Many people consider borsch the national dish – Ukrainians, Russians, Belarusians, Lithuanians, Poles and even Romanians. He in each region prepares differently, and not to count versions and recipes. Almost each culinary specialist has subtleties and nuances of preparation of this dish. For example, differently keep color of beet. Generally by means of acid – acetic, lemon or from tomatoes. Sometimes after application of such way of maintaining "beauty" of borsch it is necessary to get rid of excessive sourness in a favourite dish.
It is required to you
- - salt;
- - carrots;
- - water;
- - sugar;
- - eggs;
- - potatoes;
- - beet;
- - ready broth;
- - rice;
- - baking soda;
- - sour cream of high fat content.
Instruction
1. Add a little salt to borsch if its concentration in ready broth allows. Salt interacts with acid, reducing it. Best of all part a small amount of salt in hot boiled water and pour in borsch.
2. Grate carrots. Extinguish until ready with a small amount of water in a frying pan. Add to broth, well stir. Cover and in 5 minutes remove from fire.
3. Remove excessive acid from borsch by means of granulated sugar. Add a small amount of sugar to broth, carefully stir and you boil several minutes. If you didn't add stewed vegetables (beet, carrots, onions) to borsch yet, then it is possible to powder them with sugar at suppression. Such way will help to keep color of beet also.
4. Hard-boil two eggs. Clean them and small chop. Add to borsch before the end of cooking. Acid of broth will decrease.
5. Cut average thickness straws potatoes and add to a pan with soup. You cook until ready.
6. Boil separately beet. Grate and add to borsch.
7. Bring a necessary amount of water to the boil. Pour in broth, previously having taken out from it equivalent amount of liquid or a thick.
8. Often hostesses have in a stock broth. You can lower acid, having added previously warmed up broth to borsch.
9. Wash out properly rice. Tie it in a sterile gauze or bandage. Place "sack" in a pan with borsch and you cook until ready rice. Later remove it.
10. Add the trifle of baking soda to the beginning to boil or boiling borsch. Carefully mix.
11. Serve to borsch sour cream with higher percent of fat content or cream. A dairy products will help to neutralize acid.