2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Red borsch, the preparation of which we will consider below, is a traditional first dish of the Slavs, mainly of Eastern origin. It is worth noting that such a soup should be prepared exclusively on meat with a bone. It is recommended to take beef or veal for this dish.
Step by step cooking borscht
Required ingredients:
- medium beets - 2 pcs.;
- medium-sized potatoes - 1-2 pieces;
- meat on the bone (veal or beef) - 200 gr.;
- small bulbs - 2-3 pieces;
- apple cider vinegar - 1 large spoon;
- large fresh carrots - 1 pc.;
- bay leaf - 2-3 pieces;
- table s alt - optional;
- sauerkraut - a few spoons;
- fresh white cabbage - 1/3 of a small fork;
- vegetable oil - 3 large spoons;
- ground red pepper - optional.
Meat processing process
Red borscht, the preparation of which takes everythingonly 1.5 hours, you should start doing with boiling beef or veal. However, before that, the meat needs to be well processed. It must be washed, cleaned of inedible elements, and then partially separated from the stone and chopped into small pieces. After that, the product (together with the bones) should be put in a saucepan, pour plain water (2/3 parts), boil, s alt, add bay leaf and cook for 60-80 minutes. It is worth noting that in the process of boiling the meat, you should gradually lay out the rest of the ingredients.
Vegetable processing process
Cooking red borscht involves the use of a standard set of vegetables. To do this, wash and peel potatoes, beets, onions, fresh cabbage and carrots. After that, they should be crushed. Potato tubers, cabbage and onions are best cut into small cubes, and it is advisable to grate beets and carrots on a large grater.
Heat treatment of the dish
As you know, red borscht, the preparation of which involves the use of a large number of vegetables, has the appropriate color due to the presence of beets in it. In order for it to give the soup not only a rich shade, but also a taste, it is recommended to pre-fry it in a pan. At the same time, vegetable oil and 1 tablespoon of apple cider vinegar should be added to the product.
In the process of boiling meat, it is required to gradually spread the following ingredients to it: fresh white cabbage, carrots,sauerkraut, onions, potatoes and beets. After all the products have become soft, it is advisable to taste the soup, add s alt and pepper to it if necessary, and then remove from the stove.
Proper serving
Delicious red borscht, the preparation of which we examined in this article, should be served hot. It is also recommended to present fresh thick sour cream, wheat bread and mayonnaise to this dish. It is worth noting that such a lunch is quite high in calories, and therefore it is better not to use it during diets.
Helpful advice
Some housewives add ingredients such as bell peppers, beans, pickles, fresh herbs, etc. to red soup. This gives the dish a richer taste.
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