Homemade borsch

Homemade borsch

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Ingredients for making homemade borsch

  1. Beef (tenderloin) fresh 1 kilogram
  2. Potato 600 grams
  3. Medium Carrot 2 pieces
  4. Large onion 1 piece
  5. 4 medium-sized beets
  6. Tomato paste 250-300 milliliters
  7. White cabbage medium size 1/2 part
  8. Table vinegar 1 teaspoon
  9. Salt 2 tablespoons
  10. Ground black pepper 1 teaspoon
  11. 7 cloves medium sized garlic
  12. Fresh parsley to decorate the dish
  13. Sour cream 20% fat when serving
  14. Vegetable oil for frying
  15. Large bay leaf 1 piece
  • Main ingredients: Beef, Cabbage, Tomato, Beetroot
  • Serving 10 Servings
  • World Cuisine


Cutting board, Knife, Tablespoon, Teaspoon, Large pan with a lid (6 liter), Cooker, Kitchen brush, Middle pan with a lid, Fork, Plate - 3 pieces, Coarse grater, Frying pan, Wooden spatula, Medium bowl - 3 pieces, Garlic, Serving Dish, Scoop, Skimmer

Cooking home-made borsch:

Step 1: prepare the beets.

We will add beets to the already cooked borsch, as it itself is cooked for quite a while, and this can significantly impair the taste and aroma of the dish. Therefore, to begin with, we rinse the ingredient well under running warm water from dirt and soil debris, using a special kitchen brush. After that we transfer the vegetable to the middle pan, fill the beets with water, so that the liquid completely covers it and put the container on a large fire. After the water boils, make the fire less than average, cover the pan with a lid and cook the vegetable for 30-40 minutes. After the allotted time, we check the readiness of the beets with a fork. If the inventory easily enters the ingredient, then it is ready and you can turn off the hotplate. If not, then you can extend the time of cooking beets more for 10-15 minutes. Attention: the preparation time of root crops depends on their size. The more beets, the longer it will boil in boiling water. In any case, it is necessary to check the degree of readiness of the component with a fork. It may happen that some beets are already ready, and some else will be cooked. Immediately after cooking, put the vegetables in a pan under a stream of cold water and wait until the water with the component has completely cooled. This must be done in order to make it easier to peel the beets.

Then we clean the root crop with a knife from the skin and transfer it to the middle bowl. Using a coarse grater, we rub the beets with straws and meanwhile set aside the bowl with one of the main components.

Step 2: prepare the beef.

To begin with, we wash the beef well under running warm water to wash away the dirt and possible bone fragments. After - put the meat on a cutting board and use a knife to chop the ingredient into medium-sized pieces and transfer to a free plate.

Step 3: prepare the onion for the broth.

Using a knife, peel the onion from the husk and then - rinse the ingredient under running cool water. After that, put the vegetable on a chopping board and use the same sharp equipment to cut the onion into two halves. We shift the onion parts to a clean plate.

Step 4: prepare the broth.

So, put the pieces of beef in a large pan and add the onion there. Fill the container with plain water so that the liquid completely covers 4-5 fingers ingredients and put the pan on medium heat. When the water boils, cover the container with a lid, make the fire less than average and cook the broth for 40-50 minutes.

if foam forms on the surface of the water when boiling the broth, be sure to remove it with a slotted spoon.

Step 5: prepare the carrots.

Using a knife, peel the carrots from the peel and after that - thoroughly rinse the ingredient under running water. After that, put the vegetable on a cutting board and, using a coarse grater, chop the carrots.

After that, pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, make the fire less than average and put the chopped carrots in the pan. With constant stirring of the component with a wooden spatula, pass the vegetable until golden brown. Immediately after that we add to the container 2-3 tablespoons of tomato paste, mix everything well again and continue to fry the components for another 5 minutes. After this time, turn off the burner, and carrot dressing for borscht, so far set aside.

Step 6: prepare the potatoes.

Using a knife, peel the potatoes from their peels and after - thoroughly rinse the ingredient under running warm water. Then - put the root crop on a cutting board and, using the same sharp inventory, chop the potatoes into small pieces. How you will cut the potatoes does not matter, since the taste of this for borsch will not change. For example, you can cut the vegetable into squares or strips. In short, the main thing is that you like it. After - transfer the ingredient to a medium bowl and fill the container with ordinary cool water so that the water completely covers the chopped vegetable. This must be done so that the potato slices do not darken while we are cooking the broth.

Step 7: prepare the cabbage.

We wash the cabbage slightly under running water, remove the top coarsened leaves with our hands and put the ingredient on a chopping board. Using a knife, grind the component into a thin straw. Attention: the thinner the straw, the tastier the borscht will turn out, as the soup will be thicker, and the taste of cabbage will not be noticeable. Shredded vegetable is transferred to a free bowl.

Step 8: prepare homemade borscht.

So, as soon as the broth is cooked, using the slotted spoon we get the meat and onions. Throw the onion, as it will no longer be useful to us. But put the pieces of beef on a cutting board and set aside for 5-10 minutesso that the ingredient cools a little. After that, with clean hands, tear the meat into small pieces. You can also use a knife and cut the meat into slices as large and shaped as potatoes.

The broth itself is not removed from the fire, but salt and pepper it. Attention: after you add salt and black pepper, you need to mix the broth well and try it on the salt. If the broth is still not salty, then you can add a little more of this component. But in no case do not overdo it with salt, since it is better to add salt after cooking borsch than to serve very salty soup on the table. Immediately after this, add chopped potatoes to the pan and, after boiling the broth, cook the borscht under the lid for another 10 minutes. After the allotted time, open the pan lid and add chopped cabbage, carrot dressing and bay leaf to the soup. Mix well and continue to cook borscht for 9-12 minutes under the cover. Important: Carrot dressing must be added to the container along with the vegetable oil remaining in the pan. When the cabbage becomes soft, add the chopped boiled beets to the borsch and immediately pour the table vinegar into the pan. It is this component that will give the borsch a sour taste, as well as make the color of the dish more saturated. Mix everything well, cover the pan with a lid and continue to cook the soup, and in the meantime we will quickly prepare the garlic.

Using a knife, peel the garlic from the husk and then chop it on a cutting board using the garlic. Now add the chopped vegetable to the pan, again mix everything well with a tablespoon or slotted spoon and cook the dish for another 5 minutes.
Turn off the burner, and leave the borscht under the lid for 5-10 minutes to insist.

Step 9: serve homemade borsch.

You can’t even imagine what an amazing aroma a home-made borscht takes after we add garlic to it. Well, it’s just impossible to resist the temptation not to try at least a spoon. Therefore, as soon as possible, after the dish is infused, pour the soup with a scoop on plates and serve to the table. As a dressing for borscht, sour cream is perfect. But you can decorate the dish with chopped parsley.
Good appetite!

Recipe Tips:

- The cooking time of home-made borsch depends on the size of the crushed ingredients, as well as on their quality. In the process of cooking vegetables in the soup itself, first of all, check them for the degree of readiness. If potatoes and cabbage have almost become soft, it means that the soup is almost ready and you can add the following components to it.

- For the preparation of borsch it is very important to choose a good quality beet. Therefore, first of all, when buying this vegetable, pay attention to its density, since beets should be solid. It is also very important to know the color of the pulp itself. To do this, just pick the skin of the vegetable. If the flesh is bright purple, then the ingredient is ripe and sweet. You must also pay attention to the ripeness of beets. The younger the root vegetables, the borsch will be paler in color.

- Slices of beef after cooking the broth can not be crushed, but left this size. Just due to the fact that this meat is a bit dry in itself, I usually grind it, because the big fans of such borscht are primarily my children.