Russian borsch

Russian borsch

Category: First meal

Kitchen: Russian

Ingredients
Bones	2 Kg
Beet	400 g
Bulb onions	5 pieces
Carrot	5 pieces
Lemon	1
Potatoes	4 things
Tomatoes	300 g
Garlic	2 tooth
Spices and condiments
Greens

Cooking method

• So, this is how it turned out. Russian borscht, at the end of February.
• February again ... ends. This year the whole winter is like this, and February was no different. They work in April two days later.
• 🔗
• And we, on the eve of Great Lent, decided to cook borscht. In Russian. The recipe was taken from the book of Vera Semyonovna Filatova. Of course, I had to change it slightly, as usual, but it turned out, in our opinion, no worse. Here it is ... the original.
• 🔗
• Whoever says what, and any stew, of which borscht certainly belongs, begins with broth. It seems to me that the best broth - it turns out bones.
• Therefore - actually here. This, if anyone is interested - details of the lamb base.
• 🔗
• We put it in the pot, fill it with cold well water and put the pot on the stove! Exactly! What do you think?
• 🔗
• No matter how clean the bones are, even wash them with "Ferya", even scrub them with emery or a rasp, for example, and there will be scale. It is imperative to remove it. Until he’s finished standing out.
• 🔗
• And as the scale disappears, throw a couple of carrots into the broth, an unpeeled onion (just wash it, but cut off the "ass"), a chill of peas, a bay leaf and a little bit of any other roots, if any. But no, it will be so good.
• 🔗
• It is better not to boil. So - let it gurgle sometimes. And let yourself languish for two hours. And if three stand still - it will not be worse. Broth, it only acquires a broth and taste from long languor.
• 🔗
• I must say right away that the ready-made broth must be carefully and thoroughly filtered.
• 🔗
• And the second component of borscht is vegetables. What and how much - everything is in the picture. But along the way there will be a quantitative correction and we will add something.
• 🔗
• Take a look. Chop the cabbage thinly. How much will you need for about four liters of broth? You know, I always determine the quantity exclusively "by eye". To avoid cabbage porridge, but even when there is very little of it, it is also not good. In general, adjust "on your own".
• 🔗
• The potatoes are cut small. Immediately, I note that based on the above amount of broth, you need three to four medium-sized potatoes.
• 🔗
• The carrots went out into small pieces, not very thick. And onions - in small cubes. Pepper, which is called Bulgarian, but in fact is paprika, medium-sized cubes.
• 🔗
• Beet. (and no, sorry, beets). We trimmed it with thin bars, a little thicker than the grater turned out, but the bars. The golden mean came out. You need a lemon. Squeeze about half of the lemon into the beets and leave to infuse. But do not forget to stir from time to time. It is necessary! Color, borscht, of course, then it turns out more saturated. Well, lemon will not hurt the taste in the least.
• 🔗
• Now about the tomatoes. Well, there are no normal tomatoes in February. Alas. Greenhouse plastic only. So I took this canned food. In its own juice, without skin. And cut it, of course. It is not necessary to be small.
• 🔗
• And then I thought about it and added a few pieces of jerky. Those who were put in fragrant oil in one of the southern countries and sent to us, despite any sanctions.
• 🔗
• Also slightly crumbling them….
• 🔗
• And we proceed to frying the fry. Or, more correctly, frying - frying? In general, we will prepare a dressing for borscht.
• A little vegetable oil in a frying pan. Do not spare, for example, grape seed. It will be rewarded, I assure you.
• And brown a couple of garlic cloves in this oil. By the way, I recommend removing the garlic later. Let only the scent remain.
• 🔗
• Onions are simple. We spread it in a frying pan and soften it, gil it.
• Note that from now on, the fire under the pan should be at the lowest ... most possible.
• 🔗
• And then immediately a carrot. Good, but mix gently and let it steam for fifteen minutes. Just remember to stir from time to time. It is important. To prevent the contents from drying out.
• 🔗
• After the carrots, lay the tomatoes, and also gently stirring, just warm them up. We are waiting for a little gurgle in the pan.
• 🔗
• And finally, beets. We spread it along with the pepper. Be sure to stir constantly. Delicate but thorough. It will take a very long time to languish at the gas station. The beets should rebuke well. Just don't speed up the process by increasing fire. If you follow this path, heartburn is guaranteed to you.
• 🔗
• We return to the broth.
• We bring it to a boil and send the potatoes there. Do not boil vigorously, let it whirl slightly. With this mode, the potatoes will be "almost" ready in ten to fifteen minutes. Then send the cabbage to the pan. Why so, and not vice versa? Because they say that if you do the opposite, then the potatoes ... well, like "glazed", supposedly something in the cabbage does not allow it to boil. Although ... but if they recommend, we will do so.
• In count. I will repeat myself, sorry. I had a broth between about three and four liters. I sent four potatoes "in there". Cabbage? It is necessary to calculate so that the result is not cabbage porridge. Three large handfuls ... maybe a little more. Adjust yourself, based on the love of the thickness of the soup.
• 🔗
• And as soon as the dressing is ripe, put it in a saucepan, to almost ready-made cabbage and finely cooked potatoes.
• 🔗
• Mix gently. We bring to the deliciousness of salt and pepper, if anyone wants.
• 🔗
• We cover the pan with a lid, and, in no case increasing the heat, simmer all together for about twenty minutes.
• 🔗
• And then ..., further - greenery. Of course, this package contains parsley and a little dill. In general, a mixture for ..., prepared in the summer. "From the svago garden", so to speak.
• 🔗
• And again we cover the lid, let it simmer for about five minutes on the fire and turn off the heat.
• And then ... then everything is "to taste" ... someone with sour cream, someone ... but I love it with mayonnaise.
• Angela for you at your meal!
• 🔗

The dish is designed for

12

Time for preparing:

3 hours

[Ivanych]

Ivanych, I always read you as an interesting book. I always cook borscht according to my own recipe, but reading yours is a pleasure. Thank you very much!

Well ... ladies ... I kind of praised ... ... but you won't be able to pull up your nose either ...

[Ivanych]

Ivanych, How interesting! The ingredients are the same, but the preparation is fundamentally different from how we cook it, with the exception of the broth. I'll have to try to cook. Thanks for the recipe!

Thank you! very intelligibly and in detail everything is told ..)) delicious borshok - 1000 euros a pot ..))))))))))))))))

cooking differs radically from how we cook

Who would argue ... ... we can hardly find two identical methods of cooking borscht. Each hut has its own rattles.

Thanks for the wonderful recipe and photos.
And that's how I cook borscht, well, or practically the same. But instead of lemon juice, when stewing vegetables, I add pickle from sauerkraut. Sometimes, even at the final boil, I can add some brine to the soup, I like the sour borscht. And then with sour cream, your own bread and garlic!
Wooooh ...... Drooling doesn't even drip, but flows like a river !!!

And I read it and went to set the broth, I do almost the same.
Thanks for the interesting story !!

[Sea]

Sea, brine? Thank you! This is quite interesting. I will definitely try.

[Lerele]

Lerele, Angela at the meal!

[Ivanych]

Ivanychthanks, the broth is already being cooked

[Ivanych]

Ivanych, thanks for the story about borschik. handsomely
I also cook in my own way, without potatoes and I stopped frying everything. For acid - cabbage brine, or better tomato from a jar, if not drunk
I’ll go and I’ll kick it in a quick car

Thank you for such a detailed and beautifully appetizing story!

[Ivanych]

Ivanych, cooked

Ivanych, your presentation of recipes is something !!! Everything is beautiful, appetizing and tempting! Thank you !

How temptingly written something Only yesterday my husband and I talked about the fact that the most delicious food is cooked on the stove. Borscht and summer cabbage soup are our favorite soups, so we freeze delicious ripe summer garden tomatoes and sweet pepper. Tomatoes grated on a grater in containers and molds, just cut as needed without the skin, peppers in strips of different colors. It smells like summer when you cook. And store tomatoes in winter are made of polystyrene, not otherwise.
Thank you for a very beautiful presentation of recipes that makes you want to cook something.

Not even from foam ... but from foam production waste ...

[Ivanych]

Ivanych, Gorgeous borscht, gorgeous illustrations for borscht! Nobody can do that! The talent of a culinary artist from God! Thank you so much for such a masterpiece recipe! I will try to cook such borscht in a multicooker Polaris 517, using the "Stew" program.

(blushing deeply ...) Thank you!

Thanks for your recipes !!! You decorate them so deliciously !!!

Respect !!! Borshchik is excellent !!! With great pleasure I read your recipes !!! I also like to cook on bones, the principle is the same, the rest is according to my recipe, since summer I have been preparing my borsch dressing, in winter it is very relevant. Thanks for the delicious recipe and photo !!!

.... just for such luxurious soups, I decided to make a stone oven in my country house !!!! Necessarily !!! To come in early spring, well, or late autumn, melt the stove, and ... two in one, the house will be warm and tasty, from such a rich soup, or another soup, but always cooked on the stove, on a cold day! And also, I will make such a stove under a canopy, so that on a warm day, you could cook this on the street !!!! ...

And they did the right thing, what they did ... Here is what we have in the house ... with a couch, by the way.
🔗
🔗
🔗

And there is also in the refectory ... this is for my entertainment.
🔗
🔗
🔗

Something like this.

Great, everything is done simply and tastefully !!! :-) :-) :-) Respect !!!!

Dear author, I love it when they write recipes like a poem !!! GREAT !! Can I have a few comments? more precisely, 1. it seems to me that when boiling broth, you do not need to put lavrushka in it, which, with prolonged boiling, can kill any taste ... If you really want to use it, then throw it in the very end for 20-30 seconds, take it out and throw it away. But, this is just my, private opinion

You are actually right. But in this case, the broth was not cooked, but languished "on a candle" practically. So nothing much detrimental to the taste, etc., happened.

Really delicious borscht turned out, after cooking the whole family asked for the recipe!

I love different types of borscht .. but we have a completely different borscht in the Kuban, if we talk about an authentic recipe ... even cutting cabbage only !! triangles

[lustra]

lustra, that's how many houses there are in the village - so many pilaf recipes! Borscht too ... every housewife has her own. Why be surprised then?

it's true. I am curious to cook Ukrainian and Russian borscht and cabbage soup ... but of course, when there are the most successful products in the house, I want to cook my own ... especially in the spring, when there is young cabbage, Bulgarian pepper and young cherry plum.