For representatives of the Slavic peoples, as well asfor those who appreciate and love Russian and Ukrainian cuisine, not the second such first dish, which would be so attractive to taste as borsch. Many chefs are sure: it is thanks to the borshch that the Slavic cuisine became known throughout Europe, especially the culinary science of Ukraine, where there is practically no one who does not know how to cook borsch.
This Ukrainian food can be created in the mostdifferent varieties, according to original recipes, which vary depending on the skill of the cook and the region of preparation. However, there are some common features, without which this dish will never be called by its proud name. How to cook borsch properly? Be sure to take beets as an indispensable component, giving the dish the basic taste and color. And as for the difference, then, basically, it consists in how and from what was prepared broth for borsch and set of vegetables. Depending on this, its names also change, most often related to the terrain in which the first recipes originated. There is borscht in Kiev and Poltava, Lviv and Galician, classic Ukrainian and Odessa.
What else should the landlady who thinks abouthow to cook soup? The fact that, having brought it to readiness, it is necessary to hold it for some time on the lowest possible heat of the plate or simply to give half an hour to insist in a warm place. Before serving, the dish laid out on plates should be sprinkled with finely chopped greens.
And here are a few recipes that will helpmistresses to please their loved ones with a delicious dish of traditional Slavic cuisine, they will learn how to cook borsch with beef. So, the preparation will require: beef (300 grams), beets (300 grams), potatoes and fresh cabbage (450 grams each). In addition, you should take carrots (100 grams), tomatoes (400 grams) or tomato puree (100 grams), as well as onions and garlic (1-2 g.). Still need flour (1 tbsp.), Fat (200 grams) and lard (50 grams), seasonings and herbs. Some mistresses recommend taking fat (50 grams) and sour cream (100 grams).
Prepare this borscht is simple enough: boil until ready to cook meat, broth thoroughly, and chop the meat cut into pieces. Beetroot, rinse, cut into thin "straws", pour a little with vinegar and sprinkle with salt, then put into a pan along with fat and tomatoes (tomato paste), sprinkle with sugar and stew until half cooked. Separately, it is necessary to cut and fry onions, cut into small cubes potatoes and dip it into broth.
Many beginners cook often think,how much to cook borscht, so that he does not lose all his tasty and useful qualities. The ideal solution is to bring to a boil the finished broth, putting in turn prepared vegetables and fresh cabbage, cut into strips, and bringing the food to the ready for 10-15 minutes. After that, a delicious borsch with beef will only be brought to the ready and let it brew for a quarter of an hour. The finished dish will need to be poured into plates and lavishly sprinkled with herbs.
The question of how to cook borscht is delicious and unusual,will never arise in one who knows how to use a variety of products in cooking. Original and very interesting is borsch with nettle. A set of products for it is: nettle and sorrel (100 grams each), potatoes (60 grams), carrots, onions and parsley root (10 grams each). You also need to take tomato puree (15 gr.), Egg, melted butter and sour cream (15 gr.), Seasonings and spices. The nettle must be cleaned and steamed, rinsed with cold water and cook until ready. Separately, it is necessary to cut the onion and parsley root cubes, fry them together with melted butter and tomato and put into hot broth at the same time as the nettles. Further in a borshch are laid out cubes of a potato, seasonings and spices, and in a quarter of an hour - the chopped sorrel.
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