For many years borshch has been leadingposition among the favorite dishes of most men. This dish has long outgrown the category of ordinary beet soup into something big. The ability to prepare classic borscht began to determine the degree of the woman's readiness for marriage, her economic and housekeeping. But here there is some joke. But still, seriously, borscht is a crown dish, which every woman who knows herself as a good hostess should be able to cook. Today will be told the recipe for classic borscht, which is served with pampushkas. This is due to the fact that recently there are many varieties of borscht recipes, which is quite natural, because cooking is in some measure creativity. Cooks began to prepare the so-called vegetarian borscht, Mexican and other varieties that do not fit into the minds of the Slavic man. What is the real recipe?
King of Cooking - His Majesty Borsch
A short digression into the history of this dish will not besuperfluous, because today the recipe of classic borsch will be presented. Surprisingly, at first borsch was considered food of peasants. But after a while the attitude towards him changed radically. This dish has a large number of famous fans. For example, Gogol was crazy about borscht. Of course, today it is no longer possible to make such borscht according to the prescription, as it was, for example, in the 14th century. It is this story that has a beet soup so familiar to us. An interesting fact is that many peoples attribute themselves to the "authorship" of this dish. There is no point in breeding a long discussion, and therefore, as a classic recipe, it is better to consider the one whose preference is given by the majority. This is Ukrainian borsch with pampushkas. Attention, the recipe. Necessary ingredients So, for the preparation of borscht will need the following ingredients:
- beetroot (2 pieces of medium size),
- broth (pork or beef),
- white cabbage (about 350 g),
- carrots (1 piece of medium size),
- sweet pepper (1 pc.),
- bulb (1 piece of medium size),
- potatoes (3 small pieces),
- garlic (3 cloves),
- beans (35 g),
- lard (50 g),
- tomato paste (2 tbsp.),
- vinegar (if desired, it can be replaced with lemon juice),
- salt, black pepper,
- greens (parsley, dill),
- sour cream.
Let's get ready Before the beginning of cookingyou need to do a separate beet preparation. It should be noted that it is prepared long enough. However, you only need to bring it to half-ready. Sliced beets are pre-stewed on low heat. It will be good if a little juice is formed during the quenching process. In no case should it be poured out. This juice must be left and then added to the pan, as it is sufficiently concentrated, which will only benefit the taste of borscht. Beets are stewed with a small amount of vegetable oil and with the addition of boiled water. At beginners, it often happens that the beet during the quenching loses color, becomes faded and not quite appetizing in appearance. There is one secret here. To make the beets do not "turn pale", you need to add a little vinegar to it when extinguishing. Someone thinks that vinegar is harmful to the body. And someone might just not like the taste of the bite. It can be replaced without any problems by an ordinary lemon. At this time, meat broth should already be cooked. It is better not to salt and not pepper, so as a result the dish does not seem too salty or peppery. Preference should be given still to the beef broth, as it is moderately fatty, in contrast to the pig, which someone might seem too rich.
Without "zazharki" can not do
Now we turn to the preparation of a specialA mixture of onions and carrots, which is commonly called "zazharka." Only in this form need to put these ingredients in borsch. A big mistake mistresses is that they put in borscht raw onions and carrots. Especially "lamentably" looks like a cooked onion. About its taste and does not have to say. How to cook "zazharku", without which borscht and borscht? To do this, you need to cut very finely onions, then put it on a very well heated frying pan with vegetable oil. The primary task is to fry the onion until golden brown. You do not need to mix it all the time. Because of this, he can not be browned, but will only become stewed and soft. Crunchy and ruddy onions are cooked on slow or medium heat. Simultaneously with this straw is cut, and more specifically - rubbed on a small grater, carrots. If there is such a possibility, then it is preferable to use a grater for making Korean carrots. This straw will look much more accurate and appetizing. Carrots are added to the onions at a time when he already browned. Another 10-15 minutes - and delicious and fragrant "zazharka" ready. At the very end, you need not forget to add tomato paste. Salt and pepper "frying" is not necessary. If desired, you can add Bulgarian sweet pepper. He will give the dish a special note, but, as experience shows, the presence of pepper in the borsch is not liked by everyone. It is believed that he is out there. But according to the classic recipe he is there. Use the ready dried "frying", which is sold in stores is equivalent to disrespect for yourself as a hostess. You need to follow the prescription exactly.
We begin to "conjure"
Many ingredients are prepared, which givesthe opportunity to start preparing the long-awaited borscht on a prescription. From the broth extracted pieces of meat. They need to be separated from the bone, if it was, cut off veins or other inedible parts. Broth is put on the fire. The first ingredient that gets into the future borsch is potatoes. It is put in it in raw form. Pre-potatoes are cut into small cubes. Next, proceed to shredding white cabbage. You can do it with a knife or with a special grater. After cutting cabbage you need to "crumple" your hands a little, so that she gives her beautiful juice. Cabbage is the second ingredient placed in borsch. Make this necessary at a time when the potatoes are still half moist. In the last turn, the stew is added in advance to the stew and "fry" from onions and carrots. It's also necessary to pour and pepper at this stage. It is important not to forget to add pre-cut pieces of meat taken out of the broth.
"Zest" for borsch
At the end of the recipe, borschadd something that will make it borscht in the full sense of the word. Not all the mistresses know about one secret. And it consists that in a soup it is put bacon, but in a little unusual kind. Frozen medium fat is rubbed on a grater and placed in a container. Then take three cloves of garlic and pass through garlic crush. All this is mixed and added to the pan. Borscht is ready! Serve this dish with sour cream, which is put separately in each serving. If desired, you can decorate with greens. It seems that something is missing? And there is. And these are pampushki. The recipe for their preparation will be disclosed later.
Pampushka: the main "ally" of borsch
There is no doubt that such a hearty dish is worthbe sure to serve something floury. It would be corny to eat soup with bread. And why, if you can easily and easily prepare pampushki, from which it is impossible to come off, and together with borshch it will be a real culinary pleasure. Necessary ingredients To prepare pampushkas for borsch need:
- flour (300 g),
- milk (1 tbsp.),
- yeast (10 g),
- vegetable oil (2 tbsp.),
- sugar (one tsp),
- salt (0.5 tsp),
- water (1 tsp).
Preparation of pampushescalled "sponge". In slightly warm milk, the indicated amount of yeast is diluted. There is added sugar, salt, vegetable oil and 2 tbsp. l. from 100 gr. flour. All ingredients are mixed, and then left for a while. The mixture should begin to grow and bubble. The bowl with the contents should be covered with a towel. After a while the dough grew. This means that you can proceed to another stage. The milk and the rest of the flour are poured into the container. The dough is thoroughly kneaded. As a result, you should get an elastic "bun". He is put for half an hour in a warm place. The dough again increased in size. It is kneaded a second time, and then it is divided into small "koloboks" so that one is about the size of a standard peach. The pan for cooking dumplings should be greased with warm butter. The buns themselves are smeared with a beaten egg. This will give a ruddy appearance when ready. Bake the dumplings before blanching at a temperature of approximately 180-200 degrees. Once the buns have browned, they can be obtained. For a while the dumplings are covered with a towel and laid aside. This will help them "reach". Someone may object: what then do pampushki differ from ordinary yeast rolls? The answer is simple. The thing is in a special sauce for them. Prepare it from a mixture of salt, crushed garlic, vegetable oil and water. Before serving, each pampushka dips into the resulting mixture, which gives the buns an unforgettable taste. That's how you can cook an unusual and very tasty borsch with equally amazing pampushkas. It is unlikely that there will be a person who will say that it is tasteless. Bon appétit and a successful embodiment of today's recipe!