Borsch does not tolerate haste - my grandmother taught me. And I absolutely agree with her. I sometimes allow myself to whip up any other soup, but borscht is a whole action and magic. It should only be started in a good mood. They should like it and they should enjoy it even in the cooking process.
It is necessary
- Beets - one large or two medium
- Cabbage - to taste, but it must be
- Potatoes - about five medium tubers
- Beef, pork, poultry (choose according to your taste) - about 800 g
- Carrots - one small
- Onion - two medium onions
- Tomato - 1 piece
- Garlic - 5 cloves
- A bunch of dill or parsley
- Pickled cucumbers 2 pieces and half a glass of pickle from under them
- Sour cream for dressing
- The volume of these products is designed for a saucepan of five liters, the borscht turns out to be very thick. If you like more liquid, then reduce the amount of products.
Instructions
Step 1
We clean the beets, cut them into cubes, put them in a saucepan with water and put on fire.
If you cook with beef, then lay the meat along with the beets. The pork and poultry will wait a little longer.
Don't forget to add salt!
Don't get a pot full of water - we still have a lot of ingredients ahead of us, we need to fit everything.))
We are waiting for boiling, boil for five minutes and proceed to the next step.
Step 2
Now we lay the cabbage and meat (pork and poultry). We also let it boil for 5-10 minutes.
Step 3
While our potion is boiling in a saucepan, we cook frying in a pan.
Brown the chopped onions and grated carrots in a frying pan. Then add the tomato, cut into cubes, herbs and fry until tender.
For a richer flavor, add a spoonful of tomato sauce or ketchup at the end.
Step 4
When the meat is almost ready, add the potatoes (again cut into cubes) and let them boil in their own time.
Step 5
And now for the most delicious.
When our borsch is almost ready, we add everything that we have left and that gives our potion an incredible taste: roast, finely chopped garlic and cucumbers, add half a glass of pickle from under the cucumbers. We put on a slow-slow fire, cover with a lid and let our most delicious borscht in the world sweat for about 10 minutes. It can be longer if you have the patience.
Step 6
And now we take out the plates and enjoy!
Don't forget to add a spoonful of sour cream and sprinkle with the remaining herbs.
