Just Borsch (Cuckoo 1054)

Just Borsch (Cuckoo 1054)

Category: First meal

Ingredients
Big beet	1 PC.
Pork bone	1 PC.
Potato	4 things
Carrot	1 PC.
Small onion	1 PC.
Shredded cabbage	tea man
Salt, peppercorns, bay leaves, sugar, vinegar, Chumak tomato sauce

Cooking method

• Cut the potatoes. Beets, carrots in strips on the Berner. Diced onion. Put everything in a saucepan, pour some water to the level of 3 liters. Switch on the Chicken Soup program.

The dish is designed for

3 liters

Time for preparing:

Hour

Cooking program:

Chicken soup

Note

Sugar lodge 1 teaspoon, Vinegar 1 tablespoon. Tomato sauce tastes like 2 tablespoons. Add everything to taste. I like the speed of preparation and the taste.

Vinegar 1 tablespoon.

Vinegar in borscht?
Well, if the recipe is Ukrainian borscht, then beet kvass has long been added for acid. If I don't have one, then I add citric acid, but not vinegar.

My great-grandmother always added vinegar and sugar, but did not add tomato, since there was no such thing once.

My great-grandmother always added vinegar and sugar, but did not add tomato, since there was no such thing once.

There was no tomato, but there were tomatoes.
You can't bring a tomato to the right acid. It is possible if you pour out the entire half liter jar.

I remembered how in the 7th grade we went from school to a labor and rest camp. The teachers themselves cooked food for the children. And now one of the teachers cooked borsch with vinegar, then her other teachers simply removed from the kitchen. They said: "what is vinegar in borscht, what are you?"

Vinegar in borscht?
Well, if the recipe is Ukrainian borscht, then beet kvass has long been added for acid. If I don't have one, then I add citric acid, but not vinegar.

Tan, well, you know perfectly well how many of us there are, so many recipes for borscht. In general, no one will eat borscht if there are no beans and no parsley root, no matter how. And I put sugar not a teaspoon, but a tablespoon
That's how my mother taught, and I cook.
Tanyush, I think every recipe has a right to exist
What about vinegar? As strange as it may seem to you, they add:

To preserve the color of beets in the borscht, and also to improve the taste, add vinegar, sour kvass, citric acid, cabbage brine or tomatoes. Before serving, sprinkle the borsch with finely chopped parsley or dill.

as you can see everyone is right
I was not too lazy, leafed through the book "About tasty and healthy food" in 1954. There is also 1 tablespoon of vinegar and 1 tablespoon of sugar.

[Tanyusha]

In general, no one will eat borscht if there are no beans and no parsley root, no matter how.

Tanyusha, I agree that everyone modifies the recipe at least a little.
I don't say anything for that. My mother-in-law, in general, only adds dill to borscht, instead of parsley, and fry it with flour.

To preserve the color of beets in the borscht, and also to improve the taste, add vinegar, sour kvass, citric acid, cabbage brine or tomatoes.

I take everything as an acid, except for vinegar, which has a detrimental effect on the digestive tract.
We are not enemies to our health.

[GalinkaMalinka]

GalinkaMalinka Nice and cool!

I add prunes, it adds sourness and makes the taste more interesting

[Galinka-Malinka !!!]

Nobody in our area added vinegar to borscht, and sauerkraut, beet kvass, or tomato (fruit drink) was the name Granny called tomatoes rolled in a meat grinder, this fruit drink was kept in bottles, closed with a cork made of a cloth with salt ... it was cooked by that tomato or leaven - I don’t know anymore ...But I didn't need such borscht ... I went to my aunt and ate borsch with pleasure, about which the grandmother spoke, pursing her lips, "NIYAKY". She was offended that I didn’t eat at home, but when I was visiting I was licking a plate ... But, with children, it is often so ... And I loved school ("bread") cutlets to the point of shivering.
But everyone who remembers the granny, everyone remembers her borscht-cutlets-pies, well, they say that this is not the only one ever again ...
Sorry girls for talking ...
Galinka-Malinka !!! I, so I realized that with the purchase of you !!! -Time!!! We are waiting for new recipes !!! - Two !!!!
Will your yummy banosh in a cuckoo work? Interesting? Well, you need to interfere with it ...

I always use vinegar too. But it needs to be boiled well - then it self-deactivates.
In general, this is a matter of taste.

As long as I read the recipes for Ukrainian borscht, I cannot understand the main difference from Russian borscht. Although I saw recipes for Ukrainian borscht without beets, I thought this was the difference. In Muscovy, borscht is obligatory with beets and its color is beetroot. Vinegar is added in extreme cases when there is not enough acid or to preserve the beetroot color. To preserve the color of the beets, I * fry * them in a pan with a small amount of rast. oils. And I add acid in the form of lemon juice. And in Israel, tomato paste is quite sour. Yesterday I just cooked a large pot of borscht, whether it is Ukrainian or Russian, God knows it, but its ingredients are the same as in your recipe, the color is only raspberry.

[matroskin_kot]

Thank you all for the advice, favorite members of the forum, cook so that you have fun.
matroskin_kot I'll try to make Banosh and unsubscribe.

[kiss]

I also sometimes add 1 hour to borscht. l. vinegar, which gives not only acid but also piquancy. But from a small amount of vinegar on kiss pot, I think nothing will happen.
And everyone chooses for himself - "add-do not add".

By the way, I prepare the fruit drink for borscht myself - I ferment the tomatoes, drive the "tomato" screw through the juicer, boil it and close it in sterile dishes.

And yet I sometimes do not have enough acid. Vegetables have their own sweetness, you don't always like it. I don't want to add a lot of tomato. Vinegar is not superfluous.

And I know how to preserve the color of borscht like this: at the very end of cooking, add a little beetroot grated on a fine grater to the pan and do not close the lid. Instead of vinegar, lemon juice.

Please tell me: if there is beet kvass - use it in borscht, and use the beetroot from kvass in borscht or take fresh?

Vinegar is not superfluous.

I believe that instead of vinegar, it is advisable to add ordinary citric acid.

Please tell me: if there is beet kvass - use it in borscht, and use the beetroot from kvass in borscht or take fresh?

If we use beet kvass, then in any way we also take fresh beets.
We can add beets from kvass for piquancy, as Elenka said.
It will not give color to borscht, because it is sour by itself and, accordingly, it must be added at the beginning of cooking. That is, no color will be preserved. And in any way beets in kvass borscht will be tougher than raw (cooked).

In general, we throw away the sour, and add fresh

It seems that the dish is so familiar, but you can diversify and cook as you like and with anything ...
in Ukraine, I met borscht in some regions, so they just didn't put potatoes there ...
I agree with the gypsy, in the east tomato paste is not the same as in Ukraine (I like it more here, natural and without additives ... rather the processing is different, the taste is more like a fresh product than a processed one ... believe me I'm not exaggerating)
I personally, I always start with broth, then potatoes and cabbage ... in parallel, in a frying pan in sunflower oil I lightly fry the carrots, then onions, at the end beets with tomato paste 2 tbsp. l. / for 5 liters of borscht, also Bulgarian pepper and different greens ... I love celery root in borscht. but this is not for everybody ...also sugar (for each spoonful of pasta a spoonful of sugar and spices are standard and a bit of curry), some are still stewed in sour cream, just a couple of tablespoons ... also perfectly retains both color and taste
and one old man advised a long time ago.

[katerix]

katerix And the lard should be special - "old"
Each housewife has her own borscht, as well as pilaf and moonshine

you no longer have to cooperate with lard. .. not in those places we live !!! but a mutton fat tail is also good

As long as I read the recipes of Ukrainian borscht, I cannot understand the main difference from Russian borscht. Although I saw recipes for Ukrainian borscht without beets, I thought this was the difference.

How many housewives, so many borscht recipes. Borsch without beets is cabbage soup, which is more typical for Russian cuisine. But the Moscow borscht is prepared with smoked meats. And with all the variety, this is one of the most wonderful dishes of folk cuisine.

Nobody in our area added vinegar to borscht, and sauerkraut, beet kvass, or tomato (fruit drink) was what Granny called tomatoes rolled in a meat grinder, this fruit drink was kept in bottles closed with a cork made of a cloth with salt ... it was cooked by that tomato or leaven - I don't know anymore ...

So I don't add vinegar to borsch, God forbid. I cook the very same tomato.

Ohhh, how everyone likes a borscht, even the mother-in-law))

So I don't add vinegar to borsch, God forbid. I cook the very same tomato.

Ohhh, how everyone likes a borscht, even the mother-in-law))

This is our man.
My husband's sister also asked me to teach her borsch to cook.

I also poke my head with my penny.
In all textbooks and manuals for catering workers (cooks and technologists), the borscht recipe - any - Ukrainian, naval, etc. - includes a bite.
My friend's son studied to be a food technologist. In the first year I was preparing for the first laboratory work - cooking borscht. Brought home a list of essential foods. Mom looked and was horrified. Essno, I gave the child the borscht set that she considered necessary. The son received a "failure". To objections: "And my mom cooks like that!" in response, cook at home as you want, and according to the borscht preparation technology, you need to add vinegar so that the beets do not lose their color.
P.S. To Franik, that is, Stanislav - ardent greetings! Especially Ivano-Frankivsk Medical Institute, Department of General Surgery!

and according to the borscht preparation technology, vinegar must be added so that the beets do not lose their color.

in, in, exactly.

For the cabbage soup. Mother-in-law and father-in-law from Ukraine, they cook borsch without beets. Tomatoes and tomato paste are added there, this soup is called borscht. I'm from Russia, we call this soup cabbage soup. Russian borscht is a soup with beets. Therefore, I still cannot understand what is the main difference between Ukrainian and Russian borscht. Maybe someone knows?

[MariV]

And I know how to preserve the color of borscht like this: at the very end of cooking, add a little beetroot grated on a fine grater to the pan and leave the lid on. Instead of vinegar, lemon juice.

In my opinion this is the most correct substitute for vinegar !! I don't like vinegar in borscht and I don't use it.
But don't forget. that at the time of writing books about tasty and healthy food, they meant natural wine (grape) vinegar! This is a completely different pair of galoshes! Sechas is mainly made from acetic acid, table vinegar, and this is not very healthy!
I will also put in my 5 kopecks. According to my mother's recipe, my borscht is always red. Onions, carrots, beets, tomato or pickled or pickled tomatoes, carcass in a skillet, at the end sour cream. I add all the savory to the broth with potatoes, cabbage, pepper (it can also be stewed, especially ice cream), a little garlic and herbs mmm-mm-mm-mm! Bon Appetit!
For the cabbage soup. My mother-in-law is from the Belgorod region.Russia, she also cooked borscht like cabbage soup if she took the lightest beets, she said that they cooked this way at home.
All Slavic dishes are very similar, and there are a lot of cooking features !!
P.S. MariV Franik is grateful for the ardent greetings from Moscow !! I love my city very much!

My mother-in-law is from the Belgorod region. Russia, she also cooked borscht like cabbage soup if she took the lightest beets, she said that they cooked this way at home.

How did she choose the beets? Vashchet in russia in borsch the raspberry color is appreciated and achieved by various tricks, some with vinegar, some with roasting beets in oil.
The type / color of Russian borscht is something like this:

If you just fry a beet in oil, it will be brown, it will not give borsch the necessary and beloved red color! According to textbooks for catering, when cooking beets, for example, for vinaigrette, it is also highly recommended to add vinegar!

Nope, not brown, crimson color. Frying does not mean to embers, rather it is stewed rather than fried. I was taught so once, before that I just added vinegar to borscht. Now I cook without vinegar. (see photo, it's mine)

[Dressings for borscht]

I, too, had problems with the coloring of the borscht for some time, and with vinegar (like lemon and other acidic additives).

But then I began to understand and found out such a proportion of vegetables in borscht (for 4 servings):
the following ratio of the main ingredients: for 4 parts by weight of beets we take 3 parts of cabbage, 1 part each of carrots, onions and celery (desirable, but not necessary), and tomato paste - half as much as carrots.
OR - for 200 g of beets, you need to take 150 g of cabbage, 50 g of onions and carrots, and 25 g of tomato paste.

Pay attention to the amount of beets in relation to other products - as much as 200 grams!

And if you stew the beets with tomato beforehand, in a separate bowl until cooked, according to the principle Dressings for borscht , and then add it to the ready-made broth - the color of the borscht will always be red and tasty, and will last for a long time.
After all, laying the beets at the beginning of cooking, together with the meat, we boil it down, discolor it completely! And you have to re-add the beets for color!

And for acid, I add pickled tomato, barrel sourdough - cut into small pieces and into a saucepan, along with vegetables.

And in general, now I began to make borscht according to the principle of "Dressing for borscht", that is, I carve vegetables separately, cook all the vegetables, and then add to the finished meat broth and bring it to readiness already in the pan for a few minutes, adjusting the overall taste of borscht salt , sugar, acid.

In general, arguing about taste ... oh, it's a thankless job ...

Barmaid: * Comrades, eat borscht, borscht is delicious today *

[Admin]

Admin And if the beets are stewed with tomato beforehand, in a separate bowl until cooked, according to the principle of Dressing for borscht, and then add it to the ready-made broth, the color of the borscht will always be red and tasty, and will last for a long time.
After all, laying the beets at the beginning of cooking, together with the meat, we boil it down, discolor it completely! And you have to re-add the beets for color!
I also cook on this principle Taste and amazing color, especially from beets from my garden And I don't add vinegar, God forbid

Borscht is usually cooked for several days, and in order for it to remain saturated in color, it must not be constantly heated and boiled. It is necessary to pour the amount of borscht required for dinner into another pan and heat it up separately.
Gipsy, you reasoned how Russian borscht differs from Ukrainian. Whatever we put into borscht, I think one of the main differences is that Ukrainian borscht is thick. As they say, the spoon is worth it. Here is my lean borscht with mushrooms. Please note: sour cream does not float, sour cream lies on vegetables

[celfh]

celfh, if you pay attention to my photo, then I even have cabbage sticking out in the air. I think the density is not a difference, it's a matter of taste. Both my mother and I always cook cabbage soup and borscht so that the spoon stands. I eat such soups as the first and second in the same plate. And my husband grew up in Ukraine, he loves to sip liquid.

[celfh]

celfh I completely agree! And borscht should also be on pork and with bacon, may users of other confessions forgive me

[sazalexter]

I think the density is not the difference,

Well, in this case, it remains to assume that one borscht differs from another only in that it is poured under the borscht: a moonshine from which, as they say, the head never hurts, or

And borscht should be on pork and with lard

sazalexter, yes !, but ... lean borscht also has the right to be. And he is! Very tasty!

[celfh]

celfh I completely agree! And borscht should also be on pork and with bacon, may users of other confessions forgive me

Beef brisket on cartilage - the best meat for broths, delicious, broth is always transparent

As I say, a harmful topic was raised, about our tastes ...

[Admin]

Beef brisket on cartilage - the best meat for broths, delicious, broth is always transparent

As I say, a harmful topic was raised, about our tastes ...

Admin, that's for sure! (y) The most delicious borscht is on beef brisket. Pork ribs are also not bad, but still the taste and spirit are not the same .... Well, this is my preference, although I cook borscht with different meat and poultry. What's in the freezer ...

[Admin]

Admin, that's for sure! (y) The most delicious borscht is on beef brisket.

Lena

I'm all the same with GOST borscht!






According to these GOSTs, they cooked, starting from the working canteen, and ending with restaurants and government grubs.

[MariV]

MariV, please add the text to the end, starting with the words: for naval borsch, vegetables are cut into slices, and for everyone else ...
It is very interesting to me. I cut the potatoes into cubes, and the rest into strips. Otherwise, borscht is not borscht for me. So I wonder how much my addictions are at odds with the generally accepted

I completely agree about beef, although I also cook from what is in the freezer. Carrots and beets are separately carcass with the addition of tomato, at the end of stewing, I used to add a spoonful of vinegar. So my friend - the cook taught me. Sometimes, instead of vinegar, I threw a circle of lemon. And now I use my own apple cider vinegar. We love sourness. I put potatoes-cabbage in the finished broth and at the end - a beet-carrot carcass. I fry the onions in fresh bacon along with seasonings, they give more flavor this way. My friend also threw greens into the carcass, but I prefer to cut it fresh (greens, not my friend) into plates.

Sausages ..? yes .. cheto is vaguely remembered, in my opinion I ate this. We have very bad sausages here, although they are heaps of, but they are absolutely impossible to eat

Now I sit eating borscht on pig's legs. I also cook from what is in the refrigerator, more often there are chickens

[Dressings for borscht]

And if you stew the beets with tomato beforehand, in a separate bowl until cooked, according to the principle Dressings for borscht , and then add it to the ready-made broth - the color of the borsch will always be red and tasty, and will last for a long time.

Beef brisket on cartilage - the best meat for broths, delicious, broth is always transparent

I completely agree with Roma, and the color of borscht always turns out to be red, because it is stewed to red butter, as Lemkul wrote in her cookbook. And the most delicious borscht is made from beef brisket, although the lean one is not bad, especially with good dressing.
And on pork ribs they cook delicious cabbage soup from sauerkraut.

However, there really is no dispute about tastes.

[celfh - Tatiana]

celfh - Tatiana - straws.

Since everything is here with its own options, and I will fit
I do this for the color:
I wash the beets thoroughly and pour the beetroot cleanings with cold water (just to cover) and add very little vinegar there.
When the borscht itself is ready, I filter the beetroot "juice" into it and wait until it boils again. All! Done! And the color is bright!

Yes, there are a lot of options; how many housewives - so many borscht.
.... and GOST has not been canceled - or has it been canceled already?

My borscht is closer to orange in color, as in the first photo of Galinka Malinka (I cooked it today, but it's too late and too lazy to go to take a picture), and the borscht is like that because I boil the beets until light, because I don't like red potatoes in borscht.
What color does the potato turn out when you stew the beets with onions, carrots and tomatoes and add the fry at the end of cooking? Immediately white potatoes, but the next day?

Everyone is talking about color, beets, acid, but they completely forgot about one addition. Which one then?
By the way, no one said about beans either. I can't borsch without it.

I change beans for porcini mushrooms