Borsch: how to cook quickly and with what to eat it with good taste

Red borsch is on the list of the most famous soups in the world.

It is loved for his special aroma, classic taste and rich color. This wonderful soup is accepted to eat with a piece of salted lard, herbs, as well as with special donuts. We tell you how to quickly cook borsch and how to serve it so that the dinner is especially tasty.

How to cook:

Pour about 3 liters of cold water into the pan. Rinse under water meat — pork, scapula, ribs, about 1 kg. Cut the meat into small pieces, put it in a pan, put on a fire, remove all foam before boiling. When the broth boils, cover the pan with a lid and cook on low heat for about 30-40 minutes.

While the broth is cooked, grate 200 g of beets, 100 g of carrots, finely chop 5 cloves of garlic.

Put the pan on the fire, pour 2-3 tbsp into it. l vegetable oil. Fry the carrots over medium heat for about 5-6 minutes, add the beets, fry for about 5 minutes, then put the garlic in the pan, keep the vegetables on the fire again for 5 minutes, stirring occasionally. Then add 2 tbsp. l tomato paste or sauce, leave on the stove for about another 7 minutes and remove from heat.

4 medium potatoes cut into cubes, chop 300 g of cabbage.

In a pan with broth, put potatoes, cabbage, bay leaves and peppercorns to taste. Cook for about 10 minutes over medium heat. Then add the frying pan to the pan, mix, salt to taste, cover and let the borsch cook for another 10 minutes.

How to serve:

Serve borsch on the table best with sour cream and freshly chopped dill and parsley. On a separate saucer, put salty bacon, chopped into thin slices, finely chopped garlic, green onions.

In the classic way of serving borscht there are also donuts. They can be baked in advance or bought ready-made at the store.

How to bake donuts for borsch:

In 1 cup of warm milk add 10 g of fresh yeast, 1 tsp. sugar, 1 tsp flour. Put the mixture in a warm place for 15 minutes so that the yeast begins to «work». Then pour the mixture into a bowl, add 0.5 tsp. salt, 350 g flour and knead the dough. Divide it into pieces of approximately 30 g, form round buns from them, lay them on a baking sheet, greased with vegetable oil, and let stand for 5 minutes. Then put in a cold oven, turn on the temperature 180 degrees and bake the dumplings for 15 minutes. Lubricate the finished buns with garlic oil — in 2 tsp. vegetable oil, add 3 minced cloves of garlic, salt and pepper to taste.

Secrets of cooking:

— For the preparation of borsch, you can use beef ribs and a shoulder portion, but you will have to cook the broth for at least 2 hours. Chicken — fillet, thighs, drumstick — also used for borsch. In this case, the cooking time of the broth is about 20-30 minutes, depending on the size of the pieces;

— garlic can be added to the browns to taste to taste, many use onions instead of garlic, but then the borsch will turn out less flavorful;

— so that the color of the borscht turns out to be saturated red, at the end, when all the ingredients have already been added to the pan, squeeze the juice of half a lemon there. Lemon can be replaced with 1 tbsp. vinegar, table or balsamic;

— when the broth is cooked, before laying the cabbage and potatoes, the meat can be taken out and chopped, add it to the pan either along with the frying, or portionwise in each plate;

— when serving borsch on the table do not spare the greens;

— If you decide to cook the dumplings yourself, be sure to check the yeast.

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