Borsch / classic version

Borsch / classic version

Ingredients
100 Beets, cabbage 60, 20 carrots, parsley 5, 20 onions, tomato puree 15, 5 flour, margarine table 10, sugar 5, vinegar 3% 8, 10 sour cream, bay leaf, pepper and herbs.

There are two ways of cooking borsch.

The first method. 

Beets, cut into strips or slices, stew in a closed pot with the addition of fat, tomato puree, sugar. To preserve the color beet (depending on the condition) it is possible to add 2-3 grams of vinegar. To beets is not burnt, it was stirred, refilling as necessary broth or water. Simmer the beets should be first on high heat, and when it comes to a boil beets and lands, reduce heat and maintain a slight boil. Mature beets simmer for 30-40 minutes, the young – 10-15 minutes.

In the cauldron of boiling broth to put fresh cabbage, bring the contents of the boiler to a boil, add the stewed beets, roots and browned onions and cook soup for 20-30 minutes. 5-10 minutes before the end of cooking soup fill with white sauce, put the spices (bay leaf, pepper), salt.

Soup with sauerkraut cooking as well, but pre-cabbage stew with fat. Cabbage overcome, and if it is very acidic, then rinse in cold water, put in a pot, add the oil, a little broth or water to cabbage is not burnt, then the boiler cover and simmer for 1.5-2.5 hours.

To give the appropriate color borscht, prepare beet infusion. For this well-washed potatoes beets need to finely chop or grate, put in a bowl with a hot broth (1 liter per 500 g of beet), add vinegar, sour kvass or brine of pickled vegetables and bring to a boil. Then the infusion stand on board the plate for 15-20 minutes, then strain. Before serving in a bowl of soup to add a tablespoon of infusion or pour the necessary amount of it in the pot before serving borscht.

The second method. 

Peeled and washed beets boiled separately in water with a little vinegar or other edible acid. Cooked beets chop sticks or sliced. Fresh cabbage to put in a pot of boiling broth or broth, bring to a boil and add the browned with tomato puree roots, beets and vinegar. Borsch boil, season with salt and sugar and feed, as described in the first method. This method is simpler, brighter color of beet taste it softer and softer texture.

Sour cream to put on the plate before serving and sprinkle with herbs; sour cream can be submitted separately in a gravy boat. By borscht can be submitted cheesecake with cottage cheese or Krupenik.

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6 Comments Add yours

  1. This is awesome! I love borsch. Thanks for sharing two methods. Wonderful!

    Like

  2. Candace Kage says:

    I enjoy borsch and have never tried making it myself. Think I'll try the first version of your borsch recipe.

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  3. I love beets and anything with beets in it. Thank you for sharing this.

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  4. Melissa Chee says:

    I've never heard of this dish before. Thanks for sharing.

    Like

  5. I love beets! This sounds great! Thanks for sharing.

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  6. Bella B says:

    I can't believe that I have never had borsch. I really like beets, too!

    Like

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