For a start, it is useful to clarify that soup withmeat in Ukrainian has only a symbolic name, since each housewife prepares it in its own way. Moreover, there are striking differences in each region and in each region. In the west, they adhere to some rules, in the Kuban - others, in the east - the third. Therefore, this recipe for borscht with meat is only one of many options.
Each recipe for Ukrainian borscht with meat,but the general rules still exist. For example, carrots and cabbage are not cut into pieces, and the broth is cooked not only from one meat. Here is about these (and other) subtleties and will be discussed in the article.
I want to share how they cook borscht in our family. Try and, I assure you, you will not remain indifferent.
First you need to choose meat for broth.The ideal combination would be three types of meat: beef, pork, chicken. If you have to choose one thing, then it is better to stay on beef (veal). Meat must be chosen with a bone. In Ukraine, it is called sugar or brain. It is the bone (from meat such a rich and fragrant broth will not work) that plays the main role here. All ingredients will be given to a four-liter pot. I would like to remind once again that the hostess in the kitchen is an artist, so you do not need to use electronic scales and a timer, use the intuition and fantasy given to a woman by nature.
So, the recipe for borscht with meat:
- fresh beef bone with meat (0.5 kg);
- fresh cabbage (half a small head);
- carrots (1 large or two smaller, choose a brighter, orange);
- beets (1 medium size (250-300 g), you need to choose a dark, without pink and white veins, maroon color);
- bulb (one, large);
- Bulgarian pepper (sweet, 1-2 pieces);
- tomato juice (preferably freshly squeezed, but canned (from bags or cans), 300-350 g) will do;
- black pepper powder;
- greens (dill, leek, parsley);
- vegetable oil (80-90 gr);
- salt and one small bay leaf.
First boiled broth with the addition of fulltablespoon of salt. It is impossible to clarify the time, approximately from an hour to one and a half, readiness is determined by separating the meat from the bone (the meat seems to fall off).
Очищаем луковицу, отрезаем одну треть и опускаем in broth (it continues to boil), and in the meantime we clean the potatoes, wash them and cut them into cubes. Add to the broth. While potatoes are boiling, chop the cabbage. No need to cut it into pieces, you should have thin stripes, not cubes. We send after a potato. While the potatoes and cabbage reach readiness, proceed to the roasting. It is to zazharka, in the Ukrainian borscht with meat only meat, potatoes and cabbage are cooked!
My carrots and beets.We clean and rub on a coarse grater. It is not necessary to combine, otherwise the beets will color the carrots in a different color. Finely chop the rest of the onion. Put the pan on the fire and pour oil into it. Put the grated carrots in the pan, next to the beets and onions. Oil as it envelops the ingredients and does not significantly change their color. Vinegar has been used in many recipes for this purpose, however, it is completely inappropriate here. After the contents of the pan fry a little (but not burn), you can mix and pour tomato juice. Simmer the vegetables, stirring until the water is evaporated and the vegetables begin to brown again. The characteristic smell of roasted tomatoes will tell you when to remove the pan from the heat. If you shoot earlier, the aroma and taste will not be so bright. Now send zazharku in the pot.
Remove the pan from the heat, add the choppedgreens, paprika, ground black pepper, bay leaf and salt to taste, close the pan and let stand for a couple of hours. We take out the bone and bay leaf. Borsch is ready.
Some housewives love to cook borsch with beans andfish. This is personal preference. In this case, the recipe for borscht with meat remains almost unchanged, only the beans are soaked for three to four hours and cooked along with the broth. And the fish is quite canned (canned with the addition of tomato, for example, sprat).
Wrong is the opinion that borsch in Ukrainecooked with sour cream. In no case! Sour cream or mayonnaise, again, if desired, is added directly to the plate. Ukrainian borsch with meat is a dish that will not leave anyone indifferent.
