For representatives of the Slavic peoples, as well as for those who appreciate and love Russian and Ukrainian cuisine, this is not the second such first course, which would be as attractive as borsch. Many chefs are sure: it was thanks to the borsch that Slavic cuisine became known throughout Europe, especially the culinary science of Ukraine, where there is practically no person who would not know how to cook borsch.
This Ukrainian dish can be created in a variety of varieties, according to original recipes, which vary depending on the skill of the cook and the cooking region. However, there are some common features without which this dish will never be called by its proud name. How to cook soup properly? It is imperative to take beets as an indispensable component, giving the main taste and color of the dish. As for the difference, it basically consists in how and from which the broth for borsch and a set of vegetables was prepared. Depending on this, its names change, most often associated with the area in which the first recipes arose. There is borsch in Kiev and Poltava, Lviv and Galician, classic Ukrainian and Odessa.
What else should a housewife thinking about how to cook borscht know? The fact that, having brought it to readiness, it is necessary to hold it for some time on the lowest possible fire of the stove or just let it brew for half an hour in a warm place. Before serving, the dishes laid out on plates must be sprinkled with finely chopped greens.
But here are some recipes that will help housewives to please their loved ones with a delicious dish of traditional Slavic cuisine, they will teach you how to cook soup with beef wonderfully. So, for cooking you will need: beef (300 gr.), Beets (300 gr.), Potatoes and fresh cabbage (450 gr. Each). In addition, you should take carrots (100 gr.), Tomatoes (400 gr.) Or tomato puree (100 gr.), As well as onions and garlic (1-2 goals.). You will also need flour (1 tbsp. L.), Fat (200 g.) And lard (50 g.), Seasonings and herbs. Some housewives recommend taking lard (50 gr.) And sour cream (100 gr.).
Preparing such borsch is quite simple: boil the meat until fully cooked, strain the broth thoroughly, and cut the cooled meat into pieces. Rinse the beets, peel, cut into thin โstrawsโ, pour a little vinegar and sprinkle with salt, then put in a saucepan with fat and tomatoes (tomato paste), sprinkle with sugar and simmer until half cooked. Separately, it is necessary to chop and fry the onion, cut the potatoes into medium-sized cubes and lower it into the broth.
Many novice cooks often wonder how to cook borsch so that it does not lose all its tasty and healthy qualities. The ideal solution is to bring the finished broth to a boil, put in it prepared vegetables and fresh cabbage, chopped into strips, and bring the food to readiness for 10-15 minutes. After that, delicious borsch with beef will only have to bring to readiness and let it brew for a quarter of an hour. The finished dish will need to be poured into plates and generously sprinkled with herbs.
The question of how to cook borscht is delicious and unusual, will never arise for someone who knows how to use a variety of products in cooking. Original and very interesting is borsch with nettle. The set of products for it is as follows: nettle and sorrel (100 gr.), Potatoes (60 gr.), Carrots, onions and parsley root (10 gr.). You also need to take tomato puree (15 gr.), Egg, ghee and sour cream (15 gr.), Seasonings and spices. Nettle must be sorted and steamed, doused with cold water and boiled until cooked. Separately, you need to chop the onions and parsley root into cubes, fry them with ghee and tomato and put them in a hot broth at the same time as mashed nettles. Next, cubes of potatoes, seasonings and spices are laid out in the borsch, and after a quarter of an hour - chopped sorrel.