Tasty homemade borsch

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Tasty homemade borsch

Today, together with “Very Delicious” I want to tell you how to cook a delicious home-made borsch. In every family, borsch is cooked differently. But I cook my hometown borshch very often and only according to this recipe. Borsch with beets and beans turns fragrant, thick, rich and very tasty. When a plate of such a delicious, hot dish appears on your table, no one can resist it.

Let's see what we need for this.

Ingredients:

for broth:

  • beef - 0.5 kilograms;
  • pork ribs - 0.5 kilograms;
  • beef sugar ridge;
  • carrots - 1 piece;
  • onion - 1 piece;
  • beans - 200 grams;
  • Bay leaf;
  • peppercorns black pepper;
  • salt.

For refueling:

  • medium-sized beets - 2 pieces;
  • cabbage;
  • sweet pepper - 1 piece;
  • onion - 1 piece;
  • carrots - 1 piece;
  • potatoes - 3 pieces;
  • fresh lard - 100 grams;
  • salt;
  • sugar;
  • one tablespoon of vinegar 9%.

Delicious homemade borsch. Step by step recipe

  1. For the preparation of borsch, I used two types of meat: pork ribs (you need to choose meat, not greasy, so that the borsch does not turn out to be fat) and beef - it’s very good to use two types of meat for borsch, then the borsch is much tastier.
  2. Beans for borsch must be soaked first.
  3. Peel the carrots and onions.
  4. Take a large pan, put the prepared meat in it (I don’t cut the meat, but put the whole), a whole peeled carrot, onion, a couple of leaves of bay leaves, a few peas of black pepper, pre-soaked beans - pour all this with water and put on the stove.
  5. When the water boils, remove unnecessary foam from the broth from above and add salt to taste (you need to salt a little, because the meat absorbs salt well) and cook over low heat until the meat and beans are ready.
  6. When the broth is cooked, remove everything (carrots, onions and meat) from the pan, except for beans.
  7. Select the finished meat from the bones (but I don’t separate the bone from the pork ribs) and cut into small pieces.
  8. Cut the peeled beets into thin strips.
  9. Heat a pan with sunflower oil, add a little salt, sugar (about a teaspoon), a tablespoon of vinegar, chopped beets and simmer over medium heat until the beets are ready.
  10. Grate the carrots.
  11. Onion - finely chop.
  12. Pour sunflower oil into a second pan and stew vegetables (onions and carrots) until cooked.
  13. Peel and chop potatoes (cubes or straws).
  14. Finely chopped cabbage.
  15. Cut bell pepper (I take a small pepper) into cubes.
  16. Put the pot with beans and water (if necessary add boiled water) to the fire, add meat, bring to a boil and, as soon as it boils, add salt to taste. Add cabbage, pepper, potatoes and cook over medium heat until the potatoes are ready.
  17. When the potatoes are cooked, add the stewed vegetables to the pan, mix, bring to a boil and remove from heat.
  18. If desired, a dessert spoon of sugar (for a richer flavor) can be added to beetroot borscht.

My dears, delicious hot borsch, cooked at home, can be served.

I want to tell you one of the most favorite ways to serve borsch to the table: bacon (minced through a meat grinder), garlic (minced), combine dill (finely chopped) and mix well. And I submit the borsch in the following way: I put a spoon of sour cream in a plate with borsch in the center and a spoonful of lard with garlic on top.

I share the best recipe for making homemade borsch on the portal "Very tasty."

In more detail, how to cook such a soup, you can look at the YouTube channel video.

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