Strava, who didn’t see any advertisements, nor laudatory promises, had long gone to the menu of residents of the European part of Russia, Bilorusia, Lithuania, Poland, and especially Ukraine. That is not deprived of European. Borscht recipes (and there are a lot of them), deservedly won the first place in the region. Ale spochatku, tsya strava was deprived of yushka from the leaves of borsch_vnik. Our ancestors often used the leaves of the roslini. However, the transformation of recipes was step by step. At the same time, from the leaves of the borscht, vegetables were placed near the earthenware. The vegetables were put in the meal and "weighed down", and then they were filled with their own relish. The axis of the year is a classic company of vegetables, without such borscht - not borscht.

Classics stand on their own: beet, cabbage, potatoes, carrots, tsibulya and tomato, or tomato paste (naturally on meat broth and meat). Ale step by step, borscht has popped into a majestic number of varieties. The innovation and fantasies of our kolinarivs are the first step to the unpretentious practicality. First of all, there are two main aspects that can be taken into account: rіznі vidi meat (cowboys virobi, bird), according to the broth and others - a necessary set of vegetables.

I want to proponuvati you a recipe, yaky vlashtuє happy women, which leads an active way of living and appreciating schoolchildren. Tse borscht with meat canned food. And itself, with canned jalovic stew. Wine is simple, innocent, not even caloric, but smut takes away the least hour. Ale povirt - relish the borscht with tushonka, I will welcome you and your household, if you give him to hurt. The carcass can be vikoristovuvati be-yak, ale yakisnu. More beautifully, zvychayno, gotuvati s homemade tushonka, if you have a savory store tushonka, then the borscht can be found miraculous.

ingredinti

  • jalovina stewed - 500 g;
  • cabbage - 250 g;
  • beet - 1 pc.;
  • carrots -1 pc .;
  • potatoes - 2 pcs.;
  • tsibulya - 1 pc.;
  • fruit juice from pomidoriv - 150 g;
  • chapel - 2 teeth;
  • olia roslinna - 30 ml;
  • sil for relish;
  • bay leaf - 1 pc.

Preparing

There is a very special technology for preparing soups, and borscht (high vibachat is less Ukrainian) for all the culinary canons is like soup. Almost from the vegetables. The potato is vimєmo, cleanable and rinsed. Narіzhemo yogo quite, in small pieces of chi shmatochki, ale small size. Viclademo in a casserole, covered with water. It is put on the fire and it is possible to cook it for the middle fire.


Immediately, if the beet is cleanable, you can also wash it on a special grater. I took a small beetle, so much relish without dominating over the other vegetables. Right there, neatly, dodamo to the castruli with cartopley. Go ahead and cook at once.


Dalі attackmo to tsibulі and carrots. Carrots are vimimo, cleanable and rubbed on a grater. And the tsibulya, for that, it can be cleaned and rinsed, using dicing cubes. First and foremost, from carrots to the frying pan. Zvychayno, dodamo roslinnu Oliyu (sonyashnikov, raffinovanu) and dissipated (admittedly) on a small fire. Usoy khilin 7-8 khvili.


If the carrots with cibulei reach the required condition, add them to the casserole, cook all the ingredients. First attack until cabbage. Narizayte, shake off, stagger - all for your application. There is a need to love cabbage in borscht, narizana more, sometimes more.


Nashatkovanu or narizan cabbage can also be brought into the casserole and cooked prodovzhumo.


Slide over cabbage to castril dodaamo mors with fresh tomatoes. Do not fence і tomato paste, і tomato sauce... If it’s dumb mors, then skip the tomato through a meat grinder or rub it on a grater. You can add the bay leaf. You can don’t do it. Try to start your liking. If all the vegetables have been picked, our borscht will be salted. Don’t get hungry - in front of canned meat. It is very good to go gotuwati.


Nareshti, instructing the moment of ingredinte, like robbing borscht with a bit of calorie. Dodaєmo stewed yalovichin. Zvychano in the rest of the cherry, through those who are the product, already ready before implantation. Stop boiling hilin n'yat.


I axis, if you know the test, and if you mean all savor the notes of the showcase, give the narizan greenery and refinement to the chantelle.


Pour the borscht from the carcass into tartars, ask the members of your homeland, relatives, loved ones to the table.
Zvychay borscht serve from sour cream, ale for an amateur. Fragrant, satna, superbly cinnamon and even more savory.

Borscht, persh for everything, kind tim, but in a new way, there is an unmistakable basis, well, and only because of the versatility. The basis of w, zv_sno, is a beet. And the axis was given to the world for the benefit of your imagination. Tsikavo respect that there are 50 types of borscht in Ukraine. However, borscht can be consumed in the kitchens of the countries of the world (Russia, Belarus, Poland, Rumunia, Lithuania, Moldova). I skrіz vіn prepare in a fashionable way, with a singing national rodzinka.

We will propose to yours you respect one more tsіkaviy variant of "shvidkogo" borscht. Shvidkim is called the one who replaces meat with vikoristovuvatymey stew, which means sparing an hour for meat brewing.

Slid say, spravozhnya (spravozhnya spravozhnya) carcass is just a wonderful product. A bit of it is especially garnished, if you no longer want to wash a hot plate. That same gravy with carcass will be easier on the cake, less from the same meat. Otzhe, for some reason it’s gotuvati borscht iz tushonkoyu.

Necessary Ingredients:

cabbage - 0.5 pcs.
potatoes - 4-5 pcs.
beet - 2-3 pcs.
tsibulya - 1-2 pcs.
carrot - 1 pc.
carcass - 1 can
tomato paste - 2 tbsp

Yak cook borscht with stew?

1. For a cob of spatula cabbage, pour the wicker into a casserole with water, and put the yak on the fire. Cleanly potatoes, docks boil cabbageє. As soon as the water boils, I will screw it up to the minimum and everything is cooked in this mode (remember, we don’t care about boiling hot water).
2. Now the mode of cleansing the potato with cubes and before the cabbage.
3. Naivazhlivishe - preparation of a beet. It is necessary, of course, to add borscht to borscht in the most convenient ways, we hope we will attack. Some of it is cleaned, then the shaky and the allowance is made for the rosetting of the frying pan olієyu). Pislya 1-2 khviliin, grease it until I get hot water (or broth from our soup, boil it, it’s more beautiful), so the beetroot will get more pokryaky. Allowing beetroot on the weakest water (it is also necessary to add 1 teaspoon of 3% otstu, the won’s overflowed with its yaskraviy kolіr storms). Permitted practically until ready.
Really, it’s innocent for the borscht to spend a long hour. To that, if it’s ready earlier, no soup, then we just put it all over the frying pan on the tarilka (the readiness of the beers is overturned, tasted for relish). It is possible to add something if you are undercooked (with a crunch), or if you are brewed (all lay down like your relish ones).
4. Leave the cartoons and cabbage to boil (well, the beet, apparently, is allowed), at the same time, the cibulyu and carrots pass. As a matter of principle, it is possible to get rid of the same skovorіdtsі, because we have a beetle (just daughter, if you’re ready). Now, in the prepared carrots and tsibulyu mi vicladaєmo (for bazhannya) a sprinkle of spoonfuls of tomato mouth, then pour in a trocha broth before them (і give allowance).
5. Now the ready-made cartopline and cabbage is ready, and as soon as the stench is ready, it is put into the borsch a tsibulya with carrots and carrots. Apparently, it is more beautiful than the brothers yalovich carcass (the road, at the inverted virobniks).
6. Boil a little soup (about 5-10 quills), and then drop a beet and some salt. Dalі dodamo love specials (as a rule, tse pepper and bay leaf). Chekaєmo, leave the borscht to boil і once again і vimikaєmo (obov'yazkovo nakrivshi krishkoyu). Now it’s given 10 hilin to insist (and more beautifully, all pivgodini).

For those quietly, who do not reveal their life without soup with meat, but not enough for an hour to prepare broth, vіdminne solution - borscht іz tushonkoyu. Such a recipe is available for summer residents, as well as for hikers.

And one more plus. Such borscht can be gotuvati in baked goods, if you do not want to add more suffocating preference to dodatkovy viparas, and the soup can be cooked just as much for your classic brother-in-law.

Shvidka, savory and rich country, as I am majestic there are a number of shanuvalniks.

Ingredinti for borscht iz tushonkoyu

Number of portions: 6.

Recipe for preparing borscht with tushonka

  1. Pour water into a saucepan and bring to a boil.
  2. Add cabbage, wickle in boiling water, change the fire.
  3. Clean the potatoes, lay them with cubes, add them to the casserole.
  4. The beetle will need to be cleaned, rubbed on a great grater, then let it sit in a frying pan with olive oil. After 1-2 hvili, add the broth so that the whole beet is covered. Immediately add 1 teaspoon of 3% ostu or lemon juice to preserve a beautiful color. Gasiti is practical until ready.
  5. Peel the carrots, grate them on a grater, paste them on a roasted frying pan.
  6. Clean the tsibula, shatkuvati, add to the carrots.
  7. After 1-2 chilini, add tomato paste to tsibuli and carrots, and after 2 chilini - trochi broth.
  8. Check out the readiness of cabbage and cartoons.
  9. Add the carrot and tsibula with carrots to the casserole.
  10. Cook the soup for 5-10 khvili, add beets, salt and pepper.
  11. Bring the soup to a boil and immediately turn on the heat, cover it with a crush and fill it for 30 minutes.

Caloricity: 70-150 Kcal (fallow in the form of carcasses).

Cooking hour: 30 hilin.

You can serve borscht with carcass by seasoning it with sour cream and chopped greens, as well as black bread, bacon and chanterelle.

For that, the soup borscht viyshov is especially savory in front of tim, as if we were to burn the fire, you can add half a teaspoon of tsukru and 1 clove to the chanterelle. The relish of ravi will be more vishukanim.

Try it, і Vi, melodiously, you will become a gotuvati such borscht just like that, and not just through marriage at the right time. Tse is delicious!

Borscht is a lot to love, but not all gentlemen may have a sufficient hour at their disposal for that, so often, as they want. Fresh soup with beetroot and cabbage can be cooked cheaply for tradition, but not all can taste fresh herbs without meat. Borscht from tushonkoy will come for a viru. Cooking wine is so easy and fast, like a vegetarian one, to relish not to sacrifice the classic, brewed on meat broth with meat products.

Features of preparation

The simplicity of the preparation of the gravy is not a matter of conventional technology. Borscht is served before soups, as without knowledge of some delicate dishes it is important to grow in a fair taste and appetizing. In the case of the under-recognized gentlemen, they often appear to be burgundy and lacking in savory. You can also unite the pardons with the help of the recommendation of pre-approved kulinars.

  • Dekhto vvazhaє, scho chervoniy kolіr borshchu nadaє tomato paste, for the sake of it won a grave indirect role. The head party here is the Buryak vicon. She didn’t take in her color, but it’s necessary to take it in, it’s right to cook it right up to the soup. Numerous varieties of salads can be found in salads of beers, and later on to the road. Do not add beetles of siri to the soup: it’s too early to go to the soup, the whole number of them will be brewed; as soon as you lay your hands on it, it will become solid. Before putting the beetles in the soup, bring them to readiness for help, obmazhuvannya, extinguish or zapіkannya. More beautifully, saving the color of the additional help is the processing of beads with acids: otstom or lemon juice.
  • Borscht from carcass can be cooked in water broth. Have a lot of pieces of bouillon cubes. Just try not to savor the aromas of two meat products of a different type. For soup with chicken carcasses, go to chicken broth, for borscht with pork, chi yalovychini is more beautiful than vibrati meat chi.
  • Do not get spared on tushonts. The savory borscht is vide leishe from the yakis stewed meat of the best category. You know, before the warehouse, the product must enter too many Ingredients, without which it is possible to get by (there is no need for a spice, there is a great number of spices and specials), it is thoroughly introduced from the purchase.
  • Follow the recommended in the recipe the order of pledging ingredієntіv. Just ruin your chi for all at once, some products get trashed, and you get too sirimi. Beautiful chervoniy kolіr borscht is not matime. When brewing borscht, first add potatoes, while eating nyogo - cabbage, then boiled meat or stewed milk, then also vegetable pidzharka, beetroot. The food is added to the rest of the Ingredient, which often appears with greens, the borscht is required by holding out a few hilin prokip'yatiti, and the wine has not been consumed earlier, it will not be necessary to grow.
  • Famous borscht is very good. To prepare the soup, it is necessary to insist on an hour, and we will not be so addicted to the gusto as we would like to.

Serve borscht with stewed meat as it is, as traditional: with sour cream and greenery, supplemented with donuts or chankovy grains.

Borscht from carcass and fresh cabbage

  • yalovicha or meat carcass - 0.32-0.34 kg;
  • blocachanna cabbage - 0.3 kg;
  • beet - 0.3 kg;
  • potatoes - 0.5 kg;
  • carrots - 100 g;
  • tsibulya - 150 g;
  • roslinna olia - 80 ml;
  • tomato paste - 40 ml;
  • lemon juice - 5 ml;
  • an hourglass - 2 teeth;
  • svizha greens - 50 g;
  • chi water yalovichy broth - 2–2.5 l;
  • sour cream - for serving.

Video recipe with nogodi:

How to prepare:

  • Clean the cabbage, having seen the top leaves. Narizhte swing with thin short shmotochki.
  • Clean up the beets. Narіzhte її with old straw or add it on tertsi. Nairasivishe viyde soup, for preparing vegetables, vicoristovuvati grater, intended for preparing Korean salads. Pidijde and zvychana grater, quickly needed by the side with the most openings.
  • Scrape, wash the carrots. Finish it in the same way, like a beetle.
  • Cybullus zvіlnіt from lushpinnya. Use halves of chi and quarters of the dough from the fallow in the size of the cibulin.
  • Clean up, clean the cartopline. Add cubes by one centimeter.
  • Boil water or broth. You can speed up with bouillon cubes. For 2 liters of birth, 4 pieces are required.
  • Give the water or the broth a potato. Ridina, as in the whole є demand, add and pepper. After 5 chilines, add cabbage to the soup.
  • Take two frying pans, put them on the fire, pour two tablespoons of olive oil on the skin. If the oil is growing, put a tsibula on one pan, and beets on one pan. Pour the beet with lemon juice.
  • After 2-3 chilini, add the carrots to the tsibuli, pour half of the broth into the pan with the beet.
  • After 5 chilines, add tomato paste to tsibuli and carrots. Tuck the vegetables until the pasta is not in the orange color.
  • Stew the beet until soft.
  • After about 5 chilines, after laying the cabbage, put the carcass on the casserole, in front of it rose with a fork.
  • After 10 minutes, after adding the carcass, put a dressing from tsibuli and carrots at the borscht.
  • If the soup is ready to boil, drop the beet. Cook 5-7 chilines.
  • Chop that greens with a knife with a knife. Throw in borscht in a casserole. Prokip'yatit with a stretch of 2-3 chilines.
  • Know the casserole from the plate, pour the borscht into tartlets, don't sleep - let it brew with a stretch of 20-30 khvili, having turned the casserole with kryshka.

Borscht is prepared from chicken carcasses in the same way, only chicken broth is used for cooking soup. Before serving, fill the soup with sour cream for an hour.

Borscht і from tushonkoyu in multivartsі

  • meat carcass - 0.32-0.34 kg;
  • beet - 150 g;
  • tsibula - 100 g;
  • carrots - 100 g;
  • an hourglass - 3 teeth;
  • apple oset (6-vine) - 5 ml;
  • tomato juice - 120 ml;
  • roslinna olia - 60 ml;
  • bilokachanna cabbage - 0.3 kg;
  • potatoes - 0.4 kg;
  • bell pepper - 0.2 kg;
  • sil, specials - to relish;
  • water is required;
  • greens, sour cream for serving.

How to prepare:

  • Put the carcass in a bowl, pick it up with a fork.
  • Wash, peel the vegetables.
  • Pepper with small squares.
  • Scoop the cabbage.
  • The cartoplin is nourished with trocha bigger bars, not for cartopli fr.
  • Coarsely rub carrots and beets.
  • Turn the cybula onto other cubes.
  • Pour the olive into the bowl of the multicooker. Put a tsibulya and carrot at a new one. Start the unit by vibrating the "Speka" program. If I have no such regime, I can speed up the program "Vipichka".
  • Through 5 hilin | minuti | Give the beets, sell the gotuvati 5 khvilin | minuti |.
  • Pour otstom, we will brew tomato juice at the spoon. Give me a handful of other pieces of clothing. Get ready, vikoristovuyuch the same program, 2-3 chilini.
  • Top with tomato juice. Switch the multicooker for 10 chilins to the "Gasinnya" mode.
  • Vikladіt from a multicooker vegetables іf sauce.
  • Vikladіt in the multicooker unit a carcass. Place the potatoes, cabbage, pepper. Fill with water. Vona maє trohi does not reach the upper mark.
  • Start up the unit at the shutdown mode for 40 calories. For 10 khvili until ready, add the oatmeal dressing, add salt and season the soup for gusto.
  • When the robot is finished, fill the soup for 20 quills in the cooking mode.
  • Pour the borscht with stew into tartars, pouring sour cream into the skin and a small fresh green menu with a chopped knife.

Reasonable kitchen technology signifies the life of the gentleman. Poki the unit brew borsch, kulіnar you can take care of those on the right.


Hour of preparation: 35 min.

Training hour: 5 min.

Number of portions: 12 pcs.

Type of cuisine: European

Type of gravy: pershі gravy

Recipe for pidide on:
obid.

Ingredinti:

Cartopl 3 pcs. Chicken stewed canned food 350 g Tsibulya r_pchasta 1 pc. Olya sonyashnikova refined 3 tbsp. l Carrots 1 pc Parsley svizha 0.3 bunch Chickweed 2 pcs Sil 1 tbsp l Tomato paste 2 tbsp. l Kryp fresh 0.3 bunch Kvass bila canned 200 g Hourly 3 cloves

Yak cook borscht with tushonka

Borscht іf tushonkoyu is a tasty borscht of a delicious preparation. Such a country will be wonderful solutions for quietly, for some reason, for some reason, prepare a new meat broth and also on the basis of gotuvati borscht.

Gotuєtsh borscht with stewed stew і simply і і wondrous sitny povnotsіnnaya strain. If you vikoristovute to prepare such borscht, beforehand add kvass, or canned kvass in vat juice, then vitrate for preparing povnotsinnoy gravy deprived of 30-35 khilin. We will taste borscht that sitnim. Serve the borscht hot with sour cream.

Yak prepares a strava in a pokrokovo with photos in home minds

For robots, we know a hammer of stewed (canned food), carrots, tsibulya, beetroot, kartoplya, chasnik, parsley, krіp, tomato paste, sil, chorny chalk pepper, kvass is ready to go in advance.

Tomato paste recipe

Brew kvassol skіlki

Cartopl 3 pcs. clean, cut with small pieces and put in a casserole with sprinkles (2.5 liters) and 1 tbsp. l. Bring to kipinnya ta gotuvati pid kryshkoyu on a small amount of 10-12 khvili.

Yak clean the cartopline correctly

Boil the potato for an hour

Clean 1 tsibulya, dice and smear on sonyashnikovіy olії 3 tbsp. l. to progression.

Yak clean tsibulyu i do not posters

Rіzhemo tsibulyu

Greased tsibuli recipe

Give cleansing and rubbing on the great tertsi beet (2 pieces). Gotuvati, pomishuchi, 3-4 hvilini.

Dodati peeled and grated 1 carrot on a great grater. Gotuvati, pomishuchi, 3-4 hvilini. Nasamkіnets add tomato paste (2 tbsp. L.) І gotuvati 2 hvilini.

Yak peel carrots with a knife

Viklasta cooked kvass in a casserole 200 g, a chicken carcass 350 g, grease with vegetables. Bring 7-8 chilines to the boil and gotuwati (until the vegetables are ready). Convert again to salt | salt |.

Add parsley and crop (0.3 bunch each) to the casserole, cleanse and pass 3 cloves through the baler. Take a casserole with a fire, cover it with a krishka and add 10-15 chilines for napolyagannya.

Yak shvidko clean the chapel

Yak zrobiti, schob borscht buv chervonim

Borscht from carcass ready. Serve the borscht hot with sour cream.