Borsch is a tasty and nutritious dish that will not leave anyone indifferent. Each hostess has her own way of cooking. However, most often this dish is cooked from pork or beef.
You can also cook lamb borsch. It turns out more original and with an unusual taste. It is easy to prepare, but there are some secrets that you will find in our article.
Lamb borsch: recipe with photo
The main ingredient of the dish is meat, which gives a special, unique taste. Still, do not forget about vegetables. It is thanks to them that the borsch is rich and dense.
First you need to choose the right mutton. For a borsch, a neck, shoulder blade or brisket is most suitable.
However, they often contain fat, which must be cut in advance. It is he who gives a specific smell, which not every person enjoys.
When the fat is cut, wash the meat, cut it arbitrarily, but in small pieces. Put in a pot of water. Put the boil. For 2 liters of water you need to take about 0.5 kg of lamb.
Vegetable preparation
While the meat is being cooked, cut into strips 350 g of cabbage. Put aside. Take two medium onions and cut into small cubes, pour into a plate. Then wash and peel one large carrot. Rub it on a coarse grater and also set it aside for now.
Now take one beet which is redder. It must also be cleaned and washed. Then grate on a coarse grater. Potatoes, as always, need to be peeled and diced.
Now proceed to the tomatoes. They need 3-4 pcs. Rub the tomatoes on a grater into a deep bowl. Add 100 ml of water there. Put 2 tablespoons in grated tomatoes. l tomato paste. Mix everything well and you can prepare a dressing for borsch. The main taste depends on it.
Cooking roasting
First, heat the pan, pour the vegetable oil and put the chopped onion. Fry it, but not until golden brown. The bow should be light and soft. Then put the carrots here. Fry it well.
When the onions and carrots are ready, add the grated beets in advance. Fry vegetables, periodically stirring with a wooden spatula for 5-7 minutes. Then you need to pour the prepared tomato. If it is thick, add some more water. Sprinkle 1 tsp immediately. Sahara. This is necessary so that a saturated red color remains.
When the fry begins to boil, make the smallest fire. It should be stewed for about 15-20 minutes. When most of the liquid boils away, then you can turn off the frying. Set her aside.
Connect Products
As we remember, you have meat in the pan. It should be cooked for at least one hour. It all depends on the lamb. If she is young, then boil in one hour. Try meat for preparedness. It should be soft and fall apart.
Then put potatoes and cabbage in a lamb pot. Cook for about 20 minutes. However, it all depends on the variety of vegetables. Therefore, do not forget to try for preparedness. Remember: lamb borscht will turn out delicious if all the products are cooked and there are no raw vegetables or meat left.
When the potatoes and cabbage are cooked, you can pour the frying into the pan. Mix well. When the liquid boils, add salt to taste. This is approximately 1.5 tsp. After the borsch has boiled with frying and vegetables for 7 minutes, you can turn it off.
Cover the pan, let it sit for 20 minutes. Before serving, you can sprinkle chopped greens or garlic in the plate itself. You should get a delicious lamb borsch. The recipe is completely uncomplicated.
Cooking Tips
Borsch in itself is very satisfying and tasty. However, there are some cooking secrets that chefs often use. For example, to keep borsch saturated with red or burgundy, add not only sugar, but also a few drops of natural lemon juice.
Carrots need to be fried thoroughly. If it remains raw, then there is a chance that the lamb borscht will quickly deteriorate.
To keep the broth clear, often remove the foam that appears during cooking. It is best to use a slotted spoon. For greater transparency, add one whole onion at the end of cooking. Let the broth boil for about 5 minutes.
That's all the main secrets that it is advisable to adhere to the lamb borscht turned out tasty and beautiful. Delight your family with an exquisite original dish.