National Slavic dish - red borscht. Recipe

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

This is a purely Slavic dish, the palm in the "invention" of which is contested by Ukrainians, Russians, Belarusians and Poles. The struggle for the best red borscht, the recipe for which each cuisine has its own, is slightly reminiscent of the one that Eastern peoples wage for pilaf. We will leave aside the question of what kind of borscht is right, since strict canons cannot be adhered to here. Yes, they are not. Red Ukrainian borscht is, of course, delicious, but is the dish cooked in central Russia or in the southern regions of our country worse?

Foreigners often make fun of the love of the Slavs for this “boiled vegetable salad”, but we all know how tasty rich borscht really is. By the ability to cook this dish deliciously, the culinary skills of the hostess are evaluated. And the highest score is given to the one whose red borscht came out. We will tell you the recipe now, but the main thing in cooking this dish is not the number of ingredients at all. You need to put a piece of your soul into every borscht. Then the food will turn out really beyond praise, and loved ones will thank you from the bottom of their hearts forculinary excellence.

Recipe for red borscht with beets

For a three-liter pot of borscht you will need:

• meat - 300 g, preferably with bone (you can take beef, pork or chicken);
• large onion - 1 pc. (or 2 small heads);
• medium beetroot - 1 pc.;
• medium carrot - 1 pc.;
• half a fork of cabbage;
• tomatoes - 2 pieces, or tomato paste - 2 tablespoons;
• potatoes - 2-3 pieces;
• bell pepper (optional);
• lean oil or lard - 100 g (optional);
• seasonings - s alt, pepper, bay leaf, herbs, garlic.

Put the meat in cold water and put on fire. We wait until the water boils, remove the foam and reduce the heat, let it continue to cook slowly. So you and I will get a delicious broth.

My vegetables, clean, cut. Cut carrots and beets into strips (can be grated on a coarse grater), potatoes into cubes. Shred the cabbage.

In a frying pan with heated oil, first put the chopped onion, as soon as it becomes transparent, add the carrots. After five minutes, add half the chopped beets. Let some of it fry too. If you want to get red borscht (the recipe for this particular dish you are reading now), and not orange, then beets must be fried, and then cooked in an acidic liquid. In the event that you plan to cook a dish on fresh tomatoes, they need to be poured over with boiling water, peeled and put in a frying pan with frying,pour a little broth from the pan, cover with a lid and leave to simmer over low heat. If you cook borscht on tomato paste, then simply dilute it with broth and pour it into the pan. It takes about half an hour to languish in the frying.

While we were preparing the frying, it's time to add potatoes to the pan. It is advisable to do this right now so that she has time to cook. The fact is that in an acidic environment, potatoes harden and may not have time to boil to the desired condition.

While the contents of the pan reach, let's take care of the lard. It is not necessary to add it, but such dressing greatly improves the taste of the dish. We cut the fat into small cubes, then put it in a mortar, add a few cloves of garlic, dill and s alt and carefully grind everything with a pestle.

Now it remains to "collect" borscht. We send the frying, lard grated with garlic, cabbage, bay leaf and greens to the pan. If available, chopped bell pepper is also sent there. If you like crispy cabbage, then the stove can be turned off immediately after boiling. Otherwise, reduce the heat, cover the pan with a lid, and leave the dish for 20 minutes to sweat. Serve it on the table without fail with sour cream.

That's it, you have successfully prepared the dish, and you can see for yourself that the borscht is red. This recipe is basic, on the basis of which you can cook other varieties of our national dish. And there are a lot of them in Russian cuisine.