Borsch with beets is a national Ukrainian dish. This causes a lot of controversy, especially at the hospitable Slavic table for a cup of hot drink. But he is just a kind of beet soup. Wikipedia calls several countries where similar soups are the basis of the cuisine: Poland, Romania, Lithuania, Moldova. Each people cooks a delicious borsch with beets in different ways, but the common feature is richness. Modern chefs distort the classics in every way, even reached molecular borscht eggs on a honeycomb from oranges. And we, ordinary housewives, try every time to invent a new one. So there is no single option how to cook borsch with beetroot. For the summer suitable light vegetarian, and in the cold winter - thick with bacon, garlic and sour cream. They need to enjoy, not discuss.
- meat broth - 2 liters;
- beets - 3 pieces;
- carrots - 1 piece;
- onion - 2 pieces;
- sweet pepper - 1 piece;
- tomato paste - 2 tablespoons;
- sugar - 1 tablespoon;
- white cabbage - 250 grams;
- spices, laurushka, salt - to taste;
- vegetable oil.
Borsch with beets. Step-by-step recipe
- For broth the selected meat (for example, beef tenderloin) cook for 3 hours, then take out and cut into strips or cubes.
- Wash beets and, without cutting the top and bottom, cook in a microwave for 10 minutes, peel, thinly cut.
- Carrot and onion chop and saute on sunflower oil until golden and soft, add tomato paste and sugar, add salt, stew for 10 minutes.
- Pepper and cabbage chopped.
- Cabbage boil in broth for 10 minutes.
- Add the sweet pepper and cook for another 5 minutes.
- Introduce vegetable frying, cook for 10 minutes.
- Put the beets, laurel, spices and salt in the soup, cook for 10 minutes.
- Add the chopped meat.
- Insist 5-10 minutes.
Using this recipe for a delicious borsch with beets, get a satisfying first course.
Tips for making a delicious borsch with beets
We share the secrets of how to cook borsch with beets on a level.
- Beets prepare separately and add in the last turn. The main thing - to wash. Do not cut the roots, otherwise all the juice will go into the water. Still retain the color of the beetroot will help vinegar or lemon juice.
- A real borsch - soup with cabbage. Without it, beetroot will turn out.
- For a tasty, rich borscht color, you need to dress vegetables and use tomato paste, which gives a rich burgundy shade.
- To make the soup soaked with ingredients, you must, first, add them to the pan gradually, focusing on the time required for cooking. The order of throws is as follows: cabbage, potatoes, peppers, onions and carrots, ready-made beets. Secondly, it is necessary that the vegetables are sliced in pieces of the same size. Then your dish "will play" taste.
- If you cook on meat, add borsch with beetroot to the recipe. The taste of the broth will become saturated. Boil the bones for 6 hours.
- For density, chop boiled potatoes.
- And the last thing: you can not do it right, just enter into the search line "borsch with beets step-by-step photo recipe", and all the resources of the boundless internet will come to the rescue.
"I love to cook" wishes you a pleasant appetite! And be sure to try borscht in Siberian and borsch with chicken!