delicious soup


  • King cooking - His Majesty Borsch
  • Without "zazharki" not enough
  • Getting "magic"
  • "Zest" for borsch
  • Dumplings: the main "ally" borsch

For years, soup is the leader among the favorite dishes in most men. This dish has long outgrown the category of conventional beet soup into something big. Ability to cook a classic soup began to determine the readiness of women to marriage, its economic and thriftiness. But here there is some joke.

And yet if we talk seriously, the soup - a signature dish, which should be able to cook every woman who considers herself a good housekeeper.

Today you will learn the recipe of classic borscht, served with donuts.

This is due to the fact that in recent times there are many varieties of borsch recipe, which is quite natural, because cooking is in some measure creativity. Cooks began to prepare the so-called vegetarian borscht, Mexican, and other options that do not fit in the minds of the Slavic man. What is the true recipe?

 classic soup

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King cooking - His Majesty Borsch

A brief excursion into the history of this dish will not be superfluous, because today will be presented to the classic recipe for borscht. Surprisingly, the first soup was considered a food of the peasants. But some time later attitude changed dramatically. It appeared a large number of dishes and famous fans. For example, Gogol was crazy borscht.

Of course, today no longer make this soup recipe for what it was, for example, in the 14th century. It is a story so familiar to us beet soup. An interesting fact is that many people attribute to themselves "authorship" of the dish. It makes no sense to plant a long discussion, and so as a classic recipe is better to consider the preference of the majority.   This Ukrainian borsch with donuts. Attention recipe.

Necessary ingredients

So, for the preparation of borscht need the following components:

  • beet (2 pcs. of medium size)
  • broth (pork or beef)
  • cabbage (approximately 350 g)
  • carrots (1 pc. of medium size)
  • pepper (1 pc.)
  • onion (1 pcs. medium size)
  • potatoes (3 pcs. of small size)
  • garlic (3 cloves)
  • beans (35 g),
  • fat (50 g)
  • tomato paste (2 tbsp. l.),
  • vinegar (if desired, it can be replaced by lemon juice)
  • salt, black pepper,
  • herbs (parsley, dill)
  • sour cream.

Getting cooking

Even before cooking must be addressed to individual cooking beets. It should be noted that she is preparing for a long time. However, you need only bring it to half. Cut into julienne beets previously stewed over low heat. It will be good if a little juice formed during quenching. In no case can not be discarded. This juice it is necessary to leave and then add to the pot, because it is sufficiently concentrated that will only benefit the taste of borscht.

Beet quenched with a small amount of vegetable oil and add boiling water. In novice chefs often it happens that the beets during fire loses color, becomes bleak and not very appetizing to look at. There is a secret. To beet is not "paled" when extinguishing it is necessary to add a little vinegar. Someone thinks that the vinegar is harmful to the body. And someone may just do not like the taste of the bite. It without problems can be replaced by an ordinary lemon.

During this time must already be cooked broth. It is better not to add salt and pepper to the dish in the end did not seem too salty or peppery. Preference should be given all the beef broth, as it moderately fat, unlike the swine that someone may seem too nourishing.

 Different recipes borscht
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Without "zazharki" not enough

Now go to the preparation of a special mixture of onions and carrots, which is called "zazharki." Only in this way is necessary to put these ingredients in the soup. Big mistake housewives is that they put in the soup of raw onion and carrot. Especially the "deplorable" it looks cooked onions. About his taste and did not speak.

How to cook "zazharku" without which no soup and borscht? This will require very finely chopped onion, then put it on a very well heated pan with vegetable oil. The first task - to fry the onions until golden brown. No need to stir it all the time. Because of this, he can not browned, and will only become stewed and soft. Woo and ruddy crispy onion over low or medium heat.

At the same time cut into strips, and more specifically - is rubbed on a fine grater, carrots. If possible, it is preferable to use a grater for making Korean carrot. These straws will look much neater and more appetizing.

Carrots added to the onions in the moment when he was browned. Another 10-15 minutes - and delicious and flavorful "zazharki" ready. At the very end it is necessary not to forget to add the tomato paste. Add salt and pepper "zazharku" is not necessary. If desired, add bell peppers. It will give the dish a special touch, but, as experience shows, the presence of pepper in the borscht like it is not everything. It is believed that he was there once. But the classic recipe it is there.

Use ready-dried "zazharku", which is sold in stores tantamount to disrespect for yourself as the hostess. We need to follow the recipe exactly.
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Getting "magic"

Many of the ingredients are produced, which makes it possible to start the preparation of the long-awaited borscht prescription.

From the extracted pieces of meat broth. They must be separated from the bone, if it was, cut wires or other inedible parts.

Broth put on fire. The first ingredient, which enters the next soup - a potato. She puts it in its raw form. Pre potatoes cut into small cubes.

Then proceed to the shredder cabbage. This can be done like a knife, and a special float. After slicing the cabbage needs a little "mash" hands that she gave a wonderful juice.

Cabbage - the second ingredient is placed in the soup. Make this need at a time when the potatoes still half raw.

The last thing in the pot pre-added stewed beet and "zazharki" from the onions and carrots. Add salt and pepper, too, need to at this stage. It is important not to forget to add the pre-cut pieces of meat taken out of stock.

 Borsch with sour cream
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"Zest" for borsch

At the end of cooking borscht recipe you want to add something that will make him soup in the full sense of the word. Not all housewives know about a secret. And it is that the soup is put fat, but in a somewhat unusual form.

Salo average Grate frozen and placed in a container. Then take three cloves of garlic and garlic passed through the masher. All this is mixed and added to the pot. Soup is ready!

Serve this dish with sour cream, which is placed separately in each serving. Optionally, you can decorate with greenery. It seems that something is missing? And there is. And it's dumplings. The recipe for their preparation will be explained below.

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Dumplings: the main "ally" borsch

There is no doubt that such a rich dish is sure to serve something flour. It would be trite have soup with bread. And why, if you can quickly and easily cook dumplings, from which it is impossible to break away, and with this soup will be a real culinary pleasure.

Necessary ingredients

To prepare for pampushek borscht need:

  • flour (300 g)
  • milk (1 tbsp.)
  • yeast (10 g)
  • vegetable oil (2 tbsp. l.),
  • sugar (one hour. l.)
  • G (0, 5 h. l.)
  • Water (1 hour. l.).

Preparation pampushek

First, prepare the so-called "sponge." In a little warm milk diluted with the specified amount of yeast. To this was added sugar, salt, vegetable oil and 2 tbsp. l. 100 gr. flour. All the ingredients are mixed, and then left for a while. The mixture should begin to grow and bubble. Itself with the contents of the bowl should be covered with a towel.

After the test has increased. This means that you can proceed to the next stage. The capacity of the milk and poured the remainder of the meal. The dough is thoroughly kneaded by hand. The result should be resilient "bun". He put on half an hour in a warm place.

The dough is again increased in size. It is the second time to warm up, and then divided into smaller "balls" so that one was about the size of a standard peach.

Baking for cooking pampushek should be lubricated with warm butter. Sami lubricated buns with beaten egg. This will give a rosy view and in the final state. Bake dumplings to browning at a temperature of about 180-200 degrees.

Once the buns lightly browned, they can get. For some time dumplings covered with a towel and set aside. This will help them to "walk".

Someone may object: what then dumplings differ from conventional yeast buns? The answer is simple. All the matter in a special sauce for them. Prepare it from a mixture of salt, crushed garlic, vegetable oil and water. Before serving each donuts dipped in the resulting mixture, which gives the muffins unforgettable taste.

So you can prepare an unusual and delicious soup with equally amazing donuts. There is hardly a person who will say that it is tasteless. Bon appetit and successful implementation of today's recipe!

 We cook a delicious soup or as a surprise guest