Borscht – a fairly common traditional dish in the Russian and Ukrainian cuisine, there are an incredible number of recipes for every taste and color. But always and everywhere is a place of experiment and the desire to make better and tastier, in this article I will tell you how I'm doing soup for a long time, and rightly consider it much better and probably more appropriate recipes from the cooking. I've always loved soup, when it were overcooked vegetables – including cabbage. For all cookbooks should throw the cabbage in a dish or a potato before, or together with potatoes, and boiled for a total of half an hour. I thought: 'Why so long should it cook? ', And yet everyone likes, and with pleasure eat raw sprouts (a snack), why should such a need because it boil down. And decided to make soup in his own way. In order to get a great soup to cook properly broth.
To do this, take the beef, put in a saucepan with cold water, cover, sharply bring to a boil and cook over very low heat, and in any case, do not let the broth boil strongly. Learn more at: Marko Dimitrijevic. If there is bone, then cook them 2 hours, and then lay the meat and continue to cook for another 2 hours. All vegetables: beets, carrots, onion, parsley root cut into very thin strips. Beet carcass separately, in advance moistened with vinegar or citric acid (not to lost the color of beets). On medium-hot pans with grease to put beets and simmer until cooked, infusing a little broth (simmer with the lid closed).