How much to cook borscht by time

The cooking time for classic beef borscht is 2.5 hours, including half an hour of infusion. It takes 1 hour of clean time at the stove. If chicken is taken for borscht, then the total cooking time for borscht will decrease to 1.5 hours, since chicken for broth is cooked for only 1 hour, and there is no need to insist such borscht.

How to cook borscht with beets

Products
Classic recipe for a 4 liter saucepan
Beef on the bone - 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used as the bone adds to the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will turn out to be more fatty, and, as a result, high-calorie. Less commonly, borscht is cooked with chicken or turkey meat. In this case, cooking less and usually cheaper. In general, it is better to take fresh meat on the bone. If the meat is frozen, defrost it beforehand.
Beet - 2 medium or 1 large, 250-300 grams
Carrot - 1 large
Cabbage - 300 grams
Potatoes - 3 large pieces or 5 small ones
It is better to take larger potatoes in borscht to make it easier to peel
Tomatoes - 3 pieces
The classic variation is tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly sour than tomatoes, but it helps to preserve the bright color of borscht, as it contains vinegar. Or a few canned tomatoes or juice from canned beans (if it includes tomatoes). Cook in the same way - fry with vegetables. Or you can cook the tomato paste yourself - peel the tomatoes, chop and boil them over low heat until they become a sauce. It is also good to add bell pepper to such a homemade tomato-borsch paste.
Vinegar 9% - 2 tablespoons
So that the color of the dish becomes rich red and the taste is more pungent. For a 4 liter saucepan, 1 teaspoon of vinegar 9% or 2 teaspoons of vinegar 6%; sometimes a tablespoon of sugar is added with vinegar. During cooking, vinegar can be replaced with freshly squeezed lemon juice (from half a lemon). Also keep in mind that added canned tomatoes or store-bought tomato paste, if substituted for tomatoes, already contain vinegar.
Onion - 2 heads or 1 large
Garlic - 3-4 teeth
Dill, parsley - 50 grams
Salt and pepper, lavrushka - taste

These are products that are added to classic borscht. If you want to break the rules, what else is often added to borsch:
1. Mushrooms and beans. The beans will make the dish much more satisfying, and the mushrooms will add flavor.
2. Sugar - then borsch will be especially good with sour cream. If the beets are of sweet varieties, then you do not need to add. Sugar is added at the very end, so give it a try and decide for your particular case whether you need sugar or not.

How to cook borscht - explaining step by step

Stage 1. Boil meat broth - cook for about an hour and a half.
Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, bay leaf, put the meat in the water, cook over low heat under the lid for 2 hours after boiling. Salt water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The saucepan is covered with a lid.

Stage 2. Chop and cook vegetables in the correct order - about half an hour.

Finely chop the onion, grate or finely chop the garlic, grate or chop the beets - here to taste. And similarly with carrots, you can rub, or you can cut into semicircles. Someone even grinds it in a meat grinder. In the classic recipe, variations to your taste are allowed. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then before the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add along with potatoes
- Potato
- Vegetable frying with beets - to be cooked while vegetables are boiling.

Stage 3. Make vegetable fry and add flavorings - 15 minutes.

Heat a frying pan, fry the onion for 5 minutes over high heat, stirring occasionally. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are roasted). Then add tomatoes or tomato paste, pour a ladle of broth from a saucepan with meat into a frying pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple of minutes, add to the borscht - all the vegetables in it should already be cooked by this time. It is better to taste both potatoes and cabbage, and at the same time check the broth for salt. Cook the frying in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour.

The saucepan with borscht is tightly closed with a lid, carefully placed on the blanket and wrapped around it on all sides, preferably in several layers.

This concludes the preparation of borscht. Now all that remains is to pour it into plates and serve with sour cream and fresh chopped herbs.

Fusofacts

How to serve borsch
Served on the table are sour cream, bread with bacon or basturma, green onions and garlic, hard-boiled chicken eggs, cheesecakes with cottage cheese, donuts.

How to store borsch
Close the pot with borscht tightly with a lid and store in the refrigerator for up to 7 days (remember that vinegar is a strong preservative). Borscht can be frozen in a package - frozen, it can be stored for a month.

Product cost
The cost of products for cooking a 4-liter pot of borscht is 400 rubles. (on average in Moscow as of July 2019).

How to make diet borscht
The dish can be made less high-calorie if you do not cook the frying. It is enough to peel and cut the vegetables and add them to the soup: beets, after 10 minutes cabbage, after 5 minutes potatoes, carrots and onions. And you can cook borscht without meat at all - lean borscht is also very good.

How to cook borscht in kitchen gadgets

How to cook borscht in a slow cooker
1. Put the meat in a multicooker pan, add water, salt and cook in the "Stew" mode for 1.5 hours.
2. Separately in a skillet, fry onions and carrots, beets, tomatoes.
3. Add frying to borscht along with potatoes and cabbage.
4. Set the multicooker to the "Stew" mode, cook the borscht for another 1 hour.

How to cook borscht in a pressure cooker
1.Wash the beets, peel and coarsely grate.
2. Put the beets in the pressure cooker, fry them in an open pressure cooker in vegetable oil for 10 minutes, then add the onions and carrots, after another couple of minutes tomato paste - and simmer for 5 minutes all together.
3. Add meat - for borscht in a pressure cooker, boneless meat, cut into small pieces, is suitable for a couple of minutes.
4. Lay out the potatoes and cabbage.
5. Add salt and spices to borscht, additionally lemon juice from half a lemon
6. Pour in water, cover the pressure cooker and cook for 20 minutes, then wait until the pressure drops, add herbs and serve.

How to make donuts for borscht

Products
Flour - 1.5 200 gram cups
Water - 100 milliliters
Sugar - 1 tablespoon
Salt - 1/4 teaspoon
Sunflower oil - 1 tablespoon
Yeast - 10 grams
Chicken egg for greasing - 1 piece

Recipe
1. Heat water to 40 degrees, dilute the yeast in it, cover and leave for 10 minutes.
2. Measure out 0.75 cups of flour, add sugar and salt, butter - and mix well.
3. Add diluted yeast to the flour mixture.
4. Add the remaining flour and knead the dough, then cover and leave in a warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form dumplings from the balls of dough, put them on a baking sheet covered with baking paper. The distance between the donuts should be at least 1.5 centimeters so that they do not come into contact during the lifting process.
7. Beat the chicken egg and brush the donuts with a cooking brush.
8. Bake the donuts for 20 minutes.

Serve warm dumplings with borscht.