In many countries borshch is one of the favorite and traditional dishes. There is a huge number of recipes, not to mention the fact that every mistress has her own secret, how to cook a delicious borsch. Many of us know that borscht is more delicious when it is cooked on meat broth - the dish turns rich and satisfying. But not everyone likes broth cooked on meat, in that case you can cook lean borsch, as a light version of the traditional recipe. It is also prepared as borsch with beef or chicken, but without the addition of meat.
Prepare borscht you can with cabbage, and with sorrel. True, the recipe for borsch with sorrel has its own characteristics and the traditional borshch dish will not be considered, however, its taste will not yield anything.
How to cook borscht with beans?
In Ukraine, the most popular is the recipe for borscht with beans. By the way, if you soak the beans for the night in cold water, then it will be cooked much faster.
Ingredients:
- beef on the bone - 100 g;
- potatoes - 200 g;
- beans - 100 g;
- beet - 200-300 g;
- fresh cabbage - 300-400 g;
- fatty salted - 50 g;
- onion - 1 piece;
- carrots - 50 g;
- sweet pepper - 2 pieces;
- tomato paste - 50-100 g;
- greens - to taste;
- garlic, salt - to taste;
- sour cream - to taste.
Preparation
Put the beef in a saucepan and pour cold water. Bring to a boil, remove the foam, then cook the broth until the meat is ready. Cook on low heat to make the broth clear. After about an hour, salt to taste, and check the meat for readiness. If it is separated from the stone easily, then it's ready. Next, remove the meat, drain the broth, put the pan back on the fire and bring it to a boil. You can cook borscht, both with beef and with chicken. In the second case, the broth cooking time will decrease.
While cooking the broth, separately prepare the beans pre-soaked in cold water. Pour the beans with cold water and put on medium fire under the lid. It is brewed about 1-1.5 hours until soft. If in the process of cooking water becomes insufficient, you can top up only boiling water.
Cut potatoes with straw. In the boiling strained broth throw up potatoes and meat, already sliced in portions. Cut the salted bacon into small cubes, fry in a strongly heated pan until light brown, add the finely chopped onion and pass until golden. To the onions, add grated or sliced carrots and continue to pass until the carrot is a light orange color. All vegetables are laid in a pot with a cooking borsch. Simultaneously add brewed beans to the borscht, the broth, in which the beans were brewed, can also be added. It will only improve the taste of borscht.
Cabbage finely chop, pepper cut into small cubes or straws and add to borscht about 15 minutes before the potato is ready. Beet grate on a large grater or cut into strips