The famous Borsch - this Slavic soup is known all over the world! It is served in fancy restaurants and cooked at home. The perfect mix of beet, carrot, potato, cabbage, onion with balmy parsley and dill adds particular and unforgettable taste to this soup thanks to which Borsch entered the list of most famous soups in the world. It is liked for its especial fragrance, deep color, incredible taste and rich meat broth. Each time there is such a choice we always choose exactly the borsch. Full recipe at vsegdavkusno.ru/recipes/borshch
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Ingredients for 10 servings:
• bone-in meat - 800 g
• water - 2,5 l
• carrot - 2
• bulb onion - 2
• small potato - 6
• beet - 400 g
• white cabbage - 250 g
• bean - 50 g
• green onion - 2
• fresh dill - 15 g
• fresh parsley - 15 g
• tomato paste - 140 g
• garlic - 3 cloves
• vegetable oil - 3 tbsp
• bay leaf - 3
• sugar - 1 tbsp
• vinegar 9% - 1 tbsp
• peppercorn - 10
• salt - 3 tsp
Preparation:
1. Put the washed meat into a pot and pour with water.
2. As soon as it boils skim the froth.
3. Add the beans into the broth and boil for one hour and half over low heat.
4. Grate the carrot and beet coarsely.
5. Dice the potatoes and onion.
6. Chop the greens finely.
7. Shred the cabbage.
8. Heat a pan, add 2 tbsp of oil and fry the onion for 1 minute.
9. Add the carrot and fry for another 2 minutes.
10. Add the beet, 1 tsp of salt, 1 tbsp of oil and fry for 2 minutes more constantly stirring.
11. Put 1 tbsp of sugar, 1 tbsp of vinegar and 100 ml of the broth into the pan, reduce the heat and stew with the lid covered for 15 minutes.
12. Take the meat out of the broth, separate from bones and cut into not big dices.
13. Put the potato into the broth and boil for 10 minutes.
14. Add then 1 tsp of salt, peppercorns, bay leaf, cabbage and boil for 10 minutes.
15. Add the sauté vegetables and stir well, boil for 3 minutes over low heat.
16. Add the greens and garlic, switch off the stove.
17. Leave borsch on the switched off stove for 15 minutes. Enjoy!
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24 апр 2018
