Why cook borscht in the Kazan

Borscht, it turns out, is a multinational dish. In addition to the Ukrainian classic borsch, there is also a Russian, Belarusian and even Uzbek recipe for this dish. By the way, the preparation of Uzbek borscht with meat will be told today by the editorial office. "Site". Traditionally, it is prepared in Kazan and used interesting, unusual for this seasoning dishes. But in general, it is still the same delicious, hearty treat from beets and cabbage.





Beet Soup Ingredients

• Kazan
• vegetable-oil
• water
• cabbage
• bow
• beetroot
• carrot
• salt
• pulverized
• brothbone
• meat
• potatoes
• fresh tomatoes at will
• pepper-pea
• pepper-pod
• bay-leaf
• basil
• sour cream
• garlic

Preparation

1. Cut the onions, carrots and beets. Fill the cabbage.
   
   
   
   
2. Pour oil into the pot. Wait until it warms up and throw a cut onion into the container. After a few minutes, add carrots and beets, stir. When the vegetables are roasted half-ready, pour the crushed tomatoes without skins. Let the base for borsch stand so 5 minutes
   
   
   
   
3. Move the vegetables out of the pot into a deep pot. Leave some butter in the casket for taste. Pour water into the pot and put the bones for the broth. Reduce the fire to the lowest level and volumes of bones so half an hour, or even more. The foam that appears is carefully removed with noise. Ambassadory.
   
   
   
   
4. Throw a piece of meat in the broth to the bones. After 15 minutes, turn the meat over to the other side. Once again salt the future borscht.
   
   
   
   
5. Get the meat and bones out of the broth. Put the meat in a separate container so that it does not cool down very quickly. Throw big cut potatoes in the broth. Then pepper with peas and hot dry pepper with a pod. Next, let's go laurel and dried basil. At the very end, add crispy sanitized cabbage and some fresh tomatoes for sour.
   
   
   
   
6. Let the borscht boil a little. Then place the vegetables from the pot (those that were roasted with butter at the beginning) in the pot and mix everything. Cut the meat in pieces, separate it from the bones, if you want, and also throw it in the borscht.
   
   
   
   
7. Borsch serve with sour cream and garlic. Throw sour cream directly into the plate, and garlic is delicious to eat with a bite of black bread. Bon appetit.
   
   
   
   

Do not adhere to certain dogmas in cooking. Everyone can have their own. bornet. After all, the most delicious dish that you prepare "for yourself", with its gastronomic features and preferences.





The main thing is that the products are quality and fresh, the water is clean, and the mood is excellent! Then borscht will turn out to be the most delicious and brewy, and what else is needed?!