Many, many years ago, I had absolutely no idea how to cook borscht with beets. The first experience was so sad that the contents of the borscht pot went into the sewer network.
But a negative experience is also an experience! Therefore, the shame never happened again. Now the recipe for how to cook my red borscht with beets from meat is asked by many friends who have tasted my first dish. I will not hide the recipe for borscht from you.
Recipe Ingredients:
- 500-600 grams of meat - it can be pork, beef, or chicken. We have lately become accustomed to low-fat pork cartilage or strips,
- 2-3 pieces of potatoes,
- 1 carrot
- 3 pcs. intense color beets (elongated is best - it is sweeter),
- 1 small onion
- 2 cloves of garlic
- 1 sweet pepper
- 3-4 tomatoes or spoon tomato paste,
- fresh greens,
- 200 gr fresh cabbage
- vegetable oil,
- salt - as needed.
Cooking borscht with beets
We cut the meat into small portions, rinse and place in a saucepan to obtain meat broth, salt to taste. Do not forget to periodically remove the foam, while preparing vegetables at this time.
Since it is necessary to cook borscht with beets, its quality is very important so that in the end you get not a red slurry, but a handsome red borscht. Therefore, it is better to overdo it with beets than underdo it.
All ingredients - my fillers, clean. We cut the potatoes either large, or into strips, or into small cubes, cubes (to taste) and put them into the meat broth (for those who wish -), about an hour after the start of its boil.
We chop the onion and garlic cloves in the smallest possible way (terrible memories and intolerance to floating fatty onions in food do not go away from childhood) and slightly sauté them in a frying pan in a small amount oils.
There, in the pan, we pour the beets and carrots chopped into thin strips or grated on a special grater (on which carrots are chopped in Korean). We mix everything in a pan, cover with a lid, reduce the light and let it simmer for about ten minutes.
We ourselves will prepare tomatoes for our borscht. They can be finely chopped, grated, rubbed through a sieve, as you like. The crux of the matter is getting tomato juice with pulp, but without skin and seeds. If not at hand fresh tomatoes, you can use a spoonful of tomato paste.
Add the tomato (tomato) component to the pan, in which onions, garlic, beets, carrots are stewed and mix everything well. There is also chopped Bulgarian straw sweet pepper. Simmer another five minutes.
At this time, finely-finely chop the cabbage and add to the pan, where the meat and potatoes are cooked. Next is the contents of the pan. Let it boil for ten minutes, add fresh finely chopped greens, cover with a lid and let it brew.
Serve borscht with sour cream and mayonnaise. Garlic donuts are good with borscht with beets, as well as just a crust of bread grated with garlic.
Small digressions to the side: the borscht with beetroot prepared by you will be very tasty and rich, if a little earlier than the chopped potatoes, you start boiling one or two whole potatoes in the broth.
Before unloading the contents of the pan with stewed vegetables into the pan, remove these potatoes from the broth, mash them into a puree and return to the simmering broth. Mmmm - amazing taste! Try delicious borscht with beetroot, prepared according to our recipe, you won't regret it, by the way!
Borscht with beets - the most the right recipe borscht. Recipes without beets cannot be called red borscht - this is not borscht, but rather regular soup with cabbage.
In the recipe for borscht with beets, the composition is important; to prepare a red real dish, you should choose the right beets - this is the main ingredient in borscht.
Advice from the Miracle Chef. Before cooking borscht, special attention should be paid to the color of the root crop - its color should be dark red or burgundy.
How to cook borscht with beets? The recipe is simple, the dish is cooked in several ways: beets are boiled in whole borscht, fast way in a separate pan to preserve the red color, or immediately cut into pieces.
Beetroot, cooked in pieces in broth or water, loses its red color, vegetables are boiled during the boil. To keep the red beetroot color during cooking, borscht is boiled with tomatoes, vinegar, lemon juice, acid.
The mandatory ingredients of home-cooked beetroot borscht are fresh or sour White cabbage, potatoes, meat.
Ingredients for red borscht with beets and tomatoes
- meat on the bone (I had a brisket) - 300-400 g;
- beets - 2 pcs.;
- fresh cabbage - half a small head of cabbage;
- carrots - 2 pcs.;
- onion - 1 pc.;
- potatoes - 4-5 pcs.;
- table vinegar - 2 tablespoons;
- fresh tomatoes or - 2 pcs.;
- garlic;
- salt;
- ground black pepper;
- granulated sugar - 1 tbsp;
- greens.
Recipe for borscht with beets and cabbage
Cooking borscht with beets and tomatoes meat broth, so we start cooking the dish with cooking borscht broth.
Meat in borscht is better to use with a marrow bone, pieces of meat on the bone give the broth a rich meaty taste.
In addition to sugar meat bones, borscht broth is made from pork ribs, neck and spinal part of pork, beef.
How much to cook the broth (in time) depends on the freshness of the meat.
- Pour water into the pan, lower the washed piece of meat. To eliminate too strong beetroot smell during further cooking, you can put the whole parsley root peeled, which at the end will need to be thrown away with the onion.
- Bring the water to a boil, remove the resulting foam, cook over high heat for 5 minutes.
- Then we take out the meat, drain the water, rinse the pan. We do this step so that the broth turns out to be transparent and more useful.
- Put the pot of clean water on the stove again, after boiling, put the meat, peeled onion (parsley root) and cook until tender over low heat. Do not close the pot with a lid.
- Next, add the peeled potatoes, cut into cubes or strips. We take out the onion and throw it away.
- After a few minutes, lower the thinly chopped cabbage. When the borscht boils, reduce the heat and continue to cook the mixture.
- Pour oil into a preheated pan and spread on one half of the previously grated on coarse grater carrots, and on the other beets. By the way, we can cut the beets into cubes, to taste ready meal it won't affect.
- Pour the beets with vinegar, mix, close the lid. Simmer vegetables over low heat for 15-20 minutes. Add more oil if necessary to keep the mixture from burning.
- After the vegetables become soft, add the chopped peeled tomatoes along with the juice. Stir and simmer for another 5 minutes.
- Then we shift vegetable stew into the broth, reduce the heat. Salt, pepper, mix. We warm up for 5-7 minutes.
Of the ingredients in the recipe for borscht with beets, we still have garlic and herbs, we chop them and add them to the almost ready dish.
The final touch is to cover the borscht with a lid and let it stand for a while, after which we pour it into plates, put sour cream in each plate of borscht with beets.
Borscht with beets and cabbage is rich, fragrant first a dish that becomes even tastier the next day, therefore, unlike cabbage soup, borscht at home is better to cook for future use for several days, providing the family with a hearty delicious homemade dinner.
Ingredients:
(4 liter saucepan)
- 1/2 chicken or 1kg. pork or beef
- 3 carrots
- 4 potatoes
- 2 onions
- 2 small beets
- 200 gr. cabbage
- 1 salad pepper
- 3 garlic cloves
- salt, pepper, sugar
- Bay leaf
- tomato juice or 1 tbsp. spoon of tomato paste
- 1/2 tbsp flour
- vegetable oil
- greens
These dishes are worth a try.
Reviews and comments:
Konstantin 12.06.12
And where is the beet (in the ingredients)?)))
turned out very tasty!
Alyona
Konstantin, thanks! It's good that there are attentive readers))) I prescribed beets in the ingredients)))
Olga 18.01.13
This is such a delicious borscht! I did not know that borscht should be infused. Elena, thanks for the recipe.
Alyona
Olga, thank you for your feedback. By the way, many dishes become tastier if they are allowed to brew. For example, salads, soups, fruit desserts. And for a boss, this is a must! There is even a joke about it:
- Do you like yesterday's borscht?
- Yes very.
- Then come back tomorrow.
Vyacheslav 09.07.13
Where's the garlic?
Alyona
Garlic is finely chopped and put in borscht along with herbs. Let it boil for less than a minute and turn it off. Garlic can also be eaten with brown bread)))
Aunt Oksana 10/15/13
Black bread with borscht is for those who are trying not to gain extra pounds, and traditionally, white donuts are served with Ukrainian borscht, and here they are just rubbed with garlic.
Alyona
Oh, Aunt Oksana, how right you are! And about the white donuts and about the extra kilos! I dream of a rich, Ukrainian borscht with pampushkas, with garlic .... borscht is possible, but there is no pampushka (((
Olga 02.11.13
I also love to cook Ukrainian borsch. My whole family loves this dish. During the preparation of borscht, I fry the beets on sunflower oil, then I add tomato paste, mix and pour water or broth, and leave to boil over low heat. And only then you can add beets to the pan with the rest of the borscht. It turns out very tasty - you just lick your fingers.
Olga 10.12.13
For some reason, when I don’t fry the beetroot, but immediately boil it, it loses its red color and the borscht turns out to be not such a beautiful color. Tell me, what's the secret?
Alyona
Olga, thank you for your feedback and question.
I'll start a little from afar. Have you ever noticed that if carrots are first fried in vegetable oil and then put into the soup, the soup acquires a beautiful orange hue. And if you just put carrots, then the soup turns out to be the most ordinary. What's happening? During heat treatment natural colorants, which are found in carrots, form a more stable connection with the oil, so the oil, and hence the soup, acquires an orange tint.
A similar phenomenon occurs with beets when you sauté them in oil. A more stable connection is formed, and borscht has a richer color than when you put raw beets.
These are my observations, but I'm not a chemist, so I can be wrong)))
Marina 01/12/14
I love borscht very much. I am always glad when my mother cooks it, and the longer it stays, the tastier it is. Unfortunately, I don't know how to cook myself, I want to try your recipe. By the way, mom puts fried beets at the end of cooking for a bright color.
Zuhra 19.01.14
Real Ukrainian borscht is probably cooked only in Ukraine). My sister lives in Nikolaev, and when we come to visit, we feast on borscht with real donuts). And for some reason, beets in borscht always brighten for me, but I would like a beautiful and rich color ... Maybe it depends on the variety of beets?
Alyona
And I have relatives in Kherson, 60 km. from Nikolaev)))
A lot also depends on the beet, it should be sweet, rich beet color. And, of course, experience and practice is not the last thing in cooking borscht)))
By the way, there is another interesting way get rich color. Buryak (beetroot) is boiled separately in a peel. Cleaned, cut into strips and added to the borscht last.
Masha 09.02.14
In winter, with bacon, hot borscht will warm not only the body, but also the soul. I always thought that all housewives cook according to the same recipe, but the taste of borscht is different. I'll try and cook it your way. No doubt there will be something to brag about.
Semyon 09.02.14
Borscht with garlic, with bacon and black bread is a thing!
Alyona
Masha, Semyon, thanks for the feedback)))
Lucy 11.02.14
Borshchik, as my mother cooks). My mother lives in Ukraine, and I remember this taste from childhood. She puts more beets there, baked in the oven and then, along with carrots and onions grated on a medium grater, overcooked in tomato. The yummy is incredible.)
Stas 05.05.14
I've seen enough pictures, right now, with the boys from the hostel, let's go cook borscht.
Yana 20.07.14
This is how I always cook it. Here's one thing I can't understand: why fry flour in a frying pan with frying? In general, borscht is our favorite dish))
Alyona
Yana, thanks for the question))) Usually, a little flour is added to the frying to make the borscht more saturated. If flour is not added, then the borscht will turn out lighter and more transparent.
Emilia 28.07.14
To make the beets in borscht tasty and rich in color, you need to stew them separately with lavrushka, tomato paste and a table. a spoonful of sugar and a little water, combine with the rest of the vegetables at the very end, a few minutes before the end of cooking.
Oleg 01.10.14
It turned out to be a noble borscht, rich and thick. Everything just the way I like it!
San Sanych 27.10.14
Competent borscht, thick and rich. Well gone!
Vika 25.01.15
I myself am from Ukraine, and therefore borscht in my family is prepared once a week. Everyone thinks that the main thing in borscht is beets. And I believe that there are three components that make borscht delicious: meat, tomato and sour cream. Good meat - delicious broth, a lot of tomato - a rich color, but sour cream at the end can correct any flaws)).
Alyona
Vika, sour cream is YES! But you forgot to mention one more component - when you cook with soul, everything turns out delicious)))
Lyudmila 04.02.15
I have been cooking soup all my life. We love him. And so that the beets do not lose color, you need to add a little CITRIC acid (dry or lemon) during frying. And that's all.
olga 21.02.15
And in order for the beets not to lose color, you can add a little bit of vinegar to the pan - literally half a spoon / tablespoon /. I also add a lot of cilantro, this is for those who love it. It pairs really well with beets.
Marina 13.03.15
My grandmother always cooked borscht with donuts and grout from old lard. The taste of childhood, neither my mother nor I can do it anymore. And an aunt in the Kuban cooked borscht from domestic rooster, and one large dumpling was boiled in the broth, which was then taken out, cut into small pieces and laid out on plates.
Olga 13.03.15
Borsch lovely dish, budget, but very tasty and satisfying. Borscht cooked according to all the rules is really tastier when infused. We love borscht with green onions and lard.
Alyona
Marina, Olga, thanks for the feedback, about the dumpling interesting fact, dont know)))
Viktoria 16.03.15
My family and all my friends love borscht! I cook similarly, but sometimes I cook already on the basis of ready-made broth. By the way, I recommend removing the skin from the bird in any case (and cutting off the rump) - because it turns out too much fat and the taste deteriorates.
Elena 05.04.15
And I boil the peeled and whole beets together with the meat until half cooked ..., then rub on a coarse grater and add in 15 minutes. until the borscht is ready. It turns out a very saturated color ..., I took note of this from one recipe.
Alyona
Elena, thanks for the interesting addition to the recipe)))
Alexander 06.04.15
the most described here is the southern Ukrainian borscht - this is the addition of a tomato. Poltava borscht It's made with beans on pork and it's dark beetroot. when roasting beets and stewing it, sugar and vinegar are added (tastier with apple cider vinegar) to taste. for the same purpose, a tomato is added. In general, every housewife has her own borscht. they were also treated to borscht in which dried fish was added. great too.
Alyona
Alexander, thanks for the comment. Borscht with jerky tried, but dried fish did not have to)))
Tanya 29.09.15
I usually cook borscht with beets differently, but yesterday I cooked according to your recipe. The husband and son demanded supplements, they ate so much that the second one did not fit. Thanks:)
Andrey 12.12.15
I found a recipe on this site and tried to cook it. It turned out very tasty. Now I cook borsch only according to this recipe. And you are absolutely right that he needs to insist. The next day is just a meal!!!
OLENA 23.01.16
Thanks for the recipe! And I rub raw beets on a fine grater and put them in borscht at the end of cooking, before tomato. I also add (in winter) frozen. Bell pepper and pieces of tomatoes.
Julia 01/22/16
Alena, this is not soup, but poetry (in my case, lean). Just made it up. Tried it while cooking, yummy. I'm waiting for it to infuse, (swallow saliva). Thanks a lot.
Alyona
Julia, to your health, also be sure to try lean borscht with mushrooms, this is generally something))))))
Dmitry 04.09.16
I read Alena's borscht recipe with pleasure, and your additions.
It's great you write everything, but, as they say, there are nuances. Which, unfortunately, I didn't see. Of course, maybe this is my personal nuances, but still all the same))))
Well, if someone cooks borscht according to my recipe and then doesn’t spit, I’m only happy))))
Before starting, I would like to express my deep gratitude for the beans that you, Ukrainians, use in borscht (I never did this in Siberia) and for the feature of the hostess of the site - when half a potato is mashed with a fork. I will take all this into account.
And so, my recipe.
- You need to start with the broth. I have a special pot for borscht 5 l. (borscht never happens too much - checked). For this volume, I take 1 kg of beef brisket, more can be - who's stopping?))) And yes, I don't recognize pork in borscht. Not so and not so - I tried. And yes - maybe not breasts)))
- Wash the meat thoroughly and place in cold water, set to boil over high heat. When it boils, then remove the foam with a slotted spoon, put the fire on a quiet one, add black pepper in peas - 10-12 pieces, allspice peas 6-8, 3-5 leaves of parsley, onion. After that, cover with a lid - do not close, but cover. The smell from the broth becomes incredibly wonderful, not the same as from ordinary broth.
- There is a nuance. If the onion is not completely peeled, but one brown film of husk is left, then the broth will have a golden color. For shchi, this is great. If there is more husk, then the broth will acquire, you yourself understand what color))) It will be brown.
- Well, this broth can be used in principle in all soups.
- And, while the beef msyao is cooking, we clean 3-4 medium potatoes, 1 medium onion, 1 medium carrot and beets.
- I want to talk about beets separately. In my opinion, whatever they say, the most main ingredient borscht is beetroot. It gives color and taste to borscht. Therefore, we take 2 medium-sized beets and clean them. The important thing here is this: the beets should be exactly maroon in color, and not pink with white streaks.
- Well, that's all)))
- We put the pan on the fire and a couple of tablespoons of refined vegetable oil there.
- Looking ahead: a nuance - you can cut off the fat from the meat and let it melt in the pan. I don’t recommend eating beef cracklings - well, what the hell)))
- Then we throw carrots, wait until it becomes golden. Add the onion, cut into small cubes - fire at full power)))
- It's the turn of the beets. I rub it on a grater - it is absolutely purple for me whether it is cut into cubes or straws. All that is required of beets is color and taste. We will take it)))
- In her frying pan))) By the way, I choose a deep frying pan)
- Another nuance. I collect floating "clouds" of fat in a saucepan with meat with a ladle on top and add them to our pan.
- When it smells, it smells, add half a liter tomato juice- we prepare it separately for the winter, but if you are used to adding tomato paste according to your proportions - yes, for God's sake. And if with fresh tomatoes, then first scald them with boiling water, and then remove the skin. The hostess of the site tells in detail about the execution of tomatoes in boiling water))) Then cut the tomatoes into small pieces and throw them into the pan. Or else you can - zafigachit them in a blender. What is not an option?)))
- And on a small fire under the lid. Simmer for 20 minutes. We mix.
- Another important nuance borscht. Many people ask (and I saw this even in Alena's comments) - how to make sure that the beets do not boil out, do not lose their color? I explain. Here the girls correctly wrote about adding citric acid or vinegar. I have never been a chemist, but I know for sure that if I add half a teaspoon to my volume acetic acid, then the color will be amazing, and the taste ... mmm ... Guess yourself)))
- The meat broth boils.
- Don't forget to stir in the pan.
- We cook until the meat is ready - I personally, like a normal man, usually put it on a fork and try it - I cut off a piece and, I don’t care if it’s ready or not ready, I just eat it))))
- When the meat is cooked, I pull it out of the broth for subsequent cutting into portions and separation from the bones. When it gets cold, of course.
- And then I take a pan with broth and pour it through a sieve into another - pepper, laurel, small bones, etc. remain on the sieve. I quickly wash pot No. 1 and pour the broth into it again, add water there (I’ll explain - when the meat is not young, it can cook for a long time and the water boils away. Therefore, I add water there. I’m not at all sure that this is correct and that, maybe, I need to at least boil the water, but.. How I do it, I do it. And it turns out well.) I will add that I have an excellent water filter at home - a separate faucet above the sink.
- I cut the cabbage into strips, throw it into the broth.
- I cut the potatoes into strips (I like it so much) and also add it to the pan.
- Well, here 20 minutes passed when the vegetables were stewed under the lid.
- The time is right for what was stewed in a pan - I add to the pan and another tablespoon of granulated sugar there. For about 10 minutes I add greens (I cut the dill beforehand), chopped garlic, which, as it became clear, I also need)))
- Cover and turn off. You can eat for 20-30 minutes. And I eat right away - a couple of cloves of garlic, bacon, brown bread, mmmm ... And let the whole world wait (c)
- PS How to grind garlic? Yes, just everything - either crush the clove with a garlic press or the plane of the knife blade, and then finely chop.
- Sometimes I add red to stewed vegetables. bell pepper- also delivers flavor)))
Alyona
Dmitry, from me and all visitors to the site, thank you very much for great recipe borscht. After such delicious description definitely have to cook borscht)))))
Marina 03.01.17
A lot has been written about borscht, everything is so) I like to add cilantro to borscht along with dill, the aroma is amazing) Maybe it's not very Ukrainian, but delicious.
Alyona
Marina, thanks for the feedback))))) With cilantro, too, very Ukrainian))))))))))))
30 October 2016 .
BEET - THE MAIN PRODUCT OF REAL BORSHCH!
Borsch- one of the most popular first courses in our country, which can be easily and quickly prepared at home in different ways. The key product of this dish is beets, which can be prepared for borscht in two ways, which we will discuss below. Also in the article you will find interesting recipes, with which you can easily cook delicious Ukrainian borscht, multicooker dressing, preparation for the winter, as well as other options for this wonderful dish.
AT classical form this variety of soup should be rich red in color with a sweet and sour taste. Usually among the ingredients of borscht in the recipe there are onions, carrots, potatoes, tomatoes, white cabbage. But the assortment of this delicious dish is quite wide and, for example, in Moscow borscht there is a lot of meat, in Ukrainian - garlic and lard, in Siberian - meatballs and beans.
How can you prepare beets before cooking borscht?
1 way: if you want to cook a fragrant bright red borscht with a rich flavor range, then you need to boil unpeeled (but thoroughly washed!) Beets in water with the addition of 20 grams of vinegar. The beets should boil well and become soft, after which we cut them into strips.
2 way: or you can immediately cut the beets into strips, add a little sugar, vinegar, broth, fat and tomatoes. After that, simmer for at least 1 hour over low heat, but fifteen minutes before the end of cooking, add the onion and browned roots.
You get a great stew dressing for borscht!
It is better to cut cabbage into checkers, potatoes - into cubes, other vegetables can be cut into slices.
If you have prepared Moscow borscht, then you can eat it with cheesecake, if Ukrainian - fresh pies or rolls from yeast dough. To the place on the refectory table will be: garlic Sause, sour cream, a lot of greens. But it’s better not to overdo it with seasonings, as you can interrupt the already excellent, rich taste of borscht.
HOW TO COOK DELICIOUS UKRAINIAN BORSCH
For eight servings of borscht, we take the following ingredients:
- 1 large tuber of red beet (beet);
- 1 kg of pork;
- 4 potato tubers;
- 1 PC. red pepper;
- 1 PC. carrots;
- half a head of cabbage;
- 1 glass of beans;
- 1 parsley root;
- Onion;
- tomato paste;
- 3 cloves of garlic;
- black pepper;
- salt.
It will take about two and a half hours to prepare a real Ukrainian borscht - 30 minutes to prepare the ingredients and 2 hours directly to prepare the first course.
HOW TO COOK CLASSIC RED BORSCH WITH BEET
To make 10 servings of this delicious dish prepare the following ingredients:
- 500 g of beets;
- 150 g smoked lard(but you can make cracklings from fresh fat);
- 300 g of beef;
- 250 g potatoes;
- 500 g white cabbage;
- 1 carrot;
- 2 heads of onion;
- 2 tablespoons chopped parsley;
- 1 lemon;
- 50 g of 35% sour cream;
- 2 tablespoons tomato paste.
It will take us an hour and a half to cook red borscht
STEP 1
First, cut the beef brisket into 3 cm pieces;
STEP 2
Pour water into a five-liter saucepan and add chopped beef, bay leaf and diced beets and onions to it, and then simmer the broth over low heat (45-50 minutes);
STEP 3
At the same time, cut the bacon into 1 cm pieces and fry it until cracklings form in a pan. At this time, cut the onions and carrots into circles, after which we mix the workpiece with cracklings in a pan. We fry all these ingredients until a uniform color is obtained, after which we add 2 tablespoons of tomato paste and fry the greaves with vegetables for a minute. As soon as you smell smoked bacon, turn off the fire;
STEP 4
We add the workpiece from the pan to the cooked broth. In order to enhance the taste of the added frying, throw half of a finely chopped lemon into the broth and cook it all for about 10 minutes, slowly stirring the ingredients in a saucepan;
STEP 5
But the red borscht is not ready yet. You also need to chop the cabbage, put it in a saucepan and cook for another 15 minutes, and then add sliced \u200b\u200bpotatoes to the broth and cook for another 10 minutes;
STEP 6
Bright red borscht is ready! Add a little sour cream to it, sprinkle with chopped herbs, just a little bit of pepper and serve!
HOME PRESERVED BORSHCH
The best recipe for preparing blanks for the winter at home:
VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:We hope that the recipes posted on our website will help you make delicious and tasty dishes with your own hands. healthy borscht for the whole family! If you know other recipes for this ancient first course, please post them using the Comments form below. To the main page
INTERESTING FOR WOMEN:
It's a paradox, but the most delicious Ukrainian borscht in my life was taught to me by a Jewish woman. An old grandmother is a neighbor who has cooked food in a professorial family all her life. I got a lot from her. delicious recipes while she was alive, but today we will cook borscht with beets and fresh cabbage. No frying, everything is only the most delicious, natural and healthy.
This variant of borscht must be cooked on beef ribs. They need to be washed well under running water, put into a saucepan, add 2 liters of water. When the water boils, cook the ribs for 3-4 minutes, the foam can not be collected.
Drain the water, lightly rinse the ribs under running water. This procedure will eventually make the borscht absolutely clean and transparent. Pour clean water, bring to a boil, turn on the quietest fire. During the entire cooking process, borscht should not boil too much.
Add finely chopped onion and cook the ribs for 35-40 minutes. By the end of cooking borscht, the onion will be completely boiled.
Boil potatoes for 5 minutes, add peeled, grated carrots.
After another 5 minutes, add the chopped bell pepper. I freeze it for the winter.
In summer, you can add grated large tomato without skin.
Add cloves, allspice.
And bay leaf. We chop the cabbage.
While the carrots and peppers are cooking, cut the beets into thin strips (no grater!).
Add beets to the pan, pour 4-5 tbsp. white wine or balsamic vinegar. It will give the necessary acid to the borscht and will not allow the beets to change their color. Cook for 5 minutes, add cabbage, cook for another 7-10 minutes. After adding cabbage, foam will appear on the surface of the borscht, it needs to be collected. In a properly cooked borscht, beets and cabbage should remain crispy.
Now you need to salt the borscht and add sugar to taste, it will regulate the acidity of the borscht.
At the end of cooking, add crushed garlic, boil it for 1-2 minutes, add chopped greens, mix and immediately turn off the stove. Insist borscht for at least 2 hours.
Borscht with beets and fresh cabbage is ready. Serve with sour cream, black bread or donuts. Enjoy!
