How to cook borscht Bashny.Net

How many housewives, so many ways to cook borscht. It is prepared with potatoes and cabbage, beans and cucumbers. Add pork, beef, poultry and even fish. There's a lot of variation! But how come? home-cookTo make it perfect?





Editorial "Site" He will tell you the main tricks. cooking!

We will consider in detail the stages of preparation and learn what difficulties may arise and how to cope with each of them.

1. Choice of meat Despite many vegetarian recipes, the classic borscht is cooked with meat. You can use bird and fish broth. But the most brisk, fragrant and moderately fatty is obtained on a mixture of beef and pork.
   
   
   
   
   
   
2. broth It's the basis of borscht. It depends on how good the dish will be. So unless you're cooking vegetarian borscht, don't spare good meat.
   
   Before cooking, it must be thoroughly washed and poured with cold water. In this case, the meat will give all its taste and aroma to the broth. But if you just need to boil the meat, and not get the broth, you can pour it with hot water. You need to cook slowly. First bring to a boil, then remove the foam and cook for at least another 2 hours on a slow heat.
   
   
   
   
   
   
3. Procedure for laying vegetables We send vegetables to the pan in this order: potatoes, cabbage, passerine, stewed beets. We send the cabbage to borscht when the potatoes are half ready.
   
   Sour cabbage should be cooked no more than a minute, after which we immediately put the passer. We'll boil it for 10 minutes. Even if it is not prepared after this time, it will reach condition in hot soup. Beets can be cooked directly in borscht, cutting with a thin straw. For this we add it after the cabbage.
   
   
4. Potatoes It is better to choose for borsch potatoes that do not boil. Cut it pretty big. If you roast it before sending it to the pan, the dish will turn out even more brewy, and the taste is rich and tender.
   
   
   
   
   
   
5. Vegetables: cook or fry Of course, the choice is for each hostess, and there is no single law. Some people like to make borscht with a roast, and for others it turns out too fat.
   
   To boil vegetables, before potatoes send in the pan onions and tomatoes (cooked to softness). Remove the onions and the tomatoes by removing, wipe through the sieve into a separate bowl and return to the borscht at the end of cooking. Carrots are cut with straw and laid out with potatoes.
   
   
   
   
   
   
6. Passerage Experts advise not to roast vegetables, and caramelize on a small fire. The onions should be transparent and the carrots soft. It will retain its color and aroma.
   
   
   
   
   
   
7. Beets. One of the most important ingredients. Boiling beets in borscht is not the best option, because it loses its color. To save it, it is recommended to prepare the vegetable in advance: bake in the oven or steam.
   
   Then we cut it with straw and send it to borscht. If you make borscht with lard, you can pre-roast the beets on it. But that's not all the tricks! So that the beets do not lose color, you can additionally spray it with lemon juice. Now it makes sense to talk about borsch acidification.
   
   
   
   
   
   
8. How to acidify Many housewives add vinegar to acidify. It is not surprising, because it perfectly copes with this task and at the same time helps to preserve the color of beets.
   
   But it should be understood that vinegar is not the most useful product. Therefore, it is better to replace it with lemon juice, tomatoes in a roast, sour cabbage or a spoonful of brine from it.
   
   
9. Spices We add them only after the complete preparation of borscht. A set of spices is quite ordinary: black ground and pea pepper, bay leaf.
   
   
10. Refueling The classic version of dressing is crushed lard with garlic. Thanks to such a dressing in the Ukrainian manner, borscht is beautiful! Salad can be removed if desired, but garlic is not worth it. It is best to ceiling it in a mortar with salt and send it to a pan. After a few minutes, be sure to try the soup and add more salt if necessary.
    
    If you’re making vegetarian soup and it’s not brewy enough, you can add some butter at this stage.
    
    
    
    
    
    
11. When the soup was brewed Let borscht brew from 1-2 hours to the whole night. Then it will be well soaked in its own flavors and will taste even better. Sometimes the pan is wrapped in a blanket.
    
    It is best to serve borscht with sour cream, greens and pimples.
    
    
    
    
    
    

Knowing about these subtleties, your borscht will be a real delight for the eyes and not only! Use it. housewivesExperiment and you will come to your perfect recipe.