This dish is loved not only in Ukraine.
It is believed that to cook a tasty Ukrainian borsch is possible only when there is a good mood and inspiration. With bad thoughts even better in the kitchen not to go. If with the mood, everything is fine, then the products you choose are good and prepare very flavorful and delicious first dish.
Ukrainian borsch has a lot of recipes, but every woman considers it his most correct. But one of the main tips on cooking of the soup needs to know everything – the soup will be very tasty only when you allow it to brew. Do not immediately after removing from the fire pour it into plates. The most delicious is the soup, which was infused for 12 hours. The recipe of Ukrainian borsch: Fill in 5-6 quart saucepan with water no more than two-thirds. Bring to a boil. Meat cut into fairly large pieces. Put it in boiling water. Add water to the whole root of parsley and 2-3 things a Bay leaf. Season with salt and pepper. Cook soup for at least an hour – the meat should separate from the bone. From the finished soup take out the parsley and Bay leaf. Add pre-soaked beans. When boiled, reduce flame and cook for 15-20 minutes. Add the broth and peeled sliced carrots, pepper and onion and crushed in garlic cloves. Cook for 10-15 minutes. Beets clean, cut into julienne strips and add to boiling soup and stir. Cook for 10 minutes. Add to the soup coarsely chopped potatoes. 15 minutes after the potatoes add to the pot of tomato paste. Give the soup to simmer for 5-10 minutes. Thinly slice the cabbage and add it to the soup. Cook for 5 minutes. Add salt, pepper and finely chopped greens (dill and parsley). Turn off the heat and allow the soup to infuse.
Here is another unusual and interesting recipe — soup in Bulgarian. Most likely, the name of the soup was due to the presence of the famous Bulgarian pepper. Because the people of this country claim that as that soup (in our traditional sense) in Bulgarian cuisine does not exist, especially with cabbage. Recipe Bulgarian borscht: Beets thoroughly wash, clean and cut into strips. Send extinguish on the part of the oil. Add to beet tomato paste, vinegar. Carrots, onions and parsley root to clean, cut into strips and sauté in butter. Eggplant and potatoes, wash, cut into slices, add to the pan and pour the boiling broth, bring to a boil. To potatoes and eggplant, add the cabbage, again bring to a boil. Fold in the boiling broth stewed beet, browned roots and onions. Peppers and tomatoes scald with boiling water, remove the skin and cut into slices, send to the rest of the vegetables. Cook all together for 5-7 minutes. In small amount of oil is necessary to brown the flour and then breed her part of the broth. At the end of cooking for 1-2 minutes before the end add to the pan ready the flour, salt, sugar.
Recipe of the Romanian borscht: 2 hours to boil the meat, Bay 6 cups of water and adding the necessary spices (Bay leaf, pepper). Ready strain the broth, free from meat, Bay leaf and pepper. Slice the beets into strips, put in the oil with the vinegar and tomato purée until soft beet. Carrots, onions and parsley root in the form of a straw to brown in butter. The eggplant and peel the potatoes, cut into slices, pour boiling broth and again bring to a boil. Add the broth, shredded cabbage, stewed beet, browned roots and onions. The pepper and tomato in slices to put to the rest of the vegetables and cook everything together for 5-7 minutes. Sauté the flour and add a little broth, stir well and place in pan. Season with salt to taste, add sugar.
Recipe Polish soup: Boil the broth, the Bay meat 2 liters of water, with the addition of 100 g of celery, carrot, parsley root, parsnip, onion (optional add pepper pot, Chile). Put the beets into water, add 3 tbsp vinegar and cook until tender. To cool the beet and grate it on a coarse grater. Worn in the grated carrots and the diced onion saute in vegetable oil. Add to the pan with onions and carrots the beets and pour in 1 tablespoon of vinegar. Sauté for 5 minutes on low heat. In boiling broth pour steamed vegetables, leave to simmer for 15 minutes. Beat the eggs with milk, pour into the soup. Add to taste herbs, spices, sugar, salt. Bring to a boil and remove from heat.
Recipe Moldavian borsch: Pre-bake the beets in the oven or boil it in water diluted with vinegar. Clean beets peeled, boiled and then cut the vegetable strips. Next, rinse the peel, place into a separate bowl and then adding water and vinegar, cook for 30 — 40 minutes, without bringing the mixture to a boil. Prepare the water and bring it to a boil. Then carrots, parsley roots, leeks and onions should be cut into strips and add these ingredients into the boiling water. After ten minutes in the water, add the potatoes, cut in slices and also mushrooms, sliced into noodle shape. In this state, reserve the broth for ten minutes. Then add pre-baked beets sliced and dressed with salt soup, Bay leaf, bread kvass and pepper. In this state, leave the soup to peripatetica, and then remove the bowl of fire. At the final step, add to a dish of beet extract and sour cream, whipped with egg yolk.
Recipe Belarusian borscht: you must separately Pre-boil the beets. Beef meat is also cooked separately, and then should have 2 quarts of broth. The meat pulling, and postponed, and broth to prepare all the food. Carrots, onions and parsley root to clean well and cut into strips. In the pan you need to melt the fat and then fry the onions until transparent. After adding the parsley root, carrots and tomato paste. All the contents simmer for 10 minutes, then remove from heat. Peel the potatoes and beets. Then cut the potatoes into cubes, and beet into thin wedges. The broth bring to a boil over medium heat. Add the beets, potatoes and sautéed vegetables. After that, add the flour and stir. The dish should be cooked on medium heat until the vegetables are tender (20-30 minutes). You can then add the vinegar, sugar, and pepper and salt to taste. Slice the meat and sausages, add to the pot and give the dish to infuse a little (10-15 minutes). Belarusian borsch is ready!
Recipe Cuban soup: in order to please their households delicious Kuban borscht, products better to prepare in advance. The meat for the broth you need to choose lean and not very icy. Prepare the broth so that it turned translucent and fragrant rinse, peel and chop fine julienne beets, bell peppers, carrots and onions. In vegetable oil lightly fry the prepared vegetables until Golden brown. Add in the fried vegetables peeled from the skin tomatoes and simmer for 10 minutes. In stock ready to lower the peeled potatoes whole tubers When potatoes are cooked, carefully remove it from the broth and mash together with zazharkoy. Finely shredded cabbage down into the broth and bring it to a boil After the cabbage becomes soft, add the broth in zazharku. Add finely chopped greens.
Recipe Lithuanian cold soup: Vegetables (cucumber and beets to grate on a coarse grater. Chopped greens (dill and onion). In a large bowl and pour the kefir and yogurt, season with a lactic acid basis of chopped herbs and then add the grated vegetables. All the contents are evenly mixed and season with salt to taste. In parallel to boil hard boiled eggs. The product can be crushed and added directly to the soup. You can also put boiled eggs in a bowl. Add in a bowl the sour cream to taste.
Siberian borsch. Slice the cleaned and washed beets. Then in a frying pan with a little water and heated the lard saute it until soft. Cover with cold water classified and rinsed beans. In a closed pot to cook the beans on low heat until then, until it becomes soft, then dry it. Diced, peeled and washed potatoes in boiling water or broth for 10-15 mins and cook it. To clean, wash, cut into slices the onions and carrots and lightly fry them (fry) in hot oil. Add fry vegetables with steamed beets, and tomato puree, fresh or sauerkraut. Before the end of cooking, around 5-10 minutes, put the boiled beans, mashed with salt garlic, sugar and spices. Meat for meatballs skip 2-3 times through a meat grinder, combine with ground black pepper, cold water, salt, raw egg with finely chopped raw onions, and stir well. At 10 g to form the balls for 10-15 min. before the end of cooking, put them in the soup Siberian.
