Borsch with beet – one of the most favourite and popular dishes in Russia and neighboring countries. That it was red, rich and tasty, it is important to follow the correct recipe.
It is required to you
- - 1 kg of beef;
- - four potatoes;
- - 300 g of cabbage;
- - 300 g of beet;
- - 3.5 liters of water;
- - 1 bulb;
- - 1 carrots;
- - 3 tablespoons of tomato paste;
- - 2 garlic gloves;
- - 1 teaspoon of vinegar or juice of a lemon;
- - 3 bay leaves;
- - vegetable oil;
- - pepper and salt;
- - greens to taste.
Instruction
1. If you want to cook red borsch with beet, prepare necessary ingredients in the correct proportions. Rinse meat and wet in cold water for 20 minutes. Drain water from a pan, pour new and put on fire. As soon as broth begins to boil, carefully remove a skin from a surface.
2. You cook meat on small fire within one and a half hours. Stew separately vegetables. Cut small carrots and onions. Fry vegetables in a frying pan in vegetable oil. The frying pan has to be with high boards, otherwise liquid when boiling can overflow.
3. Add polished beet and tomato paste to onions and carrots, fry 5 minutes, and then pour water. It has to cover vegetables only slightly. Add juice of a lemon or vinegar. As substitute 50 g of juice of sauerkraut will also approach. Thanks to such additive you will be able to cook red borsch.
4. You stew vegetables under a cover within 25-40 minutes. At the same time don't stop to watch the broth boiling on small fire. In 25 minutes prior to completion of cooking of meat add potatoes cut in small cubes to broth. Chop small cabbage and place in a pan in 5-10 minutes prior to the end of cooking. Cooking time – 5-15 minutes. Also fill borsch with beet, add pepper and salt. Surely remove test from a ready-to-eat meal.
5. Before pouring red borsch on plates, put in each of them a small amount of sour cream or mayonnaise, and from above – small cut greens. For strengthening of taste it is possible to add to a pan with borsch a small amount of garlic juice.