Easy, delicious, summer soup of sorrel evokes fond memories of his childhood in the village in the summer, where the hand is always fresh greens and homemade sour cream. It is also a great contribution to the health and beauty of the body.
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This taste is familiar from childhood
Recipe for vegetable soup oxalic involves the use of large amounts of vegetables and herbs, in which a huge content of vitamins and fiber. Of particular delight "green soup" causes in children who are already tired of ordinary children's soup. If you still come up with an interesting tale about the preparation of this masterpiece, the request for the addition will not take long. Is it possible that the whole place is formed, so I cook a little more. The number and the ingredients themselves can change each at its own discretion and prescription.
In law it is considered that the most delicious sorrel soup with stewed meat is obtained, new potatoes and hard-boiled egg. At the same time, for the people, dieters may prepare this recipe without meat, chicken broth, and, most importantly, it can be there after 6pm without a twinge of conscience. Such a light sorrel soup can be eaten cold even that is so important in the midday heat.
The classic recipe contains far fewer ingredients. This recipe is for fans of lots of vegetables and greens.
Who are tired of heavy hearty soups, try a vegetable recipe and stores vitamins for the winter.
Ingredients:
Any meat (beef stew GOST) or chicken.
Sorrel - freshly cut beam beds (an average of about 80 g).
Celery - 50 g
Zucchini - 100g
Spinach - 50 g
Young potatoes - 1-2 pieces (depending on size).
Onions - 1 pc.
Carrots - 1 pc.
Any Greens (dill, parsley, onions).
Salt, spices.
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Let us proceed to the preparation of oxalic soup
Thoroughly wash the meat / chicken under running water. In a saucepan pour water, put the meat and put on a big fire. Once the water comes to a boil, reduce the fire, remove the resulting foam and boil the meat, depending on its grade 1-1, 5:00, if you prefer the chicken, then 20-30 minutes. Fans of oxalic soup with stewed meat, simply add all the jar in boiling water and put on a slow fire. With tushenkoj oxalic soup turns into a recipe "in haste."
At the same time we boil hard boiled eggs, move and delete sorrel solid legs. Important: carefully review sorrel from the garden for the presence of insects!
Once the broth is ready, remove the meat. To sorrel soup was not only an excellent view, but also taste - filter the broth through a fine sieve. Fans stew miss this point.
Cut the potatoes into thin strips and put into the broth. Since it is young, it cooks quickly, so I put the diced zucchini and celery. Cook for 15-20 minutes. The cooled meat is cut into small pieces and grind in a blender (like corned beef) and put back into the soup.
Finely cut onions, three carrots on a grater. First fry (passeruem) in a frying pan with vegetable oil carrots for 2-3 minutes until soft, then add the onion and waiting for the golden color is formed. After that, the entire mixture is fragrant send to our soup.
Now, it's time the chief guest of the occasion - sorrel. Finely chop it together with the spinach, put all of this green hill in a ready-made soup and certainly give it to sink. After adding boiling soup sorrel instantly changes its rich color to a darker, so do not worry, it's all the vitamins "defected" to the broth. After that we diminish the fire and try to salt. Depending on the type of sorrel, it can be very acidic, and can with a faint sour. Therefore the salt is be added to the end. If it turned out very sour, it can be a little sugar to sweeten. It removes excess acid. Add pepper and spices, too, need to taste. At the end put a bay leaf, cover with a lid and leave to infuse.
Finely cut foliage and already hard-boiled eggs. They add sorrel soup just before serving. Add the eggs should be about half on each plate, so count the number of eggs boiled in the second paragraph. To fully enjoy the aroma and taste of sorrel soup sour cream helps rural (and such that the spoon stood) or regular table mayonnaise. My family like to add to the soup of sorrel garlic croutons. For their preparation rub bread, passed through chesnokodavku garlic with salt and spices, cut into small cubes and fry quickly in a pan without oil. Voila, the recipe is simple. I need to call home at the table will not occur, because everything is waiting with anticipation of the end of the cooking process.
The recipe is simple. Do not forget to stock up on cold winter sorrel, especially since it does not take much space in your freezer. Or you can close to the banks, canned. And useful properties and vitamins sorrel retains the full. How nice long winter evenings to remember a piece of summer, enjoying the hot soup of sorrel.
Contents:
Historical reflections and searches
And how many borsch
How to cook soup
A few words about the mushroom broth
How should I prepare vegetables
What to cook when and how much
Wherever they went talking about the Ukrainian cuisine is sure to be a good word to commemorate Ukrainian borscht - well-known, widely favorite dish. As he came to us at the table and how to cook it properly? Let's face it.
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Historical reflections and searches
When people have decided for the first time to cook soup known to anyone. It is clear that it may well have to prepare even Slavs. Maybe a little differently than it is now, but almost all of it was.
About cabbage and beets written by the ancient Greeks, and the inhabitants of Kievan Rus' the existence of these vegetables was not a secret. We did not know in those days our ancestors about the existence of such overseas curiosities as potatoes, carrots and tomatoes. But our ancestors could easily cook soup with turnip roots and deer brisket. We also know that in the IX century in Russia was edible plant cow parsnip, and who knows, maybe with him it all started.
But the name of the Ukrainian, Russian and Belarusian came much later, when rusichi ceased to be one people.
In XIII-XIV century in Ukraine from Europe arrived carrot - a native of Afghanistan and added the recipe now, Ukrainian borscht. In the first half of the XIX century collection of vegetables ended the arrival of tomatoes and potatoes. They came from America and had not taken kindly, but eventually settled down and settled forever. You can safely say that in the second half of the XIX century formed all the prerequisites for approval at our table this Ukrainian borscht in all its diversity.
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And how many borsch
Indeed, the species of a great variety of dishes, but it is not difficult to name the exact number - of as much as housewives and chefs - everyone has their own individual recipe. However, in different places people have developed their own taste preferences, and became known as borsch Chernigov, Odessa, Kyiv, Volyn, Poltava and others on the name of the place of residence. Their main difference - the recipe for making soup, for example, for the Odessa borscht it must be the goose and chicken to Poltava.
Despite the great variety of ways of cooking, taste and inclinations, there is quite strict rules to follow that can cook real Ukrainian borsch delicious.
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How to cook soup
The most common for Ukrainian borscht soup - bone and meat and bone.
Brain bone to prepare the bone broth needs to be broken with a hammer, put in water and place over high heat. When the water starts to boil, change the water, again bring to a boil, add salt and a little further cook on low heat hours 4 - 5. If the meat-and-bone broth, then an hour and a half before the end of cooking to put portions of meat and bacon slices in half an hour . Classic Ukrainian recipe requires the mandatory presence of fat. This is a feature of this borscht. Therefore, when the cooking is finished, you need to drain the broth and cooked lard rub with garlic.
For broth meat washed, cleaned of films and live, cut into portions, pour water, bring to a boil, salt and half hours simmer.
It is clear that the classic recipe for broth involves pork, but the combination with other kinds of meat did not spoil the dish, but instead went to his advantage. In some cases, only supposed to cook beef or lamb, and at the end of cooking, add the sausage or sausage, which brings soup in taste and properties of the prescription to the grab-bag.
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A few words about the mushroom broth
We can not say about the mushroom broth. By age he is one of the most ancient, but still popular. With the advent of Christianity in the mushrooms have become a major component for soups, sauces, soup and cakes in the fasting days.
The special aroma of different white dried mushrooms. Recipe for soup are not difficult, but requires a lot of time.
Dried mushrooms should be put in a glass, ceramic or enamel bowl, pour boiling water, cover and leave to soak for 5-7 hours. This is usually done in the evening to the morning you can start cooking. Water, wherein the soaking mushrooms, decanted and mushrooms themselves are cut in several pieces, or chopped straw. After this training they fill with water, bring to a boil and cook 2-3 hours on low heat. Half an hour before end of cooking, you can put a little dry onion peel. It is, of course, need to be removed as soon as the broth is cooked and infusions. Clearly, in this case, the soup should be prepared in vegetable oil. This is lean meat, and the recipe here is clearly superfluous.
While the soup is cooked, you can do vegetables. They are prepared in different ways and are put to cook at different times. It is a strict rule, otherwise only the recipe is broken, but also to cook a real soup will fail.
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How should I prepare vegetables
Onions and chopped bell peppers and carrots and parsley root rubbed on a coarse grater and saute all together in melted lard or vegetable oil. When the onion and carrot and flushed acquire a golden hue, add finely chopped tomatoes or tomato juice and stir fry for 2-3 minutes.
Until recently, the juice of tomatoes harvested in the Ukraine for the future everywhere. Now increasingly used tomato paste, but the homemade juice is still better. Cooking juice was accepted by many. In the second half of summer, when ripened tomatoes, hostess carts and carrying bags with their gardens or yards markets. It sheds all day they cut ripe tomatoes and cooked in a pan on the tremendous summer stoves. When the juice was ready, it is bottled, sealed at the plugs and necks filled with wax. As such, they lowered for storage in the cellar or basement.
Beetroot - the most important component. Without it is impossible not only Ukrainian recipe, but any other borscht. That is, it creates the appearance and taste of the principal of this widespread and beloved dishes.
Red, rich, sweet, golden amber, sour - it's soup, and makes it so beets.
For bright red, sweet it is better to bake in the oven, and then cook in the broth. For amber - beets cut into strips, a little pripuskayut in melted lard or vegetable oil, then boiled in broth.
Today, a great rarity to meet Ukrainian borsch, cooked with the addition of kvass. But until the middle of last century it was common practice. Kvass prepared for beet. The recipe is not complicated: in wet warm water put grated beets and place for 3-4 days in a warm place. Get a sour drink are added to the almost ready-made meals for 15 minutes before end of cooking.
In our time, it is impossible to imagine without potatoes Ukrainian borsch and cabbage. These products are placed in a pan without prior heat treatment, however, to prepare them still needed.
Potatoes cut into cubes, then put on a sieve again washed and dried on a towel. Excess water will wash away the starch, and the broth of potato will not foam.
Cabbage should be cut into strips. It just so happened, otherwise it will not borscht and cabbage soup. Brewed it quickly, and therefore need to lay it for 15-20 minutes before end of cooking.
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What to cook when and how much
Thus, the recipe will have the following time schedule: 4:00 boil bone broth, then add the meat is a la carte, beets, cut into strips and cook for another hour, filtered, again set on fire and lay the potatoes sliced, diced, cook 15-20 minutes, and add the cabbage, another 15-20 minutes add the roasted carrots, onions, bell pepper and parsley, cook for 5 minutes, then put a bay leaf, finely chopped herbs and garlic, mashed with lard and cook another 3-5 minutes, remove the pan from the fire, cover with a lid and give the brew for at least half an hour.
It is necessary to mention that this is a recipe golden amber borscht. That he had a red, baked or stewed in lard or oil, put beets in half an hour before setting potatoes and cook in the future with all the vegetables together.
To prepare you need:
300g pork bones brain,
500 grams of pork,
20 g of pure fat,
250 g of beet,
400 g potatoes,
400 g of cabbage,
1 large onion,
1 bell pepper,
1 medium carrot,
1 small parsley root,
1 fresh tomato (200 g Morse or 3 tablespoons of tomato paste)
2 cloves garlic,
2-3 bay leaves,
Dill and parsley,
Salt to taste.
It would seem that everything complied with the recipe, the dish is ready, but that was just Ukrainian borscht, a true classic it is required to file with donuts or potaptsami.
If everything is clear with donuts - they occupy a worthy place on the dining table, here potaptsy become unjustly forgotten, but in vain. Cook them very easy, here is the recipe: Cut bacon into thin slices and fry in a pan until transparent. In the overheated fat fry the slices of rye or wheat bread and put it fried slices of bacon. On top of such a sandwich you can sprinkle with herbs and put fried onion rings, and it is possible and crushed garlic. In any case potapets is delicious and a soup and was not affected.
And finally, two more words. In Ukraine, traditionally at any time of the year we were prepared on the stove - in the warm season of the summer, under a canopy in the winter and also in the huts on the stove. So soup, cooked on the stove is not an example tastier that was cooked on a gas stove. That he gets a special flavor.
