The classic Ukrainian recipe: how to cook borsch

The authors of borscht are disputed by the Romanians,Russians, Hungarians, Belarusians and Poles. I do not know who first thought of brewing this multicomponent refueling soup, but in Ukraine, in my opinion, it is cooked most delicious. Hungarian bograch-guillas also nothing, but it rather resembles a thick stew, not the first dish. In the Russian kitchen know a few secrets of cooking, but there borscht often goes brownish, not beautiful ruby. In Ukraine, there are many ways to create this thick soup - in each region its own. The Poltava recipe is considered a classic. How to cook borscht, to make it fragrant, rich and dark red, read this article.

The first secret of this soup is a mixture of different kindsmeat. You can cook and vegetarian borscht - on vegetable grease. Then, in the absence of meat, we increase the share of cabbage, beets, add tomatoes and Bulgarian pepper. You can throw and a handful of pre-soaked beans or beans. But this is a special recipe. How to cook classic borsch - Ukrainian? It is necessary to take a cerebral bone, and also a brisket of beef and pork in a proportion of two to one. Stock up also with a fat - it is added already before serving. Meat (0.5 kg) washing, pour cold water and set to cook.

A classic recipe - how to cook borsch - requiresfrom the hostess of attention and patience. Once the water boils, make less fire and remove the foam regularly - the broth should be clear. Cook the meat for about two and a half hours under the lid. Separately, we put in the oven 2-3 large beets. You can also weld them in "uniforms". We pull out the bone and the flesh. Cut the meat into small pieces.

That the dish had a beautiful burgundy color,it is necessary to properly prepare the beets - the main component of this soup. The recipe (how to cook borsch in Ukrainian) strongly recommends cleaning the cooked or baked borage, rub it on a large shavings and pour boiling broth. Immediately squeeze into this "kvass" juice from half a lemon or add two spoons of vinegar. We put to cool down. There is another way to prepare beets: cut raw tubers with straws, put out on cracklings or butter and sprinkle with lemon juice or vinegar.

Consecutive laying of vegetables - indispensabledemand. If we cook soup, a recipe with a photo can tell us about a clear algorithm of actions. The broth is added with peeled and sliced ​​potatoes. Ten minutes later - chopped cabbage. In a frying pan, lettuce, parsley root, carrots are spread in vegetable oil or pork fat. As an option, you can add tomatoes or bell peppers to frying. Five minutes after the cabbage we threw a roast into the broth, another 5 afterwards - a neatly expressed "kvass" (without the beet pulp). For eight minutes before turning off the fire, salt borsch and add spices (garlic, coriander, pepper).

How correctly to cook borsch, the recipe to us alreadytold me, but how to authenticate it? The dish should be brewed in a warm place for at least half an hour. In a frying pan we sink the fat, fry the cracklings with finely chopped garlic. We lay out it on plates, we add fresh greens of parsley. We pour borscht and serve with sour cream. If you boiled a large pot, then the soup should be heated in small containers for one time. Once perekipev, borsch loses its red color and becomes brown.