Best Food Recipes 2023 Step by Step with Pictures
Classic borscht (red borscht) is a thick vegetable soup with meat, in which the main component is beetroot. There are many recipes for borscht with photos, and they are all very tasty – Polish, Ukrainian, Moscow, Lithuanian, Northern, Siberian, Belarusian borscht. Borscht with beetroot has a particularly ancient history in Ukraine, so it is often called Ukrainian borscht. Where to start? How to cook borscht according to all the rules?
Green borscht is sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a kind of classic borscht, it has a completely different recipe and a completely different color – green. It is obtained from sorrel and other green ingredients.
The main thing in cooking borscht is to choose beetroot: if you want to get a darker shade of soup, take dark table varieties of vegetables, and if you prefer red borscht, buy soup pink beetroot. Real borscht is cooked in a strong broth, so put a pot of meat on the stove for at least two hours – the longer, the tastier. How to cook delicious borscht is no secret for you now, especially if you cook the broth over low heat and do not let it boil, and before cooking borscht, do not forget to strain the liquid. The sequence of product bookmarks is important for those who want to understand how to make the right borscht, although small deviations in the recipe will not play a big role. First, potatoes and diced meat are put, then legumes brought to half–readiness are added, then cabbage and roast carrots, onions, beets and tomatoes.
The recipes for cooking delicious borscht necessarily indicate that sour foods are put only after the cabbage and carrots are cooked, otherwise they will remain raw. Salt the dish should be five minutes before the end of cooking for the same reason. To cook borscht deliciously, bake beets in the oven – this will make the soup fragrant, sweet and spicy. The main thing is not to overdo it with beets, otherwise the dish will get an earthy taste. And here is a quick recipe to cook a simple borscht in half an hour: throw chopped potatoes and cabbage into boiling water, and at the end of cooking add the browned vegetables (beets, carrots, bell peppers, onions).
Girls, I would say briefly: incredibly delicious borscht. Very bright and saturated. It can be cooked both in meat broth and in a lean vegetarian version. Both options are very good. Today I cooked it with meat.
