August 18, 2015

Borsch with beet tops can only be eaten at the beginning of the season, with the appearance of a young beet of a new crop, while it is sold along with a juicy, appetizing tops with fresh leaves, so do not miss the chance 🙂 It is logical that for such borsch and all other vegetables, if possible should be used young, early. Borsch is brewed, naturally, without cabbage (it is very original and tasty replaces beet tops). The cooking time is reduced in comparison with winter borsch, as digest young vegetables in no case should not, but or, as usual, we cook in advance, unless we are supposed to cook borsch vegetarian (on the water).

  • Preparation:   1 hour 30 minutes
  • Exit:   1 liter

3 We divide the beetroot leaves into stems and leaves, all carefully mine. Stems are viewed, and if there are solidified fragments, we cut them. We cut the stems into pieces up to 1 cm long, cut the leaves with "checkers", large noodles or arbitrarily tear our hands like a green salad.

4 Carrots and onions are cleaned, cut into slices and in vegetable oil until lightly browned. Together with the vegetables we pass the stems of beet tops.

5 Water or broth, bring to a boil, put the peeled and sliced ​​potatoes, cook until half-ready. Add the browned carrots, onions and stems of the beet leaves.

6 Then we send to the boil the lettuce with tomatoes, finely chopped parsley stems, prepared beet leaves, add salt, pepper, bay leaf to taste and cook together. Not bad after the end of cooking, let the borscht infuse for half an hour to harmonize the taste and aroma.

The beetroot topped to taste in borsch shows itself no worse than other leafy greens, besides it perfectly holds the color, determining the external appeal of the dish.

To make the dish even more original, it is practiced to add young zucchini to the borsch with the tops. Zucchini before the introduction of cooking for a better kind and taste, it is recommended to save on vegetable oil to a golden crust on the surface, or even better - to bake in a dry frying pan. In any case, do not allow sticking! In the cooking zucchini is introduced simultaneously with the browned vegetables and the stems of the beet.

Borshch served hot, at a temperature of 75-80 degrees, when serving, add sour cream, and decorate with parsley. Borscht, cooked in a vegetarian format (on water) can be served both hot and chilled.

Bon Appetit!

Red borscht with sour cream
Borsch with the tops of young beets   - the dish that I prepared for the first time. Many times I ran into the Internet on recipes, containing young tops   and it was always interesting how it tastes in the dish. And so, I was at the dacha with my parents and took home three things young Boeryachkov with a tops   and decided to cook borscht. I cooked, writing a recipe on the go - and the borsch turned out excellent, such as our family likes - dark red, sweet and sour taste.


We need:

  • water - 4 liters.
  • meat (chicken soup set or beef, pork) - 1 pc. (pure meat gram 100-200)
  • potatoes young - 2 large pcs.
  • beet young - 3 pcs. (like large carrots)
  • cauliflower - 100 gr (several large inflorescences)
  • pepper lettuce - 1 pc.
  • carrots young - 1/2 medium carrots
  • tops of young beets - 8-10 leaves
  • sorrel - leaves 20 (small zhmenka)
  • bow - 1 middle head
  • tomato - 70 g (1 Chumak triangle)
  • garlic - 1/2 tooth
  • greens of dill and parsley - a few twigs
  • bay leaves - 1 pc.
  • pepper peas - 3-5 grains
  • provencal herbs - 1/3 tsp without a slide
  • salt - 1/2 tbsp.
  • sugar - 3/4 tablespoons.
  • vegetable oil - for frying - 5 tbsp.

Preparation:

1.   Put a pot of water, which will brew soup, on the fire.

2.   Wash meat, put in a small saucepan and pour cold water. Put on the fire and weld the meat for 15 minutes, taking off periodically the noise. Get the meat and put into a large pot of boiling water - let it cook further.

3.   Buryachki clean, wash and throw in a pan of meat. While cooking meat with buryachki - clean, wash the rest of the vegetables.

4.   Cut the potatoes with small cubes and roll.

5. Cauliflower   cut into small pieces and throw in a saucepan with borsch.

6. Bottle of young beets   and sorrel cut into narrow strips, add the stew.

7.   Onion cut into cubes and put in a frying pan with vegetable oil, lightly fry. Add the carrots, cut into thin slices, and a few minutes of salad pepper.

8.   Buryachki get out of the pan and allow to cool, cut into half rings or blocks (depends on the diameter of the beets).
9.   Tomato add to the pan with vegetables, lightly fry. Add the Buryats and mix everything, put out 3-5 minutes.
10.   Remove the soup set from the saucepan, allow it to cool slightly and separate the meat from the bones.

11.   Add the roast to borscht. Season with spices, salt, sauce, add grated garlic. The bay leaves should be held over a burning stove and thrown in borscht. Cut the greens and add to the pan with borsch.

12.   Switch off ready borsch and let it brew for 30 minutes. Serve with sour cream (on an amateur). Enjoy the taste "young borsch"!

Caloric value: 523.51
   Preparation time: 45
   Proteins / 100g: 2.01
   Carbohydrates / 100g: 11.21


Borsch from a young beet with a tops, a recipe with a photo of which I suggest - appetizing first   a dish that will help you maintain harmony, while not denying yourself with gastronomic pleasures. The basis of the dish is a young beetroot, and not only the roots themselves are used for borscht cooking, but also delicate pink petioles with bright green leaves. Just like any other, the dish you are offering consists of carrots, potatoes, onions and tomato paste. The only exception is the absence in this dish of cabbage, which is successfully replaced by beet tops. In addition, borscht is not prepared for meat broth, and on water, which significantly reduces its caloric value. Kislinku dishes are given sour cream with a low percentage of fat. As a result - an easy and "elegant" food, capable of satisfying hunger and recharging the body with energy. Such a diet for a week will help you to lose a few pounds.
  Cooking time: 40-45 min. Servings: 6

- young beetle with tops - 3 pcs .;
- potatoes large - 3 tubers;
- Carrots - 1 piece;
- onion - 1 head;
- tomato paste - 1 tbsp. l .;
- Sunflower oil - 2 tbsp. l .;
- laurel leaf - 2 pieces;
- pepper black peas - 5-6 pieces;
- salt - to taste;
- sour cream 10-15% fat content for serving.




Preparation

Wash the young beets thoroughly and divide them into root crops, petioles and leaves. Root vegetables, peel and cut into strips. Chop the cutlets into pieces 2-3 cm long, and cut the leaves into thin strips.




Heat the sunflower oil in a frying pan, lay the cut beets and stems and cook under a lid on a small fire for 15 minutes.




Add tomato paste   and cook for another 5 minutes without removing the lid.




Potatoes and carrots wash, peel and cut into strips. Peel the onion from the peel and finely chop.




In a 3-liter saucepan, boil 1, 5 liters of water. Sprinkle onions, carrots and potatoes and cook for 10-12 minutes.




Add the beets with tomato paste. Stir and continue to cook for 5 minutes.




Put into the pan beet leaves, peas of black pepper and laurel leaves. To taste, salt. Stir thoroughly, bring to a boil and cook for 2 minutes. Then remove the pan from the heat and cover it tightly. Give borsch for 10-15 minutes to brew.




Pour the borsch with the beet top onto the soup plates. Add sour cream to taste and immediately serve. If desired, you can sprinkle borscht with finely chopped dill and parsley. if you have not yet prepared

Beef on the bone - 700 g
  Average beet - 3 pcs.
  Beetroot beet - 2 beams
  White cabbage - 1 fork (small)
  Carrots - 1 pc
  Onion - 2 pcs.
  Potatoes - 5 pcs.
  Large tomatoes - 2 pcs
  Sugar - 1 tsp.
  Salt - to taste
  Tomato paste (to taste) - 2 tbsp. l.
  Vinegar - 2 tbsp. l.
  Black pepper (to taste) - 2 tsp.

Prepare the vegetables.

We shall weld strong beef broth.
  Let's cut onions into quarters of rings.


We rub the carrots on a coarse grater.


We will cut tomatoes with lobules.


I prefer to grate beetroot on the grater of "berner", then it does not boil and remains intact.


Fry the onions with carrots until golden brown. Then add the raw rubbed beets, fry for 5 minutes, put tomatoes, sprinkle sugar and salt, pour vinegar, it is necessary to prevent the beet from losing its bright color!
  Extinguish for 30 minutes, add the tomato paste, warm up 2-3 minutes and turn off the fire.


Mysko from the broth is taken out and cut.


In the broth we put potatoes cut into cubes and cook until half ready.
  Cabbage is also sliced ​​and added to broth and salt. We continue to simmer on.


And now we cut our beet tops. And we throw to boil to a potato with cabbage. Cook for 5 minutes or more!


Since by that time the potatoes had already been cooked, the cabbage was already cooked, but it did not become cooked and soft, and the contents of the frying pan were already thoroughly cleaned out - by strong-willed movement of hands, we spread the contents of the pan into a saucepan. We still hold on the fire for 3-5 minutes and turn off the fire.

Long cooking after the addition of beets is not recommended, because, despite the acid, borsch will still first red, and then red.


Well, while our borschik insists, how not to cook garlic buns for it?


Dough:
  Flour - 500 g
  Water 250 ml
  Sugar - 2 tsp.
  Salt - 2 tsp.
  Vegetable oil - 3 tbsp. l.
  Yeast (dry) - 7 g
  Coating:
  Parsley - 1 bundle.
  Chili pepper - 0,5 pcs
  Garlic - 5 tooth.
  Salt (to taste) - 1 tsp.

Let's do our buns.
  Mix flour, yeast, salt and sugar. Add warm water and vegetable oil. Knead the dough. You can use the bread maker to knead the dough.
If you do not use HP, remove the dough in a warm place and allow it to increase in volume about 40 minutes. To tumble and again to remove in a warm place, to weaken for the third time and it is possible to mold our buns.
  Roll small sausages from the dough. Each sausage tied in a bundle.


Cut the edges of the nodule together, turn it over and flatten it.


Put the baking tray with flour, lay our "Nodules" and grease them with whipped yolk. Put in a preheated oven until 180g. and bake for 15-20 minutes.
  While buns are baked, you need to prepare a coating. To do this, chop fine parsley, garlic and bitter pepper (I chopped in a blender). Add salt and vegetable oil, mix everything.


We take from the oven hot, ruddy buns and abundantly coated with their garlic mixture.


Now we pour on our plates a delicious borscht and serve fragrant garlic buns!


Bon Appetit!

P.S. The beetroot I use in the summer from my garden, but it is sold in any market where they sell greens. But yesterday I bought a fresh beet tops on the market, 50 rubles per bunch. And we also sell a young cabbage.