How to cook borsch: traditions and specialties of cooking

Borscht - this is a real "king" in the kingdom of the firstdishes. And any woman who considers herself an experienced, real mistress, must be able to cook it. As a rule, it is considered that this dish was born in Ukraine. But Romanians, Poles, Lithuanians still dispute this opinion, resting on the fact that they invented and know how to cook borscht. Nevertheless, this dish in Ukrainian performance enjoys great popularity far beyond this country. Each good mistress has tricks and secrets and knows exactly how to cook borscht.

If you dig a little into the history of the dish, thenit becomes clear that, according to some sources, the first borshch was welded 365 years ago. Did it Don Cossacks. The food from various roots and tops was to taste to many. In different times borscht enjoyed popularity with famous personalities, for example, Nikolai Gogol, Catherine the Great and others. Nevertheless, how to cook Ukrainian borscht was known mainly by representatives of the common people.

Now there is no definite recipe thatwould tell you how to cook this dish. After all, every cook has his own nuances in this process. And the question of how to cook borscht is correct, rather rhetorical. The main thing is that it turns out bright red and has a sweet and sour taste. In addition, during the preparation process a standard set of products is used, which, however, can be supplemented: beetroot (raw, steamed, stewed), potatoes, carrots, cabbage, tomato and onions.

Mistresses who know how to cook borscht,argue that you need to do this on a strong broth. As for meat, you can use beef, pork, and chicken. It does not matter. Let the broth brew as long as possible. If it boils, you can add a little water, not cold, but boiling water.

There are many tips and recommendations thatanswer the question of how to cook borsch. Some culinary experts advise to spray the beets during the passage of lemon juice so that it does not lose its bright color. And to give the dish a richness and richness of taste, it is recommended to pre-fry the potatoes, and only then to send them to a pan. If cabbage has already been added to borsch, do not cover the container with a lid. The taste of this dish is usually spicyly decorated with garlic, bay leaf, black pepper. As for serving on the table, it is appropriate, together with borshch, to offer pampushki and sour cream. And traditionally pampushki should be with garlic.

And here is a recipe that will help you find the answer toa question, how to cook borsch. Take half a kilo of pork (if you like the first dishes fatter) or chicken (it is considered a more dietary product), and boil for an hour and a half. In the resulting broth in the process should be added bay leaf, always fragrant pepper. Then send potatoes, cut into small cubes, into a pot. While all this continues to cook, you should chop cabbage, and onions (half rings), carrots (on a large grater) and beetroot (brusochkami) put out in a frying pan. In the process, you can use different seasonings to taste. At the end, add tomato paste or fresh tomatoes to the contents of the frying pan, still stutter for 10 minutes, you can cut garlic there. After the potato has reached the semi-ready condition, it is necessary to put cabbage in the borsch and almost immediately - stewed vegetables from the pan. The contents of the pan should be on the fire for at least 15 minutes. Do not forget to salt it all. Then you can cover the pan with a lid and let it brew. Ukrainian borscht served with homemade sour cream.

This dish will decorate your culinary "piggy bank," and its divine taste and aroma will remain in the memory of all who will be lucky enough to try it for a long time.

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