Delicious red borsch: cooking at home

The red borsch, the preparation of which we will consider below, is the traditional first dish of the Slavs, mainly of Eastern origin. It should be noted that such a soup should be prepared exclusively on meat with a bone. Take for this dish is recommended beef or veal.

Step-by-step cooking of borsch

Necessary ingredients:

• Medium beet - 2 pcs .;
• Small potatoes - 1-2 pcs .;
• Meat on the bone (veal or beef) - 200 g;
• Bulbs small - 2-3 pcs .;
• Apple cider vinegar - 1 large spoon;
• Fresh carrots - 1 piece;
• Laurel leaf - 2-3 pcs .;
• Salt - at the discretion;
• Cabbage - a few spoons;
• Fresh cabbage - 1/3 of a small fork;
• Vegetable oil - 3 large spoons;
• Ground red pepper - if desired.

Meat processing process

Red borsch, cooking which takes only 1.5 hours, should be started with boiling beef or veal. However, before that, meat needs to be well processed. It must be washed, cleaned of inedible elements, and then partially separated from the stone and chopped into small pieces. After that, the product (along with the bones) should be put in a saucepan, pour with normal water (2/3 of a piece), boil, add salt, add bay leaf and cook for 60-80 minutes. It should be especially noted that in the process of boiling to meat should gradually spread the rest of the ingredients.

The process of processing vegetables

Preparation of borscht red provides for the use of a standard set of vegetables. To do this, you need to wash and peel potatoes, beets, bulbs, fresh cabbage and carrots. After that, they should be crushed. Potato tubers, cabbage and onions are best cut into small cubes, and beets and carrots should be rubbed on a large grater.

Heat treatment of the dish

As you know, red borsch, the preparation of which involves the use of a large number of vegetables, has a corresponding color due to the presence of beets in it. To make soup not only a rich shade, but also a taste, it is recommended to pre-fry it in a frying pan. In this case, the product should necessarily add vegetable oil and 1 spoon of apple cider vinegar.

In the process of boiling meat to it is required to gradually spread the following ingredients: fresh white cabbage, carrots, sauerkraut, onions, potatoes and beets. After all the products become soft, the soup should taste, add salt and pepper to it, if necessary, and then remove from the plate.

Correct feed to the table

Delicious red borsch, the preparation of which we have considered in this article, should be served to the table in a hot form. Also, this dish is recommended to present fresh thick sour cream, wheat bread and mayonnaise. It should be specially noted that such a dinner is quite high in calories, so it is better not to eat it during diets.

Helpful advice

Some housewives add to the red soup and ingredients such as bell pepper, beans, pickled cucumbers, fresh greens, etc. This gives the dish a more intense taste.