The most delicious borscht

[Dinner invitation]

The most delicious borscht

Category: First meal

Kitchen: ukrainian

Ingredients
Medium beet	1
cabbage	half a small head of cabbage
carrots	1
large onion	1
potatoes	2-3 pcs
grow oil	1/4 stack
Bay leaf	4 large
peppercorns
garlic	2 slices
mustard	1/2 tsp
sugar	1 tbsp. l
delicious tomato	2 tbsp. l
lemon juice	2 tbsp. l
salt to taste
fat	slice
semolina	2 tsp

Cooking method

• I cook borscht for "Ukrainian reasons". This is the most delicious borscht about which you can write songs, not just poetry. When cooking classic Ukrainian borscht, you must first stew vegetables until cooked, and only at the very end add hot liquid (water or meat broth). In this case, the vegetables retain their full color, aroma and taste.
• so, let's begin
• 
• I rub 1 medium-sized beet on a coarse grater and put it to simmer, adding a quarter of a glass of vegetable oil and a third of a glass of boiling water to the cauldron. In the process of stewing, as the water boils away, if necessary, I add a little hot water so that the beets do not burn.
• While the beets are stewing, finely chop 1 onion and fry it in vegetable oil until a pinkish-golden color.
• 
• I add the onions to the beets.
• 
• Then I add the shredded carrots and cabbage to the cauldron, then I put 2 teaspoons of semolina, pour half a glass of boiling water, close the lid and carcass for 10 minutes or until tender.
• 
• During this time, we need to boil potatoes, I do it right in the pan where I fried the onions.
• 
• When the potatoes are ready, add them to the cauldron, top up with boiling water or hot broth to the desired thickness.
• Now I fill the borscht, bring its taste to the desired condition. I put there 4 pieces of bay leaves, a handful of peppercorns. I also add 1 tablespoon of granulated sugar, 2-3 tablespoons of lemon juice, 2 tablespoons of tomato paste and half a teaspoon of mustard (mustard enriches the taste of borscht, makes it thinner).
• 
• Finally, you need to salt the borscht and add a bunch of parsley and, grated with garlic and onions, a slice of bacon.
• 
• Close the cauldron with a lid and let stand for 10 minutes.
• When you open the lid, you will know what I mean when I say: THE MOST DELICIOUS BORSCH!
• Pour into bowls, add sour cream (the one with the spoon in it) and enjoy the feast! Indeed, according to Derzhavin: "Moderation is the best feast" !!!
• 

Note

Dinner invitation

1. Sheksninsk gold sterlet,
Kaymak and borsch are already standing;
In decanters of wine, punch, shining
Now with ice, now with sparks, they beckon;
Incense pours from the incense burners,
The fruits among the baskets are laughing
The servants dare not die,
Waiting for you around the table;
The hostess is stately, young
Ready to lend a hand.

2. Come, my longtime benefactor,
Creator after twenty years of goodness!
Come - and the house, although not elegant,
Without thread, gold and silver,
Visit mine: his wealth -
Only pleasant taste, neatness
And my firm, unflattering disposition.
Come cool off from business
Eat, drink, have fun
No seasonings harmful to health.

3. Not rank, not accident and not nobility
My simple lunch in Russian
I called, - one auspiciousness;
And the one who does me harm
This feast will not be a spectator.
You, my angel, benefactor!
Come - and enjoy the blessings;
And let the enemy's spirit get married,
Will not touch my thresholds
Nobody's unkind move!

4. I dedicate to my friends,
Friends and beauty this day;
I know the price of merit
And I know that our age is a shadow;
That we spend only infancy
We come to old age
And Death looks to us through the fence:
Alas! how not to contrive
At least once flowers are not covered
And not leave a gloomy look?

5. I heard, I heard this secret,
That sometimes the king is sad;
There is no night, no day of rest,
Although the whole creature is calm for them.
Although he is famous for loud fame,
But oh! and the throne is always pleasant
To the one who has his life in trouble?
Here he sees deception, there he sees decline:
How pathetic is that poor sentry
Which is forever on the clock!

6. So, while the weather is still bad
Doesn't darken red days
And haunts Happiness
And stroking us with his hand;
Until frost came,
Roses are fragrant in the garden
We will hasten to smell them.
So! let's enjoy life,
And what we can console ourselves with -
Stretch your legs along the dress.

7. And if you or someone else
Of the invited, dear to me guests,
Halls preferring gold
And the dishes of the sugar kings,
Do not come to me to have a bite;
If you please listen to my sense:
Bliss is not in the rays of porphyry,
Not in the taste of food, not in the bliss of hearing,
But in health and peace of mind.
Moderation is the best feast.

1795
Gavriil Romanovich Derzhavin

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Risky title. Now a lot of people will come running up to tell you which borscht is the tastiest and most borscht.

Borscht and pilaf are the two most controversial topics. And, more pancakes, but everything is quieter there.

Thanks for the recipe!

An interesting recipe and interesting technology. I live in Ukraine, but I first learned about adding semolina. I'll have to try

[Lozja]

LozjaActually, I agree with you! Every man to his own taste! How many people, probably so many borscht recipes! But this one is the most Ukrainian! and the most delicious! I give a tooth! This one tells you Khokhlushka.

Try it!

But you have to argue - in the dispute the truth is born.

[Boka]

Boka, try it! My ancestors - native Ukrainians - I know what I say!

I would also add hot red pepper.

And I already cook, I will report later
I liked the technology, just for the multicooker.

I am also a native Khokhlushka, but I heard about semolina for the first time. At the end of cooking, my grandmother added a few potatoes cooked in borscht and then removed and mashed in mashed potatoes. And she did the frying (and I do now) like this: lightly fry the onions, carrots and beets, pour tomato juice and simmer until the beets are ready. If there is no juice, dilute the paste with water. But about semolina it became interesting, what does it give? Maybe, like mashed potatoes - more "rich" borscht?
I'll have to try next time.

Semolina in the history of Ukrainian borscht, it's cool to try it out of curiosity.

I am reporting. The semolina is not felt. The density of the borschik was not particularly affected.
But onions, garlic and lard before the end of cooking - mmmmm ..... this is something
One thing I can say is that if you have stomach problems, you shouldn't do this. It turns out sharply. But tasteful
= left to put plus =

and I hear about semolina for the first time, I have a spoon in borscht even without it. But what about meat? Or is it lean?

the recipes are beautifully described, the muffins are already in the oven, but I will boil the meat and pour vegetables with this broth, well, how is it borsch without meat, but curiosity makes you go to the kitchen

[Semolina is the same gluten.]

Risky title. Now a lot of people will come running up to tell you which borscht is the tastiest and most borscht.

I have already come running.

But this one is the most Ukrainian! and the most delicious!

This is not true. Adding semolina to borscht is already an amateur performance of a certain area. What is it like cucumbers, and in some areas they say- gurkas.
Nobody argues that this is the most delicious borscht for you.

My mother-in-law makes borscht fried with flour. And I don't like him. Such borscht cannot be called real Ukrainian either.

I am reporting. The semolina is not felt. The density of the borschik was not particularly affected.

Then I don't understand at all ... the meaning of this decoy in borscht ???

One thing I can say is that if you have stomach problems, you shouldn't do this. It turns out sharply.

It turns out in this recipe not only pungency, which is harmful on the stomach, but also the same semolina. Semolina is the same gluten. Any nutritionist will say that it is absolutely unnecessary for the body. It is not for nothing that the kids in the kindergarten did not want to eat this semolina.

[Tanyush]

Tanyush, do not find fault with semolina. I beg you ... 2 tsp.they will hurt
In general, I will say one thing: how many housewives - so many delicious borscht
I do not see a subject of dispute to break spears
I have a completely different recipe in high esteem, and what?
And this borsch is also delicious

I beg you ... 2 tsp.

What, just 2 tsp? Then I don’t understand at all .. what will they give on such a saucepan?
Oh, I remembered, my mother-in-law also adds semolina to the pickle for thickness. Well, not 2 tsp, but more.

I have a completely different recipe in high esteem, and what?
And this borsch is also delicious

And you put it on the forum, then we will come to you ...

I add 1.5-2 tbsp to the cheese soup. l semolina somewhere, because there was absolutely water then, but would not give a child to a little one, our cheeks sprinkled from semolina and not only my child. He does not go to the garden - and there is no allergy) This is a heavy product. I agree that such a quantity does not affect anything. In general, borscht simply cannot be tasty!

Still, it's worthy to cook a dish of another nationality - this is already respect to the author. I would, for example, no matter how much I cook satsivi according to the most detailed instructions, my Georgian friend will say that this is not that and will be right) the same applies to pilaf and other dishes, a representative of that cuisine will always cook better! And we clung to the semolina, we know that it is not in the borscht) I have Russian relatives without beets at all "Ukrainian" borscht cook

In general, borscht simply cannot be tasty!

It happens, it happens ... Then you have not tasted the not tasty borscht.

Still, it's worthy to cook a dish of another nationality - this is already respect to the author.

This one tells you Khokhlushka.

It happens, it happens ... Then you have not tasted the not tasty borscht.

I tried it, but according to my deep convictions, it was like a borscht) but if it is really real ... I would have fried the only onion, I don’t like raw in the soup.

but the phrase "This one tells you Khokhlushka" eclipsed about the Ukrainian ancestors, I decided that only they)

I would have fried onions, the only thing I don't like raw in soup.

Just in this recipe, everything is fine with onions.

While the beets are stewing, finely chop 1 onion and fry it in vegetable oil until a pinkish-golden color.

Zhivchik, and in the end, together with bacon and steel, it will turn out boiled?

in short, in order to appreciate and understand and penetrate, you need to cook

Zhivchik, and in the end, together with bacon and steel, it will turn out boiled?

Not, if the onion is fried and boiled in soup or borscht, then it will remain fried. You add frying at the end of the soup and make sure to boil the dish. Here is the same story.
If you put raw onions in borscht, it will be ...

[No one]

Girls, why am I gru !!! I'm not saying that this is Ukrainian borscht !!! I say that I myself am a Ukrainian, and in our family they never cooked borsch with barberry, for example, as they do in our area, because this is well ... not borsch, (my opinion). In the process of life, I have developed this option. No one I didn't want to offend the name of the recipe! (It's just that there are so many recipes on the site ... that it wouldn't be so interesting to write borscht). I cook borscht according to other recipes, but we still return to this one, the most beloved one. I cook, and lean (if I can say so about borscht, to which you add a piece of bacon), and with meat (then boil potatoes in the broth and add boiling broth and meat only when the rest of the vegetables are ready).
Semolina in borscht can be replaced with a yachka! It does not affect the thickness of the borscht, but the broth ... even from 2 teaspoons, it becomes, well, like a broth, and not water, floating separately from all other vegetables.
izumka, my grandmother also made borsch with mashed potatoes. And my grandfather did it with a yachka, semolina, wheat.
Invariably with lard, garlic and onions, ground in a mortar.
A little later we learned to add mustard.

One thing I can say is that if you have stomach problems, you shouldn't do this. It turns out sharply. But tasteful
= left to put plus =

Why did it turn out so acutely? not a bit spicy !!!
I never do spicy foods, because children don't eat, and we have four of them ...
Tell us why it turned out sharply.

At the end, I add 2 cloves of garlic, a slice of onion - an eight (I cut it off from a whole onion, which I fry) and a slice of bacon 3 * 5 cm. This will not be spicy.

[Violochka]

Zhivchik, and in the end, together with bacon and steel, it will turn out boiled?

Violochka at the end, the onion goes as a seasoning, and is intended only to complement the zest, highlighting the taste of the main products in the dish, but not in the least overshadowing them. At the end, try to put a slice of onion, garlic, grated with lard, in the borscht that you usually cook - you will understand what I am trying to tell you about. The dish will "sound" quite differently. Next time - add mustard, more or less, also look, try.

[alina-ukhova]

alina-ukhova, and I warned you right away, it won't be easy.
It always amuses me to read these fights without rules on the topic: "My borscht is the most Ukrainian borscht in the world." I'm not talking about you. For example, I never argue on such topics, what's the point? It is clear that every family has its own traditional dishes, which are perceived only in this form, as they ate from childhood. For me, for example, cabbage is exclusively meat (broth) + potatoes + sauerkraut + frying with lard. That's it, God forbid there will be some carrots, onions, or something else superfluous. Because I've been eating it all my life, and I can eat a saucepan at a time. And I do not accept any changes in this recipe. Because there is no tastier for me. But I can imagine what would start if I posted this recipe here. I would have had enough slippers for the rest of my life - to wear them would not have been. Although, my mother cooks borscht in a completely different way than I do. She refills it with sour cream, there are necessarily beans, beets are scalded, cut into large strips, in my opinion she doesn't even fry it. In general, this is also delicious, but I love traditional borschik, and therefore I cook it in my own way and in a completely different way. If I laid out my mother's recipe, I know for sure that I would have the same thing as here. So you only have semolina and a gas station, but here everything is generally different. It would be even more fun.

Therefore, as soon as I see a new recipe for borscht on our forum, I stock up on popcorn and sit down more comfortably.

Alina, at the end I add garlic, as you write, greens - more often, a lot on the plate. I tried it with mustard, acid (vinegar or lemon juice) and I don’t argue that it’s delicious. I think it is optimal to spread mustard on bread, but I add acid + sugar, I like it more, though you need to eat quickly, because it stretches quickly with acid. In general, what I want to say, judging by the description of the recipe, the borsch is really very tasty, but I just don't see the point in semolina and I wouldn't throw raw onions. Nobody here wants to offend you!

[Violochka]

Violochka, yes, no one offends me, I myself have fun,

I put fried onions in borscht, and with it, grated with lard, a raw slice, it is not felt there as a product, but only as a spice, lavrushka, for example. Here, for the sake of interest, try it, you will like it! That is why it seems that you will like it!

Lozja, I like to read the comments myself, especially the "hot and rich" ones!
How many people, so many borscht! You must somehow distinguish your own!

I put fried onions in borscht, and with it, grated with lard, a raw slice, it is not felt there as a product, but only as a spice, lavrushka, for example. Here, for the sake of interest, try it, you will like it! That is why it seems that you will like it!

Here's to her, if it weren't for my healthy diet, according to which I don't eat bacon for lunch, I would honestly try to add your filling. I give garlic mostly in borscht, after I turn it off. Without garlic, I can't borscht.
Although, my husband is Mona (why does he need a healthy diet?), So I will make such a borscht for him.

[Lozja]

Lozja, Chat, chat !!!

I, a person far from cooking first and second courses, became very interested in the recipe.How much salt is needed for a 5 liter saucepan? Is it really a handful of pepper?

Well, as for salt, I have never measured it for sure, I definitely need to put a tablespoon, and then ... we try and bring it to our taste. In general, I have never cooked five liters of borscht at once. Put pepper to taste too, if you like it sharper, then more, I usually put 15 things.

I didn't cook anything more complicated than broth)) thanks

the recipe is good, the borscht turns out to be delicious, but for me the most delicious borscht is when there is a good piece of meat on the plate.

The recipe is good, the borscht turns out to be delicious, but for me the most delicious borscht is when there is a good piece of meat on the plate.

and I am the same color! and my household noooo