Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, borsch. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Such kind of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general. borsch. И это просто." Энтони Бурдэн. #BORSCH. eda/retsepty/kak-prigotovit-samyj-vkusnyj-i-navaristyj-borsch/. This is our family's version of classic borsch and it's one of the two soups my children absolutely love (Mom's Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!
Borsch is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Borsch is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have borsch using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Borsch:
- Make ready 1.5 - 2 pounds beef with bone
- Prepare 0.5 cup beans dry
- Make ready beet medium root ,
- Make ready 1 0.5 cabbage medium
- Make ready 5 potatoes medium ,
- Get 3 carrots medium ,
- Take 2 onions medium
- Take 2 parsley medium roots ,
- Get 2 - 3 bay leaves
- Take 2 - 3 tomato paste , table spoons
- Make ready salt
- Make ready 2 peppers green
- Get 5 - 6 black peppercorns
- Make ready 0.5 - 1 garlic medium
- Make ready 0.15 - 0.25 lb salted salo (pig fat)
Many people consider borsch their national Many people consider borsch their national dish. It's believed that borscht was born in the. Borsch is one of the most well-known Slavic foods. It is a beet soup made with many other I think there are as many variations of Borsch recipes as there are Slavic cooks, because everyone likes to.
Instructions to make Borsch:
- You will need a 5-6 liter cooking pot in order to cook your borscht. When you are ready to start you can follow the borscht recipe exactly or experiment on your own.
- Soak dry beans for 2-3 hours.
- Cut the meat into pieces (big enough that they stick out of your bowl while you eat) and place them in a pot filled with cold water. Bring to a boil and skim off any fat on the surface. In 30 minutes add the soaked beans, cover and cook for about 1 hour.
- While the meat is cooking, chop the beet as thin as you can. Place the beet slices into a frying pan with sunflower or vegetable oil and fry until soft (but be careful not to make it too soft!). You can add 1 tea spoon of vinegar to save beet color if you'd like.
- Chop the cabbage (also trying to make the slices thin), peel and chop the potatoes and just leave them alone for now.
- Chop 3 carrots, 2 onions and 2 parsley roots. Fry them until the onion is becoming golden.
- Now the fun part of the borscht recipe. Time to put it all together to make a master piece. But be patient, just focus on one step at a time.
- When the meat is ready add some salt, your 2-3 bay leaves, peppercorns and potatoes.
- In 5-10 minutes add your fried carrots, onions, parsley roots and beets. Also add the chopped cabbage. Now slow cook for about 10 minutes.
- Add 2-3 table spoons of tomato paste, wait until it boils. Now add a little bit of sugar if it is too sour for you. Turn off the stove, but your borscht is not ready yet.
- Cut the salted salo into tiny cubes. (Don't worry! You will If don't properly you will never see any salo in your borscht.) Chop the 0.5 head of garlic and the dill. Grind them together in a deep bowl with a wooden spoon and throw it into the cooked borscht. Wait for 10-15 minutes more, even if you find it hard to resist all of those delicious smells. Enjoy!
Borsch originates from Ukraine but it became popular in Russia, having acquired new flavors and ways to cook it. Only Russian dumplings compete with in being the most important national dish. Borscht, also spelled borsch, borsht, or bortsch, beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.
So that is going to wrap it up with this exceptional food borsch recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
