Such a different and delicious soup

2017-09-03 10:26

Such a different and delicious soup
Borsch – a traditional Ukrainian dish.

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In the General classification of the soup refers to filling soups. This is a useful and nourishing first course, a favorite not only in their homeland but in many other countries. There are several varieties of it: the soup can be a traditional, cold, vegetarian, reports Rus.Media.

But even the traditional Ukrainian borscht can be cooked in different ways. In Ukraine, almost every region has its own secrets of cooking this soup. Initially, the soup was a dish of ordinary people, often prepared without meat, and to improve the nutritional value they added beans, dried mushrooms, celery. Still some Housewives when cooking use these components.

Also, when making soup you can use both fresh tomatoes and tomato paste. But the main ingredients is beetroot, tomato puree and cabbage, they are mandatory in all cases. The exception is a cold soup which is prepared without the cabbage. Soup is commonly served with sour cream and greens, as well as donuts, a little homemade sweet rolls.

In addition to the composition of the soup borscht differ in the way pre-processing the main component, beets. Before placing in the pot it can be repaid, passerovannoy, baked or cooked in their skins. It is important that beets are always prepared separately from other vegetables, and to preserve the colour of the fruit is used acid: lemon juice, vinegar or sour apples.

Hearty soup

A thick and nourishing soup is a delicious and hearty dish. Cooking it requires a lot of time, but the result is worth it.

For a real Ukrainian borscht you need:

Beef broth – 2 liters. It can be any type of meat: pork, beef, chicken. Not only lamb because of the pronounced specific taste;

3-4 medium fruit potato;

1 small carrot;

1 medium size onion;

2-3 tomatoes;

2 bell peppers;

Cabbage;

2-3 medium beets;

A little bit of fat.

Also needed Bay leaf, black pepper, salt, garlic.

1. In the boiling broth to send the diced potatoes and chopped fine julienne cabbage.

2. Raw beets grate on a coarse grater and fry in vegetable oil until soft. At the end add a spoon of vinegar.

3. Bacon cut into small pieces and fry until greaves education. To add to squercum grated carrots and finely chopped onion and fry.

4. Send the vegetables to the pan.

5. After, on the same pan where it was fat, you need to put chopped bell peppers and tomatoes, from which previously removed the skin. Removal tomatoes should be scalded with boiling water, this will remove the peel quickly and without problems. Simmer until tender components of tomatoes, then add to the pot.

6. At the end of cooking you can add 2-3 crushed cloves of garlic.

Soup cooked by this recipe turns out rich, very rich and deep red color.