Frying with tomato paste. How to cook red beetroot borsch
How many women, so many recipes for borscht. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.
In many families, the secret of cooking this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borschik plays with new flavors, has a piquancy and aroma.
It's hard to say who invented the borscht. Many countries attribute it to their national cuisine. Slavic peoples traditionally eat it for a long time and consider it the main first course.
In the north of Russia, cabbage soup was called cabbage soup. The further south you go, the more heat-loving vegetables that can be added to the first courses grew. It is possible that borscht was first prepared for the first time in Kievan Rus, since it was Ukrainian borscht that was most widespread and famous all over the world.
In Russia, the first mention of borscht appeared in the 16-17th centuries, Catherine II loved him very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroi (a book of teachings and instructions from the 16th century), you can find recommendations for making summer soup from hogweed and beets - it became the prototype of modern food.
Each locality has its own rules and recipes for cooking borscht, but it can be divided into two main types: red (now popular among Slavic peoples) and cold (reminiscent of summer okroshka).
Red borscht is a hot first dish, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, Belarus knows how to cook borscht with beets, and they love it very much.
And the cold one was prepared in spring and summer - this is a light soup made from greens and boiled beets, with the addition of boiled cut eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.
To properly prepare borscht with beets, use the secrets of experienced chefs.
- Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to take pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook a pre-saturated vegetable broth.
- Beet. It is she who gives the bright red color. It can be cut into strips or grated, but never add raw to the liquid, otherwise it will boil out and the borscht will become faded. Pour in some vegetable oil and sauté the beets until soft, after sprinkling with vinegar and adding a spoonful of sugar, so it will not lighten during cooking and keep the color of the borscht bright. It is even better to bake beets in foil, then they will retain their natural properties.
- Frying. Borscht without frying is not borscht, but a soup made from boiled vegetables. The onion cut into cubes is sautéed in oil until transparent, grated carrots are added and after a couple of minutes - a little flour. It can be fried separately in butter or vegetable oil. The flour will provide additional thickness and velvety texture.
- Tomatoes. Never spare tomato paste or sauce, the borsch will be sour and rich. You can use factory made, homemade, or chopped fresh tomatoes.
- Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Alternatively, add it directly to your plate.
- Cabbage. Finely chopped, young or mature, white or Peking, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and stand for 5-7 minutes.
- Additional ingredients. Mushrooms, beans, prunes add spice and originality to borscht. By alternating additives, you can achieve new flavors each time.
- Intuition. Few people strictly follow the recipe and measure the right amount of ingredients. Borscht is cooked "by eye", products are added in the quantities that will tell you your feelings.
- Saturation. Borscht must be infused, soaked in aromas. Let it sit for a while before serving. And the next day it will be even tastier.
- Serving to the table. The borschik will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle with finely chopped herbs on top and add a spoonful of sour cream. Put chopped bacon, garlic and black bread on the table. Don't forget about the garlic donuts!
Each cook praises his borsch
There are many variations on how to cook borsch with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Treat your loved ones with borscht prepared according to one of the recipes below.
Let's cook a real Ukrainian borscht, respecting the national flavor and taste preferences! Just do not wait for the exact weight of the products to be laid out - borsch should be cooked solely by intuition. So, let's begin!
The best borscht meat is beef on the bone, it is cooked for a long time, but the broth turns out to be delicious. Cover with cold water and bring to a boil. Remove the froth, salt, put on low heat and simmer for 2-3 hours until the meat is cooked. Do not forget to put in a whole onion and carrot for flavor, a bay leaf, a few black peppercorns.
Little secret: cook a few large peeled potatoes with the meat.
While the meat is cooking, let's fry it. Cut the bacon into small pieces and fry it until it becomes greaves (translucent), add a finely chopped onion and fry until transparent. Cut the beets into strips, carrots can be finely chopped or grated on a coarse grater, we stew vegetables with cracklings.
Add sugar to the frying and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, grind them with flour and stir. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.
The broth is ready. We get the contents out of it. We select bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes, knead in mashed potatoes - this gives the broth thickness and velvety taste.
Place the diced potatoes and cook for 20 minutes. Add frying. We taste it, salt and pepper if necessary.
We shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let it brew. Ukrainian borsch with bacon is ready.
Serve with donuts and herbs.
Sauerkraut soup
A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.
- Make pork, beef, or chicken broth. Use the meat for main courses or cut and send back to the borscht.
- Place the potatoes in cubes and cook until tender.
- Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
- Add sauerkraut and fry to the borscht, cook until tender.
- Serve with sour cream and finely chopped green onions.
Borsch with sorrel
This borscht is also called "green", and it perfectly refreshes in summer and is no less tasty in winter. True, in winter you have to use canned sorrel, which experienced housewives harvest from the summer specifically for these purposes.
There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.
Cook the broth and prepare the other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them into quarters or halves.
While the broth is cooking, cook the fry. In any oil, bring the onion to a translucent state, put the beets and carrots, simmer until soft. Add tomatoes.
Cut the cooked meat into pieces. Throw in the potatoes and cook for 20-30 minutes. Now fry - add and boil for a few more minutes. Finally it was the turn to put the sorrel and eggs, as soon as it boils, immediately turn it off. We insist, serve.
Vegetarian (lean) borscht with beans or mushrooms
Hearty borscht can be cooked not only in meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.
- Soak dry beans in cold water for several hours, or overnight.
- Cook it until soft in salted water.
- Add potatoes and frying vegetables: onions, beets, carrots, tomatoes.
- In the last place, we throw in finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.
Bean borscht is satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add richness to the broth and are best used for making salads.
Instead of beans, you can take mushrooms pre-fried in oil. Better yet, combine.
Naval borsch
It takes a long time to cook, but it's worth it - lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.
- Cook broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierce with a fork. We take out and discard the onion.
- Add pieces of smoked brisket and cook while frying is done.
- Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour broth into it and simmer for half an hour.
- Fry onions and grated carrots separately.
- Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or straws, as you like. Put in a saucepan, cook until tender.
- We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
- Frying follows.
- After boiling, cook for 7 minutes.
- Borscht is ready, serve.
Lunch is ready! It's time to go to the table!
Now you know how to cook borscht with beets in meat or vegetable broth with mushrooms, beans, smoked meats or sorrel. Each time the borscht turns out to be new, original, and most importantly - delicious. Enjoy cooking!
Cooking Ukrainian red borscht comes down to the following stages: we make broth, prepare frying, chop all vegetables and actually cook our delicious borscht. Now let me tell you about everything in order and in more detail with photos of the whole process.
Ingredients for making classic Ukrainian borscht:
Meat: 300-450 gr., Pork with bone is better;
Potatoes: 5-6 medium potatoes
Beets: 1pc .;
Carrots: 1pc .;
Onion: 1 large or 2 small onions;
Cabbage 0.5 small heads;
Garlic: 3-4 cloves;
Tomatoes, or homemade fruit drink: a glass;
Sugar: 1 tablespoon;
Salt: to taste;
Vegetable oil;
Greens.
How to cook a delicious classic Ukrainian borsch with beets and pork - a recipe with a photo step by step:
Preparing the broth.
1. To begin with, we take pork meat and wash it thoroughly under running water. We put the meat in a saucepan, fill it with ordinary cold tap water so that the meat is completely in the water. After the water boils, let it boil for 2-3 minutes and drain the water completely. We do this so that our meat is thoroughly cleaned of dirt, blood residues, etc. , - the broth will then be clean and transparent.
2. Now you can pour the purified, already good water that you usually use into the pot. Pour water all the way to the rim, as some of it will boil away anyway. The broth should boil over the slowest heat for about 1.5-2 hours. A properly prepared broth is the basis of delicious Ukrainian borscht with beets.
Preparing vegetables.
3. The first step is to peel and cut the potatoes into even cubes. It needs to be prepared before all other vegetables, as it will still be boiled with broth.
4. Now you can pour the potatoes into our boiled broth, after removing the meat from the pan.
5. While our potatoes are boiling, we'll start preparing other vegetables. We clean our onion and chop finely.
6. We do the same with carrots and beets. Only I usually rub them on a medium grater, although you can cut them into thin slices, here whoever likes it. The grater simply allows you to get more juice from vegetables, which will give a good broth to our Ukrainian borscht.
7. We grate the beets.
8. Next, we need to chop the cabbage, here is also the size of the slices for an amateur. I like it when the cabbage is finely chopped, then it boils better and looks prettier on the plate, but there are people who like to eat chopped cabbage larger, so there is only one piece of advice: we cut so that the taste of borscht is ideal for you, then this recipe will become your favorite , and it is yours.
Making beetroot borscht.
9. Preheat a frying pan and pour sunflower oil into it, the bottom should be completely covered.
10. Pour our onion into a frying pan and begin to fry it over low heat, stirring constantly.
11. When it starts to brown and curls a little around the edges, I caramelize it. Sprinkle with 1 tbsp. sugar while stirring. The onion takes on a very appetizing and delicious look, as in the photo.
12. Now it's time to add carrots to our roast.
13. After the carrots have been fried, it's time to achieve the effect of red borscht. As you know, it is impossible without beets. Therefore, we pour our beets into our roast.
14. After our beets are fried, pour the grated tomatoes, or if there are no fresh, sour tomatoes, then tomato paste (3-4 tablespoons) into the pan to the rest of the vegetables.
15. Add a little salt and crush with allspice.
16. We give all this mixture to stew for 5 minutes and, in principle, that's it - frying on Ukrainian borscht is ready. You can safely pour it into a saucepan with broth and potatoes. I almost forgot that the potatoes should be slightly undercooked (damp), they will come with fried and cabbage.
17. We give our red borsch to a boil. Now you can pour the cabbage into the pot.
18. After adding our last ingredient (cabbage) to the borscht, you can add boiled water to the pan if it has boiled away pretty much. We wait until it boils and begin to sugar, pepper, salt to taste, add garlic, herbs, etc. Here it is difficult for me to give you advice, since this is a matter of taste. Someone likes sour borscht, someone prefers sweet and sour ... I can give only one advice: be careful with salt, because after the borscht is infused, it will become a little saltier. Therefore, do not forget to take this into account.
That, in fact, is all - our preparation of the most delicious Ukrainian dish has come to an end. Look at the state of the cabbage - if it's ready, turn off the pan and let it brew. As you can see, cooking borscht with beets is not difficult and I'm sure any housewife can handle it. My recipe can hardly be called classic, since such a dish tastes differently for each housewife. Therefore, you make your own adjustments and bon appetit to everyone!
To prepare real Ukrainian borscht, we need:
Meat (any, to your taste)
-potatoes
-onion
-carrot
-beetroot
-cabbage
Garlic
- tomato paste
-sunflower oil
-ground pepper
-salt
- citric acid (lemon)
-sugar
Greens (parsley, dill, onion with feathers)
-spices (bay leaf, peppercorns, etc.)
To quickly cook Ukrainian borscht, put a pot of water (a little more than half) on the fire, add some salt to make it boil faster. Cut the meat into pieces, let it boil. We clean the potatoes, cut them into cubes, throw them into the water to the meat. Fire if strong is not a problem.
How can you quickly cook real, tasty, Ukrainian borscht so that it really turns out to be very tasty?
The most important thing in borscht is frying! Therefore, we pay great attention to what we will fry in a pan without leaving it. Let's start quickly creating a masterpiece!
While the potatoes with meat boil in a saucepan, quickly set the onion, peel the garlic, three carrots and beetroot on a grater.
If you want, so that the borscht is orange- then in the frying it is necessary to put more shabby carrots than beetroot.
And if you want so that the borscht is dark (burgundy)- then carrots should be much smaller than beetroot.
We put the pan on the fire, quickly pour in the sunflower oil, so that just fill the bottom with a thin layer and proceed to frying.
Frying for borscht
Slightly warming up the oil, spread the chopped onion, mix, give it time to fry;
- then add grated carrots there, mix with onions;
-then and grated beetroot;
-Add sunflower oil, mix;
-on the garlic press, squeeze the garlic, mix;
- sprinkle with ground black pepper, an amazing aroma should appear;
- when frying for borscht is a little fried, add tomato paste, fry everything together, stirring until the whole mass turns into one continuous lump;
-all this must be added to potatoes boiling with meat, let it all boil;
Chop the cabbage and add to the borscht in a saucepan, let it simmer for another 7 minutes.
The borsch is almost ready, it is important to check the taste by adding sugar, citric acid and salt. It should taste like a fragrant, sweet and sour borscht.
Turn it off, let it brew. Add a couple of bay leaves and peppercorns. It is better to add greens (dill, parsley) when the borscht gets a little chilly, then they will leave their rich green color. Borscht is ready!
Ingredients:
(4 liter saucepan)
- 1/2 chicken or 1kg. pork or beef
- 3 carrots
- 4 potatoes
- 2 onions
- 2 small beets
- 200 gr. cabbage
- 1 salad pepper
- 3 cloves of garlic
- salt, pepper, sugar
- Bay leaf
- tomato juice or 1 tbsp. spoon tomato paste
- 1/2 tablespoon flour
- vegetable oil
- greens
- So, put the meat in the pan (be sure to wash the meat before laying it). This can be chicken, pork, or beef. Depending on the type of meat, borscht has a certain taste. The most delicious borscht is made from several types of meat, therefore, if possible, add a piece of chicken to pork or beef. And do not forget, the more generous the hostess is, the more grateful the eaters will be)))
- Usually, meat is put in a large piece on soups and borscht, but when the meat is cooked, it is cut into portioned pieces. Fill the meat with cold water and put on fire.
- By the way, for those who do not know, there is such a rule, if we cook soup or borscht, we always fill the meat with cold water, then the broth will turn out to be more rich. If we just boil meat, for example for Olivier or meat pies, then fill the meat with boiling water. In this case, the meat will be tastier than if it were poured over with cold water.
- Put one peeled onion into a saucepan, pour 2/3 of the water and put on fire. If there is, put a piece of celery root. When the water boils, we reduce the fire, carefully remove all the noise from the surface of our future borscht.
- Cook the broth. Chicken is cooked quite quickly, so half an hour is enough for the poultry meat to become soft. For beef or pork, it will take about an hour.
- While the meat is boiling, clean and cut all the vegetables. The beet is usually cut into thin strips. Finely chop the cabbage. Potatoes can be cut large, or small cubes - it's entirely a matter of taste. Cut two carrots either into strips or into slices. Three three carrots on a grater, we need it for frying.
- When the meat is almost ready, remove the boiled onion from the broth. We cut the meat into portions.
- Further cooking borscht is possible in two ways. First, sauté the beets in a little oil.
- Put lightly fried beets in a saucepan.
- We do the same with carrots. At the same time, remember: we only lightly fry the beets and carrots. To cook the right Ukrainian borscht, beets and carrots should be boiled, not fried until cooked in a pan.
- And the second option - do not fry vegetables. Since beets are cooked longer than other vegetables, then it is the beets that we lay first with the meat. It is not at all necessary that the meat is completely cooked by this time. Cook the beets until almost cooked, then add the carrots.
- Throw the chopped potatoes into the pan.
- We do not cut one half of a large potato, throw it entirely into the borscht.
- While the vegetables are boiling, let's prepare the frying. In a small amount of oil, fry the finely chopped second onion. When the onion is browned, add the shabby carrots to it. Fry until golden brown.
- Move the onions and carrots to the side. Put half a tablespoon of flour and lightly fry in oil. Add half a glass of tomato juice or tomato sauce.
- Fry everything together with the addition of salt, pepper and sugar. In the case of using tomato paste, you can add a little broth.
- When the beets, potatoes and carrots are almost ready, put the frying and bay leaf in the borscht.
- Also put finely chopped white cabbage and finely chopped salad peppers. Cook for 10 minutes. It is not advisable to overcook the cabbage, the cabbage should not fall apart into shapeless pieces. Plus, overcooked cabbage strengthens.
- We try our dish for salt and spices. You may need to add a little sugar.
- Catch half a boiled potato from the borscht, knead it thoroughly with a fork. Put the crushed potatoes in the borscht again. Thanks to this little trick, the soup of our beetroot borscht will turn out to be thicker and richer in taste.
- Put chopped garlic and herbs last. Turn off the fire. We leave the finished borscht for at least an hour so that it is infused. In general, the most delicious borscht the next day, however, households are far from always agreeing to wait even half an hour.
- Pour hot borscht into plates, add half a boiled egg, fresh herbs and sour cream. That's it, our delicious and beautiful Ukrainian borsch with beets is ready. You can serve black bread or garlic donuts with it. I also advise you to cook lean borsch with beans and mushrooms.
Frying for borscht
P.S How tasty the borscht turns out to be depends primarily on the beets. And this is the main rule. Delicious beetroot - delicious borscht (delicious beetroot). Therefore, pay special attention to this ingredient. It is better to buy not one large, but two small beets of a rich brown color. If one is not very sweet, then the second may turn out to be more tasty (theory of probability). An exception is the case if there is an opportunity to buy a half of beets, having previously estimated its taste and color.
These dishes are worth trying
Feedback and comments:
Konstantin 06/12/12
And where are the beets (in the ingredients)?)))
it turned out very tasty!
Alyona
Konstantin, thanks! It's good that there are attentive readers))) I prescribed beets in the ingredients)))
Olga 01/18/13
Such a delicious borscht turned out! I didn’t know that borscht should be infused. Alena, thanks for the recipe.
Alyona
Olga, thank you for your feedback. By the way, many dishes become tastier if you let them brew. For example, salads, soups, fruit desserts. And for the bosch - this is a must! There is even a joke about this:
- Do you like yesterday's borscht?
- Yes very.
- Then come tomorrow.
Vyacheslav 07/09/13
Where's the garlic?
Alyona
Finely chop the garlic and put it in the borscht along with the herbs. Let it simmer for less than a minute and turn it off. Garlic can also be eaten in a bite with black bread)))
Aunt Oksana 10/15/13
Black bread for borscht is for those who are trying not to gain extra pounds, but traditionally white donuts are served with Ukrainian borscht, and they are just rubbed with garlic.
Alyona
Oh, Aunt Oksana, how are you right! And about the white donuts and about the extra pounds! I dream of a rich, Ukrainian borsch with donuts, with garlic .... borscht is possible, but don’t don’t (((
Olga 02.11.13
I also like to cook Ukrainian borscht. My whole family loves this dish. While cooking borscht, I fry the beets in sunflower oil, then add tomato paste, mix and pour water or broth, and leave to boil over low heat. And only then you can add the beets to the pot with the rest of the borscht. It turns out very tasty - you just lick your fingers.
Olga 10.12.13
For some reason, when I do not fry the beets, but immediately boil it, it loses its red color and the borscht turns out to be not such a beautiful color. Tell me, what's the secret?
Alyona
Olga, thank you for your feedback and question.
I'll start a little from afar. Have you ever noticed that if carrots are first fried in vegetable oil and then put into soup, the soup takes on a beautiful orange hue. And if you just put carrots, then the soup turns out to be the most ordinary. What's happening? During heat treatment, the natural dyes that are in carrots form a more persistent compound with the oil, so the oil, and therefore the soup, acquires an orange tint.
A similar phenomenon occurs with beets when you sauté them in oil. A more stable connection is formed, and the borscht has a richer color than when you put raw beets.
These are my observations, but I'm not a chemist, so I could be wrong)))
Marina 01/12/14
I love borscht very much. I am always glad when my mother cooks it, and the longer it costs, the tastier. Unfortunately, I can't cook myself, I want to try your recipe. By the way, my mother puts fried beets at the end of cooking for a bright color.
Zukhra 01/19/14
Real Ukrainian borscht is probably only cooked in Ukraine). My sister lives in Nikolaev and when we come to visit, we feast on borscht with real donuts). And for some reason, for some reason, the beets in the borscht always brighten, but I would like a beautiful and rich color ... Maybe it depends on the variety of beets?
Alyona
And I have relatives in Kherson, 60 km away. from Nikolaev)))
A lot also depends on beets, it should be sweet, rich in beetroot color. And, of course, experience and practice is not the last thing in cooking borscht)))
By the way, there is another interesting way to get rich color. Beetroot is boiled separately in a peel. Peel, cut into strips and add the last to the borscht.
Masha 02/09/14
In winter, with lard - hot borscht will warm not only the body, but also the soul. I've always thought, all the housewives cook according to the same recipe, but the borscht tastes differently. I'll try to cook it according to yours. I have no doubt there will be something to brag about.
Semyon 02/09/14
Borsch with garlic, bacon and black bread is a thing!
Alyona
Masha, Semyon, thanks for the feedback)))
Lucy 11.02.14
Borshchik how my mom cooks). My mother lives in Ukraine, and I remember this taste from childhood. She puts more beets there, baked in the oven and then, along with carrots and onions grated on a medium grater, fried in tomato. The deliciousness turns out to be incredible)).
Stas 05/05/14
Seen enough pictures, schaz with the boys from the hostel, let's go cook a borscht.
Yana 07/20/14
I always cook it almost like that. Here's one thing I can't understand: why fry flour in a frying pan? In general, our borschik is our favorite dish))
Alyona
Yana, thanks for the question))) A little flour is usually added to the frying to make the borscht more saturated. If you do not add flour, then the borsch will turn out to be lighter and more transparent.
Emilia 07/28/14
So that the beets in the borscht are tasty and rich in color, you need to stew them separately with lavrushka, tomato paste and a table. spoon of sugar and a little water, combine with the rest of the vegetables at the very end, a few minutes before the end of cooking.
Oleg 10/01/14
He turned out to be a noble borscht, rich and thick. Everything, as I love!
San Sanych 10/27/14
Competent borscht, thick and rich. Well went!
Vika 01/25/15
I myself am from Ukraine, and therefore borscht is cooked in my family once a week. Everyone thinks that the main thing in borscht is beets. And I believe that there are three components that make borschik delicious: meat, tomato and sour cream. Good meat - delicious broth, a lot of tomato - rich color, but sour cream at the end can correct any flaws)).
Alyona
Vika, sour cream is YES! But you forgot to mention one more component - when they cook with soul, everything turns out delicious)))
Ludmila 02/04/15
I've been cooking borscht all my life. We love him. And so that the beets do not lose color, you need to add a little citric acid (dry or lemon) during frying. And that's all.
Olga 21.02.15
And so that the beets do not lose color, you can add a little vinegar to the pan - literally half a spoon / table /. I also add a lot of cilantro, this is for those who love it. It goes very well with beets.
Marina 03/13/15
My grandmother always cooked borsch with donuts and grout from old bacon. The taste of childhood, neither my mother nor I can do this anymore. And my aunt in the Kuban cooked borscht from a homemade rooster, and one large dumpling was cooked in the broth, which was then taken out, cut into small pieces and laid out on plates.
Olga 03/13/15
Borsch is a wonderful dish, budgetary, but very tasty and satisfying. Borscht cooked according to all the rules is really tastier when infused. We love borsch with green onion and bacon.
Alyona
Marina, Olga, thanks for the reviews, an interesting fact about the dumpling, I didn't know)))
Viktoria 03/16/15
My family and all my friends just love borscht! I cook in a similar way, but sometimes I cook on the basis of ready-made broth. By the way, I recommend removing the skin from the poultry in any case (and cutting off the rump) - because too much fat is obtained and the taste deteriorates.
Elena 04/05/15
And I cook peeled and whole beets together with meat until semi-cooked ..., then rub on a coarse grater and add in 15 minutes. until the borscht is ready. It turns out a very saturated color ..., I took note of this from one recipe.
Alyona
Elena, thanks for the interesting addition to the recipe)))
alexander 04/06/15
most of all South Ukrainian borscht is described here - this is the addition of tomato. Poltava borscht is made with beans and pork and it is dark beetroot. when roasting beets and stewing them, sugar and vinegar are added (tastier with apple cider vinegar), all to taste. tomato is added for the same purpose. In general, each housewife has her own borscht. they also treated them to borscht in which dried fish was added. also super.
Alyona
Alexander, thanks for the comment. I tried borscht with jerky, but I didn't have it with jerky fish)))
Tanya 09/29/15
I usually cook borsch with beets differently, but yesterday I cooked it according to your recipe. The husband and son demanded a supplement, they ate so much that the second did not fit. Thanks:)
Andrey 12.12.15
I found a recipe on this site and tried to cook it. It turned out very tasty. Now I cook borscht only according to this recipe. And you are absolutely right that he needs to insist. The next day it's just delicious !!!
OLENA 01/23/16
Thanks for the recipe! And I rub the raw beets on a fine grater and put them in the borscht at the end of cooking, in front of the tomato. I also add (in winter) frozen. bell peppers and tomato slices.
Julia 01/22/16
Alena, this is not soup, but poetry (in my case, lean). I just finished it. I tried it, just while I was cooking, yummy. I'm waiting for it to be infused (swallowing saliva). Thanks a lot.
Alyona
Julia, on health, also be sure to try lean borscht with mushrooms, this is generally something))))))
Dmitry 09/04/16
I read Alena's borscht recipe with pleasure, and your additions.
You write great, but, as they say, there are nuances. Which, alas, I did not see with you. Of course, maybe these are my personal nuances, but still))))
Well, if someone cooks borscht according to my recipe and then won't spit, it's just my joy))))
Before starting, I would like to express my huge thanks for the beans that you Ukrainians use in borscht (I have never done that in Siberia) and for the site owner's trick - when you knead half the potatoes with a fork. I will take all this into service.
And so, my recipe.
- You need to start with broth. I have a special saucepan for borscht 5 l. (there is never too much borscht - checked). For this volume, I take 1 kg of brisket beef, as much as possible - who's in the way?))) And yes, I don't recognize pork in borscht. Wrong or wrong - I've tried it. And yes - you can not brisket)))
- Wash the meat thoroughly and put it in cold water, set it to simmer over high heat. When it boils, remove the foam with a slotted spoon, put the fire on a quiet one, add black pepper in peas - 10-12 pieces, 6-8 allspice peas, 3-5 sheets of lavrushka, onion. After that, cover with a lid - do not close, but cover. The smell from the broth becomes incredibly wonderful, not the same as from the usual broth.
- There is a nuance. If the onion is not completely peeled, but only one brown film of husk is left, then the broth will have a golden color. For cabbage soup this is great. If there is more husk, then the broth will acquire, you know what color))) It will be brown.
- Well, this broth can be used, in principle, in all soups.
- And while the "msyao beef" is cooked, peel 3-4 medium potatoes, 1 medium onion, 1 medium carrot and beetroot.
- I want to tell you about beets separately. In my opinion, no matter what they say, the most important ingredient in borscht is beetroot. It gives color and taste to borscht. Therefore, we take 2 medium-sized beets and clean. The important thing is this: the beets should be exactly maroon, not pink with white veins.
- Well, mustache)))
- We put the pan on the fire and a couple of tablespoons of refined vegetable oil there.
- Looking ahead: a nuance - you can cut off the fat from the meat and let it melt in a frying pan. I don't recommend eating beef cracklings - well, nafig them)))
- Then we throw in the carrots, wait until it turns golden. Add the onion, cut into small cubes - fire at full power)))
- The turn of the beets has come. I rub it on a grater - whether it is absolutely violet cut into cubes or strips for me. All that is required of beets is color and taste. We will take it)))
- In her frying pan))) By the way, I choose a deep frying pan)
- Another nuance. I collect floating "clouds" of fat in a saucepan with a ladle on top and add them to our frying pan.
- When it smells and smells, add half a liter of tomato juice - we prepare it separately for the winter, but if you are used to adding tomato paste according to your proportions - for God's sake. And if with fresh tomatoes, then first scald them with boiling water, and then remove the skin. The hostess of the site tells about the execution of tomatoes in boiling water in detail))) Then cut the tomatoes into small pieces and throw them into the pan. Or else, you can - place them in a blender. Isn't it an option?)))
- And on a small fire under the lid. Simmer for 20 minutes. We mix.
- Another important nuance of borscht. Many people ask (and I saw this even in Alena's comments) - how to make sure that the beets do not boil down, do not lose their color? I explain. Here the girls wrote correctly about the addition of citric acid or vinegar. I’m never a chemist, but I firmly know that if you add half a teaspoon of acetic acid to my volume, the color will be amazing, and the taste ... mmm ... guess yourself)))
- The broth with meat is boiling.
- Remember to stir in the skillet.
- Cook until the meat is ready - I personally, like a normal man, usually put it on a fork and try - cut off a piece and, I don't care if it's ready, I just eat it))))
- When the meat is cooked, I take it out of the broth to be cut into portions and separated from the bones. As it cools, of course.
- And then I take a saucepan with broth and pour it into another sieve - pepper, laurel, small bones, etc. remain on the sieve. Quickly wash my pot No. 1 and pour the broth into it again, add water there (I will explain - when the meat is not young, it can take a long time to cook and the water boils away. Therefore, I add water there. I'm not at all sure if this is correct and what, perhaps, The water needs to be at least boiled, but .. As I do, I do it. And it turns out well.) I will add that at home I have an excellent water filter - a separate tap above the sink.
- I cut cabbage into strips, throw it into the broth.
- I cut the potatoes into strips (I like it so much) and add them to the pan.
- Well, then 20 minutes passed when the vegetables were stewed under the lid.
- The time is right for what was stewed in a pan - I add a tablespoon of granulated sugar to the pan and add another tablespoon of granulated sugar there. For about 10 minutes I add greens (I pre-cut the dill), chopped garlic, which, as already became clear, I also do it)))
- Under the cover and turn it off. Minutes h / z 20-30 you can eat. And I eat right away - a couple of cloves of garlic, bacon, black bread, mmmm ... And let the whole world wait (c)
- PS How to chop garlic? Yes, just everything - either crush a clove with a garlic press or the plane of a knife blade, and then chop finely and finely.
- Sometimes I add red bell pepper to stewed vegetables - it also delivers aroma)))
Alyona
Dmitry, from me and all the visitors of the site, thank you very much for the excellent borscht recipe. After such a delicious description, you will definitely have to cook borsch)))))
Read also ...
- Chicken liver pate
- Delicious zucchini with cheese in sour cream in the oven - a step by step recipe with video Zucchini recipes in the oven with sour cream
- Banana rice and corn flour pancakes (gluten free) with homemade banana sauce Banana pancakes with semolina
- Cabbage casserole with chicken Chicken fillet casserole with cabbage
