Soups and borscht are traditionally the first course of dinner. They stimulate appetite, cause abundant separation of gastric juice, i.e. improve digestion. Ukrainian borsch is one of the favorite first courses of many eaters.
Pick your recipe
You will need
-
- 500 g of meat;
- 400 g of potatoes and cabbage;
- 1 large beetroot;
- 1 carrot;
- 1 parsley root;
- 1 onion;
- 2 tomatoes;
- 3 tablespoons of tomato paste;
- 30 g of lard;
- 2 cloves of garlic;
- 1 tablespoon of 6% vinegar;
- 1 tablespoon butter;
- salt
- bitter and allspice peas to taste;
- parsley greens.
Instruction manual
1
Borsch is cooked on the basis of meat broth. To cook it, take the front of the beef brisket - fry. It will make a good rich broth. If you want the borscht to be not very fat, use the back of the brisket or shoulder blade. Of course, any benign meat is suitable for meat broth.
2
Wash the meat under a stream of cold water, chop the seeds in several places, put in a saucepan and pour cold water. Cover the pan with a lid and put on a strong fire to make the liquid boil faster, then reduce the heat. Remove foam and grease from boiling with a slotted spoon. Collect the fat in a separate bowl. 1-1.5 hours after the start of cooking, add salt to the broth. When the meat is ready, remove it with a slotted spoon, and strain the broth.
3
Wash and peel vegetables: carrots, beets, parsley root and potatoes. Cut everything into strips, potatoes - in large cubes. Cut white cabbage into strips. Peel and finely chop the onions. In a pan with fat from the broth, stew the beets for 10 minutes, then add the carrots and simmer together for another 10 minutes. Then put tomato paste, vinegar in a pan with vegetables, pour a little broth and boil. Sliced parsley root and onions spasserut in butter in a separate bowl, sprinkle with flour, dilute with broth and also bring to a boil.
4
Put prepared potatoes in a pot with broth. After boiling add cabbage, stewed beets and carrots. Salt and cook for 10-15 minutes. Then dip the onions and parsley root, bay leaves, peas of bitter and allspice fried with flour, and cook until potatoes and cabbage are cooked.
5
Disassemble and cut the meat from the broth. Finely chop the lard, pound with garlic and add to the finished borsch with pieces of meat and sliced tomato slices. Bring to a boil over high heat, turn off and let it brew for 15-20 minutes. Serve the dish, adding sour cream to the plates and sprinkle with finely chopped parsley greens.