Recipe nourishing borscht with beets

Contents:

• The good old classic of unfading
• How to stay well-fed and well-proportioned
• Pets blanks for borscht

Borsch - riches, extraordinarily beautiful, delicious soup, well known to all the brotherly Slavic peoples since the time of the legendary gold-domed Kievan Rus. There is hardly a main dish with such a diverse, rich recipe. Borsch prepares not only pork and beef, but the duck and goose meat, with carp, herring, smoked, even with seafood.

The venerable Ms. Molokhovetz, pre-revolutionary guardian angel of all young housewives, for instance, do not hesitate to add advises soup bottle of expensive French wine. In fact, the only constant ingredient remains beet borscht. However, before embarking on selflessly bold experiments, it is better to cook the dish on the classic - simple but exquisite -retseptu.

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The good old classic of unfading

Before cooking borscht with beet, make sure that does not blaze nearby hut and sports recalcitrant horses. Extinguish the fire and to reason with stubborn horses, go for the right product. For the preparation according to the recipe borscht need:

• 1 kg beef brisket;
• small head of white cabbage;
• 2-3 carrots;
• 2 medium onions;
• 3 cloves of garlic;
• 3-4 potatoes;
• half a lemon;
• small, 70 g of tomato paste jar (can replace two tomatoes);
• 4-5 pcs. Crown vegetables - beets.

The meat cook 1, 5-2 hours, not forgetting to remove the foam regularly. For 20 minutes until cooked meat in a pot worth putting a whole onion and the cleaned whole carrots, that at the end of cooking, carefully removed intact, and the broth through them gets rich color and aroma. For 30-40 minutes until cooked meat can be expected to do leisurely vegetables - wash and clean them. Cabbage finely shinkuem, cut onions, three large carrots and beets. First, lightly fry the onions and carrots, add to chesnokodavke squeezed garlic, then put the beets, pour the juice of half a lemon and simmer for about an hour.

If enough fluid, pour a little water, and better broth, which had already must be fully prepared. About 10 minutes before the end of extinguishing put tomato paste or a little chopped peeled tomatoes. Amiss as fresh tomatoes and canned with a thick tomato juice.

Finished with dressing, remove the meat from the broth, put the cabbage there. After 10 minutes add the potatoes. Half an hour wait, until the cabbage with potatoes will be very soft, add the steamed vegetables, bay leaf, peppercorns. Cooked meat, meanwhile, cut into slices and lay back in the pan.

Cook for another 10 minutes until fully cooked, turn off the fire.

It is not forbidden to immediately start tasting dishes, generously fill it with greens and sour cream, but connoisseurs recommend to borscht infuse several hours or even days.

Ideally, the soup is eaten with the famous Ukrainian donuts, but they are great substitutes hefty hunk of black bread smeared with garlic, with a piece of bacon is not too greasy.

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How to stay well-fed and well-proportioned

The recipe for borscht with no fat and no meat at all suitable for diehard vegetarians, women jealously caring about flexing their slender figures, the adherents of healthy food and easy for people to strictly observe the post.   Suitable for refined gourmets, who believe that the rich taste of the meat does not emphasize, but rather overshadows the delicate taste of juicy aromatic stewed vegetables without letting them unfold in all its glory.

The recipe for lean but hearty borscht requires the following products:

• 1-2 pieces. beets;
• 1-2 pieces. carrots;
• 5-6 is not too large potatoes;
• 0, 5 kg of cabbage;
• 1 onion;
• 1 bell pepper;
• 1-2 pieces. tomatoes (or a small tin of tomato paste).

Coarsely grated beets into the pan, add a tablespoon of sugar and 2 tbsp. tablespoons wine vinegar, wait 5 minutes to allow the beets thoroughly and soak in the process of cooking does not lose its amazing picturesque rdyanogo shade. Then add a cup of water and simmer for half an hour beets under the lid closed on low heat. Chop the onion and green pepper, coarsely grate the carrots; fry in sunflower or corn oil, add chopped tomatoes or tomato paste replacing them. Chopped straw send sprouts in a saucepan and cook for 10 minutes.

Diced potatoes to put the cabbage and cook for another 10 minutes. At the final stage add to the pot steamed vegetables and cook all together for 5-10 minutes. Generously flavor with fresh herbs, serve. If you wish to step into the cooking pot can crumble a little hot red pepper.

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Pets blanks for borscht

In addition, there is a first-class recipe for borscht blank. It is perfectly suited to efficiently and fun to use the surplus from the home garden, and at the same time treat close delicious dish even at the height of the winter season. Cooking will take some time and effort, but the works will be repaid with interest. Cooked his loving hands vegetable based much tastier, nutritious and healthy than mixtures sold in stores in the frozen food departments under the guise of "borsch".

So, for this recipe you need the following ingredients:

• 1, 5 kg of beets;
• 1 kg of tomatoes;
• 2 kg of cabbage;
• 2-3 large bulbs;
• 0, 5 kg of carrots;
• 2 green peppers Bulgarian.

Needless to say, the vegetables should be washed and cleaned. Shred cabbage, onions and tomatoes cut into cubes, chop the peppers, not forgetting to pick seeds, beets and carrots coarsely grate. Vegetables put directly into the pan, pour them a glass of water 1, 5 cups of vegetable oil, add 3 tbsp. spoonfuls of sugar and salt. When the vegetable mixture comes to a boil, reduce the heat to be to low and simmer for 30-40 minutes following, stirring occasionally. At the end, add 100 ml of 9 per cent of vinegar, mix well once more, spread into sterilized jars. Roll up, allow banks to cool day, and then take to the cellar or pantry.

On the basis of this stunning mixture of canned soup is cooked quickly and easily as vegetable and meat broth.