Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Borsch
A real symbol of home comfort, hearty home food - red borscht. A recipe for borscht with different cooking methods will help you find your own version of hearty, rich and tastiest borscht.
meat - 500 g, beets - 300 g, potatoes - 200 g, white cabbage - 200 g, roots - 200 g, onions - 200 g, tomato puree - 50 g, or tomatoes - 100 g, vinegar - 1 tbsp. spoon, sugar - 1 tbsp. spoon, water - 1.6 l
How to cook borscht: Cook meat broth. Beets, carrots, parsley and onions are cut into straws, placed in dishes, tomatoes or tomato paste, vinegar, sugar and a little broth with fat (or 1-2 tbsp of oil) are added. Close with a lid and put to simmer. Vegetables are periodically mixed so that they do not burn, adding a little broth or water as needed. After 15-20 minutes, shredded cabbage is added, everything is mixed and stewed for another 20 minutes. Then vegetables are poured with prepared meat broth, pepper, bay leaf, salt are placed, some vinegar is added to taste and borscht is boiled till vegetables are fully ready. When served, sour cream is placed in each plate of borscht. Borsch can also be prepared with potatoes cut into wedges, as well as fresh tomatoes. They are cut into wedges and put in borscht 5-10 minutes before the end of cooking. In the finished borscht, in addition to meat, you can put boiled ham, sausages or sausage. To make red borscht brighter and more appetising, you can add beet infusion to it. To do this, the beets are cut into slices, poured with a glass of hot broth, a teaspoon of vinegar is added, put on a low heat for 10-15 minutes and brought to a boil. After that, the infusion is strained and poured into borscht before serving.
