Borsch is popular with many Slavic peoples. It can be cooked with and without meat, on water or broth, with the addition of mushrooms, beans and other ingredients. The most popular borscht on beef broth. It turns out to be nourishing, but without excess fat, it has the taste and color characteristic of the classic version of this dish. The next day, a tasty and healthy beetroot and cabbage soup becomes only tastier and can be cooked for several days at once. Having prepared it, the hostess for several days will be relieved from worries, than to feed the family.
Cooking Features
About the ability of the hostess is often judged by what it turns out borscht. It can be considered successful if it has a beautiful red color, there are a lot of vegetables in it (as they say, “a spoon is worth”), and its taste is rich and harmonious. The ability to cook delicious borscht comes with experience, but the novice mistress can cook more than a decent dish if she uses the recommendations of experienced chefs.
- The most difficult task may be to give the dish a rich red color. Solve it helps the union of tomato and beet. It is only important not to put the beets in the soup too early, so that the color does not boil out of it. It lay in the soup no more than 10 minutes before removing the pan from the stove. During this time, it is unrealistic to bring a raw vegetable to readiness, but no one bothers to stew, fry or bake beets in advance.
- The use of high-acid foods helps to preserve the bright color of beets. Before putting it in the soup, it is treated with vinegar or lemon juice.
- The quality of the broth in which the soup is brewing is very important. The easiest option is to dilute the concentrate in water. Broth exactly get transparent and fragrant. However, home broth is much more useful, and real gourmets prefer it. Cook it from meat on the bone. Cooking time is 1, 5-2 hours, depending on the size of the piece. Be sure to remove the foam, speaking on the surface of the broth when it boils, cook over low heat, not completely closing the lid. If you allow the broth to boil vigorously when cooked, it will turn out to be muddy, the soup will not be appetizing.
- If you add carrots, onions, parsley or celery roots to the broth when cooking the broth, it will be more tasty and fragrant.
- Shortly before readiness, you can add fresh herbs and garlic to borscht. After the last ingredient has been introduced, the soup must be boiled for several minutes so that it does not spoil too quickly.
When serving, borsch is filled with sour cream. An alternative may be mayonnaise, a mixture of crushed garlic and chopped greens. Separately to borscht offered donuts with garlic or toasts of rye bread.
Classic borscht recipe for beef broth
Composition:
- beef on the bone - 0.5 kg;
- water - 3, 5 l;
- white cabbage - 0, 4 kg;
- beets - 0, 4 kg;
- carrots - 0, 2 kg;
- onions - 100 g;
- tomatoes - 0, 3 kg;
- tomato paste - 40 ml;
- table vinegar (9 percent) - 20 ml;
- sugar - 5 g;
- potatoes - 0, 4 kg;
- garlic - 2 cloves;
- vegetable oil - as required;
- salt, parsley, bay leaf, pepper - to taste.
Method of preparation:
- Wash meat, cover with water. Bring to a boil, cook for 10 minutes, removing the foam from the surface. Add pepper and laurel leaves, reduce the intensity of the flame. Cook over low heat until the meat begins to easily fall behind the bone. While broth is boiling, you can prepare all the other ingredients.
- Rinse the cabbage, removing the top leaves. Chop into small pieces.
- Peel the carrots. Grind on a coarse grater.
- Wash, peel the beets. Coarsely rub in a separate plate.
- Tomatoes boil, peel. Cut tomato pulp into large cubes.
- Remove the husks from the bulb. Cut the vegetable into small pieces.
- Pass the garlic through the press.
- Finely chop the parsley and mix with the garlic.
- Peel the potatoes, cut into cubes and a half centimeters.
- Heat the oil in a deep frying pan, put the onions and carrots in it. Fry them until golden brown. Add tomato paste. Fry until tomato paste turns orange, remove from heat.
- In a separate frying pan, heat a new batch of butter, put beetroot in it. Fry for 5 minutes.
- Add vinegar and sugar, mix.
- After a couple of minutes, add the tomatoes and simmer the vegetables until the beets are soft.
- When the meat is ready, remove it from the pan, strain the beef broth.
- Beef, after cooling, separate from the bone, cut into small pieces, return to the broth.
- Bring the broth to a boil, dip the potatoes and cabbage into it, cook for 20 minutes.
- Add carrots with onions, after 5 minutes, enter the beets.
- Cook the soup for 5 minutes after the next boil, add some parsley and garlic, cook another 2-3 minutes.
Before pouring the soup into plates, let it stand for 20-30 minutes. Laying out the soup, make sure that all beef got about equally.
Aromatic soup with celery in beef broth
Composition:
- beef on the bone - 0.5 kg;
- water - 3, 5 l;
- celery root - 100 g;
- celery stalks - 0, 2 kg;
- beets - 0, 3 kg;
- white cabbage - 0.5 kg;
- potatoes - 0.5 kg;
- garlic - 5 cloves;
- onions - 0, 2 kg;
- carrots - 0, 3 kg;
- tomatoes - 0.5 kg;
- bay leaf - 2 pcs .;
- allspice peas - 5 pcs .;
- black pepper peas - 5 pcs .;
- cumin, salt - to taste;
- sour cream - 0, 2 l.
Method of preparation:
- Fill the washed beef with water and bring to a boil. Cook for 10 minutes, removing the foam.
- Remove the meat from the pan, drain the broth.
- Fill the beef with clean water, bring to a boil.
- Add spices, a whole onion and a whole carrot, peeled and chopped celery root.
- Boil 1, 5-2 hours on low heat, slightly covering the pan with a lid.
- Strain the broth. Throw out used vegetables and spices. Beef cut into portions.
- Wrap the beets in foil, place for 30-40 minutes in a preheated 200 degree oven. After cooling, peel, chop on a grater.
- Wash and clean the remaining vegetables.
- Finely chop the onion, rub the carrot, chop the cabbage gently, cut the potatoes into cubes of medium size.
- Finely chop celery stalks.
- Chop the garlic.
- Bringing the broth to a boil, put cabbage, potatoes and celery in it.
- 5 minutes after the soup boils again, add carrots and onions.
- Boil in tomatoes, peel, cut into small cubes. Add to the soup 10 minutes after the carrots and onions.
- After 10 minutes add beets, garlic, salt the borsch. Cook 7-8 minutes, remove from heat.
Put a piece of meat in each plate, cover with cooked soup. Serve the borsch with sour cream. Sour cream can be added immediately to the pan. In this case, the soup after its introduction should be brought to a boil and boil for 2-3 minutes. The presented recipe allows you to cook a dietary dish, as it does not provide for roasting vegetables. Celery gives it a unique aroma and additional notes of taste.
Borscht on beef broth with canned beans
Composition:
- beef broth - 1, 5 l;
- potatoes - 150 g;
- cabbage - 0, 2 kg;
- beets - 150 g;
- carrots - 100 g;
- onions - 100 g;
- canned beans - 100-150 g;
- sweet pepper - 100 g;
- vegetable oil - as needed;
- tomato paste - 20 ml;
- sugar - a pinch;
- apple cider vinegar (6%) - 5 ml;
- salt, seasonings - to taste.
Method of preparation:
- Make beef broth. It can be cooked from meat or made from concentrate.
- Wash, peel the vegetables.
- Chop the cabbage, cut the potatoes into cubes, beets and carrots - in small pieces. Pepper cut into quarters of rings or straws. Onions cut into small pieces.
- Fry onion, carrot and beetroot in butter.
- After 10 minutes, pour vinegar, add sugar, tomato paste, pepper. Stir. After 5 minutes, pour in the soup ladle and simmer the vegetables until soft.
- Boil the rest of the broth in a saucepan, put cabbage and potatoes in it, cook for 20 minutes.
- Add the remaining vegetables and beans, continue cooking for 10 minutes.
- Remove from heat.
Instead of canned beans, you can use regular ones, but you will need to boil them separately.
Borscht on beef broth is one of the most popular varieties of first courses. It can be cooked with or without meat. If you cook soup without meat, add beans to it for satiety.
