Despite the fact that borsch has Ukrainian roots, over time they began to consider this dish traditionally Russian. There are a lot of varieties of borscht recipes. But how to cook it so that it turns out to be especially rich and fragrant?
Pick your recipe
You will need
- - Beef meat - 400 g;
- - Pork ribs - 300 g;
- - Brain bone - 1 pc.;
- - Medium size cabbage - 1 pc.;
- - Carrots - 2 pcs.;
- - Beets - 2 pcs.;
- - Onions - 2 pcs.;
- - Bulgarian red pepper - 1 pc.;
- - Potato - 3 pcs.;
- - Tomato paste - 2 tbsp. l.;
- - Vegetable oil;
- - Salt.
Instruction manual
1
Rinse the meat, ribs and brain bone and lower it into the pan. Pour 4 liters of water and bring to a boil. Cook for 1 hour 30 minutes. It is this combination of meat with bones that will give borsch the very legendary richness.
2
When the time comes to an end, prepare the vegetables. Peel carrots, bell peppers, onions, potatoes and beets.
3
Remove the first two layers from cabbage, rinse under running water. Cut it in half along the stump and chop it into small strips. Cut the onion into half rings. Divide the bell pepper into several parts and chop in small pieces. Dice potatoes. Grate carrots and beets on a medium grater.
4
To make borscht a beautiful burgundy color with a golden hue, you need to prepare the frying. Heat the pan and pour vegetable oil into it. When the oil is hot, put the onion in it and fry until it becomes clear. Add carrots and bell peppers. Fry for 10 minutes, stirring. Put the beets and tomato paste. Reduce temperature and simmer with the lid closed for about 10 minutes.
5
In the meantime, while frying is preparing, dip the potatoes in a pan. Stack cabbage in parts, mixing. If you like thick borsch, one fork will be enough. At first glance, it may seem that there is a lot of cabbage, but in just 5 minutes it will be respected and reduced in volume. If you like thinner borscht, then put it on the eye. As a rule, so that the borsch is not very thick, you will need no more than two-thirds of the average fork.
6
Put the frying in the borsch, mix lightly, bring to a boil, and then close the lid and reduce the temperature to a minimum. Add salt to taste. Cook the soup for about 20 minutes.
7
Let the finished dish brew a little. Serve borsch in deep plates with breadcrumbs, brown bread, garlic and certainly with fresh sour cream.