In summer, in the season of fresh vegetables, you can cook the most delicious, aromatic, rich borsch with fresh cabbage and beets. For cooking, you will need the most traditional products used in Slavic cuisine. Using the classic borscht recipe, you will prepare a delicious dish and delight yourself and your loved ones.
Borsch with fresh cabbage and beets is perhaps the most famous dish of Ukrainian cuisine. It is prepared from simple products, but this does not prevent us from enjoying its magical taste. Correctly cooked borscht turns out thick, vegetables in it do not lose their rich color after heat treatment.
The benefits and features of borscht
The peculiarity of borscht is in its unique combination of components, usually vegetables. It contains not only cabbage and beets, but also potatoes, onions, carrots, tomatoes, garlic, peppers. These vegetables are delicious and healthy. The main thing in cooking borscht is not just to boil all the vegetables together, but to cook them correctly. Cooking and cooking are two big differences, as they say in Odessa. This will not be difficult. If you follow the cooking technology, the borscht will turn out to be tasty, beautiful, and all vegetables will retain their useful properties.
Classic borscht recipe
Ingredients:
- pork (other meat is possible) - 400-500 g.
- white onions - 2 heads (one for broth, the other for dressing)
- fresh white cabbage - half a medium head, about 300 g.
- fresh potatoes - 4-5 medium tubers.
- fresh garlic - 3 cloves.
- beets - 1-2 pcs. medium size.
- carrots - 2-3 pcs. medium in size.
- bulgarian pepper - 2 pcs.
- vegetable oil - 3-4 tbsp. spoons
- tomato paste - 3-4 tbsp spoons or 5-6 fresh tomatoes
- vinegar 9% - 1 tbsp. spoon (to taste)
- water - 3 liters (for 6 servings)
- greens, bay leaf, allspice ground, sugar (to taste)
Preparation
- The basis of delicious borscht is broth. Put a whole piece of meat, pre-washed well, in cold water. Add one onion head. When the water boils, you need to reduce the heat (then cook over low heat, then the broth will turn out to be light and transparent), add 2-3 peas of allspice, bay leaf and salt to taste. Skim off the foam periodically. Cook for about 90 minutes. When the meat is done, remove from the pan and place in a separate container.
- While the meat is being cooked, we prepare the vegetables. Cut the potatoes into cubes and cook in the broth.
- Wash raw beets, peel, three on a coarse grater. Put in a frying pan with butter (you can add a couple of tablespoons of cream) and simmer for 15 minutes. In the process of stewing, add vinegar or lemon juice so that the beets do not lose color.
- Shred onions, bell peppers and carrots, fry until golden brown. Combine with beets, add tomato paste or ground fresh tomatoes and simmer a little more over low heat.
- Shred cabbage in advance. You need to add a little salt and sugar so that the cabbage starts up the juice. Dip into the broth when the potatoes are almost ready and simmer for 5-7 minutes.
- Add cooked stewed onions, carrots, beets, bell peppers. Cook a little more until all the vegetables are tender.
- Divide the meat into small portions and put in borscht.
- Grind the garlic together with pieces of bacon and send to the pan.
- At the end, add salt, ground black pepper, herbs to taste.
The borsch is ready. But to make it rich in taste, let it brew for a couple of hours. Be patient, during this time you can prepare another second course and dessert. Well, if the smell of borscht beckons you, bear with it for at least half an hour. In general, any first hot course should be well infused.
Serve with sour cream.
