Borscht is one of the most famous first courses in Ukrainian cuisine. You can cook borscht using meat, fish broth, mushrooms, dried fruits, prunes or just vegetables.
It is necessary
-
- beets - 100 g;
- cabbage - 60 g;
- carrots - 20 g;
- parsley - 5 g;
- onions - 20 g;
- tomato puree - 15 g;
- flour - 5 g;
- butter or table margarine - 10 g;
- sugar - 5 g;
- vinegar 3% - 8 g;
- sour cream - 10 g;
- Bay leaf
- pepper
- greens.
Instructions
Step 1
There are two ways to prepare real borscht. Here is one of them. Cut the beets into slices or strips and simmer with fat, tomato puree and sugar. Stir occasionally to avoid scorching beets and add stock or water as needed.
Step 2
First, simmer the beets over high heat, and when they boil and settle, reduce the heat and maintain a low boil. Simmer young beets for 15 minutes, ripe beets for 30 to 40 minutes.
Step 3
In a saucepan of boiling broth, bring fresh cabbage to a boil, add stewed beets, sautéed roots and onions. Continue to cook the borscht for half an hour, and ten minutes before the end of cooking, season with white sauce, add spices (pepper, bay leaf) and salt.
Step 4
If not, fresh cabbage, prepare borscht with sauerkraut, in the same way, only stew the cabbage with fat first. Squeeze the cabbage, if it is very sour, rinse it in cool water. After that, put in a saucepan, add fat, a little broth or water so that the cabbage does not burn, and then close the pan with a lid and simmer for 1, 5-2, 5 hours.
Step 5
To give the borscht the appropriate color, prepare the beet infusion. To do this, rinse the beet tubers well, finely chop or grate, put in a bowl with hot broth (500 g of beets per 1 liter), add vinegar or pickle from pickled vegetables and bring to a boil. Leave the infusion on the stove for 15-20 minutes, wait until it cools down and strain. Before serving, pour the required amount of beet infusion into a saucepan with borscht.
Step 6
And finally, the second cooking method. Peel the beets, rinse, then cook separately in water with a little vinegar. After the beets are cooked, chop them into strips or cut into slices. Transfer the fresh cabbage to a saucepan with boiling broth or broth, bring to a boil and add the roots, beets and vinegar sautéed with tomato puree.
Step 7
Cook the borscht, season with salt and sugar and serve as described in the first method. Cooking borscht in this way is much easier, the color of the beets is brighter, the taste is softer and softer in consistency. Season the finished borsch with sour cream and sprinkle with herbs.
