This is a purely Slavic dish, the palm of the “invention” of which is disputed among each other by Ukrainians, Russians, Belarusians and Poles. The struggle for the best red borsch, the recipe of which each kitchen has its own, slightly resembles the one waged by the eastern peoples for pilaf. The question of which borscht should be considered correct, we will leave aside, since strict canons cannot be adhered to here. Yes they are not. The red Ukrainian borsch is, of course, delicious, but is it worse that the dish is cooked in central Russia or in the southern regions of our country?
Foreigners often make fun of the love of the Slavs for this “boiled vegetable salad”, but we all know how deliciously rich borscht really tastes. By the ability to cook this dish deliciously, the culinary skill of the hostess is evaluated. And the one with the red borscht left the highest score . We will tell you the recipe now, but the main thing in cooking this dish is not the amount of ingredients at all. In every borscht you need to invest a piece of the soul. Then the food will be really beyond praise, and those close to you will thank you for your culinary excellence.
Red beetroot and beetroot recipe
On a three-liter pan of borsch you will need:
- meat - 300 g, preferably with a bone (you can take beef, pork or chicken);
- large onions - 1 pc. (or 2 small heads);
- average beets - 1 pc.;
- medium carrot - 1 pc.;
- half a fork of cabbage;
- tomatoes - 2 pieces, or tomato paste - 2 tablespoons;
- potatoes - 2-3 pieces;
- Bulgarian pepper (optional);
- vegetable oil or fat - 100 g (for an amateur);
- seasonings - salt, pepper, bay leaf, herbs, garlic.
We put the meat in cold water and set it on fire. We wait until the water boils, remove the foam and reduce the heat, let it boil further on a slow one. So we will make a delicious broth.
My vegetables, we clean, we cut. Cut the carrots and beets into strips (you can grate them on a coarse grater), and potatoes into cubes. Shred the cabbage.
In a frying pan with heated oil, first put the chopped onion, as soon as it becomes transparent, add the carrots. After five minutes, add half the chopped beets. Let some of it be fried too. If you want to get red borsch (the recipe for this particular dish you are reading right now), and not orange, then beets must be fried, and then cook it in an acidic liquid. In the event that it is planned to cook the dish on fresh tomatoes, they need to be rinsed with boiling water, peeled and put on a frying pan with a frying pan, pour a little broth from the pan, cover and leave to simmer over low heat. If you cook borsch on tomato paste, then simply dilute it with broth and pour into a skillet. Languish roasting need about half an hour.
While we were cooking the roast, it's time to add potatoes to the pan. It is advisable to do this right now, so that she has time to cook. The fact is that in an acidic environment, potatoes harden and may not have time to digest to the desired condition.
As long as the contents of the pan reach, let’s deal with fat. It is optional to add, but this dressing greatly improves the taste of the dish. We cut the fat in small cubes, then put it in a mortar, add a few cloves of garlic, dill and salt and carefully grind everything with a pestle.
Now it remains to "collect" borsch. In the pan we send roasting, lard, grated with garlic, cabbage, bay leaf and greens. If available, chopped bell pepper is also sent there. If you like crisp cabbage, then the stove can be turned off immediately after boiling. Otherwise, reduce the heat, cover the pan with a lid, and leave the dish for 20 minutes to obscure. Serve it on the table without fail with sour cream.
That's all, you have successfully prepared the dish, and you can see for yourself that the borsch is red. This recipe is basic, on its basis you can cook other varieties of our national food. And there are a lot of them in Russian cuisine .