Borscht recipe. Video
Borsch is a signature dish of the Russian dining table. There are many borscht cooking technologies, but each housewife additionally brings her own “zest”: someone puts red beets, someone – pink, someone adds beans, someone chooses half and half sour and fresh cabbage. There can be many experiments with borscht.
The basis of a good, rich borscht is vegetable (if the borscht is vegetarian) or meat broth. For broth, you can use any meat – bone-in pork, beef or poultry. You need to cook the broth from 40 minutes to 1,5 hours, depending on the meat you choose. To make the broth tastier and healthier, salt it not at the beginning of cooking, but at the end.
Classic borsch with fresh cabbage
Ingredients for 4 liters of water:
– beef – 1 kg; – potatoes – 500 g; – fresh cabbage – 500 g; – beets – 400 g; – onions – 200 g; – carrots – 200 g; – garlic – 1-2 g; – tomato paste – 3 tablespoons; – table vinegar – 1 teaspoon; – bay leaf – 2-3 pieces; – salt, pepper, fresh herbs to taste.
Take a saucepan with thick walls, cover the meat with water and put on low heat for 1-1,5 hours. Prepare all vegetables while it is cooking.
Wash and peel the vegetables well. Cut the potatoes into cubes, the onions into half rings, and the beets into thin strips. Grate the carrots on a coarse grater and chop the cabbage. Pour some vegetable oil into the pan and fry the chopped beets for 10-15 minutes. Add the tomato paste and simmer for another 5 minutes (if the paste is very thick, dilute it with water), then pour in the vinegar to keep the color of the beets.
Fry onions and carrots separately in vegetable oil, simmer for 5 minutes under the lid
Put potatoes in the finished broth and salt, after boiling, add chopped cabbage. After boiling for 10 minutes, add the beets, and after another 10 minutes add the fried carrots and onions. Taste for readiness and add the necessary spices – garlic, chopped in a garlic, lavrushka. Turn off the fire. After the borscht is infused for 15–20 minutes, serve with sour cream.
To prepare borscht according to this recipe, you will need 4 liters of water:
– 1 piece of pork on the bone; – 1 medium beet; – 300 g of sauerkraut; – 1 large potato; – 2 tomatoes; – 1 Bulgarian pepper; – 1 onion; – half a red hot pepper; – 2 cloves of garlic; – 2 tablespoons hot ketchup; – herbal spices.
Cook the broth according to the above method of cooking borscht and, while it is cooking, prepare all the ingredients: cut potatoes into cubes, carrots into slices, sweet pepper and onion into rings, tomatoes into slices. Salt half of the prepared vegetables with a little vegetable oil.
Put vegetables in the broth in the following order: potatoes, after 20 minutes of boiling, lower the carrots, after another 15 minutes, cabbage and the rest of the chopped vegetables. After boiling for 10-15, add the stir-fry and cooked spices.
You can add a bouillon cube for a spicy taste.
Borsch with beans
This most delicious borscht with beans is prepared almost like a classic one, but there are several nuances: instead of potatoes, beans are put cleanly washed and boiled for 1–1,5 hours; parsley root and greens are always used; a ready-made dish with sour cream and slices of a boiled chicken egg is served.