Borscht in a cauldron

Category: First meal
Borscht in a cauldron

Ingredients

Beef meat (pulp, brisket) 500 BC
Bulb onions 1-2 pcs.
Carrot 1 PC.
Beet 2 pcs.
Potato 3-4 pcs.
White cabbage 400 BC
Tomatoes in their own juice 3 pcs.
Tamat paste 2 tbsp. l.
Vegetable oil 50 g
Chopped parsley, cilantro or dill 50 g
Apple cider vinegar 50 g
Garlic, salt, pepper to taste

Cooking method

  • A very convenient option for giving. The cooking time is a little over 1 hour, instead of 2-3 hours. All cooking processes are carried out in one dish. The taste of borscht is deeper and richer due to the dissolution of the roast in the broth.
  • All products are cut randomly, except for beets, which are laid in two stages and crushed in different ways. Add 50 gr. To the heated cauldron. vegetable oil, slightly warm. Cut the brisket into small pieces and dip in heated oil, fry. Then add a large onion (or two medium ones) cut into rings or half rings, one randomly chopped carrot, fry for several minutes. We begin to form the basis of the future borscht, the main component of which is, as you know, beets. We will add beets in two stages. The essence of this trick is to select the beet taste as much as possible, and to dissolve the beets themselves, because at this stage, since the borsch is still boiling and boiling, it will still not be possible to preserve the beet color characteristic of borscht. So, lightly fry the vegetables with seeds, add the sliced ​​beets to the fry. After stirring the beets with the roast, add two or three tomatoes in your own juice and tomato paste. After stewing the frying a little, add the potatoes, cut into small cubes. Add about 4 liters of boiling water. As soon as it boils, salt it to taste, season with pepper and leave to simmer over medium heat under a covered lid for half an hour. Add chopped cabbage. Cook for about 10 minutes. While the cabbage is boiling, prepare the second "batch" of beets. This time it is better, of course, to grate it on a coarse grater, since the main task of the second beetroot is to give the borsch a characteristic beetroot color, the beets will not boil for long. We add beets to borscht only when the cabbage is cooked. Following the beets, if the borscht does not have enough acid during the preliminary test, we compensate for this shortage with a small amount of lemon juice or apple cider vinegar. A small amount of vinegar will make the borscht taste more intense. A small drop of vinegar in any soup or borscht enhances its flavor - an old secret. Then add two or three chopped garlic cloves, a little fresh chopped parsley, cilantro or dill, and hot pepper (optional). Cook the borscht for another two or three minutes and set it aside for 10 minutes to infuse. Serve with sour cream or katyk.
  • Large photo:
  • Borscht in a cauldron
  • Large photo:
  • Borscht in a cauldron


ang-kay
Borscht is handsome!
Ira3662
I adore such a borschik, only I used to cut beets into 4 parts and cook them with potatoes, cabbage ...
Now I cook it in the microwave, then grate it into the finished borscht. Let it boil and turn it off.
And your beets manage to become soft in the last stage?
Zachary
Quote: Ira3662
And your beets manage to become soft in the last stage?
Of course, the beets will not boil for very long.
Ira3662
Quote: Zachary

Of course, the beets will not boil for very long.

somehow they told me to fry it together with carrots and onions, so it remained tough with me. ((((
Zachary
Quote: Ira3662
somehow they told me to fry it together with carrots and onions, so it remained tough with me.
I guarantee you that if you do everything according to the recipe, then there will be nothing hard for you.
lappl1
Zachary,! Borsch is our everything! And even more so in the cauldron! Thank you for the recipe!
Quote: Ira3662
somehow they told me to fry it together with carrots and onions, so it remained tough with me.
Strange, but I have it quickly fried. I make beetroot salad - I fry it in a cauldron for just a few minutes, and then insist. It turns out very soft.
kirch
Zachary, and the brisket is cooked in an hour? It usually takes a long time for me to cook, I mean the usual broth. The recipe is very tempting. It takes me half a day to cook borscht. Well, at least cooking meat in a pressure cooker now takes less time.
Ira3662
Quote: kirch

Zachary, and the brisket is cooked in an hour? It usually takes a long time for me to cook, I mean the usual broth. The recipe is very tempting. It takes me half a day to cook borscht. Well, at least cooking meat in a pressure cooker now takes less time.

The meat will surely be cooked, it is fried first.
Ira3662
Quote: lappl1

Zachary,! Borsch is our everything! And even more so in a cauldron! Thank you for the recipe! Strange, but I have it quickly fried. I make beetroot salad - I fry it in a cauldron for just a few minutes, and then insist. It turns out very soft.

I don't know why, but I stayed firm. (((Maybe depends on beets.
lappl1
Quote: Ira3662
Maybe it depends on beets.
It may well be. I have my own beets - delicious!
Ira3662
Quote: lappl1

It may well be. I have my own beets - delicious!

well, yes, I have a store))) with additives)) sometimes I take it, but it's white inside
Zachary
Quote: kirch
Zachary, will the brisket be cooked in an hour? It usually takes a long time for me to cook, I mean the usual broth
Everything will cook. Well, if you're still not sure, you can use pork brisket. The taste will be no worse.
Zachary
Quote: Ira3662
Well, yes, I have a store))) with additives))
Buy from the market. There you can ask to cut the beets to make sure of their quality.
Sana
In the photographs, between tomato paste and potatoes, something is added from a shot glass. What's this?
Loksa
SanaI think it's vinegar ?!
Zakhar, thanks for the recipe, a very curious way to cook borscht! Didn't add beets in two steps ?!
Anatolyevna
SanaFollowing the beets, if the borscht does not have enough acid during the preliminary sample, we compensate for this shortage with a small amount of lemon juice or apple cider vinegar. A small amount of vinegar will make the borscht taste more intense. A small drop of vinegar in any soup or borscht enhances its flavor - an old secret.
Thanks for the recipe, delicious!
Irgata
essence = cook zirvak with beets + potatoes + water as for soup + sour
Zachary
Quote: Irsha
essence = cook zirvak with beets + potatoes + water as for soup + sour
You can certainly say so, but the taste of the dish is still unique.
Zachary
Quote: Sana
In the photographs, between tomato paste and potatoes, something is added from a shot glass. What's this?
This is vinegar

Sana, Following the beets, if the borscht does not have enough acid during the preliminary sample, we compensate this shortage with a small amount of lemon juice or apple cider vinegar. A small amount of vinegar will make the borscht taste more intense. A small drop of vinegar in any soup or borscht enhances its flavor - an old secret.

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