Borsch - the king among all the first dishes of Slavic origin. To cook the ignarious borsch, for example, with beans, under the power of even a beginner hostess, provided that the instruction of the preparation of "from" and "before" will be observed. Because Borsch - still a difficult dish, and it must be considered.
Products will be required:
• 2 beets (large); • 3 tablespoons of beans; • 2 large carrots; • 1 tbsp. busty sala; • 600 g of calf flesh; • 250 g of white cabbage; • parsley root; • 3 laurel leaves; • 2 bulbs; • 2 tomatoes; • 2 tbsp. Tomato Puree; • 1 tbsp. Sahara; • 1 tbsp. flour for passion; • 1 tbsp. vinegar 3% or lemon juice; • Parsley and pepper greens (optional).
1
To put meat into the pan, add a laurel (open for aroma) and part of the peeled bulb. Pour water to increasing the volume of fluid twice and put on fire. Bring to a boil and remove Shumkov. Remove the temperature and cook the contents of the capacity of one hour, not forgetting to salt a thorough broth.
2
If necessary, override the beans and rinse in water. Then cook before softening in salted water.
3
Add to the finished broth chopped cabbage, after 10 minutes the chopped potatoes and bell pepper, and another 10 minutes of tomato pieces.
4
From the mutipical beet and tomato-puree to prepare a beet gas station. Beets are abundantly sprinkled with lemon juice or vinegar, salt and plant. Simmer for at least 30-40 minutes, and in the end, add flour, diluted broth.
5
In a separate frying pan in melted fat to cook the golden fried of small cubes of parsley root, carrots, garlic and onions.
6
For 30 minutes until cooked borsch myasko catch and cut into pieces.
7
Incrementally put in a soup and bring to a boil, first passirovku carrot. Followed by meat slices, boiled beans and fried beet. Important! To soup had a bright color, after adding the filling of sugar beet, as zaburlit, remove it from the heat.
8
Parsley chop with a knife.
9
The saucepan with freshly prepared borsch is cooled very long. Give boosts with beans to strengthen within an hour, but only then pour around the plates. If desired, add greens and sour cream.
Agree that the composition of the ingredients that was used for our boards is quite simple. The base is a saturated vegetable bouquet on meat broth. The lean version of the bean borscht eliminates the meat ingredients, and otherwise the first dish is prepared in the same way.
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