How to cook borscht? Recipe for two unusual options

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

This appetizing first course has long been a staple on the lunch menu. And each housewife has, of course, her own unique recipe. For novice young cooks, this article gives tips on how to cook borscht. The recipe is offered in two original versions. The first way to get a rich broth involves using beans instead of meat. The second recipe describes the preparation of a fresh spring dish - green borscht with sorrel. But first, a few practical recommendations.

Important tips on how to cook borscht. The recipe for this dish is based on the main rules

It is impossible to list and describe all the variety of options for this amazing mixed vegetable soup. But still, it is worth adhering to the basic rules, without which the dish will not be called borscht.

1. 

   The main feature is bright red shades. Therefore, beets and tomatoes are essential ingredients.

2. Amazing taste. In addition to the desired color, the above ingredients give borscht a sweet and sour taste.
3. Thickness of the soup. The composition, as a rule, always contains potatoes, onions, carrots and cabbage.
4. The use of chopped greens as a final dressing is a must. Garlic is often added as desired.

There are also some technology secrets. For example, how to cook Ukrainian borscht? The recipe for this national dish is distinguished by the use of crushed bacon with garlic as a dressing. In Siberia, it is customary to cook meatballs instead of meat.

The first option on how to cook borsch: a recipe with beans

It is not necessary to take meat broth as a basis. Red beans can give a special rich taste. How to cook borsch in this way? Very simple and much faster. Pour a glass of beans with three liters of water and put on fire. After boiling, reduce the flame. Peel one onion, a medium carrot and a small beetroot and finely chop into strips. Pour all the vegetables into a pan and fry in a mixture of oils (1 tablespoon butter and 2 tablespoons vegetable) until browned. Pour a glass of tomato juice or add peeled chopped tomatoes. Let the fry simmer until thickened. At this time, peel four to five potatoes and cut them into cubes. If the beans "reached" half-cooked, you can s alt the borscht a little. Put the fried vegetables and potatoes in a saucepan. Cook until the beans are completely soft. Season with bay leaf and your favorite spices. For fiveminutes before turning off, add s alt to taste and throw in a couple of handfuls of chopped fresh cabbage, one chopped bell pepper, green onions and fresh herbs (dill, parsley). Cover and let steep for half an hour.

Second option how to cook borscht: recipe with sorrel

You can use the previous recipe as a basis, replacing the beans with two large whole potatoes for richness. At the end of cooking, they must be removed, mashed into a puree and placed back in the pan. The main difference is the filling. Cabbage is replaced with fresh sorrel, chopped into strips. In the last minute of boiling, a beaten chicken egg is poured into the borscht, with continuous stirring. When served, the fragrant bright dish is generously flavored with sour cream.