For the full development and proper metabolism, each person needs to use the soup every day, what it will be, depends largely on the preferences of the eater. The most useful and nutritious is borsch, the recipes of which there are a great many. How to cook borsch with meat, we will describe in this article. The recipe for classic borsch is not very complicated, the main thing is to approach cooking with the soul.
Where did the borscht recipe come from in Russia ? It is generally believed that this is a truly Ukrainian national dish, in the classic version of which, in addition to meat, there is lard, a favorite product of all Ukrainians. Currently, the borscht recipe has undergone many changes, and each housewife prepares it in its own way: with chicken, meat, rabbit, turkey, vegetarian and mushrooms.
The usual borscht recipe basically contains beets and meat, the rest of the ingredients are added in quantity and proportions according to the preference of each cook. The only condition for the preparation of this surprisingly rich and aromatic soup is its increased density, the absence of cereals and legumes, only vegetables and meat that have nutritious and beneficial properties.
Pork borscht recipe. Ingredients:
- 850 grams of young pork on the bone;
- a small head of fresh green cabbage;
- three medium strong beets;
- purple onion;
- a pair of medium carrots;
- six medium lilac potatoes (so as not to crumble);
- three cloves of purple garlic;
- Bulgarian green pepper;
- parsley and dill bunch;
- sunflower oil for frying and sour cream for dressing;
- A pinch of black pepper and coarse salt with a couple of bay leaves.
Pork borscht recipe. Cooking:
- We rinse and spread a piece of meat in a prepared large container. Boil for at least 70 minutes. We take out, cool and cut into large cubes, removing the bone. We filter the broth so that there are no "shmatkov" of coagulated blood.
- We clean and wash the beets, cut into medium cubes and send to the broth.
- Peel the purple onion, carrot and rub on a coarse grater. Finely chop green pepper and mix with onions and carrots. We fill the pan, pour in the oil and spread the mixture for frying, cook until golden and spread to the beets.
- Peel the potatoes. Cut into medium cubes and chop the cabbage.
- When the beets boil for an hour, add potatoes, meat and after seventeen minutes cabbage with bay leaves, boil another eight minutes. Cabbage is necessarily laid at the end so that the saturated color does not disappear.
- Chop greens and put in borsch, salt, pepper, take out bay leaves.
- The borsch should be served hot, brown bread without additives is cut into large pieces, sour cream is applied to the bowl so that everyone can season the borsch to their own preference.
Based on the recipe we described, you can experiment on this soup yourself. Replace pork with veal or chicken, you can try rabbit meat, turkey or mushrooms, crab meat or red fish will make more exotic borsch. To a set of vegetables add green beans and green peas, corn. You can cook borscht completely without meat, then this will turn out a vegetarian version of beetroot soup. By removing cabbage, we get a variety of borsch, called "beetroot soup".
It should be noted that borsch without meat is cooked much faster and can serve as a wonderful cool dinner on hot summer days, when you don’t want fat at all. Recipe for borsch on low-fat meat (veal, rabbit, turkey) without bone can be useful for those who follow a diet, if you remove potatoes from it, and do not fry onions and carrots, and cook in the usual way, you will get not only a fortified, but also low-calorie dinner.