How to cook beets

Borsch with beetroot turns out very beautiful color and unusual spicy taste. If you have never prepared such a dish, then you will definitely try - it will probably enjoy your home. Any borsch applies with sour cream and chopped greens.

1
How to cook a beet traditional borsch

First of all, weld the broth from beef ribs. On 3 liters of water, they will be required to 800 in cooking. Put one onion bulb and one middle carrot. When the broth is welded, remove meat and vegetables. Now start cooking borsch.

Cut the cubes 500 g potatoes. Tatch the straw 2 medium carrots and 1 middle beet. Two onion bulbs Cut in a small cube. 50 g Cellery root Sodium on a large grater. 400 g cabbage tatch.
In boiling broth, put half of the onions, carrots, beets and celery. Boil all together for 10 minutes.
While the vegetables are cooking, in a large frying pan hear 30 ml of vegetable oil and 30 g of pork fat. In boiling oil, lay out the remaining onions, carrots and celery - mix. Put the beet to the same frying pan, but do not mix it with other vegetables. Beetplate by lemon juice or vinegar - 0.5 tsp. When vegetables softened, then pour 2 cups of tomato juice in them. Salt the roaster and pepper. Put a pair of laurels. Leave the grip on the slow fire for 15 minutes - let it languish.
In broth with boiled bow, beet, carrots and celery, put the prepared potatoes, and in 5-7 minutes - cabbage. Boil the dish to almost full potato readiness.
When potatoes and cabbage become soft, pour a tomato roaster into the dish. Tomite Borsch for another 15 minutes. During this time, salt and stick it to taste. Also add a bit of sugar and citric acid to the taste. Do not overdo it with the last two ingredients - put literally on the tiny pinch and constantly interfere with the dish.
When submitting to each plate, put a piece of boiled meat that you were taken out of the broth.

2
How to cook borsch with beet police

For this borscht, you will need the same products as in the previous recipe, but without celery root. Broth is better to cook from homemade chicken, goose or duck. The cooking technology from this dish is very different from the previous one.

Cook broth. Remove the meat with bones and cut into cubes. Put it aside.
Wash beet under running water - use the brush. Remove the peel from beets with a sharp knife and put it in the saucery. Peel fill 100 ml of cold water and pour 1 tbsp. vinegar. Put a shill on a small fire and thumb 5-7 minutes. Send a shill with fire.
On the first pan, prepare the roaster: oil, fat, onions, carrots, tomato juice, salt, pepper, bay leaf.
On the second skillet (without oil), lay out grate at a large grater of beets. Pour it with lemon juice or vinegar (0.5 tbsp) and stew until soft.
In the broth, put potatoes and cabbage - boil to the softness of vegetables.
When the vegetables become soft, add a tomato roaster to them stewed beets and pour the beet decoction. At this time, put 1 fresh sweet pepper, chopped finely. Boil Borsch for another 10 minutes. Try on salt, pepper, sugar and acid. If necessary, add.
5 minutes before readiness, put meat into the borscht.

3
How to cook becks with beet

This borsch is able to prepare even an inexperienced mistress. For him, it is not necessary to prepare separately the roaster and the dish do not need to cook for a long time.

First prepare vegetables:

1 Little Cabbage Forks Tatch.
1 medium bulb grind.
1 middle carrot soda.
1 Middle beets. Touch the finely and pour it with a tablespoon of lemon juice.
1 The root of root parsley and celery lie.
5 medium potatoes Cut by strokes.

Now start cooking borsch:

All vegetables, except beet, lay out in a three-liter saucepan.
Fill them with boiling water - it should be in a saucepan on 2/3 of the part.
Bring the content to boil.
Put in a saucepan of 3 tablespoons of tomato paste - stir. Boil 5 minutes.
Add beets to a saucepan and bring to a boil once again.
Remove the saucepan from the fire and put in the borscht salt, pepper and sugar to taste. If there is little acid, then pour some wine vinegar.
Wrap the hot pan first in the newspaper, and then in the old blanket.
Give boors to breed for 30 minutes.

So that any borsch is tasty, boil it on a very slow fire. This also applies to the extinguishing of vegetables in the roaster. With such a slow heat treatment, all vegetables will be ready at the same time, and borsch will delight you with a harmonious taste.