Excellent soup

Description

Each family has its favorite recipe for borscht, and I am no exception. But I recently saw a cooking show where one of the Actresses, Victoria Isakova, told and showed how prepared the soup her mother. Me this recipe impressed, and I decided to change their habits and cook borsch for this recipe. It turned out rich and flavorful! In one word, VKUSNOTISCHA!!!

Ingredients

Beef

500 g
Pepper

1 piece
Carrots

2 piece
Onion

2 piece
Beets

1 piece
Potatoes

2 piece
Tomato

3 piece
Tomato paste

2 Tbsp
Cabbage

0.5 plug
Garlic

3 tooth
Parsley

0.5 coup
Dill

0.25 coup
Cilantro

0.25 coup
Fat

50 g
Salt
Allspice
Vegetable oil

15 ml

Cooking

So, let's start! Here are the necessary ingredients

The first thing we put meat. Prescription recommend the use of beef ribs, I had pork bone and rib eye beef. But here, I think, a matter of taste, and it does not matter

While the meat was boiling, I washed the greens (dill, parsley, cilantro), cut off tails and set aside - throw it, the top deferred to a separate plate, it will be needed later.

Peel onion, bell pepper and carrots. Chop tomatoes.

Broth by the time the boil and need to remove Pankow (someone shoots, someone pours and makes the secondary broth - whichever you prefer). Onions, carrots, peppers and tails from the green sent to the broth. Cook time depending on the meat.

Meanwhile, let us zazharkoy. Peel the beets, onions and carrots.

Finely cut onion into cubes and sent to the frying pan with a small amount of vegetable oil.

Once onion is slightly browned, add shredded carrots. Keep for 2-3 minutes

Then add the beets, also cut into strips. I took one large beet and one-half its cut.

The other half went into the pot, where cooked meat slicing

Then cut the unpeeled tomatoes into cubes. Add in zazharku. Mix well and keep on heat for about 3 minutes

Add a ladle of broth in zazharku, so she had a good protesilas. Leave on the fire for 2 minutes

At this time, I cleaned the garlic. How to take Zubkov is a matter of taste.

Add 2 spoons of tomato paste and stir. Tormented on low heat for 5-7 minutes. I looked on the tomatoes to become mushy. That's the beauty of it. Zazharku sprinkle with salt and pepper at the end of cooking. At the time, until it is cooked, peel the potato

Take out the vegetables and meat. Vegetables we do not need.

Peeled potatoes cut into chunks and throw into the broth. While it cooks, 5-7 minutes, doing other things.

Cut the meat, put back in pan

Shinkuem cabbage

Finely chop the parsley, garlic and bacon

Once the potatoes are ready, take out it in a plate and mash with a fork. Then send it back to the pot.

To potatoes and add fried meat and cabbage (if you love to cabbage was soft, you can put her before; I like to have crisp). Once the broth begins to boil, add the bacon, garlic and parsley. Doselevel to taste. After boiling, boil for 1-2 minutes. Then turn off the gas and allow to infuse for 10 minutes.

Serve the borsch with sour cream and herbs (cilantro and parsley). All a pleasant appetite!

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