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Meat borsch recipe: tasty and healthy food

For the full development and proper metabolism, each person needs to eat daily soup, which he will, depends largely on the preferences of the consumer. The most useful and nutritious is borsch, the recipes of which there are a great many. How to cook borscht with meat, we will tell in this article. The recipe for classic borsch is not very difficult, the main thing is to approach the preparation with the soul.

Where in Russia came the recipe for borscht? It is generally accepted that this is truly a Ukrainian national dish, in the classical version of which, in addition to meat, there is bacon, the favorite product of all Ukrainians. Currently, the borscht recipe has undergone many changes, and each housewife prepares it in its own way: with chicken, meat, rabbit, turkey, vegetarian and mushrooms.

The usual borscht recipe basically contains beets and meat, the rest of the ingredients are added in quantity and proportions according to the preference of each chef. The only condition for the preparation of this surprisingly rich and aromatic soup is its increased density, the absence of cereals and legumes, only vegetables and meat that have nutritious and useful properties.

Borsch recipe for pork. Ingredients:

- 850 grams of young pork on bone;

- A little head of fresh green cabbage;

- three medium strong beets;

- purple bulb;

- a pair of medium carrots;

- six medium lilac potatoes (not to crumble);

- three cloves of purple garlic;

- Bulgarian green pepper;

- Parsley and dill pencil;

- sunflower oil for frying and sour cream for refueling;

- a pinch of black pepper and a large salt with a couple of bay leaves.

Borsch recipe for pork. Preparation:

  1. Rinse and put in a large capacity prepared piece of meat. We boil for at least 70 minutes. We take out, cool and cut into large blocks, removing the bone. Broth filter so that there is no "bites" of coagulated blood.
  2. We clean and wash the beet, cut it into medium stock and send it to the broth.
  3. We clear a purple bulb, carrot and rub on a large grater. Finely chop the green pepper and mix with onions and carrots. We impregnate the frying pan, pour in the oil and lay out the mixture for roasting, cook until red and spread it to the beetroot.
  4. We clear potatoes. We cut with medium brusochkami and shinkujem cabbage.
  5. When the beets boil an hour, add potatoes, meat and after seventeen minutes cabbage with a laurel leaf, boil another eight minutes. Cabbage must be laid in the end, so that the saturated color is not lost.
  6. We chop the greens and put them into borscht, salt, pepper, we take out laurel sheets.
  7. Serve borshch hot, large pieces of chopped black bread without additives, in the bowl sour cream is put on, so that everyone can season borscht at his discretion according to preference.

Taking as a basis the recipe described by us, it is possible to experiment independently on this soup. Replace pork with veal or chicken, you can try rabbit, turkey or mushrooms, more exotic borscht will make crab meat or red fish. Add a string bean and green peas, corn to a set of vegetables. You can cook borscht absolutely without meat, then it will be a vegetarian version of beet soup. Removing cabbage, we get a variety of borscht, called "beetroot".

It should be noted that borsch without meat is brewed much faster and can serve as a wonderful cool lunch on hot summer days, when fat does not want at all. The recipe for borscht on low-fat meat (veal, rabbit, turkey) without bone can be useful to those who adhere to the diet, if you remove potatoes from it, and do not fry onions and carrots, and cook in the usual way, you will get not only a vitaminized but also a low-calorie dinner.

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