Borsch is a traditional Russian and Ukrainian dish. And every housewife probably has her own recipe for borscht, proven over the years. Try the classic borscht.
Ingredients for borsch
Many women have their own secrets that make her borscht unique. Once I heard one very interesting statement: "There are two borscht - mom's borscht and wife's borscht." And this is absolutely true - even if two women cook according to the same recipe, the tastes will turn out to be completely different. So, for cooking borscht you will need:
- beef on the bone for broth;
- 300 grams of cabbage;
- 2-3 medium potatoes;
- one carrot;
- one head of onion;
- medium beets;
- a tablespoon of tomato paste;
- spices and garlic.
The ingredients are given for 3 liters of water. It will not be superfluous to know some "tricks of the generations". First, never add garlic during cooking and try not to overuse it at all. If you cooked borscht, but it seems to you that it is not rich and aromatic enough - grate the garlic on a fine grater and throw it directly into the plates. This trick will save you from failure.
The classic recipe for Ukrainian borsch also contains lard. It can be added to ingredients during cooking, or added to the finished dish (along with garlic).
Cooking borscht - a step by step recipe
The first thing we need to do is cook the broth. At this point, who is in that much. Ideally, use beef bone broth for borscht. But pork (but not very fatty) and even chicken are also quite suitable.
- Peel the vegetables while the broth is cooking, chop the cabbage.
- Remove the meat from the broth when done, cool and cut into small pieces or cut with two forks. Return the meat to the broth.
- When the broth boils again, dip the shredded cabbage into it.
- Following the cabbage, chopped potatoes are sent to the soup. It is advisable to add a new ingredient after the broth boils with the previous one. And remember that borscht needs to be cooked over low heat.
- Prepare the dressing for the borscht: grate the carrots, chop the onion finely, fry the ingredients in vegetable oil and add to the future borscht.
- What is borscht without beets ?! Grate it on a coarse grater, simmer over low heat for 10-15 minutes, stirring regularly. Then add the tomato paste diluted with a little broth so that the dressing doesn't burn. A few minutes before removing the pan from the heat, sprinkle the roast with lemon juice to keep the beets from fading. Send the beets to the soup and turn them off immediately.
Do not forget about spices and herbs - they are the ones that give the borsch a unique aroma and unforgettable taste.
