Borscht is a satisfying and tasty dish with a bunch of all kinds of recipes. Want to please your family tasty beetroot soup, but do not know the proven recipe? In this article, you will find an exhaustive answer to how to prepare a delicious red borscht quickly, nourishing and very appetizing.
Little tricks
- To properly weld this dish, you need to know and do not forget to apply small tricks. Not every landlady gets delicious borsch, a real red or saturated burgundy color.
- In order not to spoil the general impression of the fragrant dish with a pale yellowish tinge, when frying beets, it is necessary to add a little vinegar or lemon juice. Acid is an excellent defender of beetroot color. To add beets should also be at the very end of cooking, for 10-15 minutes, so that all the beauty is not boiled and not disappeared.
- The secret of the unique aroma of this borscht is hidden in the addition of fresh garlic already in the prepared dish before serving. Strengthen it and decorate will help fresh herbs, which has a fragrant and deep bouquet of flavors and smells.
- To cabbage in a borsch well welded and was delicious, it must be chopped, a little bit and pamper with hands, until the vegetable does not give a little juice. Then add her soup.
- To avoid a strange taste, carefully cook broth, you need to carefully remove it from scale. If you cook meat in a multivark, then it is worth to filter the resulting broth, since very much likes to stick a gray meat protein to the wall and the bottom of the cup of the multivark.
An amazing recipe for classic beetroot soup
Taking note of these tips, you can consider in detail step recipe traditional borsch with meat. To implement it in life you will need the following mandatory ingredients:
Russians serve a hearty morning coffee, and they have no shortage of semolina and yoghurt. Also make up the desire for meat, fish and eggs, always accompanied by coffee, tea? With the addition of a spoon crimson jam, which gives it a special flavor - and milk. The main meal can be cooked at noon or at night, depending on the working period. In any case, a genuine banquet is served. For starters, starters such as caviar, corn pies and herring in sour cream sauce. That many already have food, for Russian, known for eating very well, it's just a snack.
- 6 pcs. average potatoes;
- 4.5 liters of plain water;
- 1-1.5 kg of young pork on bone;
- 2 pieces each. small beets and onions;
- 1 PC. medium carrots;
- 3-4 cloves of garlic;
- 1 boiled egg;
- 2 pcs. scarlet tomatoes;
- The amount of chopped cabbage should be more than half the volume of chopped potatoes. For our recipe, half the middle fork is enough;
- Sunflower oil and sunflower oil refined for roasting;
- Tomato - 2 tbsp. spoons;
- Spices and fresh herbs to taste;
- 1 teaspoon of vinegar and sugar.
Step-by-step recipe with video
Then soups are served, varied and significant, for example, beets and vegetables, and only then do basic dishes come. Everything, obviously, is accompanied by vodka - it is customary to drink very cold vodka and local beer from barley, rye and sugar. Russians enjoy meat and have special recipes For game recipes that are served with traditional sauces. The most commonly consumed fish are salmon and sturgeon, and there is a lot of freshwater fish.
Russian cuisine is known in the world for its snacks: balyk, royal prawns with a Saramago-major, salted salmon, sturgeon caviar and salmon caviar; Salted and pickled mushrooms. Estrophone - for those who do not yet know - this is a dish of Russian origin, although the French specified original recipe. It was before the cook of Tsar Peter the Great, protege of General Stroganov, to make the mixture more pleasant.
Cooking process
First of all, we clean all the vegetables, having finished this dirty business, rinse the meat thoroughly, put it and 2 potatoes whole into a pan, pour it all with water. We cook until the meat is ready.
Ukrainian red borsch - recipe
Perhaps I had a premonition to make him survive in the memory of his children's days, when, perhaps, his Romanian imid imidi made this soup for his son, who came from school. Curitiba is a city where the descendants of Polish immigrants, Ukrainians, Russians, Romanians, Germans, Hungarians, finally, have "all". What is not enough for this group are countless recipes from popular beet soup, from Russian drink to full-fledged Ukrainian version, in which there is cabbage, pieces of pork and cream, in this case definitely nothing Jewish.
Fresh tomatoes scalded with steep boiling water and with ease remove the skin and regime. In advance shred strawberries all vegetables, chop garlic. Now you can proceed to the most important - vegetable fry.
Fry the bacon until it turns into a roast, remove them and drive a little oil. Fry the garlic and add the onions to it, bring it to a golden color, followed by carrots and beets. Here we remember our first little trick about adding lemon juice or acetic essences. To this appetizing dressing we connect tomatoes and tomato, all this is fried, gently stirring. Season this yummy and stew until the water disappears completely. Turn it off and put it aside.
It is curious that for so many descendants and so many borshch-worshipers there is little room for consumption. Also there is in Barbaran, which in the end, to the hipster, is a bar of the Ukrainian society. For those who want to do this at home, the business should go after family recipes. It is easier to wrest the winning numbers of the next Helena Mega of the Seine than to achieve such a centuries-old recipe. In order not to leave the class in hand, here is my recipe based on the borsch recipe of the beautiful book "Kitchen of immigrants, memories and recipes" by Marina Heck and Rosa Beluzzi.
Fresh herbs in abundance: parsley, bay leaf, sage, thyme, marjoram. Start by placing the meat in a hot saucepan on a string of olive oil, fry well and take it out of the frying pan. Now it's time to add onions, garlic, carrots, celery, all roughly chopped and bring back the meat.
By this time our meat and potatoes probably already boiled. We get it, we separate the flesh from the bones and put it back into our broth. Potatoes are thoroughly grinded to homogeneity and sent after the meat, here we cook the remaining shredded potatoes. When it is cooked, add beetroot fry and grated boiled egg. Immediately spread salted cabbage and fresh herbs. Bring to a boil, turn off and let it brew under the closed lid for 20 minutes. Congratulations, you've prepared the most naive family dinner!
Quail beetroot - delicious dressing for borsch
Put 1 kg of beet to cook, with a peel, about 20 minutes. After cooking, the skin becomes light. Whisk the beets into slices in a blender with 5 tablespoons of vinegar with red wine and put the broth. At this stage, it should be in the eye, and not become too thin or too thick.
A real Ukrainian borsch - delicious home-made recipe with photos and videos
Go to the pan, straighten the salt, and if you are Jewish, do not put the table cream. If it is not, a full 3 tablespoons give a trick. This month, finally, winter begins, and, like in some regions of Brazil, the cold began to manifest, today we decided to make a choice of soups to make houses and enjoy the cold.
Every mistress knows how to cook a delicious borsch. Another thing that invests in the concept of delicious borscht. In each they think in their own way: for someone this is ukrainian borsch with pampushkami, for someone - green, someone thinks that the most regular borsch - cold, and someone - burning hot, with a piece of meat and sour cream. And everyone will think that this simple borscht recipe is the most correct.
The recipe for carrot cream is one of the most successful recipes. The recipe is so simple that it does not have an excuse, because you can do it at home without having too much work, and still have a cream on a whim to warm up. Borscht is an ordinary dish in the south of Brazil and can be served hot or cold. In winter, this is a great request, and the preparation does not have a big secret.
A typical dish of Iceland and what a delight. If you like pea cream and love pesto, you need to reproduce this recipe at home 😉. Enjoy the cold to cook light and warm recipes! Today's recipe is a good alternative to those who already enjoy the coolest weather: pea cream with garlic and pesto!
By the way, when I asked the former daughter-in-law to cook a delicious borsch, she was embarrassed "And how to cook borsch?" And I, without even suspecting that there is any difficulty in this, hastily told her a simple borscht recipe, specifying at the same time that borsch - these are the same soup, only with beets.
However, when we came to dinner, and in a saucepan instead of borscht they saw a strange dish, in which cabbage, beets and ... floated. macaroni, I realized that a simple, in general, recipe - for beginners is not so simple. We diligently praised the brew in order not to offend the girl, but the thought that she was just too lazy to look into the Internet to find a simple borscht recipe did not leave me. Therefore, I decided, starting with this article, to start to write recipes for beginners, and the first in this section will be
Well sanitize garlic stems. In the pot, add water, garlic and peas. Let them cook until the garlic pores and peas are cooked and tender. With everything already prepared, add everything to the blender. Then add salt, pesto sauce and lemon juice. Strike until they are over large pieces and form a cream. Serve with basil, cheese and with olive oil on.
This recipe is very simple, because basically it's to cook everything and click on the blender with some ingredients that add flavor - in this case pesto. In addition, that this is an excellent option for the coming cold weather, the pea cream is very light and low-calorie!
Simple borsch recipe
To know how to cook a delicious borsch, you need to understand what each particular family puts into this definition. I will describe a simple borscht recipe, which we consider traditional in our family: cabbage, meat and beets. And in order to prepare a red borsch with meat, the following products are needed
Video recipe: how to cook Ukrainian borsch with beet
For those who do not find garlic pores with ease, just do not add it and do not increase the amount of a pea, or reduce the amount of water - it's no secret. Output and calories: yield: 8 servings, calories: about 80 calories per serving. Who is a fan of blueberries, will love the recipe of today - another one, typical for Iceland, because today we will teach you how to make blueberry soup!
Put water in boiling water in a high pot, when water is boiling, add blueberries and cook for 3-5 minutes - until they start to burst. Dissolve the cornstarch in a small amount of water. Stir well so that there is no ball. Add the diluted cornstarch into the water and sugar.
Any meat, preferably on a bone - 0.5-1 kg
Fresh potatoes - 6-8 pieces.
Cabbage fresh - a small fork, approximately, 1 kg
Carrots are fresh, medium size - 1 pc.
Fresh beet, average size - 1-2 pcs.
Bulgarian pepper, sweet, large - 1 pc.
Onion, medium - 1 pc.
Tomato paste - 2 tbsp. l.
Fresh tomato - 1 pc.
Garlic, fresh - 1-2 cloves
Flour - 1.5 tbsp. l.
Sunflower refined oil - for roasting vegetables
Spices: salt, dry spices for first courses, bay leaf
Fresh greens
Mayonnaise or sour cream - to taste.
Cook until the sugar dissolves completely, and the soup slightly thickens. Then add the soup in a blender and chop it to get a uniform liquid without whole fruit. If necessary, slowly beat the soup so that the blender does not overflow. Return already battered soup to a pan and cook a little more - about 3-5 minutes and stirring constantly. Then just serve with cream or cream.
The soup is slightly sweet and very tasty. The texture is not similar to the texture of the cream, but rather thinner. Serve hot and always add cream or cream, as the taste is much better, and the soup is even tastier - including, it's nice to serve with Iceland rye bread, which we taught a few days ago.
This list can be adjusted, depending on taste preferences and financial possibilities, the obligatory ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borsch), you can easily do without fresh tomatoes, even without tomato paste and flour for roasting, but without these vegetables red borsch can no longer be called borsch.
Yield and caloricity: yield: 5-6 servings; Calories: about 170 calories per serving, with the calculation of 5 servings. Sweet and juicy, part of the beet that we consume most is its root, where a lot of nutrients. But its leaves are also very nutritious and should be considered for soups and salads. Whether in a salad baked, cooked, mixed in a classic soup or cooked as a juice - as do Olympic athletes, the health benefits of beets are numerous. It is low in fat, full of vitamins and minerals and loaded with powerful antioxidants.
Well, let's begin. So,
Recipes for beginners: how to cook a delicious borsch
Piece of meat wash in cold water, cut off from it dark, coarse films, if they are on it. Contrary to all borscht recipes, in which they suggest using only the most delicious ones for the preparation of the first dishes and, I think that the mistresses give out wishful thinking.
Just note that the beet contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, proteins, antioxidants and soluble fibers. Below we will see the details of the benefits of beets, its basic properties and the understanding that this food serves so healthy.
Step by step cooking process
Beets were first cultivated by the Romans. Belonging to a family of spinach and spinach, you can eat both leaves and beet roots. The leaves have a bitter taste, and the root is quite sweet. Usually beet has a very strong violet color, but there are also white or gold species.
Not all young families can afford to cook exclusively from premium meat. As a rule, they save slices better for the second course, throwing soup in broths is worse. The main thing is that there should be a fuller. A cook will be from any meat, even the most unfit. By the way, there were days in our family when, instead of meat, I threw in the water for broth the usual skin, cut from a piece of meat. Well, you know, under which is still a layer of fat or subcutaneous fat? So, the taste of borscht did not suffer at all. Although, maybe, of course, because in our family, in principle, not very fond of boiled meat. But, we are talking about borscht, not boiled meat! And his taste for the quality of meat depends little.
Classical beet recipes originate mainly from Central and Eastern Europe, including the famous beetroot soup known as borsch. Currently, it is presented at famous restaurant menus and family recipes on almost every continent. Its taste is very different, and the benefits of beets are very interesting.
Nutritional properties of beets
Beet is an exceptional source of nutrients from the root to the leaves. The root, violet and sweet, is an excellent source of folic acid, fiber, manganese and potassium. To take advantage of the benefits of the plant, the ideal is to prepare the recipe with the root, and the other with the foliage.
Of course, if you can cook from first-class meat, you should not neglect this opportunity.
Well, I'm a little distracted. Let's continue. Piece of meat pour cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it must completely cover the meat. It depends on what degree of fatness should be borsch. Someone likes borsch to be fat, someone loves more lean, again, they are concerned about calories. We assume that a piece of meat in 1 kg is enough water 2-2.5 liters. That is, take a 3-4 liter pan to fit all the contents. While the water does not boil, prepare vegetables.
It can be cooked the same way as spinach. Beets are used for medicinal purposes since antiquity, mainly for the treatment of liver diseases, because it helps to stimulate the processes of body disinfection. Being rich in fiber, the beet has a beneficial effect on the intestines, preventing constipation and contributing to lowering cholesterol. It also benefits the intestines, because it contains glutamine, an essential amino acid for the health of the intestinal tract. Studies have also shown that beet fibers increase the level of antioxidant enzymes in the body, and also increase the number of leukocytes that are the protective cells of our immune system.
Shred cabbage, peel onions, carrots, beets, peel the pepper from the seeds, taking out the middle with the peduncle. Do not touch the potatoes yet, it's too early. Otherwise it will turn black and dry, and borsch will turn out to be tasteless.
Properties and benefits of beet juice
Beetroot juice is studied, as well as those in which they are contained. He gained popularity, as the British Paralympic medalist David Weir announced that juice is his secret of success. And, indeed, some studies show that it serves to improve the work of oxygenation of muscles and athletes.
Another study, published by the journal Nutrition, showed that 500 g of beets, compressed and ingested in the form of juice, also led to a drop in blood pressure within the first six hours after ingestion. Other studies have already indicated that beet juice serves as a sexual stimulant, prevents osteoporosis and improves brain function.
After the water boils, remove the scum with scum, lower the fire under the pan. To remove all the scum, the pan should be moved slightly away from the center of the hotplate, so that the scum formed only on one side. After the new scale is not formed, you can clean it with a clean napkin from the sides of the pan.
Beet juice can be prepared by grinding the root with water in a blender or extractors. Know that a half-liter of beet juice is 200 grams of boiled vegetable in terms of nutritional values. Now we will see how beets can benefit health and fitness.
Studies have shown that the ancient Romans already knew the benefits of beets for sexual health. In the nineteenth century, they already used it as an aphrodisiac. Scientists now confirm the veracity of such knowledge. Beet contains a high concentration of boron, a mineral, directly associated with the production of sex hormone in men and women.
Remove the yellow stains of fat floating on top of the broth from the spoon and pour them into a clean plate so that the fat is not digested and not "sapified", that is, it was delicious, fragrant and does not taste like soap. It is still useful to us. From time to time, repeat this procedure.
Salt the broth. Keep in mind that when boiling water will boil a little, so, the salt is slightly less, not a bit drowsy. Cover the pan with a lid to "puff out", and forget about the borscht for about an hour, depending on the grade and age of the meat. Beef and lamb cooked a little longer, but for borsch with pork and 35-40 minutes is enough.
And now the preparation and the answer to the question of how to prepare a delicious borsch begins. And a simple borsch recipe begins with the preparation of vegetable dressing.
Brush the potatoes, wash it, remove all the eyes and cut it into pieces, not too large, but do not need to be especially tiny. Moreover, many already in a plate knead potatoes with a spoon. Start the potatoes in the broth, bring it back to the boil and, until the potatoes are boiled, chop the cabbage. Drop it into the pan.
Chop the onion and the remaining vegetables. Pour the oil on the pan and, when it is warmed, put the onion in a frying pan and lightly fry it, stirring. Then place the chopped pepper and tomato, cut into pieces, then - grated carrot on a large grater and, lastly, beetroot. Stir it all, and cover the frying pan with a lid - let it be extinguished a little.
In a jar or mug put tomato paste, flour, stir well and dilute with cold water, stirring intensively so that there are no lumps. Remove the lid from the frying pan and pour the tomato paste with flour into it with vigorous stirring. Continue to stir the contents of the frying pan until the color of the tomato paste has changed and does not get a brighter shade. Everything, the dressing is ready! A little more, and delicious borscht will be ready!
Now pour into the pan everything that is in the frying pan. Be careful, do not burn yourself! Stir the borscht, and pour in it the fat that is waiting on the plate. Put the spices.
I use the universal dried seasoning "Aesthetics of taste", containing, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or put spices separately - the main thing is that without any flavor enhancers, sodium glutamate and other chemicals.
By the way, who has subsidiary farms, you can prepare stalks of dill and roots of parsley and celery. I used to do it before. I collected a small bundle of these dried sticks, wrapped it tightly with a string and lowered it for 20 minutes into an almost ready borsch. Then, naturally, this thread was taken out for the thread, so that it did not interfere and did not spoil the appearance of the borsch in the saucepan.
And - the final touch. 5 minutes before you are going to turn off the borsch, put 1-2 cloves of garlic into it. Those who do not like too sharp a taste, do not clean the denticles from the peel, only cut the tips on both sides so that the juice and aroma flow out. And you can cut garlic very small or crushed garlic. By the way, I do it. It remains only to put a laurel (2-3 leaves), and turn off the fire under our culinary masterpiece.
While borscht infuses for 10-20 minutes, cook sour cream or mayonnaise, cover on the table. Then call for dinner. And do not forget to declare that now you know how to cook a delicious borsch, and this simple borsch recipe is put in the bookmarks, under the general title Recipes for beginners, because they will still have a lot of them. Famine will not die from starvation!
