Red borsch, the preparation of which we will consider below, is a traditional first dish of the Slavs, mainly of eastern origin. It is worth noting that such a soup should be prepared exclusively on meat with bone. It is recommended to take beef or veal for this dish.
Step by step cooking of borsch
Essential Ingredients:
- average beets - 2 pcs.;
- medium-sized potatoes - 1-2 pcs.;
- meat on the bone (veal or beef) - 200 gr.;
- small bulbs - 2-3 pcs.;
- apple cider vinegar - 1 large spoon;
- big fresh carrots - 1 pc.;
- bay leaf - 2-3 pcs.;
- table salt - at the discretion;
- sauerkraut - a few spoons;
- fresh white cabbage - 1/3 of a small fork;
- vegetable oil - 3 large spoons;
- ground red pepper - optional.
The process of processing a meat product
Red borsch, the preparation of which takes only 1.5 hours, should begin to be done by boiling beef or veal. However, before that, the meat needs to be processed well. It must be washed, cleaned of inedible elements, and then partially separated from the stone and chopped into small pieces. After this, the product (together with the bones) should be put in a pan, pour with ordinary water (2/3 parts), boil, salt, add bay leaf and cook for 60-80 minutes. It is worth noting that in the process of boiling to the meat, the remaining ingredients should be gradually spread.
Vegetable processing
Cooking red borsch involves the use of a standard set of vegetables. To do this, wash and peel potatoes, beets, onions, fresh cabbage and carrots. After that they should be crushed. Potato tubers, cabbage and onions are best cut into small cubes, and beets and carrots are preferably grated on a large grater.
Heat treatment
As you know, red borsch, the preparation of which involves the use of a large number of vegetables, has a corresponding color due to the presence of beets in it. So that she gives the soup not only a rich shade, but also a taste, it is recommended to fry it in a pan beforehand. In this case, the product should definitely add vegetable oil and 1 tablespoon of apple cider vinegar.
In the process of boiling meat, it is required to gradually lay out the following ingredients: fresh white cabbage, carrots, sauerkraut, onions, potatoes and beets. After all the products are soft, it is advisable to taste the soup, add salt and pepper to it, if necessary, and then remove from the stove.
Proper serving
Tasty red borsch, the preparation of which we examined in this article, should be served hot. It is also recommended to bring fresh thick sour cream, wheat bread and mayonnaise to this dish. It is worth noting that such a meal is quite high-calorie, in connection with which it is better not to use it during diets.
Useful advice
Some housewives add ingredients such as bell peppers, beans, pickles, fresh herbs, etc. to the red soup . This gives the dish a richer flavor.