Borsch recipe - it's easier
Borsch is considered one of the most frequentlyprepared first courses. Whatever nationality was a man, an adherent of whatever culinary culture he was not, having tried at least once this fragrant dish, he will fall in love with him forever. Well, or at least remember. In fact, preparing it is not as difficult as it might seem at first glance. A real Ukrainian borsch can rightly be called a real work of art, because it is delicious and it is pleasant to look at.
Borscht classic recipe
To prepare borscht on a classic recipe, you will need such ingredients.
Necessary ingredients:
pork - one kilogram
beef - 1 kg
one carrot
potatoes - 3-4 pieces
beans - one glass
parsley root with herbs - one pc.
one medium beet
red sweet pepper - 1 pc
garlic - 2-3 cloves
onion - one head
half a head of cabbage
salt - to taste
black pepper - to taste
greenery
tomato paste - 2-3 tbsp. l.
Cooking method
Fill the pan with cold water (but not until the end,but approximately two-thirds), which we then put on fire. Then wait until the water boils. Before this, it is necessary to cut the beef into chunks of gram for fifty, then put them into a saucepan. Bone put whole. We remove the foam.
Then we put laurel leaves, parsley, salt andpepper. All this is cooked for about an hour. After the preparation of the broth, we take parsley and laurel leaves and throw beans. After boiling, reduce the fire and cook for about fifteen or twenty minutes. Then we put cut carrots, onions and peppers, crushed cloves of garlic.
We cook for ten to fifteen minutes. We clear the beetroot and cast it into the borsch, which after that acquires its characteristic color. After another ten minutes of cooking we put potato cubes in the soup. After it is cooked, you can add tomato paste, which should boil for 5-10 minutes. We put cabbage and cook it for about five minutes. Then borsch must be peppered, salt, drop the greens of parsley and dill. Now the dish can be turned off.
After completing the cooking procedure, the dish should be infused. It is desirable even throughout the night.
The recipe for a quick borsch with meatballs
For the preparation of a tasty and nutritious borsch withstuffing is not necessary to spend a lot of time. To do this, you will not need to boil meat broth, but you can do with meatballs from minced meat. Any meat can be used for this purpose.
Necessary ingredients:
minced meat - 300 g
potatoes - two or three pieces
bulb - one piece
carrots - one or two pcs
beets - one piece
cabbage - half of a head
garlic - one head
tomato - one or two pcs
parsley and dill greens, salt, black pepper, bay leaf, vegetable oil.
Cooking method
Cut the onion, grate onion and beetroot. Then onions and carrots are fried in a pan, salt and pepper. Beet is added, which is now fried together with onions and carrots.
Then put a pulp of tomato, crushed garlic and spices. Pour a little water, close the lid and slowly extinguish.
The pan is poured with two liters of water. Now you need to wait for it to boil, after which the water is salted, add the potatoes, diced. Potatoes are brought to readiness.
Finely cut cabbage and greens, which thenput in a dish. Now you need to wait for the boil and add the mince balls - meat balls - to the pan. All this is brought to a boil and then boiled for another ten minutes until ready.
Then, refueling is added. Now it is necessary to wait for the boil and remove the pan from the plate.
Still about half an hour, borsch with minced meat is infused, after which it is served on the table.
