Recipe for borscht striking in its variety: Ukrainian borsch, vegetarian borscht soup with pompushkami and many other variations. Consider the most popular.
Very tasty ways to cook borscht:
Put on the fire half a large pan of water. At this time in a deep frying pan melt 50 g of butter, put, stirring occasionally, for 20 minutes on low heat for 2 chopped onions, 5 Morkovin medium size, 1 small beetroot and cabbages quarter. After all the vegetables to shift into boiling water, salt, add 3-4 tablespoons. l. tomato paste, bring to a boil and cook for about 50 minutes. After 3-4 Pour the diced potatoes and cook for another 15 minutes after boiling.
Borsch with pompushkami
Preparation of borscht with pompushkami: Wash glass of beans, add water (floor pan) and cook for 1, 5-2 hours.
- 1 beet
- 1-2 sweet pepper
- 2 carrots
- 4-5 medium tomatoes cut into strips
In a deep frying pan greased with oil, put beets lightly salted, then give a little, then add the peppers and tomatoes (or tomato juice), all put out, tracked, so that the liquid does not evaporate.
If you like the roots of parsnip or parsley, cook them together with beets. Spices (cardamom, curry, ginger) can be set before adding the tomatoes.
Not long before the readiness of beans add 3-4 potato tuber, diced when it is cooked - not tight shredded cabbage and carrots and fried to boil, then add zazharku. Mix everything and cook for another 5 minutes on low heat. Add salt and season with parsley.
According to the proper preparation of borscht circuit it should infuse. Serve with sour cream.
For Pomponnettes need yeast dough, you can prepare yourself: in a glass of water to dissolve the yeast ('10), add salt (half a teaspoon), sugar and vegetable oil (a tablespoon), flour (500 g). Knead the dough and let it rise twice. Then the blind medium-sized balls, place on a greased baking tray, to rasstoyatsya in a warm place. After - bake in the oven.
Next we will make vetariansky soup: recipe
1 large beets cut into strips, put out with a 3% vinegar (1 tbsp. Spoon), sunflower oil and tomato paste (2 tbsp. Spoons). 2 onions, 1 Morkovin 1 parsley root cut into strips and brown in oil.
Water to boil, add salt, cut potatoes (200) and cabbage (200 g) and cook for about 10 minutes after adding stewed and fry the vegetables and cook for another 5 minutes. Be sure to tuck the garlic (3 cloves) and parsley. Serve with sour cream.
Borsch with seaweed
Recipe soup with seaweed:
Marinate 250 grams of seaweed: simmered for 5 minutes in a little water, fold, cool, cut into strips, season with salt, add the vinegar (2 tbsp. Tablespoons) and put to marinate for 10 hours.
Cut into strips 1 Morkovin 2 onions, 1 parsley root, 5 minutes to brown with 2 Art. tablespoons sunflower oil. Add 2 tbsp. tablespoons of tomato paste, simmer another 3 minutes and remove from heat. 250 g chopped straw beets simmer over moderate heat, covered for 10 minutes, with the addition of vinegar (1 tbsp. Spoon) and 1/3 cup of water, add sea kale, vegetable oil (2 tbsp. Tablespoons), stir, simmer another 5 minutes .
The broth of seaweed add water up to 2 liters, boil, add salt, put 1 bay leaf, 400 g diced potatoes, cook on low heat for 10 minutes, then put the cabbage and steamed vegetables, cook for another 5 minutes. For half a minute until ready to add 2 chopped cloves of garlic.