Do you like borscht? Only small children can answer "no", but all adults and sane - will definitely answer - "yes"!
And this is more about you, dear men.
Borsch in modern consciousness is a combination of home comfort, warmth, kindness, love and care. So there you go!
How to make borscht bright, rich and thick? Now we will tell and show everything.
Borscht is worse than politics
There is sometimes more controversy around borscht than around some stars and presidents.
In fact, no one knows at all what is correct borscht? Each will answer his own and will be right.
Borscht should be tasty and red - this is the main rule! And what will be in it: potatoes, beans, prunes or bell peppers - are already variations on the wishes of the cook. As they say, the taste and color of a friend is not.
Let's take a closer look at the taste and colorful properties of borscht.
Secret # 1 - broth
Delicious borscht is cooked in broth. Interestingly, it doesn't have to be meat. Borsch in vegetable broth is also good, only not enough. There are fish, mushroom and other borscht.
But as the folk legend says - the most delicious and rich borscht is made from beef on the bone or pork with skin and fat.
However, there are borscht recipes, where a prerequisite is fatty poultry (goose, duck). For instance, borscht "Poltava".
Conclusion: the broth needs to be cooked correctly and for a long time! At least 1.5 hours or more. It tastes better this way.
Secret # 2 - roots
Beets, carrots, parsley, celery, parsnips. If the first two are required, then the remaining roots are added to taste and as desired.
A very aromatic and spicy borscht with a root and even a stalk of celery is obtained. Slightly tart and at the same time not overloaded taste and smell, it is not at all like all the oriental spices we are already familiar with.
Which is very good for the finished borscht. Only he needs to be allowed to brew - at least 15 minutes under the lid, after cooking.
Secret number 3 - herbs and spices
We have already talked a little about how to add flavor to borscht above, but still this is a separate point and here you need a little more detail.
So, the main seasonings for cooking borsch:
- Bay leaf
- peppercorns
- hot peppers
Some chefs like to experiment and put coriander, caraway seeds or dill seeds, sometimes even rosemary and oregano, into borscht. But there is no way without the most important spice in borscht - and this is garlic.
For a 3 liter pan, you will need at least 4 cloves of garlic, and preferably the whole head, that is, 5-7 cloves.
Secret number 4 - color and density
This is the most important and important secret that not everyone can achieve. For some, borscht gets pale burgundy, pink, gray-lilac, orange, reddish and many others. But not borshch.
The real color of a good borscht is deep red-burgundy. This is a warm shade of broth and at the same time it is not very transparent. In the spoon, the borscht liquid itself seems to be thick.
This effect is achieved by rich broth and regular beets.
Important! Beets for borscht should be the darkest and most burgundy, almost black.
No pink or red stripes inside the beets!
Such beets are rarely large, more often they are medium in size and round in shape.
The beets themselves can be pre-boiled or baked.
In the classic borscht recipe, fresh beets are cut into thin strips, a little sugar, water, vegetable oil are added and stewed over low heat. After 5 minutes, lay in a good tomato paste and fry.
Prepared beets (stewed, baked or boiled) are placed in borscht at the very end of cooking.
There is a simpler way.
Grate raw beets - half on medium and the other on the finest.
The first part of the grated beet is added to the borscht 15 minutes before cooked with roasted carrots and onions in tomato sauce, and the second is the smallest at the end of cooking, along with garlic and herbs. After that, mix everything, immediately turn it off and remove from the stove for infusion.
Thanks to these uncomplicated methods, borscht acquires a rich, appetizing shade.
Secret # 5 - keep the color
Rule one - no boiling. If the borscht is cooked for several days, then each time you need to heat in a separate dish exactly as many portions as you need for lunch. And do not boil, but warm up!
The second rule is tomato paste. Some people think that instead of pasta, it is better to use tomatoes - fresh or in their own juice.
Nevertheless, many professional chefs insist: only pasta has a concentrated taste and color that is so necessary for the soup, which will give the borsch a strong, beautiful shade and pleasant sourness.
Rule three - lemon, vinegar or citric acid. The housewives are sure that these products keep the color of the borscht longer and make it taste better. Again, a matter of preference.
In fact, the vinegar and lemon act as bleach, which means out of the paint. Therefore, decide for yourself - to add or not.
That's all the secrets of delicious and red borscht for today.
Delicious to you!
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