Now it is no secret to anyone that the main role in the foundation of the national Russian cuisine was played by products that were once brought from other countries of the world. However, only thanks to the experiments of the best chefs of the lord's table and housewives in the world culinary there appeared soups, loved from childhood, which were originally called "stews" or "breads".
It is necessary
- - 400 g of meat;
- - 5 potatoes;
- - 3 pcs. carrots;
- - 3 pcs. beets;
- - 1 head of cabbage;
- - 1 tomato;
- - 1 tablespoon of sugar;
- - 2 tablespoons of vinegar;
- - spices to taste.
Instructions
Step 1
Borsch, the favorite soup of the great Empress Catherine, has occupied an honorable place as a favorite not only in Russian cuisine, but also in the menu of the countries of the former USSR for several centuries. It is worth noting that there are a great many interpretations of borscht: lean, with mushrooms, with beef, beetroot, cold - these and other varieties of this soup can be found in Russia. But even with such a wide variety of possible components, the unchanging basis of traditional Russian borscht is made up of three key vegetables - carrots, cabbage and beets.
Step 2
This dish is easy to prepare. Cut the meat into portions and boil in a 5-liter saucepan over medium heat for 40-60 minutes, adding salt to taste. Then add the diced peeled potatoes and the shredded cabbage. Cover the pot with a lid. It is worth noting that in some recipes, chopped cabbage is suggested to be added 40 minutes before the dish is ready. This is mostly a matter of taste. If you add cabbage at the end of cooking, it turns out a little tougher.
Step 3
In a preheated skillet with vegetable oil, fry the beets and carrots, chopped into strips. Add 1 tablespoon sugar and 2 tablespoons vinegar. Cover the pan with a lid and let the vegetables simmer for 10-15 minutes. For juiciness, you can also add a couple of tablespoons of broth. Add the diced tomato to the vegetables 5 minutes before cooking.
Step 4
When potatoes and cabbage are almost ready, add beets, carrots, tomatoes to them and stir. Leave the borscht to simmer over low heat until tender. It will take about 20-30 minutes. Pour the finished borsch into bowls. Garnish the dish with fresh herbs such as chopped parsley. You can also add a little garlic or fresh sour cream to the borscht.
