Borsch - riches, extraordinarily beautiful, delicious soup, well known to all the brotherly Slavic peoples since the time of the legendary gold-domed Kievan Rus. There is hardly a main dish with such a diverse, rich recipe. Borsch prepares not only pork and beef, but the duck and goose meat, with carp, herring, smoked, even with seafood.
The venerable Ms. Molokhovetz, pre-revolutionary guardian angel of all young housewives, for instance, do not hesitate to add advises soup bottle of expensive French wine. In fact, the only constant ingredient remains beet borscht. However, before embarking on selflessly bold experiments, it is better to cook the dish on the classic - simple but exquisite -retseptu.
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The good old classic of unfading
Before cooking borscht with beet, make sure that does not blaze nearby hut and sports recalcitrant horses. Extinguish the fire and to reason with stubborn horses, go for the right product. For the preparation according to the recipe borscht need:
1 kg beef brisket;
small head of white cabbage;
2-3 carrots;
2 medium onions;
3 cloves of garlic;
3-4 potatoes;
half a lemon;
small, 70 g of tomato paste jar (can replace two tomatoes);
4-5 pcs. Crown vegetables - beets.
The meat cook 1, 5-2 hours, not forgetting to remove the foam regularly. For 20 minutes until cooked meat in a pot worth putting a whole onion and the cleaned whole carrots, that at the end of cooking, carefully removed intact, and the broth through them gets rich color and aroma. For 30-40 minutes until cooked meat can be expected to do leisurely vegetables - wash and clean them. Cabbage finely shinkuem, cut onions, three large carrots and beets. First, lightly fry the onions and carrots, add to chesnokodavke squeezed garlic, then put the beets, pour the juice of half a lemon and simmer for about an hour.
If enough fluid, pour a little water, and better broth, which had already must be fully prepared. About 10 minutes before the end of extinguishing put tomato paste or a little chopped peeled tomatoes. Amiss as fresh tomatoes and canned with a thick tomato juice.
Finished with dressing, remove the meat from the broth, put the cabbage there. After 10 minutes add the potatoes. Half an hour wait, until the cabbage with potatoes will be very soft, add the steamed vegetables, bay leaf, peppercorns. Cooked meat, meanwhile, cut into slices and lay back in the pan.
Cook for another 10 minutes until fully cooked, turn off the fire.
It is not forbidden to immediately start tasting dishes, generously fill it with greens and sour cream, but connoisseurs recommend to borscht infuse several hours or even days.
Ideally, the soup is eaten with the famous Ukrainian donuts, but they are great substitutes hefty hunk of black bread smeared with garlic, with a piece of bacon is not too greasy.
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How to stay well-fed and well-proportioned
The recipe for borscht with no fat and no meat at all suitable for diehard vegetarians, women jealously caring about flexing their slender figures, the adherents of healthy food and easy for people to strictly observe the post.
Suitable for refined gourmets, who believe that the rich taste of the meat does not emphasize, but rather overshadows the delicate taste of juicy aromatic stewed vegetables without letting them unfold in all its glory.
The recipe for lean but hearty borscht requires the following products:
1-2 pieces. beets;
1-2 pieces. carrots;
5-6 is not too large potatoes;
0, 5 kg of cabbage;
1 onion;
1 bell pepper;
1-2 pieces. tomatoes (or a small tin of tomato paste).
Coarsely grated beets into the pan, add a tablespoon of sugar and 2 tbsp. tablespoons wine vinegar, wait 5 minutes to allow the beets thoroughly and soak in the process of cooking does not lose its amazing picturesque rdyanogo shade. Then add a cup of water and simmer for half an hour beets under the lid closed on low heat. Chop the onion and green pepper, coarsely grate the carrots; fry in sunflower or corn oil, add chopped tomatoes or tomato paste replacing them. Chopped straw send sprouts in a saucepan and cook for 10 minutes.
Diced potatoes to put the cabbage and cook for another 10 minutes. At the final stage add to the pot steamed vegetables and cook all together for 5-10 minutes. Generously flavor with fresh herbs, serve. If you wish to step into the cooking pot can crumble a little hot red pepper.
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Pets blanks for borscht
In addition, there is a first-class recipe for borscht blank. It is perfectly suited to efficiently and fun to use the surplus from the home garden, and at the same time treat close delicious dish even at the height of the winter season. Cooking will take some time and effort, but the works will be repaid with interest. Cooked his loving hands vegetable based much tastier, nutritious and healthy than mixtures sold in stores in the frozen food departments under the guise of "borsch".
So, for this recipe you need the following ingredients:
1, 5 kg of beets;
1 kg of tomatoes;
2 kg of cabbage;
2-3 large bulbs;
0, 5 kg of carrots;
2 green peppers Bulgarian.
Needless to say, the vegetables should be washed and cleaned. Shred cabbage, onions and tomatoes cut into cubes, chop the peppers, not forgetting to pick seeds, beets and carrots coarsely grate. Vegetables put directly into the pan, pour them a glass of water 1, 5 cups of vegetable oil, add 3 tbsp. spoonfuls of sugar and salt. When the vegetable mixture comes to a boil, reduce the heat to be to low and simmer for 30-40 minutes following, stirring occasionally. At the end, add 100 ml of 9 per cent of vinegar, mix well once more, spread into sterilized jars. Roll up, allow banks to cool day, and then take to the cellar or pantry.
On the basis of this stunning mixture of canned soup is cooked quickly and easily as vegetable and meat broth.
Contents:
Potato soup recipe in the Indian
Potato soup in Moldovan
Soup in a Siberian
Recipe for lunch in Italian
Recipe dinner in Czech with the addition of leeks
Recipe soup Romanian corn
Lunch in Versailles
Potato soup recipe for Cuban-
Potato soup is probably the most affordable option hearty and tasty dinner.
The main ingredient in the preparation, usually serves potatoes, and as optional components can be used various vegetables, spices and meat - depending on what kind of food - calorie diet or more - you want to get a result.
Consider the different national versions of the preparation of this delicious dish.
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Potato soup recipe in the Indian
To prepare this dish, you need the following products:
Potatoes (4-5 pcs.);
onions (2 pcs.);
ketchup (1 tbsp. l.);
butter (1 hour. L.);
carrots (1-2 pcs.)
grated cheese (4 h. p.);
salt (1/2 tsp);
Water (2 L);
ground black pepper (to taste).
Now proceed to the process of cooking dinner:
Boil the potatoes, cook mashed potatoes, gradually spreading boiling water, or pass it through a sieve.
Melt the butter and fry the onions and carrots. When they become rosy golden color, connect them to the soup puree.
Add salt, pepper, ketchup and cook for about 10-15 minutes.
The finished dish sprinkle with grated cheese.
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Potato soup in Moldovan
Ingredients used:
Potatoes (150-200 g);
carrots (20-30 g)
chicken (100-150 g);
parsley (10-20 g);
table margarine (10-20 g);
cream (15-20 g);
flour (5-10 g);
paprika (0, 2-0, 5 g);
Vinegar (5-10 g).
The method of preparation is as follows:
Chop carrots into sticks, mix with the fat, add the vinegar.
Strain the chicken broth.
In his place the sliced potatoes into cubes, after 5 minutes the flour, previously diluted broth and carrots.
Season with salt and add a little red pepper to taste and cook until cooked.
The finished dish is served hot, seasoned with sour cream and herbs, with a slice of boiled chicken.
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Soup in a Siberian
For this recipe you will need the following products:
Potatoes (750-800 g);
Chicken egg yolk;
cream (2 tbsp. l.);
onion;
parsley and dill - to taste;
salt - to taste;
toast or croutons of white bread;
butter (1 tbsp. l.).
Now proceed to the preparation of this dish:
Peel and chop the potatoes into small cubes, add salted water and boil with the onion.
Rub through a sieve, dilute the broth and let simmer.
Whisk the yolks with sour cream and slowly stir together soup.
Place the finely chopped parsley and butter.
Ready soup Serve hot with croutons fried in butter.
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Recipe for lunch in Italian
Ingredients used:
Potatoes (4-5 pcs.);
parsley root (3-4 pieces);
onion;
flour (1-2 tbsp. l.);
dill, parsley (to taste);
Salt (to taste).
Getting to the process of preparation:
In salted water boil the roots, merge them with water in a separate bowl.
Cut the potatoes into slices and cook in the broth abandoned.
Finely chop the onion, fry it on a little butter or oil.
Add 1-2 tbsp. l. flour dissolve in water or vegetable broth.
Boil, stirring constantly to avoid lumps.
The resulting mass pour the soup and let simmer another.
Before serving at the table, add the finely chopped parsley.
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Recipe dinner in Czech with the addition of leeks
To prepare this dish should be used:
water (2-3 liters);
butter (1 hour. L.);
potatoes (4 pcs.);
Leek (4 stalks);
parsley root (1-2 pcs.);
celery (1-2 pcs.);
carrots (1 pc.).
The procedure for preparation of the following:
In salted water, add the roots and boil them.
Cut the potatoes into small cubes or thin slices - leeks, cook them together.
When they seethe enough, the soup can be considered ready.
Before serving at the table, season with butter.
Serve the soup should be hot with toasted croutons in butter. You can add sour cream and grated cheese.
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Recipe soup Romanian corn
To make this quick, easy and delicious dinner you will need the following:
Potatoes (2-3 pcs.);
carrots (1-2 pcs.);
bulb onions;
parsley, herbs - to taste;
celery (1 pc.);
butter (1 tbsp. l.);
cooked corn (40 g);
salt - to taste.
Cooking method:
In a medium sized saucepan cook potatoes with meat or vegetable broth.
For 15 minutes until cooked, place cooked corn and browned roots.
Serve sprinkle with herbs soup.
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Lunch in Versailles
It will need the following products:
Potatoes (2-3 pcs.);
parsley, herbs - to taste;
carrots (1-2 pcs.);
onions (1-2 pcs.)
oil (1-2 tbsp. l.);
rice or millet (1-2 tablespoons);
salt - to taste.
Getting to the process of preparation:
Cut the carrots into cubes.
Sauté finely chopped onions with fat.
Wash the rice, place it in boiling water for 5 minutes (if wheat is used, then for 3 min) and fold in a sieve.
Put cereal into the boiling broth and bring to a boil.
Cut potatoes into cubes and add it along with the chopped carrots to soup.
Simmer the soup for 25 minutes.
Season with salt before the end of cooking.
Finely chop the herbs and sprinkle it over the finished dish.
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Potato soup recipe for Cuban-
In order to prepare this dish is very original, you will need:
sweet potatoes or pumpkin, cut into small pieces (200 g);
frozen corn (500 g);
onion (1 pc.);
a clove of crushed garlic (2 pcs.);
chili pepper (1 pc.);
Bay leaf;
Passat - tomato sauce (250 ml);
white fish (250 grams - large pieces);
dried thyme (1/2 hr. L.);
black pepper - to taste;
salt - to taste;
lime (cut into wedges to be);
vegetable, fish or chicken broth (1.2 liters).
And now analyze step by step procedure:
In a large saucepan, melt the butter.
Finely chop the garlic and the onions, add them to the pan.
The cooking process usually takes a few minutes to soften the food - it is not necessary to wait for staining.
Add the sweet potatoes or pumpkin, chili, stirring constantly every 5 minutes.
Now you can add the broth, bay leaf, thyme, Passat, pepper, a little salt.
Bring to a boil, then close and quiet boil, stirring every 15 minutes until the potatoes or chunks of pumpkin become soft enough.
Add the fish to the soup and cook for 5 minutes or until fish pieces become opaque.
Remove the bay leaf and try to get the taste of the soup, add salt if necessary.
The finished dish is served hot with a slice of lime.
Recipes soups with potatoes are so different that they can continue indefinitely. These dishes are good that you can diversify your diet, using the conventional products, it is available for everyone, and if you add a little imagination, you get a delicious and original lunch.
