Naval borsch

Description

In my life I tried different variations of borscht, but as cook and eat for the first time. This recipe is treated more reverently, as the soup - dish responsible and all that is connected with fleet - is sacred to me.

Ingredients

Bones

1 kg
Water

1.5 l
Brisket

400 g
Beets

1 piece
Carrots

1 piece
Cabbage

100 g
Onion

1 piece
Salt

1 Tbsp
Vinegar

1 Tbsp
Tomato paste

2 Tbsp
Sugar

1 tsp
Black pepper

5 piece
Bay leaf

1 piece
Parsley

30 g
Vegetable oil

2 Tbsp

Cooking

This soup can be prepared in water, as in recipe is brisket. The classics - the meat-and-bone broth. To prepare it you need beef bones. Well, if they eat meat, are suitable, for example, for a salad. Kill two birds with one stone. The bone, rinsed, add to the pot for 2.5-3 liters. Cover with cold water. From the bones, which are chopped into small pieces, the broth is more intense. Bring to a boil, reduce the heat, remove the foam. The broth should be boiled with a small plop.

Peel onions, carrots. When the foam ceased to appear, add salt, onions, carrots. I even add previously frozen sticks of parsley and dill. Cover and cook for 4-6 hours. If it was meat, it must be removed after 1.5-2 hours.

When the broth is ready, it is necessary to cool and drain. If you have time, leave it in the fridge, then from the surface you can remove the extra fat on it to fry anything.

Who's brewing on the water, begins with this step. Carrots and beets peel and cut into strips or RUB on a grater. By the way, do not dispose of clean beet. One can prepare an infusion, which I wrote in the "Useful advice".

Shred cabbage, potatoes peel and cut into cubes.

Peel the onion and slice chetvertfinalny.

In a pan pour two tablespoons of water or broth to make the minimum fire, spread the beets, tablespoon of vinegar, tomato paste, mix well. Simmer 10-15 minutes, add a teaspoon of sugar.

Bacon (bacon) cut into slices, put in boiling water (broth), bring to the boil, add the cabbage and potatoes. Cook for 5-10 minutes.

The pan pour two tablespoons of oil, fry onion until soft, add the carrots and fry on medium heat until lightly Browning the carrots.

Add the broth, stewed beet, carrot, onion, pepper, Bay leaf, bring to a boil and cook for 5-7 minutes. Chop the washed parsley. Bay leaf to pull out to try on salt. To give the soup a little brew. Add the parsley.

Serve with sour cream, you can sprinkle with herbs, add the garlic.

And if the soup is to apply a cheese sauce, bacon, rubbed with garlic, but the donuts... Mmmm... how delicious! Bon appetit!

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