Description
Borscht on the site a lot. Still - because every hostess soup your own! But don't throw Slippers at me. In cool-chilly - rainy weather ( and we have it for a week already so) the soup – it is just salvation from the cold, and from the spleen. Bright, lavish, autumnal. When else to cook borscht, if not fall? When such abundance! When you add unusual vegetables, when tomatoes are fresh and tasty, flavorful greens! And what is now the garlic is crunchy, simply divine –and to apply it to the fiery soup! So to work with ustatku – sneakers-that – to sit at the table, pour aaaalso a bowl of borscht with a slide, a small pile of pepper –the main thing - not to confuse the volume of a loaf of black bread, garlic... and...lepotaaa!!!
Ingredients
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Beef
1 kg
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Brisket
150 g
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Beets
1 piece
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Carrots
1 piece
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Onion
2 piece
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Red sweet pepper
1 piece
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Eggplant
1 piece
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Celery leaf
2 sprig
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Potatoes
3 piece
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Cabbage
0.5 plug
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Tomato
2 piece
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Tomato sauce
200 ml
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Prunes
10 piece
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Vegetable oil
2 Tbsp
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Bay leaf
2 piece
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Black pepper
1 pinch
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Sugar
1 pinch
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Salt
Cooking
Meat wash, cut into pieces, put in a five-liter pan, pour three liters of water and then boil it. Carefully remove the foam and remove the scum during the boiling broth. After half an hour of cooking, add cut in half and podmechenno on a dry pan onion. After another hour broth salt, to check meat for readiness. To remove the meat, strain the broth. While the broth, vegetables wash, peel and rinse again. Chop onion straws, cubes carrots, sweet pepper cubes. Celery stalks also finely chopped.
Cut eggplant into not to thin slices and fry until light blush. I have a small round minke whales.
Beets to bake or cook a couple in advance and chop sticks.
Prunes rinse well and soak for 20 minutes. It is better to take the prunes with the pit, not too sweet, and if you find prokopchennye-the soup will turn out fabulous. I have the plum home, sweet and sour.
Heat the oil and sauté the onions and carrots, then add peppers and celery. Stir occasionally so that the vegetables are evenly warmed.
Fresh ripe tomatoes grate on a medium grater, the skin stayed in his hand. The pulp pour into the pan with the browned vegetables. Simmer for 5 minutes. Spread the beets and add the acidic tomatoes. Simmer for another 5 minutes until evaporation of excess moisture. I add at the end of quenching a pinch of sugar.
A few words about acidic tomatoes. Anyone who loves good soup, I recommend to do, and doing them all in their own way. I take the three kilos of ripe tomatoes and pass them through the processor along with 3-4 sweet red peppers, bunch of parsley, a clove of garlic and a pair of powerful stalks of celery with leaves. Merge everything into a stainless pot, add salt and two tablespoons with a slide of coarse salt and add a spoonful of sugar. Leave the lid on for a few days to ferment. At the end of the fermentation, is poured into jars and put into the fridge. Can be poured into plastic bottles and freeze for the winter.
Harsh cabbage and celery leaves slice it into thin strips –the thinner - the better. Meat cut into pieces, bacon-thin plastics.
In the boiling broth to lower the potatoes –I like coarsely chopped. After 5-7 minutes, when the potatoes will not crisp, omit the cabbage and add svezhemoloty pepper and Bay leaf.
Once the cabbage key is boiling, pour into the pan with the tomato onion, add eggplant and prunes, mix well the soup, to give again to boil and remove from heat. Leave the lid tightly closed no less than an hour. I top cover with a towel twice.
Present the soup pour into bowls slide to the middle towered over the edges, evenly laying out meat, bacon, prunes and eggplant among consumers. Sprinkle with parsley, put thick fresh sour cream and serve always with black bread and garlic. And pertsovochka under this soup you just need to submit!
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