Рет қаралды 20,164
I bring to your attention a recipe for a real Ukrainian (Little Russian) borscht based on beet kvass prepared according to a recipe from a cookbook of the late 19th century. A very tasty and now almost forgotten recipe for real Ukrainian borscht, which differs from modern ones in a more pronounced, rich and harmonious taste. Try to cook borsch according to this recipe and the result will exceed all your expectations.
To prepare 4 liters of borscht you will need:
Beef - 700-800g
Whole chicken - 1 pc.
Lamb ribs - 400g (optional)
Red beets - 2-3 pcs.
Carrots - 1-2 pcs.
Parsley root - 2 pcs.
Parsnip root - 1 pc.
Celery root - 1 pc.
Bulb onion - 1 pc.
Potatoes - 4-5 pcs.
White cabbage - 1/2 head
Garlic - 1-2 cloves
Salo salted - 100g
Greens (green onion, parsley, dill)
Homemade sunflower oil (unrefined) - 30-50ml
Kvass beet (beet) - 3 cups (570ml)
Bread kvass (syrovets) - 1 cup (190ml)
Water - 12 glasses (2280ml)
Salt - 3-4 tsp
Flour - 1 tsp
Sugar - 1 tsp
Tomato puree - 4 tsp or tomato paste - 2 tsp
Bay leaf - 2-3 pcs.
Black peppercorns - 6-8 pcs.
Pour beet kvass, syrovets and water into a saucepan, lower the whole chicken and beef, salt. Turn on heat and bring to a boil, add bay leaf and peppercorns. After boiling, reduce the heat to a minimum and cook until the chicken is ready, removing noise from the surface. After 35-40 minutes, remove the chicken from the broth, separate the meat from the bones and cut into pieces. Add 1 whole beetroot to the broth. for taste and celery root cut into small cubes and cook for about 15-20 minutes, then add lamb to the broth. In the meantime, grate the parsley root, parsnip root, carrots and beets on a fine grater. Finely chop the onion. We make a roast for borscht. Pour vegetable oil into a frying pan, add onion and fry until golden brown. Add grated roots (parsley root, parsnips, carrots and beets). Stir-fry for 10-15 minutes until vegetables are soft. Add tomato puree or paste and 1 tsp. sugar, mix well and turn off the heat. After another 30-40 minutes, when the lamb is ready, remove the whole beets and lamb ribs from the broth. Separate the lamb from the bones and cut into pieces. Add 1 x 1 cm cubed potatoes to the borscht. Cook until potatoes are half cooked. Remove the beef from the borscht and also cut into pieces. After removing the beef from the borscht, add the frying to the borscht and season with 1-2 tbsp. spoons of lard and move the borscht well so that the dressing is completely dissolved. To prepare dressing for borscht (lard), cut the lard, finely chop 1-2 cloves of garlic and 2-3 green onion feathers, add 1 tsp. flour and carefully grind everything in a wooden mortar into a homogeneous mass. When the potatoes are ready, add thinly shredded cabbage to the borscht, cover with a lid and wait until it boils. When the borsch with cabbage boils, cook for 2-3 minutes. Then add finely chopped greens (parsley and dill), let it boil for another minute or two, then turn off the heat, cover the pan with a lid and leave the borscht to infuse for at least 40 minutes.
Innings:
In an empty bowl, add a spoonful of sour cream and boiled yolk from one egg. Grind well until smooth, then pour a little liquid from the borscht and mix. Add chicken, lamb and beef to bowl. Add borscht and stir. As an appetizer for borscht, use lard (grated bacon with garlic and onions), which you can spread on bread or toast.
BON APPETIT!
How to make beet (beetroot) kvass for borscht - • Рецепт настоящего свек...
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