Soups should be present in the diet of eachperson Hot nourishing broth helps our body to maintain the correct metabolism, which is why we are less concerned about health problems. It has long been known that hot natural broths promote faster healing, strengthen the immune system and have many different beneficial properties.
There are a lot of different soups: mashed potatoes, cream soups, broths, fruit soups and others. But the most famous all over the world is borsch, which has been heard even across the ocean.
Borsch is cooked in several ways. It all depends on the choice of ingredients. The most famous and original of them is Ukrainian borsch with beans.
To make this borscht to usneed: fatty beef with a bone - one hundred grams, salty lard - fifty grams, potatoes - two hundred grams, beans - one hundred grams, fresh cabbage - three hundred grams, fresh beets - three hundred grams, onion - one large onion, fresh carrots - fifty grams, tomato paste - seventy grams, Bulgarian pepper - two pieces, garlic - two cloves, salt, pepper, spices to taste.
Now consider how to cook soup with beans.
First boil the beef broth. Put the meat in a saucepan, pour cold water and set on fire. While the broth is boiling, prepare the remaining items.
Making a fry.Cut the bacon into small pieces and drown it in a frying pan, add the chopped onion and the carrots grated on a fine grater. Slightly extinguish the vegetable mixture, add chopped beets. You can drop two drops of vinegar on it so that it does not lose its rich color. Intense burgundy coloring is one of the main characteristics of such a wonderful soup, like borsch with beans. When all the fat is absorbed into the roasting, then to prevent the vegetables from burning, you should add a half cup of broth, previously mixed with tomato paste. While everything is stewing over low heat, you can chop the Bulgarian pepper and add it to the total mass.
After the broth has boiled, you need itstrain through a strainer and put on the stove again. Cut the potatoes into cubes, but not very fine, and put in the broth. Ten minutes later, you can add the same beans and shredded cabbage. If the cabbage is young, then it should be added along with the greens at the last stage of cooking. And after them we send to the pan and fry. We mix everything thoroughly and observe how our borsch with beans acquires bright colors, is saturated with color, taste and alluring aroma.
Last in the soup add finely chopped greens and squeeze two cloves of garlic. They will make borsch with beans truly unique and emphasize the diversity and richness of its taste.
To make borsch with beans even morerich and tasty, it is covered with a lid and left to stand for another hour or two after cooking. This contributes to the penetration of various taste properties of the numerous components into each other, which helps the soup to acquire a unique flavor.
Every self-respecting mistress knows howcook borsch with beans. And she has in the culinary piggy bank not one or even two, but several different prescription variations. Ukrainian borsch with beans can be served with sour cream and greens. And also on the table there must be salty lard (necessarily its homemade salted), cut into pieces and onions or green onions with black bread. It is black bread that can precisely emphasize the deep taste of borscht.
Each restaurant can order a plateUkrainian borsch with beans. And it can not please the fans of this dish. But no restaurant soup can match the real homemade, so nourishing and nourishing soup with beans.
