Borscht can be meat and vegetarian, Lithuanian and Ukrainian, hot for a winter lunch and cold for a summer meal. There are a lot of cooking options, try different recipes and choose according to your taste!
It is necessary
-
- 0.5 kg of meat
- can be with a bone
- 300 g beets
- 200 g fresh cabbage
- 200 g onions and roots
- 2 tbsp. tablespoons of tomato paste or 2 tomatoes
- 1 tbsp. a spoonful of vinegar
- 1 tbsp. a spoonful of granulated sugar
- 2-3 st. tablespoons of vegetable oil
- optional salt
- spice
- fresh herbs to taste
- additionally for Ukrainian borscht:
- 20 g lard
- 1-2 tbsp. a spoonful of flour
Instructions
Step 1
Start by making the broth. Put the meat well washed under the stream in a saucepan with cold water and, covering with a lid, put on high heat. After the water boils, turn down the flame - the water should boil, but not splash. 1-1.5 hours after the start of cooking, salt the broth. You can determine the readiness of the meat with a fork - it should be easy to pierce.
Step 2
Get the meat out. You can add it to borscht later or prepare a new dish based on it. Be sure to strain the broth.
Step 3
Cut the beets, carrots, parsley and onions into strips and place in another soup pot. Add peeled tomatoes or tomato paste, vinegar, sugar and a little broth there. Vegetable oil - to your taste. Close the lid and simmer for 15-20 minutes. Be sure to watch the pan, stir, add broth or water if necessary.
Step 4
Add chopped cabbage to the stewed vegetables, stir and simmer for another 20-25 minutes. Then fill them with the remaining meat broth. Spices (if not added to stews) can be mixed in the broth beforehand.
Step 5
Taste vegetables - by their taste and softness, you will determine when the borscht is ready. If you like soup with potatoes, add it 7-10 minutes before the end of cooking, after cutting it into small strips. Lower fresh tomatoes (also to taste and desire) at the very end of cooking. By the way, to gently remove the skin from the tomatoes, rinse them with boiling water.
Step 6
For Ukrainian borsch, cut the potatoes into large cubes, and when you stew vegetables, in addition to broth, add parsley root, allspice and hot peppers, and bay leaf fried with flour. Season the almost finished soup with lard, crushed with garlic. Add the tomato slices at the same time and quickly bring to a boil. Turn off immediately and let the borscht brew for 15-20 minutes.
Step 7
Boiled meat can be cut and served separately, or you can add directly to the plates. In addition to meat, you can add sausage, ham or sausages to the finished borscht. Remember the rule for the consistency of soups: 1 part of the thick should be in 2 parts of the liquid.
Step 8
Serve borscht with sour cream and finely chopped fresh herbs - dill, parsley, cilantro.
