It seems like cooking borsch is not a very complicated undertaking. In reality, the preparation of a beautiful and tasty first course has its own nuances. What is the secret of red borscht, beloved by many? Learn about it right now.
Not just cabbage soup
Let's start by getting to know the dish better. Borsch can be lean - cooked on a vegetable broth. The broth, in turn, has various types of meat: poultry, beef, pork and lamb - they, of course, give the dish its own flavor, but it (borscht) turns out to be equally delicious with any of these ingredients.
Also, for uniqueness of taste, many housewives introduce beans, mushrooms, fresh sweet pepper into the recipe. Such flavor combinations have their positive characteristics and reviews. And the secret of cooking red borsch is in the presence of beets in this dish. Here, this bright root crop is used even by those who cannot be called a fan of beetroot soups and snacks. It is understandable: without it, you will not be able to taste a real fragrant and hot dish.
What ingredients are needed for red borsch
Surprise and delight eaters (including themselves) will not work without the use of components required in the composition of this soup:
- Red (maroon) beets - not fodder. Brightness is half the key to a successful dish.
- Acid in borsch is the second step on the cooking path.
- The secret of red borsch is in the ingredient. Tomato paste (or fresh tomatoes) is added in a decent amount. It contains a certain amount of acid, necessary for a bright color.
You can be sure: if these components are available in your kitchen, then the crimson borscht is destined to appear on the dining table. But this will happen only if the components are properly prepared.
Raw, boiled or sauteed?
The most important thing is beets. Someone bakes it in the oven, wrapping it with foil, and 40 minutes after the start of the process there is a ready-made component for coloring the dish. Someone boils the root crop separately. Cleans it, grates it, and adding salt, introduces this crimson mass into the finished soup. Someone believes that the secret of red borsch is hidden in his roast, cooked with love.
The most interesting thing is that all three variations are true. Because there is no one, the most faithful and win-win option so that the borscht is not only tasty, but also remembered for its appearance.
How to bake beets for borsch
If you decide to cook a dish using beets, take a large root crop. Now you need to rinse it, but do not clean it. Together with the “tail” and the part from which beet tops grow in nature, we wrap the vegetable in foil, the shiny side of which should be inside. Send the packed beets to the hot oven for 40 minutes.
After this time, carefully remove and cool it. We clear of all inedible and three, using a grater of any fraction. In the old days, grater was successfully replaced by a cutting board and knife. Beets were simply shredded with thin bars. Try this option, you might like it. Next, the beets need to be mixed with something sour. Well proven table vinegar 6% or 9%. You can use lemon juice, which also affects the appearance of a crimson vegetable.
Cook
Would you like to bother with baking? This is not an obstacle to discovering the secret of red borsch: boiled root crops copes well with its important task of coloring the dish. The preparation is the same as when baking: wash, but do not cut and do not clean. About 30 minutes after boiling water, we will reduce the temperature of the stove. Cover the pan with a lid. When ready, take out the beets and cool. Next, we perform the same actions with her.
The secret of red borsch - proper frying
One of the simple and quick ways to cook beets is to passer. It uses not only vegetable. In the case when we decided to cook a beautiful bright borsch, we will cook the roast with some tricks. List of components for three liters of liquid (broth):
- medium root beet of bright beets;
- 1-2 carrots;
- onion - at least half the head;
- tomato paste - 2-3 tablespoons;
- garlic - to taste;
- any fat or vegetable oil - for passivation;
- salt - a pinch;
- table 9 percent vinegar - 1-2 tablespoons.
Before you cook red borsch, the ingredients for my roasting (carrots, beets). Then clean the onion. Grind root vegetables with a grater. Chop the onion into small cubes.
Heat the pan by adding fat (oil). Pour onion and bring to softness. Next we send carrots and beets. Reduce to moderate plate temperature. Covering, cook the vegetables until soft - 4-7 minutes. Now we introduce the tomato paste and, having mixed, simmer under the lid for another 2-3 minutes. With tomato, sprinkle the ingredients with salt a little. Having found an insufficient amount of liquid (juice) in the pan, add 3-5 tablespoons of broth from future borsch. Stew for two minutes. At the end of cooking, squeeze the garlic using a press directly into the pan. Remove the dishes from the stove and add table vinegar to the frying. Quickly mix the components. Leave until the bright passerovka will need to be introduced into the broth.
Recipe
Now let's practice and prepare the most delicious and brightest borsch.
Add potatoes to the finished broth. Three liters of liquid 3-4 root crops. We clean and chop them like a regular soup. When the potatoes are almost ready, but still slightly crunchy, add sauerkraut (300-450 grams) and bay leaf. Let’s wait for boiling again, removing foam from the surface. Salt to taste, but we will remember that salt is in the roast. At a low temperature, we give a very moderate boil of borsch for 3-5 minutes. Cabbage will also crunch slightly.
Remove from the stove ready, but not painted over borsch. We give it 10 minutes to stand in this form under the lid. Only after this time we introduce the whole frying. Mix gently and, having covered again with a lid, we wait the same amount of time. We serve bright crimson fragrant borsch to the table.