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 Borscht Recipe
The borscht recipe on our website won't surprise anyone, but I'll try it anyway... let it not be a structure, but certainly a way of cooking. Try cooking with me. It will be very tasty.
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. To cook borscht in an unconventional way, we will need a completely traditional set of products and a Zepter frying pan.
    To cook borscht in an unconventional way, we will need a completely traditional set of products and a Zepter frying pan.
  2. As a rule, the preparation of borscht begins with a roast. Finely chop the onion and carrot, put them in a cold frying pan. Since the vegetables are at the bottom, they caramelize a little, but they won't burn. What kind of borscht without meat broth? Put the meat on the vegetables, cut into medium pieces.
    As a rule, the preparation of borscht begins with a roast. Finely chop the onion and carrot, put them in a cold frying pan. Since the vegetables are at the bottom, they caramelize a little, but they won't burn. What kind of borscht without meat broth? Put the meat on the vegetables, cut into medium pieces.
  3. Then distribute the vegetables in layers - below those that take longer to cook, and above those that do not need long cooking. Therefore, the next layer is beetroot. Be sure to add lemon juice with a spoon so that the color remains bright.
    Then distribute the vegetables in layers - below those that take longer to cook, and above those that do not need long cooking. Therefore, the next layer is beetroot. Be sure to add lemon juice with a spoon so that the color remains bright.
  4. Then add the potatoes and pepper.
    Then add the potatoes and pepper.
  5. Add chopped cabbage and sliced tomatoes, bay leaf.
    Add chopped cabbage and sliced tomatoes, bay leaf.
  6. Close the lid, put it on low heat (I have 3 out of 9). Cook for 30 minutes, making sure that the arrow does not go beyond the boundaries of the green cooking field.
    Close the lid, put it on low heat (I have 3 out of 9). Cook for 30 minutes, making sure that the arrow does not go beyond the boundaries of the green cooking field.
  7. We need to check in half an hour if our borscht is ready. We open the lid and see that the vegetables and meat gave a lot of liquid, and all the products were cooked in their own juice. Mix the contents thoroughly so that all the products are cooked evenly. Before closing the lid, add a couple of tablespoons of water after all the moisture has evaporated when you broke the seal, so you need to replenish it. Hold the pan on the fire for another 10 minutes, then remove and leave to languish for another 20 minutes.
    We need to check in half an hour if our borscht is ready. We open the lid and see that the vegetables and meat gave a lot of liquid, and all the products were cooked in their own juice. Mix the contents thoroughly so that all the products are cooked evenly. Before closing the lid, add a couple of tablespoons of water after all the moisture has evaporated when you broke the seal, so you need to replenish it. Hold the pan on the fire for another 10 minutes, then remove and leave to languish for another 20 minutes.
  8. Boil the kettle, wait until the water cools down to 90 degrees, and dilute the rich broth to the desired density. Add spices, herbs, finely chopped garlic and, if desired, salt. Serve borscht with sour cream.
    Boil the kettle, wait until the water cools down to 90 degrees, and dilute the rich broth to the desired density. Add spices, herbs, finely chopped garlic and, if desired, salt. Serve borscht with sour cream.
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