Red borscht - recipe

Red borscht is not in vain called the main trump card of Ukrainian cuisine. After all, this is the dish most Ukrainians prefer to see on their tables.

It is prepared for both guests and for the closest people, that is, family members. And the recipes of this dish are passed down from generation to generation.

The real Ukrainian borscht is probably cooked by every hostess, but it can be confidently asserted that the nuances of its preparation and methods differ. Although the common for all options is - it's that they are all equally tasty.

There are several varieties of borsch:

• Red, he, in combination, the most beloved by the majority of the inhabitants of our country (and not only ours);
• Spring, it's green or oxalic;
• Cold, it's a cold.

In this article, we will talk about preparing a red borsch - the undisputed leader among the many recipes.

Even if you already know how to cook a red borsch, and this dish you get at the highest level, be sure to read the article to the end. After all, the recipe given in it will be of interest to both novice cooks and culinary professionals.

First I want to remind everyone that the red soup is the first dish of vegetables (beets, potatoes, cabbage, onions and carrots) and meat. Correctly cooked food differs rich pink and red color.

The most delicious borsch - recipe

Ingredients for 6 servings:

• Pork ribs - 1-1,2 kg;
• Beet - 2-3 pieces of medium size;
• Potatoes (medium size) - 3-4 pieces;
• Cabbage - 0.5 head of medium size;
• Water - 3 liters;
• Onion and carrots - 2 pieces each;
• Ripe tomatoes - 4 pieces (large desirable);
• Beans - glass;
• Sour cream fresh;
• Greens (dill and parsley);
• Salt, pepper - add to taste.

A red borsch is prepared according to this recipe for about three hours.

Beans must be soaked in the evening, and in the morning put it in salted water. We cook until ready.

For this dish, the ribs of a young piglet are ideal, but they can be replaced by the ribs of an adult pig. The main condition - the meat should be fresh. So, the meat should be thoroughly rinsed, filled with water (cold) and cook about 1-1.5 hours on low heat.

During this time, you need to wash, peel and cut the beet with a thin straw, then fill it with a mixture of salt, sugar and vinegar and let it brew for 15-20 minutes. Then it should be cleaned and cut into cubes potatoes, and cabbage finely chopped. All the vegetables are sent to boil to meat, there also add cooked beans.

Now you need to do the roasting. First you need to peel the onions and carrots, cut them finely or grate them, then fry them in vegetable oil, add the tomato paste or tomato puree, and season with sour cream. All together, briefly extinguish and send to a saucepan.

Cook the red borscht for another 10-15 minutes. Then add salt, pepper, if desired, you can add chopped garlic and finely chopped greens. The dish is ready. It remains only to pour it into plates and treat all guests.

Bon Appetit!

And finally, we present you with some interesting facts and figures that relate to the red borsch:

• No first historian can name the date of the birth of the first dish, called borsch, but it is precisely established that in Ukraine this recipe appeared in the mid-14th - early 15th centuries;
• Historians call borscht a national dish of Ancient Rome, after which he appeared in the kitchens of different peoples. However, the main virtuosos for its preparation are Ukrainians;
• The name "borsch", according to one of the versions, came from the "burscha" - so called in the old days beet. Another hypothesis states that the "name" of this dish went from a hogweed - a plant that was used by peasants as the main ingredient for its preparation.