Question

Напишите рецепт борща и ингредиенты на английский❤️

Answer 1

Ответ:

Ingredients for " Borscht»:

Meat (either flesh with a little fat, or marrow bone with meat) - 400 g  

Potatoes (depends on the pan. I have an average) - 5 PCs  

Beet — 3 PCs  

Carrots - 3 PCs  

Cabbage / Cabbage-1 fork  

Tomato (large) - 1 PC  

Vinegar - 2 tbsp.  

Sugar - 1 tbsp.  

Salt  

Dill  

Garlic

1 put the meat to cook.

 

2 when the meat is cooked, add the peeled potatoes

 

3 after 5 Minutes add the shredded cabbage. Cover not completely.  

 

4 heat the Pan, pour a little vegetable oil. Put the grated carrots and beets on a LARGE grater. Immediately pour in 2 tbsp vinegar (if essence is used, then you need to dilute) and 1 tbsp sugar. Stir, cover and leave to simmer for 15 minutes.  

IMPORTANT! It is stewed, not fried.  

If the beets are not very juicy, add a couple of tablespoons of broth.  

At the end put the grated tomato on a grater.

 

5 When cabbage and potatoes virtually will are prepared, posting to them stewed carrot and beet. Mix everything. Leave to languish on a VERY LOW heat for saturation.  

 

THE MAIN THING IS THAT THE BORSCHT DOES NOT BOIL, OTHERWISE THE TASTE AND COLOR ARE LOST.

 

7 Ready borsch sprinkle with chopped dill and garlic.  

Cover and let stand a little longer.

Объяснение:

Answer 2

Ответ:

Ingredients :

beef - 300 g

beet - 300 g

white cabbage - 400 g

potatoes - 500 g

carrots - 100 g

root parsley - 2 PCs.

onions - 2 heads

garlic - 3 cloves

clarified butter - 2 tbsp. spoon

fat - 50 g

sweet pepper - 1 PC.

Bay leaf - 1 PC.

sour cream - 150 g

parsley and dill

ground black pepper, salt to taste

How to prepare a recipe :

Boil the meat in 3 liters of water, add salt and pepper. Beets, cabbage and onions cut into strips, potatoes - slices.

Beet fry in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons). Strain the broth and continue to cook. Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds, spices. Cook for another 15 minutes. Add chopped garlic, pounded with fat and bring to a boil. Then let stand another 20 minutes.

Объяснение:

Ингредиенты :

говядина - 300 г

свекла - 300 г

капуста белокочанная - 400 г

картофель - 500 г

морковь - 100 г

корень петрушки - 2 шт.

репчатый лук - 2 головки

чеснок - 3 зубчика

масло топленое - 2 ст. ложки. ложка

жир - 50 г

перец сладкий - 1 шт.

лавровый лист - 1 шт.

сметана - 150 г

зелень петрушки и укропа

перец черный молотый, соль по вкусу

Приготовление :

Варить мясо в 3 л воды, добавить соль и перец горошком. Свеклу, капусту и репчатый лук нарезать соломкой, картофель - дольками.

Свекла обжарить на сливочном масле, добавить столовую ложку уксуса (3%), тушить до готовности в небольшом количестве бульона, добавить сахар (1 ст. ложку), томатную пасту (2 ст. ложки). Процедить бульон и продолжить варить. Мясо нарезать кубиками и положить в кипящий бульон, добавить картофель, капусту и варить в течение 15 минут. Затем добавить свеклу, овощи и сладкий перец нашинкованные соломкой, специи. Варить еще 15 минут. Добавить мелко нарезанный чеснок, растертый с жиром и довести до кипения. Затем дать постоять еще 20 минут.

Answer 3

Certainly! Here's a recipe for borscht, a traditional Ukrainian soup. Here are the ingredients you'll need:

Ingredients:

• 1 pound (450 grams) beef, preferably with bone
• 4 cups (1 liter) beef or vegetable broth
• 4 cups (950 milliliters) water
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium beets, peeled and grated
• 2 medium carrots, peeled and grated
• 2 medium potatoes, peeled and cubed
• 1 small head cabbage, shredded
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon sugar
• 2 tablespoons white vinegar
• Salt and pepper, to taste
• Sour cream and fresh dill, for garnish

Instructions:

1. In a large pot, combine the beef, broth, and water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the meat is tender. Skim off any foam that rises to the surface.
2. Remove the beef from the pot and set it aside to cool. Once cooled, shred or dice the meat and discard the bone.
3. In a separate pan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and translucent.
4. Add the grated beets and carrots to the pan and cook for about 5 minutes, stirring occasionally.
5. Transfer the beet and carrot mixture to the pot with the broth. Add the cubed potatoes, shredded cabbage, tomato paste, bay leaves, sugar, and vinegar. Season with salt and pepper to taste.
6. Simmer the soup for another 30 minutes, or until all the vegetables are tender.
7. Once the soup is ready, remove the bay leaves. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy your homemade borscht!