Borsch is a dish that is prepared in every family. Tasty, satisfying, hot, he will not leave anyone indifferent. There are a lot of recipes for its preparation. Probably every mistress has her own way. But apart is the Belarusian borsch. Do you know how to cook it? Surely he will also find his place in your piggy bank. Moreover, every housewife should be able to cook a delicious borsch.
The main differences
Belarusian borsch is cooked a little differently than traditional. Someone will consider it a minus, another plus. This dish is just different, very tasty and rich. So, there are three main differences:
- Cook it without cabbage.
- Beets are boiled in advance.
- It is additionally stewed on beet kvass.
A big plus is the speed of cooking. If you have already cooked the broth, then the Belarusian borsch will be ready in just 40 minutes. Let's look at the necessary ingredients, and then go directly to the preparation.
Ingredients
This is a classic option. Below we will consider a few more recipes of Belarusian borsch. But this is the base from which you can push off. So you will need:
- Boiled beets - 2 pcs.
- Fat is a small piece.
- Tomato paste and flour - 1 tbsp each. l
- Favorite greens. You can take parsley and green onions, dill.
- Bouillon - 2 liters.
- Beet kvass - 2 cups.
- Spices and sour cream for serving.
As you can see, the minimum of ingredients from which you can cook an excellent lunch. Belarusian borsch with sour cream is a real delicacy. Learn to cook it correctly, and your family will always be well-fed.
Cooking technology
The first step is to put the cooked meat. It is best to take on the bone, then the broth will be more rich. The recipe for Belarusian borsch is loyal to the choice of meat. It can be pork and beef, duck or lamb. You can take chicken, but the taste will not be so full.
- Experienced housewives cook beets with a margin, and then keep them in the refrigerator. If you have it raw, then you need to boil for 1.5 hours.
- Cut the finished vegetable into cubes, put it in a small saucepan and fill with beet kvass. Now it will need to be put out.
- Heat the pan and melt the fat on it.
- Sauté the onion and chopped carrots in small cubes. Bring to a golden color.
- While vegetables are fried, potatoes need to be cut into large cubes.
- Pour the broth into the pan and put the potatoes in it. Add greens and bay leaf.
At first glance, there is nothing complicated. But there are a number of subtleties, so first get acquainted with how to cook Belarusian borsch, and then start cooking.
What do you need to pay attention to?
So, in our pan the potato broth is boiling, the frying pan is almost ready to fry, and the beets are stewed in a small saucepan.
- Add a teaspoon of sugar to the beets and mix thoroughly.
- Now send the whole frying to the pan and add spices to taste.
- Now another important point. Borsch should be whitened with flour so that it becomes denser. To do this, a tablespoon of flour should be stirred in half a glass of water so that there are no lumps.
- Remove the bay leaf and parsley from the pan.
- Pour flour into the pan and mix thoroughly. We spread the beets and cook all together.
At this stage, you must definitely try again for salt, pepper and sugar. A prerequisite is to let it brew. After that, pour on plates and add sour cream. Plan your time so that the hungry family does not go around the pan, waiting for their portion.
Smoked borsch
Another interesting variety of this amazing soup. The recipe for Belarusian borsch with a photo is of interest to most housewives. Simple, but at the same time very appetizing. You will need:
- In equal proportions, the bone from ham, beef brisket, sausages - you can take 100 g. You can easily replace the bone with smoked ribs. A touch of smoked meat will add a spicy touch to the dish.
- Beets and potatoes.
- Tomato paste, melted lard - a tablespoon.
- Flour, sugar and vinegar 3% for 5 g.
- Spices to taste. They greatly change the taste of the finished dish, but everything is too individual, so focus on the addictions of your family.
The cooking process is not too different. It is necessary to cook the broth from the existing meat. Fry carrots, parsley and onions in lard. Boil the beets in a peel and chop. We put all the ingredients in the broth and let it boil for 10-15 minutes, season with sugar and vinegar. After that, be sure to give time to brew. Serve with greens and sour cream.
Cold soup
Immediately the Russian okroshka comes to mind. In fact, cold Belarusian borsch can be considered one of its varieties. The combination of contrasts is very beneficial, you yourself will see this when you try this dish. Its big plus in simplicity and profitability. At minimal cost, you can feed your whole family with delicious soup. And how wonderful he goes in the heat! So you will need:
- Beets - several root crops.
- Fresh cucumber.
- Hard boiled eggs.
- Boiled potatoes to taste.
- To fill, you need sour cream, vinegar, green onions and dill, salt and vinegar.
First you need to grate the beets and cook it for 30 minutes in 2 liters of water. Add salt and a little vinegar, then cool. Cut boiled eggs, cucumbers and greens. Pour the beetroot broth. Add sour cream to each plate. Ideally, boiled potatoes are served hot separately. But you can crumble it into the general mass. It already depends on your preference. It makes sense to try one way or another to find the perfect option for yourself.
Instead of a conclusion
Borsch is very tasty and satisfying. It is simple and not too long. Moreover, it is not too expensive. Therefore, it can be cooked on an ongoing basis. And so that borsch does not bother, you can cook it differently each time. The above recipes can be changed at your discretion. Try adding different types of meat. The taste every time will be new and original. The second point is the degree of acid. You can add a little tomato paste or fried tomato. In this case, the soup will be practically acidic. If this is not enough, then try adding citric acid and vinegar. The result will be different. Greens are another important ingredient that is often not given enough attention. Without dill and parsley, borsch will lose half of its charms.