How to cook borsch? The recipe for two unusual options

This appetizing first dish has long been the main one in the lunch menu. And every housewife has, of course, its own unique recipe. For beginners, young cooks in this article are given advice on how to cook borsch. The recipe is offered in two original versions. The first way to produce a rich broth involves the use of beans instead of meat. The second recipe describes the preparation of a fresh spring dish - a green borsch with sorrel. But at first several practical recommendations.

Important tips on how to cook borsch. The recipe for this dish is based on the main rules

It is impossible to list and describe the variety of options for this amazing vegetable soup-assortment. But nevertheless it is necessary to adhere to the basic rules, without which the dish will not be called borshch.

1. The main feature is bright red shades. Therefore, beets and tomatoes are obligatory components.
2. A wonderful taste. In addition to the right color, the above ingredients add a sweet and sour taste to the borscht.
3. Density of soup. In the composition, as a rule, there is always potato, onions, carrots and cabbage.
4. The use of chopped greens as the last filling is mandatory. If desired, garlic is often added.

There are also some secrets of technology. For example, how to cook Ukrainian borsch? The recipe for this national dish is distinguished by the use of crushed lard with garlic as a filling. In Siberia, instead of meat cook meatballs.

The first option is how to prepare borsch: a recipe with beans

It is not necessary to take as a basis meat broth. A special rich flavor can give red beans. How to cook borscht in this way? Very simple and much faster. Pour a glass of beans with three liters of water and put on fire. After boiling, reduce the flame. One bulb, medium carrot and small beets peel and finely chop straw. All vegetables pour into a frying pan and fry on a mixture of oils (1 tablespoon butter and 2 tablespoons vegetable) until blubber. Pour a glass of tomato juice or add peeled tomatoes. Let the fry puff until thick. At this time, peel four or five potatoes and cut them into slabs. If the bean "has reached" to semi-preparedness, it is possible to add a borshch a little. In the pot, put the fried vegetable mass and potatoes. Cook until the beans are completely soft. Season with bay leaf and favorite spices. Five minutes before switching off, salt to taste and throw a couple of handfuls of chopped fresh cabbage, one chopped bell pepper, green onions and fresh herbs (dill, parsley). Cover and let stand for half an hour.

The second option, how to prepare borsch: recipe with sorrel

As a basis, you can take the previous recipe, replacing the beans with two large whole potatoes for richness. At the end of cooking, they must be extracted, crushed in a puree and placed back in a saucepan. The main difference is refueling. Cabbage is replaced with fresh sorrel, chopped straw. At the last minute of boiling, a chicken egg is poured into the borsch with continuous stirring. When served on the table, a fragrant bright dish is generously sourced with sour cream.