Soups and borscht are traditionally the first course of lunch. They stimulate the appetite, cause abundant secretion of gastric juice, i.e. improve digestion. Ukrainian borscht is one of the favorite first courses of many eaters.
It is necessary
-
- 500 g of meat;
- 400 g of potatoes and cabbage;
- 1 large beet;
- 1 carrot;
- 1 parsley root;
- 1 onion;
- 2 tomatoes;
- 3 tablespoons tomato paste;
- 30 g lard;
- 2 cloves of garlic;
- 1 tablespoon of 6% vinegar;
- 1 tablespoon butter
- salt
- bitter and allspice peas to taste;
- parsley.
Instructions
Step 1
Borscht is cooked on the basis of meat broth. To cook it, take the front part of the beef brisket - the brisket. It will make a good rich broth. If you want the borsch to turn out to be not very fat, use the back of the brisket or a shoulder blade. Of course, any good quality meat is suitable for meat broth.
Step 2
Wash the meat under running cold water, chop the bones in several places, put in a saucepan and cover with cold water. Cover the saucepan with a lid and put on high heat so that the liquid boils faster, then reduce the heat. Remove foam and fat that appears during boiling with a slotted spoon. Collect the fat in a separate bowl. After 1-1.5 hours after the start of cooking, add salt to the broth. When the meat is ready, remove it with a slotted spoon and strain the broth.
Step 3
Wash and peel vegetables: carrots, beets, parsley and potatoes. Cut everything into strips, potatoes into large cubes. Chop the white cabbage into strips. Peel and finely chop the onions. In a skillet with broth fat, simmer the beets for 10 minutes, then add the carrots and simmer together for another 10 minutes. Then put tomato paste, vinegar in a frying pan with vegetables, pour in a little broth and boil. Salve the chopped parsley root and onion in butter in a separate bowl, sprinkle with flour, dilute with broth and bring to a boil as well.
Step 4
Put prepared potatoes in a saucepan with broth. After boiling, add cabbage, stewed beets and carrots. Season with salt and cook for 10-15 minutes. Then lower the onion and parsley root, fried with flour, bay leaves, hot and allspice peas and cook until cooked potatoes and cabbage.
Step 5
Disassemble and cut the meat from the broth. Finely chop the pork fat, grind with garlic and add to the finished borscht along with pieces of meat and chopped tomato slices. Bring to a boil over high heat, disconnect and let it brew for 15-20 minutes. Serve by adding sour cream to the bowls and sprinkling the borsch with finely chopped parsley.
