Borsch classic recipe

This is perhaps the most famous dish of the Slavs. The birthplace of borscht considered to Ukraine, which is very controversial, but we will not move away from the main theme. It is not less favor in Russia and other neighboring countries. Each eaten with a spoon of Borsch saturate the body most useful nutrients and essential vitamins.

Great if there owned their land on which to grow their own vegetables and fruits. Very nice to stroll through the dewy grass and on the go get fresh beets, carrots, onions and garlic. But, even if there is no garden or house in the village, these products can be easily purchased at the store or on the market. Borscht is excellent and fantastic in the warm summer days, and warms us in the cold winter months.

The classic recipe for borscht

To begin with, take the beef and cut it into small pieces. Then in a pan put the meat and add water until it lightly covered slices of beef. Season with salt and place over medium heat. Bring to a boil, reduce heat to low and simmer for 1-1, 5:00 until then, until free will be possible to pierce the meat with a fork. We turn to the vegetables. They will cook in chicken broth. Of course, it could be replaced, and beef broth, which will remain on the cooking meat.

In a large saucepan, bring broth and water to a boil. Peel the potatoes and cut them into small pieces. Cabbage and chop with potatoes, add the boiling broth.

Meanwhile, melt 1-1, 5 tablespoons of butter in a frying pan over medium heat. Add to it peeled and finely chopped onion, salt 1/4 teaspoon of salt and cook for about 3 minutes, stirring frequently, until the broth does not become translucent. Then, add the carrots and continue to cook for about 4 minutes, until the vegetables are tender.

Peel and cut into sticks or grate the beets. In the same pan, which was used for the preparation of a carrot and onion, beet mix, water (or tomato juice), tomato or tomato sauce, lemon juice and sugar. Add 1 teaspoon salt 5 with 1/8 teaspoon ground black pepper.

Lemon juice will keep the saturated bright red beet borscht color and give a pleasant acidity and sugar balances the acid. Cover the pan with a lid and bring the soup to a boil, then reduce heat and simmer for 25-35 minutes or until the beets will not become softer. Peel the garlic and passing it through spadefoot, add to the pot. When the potatoes are tender, add the beets and beef soup. By this time it should be soft.

If more like a soup without meat, the beef can strain through a fine sieve and use only the broth.

Ready soup can again add salt and pepper. Pour it into bowls, garnish with finely chopped fresh dill and green onions. Traditionally, the soup you can add a spoonful of sour cream.

Today, you can find varieties of borsch very much - beloved beetroot soup with vegetables today is made from a variety of vegetables and different kinds of meat product even exists soup with fish Yet, the basic components are considered exclusively beet and cabbage, and then everything else.