Liquid dishes are simply necessary for a person. Cold or hot soups, borscht, hodgepodge or kharcho - there are many recipes for preparing products based on broth.
Delicious borscht also has several cooking options. Each mistress has her own secrets, which are unknown to other chefs. That is why in every family the taste and composition of this dish are significantly different. Consider detailed instructions on how to cook borsch. A classic recipe with a photo is presented in this article.
Meat selection and preparation
Soup can be made from pork or beef, poultry or rabbit meat. However, the right borsch always has a meat broth at its base . Still, it is better to give preference to beef tenderloin when preparing it.
When buying meat, pay attention to the presence of pits in it. It is she who will help you cook a rich broth and subsequently delicious borsch. Meat should not be dry. The product should “play” in your palm. Sniff at the selected piece. The smell should not be sharp and unpleasant. There should be small layers of fat in the meat tenderloin. This is necessary so that after cooking the product does not become hard.
If necessary, ask the seller to cut the meat into pieces of a certain size, in most meat markets this service is provided for a fee. You can also purchase an already processed product in the form of a blank for goulash. In this case, you need to take care of buying a separate bone.
Cooking broth
Rinse the meat thoroughly before cooking the borsch. The classic recipe with meat involves a long cooking product. Put the processed product in a pan with a thick bottom and fill it with water at room temperature. The volume of dishes depends on the desired amount of cooked product. Do not choose small pans, as a large number of ingredients may simply not fit there. Put the container on the fire and bring to a boil.
The foam that pops up during cooking should be carefully removed. After the first plaque is removed, it is necessary to salt the broth and, if necessary, add peppercorns. Cook the meat until it is soft. After cooking, remove the bone and proceed to further supplement the soup.
Borsch dressing recipe
While the broth is boiling, you can not waste time, but prepare the necessary products for dressing. You will need the following components:
- half a cabbage head;
- two small carrots;
- one medium-sized onion;
- beets in the amount of two pieces;
- greens to taste: parsley or dill;
- 4 cloves of garlic;
- medium-sized potatoes in the amount of 5 pieces;
- three tablespoons of tomato paste or one tomato.
Cooking cabbage
Borsch (classic recipe with meat) always assumes the presence of cabbage. You need to remove the top leaves from it, and then proceed to shred the product. Cut a small piece of vegetable on the side and cut it into thin strips. Repeat the procedure with the next part. In this way, you should process about half of a small head of cabbage.
Next, you need to take a deep frying pan and put shredded cabbage there. Add a little olive oil and simmer under a closed lid for 10 minutes. Prepare the tomato mixture at this time. To do this, peel the tomato, pre-placing it for half a minute in boiling water. Cut the vegetable into small cubes and add to the pan. You can also take regular tomato paste. In this case, just put it in the cabbage. Stir the product and simmer over low heat for another 10 minutes. After that, transfer the resulting tomato mixture into a separate bowl.
Carrots and onions
At the next stage of cooking the Borsch dish, a step-by-step recipe involves processing onions and carrots.
Peel the onion and cut it into small pieces. Put the product in a preheated oil pan and fry until golden brown. At this time, grate the carrots on a coarse grater and add it to the onion. Stir the vegetables for another 5 minutes with the lid open, stirring constantly. After that, put them in a common bowl to the cabbage.
Beets and garlic
This product is perhaps one of the main ones that contains borsch. A step-by-step recipe suggests that the beets must be cleaned, washed under running water and grated on a coarse grater.
The processing of this ingredient differs from the rest in that it is not fried or sautéed.
Next, you need to peel the garlic and cut it into tiny cubes. If you have a device for processing it, then it is better to use it. Add the ingredient to the grated beets and set aside.
Potatoes
Take 5 medium-sized potato tubers and peel them. For borsch it is better to choose classic potatoes. It contains the necessary amount of starch, which does not allow the potato pieces to fall apart.
Cut into small squares or strips and soak in cold water.
We collect borsch (classic recipe with meat)
When the meat broth is ready, put cabbage, carrots and onions in it. Mix foods thoroughly and cook until boiling again.
After that, add the beets with garlic. Also stir the broth and cook it for another 15 minutes over low heat. It is necessary to constantly ensure that the soup "does not run away." To do this, do not make a strong fire pressure and stir the dish as often as possible.
When the time indicated by the instructions runs out, you can put the next ingredient - potatoes. To do this, drain the liquid from it and carefully transfer the pieces into the broth. Cook the soup for another 10 minutes after the next boil.
Finishing touches
When the potatoes are boiled and soft, add finely chopped dill or parsley to the broth. You can also put a few leaves of laurel. This maneuver will give the dish a special alluring aroma.
There is one more point that should be taken into account when preparing the “Borsch” dish. A classic recipe with meat suggests the need for the broth to brew. To do this, you need to wait until the dish has cooled, and put it in the refrigerator. It will be possible to use the product only after a few hours, and preferably in a day. In this case, you will get a delicious soup with the softest tender meat.
Serving to the table
Serve the dish with sour cream. It will only complement your borsch and make it even more delicious. Some families prefer to use borsch with mayonnaise. This option is also possible, but already has a deviation from the classic recipe.
You also need to serve regular sliced bread for the soup or cook garlic buns that blend perfectly with this liquid dish.
Conclusion
Now you know how to cook borsch (classic recipe). You can familiarize with a photo of the prepared dish in this article.
Such food will be an excellent option for lunch or dinner. Fragrant hot broth will warm you in cold inclement weather.
Also, borscht can be prepared for any celebration, especially if it is held in national traditions. Prepare the dish with pleasure, following the instructions described. In this case, you will achieve the desired result and receive well-deserved praise from your loved ones and guests.