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Home-style borscht

Cooking recipes / First course recipes / Borsches

We all cook borscht at home and everyone does it in their own way. Without encroaching on your favorite ways to cook homemade borscht, we will tell you what homemade borscht recipe is used in professional cuisine.

meat broth - 2 l, white cabbage - 250 g, or sauerkraut - 250 g, beets - 2-3 pcs., onions - 1 pc., carrots - 2 pcs., parsley root - 1 pc., Tomato puree - 1 tbsp. spoon, or tomatoes - 3 pcs., sugar - 1 tbsp. spoon, vinegar 3% - 1 tbsp. spoon, lard - 2 tbsp. spoons, garlic - 2 wedges, sour cream - 0.5 cups, parsley greens to taste, dill to taste, salt to taste, pepper to taste

Prepare the meat broth in advance. Grind the cabbage and lower it into a boiling strained broth. Sauté beets with vegetables, mash tomato, sugar and vinegar. Add browned vegetables to the broth and cook borscht homemade until cooked. Rub the lard with garlic and season borscht 5-7 minutes before readiness. If homemade borscht is cooked from sauerkraut, then it must be extinguished separately, and then added to the broth along with beets. At the end of cooking, you can fill borscht with homemade flour browning. When serving on a table in a plate with borscht, add sour cream, parsley and dill greens at home.