taste.
Add roast. Stir. Add bay leaf and finely chopped herbs. Cover the pot with a lid and cook for another 5-7 minutes.
Borscht is ready.
Serving
Borscht can be eaten immediately after cooking. But it usually tastes even better the next day.
Borscht is a traditional peasant dish. Salo and donuts were served to him only on holidays.
Pour the borscht into deep bowls. Add , fresh herbs, black ground pepper(if you like spicy) and a slice of lemon (if you prefer sour). They eat borscht with rye bread or sweet buns, grated with garlic.
Bon appetit!
Borscht is a filling vegetable soup. It is loved not only in Russia and Ukraine, but also in Poland (barshch), Lithuania (barschchai), Romania and Moldova (borsh).
In Kievan Rus, borscht was made from edible hogweed leaves (hence the name). Later they began to cook with beets (hence the color). Potatoes have been added since the 19th century.
The average cost of borscht in Russia is 220 rubles. The cheapest is borscht with delivery in Kazan: 37 rubles per serving. The most expensive borscht in the capital: a plate can cost 700 or more rubles.
What to take
For the broth:
- water - 1.5–2 liters;
- pork or beef on the bone - 400 g.
For frying:
- beets - 2 pcs. (small);
- carrots - 1 pc.;
- onion - 3 pcs. (medium);
- tomato paste - 2 tbsp. l.;
- sunflower oil - 4–5 tbsp. l.;
- citric acid - a pinch.
For borscht:
- fresh white cabbage - 300 g;
- potatoes - 4 pcs. (medium);
- salt, bay leaf, herbs - to taste.
For submission:
- sour cream - 1 tbsp. l. (in each plate);
- greenery.
How to cook
Step 1. Cook the broth
Take a 3 liter pot. Pour 1.5–2 liters of water into it, put it. Put on medium heat. Keep an eye on the broth, remove the foam before boiling.
The broth will be tastier if you use meat on the bone.
When it boils, cover the pot with a lid and simmer for an hour and a half.
Step 2. Frying
While the broth is cooking, fry the vegetables. Wash and clean beets, carrots and onions. Grate the beets on a coarse grater, and carrots on a medium grater. Onion cut into cubes.
Pour sunflower oil into a frying pan, turn on medium heat. Fry the onions and carrots first (5 minutes), then add.
Sprinkle beets with citric acid or sprinkle with fresh lemon juice. Thanks to this, the borscht will be truly red.
Roast vegetables for another 5 minutes. After that, add tomato paste, mix and leave on gas for another 5-7 minutes.
Step 3. We collect borscht
When the broth is cooked, remove the meat from it. While the meat is cooling, put the shredded cabbage into the broth. After 5-10 minutes, add the diced potatoes.
iravgustin/Shutterstock.comFor now, remove the meat from the bone and cut into cubes. Return meat to soup.
Salt to taste.
Add roast. Stir. Add bay leaf and finely chopped herbs. Cover the pot with a lid and cook for another 5-7 minutes.
Borscht is ready.
Serving
Borscht can be eaten immediately after cooking. But it usually tastes even better the next day.
Borscht is a traditional peasant dish. Salo and donuts were served to him only on holidays.
Pour the borscht into deep bowls. Add fresh herbs, ground black pepper (if you like it spicier) and a slice of lemon (if you prefer it sour). They eat borscht with rye bread or buns rubbed with garlic.
Bon appetit!
borsch
From the history of borscht
bors, "borsh"), Poles ( barszcz, "barshch"), Ukrainians, Moldovans ( "borsh", bors) and Lithuanians ( barsciai, "barschchai" recipe for the "right" borscht
boron", means " red" or " brown". Second part, " schcabbage soup
I'll give you more:
In this article, I want to give
- On this topic:
Per liter of broth take
- small beets (150 g),
- small carrots (50 g),
- parsley root (20 g),
- a small onion (35 g),
- 1 teaspoon of tomato paste,
- a teaspoon of granulated sugar,
- table vinegar 9% (10 g),
- 2-3 garlic cloves,
- pork fat (10 g),
Cooking:
For your information
- 3 small beets,
- 2 medium carrots
- 2 medium onion heads
- 1/3 small fork cabbage
Recipe
I take donuts for one serving:
- 1.5 st. premium wheat flour,
- 1 sachet of yeast (dry)
- warmed milk (50 g),
- sugar (1.5 tablespoons),
- egg for lubrication.
How we cook:
sauce
original cold borscht
- medium fat kefir (1 l),
- boiled water (1/2 cup),
- small beets (2 pcs),
- chicken egg (1 pc),
- potatoes (2 pcs),
- salt,
- table vinegar (1 tsp).
Cooking:
- beets (1.5 kg),
- beef meat (0.75 kg),
- rye bread (1 slice),
For the test
For filling
- salt, a mixture of peppers.
1st view
- boiled any meat (200 g),
- onion (1 medium head),
- animal fat (1 tablespoon),
- meat broth (2 tablespoons),
2nd view
- any mushrooms (100 g),
- fat (30 g),
- protein chicken egg(1 PC),
- crumb crumbs (1 tbsp)
Recipe:
1st type of filling
2nd type of filling
This .
For him you will need the following ingredients:
- potatoes (1 kg),
- onion (1 head),
- egg (3 pcs),
- carrots (1 pc),
- lemon (1 pc),
- salt.
Cooking method:
Moldavian borscht recipe
the presence of peas in it.
- tomato paste (1 tablespoon),
- vegetable oil (1 tablespoon),
- table vinegar 9% (30 g),
- tomato sauce (1 tablespoon),
- sour cream (2 tablespoons)
- chicken meat (0.7 kg).
Cooking:
Romanian borscht recipe
That's why :
- meat broth (0.5 l),
- cabbage (150 g),
- medium tomato (1 pc),
- eggplant (1 pc),
- sweet pepper (1 pc),
- small beets (1 pc),
- carrots (1 pc),
- onions (1 pc),
- tomato puree(1 tablespoon),
- vinegar 3% (1 tsp),
- sugar (0.5 tsp),
- melted butter (2 tablespoons),
- flour (1 tsp),
- sour cream (4 tablespoons),
Cooking:
Advice
5. In melted butter, tint the flour, add 0.5 st of broth to it, brewing a uniform sauce. Then add the flour to the borscht, add salt and sugar to taste.
Romanians serve borscht like us with sour cream and herbs.
I hope these borscht recipes will be useful to you. Bon appetit!
If you have beets left after cooking borscht, then you can make a salad or other mouth-watering dishes from this vegetable, recipes can.
Is there a person among us who has not tried at least once borsch? Moreover, each housewife has her own secrets of cooking this dish. Especially good and incredibly fragrant is borscht, made from freshly picked vegetables grown with your own hands in the backyard garden or flavored with fresh fragrant herbs.
From the history of borscht
Meanwhile, the history of the origin of this dish is quite old and very confusing. Romanians ( bors, "borsh"), Poles ( barszcz, "barshch"), Ukrainians, Moldovans ( "borsh", bors) and Lithuanians ( barsciai, "barschchai") have long been arguing about the right of authorship for borscht, and each nation has its own recipe for the "right" borscht. I will not look for the truth here, because it is not so important.
I can only say that the name of this dish has developed from two parts. First part, " boron", means " red" or " brown". Second part, " sch' is probably what is left of the ' cabbage soup”, i.e. red cabbage soup or red soup with cabbage.
It is known that the first documented references to borscht were found in Ukraine and date back to the 14th century. Four centuries later, people started talking about borscht in Poland. Ukrainians claim that the first borsch was brewed by a Cossack cook during the Turkish siege of Azov. The cook prepared it from what was left of poor food supplies.
I'll give you more some interesting facts concerning borscht:
- in some regions of Ukraine, it is customary to serve borscht at commemorations. It is believed that along with the steam rising from the plate with this dish, the soul of the deceased goes into the sky,
- in the Strugatskys' famous novel "Roadside Picnic" events begin to unfold in an institution called "Borzhch"
- in Ukraine there is a kind of analogue of the “Big Mac index”, which assesses the purchasing power of the population and the real value of the Ukrainian monetary currency, the hryvnia, called the “borscht index”,
- a small town in the Ternopil region (Ukraine) Borshchiv is named after this dish. In this town every summer the festival "Borsch yiv" is held and a legend is told about how the Turks, having captured this settlement, forced a local resident to cook borscht for them. The woman followed the order of the invaders, but since the soup broth was cooked on non-halal pork, the Turkish commander became indignant and shouted loudly at the woman. The wayward Ukrainian woman did not like this much, she in her hearts hit the Turk on the head with a ladle, and then completely drowned him in a saucepan with borscht.
- The name of the Trans-Baikal Borshchovochny Ridge has nothing to do with this dish, because it is named after the settlement located at its northwestern base, Borshchovka.
- The Sorochinskaya Fair, among other things, is also staged by the “Borscht Festival”
In this article, I want to give traditional recipes of national borscht. And I'll start with Ukrainian borscht. I will make a reservation right away, Ukrainian women are preparing various options of this dish, I will give only two that I cook myself.
- On this topic:
I'll start with my video recipe homemade borscht. It can be prepared from any type of meat, or lean.:
Traditional Ukrainian borscht recipe
Per liter of broth take
- small beets (150 g),
- 2 medium potatoes (210 g),
- small carrots (50 g),
- parsley root (20 g),
- a small onion (35 g),
- 1 teaspoon of tomato paste,
- half a tablespoon of melted pork fat,
- a teaspoon of granulated sugar,
- table vinegar 9% (10 g),
- 1/2 teaspoon wheat flour
- 2-3 garlic cloves,
- 1/3 medium sized bell pepper
- pork fat (10 g),
- broth, beef, pork or chicken (700 ml),
- salt, fresh herbs coriander and dill, bay leaf, pepper to taste
Cooking:
1. Chop the beets into thin strips and simmer until cooked in melted lard, with tomato puree diluted in broth, sugar, vinegar and salt.
2. Onions and roots (carrots and parsley) are chopped into thin strips, sautéed in fat.
3. In a frying pan, flour is tinted in a small amount of fat, a small amount of broth is introduced, mixed until a homogeneous mass is formed.
4. Potatoes are cut into cubes and boiled in broth until half cooked for 10 minutes, then fried vegetables are introduced, stewed beets, flour, chopped into strips bell pepper, salt, washed bay leaf.
5. Cabbage is chopped into thin strips, added to borscht 3-10 minutes before the end of cooking, depending on the type of cabbage. We must not allow the cabbage in the borscht to boil.
6. In a wooden mortar, grind lard, salt, spices and herbs until smooth. Introduce lard into borscht 2 minutes before the end of cooking.
For your information
Before the advent of potatoes, borscht was cooked on beans. It was either boiled separately or boiled in broth along with meat. So they do now, reducing the proportion of potatoes or completely replacing it with beans.
Poltava borscht recipe (one of the options)
My grandmother, a native of the Poltava region, taught me how to cook such borsch, it cooks a little faster, does not contain vinegar, but is in no way inferior in taste and aroma traditional borscht. I note that usually Poltava people cook borscht with dumplings, but not this one.
For a 3-4 liter pan I take
- 300-400 g lean pork ribs
- 2-3 small chicken quarters
- 4-5 medium sized potatoes
- 2 medium, sweet, fleshy peppers (red and yellow),
- 3 small beets,
- 2 medium carrots
- 2 medium onion heads
- 2-3 pcs of ground tomatoes (greenhouse tomatoes are not suitable for this, they have neither acid, nor sweetness, nor aroma inherent in ground tomatoes, if they have not yet ripened, it is better to take tomato paste),
- Sugar, dill, coriander, salt, pepper mixture,
- Vegetable oil for sautéing vegetables
- 1/3 small fork cabbage
Recipe
1. I start to cook the broth on pork rib, after boiling it for 20 minutes, add chicken, peeled whole carrots, beets and onions.
2. While the broth is being cooked, I cut the onion into small cubes, Bulgarian straws, Bell pepper, carrots and beets. I cut it, not rub it on a grater. After all, we are preparing borscht, not a vegetable mess. I do borscht dressing. First, I sauté in a saucepan with high sides on sunflower or corn oil onions until golden color, then I introduce sweet peppers, beets, carrots. Simmer the dressing over low heat, adding broth if necessary.
3. During stewing, I remove the peel from the tomatoes by scalding and soaking them in boiling water for 2 minutes. I cut the tomatoes into small cubes. I introduce tomatoes into the dressing, add salt, spices, sugar, carcass to fully prepared beets. vegetable dressing I always try to taste, it should be rich and tasty! It should contain sweetness, acid and salt.
4. I check the vegetables and meat in the broth for readiness. I take out the vegetables and, having cooled, I give them to the dog, they have already given up all their taste to the borscht, and the dog will still be pleased! I divide the meat into portioned pieces and dip it back into the broth. I also send diced potatoes there. I cook it until tender, and then completely knead it with a crush right in the pan, while trying not to touch the meat pieces.
5. In a saucepan with borscht, add cabbage chopped into thin strips and salt to your taste. 2 minutes before the cabbage is ready, you can introduce borscht dressing.
Before serving, I let the borscht brew for at least half an hour. At all, borscht acquires full taste just the next day. This dish is served by adding sour cream to the plate and garnishing with chopped herbs. In addition to borscht, on the table there must be sliced fresh salted bacon with sprouting, fresh herbs, green onion feathers, garlic, fragrant buns with garlic and dill - donuts and, of course, a misted glass of chilled vodka. However, I should note that I serve vodka optionally, on the occasion of the arrival of dear guests.
You know where to look and vodka, but I’ll tell you how to cook donuts now.
This is the most fast way bake worthy borscht donuts. But there are craftsmen who cook them in a bread machine, it's even faster and less troublesome. I haven't tried it, so I won't recommend it.
I take donuts for one serving:
- 1.5 st. premium wheat flour,
- 1 cup water for dough + 1/2 cup for sauce
- 1 sachet of yeast (dry)
- warmed milk (50 g),
- sugar (1.5 tablespoons),
- vegetable (any) oil (3 tablespoons),
- garlic to taste (I take 7 medium cloves),
- egg for lubrication.
How we cook:
In water and milk heated to 40 degrees, we breed yeast, salt, sugar, flour. Knead the dough well to an elastic consistency, while it should not stick to your hands. Hands should be lubricated while kneading. vegetable oil, if necessary, mix flour into the dough. But at the same time, keep in mind that it should not be too liquid or dense.
After kneading, put the dough in a bowl, cover it cling film leave for a while in a warm, calm place. When it has doubled in volume, punch it down, form it into pampushki - balls (30 g), put it on a baking sheet prudently covered with parchment or oiled thin paper and let them exfoliate for some more time (30 minutes) in a quiet, warm place. Try to calm down your household for this time, because donuts are suitable!
After that, grease the buns on top. egg yolk and set to bake in an oven preheated to 200 degrees until cooked (it takes me 20 minutes).
While donuts are in the oven, cook for them sauce. We take a wooden mortar and crush it with a small amount salt and dill. You can, of course, use a garlic press, but for unknown reasons, it tastes better in a mortar. We dilute the mixture of garlic in half a glass of boiled warm water and 2-3 tbsp. vegetable oil.
When our donuts are ready, we take them out and evenly pour hot garlic-dill sauce. After that, put the donuts in the oven for a couple more minutes.
Cold Lithuanian borscht recipe
My family members call this dish Lithuanian okroshka. But in fact it is borscht, only cold. Moreover, at first glance, not very compatible products are combined in it, but the dish at the same time turns out to be delicate and harmonious in taste.
Lithuanian cuisine is not characterized by spicy rich dishes, so this original cold borscht in one of the hot summer has the right to be, especially if you decide to lose weight before going to the sea.
For this borscht you will need:
- medium fat kefir (1 l),
- boiled water (1/2 cup),
- small beets (2 pcs),
- chicken egg (1 pc),
- potatoes (2 pcs),
- dill, onion feathers, parsley (1 bunch),
- salt,
- table vinegar (1 tsp).
Cooking:
Boil the beets in separate containers (do not peel, otherwise the root crop will lose its color, in addition, add vinegar to the container with the beets for the same purpose), potatoes, eggs until tender. After cleaning the beets, chop them into thin pieces, cut the eggs into thin slices, chop the greens. Mix eggs, beets and greens in a saucepan. Beat kefir with salt and water with a whisk until small bubbles appear, put the liquid into the pan. Mix the ingredients thoroughly.
Lithuanians serve borscht on the table, garnished with greens, potatoes - hot in a separate plate. You can add it, after kneading, to borscht. This is already a matter of taste.
There are more hearty options with the addition of sour cream, diced, radishes and boiled sausage, but this soup already definitely resembles okroshka.
Polish borscht recipe with ears
This rich, unusual for our taste, excellent borscht will require you to prepare for a week. What does it consist of? Read on.
For such a borscht you will need:
- beets (1.5 kg),
- beef meat (0.75 kg),
- salt, a pinch of sugar, herbs (parsley, dill),
- rye bread (1 slice),
For the test
- wheat flour (approximately 1.5 tbsp),
- water by eye, in order to get a cool elastic dough,
For filling
- salt, a mixture of peppers.
1st view
- boiled any meat (200 g),
- onion (1 medium head),
- animal fat (1 tablespoon),
- meat broth (2 tablespoons),
2nd view
- any mushrooms (100 g),
- fat (30 g),
- finely chopped onion (1 tablespoon),
- egg white (1 pc),
- crumb crumbs (1 tbsp)
Recipe:
1. Beets are divided into two equal parts. One of them, washed and cut into large pieces, is placed in an earthenware container and a slice is added there for fermentation. rye bread And warm water, covered with gauze, sieve or parchment paper and leave for a week in a warm place in order to get beet kvass.
2. The broth is boiled on meat and herbs. The second part, washed and rubbed on coarse grater beets should be boiled separately until tender. After the beets are removed from the heat and let it brew under the lid for another hour. When the meat is ready, strain the broth and add beetroot broth and kvass. Do not forget to sugar and salt the dish.
1st type of filling
Grind the meat in a meat grinder. Onion, cut small pieces, fry, mix with meat, salt and pepper, simmer for another 5 minutes, before finishing, add a couple of tablespoons of broth for tenderness.
2nd type of filling
Mushrooms clean, wash, finely cut into cubes, stew in a saucepan with a small amount of fat. Separately, finely chopped, pass the onion until golden color, transfer to a saucepan with mushrooms, adding crumbs and protein there. Mix ingredients thoroughly.
The dough should be rolled out in a thin layer, cut into squares, put the filling on them, mold the ears in the form of triangles and boil until tender in a saucepan with salted water.
4. Ready ears added to borscht. At the same time, borscht should be hot, you can heat it up, but you can’t boil it.
This incredible tasty dish you can cook at any time of the year.
For him you will need the following ingredients:
- beef, it is best to take a shovel (1 kg),
- potatoes (1 kg),
- onion (1 head),
- egg (3 pcs),
- carrots (1 pc),
- pickled sorrel (1 can 250 gr),
- lemon (1 pc),
- dill, basil, parsley (1 bunch),
- salt.
Cooking method:
1. Cook the broth for whole piece meat and peeled onion in 3-4 liters. pan, do not forget to remove the foam. After an hour, take the beef out of the pan, cut it into small pieces and put back into the broth, salt, cook for another 20 minutes. Discard the boiled onion.
2. Grind potatoes into small cubes, carrots into strips or semicircles, place in a saucepan with borscht and cook until cooked for another 20 minutes.
2. Boil eggs, cool, finely chop the protein or three on fine grater, divide the yolk into halves. Greens are also finely chopped.
3. When the vegetables in the soup are ready, we introduce eggs, a few slices of lemon, sorrel (if necessary, it can be pre-chopped), greens. Bring the soup to a boil and remove from the stove.
Moldavian borscht recipe
Moldavian borscht differs from the usual borscht, first of all, the presence of peas in it.
For 2 servings you have to cook:
- sweet pepper medium in size (1 pc),
- cabbage (1/4 small fork)
- young green pea in pods (60 g),
- celery, parsley (root) (1 pc each),
- medium-sized beets (1 pc),
- tomato paste (1 tablespoon),
- vegetable oil (1 tablespoon),
- table vinegar 9% (30 g),
- tomato sauce (1 tablespoon),
- a mixture of peppers, parsley, marjoram and dill,
- sour cream (2 tablespoons)
- chicken meat (0.7 kg).
Cooking:
1. Boil on minimum heat chicken bouillon until ready, removing foam.
2. My beets, clean, chop into thin strips, place in a saucepan with a small amount of fat, a glass of broth, tomato paste and vinegar, simmer until tender.
3. Grind the roots, carrots, onions and peppers into strips, first sauté the onions until golden brown, then add the rest of the vegetables and spices there.
4. Pea pods cut into slices across. We chop the cabbage into strips, put the cabbage in the broth, after a while the peas, salt. Boil the peas and cabbage until cooked, add the sautéed vegetables, stewed beets and tomato sauce, boil for another 5-10 minutes.
Moldovan borscht is served on the table with sour cream, garnished with herbs.
Romanian borscht recipe
They say that in order to cook Romanian borscht, you first need to steal a pot. But these are all jokes, Romanians cook no less delicious borscht than everyone else, because culinary habits Romanians were influenced by Greeks, Turks, and Bulgarians.
That's why to prepare 2 servings of such borscht, you should stock up:
- meat broth (0.5 l),
- cabbage (150 g),
- medium-sized potatoes (2 pcs),
- medium tomato (1 pc),
- eggplant (1 pc),
- sweet pepper (1 pc),
- small beets (1 pc),
- carrots (1 pc),
- onions (1 pc),
- tomato puree (1 tablespoon),
- vinegar 3% (1 tsp),
- sugar (0.5 tsp),
- melted butter (2 tablespoons),
- flour (1 tsp),
- sour cream (4 tablespoons),
- herbs, roots, spices, salt - to taste.
Cooking:
1. Meat for Romanian borscht, gulf, its 1.5 liters of water, boiled for a long time, for 2 hours, along with spices. At the end, the broth is salted, filtered, the meat is divided into portions.
2. Shredded beets are stewed in oil with vinegar and tomato paste until half cooked.
3. Vegetables (carrots, parsley (root), onions) are chopped into strips and sautéed in a separate bowl.
4. Diced potatoes and eggplant should be poured with broth and boiled. Pepper and tomato also cut into cubes and add to the soup along with fried vegetables and stewed beets. Bring the vegetables to readiness, boiling for 5-10 minutes.
Advice: In order to get rid of excess bitterness in eggplant, chopping it into cubes, salt liberally, rinse under running water after 10 minutes cold water and only after that put in borscht.
Soaked mountain ash - a recipe for a simple and healthy ...
Borscht is one of the most popular first courses in our country. Every housewife should be able to cook delicious rich red borscht. No man can resist this dish! There are many options for cooking borscht, but they all have one thing in common. main feature borscht is a bright red color (not raspberry like beetroot) and a special sweet and sour taste.
Classical Ukrainian borsch boiled on strong meat broth. The longer you cook, the richer and more flavorful the soup will be. On average, cooking takes at least two hours. To make the color more saturated, you can sprinkle beets lemon juice, or boil it separately, unpeeled, adding 1 tbsp. a spoonful of vinegar. The ingredients are for a 4 liter pot.
Cooking Ingredients:
- Beef - 1 kg, on the bone;
- Potatoes - 3-4 pieces;
- Cabbage - 300 g;
- Carrots - 2 pcs;
- Beets - 3 pcs;
- Onion - 1 pc;
- Tomato paste - 3 tbsp;
- Vinegar - 1 tsp;
- Bay leaf - 3 pcs;
- Garlic - 3 cloves;
- Vegetable oil - optional;
- Salt, pepper - to taste;
- Greens - to taste;
- Sour cream - to taste;
Cooking steps:
- Wash the meat, add water, cook for 1.5 hours (periodically removing the foam).
- In the meantime, prepare food. Peel the beets, cut into cubes (I use a special nozzle in a blender for this).
- Cut the onion. Peel carrots, grate. Shred the cabbage.
- Fry the beets in vegetable oil for 3-5 minutes.
- Add tomato paste and vinegar, simmer for about 7 minutes. Sometimes the paste comes across very thick, in which case I dilute it with water.
- In another pan (or wash this one), fry the onion for 3 minutes.
- Then add carrots, and fry everything together until soft.
- When the meat is cooked, take it out and cut into pieces. Strain the broth and put the chopped meat into it, bring to a boil.
- Now peel the potatoes, cut into cubes and put in a boiling broth, salt.
- When the broth boils, add cabbage, cook for 7 minutes.
- Add beets, cook for 10 minutes. Then add onions and carrots, cook for 3 minutes.
- Add bay leaf and garlic through a garlic press. Taste, add salt and pepper if needed. Let it brew for 15 minutes. Serve with sour cream and herbs!
A favorite and regular soup in most Russian families. What's a lunch without delicious food? rich borscht. And it is difficult to describe how useful this soup is. Traditional Ukrainian borscht is prepared with the addition of bacon (it is ground in a mortar with garlic and added at the end of cooking borscht). The classic Russian recipe is very similar to the Ukrainian one, only there is no fat in it. Borsch according to the recipe below is very tasty, with a rich red color. Try it, you will definitely like it!
Ingredients:
For 3 liters of water:
Beef on the bone - 700-800 grams
Cabbage fresh - 300 grams
Potato- 2-3 medium potatoes (200-300 grams)
Beet- 2 small or 1 medium (100-150 grams)
Carrot- 1 piece of medium size (75-100 grams)
Onion onion - 1 medium-sized onion (75-100 grams)
Tomato naya paste - 1 tbsp. spoon, or 1 small tomato
Oil vegetable for roasting
Garlic- 2 cloves
Spices: salt, ground black pepper, bay leaf, herbs (dill, parsley, basil).
How to cook delicious red borscht
1. The first step is to boil the broth. To do this, rinse the beef on the bone under running water put it in a saucepan and pour cold water. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to low. Borsch should be cooked on low heat, then the vegetables in it will not boil soft and will not turn into porridge. Beef is cooked for about 1 hour. The readiness of the meat can be checked by how easily it separates from the bone.
2
. While the broth is being prepared, you need to peel the vegetables: potatoes, carrots, beets, onions. Remove spoiled leaves from fresh cabbage and chop.
3
. When the meat is cooked, it must be removed from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. It is convenient to do this with two forks.
4.
Dip the chopped boiled meat back into the broth. Do not forget to regularly remove the dirty foam from the surface of the broth.
5
. When the broth boils, we send the chopped fresh cabbage to the pan.
6
. Cut the potatoes into cubes and send to the pan after the cabbage, after the water boils again. In general, each new ingredient it is advisable to lay it every time the broth boils (do not forget that borscht is cooked over low heat). Add salt and pepper. Optionally, you can flavor the borscht with spices: hops-suneli, curry, adjika (dried).
7
. Grate the beets on a coarse grater or chop into small strips.Pour into hot skillet vegetable oil. And simmer over low heat, stirring regularly, for about 10 minutes. A few minutes before removing the pan from the heat, you need to sprinkle the beets with lemon juice or vinegar (this is the second secret of delicious red borscht). Add tomato paste and stir. Heat the beetroot with the tomato for 1 more minute on the fire. Now the beets are ready for dressing in borscht.
8
. We send the beets to the soup.
9
.
Cut the onion into small cubes, grate the carrots on a coarse grater or finely chop (it turns out more beautiful). Put on the bottom of a preheated pan with vegetable oil and fry until golden brown. Do not overdo it. Onions should not be fried, they should remain juicy, therefore, as soon as a golden hue appears, the frying must be removed from the heat (this is one secret to delicious borscht).
10.
After the next boiling of the broth, lay in it the frying of onions and carrots.
11
. Now very important ingredient- garlic (another secret of borscht). It can be cut into small cubes or simply cut into quarters. It is important to add garlic at the very end of cooking borscht. It acts as a natural flavor and aroma enhancer.
12.
A variety of greens, both fresh and dried, will become an invariable decoration of your borscht. It also needs to be added to the borscht 5 minutes before the end of cooking.
Turn off the heat and let the soup brew for 20-30 minutes. By the way, classic borscht has an amazing feature, the next day it becomes even tastier.
Delicious classic red borscht is ready
Bon appetit!
Secrets of delicious borscht
Such a first dish as borscht is in different cuisines peace. But the most delicious and rich is Ukrainian borscht. The dish has been cooked on the territory of Ukraine ever since they began to grow vegetables, especially beets, and eat meat. Borsch is a peasant dish, because everything that grew in the garden was put into it, and ran in the yard. IN different regions countries in borscht, and to this day, put different types meat and poultry, for example, Poltava borscht Definitely comes with goose. But the traditional Ukrainian borscht is served with beef or pork on the bone.
To create a magnificent and tasty borsch, you need to stock up on such products as water, cabbage and beets, carrots and onions, potatoes and beans, and, of course, meat with a bone. Modern housewives put tomato paste, but in traditional recipe includes tomatoes, sour cream. Spices: bay leaf, salt and black and red pepper. The main thing is to cook the ingredients longer, the meat for 1.5 hours, then add the cabbage, after boiling the potatoes, simmer for about 20 minutes. Roast beets, carrots and onions are stewed over low heat. Sour cream (optional) and tomato paste (tomatoes) are added to the mixture - everything is stewed for about 20 minutes, after which it is added to borscht. Borsch is cooked for about 2-2.5 hours over low heat, stirring every time you add an ingredient.
To make your dish spicy and rich, put a pinch of sugar, not just salt. And in order for the borscht to be rich, a mixture of Ukrainian fresh fat and garlic - pounded into gruel, added half an hour before removing the pan from the heat. If you use tomatoes, add a spoonful of vinegar for sourness, borscht will be doubly tastier and piquant. When removed from heat, chop the greens to taste, but you can do without it at all. But, remember, the dish should be infused for about 2 hours under the lid, and then eaten for so long with sour cream, donuts, garlic and lard.
Borscht is not only tasty, but also healthy. Vegetables will benefit the whole orgasm and enrich with vitamins. Meat contains protein, which is so necessary for the normal functioning of the whole organism. And garlic, onion - excellent facilities from colds, to raise immunity. A hot yushka is a balm for the stomach.
Video "Borscht, a classic Ukrainian recipe from Chef Ilya Lazerson
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