Borscht is a national dish of Russian cuisine, which is a hot first dish of meat and vegetables. Usually it has a rich red color, but many housewives sometimes have a problem - the cooked soup quickly fades and becomes pale. Today we will tell you how to cook tasty red borscht.
How to cook a delicious red borsch?
Ingredients:
- pork - 300 g;
- bulb - 1 piece;
- beet - 1 pc .;
- carrots - 1 piece;
- potatoes - 4 pcs .;
- white cabbage - 400 g;
- fresh greens;
- sour cream for serving;
- spice.
Preparation
We process the meat, thoroughly wash it, put it in a saucepan, fill it with water and cook for about an hour to half-cooked, salting to taste. And this time while preparing the vegetables: mine and clean them. When the pork is half ready, add to it a potato cut into strips and finely chopped cabbage.
After that, put the pan on the fire, heat it up, pour the vegetable oil and spread the onion, chopped with semirings, chopped carrot, beet, chopped pepper and parsley. Extinguish all the minutes for 5-7 minutes, and then spread the roast in a saucepan. Cover the top with a lid, take out the fire and cook the borscht for about 15 minutes. Then let him brew, pour on plates, fill with sour cream and serve to the table.
How to cook a bright red borsch?
Ingredients:
- pork tenderloin - 500 g;
- white cabbage - 1 fork;
- carrots - 3 pieces;
- Bulgarian green pepper - 3 pcs .;
- red tomatoes - 4 pcs .;
- garlic - 3 cloves;
- lard - 150 g;
- beet - 1 pc .;
- bulb - 1 piece;
- potatoes - 400 g;
- spice.
Preparation
Vegetables are processed, and the meat is pre-soaked as much as possible for the whole night. Then we put it in a saucepan, fill it with water and put it on the fire. When the water boils, remove the scum, reduce the fire, cover the lid and go to the preparation of roasting. Salo and luchok finely chop, and the beets and carrots thinly shred.
Further in the frying pan spread the fat and when it releases the fat, we throw the ray and pass it to a characteristic smell. Then add the beets, carrots, pour a little broth, put the grated tomatoes and sprinkle a little sugar. When the meat is almost ready, we pull it out and cut it into cubes. Cabbage, too shred, and pepper chopped cubes. Next, the meat with cabbage, pepper and potatoes is returned to the pan and cooked on a weak fire until the softness of the vegetables.
At the end of the cooking, put the roast in the borsch, mix it and let it boil. Then throw the crushed dill, garlic, mix, try on salt and leave to infuse for about a day. The next day we poured bright red soup on plates and with pride treat our relatives.
How to cook red borsch with chicken?
Ingredients:
- chicken - 600 g;
- beet - 1 pc .;
- potatoes - 5 pcs .;
- beans - 150 g;
- cabbage - 300 g;
- bulb - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- laurel leaf - 3 pieces;
- garlic - 2 cloves;
- spice;
- vegetable oil - 4 tbsp. spoons.
Preparation
To begin with, cook until ready to eat beans. In another saucepan, cook the chicken. Potatoes, onions and carrots are processed and cut into any shape. After that, we throw vegetables into the meat broth. We clean the beet, rub it on grater and stew for 5-7 minutes on vegetable oil.
Then add the tomato paste to it and mix it properly. Cabbage thinly shred and squeeze the hands of her juice. Garlic is cleaned, crushed and thrown into a saucepan with meat, spreading alternately beans, cabbage and beets. Season with spices, cover the soup with a lid, let it pour for about 10 minutes, refill with crushed herbs and remove from the plate.