A real red borscht with beets can be obtained when you buy non-feed vegetables - they have no juiciness, therefore they are not suitable for preparing such bright and colorful dishes. But homemade beets, which you can buy in the market from grandmothers, are the most ideal product for this hot dish! This is the main secret of red borscht.
The taste of this dish combines three main notes: sweet, sour and salty. But sometimes a little garlic or a pod of hot pepper is added to it - then the borscht becomes bitter-spicy. This is possible if children do not eat this red soup.
The first is prepared literally 20-25 minutes without the meat component, with meat the process can take from 1 hour to 2-3 hours, depending on the type of meat. Do not forget about fresh dill or parsley, dried ground garlic or other additives - they make the dish taste brighter.
Ingredients:
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Beets - 1 pc.
Cabbage - 0.3 kg
Water - 1.5 l
Sugar - 1 tsp
Salt - 0.5 tsp
Bay leaf - 3 pcs.
Vinegar 9% - 1 tbsp
Greens - 0.5 bunch
How to cook:
1. Peel potato tubers, rinse under running water and remove spoiled areas, if any. Cut them into medium cubes and pour into a saucepan or cauldron. Add bay leaves, salt.
2. Pour in boiling water or hot water, place the container on the stove and bring its contents to a boil, turning on maximum heat. Skim off the foam with a slotted spoon and turn the heat down to medium. Cook for 10 minutes.
3. At this time, peel carrots, beets and onions. Rinse each vegetable separately under running water. Chop the beets and carrots on a coarse-mesh grater, chop the onion into small cubes.
4. After 10 minutes of cooking, add the chopped masses of root vegetables to the pan, add granulated sugar - it will emphasize the beet taste in the dish, highlight it. Cook the borscht for another 2-3 minutes.
5. Chop the white cabbage and add to the container along with the vinegar (it will not let the cabbage slices "pull" the color from the dish, make it brown instead of burgundy). Boil for another 2-3 minutes.
6. Chop fresh herbs, add to the pot and turn off the heat. Let the dish sit for 3-5 minutes with the lid closed. At this time, you can press a peeled clove of garlic into a container or add ground dried garlic - a couple of pinches, but this is optional.
Pour red borscht with beets into bowls and serve hot along with cracklings, sour cream, croutons or garlic donuts.
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