What we need
Based on the 4-liter pot:
- Polkuritsy or 1 kg of pork (beef);
- Salo for roasting (about 200 g);
- 2 large onions;
- 2 carrots;
- 1 beet;
- About 400 g of potatoes;
- 200 g of cabbage;
- Bulgarian pepper;
- Several cloves of garlic;
- 5 tomatoes or 3 tbsp. l. tomato paste (it will be tastier if you combine them);
- Bay leaf (3 pcs.), Fragrant peppercorns, salt, sugar, greens (dill, parsley).
Stages of borscht preparation
- Cook broth
We put in the pan meat, a bulb, carrots,flooded with water. In order for the broth to turn out to be a beautiful golden color, the bulb can be thoroughly washed and boiled right in the shell. After boiling the water, loosen the fire, add bay leaf, pepper and sprinkle some salt. Cook the broth on low heat until the meat is ready. Pork - about two hours, chicken - about an hour.
- Filter the broth
If you did everything right, then you have a brothIt turned out a transparent, beautiful shade. We take out the contents from the pan, filter the broth, bring it back to the boil and put the peeled, sliced potatoes in a saucepan. While the potatoes are brewed on low heat, it is necessary to make a dressing for borsch.
- We prepare refueling
We cut small fat and fry it in a frying pan. Add onions, diced, grated carrots with beetroot. When the contents of the frying pan acquire a golden hue, we put there the peeled and diced tomatoes or tomato paste, diluted in broth. If you use both tomatoes and pasta, do it in order: first tomatoes should give their juice, then add the paste. At this stage, the degree of roasting of vegetables is very important. It all depends on your taste, but if you only bow onions and carrots in a frying pan, the dish will turn out to be less saturated.
- The final stage
While the dressing is being prepared, it is necessary to chopcabbage. On how you proceed further, the taste of borsch also depends. Some landladies lay cabbage before frying, others, on the contrary, at the very end. Be guided by your preferences. Do you like that the cabbage in the borsch is soft? Then throw it in advance, then refuel. If you have sauerkraut in the fridge, safely add it to borsch in half with fresh - from this dish will only benefit. Do not forget that you still have meat left, which should also be divided into pieces and thrown into the broth at this stage. When borsch boils, you can add garlic, finely chopped Bulgarian pepper, greens, salt, a pinch of sugar. But it tastes mistress - some add sugar instead of sugar. Thanks to tomato in a borsch and so there is sour, and with vinegar it is easy to overdo it. Culinary experts recommend garlic and greens to add directly to a bowl of borscht - so much more clearly reveals the taste. Please note: the dish will be ready only after half an hour after it was removed from the fire.
A bit about the experiments
As we have already said (yes you did it yourselfnotice), at each stage of borsch cooking before the hostess is the choice: when to put what ingredients, what to prepare borscht, etc. There are recipes with prunes, aubergines. You can also cook lean borsch with beets on water or vegetable broth. Some mistresses put the beets together with the potatoes in the broth, and not in the pan. However, before experimenting, it is worthwhile to find "your" borsch recipe, and then add the ingredients to your taste. Try it, and you will definitely succeed!
