Red borsch, the preparation of which weconsider below, is a traditional first course of Slavs, mostly of Oriental origin. It should be noted that this soup should be prepared exclusively on meat with a bone. It is recommended to take beef or veal for this dish.
Step by step cooking borscht
Necessary ingredients:
- medium beet - 2 pcs .;
- medium-sized potatoes - 1-2 pcs .;
- meat on the bone (veal or beef) - 200 gr .;
- small bulbs - 2-3 pcs .;
- apple vinegar - 1 large spoon;
- fresh carrots - 1 piece;
- bay leaf - 2-3 pcs .;
- salt - at the discretion;
- sauerkraut - a few spoons;
- fresh white cabbage - 1/3 part of a small fork;
- vegetable oil - 3 large spoons;
- ground red pepper is optional.
The process of processing meat products
Red borscht, which takes away cookingonly 1.5 hours, should begin to do with boiling beef or veal. However, before this meat must be well processed. It must be washed, cleaned of inedible elements, and then partially separated from the stone and chopped into small pieces. After that, the product (along with the bones) should be laid out in a saucepan, pour with plain water (2/3 parts), boil, salt, add the bay leaf and cook for 60-80 minutes. It is worth noting that in the process of boiling to the meat should gradually lay out the rest of the ingredients.
Cooking red borscht providesuse a standard set of vegetables. To do this, you need to wash and peel potatoes, beets, onions, fresh cabbage and carrots. After that they should be crushed. Tubers of potatoes, cabbage and onions are best cut into small cubes, and beets and carrots, it is desirable to grate on a large grater.
Heat treatment of the dish
As is known, red borscht, cookingwhich involves the use of a large number of vegetables, has an appropriate color due to the presence of beet in it. So that it gives the soup not only a rich hue, but also a taste, it is recommended to pre-fry it in the pan. In this case, the product should be sure to add vegetable oil and 1 spoon of apple cider vinegar.
In the process of boiling meat to it is requiredGradually spread the following ingredients: fresh white cabbage, carrots, sauerkraut, onions, potatoes and beets. After all the products are soft, it is advisable to taste the soup, add salt and pepper to it, if necessary, and then remove it from the stove.
Delicious red borsch, the preparation of which weconsidered in this article should be served hot. Also, this dish is recommended to present fresh thick sour cream, wheat bread and mayonnaise. It is worth noting that such a meal is quite high in calories, and therefore it is better not to use it during diets.
Helpful advice
Some housewives add red soup and ingredients such as bell pepper, beans, pickles, fresh herbs, etc. This gives the dish a richer flavor.
