""Royal"", or ""Generous"", borsch has extremely rich taste and will become a fine basis both for family, and for a festive lunch.
It is required to you
- Ware:
- Big pan - 5 l
- Frying pan
- Board for cutting of vegetables and meat
- Tanks for the cut vegetables
- Products:
- Mushrooms - white or champignons, 300 g
- Bone-in meat - beef or veal, 400 g
- Haricot - 2/3 glasses
- Potatoes - 6-7 pieces
- Cabbage - a half of a head of cabbage
- Sugar beet - 2 root crops
- Carrots - 3-4 root crops
- Onions - 3-4 pieces.
- Garlic - 5-6 segments
- Black pepper, peas
- Paprika - 1 small pod
- Paprika - 1 piece.
- Tomato paste - 3-4 tablespoons
- Salt
- Sugar - 1 teaspoon
- 1-2 bay leaves
- Greens - parsley, fennel
- Fat piece without peel
Instruction
1. Preparation produktovnekotory products for borsch are prepared in advance. Fill in haricot with cold water and allow to infuse from 12 hours to one day. Fill in dry mushrooms with water and leave for 3 hours. Fresh mushrooms carefully to wash out and cut on pieces. Bone-in meat to wash out, put in cold water, having added slightly a table vinegar or lemon juice.
2. BulonMyaso to wash out, put in a pan, to fill in with cold water. Put a pan on strong fire. Bring to the boil, remove a skimmer a profit. Add some spice (peppercorn, several peas of a carnation, one bulb cut in half. Pour out haricot in broth. Leave broth to cook on weak fire 1-1.5 hours. After that to get meat, to separate from a bone, to cut on pieces. Meat - in separate capacity. Slightly to fry the cut mushrooms on sunflower oil, to put in broth. Cut the peeled potatoes in cubes or slices of average size - and too to put in broth. Put on average fire and continue to cook until potatoes are ready.
3. We prepare zapravkunebolshy a piece of fat we strew with grated garlic and we beat off a knife blade until then, пок fat and garlic won't become almost homogeneous mass. We add a little salt and pepper. Gas station is ready. It needs to be put in borsch several minutes prior to the end of cooking.
4. We prepare a zazharkun the warmed frying pan to pour sunflower oil - 2/3 glasses. Small to cut, pour out onions in a frying pan, to strew with a sugar pinch. Grate the peeled carrots and pour out in a frying pan with onions. Fried vegetables it is necessary to stir slowly that didn't burn. Small to cut and pour out paprika in a frying pan. Mix. Grate and pour out beet in a frying pan. Mix. Add tomato fruit drink or paste. Pour in several spoons of water. Mix, cover and stew 15 minutes. Fried vegetables are put in borsch together with cabbage.
5. Final strokes... borsch is almost ready! To small chop cabbage. When potatoes are ready, to pour out meat, cabbage, fried vegetables in broth, to mix borsch, to put paprika (small piece of a pod), 1 bay leaf, pounded fat with garlic and small cut greens - parsley and fennel. Salt, pepper, boil, set aside aside for half an hour - borsch has to infuse.
6. After borsch infused, it is possible to sit down to have dinner. Sour cream or mayonnaise will become ideal addition to borsch. As juicy addition to borsch it is possible to give garlic paste - pounded fat with grated garlic which is smeared on bread, toasts rubbed with garlic, garlic buns. Bon appetit!