A bright red and rich borscht recipe

 

Perfect red borscht - the main secrets

Everyone knows that there are many recipes for borscht - every housewife has her own nuances and culinary tricks. However, there are several mandatory rules that must be followed so that the result is rich and tasty borscht.

Bouillon

The meat must be poured with cold water, cooked only on low heat and regularly remove the foam. This is necessary so that the borscht remains transparent. If you do not know which meat is best for borscht, then remember - only on the bone. It gives a rich structure, and it doesn't matter what you use - pork, beef or chicken.

If, even after our advice, the broth still remains cloudy, add cold water to the pot and boil the liquid. The foam will rise, you will remove it and see that the broth has become transparent. When answering the question about what spices can be added to borscht, experienced cooks call bay leaf and pepper peas - they give borscht an unforgettable aroma. It is also better to put a whole onion for a spicy taste.

Beet

Many housewives face various problems in the process of preparing borscht precisely because of this ingredient. The most important dilemma is how to cook borscht so that the beets do not lose their color. In order for you not to face such a situation, remember - raw beets cannot be added to frying. It will provide flavor, but lose color, so it can be previously boiled, baked or stewed with tomato paste.

Sugar and acid

The unique balance of taste, for which borscht is famous, is created by adding sugar - no more than 1-2 teaspoons per five-liter pot. You can "sweeten" the roast with tomatoes or beets, but you must do it. Sugar will not only sweeten the borscht in principle, but will also slightly "soothe" the taste of tomatoes. As for acid, you can add lemon or pour a little vinegar, then the balance of sweetness and sourness will be perfectly maintained. The main thing is to add the acid before you put the beets in the pot.

Correct submission

The best additions to borscht are lard and garlic. To make the final touch, grind the lard with garlic in a blender, add salt, mix, and then add to the borscht. You need to do this a couple of minutes after you have laid out the cabbage. Next, it is important to insist the borscht - it is best to give it from 10 to 30 minutes. Then all the products in the borscht will be saturated with juice, the spices will give off their aromas, and the dish will turn out to be rich and filling.

How borscht was cooked in the old days - a recipe

We bring to your attention the recipe for "Hetmansky" borscht, which has been cooked in Kyiv for a long time. Its peculiarity is that it is cooked on beef with the addition of beans - this was done only in one region.

beef - 800 g;

potatoes - 80 g;

cabbage - 80 g;

carrot - 1 pc.;

beans - 50 g;

eggplants - 50 g;

onion - 1 pc.;

beet - 1 pc.;

sour cream - 10 g;

parsley;

Bay leaf;

spices, salt

Pour cold water over the beef, add onion and bay leaf, bring to a boil over high heat. Pull out the meat, cut into portions, strain the broth, add salt, and bring to a boil again. Boil the beets, cut them into strips, put them in the broth together with the meat and bring to a boil again. Cut the potatoes into slices, chop the cabbage and add to the pan.

Fry the carrots and onions, boil the beans until ready, stew the eggplants with oil and rub through a sieve. Add to borscht, cook for another 15 minutes. Let the borscht infuse, and then serve with sour cream and parsley.

information taken from: https://www.unian.ua/recipes