What is naval borsch? How to cook it? You will find answers to these and other questions in the article. Borsch is called hot, sour, liquid dish, borrowed from Ukrainian cuisine in the XIX century. This word means beetroot soup with cabbage. It came from the name of the plant hogweed. A soup was cooked from the cow parsnip, which was included in the diet of the Slavs. How to cook up a real naval borsch, we will find out below.
Cooking technology
What is the technology of cooking borscht naval? The current recipe and method for creating borscht are based on the use of table beets, as well as a liquid base - fish, mushroom or meat broth. Borsch is served with sausages, ham, bacon, smoked brisket. The obligatory components of this dish (depending on the selected recipe), in addition to beets, are: onions, carrots, fresh cabbage, potatoes, white roots, sorrel, spinach, tomato puree or tomatoes, spices.
In other words, borsch is a mixed vegetable soup with beetroot-based meat that has an acidic flavor. The dish acquires a sour taste thanks to beet brine, vinegar, kvass, sour cream, beet kvass and other ingredients.
So what is the preparation of naval borsch? The broth is cooked with smoked pork. Dice potatoes, vegetables into slices, cabbage into pieces. First, put cabbage in a boiling broth, bring to a boil, then put the potatoes.
Cook for 15 minutes, send sautéed vegetables, stewed beets to the pan and bring to readiness. 15 minutes before cooking is complete, sugar, salt and seasonings are added. Cooked smoked pork is cut into two pieces per serving and placed in borsch at serving.
With sauerkraut
So, you already know the technological process of preparation and dispensing of borscht navy. And how to cook this dish with sauerkraut? There are some features here. The broth should be cooked with smoked pork, as we mentioned above. Cut potato for borsch into cubes, vegetables into slices. In the water or boiling broth send stewed cabbage and beets, sauteed vegetables and cook until cooked.
Add sugar, salt and seasoning 10 minutes before cooking is complete. Cut boiled smoked pork into slices and put in each serving. It is possible to serve pig meat without skin.
The dish can be seasoned with sautéed flour, diluted with water or broth (using 10 g of flour per 1 kg of borsch).
Beetroot preparation
Beets for naval borscht are prepared in two ways:
- Cut the beets into slices or strips, simmer in a closed thick-walled dish with the addition of vinegar, tomato puree, fat and a small amount of water or broth (20% by weight of beets). If you stew beets without vinegar, it will cook faster, but will discolor. Therefore, to preserve the color of the vegetable and reduce the cooking time, add tomato puree and vinegar 10 minutes before stewing is complete. Be sure to monitor the intensity of heating. After boiling the liquid, reduce the fire, since due to the boiling boil the vinegar will evaporate.
- Cook the whole beetroot with the addition of vinegar, and the uncleaned beet without it. After cooking, in the latter case, peel the beets. Next, cut the root crop into slices or strips, send it to the borscht together with mashed tomato and sautéed vegetables.
Creating beetroot soup with beets prepared according to the second method is much simpler. As a result, the taste of the food is softer, and the color is brighter. Experienced chefs advise using this method for cooking borsch with potatoes.
Cabbage preparation
How is cabbage prepared for naval borsch? If it is pickled, then it is first sorted, large elements are chopped, sent to a pan, water or broth (25% by weight of cabbage) is poured, fat (10-15%) is added and stewed for 2.5 hours, stirring occasionally.
When using fresh cabbage, it is chopped and sent to boiling water or broth first, boiled for 15 minutes. Next, the same provisioning order is saved.
Interesting recipe
We suggest you familiarize yourself with an interesting recipe for naval borsch. It is known that borscht is cooked in bone, meat or mixed broth. Properly prepared broth is the basis of excellent borsch. As a rule, navy soup is cooked from the brisket. So, we take:
- 500 g of beets;
- two onions;
- bacon - 250 g;
- five potatoes (400 g);
- white cabbage - 250 g;
- two carrots;
- melted pork fat - 40 g;
- tomato puree - 80 g;
- parsley roots - 30 g;
- apple cider vinegar - 3 tbsp. l .;
- sour cream - 50 g;
- sugar - 1 tbsp. l .;
- meat and bone broth with smoked meats - 2 l;
- spice;
- four cloves of garlic;
- greens;
- salt.
How to cook?
This recipe for naval borsch, a photo of which can be found above, stipulates the implementation of such actions:
- Peeled beets, onions, carrots cut into slices, potatoes into cubes, cabbage into squares, just chop the parsley.
- Boil the bacon in the meat and bone broth, which is then cut into slices in two pieces per serving.
- Pour the beets with a small amount of broth or water, add vinegar, tomato puree and fat, simmer over low heat until cooked.
- Send the fried vegetables to the stewed beets and sugar at the end of the stew.
- Place the chopped potatoes and cabbage in the boiling broth, and after 10 minutes - the stewed beets with vegetables and boil.
- Now add bay leaf, peppercorns, salt and cook for another 7 minutes.
- Pound the garlic with pork fat and put in the dish.
In each plate place a slice of boiled bacon, pour borscht, add sour cream, beetroot infusion (optional), sprinkle with chopped herbs and serve.
Recipe from a Ship Chef
This borsch is cooked on ships in a meat bone broth with the addition of ham or smoked meats. You will need:
- water - 2 l;
- two onions;
- bacon - 100 g;
- two carrots;
- meat bones for the broth - 300 g;
- cabbage - 200 g;
- beets - 300 g;
- one bay leaf;
- four potatoes;
- sugar - 1 tsp;
- two tomatoes;
- vegetable oil - two tbsp. l .;
- sour cream for serving;
- apple cider vinegar - ½ tsp;
- a bunch of greenery.
Follow these steps:
- Wash the bones thoroughly, put them in a pan, fill with cold water. Send one carrot and one onion there. Bring to a boil over high heat, remove the foam, cover with a lid and cook for 60 minutes.
- Salt the broth, remove the foam again, add the bacon to the pan and cook for another 30 minutes. Now check the readiness of the meat with a fork - it should easily move away from the bones.
- Remove the bones from the broth, separate the meat from them. Put the bacon and meat on a plate, and strain the broth.
- Peel the beets, cut into strips, sprinkle with vinegar and fry for 1 tbsp. l oil for 10 minutes. Next, pour so much broth into the pan so that it covers the beets to half. Simmer for one hour over low heat.
- Cut the remaining carrots into strips, the onion into half rings. Sauté vegetables in vegetable oil for 10 minutes.
- Peel the tomatoes, grate them. Send to beets and stew for 15 minutes.
- Put the carrots and onions for the beets, stir, add sugar and simmer for 15 minutes under the lid.
- Cut the cabbage into small pieces, and the potatoes into cubes. Boil the broth, send cabbage into it and cook for 5 minutes. Now place the potatoes in the broth, bay leaf and cook for another 15 minutes.
- Put the vegetable frying into the broth and cook over low heat for another 15 minutes.
- Add chopped greens, pepper and salt to the dish. Remove the pan from the stove and let the borscht brew for 10 minutes.
- Place the bacon and diced meat in plates before serving. Pour borsch and season with sour cream.
Nutritional value and chemical composition of the dish
100 g of the borscht we are considering contains:
- 4.3 g of protein;
- 3.79 g of fat;
- 3.66 g of carbohydrates;
- 71.56 kcal;
- 0.0358 mg of vitamin B1;
- 0.0565 mg of vitamin B2;
- 4.6695 mg C;
- 16.6762 mg Ca;
- 1.0155 mg Fe.
Depending on the food used, the indicators may vary slightly.
With flour
Consider another attractive recipe for naval borsch. You need to have:
- 170 g of bacon;
- 300 g of potatoes;
- 400 g of beets;
- 200 g of onion;
- 200 g of white cabbage;
- 60 g of tomato paste;
- 120 g carrots;
- 20 g of flour;
- 30 g of parsley root;
- 20 g of sugar;
- 50 g sour cream;
- parsley and dill greens (to taste);
- vinegar (to taste);
- salt, spices.
Manufacturing process:
- For navy borscht, chop the vegetables in the same way as in the previous recipes. Boil the bacon in the meat and bone broth, cut into slices.
- Sauté the beets in the butter, adding vinegar and tomato paste.
- Fry the onions and roots separately, combine with beets, simmer slightly, add sugar.
- Send potatoes and cabbage to the boiling broth, after 10 minutes - vegetables with beets, boil.
- Now enter the fried flour, diluted with broth, put a bay leaf, peppercorns, salt and cook for 7 minutes.
- You can also add garlic mashed in bacon to borsch.
In a plate with borsch, when serving, put a piece of boiled bacon, add sour cream and sprinkle with chopped herbs. Enjoy your meal!