Do you know that borscht has already turned 300 years old and earlier it was only cooked in Ukraine. Now this dish has spread to many countries. But, despite this, the classic recipe for borscht with lard and garlic still exists.
Photo of ready-made red borscht Recipe content:
- Easy cooking tips to help you prepare delicious borscht
- Ingredients
- Step by step cooking
- Video recipe
Borsch is not only the main first dish that almost everyone loves. But the result of its preparation is also an indicator of the hostess's skill. Like any popular dish, borscht can be cooked in a million different ways. For example, it is made from beef and pork, with various smoked meats, on the basis of lard, with or without potatoes, cabbage and other vegetables, or they refuse meat altogether … In general, there are many variations, and each housewife has her own secret of her favorite soup, and knows how to cook it properly. That is why, most likely, no other dish, like borscht, causes so many culinary disputes and debates. However, whatever the recipe, there are small subtleties that will help make any borscht irresistible. Therefore, if you want to impress your family, impress your friends, or show off an ingenious borscht on the forums, then cook it according to this recipe. I assure you that no one will remain indifferent to the dish.
Easy cooking tips to help you prepare delicious borscht
- Properly cooked borscht should be transparent and have a beautiful red color.
- The broth should be rich, then the soup will be hearty. Therefore, you should not feel sorry for meat, but you should cook the broth slowly, bring to a boil, remove the foam and cook over low heat for about an hour.
- The potatoes are put in the pot first. And if you lightly fry it before laying it, then the borscht will turn out to be more rich, the taste will be fuller, richer and more delicate.
- Put cabbage in borscht after the potatoes are half-cooked. If the cabbage is sour, it is boiled for literally 5-7 minutes. If winter white, then 10 minutes.
- Boiling beets in soup is the worst option for borscht. As the beets lose their burgundy color. It is pre-stewed with vinegar, citric acid, steamed or baked in the oven. Then it is cut and put into borscht.
- Ready borscht is allowed to brew and soak in its own aromas. Better to wrap the pot in a warm blanket for 30 minutes.
- Real borscht is always served with sour cream.
- Caloric content per 100 g - 68 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 500-700 g
- Potatoes - 2 pcs. (medium size)
- Beets - 1 pc. (large or 2 pcs. small)
- Onions - 1 pc.
- White cabbage - 300 g
- Garlic - 3-4 cloves or to taste
- Pork lard - 100 g for borscht and 20 g for frying beets
- Tomato paste - 3 tablespoons (can be replaced with tomatoes 2 pcs.)
- Table vinegar 9% - 2 tablespoons
- Bay leaf and peppercorns - 3-4 pcs. or to taste
- Salt - 1 tablespoon or to taste
- Ground black pepper - 0.5 tsp or to taste
- Any greens to taste - a bunch
Cooking pork borsch with lard and garlic
1. Wash the meat, cut off the film, veins and cut into pieces of medium size. Peel and wash the onion. Prepare bay leaves and allspice peas.
2. Pour cold water over the food and place the broth on the stove to cook. The main thing is to fill the meat with cold water, then it will give all its aroma and taste to the broth.
3. Peel the beets, wash, grate or chop finely into strips.
4. Place the beets in a deep skillet with preheated bacon. Pour in the vinegar, stir the mass and heat under a lid over low heat until almost cooked.
5. Peel the potatoes, wash and cut into large cubes. Wash the cabbage and chop finely.
6. After an hour of boiling the broth, dip the potatoes into a saucepan.
7. After that, remove the onion from the future borscht. it fulfilled its functions - it gave away the taste and aroma.
8. Boil the potatoes until almost cooked and add the beets.
9. Then add the shredded cabbage immediately.
10. Season the borsch with salt, pepper, any chopped herbs, tomato paste and squeeze the peeled cloves of garlic and bacon through a press. The fat will be hard to squeeze out, so you can grate it. Although in the original recipe it is pounded with garlic in a mortar.
11. Boil the red borsch with all products for 5 minutes and remove the pan from the stove. Wrap it with a warm towel to infuse the soup, and serve the dish with sour cream and garlic donuts.
See also a video recipe on how to cook Ukrainian borscht with tovchenikov:
