Description
Borsch recipes a great multitude, put his option, be sure Burgundy color, with classic, hearty, rich flavor. This soup is especially loved by all family members and friends, who admire him every time and say this is the most delicious soup they ever tasted. The recipe is very detailed.
Ingredients
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Meat
950 g
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Beets
2 piece
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Carrots
1 piece
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Onion
1 piece
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Garlic
4 tooth
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Cabbage
300 g
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Vinegar essence
1 tsp
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Vegetable oil
-
Tomato paste
1 Tbsp
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Flour
1 Tbsp
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Bay leaf
2 piece
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Seasoning
-
Potatoes
3 piece
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Sugar
1 tsp
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Salt
Cooking
The number of ingredients per pot 4.5 litres. Put the meat into the broth. Today I have chicken (of chicken soup mix 950 grams).
When the broth boils, remove the foam and reduce the heat to medium. Season with a little salt (and then still going to desalinate at the end). Add the Bay leaf. The broth, cook for 1.5-2 hours (the chicken for less time).
Beet it is better to choose for soup maroon, if you cut her, and she orange - soup will not be as. Ideally, beets should be dark Burgundy color. Beets, stewed in a small saucepan separately. For this purpose the beets are cut into small squares. From beets leaving a small piece of raw, add it at the end of cooking for color.
So, cut up the beets, put in a saucepan, filled with water, so it was hiding, plus two fingers. Add salt – 0,5 tsp sugar – 1 tsp, oil – 2 tbsp. cover with a lid. When the beets boil, put on a small fire. Note the time, simmer 40 minutes. If you cook soup from fresh cabbage and not sauerkraut, then you need to give it a tangy taste. To do this for 5 minutes before turning off the beetroot add it to the vinegar. After 5 minutes after adding the vinegar, remove the pan from the heat and set aside.
While cooking the broth and boiled beets make roasted vegetables. Cut the onion into medium cubes, carrots naturem on a coarse grater, garlic peel, chop.
Passeruem onions and carrots: first, arrange the onion on a pan with adding the vegetable oil very lightly fry and add the carrots.
At the end to brown add the flour 1 tbsp at a time, stir a little fried, add tomato paste 1 tbsp, literally another minute stir and remove pan from heat.
Finished stabilizing add seasoning to taste. My recipe is "Hops – suneli". Leave the pan aside.
Then garlic, then whatever you like, you can add the garlic at the very end of cooking, or in batches in the bowl. Another option separately, lightly fry the garlic. Only very slightly, literally just started the garlic to give flavor and remove it from the pan.
When the broth is ready, take out the meat. Strain the broth through a sieve or colander to small bones got into the soup.
When the meat has cooled slightly, remove it from the bone and sent back into the broth.
Next, put the broth in the potatoes.
When the potato is boiling, put the broth, shredded cabbage.
After 10 minutes in the pan with the broth, put contents of pan with stewed beets. And a separate raw slice of beet, which we left for color. Simmer for 2 minutes. Add contents of skillet with sautéed vegetables and garlic. Taste for salt, dealeven if necessary. Allow to simmer for literally 1 minute and remove from heat.
Portion into bowls, add to taste sour cream, herbs, black pepper. Our soup is ready! Bon appetit!
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