Soup – is a special soup, a required component of which is the beet. The birthplace of this beautiful first course is likely to Kievan Rus. Currently the dish cooked in the Ukraine and nearby countries, including in Russia. Each state formed its own quirks cooking. On the vast territory of our country soup cook extremely different. Here's some great recipes red soup, which are used in Russia.
Cabbage is almost mandatory component of the red soup. Rare to find in the menu the soup without this ingredient. The red cabbage gives the soup a rich, slightly sweet taste.
Step-by-Step recipe for borscht with beets and cabbage.
This recipe for borscht with beets is very good. He happens to like for every taste. This recipe for borscht with beets reminds our Russian soup, just the ingredients in the red soup. Here's another recipe for this tasty first course.
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The Following recipe for borscht with beets – with photos, which shows that the soup should be very thick.
This soup nourishes the body as the second dish, especially because it is served with rye bread and sour cream.
The Ingredients to the recipe of borscht with beets (thick red soup): 300 gr. beef with bone, 4 medium potatoes, half a small cabbage, carrot, 2 onions, 1 – 2 beets, 2 tbsp. tablespoons of tomato paste or 2 fresh tomatoes, 3 cloves of garlic, parsley and dill, rust. butter, 1 – 2 Bay leaf, 5 peas allspice, salt, ground spices to taste.
The Process of cooking the thick soup.
Feeding dish is necessary with sour cream, preferably fresh herbs. This soup is eaten with rye bread.
This recipe for red borscht with beets especially appreciate those who love a hearty meal.
Meals are often more useful vitamin if their components remain raw, not processed at high temperature. We give the recipe for borscht with fresh beets. He always has the taste of raw food enthusiasts.
The Ingredients to the recipe of borscht with beets raw: beets (with tops), carrots, 1 orange, 100 gr. zucchini, half small head of cabbage, half of onions or green onions, 2-3 cloves of garlic, some herbs, 1 tbsp. flax oil, black pepper, 2 tbsp lemon juice, salt.
The Process of cooking soup with raw beet:
Add the vegetable oil as desired.
The above recipe of borsch with fresh cabbage and beets are well suited for inhabitants of Northern areas, suffering in winter from lack of vitamins. In this form of the soup has many vegetables, useful for the human body.
How to cook soup with beets? Recipes a lot. This soup is always prepared with beets and usually with cabbage and potatoes. Almost always served with sour cream. But the Russian people love to experiment. The following soup without cabbage soup called because put in a first course of beetroot, giving the soup a beautiful red color.
Step-by-Step recipe soup without cabbage:
This soup is suitable for those who don't like cabbage.
Among the wide variety of soups from beets have a beetroot soup with mushrooms. Of course, the mushrooms give the soup with beets special unique taste.
The Process of cooking borscht with mushrooms and firm beans:
When serving in plates, add sour cream and lots of greenery. Special taste and aroma of this soup a day to remember.
Soup is not only hot, but also a special dish which is eaten cold.
The Ingredients for the cold soup: 1 large beetroot 200 gr. of cooked meat or cooked sausage, 4 eggs, 2-3 fresh cucumber, green onion, dill, parsley, sour cream, citric acid, salt, sugar.
The brewing Process
Dish served with sour cream.
The Cold soup is especially nice in the summer heat. He is like a hash. In winter, this dish can be served with pickled cucumbers.
Soup with beets are usually prepared with meat. The broth gives the soup a bright taste the first course. The main ingredients are cabbage and ...
Article in other languages:
BE: https://tostpost.com/be/ezha-napo/3695-chyrvony-borshch-z-burakom-recept-z-fota.html
KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/3696-yzyl-borsch-so-svekloy-recept-s-foto.html
UK: https://tostpost.com/uk/zha-napo/3698-chervoniy-borsch-z-buryakom-recept-z-foto.html
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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