How to cook soup?
Food - one of the main joys and needs of man. Many even consider it the basis of a happy marriage. And borsch became just an obligatory dish of the right housewives. "How to cook soup?", - they do not have to ask. Ukrainian borsch is considered a true borscht. There is nothing surprising. This seems to be the most authentic recipe. And many hostesses are fighting over the riddle: "how to cook Ukrainian borscht?". However, one of the golden rules of delicious food is diversity. Therefore, even a favorite soup can be cooked in many variations. So you can find a lot of recipes for cooking: from the commonplace "how to cook borsch with beets", "borsch with cabbage", "how to cook borsch with meat" to "borsch with beans". So, let's begin!
Perhaps the basis of borscht is meat. Therefore, it is necessary to choose it especially carefully. For borscht, you can use both meat on bone and fillet. The main thing, of course, is that it is fresh and of high quality.
For Ukrainian borscht is proposed to use pork ribs. The meat is washed, poured with cold water, put before boiling on high heat (add 5,000-700 g of ribs to a 5 liter saucepan). When boiling a foam will appear, it needs to be removed, and then reduce the fire.After the meat has cooked (will emerge after boiling) add a couple of diced potatoes. After frying in a frying pan, thinly chopped beets (1pc.) And add to it finely chopped carrots and onions (2 pieces of each vegetable). All together, fry until golden brown. To the same mass, add 2 tablespoons of tomato paste and 2-3 pieces of tomatoes without peel, which are previously three on a grater. After a slight thickening of the tomatoes, add a glass of broth to the mass in the pan. To all of the above, add finely diced Bulgarian pepper (1 piece) to the pan. All this should be stewed (naturally over low heat) in a frying pan for 10 minutes. To the zazharochnoy mass, you can add a few grains of barberry to impart acid, and lightly salt and add a teaspoon of sugar. You can also add a laurel leaf there shortly before the refueling is ready (all the unnecessary water is evaporated). While the mass is stewing, shred cabbage (by eye, about a quarter of a small head of cabbage, no more than 300 grams). Potatoes by this time will be almost ready. Add the cabbage. Cook it for 5 minutes. Add to our broth broth and a large amount of various greens to taste (dill, parsley, etc.).Some recipes of Ukrainian borsch contain advice to add a piece of garlic clove (but also a fresh piece of bacon will do). Here it should be noted that lard as an ingredient can be introduced for zazharki vegetables instead of vegetable oil. At the end, salt and pepper to taste. You can add a tablespoon of unrefined oil. Set to brew for half an hour. The soup is ready! Now you know how to cook red borscht. It will be exactly that color if you do not add vinegar.
If you do not like pork, you can use beef (about 300 grams of beef per 2 liters of water).
How to cook soup with beef?
Cook the broth in the designated way above. Simmer beets with tomato puree in butter. Next, stew onions, cabbage and carrots, cut into strips. Salt and sweeten, and also add a small amount of broth to the fry. Stew. Add vegetables to the broth. Turn off and add greens. Served borscht with sour cream, garlic, croutons.
If you do not accept red meat at all, you can cook borsch with chicken.
How to cook soup with chicken?
Boil chicken fillet. After its preparation, strain the chicken broth, and chill the chicken itself.Add chopped potatoes and cook for 10 minutes. Next, add the chopped cabbage. Roast carrots, tomatoes and onions in a pan, naturally, adding it to the broth. Boil beets separately in another saucepan. Cooked beets rub on a fine grater. Also add it to the broth. Sweet pepper is added to the soup. All this is brought to a boil, and then left for 20 minutes over low heat. Borscht served with greens and sour cream.
Well, perhaps add another spring recipe - "green borscht".
How to cook green soup?
This soup is not a soup in its traditional sense. It is a meat soup with sorrel. Cook the broth from meat or chicken (300-400 g. To 3 liters of water). Add to it the roots of celery and parsley, salt, pepper and bay leaf. Next are chopped carrots and onions. Boil broth for about an hour. At this time, you need to cook boiled eggs (2 pieces). After the broth has cooked, remove the meat from it, separate it from the bone, and throw out the roots and bay leaves. Chopped meat again, add the soup along with a couple of chopped potatoes and cook further. Cut sorrel leaves, parsley and eggs. Almost before full readiness of potatoes we add sorrel andcook no more than 5 minutes. Add parsley and eggs, cook for 1-2 minutes. Add a piece of butter and let it brew.
Now you can rightly consider yourself a good bride and wife, because with the question "how to cook borschs correctly?" will apply to you. Bon Appetit!