Homemade recipe for delicious borsch from «Culinarich»!

Borsch, the most popular soup of Slavic cuisine! Bright color, unique taste and delicious aroma, borsch is rightfully considered one of the most famous soups in the world. Borsch with sour cream and fresh herbs - fragrant and appetizing family lunch.

Classic recipe for homemade borsch on beef broth.

It's delicious!
Try it and you ...

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Ingredients:
* Water (filtered) - 4 l. / 16 cups
* Meat (beef on the brain bone) - 500 gr.
* White cabbage - 300 gr. / 1/3 (medium)
* Beets - 300 gr. / 1 pc. (large)
* Potatoes - 300 gr. / 2 pcs. (medium)
* Carrot - 150 gr. / 1 pc. (large)
* Onion - 150 gr. / 1 pc. (medium)
* Tomatoes - 150 gr. / 1 pc. (medium)
* Tomato paste - 50 gr. / 2 tbsp.
* Pepper (red, semi-bitter) - 50 gr. / 1 pc. (medium)
* Lemon (juice) - 30 ml. / 2 tbsp.
* Salo - 50 gr.
* Garlic - 10 gr. / 3 cloves (large, to your taste)
* Dill - 50 gr. / 1 bunch (medium, to your taste)
* Parsley - 50 gr. / 1 bunch (medium, to your taste)
* Spring onion - 50 gr. / 1 bunch (medium, to your taste)
* Salt - 10 gr. / 1 tsp. (to your taste)
* Sugar - 15 gr. / 2 tsps. (to your taste)
* Pepper (black, ground) - 3 gr. / 1/2 tsp. (to your taste)
* Peppercorns - 1 gr. / 10 pcs. (to your taste)
* Pepper (red, ground) - 1,5 gr. / 1/3 tsp. (to your taste)
* Curry - 1 gr. / 1/2 tsp. (to your taste)
* Bay leaf - 3 pcs. (medium)
* Vegetable oil - 30 ml. / 2 tbsp.
* Sour cream - (to your taste)
* Quantity - 3 500 gr. / 7 servings
* Time - 3,5 hours

Cook delicious with «Culinarich»!
@culinaryrich #culinarich

Borsch with sour cream:
1) Add the well-washed meat to the saucepan and pour 1 l. of cold water, bring to a boil over high heat

2) After boiling, drain the water, rinse the meat and saucepan well
3) Add the meat to the saucepan and pour 3 l. of cold water, bring to a boil over high heat

4) After boiling, cook the broth for 3 hours on low heat

5) While the broth is cooking, after 1,5 hours ...
6) Cut the beets into thin strips, sprinkle with sugar and leave for 15 min.

7) Grate the carrots on a large grater

8) Heat up the frying pan, add vegetable oil

9) Add the carrots and stew for 5 min. on low heat, stirring occasionally

10) Cut the onion into medium cubes, add to the carrots and stew for 5 min. on low heat, stirring occasionally

11) Cut the pepper into small cubes, add to the vegetables and stew for 5 min. over low heat, stirring occasionally, add broth if necessary

12) Add the vegetable oil to the beets and stew for 10 min. on low heat, stirring occasionally

13) Grate the tomatoes on a large grater, add to the vegetables, mix everything well and stew for 10 min. on low heat, stirring occasionally

14) Remove the meat from the broth and let it cool down

15) Cut the potatoes into medium cubes, add to the broth, bring to a boil over high heat, cook over low heat

16) Fry the tomato paste a little, mix with beets and stew on low heat, stirring occasionally, turn off after 5 min.

17) Grate the salo on a medium grater

18) Separate the brain and meat from the bones and cut into small pieces

19) Add the salt, meat and salo to a saucepan, mix everything well, bring to a boil over high heat, cook over low heat

20) Chop the garlic

21) Add the black and red pepper, curry, 1/3 garlic to the vegetables, mix everything well and stew on low heat, turn off after 5 min.

22) Peel the cabbage from the upper leaves and chop into medium strips, add to the saucepan, mix, bring to a boil over high heat, cook over low heat

23) Finely chop the dill and parsley, add the salt, grind and leave for 5 min.

24) Add the vegetables to a saucepan, mix everything well, bring to a boil over high heat

25) Squeeze out the juice of 1/2 lemon and add to the saucepan, mix

26) Add the beets to the saucepan, mix everything well, reduce the heat after boiling

27) Finely chop the spring onion

28) Add the herbs and garlic to the saucepan, mix, bring to a boil over high heat

29) Add the peppercorns and bay leaf to the saucepan, mix everything well, bring to a boil, turn off the heat after 5 min.

30) Leave the borsch to infuse for 30-60 min.

31) Rub the crust of rye bread with garlic and salt

32) Borsch is ready, serve with sour cream

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Bon appetit and see you later ...

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