To prepare borscht is used a large number of extremely diverse products, except for the basis of beets and meat, although the meat is used differently, it all depends on which broth on the basis of which you prefer borsch. Borsch, unlike other soups, has a thicker consistency and more ingredients, which means it has a more intense taste and nutritional properties. In the preparation of borscht are not used pasta and cereals, only vegetables and meat.
Consider the classic recipe of Ukrainian borsch. A set of products-beef meat on bone, cabbage, beet, onion, potatoes, carrots, parsley, dill, garlic, black pepper, Bulgarian pepper, sunflower oil, salt.
First, meat is cooked, the cooking time should be at least two hours, after which the meat gets from the pan and cut into small pieces.
Next, you need to peel the beet and cut it into small cubes the size of about one centimeter and add to the broth. Not long before the beet is ready to cut cabbage and potatoes and add to the broth, cook until ready.
Onions and carrots grate, finely chop the Bulgarian pepper, mix everything. Heat the sunflower oil in a frying pan and fry the ingredients on them until a light "blush" (this is usually determined by the color of the onion).
Parsley, dill, garlic is also finely chopped (garlic can be grated on a grater with a small cross-section of the cell or squeezed through a special device that grinds it with one push of the lever).
Five minutes before the borsch is ready, frying, greens, pieces of meat, ground pepper, salt are brought into it. When properly prepared, borscht broth should be beetroot color, sometimes for better yield of color-producing substances vinegar is used, adding it during cooking beets is just a couple of drops. You should pay attention to the fact that salt borsch should not be earlier than 5-10 minutes. before its readiness. This is necessary for the coloring of the broth, if salt is added in advance, the salt will not let the beetroot "transfer color" to the broth, since it is a tannin substance with respect to the beetroot.
Now that your dish is ready you can sprinkle it with sour cream or mayonnaise directly on the plate. To the table borscht is served hot.
Based on this recipe, you can experiment with the ingredients, add something from yourself without being afraid to spoil the whole "thing." As a result, get a borscht that matches your taste preferences.
There is a borsch recipe in a so-called lightened version. In the people it is customary to call beetroot. In beetroot beetroot is not cut into cubes as in ordinary borsch, but rubbed on grater. Beetroot can be referred to a dietary or vegetarian type of borsch. The composition of beetroot is limited to meat broth (not fat), beets, potatoes, onions and carrots. And onions and carrots do not pass the stage of roasting, but simply cook in the composition of all the ingredients. Sugar beetroot can often be found in canteens of medical institutions and canteens before school and educational institutions (kindergartens).