Today I will share with you my knowledge on how to cook borsch with meat in Ukrainian with fresh red beets and sour cream. This is one of those dishes that never gets boring, and, having a little insistence, it becomes even more delicious.
Every self-respecting housewife should know how to cook borsch with meat. But if you are just starting to comprehend the magical world of cooking, this recipe will be useful to you.
So, for this you need:
• fresh pork - 0.8-1 kg;
• red beets - 0.3 kg;
• fresh cabbage - 0.3 kg;
• potatoes - 4 pcs.;
• carrot - 2 pcs.;
• white or red onions - 2 pcs.;
• beans - half a glass;
• tomatoes - 2 pcs.;
• tomato paste - 2 tbsp. l .;
• fresh herbs;
• black pepper peas;
• ground red pepper;
• Bay leaf;
• salt.
How to cook borsch with meat
First you need to boil pork meat. Cut it into portions and dip in cold water. In order to significantly reduce the cooking time, you need to drain it after 1-2 minutes after boiling water and pour it back into a cold pan. In the second water, cook the meat for about an hour over medium heat. Also in this broth, along with meat, cook beans. It is advisable to soak it in advance for the night. After an hour, add salt and seasonings. Simultaneously with cooking in a pan, lightly fry onions, carrots, beets and cabbage, tomatoes and tomato paste, constantly stirring. You can also add potatoes there, then it will acquire a beautiful pinkish tint from beetroot juice. Stew vegetables literally 5-7 minutes. This is quite enough for frying.
When the meat and beans are almost ready, add vegetables to the broth. Cook together for 10-15 minutes until cooked. Give it a try. If everything is in order, then turn off the heat and pour finely chopped greens into the pan. It is very good when there is a lot of greens in the borsch, so you can add not only traditional parsley or dill, but also sorrel leaves, green onion feathers.
Now you know how to cook borsch with meat. But how to file it right? Served Ukrainian red borscht very hot, with sour cream and delicious donuts with garlic and bacon. Brown bread and a few cloves of garlic in bite are also appropriate. Real jam! By the way, for lack of pork, you can cook such borscht from chicken or beef.
Borsch is, of course, an incredibly tasty dish, but in summer, in the forty-degree heat, not many dare to eat hot. The way out of the situation will be the Lithuanian borsch.
How to cook cold borsch? There is nothing easier. Boil the beets, peel them and grate. Cut boiled eggs and fresh cucumbers into cubes. Mix all the ingredients in one container. Add finely chopped greens and onions. Pour 4 tablespoons of sour cream on top, pour black ground pepper and salt. Stir, pour kefir and cold boiled water or mineral water without gas. Cover and refrigerate for 1 hour. Cold borscht is ready!
Ingredients:
• beets - 3 pcs.;
• cucumbers - 2 pcs.;
• chicken eggs - 4 pcs.;
• green onions, dill, parsley;
• fatty kefir - 1 liter;
• sour cream of medium fat content - 4 tbsp. spoons;
• water - 0.5 liters;
• salt pepper.