Homemade delicious, rich and nutritious red borscht is a sign of home, warmth and comfort. We will learn the secrets and subtleties of its preparation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Borsch is a vegetable soup that is loved not only in Ukraine, but also in Russia, Lithuania (barshchiai), Poland (barshch), Moldova and Romania (borsh). There are more than 70 recipes for this dish, the most difficult and expensive is "Kiev Borsch". Each family has its own proven borscht recipe, which has been passed down from generation to generation. Some housewives add mushrooms to borscht, others add beans, others add smoked meats. In the Chernihiv region, mushrooms are added to such a soup, in Poltava - dumplings, and for some, natural bread kvass is an obligatory component. Today I will tell you how to cook classic red borscht.
Chowder broth can be cooked with beef, lamb and pork. In a classic dish at the end of cooking, put fresh lard with crushed garlic and herbs. The pot with borscht is removed from the stove and left to infuse under the lid for at least half an hour, but the longer, the better. Homemade borsch with donuts, bacon and garlic is served.
- Caloric content per 100 g - 42 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork ribs - 500 g
- Potatoes - 2 pcs.
- Vegetable oil - for frying
- Vinegar - 1 tablespoon
- Onions - 1 pc.
- Beets - 1 pc.
- Tomato sauce - 5 tablespoons
- Cabbage - 200 g
- Garlic - 2 cloves
- Allspice peas - 3 pcs.
- Bay leaf - 3 pcs.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
Step by step cooking red borscht, recipe with photo:
1. Wash the meat, cut into bones and place in a cooking pot. If there is a lot of fat on the pieces, cut it off a little. Add the peeled onion, bay leaf, and peppercorns to the saucepan.
2. Fill the meat with water and place on the stove to cook.
3. When the water boils, remove the formed foam from the surface of the liquid with a slotted spoon, turn the heat to the minimum setting, close the pan with a lid and cook the broth for 1 hour. Season it with salt and ground pepper for 15 minutes.
4. Meanwhile, peel the beets, rinse under running water and grate.
5. Put the frying pan on the stove, add some vegetable oil and heat. Add the beets, table vinegar and a ladle of the broth that is being cooked. Boil, screw the temperature to the minimum setting and simmer the root vegetable under a closed lid for half an hour. Vinegar is essential for beets to retain their rich burgundy color.
6. Peel the potatoes, rinse and cut into cubes.
7. Wash the cabbage and chop into thin strips.
8. Dip the chopped potatoes into the broth and boil them for 10-15 minutes.
9. Next, send the beets.
10. Then add cabbage and tomato sauce.
11. Season the borscht with salt, ground pepper and simmer for another 10 minutes after boiling. Season it with garlic passed through a press, add finely chopped herbs if desired and remove the pan from heat. Leave the borscht to infuse for 20-30 minutes and you can serve it to the table with bacon, garlic donuts or black bread with bacon.
See also the video recipe on how to cook classic red borscht.
