Borscht is a classic dish of Slovenian cuisine \ Wikipedia
Borscht is a classic dish of Slovenian cuisine. Borscht is a thick sheep soup, the main ingredient of which is beetroot. How to cook delicious borscht - everything is left just in front of you. Each family has its own recipe for how to prepare borscht - some add mushrooms, some add kvass. Borscht is a staple sheep soup, loved in many countries. In Kievan Rus, borscht was prepared from the natural leaves of the borscht plant (from the name). Later they began to cook it with beet (zvіdsi kolіr). Since the 19th century, potatoes have been added.
Classic borscht recipe:
Ingredients: for the broth: water - 1.5–2 l.; pork or cowhide on the brush - 400 g. For greasing: beet - 2 pcs. (small); carrots - 1 pc.; tsibulya - 3 pcs. (middle); tomato paste - 2 tbsp. l.; Sonyashnikova oliya - 4-5 tbsp. l.; citric acid - pinch. For borscht: fresh white cabbage - 300 g; potatoes - 4 pcs. (middle); salt, bay leaf, herbs - for relish. For serving: sour cream - 1 tbsp. l. (in a skin plate); greenery.
Preparation: Cook the broth - take a 3-liter saucepan. Pour 1.5–2 liters of water into it, add meat. Place it on the middle heat. Monitor the broth and remove the foam before boiling. The broth will be more delicious if you simmer the meat itself on the bone. When it comes to a boil, cover the pan with a lid and cook over low heat for one year and repeat.
Robimo fry - while the broth is boiling, brush the vegetables. Wash and peel the beet, carrots and cibul. Grate the beet into a large third, and the carrots into the middle. Cut the zibula into cubes. Pour the oil onto the pan, add medium heat. Lubricate the cabbage and carrots (5 khvilins), then add the beet. Brush the beet with citric acid or sprinkle with fresh lemon juice. Zavdyaki for this borscht will be in the truest red. Grease the vegetables with 5 more coats. After this, add tomato paste, mix and add another 5-7 minutes to the gas.
We collect the borscht - when the broth is boiling, remove the meat from it. While the meat is cooking, throw the shredded cabbage into the broth. After 5-10 minutes, add the diced potatoes. While the potatoes are cooking, add the meat to the brushes and cut into cubes. Turn the meat into the soup. Add salt for relish. Add lubricant. Stir. Add bay leaf and finely chopped greens. Cover the pan with a lid and cook for another 5-7 chickens. The borscht is ready.
Serving: borscht can be eaten immediately after cooking. Ale, as a rule, is even more delicious the next day. Pour the borscht into deep bowls. Add sour cream, fresh herbs, black pepper (if you like it hotter) and a slice of lemon (if you want it sour). Eat borscht with life bread or rich buns grated with chasnik.
One of the most popular is Ukrainian borscht \ Wikipedia
How to properly prepare classic borscht from sauerkraut with beets and meat
The classic recipe, of all types of borscht, is the main one. We will cook it with sauerkraut and boiled beets.
It will take less time than cooking with fresh cabbage. Differs in the sequence of laying vegetables
Ingredients:
- Beef on the bone - 900 g
- Sauerkraut – 400 g
- Beetroot – 200 g
- Onion - 150 g
- Carrots – 180 g
- Potatoes - 200 g
- Tomato paste - 40 g
- Vegetable oil - 20 g
Interesting: Cheese soup with melted cheese at home
Preparation:
Fill the beef with water, bring to a boil, collect the foam
Add an onion to make the broth transparent and cook
Once the meat is ready, chop and remove. Strain the broth and add chopped potatoes
It is very important to put it before the cabbage. Otherwise it will become stiff and not cooked. Next we add cabbage to the broth. Chop the carrots and onions and fry them in a frying pan with the addition of tomato paste. Place the sautéed vegetables into the broth
Grate the boiled beets on a coarse grater. Add to soup and stir
Lay out the meat
Finely chopped garlic
Bring to a boil, add salt, sugar, pepper and bay leaf to taste. Close the lid and let it brew
Pour into plates, sprinkle with herbs. The final touch is a spoonful of sour cream.
We put it on the table, you can eat. And it's very tasty!
Ukrainian borscht:
Ingredients: 800 g veal with large mushy bone from the hind leg, or 1 kg brisket on bones, 1 small cibulin, 1 medium carrot, 1 medium parsley root, medium bunch of parsley, 1 bay leaf, hot pepper oshkom, salt, rendered lard, sour cream for submission. For dressing: 2 small beets, 2 medium carrots, 3 medium potatoes, 1 medium red sweet pepper, a quarter of a small head of cabbage, 4 medium stick tomatoes, 3 chasnik cloves, 2 tbsp. l. apple otstu, rendered pork lard.
Preparation: place the meat in a large saucepan, add water to cover the meat by 5 fingers. Bring to a boil and remove the foam. Change the fire to a minimum. Peel the cabbage, carrots and parsley root, cut into thin slices and bake in a dry frying pan until lightly browned. Add vegetables, peppercorns, and parsley stalks to the meat (save the leaves). Cook for 2.5 years. For 15th century Before finishing, add salt and bay leaf. Strain the broth. Remove the meat from the brushes in small pieces, and remove the cerebrospinal cord from the musculoskeletal bones. To make the dressing, peel all the vegetables. Finely chop the cibul. Grate the carrots and beet into a coarse grater. Cut the pepper into small cubes. Potatoes - medium pieces. Shred the cabbage. Grate the tomatoes. Place 2 frying pans on a medium heat and melt the lard. Place the tsibul in one, and the beet in the other. Lubricate, stir, 5 times. Add carrots and pepper to the tsibul, beet – otset. Cook for another 5 minutes. Remove the beet from the fire, add the tomatoes and carrots. Cook for another 5 minutes. Boil the broth, add potatoes, cook for 10 minutes. Add cabbage, cook for 5 minutes. Add the beetroot and carrots, bring to a boil, cook for 10 minutes. Finely chop the chasnik from the parsley leaves, add to the borscht along with the meat and musculoskeletal marrow. Salt and pepper. Bring to a boil, stir in the fire and infuse borscht 15 minutes. Serve with cooked lard and sour cream.
Cooking sequence
To make Ukrainian borscht tasty, you must follow the correct sequence of adding ingredients:
1.
Boil the broth and strain it.
2.
Add diced potatoes and chopped meat to the boiling broth.
3.
If the borscht contains beans, add pre-soaked or slightly boiled beans.
4.
To traditional Ukrainian borscht add shredded cabbage and sweet pepper (optional).
5.
Add the frying (carrots, onions, stewed beets and tomato paste).
6.
If desired, add vinegar or lemon juice, juice of sour apples, cherries or red currants.
7.
5 minutes before the end of cooking, season with garlic.
8.
Add greens.
9.
Remove the finished borscht from the stove and let it brew.
Taste
- The taste of borscht should be rich, vegetable, sweet and sour.
- Vegetables that contain starch (potatoes) and good broth are responsible for the richness.
- Beetroot and bell pepper are responsible for the aroma of the dish.
- For acid - vinegar, juices, fruit drinks, kvass, which can be added to frying, as well as tomatoes.
- The taste is also enhanced by greens: parsley, dill and celery.
Color
- To preserve the color, you should cook the beets separately and add them to the borscht before finishing cooking.
- Baked beets do not lose color either. In addition, it is juicier than stewed one.
- You can add color to this dish with beet juice and kvass, as well as tomato juice or puree. The shade will be slightly different, but also bright.
- Sometimes borscht is colored with fruit juices - cranberry or red currant.
By following our tips, you can always prepare delicious Ukrainian borscht.
Any experienced cook knows how to cook borscht correctly. Each housewife has her own recipe for making borscht. One housewife stews vegetables before putting them in a pan, another uses unusual herbs and spices, and the third cooks borscht in chicken broth, which allows you to get delicious borscht with a “signature” twist. Young housewives sometimes do not know how to cook borscht correctly, which is why their husbands are deprived of the opportunity to enjoy the delicious taste and smell of this dish.
There are many recipes for borscht, but we will tell you how to properly cook traditional borscht. Using this recipe as a basis, you can give free rein to your imagination, which will allow you to cook borscht with a new taste every time. Beetroot gives borscht its rich, bright red color. This vegetable is present in all borscht recipes. Borscht is cooked in meat or chicken broth, and on fasting days mushrooms are added to the borscht, as a result of which this dish acquires a new amazing taste. If you decide to cook beef broth, then be patient - it cooks for about two hours. During this time, a lot of water can boil away, so this process should be controlled and water should be added periodically, but not cold, but boiling water, so that the broth does not lose its taste and color. 30-40 minutes before readiness, add bay leaf, 5-6 black peppercorns and 3-4 allspice to the broth. If you missed the moment of removing the foam at the beginning of cooking, then strain the finished broth through a sieve until it becomes transparent.
Recipe for borscht with prunes:
Ingredients: potatoes - 4-5 pcs., beet (jam or baked goods) 3-4 pcs. tsibul (ripchasta) - 2 pcs., 1-2 pcs. carrots, prunes 150-200 rub., mushrooms (dried) 50 rub., tomato paste 4 tbsp. l., oliya (roslinna) 2 tbsp. l., about 1 tbsp. l., tsukor 1 tbsp. l., water 1.5-2 l, greens (creep or parsley) for relish. bay leaf for relish, pepper (black chalk) for relish, salt for relish, sour cream for serving.
Preparation: soak the mushrooms in water for a year, rinse well and boil. Strain the broth and cut the mushrooms into strips. Add diced potatoes to the broth. Let it boil and add tomato paste. Gently cut the fillet and coat it with oil in a frying pan for 3-5 lengths. Add the grated carrots, pour in some of the broth and simmer for about 5 minutes. Then add the vegetables to the broth. Salt, pepper, add bay leaf, otset and zukor. Before roasting, place mushrooms in a saucepan. Boil the prunes thoroughly and remove the stems. Before serving, add prunes to the plate, season with sour cream and decorate with herbs.
Traditionally, before serving, borscht is decorated with herbs and sour cream \ Wikipedia
Nowadays, you can easily cook borscht in a multicooker.
Borscht in multivarts:
Ingredients: water 3-4 liters, medium fat pork 600 g, potatoes 5 pcs. medium size, cabbage for the eye, frozen or fresh vegetables 300-400 gr., one large cibulin, one large carrot, medium size beetroot, tomato juice 1-1.5 cl., spices: chasnik, kmin, cloves, pepper for the relish, sіl for the relish, roslinna olіya for the relish.
Preparation: First of all, prepare the broth: lower the meat into the water and let it cook until tender for a year or two, remembering to remove the rind from time to time. While the meat is cooking, you can start preparing the lubricant. To do this, add finely chopped chicken, carrots and beet to a heated frying pan, brushing them until they become “hot”. I'll pour the lubricant into the saucepan and add it to the broth. Cut the pre-peeled potatoes into cubes or medium-sized strips and add to the broth with lubricant. We do exactly the same thing with vegetables and cabbage, mixing everything in a slow cooker. Add spices to the remaining mixture and turn on the multicooker to the “Soup” mode for 20-30 minutes. The most delicious borscht is borscht with sour cream and fresh herbs. By decorating the herbs in this way, you get a fragrant and rich taste.
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