First of all, we well remember or print the recipe for cooking and turn off the computer so as not to be distracted. Having no experience in cooking borsch, we do not recommend cooking other dishes at the same time. There are many recipes for this dish, but today we prepare classic homemade and very tasty borsch from the optimal amount of products. How much to cook, cook borsch, from which meat and what order of bookmarking - all the answers can be found in the article below.
How to make a simple borsch at home: a detailed recipe
To do this, you must:
- meat - 500 g;
- tomato paste - 1 tbsp. l or 2-3 pieces of salted or fresh tomatoes;
- lard - 100 g or 50 ml of vegetable oil;
- sauerkraut - 1 cup;
- potatoes - 6-7 pieces of medium size;
- beets - 1 pc.;
- carrots - 2 pcs.;
- onions - 2 heads;
- bay leaf - 2-3 pcs.;
- peppercorns - 3-5 pcs.;
- garlic - 3-4 cloves;
- greenery;
- salt - 0.5 tsp
Home cooking technology
- Pour cold water into a six-liter pot, a little more than half. Water must be filtered or settled, free of chlorine.
- Rinse the meat with cool water and put in a prepared pan. To make the broth more rich, it is better to take meat with a bone and cook whole until cooked, and then divide it into portions.
- We put a pan with meat on a strong fire.
- Peel potatoes, carrots and onions. Meanwhile, the broth boils, on the surface of which a foam appears, it is desirable to remove it: the broth will turn out to be more transparent. If you do not have time - it's okay, you can strain the hot broth through a sieve.
- We cut half the polished potatoes into small sticks and put in the broth. If you cook pork borsch, then put the potatoes immediately after boiling the broth, and if you use beef, then after 30 minutes. This is done so that the potatoes are well cooked and the broth is more saturated.
- After half an hour, add the second half of the cubed potatoes, one carrot and one onion, peas and bay leaf to the pan. Carrots and onions can also be diced.
- When all the vegetables are already in the pan, add salt, but do not forget that our cabbage is also salted.
- After boiling, cook for about 15 minutes and add sauerkraut. In the finished soup, sauerkraut can remain elastic - this is normal, or boil, which is also very tasty, it all depends on the characteristics of its salting.
- While the future borsch is being cooked in the pan, we are preparing the dressing in the pan. We make fat, remove the roast. Add the beets cut into strips or chopped on a coarse grater and fry a little. Since the beets are cooked longer, we will add carrots later, after 5-7 minutes. It can also be grated or chopped into strips. Dice the onion, add to the beets and continue to fry, stirring occasionally.
- At the end of frying, add tomato paste or tomatoes, continue the process a little more. Borsch is almost ready, we taste it, add it if salt is not enough.
- Add boiling borsch and crushed garlic, let the soup boil again and immediately remove from heat.
- We give the borscht a little insist, finally we catch and remove the bay leaf.
- Serve with sour cream and herbs.
If you want to learn how to cook borsch with chicken, then this is nothing special and the recipe is not very different from the traditional one. The chicken has tender meat and therefore the cooking time of the soup will be reduced by almost half. For a quick borscht, it is better to divide the chicken into portions. After the meat boils, wait 10-15 minutes and lay the vegetables. Then proceed in accordance with the above recipe, how to cook borsch with meat.
How to cook borsch in red: 7 tips. Step by step recipe
And now we will answer the question that most often arises in the process of cooking borsch: how to cook borsch with meat and in what order to do so that it does not lose its beautiful appetizing color? Red can be achieved using tomatoes or beets. To do this, use the recipe for borsch with pork or the recipe for borsch with beef and a little powder. After all, everything is individual. The color may depend on the quality of beets (there is such a variety that gives the soup a brown color, no matter how hard you try), and how sour cabbage is. Now you will learn how to cook borsch with beets and sauerkraut so that it turns out red, and how to cook borsch with fresh cabbage so that the color is bright and saturated. We reveal the secrets of chefs, leaving you no chance to miss with a touch.
- Do not boil beets. Color is lost during the cooking process. Therefore, rub a third of the used beets on a fine grater and add when the soup is ready, bring to a boil, remove from heat and let it brew a little.
- Cook the beets separately. The hue will be brighter if you boil it in a peel. Then grate and add at the end of cooking.
- Use sour sauerkraut. The bright color of borsch depends on acidity, and acidity, in turn, on sauerkraut. If the cabbage is slightly acidic, then the borscht will turn out to be freshish, and the beets will not give the desired shade.
- Add acid. To do this, use vinegar, tomato brine, citric acid or lemon juice. Add the acidifier you have to the dressing and evaporate a little so that the extraneous odor disappears.
- During cooking, keep the pan on low heat, since the beets will languish and only slightly lose their color.
- Tomatoes will give beautiful red color to borsch. This is a favorite option for those who know how to cook Ukrainian borsch. Peel the tomatoes and add them either to the roasting or to the broth after the potatoes are cooked.
- Tomato Paste It must be of good quality. Dilute a half cup of tomato paste with a hot soup broth to a homogeneous consistency and pour it back, bring to a boil.
If you have your own unique secrets on how to cook borsch with meat, so that it turns out to be a beautiful red color, share in the comments. Using our tips and tricks, you now know how to cook borsch with meat so that it tastes even for fidgets (both adults and children). And if you are asked for supplements, consider that you have solved the problem perfectly!
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