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How to cook borscht » Culinary recipes with photos. home cuisine

Red borscht is a very tasty and everyone’s favorite first dish, but there are several points in its preparation that must be taken into account. In particular, it is important to preserve its beautiful red color. The “correct” shade will be obtained only if the proportions of beets and tomato paste are chosen correctly.

If it turns out to be skewed in the “beet” direction, then the borscht will not be red, but burgundy. And if you put too much tomato paste, the dish will most likely have an orange tint. So you don’t have to “overdo it” with either one or the other. And the presence of vinegar in the recipe plays an even bigger role. It is he who serves as a kind of color fixer.

How to cook red borscht – a recipe with step-by-step photos.

Products:
1 carrot;
1-2 bulbs;
200-300 g of meat on the bone;
1 large beet;
300 g of potatoes;
300 g of white cabbage;
tomato paste – 2 tbsp. spoons;
sunflower oil – 3 tbsp. spoons;
vinegar – 1 tbsp. spoon;
bay leaf – 1 pc.;
ground black pepper – to taste;
cloves – 2-3 pcs.;
black pepper with peas – 3-4 pcs.;
salt – to taste.

Preparation.
First of all, you need to cook meat on the bone – it is very convenient to use pork ribs. As it boils, a gray scum begins to form, which must be removed.

Cook after boiling for a couple more minutes, then pour out the water, and rinse the meat with bones well (although the soup made from meat on the bone is very tasty, the bones accumulate quite a lot of harmful elements, most of which can be gotten rid of only by draining the first water in which they were boiled).

Put the washed bones in a pan with water, in which the soup will be cooked, and put it on the fire.

Clean the necessary vegetables. Grate the carrot, chop the onion.

Grate the beets too.

Cut the potato into slices and you can send it to the pot to boil until the bones. Cabbage should also be sent there. However, you can cook borscht without it.

First, lightly fry carrots and onions in sunflower oil.

Then add the beet and fry until it becomes soft. Put tomato paste in the pan (if you have it, it would be better to add a chopped fresh tomato instead). Finally, pour vinegar into the pan, mix all its contents, and you can remove it from the heat.

Thanks to the addition of vinegar, the beets will retain their color and the soup will be rich, red. If vinegar is not added, the soup will turn out pale.

Transfer the vegetables from the pan to the soup. At this stage, there is another very important point: before transferring the vegetables from the pan to the pot, you need to make sure that the cabbage and potatoes are cooked.

If the vinegar gets into the soup pot ahead of time, the uncooked potatoes will remain hard, no matter how much they are cooked later. After laying out the vegetables, cook the soup under the lid for another 10 minutes, then add spices and salt. Leave to infuse under the lid for some time.

Serve with sour cream, garnished with fresh herbs.

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