Borsch "to make the spoon stand"

Opinion about how to cook a thick red borsch may vary depending on taste preferences, terrain and even capabilities. The homemade borscht recipe that I offer you can rightly be called the most delicious. After all, it has everything, and meat, and beets, and potatoes and cabbage, and, of course, a thick and aromatic roast. The main thing in cooking delicious classic borsch recipe with photo step by step “To make the spoon stand”, it doesn’t digest vegetables so that the potatoes are not cooked, and the cabbage remains crispy. Borsch can be prepared from any meat, but it is better if it is on the bone. Then the broth will be more rich. In the vegetable season, you can cook borscht with fresh products, and in winter from a borscht preparation, frozen or canned. Sour cream is an indispensable companion of a plate of borsch for lunch, so do not forget to buy it, as well as fresh parsley or dill.

Ingredients for cooking borsch on a 5 liter pan

Step-by-step preparation of borsch “To make the spoon stand” with photo

1. To prepare the soup for borsch, pour meat with 4 liters of water and cook over medium heat for 1.5 hours. Do not forget to remove the foam. When the meat is cooked, remove it, chop it, and then send it back to the broth. Put the broth again to boil.
   
2. Rub the beets on a coarse grater or chop with a thin straw. Throw beets into boiling broth. Make a low heat so that the broth is barely boiling.
   
3. Cut the potatoes into small cubes.
   
4. Send the potatoes to the pan as soon as the beet broth boils. Cook the potatoes until half cooked, about 7 minutes. The time depends on the type of potato.
   
5. Chop the cabbage into thin strips. It is a large amount of cabbage that makes the borscht thick so that the spoon stands.
   
6. While boiling potatoes, you can cook the frying. Cut onions into small cubes and fry it in a small amount of vegetable oil.
   
7. Add the grated carrots to the onion, mix.
   
8. Then add chopped thinly, bell pepper, stew vegetables for 5 minutes.
   
9. Pour the tomato juice or the tomato paste diluted in the broth into the pan. Stir, let it boil for 1-2 minutes and turn off the heat.
   
10. Once the potatoes are cooked until half cooked, toss chopped cabbage into the pan.
    
11. When the broth with cabbage boils, pour in the frying, mix. Salt and pepper the borscht to your taste.
    
12. Let the borscht boil over low heat for 10 minutes. After turning off, add chopped garlic to the borsch and cover with a lid. After 20-30 minutes, borsch can be served.

Borsch is served with finely chopped fresh herbs, as well as sour cream. Enjoy your meal!