The borsch flow chart includes such sections as the required ingredients, the necessary equipment, the method of processing products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.
Making delicious borsch with fresh cabbage and beets
Many housewives are accustomed to the fact that borsch should be cooked exclusively from sauerkraut. But when young heads of this vegetable ripen on the beds, it is quite difficult to resist and not use them as an additional ingredient.
That is why in this article we decided to tell you about how to quickly cook borsch with fresh cabbage and beets. For this we need:
- beef on the bone - about 650 g;
- fresh beets - a pair of medium tubers;
- fresh white cabbage - ½ medium elastic fork;
- potatoes - 2 pcs.;
- large onion - 1 pc.;
- citric acid - 1/5 dessert spoon;
- average carrot - 2 pcs.;
- green onions, parsley, lavrushka, dill - add as you wish;
- spices, including salt, to taste.
Inventory Required
To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:
- large pan;
- ladle;
- cutting board;
- sharp knife;
- grater.
Processing components for making red soup
How to cook a delicious homemade borsch, photo of which is presented in this article? To begin with, they process all the ingredients. Beef on the bone is thoroughly washed and all hard veins and films are removed. Then proceed to the preparation of fresh vegetables. They are peeled, peeled and surface leaves. After that, they start grinding products. Carrots and fresh beets are rubbed on a large grater, chopped cabbage with a thin straw, and cut potatoes and onions into cubes. They also rinse the greens separately and simply chop it with a knife.
Plate heat treatment process
How to cook red borsch? To do this, use a large pan. Beef on the bone is laid in it and poured with water. Then put the dishes on a strong fire and bring the water to a boil. Having removed the foam from the surface of the broth, it is salted, covered with a lid and cooked for about 90 minutes. During this time, the meat should become soft and tender.
After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are laid out in it. These ingredients are cooked for 25 minutes, after which they add carrots, potatoes and onions.
Additionally, salt and pepper the products, mix them well, cover and cook for another 25 minutes. During this time, all vegetables should be as soft as possible.
Final stage
At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to it. After mixing the ingredients, the broth is again brought to a boil and boiled for about five minutes. Then the closed pan is removed from the stove and left aside for ¼ hours.
How to serve red soup to the dining table?
Now you know how to cook homemade borsch. After it is infused under the lid, it is poured into plates. And in each serving add not only red and rich broth with vegetables, but also pieces of tender beef.
In addition to such a dish, fresh sour cream or mayonnaise is served. Eat delicious borsch with a slice of bread and fresh herbs.
Cook chicken borsch: photo, cooking method
Almost all housewives cook red beet and cabbage soup using beef. But if you do not have such a product, we suggest making lunch from ordinary chicken. By the way, for such purposes, we recommend not buying broiler poultry, but soup. After all, the only way you get a rich and fragrant broth that will make the first dish hearty and nutritious.
The technological chart of borsch requires telling you what ingredients for its preparation should be purchased.
To make homemade chicken soup, we need:
- fresh beets - a pair of medium tubers;
- soup chicken - a small carcass;
- fresh white cabbage - ½ medium elastic fork;
- potatoes - 2 pcs.;
- large onion - 1 pc.;
- table vinegar 6% - 2 large spoons;
- average carrot - 2 pcs.;
- sunflower oil - 5 large spoons;
- green onions, parsley, lavrushka, dill - add as you wish;
- spices, including salt, to taste.
Required Inventory
In order to cook delicious borsch with fresh cabbage and beets, you must stock up on the following equipment in advance:
- large pot;
- ladle;
- chopping board;
- a sharp knife;
- a frying pan;
- grater.
Ingredient preparation
Real borsch is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.
Chicken carcasses are thoroughly washed inside and out, removing all undesirable elements. Then proceed to the processing of vegetables. They are peeled and crushed. Grate the carrots, cut the potatoes and onions into cubes, the cabbage into strips, and the beets into cubes.
At the very end, thoroughly wash fresh herbs and chop it with a knife.
Heat treatment
Having prepared the meat and vegetables, they proceed to their heat treatment. To do this, take a large pan and spread the bird carcass into it. Having salted the meat product and filled it with water, the dishes are put on a strong fire. Bringing the ingredients to a boil, they are covered with a lid and cooked for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (skin and bones can be removed if desired).
As for the broth, cabbage, carrots, lavrushka and onion are laid out in it. In this form, the products are cooked for 20 minutes. After that, potatoes are lowered into the broth and a similar amount of time is prepared.
Stew beets
To prepare a more aromatic and rich soup, fresh beets should be stewed separately. To do this, take a pan, add oil and vegetable sticks to it. After mixing the components, a little water is poured into them (about ½ cup) and covered with a lid. In this form, beets are cooked for about 25 minutes. Then add spices and table vinegar to it. The last ingredient is needed to give the dish a slight acidity.
Final stage
After keeping the beets on the fire for several minutes, it is removed from the stove and laid out in a common pot. Together with it, chopped greens and previously chopped bird are placed in the broth.
Bringing the ingredients to a boil, they are cooked for about three minutes and immediately removed from the stove.
Serving red soup for a family dinner
As you can see, there is nothing complicated in cooking chicken borsch from fresh cabbage. After heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.
To make such a meal even more nutritious and nutritious, mayonnaise, fresh sour cream and white bread (pita bread) are always presented to it.
To summarize
Fresh cabbage soup turns out no worse than the dish that is made using pickled product. But in order to give this dinner a little acidity, one of such components as citric acid or table vinegar must be added to it. With the help of such seasonings, red soup will become more fragrant and rich. Otherwise, a small amount of sauerkraut (together with fresh) is required to be added to it.