Borsch recipe


What you need:
BROTH (and meat):
2 lbs lean beef with bone
1 onion
1 carrot
10 black capricorns
3 bay leaves
salt
BORSCH:
1 medium onion
1 carrot
2.5 medium beets
1 small-medium tomato
2 Tbsp tomato paste
2 medium potatoes
1/2 medium cabbage head
3 Tbsp olive oil
GARNISH:
dill, scallions, chopped
garlic, shredded
sour cream

How to do it:
I don’t have exact proportions for any of this, because, quite frankly, they don’t matter that much, and measuring to make borsch seems somehow against its hearty rural spirit.

BROTH (and meat):
Pour about 2 liters of water into a large pot, place the meat in and set on high heat. When the water starts to boil, you will see a lot of foam accumulating on the surface. This is the result of protein boiling out of the meat and will cause a murky broth if nothing is done to prevent this.


t the water boil for several minutes, then discard the cloudy water, wash the pot and the meat and fill the pot anew.  Set on high heat. This time, you will see a lot less foam (see picture). Remove it with a large spoon and discard. The foam will continue to form for about 10-15 minutes. When it stops accumulating, put in a whole peeled onion, a whole peeled carrot, capricorns, bay leaves and salt to taste. Set on medium heat and let boil lightly until the meat is very tender and the knife pierces it easily (about 2 hours, depending on the quality and thickness of the meat). When the meat is done, transfer the meat to a different container, strain the broth. Straining may not be necessary if the broth looks clear and the onion has not fallen apart.
BORSCH:
The borsch is cooked in three separate parts, so you will need one big pot for the soup, one medium pot for the beets and one pan.
The smaller pot:
Peel and shred beets using a rough shredder. Raw beets are rather tough, and this is not a pleasant job. Place the bits into the smaller pot, add finely chopped tomato, enough water to cover the beets and tomato paste. Mix and set to simmer on medium heat. This way of cooking beets together with the acidic tomatoes preserves their vibrant magenta color. If you add uncooked beets directly to the main pot, they will result in a washed our red.

t the beets simmer on medium heat for about 40 minutes or until done.
The pan:
Shred the carrots using the same shredder as for beets, finely chop the onion and fry in olive oil until golden brown and fully cooked. Set aside. If you chose lean meat for the broth, this will provide most of the fat in the soup.
The big pot:
The final step is assembling the soup in the big pot. Set the broth in a big soup pot (make sure it’s big enough for all the ingredients to fit) to a boil. If at any point the soup becomes too thick, just add boiling water.
1. Add potatoes, cut into elongated pieces (almost like french fries). Let the broth boil lightly until the potatoes are almost done (about 10 minutes).

2. Add cabbage cut into thin straws, not too long. Wait until the broth begins to boil and boil lightly for at most 2 minutes. Cabbage cooks quickly.

3. Now, pour in the beets from the smaller pot and the carrots from the pan. Mix, add salt to taste and bring to almost a boil. Turn the heat off, throw in some dill and maybe some chili flakes (this part not traditional, but I like to do it), cover the pot and let stand for 5-10 minutes.

GARNISH:
Just finely chop some dill and scallions. The garlic should be shredded finely just before serving.
Chop the boiled meat into cubes and add to each serving bowl, pour in the soup, add chopped greens, one clove of shredded garlic, one teaspoon of sour cream, maybe a little ground black pepper. Borsch should be served with bread, traditionally black rye bread. Mmmm….

Источник: www.recipestudio.com

Советы как приготовить борщ:


  1. Чтобы борщ получился густым, сварите в нем одну целую картофелину. Когда борщ готов, достаньте её, хорошенько разомните и верните в борщ.
  2. При варке свеклы её цвет и цвет её отвара приглушается. Чтобы борщ получился сочного яркого цвета, примерно четверть свеклы, измельченной для борща, положите в миску, залейте кипятком и оставьте не менее, чем на 20 мин. Когда борщ уже сняли с огня, отожмите свеклу и полученный сок влейте в борщ.
  3. Для улучшения вкусовых качеств борща рекомендуют взять кусочек хорошего сала растереть его с солью и чесноком, полученную смесь добавить в почти готовый борщ.
  4. Не подавайте борщ сразу после завершения готовки! Дайте борщу настояться хотя бы около часа.

И еще. Если вы приготовите борщ по нашим рецептам и вам удастся сварить вкусный борщ, сделайте фото вашего борща и и разместите его под рецептом — угостите всех вашим борщом. Пусть готовить вкусный борщ научатся все!

Источник: www.RussianFood.com

Easy Homemade Borscht Recipe

 Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever – ready in under 15 minutes!


Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever - ready in under 15 minutes!

If you know anything about beets you must be wondering how I can possibly make a beet-based soup in under 15 minutes. Beets take a long time to cook. Longer than 15 minutes for sure. And they’re a pain to peel. No way could it be done.

And right now we’re in the holiday season which always makes me think of Borscht since it is a staple at Ukrainian Christmas feasts. I had to find a way to make this soup easily!

I was thinking about it when I remembered my mom telling me, years ago, that she tried making borscht using canned beets. I couldn’t remember if she’d said that it had worked or not. I called her and asked. She said, “Yes!”

Using canned beets for this soup is amazing. Not only are they already tender, but they’re also already peeled. Peeling beets is a time-consuming and messy business. It’s so great to not have to do it.


RECIPE UPDATE: Since posting this recipe, I have discovered a way to prepare fresh beets that is simple and not at all messy. You roast the beets in their skins. If you want to make borscht using fresh beets instead of canned, this is the way to go. Follow the instructions for roasting beets here. You’ll need 5-6 medium beets for the borscht recipe before.

A note about this borscht and borscht generally. There are different kinds of borscht. In my family alone we eat three different varieties. There’s a special summer version with fresh garden vegetables, a wintery meaty version that can be a whole meal, and a more delicate vegetarian version that is always part of our meatless Ukrainian Christmas Eve dinner. If you grew up eating borscht it might have been like one of these three. Or it might have been completely different.

I think you’ll like this one no matter what you’re used to though.

The key is those sweet beets, of course, but also the dill and a good bit of cream (sour cream or heavy cream). Also, you need to have a bit of acid, usually in the form of vinegar.

My mom says that the acid is needed to keep the beets brightly colored. I don’t actually know if this is true since I’ve never omitted the vinegar to find out. Whatever the reason for adding it, I’ve noted nice acidity in every borscht I’ve ever had and I don’t think it could really be borscht without it.

And now, here’s my quick and Easy Borscht Recipe.

Print

Video by Leigh Olson. Article, photos and recipe by Christine Pittman.

Источник: cookthestory.com


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