Borsch does not endure haste - my grandmother taught me. And I absolutely agree with her. Any other soup I sometimes allow myself to whip up, but borsch is a whole action and magic. It should be started only in a good mood. He must be liked and they need to enjoy in the cooking process.
Pick your recipe
You will need
- Beets - one large or two medium
- Cabbage - to taste, but it must be
- Potato - about five medium tubers
- Beef, pork, poultry (choose according to your taste) - about 800 g
- Carrots - One Small
- Onions - two medium onions
- Tomato - 1 piece
- Garlic - 5 cloves
- Bunch of dill or parsley
- Pickled cucumbers 2 pieces and half a glass of brine from under them
- Sour cream for dressing
- The volume of these products is designed for a pan of five liters, the borscht is very thick. If you like more liquid, then reduce the number of products.
Instruction manual
1
We clean the beets, cut them into cubes, put them in a pot of water and put on fire.
If you cook with beef, then lay the meat with beets. Pork and poultry will wait.
Do not forget to salt!
Do not pick up a full pan of water - we still have many ingredients ahead, everything needs to be accommodated.)))
We are waiting for boiling, boil for about five minutes and proceed to the next step.
2
Now lay cabbage and meat (pork and poultry). We also let it boil for 5-10 minutes.
3
While our potion is brewing in a pan, we are preparing a frying pan in a pan.
Brown the chopped onion and the grated carrot in the pan. Then add the diced tomato, herbs and fry until cooked.
For a richer flavor, add a spoonful of tomato sauce or ketchup at the end.
4
When the meat is almost ready, add the potatoes (again cut into cubes) and let it boil its time too.
5
And now the most delicious.
When our borsch is almost ready, add everything that we have left and that gives our potion an incredible taste: roast, finely chopped garlic and cucumbers, add half a glass of pickle from the cucumbers. We put it on a slow-slow fire, cover it and let our tastiest borsch in the world be dark for 10 minutes. It can take longer if you have enough patience.
6
And now we get the plates and enjoy!
Do not forget to add a spoonful of sour cream and sprinkle with the remaining herbs.
