This mouth-watering first course has long been a staple in the lunch menu. And each mistress has, of course, her own unique recipe. For beginners, young cooks in this article gave tips on how to cook borsch. The recipe is offered in two original versions. The first method for producing rich broth involves the use of beans instead of meat. The second recipe describes the preparation of a fresh spring dish - green borsch with sorrel. But first, some practical recommendations.
Important tips on how to cook borsch. The recipe for this dish is based on the main rules.
It is impossible to list and describe the whole variety of options for this amazing assorted vegetable soup. But still it is worth adhering to the basic rules, without which the dish will not be possible to call borsch.
- The main feature is bright red shades. Therefore, beets and tomatoes are indispensable components.
- Amazing taste. In addition to the desired color, the above ingredients give the borscht a sweet and sour taste.
- The density of the soup. As a rule, potatoes, onions, carrots and cabbage are always present in the composition.
- The use of chopped greens as a final dressing is a must. If desired, garlic is often added.
There are also some technology secrets. For example, how to cook Ukrainian borsch? The recipe for this national dish is distinguished by the use of crushed lard with garlic as a dressing. In Siberia, it is customary to cook meatballs instead of meat.
The first option, how to cook borsch: a recipe with beans
It’s not necessary to take meat broth as a basis. Red beans can give a special rich taste . How to cook soup in this way? Very simple and much faster. Pour a glass of beans with three liters of water and put on fire. After boiling, reduce the flame. Peel one onion, medium carrot, and small beets and chop finely. Pour all the vegetables into a pan and fry in a mixture of oils (1 tbsp. Cream and 2 tbsp. Vegetable) until browned. Pour a glass of tomato juice or add chopped tomatoes peeled from the pulp. Let the fry boil until thickened. Peel four to five potatoes at this time and cut them into small cubes. If the beans "reached" half-ready, you can add a little salt to the borsch. Put the fried vegetable mass and potatoes in the pan. Cook until the beans are completely soft. Season with bay leaf and favorite spices. Five minutes before turning off, add salt to taste and throw a couple of handfuls of chopped fresh cabbage, one chopped bell pepper, green onion and fresh herbs (dill, parsley). Cover and let it brew for half an hour.
The second option, how to cook borsch: recipe with sorrel
The previous recipe can be taken as a basis, replacing beans with two large whole potatoes for richness. At the end of cooking, they must be removed, crushed in mashed potatoes and put back into the pan. The main difference is refueling. Cabbage is replaced by fresh sorrel, chopped straws. At the last minute of boiling, a beaten chicken egg is poured into the borsch, with continuous stirring. When serving, the fragrant bright dish is generously flavored with sour cream.