Monday, July 27, 2009

Borscht: cold and hot

Borscht (also borsht, Barszcz or borshch) is a kind of soup of different varieties.

Originally called borsch chowder borschevika (plant family umbrella with acute pinnate leaves), and then - and the first dish of beets and cabbage.

In poor families it was prepared from these vegetables, but where was the wealth, the number of components increased borsch and always included meat and lard.
Over time, this delicious and nourishing meal «borshch» is widespread. In some places borshch ate almost three times a day.

Ukrainian Borscht (Hot)
1 liter of water
500 g beef (or 1 kg of soup set)
2st. tablespoons melted pork fat
40 grams of fat to be retained
1 / 2 beet (or a small beets)
1 / 2 head of cabbage
6 potatoes
2 onions
2 root of carrot
1 parsley root
1 / 2 celery root
4 Art. spoon sour cream
1 st. spoon tomato paste
1 st. spoon of wheat flour
2 hours tablespoons vinegar
3 - 4 garlic cloves
sugar, salt
ground black pepper
greens of parsley and dill.

Meat wash, chop, boil broth, processed vegetables, onions, carrots, parsley root and celery cut into straws and spasserovat for Sale melted with the addition of broth.

Beetroot also chopped straw, stushit separately Kazanka, add bacon, tomato paste, sugar, vinegar and a little broth. Connect with passerovannymi vegetables and a little more to extinguish.

In the boiling broth to cut the potato slices, bring to a boil, add noodles sliced cabbage, provarit on low heat 7 - 10 minutes, put stewed vegetables, roasted and divorced cold broth and flour provarit another 5 minutes.

At the end of cooking salt, pepper, add bay leaf. Ready borshch fill rastertym with garlic salt and fat and let stand 15 - 20 minutes.

When you fill borscht and sour cream sprinkled with chopped herbs.

No comments:

Post a Comment