Any good housewife should be able to cook borsch. Each hostess gets her own unique tasty and aromatic dish. This happens even when borsch is cooked by different cooks from a completely identical set of products. Indeed, a magical dish. If you cook it “without a soul”, it will not turn out as tasty as when the borsch is cooked with love.
Additional ingredients affect the taste.
Today we will cook borsch with lard and garlic. These ingredients will add originality to the final result. It is also important what kind of meat you will use during the preparation of rich borsch. The amount of beets and carrots is also important. You can cook borsch with lard and garlic by adding additional ingredients, such as beans. There is no limit to the preparation of this dish for imagination.
Classic recipe
This recipe was used by our grandmothers and even great-grandmothers, and each of them turned out to be magnificent. Now it’s our turn to learn how to cook classic Ukrainian borsch for your family. Before realizing the recipe for borsch with lard and fragrant garlic, you need to collect all the necessary products. You also need to find a large pot of three liters and you can proceed.
We begin preparation
Look in your refrigerators, cabinets, pantries and other bins to get these ingredients:
- For borsch with lard and garlic we take two types of meat. We need 300 grams of beef and as many grams of pork. It is better to take pork on the bones (ribs), so borsch is tastier - our grannies say.
- Medium sized potatoes - 4-5 pieces.
- Beets for borsch with lard need to take a lot. If it has a pretty decent size (large), let's do one thing. If the beets are a little smaller, two copies are required.
- One large onion.
- Carrots are also one large.
- Fresh cabbage (chopped) or pickled - 350-400 grams.
- Tomato paste in the amount of 2 tablespoons.
- Ripe tomatoes - 2 pieces, medium size.
- Pork fat (fresh) - 50 grams.
- 4-7 cloves of garlic. Their number depends on the personal preferences of consumers.
- Salt and herbs to taste.
- Laurel leaf - 2 pieces.
- Sweet pepper -1 instance. Color is also optional.
- Table vinegar 9% 2 tablespoons.
- Sugar - 2 small spoons.
- Sour cream, ground pepper or adjika - for serving borsch with lard and garlic.
Start of cooking (broth)
We wash the meat and put it in a pan. Remember that its volume should be at least three liters. Pour cold water into a pan with meat and put on medium heat until boiling.
After the meat has boiled, reduce the heat to a minimum and continue to cook the broth. Do not forget about regular descaling from it. After half an hour of a quiet boil, throw the leaves of laurel into the pan and continue cooking until the meat is cooked.
In the meantime, we prepare potatoes for borsch: wash, peel, cut and place in cold water, it will be needed soon.
Cooking a bright roast
To prepare borsch with bacon, we need a beautiful dressing so that the color of the dish is more vivid.
We get a large frying pan with a thick bottom and pour on it three tablespoons of vegetable oil. We put on the stove to warm up.
Carefully wash the beets and carrots, clean. We cut the root crops into strips. Of course, you can use a grater for Korean carrots, but the look and result will then be a little different than what we need. Therefore, it is better not to deviate from the canons created a very long time ago. Cooking borsch with lard and garlic is, to some extent, a sacred action. Therefore, we follow the rules if we want to try real borsch.
Onions need to be cleaned and chopped, as you prefer.
Put the onions and carrots in the preheated pan. Fry vegetables over medium heat until golden brown and send beets to them. Cover and pass over moderate heat for about three minutes.
Add the whole norm of tomato paste to the pan and, after mixing, pour a few tablespoons of hot broth. It's time to introduce sugar into the frying of vegetables. We cook for three minutes under a closed lid with minimal heat.
My tomatoes and remove the peel from them. Cut the vegetables into small cubes and send to the beetroot and carrot mass. Add a little salt and ground pepper. Fry for another two minutes and remove from the stove.
"Collecting" borsch
If the meat is easily separated from the bones, then it is cooked completely. This usually takes two hours. We take out the meat in a separate bowl and, filtering the broth, we begin the process of "assembly" of borsch and its direct preparation.
Cut the potatoes into slices or cubes and send to the broth. We bring everything to a boil and spread the meat separated from the stones. Bring to a boil again and hold the pan in boiling mode for three minutes. Make sure that the fire is not large, otherwise the vegetables will be digested.
Add salt, shredded cabbage and Bulgarian pepper to the broth. Rinse the pepper beforehand, but do not cut it. It is enough to pierce with a fork in several places so that it gives aroma and taste to our borsch. We put the pepper completely. And again, you need to bring the soup to a boil. After boiling, simmer it for 15-20 minutes. Focus on the willingness of potatoes and on what degree of softness of cabbage you need.
About fat
When to add lard to borsch? Right now. Only at first fat should be slightly prepared. Finely chop it, mix with crushed garlic and, slightly salted, mix.
When the potatoes and cabbage are ready, we introduce this mixture into the broth and mix gently so that the lard is spread over the pan. Turn off the stove. We remove the pepper and add table vinegar instead. He will give a pleasant sour taste to our borsch. Add half the norm of bright frying and your favorite greens to the pan. Cover with a lid and let it brew for 10 minutes. After this time, add the rest of the frying and, after mixing, serve incredibly tasty and rich soup with sour cream.