"Tsarskiy" or "Generous" borscht has an extremely rich taste and will be an excellent basis for both family and festive meals.
It is necessary
- Dishes:
- Large saucepan - 5 L
- Pan
- Cutting board for vegetables and meat
- Containers for chopped vegetables
- Products:
- Mushrooms - porcini or champignons, 300 g
- Meat with bone - beef or veal, 400g
- Beans - 2/3 cup
- Potatoes - 6-7 pieces
- Cabbage - half a head of cabbage
- Sugar beet - 2 roots
- Carrots - 3-4 root vegetables
- Onions - 3-4 pcs.
- Garlic - 5-6 cloves
- Black pepper, peas
- Red pepper - 1 small pod
- Bulgarian pepper - 1 pc.
- Tomato paste - 3-4 tablespoons
- Salt
- Sugar - 1 teaspoon
- 1-2 bay leaves
- Greens - parsley, dill
- A piece of bacon without a peel
Instructions
Step 1
Preparation of food
Some borscht products are prepared in advance.
Pour the beans with cold water and let it brew for 12 hours to a day.
Pour dry mushrooms with water and leave for 3 hours. Rinse fresh mushrooms thoroughly and cut into pieces.
Rinse the meat with the bone, put in cold water, adding a little table vinegar or lemon juice.
Step 2
Bouillon
Rinse the meat, put in a saucepan, cover with cold water. Put the saucepan over high heat. Bring to a boil, remove the fat with a slotted spoon. Add spices (black peppercorns, a few peas of cloves, one onion, cut in half. Pour the beans into the broth. Leave the broth to simmer over low heat for 1-1, 5 hours. Then take out the meat, separate from the bone, cut into pieces. Meat - in a separate container.
Lightly fry the chopped mushrooms in sunflower oil, put in the broth.
Cut the peeled potatoes into medium-sized cubes or slices - and also put in the broth.
Place over medium heat and continue cooking until the potatoes are cooked through.
Step 3
Preparing the dressing
Sprinkle a small piece of bacon with grated garlic and beat it off with a knife blade until the bacon and garlic become an almost homogeneous mass. Add some salt and pepper. The filling is ready. It should be put into borscht a few minutes before the end of cooking.
Step 4
Cooking frying
Pour 2/3 cup sunflower oil into a preheated pan.
Finely chop the onions, pour into the pan, sprinkle with a pinch of sugar.
On a coarse grater, grate the peeled carrots and pour into the pan with onions. Stir the frying so that it does not burn.
Finely chop the bell pepper and pour into the pan. Mix.
Grate the beets on a coarse grater and pour into the pan. Mix.
Add tomato juice or paste. Pour in a few tablespoons of water. Stir, cover and simmer for 15 minutes.
The fry is placed in the borscht along with the cabbage.
Step 5
Final touches … the borscht is almost done!
Chop the cabbage finely. When the potatoes are ready, pour the meat, cabbage, fry into the broth, stir the borscht, put red pepper (a small piece of the pod), 1 bay leaf, crushed bacon with garlic and finely chopped herbs - parsley and dill.
Salt, pepper, boil, set aside for half an hour - the borscht should be infused.
Step 6
After the borscht has been infused, you can sit down to dinner.
Sour cream or mayonnaise will be an ideal addition to borscht.
As a spicy addition to borscht, you can serve garlic paste - crushed bacon with grated garlic, which is spread on bread, croutons grated with garlic, garlic buns.
Bon Appetit!
