The traditional everyday dish of every family is borscht. There are a great many recipes for it, and each housewife has her own proven recipe in her arsenal, or even two recipes. I propose to evaluate this option for cooking borscht.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In the cold season, many cannot live without a plate of a hot first course. Most often, we cook a variety of soups, but borscht is not the last place in our kitchen. Therefore, in order to diversify my lunch menu, I propose a simple recipe for making borscht. It will not only saturate, charge with a good mood, give vigor and strength, but also perfectly warm in cold winter and rainy autumn.
I think that every housewife knows how to cook borscht. But not everyone succeeds in making it tasty. Some families consider delicious borscht served with donuts, others prefer borscht with pickled vegetables, for some the most correct borscht is cold, while others like it with a piece of meat and sour cream. At the same time, every chef thinks that it is his recipe for borscht that is the most correct and delicious. Well, I will not argue, but I will only offer my simple recipe for borscht, which is considered traditional in my family.
- Caloric content per 100 g - 56, 4 kcal.
- Servings - 6
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork ribs - 600 g
- Potatoes - 2 pcs.
- Beets - 1 pc.
- Carrots - 1 pc.
- White cabbage - 300 g
- Garlic - 3 cloves
- Tomato paste - 2 tablespoons
- Onions - 1 pc.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Table vinegar 9% - 1 tablespoon
- Bay leaf - 3-4 pcs.
- Allspice peas - 3 pcs.
Cooking borscht
1. Wash the pork ribs under running water and cut into pieces so that a bone remains on each. Dip the meat into a saucepan and add the peeled onion, bay leaf, allspice peas. Pour the food with drinking water and cook on the stove. When the broth boils, remove the foam with a slotted spoon, reduce the temperature to a minimum and continue to cook for about 40 minutes. In this case, if foam appears, then remove it.
2. Peel the potatoes, rinse, cut into 1.5 cm pieces and place in a saucepan. To prevent the potatoes from darkening, chop them before adding to the broth, or dip them in a container of water.
3. Boil the potatoes for 10 minutes and add the finely chopped cabbage to the pan. First, remove the upper inflorescences from its head. they are most often dirty.
4. Tackle beets and carrots in parallel. Peel and grate vegetables. Use a food processor to simplify and speed up your work.
5. Heat the frying pan and put the beets and carrots to stew. Pour in a ladle of broth that is cooked with meat and table vinegar. The last product is needed so that the beets do not fade and retain their bright color.
6. Next, after laying the cabbage, dip the stewed beetroot with carrots into the pan.
7. Season the borsch with tomato paste, pass the peeled garlic through a press, salt and pepper. Boil until the food is ready, remove the pan from the stove and let the borscht brew for 15 minutes. Then pour it into plates and serve to the table.
See also a video recipe on how to cook borscht (cooking principles of I. Lazerson).
