Borscht, recipe classic

Borsch is a multicomponent firstfilling dish and in each region it is prepared in different ways. Broth cooked from beef, pork, chicken, can add sausage, sausage, smoked bacon and ham, fish and even dried fruits and mushrooms to the broth.

Let's look at how the Ukrainianborscht, a classic recipe based on meat and vegetables. At first, beef is prepared on the bone, not less than 2 hours. Then the meat is taken out and cut into pieces. In the broth, cook the beets, cut into cubes, later add the crushed potatoes and shredded cabbage to the pot.

In a frying pan, pass in vegetable oilgrated carrot and finely chopped onions and bell peppers until golden brown. Garlic, greens finely chopped and added at the end of cooking in a pot of borsch. Salt it should be 5 minutes before cooked, so that the beets completely conveyed the broth color and taste. Allow the borscht to brew and you can pour it on the plates. Add sour cream for each serving.

You can cook borscht, a classic recipe with this modify, experiment and get a whole new taste. If at the end of stewing vegetables add tomato paste or tomatoes, and then garlic, this will give the sour taste of borscht. It is possible, when cooking beets, to add a few drops of vinegar to preserve the bright color of the beets and to obtain a sour broth. Just remember that in this meat broth the potatoes will be cooked somewhat longer than usual.

On hot summer days the leanborsch, the recipe with this can be very different: vegetable, fruit, mushroom. But the most delicious and satisfying, which can be consumed in a cold form, is, of course, borsch with beans. To do this, boil the beans in water for 2 hours, then add finely chopped potatoes and cabbage.

Separately fry eggplant and zucchini,to pass onions, carrots and bell peppers, which are well poured with tomato juice, tomato paste with water or grated tomatoes. Grill the frying pan in a pan until the liquid boils off. Then put everything in a saucepan and let it simmer for 5 minutes. At this time borscht should be salted, put bay leaf and spices. To the table to serve sour cream and fresh greens.

Very tasty and original looks on a platelean borscht, a classic recipe with mushrooms and beans, which many people use. For its preparation use two frying pans and a saucepan. In one pan fry garlic, then onions, beets, carrots and tomatoes for 15 minutes. After that, add tomato paste, paprika and spices, continue to simmer everything over low heat. The originality of borscht in each people is determined by a set of spices.

On the second frying pan fry mushrooms with garlic and onions, add cilantro and pepper.

In a pot of water we boil potatoes andcabbage, add both fries and pre-boiled beans. Let the borsch be sprinkled for about 10 minutes, add salt, then let it brew for several minutes and can be laid on the table. In each plate put sour cream or mayonnaise and greens.

And lean borsch, and borscht, a classic recipe formeat broth require a certain time for cooking. But it can be consumed both in hot and cold form, besides the borscht which has been insisted for several days becomes even more tasty. And what if there is no meat in the house, and there is not much free time, but there is a great desire to cook a delicious borsch, which the whole family would eat with pleasure?

In this situation, you can prepare borsch withmeatballs, the recipe of which differs little from the real borscht, but is prepared quickly. To prepare it, you must prepare any minced meat, add onion grated onion and potatoes, egg and a little flour and form with wet hands small meatballs, which must be lowered into boiling water.

Then add the finely chopped brothcabbage and grated potatoes on a large grater and cook for 15 minutes. During this time, in a frying pan, grind the chopped onions, beets, carrots and tomatoes for 15 minutes. Transfer the vegetables to the borsch and let it simmer for another 5 minutes. Salt, add a little spice and let it brew for half an hour.

It turns out a tasty and easy borsch for any taste, which is loved by both kids and adults.