Classic, hot soup beetroot soup with meat - how to cook beetroot soup, a step by step recipe photos
One day I was going to cook soup and it so happened that cabbage I was not at home. And then I remembered how my mother as a child preparing delicious vitamin soup with red beet vinegretnoy. I try to cook and found that competition borscht can successfully create a classic, nourishing and hot beetroot. I am pleased to share my recipe with step by step captured image.
The products, of which I have prepared. Calculated pan 5 liters.
• meat - 500-600 grams;
• pork speck - 100-150 grams;
• Potatoes - 4 pcs. (medium size);
• Carrots - 1 pc .;
• onion - 1 pc .;
• Garlic - 1 clove;
• beet (vinegretnaya) - 2 pcs .;
• Tomato juice (or juice) - 200 ml .;
• fennel (I have ice cream) - 2 - 3 table. lodges.
How to cook beetroot
To cook this delicious beet soup with meat, I usually use pieces with a thin neck and the rib portion of the carcass. It is these parts give the soup is rich and tender meat taste. And so, washed under running water, we need to put the meat in a saucepan, cover with cold water and put on the stove to boil. To get clean and nice broth, importantly, do not miss a moment of it boil and immediately remove with a slotted spoon appeared foam. After boiling, the meat should boil at low heat (under the cap) of about forty minutes. During this time we have time to prepare the other components of food.
To begin with, we need to cut slightly frostbitten bacon into small pieces. Then, clean the carrots, onions, beets and garlic peel.
Onions and garlic have to chop into small cubes and carrots and beets rub on a medium grater.
In a large frying pan put the first pig bacon and fry it until golden brown. Next, lay out the carrots, garlic, onion and lightly fry the vegetables.
The latest we laid in a frying pan grated beets and fill it with a small amount of hot broth (or just boiled water).
Simmer vegetables all together on a low heat until cooked beets (15-20 min).
When the meat on the bones are welded, it is necessary to remove from broth, separate from the bones and cut into small pieces (as in my pictures). Sliced meats return to the pan with the broth.
Peeled and diced potatoes we put in a saucepan with the broth and cook for 10-15 minutes. Now, it's time to salt the broth to taste.
Next, pour in a pan vegetables, stewed in a pan (beets, carrots, onions, garlic), and give the soup boil once more.
After boiling, add to the saucepan tomato juice (juice) and dill. Before serving, it is preferable to present beetroot hour or two in a pan covered with a lid.
Especially tasty hot beetroot would be if before serving sprinkle it with chopped green onions and add a spoonful of sour cream in a bowl.