Borsch in Cossack
Despite the fact that the primordial soup is considered a Slavic dish in every region it is prepared differently. I want to share with you a recipe for borscht, which is prepared on the Don for hundreds of years. There is nothing difficult in it, preparing it the most affordable products and, to be honest, my husband from my borscht just crazy!
You will need:
The number of products is designed to pan volume of 5-6 liters. Bones (all-pork, beef, chicken ...) - about 500 grams; Medium onion - 1 pc .; medium-sized carrots - 1 pc .; Red bell pepper - 0.5 pc .; Tomato paste - about 100 grams; Kachan cabbage medium-sized - 0.5 pc .; medium size Potatoes - 3-4 pcs .; Salt and pepper to taste; Greens - 1 bunch.
Instruction soup in Cossack
The bones were washed, fill with water, salt and put to cook over medium heat for 1-1.5, periodically removing the foam.
After 1.5 hours, you can proceed with the preparation of other products, do not remove the bones. Peel potatoes, onions, carrots, peppers cut in half and cleaned from the seeds.
Cut the potatoes into cubes. We take out the bones out of the pan and put to cool. Potatoes add to the pot.
Now preparing fried: chopped onions (not too finely, but not half rings), three carrots on a coarse grater, half bell pepper cut into strips. All this is put on a preheated pan with sunflower oil. Fry about 5-10 minutes until the onions acquire a golden hue. At this time, the tomato paste impose in a mug, glass (should be 2-3 tbsp. L) and add water, stir and, as soon as the onion becomes golden pour it into the pan. Mix and give simmer 3 minutes then add the fried in a pan, stir.
If the bones, which we removed from the pan, enough meat, severing his arms and cut or split into fibers. Add to the pan.
Now shinkuem cabbage. it is desirable to cut it thinner, but here's how it goes (I, for one, never turns out)). Add to the pan.
The time has come to try our soup for salt. Adding all your heart's content, salt pepper, seasoning, the main thing that you liked the taste. I usually add salt, black pepper, a mixture of peppers and versatile seasoning. All stir and leave to cook over medium heat for 20 minutes.
My greens, cut off the stems and finely shinkuem. Add to the soup and cook over low heat for 10-15 minutes.