Borscht-Puree Recipe
I suggest you try my borscht, but not simple, but pureed. I will also share with you my culinary secrets. I’m inviting you to lunch. I’m sure you’ll like it.
Servings Prep Time
6 5minutes
Cook Time
60minutes
Servings Prep Time
6 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. First, bring the broth to a boil. I have a large saucepan, I cook thick borscht. I have a 4.5 liter pot. Pour about 4 liters of water and throw the meat (I have giblets + neck and wings). Add salt after boiling. You can take any meat.
  2. While the broth is cooking, prepare the vegetables. Peel beets and carrots, wash and cut into strips. We send the beets to stew, add 0.5 cups of water, simmer for 5 minutes, then add the carrots and simmer until tender, check that the water does not boil, add more if necessary (stewing takes about the same time as cooking other vegetables)
  3. Slice any cabbage.
  4. Peel and wash the potatoes, pour cold water over them, cut into cubes before sending them to the broth.
  5. Prepare the tomato sauce. This is one of my secrets. When fresh tomatoes appear, I make a dressing for borscht from them. Ripe, soft tomatoes cut into 4 parts, put in a saucepan, add a little water (about 100 grams) and simmer for about 5 minutes until the skin begins to lag.
  6. Cool a little and rub through a coarse grater, leaving the skin and tail. The juice turns out to be about 400 grams.
  7. When the meat is cooked, take it out and put the potatoes in the broth. Cook for about 10 minutes.
  8. Now secret number 2. While the potatoes are cooking, take 2 cloves of garlic and a slice of lard, finely chop and combine together until they crumble, until the mixture becomes homogeneous.
  9. Here’s a delicious thing.
  10. Add the cabbage to the potatoes and cook for 3-5 minutes.
  11. Add tomato sauce to stewed vegetables and wait for boiling.
  12. Pour into a saucepan, stir. Try it with salt. Add your favorite spices (I have black pepper, dry adjika, ground chili pepper), also add a little sugar and citric acid to get a sweet-sour-spicy taste.
  13. I check the spoon to see if it’s still there.
  14. Season the borscht with lard and garlic.
  15. Add the greens (I have frozen dill and parsley)
  16. Well, that would seem to be it! And no) Parts of the borscht are sent to a blender and crushed into puree. Drain the water into a saucepan and heat it up.
  17. Welcome to the table, dear! Eat with sour cream, herbs, onions, garlic. As you like))
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