The authorship of borsch among Ukrainians is disputed by Romanians, Russians, Hungarians, Belarusians and Poles. I don’t know who was the first to think of cooking this multi-component filling soup, but in Ukraine, in my opinion, it is prepared most deliciously. Hungarian bograch-guiyash is also nothing, but it rather resembles a thick stew, and not the first dish. In Russian cuisine, they know several cooking secrets, but there borsch often comes out brownish, rather than beautiful ruby. In Ukraine, there are many ways to create this thick soup - each region has its own. Poltava recipe is considered a classic. How to cook borscht to make it fragrant, rich and dark red, read in this article.
The first secret of this soup is a mixture of different types of meat. You can cook and vegetarian borscht - on vegetable oil. Then, for lack of meat, we increase the proportion of cabbage, beets, add tomatoes and bell pepper. You can throw a handful of pre-soaked beans or beans. But this is a special recipe. How to cook classic borsch - Ukrainian? It is necessary to take a brain bone, as well as brisket beef and pork in a proportion of two to one. Also stock up with bacon - it is added already before serving. Wash the meat (0.5 kg), pour cold water and set to cook.
The classic recipe - how to cook borsch - requires attention and patience from the hostess. As soon as the water begins to boil, make the fire smaller and regularly remove the foam - the broth should be transparent. Cook the meat for about two and a half hours under the lid. Separately, put 2-3 large beets in the oven. You can also weld them in “uniforms”. We take out the bone and pulp. Cut the meat into small pieces.
In order for the dish to have a beautiful burgundy color, it is necessary to properly prepare the beets - the main component of this soup. The recipe (how to cook borsch in Ukrainian) strongly recommends cleaning the cooked or baked beetroot, rub it on large chips and pour boiling broth. Immediately squeeze the juice from half a lemon into this “kvass” or add two tablespoons of vinegar. Set to cool. There is another way to prepare beets: chop raw tubers with straws, stew in the cracklings or butter and drizzle with lemon juice or vinegar.
Consistent laying of vegetables is an indispensable requirement. If we cook borsch, a recipe with a photo can tell you about a clear algorithm of actions. Peeled and sliced ​​potatoes are added to the broth. Ten minutes later - shredded cabbage. In a frying pan, onions, parsley root, carrots are passaged in vegetable oil or pork fat. Alternatively, add tomato or bell pepper to the roasting. Five minutes after the cabbage, we throw the frying into the broth, and after another 5 - carefully strained “kvass” (without beet pulp). Eight minutes before turning off the fire, salt the borsch and add spices (garlic, coriander, pepper).
How to cook soup, the recipe has already told us, but how to serve it authentically? The dish must be infused in a warm place for at least half an hour. In a frying pan, heat the bacon, fry the greaves with finely chopped garlic. We lay it out on plates, add fresh parsley. Pour borsch and serve with sour cream. If you have cooked a large pot, then you need to warm the soup in small containers for once. Once overcooked, borscht loses its red color and becomes brown.