Simple tips on how to cook a delicious borsch

Probably, there is no mistress who does not know how to cook borsch. And each - this hot dish turns out to be unique and very tasty. Of course, this would be obvious if the borscht of housewives living in different regions or countries were compared to taste, for example. But the same taste of borscht is not found among the cooks of one region or village. This is the whole paradox. Borsch is prepared from certain ingredients. Clearly stated in his recipe is how, what and in what order should follow in the pan, and also how each ingredient should be prepared. However, borsch is not found to taste the same taste. So, after all, every hostess has his secrets and secrets.

Borsch has its own history. To say with accuracy, to the cuisine of which country he belongs, is difficult. The progenitor of this dish is the Poles, Belarusians, Russians, and Ukrainians. But, probably, and it is not necessary to determine the birthplace of borscht. After all, in each side the recipe for borsch is different.

Mistakenly believe those who argue that borscht - a dish more peasant, and cooked it, mostly in poor and simple families. Here you can argue for a long time, and the truth will amaze. If you delve into historical documents, correspondence of reigning individuals and study the Old Slavonic records, one can learn from them that princes and kings loved this dish. Borscht often attended the tables during daily meals and dinner parties. For example, the borshch was very fond of the queen Elizabeth Petrovna, her sister-in-law, and later - lady of the Russian empire - Catherine II.

It's very easy to cook this brew. Know how to cook borscht, and adult experienced housewives, and their little heiresses - daughters. Sometimes it seems that knowledge is inherited, by blood. The girl, listening only to her own intuition, can easily prepare this dish without knowing a clear recipe. And it should be noted that her borscht will be worthy.

So, borscht is being prepared on the broth. To cook the broth, you need a good piece of meat, preferably on the bone. Nutritionists and modern doctors, studying the canons of proper nutrition, argue that it is better to cook borscht on the second broth. It means, as soon as the meat boils and leaves a little, the old water should be drained and refilled with new clean meat.

One of the main ingredients of borsch is beet. If you have never been interested in how to cook borsch with beetroot and, especially, did not try one, then it is worth trying. Beets not only imparts a special borscht color, but also affects the taste. Borsch with beets is even more satisfying and full. If you do not like the fact that after adding beets borsch becomes a specific color, then it is quite possible to avoid this. Simply put the beet in the broth first and give it time to boil it.

There are gourmets who, on the contrary, adore eating borscht of bright crimson color. To maintain the brightness of beets, it is immediately after adding it to the broth to pour a little vinegar or citric acid. Lemon juice will do.

Telling how to prepare borsch, you should pay attention to the preparation of refueling for this hot dish. Today, many housewives use already ready-made refueling. It can not be said that their borschs are not tasty or inedible. However, borscht with a homemade, hand-made dressing is much tastier. Moreover, it will take very little time to prepare it. For refueling, you need onions, carrots, tomatoes and fat, on which it will all be prepared before adding to the overall pan. Refuel for the borscht fry on the smaltse or vegetable oil. It is important that the shredded vegetables are not burned during the frying process. With tomatoes must be removed skin, and after - they are crushed to a mushy state. Tomatoes can be replaced with the usual tomato sauce or juice. If the latter is used, the time for preparing the filling will have to be increased, because water must first be evaporated from the juice.

The following stages of cooking - potatoes and cabbage. Vegetables are cut and sliced into meat broth. They cook until ready. Then cooked dressing, spices are laid out in the pot. Ready borsch is decorated with greens and served on a table with sour cream.

Even if the first attempt to prepare borsch is not successful, do not be upset and re-read a bunch of recipes, how to cook borscht. Just need to try again, experiment, add something to the recipe, something to exclude. Be sure, every time borscht will get even more delicious.