Borsch is a traditional Russian beetroot soup. He is loved in many countries. The name "borsch" comes from the fact that borsch in Kievan Rus was made from edible leaves of hawthorn, which in Russian is called borscht. Beets were added later.
In the 19th century, potatoes were also added to the traditional recipe. Every family that loves this dish has its own personal recipe and the secret of making this hot soup. Some add mushrooms, others beans or smoked meat. Today we will teach you how to cook one version of this classic dish.
Ingredients:
Water: two liters.
Pork (you can use beef or chicken): 400 g .
Beetroot (a couple of pieces).
Carrot.
Onion (several small pieces).
Two tomatoes.
Tomato paste: 2 tbsp.
Butter (you can use any, except butter): 4-5 tbsp.
Lemon juice: a little.
Cabbage: a quarter of a head.
Potatoes: 350 gr.
3 garlic cloves.
Any spices, but be sure to include salt.
How to cook
1. Prepare the broth. Take a pot with a volume of about 3 liters. It is necessary to fill it with water not to the end and put the meat. Put it on the fire. Turn it up to the average value. Keep an eye on the broth, remove the foam before it starts to boil. The broth will taste better if you use meat on the bone. After boiling, cook for an hour and a half on low heat.
2. You need to cook the beets. To preserve the red color, it is better to boil the beets separately from other vegetables. Do not peel it until it boils. When the beetroot is cooked, peel it and grate it on a coarse grater. Sprinkle the beets with lemon juice. This will help preserve the color.
3. Fry the vegetables. Cut the onion into small cubes. It is recommended to grate the carrots. Fry it all in a pan for about 5 minutes. Add the chopped tomatoes and tomato paste and fry for another five minutes.
4. When the broth is cooked, remove the meat (keep the broth on the fire). Set aside the meat and let it cool. At this time, chop the young cabbage and add it to the pan. After a few minutes, add the sliced potatoes.
5. While cooking the vegetables, remove the bone from the meat, and then cut it into cubes. Add all this to the broth. Add salt to taste.
6. Grate the garlic and add it to the broth. Add the fried vegetables and beets. Put the bay leaves and herbs in there. Cover the pan and cook for about seven more minutes.
The borscht is ready!
It is advisable to use it after cooking, but it is better to do it in a few hours or the next day. It will infuse better this way and will have a richer taste. It is usually served with fresh cream and rye bread. Enjoy your meal! Using a valid promo code when registering at a betting site or online casino unlocks exclusive welcome bonuses that are not available to regular users. These
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