Going on a long voyage, the sailors took to the ships salty meat, which did not disappear for a long time and helped to fill the body's need for animal proteins. Koki tried to feed the team deliciously, and as a result fleet borscht appeared. It differs from the traditional using bacon or smoked meats, which give it a unique taste.
Cooking Features
The specific composition of the fleet borscht left its mark on the cooking technology of this dish, but in general it is based on the general principles of cooking soups in this category.
- You can boil naval borscht on water or broth. The broth is used meat and bone, most often from beef. Since smoked meats or corned beef are cooked in the soup, the borscht turns fatty, even if cooked in water. But if you decide to make a dish based on broth, you need to cook it first, strain it, and then proceed to cooking the soup itself.
- A correct borsch should have a rich red color, and the naval version of this dish is no exception. Tomatoes (or tomato paste) and beets give this hue to the soup. If the beets are put into the soup too soon, the color will boil out of it, the soup will get a dirty burgundy tone, it will become unappetizing. If raw beets are laid in the soup shortly before it is ready, it will not have time to boil. The way out is adding to the soup already prepared beets: boiled, baked, stewed, browned.
- Adding lemon juice or vinegar helps beets to retain a rich color.
- Observing the correct ordering sequence allows you to make the most delicious and appetizing borscht. When cooking naval borscht, bacon or similar product is first put in, half an hour later potatoes are added, cabbage is introduced almost immediately after it, then onions, carrots and beets are browned with tomato.
- By embarking, naval borscht will only taste better, so you can cook it for more than one day.
Navy borsch with garlic croutons is served. If you fill it with sour cream and sprinkle with chopped greens, the taste of the soup and its appearance will benefit from it.
Navy borsch with bacon
Composition:
- beef or pork bones - 0, 3 kg;
- water - 2 l;
- fat - 100 g;
- white cabbage - 0, 2 kg;
- beets - 0, 3 kg;
- onions - 150 g;
- carrots - 0, 2 kg;
- potatoes - 0.5 kg;
- tomatoes - 0, 3 kg;
- vegetable oil - 40 ml;
- apple cider vinegar (6%) - 5 ml;
- sugar - a pinch;
- salt - to taste;
- fresh greens and sour cream - to taste.
Method of preparation:
- Rinse the bones, cover with water. Bring to a boil, remove the foam that has protruded on the surface, reduce the intensity of the flame.
- Peel carrots, peel off onions.
- Place the small onion and carrot in a pan where the bones are boiled. Add some salt and spices to taste. Several peas and bay leaves are suitable.
- Boil 40 minutes, strain. Throw out the bones and vegetables from the broth.
- Put a piece of bacon in the broth, return it to the fire. Boil for 20-30 minutes.
- Tomatoes boil over boiling water. Remove the skin, cut the seals near the stem. Cut tomato pulp into slices or cubes.
- Wash the cabbage, remove the top leaves from the head. Cut a piece of the desired size from the head, finely chop.
- Peel and cut potatoes into cubes of one and a half centimeters.
- Chop the remaining carrots on a coarse grater, cut the onion into small pieces.
- Peel the beets, coarsely rub.
- After 20-30 minutes after boiling, remove the bacon from the pan, leave to cool. Put potatoes in its place.
- After the soup starts boiling again, lay the cabbage in it. Boil for 20 minutes.
- Heat oil in a deep frying pan, put onions and carrots in it, fry them for 5 minutes.
- Add beets, pour vinegar over them, sprinkle with sugar. Fry with other vegetables for 5 minutes.
- Add the tomatoes, after 5 minutes, add the soup ladle and simmer the vegetables until they are all soft.
- Transfer the vegetables from the pan to the pan with the steaming borscht.
- Cook for 7-8 minutes and remove from heat. Let stand for 20 minutes.
- Chop the bacon into small pieces, distribute into plates, cover with borsch and serve to the table.
Place a spoonful of sour cream and a handful of chopped greens on each plate when serving.
Flea borsch with smoked ribs
Composition:
- pork or beef brisket (raw) - 0, 4 kg;
- smoked pork ribs - 0, 3 kg;
- potatoes - 0, 6 kg;
- white cabbage - 0, 4 kg;
- beets - 0, 4 kg;
- carrots - 150 g;
- onions - 150 g;
- sweet pepper - 0, 2 kg;
- vegetable oil - 40 ml;
- tomato paste - 100 ml;
- water - 3, 5-4 l;
- salt, spices - to taste.
Method of preparation:
- Boil broth from pork or beef brisket, strain. Cool the meat, separate from the bones, finely chop.
- Put smoked ribs in broth, cut them into pieces beforehand, boil for 30 minutes over low heat, remove from broth.
- Peel and dice potatoes a little more than a centimeter in size.
- Chop the cabbage finely.
- Free onion from the husk, cut into small cubes.
- Peel the carrots.
- Boil the beets or bake until tender, cool and peel. Rub in a separate plate.
- Pepper wash, free from seeds, at the same time removing the stem and membranes. Cut into squares or straws.
- Heat the oil in a frying pan, fry the onion and carrot in it until golden brown.
- Add pepper and tomato paste, fry until the tomato turns orange.
- Put cabbage and potatoes in boiling broth, add roast after 15 minutes, add beet after 5 minutes.
- Salt, pepper, boil 5 minutes after boiling.
It remains to give the soup to insist, and it can be served. Do not forget to lay out the meat pieces and pork ribs.
Flea borsch with smoked chicken and bacon
Composition:
- chicken leg (smoked) - 0, 2-0, 25 kg;
- bacon - 0, 5 kg;
- potatoes - 0.5 kg;
- beets - 0, 4 kg;
- cabbage - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- tomato paste - 80 ml;
- vegetable oil - as required;
- hot peppers - to taste;
- water - 2, 5-3 l;
- salt, spices - to taste.
Method of preparation:
- Cut smoked meats in small pieces, cover with water, put on the fire and cook for half an hour.
- Wash the beets, boil them in a separate saucepan.
- Cut cabbage into small squares.
- Add to the pan with smoked meats.
- Peel the potatoes, cut into small cubes, send after the cabbage.
- Peel the onions and cut them into thin half-rings. Cut the carrots into strips or in small cubes.
- Fry onion with carrots in oil until soft, add tomato paste to them and sauté the vegetables for another 5 minutes.
- 20 minutes after adding potatoes to the soup, place the browned vegetables in it.
- Remove the beets, cool, peel and chop on a coarse grater. Put in borscht, mix.
- Salt the soup, add spices and cook for 7-8 minutes.
After the soup is infused, it can be poured into plates, trying to put smoked meats in each one, fill with sour cream, sprinkle with greens and serve to the table.
Navy borscht has a specific taste, not like any other. It is brewed from smoked meats, they give it unusual notes. This type of beetroot and cabbage soup is especially popular with men.
