A step-by-step recipe with a photo of borscht from borsch dressing: the necessary ingredients, the composition of the dressing for the dish and the cooking technology. Video recipes.
Borscht made from borsch dressing is a simplified version of a delicious first course with beets, tomato juice and other vegetables. The light version involves cooking using a special blank based on the main products.
For many, borscht is considered a rather difficult dish to prepare, because requires the preparation of many ingredients, which is time consuming. Usually frying of beets, onions and carrots is prepared in conjunction with cooking potatoes and cabbage. But now many housewives have gotten used to making vegetable preparations for future use or buying a finished product in a store. This allows you to significantly reduce the cooking time of your meal.
In order not to deny yourself the pleasure of trying a delicious and satisfying first course, use our simple recipe for making borscht from borsch dressing, consisting of bell peppers, beets, onions, garlic, tomato paste and carrots. It is these ingredients that are responsible for the rich taste, high nutritional value and appetizing appearance.
Do not forget about the use of flavoring additives that will saturate the soup with exquisite aromas and make it unique.
Next, we offer you a recipe for borscht with borsch dressing with a photo for clarity of the entire cooking process.
See also how to cook Ukrainian beet borscht.
- Caloric content per 100 g - 87 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Meat on the bone - 500 g
- Potatoes - 4 pcs.
- Cabbage - 300 g
- Tomato juice - 2 tbsp
- Canned borsch dressing - 1 can (0.5 l)
- Onions - 1 pc.
- Garlic - 2 cloves
- Greens - 50 g
- Spices to taste
Step-by-step cooking of quick borscht from borsch dressing
1. Before cooking borsch with borsch dressing, cook the broth. To do this, soak the meat for the first course in water for 30-120 minutes. Place in a saucepan and fill with clean water. Add and prepare the broth. If you place the product in hot water, the broth will turn out to be less rich and less aromatic. You can also add a laurel leaf and half an onion to this. At this time, clean the garlic and onion, chop and lightly fry. Next, add the ready-made dressing to the pan, mix and simmer for 4-5 minutes.
2. Take out the meat from the broth, cool it, pick the pulp and chop it. Cut the peeled potatoes into cubes or strips, send them to the broth. During cooking, a whitish foam of potato starch forms on the surface, it is advisable to remove it.
3. Prepare the cabbage - finely chop with a knife. We send this product to the potatoes when the water in the pan boils.
4. After 5-10 minutes, when the potatoes are almost ready, you can add dressing. If you do this earlier, the acids contained in the dressing can interfere with the cooking process of the potatoes, and they will remain slightly crispy and tasteless. This is an important tip on how to cook borscht with borsch dressing correctly.
5. Mix thoroughly and add chopped meat.
6. After 5 minutes, you can pour in tomato juice. Bring to a boil and boil for another 5-7 minutes. Sprinkle with chopped herbs and season to taste. Then remove from heat and leave for 15 minutes.
7. Rich and hearty quick borsch from borsch dressing is ready! Serve in deep bowls with sour cream or a slice of butter. Sprinkle with finely chopped fresh herbs if desired. Garlic buns are well combined with such a dish.
See also video recipes:
1. How to cook a quick borscht
2. Borsch from borsch dressing
