Loved by many Ukrainian and Kuban borschIt exists in many versions. The differences in the nature of the broth, heat treatment method beet or "Buriak" in Ukrainian and a different set of vegetables.
Very often, these recipes nourishing soups even bear the name of the area where they have appeared, such as Kyiv, Chernihiv, Lviv, Poltava.
But borscht soup will always be, it will not mixwith any other kind of first course. Perhaps, each hand-made hostess has its culinary secret corporate borscht. This recipe can be transmitted from grandparents to grandchildren. In our version of borscht on-Kuban, too, there are nuances.
Ingredients for a "Borscht on-Kuban":
Meat on the bone - 0.7 - 1.5 kg;Sauerkraut - 150-200 gr .;Cabbage - 1/4 head of cabbage;Beetroot - 1-2 pcs .;Vegetable oil for frying -50 ml .;Potatoes - 1-3 pcs .;Onions - 1 pc .;Zucchini little;Tomato paste - 3-5 tbsp .;3-5 cloves garlic;Carrots - 1-2 pieces;Salt, pepper, spices and herbs to taste.
Recipe "Borsch on-Kuban":
Stages of cooking borscht in Kuban
Meat-bone - from 0.7 to 1.5 kg,Depending on the desired output volume of borscht (in our borscht cooked beef on the edge of a small bone, weighing 900 gr.) You can take other kinds or types of meat, but preferably with a bone. Some cooks cook this kind of soup, even a goose. Sauerkraut - 150-200 m, depending on the acid more acidic than the less required..
Meat rinse thoroughly, folded into a saucepan,pour running or spring cold water and bring to a simmer. Then merge the first water and fill the new. Water should be as long as required servings (measure our plates, if the good eye knocks while on the water every 2 plates add more? Servings.)
When the meat is boiled, diminish the fire and keep on the stove until it is ready, that is for 1-1.5 hours. At the end of cooking the meat should be without pressure and pierce the knife smoothly.
Put the pan on the stove, and pour oilheated. Cut the onion into cubes and send to roasting, and then put him diced carrots. After 2-3 minutes, move the mixture into soup - the process of laying the components go.
Next in line beets. It is cut into cubes and send to the pan 4-3 minutes, and then into the pot.
The same operation make with fresh cabbage. The main thing, do not cut it finely. Fry to a light blush and put the rest of the vegetables.
There are 2 opinions about the potato:
- Some consider it a mandatory component of borscht
- Others retort that yesterday's soup with boiled potatoes can only pour
Decide for yourself - you need or not potatoes. In this embodiment, it is added for 10-9 minutes before the end of the cooking process with sauerkraut.
The penultimate stage should be added in a pan on medium grater grated zucchini - he has that little trick of this recipe. This vegetable is a wonderful range of shapes overall flavor dishes.
Before the shutdown, add the tomato paste,sliced garlic, salt, «hops-suneli», or any other seasoning, bay leaf and herbs, if you like. You can add a little sugar if the taste has turned quite sour. Give borsch for 10-15 minutes. Serve with Borodino bread and sour cream. The family will be happy.