The recipe for borscht is striking in its variety: Ukrainian borsch, vegetarian borsch, borsch with pomushkas and many other variations. Consider the most popular.
A very delicious way of cooking borsch: Put half of a large pot of water on the fire. At this time, in a deep frying pan, melt 50 g of butter, put out, stirring, minced 20 minutes on low heat, crushed 2 onions, 5 medium-sized carrots, 1 small beet and a quarter of the cabbage. After all the vegetables, put in boiling water, add salt, add 3-4 tablespoons. l. tomato paste, bring to a boil and cook for about 50 minutes. After pouring diced 3-4 potatoes, cook another 15 minutes after boiling.
Borsch with pompushkami
Preparation of borsch with pomushkami: Wash a glass of beans, pour water (the floor of the pan), cook for 1.5-2 hours. Frying:
- 1 beetroot
- 1-2 sweet peppers
- 2 carrots
- 4-5 medium tomatoes cut into strips
In a deep frying pan, oiled, lay outslightly salted beetroot, give a little sour, then add pepper, tomatoes (or tomato juice), all put out, ensuring that the liquid does not evaporate. If you love the roots of parsnip or parsley, stew them with beets. Spices (cardamom, curry, ginger) can be put before adding tomatoes. Shortly before the beans are ready, add 3-4 potato tubers, cut into cubes, when it is cooked - chopped not hard cabbage and fried carrots and allow to cook, then add the roast. Stir everything and cook for 5 more minutes on low heat. Season and season with parsley. According to the correct scheme of borscht preparation, he must brew. Serve with sour cream. For the pump, you need a yeast dough, you can prepare it yourself: in a glass of water, dissolve the yeast (10 g.), Add salt (half a teaspoon), sugar and vegetable oil (a tablespoon), flour (500 g). Knead the dough and let it go up twice. Then dazzle small balls, put on a greased baking sheet, let them stand in a warm place. After - bake in the oven.
Next we will prepare a Vetarian borsch: Recipe for cooking 1 large beets cut with straw, put out with 3% vinegar (1 tablespoon), sunflower oil and tomato paste (2 tablespoons). 2 onions, 1 carrot and 1 parsley root cut into strips and browned in vegetable oil. Boil water, add salt, chop potatoes (200 g.) And cabbage (200 g), cook for 10 minutes. After adding the braised and rescued vegetables and cook for another 5 minutes. Be sure to fill with garlic (3 cloves) and parsley greens. Serve with sour cream.
Borsch with sea kale
The recipe for borsch with seaweed: Marinate 250 grams of sea kale: allow it for 5 minutes in a small amount of water, recline, cool, cut into strips, add salt, add vinegar (2 tablespoons) and marinate for 10 hours. Cut into a straw 1 carrot, 2 onions, 1 parsley root, 5 minutes passer with 2 st. tablespoons of sunflower oil. Adding 2 tbsp. spoons of tomato paste, stew for another 3 minutes and remove from heat. 250 grams of beetroot cut into pieces, simmer on a moderate fire under a lid 10 minutes, with the addition of vinegar (1 tablespoon) and 1/3 cup water, add sea kale, vegetable oil (2 tablespoons), stirring, simmer for another 5 minutes In the broth of sea kale add water to 2 liters, boil, add salt, put 1 bay leaf, 400 grams of diced potatoes, cook on low heat for 10 minutes, then put cabbage and stewed vegetables, cook for another 5 minutes. For half a minute until ready to add 2 chopped cloves of garlic.