Borsch is a traditional folk dish of Russian cuisine. It is served first to the table with herbs, sour cream and sometimes garlic.
It is necessary
- - 800 grams of beef
- - 1-2 beets
- - 1-2 carrots
- - 1 onion
- - 1 bell pepper (red or green)
- - 8 potatoes
- - white cabbage
- - Bay leaf
- - tomato paste
- - greens (cilantro, dill, parsley).
Instructions
Step 1
Cut the beef into medium pieces. We rinse in a colo-slag under running water. We put it in a saucepan. Fill the pot with water and put it on high heat. Add some salt. When the water boils, be sure to remove the foam with a spoon. This is done to keep the broth clear. We close the pan with a lid, reduce the heat to cook the meat.
Step 2
We wash the beets, carrots and bell peppers under running water. Remove the seeds from the bell pepper. Chop the pepper finely enough. Wash the beets and carrots thoroughly, clean them with a knife or a special vegetable peeler, removing all spoiled areas. Rub the beets and carrots on a medium grater.
Step 3
Pour the prepared vegetables into a preheated pan with sunflower oil. Fry until the mass in the pan acquires a burgundy color. After that, squeeze half a packet of tomato paste into a glass of water, mix and pour this liquid into the vegetables. We are waiting for it to boil. Reduce heat and leave to simmer on the stove.
Step 4
We take the right amount of potatoes, it can be seven to eight, depending on the capacity of the pan, and on how thick the borscht should be. We clean the potatoes, cut them into cubes and fill them with water. Water must be poured so that the potatoes do not darken from contact with air. If the potatoes darken, this will give an unpleasant taste and an unappetizing appearance to the dish.
Step 5
We cut white cabbage into thin strips (we also determine its quantity "by eye".
We wash the greens (cilantro, dill, parsley) under running water, chop it finely and put it in a separate bowl.
Step 6
Pour potatoes into a saucepan with meat. We turn on the fire and wait for the water to boil. We reduce the fire and cook the potatoes for ten to fifteen minutes. After that, put the cabbage, cut into strips, into the pan. Cook for about five minutes on low heat.
Step 7
Remove the pan with vegetables from the heat. We send the "frying" to the pan. Mix well. Immediately send the herbs to the pan and cook for three to four minutes. Borscht is ready! Pour borscht into plates, sprinkle with fresh herbs on top, add sour cream or serve in a beautiful tureen.
Bon Appetit!
