/ / Recipe Borsch Siberian

Recipe Borsch Siberian

We prepare borscht in siberian For the right to consider borschThe whole people argue with their dish. Perhaps, therefore, in different regions and cities they prepare it in different ways. Hence, there are so many names: Kiev, Volyn, Stavropol, Moscow. And still there are borscht fleet and borsch Selyansky. Each of these species has many varieties, differing in the set of products, features of cooking and a peculiar taste.

Ingredients:
  • Water 1500 ml
  • Pork pulp 250g
  • Eggs chicken 1 pc.
  • Milk 2 tbsp. L.
  • Beets 2 pcs.
  • Potatoes 1 pc.
  • Black cabbage 200 g
  • White beans 3 tbsp. L.
  • Carrot 1 pc.
  • Onion 2 pcs.
  • Apple vinegar 1 tbsp. L.
  • Tomato paste 1 tbsp. L.
  • Sunflower refined sunflower oil 3 tbsp. L.
  • 3 garlic cloves garlic
  • Sugar 1 tbsp. L.
  • Pepper black with peas 6 pcs.
  • Bay leaf 1 pc.
  • Salt 2 tsp.
  • Sour cream 100 g
  • Fresh dill 1 bunch
Instructions
  • Step 1 To prepare the borscht in Siberian needTake the beetroot, fresh cabbage, carrots, onions, white beans, potatoes, pork (beef) flesh, egg, milk, apple cider vinegar, tomato puree, vegetable oil, garlic, spices, sour cream and dill greens.
  • Step 2 Beans soak in the evening in cold water, andThen rinse, pour again with cold water, cover, quickly bring to a boil, reduce heat and cook on low heat until softened (but not until boiling!). Prepared beans strain.
  • Step 3 Clean the beet and grate it on a coarse grater.
  • Step 4 Pour 1 tbsp into the frying pan. L. Vegetable oil, lay the beets, add tomato puree, apple cider vinegar and so much water that it only slightly covers the beets. Fry the frying pan and simmer the beet until soft (about 1 hour). Tomato puree and apple cider vinegar will not allow the beetroot to change color.
  • Step 5 Peel the bulbs, cut them in half, and then each halves into thin semicircles and save in oil. Divide the onion into 2 equal parts.
  • Step 6 Carrots clean, grate on large grater and also save on oil.
  • Step 7 Cut the cabbage into thin strips.
  • Step 8 Peel the garlic cloves from the dry shell, chop and grind into a slurry with salt.
  • Step 9 Pass the meat through the fine grill of the meat grinder 2 times with half of the sliced ​​onions. In the mince, add a raw egg, cold milk and salt.
  • Step 10 Mix thoroughly.
  • Step 11 From meat minced skatat meatballs in the form of small balls.
  • Step 12 Peel the potatoes and cut them into cubes.
  • Step 13 In boiling water (1.5 liters) put the potatoes and cook it for 10-15 minutes.
  • Step 14 In the broth add cabbage, stewed beets, browned carrots, the second half of browned onions and cook until the cabbage is semi-soft.
  • Step 15 Add the meatballs to the vegetables and cook for 5 minutes.
  • Step 16 Put the boiled beans, sugar, spices, salt and garlic into the borsch.
  • Step 17 Boil borscht for another 10 minutes. When serving borsch fill with sour cream and chopped dill.
Pay attention to: