The chef explained how Arkhangelsk borscht is better than Ukrainian and how to cook a large pan at once Bashny.Net

The famous Ukrainian borscht has long conquered many hearts around the world. As soon as they do not cook this dish: with meat, with or without poultry, with prunes and even with fish. Today, however, the editorial board "Site" will tell you how to prepare borscht with beets in Archangelic, which will certainly eclipse all previously known recipes of the first dish.



Prepare Arkhangelsk borscht is no more difficult than its classic version. At the same time, its ingredients give the dish just brilliant, memorable taste! All the highlight in a combination of fragrant beef broth with boiled-smoked brisket, vegetables, savory pepper and prune haze. I can't wait to try it, can I?

The ingredients

• 1 beef shin
• 150-200g boiled-smoked pork brisket
• 2 l of water
• 1 bay leaf
• 250-300g sauerkraut
• 1 potato
• 2 beets (small)
• 0.5 bulbs
• 2 carrots
• 1 tomato
• vegetable-oil
• 60g prunes without bone
• 400g canned beans
• spicy pepper (to taste)
• 0.5 tbsp dry garlic
• sour cream (to taste)
• pepper black (to taste)
• salt (to taste)
• dill, parsley, cilantro (to taste)

Preparation

1. First of all, we place the shin in a pan, throw the bay leaf and pour water, completely covering the meat. Put the pot on the stove. Ready broth filter through a small sieve or gauze.
   
   
   
   
2. Beets are pre-baked in foil, and then rubbed on a large grater. We rub the carrots on a small grater, cut the onions into small cubes. Sauerkraut is also better finely minted so that in the future long pieces do not hang from the spoon. Heat the pan, pour some vegetable oil and passer the onions. Solid to taste and, as soon as the onion turns brown, send carrots to it. We must mix everything periodically. When the vegetables are roasted, put in the pan boiled-smoked brisket, sliced in small cubes.
   
   
   
   
   
   
3. In broth. spout And we boil it over medium heat. At this time, we rub the tomato and send it to a pan with vegetables and brisket, slightly increasing the fire. As soon as excess moisture leaves the roast, add grated beets to the pan and mix everything well.
   
   
   
   
4. In the already boiled broth with cabbage, we throw sliced potatoes and boil it no more than 15 minutes. After that, we put roasted vegetables in a pan. Then drain the liquid from canned beans and send it to the already almost ready Arkhangelsk borscht. Next, add the chopped prunes.
   
   
   
   
5. And spice upIf desired, you can add crushed hot pepper and dry garlic. Having done this, turn off the fire and let borscht stand for at least half an hour, or even better - all night, so that all the tastes and flavors in the pan "married." Before serving, it is recommended to supplement borscht with sour cream and greens.
   
   
   
   
   
   

What's the highlight of your signature borscht? They shared their culinary secrets in the comments. Take note of this original recipe for your favorite dish. Bon appetit!