Despite the fact that borscht has Ukrainian roots, over time, this food began to be considered traditionally Russian. There are many varieties of borscht recipes. But how to cook it so that it turns out to be especially rich and aromatic?
It is necessary
- - Beef meat - 400 g;
- - Pork ribs - 300 g;
- - Cerebral bone - 1 pc.;
- - Medium-sized cabbage - 1 pc.;
- - Carrots - 2 pcs.;
- - Beets - 2 pcs.;
- - Onions - 2 pcs.;
- - Red bell pepper - 1 pc.;
- - Potatoes - 3 pcs.;
- - Tomato paste - 2 tbsp. l.;
- - Vegetable oil;
- - Salt.
Instructions
Step 1
Rinse the meat, ribs and bone marrow and put in a saucepan. Pour in 4 liters of water and bring to a boil. Cook for 1 hour 30 minutes. It is this combination of meat with bones that will give the borscht that very legendary richness.
Step 2
When the time is up, prepare the vegetables. Peel carrots, bell peppers, onions, potatoes and beets.
Step 3
Remove the first two layers from the cabbage, rinse under running water. Cut it in half along the stalk and chop it into small strips. Cut the onion into half rings. Divide the bell pepper into several pieces and chop into small pieces. Cut the potatoes into cubes. Grate the carrots and beets on a medium grater.
Step 4
To make the borscht a beautiful burgundy color with a golden hue, you need to prepare the frying. Preheat a skillet and pour vegetable oil into it. When the oil is hot, place the onions in it and fry until it becomes transparent. Add carrots and bell peppers. Fry for 10 minutes, stirring occasionally. Add beets and tomato paste. Reduce the temperature and simmer with the lid closed for about 10 minutes.
Step 5
Meanwhile, while the toast is cooking, dip the potatoes into the pot. Place the cabbage in parts, stirring. If you like thick borscht, then one fork will be enough. At first glance, it may seem that there is a lot of cabbage, but literally in 5 minutes it will boil down and decrease in volume. If you prefer thinner borscht, then put it on the eye. As a rule, for the borsch to turn out not very thick, you will need no more than two-thirds of a medium fork.
Step 6
Put the stir-fry in the borscht, stir gently, bring to a boil, and then close the lid and reduce the temperature to a minimum. Season to taste. Cook the borscht for about 20 more minutes.
Step 7
Allow the finished dish to brew a little. Serve borscht in deep bowls with breadcrumbs, black bread, garlic and certainly with fresh sour cream.
