How to cook Ukrainian borsch with beans

Soups should be present in everyone's diet. Hot, boiling broth helps our body to maintain proper metabolism, so we are less concerned about health problems. It has long been known that hot natural broths contribute to faster recovery, strengthen immunity and have many different useful properties.

A lot of different soups are known: mashed soups, cream soups, broths, fruit soups and others. But the most famous in the whole world is borscht, which was heard even overseas.

Borsch is cooked in several ways. It all depends on the choice of ingredients. The most famous and original of them is Ukrainian borsch with beans.

To prepare a real borsch we need: fat beef with a bone - a hundred grams, salted salted - fifty grams, potatoes - two hundred grams, beans - one hundred grams, fresh cabbage - three hundred grams, fresh beet - three hundred grams, onion - one large onion , Fresh carrots - fifty grams, tomato paste - seventy grams, Bulgarian pepper - two pieces, garlic - two cloves, salt, pepper, spices to taste.

Now consider how to cook borsch with beans.

First cook broth from beef. We put the meat in a saucepan, pour cold water and put it on the fire. While broth is being cooked, we prepare the remaining elements.

We make a roast. Cut into small pieces of lard and drown it in a frying pan, add there the chopped onion and grated carrot. Slightly stewing the vegetable mixture, add the beets cut into strips. You can drop on it two drops of table vinegar so that it does not lose its rich color. Intensive burgundy coloring is one of the main characteristics of such a wonderful soup as borsch with beans. When all the fat is absorbed into the frying, to prevent burning of vegetables, you should add half a glass of broth, previously mixed with tomato paste. While everything is stewing on low heat, it is possible to cut the Bulgarian pepper into strips and add it to the total mass.

After the broth was cooked, it is necessary to filter it through a strainer and put it back on the stove. We cut the potatoes into cubes, but not very finely, and put them in broth. In about ten minutes, you can add beans and chopped cabbage. If the cabbage is young, then it should be added together with greens in the last stage of cooking. And after them in the pan we send and roast. We carefully mix everything and observe how our borscht with beans acquires bright colors, is saturated with color, taste and attracting aroma.

The last in the soup is added finely chopped greens and squeezed out two cloves of garlic. They will make borsch with beans truly unique and will emphasize the diversity and richness of its taste.

In order for borscht with beans to become even more rich and tasty, cover it with a lid and leave it for another hour or two after cooking. This contributes to the penetration of various taste characteristics of numerous components into each other, which helps the soup to acquire a unique aroma.

Every self-respecting mistress knows how to cook borsch with beans. And he has in the culinary treasury not one or even two, but several different prescription variations. Ukrainian borsch with beans is usually served with sour cream and herbs. And also on the table must certainly be salted bacon (be sure of your home salting), sliced and onions or green onions with black bread. It is black bread that can accurately emphasize the deep taste of borscht.

In each restaurant you can order a plate of Ukrainian borscht with beans. And this should please the fans of this dish. But no restaurant soup can match the real home, so rich and rich, borscht with beans.