Hello honest people. Much has been written about that very borscht. Lots of. The people love borscht, cook it with pleasure, eat it and discuss it. The recipes for this monumental dish are a wagon and a small cart. In every house and every mistress, he has his own. So it is with us. His wife, mother, grandmother (one and the other) cook it in different ways. Well, here I have not gone far and I cook the way I like. Once I saw this recipe for borscht by Marat Abdullaev aka Dunduk. For which he thanks a lot. I will not insist on authenticity and originality, but I just want to show today this option, which is in use at home.
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Ingredients:
Beef brisket - 1.2kg
Carrots - 2
Onions - 4
Potatoes - 3
Bay leaf -3
Black peppercorns to taste
Sweet pepper - half
White cabbage - 300g
Vegetable oil - 2 tbsp.
Beet - 1
Fresh tomatoes or in their own juice - 3
Tomato paste -2 tbsp
Garlic - 2 cloves
Dill - to taste
Salt, black pepper - to taste.
How to cook:
Everything, as usual, starts with the preparation of the products.
And now the most important thing: cooking the broth. If necessary, cut the brisket into a couple of parts, fill with cold water. Add bay leaves, one carrot cut in half, black pepper and whole onion. Slowly, bring to a boil over medium heat.
Pour in a couple of pinches of salt. Reduce the fire and gradually, in stages, collect all the foam. Set the fire so that the broth barely boils. The lid can be half closed.
The broth should be cooked in the prescribed time - about two hours.
Cut the onion lengthwise into half rings.
Prepare the onion slices, tomatoes (without skin) and tomato paste.
Heat vegetable oil in a frying pan and cook the onion over low heat until translucent, avoiding frying.
Add the tomatoes grated on a coarse grater. I use homemade ones prepared since summer. Cook for a couple of minutes, stirring occasionally. Add tomato paste and mix well.
Cut the beets into thin strips. Many people practice coarse graters, but this is a matter of taste.
Add the beets to the pan. The fire is small. Cook for a couple of minutes.
Now add a third of a ladle of broth from the pan to the pan. This future borsch dressing should be kept on fire, under a lid, all the time while the broth is boiling. I put the lowest fire on.
Sometimes you will need to look under the lid and add a little broth. During this time, onions, tomatoes and beets will make an excellent and beautiful dressing.
So, now you can deal with other components: cut the carrots into strips, and the pepper into small cubes.
Peel the potatoes and cut into large cubes. At home we like potatoes in borscht and that's why I add.
Remove the meat from the finished broth.
And cut it as your heart desires.
And filter the broth and pour into a clean saucepan.
Chop the cabbage with a knife or shredder - as you are used to.
Peel and chop the garlic. Salt well and mix with pressure.
Add carrots and bell peppers to the broth.
After 15 minutes - cabbage, meat and potatoes. Cook until desired. Usually it takes another 15 minutes. Time depends on the products themselves, on the same potatoes, and on the thickness of the cut and size.
Send garlic to the dressing.
Add dressing to borscht. Bring to a boil again. Finally adjust to taste for salt and black pepper.
Now an important point - the borsch should be closed with a lid and allowed to brew. From two hours. But, as for me, here, like with a hodgepodge of the national team, the next day and more borscht will only get better.
Here's a classic borscht.
Delicious lunch for you!
And Bon Appetit!
Technical issues and replacements
I want to talk about my favorite substitute in this wonderful dish - duck. Borscht on a good, homemade duck is an incredibly cool "thing". Everything changes here - color, aroma and taste. A separate conversation is how tasty the navel and heart are in borscht. We also practice borscht on a domestic cock.
Very often in our region you can find mashing borscht with lard with garlic. It turns out delicious. We don't eat this dish without bacon at home. But we eat it with a bite of garlic and black bread.
conclusions
Delicious and homey, bright and aromatic. For all occasions: such borscht will be appropriate both for lunch and for guests. For the soul and from sadness, grief and longing 😉 In summer and in severe winter (then another 50 grams can be added). Borscht is wonderful, and I propose to join this business and cook it.
And, as usual, I will be glad to hear the opinion of what you did there.
Cook for fun and be healthy. Your Bra.
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