Borscht is not just a soup, it is a real culinary legend, a symbol of Slavic cuisine, known and loved in many Eastern European countries. Its origins span many regions, making borscht a true cultural phenomenon.
The deep roots of this dish are rooted in traditions, customs and everyday life, which gives it a special significance in gastronomy.
The main ingredient of borscht is beet, which gives it its unique rich color and sweet-earthy taste. However, borscht has many variations that can include meat, cabbage, potatoes, carrots and other vegetables, making it versatile for all preferences.
Ingredients:
- Meat on the bone – 1 kg;
- Salt – 1.5 tbsp;
- Potatoes – 300 g;
- Cabbage – 700 g;
- Carrots – 130 g;
- Beets – 160 g;
- Onion – 100 g;
- Tomato paste – 4 tsp;
- Vinegar 7% – 4 tbsp.
Preparation of borscht:
Boil for 1,5 hours meat, and then take it out of the broth. Be sure to remove the foam that formed when boiling the meat.
Cut the peeled potatoes into small cubes and boil them in the broth for 5 minutes. Shinkuem finely cabbage and add to the potatoes, cook under a lid over medium heat.
At this time, cut the onion not too coarsely, fry it in a frying pan in vegetable oil. Grate carrots on a coarse grater and fry them together with onions
. Add tomato paste, salt and mix thoroughly. Put the roast into the soup. You can also add some red beans to the soup.
Grate the peeled beet on a coarse grater and fry it in a frying pan in vegetable oil. Add a few spoons of vinegar to the beets, fry for 3 minutes.
Then put the beets in the soup, pour the rest of the vinegar, stir.
Cook for a minute, and then turn off the fire. Let the soup cool slightly for 10 minutes.
After cooking, chop the dill into the soup. Put the meat in plates with borscht when serving.
