Good afternoon everyone!
So, borscht. Not a single cookbook is complete without a recipe for this king of soups. And rightly so, since this is exactly the dish that first comes to mind when you remember the hearth, comfort and beloved woman in the kitchen)).
Borscht recipes are like needles under what was recently a Christmas tree. And wherever you look, there are real Ukrainian borschts. Many housewives beat themselves in the chest with their knees, talking about the authenticity of their particular version, completely forgetting that we, men, in general, don’t care how many generations of your grandmothers cooked this soup on the family farm. If only it was tasty, satisfying and rich!
Today I will talk about the borscht that we cook in our family. The recipe does not pretend to be true, but it is no less tasty.
As always, still life:
Here we have:
Cut the meat into small pieces, fill it with 2.5 liters of cold water and put it on the fire. Once it boils, add bay leaf and peppercorns, skim off the foam and leave to simmer for at least an hour and a half.
A little about meat. Recently, for all soups we have been using a wonderful product called “Semi-finished beef for jelly” and is sold in the nearest store. This is an absolutely amazing thing because it cooks perfectly, contains streaks of fat and creates a very rich and tasty broth. In addition, it costs much less than regular beef, which is also nice. So, if you see it on sale anywhere, you have to take it!
While the broth is preparing, chop everything else (onions, potatoes, cabbage) and three (carrots, beets). This is how the Olympics turned out:
The broth is cooked. We strain it, and take out the meat and cut it smaller:
Onions, beets and carrots along with tomato paste…
…mix, place in a frying pan and fry for 5-7 minutes:
At this time, load the meat into the pan, add salt and cabbage. After 15 minutes, add the potatoes and leave for another 15 minutes:
While all this is bubbling, cover the frying pan with carrots and beets and simmer for 15-20 minutes over low heat:
We have a little time while everything is boiling, sizzling and bubbling. Let's do some lard. Cut it smaller and crush the garlic:
After this, we try to grind everything in a mortar to a paste:
If you use a wooden utensil, be prepared to wash it for the rest of your life — the smell of lard and garlic will penetrate so deeply into the wood that it will be absolutely impossible to pound anything else in this mortar)).
Not quite a paste, but it will do:
Meanwhile, the vegetables were stewed. Add sugar to them, mix and leave for another five minutes.
And now we connect everything. Pour the stewed carrots with beets and sugar into a saucepan with broth. Lard and garlic are sent there and everything is cooked together for 15 minutes.
After this time, turn off the stove and let the borscht rest. In the meantime, set the table, call the household, pour out what anyone has, and bon appetit:
