Composition / ingredients
Step-by-step cooking
Step 1:
Vegetables for cooking in a cast iron must be prepared. Grate carrots and beets. Chop the cabbage into long strips. Cut potatoes, bell peppers and tomatoes into medium pieces. Cut the ribs into small portions. The remaining ingredients can be left intact.
Step 2:
All prepared vegetables and meat are laid in layers in a cast iron, peppered and salted to taste. Do not forget to add bay leaf and allspice. Fill with clean water in an amount of about 4 liters.
Step 3:
Put the cast iron in the oven for at least 3 hours. But if you leave him to languish overnight, it will only be better. In the morning you can enjoy a wonderful rich hot soup. Enjoy your meal!!!
The best soup is not the one that is cooked, but the one that is languishing. There is a saying among the people, "there are as many recipes as there are huts in the village." This expression fits this recipe more than ever. The classic recipe presentation may deviate from this video by changing some ingredients. For example, you can remove basil or beans. Or replace them to taste. Each person could, depending on their capabilities, as well as their desire to choose the components.
Special attention is attracted not only by the process of cooking borscht, but also by what it was presented with. Pampushki, bread, garlic cloves, peeled onions, green onion arrows, a hundred grams of what is known, garlic spread on bread. This is not the whole list of products. Over the centuries, a whole culture of cooking this soup has been created.
In our modern world, borscht is traditionally cooked on a gas stove, it also turns out a very tasty product. But thanks to modern slow cookers and ovens, electrical appliances can be configured to languish. All this gives the soup a very good taste, but there will be no "haze" aroma as before. But it doesn't matter. Technology does not stand still and the core of the recipe is preserved, and this is the main thing. Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Tomato paste - 28 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
- Pork ribs - 321 kcal/100g
