How to cook borscht according to the classic recipe

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Everyone can cook the perfect borscht.

In Kievan Rus, borscht was made from edible cow parsnip leaves - hence the name. Later they began to cook with beets, and from the 19th century they added potatoes.

Today every family has its own borscht recipe. Beans, mushrooms, smoked meats, and even celery are added to the pan. We will teach you how to cook the perfect traditional borscht.

Ingredients

For broth:

• 1½ – 2 liters of water;
• 400-500 g of pork or beef on the bone.

For frying:

• 2 small beets;
• 1 medium carrot;
• 3 medium onions;
• 4-5 tablespoons of vegetable oil;
• a pinch of citric acid, a little table vinegar or ½ lemon;
• 2 tablespoons tomato paste.

For borscht:

• 300 g of fresh white cabbage;
• 4 medium potatoes;
• salt to taste;
• 1-2 dried bay leaves;
• greens to taste;
• 1 clove of garlic - optional;
• a pinch of ground cloves - optional;
• a pinch of ground black pepper is optional.

Preparation

Step 1. Cook the broth

Pour cold water into a saucepan, place the meat and place over medium heat. The broth will be tastier if you use meat on the bone.

Watch the broth, remove the foam before boiling.

When the liquid boils, cover the pan with a lid and simmer for an hour and a half.

Step 2. Make a roast

Wash and peel the beets, carrots and onions. Grate the beets on a coarse grater, and the carrots on a medium. Cut the onion into small cubes.

Pour oil into a skillet, turn on medium heat. Fry the onions and carrots, stirring occasionally, for about 5 minutes.

Then lay out the beets. Add citric acid, vinegar, or lemon juice to it. Thanks to this, the borscht will be truly red and will acquire a pleasant sourness.

Cook the fry for another 5 minutes. Then add tomato paste, stir and leave on fire for another 5-7 minutes.

Step 3. Collect the borsch

When the broth is cooked, remove the meat from it. While it cools down, add shredded cabbage to a saucepan. After 5-10 minutes, add the potatoes, diced or stripped.

You can change the order in which vegetables are booked. If the cabbage is young, it is better to add it after the potatoes. Well, or at the same time, if your potato variety boils quickly.

While the potatoes are boiling, separate the meat from the bone and cut into cubes. Return it to the soup. Season with salt to taste.

Add frying and stir.

Top with bay leaves and finely chopped herbs. Place the lid on the pot and cook for another 5-7 minutes.

For flavor, you can add some minced garlic, ground cloves, or black pepper to the pan. Leave the borscht under the lid to infuse for 5-10 minutes.

How to serve borscht on the table

Borscht can be eaten immediately after cooking. But, as a rule, the next day it tastes even better.

Add sour cream and fresh herbs to a plate. If you prefer sour, add a lemon wedge.

Serve rye bread or buns grated with garlic to the borscht. Also, the dish will perfectly complement lard and donuts.