How to cook a red borsch?

Everyone knows a borsch, in fact does not have an authentic recipe, so every mistress has it right. Here we also give you two correct recipes for making this famous soup.

How to cook red Ukrainian borscht with beets and beef?

Ingredients:

• brisket of beef - 300 g;
• beef pulp - 400 g;
• cabbage - 0.3 kg;
• onion - 1 onion;
• tomato paste - 90 g;
• beet - 1 pc .;
• carrots - 1 piece;
• garlic - 4 teeth;
• vegetable oil - 35 g;
• potatoes - 2 pieces;
• apple vinegar - 5 g;
• sugar - 30 g;
• laurel;
• pepper;
• salt.

Preparation

To begin, of course, it is necessary with the preparation of broth, wash the brisket and pulp, put the brisket in a saucepan with cold water and turn on the heat. And the flesh until cut into large pieces and add to the pan only after boiling. So the pulp will be much tastier, it will less taste in the borsch, with this brunette will be good. Prepared such a broth will be about 90 minutes, during this time you have time to prepare all the vegetables.

Chop the beets into a straw and put it in a small saucepan, pour a little water, so that it covers ½ centimeter of beets, then add tomato paste and sugar to it. Beetroot must be slowly extinguished with tomato. Carrots also grind into straws, onions with ordinary half rings or a quarter of the ring, then transfer them to a skillet with butter and turn on the heating, you do not need to roast vegetables, they just need to become soft.

From the broth, take out the pulp and the brisket to further disassemble the brisket and cut the flesh into portions. Cabbage should be chopped no longer than 7 centimeters, then send it to boiling broth, along with it you can put chopped potatoes. And after them in a quarter of an hour, add the fried vegetables to the pan, then pour 5 g of wine or apple cider vinegar and then pour the beetroot and tomato into the pan. Now return to the borscht already cut and chopped meat, with it put salt, pepper and laurel, and after a couple of minutes, pour the previously crushed and chopped garlic, now immediately turn off the heat.

How to cook a tasty red borscht without meat?

Ingredients:

• cabbage - 160 g;
• onion - 80 g;
• tomato paste - 65 g;
• beets - 240 g;
• carrots - 80 g;
• garlic - 10 g;
• vegetable oil;
• Butter - 40 g;
• potatoes - 320 g;
• vinegar 2% - 30 g;
• sugar - 15 g;
• laurel - 1 sheet;
• pepper;
• salt.

Preparation

Cabbage should be chopped, and cut potatoes into small cubes, then send them to boiling water. Cut the carrot not with large straws, chop the onions into half-rings and place them in a frying pan with vegetable oil, of course not forgetting to turn on the heat. Once the carrot is noticeably softer, add the tomato paste and butter to the pan and hold for a few more minutes. Fried vegetables are laid in a quarter of an hour after cabbage. After them, pour vinegar into a saucepan and only after that lay the shredded beet, which must be boiled in a separate saucepan before grinding. Five minutes before the heat cut-off, pour in salt, laurel, sugar and pepper, and a minute before the finals, put finely chopped garlic.