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Russian borsch with meat — a step-by-step recipe of cooking with photos

Photo recipe of the national Russian dish — borscht with meat

Russian borsch with meat — This is a national dish for Russia, which, however, in several other interpretations also exists in Ukraine and in Belarus. However, in this case it will be about the Russian version. So, in this step-by-step photo recipe, we suggest you to get acquainted with the subtleties of its preparation.

So what is the difference between Russian borsch and Ukrainian borsch? The answer is very simple! The composition of the ingredients.

For example, in Russian borscht Do not use potatoes. It is replaced by parsley root or root celery. Also into it do not add fat, and it is cooked solely on meat broth, if it is, of course, not a lean version of this dish.

So, let’s start cooking classic Russian borscht with meat!

  • Beef
    (400 g)

  • Pork
    (400 g)

  • White cabbage

  • Onion
    (1 PC.)

  • Carrot

  • A tomato

  • Beet
    (300 g)

  • Celery root

  • Bay leaf
    (2 pcs.)

  • Pepper Sweet Peas
    (5 pieces.)

  • Black pepper peas
    (5 pieces.)

  • Vegetable oil
    (50 ml)

  • Granulated sugar

  • Food salt
    (1 tsp)

  • Vinegar
    (20 ml)

First of all, you need to do cooking meat broth. In this case, we will use pork and beef, in a ratio of one to one.

So, the meat must be thoroughly rinsed, and then put it in a saucepan and pour clean cold water (3-4 liters). Then you need to put the pot on a high heat and bring the water to a boil. After that, the fire will need to be reduced. In general, you need to cook meat for one and a half hours.

* In the process of cooking will be formed foam, which must be removed.

** In order for the broth to turn out to be more fragrant, you need to add pepper and bay leaf, as well as onions and carrots.

Now it is necessary to clear one large onion from the husk, cut it into four parts, and then finely chop.

We clean the beets and carrots and then thoroughly wash them in running water. After that, cut these roots with small straws. In general, it is believed that the sliced ​​vegetables in the first course are much tastier than those that have been grated!

At this stage, it is necessary to chop white cabbage thinly, as well as to do root celery (it must first be peeled and then cut into thin straws).

After the meat is cooked, it must be removed from the broth, cooled and cut into portions.

Now it is necessary to strain the broth and return it back to the pan, while adding the cut into pieces of meat. At this stage, it must be salted. Then put the broth on a slow fire and add cabbage to it. Cook it until tender.

Beets, carrots, onions and celery root put in a saucepan and add back a little vegetable oil and about 150 ml of broth. We put the pot on a slow fire and simmer the vegetables in it for 20 minutes. Do not forget to periodically stir the vegetables, otherwise they can burn.

When the vegetables soften a little, they will need to add vinegar, granulated sugar and pre-peeled and chopped tomatoes. Once the vegetables are very soft, they can be added to the broth.

* Before serving Russian borscht on the table, you need to let it brew for twenty minutes.

** When serving, you can fill this dish with sour cream and sprinkle with herbs.

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