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Hetman borscht
Today, tap one of the most cherished dishes of Ukrainian cuisine - borscht.
In Ukraine there are about thirty species of this famous dish.
While the soup is prepared almost all Slavic peoples and yet Ukrainian borscht is different from all.
First of all soft Searing vegetables and beets, adding acid (beet kvass as the original, lemon, vinegar), the addition of grated garlic and bacon dumplings course, which today can not be separated from the word soup.
Today introduce you to one of the holiday version of this filling soup. He has the title words such as holiday, wedding ... but most of it is called the Hetman.
This option also borscht have their options, one of which I'll show you.
How is it different from other kinds of soup, for example, you ask.
This is primarily a large number of different vegetables, beans and eggplant presence.
In various embodiments, this soup we find use as beans, green beans, beans, tomatoes and the use or lack of them, as it concerns the bell pepper, sliced eggplant or grinding them for soup.
So move on to the recipe.
We will need:
three liters of broth
1 meaty tomato
1 eggplant
1 bell pepper
2 small onions
2 carrots
1 Barshchou beets (with white veins) or salad
300 grams of cabbage
1 parsley root and greens
2 leaf laurel
100 grams of fat
5 cloves of garlic
6 peas fragrant black pepper
salt to taste
1 teaspoon sugar
potatoes
100 grams of tomato paste
200 grams of boiled beans or beans
vegetable oil
At the beginning Let us broth. Prepare a large piece of meat, bay with cold water and bring to a boil, then remove the heat and add the various roots and vegetables. Onion, carrot, parsley root, celery root can, lavrushki, allspice.
While preparing the broth, cut our vegetables.
Let us fat. Finely chop greens and a couple of cloves of garlic. Connect a mortar finely chopped bacon, parsley and garlic. Properly potolchem.
little Ukrainian aesthetics
Now go to the heat treatment
In a skillet over medium heat, fry in vegetable oil 4 minutes carrots, then add the onion and a couple of minutes. Then add the tomatoes and tomato paste and a couple more minutes and concludes it all beets, sprinkle with lemon juice to it and a teaspoon of sugar, stir, leave for 15 minutes to brown the vegetables.
During this time, fry the eggplant and triturated them through a sieve.
In the finished broth introduce the browned vegetables and cabbage and potatoes through 7 minutes, even after a couple of minutes, beans and eggplant. Leave on low heat for another ten minutes, turn off, add pounded lard with garlic and give it brew for 15-20 minutes.
Always served with donuts drenched Chesney sauce on vegetable oil and water, and of course always with sour cream, decorated with greenery.
If you "accidentally" in the refrigerator stands gorilka, then 20 grams will be very useful to him.
Relish! Peace to your home! Ovimu
--img10--
In Ukraine there are about thirty species of this famous dish.
While the soup is prepared almost all Slavic peoples and yet Ukrainian borscht is different from all.
First of all soft Searing vegetables and beets, adding acid (beet kvass as the original, lemon, vinegar), the addition of grated garlic and bacon dumplings course, which today can not be separated from the word soup.
Today introduce you to one of the holiday version of this filling soup. He has the title words such as holiday, wedding ... but most of it is called the Hetman.
This option also borscht have their options, one of which I'll show you.
How is it different from other kinds of soup, for example, you ask.
This is primarily a large number of different vegetables, beans and eggplant presence.
In various embodiments, this soup we find use as beans, green beans, beans, tomatoes and the use or lack of them, as it concerns the bell pepper, sliced eggplant or grinding them for soup.
So move on to the recipe.
We will need:
three liters of broth
1 meaty tomato
1 eggplant
1 bell pepper
2 small onions
2 carrots
1 Barshchou beets (with white veins) or salad
300 grams of cabbage
1 parsley root and greens
2 leaf laurel
100 grams of fat
5 cloves of garlic
6 peas fragrant black pepper
salt to taste
1 teaspoon sugar
potatoes
100 grams of tomato paste
200 grams of boiled beans or beans
vegetable oil
At the beginning Let us broth. Prepare a large piece of meat, bay with cold water and bring to a boil, then remove the heat and add the various roots and vegetables. Onion, carrot, parsley root, celery root can, lavrushki, allspice.
While preparing the broth, cut our vegetables.
Let us fat. Finely chop greens and a couple of cloves of garlic. Connect a mortar finely chopped bacon, parsley and garlic. Properly potolchem.
little Ukrainian aesthetics
Now go to the heat treatment
In a skillet over medium heat, fry in vegetable oil 4 minutes carrots, then add the onion and a couple of minutes. Then add the tomatoes and tomato paste and a couple more minutes and concludes it all beets, sprinkle with lemon juice to it and a teaspoon of sugar, stir, leave for 15 minutes to brown the vegetables.
During this time, fry the eggplant and triturated them through a sieve.
In the finished broth introduce the browned vegetables and cabbage and potatoes through 7 minutes, even after a couple of minutes, beans and eggplant. Leave on low heat for another ten minutes, turn off, add pounded lard with garlic and give it brew for 15-20 minutes.
Always served with donuts drenched Chesney sauce on vegetable oil and water, and of course always with sour cream, decorated with greenery.
If you "accidentally" in the refrigerator stands gorilka, then 20 grams will be very useful to him.
Relish! Peace to your home! Ovimu
--img10--
