It turns out that borscht is a national dish already of ancient Rome. He was adored by both noble patricians and ordinary people, who, in addition to bread and circuses, wanted a vitamin borschik. Peasants in the fields especially for him grew a lot of cabbage and beets. But the highest incarnation borscht reached in Ukrainian cooking, becoming the subject of unconditional adoration, inspiration and creative flight. For those who have never cooked Ukrainian borsch, the cooking technology may not seem very simple. Let's see if this is really so.
To prepare a real Ukrainian borsch, you need the following ingredients for a 5 liter saucepan.
- a pound of meat with a stone;
- 6-8 large potatoes;
- half a head of cabbage;
- 2-3 beets;
- 2-3 carrots;
- one sweet pepper;
- 100 ml of tomato paste;
- 100 g of pork fat;
one sharp pepper;
- 3-4 cloves of garlic;
- one onion, greens, a piece of old fat, bay leaf, spices, salt;
- sour cream for refueling.
Cook the broth. While he is boiling with us, we cut beets with straws and extinguish separately in a small amount of oil - with water and under the lid. As soon as the broth is cooked, we throw there the chopped potatoes. And after five minutes, we put the stewed beet there.
It's time to start the main action. We prepare the seasoning, which determines the main taste, color and smell of borsch. To do this, finely chop the onion, carrot three on a large grater and pass with fat for about ten minutes. Then add there one tablespoon of flour and blown out, continuously stirring. As soon as the flour swells, it's time to add tomato paste diluted with broth. We throw there a laurel, garlic and finely chopped sweet pepper. We bring the seasoning to a boil and cook on low heat, stirring. Then turn off the fire, add the greens to the pan, and mix.
Meanwhile, our potatoes were cooked in broth, so now all attention is on the pan. Shinkle cabbage with thin and long "crunches". Cabbage should be so much that a small hill rose above the water by about one centimeter. The sharp pepper is tied for a string and literally for a few seconds we immerse it in a saucepan. Remember that you need to watch for pepper especially, otherwise it will not be borsch, but an eerie brew, having tasted it, you have to run after the fire extinguisher.
When the cabbage is ready (after three minutes), add the seasoning. And another couple of minutes, let it all boil. Do not be afraid, try it! If you do not have enough acid, add lemon juice if sweets are sugar. And if at all tasteless - and the one and the other.
And now attention! Take the old fat, three of it on a large grater and mix with the garlic pressed in garlic. We throw and immediately turn off the fire. Done! As you can see, in order to enjoy tasty and fragrant Ukrainian borsch, the cooking technology is not that complicated. With this dish will cope even the most "far from the kitchen" mistress or owner. But wait, do not pounce on the dish at once! Let be infused, soaked in the aroma of spices. And on the second day it will be more delicious, you'll see. Think it all? No matter how! Dumplings are used for Ukrainian borsch. Do not want to mess around - do not, will manage home and bread. Decide to surprise - please.
Here's a recipe for pampushkas with garlic.
Pampushkas are called small round pyshki from yeast dough on eggs, butter and milk. For their preparation, the dough is not kneaded and give it two times to rise. Then we cut into small "buns" the size of a walnut, dip them into butter, let them rise slightly again, cook for a couple of about 20-30 minutes and bake in the oven. To the borscht pampushki served hot, squeezing each little garlic through garlic.
Now, that's really all. Enjoy your meal!