“Tsarskiy”, or “Generous”, borsch has an extremely rich taste and will be an excellent basis for both family and festive dinners.
Pick your recipe
You will need
- Tableware:
- Large pan - 5 L
- Pan
- Board for cutting vegetables and meat
- Capacities for chopped vegetables
- Products:
- Mushrooms - porcini or champignons, 300 g
- Meat with bone - beef or veal, 400g
- Beans - 2/3 cup
- Potato - 6-7 pieces
- Cabbage - half a head of cabbage
- Sugar beets - 2 root crops
- Carrots - 3-4 root crops
- Onions - 3-4 pcs.
- Garlic - 5-6 cloves
- Black pepper, peas
- Red pepper - 1 small pod
- Bulgarian pepper - 1 pc.
- Tomato paste - 3-4 tablespoons
- Salt
- Sugar - 1 teaspoon
- 1-2 bay leaves
- Greens - parsley, dill
- A piece of fat without a peel
Instruction manual
1
Product Preparation
Some products for borscht are prepared in advance.
Pour the beans with cold water and let it brew from 12 hours to a day.
Pour dry mushrooms with water and leave for 3 hours. Rinse fresh mushrooms thoroughly and cut into pieces.
Rinse the meat with bone, put it in cold water, adding a little table vinegar or lemon juice.
2
Bouillon
Rinse the meat, put in a pan, pour cold water. Put the pot on high heat. Bring to a boil, remove the fat with a slotted spoon. Add spices (black pepper, peas, several peas of cloves, one onion, cut in half. Pour the beans into the broth. Leave the broth to simmer for 1-1.5 hours. After this, remove the meat, separate from the bone, cut into pieces. Meat - into a separate container.
Slightly fry the chopped mushrooms in sunflower oil, put in the broth.
Cut the peeled potatoes into cubes or medium slices - and also put in the broth.
Put on medium heat and continue cooking until potatoes are cooked.
3
We are preparing a dressing
Sprinkle a small piece of bacon with grated garlic and beat off with a knife blade until the bacon and garlic become almost homogeneous. Add some salt and pepper. Refueling is ready. It must be put in the borscht a few minutes before the end of cooking.
4
Cooking roasting
Pour sunflower oil in a preheated pan - 2/3 cup.
Finely chop onions, pour into a pan, sprinkle with a pinch of sugar.
Grate peeled carrots on a coarse grater and pour into a pan with onions. Stir frying so as not to burn.
Finely chop the bell pepper and pour it into the pan. Mix.
Grate beets on a coarse grater and pour into a pan. Mix.
Add tomato juice or paste. Pour a few tablespoons of water. Stir, cover and simmer for 15 minutes.
Grill is put in borsch with cabbage.
5
Final touches … borsch is almost ready!
Finely chop the cabbage. When the potatoes are ready, pour meat, cabbage, frying into the broth, mix the borsch, put red pepper (a small piece of the pod), 1 bay leaf, crushed lard with garlic and finely chopped greens - parsley and dill.
Salt, pepper, boil, set aside for half an hour - borsch should be infused.
6
After the soup has been infused, you can sit down for dinner.
An ideal addition to borscht is sour cream or mayonnaise.
As a spicy addition to borsch, you can serve garlic paste - crushed lard with grated garlic, which is spread on bread, croutons, grated with garlic, garlic buns.
Bon Appetit!
note
It is believed that borscht must "infuse", so after cooking - turn off the stove and leave the dish to cool for at least half an hour.
*
It is interesting that borscht displays maximum taste after a day.
*
Usually, borsch is cooked in a voluminous pan to last for several days. The time spent on cooking borscht is more than paid off after.
Useful advice
After the first boiling, some housewives wash the meat and fill it with fresh water. This is not necessary if you pre-soak the meat with bone in water for 1 hour, adding 0.5 teaspoon of table vinegar or lemon juice. And the broth, if not drained after the first boil, will be more rich and tasty.
***
The meat in the cooking process is better not to cut into small pieces. Cut it better when it is cooked - it will be tastier.