One of the dishes used to evaluate the skill and culinary abilities of girls is borsch. Sometimes it seems that cooking it is an incomprehensible science, but in fact, if you do not rush and follow the recipe, everything will turn out easily and simply!
A simple step-by-step recipe for cooking borsch
1. Put cooked chicken (backs, wings, more or less fatty parts). One chicken back will be enough for a three-liter pan.
2. Peel the potatoes and cut into fairly large pieces.
3. Peel beets, carrots, onions. Grate beets, cut carrots and onions into beautiful slices, wash and chop cabbage.
4. 15 minutes after boiling the chicken stock, send potatoes to the pan, wait until it boils, boil for 10 minutes and add the cabbage.
5. Now you can start cooking the frying. This is an important point in the preparation of borsch, so it should be treated with particular care. Fry the onion until golden brown, add the beets to it and fry it for 2-3 minutes. Pour the beets with a tablespoon of vinegar. This is necessary so that frying in borsch does not lose color. Immediately after vinegar add tomato paste, mix and sprinkle with sugar. Let the mixture fry for a couple of minutes and then pour the carrots into the pan. When it is fried a little, pour a little water and put out the frying for another five minutes.
6. Put the prepared frying in a pan to the rest of the ingredients, add salt and spices to taste (for example, bay leaf, black and hot pepper).
7. After adding spices, let the borsch cook for another five minutes, add chopped garlic and turn it off immediately. Let the finished dish brew for half an hour. Before serving, you need to try borsch and add to it what is missing - vinegar, sugar or salt.
8. Serve with sour cream and herbs.
Three liter thick borscht ingredients
- half a pan of water (in the process of adding ingredients, add how much is not enough);
- meat or poultry (any fatty part) - 300-400 grams;
- medium potatoes - 4-5 pieces;
- medium beet - 1 piece;
- medium carrots - 1-2 pieces;
- the average onion head - 1 piece;
- white cabbage - 300-400 grams;
- tomato paste - 2 tablespoons;
- vinegar - 1 tablespoon;
- sugar - 2 tablespoons;
- salt;
- spice;
- garlic.
