The recipe for borsch with beets: how to stay full and slim

Borsch - rich, unusually beautiful, delicioussoup, well known to all fraternal Slavic peoples since the legendary times of the golden-headed Kievan Rus. Hardly there is a second dish with such a diverse, rich recipe. Borsch is prepared not only on pork and beef, but also on duck and goose meat, with carp, herring, smoked products, even with seafood. The venerable Mrs. Molohovets, the pre-revolutionary guardian angel of all the young housewives, for example, unhesitatingly advises adding a bottle of expensive French wine to the borscht. In fact, the only invariable ingredient in borsch is the beet. However, before selflessly embarking on bold experiments, it is better to cook a dish on a classic - simple, but refined - a recipe.

The old good unfading classic

Before you start cooking borsch with beets,should make sure that nearby do not blaze the huts and do not frolic obstinate horses. Having extinguished the fires and quelling the stubborn horses, we go for the necessary products. To prepare borscht according to the recipe you will need:

1 kg of beef brisket;
a small head of white cabbage;
2-3 carrots;
2 medium bulbs;
3 cloves garlic;
3-4 potatoes;
half a lemon;
a small, in 70 g, a jar of tomato paste (can be replaced by 2 tomatoes);
4-5 pcs. crown vegetable - beets.

Meat cook for 1.5-2 hours, not forgetting to regularly take offfoam. For 20 minutes before the meat is ready for cooking in a pan it is necessary to put a whole peeled bulb and whole carrots, which after the cooking are carefully removed intact, and the broth makes them rich in color and aroma. For 30-40 minutes to the expected readiness of meat, you can slowly take up vegetables - wash and clean them. Cabbage thinly shinkuem, cut onions, large three carrots and beets. First, lightly fry onions with carrots, add garlic squeezed out on garlic, then put beets, pour juice of half a lemon and stew for about an hour. If the liquid is not enough, we pour a little water, and better than the broth, which by that time should already be fully prepared. About 10 minutes before the end of quenching, put tomato paste or a few sliced peeled tomatoes. Fresh tomatoes, as well as canned with thick tomato juice, are suitable. Having finished with the dressing, remove the meat from the broth, put the cabbage there. After about 10 minutes, add the potatoes. Another half an hour waiting until the cabbage and potatoes are very soft, we add stewed vegetables, bay leaf, bell pepper. Cooked meat in the meantime cut into pieces and put back into the pan. Cook another 10 minutes until ready, turn off the fire. It is not forbidden to immediately start tasting dishes, generously filling it with herbs and sour cream, but delicate connoisseurs recommend giving the borscht to brew for several hours and even a day. Ideally, borscht is eaten with famous Ukrainian pampushkas, but they are perfectly replaced by a heavy hunk of black bread, smeared with garlic, with a piece of not too fatty fat.

How to stay full and slim

The borsch recipe without fat and completely without meat will approachfor convinced vegetarians, women zealously caring about the bends of their slender figures, adherents of healthy food and just for people who strictly observe fasting. Suitable also for sophisticated gourmets, who believe that the rich taste of meat does not emphasize, but, on the contrary, eclipses the tender taste of juicy fragrant stewed vegetables, preventing them from revealing themselves in all its glory. The recipe for lean, but hearty borscht requires the following products:

1-2 pcs. beets;
1-2 pcs. carrots;
5-6 not too large potatoes;
0,5 kg of white cabbage;
1 onion;
1 pepper Bulgarian;
1-2 pcs. tomatoes (or a small pot of tomato paste).

Seriously grated beetroot put on a frying pan,add a tablespoon of sugar and 2 tablespoons. spoonful of grape vinegar, wait 5 minutes to allow the beetroot to soak well and not to lose its amazing picturesque ruddy shade during the cooking process. Then add a glass of water and half an hour to simmer the beets under a closed lid on low heat. Cut onions and green peppers, grate the carrots; fry on sunflower or corn oil, adding sliced tomatoes or replacing them with tomato paste. Shredded cabbage strips in a saucepan and cook for 10 minutes. Cut the diced potatoes into a cabbage and cook for another 10 minutes. At the final stage, add the stewed vegetables to the pan and cook all together for 5-10 minutes. Generously sprinkle with fresh herbs, serve to the table. If desired, at the stage of cooking in the pan, you can crumble a little bit of hot red pepper.

Home preparations for borsch

In addition, there is a first-class recipebillet preparations. It will perfectly suit to use with pleasure and pleasure surpluses from the home garden, and at the same time pamper your loved ones with an appetizing dish even at the height of the winter season. Preparation will take some time and effort, but the work will pay off with interest. Prepared by their loving hands, the vegetable base is much tastier, nutritious and more useful than the mixes sold in stores in the frozen food departments under the guise of "borsch". So, for this recipe you need the following ingredients:

1,5 kg of beet;
1 kg of tomatoes;
2 kg of cabbage;
2-3 large onions;
0.5 kg of carrots;
2 Bulgarian green peppers.

Needless to say, vegetables should be washed andclean. Cut cabbage, chop the onion and tomatoes into cubes, chop the peppers, not forgetting to select the seeds, the beets and the carrots to grate. Vegetables put directly into a pan, pour a glass of water to them, 1.5 cups of vegetable oil, add 3 tablespoons of vegetable oil. spoons of sugar and salt. When the vegetable mixture boils, you should reduce the heat to a minimum and continue the next 30-40 minutes, stirring occasionally. At the end, add 100 ml of 9% vinegar, mix again, expand into sterilized jars. After sunk, let the banks cool down for a day, and then carry it to a cellar or a storeroom. On the basis of this preserved mixture, a stunning borsch is cooked easily and quickly, both on vegetable and on meat broth.