Description
Memory Pokhlebkin dedicated. William V., God rest his soul, was a great visionary and inventor. It is often General allegations turned out to be particulars, but I do thank him for his "Cuisine of our peoples." With this book, my passion for cooking has moved from being "learned a new recipe, you should try" the stage "and why it is prepared this way and not otherwise." Maybe it was just a coincidence - but the book is written in the style of "First General principles of cooking, then special cases of the same dishes," went very well for the subcortex my then very fragile, youthful brain ))) It was all the more surprising that the whole heap is represented in the recipe book only one caught on in our family unchanged. Well, almost unchanged. This borscht recipe. And now, I'm paying tribute to this man, I present to you my video - recipe of the Ukrainian borsch in Pohlebkin.
Ingredients
-
Brisket
1 kg
-
Cabbage
0.8 kg
-
Potatoes
0.7 kg
-
Beets
0.6 kg
-
Onion
0.3 kg
-
Carrots
0.2 kg
-
Roots
0.1 kg
-
Tomato paste
0.33 ml
-
Fat
0.1 kg
-
Butter
50 g
-
Vinegar
2 Tbsp
-
Sugar
1 Tbsp
-
Bay leaf
3 piece
-
Garlic
5 tooth
-
Black pepper
-
Parsley
1 coup
-
Water
5.5 l
Cooking
This recipe significantly differs from that soup that my mom makes, and from what grandma cooked (the soup is also delicious, but in its own way) - but this soup something special. For the memory will run at the milestones of the recipe - cut the potato cubes in your favorite size. Remember - cook it with cabbage for half an hour, so not Melkite. A half of lard, cabbage, carrots, parsley root and beets cut into strips (to make it too small for my taste, also not worth it - why you slurred mess in my plate?) Cut onion into cubes. Process: Boil the broth in a standard way (very low boil, remove the foam, etc.), Half of the bacon sent to the freezer, the other half, cut into strips, heat in a skillet:
In melted fat begin to roast beets and adding Apple cider vinegar to the beet lost color:
On the other pan melt butter and begin to fry the onions/carrots/parsley root:
From the broth, remove the meat from the bones and bring the cabbage and potatoes. To the beets add sugar and tomato paste. After 10-15 minutes the contents of the frying pan and the chopped meat put in a pan with potatoes/cabbage. Finely chop the garlic/parsley, grate the frozen piece of bacon on the grate and then grind in a mortar all this by adding a pinch of coarse salt.
Just the soup to boil after adding the broth, potatoes and cabbage for about half an hour. 5 minutes before the end of cooking in a pot add black pepper and Bay leaf, sprinkle with salt, since salt and garlic-parsley dressing. Turn off heat, add dressing, leave to stand for 5 minutes with the lid on and eat Patrakova from enjoying.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.