How to cook beef soup: recipe, photo. How much to cook beef for borsch?

It is unlikely that there will be at least one single family in Slavic countries that does without borscht. This is a very tasty dish. Let everyone have their own idea of how to cook borsch (from beef, pork or not at all without meat), their cunnings and a different composition of additional ingredients - the dish remains the same, only each time it acquires new flavoring nuances. However, some culinary tricks and ingredients that are included in cabbage soup, remain unshakable.

Secrets of a delicious borsch

Despite the details of how to cook borscht from beef you intend what vegetables you are going to add, except for cabbage, beets, carrots and onions, you need to remember the main rules.

1. Want to get a beetroot shade of borsch - take a table borax. Want a pronounced red - buy a soup, which when cooked becomes almost white (and more tomatoes or pastas).
2. In a large number of spices and spices, no delicious borsch with beef does not need - quite pepper, garlic and laurel. In the ready to add greens - and enough. Otherwise there will be no borshchy smell and taste.
3. To prepare borscht from beef tasty, with not boiled, but not too hard ingredients, sour ingredients like beets, sprinkled with vinegar, tomatoes or sauerkraut (there are also such recipes!) Are placed after the rest of the ingredients.
4. Salt and season with garlic before you turn off the fire. Then the vegetables in the borsch will remain sturdy, and he himself will not touch the garlic smell.

The main thing - broth

From it the quality of your dish depends to the greatest extent. The broth should turn out to be very rich, especially as the selected meat is lean, and the crust of bacon is not formed even in a cooled form. Therefore, the question of how much to cook beef for borscht, you can answer unequivocally: until you get bored. But not less than two hours! Fire do the minimum, so less foam is formed. And the one that still appears, be sure to shoot. To the base of your borscht was transparent, not muddy, put unsharp carrots and onions into it - they are then thrown away. Before the end of cooking, for ten minutes, seasonings are laid: laurel and pepper-peas. They then go along with the boiled vegetables into the trash can. And certainly before further gestures, broth should be filtered.

Basic recipe

If you do not know how to cook borscht from beef, start with the simplest recipe. With the broth we have already figured out, so this stage will be missed. We only note that the meat should be taken out, cut into pieces and returned to the pan at the end. Beets are cooked in a separate vessel. If it is too large, it is cut in half. Similarly, come with potatoes, carrots and cabbage, only they can be cooked in a common vessel. Vegetables are cut with straws (potatoes can be diced). Bulbs are finely shredded and allowed in lean oil; When the onion becomes almost transparent, tomato paste is poured into it, and the roast is quenched for several minutes. It will remain to combine all the ingredients in the pan, salt and warm. Traditionally, this first dish is served with herbs and sour cream.

Russian borsh

Its characteristic feature is that to cook borscht from beef in Russian means not to put in it cut potatoes. It can be introduced by boiling whole tubers or slices already at the feeding. The broth is taken mainly beef, but many housewives combine beef with pork and praise the result. When the base is ready, the meat is removed, cut and thrown back. When the boil again, put the shredded cabbage until its final readiness. At the same time, onions, beets, root parsley (or celery) and carrots are cut - all except onions, thin straws. Vegetables are added to a saucepan or a deep frying pan, where sunflower oil and half a cup of broth are poured. They will stew for about twenty minutes. After half the allotted time, tomatoes are added with cubes, a little vinegar and sugar - as the latter is added, constantly try, so as not to re-sweeten. When the vegetables are cooked, the roast is poured into the pan, the borsch boils a little more, turns off and is left for infusion. You can call for dinner!

Ukrainian borsch

If you are particularly interested in how to cook borscht from beef according to the recipes of this country, prepare to add lard to it - it can not be done without it. Another distinctive feature is the bean ingredient in the dish. It is worth paying special attention to it: some housewives cook beans separately, but most insist on joint preparation, so borsch turns more fragrant. Beans are soaked, preferably overnight. Then the water is decanted, and the beans are put in the broth somewhere in the middle of the boiling time. Onions, beets and carrots are cut, put in a frying pan and fried. When the onion starts to shine, tomatoes are added, ground into a gruel (or tomato paste), strips of Bulgarian pepper, a little broth, and the dressing is stewed for 15 minutes. At this time, the potato is put into cubes: five minutes after boiling, refills are added, A dozen - shredded cabbage. Before the removal from the fire, fat, ground with garlic, and salt are introduced. Under the covered lid with the plate turned off, the borscht is infused for at least 10 minutes - so it will taste better.

Some clarifications

Modern Ukrainians have largely modified the recipe. So, instead of rubbing garlic and fat, many favorite Ukrainian products are cut into cubes, mixed with vegetable oil and make a dressing mixture. Garlic is pressed through the press and poured into a pan before turning off. In the old original Ukrainian recipe, the composition also included flour - it was added to stewed vegetables. Now this component was abandoned altogether. And the beans are now put in borsch, and also if they cook a lean dish - not on broth, but on bean decoction, or if cabbage soup is cooked with mushrooms (the so-called Carpathian recipe). You can try to make any choice.

How to borsch borscht in a multivark

As always, this device is on top! And borsch with beef in a multivark can be prepared in two ways. One of them is traditionally brewed broth, and already on its basis in the "soup" is preparing the dish itself. On the second - the meat does not boil separately. If you chose the latter method, you need to take boneless meat for the basis and such that it is prepared quickly. For example, a brisket. It is chopped batch before being sent to the bowl. The rest of the ingredients are prepared in a manner similar to the "pan" recipe. First in the frying mode, without a lid, the bow is allowed for three minutes. Then at the same time, the carrot is added, and in the end - the beets, for a couple of minutes. Next, the dressing is tomato paste, and after 3 minutes the mode turns off. On top put meat, potatoes and cabbage, water is poured with seasonings, the lid is closed and the "soup" is turned on for half an hour. Before calling to the table, try the meat. If it is harsh, extend the time.

Now you know how to cook borsch in different ways . Recipe with beef (the photo shows it clearly) gives not only a delicious, but appetizing looking result.