According to a long-standing tradition, borscht is the first course of a dinner. There are various options for cooking borscht. The taste of borscht largely depends on the choice of meat. A delicious borscht is obtained if you prepare a broth from three types of meat.
Prepare:
- meat - 1.5 kg (each type of 500 g - lamb on the bone with fat, beef, pork),
- 5 potatoes,
- 2 carrots,
- 2 medium beets
- 4 onions,
- 1 head of celery root,
- 5 lumps of refined sugar,
- salt,
- 4 bay leaves,
- 4 medium tomatoes
- citric acid on the tip of a knife,
- 1 head of cabbage
- 1 bell pepper,
- green onions,
- dill,
- cilantro,
- parsley,
- allspice peas,
- 3 tbsp. l. cognac.
Cook the broth. Pour 3 liters of water over the meat and cook over medium heat for about 3 hours. In the broth add the celery root cut into 4 parts and 5-6 pcs. allspice black pepper. After 3 hours of cooking, remove the meat, peppercorns, celery from the broth. Strain the broth.
While the broth is cooking, you can cook 5 potatoes. Cut the potatoes into medium-sized cubes. To prevent the potatoes from turning black, you need to fill them with cold water.
Peel 2 medium beets, 2 carrots, 4 onions. On a coarse grater, grate the carrots, then the beets. Finely chop the onion into half rings. Add 50-70 g of butter to the pan and simmer in different pans or in turn. First onions, then carrots, then beets. Dip the tomatoes in boiling water for a few minutes to remove the skin from them and simmer until they become a paste.
Chop bell peppers and cabbage, greens.
Add everything to the broth in the following sequence: potatoes, cook for 10 minutes over medium heat, then cabbage, bell peppers and cook for another 15 minutes. Then add sugar, salt, overcooked vegetables, pour in brandy, add citric acid on the tip of a knife and boil for 3-5 minutes. Add bay leaves. Turn off the heat, remove the bay leaf and let the borscht brew.
Before serving borscht, put three pieces of meat in each plate: lamb, pork, beef. Pour borscht and add fresh herbs. Offer sour cream, mayonnaise, garlic, horseradish to borscht.
