Borsch: a classic recipe with meat. How to cook borsch: step by step recipe

Liquid dishes are simply necessary for a person. Soups are cold or hot, borsch, hodgepodge or kharcho - there are a lot of recipes for cooking products based on broth.

Delicious borscht also has several cooking options. Each mistress has her own secrets, which are unknown to other cooks. That is why in every family the taste and composition of this dish are significantly different. Let's consider the detailed instruction how to prepare borsch. The recipe is classic with a photo presented in this article.

Selection and preparation of meat

The soup can be made from pork or beef, from poultry or rabbit. However, the correct borscht always has a meat broth at its base . Still, it is better to give preference to beef tenderloin when preparing it.

When buying meat, pay attention to the presence of a stone in it. It is she who will help you to prepare a rich broth and later a delicious borsch. Meat should not be dry. The product should "play" in your palm. Sniff the selected piece. The smell should not be sharp and unpleasant. In the meat cut must be a small layer of fat. This is necessary in order that after cooking the product does not become stiff.

If necessary, ask the seller to cut the meat into pieces of a certain size, in most meat markets this service is provided for a fee. Also, you can purchase the already processed product in the form of a piece for goulash. In this case, you need to take care of buying a separate bone.

Preparation of broth

It is necessary to thoroughly wash the meat before preparing the borsch. A classic recipe with meat suggests a long cooking of the product. Place the treated product in a saucepan with a thick bottom, and pour water at room temperature. The volume of dishes depends on the desired amount of the prepared product. Do not choose small pots, as a large number of ingredients may simply not fit there. Put the container on the fire and bring to a boil.

Penka, popping up during the cooking of the product, should be carefully removed. After the first removal of the plaque, salt the broth and add pepper if necessary. Boil the meat until it becomes soft. After its preparation, remove the bone and proceed to further complement the soup.

Recipe for filling for borsch

While the broth is brewed, you can not waste time, but prepare the necessary products for refueling. You need the following components:

• Half cabbage head;
• Two small carrots;
• One medium-sized onion;
• Beets in the number of two pieces;
• Greens to taste: parsley or dill;
• 4 cloves garlic;
• Small potatoes in an amount of 5 pieces;
• Three tablespoons of tomato paste or one tomato.

Preparation of cabbage

Borsch (a classic recipe with meat) always assumes the presence of cabbage. You need to remove the top leaves from it, then proceed to shredding the product. Cut a small piece of the vegetable from the side and cut it into thin strips. Repeat the procedure with the next part. In this way, you should process about half a small head.

Next, you need to take a deep frying pan and put the shredded cabbage there. Add a little olive oil and cook under the closed lid for 10 minutes. At this time, prepare a tomato mixture. To do this, peel the tomato from the peel, after placing it for half a minute in boiling water. Cut the vegetable into small cubes and add to the pan. Also you can take the usual tomato paste. In this case, just put it in the cabbage. Stir the product and simmer for 10 minutes. After this, transfer the resulting tomato mixture into a separate bowl.

Carrots and onions

At the next stage of cooking the dish "Borshch" step-by-step recipe involves processing onions and carrots.

Peel the onion and cut it into small pieces. Put the product on a pre-heated frying pan with butter and fry until golden. This time on a large grater, grate the carrots and add it to the onion. Pass the vegetables for another 5 minutes with the lid open, stirring constantly. After that, put them in a common bowl to the cabbage.

Beetroot and garlic

This product, perhaps, is one of the main, which contains borsch. A step-by-step recipe suggests that the beets must be cleaned, rinsed under running water and rubbed on a large grater.

The processing of this ingredient differs from the others in that it is not fried and not steamed.

Next you need to peel the garlic and cut it into the smallest cubes. If you have a device for processing it, it's best to use it. Add the ingredient to the grated beetroot and set aside.

Potatoes

Take 5 potatoes of medium size and clean them. For borscht is better to choose a classic potato. It contains the necessary amount of starch, which does not allow to break up the potato pieces.

Cut into small squares or straws and soak in cold water.

We collect borsch (the recipe is classic with meat)

When the meat broth is ready, put cabbage, carrots and onions into it. Stir the products thoroughly and cook until boiling.

After this, add the beets with garlic. Also stir the broth and cook it for another 15 minutes on low heat. It is necessary to constantly ensure that the soup "does not run away." To do this, do not make a strong fire and stir the dish as often as possible.

When the time indicated by the instruction comes out, you can put the following ingredient - potatoes. To do this, drain the liquid and carefully place the pieces into the broth. Boil the soup for another 10 minutes after another boil.

Final touches

When the potatoes are cooked and softened, add finely chopped dill or parsley to the broth. You can also put a few leaves of the laurel. This maneuver will give the dish a special inviting scent.

There is another point that should be taken into account when preparing the dish "Borsch". The classic recipe with meat speaks about the need to brew the broth. To do this, you need to wait for the dish to cool down and put it in the refrigerator. You can only consume the product in a few hours, and preferably in a day. In this case, you will get an appetizing soup with the softest soft meat.

Feed to the table

Serve the dish with sour cream. It will only supplement your borscht and make it even more delicious. Some families prefer to eat borsch with mayonnaise. This option is also possible, but already has a deviation from the classical recipe.

It is also necessary to serve ordinary soup bread or cook garlic buns, which are perfectly combined with this liquid dish.

Conclusion

Now you know how to cook borsch (a recipe is classic). You can see the photo of the prepared dish in this article.

This dish will be an excellent option for lunch or dinner. A fragrant hot broth will warm you in cold inclement weather.

Also borsch can be prepared for any celebration, especially if it is held in national traditions. Prepare the dish with pleasure, following the instructions described. In this case, you will achieve the desired result and receive well-deserved praise from your relatives and guests.