Borsch is one of the most popular first courses. Him
cook in the North and South, love in the East and West, cook the most
in many ways, but not always the result pleases. Иногда от borscht
only the name remains. Instead of rich and bright soup
it turns out something else that does not coincide with the expectation. What are the most
Are frequent mistakes made?
Contents
Beets need to cook properly!
Свекла – неотъемлемый ингредиент borscht, это знают все хозяйки.
But few people know how to cook it correctly. As a result, instead of bright
a ruby dish turns out to be something incomprehensible orange or
Brown color. Impressions of such a soup, like taste, are clearly
far from ideal.
Cooking beet errors:
- Cooking in broth. Very often root vegetable
Pour directly into the pot. Sometimes whole
peeled peel. And beets are cooked with meat, gives taste,
gives brown color. So you can not do. - Lack of acid. In addition to separate extinguishing
or cooking beets, it is important to add acid to it. It may be
lemon juice, vinegar, diluted lemon. Data ingredients even in
a small amount will keep the ruby color, will not allow him to go to
brown tint. - Laying beets before vegetable roasting. Another one
common mistake. It is necessary to lay cooked beets in sour
Wednesday, that is, after vegetables fried with tomato. It will save
beautiful colour. - The amount of beets. If you add a piece or
one small root vegetable, it will be soup with beets. In borscht
A lot of beets, usually it is added 1: 1 to potatoes.
Свеклу для borscht можно сварить целиком и в кожуре, но это делают
separately, in no case in the general broth. Thereafter
root vegetable is cleaned, the vegetable is cut and lightly fried or just
poured into the pan.
Tasteless broth
The second most popular mistake is a bad broth. It is from the base
будет зависеть вкус borscht со свеклой. Therefore it is important to carefully
approach cooking broth. You can use beef or
pork, in extreme cases, take the chicken.
Broth cooking errors:
- Little meat. Для borscht нужен наваристый bouillon.
Him готовят не просто из косточек, а кусков с мякотью и даже салом,
fat - Spice. For cooking broth need to use
spices: laurel, peppercorns, roots. In the finished soup they are not
are added. - Broth need to filter. Even if the foam
carefully removed, the broth must be passed through a sieve or cheesecloth, and
wash the pan. Since there is a lot of meat, the resulting foam and fibers
settle to the bottom, stick to the walls. - Meat must be returned. You can trim the pulp and
serve to the table separately, but the pieces will dry up, they will have another
taste. It is more reasonable to return them to the pan, let them soak in borscht.
Конечно, существуют рецепты и постного borscht. For him
they simply use water, mushroom decoction, they often add to satiety
beans. But to the original recipe, all these improvisations are not
are, are all just a culinary parody.
Potatoes and other vegetables in borscht
Borsch is cooked with potatoes, but it goes no more than beets. Usually
one or two tubers are cooked whole, then kneaded and added to
bouillon. The rest of the tubers are cut and covered later, as in
plain soup.
Vegetable bookmarking errors:
- Cabbage to potatoes. Usually она готовится
faster, so you need to lay it a little later. Otherwise
The case of cabbage will fall apart. If the vegetable is fresh and summer, then it
added at the very end, when the potato is almost
is ready. - Sour cabbage from a jar. If borscht is cooked with
sauerkraut, then it must first be brought to softness in
pan or in a saucepan. Usually капусту жарят, а затем тушат,
This is not a quick process. - Bookmark everything at once. Usually так готовят в
Multicooker, this option is not suitable for the pan. Vegetables
are cast in a certain sequence with an interval, each
since borscht needs to boil.
Frying vegetables is not the most useful procedure, but during
приготовления borscht без этого никак. Not only is it important to sausage
right. You can not fry onions with carrots, and especially bring up to
коричневого цвета, иначе у блюда появится неприятный taste. Simply
letting them lightly redden or reach transparency, after which
The remaining ingredients are introduced and the vegetables are stewed together.
What are they forgetting about?
- Fat. Him используют не только для подачи, но
and add to pan at the end of cooking. Usually для этого
used ground smoked or salted bacon with garlic,
sometimes with pepper and herbs. The same mixture is put on the table, smeared
on bread. - Пампушки. Without them, Ukrainian borscht is not served.
If you do not want to make dough and pastries, you can submit homemade
garlic croutons, they prepare very quickly. - Sour cream. In no case mayonnaise. Fat and
high-calorie ingredients in borscht enough, but a spoon of sour cream
not prevent. - Spice. Borsch – a multi-ingredient dish with
pronounced taste. But sometimes it is missing. In addition to salt taken
add sugar, citric acid or juice.
Error correction
If soup is over salted.
You can pour in some raw water, but it’s better not to do so. Extra
жидкость испортит консистенцию, заберет taste. Better place
a couple of potatoes and a little boil. Sometimes dipped in soup
bag of washed rice, which also perfectly takes the salt. But
the best and easiest option is to add unsalted tomato juice,
mashed potatoes or a couple of grated tomatoes.
Cabbage crunches.
It happens that sauteing is added too early, the cabbage has not reached
until ready, crunches. In this case, reduce the fire and
then borscht on minimal heat, not allowing it to boil. Cabbage
sure to reach readiness, and the rest of the vegetables are not limp,
the pieces will retain their shape.
Borsch was liquid.
You can just pour a little broth, but better than anything.
to add. For example, fry another onion and carrot or
we enter separately cooked potatoes. Beautiful and fast
solution – canned beans from a jar or pickled
Mushrooms. But в любом случае блюдо с новой добавкой нужно довести до
boil.
If the soup is sour.
It happens that the acid is too much. In this case, the soup
sugar is added or boiled fresh vegetables are introduced, they are prepared
separately.
