Borscht with sour cream. Cooking options and helpful tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For a long time, first courses have been considered an integral part of any menu. Every cuisine in the world has its favorite recipe for a traditional first course, but only borscht is considered the king of soups, as it can be found both in Russian cuisine and in Ukrainian, Belarusian and even Central Asian. All options for preparing borscht are tasty and very he althy in their own way, as fresh meat and a large number of vegetables are used in its preparation. In this article, you will learn a step-by-step recipe for Ukrainian borscht, as well as other cooking options for this beloved soup by many.

Options for cooking borscht

There are a lot of recipes for borscht with sour cream, it all depends on the regions in which they are cooked. So, in Ukraine, borscht is not imagined without the addition of beets, and in Siberia, it is customary to cook borscht from two types of meat: beef and pork. In sunny Tajikistan, borsch is fried and added to it, in addition to traditionalingredients, chickpeas or beans. Vegetarians cook borscht without adding meat, and those who follow their figure, but cannot imagine their life without meat, cook borscht from chicken meat. By the way, no matter which recipe you choose, the main thing is to serve ready-made borscht with sour cream.

Ukrainian Borscht

There are a lot of options for cooking borscht. Each housewife has her own, some favorite recipe that distinguishes her dish from others. But despite this, Ukrainian borscht is considered the most delicious. If you do not know how to cook this delicious, rich soup, then a step-by-step recipe for Ukrainian borscht will help you with this. For cooking you will need:

• Beef marrow bones.
• Beef meat (pulp) 500g
• Sunflower oil 30 ml.
• Vinegar 3% 1 tsp
• Potato 300g
• Carrot 200g
• Beets 100g
• Onion 150 g.
• Cabbage 300g
• Tomato paste 1 tbsp. l.
• Garlic to taste.
• Greens (dill, parsley).
• Spices (bay leaf, s alt, pepper).
• Water 3 l.

So let's get started. First, cut the bones, cut the meat into portions and fill them with water. Boil the bones with meat for at least 1 hour, remembering to remove the foam from the surface of the broth. After the meat is ready, put the coarsely chopped potatoes and finely chopped cabbage into the pan.

In a small saucepan, boil the beets until cooked, and then peel and grate them on a coarse grater. Tosubsequently, the beets did not turn brown, add 1 tsp to it. 3% vinegar.

Separately fry the diced onions and carrots in a pan. Wait for the vegetables to release juice, become soft and golden in color, add tomato paste to them. Add the fried vegetables and prepared beets to the pan with the future borscht, stir, s alt and pepper. At the final stage, at the very end of cooking, remove the potatoes from the borscht and mash it (if desired). Put the finished puree back into the soup. Send lavrushka, garlic and herbs there. Remove the finished borscht from the stove and cover with a towel. Let the borscht brew for at least 30 minutes, although ideally it is customary to eat borscht the next day. Perhaps this recipe is the most delicious borscht in the world, and it is fully justified.

Central Asian borscht

Delicious borscht can be found not only in Russian or Ukrainian cuisine, the Tajik borscht, which they call karam shurpa (cabbage soup), is no less tasty and nutritious. To make Tajik borscht you will need:

• Beef pulp 300g
• Beef bones 300g
• Beef fat 50g
• Cotton oil 50g
• Onion 100g
• Carrot 100g
• Bulgarian pepper 50g
• Tomato 100g
• Tomato paste 1 tbsp. l.
• Cabbage 300g
• Chickpeas 50g
• Potatoes 200 g.
• Spices (s alt, pepper, bay leaf).
• Garlic 2-3 cloves.
• Fresh herbs (dill,parsley, basil).
• Water 2 l.

First, heat the cottonseed oil and fry the diced beef and bones in it. After the meat acquires a golden hue, add onion, chopped into strips, to it. Wait for the onion to turn light golden and add the bell peppers, cut into strips, and the carrots, cut into cubes, to the meat and onions. After the vegetables give juice, add finely chopped tomatoes and tomato paste to the cauldron, mix the fry thoroughly and fill with water.

Wait until the water boils, and put in a cauldron cabbage, chopped into strips, potatoes, cut into cubes, pre-soaked chickpeas and beef fat, cut into small cubes. In the process of cooking, s alt and pepper the borscht to taste, and 5 minutes before it is ready, put bay leaves, finely chopped garlic and basil into the soup. After the borscht is ready, remove the bay leaf from it. Let the borscht rest for half an hour. And only after that serve Tajik borscht with sour cream. By the way, in the absence of sour cream, borscht can be served with fat yogurt.

Calorie borscht

The calorie content of borscht is low, it all depends on the fat content of the meat and the amount of oil added to the borscht. So, the calorie content of beef borscht with sour cream is 80 kcal per 100 g, and 100 g of chicken borscht is 30 kcal. Vegetarian borscht has 22 kcal per 100 g, and Tajik borscht has 95 kcal. According to what recipe to cook borsch, you decide, for sure you will have to each of themto taste.

Cooking secrets

There are not so many secrets of cooking borscht, you can even count them on the fingers:

1. For a richer broth, use fatty meats and marrow bones. For a diet, on the contrary, it is better to use beef tenderloin without interspersing fat.
2. Add bay leaf at the very end of cooking (5 minutes before the end of cooking), and immediately after the borscht is ready, remove it, otherwise an unpleasant bitterness will appear in the dish.
3. Garlic and greens should preferably be finely chopped and crushed with s alt, and only then added to borscht.
4. Be sure to serve borsch with sour cream, this will give it tenderness and some sourness. Although, if necessary, sour cream can be replaced with fat yogurt.
5. Don't boil the cabbage for too long, it should be slightly crunchy on the teeth.

Cooking borscht is not too difficult, for sure you can cook a delicious and rich first course at home. And our simple tips will help you with this.