Every housewife gets classic borscht in her own way, no matter what recipes are used. Look at the different options for cooking it, and choose the best one for yourself. In addition to a different set of products, several options for their preparation are used, as well as the order of bookmarks during the cooking process. Of course, there is no culinary "magic" - after all, every cook puts a piece of his effort into the dish. That's why you get different tastes from exactly the same recipes.
There is a basic set of mandatory ingredients of classic borscht:
- beetroot;
- cabbage;
- carrots;
- onion.
Potatoes are very often used, although sometimes chefs prefer to cook without them. They also put sweet peppers, herbs, tomatoes. The main thing here is to observe the correct proportions: cabbage and beetroot should occupy about two to three times more volume than other vegetables.
An important part of the classic borscht is broth. Several types of meat are traditionally used for it. These are beef, pork and chicken.
The five most commonly used ingredients in classic borscht:
It is very important to follow the order of laying vegetables in the process of cooking borscht.
- At the beginning, the broth is prepared. The meat is boiled for two or three hours with spices.
- Beets are pre-processed so that they retain their color. It is fried in a frying pan, baked, boiled in the peel with the addition of acid.
- Vegetables are laid in the following sequence: cabbage, potatoes, sweet peppers, browned onions and carrots, tomato paste, prepared beets.
- You can change the sequence of bookmarks, so the cabbage will be crispy if you put it at the end of cooking. The only rule is that the potatoes are put before the acid is introduced, otherwise they will not cook.
The five fastest recipes for cooking borscht:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Beetroot on kefir classic cold soup | 30 min | 56 | +394 |
| Classic borscht with chicken | 50 min | 71 | +128 |
| Hot beetroot classic with meat | 1 hour | 123 | +260 |
| Classic cold borscht with boiled beetroot and tops | 1 hour 20 min | 36 | +102 |
| Classic borscht with pork | 1 hour 50 min | 150 | +81 |
Every housewife has her own secrets of cooking delicious borscht. Here are the most interesting ones:
- to make the taste richer, add a little sugar to the beetroot before stewing;
- a couple of apple slices, a little mustard will add piquancy;
- classic borscht is served with sour cream and garlic dumplings.