First courses are approved by nutritionists, gastroenterologists, and people who are well-versed in gastronomy. And gourmets especially insist that everyone in their life should at least once try Russian borsch. Without this tasting, in their opinion, the culinary biography of a person is scarce and flawed.
Russian cuisine: borsch and its features
Cabbage soups are known in all countries where white vegetable is available. There is borscht among Lithuanians, Poles, Belarusians, and Ukrainians. However, do not think that the preparation of Russian borsch corresponds to the process of creating any of the similar dishes of a different origin. Even in the set of initial products, it is noticeably different from the "competitors". And by the algorithm - even more so.
To begin with, mandatory beets were not always included in Russian borsch. Once its functions were performed by the plant “cow parsnip”, from which the name of the popular cabbage soup appeared. In addition, the very first recipe for Russian borscht included mainly pickled beetroot and cabbage. And beetroot kvass certainly participated in the dressing.
Of course, today's recipe is significantly different from the original. It is unlikely that you will be able to find a hogweed for sale. You don’t have to insist on beet kvass either - it has been successfully replaced by tomatoes at a combat post. Vegetables, again, are laid fresh. But individual characteristics are still preserved. Firstly, Russian borsch is cooked exclusively on beef broth. You can supplement it with pork, but the palm should still be given to cow meat. Secondly, lard and fat, so kind to the stomachs of Poles, Ukrainians and Belarusians, are categorically excluded from the list of components. Thirdly, there should be a lot of carrots, and less cabbage than in other recipes.
A separate line is the potato. It is believed that a real, original Russian borsch is cooked without it. But, I think, here you can make concessions: without your favorite tubers, many eaters can feel left out. It is worth mentioning that Russian borsch is a dish tolerant to experiments. He is loyal to beans, and mushrooms, and meatballs, and even dumplings. So he will not get bored with the family very soon: each pot of this soup will have a unique and inimitable taste.
Basics: broth
So, if you are interested in Russian borsch, the recipe for cooking begins with the right broth. For him, beef or veal is taken - in a large pan at least 800 grams. You can halve the weight by adding beef to pork. Just not too oily.
The meat is certainly taken on the bone, which will add to the broth density and saturation. Ideal - ribs. They are poured with cold water (minimum 3.5 liters) and put on the largest fire, which is screwed after boiling. The meat will languish on the stove for about an hour and a half; not earlier than an hour later, lavrushka and peppercorns are put in the pan. A sign of readiness is lightly piercing the meat with a fork.
Important: frying
So, how to cook Russian borsch? Preparation of frying is a very important stage. For it, carrots, onions and beets are taken, and carrots should be twice as many as other vegetables in total. All components crumble straws. Using a grater is prohibited. Firstly, there will be large losses of juice (and it is needed for the saturation of borscht), and secondly, the vegetables will become too soft when stewed, and the dish will resemble not too tasty porridge.
Onion is first sent to the pan. When it is gilded, beets are introduced to it, and soon after it - carrots. After softening the latter, tomato paste or tomatoes chopped into small cubes is added, as well as a little ready-made broth. The pan is covered with a lid for stewing. It will last about ten minutes. Periodically, the contents should be stirred.
Alternative refueling
This is not the only way to cook Russian borsch. The recipe (and, judging by the reviews, very good) advises to extinguish beet straws separately. It is in it that pasta and a little sugar are added. After the root vegetable emits juice, vinegar is poured into the fry. It will preserve the color of beets and give elegant elegance to the final dish. Quenching is carried out until the straw is ready.
Another option is to pre-cook the beetroot with the addition of citric acid into the water, in extreme cases - vinegar. This step eliminates the need for stewing beets. Although carrots with onions in a frying pan still have to be let out.
Vegetable subtleties
Russian borsch, by definition, should include celery. How to deal with him, opinions differ. Some cooks believe that he should go on the fry. Others advise laying it in a pan with cabbage. In any case, it should be cut into thin strips.
Cabbage is chopped traditionally. Although sometimes culinary experimenters plastered it with squares, this idea does not seem to us successful. In most recipes, cabbage in borsch should remain crisp. But if you prefer it in a soft form, add salt and a little bit of straw before bookmarking.
Soup assembly
So, the last stage remains. In the pan you have a magnificent broth, in a deep frying pan - dressing, on a cutting board - cabbage chips, in a separate bowl - meat extracted from the broth. And if for you Russian borsch is unacceptable without potatoes, then in a separate bowl potato cubes are also laid down. It remains to assemble all the components into a single whole.
The meat is removed from the bones and cut into medium pieces. It is not necessary to grind, but too large chunks of charm will not add borsch. First, potatoes are put in the boiling broth (if you decide on a borsch with its participation). As soon as it boils, introduce the frying and almost immediately - the cabbage. The fire should be slow so that the contents of the pan do not boil with a key, but sufficient so that boiling is still present. After 15 minutes, the stove turns off, the lid closes, and the borscht is forgotten for the hour necessary for insisting.
What you need to know
Not always at hand or in the store are the necessary ingredients. Extremely needed celery root is among them. For its absence, you can resort to root parsley - the effect is almost the same. When cooking the broth, it should be salted only before turning off the fire, otherwise the meat may remain stiff. Filtering the base is also not necessary. But you have to remove the foam in any case.
If you want to get Russian borsch as bright as possible, toss a little grated fresh beets before removing from the stove. Fans of piquancy in the finished dish before insisting can add slices of smoked poultry: duck, chicken or goose.
Terms of use
This dish is extremely appetizing. Photo of Russian borscht will not leave anyone indifferent. But it should be served correctly. First of all, it is eaten exceptionally hot. An exception may be considered lean options on beans. The second point: Russian borsch is flavored only with good sour cream. If you are a lover of mayonnaise, try to refrain from using it, otherwise ruin the pleasure. Third subtlety: borsch is as tasty as possible with fresh herbs. If it is difficult to find, at least sprout the bulb. Without its crumpled feathers, the taste is much worse.
As for bread, black is recommended here. And the most profitable option is a hump of grated garlic and salted. However, white is not forbidden, even if you lose a few taste notes. Even pita bread is in harmony with this delicious first course, but not from its thin versions.
And if the fighter came to some significant dates, do not forget to stock up with good vodka. Neither wine, nor champagne, nor liquors, nor cocktails harmonize with it. Even cognac does not fit into the gamut of taste. Only good quality vodka! Unless, of course, you intend to get the most out of Russian borsch.