National Slavic dish - borscht red. Recipe

This is a purely Slavic dish, the palm of primacy in which the Ukrainians, Russians, Byelorussians and Poles contest each other's "invention". The struggle for the best borscht is red, the recipe of which in each kitchen is its own, slightly reminiscent of the one that the eastern peoples lead for pilaf. The question of which borscht is correct is left out, as strict canons can not be adhered to. Yes they are not. Red Ukrainian borscht, of course, is delicious, but is it worse than the dish that is cooked in the central strip of Russia or in the southern parts of our country?

Foreigners often laugh at the love of the Slavs for this "boiled vegetable salad", but we somehow know how tasty a rich borsch is. By the ability to tasty cook this dish is assessed culinary mastery. And the highest score gets the one with which the borscht is red. Recipe we'll tell you now, but in cooking this dish, the main thing is not the amount of ingredients. In each borscht you need to invest a piece of the soul. Then the food will turn out really above all praise, and those who are close to you will thank you for your culinary skills.

The recipe for red borsch with beets

On a three-liter borscht pan you will need:

• Meat - 300 g, preferably with a stone (you can take beef, pork or chicken);
• Onion large - 1 pc. (Or 2 heads of small size);
• Medium beet - 1 pc .;
• Carrots average - 1 piece;
• Half a cabbage fork;
• Tomatoes - 2 pieces, or tomato paste - 2 tablespoons;
• Potatoes - 2-3 pieces;
• Bulgarian pepper (optional);
• Lean oil or lard - 100 g (for an amateur);
• Seasoning - salt, pepper, bay leaf, greens, garlic.

We put the meat in cold water and put it on the fire. We wait until the water boils, remove the foam and reduce the heat, let it continue to cook on a slow one. So we will have a delicious broth.

Vegetables washing, we clean, we cut. Carrots and beets cut into strips (you can grate on a large grater), potatoes - cubes. Cabbage shred.

In a frying pan with preheated oil, we first put the chopped onion, as soon as it becomes transparent, add the carrots. After five minutes, add half the sliced beet. Let part of it also be fried. If you want to get borscht red (the recipe of this dish you are now reading), and not orange, then the beets must be fried, and then cook it in acidic liquid. In the event that you plan to prepare a dish on fresh tomatoes, they should be given with boiling water, peeled and put into a frying pan, pour a little broth from the pan, cover and leave to languish on a slow fire. If borscht you cook on tomato paste, then just dilute it with broth and pour into a pan. It takes about half an hour to get fried.

While we were preparing the roast, it's time to add potatoes to the pot. It is desirable to do this right now, so that she can cook. The fact that in an acidic environment potatoes hardens and may not have time to boil to the desired condition.

While the contents of the frying pan comes up, let's deal with fat. It is not necessary to add it, but such a dressing greatly improves the taste of the dish. Cut the fat into small cubes, then spread it into a mortar, add a few cloves of garlic, dill and salt and carefully grind everything with a pestle.

Now it remains to "assemble" borsch. In a saucepan we send a roast, bacon, fried with garlic, cabbage, bay leaves and greens. If there is also sent the chopped Bulgarian pepper. If you like crisp cabbage, then the plate can be turned off immediately after boiling. Otherwise, reduce the heat, cover the pan with a lid, and leave the dish for 20 minutes to sink. Serve it on the table with sour cream.

All of you have successfully prepared the dish, and you can make sure that the borscht is red. This recipe is basic, on its basis you can prepare and other varieties of our national food. And there are many of them in Russian cuisine .