This Ukrainian recipe for borsch with beets

As they say in Ukraine, if there is borsch, then there is food in the house. All the beloved borscht is, indeed, a very tasty and healthy dish. Try to master the recipe for borsch with beets - and you will never have problems with a nutritious dinner for the family.

This dish has one feature - borsch must turn out to be red. If you follow some tips on the technology of its preparation, then it will always be not only tasty, but also bright.

The undeniable advantage of borscht is the fact that it is delicious not only fresh, but also the next day, because it has the ability to infuse. In summer borsch is very good in cold form, if it is not greasy.

The recipe for borsch with beets in Ukrainian

The cooking will take about one hour.

If your family is more than 3 people, or you want to treat your friends, or decide to make dinner for a couple of days, then it's best to take a five-liter pot. Fill it with water or broth three quarters of the volume and put it on the fire.

How to cook a borscht? Deep frying pan on the fire, pour the vegetable oil. If you are not afraid of fatty foods, you can put a small piece of fat (50 g), cut into strips, into a heated oil. Salo can be raw or salty.

Meanwhile, one large beet (or a few small ones), wash, peel and grate on a large grater. Some mistresses cut or rub her straw. Put the beets in the preheated oil to fry. Just do the same with carrots (one big or a few small ones). Send the cut carrots to a skillet. Fry, stirring, not to burn. Onion, diced, should also be fried with beets and carrots. But try to cook borscht without onions - perhaps you will feel that there is no "stolovsky" taste. If there is a root of parsley, then it can also be cut and put into a roast. Favorite spices and ground paprika is better to put in zazharku - the butter will make them in borsch more aromatic.

Now decide which borscht you prefer: with "sourness" or not? If you are not a lover of sour, then at this stage, add a teaspoon of sugar and tomato paste (2-3 tablespoons) or juice (about a glass) to the frying. If you like a more acidic taste, you can use the tomato juice, or even canned tomatoes, grated on a large grater (without skins).

This stage is very important. The acid that is contained in tomatoes, in any case, will retain the color of the beet and give a bright red shade of borscht. Add water or broth (you can from the boiling pot to this time) so much that the liquid covers the vegetables. Turn on the slow fire and cover.

The last stage of cooking borsch

Now the recipe for borsch with beets according to the Ukrainian method assumes that it is necessary to put potatoes into the boiling water in a pan. Approximately 3-4 potatoes cut into small cubes or cubes. Dip into boiling water. As soon as the water boils again, lower the cabbage (400-500 g), cut into strips (not too thin).

While the roast continues to stew, we watch cabbage. When we see that the cabbage has descended from the surface, try potatoes - it should already become soft and crumble. Only then can you add roast. Many mistresses make the mistake of not knowing the rules - the acid makes the potatoes "glass"! Therefore, only when you are convinced that the potato is ready, combine it with tomato.

Combine the boiling fry with boiling borsch. Wait for everything to boil together, and turn off the fire. This recipe for borsch with beets will enrich one Bulgarian pepper chopped with straws, finely chopped herbs (parsley and dill), small garlic to taste, which you need to put after turning off the fire.

Salt on a saucepan of 5 liters you need two full-on-the-hill teaspoons. Bay leaves after the end of cooking borscht, as it eventually spoils the taste.

If you want to cook borsch with boiled beets, then put the grated beets and tomato in the borscht when the potatoes are ready, so that the color does not disappear.

If you are not very fond of putting beets in borsch, a recipe without beets also has the right to exist - this borsch turns less red, but no less delicious.