The recipe for making borscht amazes with its diversity: Ukrainian borscht, vegetarian borscht, borscht with pompushki and many other variations. Let's consider the most popular ones.
Borscht "Delicious"
A very tasty way to prepare borscht:Put half a large pot of water on the fire. At this time, melt 50 g of butter in a deep frying pan, simmer, stirring, for about 20 minutes over low heat 2 chopped onions, 5 medium-sized carrots, 1 small beetroot and a quarter of a cabbage head. Then put all the vegetables in boiling water, salt, add 3-4 tbsp. tomato paste, bring to a boil and cook for about 50 minutes. Then pour in 3-4 diced potatoes, cook for another 15 minutes after boiling.
Borsch with pompushkami
Making borscht with pompushki: Wash a glass of beans, pour water (half a pan), cook for 1.5-2 hours. Frying:
- 1 beetroot
- 1-2 sweet peppers
- 2 carrots
- 4-5 medium tomatoes cut into strips
Place in a deep frying pan, greased with oil.lightly salted beets, let it simmer for a while, then add peppers, tomatoes (or tomato juice), simmer everything, making sure that the liquid does not evaporate. If you like parsnip or parsley roots, simmer them together with the beets. Spices (cardamom, curry, ginger) can be added before adding tomatoes. Shortly before the beans are ready, add 3-4 diced potatoes, when it is cooked - shredded soft cabbage and unfried carrots and let it simmer, then add the fried vegetables. Mix everything and simmer for another 5 minutes on low heat. Salt and season with parsley. According to the correct scheme for preparing borscht, it should be infused. Serve with sour cream. For pompushki you will need yeast dough, you can make it yourself: dissolve yeast (10 g) in a glass of water, add salt (half a teaspoon), sugar and vegetable oil (a tablespoon each), flour (500 g). Knead the dough and let it rise twice. Then mold small balls, place on a greased baking sheet, let rise in a warm place. Then bake in the oven.
Borsch Vegetarian
Next we will prepare vegetarian borscht:recipe: Cut 1 large beetroot into strips, stew with 3% vinegar (1 tbsp), sunflower oil and tomato paste (2 tbsp). Cut 2 onions, 1 carrot and 1 parsley root into strips and sauté in vegetable oil. Boil water, add salt, cut potatoes (200 g) and cabbage (200 g), cook for 10 minutes. Then add the stewed and sautéed vegetables and cook for another 5 minutes. Be sure to season with garlic (3 cloves) and parsley. Serve with sour cream.
Borsch with sea kale
Recipe for borscht with seaweed:Marinate 250 g of seaweed: simmer it for 5 minutes in a small amount of water, drain, cool, cut into strips, salt, add vinegar (2 tablespoons) and marinate for 10 hours. Cut into strips 1 carrot, 2 onions, 1 parsley root, sauté for 5 minutes with 2 tablespoons of sunflower oil. Add 2 tablespoons of tomato paste, simmer for another 3 minutes and remove from heat. 250 g of beetroot cut into strips, simmer over moderate heat under a lid for 10 minutes, adding vinegar (1 tablespoon) and 1/3 cup of water, add seaweed, vegetable oil (2 tablespoons), stirring, simmer for another 5 minutes. Add water to the seaweed broth up to 2 liters, boil, salt, put 1 bay leaf, 400 g of diced potatoes, cook over low heat for 10 minutes, then add cabbage and stewed vegetables, cook for another 5 minutes. Half a minute before readiness, add 2 crushed cloves of garlic.
