In the summer we were vividly interested in the recipe for the beetroot of the cold, but with the onset of autumn I really want to taste the hot, tasty and aromatic borscht. Of course, there are many recipes for preparing this wonderful dish, but today we will only be interested in classic.
In order to prepare this dish of Ukrainian cuisine, you need to prepare vegetables in advance. For classic borsch, you need to take 2 beets – wash them, clean and cut them with thin straw. Repeat the same manipulation with 2 potatoes, carrots and onions. Thinly chop the brood of white cabbage, scald with boiling water 2 tomatoes, remove the skin and cut into cubes. 1 clove of garlic clean and crush.
Boil the water in the pan, salt it, put cabbage and potatoes that should be cooked over low heat. Pour vegetable oil into the pan, pass the carrots and onions on it for 5 minutes, then add half the amount of beets, sugar and vinegar to taste. Mix everything well and simmer for 10 minutes.
Put the rest of the beets in a bowl, pour boiling water, pour a teaspoon of vinegar there and leave for infusion – as a result you get beetroot juice, which at the end of cooking will help make a more saturated color of borscht.
Add tomato cubes to the pan with vegetables, pepper and salt to taste, then cover with a lid and fit out for 20 minutes.
Add stewed vegetables to the pan with cabbage and potatoes, do not forget to put a couple of laurel leaves. Bring the borsch to a boil, thoroughly remove the foam, and then add crushed garlic to the dish. Cover the borsch with a lid and immediately remove from the heat. It cannot be served immediately on the table, the borsch should brew at least 10 minutes. Then add beetroot juice to borsch and mix well. During the presentation, put the sour cream in portioned plates.
It should also be noted that Borshchchai Classic recipe involves the presentation of this delicious dish with garlic pampushki. Enjoy your meal!
