Borsch, soup of the classic recipe.

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Borsch, soup of the classic recipe. Borsch, soup of the classic recipe. Borsch, soup of the classic recipe. Borsch, soup of the classic recipe. Borsch, soup of the classic recipe.

In Kievan Rus, borsch was prepared from the edible leaves of the hogweed - hence the name. Later they began to cook with beets, and from the XIX century add potatoes.

 

Ingredients

water
1½ – 2 liters
pork or beef on the bone
400-500 g
beets
2 psc
medium carrot
1 psc
medium onions
3 psc
vegetable oil
4–5 tbl
a pinch of citric acid, a little table vinegar or ½ lemon
tomato paste.
2 tbl
fresh white cabbage
300 gr
medium potatoes
4 psc
salt
taste
dried bay leaves
2 psc
greens
taste
garlic - optional
1 clove
ground cloves
a pinch
ground black pepper
a pinch

Directions

Borsch, soup of the classic recipe. step 1
Pour cold water into the pan, lay the meat and put on medium heat. The broth will be tastier if you use the meat on the bone. Watch the broth, remove the foam before boiling. When the liquid boils, cover the pan with a lid and simmer for an hour and a half.
Borsch, soup of the classic recipe. step 2
Wash and peel the beets, carrots, and onions. Grate beets on a coarse grater, and carrots - on medium. Cut the onion into small cubes.
Pour oil into a pan, turn on medium heat. Sauté the onions and carrots, stirring, for about 5 minutes.
Then lay out the beets. Add citric acid, vinegar, or lemon juice to it. Thanks to this, the borscht will be truly red and gain a pleasant sourness.
Cook for another 5 minutes. After that, add the tomato paste, mix and leave on the fire for another 5-7 minutes.
Borsch, soup of the classic recipe. step 3
When the broth is boiled, remove the meat from it. While it cools, add chopped cabbage to the pan. After 5-10 minutes, add chopped potatoes or julienne.
The order of bookmarking vegetables can be changed. If the cabbage is young, it is better to add it after the potatoes. Well, or at the same time, if your potato variety is boiled quickly.
While the potatoes are being cooked, separate the meat from the bone and cut into cubes. Return it to the soup. Salt to taste.
Add the roast and mix.
Borsch, soup of the classic recipe. step 4
Throw bay leaf and finely chopped greens. Cover the pot and cook for another 5–7 minutes.
For flavor, you can add a little chopped garlic, ground cloves or black pepper to the pan. Leave the borscht under the lid for 5-10 minutes.
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