Soups should be present in the diet of every person. Hot rich broth helps our body maintain a proper metabolism, which makes us less concerned about health problems. It has long been known that hot natural broths contribute to a faster recovery, strengthen immunity and have many different beneficial properties.
There are many different soups: mashed soups, cream soups, broths, fruit soups and others. But the most famous in the whole world is borsch, which was heard even across the ocean.
Borsch is cooked in several ways. It all depends on the choice of ingredients. The most famous and original of them is Ukrainian borsch with beans.
To prepare real borsch, we need: fatty beef with a bone - one hundred grams, salted salmon - fifty grams, potatoes - two hundred grams, beans - one hundred grams, fresh cabbage - three hundred grams, fresh beets - three hundred grams, onions - one large onion , fresh carrots - fifty grams, tomato paste - seventy grams, bell pepper - two pieces, garlic - two cloves, salt, pepper, spices to taste.
Now consider how to cook borsch with beans.
First, cook the beef broth. We put the meat in a pan, pour cold water and put on fire. While the broth is boiling, prepare the remaining elements.
Do the frying. Cut the lard into small pieces and drown it in a pan, add the chopped onion and the carrots grated on a fine grater there. After a little extinguishing of the vegetable mixture, add the beets chopped into strips. You can drop two drops of table vinegar on it so that it does not lose its saturated color. Intense burgundy color is one of the main characteristics of such a wonderful soup as borsch with beans. When all the lard is absorbed in the frying, then to prevent burning of vegetables, add half a glass of broth, pre-mixed with tomato paste. While everything is stewing over low heat, you can chop the bell pepper into strips and add it to the total mass.
After the broth is boiled, you need to strain it through a strainer and put it on the stove again. Cut the potatoes into cubes, but not very finely, and put in the broth. After about ten minutes, you can add the same beans and shredded cabbage there. If the cabbage is young, then it should be added along with greens at the last stage of cooking. And after them we send to the pan and frying. We mix everything thoroughly and observe how our borsch with beans acquires bright colors, is saturated with color, taste and alluring aroma.
Last in the soup add finely chopped greens and squeeze out two cloves of garlic. They will make borsch with beans truly unique and emphasize the diversity and richness of its taste.
In order for the borsch with beans to become even more saturated and tasty, they cover it with a lid and leave it to stand for another hour or two after cooking. This contributes to the penetration of various taste properties of the numerous components into each other, which helps the soup acquire a unique aroma.
Every self-respecting hostess knows how to cook borsch with beans. And it has not one or even two, but several different recipe variations in the culinary piggy bank. Ukrainian borsch with beans is usually served with sour cream and herbs. And also on the table there must certainly be salted lard (necessarily your home ambassador), sliced and onions or green onions with brown bread. It is black bread that can accurately emphasize the deep taste of borsch.
In each restaurant you can order a plate of Ukrainian borsch with beans. And this cannot but please the fans of this dish. But no restaurant soup can compare with real homemade, so rich and satisfying, borsch with beans.