Want to diversify your menu or add to your collection of recipes? Then prepare a simple borscht recipe. This is a tasty, healthy and low-calorie dish. And most importantly, filling and nutritious.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Borscht is one of the most popular and favorite first courses in our country. Many consider it to be difficult to prepare dishes, although in fact every housewife knows that there is nothing difficult here. As the saying goes, “there is no comrade for taste and color,” which means that there are many recipes for borscht and options for its preparation, and each chef prepares it in his own way. The main ingredients of red borscht are: beets, cabbage, carrots, potatoes, tomato paste or tomatoes, meat, carrots, onions. An integral attribute is a spoonful of sour cream put in a portion.
Whichever way the borscht is cooked, it is perfectly balanced, because optimally combines proteins, fats and carbohydrates. In addition, vitamins and minerals are present in vegetables and broth. Thanks to this set, borscht improves the functioning of the digestive system and liver, ensures high efficiency, gives energy, removes toxic substances, improves metabolic processes, and generally improves the functioning of the body as a whole and nourishes it with useful substances.
- Caloric content per 100 g - 47, 1 kcal.
- Servings - 6
- Cooking time - 1 hour 40 minutes
Ingredients:
- Pork ribs - 600 g
- Beets - 1 pc.
- Potatoes - 2 pcs.
- White cabbage - 250 g
- Carrots - 1 pc.
- Tomato paste - 2 tablespoons
- Garlic - 2 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 2/3 tsp
- Ground black pepper - a pinch
- Table vinegar - 1 tablespoon
Cooking a simple borscht recipe:
1. Put the pitted ribs into a cooking pot (wash them first), add the peeled onion, bay leaves and allspice peas. Cover with drinking water and simmer for about 40 minutes. When the water boils, remove all the foam formed with a slotted spoon, otherwise the broth will turn out cloudy.
2. Peel the potatoes, wash and cut into cubes. Put it in broth and make it high to boil. Then reduce the temperature and cook under a closed lid.
3. After 20 minutes, add the chopped white cabbage to the saucepan.
4. Peel and grate beets with carrots or use a food processor.
5. Heat the pan and put the beets and carrots in it. Pour in vinegar and a few ladles of broth. Stir and simmer for 15-20 minutes. Do this along with placing the potatoes in the broth so that the foods cook at the same time. Table vinegar is essential for the beets to retain their bright burgundy color, otherwise they will turn light. Lemon juice can be used instead of vinegar.
6. Put the stewed beets with carrots in a saucepan. Add salt and pepper and cook all ingredients together for about 5-7 minutes.
7. 2 minutes before cooking, season the borsch with garlic passed through a press. Turn off the stove and leave the borsch to infuse for 15 minutes.
8. Pour the finished first course into bowls and serve hot. Add a spoonful of sour cream to the serving to taste. Serve borscht with bacon, garlic, black bread or donuts.
See also a video recipe on how to cook delicious borscht with beets.
