How to cook soup on the classic recipe

In Kievan Rus soup prepared from the edible leaves hogweed - hence the name. Later they began to cook with beets, and from the XIX century, add the potatoes.

Today, every family has its own recipe for borscht. In a saucepan add and beans, and mushrooms, and smoked, and even celery. We will teach you to cook the perfect traditional soup.

Ingredients

For the broth:

• 1½-2 liters of water;
• 400-500 grams of pork or beef on the bone.

For zazharki:

• 2 small beets;
• 1 medium carrot;
• 3 medium onions;
• 4-5 tablespoons of vegetable oil;
• pinch citric acid, vinegar or slightly ½ lemon;
• 2 tablespoons tomato paste.

For borscht:

• 300 grams of fresh cabbage;
• 4 medium potatoes;
• salt - to taste;
• 1-2 dried bay leaves;
• greens - to taste;
• 1 garlic clove - optional;
• pinch of ground cloves - optional;
• pinch ground black pepper - optional.

preparation

Step 1. Boil the broth

Pour the cold water in the pan, put meat and put on medium heat. The broth will taste better if you use it the meat on the bone.

Watch out for broth, before boiling, remove the scum.

When the liquid comes to a boil, cover the pan with a lid and simmer on low heat for an hour and a half.

Step 2. Make zazharku

Wash and clean the beets, carrots and onions. Beets rub on a coarse grater and carrots - on average. Onion cut into small cubes.

Pour the oil into the pan, turn on medium heat. Fry onion and carrot, stirring about 5 minutes.

then lay out beets. Add to it the citric acid, vinegar or lemon juice. With this soup is really red and acquire pleasant acidity.

Zazharku cook 5 more minutes. Then add the tomato paste, stir and leave on heat for another 5-7 minutes.

Step 3. Collect soup

When the broth is cooked, remove the meat. While it cools, pour into the pan shredded cabbage. After 5-10 minutes, add shredded or diced potatoes.

The order of bookmarks vegetables can be changed. If cabbage is young, it is better to add after potatoes. Well, or at the same time, if your potato variety fall apart quickly.

Till boiled potatoes, Separate the meat from the bones and cut into cubes. Return it to the soup. Season with salt to taste.

Add zazharku and mix.

Cast bay leaf, finely chopped herbs. Cover the pan with a lid and cook for 5-7 more minutes.

For flavor you can add to the pot a little minced garlic, ground cloves and black pepper. Leave the soup, covered to infuse for 5-10 minutes.

How to file a soup on the table

Soup can be eaten immediately after cooking. But as a rule, the next day he was still tasty.

Add in a bowl sour cream and fresh herbs. If you prefer pokislee, put a slice of lemon.

Apply to the borscht rye bread or buns, grated garlic. It is also perfectly complement a dish bacon and dumplings.