Often, young children who attend kindergarten ask their mother to cook at home the same dishes as they are fed in kindergarten. Usually it is cottage cheese and potato casserole, omelet, cutlets and, of course, borscht. Adults, too, will not refuse to taste these dishes, returning them to a carefree childhood.
Borscht like in kindergarten - ingredients
This borsch has a rich color, excellent taste, and an unforgettable aroma. It has no excess fat and a lot of nutrients. Prepared "kindergarten" red borscht from the following ingredients:
- 2 liters of water, - 2 medium beets, - 1 large carrot, - 600 g of lean beef, - 2 medium and 1 small potatoes, - a bunch of dill and half a bunch of parsley, - a small onion bulb, - vegetable oil, - lavrushka, - allspice, - salt, - vinegar (lemon juice), - 2 cloves of garlic, - sour cream for serving.
Cooking borscht
First, dip the washed meat in a whole piece into cold water, without cutting. When the water boils, carefully remove the resulting foam, reduce the heat, add salt, spices (lavrushka and allspice) and a peeled onion. The broth with spices should be cooked over low heat for half an hour.
Then the broth must be filtered (remove the spices and onions) and returned to the fire along with the meat, adding water to the original two liters. When the broth boils, add the whole peeled beets to the broth. While the beets are boiling (40 minutes), you need to peel the potatoes, carrots, garlic, wash the herbs and put them on a napkin to dry.
Chop two medium potatoes finely. One little one remains whole. Grate the carrots coarsely and simmer a little in a pan, adding a spoonful of sunflower oil. Half an hour after the beets have started to cook, dip one whole small potato into the borscht.
After 40 minutes, take out the beets, cool them and grate coarsely. Simmer it a little in a skillet with carrots. Tie half a bunch of dill with a thread so that it does not fall apart. Finely chop the rest of the greens. Remove the meat from the broth. Dip chopped potatoes, stewed beets and carrots (sprinkled with vinegar or lemon juice) and dill in the broth. Cook for 20 minutes.
Then take out the dill and the whole potato. Mash it with a crush or spoon and dip it back into the borscht. Chop the meat finely and dip it in the borsch too. Let it boil. Turn off the fire. Add chopped herbs and crushed garlic to a saucepan. Add salt if necessary. Stir, cover with a lid for two minutes, and then remove the lid and leave it uncovered until the borsch has cooled down to retain its rich color. Borscht is served with sour cream. After standing overnight in the refrigerator, reheated the next day, it tastes even better than freshly brewed.
