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Borscht Recipe
What is Russian table without Borscht? I want to offer you the option of cooking borscht. Now, after the new year holidays and "suddenly" winter came, I want something hot and thick. Borscht is very tasty.
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Cook the broth, not forgetting to remove the foam. I prefer broth from beef brisket. In an hour and a half we start cooking vegetable dressing. Finely chopped the onion and fry in a thick-walled ladle on a mixture of vegetable and butter 1:1, there also add grated carrots.
    Cook the broth, not forgetting to remove the foam. I prefer broth from beef brisket.
In an hour and a half we start cooking vegetable dressing. Finely chopped the onion and fry in a thick-walled ladle on a mixture of vegetable and butter 1:1, there also add grated carrots.
  2. Many people cook borscht without potatoes, for me it is tasteless. Since potatoes from the acidic environment becomes quite tough, I suggest rubbing it on a grater and stew with vegetables. Grated potatoes in borscht in this form does not harden and at the same time gives richness, improves the consistency of borscht. So, grated on a large grater potatoes are send to the vegetables, pour a little broth and stew a little.
    Many people cook borscht without potatoes, for me it is tasteless.
Since potatoes from the acidic environment becomes quite tough, I suggest rubbing it on a grater and stew with vegetables. Grated potatoes in borscht in this form does not harden and at the same time gives richness, improves the consistency of borscht.
So, grated on a large grater potatoes are send to the vegetables, pour a little broth and stew a little.
  3. We take out the meat from the broth, cut and return to the pan. Broth sprinkle with salt. Thinly chopped cabbage and put it into the broth. Add tomato paste to the stewed vegetables. Ideally, of course, it is better to add tomatoes, but if they are good and fleshy, real. I think that the color of borsch is given by tomatoes, not vinegar. Add the sugar-sweet note of borscht is a must.
    We take out the meat from the broth, cut and return to the pan.
Broth sprinkle with salt.
Thinly chopped cabbage and put it into the broth.
Add tomato paste to the stewed vegetables. Ideally, of course, it is better to add tomatoes, but if they are good and fleshy, real. I think that the color of borsch is given by tomatoes, not vinegar.
Add the sugar-sweet note of borscht is a must.
  4. On a large grater, rub the beets and send to the vegetables, add 1 tsp vinegar, cover with a lid and allow to simmer.
    On a large grater, rub the beets and send to the vegetables,
add 1 tsp vinegar, cover with a lid and allow to simmer.
  5. Add the rich dressing to the broth, adjust the taste. Add black pepper, Bay leaf, check for salt. Bring to a boil and turn off. Add fresh herbs, crushed garlic, cover with a lid and give the borscht a little stand.
    Add the rich dressing to the broth, adjust the taste.
Add black pepper, Bay leaf, check for salt. Bring to a boil and turn off.
Add fresh herbs, crushed garlic, cover with a lid and give the borscht a little stand.

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