Easiest Way to Cook Perfect Borsch

Borsch. Such kind of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general. eda/retsepty/kak-prigotovit-samyj-vkusnyj-i-navaristyj-borsch/. borsch. И это просто." Энтони Бурдэн. #BORSCH. This is our family's version of classic borsch and it's one of the two soups my children absolutely love (Mom's Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!

Borscht (aka Borsch) is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color. Borscht is popular in cuisines of some Eastern European, such as Ukrainian. Borsch is one of the most delicious soups of a beautiful red color. You can cook Borsch using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Borsch

1. You need 1.5 - 2 pounds of beef with bone.
2. Prepare 0.5 cup of beans dry.
3. Prepare of beet medium root ,.
4. It's 1 0.5 of cabbage medium.
5. Prepare 5 of potatoes medium ,.
6. It's 3 of carrots medium ,.
7. Prepare 2 of onions medium.
8. Prepare 2 of parsley medium roots ,.
9. It's 2 - 3 of bay leaves.
10. It's 2 - 3 of tomato paste , table spoons.
11. It's of salt.
12. You need 2 of peppers green.
13. You need 5 - 6 of black peppercorns.
14. Prepare 0.5 - 1 of garlic medium.
15. It's 0.15 - 0.25 lb of salted salo (pig fat).

Many people consider borsch their national Many people consider borsch their national dish. It's believed that borscht was born in the. Borsch originates from Ukraine but it became popular in Russia, having acquired new flavors and ways to cook it. Borsch is one of the most well-known Slavic foods.

Borsch step by step

1. You will need a 5-6 liter cooking pot in order to cook your borscht. When you are ready to start you can follow the borscht recipe exactly or experiment on your own..
2. Soak dry beans for 2-3 hours..
3. Cut the meat into pieces (big enough that they stick out of your bowl while you eat) and place them in a pot filled with cold water. Bring to a boil and skim off any fat on the surface. In 30 minutes add the soaked beans, cover and cook for about 1 hour..
4. While the meat is cooking, chop the beet as thin as you can. Place the beet slices into a frying pan with sunflower or vegetable oil and fry until soft (but be careful not to make it too soft!). You can add 1 tea spoon of vinegar to save beet color if you'd like..
5. Chop the cabbage (also trying to make the slices thin), peel and chop the potatoes and just leave them alone for now..
6. Chop 3 carrots, 2 onions and 2 parsley roots. Fry them until the onion is becoming golden..
7. Now the fun part of the borscht recipe. Time to put it all together to make a master piece. But be patient, just focus on one step at a time..
8. When the meat is ready add some salt, your 2-3 bay leaves, peppercorns and potatoes..
9. In 5-10 minutes add your fried carrots, onions, parsley roots and beets. Also add the chopped cabbage. Now slow cook for about 10 minutes..
10. Add 2-3 table spoons of tomato paste, wait until it boils. Now add a little bit of sugar if it is too sour for you. Turn off the stove, but your borscht is not ready yet..
11. Cut the salted salo into tiny cubes. (Don't worry! You will If don't properly you will never see any salo in your borscht.) Chop the 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon and throw it into the cooked borscht. Wait for 10-15 minutes more, even if you find it hard to resist all of those delicious smells. Enjoy!.

It is a beet soup made with many other I think there are as many variations of Borsch recipes as there are Slavic cooks, because everyone likes to. Borscht , also spelled borsch, borsht , or bortsch , beet soup of the Slavic countries. Although borsch is important in Russian and Polish cuisines, the Ukraine is frequently cited as its place of origin. Define borsch. borsch synonyms, borsch pronunciation, borsch translation, English dictionary definition of borsch. also borsht or borsch n. A beet soup served hot or cold, usually with sour cream.

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