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Tasty, rich borscht with meat
Products |
Beef - ribs - 600-700 g
Beet of medium size - 1 pc.
Potatoes average - 3-4 pcs.
Onions - 1 head
Average carrot - 1 pc.
Sweet pepper large - 1 pc. (or 2 small ones)
Tomatoes - 2 pcs. (if they are not, then we use tomato paste)
Fresh cabbage - about 300 g
Greens (dill, onions)
Vegetable oil - for seasoning vegetables
Salt, pepper - to taste
1. First of all, we take a medium-sized saucepan, put washed meat in it, fill it with water (2.5-3 liters), salt to taste and put on fire. The meat will be cooked for a long time, the smallest - one hour.
At the initial stage it is important not to "miss" the moment of boiling water and remove the foam from the broth in time. In principle, the foam on the taste of soup will not affect, but certainly, spoil the appearance of the dish.
2. Vegetables, we wash, clean and cut.
3-4. Beets and peppers are cut into strips.
5. Tomatoes "doable" in the form of small pieces of arbitrary shape.
6. We shred onions finely. Carrots are best cut into small straws, but you can "drive" and through a large grater.
7. Cabbage shred like usual, not very large.
8. A potato - someone like it - straws or cubes. It remains to wait until meat is ready to cook.
We take the cooked meat from the saucepan with the help of a noise in a separate plate and let it cool down for now.
We turn on the second plate of the plate and put a frying pan on it. While the frying pan heats up, put the sliced potatoes into a saucepan with boiling broth. Add water to the broth. part of it evaporated when cooking meat. At the same time, we leave room for cabbage, meat and fry.
Next, in a heated frying pan, pour a little vegetable oil (literally, moisten the bottom), wait until it warms up, and begin to brown the vegetables. The first will go onions: it is fried until golden, this is about 3-5 minutes. Salt to taste.
Next comes the beet - it is the longest preparing. For her, we will take at least 10 minutes. Perhaps even if the beet is not too juicy, you will have to add water to the pan.
On the turn - carrots and peppers. They can be added at the same time. Another 5-7 minutes. And in the last place - tomatoes. Now once again we add salt and bring the vegetables to readiness.
9. At the same time, we put cabbage into broth. The amount of cabbage depends on the density of borscht. Someone likes a spoon to stand, but for someone, the soup should not be too thick. In a word, freedom of choice.
10. Vegetables passer for another ten minutes and directly from the frying pan to the pan with the broth.
11. Now we will "sort it out" with meat. It has already cooled down and is ready for further procedures. Remove the bones and cut the meat into small pieces.
And we also send it to the broth.
12. Now all our borscht ingredients are finally in one pan. But they still need to cook for about fifteen minutes.
And we will cut the greenery at this time. We will add it to each plate. However, you can fall asleep in the pan, after the borsch is ready. A matter of taste.
13. Estimated time has expired, borscht cooking has come to an end. Turn off the stove and pour a fragrant black ground pepper to taste.You can add a little garlic. Close the pan with a lid!
Tasty, rich borscht with meat
Products |
Beef - ribs - 600-700 g
Beet of medium size - 1 pc.
Potatoes average - 3-4 pcs.
Onions - 1 head
Average carrot - 1 pc.
Sweet pepper large - 1 pc. (or 2 small ones)
Tomatoes - 2 pcs. (if they are not, then we use tomato paste)
Fresh cabbage - about 300 g
Greens (dill, onions)
Vegetable oil - for seasoning vegetables
Salt, pepper - to taste
1. First of all, we take a medium-sized saucepan, put washed meat in it, fill it with water (2.5-3 liters), salt to taste and put on fire. The meat will be cooked for a long time, the smallest - one hour.
At the initial stage it is important not to "miss" the moment of boiling water and remove the foam from the broth in time. In principle, the foam on the taste of soup will not affect, but certainly, spoil the appearance of the dish.
2. Vegetables, we wash, clean and cut.
3-4. Beets and peppers are cut into strips.
5. Tomatoes "doable" in the form of small pieces of arbitrary shape.
6. We shred onions finely. Carrots are best cut into small straws, but you can "drive" and through a large grater.
7. Cabbage shred like usual, not very large.
8. A potato - someone like it - straws or cubes. It remains to wait until meat is ready to cook.
We take the cooked meat from the saucepan with the help of a noise in a separate plate and let it cool down for now.
We turn on the second plate of the plate and put a frying pan on it. While the frying pan heats up, put the sliced potatoes into a saucepan with boiling broth. Add water to the broth. part of it evaporated when cooking meat. At the same time, we leave room for cabbage, meat and fry.
Next, in a heated frying pan, pour a little vegetable oil (literally, moisten the bottom), wait until it warms up, and begin to brown the vegetables. The first will go onions: it is fried until golden, this is about 3-5 minutes. Salt to taste.
Next comes the beet - it is the longest preparing. For her, we will take at least 10 minutes. Perhaps even if the beet is not too juicy, you will have to add water to the pan.
On the turn - carrots and peppers. They can be added at the same time. Another 5-7 minutes. And in the last place - tomatoes. Now once again we add salt and bring the vegetables to readiness.
9. At the same time, we put cabbage into broth. The amount of cabbage depends on the density of borscht. Someone likes a spoon to stand, but for someone, the soup should not be too thick. In a word, freedom of choice.
10. Vegetables passer for another ten minutes and directly from the frying pan to the pan with the broth.
11. Now we will "sort it out" with meat. It has already cooled down and is ready for further procedures. Remove the bones and cut the meat into small pieces.
And we also send it to the broth.
12. Now all our borscht ingredients are finally in one pan. But they still need to cook for about fifteen minutes.
And we will cut the greenery at this time. We will add it to each plate. However, you can fall asleep in the pan, after the borsch is ready. A matter of taste.
13. Estimated time has expired, borscht cooking has come to an end. Turn off the stove and pour a fragrant black ground pepper to taste.You can add a little garlic. Close the pan with a lid!
