The authorship of the borscht among the Ukrainians is disputed by the Romanians,Russians, Hungarians, Belarusians and Poles. I do not know who was the first to think of cooking this multicomponent filling soup, but in Ukraine, in my opinion, it is cooked the most delicious. The Hungarian bograch-guiyash is also nothing, but rather, it resembles a thick stew rather than the first dish. In Russian cuisine they know a few secrets of cooking, but there the borsch often comes out brownish rather than beautiful ruby. In Ukraine, there are many ways to create this thick soup - each region has its own. The Poltava recipe is considered classic. How to cook soup to make it fragrant, rich and dark red, read in this article.
Первый секрет этого супа – смесь различных видов meat. You can cook and vegetarian borscht - on vegetable broth. Then, in the absence of meat, we increase the share of cabbage, beets, add tomatoes and paprika. You can also throw a handful of pre-soaked beans or beans. But this is a special recipe. How to cook classic borscht - Ukrainian? It is necessary to take the brain bone, as well as brisket beef and pork in a ratio of two to one. Stock up also with bacon - it is added already before serving. Meat (0.5 kg) wash, pour cold water and set to boil.
The classic recipe - how to cook soup - requiresfrom the mistress of attention and patience. As soon as the water boils, make less heat and remove the foam regularly - the broth should be clear. Cook the meat for about two and a half hours under the lid. Separately, we set the oven in the oven 2-3 large beets. You can also weld them in "uniforms". We take out the bone and pulp. Cut the meat into small pieces.
To make the dish have a beautiful burgundy color,It is necessary to properly prepare the beets - the main component of this soup. The recipe (how to cook borscht in Ukrainian) strongly recommends clearing boiled or baked beetroot, rubbing it on large chips and pouring boiling broth. Immediately squeeze the juice from half a lemon into this “kvasok” or add two tablespoons of vinegar. Set to cool. There is another way to prepare the beets: cut the raw tubers into strips, stew on the bacon or butter and sprinkle with lemon juice or vinegar.
Sequential laying of vegetables - indispensabledemand. If we cook soup, a recipe with a photo can tell about a clear algorithm of actions. Peeled and sliced potatoes are added to the broth. Ten minutes later - shredded cabbage. In a skillet, onions, parsley root and carrots are passaged in vegetable oil or pork fat. Alternatively, add tomatoes or paprika to the fry. Five minutes after cabbage, we throw a broil in a broth, after another 5 - gently decanted “kvasok” (without beet pulp). Eight minutes before turning off the fire, salt the borsch and add spices (garlic, coriander, pepper).
How to cook soup, the recipe is alreadytold, but how authentic to serve it? The dish must be steeped in a warm place for at least half an hour. In a frying pan drown bacon, fry the bacon with finely chopped garlic. Arrange it on plates, add fresh parsley. Pour soup and serve with sour cream. If you cooked a large saucepan, then you need to heat the soup in small containers for one time. Once perekipev, borsch loses its red color and becomes brown.
