Borscht ingredients. Borscht recipe from photo

Products
Classic recipe for a 4-liter pan
Yalovychyna on brush- 500 grams, about 400 grams of meat and 100 grams of brush.
Traditionally, yalovichina is beaten for brushes, shards of a brush to rob the relish of the glib broth. However, sometimes yalovichina is replaced with pork, while the grass is fat, and, as a last resort, it is caloric. Rіdshe cook borscht with chicken or turkey meat. At tsomu vipadku cook less and sound - cheaper. Zagalom, rather take fresh meat for brushes. If the meat is frozen, defrost ahead.
Buryak- 2 medium or 1 large, 250-300 grams
carrot- 1 large
Cabbage- 300 grams
potatoes- 3 great pieces or 5 others
Better take more potatoes in borscht, so that you can clean it better
Tomatoes- 3 pieces
The classic variation has a tomato + ocet. Sometimes this tandem is replaced with tomato paste. Tomato paste is a trifle sour for tomatoes, then it saves the bright color of borscht, which will avenge the assessment. Abo kіlka canned tomatoes or sіk vіd canned kvassolі (like wіn vengeance until the warehouse of the tomato). Prepare it like that - smear it with vegetables at once. Otherwise, you can cook the tomato paste yourself - peel the tomatoes from the skins, and boil them on a quiet fire until it becomes a sauce. To such a self-made tomato-borscht mouth, it is better to add Bulgarian pepper.
Ocet 9% - 2 tablespoons
Shchob kolіr stravi becoming richly chervonim and relish more hospitality. For a pan of 4 liters, 1 teaspoon of octa 9% is required, or 2 teaspoons of octa 6%; sometimes add a tablespoon of zucru at the same time. Ocet, when cooked, can be replaced with fresh lemon juice (like half a lemon). Also, be sure to add canned tomatoes or store-bought tomato paste, as they replace tomatoes, even to revenge the estimate.
Tsibulya- 2 heads or 1 large
Chasnik- 3-4 teeth
Creep parsley- 50 grams
Sil that pepper, lavrushka- for the taste

Tse products, yakі dodayutsya to the classic borscht. If you want to follow the rules, What do you often add to borscht:
1. Mushrooms and kvassola. Kvasol to crush the grass with a rich blueberry, and give the mushrooms an aroma.
2. Zukor - this borscht will be especially garnished with sour cream. As a beetroot of licorice varieties, then it is not necessary to add more. Zukor is given at the very beginning, you will try it and try it for your particular mood, you will need tsukor chi.

How to cook borscht - explained in detail
1 stage. Brew meat broth - prepare approximately the second year.
Remember Yalovichina, pour 3 liters of water into a 4-liter saucepan, add purified cibulin and peppercorns, bay leaf, put meat near the water, cook on a small fire under the crutch for 2 years after boiling. Salt the water on the cob of boiled cob - you need half a tablespoon of salt. After boiling the broth, the meat cools slightly and is cut (cut) into small pieces and turned into broth. The saucepan is covered with a lid.

Stage 2 Chop and cook vegetables in the correct order - close to pivgodini.
Ripchast tsibulyu rubbly, rub the watchmaker or chop it finely, rub the beetroot or cut it with small pieces - here to relish. I, similarly, with carrots, you can rub it, or you can cut it with pivkols. Want to learn more about meat cutters. The classic recipe has acceptable variations for taste. We add vegetables to borscht in this order:
- Cabbage is like a zvichayna before potatoes, and like cabbage is young and low, then you can add it after 5 minutes after boiling potatoes. If you love it, shob cabbage bula brittle - add at once with potatoes
- Potato
- Ovocheva dressing with beetroot - how to lay down while cooking vegetables.

3 stage. Zrobiti ovochevu zamazhka and vsipati smakovі additives - 15 khvilin.
Heat up a frying pan, coat the cibula for 5 quills on the great fire, stirring. Add a carrot and a bowl to the cubuli, brush 5 khvilin. Add a beetroot, cover 5-10 quills on a medium fire (who deserves if the beetroot is fried). Then add tomatoes or tomato paste, pour a ladle of broth into a pan with meat into a frying pan with vegetables, add zukor and ocet for relish, then add sprats of khvilin, add to borscht - all the vegetables are boiled to a boiled time . Better skushtuvati and potatoes, and cabbage for relish, contagiously turn the broth into strong. Cook the dressing at borscht 3 hvilini.

4 stage. Insist borscht - pіvgodini. The kastrulya with borscht closes with a lid, carefully put on the carpet and wraps around it on the sides, bagan sprat balls.

At whom the preparation of borscht ends. Now yoga is left only to be poured into plates and taxes with sour cream and fresh chopped greens.

What is needed in order to cook not just beetroot soup, but a traditional Ukrainian borscht? It’s necessary to go curl up in the Ukrainian glybinka, rozshukat the Ukrainian woman of honor, and tearfully blessed, ask її to cook borscht for you:) It’s not excluded, you don’t have to, and then you can taste a plate of fragrant, rich Ukrainian borscht! .
Ale tse variant me podhodit, say you, tk. I can't go that far, shukati someone... I want borscht today, here and now!
And you should take a walk, so that you can enjoy the relish of the right Ukrainian borscht, let's not obov'yazkovo kud їhati! Yana shared with us a chic recipe, a whole authentic Ukrainian borscht, the pride of Ukrainian cuisine. Vaughn told about all the subtleties, secrets and nuances of cooking, you just can’t help but see it! Borscht comes out thick, rich, fragrant and superbly savory - having tried it once, it’s impossible not to splutter!

Otzhe, golovnі skladovі suspіhu at prigotuvannі borscht - tse yakіsnі savory ingredients. More often, rich broth is prepared - the basis of borscht, for the new, obviously, it is necessary to add savory meat, bagan on the bone, there will be more fat. As an option - pig ribs will be the top choice. Ale, you can also cook borscht on chicken, indichi, yalovichi, or infuse water. There will already be variations of borscht, but all the same, such borscht as a whole can be used.

The biggest secret of Ukrainian borscht is a piece of old pig fat, mashed with a teapot and added to the preparation, this dressing has a marvelous aroma!
And of course, to love borscht with rich fresh greens, sour cream and donuts - this is a Ukrainian classic! Enjoy the process and see the result!

ingredients

meat (pig ribs, scapula or hip joint)	400-500 g
water	3 l
cabbage	200 g
potatoes	2-3 pcs
beetroot (small)	1 PC
cibulya ripchasta	2 pcs
carrot	2 pcs
bell pepper	1 PC
tomatoes	2-3 pcs
tomato sauce (or ketchup)	2 tbsp.
parsley and kropu
1 teaspoon clove
small piece of old fat
strength
freshly ground pepper

Pokrokovy recipe with photo

Meat meat, put in a saucepan, pour cold water and bring to a boil. Resolutely take the pina, put the cleaned cibulin and carrots into the pan. won't become soft. Salt the broth for example, and remove the cibula with carrots and sip.
Porada. The readiness of the meat is turned over with a fork and a knife. How to enter at the m'yakush practically without support - the m'yaso is ready.
Vinyati m'yaso z | iz |

Vimiti potatoes, peel and cut into strips or cubes.
Vimiti cabbage, virizati kachan and finely shake.
Add potatoes to the broth and cook for about 15 khvilin.
Let's add some cabbage and cook for about 5 khvilin.
Porada.As the cabbage is young - it is ready to be cooked close to 5-7 quills. It is necessary to cook the winter varieties of cabbage longer, so it’s better to put it into the broth at once with a scartofeel, then the vegetables will go to readiness at once.

cook smeared.
Buryak vimiti, clean it and cut it into thin straws.
Vimiti carrots, peel and cut into small cubes.
Clean the cibula and cut it into cubes.
Vimiti bulgarian pepper, remove the inside of the box and partitions, and cut into small cubes with straws.
Vimiti tomatoes, grind them on a skin cross-like naprіzі, dip them into 2 strands in okrіp, then into cold water and remove the scruff.
Tomatoes narizati|narizati| cubes or refine in a blender.
Greens vimiti and chop.
At the frying pan, add olive oil, pickle beetroot and brush 4 hvilin.
Add a cibula, grease close to 2 whilins.
Potim carrots - we smear the vegetables to a light golden color.

Appetizing borscht without lard is lubricated with brown mustard, including people who are addicted to dietary eating. It takes at least an hour to cook yoga. It is more necessary to prepare the necessary products, to mitigate, clean, pore and cook. The recipe for savory borscht is easy to remember, it doesn't need to be learned from the process. There is a large number of valuable microelements and vitamins - the key to a healthy body. Amazing relish and aroma will delight all households and guests.

Borscht is called soup, cooked vegetables. Among the obov'yazkovyh ingredients - beetroot and cabbage. Without these warehouses, it is impossible to show your own dish with such a name. There are discussions among historians of the post-traditional space about this journey. At the same time, the grass greets itself with great popularity among the wealthy peoples, wanting to be quarreled behind the warehouse.

Now, far away, guessing today's borscht was served on the table by the Romans. Such a yushka was prepared on the basis of vegetables, a small reddish color. Zzvichay the Romans added a variety of different natural products (cereals, spices, meat). Such eating made it possible to gain strength, take away all the vitamins, proteins and microelements necessary for health. Trade in the blue, like Greece did with other lands, made it possible to expand the border between the dwellings of the Buryaks. The Scythians, the Slovaks and other peoples took away the possibility of finding original wine red color soups.

Old-time words "yani got used to zhu roslina hogweed. It is important that the very same gave it to the vegetable soup with beetroot and cabbage. At that hour, yoga was called exclusively Yushka. Ale was often cooked. For one version, the recipe for borscht was guessed by the Cossacks. Strava from cabbage with beetroot from the singing hour became their favorite їzhey and nabula of wide breadth. Today, there are a number of different recipes for borscht. The skin of the word'yansky people has robbed its contribution to their diversity. Modern culinary experts experiment, adding different exotic products to borscht.

Simple pokrokovy recipe for savory borscht

Fragrant, appetizing borscht can be prepared even more quickly for a cim recipe. For dishes, you need a saucepan with a volume of approximately 3-4 liters. For the great family, you can take a larger capacity. Ale, it is necessary to add a quantity of vegetables. In advance, it is necessary to prepare the lower for rіzanny, I will make a plate, a spoon.

Necessary ingredients:

• low-fat yalovichina for brushes - 300 g;
• pitna water - 3-4 l;
• cabbage - or 1 head;
• qibulya - 1-2 pcs. (deposit in rosemary);
• strength for relish;
• bay leaf - 2-3 pieces;
• winter peppercorns - 3-5 pcs.;
• hop-suneli - 5-7 g;
• beet - 2-3 pieces;
• carrot - 2-3 pcs. (Small);
• tomato paste - 50-70 g;
• potatoes - 4-5 pcs. (deposit in the form of rosemary).

Pokrokove cooking borscht:

1. M'yaso with a tassel miyut, clean up lived, plіvka, smіtniki that zanuryuyut at the pan with water. Turn on the fire and bring it to a boil. Let's change the fire rib and cook with a stretch for about 15-20 strands.

2. Mustaches are indicated in the recipe. Vegetables are cleaned from the skin, mint. Harvest coarse parts from cabbage and dried or zipped leaves. They deprive only the best and the best.

3. Beetroot is cut into slices, then thin straws. Carrots are cut into cubes. For this її in front, you can cut with rings or cut a vzdovzh. The qibulya is trimmed at the sight of cubes or a drink. Chop potatoes into squares. Cabbage is shaky behind the help of a knife or a special grater. Bazhano, so that hmis looked thin and not rough.

4. In boiling broth, dilute tomato paste, salt yogo to taste.

5. Hanging vegetables from the casserole. Mustache mix, add hops-suneli, winter pepper and cook until ready.

6. Mimic fire and pour ready-made borscht at the bowl. Can be served with pepper, chasnik or sour cream.

Ingredients for skin care people choose according to their own judgment. Sound like additive products and add all the spices. It is important not to overdo it, so as not to make the borscht boring or something specific. Tomato paste can be beaten in minimum quantities - 20-25 grams. As soon as there will be children at the table, it’s better not to pepper it at the cooking process. Enough pepper on the table for grown-ups. Sob not to oversalt, not to focus on your own taste, as if you are addicted to salty. Ready zhu zavzhdi can be salted.

1. In order for the strain to be prepared yaknaishvidshe, without the need to vicorate the old yalovichina. Bazhano voddati the veal.

2. You can never defrost meat by cold water. Such a way to bring the product to a higher taste. It is necessary to re-freeze the zazdalegіd. Better in a natural way.

3. As for borscht, a fried pie is to be cooked, and it is necessary to put it at the grass about 10 minutes before the end of cooking.

4. It is necessary to protect the specificity of the vegetables during the cooking process and to trim the sequence of their addition to the casserole. Call the potatoes to be cooked more swedish, and the cabbage and the beet sprout for a greater hour for complete readiness.

5. Deyakі gourmets love trochs of undercooked leaves of cabbage (so that the stench crunched on the teeth). Other people want to live in better cooked vegetables. This fact needs to be protected for the hour of preparing borscht. You need to know the taste of your loved ones and guests, who are supposed to be hedgehogs.

There is not a lot of free time, but the nutrition of an appetizing obidu is worth it, with the best choice a simple recipe for borscht will appear. Such a vegetable soup can be graciously proclaimed to guests. And the presence of good spices gives me the ability to entertain small children.

Savory! Like a recipe to share it with the social services. Good luck everyone!

Who among us does not love delicious food? There are no such people, singly. Invite representatives of a beautiful state, as if to stalk your figure, not to be inspired by that savory evening of resentment. And what about the resentment of the great living of the hedgehog? That's right - the first straw. We can cut it.

Why should you include rare foods in your diet?

One should not like soup, all the same, periodically rare stravi їsti is required, more brown broth for a slug. Vіn dopomogає more likely to overdo it and protect against such unacceptable ailments, like a fluke, gastritis, or an inflamed subslug, which is called pancreatitis. All these misfortunes can be eliminated, if you regularly include in your diet, for example, soup. Ale, in our article, we will tell you about the preparation of such a rich and savory first season, like borscht. The gentleman's skin can be his own way, like preparing the best borscht. A simple recipe with a photo, guidance in the text, to make the cooking process understandable and accessible.

Trochy about options for savory first straw

It’s hard to believe that borscht is a rich, fatty soup, which, in kilograms, is added to the splendid one, the right Ukrainian borscht is like this - blue, oily, the same with pampushkas. Ale is also a variant of borscht, a kind of revenge for a minimum of high-calorie ingredients, and also to cook it in flames without meat. Those people, yakі suvoro dotrimuyutsya post, to know how easy can be such a borscht. Below is a selection of the best recipes for savory borscht, cooked like a casserole, or a multi-cooker.

Forgiveness with a trigger

To prepare tsієї stravi you need to prepare:

• about 3 liters of water;
• chicken stegenets or 3 stegens of the trigger, or you can take a whole curl;
• potatoes - 5-6 bulbs;
• half a cabbage;
• carrot - 1 piece;
• cibulin - 1 piece;
• greens, sil, oliya roslinna;
• tomato paste gram 75 or 2 tomatoes.

The recipe for a simple borscht starts from the preparation of the broth: to make a savory stew on the cob, you need to defrost the chicken and cook it, dropping the water from the boil. A whole curl is required for a long time to be pored over on the fritters. After boiling the water, it is necessary to bring it on to get cold water again. Tse will be the basis for the broth of our borscht. The trigger can be fired to the point of readiness. While the process is being carried out, it is necessary to clean the potato bulbs, carrots, cabbage and cibula. Then it is necessary to put potatoes in a saucepan half-cooked chickens, cut into not big pieces. Tsibulu rіpchasta dribly cut, and grated carrots. If after adding the potatoes the water boils again, lower the shaky cabbage near the broth.

How to savory borscht dressing: continuation of the previous recipe

At the same time, we prepare a zamazhka, a recipe for a simple borscht, hoch i, vibatch for tautology, simple, but still you can’t do without the important stage - slathering the vegetables richly savory and fragrant for siri. For whom, on a frying pan, it is necessary to smear a carrot and a cibula at once, all to fight on an olive. If the dressing is on the eve of a golden color, add tomato paste to the pan, or finely shredded tomatoes. If the dressing is ready, put it in a saucepan with broth. Periodically stir up borscht, add in new strength or favorite spices to relish. Sob borscht without spending money on the new one, you can pour a spoonful of otst. That's a little trick. For a sprat of khvilin before the fire is extinguished, you can sip greenery instead of a pot. Before it, to serve the grass on the table, season the borscht with sour cream or mayonnaise.

A simple recipe for borscht at multivartsi: necessary ingredients

The multicooker has recently become a true helper of state gifts in the kitchen. More and more women are trying to prepare themselves in this miracle of technology, protecting their time and strength. Vaughn and cook porridge, and bake cupcakes, and cook pilaf.

You can cook in niy and borscht, vin viyde absolutely so savory, not hot, without cooking on the stove in a saucepan. Otzhe, products for the upcoming borscht:

• pork with ribs - gram 300;
• water - 2 liters;
• fresh cabbage - 200 grams;
• beetroot - 2 pieces
• carrot and cibulka ripchasta - 1 piece;
• potatoes - a couple of bulbs;
• fresh tomatoes - 2 pieces;
• melted butter - 1 spoon, 2 cloves for a watchmaker;
• season, strong | salt |, chopped greens.

Let's get ready

Mabut, tse - the simplest recipe for borscht, which gives the strength to inspire the master, what you start, you won’t get rich trouble. For the cob, you need to peel the beetroot, the carrot and the beetroot, then grate the carrot and the beetroot on a large third, and cut the cibula with a knife. Shake the fresh cabbage finely, chop the tomato finely, and the chasnik either finely finely, or pass it through a garlic press. At the multicooker bowl, trochs are smeared | smeared | oil|oil|, chop cubula and carrots, set the “frying” mode and grease the vegetables for about five minutes. We mix everything with a silicone spatula, so as not to scratch the bowl. It is not necessary to close the lid of the multicooker. Through five strands, add pork ribs and tomatoes to the vegetables, and lubricate 5 more strands. After that, it is necessary to put half of the grated beetroot, cabbage, potatoes into the bowl. For relish, you can sip a little bit of everything with a bloody squeak. Salt and pour hot boiled water from the kettle. Let's choose the program "gas" (as it is a special program "soup", then it is necessary to choose it). Cooking hour - 60 minutes. After that, the lid of the multicooker is closed until it clicks. At the same time, fill another half of the beetroot with a bottle of boiled hot water, add | add | a little lemon juice and bring to a boil. Tsey v_dvar need to pass through gauze and bandage. Then pour the water into the crock-pot, add a bowl, season it with finely chopped greens. On the program panel of the multicooker, turn on the “Pidgriv” mode and leave a mark for 10. The meat is ready to be cremated in the brush, the meat pieces themselves are turned back at the borscht. The brushes can be thrown away. Serve the best borscht with sour cream.

Classic borscht with beetroot: ingredients

And at the same time, to your respect, a simple one is propagated Vzagali, at the skin gentleman, the recipe is different, rich in vicorist sprats, seeing meat, or instead replacing it with carcass. In cookbooks you can find recipes for dumplings, smoked ribs, and many more advanced cooking methods. And everything will be a variation on the theme of classic borscht.

We suggest you take your recipe for a simple borscht, which will not take an hour from the master. To prepare you need to take:

• 1 kg of yalovichini;
• pivkilogram of potatoes;
• 300 g fresh cabbage;
• 300 g of beetroots;
• 200 g carrots;
• 200 g cibuli;
• 3 small jars of tomato paste (metal);
• 3 hour teeth;
• bay leaf, sіl, zapashny chalking pepper or be it spices;
• greens.

Cooking process

On the back it is necessary to remember the meat. Even though it was frozen, it is necessary to defrost it in front. Next, fill the meat with water and put the pan on the fire for the second time. When you are ready, remove the yogo from the pan, fill it with small pieces or bars and put it in the meat broth. Tsibulya is finely cut, carrots are grated on a third of the middle size. Cabbage cut into strips. Buryak is also cut with small shmatochki or rubbed on grated. You can її, like cabbage, shake. Coat the beetroot in a frying pan with additional olive oil. Before it, pour a tablespoon of otstu (to save color) and tomato paste. As if the tomato paste did not appear in the tomato paste, you can replace it with chopped tomatoes. Mix everything and stew with a stretch of 5-7 strands. In an okremіy frying pan, smear the carrots on the olive at once from the cibule. If the stench comes up with a beautiful golden color, take the pan out of the fire.

Sequence of bookmarking ingredients

The recipe for a simple borscht is predbachaє, like that іnshі podіbnі, poslіdovnu bookmark іngredієntіv. Divide potatoes with small pieces and place them in boiling broth. Under the hour of preparing the grass, it is necessary to kushtuvate, salt for relish. After that, I will boil the broth again, add cabbage. On a small fire, it is necessary to cook about five quills. Then add beetroots to the pot and cook ten more khvilin. At the last moment, spread the carrot with cibula (so called lubrication), as well as bay leaf.

It is necessary, just a little bit of salt and pepper. After that, add a practically ready-made borsch chasnik, which was seen in front through the hourly press. Maizhe is ready - take the pot out of the fire, let it brew for about 20 khvilin. Pour fragrant, beautiful and savory borscht on deep plates and serve on the table, sipping greens and adding sour cream. No less deliciously weide, as a substitute for her put mayonnaise and thick sauce with spices on the plate. And from black life bread weide is a practical culinary masterpiece. A plate of such a first meal will give you energy for the whole day. Now you know how to cook borscht. A simple recipe and yogo options are introduced in our article, you will have to choose more than the one that you and your family members will relish.

Borscht recipe- It's just a stony stone. Before that, different variations of the recipe for borscht rich - Ukrainian, Poltava, Hetman, Moscow, Navy, Kiev, Siberian - should be repaid for a long time.

Borscht buvayut on yalovichi, pig or lamb broth, on or pitching, on beet kvass, borscht with kvass, with donuts, with mushrooms - and it’s only a part of the long-term re-treatment of fresh borscht.

Tim is not smaller, like borscht was not based on the widest and most splendid homemade borscht, moreover, in the skin, who is prepared borsch get out.

Here is one of the options homemade borscht- Simple, without donuts, ground with a tea-shop, tomato paste, kvassoli and other additional warehouses.

For borscht at home you need

5-6 liters per pot.

• Yalov'yacha brisket. 1 kg.
• Cabbage. 1.5 kg.
• Buryak. 3 middle.
• Carrot. 2-3 pcs.
• Tomatoes. 300-400 UAH
• Ripchasta cibulya. 2 medium cibulins.
• Potato. 600-700 UAH
• Strength. For relish.
• Black pepper. For relish.
• Ocet grape chi apple. 5-6%. 1-2 tablespoons. You can substitute lemon juice.
• Chasnik. For submission.
• Sour cream. For submission.
• Greens - tsibula, parsley, krip - for serving.

Cooking homemade borscht.

Let's start with preparing the broth.

Pour cold water into a saucepan. For a 5-6 liter pan, 3½-4 liters of water is sufficient. Part of the water is evaporated during cooking.

We put into the pan shmatok yalovichoy brisket or a hanger with a brain tassel. There we put one cleansing beetroot in a bowl.

I don’t put neither carrots, nor cibules, nor parsley roots, parsnips or celeri in the broth, but I don’t care about anything for you to fallow like your special characteristics.

We bring the water to a boil on a strong fire, reduce the fire to a sufficient level for an even weaker boil, and resolutely know the pin.

We cook meat with beetroot for a second or two years.

For a larger soup base, you can put 1-2 peeled large potatoes into the broth. Boil the potatoes in the broth until fully cooked, then remove the potatoes, put them on a plate, add a couple of ladles of broth and let's put the potatoes in mashed potatoes. Let's take the mashed potatoes back at the casserole and continue to cook the borscht.

Here hvilin after 35-40 after the cob of broth is cooked, it’s time to start dressing for borscht. Yak seen X zroshuvalny borscht is prepared on a frying pan .

Tsibulyu is narrated with quarter-kilts.

Carrots are cut into small straws.

In a large frying pan over medium heat, add 4-5 tablespoons of odorless olive oil and put the cibula and carrots into a frying pan, mix and add a little salt.

If the cibula and the carrot are lightly limp, we add fresh black pepper and mix again.

While the cibula and the carrot are smeared, the beets are called a small straw.

We add a beet at the frying pan to the cibula and carrots and mix it.

We close the frying pan with a lid and check it, if the beetroot is lightly obm'yakne.

After that, pour in 30-50 ml of grape or apple 5-6% otstu and mix. You can replace it with lemon juice, if I want to add a touch of citrus fruits to the finished borscht, and it doesn’t need to be.

Tomatoes should be added sour, their wet acid can also be extracted.

Acid is needed in order to make the color of borscht dark and rich, and not bright red, but rudim. Ale kolіr sche lie down and at the hour of varіnnya.

I again close the frying pan with a lid and quench the beet whilin 20-25.

For the whole hour, tomatoes are cut into small pieces. I don’t know the peel of tomatoes, but you can work for the bazhannya.

We add tomatoes to the frying pan until the beetroots.

Let's move, add strength for relish, a teaspoon of zucru - do not boast, do not look at borscht, but simply add more relish.

Again, close the lid and quench the whilin by 15. As soon as the vologa from the kastruli was already boiled away, and the dressing for borscht began to be smeared - we add a ladle of broth from the kastruli.

Through a sprat of whilin, if the tomatoes have given their sik and become soft, everything is changed anew and rightly for strength and zukor, so the dressing is still sour for your taste.

Cabbage is narcissistic for the ruling court, I like small and no more than wide women.

Potatoes are cut into small cubes.

At this point, the broth is ready. salty broth for relish, vrakhovuchi, as if the amount of salt is already in the dressing.

Distant beetroot from the broth, which is boiled in the new. Give me some chill.

If your cabbage is young, then it will not cook well. Vіdpovіdno on the cob in the broth put the cut potatoes.

If it’s autumn cabbage, then it’ll be cooked longer, lower potatoes, so the cabbage in the broth is corrected with first.

And in that and in the other season, between the hours of laying cabbage and potatoes, it becomes hvilin 10, regardless of what kind of sheep is laid first.

We rub boiled beetroots on a dry tert.

І vіdpravlyaєmo grated beetroot back at the pan.

Let's move on.

We bring potatoes and cabbage to readiness. Potatoes are guilty of overcooking, and cabbages are guilty of being left brittle in the middle.

As soon as the vegetables are ready, we pour them into a frying pan from dressing a couple of ladles into the broth. For the help of the shoulder blade, we deglaze the frying pan, exposing all possible frying from the bottom.

We put the whole fry in a pan with borscht.

Peremіshuєmo, brought to a boil, and let's slightly boil the whilin 5-7.

Longer boiled borscht is not necessary, shards with a trivial boiling color of borscht become bright-chervonim, and then we begin to rudity.

We take a saucepan with borscht and fire, we crook it with a lid and we leave it at a calm whilin for 20 min. As if you are cooking at the great casserole for 5-6 liters, then the whole time the borscht will not get cold. Let's insist.

I’m adding another teaspoon to the plate, cut into thin slices.

Let's put it on the table. І ring to the borscht, a glass of cold burner is served.