Homework borsch with meat for the winter
When you get a very tasty borsch, there is a secret desire – that it did not end! This is possible if you cook borsch with meat on winter! Are you surprised? Our fish and meat section is not only sausage and stew. “Home-made canned borsch” – what can be more convenient and tastier!
Soup dressing: borsch with meat for the winter
Coming home from work you can cook a delicious full-fledged borsch with meat in just 15-20 minutes.
For cooking you will need:
- Meat on the bone 2.5-3 kg
- Beetroot 2.5 kg
- Cabbage 2 kg
- Onion 1.5 kg
- Carrot 1.5 kg
- Sunflower oil 1 cup
- Tomato paste 6 tablespoons
- Acetic essence 1 teaspoon
- Salt 2 tablespoons
- Sugar 4 tablespoons
- Chili pepper ¼ pod
- Spices: bay leaf 4 pcs, peas 10 pcs, suneli hops 1 teaspoon, ground black pepper 1 / teaspoon.
You can cook borsch for the winter with meat So:
You can take any meat for borsch: pork, beef or a bird. It turns out very tasty if in the borscht for the winter two or three kind of meat. Experiment, you’ll like it!
Preparation for borsch for the winter with meat is cooked in three stages: stewing meat on the bone until completely soft, stewing vegetables and Putting all the ingredients together.
Carefully inspect the prepared washed meat for splinters from bones. Peel the carrots and 2 onions. Sauté not slicing onions and carrots in a pan in a small amount of oil so that the roots become dark brown.
It is this focus that will give the broth a beautiful transparent and golden color, as well as rich taste.
Pour the meat with water so that it barely covers the meat. Salt add bay leaf, peppercorns, 1 tablespoon of tomato paste and simmer over medium heat for about 2.5 hours. If the broth is fast boils, then when boiling add water. As a result, we are the amount of broth that covers a piece of meat by 1/3.
Peel the cabbage from the top leaves and chop, then remember with a little salt.
For homemade borscht preparations, it is best to take a winter grade cabbage, which has already survived frosts.
Grated peeled carrots and beets on a coarse grater, and onions cut as you usually cut into soup.
Preheat half the vegetable oil in a large saucepan and add carrots and chopped onions. Saute vegetables until slightly golden color and add cabbage and tomato paste. Stew vegetables for half an hour, not forgetting to stir.
Add the remaining half of the oil and lay out the beets. Pour in granulated sugar, ground black pepper, bay leaf, add chili pepper (to taste). Then pour vinegar essence on top and mix beet-cabbage stew for borsch with meat well. Simmer another 40 minutes over medium heat.
Ready meat should leave the bone itself. Meticulously sort through, removing the veins. Cut the meat into small pieces. Bouillon strain through a sieve.
In a boiling beetroot, add pieces of meat and broth so that so that it covers the mass completely. It should be consistency very thick borsch or, for example, caviar. If you put a spoon in mass, then it should not immediately fall.
Stew borsch with meat for the winter for another 10 minutes.
Pour homemade prepared sterilized hot jars preparation for borsch with meat. Spin and flip right there. Wrap until cool, but not less than 24 hours. This process called self-sterilization products.
A liter jar of such borscht can turn into 3 liter pan of delicious soup. Add to boiling water chopped potatoes, and after 10 minutes a jar of harvest. Will pass another 10 minutes and the fragrant borsch is ready!
You can store at room temperature
The finished dish can be served with pickled garlic, croutons, sprinkled with fresh herbs. offer separately sour cream.
Tasty ideas:
Looking for similar soup dressings? We recommend that you look into our special section. There you can find kharcho soup for the winter, mushroom soup, pickle, and even winter okroshka.
