Description
The basis for borsch is beetroot. In recipes there are two ways of cooking: stewing chopped beets with tomato paste, vinegar, and broth and boiling a purified beet in water. The latter method is easier, the color beet is brighter, the taste sweeter and the density is softer. In addition, the soup can be cooked in any broth or even water (lean), in this dish the broth just adds to its charm. In the proposed recipe, prepare the soup according to the second embodiment.
Ingredients
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Broth
2 l
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Potatoes
400 g
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Cabbage
400 g
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Beets
400 g
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Carrots
100 g
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Onion
100 g
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Tomato paste
2 Tbsp
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Vinegar
1 Tbsp
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Garlic
2 tooth
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Khmeli-suneli
2 tsp
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Vegetable oil
-
Salt
-
Black pepper
Cooking
Washed and purified from the skin of the beets to boil in water with vinegar from 40 to 90 minutes, depending on size and age. Boiled beets cut into slices or strips. The broth does not pour!!!
The broth is prepared in advance and put on the night in the fridge, "Mut" is deposited on the bottom - does not require clarification. In the boiling broth or water, put shredded cabbage and diced potatoes, bring to a boil and cook for 15 min.
In a frying pan with burnt butter, add onion and fry until transparent, introduce grated or chopped carrots, fry for 4 minutes, and enter the tomato paste, fry further 3-4 minutes.
In a broth with cabbage and potatoes enter fried vegetables, chopped beets and broth to give a "noble" color. I add two ladle, and you to your taste. Add salt, pepper, spices, a pinch of citric acid (to taste), mix thoroughly and cook for another 7-10 minutes. Remove from heat, add the chopped garlic and allow to infuse for 10 minutes.
Before serving, add sour cream (if soup vegetable - optional) and herbs. All. Bon appetit.
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