I greet you, my dear friend! Probably, there is no such person who would not have heard about a Russian dish called borsch.
This is the first dish that can become the main one on your table. This dish has a lot of ingredients, so it is nutritious, the taste is balanced.
Russian Russian family has a different recipe for cooking borscht, but there are nuances that all Russian housewives obey. Now I will tell you about them.
The first thing to observe is to properly prepare the broth. The meat for the broth must be on the bone. Whether it's beef or pork, always with a bone. All the most delicious things are contained in the bones. The broth should be cooked for a very long time, and on the smallest fire.
Our women are sure that if you want delicious meat, but you do not need broth, then it should be cooked over medium heat. In borscht, the taste of the broth is important, so it needs to be prepared so that the water practically does not gurgle, then the broth will turn out good.
The second step is to properly prepare vegetables for borscht. It is important to soak the grated beetroot in cold salted water for 15 minutes. Thus, the bitterness and unattractive taste of the earth will come out of it.
Separately, we prepare vegetables for borscht.
Fry the onion in vegetable oil, then add grated carrots and chopped bell pepper. When the vegetables are fried, add the tomatoes to the pan.
There is another nuance that all housewives obey, this is not to use tomato paste. Our women prepare canned food in the form of tomatoes every year, especially for borscht. It is prepared very simply, tomatoes are peeled and crushed, and then boiled with salt and sugar, then rolled into cans.
When preparing borscht, if there is no such tomato, you can use fresh tomatoes. They should be cleaned, crushed, add salt and sugar to taste and send to fried vegetables.
The next very important point is to add a little oil. Put all this aside until ready. Then we take the prepared beetroot out of the water and fry it in vegetable oil, adding crushed garlic there.
Our borscht is almost ready. Remove the meat and bone from the prepared broth to cool down. Add salt to the broth and add the chopped potatoes to it.
When the potatoes are almost cooked, add all the fried vegetables and finely chopped fresh cabbage.
While all this is cooking, we cook the meat, separate it from the bone and cut it into cubes. We put the meat back in the pan and bring our borscht to readiness.
The next important step is not to digest the cabbage, it should crunch a little.
That's all, add finely chopped greens to the finished borscht and serve it to the table with sour cream.
Below I will present all the ingredients and how many of them will be required.
So:
- Meat on the bone 1.5 kg
- Onion 3 pieces
- Carrots 1 pc.
- Bulgarian pepper 2 pcs.
- Tomatoes 4-5 pcs.
- Beetroot 1 pc.
- Garlic 3 cloves
- Potatoes 3-4 pcs.
- Cabbage, if desired, when cooking, you will see whether you need to add more or less.
- Salt and sugar to taste.
All these ingredients are designed for 3.5-4 liters.
Don't worry if you get a lot of ready-made borscht, and you won't eat it right away. Borscht is an amazing dish, if you put it in the refrigerator and warm it up the next day, it will be even tastier.
Well, if you want even more Russian dishes, write in the comments, I will be happy to write about them.