30 March, 2018
Soup classicPosted in : Soups on by : root
Borscht – a Ukrainian dish. There is a classic version and variation. Introducing the recipe associated with regionality. So, borscht with beets, but beets rasra happen.
Description of preparation:
Cook soup for lunch. Yes, cook more. The next day, the soup still wynee.
- Beets — 1 Piece
- Potatoes — 4 Pieces
- Carrots — 1 Piece
- Onions — 2 Pieces
- Bay leaf — 2 Pieces
- Beef broth — 2 Liters
- Cabbage — 150 Grams
- Salt, pepper, garlic — to taste
- Bulgarian pepper — 1 Piece
- Tomato paste — 3 Tbsp. spoon
Order in the Platypus, beginners profitable!
How to prepare “Borscht classic”
Soup is the first dish. Preparing broth or water, but always with lots of vegetables. So, peel the carrots and grate them on a grater. Onions should be cut finely dice.
White cabbage cut into strips.
Peel the potatoes and cut it into small cubes of equal size.
The potatoes place in a pot. Pour the strained broth. Bring to a boil.
In vegetable oil fry the onion. Add carrots. Saute until soft on medium heat.
Clean the beets. Grate.
To the boiling potatoes add the cabbage. Continue to cook.
Zazharku add the chopped pepper, beets. Parboil on low heat, stirring occasionally.
Add the tomato paste. Simmer all together. If necessary, add a bit of broth in zazharku.
When the cabbage will become softer, add zazharku in the soup. Mix. Cook until the vegetables are tender. At the end add the Bay leaf. A minute before the off, crush the garlic and add to the soup.
Let borso to brew and serve.