Composition / ingredients
Step-by-step cooking
Step 1:
1. First of all, we extract the meat, onions and carrots from the broth. We cut the meat into pieces. Then we return the meat to the broth, bring it to a boil.
Step 2:
2. Cut potatoes, 2 onions into pieces. Three beets and 2 carrots on a large grater. We also cut Bulgarian pepper with a salt shaker.
Step 3:
3. We send potatoes to the boiled broth. While it is cooking, let's do the frying.
Step 4:
4. Roast . Successively fry vegetables: onions, carrots, beets, bell peppers. And add the tomato to the roast. The most important thing is to align the taste with salt and sugar.
Step 5:
5. We cut the cabbage.
Step 6:
6. Pour the roast into our broth and add the cabbage. Fresh cabbage is cooked for about 10 minutes.
Step 7:
7. After 10 minutes, add the bay leaf, hot pepper, garlic and herbs. The greens must be boiled so that the borscht does not ferment. Boil for 3 minutes and the borscht is ready! We take out the hot pepper from it. Let's leave our borscht to brew for 30-40 minutes .
Step 8:
8. Serve borscht with bacon, mustard, onion and sour cream! Bon appetit!
Today we will talk about how to cook borscht! A very specific Cossack borscht is also called Cossack borscht, although someone calls it Cossack borscht or even Cossack borscht...
Cossack borscht is a soup typical of the southern regions of Russia. It's no secret that the recipe for borscht is quite different from region to region. For example, everyone's favorite classic Ukrainian borscht and Moscow borscht, which is more like beetroot soup, because of the amount of beetroot used, or as it is also called, buryak, are two completely different dishes!
The recipe for Cossack-style borscht is a hearty dish for everyone. Today I will tell you about the principles of cooking borscht and try to prove by my example that it is possible to cook delicious borscht even if you have never done it before! According to my recipe, you can even cook borscht in a slow cooker!
Borscht is an important part of the culture of the southern peoples. After all, it was cooked in the spring from products that are subject to long storage. That is, it was a hearty dish, giving strength for work. The old borscht recipe includes Buryak, sauerkraut, brisket and old lard. And the color of borscht resembles the color of blood, the color of Mother Earth. And the red color was sacred, festive.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Tomato paste - 28 kcal/100g
- Hot capsicum - 40 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Beef brisket - 217 kcal/100g
