Borsch is one of the most delicious and beloved dishes of Ukrainian cuisine. The hostess who knows how to cook this dish can be considered a real master of cooking. Moreover, each of them has its own trade secrets. Today we will teach you how to cook Siberian borsch, and also share some interesting recommendations. Let's get started.
Curious facts
Despite the fact that borsch is considered a Ukrainian dish, it is very difficult to determine when and where it was first cooked. Who just did not ascribe to himself laurels at its occurrence. Among them are Lithuanians, Cossacks, Poles, as well as Russians. We suggest you familiarize yourself with other interesting information about this fragrant and very satisfying dish.
- In Ukraine, borscht is usually served at funeral dinners.
- This dish was very loved by some famous historical figures. Among them: Emperor Alexander II, as well as the famous ballerina Anna Pavlova.
- Many peoples have their own subtleties of cooking borsch.
- In ancient Russia, they loved to cook soup with beets and nettles. The dish could be served to the table both hot and cold.
- According to some historical documents, borsch appeared in the days of Kievan Rus. This is the name of the dish, which was prepared from a single plant - hogweed. As ingredients for the soup, its leaves were used.
- In autumn, Ukraine hosts annual folklore festivals dedicated to borsch. They can even teach you how to cook it properly.
Beets and more
We think that if you ask some housewives what ingredients for borsch will be needed in the first place, then many of them will beet be called the very first. Indeed, the aforementioned dish without this vegetable is very difficult to imagine. But this applies only to the classic version of cooking borsch. It can also be made from sorrel and other herbs. They call it spring, or green. You ask: is it really that beets are not added at all and it does not have red color (traditional for the Siberian borsch)? We will be happy to answer your question.
The fact is that it is prepared in the spring, when the first greens are just beginning to appear in gardens and garden plots. Therefore, for such a borsch (the Siberian recipe we will present in this article), at different times, the hostesses could take nettle, quinoa, sorrel, and also the first leaves of beetroot. This soup was most often cooked without meat. But they could add eggs, fish, mushrooms and much more. It was usually seasoned with sour cream or homemade whey.
With meatballs
There are a huge number of different options for cooking delicious borsch. We suggest you try to learn how to cook "Siberian". Why such an option? It has several important features. Firstly, the cooking time is much shorter than the classic version. Secondly, it turns out to be very thick and rich. Well, and thirdly, it does not require large cash costs. Since one of the features of cooking Siberian borsch (photo presented in this article) is the absence of slices of pork or beef in it. And what products are used in it? Read about it later.
Essential Products
Let's prepare a delicious dish for the whole family. We think that adults and children will eat it with great pleasure. We will cook for about a family of five or six people. Take a medium-sized pan of about five liters. For Siberian borsch we need the following list of ingredients:
- Be sure to take beets. One big or two or three small ones.
- Instead of meat, we take minced meat. You can take beef, homemade, pork, chicken. Its amount is 350-450 grams.
- White cabbage. Enough will be half the middle fork.
- Potatoes - 3-4 pieces.
- Tomatoes - 2-3. You can take canned (in the absence of fresh).
- Carrots - one or two.
- Onions - 2-3 pieces. If large, then only one bulb will be enough.
- Salt to taste.
- An egg is one piece. We need it for the formation of meatballs.
- Pepper, bay leaf, fresh herbs - to taste.
- Garlic - a few cloves.
- Water - more than half the pan.
- Beans - half a glass. You can take canned.
- Sunflower oil - a few tablespoons.
The technology of preparation of borsch "Siberian"
We have prepared the necessary products. The sequence of our actions:
- All vegetables must be thoroughly washed and cleaned.
- We remove the top leaves from the cabbage and cut into small pieces.
- Pour the required amount of water into the pan. We put on the stove and bring to a boil.
- We omit the cabbage, you can pre-mash it a little with your hands, so that it is softer. Put it in boiling water. We reduce the degree of heating.
- Cut the potatoes into small cubes and add to the pan.
- Cut the onion into small pieces. Fry it in sunflower oil. Next comes the carrots. And then fry the finely chopped beets.
- In order for the beets to quickly reach half-preparedness, you can add a little water to the pan.
- Add chopped tomatoes and garlic here. Spread the beans. Add spices, salt.
- Now make the meatballs. Break the egg into the minced meat, you can also onion and pepper. Mix everything well and form small balls.
- Put them in the soup and bring to a boil.
- Add the fried vegetables and mix well.
- Bring to a boil again. Add salt, pepper.
- In the finished dish, you can crush green onions or fresh dill. Sour cream or mayonnaise will be a great addition to a delicious dish. Enjoy your meal!
Borsch "Siberian": advice of experienced housewives
In order to make your soup especially aromatic and rich, listen to some recommendations:
- As you already know, beans are necessarily added to the Siberian borsch. To reduce the time of its preparation, it must be boiled in advance. But if you do not have time to do this, then do not be discouraged. Pour ordinary dry beans with a little warm water. And then leave it overnight.
- Carrots for borsch should be rubbed on a coarse grater.
- Do not forget to add a few tablespoons of ketchup or tomato paste to roasting vegetables for borsch. The finished dish will be more saturated color.
- In order for the beets to not lose their bright red color when used, you need to add one teaspoon of table vinegar.
Finally
Siberian borsch with meat is a great way to pamper your family. Since a delicious and fragrant dish indifferent to it, it will definitely not leave. We hope that the recipe that we presented in this article will not cause special difficulties for both experienced housewives and young people. Cook with pleasure and receive well-deserved words of approval from your loved ones!