Navy borscht: cooking features and recipe with photo

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

What is naval borscht? How to cook it? You will find answers to these and other questions in the article. Borscht is a hot, sour, liquid dish borrowed from Ukrainian cuisine in the 19th century. This word means beetroot soup with cabbage. It comes from the name of the plant hogweed. Chowder was cooked from hogweed, which was included in the diet of the Slavs. How to cook a real naval borscht, find out below.

Cooking technology

What is the technology of making naval borscht? The current recipe and method of creating borscht is based on the use of table beets, as well as a liquid base - fish, mushroom or meat broth. Borscht is served along with sausages, ham, bacon, smoked brisket. The obligatory components of this dish (depending on the recipe chosen), in addition to beets, are: onions, carrots, fresh cabbage, potatoes, white roots, sorrel, spinach, tomato puree or tomatoes, spices.

In other words, borsch is a mixed vegetable soup with beet-based meat, which has a sour taste. The dish acquires a sour taste thanks to beetroot brine, vinegar, kvass, sour cream, beetroot kvass and other ingredients.

So what is the preparation of naval borscht? The broth is boiled with the addition of smoked pork. Potatoes are cut into cubes, vegetables - into slices, cabbage - into checkers. First put the cabbage in the boiling broth, bring to a boil, then put the potatoes.

Boil for 15 minutes, send browned vegetables, stewed beets to the pan and bring to readiness. Sugar, s alt and seasonings are added 15 minutes before the end of cooking. Boiled smoked pork is cut into two pieces per serving and placed in borsch when serving.

With sauerkraut

So, you already know the technological process of preparing and dispensing naval borscht. And how to cook this dish with sauerkraut? There are some features here. The broth must be boiled with the addition of smoked pork, as we mentioned above. Cut potatoes for borscht into cubes, vegetables into slices. Send stewed cabbage and beets, browned vegetables to water or boiling broth and cook until tender.

Add sugar, s alt and spices 10 minutes before the end of cooking. Cut the boiled smoked pork into pieces and put in each serving. You can serve smoked pork without the skin.

The dish can be seasoned with sautéed flour, diluted water or broth (using 1 kgborscht 10 g flour).

Beet preparation

Beets for naval borscht are prepared in two ways:

1. Cut the beets into slices or strips, simmer in a closed thick-walled bowl with the addition of vinegar, tomato puree, fat and a small amount of water or broth (20% by weight of the beets). If you stew beets without vinegar, they will cook faster, but will discolor. Therefore, to preserve the color of the vegetable and reduce the cooking time, add tomato puree and vinegar to it 10 minutes before the end of the stew. Be sure to monitor the intensity of heating. After the liquid boils, reduce the fire, as the vinegar will evaporate due to the rapid boil.
2. Cook whole peeled beets with the addition of vinegar, and unpeeled beets without it. After cooking, in the latter case, peel the beets. Next, cut the root crop into slices or strips, send to borscht along with tomato puree and sautéed vegetables.

Creating borscht with beets prepared according to the second method is much easier. As a result, the taste of the food is more tender, and the color is brighter. Experienced chefs advise using this method for cooking borscht with potatoes.

Cabbage preparation

How is cabbage prepared for naval borscht? If it is sauerkraut, then it is first sorted out, large elements are crushed, sent to a saucepan, water or broth is poured in (25% of the cabbage weight), fat is added (10-15%) and stewed for 2.5 hours, stirring from time to time.

When using fresh cabbage, it is chopped and sent to boiling water orbroth first, boil for 15 minutes. Further, the same order of laying provisions is preserved.

Interesting recipe

We invite you to familiarize yourself with an interesting recipe for naval borscht. It is known that borscht is cooked on bone, meat or mixed broth. Properly prepared broth is the basis of an excellent borscht. As a rule, naval soup is cooked from the brisket. So, we take:

• 500g beets;
• two onions;
• bacon - 250 g;
• five potatoes (400 g);
• white cabbage - 250 g;
• two carrots;
• melted lard - 40g;
• tomato puree - 80 g;
• parsley roots - 30 g;
• apple cider vinegar - 3 tbsp. l.;
• sour cream - 50 g;
• sugar - 1 tbsp. l.;
• meat and bone broth with smoked meats – 2 l;
• spices;
• four cloves of garlic;
• greens;
• s alt.

How to cook?

This recipe for naval borscht, the photo of which can be found above, stipulates the implementation of such actions:

1. Cut the peeled beets, onions, carrots into slices, potatoes into cubes, cabbage into squares, just chop the parsley.
2. Boil the bacon in meat and bone broth, then cut into two slices per serving.
3. Pour the beets with a small amount of broth or water, add vinegar, tomato puree and fat, simmer over low heat until tender.
4. Send tostewed beets fried vegetables and at the end of stewing - sugar.
5. Place chopped potatoes and cabbage into the boiling broth, and after 10 minutes - stewed beets with vegetables and boil.
6. Now add bay leaf, peppercorns, s alt and cook the dish for another 7 minutes.
7. Mash garlic with lard and send to a dish.

Place a piece of boiled bacon into each plate, pour borscht, add sour cream, beetroot infusion (optional), sprinkle with chopped herbs and serve.

Recipe from the ship's chef

This borscht is cooked on ships in meat bone broth with ham or smoked meats. You will need:

• water - 2 l;
• two onions;
• bacon - 100 g;
• two carrots;
• meat bones for broth - 300g;
• cabbage - 200 g;
• beets - 300 g;
• one bay leaf;
• four potatoes;
• sugar - 1 tsp;
• two tomatoes;
• lean oil - two tbsp. l.;
• sour cream for serving;
• apple cider vinegar - ½ tsp;
• bunch of greens.

Follow these steps:

1. Wash the bones well, put in a saucepan, cover with cold water. Send one carrot and one onion there. Bring to a boil over high heat, remove foam, cover and simmer for 60 minutes.
2. S alt the broth, remove the foam again, add bacon to the pan and cook for another 30 minutes. Now check the readiness of the meat with a fork - it should be easy to remove from the bones.move away.
3. Remove the bones from the broth, separate the meat from them. Put the bacon and meat on a plate, and strain the broth.
4. Peel the beets, cut into strips, sprinkle with vinegar and fry for 1 tbsp. l. oil for 10 minutes. Next, pour enough broth into the pan so that it covers the beets halfway. Simmer on low heat for one hour.
5. Cut the remaining carrots into strips, the onion into half rings. Fry vegetables in vegetable oil for 10 minutes.
6. Remove the skin from the tomatoes, grate them. Send to the beets and simmer for 15 minutes.
7. Add carrots and onions to the beets, stir, add sugar and simmer for 15 minutes under the lid.
8. Cut cabbage into small pieces, potatoes into cubes. Boil the broth, send the cabbage into it and cook for 5 minutes. Now put the potatoes, bay leaf into the broth and cook for another 15 minutes.
9. Send the fried vegetables into the broth and simmer for another 15 minutes.
10. Add chopped greens, pepper and s alt to the dish. Remove the pan from the stove and let the borscht brew for 10 minutes.
11. Spread bacon and diced meat into bowls before serving. Pour in the borscht and season with sour cream.

Nutritional value and chemical composition of the dish

In 100 g of the borscht we are considering contains:

• 4, 3g protein;
• 3, 79g fat;
• 3, 66g carbs;
• 71, 56 kcal;
• 0.0358 mg vitamin B1;
• 0.0565 mg vitamin B2;
• 4, 6695mg C;
• 16, 6762 mg Ca;
• 1.0155 mg Fe.

Depending on the appliedfood indicators may vary slightly.

With flour

Consider another attractive recipe for naval borscht. You need to have:

• 170g bacon;
• 300g potatoes;
• 400g beets;
• 200 g onion;
• 200 g white cabbage;
• 60g tomato paste;
• 120g carrots;
• 20g flour;
• 30g parsley root;
• 20g sugar;
• 50g sour cream;
• parsley and dill (to taste);
• vinegar (to taste);
• s alt, spices.

Production process:

1. For naval borsch, cut vegetables in the same way as in previous recipes. Boil bacon in meat and bone broth, cut into slices.
2. Sweat beets in cow's oil with vinegar and tomato paste.
3. Fry onions and roots separately, combine with beets, stew lightly, add sugar.
4. Send potatoes and cabbage into the boiling broth, after 10 minutes - vegetables with beets, boil.
5. Now enter the fried flour, diluted with broth, put the bay leaf, peppercorns, s alt and cook for 7 minutes.
6. You can also add garlic mashed with lard to borscht.

In a plate with borscht, when serving, put a piece of boiled bacon, add sour cream and sprinkle everything with chopped herbs. Bon appetit!