Good Lifestyle

Borsch is a traditional Ukrainian dish, which our mistresses originally prepared. There is an opinion that there can be two identical tastes of borsch. That is, every mistress or even a professional cook - prepare your own, special borsch. The thing is that traditional vegetables that are part of the case is just a basic set of ingredients. Secrets of special taste are lied in cooking techniques and additional products. More secrets in the subsequent material.

M."ers

The more saturated broth - the better. Remember this first and most important rule. The preparation of broth is the first stage of which borsch begins. To do this, it is better to choose beef or pork, preferably part on the bone. Unlike chicken, from these species of meat broth will be more fragrant and led. Book meat 2-3 hours, add salt and spices. Then get meat, remove it from the bone so that they do not get to someone in a plate and turn, chopped slices, meat back to a pan.

Aroma smoked

Ideal when borsch is preparing for an open fire. Then the aroma and taste of dishes acquires a pronounced smoked taste. But confident that not every mistress has the opportunity to break the hearth every time when it is going to prepare borsch. Therefore, to provide a meal of an interesting taste - fry meat on a dormitory, before putting into a broth. And also add spices with smoked taste. Today, there are many such on the shelves of the shops.

Beet

A vegetable that is responsible for the beautiful color of the dish. The wrong sort of beet or method of processing, can spoil borsch and its bright colors. To do this did not happen, choose sweet sugar beet. First of all, boil or bake in the peanut. Also, it is possible to move beets on the dust. To do this, it needs to be grated on a grater or finely cut, add a little sugar and lemon juice and stew to readiness. It is not recommended to put fresh beets immediately in Borsch, because in the process of cooking, this vegetable will lose its color and a dish respectively.

Bean

Mandatory ingredient in a traditional bean recipe. But that it's not a bitter and hard - it's pre-soaked for a night. But even if you have preliminated it, beans should be folded to the broth first.

Gas station

The quantity and quality of refueling directly affect the taste of borsch. Focus on proportion 1 tablespoon refueling for 1 liter broth. Puree from fresh tomatoes or tomato juice of its own cooking will taste much better bought in a tomato paste store. By the way, small tomato seeds and peppers from Bulgarian pepper will give a borsch a spicy vegetable taste. Another LIFHHAK preparation of delicious refueling is to put a piece of butter on a frying pan already literally immediately before removing it from the fire. Try at least once and you will enjoy this advice each time.

Green

Absolutely new and fresh "sound" provides greens meal. These are useful, fresh spices that make a taste of borsch perfect and interesting. Parsley, dill, cilanes should be in the arsenal of every mistress. With the advent of spring, the diversity of different greenings on the counters of markets and supermarkets is simply impressive. Experiment with combinations. The only rule is to add greens to the borsch before filing. Greens don't need to handle before it. The less it is cooked, the more vitamins are there.

Lard with garlic

Borsch and Salo with garlic are inseparable. One without one impossible. The combination options are several. Take 2-3 sets of salad without peel, some cloves of garlic, greens. Grind all the ingredients with a knife a, better in a blender. Ready mixing to bread, but preferred with a bush. Another option is to add a sun-picking mixture in almost ready borsch. Cover it tightly lid and give an hour to borsch tasted.