Borsch is a multi-component first filling dish and is prepared differently in each region. The broth is cooked from beef, pork, chicken, can be added to the broth sausages, sausage, smoked brisket and ham, fish and even dried fruits and mushrooms.
Let's look at how Ukrainian borsch is prepared, a classic recipe based on meat and vegetables. First, beef is cooked on the bone, at least 2 hours. Then the meat is removed and cut into pieces. In a broth, cook the beets, cut into cubes, later add chopped potatoes and chopped cabbage to the pan.
In a pan, pass in vegetable oil grated carrots and finely chopped onions and bell pepper until golden brown. Finely chop the garlic, greens and add at the end of cooking to the pan with borsch. Salt it should be 5 minutes before cooked, so that the beets completely convey the color and taste to the broth. Let the borscht brew and you can pour it on plates. Add sour cream for each serving.
You can cook borsch, the classic recipe while modifying, experimenting and get a completely new taste. If at the end of the stewing vegetables add tomato paste or tomatoes, and then garlic, this will add a sour taste to borsch. You can add a few drops of vinegar when cooking beets to preserve the bright color of the beets and get a sour-tasting broth. Just remember that in such a meat broth, the potatoes will boil a little longer than usual.
On hot summer days, lean borsch is perfect, while the recipe can be very different: vegetable, fruit, mushroom. But the most delicious and satisfying, which can be consumed cold, is, of course, borsch with beans. To do this, boil the beans in water for 2 hours, then add finely chopped potatoes and cabbage.
Separately, fry eggplant and zucchini, sauté onions, carrots and bell peppers, which are well poured with tomato juice, tomato paste with water or grated tomatoes. Keep the frying pan in a pan until the liquid boils. Then put everything in a pan and let it boil for 5 minutes. At this time, borsch should be salted, put bay leaf and spices. Serve sour cream and fresh herbs to the table.
Very tasty and original looks on a plate is lean borsch, a classic recipe with mushrooms and beans, which is used by many people. For its preparation use two pans and a pan. Garlic is fried in one pan, then onions, beets, carrots and tomatoes for 15 minutes. After that, add tomato paste, paprika and spices, continue to simmer everything over low heat. The originality of borscht for each people is determined by a set of spices.
In a second pan, fry the mushrooms with garlic and onions, add cilantro and pepper.
In a pan with water, boil potatoes and cabbage, add both frying and pre-boiled beans. Let the borsch boil for about 10 minutes, salt, then let it brew for a few minutes and you can set the table. Put sour cream or mayonnaise and herbs in each plate.
Both lean borscht and borscht, a classic recipe for meat broth require a certain time for cooking. But it can be consumed both hot and cold, and borsch, which has been infused for several days, becomes even tastier. But what if there is no meat in the house, and there is not enough free time, but there is a great desire to cook a delicious borscht that the whole family would eat with pleasure?
In this situation, you can cook borsch with meatballs, the recipe for which is not much different from real borsch, but it cooks quickly. To cook it, you need to prepare any minced meat, add grated onion and potatoes, an egg and a little flour into it and with wet hands form small meatballs, which must be lowered into boiling water.
Then add finely chopped cabbage and grated potatoes to the broth and cook for 15 minutes. During this time, pass the chopped onions, beets, carrots and tomatoes in a pan for 15 minutes. Transfer vegetables to borsch and let it boil for another 5 minutes. Salt, add some spices and let it brew for half an hour.
It turns out a delicious and light borscht for every taste that is loved by both kids and adults.