Undoubtedly, every woman wants to learn to cook a delicious soup.In Ukraine, the main dish is a soup meal.
Red soup cooked with cabbage, beets, carrots, parsley, from the second half of the XIX century.- Potatoes.The holidays soup cooked in meat broth, and on weekdays - with a piece of bacon.A When a table in a particularly solemn day whitening cream soup.Pungency attached borscht hot peppers.Also began to prepare soup with beans.Red borsch is widely used not only as an everyday dish, but also for Christmas, weddings, baptisms, funerals.
Ingredients for cooking borsch:
- water - 5-6 liters
- meat on the bone (pork, beef, homemade chicken) - 500-600 g
- cabbage - ½ head of cabbage
- Beet -1pc.
- Carrots - 2 pcs.
- Onions - 1 pc.
- Sweet pepper - 1 pc.
- Potatoes - 3pc.
- Beans - 300-400 g
- Salo - 30-40 g
- spices (bay leaf, basil, black and red peppers)
- Parsley, chives
For the sauce:
- Smetana - 200-250 g
- Garlic - 3 cloves
- mustard - ½ tsp
- soy sauce - 1 tsp
- dill - 1 bunch
- meat is washed with water several times, put in a saucepan and fill with cold water.We put on the fire and wait until the foam rises, remove it, reduce fire, put 1st.l.salt without top and cook for 1.5-2 hours.If you take the usual beans, soak it in warm water for 1 h., Rinse, select spoiled grain and pour after the boiled meat.A canned beans put together with cabbage.
- main feature of Ukrainian borsch - red.This is why we must be sure to put out the vegetables.Beets, carrots and onions are washed out, clean.Onions and carrots cut into cubes.A small piece of bacon fry on both sides, add the vegetable oil and fry the onions and carrots in the beginning.Beets cut into strips (you can rub on a grater, beets but quickly lost its color).Add the beets in a pan, fry without lid for 10 minutes.
- Bulgarian pepper cut into cubes and put into the pan.Pepper can be taken and fresh and frozen, winter can be used pepper salad of canned "Lecho" (2st.l.).When the vegetables are put out for 10 minutes, add to 1ch.l. dried basil, bay leaves (some remember it in his hands, so he gave the flavor) and 2st.l.tomato sauce (tomato paste can take 1st.l).Mix well, pour a little broth and simmer, covered for 20 minutes.
- Cabbage clean sheets from the top, wash and finely chop.Put cabbage for 20-30 minutes in cold water, so it goes from bitterness.
- When the meat is cooked, put it in the broth cabbage and potatoes, cut into large cubes.If winter varieties of cabbage, cook it for 15-20 minutes, and 10 minutes in the summer.Put canned beans.Then add the steamed vegetables, podsolite broth, if necessary, add red and black pepper on the tip of a knife.Boil the soup over low heat for 10 minutes, add the parsley and leave the lid on for 20 minutes to infuse.
give a piquant taste borsch croutons with garlic sauce.Cut polbatona, fry in a skillet with a small amount of vegetable oil.Put the cream in a small salad bowl, add the chopped dill to 3 cloves of garlic, a bit of black pepper, soy sauce, mustard.Good mix everything into a single mass, adding, if necessary even soy sauce or mustard.
borsch pour in a bowl, put the next toast smeared with sauce.
Cook the soup on the recipe, and it always will be a delicious and rich.Some families have a tradition of cooking soup on Sundays, so at the end of the week all look forward to this Ukrainian borscht.
H eskolko practical advice on cooking borscht
- If you like sour soup, you can add a bit of a pickle, apples and tomatoes.
- And for those who like sweet soup, put it 1st.l.sugar.
- If you want to get rich red color, braised beets simmer for not more than 10 minutes, and for the more yellow it is necessary to boil a little longer.
- Instead sauce, you can put sour cream in soup, bread and fry in a pan a little and rub with garlic.
- Cooking delicious soup diet:
- recipes How to cook a cold soup?
- How to cook green soup?
- How to cook soup in Multivarki?
Enjoy your meal!Ukrainian borscht and delicious!