Ingredients for cooking Russian borsch
- Beef (on the bone) 500 grams
- White cabbage 400 grams
- Potato 300 grams
- Beetroot 200 grams
- Onion 1 piece
- Carrot 1 piece
- Sweet bell pepper 1 piece
- 2 cloves of garlic
- Dill 1 bunch (medium)
- Parsley 1 bunch (medium)
- Vegetable oil 2 tablespoons
- Sugar 1 tablespoon
- Tomato paste 2 tablespoons
- Purified water 2.5-3 liters for broth and 100-150 milliliters for vegetables
- Black peppercorns to taste
- Red pepper (hot) to taste
- Laurel leaf to taste
- Salt to taste
- Main Ingredients: Beef, Cabbage, Potato, Onion, Carrot
- Serving 1 serving
- World Cuisine
Kitchen scales, cutting board - 2-3 pieces, a kitchen knife - 2-3 pieces, a tablespoon, a measuring cup, a deep pan with a lid (capacity 4 liters) - 2 pieces, paper kitchen towels, a sieve with a fine mesh, a bowl - 6 -8 pieces, a frying pan, a wooden kitchen spatula, slotted spoon, deep bowl, soup ladle, deep plate.
Cooking Russian borsch:
Step 1: prepare raw meat.
A truly appetizing Russian borsch is obtained only from beef, it contains special nitrogen-extractive substances that give this dish a unique taste and aroma. Therefore, we select the correct part of the carcass, for example, flank, neck, ribs or meaty piece on the bone, for example, a shoulder blade. Before buying, we ask the seller to divide the beef with an hatchet into a pair of servings ranging in size from 12 to 15 centimeters. Then we come home and wash the meat under trickles of cold running water from blood clots, as well as hairs, while removing fragments on the log house.
Step 2: Cook the broth.
Then we transfer the beef into a deep saucepan, pour it with the right amount of purified water, put it on a strong fire and, after boiling, reduce its level to medium. Then, using a slotted spoon, we remove the gray-white foam - curled protein from the bubbling liquid. After that, cover the pan with a lid, so that a small gap remains, and cook the broth until the meat is completely ready 2-3 hours, depending on its quality and age.
Step 3: prepare the rest of the ingredients.
While the meat is being cooked, we are engaged in other important products. Using a sharp kitchen knife, remove the upper, almost always damaged leaves from the white cabbage. Peel carrots, onions, garlic and potatoes. Lettuce get rid of the stalk and giblets. From dill and parsley, cut off the thickened stems, which we use to prepare any other foods, and leave the leaves for borsch. After that, we rinse everything and dry with paper kitchen towels. Then, in turn, lay out on a cutting board and continue the preparation. Cut the potatoes into large cubes of 2-2.5 centimeters in size, immediately send them into a bowl of cold running water and leave them until use so that they do not darken.
Chop cabbage, carrots, onions, beets and bell peppers.
Moreover, the length of the cut is not important.
But with the thickness you have to guess, the most ideal option is from 2 to 4 millimeters.
We simply chop the dill with parsley, finely chop the garlic cloves, put everything in separate bowls and put on the countertop the remaining ingredients that will be needed to prepare the dish.
Step 4: stew onions, carrots and beets.
Now we send a deep frying pan to the medium heat and pour a couple of tablespoons of vegetable oil into it. When the fat warms up, dip the chopped onion into it and pass until transparent for 2-3 minutesstirring occasionally with a wooden kitchen spatula. Then add carrots to it and cook them together for a few more minutes until the last is soft. After that, we make a deepening in the middle of the pan and spread the beet straws there.
Let her warm up 4-5 minutes and season with tomato paste.
We mix everything to a homogeneous consistency and fill it with a small amount of purified water, 100-150 milliliters will be enough. Stew vegetables for 8-10 minutes on low heat until almost complete readiness, as well as evaporation of moisture. Then we set aside the pan with the aromatic mixture to the side and check how the meat is there.
Step 5: prepare the broth and boiled meat.
If the beef is cooked, transfer it to a deep bowl and place it near the ajar window to cool faster. In the meantime, we carefully filter the hot broth through a sieve into a clean, deep saucepan and put it on medium heat again.
While the aromatic liquid begins to boil again, put the cooled beef on a clean cutting board and with a new knife we divide it into portions of the desired size.
Step 6: cook Russian borsch.
When the broth starts to bubble again, put potatoes with white cabbage in it and cook them 10 minutes.
After the right time, we send stewed vegetables there, that is, beets, carrots and onions. We season everything with sugar, to taste with salt, a bay leaf, as well as two types of pepper, hot red and black.
Cooking borscht yet 10 minutes.
Then pour garlic, bell pepper and dill with parsley into it. Mix everything to a homogeneous consistency, taste it if necessary, add more spices and keep the first dish on medium heat 4-5 minutes. Then turn off the stove, cover the pan with a lid and insist on a meal 12-15 minutes. After that, a tasty Russian miracle can be tasted!
Step 7: serve Russian borsch.
Russian borsch after cooking a little insist. Then, with the help of a ladle, pour into portions in deep plates, season each with sour cream, cream or mayonnaise, and decorate with finely chopped greens of dill, parsley, cilantro or green onions. Very often, along with this yummy, they put on the table fresh home-made bread, pampushki, plates with garlic cloves and chopped lard. Enjoy a truly delicious meal!
Enjoy your meal!
- if you are not sure that there are no artificial additives in the meat, it is better to soak it for 1 hour in cold running water before cooking or drain the first broth after 10-12 minutes of cooking;
- An ideal alternative to tomato paste - fresh tomatoes, crushed with a blender, or their pulp, rubbed through a sieve or chopped on a grater;
- In the same way, you can cook vegetarian borsch on water or vegetable broth;
- very often stewed onions, carrots and beets with the addition of a tablespoon of 9% vinegar, the latter retains its bright burgundy color, and the taste of the finished soup turns out more sour;
- the set of spices indicated in the recipe is considered classic, but it can be changed to taste, supplemented with other spices that are used during the preparation of the first hot dishes.