Soups

Kiev borsch


Ingredients for the preparation of Kiev borsch

For the dish:

  1. Fresh beef flesh on the bone 250 grams
  2. Fresh mutton flesh 250 grams
  3. White cabbage of the average size of 400-500 grams
  4. Medium sized potatoes 300-400 grams
  5. Large beets 1 piece
  6. Dry beans 0.5 cups
  7. Sour apple of average size 2 pieces
  8. Tomato medium size 2-3 pieces
  9. Vegetable oil 2 tablespoons
  10. Fat lard 50 grams
  11. Onions medium size 1-2 pieces
  12. 1 medium carrot
  13. Parsley root 0.5-1 piece
  14. Celery Root 1/4
  15. Fresh parsley 2-3 branches
  16. Bay leaf 3 pieces
  17. Allspice 3 pieces
  18. Pure cold water 2 and 1/4 liters
  19. Salt to taste
  20. Ghee for frying

For beet kvass:

  1. Black bread 500 grams
  2. Pure cold cold water 1.5 liters
  3. 6 medium-sized beets
  • Main Ingredients: Beef, Lamb, Beans, Cabbage, Potato, Beetroot
  • Serving 10 Servings
  • World CuisineUkrainian Cuisine

Inventory:

cutting board, knife, tablespoon, teaspoon, sieve, medium pan - 2 pieces, a large pan with a lid, a stove, a small bowl - 4 pieces, a frying pan - 2 pieces, a cover for the pan, a wooden spatula, a plate - 5 pieces, bowl, medium bowl, fork, soup ladle, coarse grater, blender, deep serving plates, slotted spoon

Cooking Kiev borsch:

Step 1: prepare brown bread for beet kvass.


We spread black bread on a cutting board and use a knife to cut into medium slices. The crushed component is moved to the middle pan and left aside for a while.

Step 2: prepare beets for beet kvass.


Rinse the beets thoroughly under running water to wash away all the dirt from it. Then, using the knife, peel the component from the peel and put it on a cutting board. Cut into small pieces and transfer to a bowl of bread.

Step 3: prepare beet kvass.


Pour the pot with beets and brown bread in clear, cool water. Using a tablespoon, mix everything thoroughly until smooth. After this, kvass should be infused 2 days. For example, during the day it will need to be left in the sun and hidden at night in a warm place. On the third day, filter the liquid through a sieve into another clean saucepan and we can begin cooking the borsch.

Step 4: prepare the beans.


Put the beans in a small bowl and rinse well under running water. Then again, fill with cool liquid so that it completely covers the component, and leave aside to insist for 3-4 hours.

Step 5: prepare the beef.


Thoroughly rinse the beef under running water to wash off the bone fragments, and put it on a cutting board. If necessary, with the help of a knife, we clean the flesh from the veins and films. Then we move the component into a clean small bowl and start preparing other products for cooking borsch.

Step 6: prepare the lamb.


Rinse the lamb well under running water and put it on a cutting board. With a knife, we clean the meat from veins, films and fat, and then cut into small pieces. Move the component into a free small bowl.

Step 7: prepare the beets.


Rinse the beets thoroughly under running water and, using a knife, immediately peel them. Now put the vegetable on a cutting board and finely chop the straws. The crushed component is transferred to a clean plate.

Step 8: prepare the carrots.


Using a knife, peel the carrots and rinse thoroughly under running water. Using a coarse grater, grind the vegetable directly on the cutting board and then pour it into a free plate.

Step 9: prepare the roots of parsley and celery.


Using a knife, peel the roots and rinse slightly under running water. Then put the components on a cutting board and grind with straws. Attention: You can also use a coarse grater for this. Pour finely chopped roots into a clean plate.

Step 10: prepare the onion.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Spread the component on a cutting board and cut into 4 parts. One piece We leave it aside, since it will still be useful to us, and the rest - chopped with squares and pour into a free plate.

Step 11: prepare the tomato puree.


We wash the tomatoes under running water and put it on a cutting board. Using a knife, we cut off the place to which the tail was attached, and then grind the component with medium segments.
Meanwhile, add a little melted butter to the pan and put on medium heat. When the contents of the container heats well, put the pieces of tomatoes here. From time to time, stirring with a wooden spatula, fry the component a little. Immediately after that, turn off the burner and set the pan aside.

When the tomatoes have cooled, wipe them through a sieve into a deep bowl. We get real mashed potatoes without peel and seeds.

Step 12: prepare a dressing of bacon, parsley and onion.


We spread the fat on a cutting board and finely chop into pieces. We move the component into the blender bowl and proceed to the preparation of the greens.

We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Grind the component with a knife and immediately pour it into a common container.

At the end, put the remaining onion on a flat surface and cut into small cubes. Pour it into a container with other components and rub at an average speed until a homogeneous mass is formed.

We shift the finished dressing with a tablespoon into a clean small bowl and leave it aside for a while.

Step 13: prepare the potatoes.


Using a knife, peel the potatoes and rinse thoroughly under running water. Spread the component on a cutting board and cut into medium pieces. Then we move the chopped vegetable into a clean bowl and fill it with ordinary cold water so that the liquid completely covers it. This must be done so that the potatoes are not weathered or darkened.

Step 14: prepare the cabbage.


We clean the cabbage from the top coarsened leaves and rinse slightly under running water. Then put the component on a cutting board and, using a knife, finely chop. Pour the chopped vegetable into the medium bowl and leave it aside for now.

Step 15: Prepare Sour Apples


We spread the sour apples on a cutting board and use a knife to cut into two parts. From each we remove the core and then grind into slices. Finely chopped components are transferred to a clean plate.

Step 16: prepare the beef broth.


Pour clean cold water into a large pot and put on medium heat. To start boiling the liquid faster, we cover the container with a lid. Immediately after this, pour the beet kvass and beef here. Attention: when foam begins to form on the surface of the liquid, be sure to remove it with a slotted spoon. Now we reduce the fire, cover everything with a lid and cook the broth for 2-2.5 hours until the meat is ready. 30-40 minutes until the end we spread allspice with peas and bay leaves in a pan.

Step 17: prepare Kiev borsch.


Tentatively in 30 minutes until the broth is ready, we pour half of the vegetable oil into a clean pan and put on medium heat. When the contents of the container are well warmed up, put the lamb slices here and, stirring them with a wooden spatula from time to time, fry them until light brown. Immediately after this, add the chopped beets to the pan and simmer the components 5 minutes. After the allotted time, pour here 2 soup ladles, mix everything well with improvised inventory and reduce the fire. Cover the container with a lid and simmer the frying for 20 minutes.

Pour the remaining vegetable oil into another pan and put on medium heat. When it warms up well, pour the chopped celery and parsley roots here, as well as carrots. From time to time, stirring everything with a wooden spatula, we pass the vegetables until soft. Then pour the tomato puree into the pan. Having mixed everything again, we continue to cook still 4-5 minutes. After the allotted time, turn off the burner, and set the capacity aside.

When the broth is ready, with the help of a fork we take out beef from it and put it on a cutting board. Carefully separate the meat from the bone and chop it into pieces with a knife. Immediately after that, return the beef back to the pan with the broth and add the beans here (such a component should be cooked for 30-40 minutes, so be sure to consider this time).
Now put the potatoes in a container. As soon as the broth begins to boil again, immediately pour the shredded cabbage and chopped sour apples into it. After that, cook the borscht for 10-15 minutes.
After the allotted time, carefully add fried lamb with beets, sautéed vegetables, as well as dressing from lard, parsley and onions to the pan. In addition, pour salt to taste, mix everything thoroughly with a tablespoon and reduce heat. As soon as the borsch is boiling, cover it with a lid and cook for another 15-20 minutes. After the allotted time, turn off the burner, but we are not in a hurry to convene households to the table, and let the dish still brew 15 minutes.

Step 18: serve Kiev borsch.


Using a ladle, pour the borscht into deep plates and serve it with sour cream and garlic garlic to the dinner table.
Good appetite!

Recipe Tips:

- before serving, borsch can be sprinkled with finely chopped fresh parsley;

- to make the dish spicy, red ground pepper on the tip of a knife can be added to a vegetable roast;

- for the preparation of kvass, it is best to take beets richly scarlet in color, then the borscht will turn out to be very beautiful and appetizing.