Soups

Crimean borsch


Ingredients for making Crimean borsch

  1. Beef Pulp 500 grams
  2. Potato 1 kilogram
  3. Sliced ​​sauerkraut 200 grams
  4. Fresh cabbage 200 grams
  5. Small beets 2 pieces
  6. Onion medium size 2 pieces
  7. Small carrot 2 pieces
  8. Tomato paste 2-3 tablespoons
  9. Salt to taste
  10. Black peppercorns to taste
  11. Bay leaf medium size 1-2 pieces
  12. Vegetable oil for frying
  13. Fresh parsley to taste
  • Main Ingredients: Beef, Cabbage, Potato, Beetroot
  • Serving 10 Servings
  • World Cuisine

Inventory:

Cutting board, knife, small bowl, large pot with a lid, stove, skimmer, frying pan, wooden spatula, plate - 5 pieces, large bowl, coarse grater, colander, saucer, ladle, deep serving plates, peeler

Cooking Crimean borsch:

Step 1: prepare the beef.


We thoroughly rinse the beef under running water to wash away any bone fragments and dirt. We spread the meat on a cutting board and use a knife to clean the veins, grease and films. Then cut into small pieces and transfer to a small bowl.

Step 2: prepare the beets.


Thoroughly rinse the beets under running water to wash away all possible dirt. Then, using a knife, peel the vegetable from the peel and put it on a clean plate.

Step 3: prepare the carrots.


Rinse the carrots well under running water and use a peeler to remove the skin. Then put the vegetable in a free plate.

Step 4: prepare the onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water.

We leave one component aside on a clean plate, and put the second on a cutting board and chop finely with squares. Pour the chopped onion next to the first.

Step 5: prepare the potatoes.


Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the component on a cutting board and cut into medium cubes. The chopped tubers are transferred to a medium bowl and filled with ordinary cold water so that the liquid completely covers the component. This must be done so that the potatoes do not darken when interacting with air.

Step 6: prepare the parsley.


We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a free saucer. Attention: I usually add at least a bunch to such a borsch.

Step 7: prepare sauerkraut.


We spread sauerkraut in a colander and rinse slightly under running water so that excess acid leaves it. Then leave the component aside.

Step 8: prepare white cabbage.


With clean hands, we clean the cabbage from the top coarsened leaves and then rinse slightly under running water. We lay out the component on a cutting board and finely chop with a knife. Pour the chopped vegetable into a free plate.

Step 9: prepare Crimean borsch.


Put the pieces of beef in a large pot and fill with ordinary cold water so that it completely covers the meat 3-4 fingers. Attention: the less liquid there is, the more rich the borscht will turn out. To taste, add salt here, mix everything thoroughly with a tablespoon and put on medium heat. When the broth begins to boil, foam forms on its surface. Be sure to remove it with a slotted spoon, otherwise we will get a cloudy liquid and a tasteless dish. Now we reduce the heat, and in the pan we add one whole onion, all the beets and carrots. We cover the container with a lid and cook the broth until the vegetables are ready.

Immediately after that, carefully remove the beets, carrots and onions with a slotted spoon and lay them on a cutting board. The last component is no longer useful to us, so we can throw it away. Other vegetables are left alone for a while so that they cool to room temperature.
Add chopped potatoes to the broth and continue to cook the borscht for another 10 minutes.

Meanwhile, pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, put the chopped onion here. From time to time, stirring with a wooden spatula, fry the component until a soft golden color.

Attention: this is where sleight of hand and no fraud are needed. In parallel with this shred boiled vegetables. To do this, use a coarse grater and chop the beets with carrots directly on the cutting board.

When the onion begins to acquire a golden color, add vegetables and tomato paste to the pan. Once again thoroughly mixing the improvised inventory, we continue to extinguish all additional 3-5 minutes. After the allotted time, turn off the burner and proceed to the last stage of cooking borsch.
Add vegetable frying to the pan and cook everything for 5 minutes after boiling again. Then put white cabbage and sauerkraut here, mix everything well and continue cooking 10 minutes. At the end, sprinkle the dish with salt to taste, and spread the peppercorns and bay leaves in the bowl. Mix everything with a tablespoon and turn off the burner. And so that the borscht has acquired a summer aroma, do not forget to add finely chopped parsley to it. Now let him insist for 15-20 minutes and we can call everyone to the dining table.

Step 10: serve the Crimean borsch.


With the help of a scoop we pour Crimean borscht into deep plates and treat friends and family to such a delicious and unforgettable aromatic dish along with sour cream and garlic pampushki.
Good appetite!

Recipe Tips:

- to speed up the process of chopping vegetables, you can use a blender or combine. Using these electrical appliances, do not forget that you need to choose medium or low speed so as not to turn the components into slurry;

- Instead of beef, you can use veal, pork or even chicken. In the latter case, the broth will turn out to be hateful, but the borsch will still be delicious;

- for the preparation of borscht you can use a head of sauerkraut. Then you need to soak it in advance for several minutes in water, then finely chop it in strips and finally rinse it again under running liquid, using a colander as a container.