Borsch with lamb. Borsch with mutton: recipe

Borscht is a delicious and nutritious dish that will not leave anyone indifferent. Every housewife has her own way of cooking. However, most often this dish is cooked from pork or beef.

Still it is possible to cook a borsch from mutton. It turns out to be more original and with an unusual taste. He prepares easily, but there are some secrets that you will find in our article.

Lamb borsch: a recipe with a photo

The main ingredient of the dish is meat, which gives a special, unique taste. Still, do not forget about vegetables. It is thanks to them that the borsch is rich and thick.

First you need to choose the right mutton. For borscht, the most suitable is the neck, scapula or brisket.

However, they are often present fat, which must be cut beforehand. It is he who gives a specific smell, which is not pleasant for everyone.

When the fat is cut, wash the meat, cut it randomly, but in small pieces. Put in a pot of water. Put the cook. For 2 liters of water you need to take about 0.5 kg of mutton.

Preparation of vegetables

While cooking meat, slice straw 350 grams of cabbage. Take it to the side. Take two medium-sized onions and cut into small cubes, pour into a plate. Then wash and clean one large carrot. It rubs on a large grater and, too, while it is set aside.

Now take one beet, which is more red. It also needs to be cleaned and washed. Then grate on a large grater. Potatoes, as always, need to be cleaned and cut into cubes.

Now go to the tomatoes. They need 3-4 pieces. Tomatoes rub on a grater in a deep container. Add 100 ml of water. Another put in fried tomatoes 2 tbsp. L. Tomato paste. Mix everything well and you can prepare a dressing for borscht. It depends on her basic taste.

Preparation of roast

First heat the frying pan, pour the vegetable oil and put the chopped onion. Fry it, but not until golden brown. The onion should be light and soft. Then put carrots here. Fry it well.

When the onion and carrots are ready, add in advance the frayed beets. Vegetables fry, periodically stirring with a wooden spatula for 5-7 minutes. Then you need to pour the prepared tomato. If it is thick, add a little more water. Immediately pour 1 tsp. Sahara. This is to ensure that there is a rich red color.

When the zazharka boils, make the smallest fire. It should be stewed for about 15-20 minutes. When most of the liquid boils away, then you can turn off the frying. Put it aside.

Connecting products

As we remember, you have meat in the pan. It should be cooked for at least one hour. It all depends on mutton. If she is young, then she will cook in an hour. Try meat on readiness. It should be soft and fall apart.

Then put potatoes and cabbage in a pot of lamb. Cook for about 20 minutes. However, everything depends on the variety of vegetables. So do not forget to try to be ready. Remember: borscht of mutton will turn out delicious if all the products are cooked and there are no raw vegetables or meat left.

When the potatoes and cabbage are cooked, you can pour the roast into the pot. Mix everything well. When the liquid boils, salt to taste. This is approximately 1.5 tsp. After the borsch left with the roast and vegetables for 7 minutes, you can turn it off.

Cover the pan with a lid, let it steep for 20 minutes. Before serving, you can sprinkle chopped greens or garlic in the dish itself. You should have a delicious borsch with mutton. The recipe is not at all complicated.

Cooking tips

Borsch itself is very hearty and tasty. However, there are some cooking secrets that cooks often use. For example, to make borscht a rich red or burgundy color, add not only sugar, but also a few drops of natural lemon juice.

Carrots must be fried thoroughly. If it remains raw, then there is a possibility that borscht from mutton will quickly deteriorate.

To keep the broth transparent, remove the foam that often appears during the boiling of the meat. It is best to take advantage of the noise. For greater clarity, at the end of the meat cooking, add one whole bulb. Let the broth empty about 5 minutes.

That's all the main secrets, which it is desirable to adhere to, so that borscht of lamb turned out delicious and beautiful. Rejoice your family with an exquisite original dish.