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How to cook borscht with meat in Ukrainian

Today I will share with you my knowledge of how to cook borscht with Ukrainian meat with fresh red beets and sour cream. This is one of those dishes that never gets boring, but, after a little insisting, it becomes even more tasty.

Every self-respecting mistress should know how to cook borsch with meat. But if you are just starting to learn the magic world of cooking, this recipe will be useful to you.

So, for this you need:

• fresh pork - 0,8-1 kg;
• red beet - 0.3 kg;
• fresh cabbage - 0.3 kg;
• potatoes - 4 pieces;
• carrots - 2 pieces;
• onion white or red onion - 2 pcs .;
• beans - half a cup;
• Tomatoes - 2 pieces;
• tomato paste - 2 tbsp. L .;
• Fresh greens;
• black peppercorns;
• red pepper ground;
• Bay leaf;
• salt.

How to cook borscht with meat

First you need to boil the pork. Cut it into portions and dip it into cold water. In order to significantly reduce the time for cooking meat, after 1-2 minutes after boiling water, drain it and re-pour it into a cold pan. In the second water boil the meat for about an hour on medium heat. Also in this broth, along with the meat, cook the beans. It is advisable to soak it in advance for the night. After an hour, add salt and seasonings. Simultaneously, cook the onions, carrots, beets and cabbage, tomatoes and tomato paste, stirring constantly while cooking in a frying pan. You can also add potatoes there, then it will acquire a beautiful pinkish shade from the beet juice. Extinguish vegetables literally 5-7 minutes. This is quite enough for toasting.

When meat and beans are almost ready, add vegetables to the broth. Cook all together for 10-15 minutes until ready. Try it. If everything is in order, then turn off the fire and fall asleep in the pan finely chopped greens. Very good, when there is a lot of greenery in the borsch, so you can add not only traditional parsley or dill, but also sorrel leaves, green onion pens.

Now you know how to cook borsch with meat. But how to properly submit it? Ukrainian red borsch is served very hot, with sour cream and delicious pampushkas with garlic and lard. Also it would be appropriate to have black bread and a few cloves of garlic in a snack. Real jam! By the way, in the absence of pork, you can cook such borscht from chicken or beef.

Borscht is, of course, an insanely delicious dish, but in summer, in forty-degree heat, not many will dare to eat hot. The way out of the situation will be Lithuanian borsch.

How to cook cold borsch? There is nothing easier. Boil the beet, clean it and grate it. Cooked eggs and fresh cucumbers cut into cubes. Mix all the ingredients in one container. There also add finely chopped greens and onions. Top with 4 spoons of sour cream, pour black pepper and salt. Stir, infuse kefir and cold boiled water or mineral water without gas. Close the lid and refrigerate for 1 hour. Cold borscht is ready!
• beets - 3 pieces;
• cucumbers - 2 pieces;
• chicken eggs - 4 pieces;
• green onions, dill, parsley;
• fatty kefir - 1 liter;
• sour cream of medium fat content - 4 tbsp. Spoons;
• water - 0.5 liters;
• salt pepper.

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