There are many options for cooking borscht. Borscht can be cold, summer, with mushrooms, in Ukrainian style, with meatballs, but beets are the invariable ingredient in every dish. It is she who gives the borsch a unique burgundy color and a pronounced sweetish taste. Let's prepare a "rich" borscht.
It is necessary
-
- beef with bone (300 g);
- beets (250 g);
- onions (1 piece);
- parsley root (1 piece);
- carrots (1 piece);
- fresh cabbage (200 g);
- water (1 liter);
- tomato paste (1 tablespoon);
- butter or lard (1 tablespoon);
- take salt and sugar to taste;
- black pepper (6 peas);
- bay leaf (1 piece);
- vinegar 9% (1 tablespoon);
- flour (1 tablespoon);
- ham or sausages (100 g);
- potatoes (2 pieces);
- fresh herbs;
- garlic (3 cloves).
Instructions
Step 1
Rinse the meat and place it in a saucepan. Fill with water purified through a filter and set on maximum heat. When the broth boils, skim off the foam with a perforated spoon and turn the heat to the lowest setting. Fifteen minutes before the end of cooking, add salt, bay leaf and peppercorns to the broth.
Step 2
Peel the beets. Chop it into thin cubes or grate it on a coarse grater. Place in a saucepan.
Step 3
Add butter or lard, a little broth, tomato paste to the beets, close the lid and set to simmer.
Step 4
Pour vinegar into the finished beets and mix. The vinegar will help keep the beetroot color bright.
Step 5
Peel the onions and carrots. Chop the onion and chop the carrots on a coarse grater. Fry them together in fat in a preheated skillet. Add chopped parsley root before cooking.
Step 6
Remove the meat from the finished broth. Separate the bones and chop the flesh.
Step 7
Strain the broth and put on fire.
Step 8
Put chopped cabbage, meat, potatoes, chopped into bars in a saucepan. Boil for 15 minutes.
Step 9
Fry a spoonful of flour in fat. Dissolve with broth and pour into a saucepan with borscht.
Step 10
Add stewed beets, chopped ham or sausages to the borscht, bring to a boil. Keep on fire for 5 minutes.
Step 11
Press a few cloves of garlic into the borscht through a press. Place the lid on the pot and turn off the heat.
