Polish borsch

Category: First meal

Ingredients

Water 3 l
Beet 2 pcs.
Vegetable oil
Lemon acid
Sugar 1 tsp
Mayonnaise 250 g
Sour cream 250 g
Flour 1 tbsp. l.

Cooking method

  • Prepare boiled hot water in advance in a separate saucepan.
  • Cut 2 large oblong beets into strips. Pour it into a saucepan in which the borscht will be cooked. Pour a little vegetable oil into the same saucepan, lemon juice on the tip of a knife and 1 hour. l sugar. Put out a little over low heat, then add a little water so that it does not burn and leave to simmer under the lid for 15-20 minutes.
  • During this time, we will prepare the sauce:
  • mix in a separate bowl mayonnaise, sour cream 20% and 1 tbsp. l flour with top.
  • Beat all this with a whisk (not with a mixer).
  • When the beets are stewed, pour the pre-prepared water to it. Do not pour water to the very edges, pour it so that 3-4 cm from above remains. let it boil, add spices to taste. Making a small fire.
  • Then we take our sauce and slowly pour it into a saucepan in a thin stream, while whisking the borsch with a whisk. Even when the sauce is poured, we do not stop whipping the borscht. Beat so that our sauce does not curl up (this is the whole trick). Beat further, when the borscht boils, after 3 minutes turn it off without stopping to beat. Foam forms on top, after turning off, beat until this foam disperses and the borscht acquires a bright pink color. From habit, the hand will quickly get tired. I made pancakes with meat for this borschik. It can also be served with garlic dumplings or meat pies.

Note

Very tasty borschik. (y) This is my mom's recipe. It is mainly made in Western Ukraine.

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