How to start preparing a tasty borsch?
Surprisingly, cooked by one housewifethis soup may seem like a real culinary masterpiece, while in another this soup with the addition of beets can turn out to be tasteless or fresh, although it would seem that the same borsch recipe was used. Delicious borscht is a multi-component dish, and in order to make it excellent, you need to know not only the sequence of adding ingredients during cooking, but also to have an idea how to choose the best products for cooking. In addition, the way to prepare this soup depends largely on its variety, which there are two - the usual and the so-called green soup with beets, which has a peculiar recipe and is prepared with the addition of a large amount of green sorrel. There are slight differences in the recipe and method of cooking a normal and green borsch, and it is very important to master accurately some subtleties of how to cook borscht to please your relatives with this delicious dish. There are also a few variations of the simple borscht recipe that are not widely known to the general public, which include mushrooms, sauerkraut and so on. Boil a delicious borscht is not so difficult, but you need to know the recipe for the most delicious borsch and the features of how to cook this soup with beets while preserving all the useful qualities of the products. One of the most important stages of preparing a delicious borsch is the selection of the necessary products. Some may think that this is not so important, but it is precisely the wrong products or products of poor quality that are usually the cause of failure when preparing the usual version of this dish. So, first of all you need to take care of the purchase of meat, as this is the main ingredient of the traditional version of this soup, without which it will be delicious to cook it deliciously. 
Choose meat for cooking any variant of borsch
By and large, for the preparation of borschBeef, chicken, pork, turkey, veal and other animals are used. But any good mistress knows that the choice of meat should be taken seriously, so it is the broth that is the basis of the future borsch. In many ways, the choice of meat depends on personal preferences, but there are some features of this case. If there is a desire to cook this dish based on beef, then it is best to take a piece of beef sternum or use a combination of a small amount of beef sternum and a large sugar bone. If the beef is taken as a basis for the broth with bone, the cooking time will increase substantially, so that the bone boils well. Beef or veal is best to buy fresh, and preferably not the former in the freezing, but chilled. Soup with the addition of beets, cooked on beef or veal, is not too fat, so it is perfect even for feeding children of kindergarten age. If you want to get a more boiled broth, it's best to take pork ribs or a piece of pork on the bone. Pork has one obvious advantage, which is to give an unusual, pleasant taste to the broth, which makes the soup with pork softer in taste. Poultry meat can be used to make borsch, but it is best to use backs or thighs, since when cooking the broth on the chicken sternum it will turn out very fresh and not full-bodied. In addition, it turns out a very tasty borsch, if you cook it on rabbit meat, but it is usually difficult to find in stores. Separately, one has to say about cooking meat, as many make a mistake in this matter. In order to soup with the addition of beets turned out with the most intense taste, it is very important to cook the meat correctly. During the cooking of the broth, you need to add salt, so that the meat will fully open its taste, and in addition, it is necessary to remove the foam formed on the water surface in time to make the broth transparent. In the event that the moment was missed and the foam was not removed on time, you can strain the broth through gauze to correct this flaw. In order to get the most delicious soup with beets, you need to start adding the remaining ingredients only after the meat is completely cooked, then during the subsequent cooking it will boil, making the taste more saturated. 
The easiest way to cook ordinary borsch
So, you first need to prepare all the ingredientsfor the future soup with the addition of beets, called borshch in the people. On a 5-liter saucepan, approximately 800-900 g of suitable meat, 0.5 kg of potatoes, 2-3 beets, a small head of cabbage, 1-2 small carrots, 2-3 small onions, sweet pepper, tomato paste, salt, fresh greens. In addition, if desired, you can include beans and a fresh tomato when cooking. In the event that a person wants the final result to turn out with a pronounced acidity, it will take 2-3 tbsp. spoonful of vinegar. Some housewives are faced with the fact that borsch eventually does not differ in rich red color, and therefore looks completely unappetizing, it is precisely because the vegetables containing the pigment were improperly added to this soup. The way to prepare this soup is simple enough, but you need to know some little things that will help make the dish not only tasty, but also beautiful. The first thing, of course, is preparing the broth, and it is necessary to adhere to the advice presented above, because such a method of cooking meat for borscht contain all the recipes. Borsch with the properly prepared broth will get rich. After the meat is completely cooked, you should take about 0.5 broth to prepare the dressing and add the pre-peeled and diced potatoes to the saucepan with the broth. While the potatoes are brewed, you need to grate all the vegetables and start preparing the dressing. There is a little trick how to brew borscht with a saturated color - it's all about refueling. First you need to pour a small amount of sunflower oil on the heated frying pan and pour the onions for roasting. When the onion becomes colorless, you need to add grated carrot and after about 2-3 minutes you need to add a frying pan cut into strips. Fry the vegetable mixture for refueling for at least 10 minutes, after which you need to add 2-3 st. spoons of thick tomato paste. The final touch in the preparation of the filling will be the addition of approximately 0.5 liters of broth. Refueling should be simmered on low heat for at least 15 minutes, after which the mixture will acquire a rich burgundy color, which will later be transmitted to the borsch. Refueling should be added only after the potatoes are fully cooked, as in this case the potato will eventually become a little boiled, which will affect the quality of the taste in a positive way, the last thing you should add is chopped cabbage. 
Little subtleties of cooking a common borsch
Many housewives, preparing borsch, can not achieve,so that it turns out to be a rich red color, and the point is that they do not correctly add beetroot, the pigment of which then breaks up, and the soup with beetroot is no longer distinguished by redness. If desired, you can not include beets in the filling, but add this root in the final stage of cooking, but be sure after adding cabbage. In addition, in order to preserve the natural red pigment of beet, it is possible to pre-weld this root crop and add to the borsch fried boiled beetroot. In this case, the effect will not be worse than when roasting. In addition, often all the impression of a ready borsch can spoil the digested cabbage. It should be remembered that cabbage is an extremely fastidious product, and with too long heat treatment the cabbage will cease to be crispy. The optimal time for boiling cabbage can be considered 15 minutes, so it should be added at the very end of cooking, as only in this case you will get a really beautiful and delicious borsch. Those who want to cook borsch often want to make a delicious soup with sourness, but they make a big mistake by adding citric acid to this soup with beets. Citric acid, despite the fact that it is able to add sourness, spoils the overall taste pattern, so it is best to achieve the "sour" effect with vinegar. It is enough to add 2 tbsp. spoonfuls of acetic acid 5 minutes before the end of cooking, to give the borscht sour taste and not spoil the taste of the prepared dish. Among other things, it is strongly recommended to add bay leaf and greens to borsch. The bay leaf perfectly emphasizes the taste, making it more saturated, so do not neglect this product. As for greenery, finely chopped fennel or parsley is best. To keep all the useful properties of greens, you need to add it for 2-3 minutes before the end of cooking. At desire it is possible to make "languid" tasty borsch, but for this purpose the big pot and an oven as the last stage of preparation of a borsch will occur with use of these subjects is required. Begin to cook such a delicious borsch, as usual, on the stove until you need to add refueling. Then you will need to pour the half-finished brew into the pot, add the dressing and cabbage, and then move the pot in a 180-degree oven heated for 15 minutes. 
A great way to diversify the menu, using ordinary borsch
It is difficult to find a mistress who does not know howcook a simple tasty borscht, but not everyone knows that there are a lot of variations of cooking this dish. The most common and most delicious versions of a common borsch include the soup with the addition of beets, cooked on mushroom broth, and in addition, borsch with the addition of sauerkraut. The one and the other ways to cook a delicious borsch should be described in more detail. The first step is to tell in more detail how to make a simple borsch with the addition of sauerkraut. Such borsch will be appreciated by those who prefer the sour taste. In this case, there is no need to change the recipe of simple borsch much, it's enough to replace fresh cabbage with 200-300 grams of sauerkraut, but with sauerkraut it's necessary to be careful and not to allow a lot of marinade juice to borsch, for this soup with beets can turn out too sour. In order to borsch with sauerkraut was excellent, it is best to squeeze the cabbage or leave it in a colander for 30 minutes to juice the stack. To cook the simplest "mushroom borsch", you need about 1.5 kg of mushrooms, and the best for this fit white mushrooms, but if there are none, you can use champignons. Mushrooms are used as a substitute for meat to make broth. Mushrooms must be thoroughly washed, cut into slices and cooked for at least 40 minutes, after which all other ingredients of the dish can be added in order of priority. Correctly cooked delicious mushroom borsch has a spicy, rich taste, so it's worth trying this cooking option.
The recipe for cooking green borsch
As mentioned earlier, in addition to a simple borschThere is a "green" way, which is characterized not only by its recipe, but has some flavor differences. Green borscht is considered a healthier option of cooking soup. Green borsch is noteworthy in that it contains a considerable amount of sorrel, rich in vitamin C and other nutrients, as well as parsley, which is considered a deposit of calcium, so necessary for the body. To cook delicious green borsch is not more difficult, than usual, therefore it is quite possible to diversify it the food ration. To prepare the green borsch you need 2-3 liter pot, about 500 grams of meat, small beets, 3-5 potatoes, carrots, onions, 1-2 bunches of sorrel, parsley root, tomato paste, sunflower little, ½ tablespoons of vinegar, ½ tbsp. spoons of flour, bay leaf, salt, peppercorn. The way of preparation of a broth and filling for a green borsch is not distinguished by how these elements are prepared for a simple borsch. When it's time to add refueling to the broth, the cleaned parsley root, vinegar, bay leaves, peppercorns and flour immediately rush into the brew. Approximately 15 minutes before the end of cooking, you need to add finely chopped sorrel. Prepared on this recipe, borsch should be left for about 20-30 minutes, so that it is infused, and then fed to the table. When cooking green borsch, some mistresses make one serious mistake - do not add vinegar, because they think that if the sorrel is sour, it will give sour soup to borsch, and vinegar will be superfluous. The thing is that vinegar in this case is added not to impart a taste of borscht to taste, but in order to keep the sorrel dense. It is because of the preparation of a green borsch without vinegar that many housewives get that sorrel boils, becoming like a gruel. Correctly cooked delicious borsch is not just an everyday dish, but a real masterpiece of culinary art. It is equally important to serve both simple and green borscht to the table correctly. The best sauces for this dish are sour cream and mayonnaise. In addition, several cleaned cloves of garlic and rye bread will be superfluous.
