A very detailed recipe for Ukrainian borscht with beets and 7 useful tips will help you prepare a real soulful lunch
Delicious and rich Ukrainian borsch can't be cooked up a quick fix. The most main rule cooking borscht means having free time and a great desire to cook it. If you are in a hurry or you are not in the mood to stand at the stove, it is better not to start, but to cook any.
When I cook borscht, such delicious aromas float around the house that my husband endlessly looks into the kitchen, lifting the lid of the pan and sniffing =)
In each region and in each family, borscht is cooked differently. If you have never cooked borscht or simply don’t know how to cook it, then my most detailed step by step recipe with photographs it will be a good guide for you =)
Let's start cooking borscht according to our traditional family recipe!
Ingredients for delicious Ukrainian borscht
Quantity of products for a 5-6 liter pan:
- Beef on the bone – 300 g
- Pork on the bone (stew) – 500 g
- Potatoes – 300 g (3-4 pcs)
- Onions – 200 g (2 pcs)
- Carrots – 150 g (1 large)
- Cabbage – 350 g (1/4 medium head)
- Beets – 300 g (2 medium pieces)
- Tomatoes – 200 g (3-4 medium pieces)
- Sweet pepper 100 gr (1 piece)
- Hot pepper – 1 pod optional
- Tomato paste – 2-3 tbsp as desired (for taste)
- Sunflower oil – 30 ml
- Butter – 30 g
- Garlic – 3-5 cloves
- A small piece of lard
- Bay leaf, allspice - to taste
For the broth:
- 1 onion
- 1 carrot
- Parsley root
- Celery root
- Dill or parsley stems
I always cook borscht quite thick. Therefore, you can reduce the amount of vegetables. I add tomato paste for color and richer taste. Most of all I like “Chumak”, “Rosana” and “Genichanochka”. Well, let's begin!
How to cook borscht with beets? You need to start by making excellent broth!
For borscht, it is important to cook a good broth and not skimp on vegetables.
Beef, pork and poultry, especially domestic poultry, are good for broth. I can't explain why this is so, but it's very... delicious borscht It turns out exactly on a domestic rooster.
Tip 1. If you cook borscht with meat, it is better to use both pork and beef on the bone. This will make a wonderful rich broth. I rarely cook with poultry.
We wash the meat, cut off pieces of fat, if any, and put them in a pan. Pour cold water to cover the meat 3-5 cm above and put on fire.
At the same time, put a saucepan with beets on the stove and boil them in their skins until tender.
Tip 2. If you want a tasty broth, put the meat in cold water. If you want tasty meat, eat it hot.
Bring the meat to a boil, reduce the heat and skim off the resulting foam. Cook for about 20 minutes and drain the water.
Place the meat back into the pan, add water and bring to a boil again.
While the water is boiling, prepare vegetables for the broth: onions, carrots, dill stems, Bay leaf, garlic. You can also add coarsely chopped celery root or parsley root.
Place the vegetables in a saucepan with boiling broth, reduce the heat to low, cover with a lid and simmer over low heat for at least 2-3 hours.
Tip 3. The broth should not boil, it should slowly gurgle and simmer.
Here is the broth during preparation:
Now let's prepare the vegetable dressing
Tip 4. The more variety of vegetables and fat you add to the dressing, the tastier your borscht will be.
There doesn't have to be a lot of fat.
Place the small pieces of fat that you trimmed from the meat into the frying pan. The smell of fried lard will give the borscht an appetizing aroma. I try to choose leaner meat, so I don’t cut off a lot of fat.
Fry the pieces of lard.
Chop the onion and put it in a frying pan. Add a little sunflower and butter.
Lightly fry (5-7 minutes) until golden brown.
Grate the carrots on a coarse grater and add to the onions.
Fry for about 2-3 minutes.
Cut the sweet pepper into small cubes and add to the vegetables.
Fry everything together for a couple of minutes.
Grind the tomatoes in a blender and pour into the frying pan.
Add tomato paste.
Stir and simmer over very low heat for about 20-30 minutes.
If you want spicy borscht, add hot pepper to the dressing.
The gas station is almost ready.
We remove the finished vegetables from the broth and take out the meat.
Grate the carrots and return them to the broth, discard the remaining vegetables.
Separate the meat from the bones and place it in the borscht dressing.
Stir, simmer for about 2 minutes, the dressing is ready. The meat can be returned to the broth, but I usually don’t do this, otherwise it gets too mushy.
Cut the potatoes into cubes.
Add to the broth and cook for about 7-10 minutes.
Shred the cabbage thinly.
Place the cabbage in a saucepan, bring to a boil and cook over low heat until the cabbage is done. This usually takes 5 to 10 minutes. It all depends on the type of cabbage.
While the cabbage is cooking, peel the beets and grate them on a coarse grater.
Grind a piece of lard, garlic and a pinch of salt in a mortar.
When the cabbage is ready, add the dressing to the pan.
Mix.
Bring to a boil.
We spread the beets, lard crushed with garlic and salt.
Stir and remove from heat after boiling.
Tip 5. You cannot boil borscht with boiled beets for a long time, otherwise the borscht will lose its color.
Beetroot for borscht can be prepared in another way: grate it on a coarse grater or cut it into strips and simmer in a small amount of water with the addition of 1-2 teaspoons of vinegar. In this case, the beets will not lose their color after boiling.
Tip 6. If you are preparing borscht from early varieties of cabbage, then the order of adding the ingredients to the pan is different:
1. Place potatoes in the broth.
2. After 5-10 minutes (the potatoes should be half cooked), add the dressing and cook for 3-5 minutes.
3. Add the prepared beets with young cabbage, bring to a boil and turn off. Usually it is enough for young cabbage to boil. You should not cook it for a long time, otherwise it will turn into a sourdough.
Tip 7. Let the borscht steep for at least 1-2 hours.
Here is my delicious rich and aromatic Ukrainian borscht! =)
In our family, borscht is traditionally served with garlic, sour cream, green onions and fragrant rye bread.
How many calories are in my borscht? About 65-70 kcal per 100 grams
- Proteins – 3.3 g
- Fats – 3.7 g
- Carbohydrates – 4.2 g
And here are a few more photos:
Bon appetit to you, friends! And don’t forget to click “likes”, “oks” and “likes” to tell your friends about the super delicious borscht recipe =)
Best regards, Natalie Lissi
Any experienced cook knows how to cook borscht correctly. Each housewife has her own recipe for making borscht. One housewife stews vegetables before putting them in a pan, another uses unusual herbs and spices, and the third cooks borscht in chicken broth, which allows you to get delicious borscht with a “signature” twist. Young housewives sometimes do not know how to cook borscht correctly, which is why their husbands are deprived of the opportunity to enjoy the delicious taste and smell of this dish.
There are many recipes for borscht, but we will tell you how to properly cook traditional borscht. Using this recipe as a basis, you can give free rein to your imagination, which will allow you to cook borscht with a new taste every time. Saturated bright red color Beetroot gives borscht. This vegetable is present in all borscht recipes. Borscht is cooked in meat or chicken broth, and on fasting days mushrooms are added to the borscht, as a result of which this dish acquires a new amazing taste. If you decide to cook beef broth, then be patient - it cooks for about two hours. During this time, a lot of water can boil away, so this process should be controlled and water should be added periodically, but not cold, but boiling water, so that the broth does not lose its taste and color. 30-40 minutes before readiness, add bay leaf, 5-6 black peppercorns and 3-4 allspice to the broth. If you missed the moment of removing the foam at the beginning of cooking, then strain the finished broth through a sieve until it becomes transparent.
Classic borscht recipe
- While the broth is cooking, you can prepare vegetables - onions, carrots, beets. They need to be cut into strips, the onion can simply be chopped and fried in vegetable oil in a frying pan.
- 10 minutes before readiness, add tomato paste or grated tomatoes from which the skin has previously been removed.
- Place the potatoes, cut into cubes, into the pan with the broth, and when they are half ready, add shredded cabbage.
- After 5-10 minutes, add the stewed vegetables from the frying pan and cook for another ten minutes. At the end of cooking, add chopped garlic and herbs.
Let the borscht brew for half an hour, and then pour it into plates and treat it to your loved ones. You have already learned how to cook borscht correctly, now learn how to serve it correctly. Place a piece of meat on each plate, and if you cooked the broth on the ribs, separate the meat from the bones. Traditionally, borscht is served with sour cream, and regular bread can be replaced with unsweetened buns soaked in garlic sauce.
How to properly cook borscht with beans
Ingredients:
- Beef brisket (quarter kilogram);
- Potatoes (4-5 pieces);
- Two glasses of beans;
- Beetroot (2 pcs.);
- Medium-sized carrots (one piece);
- Onions (1 pc.);
- White cabbage (300 g);
- Red bell pepper (2 pcs.);
- Tomato paste (2 tablespoons);
- Vinegar (2 tablespoons).
Cooking sequence:
From evening to cold water Soak the rinsed beans to soften. The next day, cook the beans in plenty of water for an hour and a half until tender.
Cook broth from beef brisket over low heat. When it is half cooked, add shredded cabbage to the broth.
After the broth with cabbage boils, add potatoes cut into small pieces.
In a deep frying pan in vegetable oil, fry the chopped or coarsely grated beets (depending on your taste and personal preference). Pour lightly fried beets with a small amount of water, add tomato paste and vinegar and simmer under closed lid within 10 minutes.
Separately, fry the onions and carrots in vegetable oil. It is recommended to cut the onion into small cubes, and carrots - depending on the type of chopping the beets; if the beets were cut into strips, then cut the carrots in the same way, and if the beets were grated, then grate the carrots.
Five minutes before the potatoes are ready, add pre-boiled beans, cut into small strips, into the broth bell pepper, as well as onions and carrots and stewed beets. At the same stage, add salt, pepper and your favorite spices to the borscht. As a rule, these are bay leaves (2 pcs.), allspice peas (3-4 pcs.) and dried herbs.
Boil the borscht after the next boil under a closed lid for 5-7 minutes. Then remove from heat and let it brew for about a quarter of an hour. This is the sequence of how to properly cook borscht with beets.
As stated above, serve borscht with sour cream, sprinkled with finely chopped fresh herbs, a slice of bread and a few cloves of garlic.
How to cook red borscht correctly
It is believed that in order for the borscht to be a beautiful red color, the vegetables for it should not be grated, but cut into strips or small cubes.
The color of borscht directly depends on the color of the beets from which it is cooked. Cut the beets and take a closer look at their color. The beets should have an even dark color. If the beets have white veins, the borscht will later turn out pinkish or completely orange. In addition, this will also affect its taste.
Beets for borscht should not be fried, but rather stewed, so that they do not lose color later when added to the broth. Be careful not to overdo it with stewing. Experienced chefs It is recommended to simmer beets for no more than 10 minutes.
In fact, the recipe for making borscht is not that complicated. It is enough to put a little soul and the warmth of your heart into it, and then you will get a truly soulful, delicious borscht. Bon appetit!
Liquid meals are simply necessary for humans. Cold or hot soups, borscht, solyanka or kharcho - there are a lot of broth-based products.
Delicious borscht also has several cooking options. Every housewife has her own secrets that are unknown to other cooks. That is why in each family the taste and composition of this dish differ significantly. Let's consider detailed instructions, classic with photos is presented in this article.
Meat selection and preparation
The soup can be made from pork or beef, poultry or rabbit. However, the correct borscht always has a basis. Still, it is better to give preference to beef tenderloin when preparing it.
When buying meat, pay attention to the presence of bones in it. It is she who will help you prepare a rich broth and subsequently delicious borscht. The meat should not be dry. The product should “play” in your palm. Sniff the selected piece. The smell should not be pungent or unpleasant. There should be small layers of fat in the meat tenderloin. This is necessary so that after cooking the product does not become hard.
If necessary, ask the seller to cut the meat into pieces of a certain size; most meat markets provide this service for a fee. You can also purchase an already processed product in the form of a goulash preparation. In this case, you need to take care of purchasing a separate bone.
Making the broth
It is necessary to thoroughly wash the meat before. The classic recipe with meat involves long-term cooking of the product. Place the processed product in a saucepan with a thick bottom and fill with water room temperature. The volume of the cookware depends on the desired amount of the prepared product. Do not choose small pans as a large number of the ingredients may simply not fit there. Place the container on the fire and bring to a boil.
Any foam that rises to the surface during cooking must be carefully removed. After the first removal of the plaque, you need to salt the broth and, if necessary, add peppercorns. Cook the meat until it becomes soft. After cooking, remove the bone and proceed to further adding to the soup.
Recipe for borscht dressing
While the broth is cooking, you can save time and cook necessary products for refueling. You will need the following components:
- half a head of cabbage;
- two small carrots;
- one medium-sized onion;
- beets in the amount of two pieces;
- herbs to taste: parsley or dill;
- 4 cloves of garlic;
- medium-sized potatoes in the amount of 5 pieces;
- three tablespoons of tomato paste or one tomato.
Cooking cabbage
With meat) always implies the presence of cabbage. You need to remove the top leaves from it, and then start chopping the product. Cut a small piece of the vegetable from the side and cut it into thin strips. Repeat the procedure with the next part. In this way you should process about half of a small head of cabbage.
Next, you need to take a deep frying pan and put the shredded cabbage in it. Add some olive oil and simmer under the lid closed for 10 minutes. Meanwhile, prepare the tomato mixture. To do this, peel the tomato by first placing it in boiling water for half a minute. Cut the vegetable into small cubes and add to the pan. You can also use regular tomato paste. In this case, just put it in the cabbage. Stir the product and simmer over low heat for another 10 minutes. After this, transfer the resulting tomato mixture into a separate bowl.
Carrots and onions
At the next stage of preparing the Borscht dish, the step-by-step recipe involves processing onions and carrots.
Peel the onion and cut it into small pieces. Place the product in a preheated frying pan with oil and fry until golden brown. During this time, grate the carrots on a coarse grater and add them to the onions. Saute the vegetables for another 5 minutes with the lid open, stirring constantly. After that, put them in a common bowl with the cabbage.
Beetroot and garlic
This product is perhaps one of the main ones that borscht contains. The step-by-step recipe says that the beets must be peeled, rinsed under running water and grated on a coarse grater.
The processing of this ingredient differs from the others in that it is not fried or sautéed.
Next, you need to peel the garlic and cut it into tiny cubes. If you have a device for processing it, then it is better to use it. Add the ingredient to the grated beets and set aside.
Potato
Take 5 medium sized potatoes and peel them. Best choice for borscht classic potatoes. It contains the necessary amount of starch, which does not allow the potato pieces to fall apart.
Cut into small squares or strips and soak in cold water.
Assembling borscht (classic recipe with meat)
When the broth with meat is ready, add cabbage, carrots and onions. Mix the ingredients thoroughly and cook until they boil again.
After this, you need to add also stir the broth and cook it for another 15 minutes over low heat. It is necessary to constantly ensure that the soup does not “run away”. To do this, do not use high heat and stir the dish as often as possible.
When the time indicated in the instructions is up, you can add the next ingredient - potatoes. To do this, drain the liquid from it and carefully transfer the pieces into the broth. Cook the soup for another 10 minutes after the next boil.
Finishing touches
When the potatoes are cooked and soft, add finely chopped dill or parsley to the broth. You can also add a few bay leaves. This maneuver will give the dish a special alluring aroma.
There is one more point that must be taken into account when preparing the Borscht dish. The classic recipe with meat indicates the need for the broth to infuse. To do this, you need to wait for the dish to cool down and put it in the refrigerator. The product can be consumed only after a few hours, or better yet, after a day. In this case, you will get an appetizing soup with the softest, tender meat.
Serving
The dish must be served with sour cream. It will only complement your borscht and make it even more delicious. Some families prefer to eat borscht with mayonnaise. This option is also possible, but it already differs from the classic recipe.
It is also necessary to serve the soup with regular sliced bread or prepare bread that goes perfectly with this liquid dish.
Conclusion
Now you know how to cook borscht (classic recipe). You can see a photo of the prepared dish in this article.
This dish would be an excellent option for lunch or dinner. The aromatic hot broth will warm you up in cold, stormy weather.
Borscht can also be prepared for any celebration, especially if it is held in national traditions. Prepare the dish with pleasure, following the described instructions. In this case, you will achieve the desired result and receive well-deserved praise from your loved ones and guests.
Borscht is a dish that each of us has probably tried. Every housewife and every cook knows the recipe for this extraordinary dish. However, in order to cook the most delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets, the main ingredient. Beets can be used boiled, sautéed or stewed. The borscht recipe, in addition to it, is added with various other vegetables.
There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of options for preparing this dish, so everyone will find a recipe with that unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. Classic recipe usually based on beef or pork on the bone, but many prefer poultry. If you take meat on the bone, you must first cook it and remove the bone. It is not recommended to add salt to the broth at the very beginning. This won't make the taste any better, but... nutrients will get lost. To cook the broth correctly, you need to take the meat on the bone, pour cold water and after boiling, skim off the foam, then reduce the heat and cook for about two hours. Only by observing these secrets can the broth be cooked clear and rich.
you need to stock up on Ingredients:
- Meat on the bone - 1 kg.
- Beetroot - 1 pc.
- Potatoes - 4 pcs.
- Bow - 1 goal.
- Carrots - 1 pc.
- Bell pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Fresh cabbage - 300 g.
- Greenery.
- Vegetable oil.
- Spices.
Recipe
1. Like every recipe, ours also states that before starting to prepare borscht, the meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films, if any, from it. Fill the meat with cold water and place the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of the borscht. For about 1 kilogram of meat you need to take 2 - 2.5 liters of water.
2. While the broth is cooking, you need to prepare the vegetables.
3. Chop the cabbage, peel the onions and carrots. We work on the beets, remove the seeds from the peppers, taking out the center with the stalk. There is no need to touch the potatoes yet. Otherwise, it will become black and dry, then the borscht will be tasteless.
4. Don't forget about the broth. After the water boils, remove the scale with a slotted spoon and make the flame smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After new scale stops appearing, use a clean napkin to remove all its remnants from the walls of the pan. Use a spoon to remove any fat spots floating on top of the broth. From time to time you need to repeat everything. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.
Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it thoroughly and put it back.
5. We begin to prepare vegetable dressing. The recipe recommends doing everything consistently, cutting the vegetables correctly, and then the soup will turn out very tasty, rich and aromatic, which will delight the whole family.
6. Peel the potatoes, wash them and remove all the eyes. Cut into not too large cubes. Moreover, for thickness you can mash the potatoes with a spoon. Place it in a saucepan and let it boil, while the potatoes are boiling, chop the cabbage. We put it in the pan.
7. Chop the onion and other vegetables. Pour oil into the frying pan and, when it is hot, add the onion, lightly fry, stirring. There we also place peppers cut into thin strips and diced tomatoes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it simmer a little.
Secrets to help: To make the soup rich in color, you need to add a teaspoon of 6% acetic acid or lemon juice to the pan with beets. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.
8. In order not to disrupt the cooking recipe, put tomato paste and flour in a separate plate, stir everything thoroughly and dilute with cold water, stirring vigorously so that no lumps form. Remove the lid from the pan and add tomato preparation while stirring continuously. Continue stirring the contents of the pan until the color of the tomato paste changes and acquires a rich red hue. Then pour the finished product into the pan. Stir the borscht and add spices.
Secrets to help: To improve the taste of borscht, the recipe advises taking a piece of good lard, grinding it with salt and garlic, and adding the resulting aromatic mixture to the finished soup. This is done like this: cut a piece of lard finely with a knife, take a couple of cloves of garlic and crush it on a board with a masher, mix, evenly rubbing the lard with the garlic. Before turning off the gas, we dip our aromatic garlic preparation into the borscht. Be sure to cover the pan with a lid (don’t close it, just cover it), and let it brew a little for a richer taste.
9. Add seasonings. Usually these are peppercorns, bay leaves, fresh parsley.
10. Let the borscht stand for a while so that it is saturated with the garlic aroma; this will take 20-30 minutes under a closed lid. After this time, you can serve the dish on the table and invite the whole family for dinner. Eating this borscht is very tasty with fresh village sour cream! The recipe for a delicious, rich dish with a pleasant red color will not leave even the most severe critic indifferent!
INTERESTING: Before the advent of potatoes, borscht was prepared with beets and beans. It was cooked separately or boiled in broth along with meat. This is how they cook it now, reducing the amount of potatoes or completely replacing them with beans.
Any borscht will be even more delicious if you eat it not with simple bread, but with fresh, hot pampushki - buns made from yeast dough with aromatic garlic sauce. They are very simple and easy to prepare.
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I decided to take a swing at a dish whose history goes back at least half a millennium, a kind of " business card"Slavic national cuisines. So that this culinary miracle does not disappear in the multicultural river, so that every owner and hostess knows how to cook delicious and rich borscht, I am taking on this difficult task.
We can talk for a long time about borscht, about its history, about its features, about its fans, the nuances of preparation in various national cuisines, but this will not bring us any closer to a fragrant, steaming plate of such a familiar delicacy.
The recipe is primarily aimed at those who did not inherit family secret cooking borscht, but wants to touch this mystical sacrament and create a miraculous combination of products in his kitchen.
For cooking we will definitely need good mood and fighting spirit. And if you are preparing borscht for the first time, then convince yourself that making it delicious is simple, because it really is.
(I myself learned from a recipe from the Internet. Ten years have passed, and my version of borscht confidently and guaranteed to cause high positive ratings from friends and acquaintances who were lucky enough to taste the fruits of my culinary creativity.)
And if you understand the language in which I am writing this, then your genetic code and subconscious already have all the information necessary for preparation; we will only now remember it a little.
They cast aside doubts, believed in themselves, and remembered “borscht is a simple dish.” Now let's continue.
Three ingredients for making borscht.
Let's get acquainted with the main components - there are three of them. This is meat with broth, vegetables and frying. These are the very three pillars on which borscht stood and will stand. From this trinity a miracle is born.
Let's take a closer look at the first component: meat for borscht.
In the Russian version, it is customary to eat beef on the bone, in the Ukrainian - pork (also with bones). We can wage a holy war for a long time on the topic of how it will be more correct, better, tastier, but we will try to come to harmony.
You can use both beef and pork, and their combinations. A piece of meat with a bone with a total weight of between a kilogram and two is perfect for a five-liter pan. Deviations of half a kilo in any direction are quite acceptable. There is no need to calculate milligrams here, this is a dish of Slavic cuisine, and our ancestors did not suffer from scrupulousness (Left-handed does not count).
We cut into large pieces to cook faster. We pay attention to water. I hope that you have a household filter or use bottled water. There is no need to pour directly from the tap - the water must be clean.
We load the meat into a hot bath. The following unnoticed, but very important heroes must definitely keep him company.
These are five to seven bay leaves, a dozen allspice peas and several cloves. Nothing is ground, everything is whole.
Water, meat and spices are ready to turn into a rich broth. But there is one comrade who must also take his place in the pot of boiling water.
This is a bow. It will give the broth some tenderness, because in the end you will get not just meat broth, but meat and vegetable broth. A large onion or two medium ones (or three small ones).
As soon as it boils, reduce the heat, close the lid and go about our business for two hours. We are gaining strength, because in 120 minutes we will have to do a lot of cutting and work at a pace.
The brew gurgles quietly in the pan, which is to be the basis of the borscht, time passes, two hours slowly drag on.
Reflections on the nuances of cooking.
In the meantime, let’s talk about the need to drain the primary broth and remove the “noise”. The reasoning will be brief: neither one nor the other needs to be done. It has been experimentally proven (by me) that the final result this recipe it doesn't have any effect. But if you have an irresistible desire to run around the apartment with a pot of boiling water and (or) run to the stove every ten minutes to descale it, then you can do this.Two hours have passed. It's time to gather your strength and move on to the second pillar of borscht: cabbage and potatoes.
Here is our gardening and field duet.
From such a solid state we turn one into cubes, the other into strips. Make sure you don't get confused :)
The time has come to extract meat, bones, spices and onions from several liters of already boiling broth. The onion and spices have fulfilled their duty and are thrown into the trash. You shouldn’t get too excited with meat - it’s hot, so let’s give it time to come to room temperature.
And we ourselves send the potatoes and cabbage into the broth.
The first one absorbed the second one, and that means it’s time for the third component in preparing borscht: frying. Sometimes this important component is called the word “refueling”.
Place the frying pan on the fire, pour in 50-100 grams sunflower oil. Meanwhile, peel and chop the fresh onion. (One large or two medium ones).
The onion is ready to cook.
We leave him alone with the heated frying pan and move on to the carrots.
Peel and grate two large or three medium carrots. Sometimes we get distracted in order to stir the frying onion.
When the first pieces of onion approach brown, it’s time to introduce onions to carrots.
The solemn moment has taken place, stir and turn our attention to the spices. We need dried dill, dried parsley and ground allspice. Total spices - about one and a half tablespoons.
Pour in and mix.
Meet this tomato paste, you can’t go anywhere without her. A two hundred gram jar will be just right. It is desirable that it is just tomato paste, without any enhancers or preservatives. And it should be delicious on its own. You can check this with a spoon and your mouth.
Place in a frying pan...
And mix thoroughly.
Now the beets. There should be a little more of it than carrots. So determine the quantity yourself, since the size of the beets can vary within very wide limits. It is desirable to have beets that are a little soft, not rock hard.
It is she who will give that unforgettable shade to the borscht. But first it will go through a coarse grater, just like carrots.
The result of passing through steel teeth looks something like this, and onions, carrots, spices and tomato paste can’t wait for their friend.
So let's connect them.
The beets lay down on the frying pan and absorbed all the liquid, it became somehow dry. Needs to be fixed.
Take a ladle, scoop out the broth and pour it into the frying pan. Two or three ladles sufficiently moisten the frying, and we reduce the heat and take “color protection”.
We return to the cooled meat. We select the bones and send them either to the trash or to our beloved dog. The second is preferable, but not necessary. While the sound of a brain bone being chewed is heard from the dog’s place, we cut the meat into pieces ourselves.
Pour the pieces of meat into the broth in which I take a hot bath, potatoes and cabbage. Stir the frying.
We take the entire frying pan and dump (transfer) all the contents (both liquid and fried) into the pan. Mix.
We put the kettle on. We will need boiling water to dilute the contents of the pan from porridge to thick borscht.
The photo shows the final ingredients: sugar, salt and vodka. A tablespoon of sugar, a tablespoon of salt and a glass of vodka. Let them be ready, and we dilute the contents of the pan with boiling water and give our ingredients ten minutes to swim together.
We peer into the boiling thicket, into this ocean of borscht, where we see as if ancient Slavic energies are splashing out from the scarlet brew. This sight makes us think about the power of the ancient dish, about its sacred essence, about its involvement in the mystery of cooking.