The classic recipe for making Ukrainian red borscht. As everyone knows in the family, this first course is prepared more often than once a week. But if someone else has not cooked it or wants to learn how to cook red borscht for the first time, then read and see the photo.
Oleg 13 February 2016 08:12
| If without harmful additives. Then you need to change the recipe. Take tomatoes, squeeze their juice, boil, it turns out what the Ukrainians call a tomato. And moreover, it is better to add tomato not to broth, but to frying, to carrots, onions and beets. To make it all fried and soaked. And then pour it into the broth. | |
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Alexander 12 May 2018 00:12
Image The man says business !!! In borscht, it is the dressing that makes all the weather (beets, carrots, onions, tomato constituent, and garlic is added to this whole seasoning, it can be half-crushed, so that later it can be removed when it gives off its aroma. Also, beets play a role: if this is what then a fodder vegetable for livestock, then borscht will turn out to be mediocre, but if the beets are sweet, then 20% of success is guaranteed …) Quote 
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Victor 31 August 2016 21:37
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The author puts tomato paste in borscht without frying. Error. Such a paste will give unnecessary acid to the dish. Be sure to fry the pasta (!!!) in a pan. Add to borscht 5-10 minutes until cooked. Also in the recipe there are very few potatoes and cabbage among the ingredients. This recipe will not be very tasty borscht. |
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Gena May 1, 2017 15:12
| Katsapam will never understand the intricacies of cooking borscht. |
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