- How to cook Ukrainian borscht. The secrets and subtleties of cooking Ukrainian borsch
How to cook Ukrainian borscht. The secrets and subtleties of cooking Ukrainian borsch
Ukrainian borscht is an incredibly popular dish that carries a distinctive and pronounced individuality. It cannot be confused with anything else.
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The basis of any of the first dish is the broth. It was with him and the process of cooking borscht. Pouring a 5 quart saucepan 3 liters of water, it is necessary to put on fire and bring to a boil, then put about 1 kg of meat.
What kind of meat is best suited for Ukrainian borsch? Of course, pork. This is especially relevant in the breast and the drumstick. Thanks to a good ratio of bones, meat, connective tissue and fat, this soup will be extremely fragrant and delicious.
However, this does not mean that borsch with ribs or other parts of pork carcasses will be tasteless, not at all, just Shin and brisket it will be sorgusunun.
Allowed the preparation of beef soup, its combination with pork, great lamb, poultry meat, meat offal and smoked meats. One of my friends makes a dynamite Ukrainian borsch with beef and gravy.
When the water with the meat in the pot is boiling, so as not to waste time on picking up foam, the water from the pot you simply need to drain the meat, rinse, fill with water and put on the fire again. Don't be afraid to lose a delicious and nutrients for draining the first water, their meat simply have not had time to give, and the noise at the water surface is formed solely by the blood particles, washed away by water from meat.
Once the water in the pot is boiling again, on the surface may appear minor amounts of foam, which is easy to collect with a spoon or skimmer. Don't forget to throw into the soup whole onion and 3-4 leaves of Laurel. Reduce heat to minimum broth should simmer for an hour and a half.
Many people ask about when to add salt to the broth? As you know, salt increases the boiling point of water-salt solution and at the same time strengthens the membranes of cells, preventing the transition of nutrients in the broth. Conclusion: salt the broth at the beginning of cooking, you'll end up perfectly cooked meat, in the case of pickling broth at the end, it will be juicy and rich. Not to trouble yourself with reflections, use a compromise solution: salt the broth after 40-45 minutes after the start of cooking.
Cut in small cubes 2 onions and 2 carrots of medium size, they should be pan-fried till they acquire a Golden color. There should be add and 1 red beet, grated on a coarse grater or cut into thin strips.
Fresh tomatoes in 3 pieces should pour boiling water, remove the skin and grate on a small grater or mince, and then put in the pan. Tomato component to strengthen the contents, add to it 2-3 tablespoons of tomato sauce.
After about 5 minutes, when the tomatoes will thicken in the pan pour in about a Cup of hot broth and add 1 bell pepper, diced. After 10 minutes, the browned vegetables for borscht is ready.
Remove from broth the onion and Bay leaves in a saucepan put 5 diced potatoes and half a chopped head of cabbage.
After 10 minutes in the broth put fried. After 5 minutes – lots of finely chopped greens (parsley and dill). Add sugar to taste.
After 5 minutes add without what Ukrainian soup would not be soup – pounded in a mortar together with 2 cloves of garlic a small piece of the old (yellow) fat.
The pan remove from fire. Ukrainian borsch is ready!