Question

Рецепт борщя на англ поетапно

Answer 1

1. The first thing you need to cook soup. To this end, the beef on the bone rinse under running water, put it in a pot and cover with cold water. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to a minimum. Borsch need to cook over low heat, then the vegetables it does not seethe, and will not turn to mush. The beef is cooked for about 1 hour. Readiness of meat can be checked according to how easy it is separated from the bone.
2. While preparing the broth, it is necessary to clean the vegetables: potatoes, carrots, beets, onions. With fresh cabbage to remove the damaged leaves and chop.
3. When the meat is cooked, it should be removed from the broth and a little cool. Then separate the meat from the bone and to cut into small pieces. This can be done easily with the help of two forks.
4. to cut cooked meat broth in the lower back. Remember to remove the dirty foam from the surface of the broth.
5. When the broth boils, send in a saucepan shredded fresh cabbage.
6. Potatoes cut into cubes and send to the pan followed by cabbage, after the water comes to a boil again. In general, each new ingredient, it is desirable to lay every time you boil the broth (do not forget that soup cooked on a slow fire). Add salt and pepper. You can choose to flavor soup spices: hops-suneli, curry, adjika (dried).
7. Beets grate or chop fine julienne. Share on heated pan with vegetable oil. And simmer over low heat, stirring regularly, for about 10 minutes. A few minutes before removing the pan from the heat, you need to sprinkle the beets with lemon juice or vinegar (it is the second secret of a delicious red borscht). Add tomato paste and stir. Heat beets with tomato 1 more minute on the fire. Now beets cooking for filling in the soup.
8. Put the beets in the soup.
9. Onion cut into small cubes, carrot Grate or finely chop. Share on the bottom of a heated pan with vegetable oil and fry until golden brown. Do not overdo it. Onions should not be fried, it should be juicy, so as soon as a golden hue, zazharku need to remove from the heat
10. After the next boiling broth, laying it zazharku of onion and carrot.

Answer 2

Recipe for Borscht

Here is a step-by-step recipe for making borscht, a traditional Ukrainian beet soup:

Ingredients: - 2-3 medium beets - 1 onion - 2-3 carrots - 2-3 potatoes - 1/2 cabbage - 2-3 cloves of garlic - 1 can of diced tomatoes - 4 cups of vegetable or beef broth - 1 bay leaf - Salt and pepper to taste - Sour cream and fresh dill for garnish

Instructions:

1. Peel and grate the beets, carrots, and onion. Chop the cabbage into thin strips and dice the potatoes. 2. In a large pot, heat some oil over medium heat. Add the grated beets, carrots, and onion. Sauté for about 5 minutes until the vegetables start to soften. 3. Add the diced tomatoes, cabbage, and potatoes to the pot. Stir everything together. 4. Pour in the vegetable or beef broth. Add the bay leaf and season with salt and pepper. 5. Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender. 6. In the meantime, mince the garlic and chop the fresh dill. 7. Once the soup is cooked, remove the bay leaf and stir in the minced garlic. 8. Serve the borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy your homemade borscht!

Please note that this recipe is a general guideline, and you can adjust the ingredients and seasonings according to your taste preferences.