Borsch has always been and will be the most beloved Russian soup. There are thousands of cooking options for borsch and each cook has his own secret. Borsch is the soup that requires special attention and, of course, love, you can’t cook it in a hurry. If you want to please your loved ones with this soup, then start with a good mood.
Pick your recipe
You will need
- - 1 kg of pork bones and pulp
- - one carrot
- - one onion
- - one small beetroot
- - 2 pcs. bell pepper
- - 100 g of cabbage
- - 2 pcs. potato
- - 1 clove of garlic
- - 2 tbsp. tablespoons tomato paste
- - 150 g of tomatoes
- - salt, pepper to taste
- - vegetable oil
- - greens
- For dumplings:
- -60 g of broth
- - 10 g butter
- - 50 g flour
- - one egg
- - Bay leaf
- - salt pepper
Instruction manual
1
Boil the meat and bones. Remove the prepared meat from the broth, separate it from the bone and cut into pieces. Dip it back into the soup.
2
Wash, peel and grate onions with carrots. Fry them in vegetable oil with the addition of grated beets. Then remove the seeds from the bell pepper, rinse and chop. Add pepper to the sauté.
3
Send a couple of spoons of tomato paste and peeled tomato to vegetables in a pan. Put it out for 5-7 minutes and remove from heat.
4
Lower the resulting sauté into the borsch. Add chopped potatoes to the soup. Chop the cabbage and add to the soup, cook for about 7 minutes. Lastly, sprinkle the soup with chopped garlic.
5
For dumplings, add oil to the broth with bay leaf and boil for about 5 minutes. Take out the sheet and sift the flour, hold on the fire for 2 minutes, remove. Add the egg and salt and pepper, knead the dough. Form the dumplings with a spoon and boil them for about 10 minutes in boiling water.
Useful advice
Dumplings are best added separately to each serving of soup. When serving, sprinkle borsch with fresh herbs.