Ingredients for making Siberian borsch
- Main ingredients
- Serving 10 Servings
A deep bowl, a tablespoon, a teaspoon, a colander or sieve, a small pan with a lid, a stove, kitchen potholders, a coarse grater, a plate - 4 pieces, a frying pan - 2 pieces, a pan cover, a wooden spatula, a cutting board - 2 pieces, knife, hand mortar with pestle, garlic squeezer, saucer - 2 pieces, a blender or a meat grinder, a medium bowl, a small bowl, a large pan with a lid, a scoop, deep serving plates
Cooking Siberian borsch:
Step 1: .
Put the beans in a colander or sieve and rinse thoroughly under running water. Then move the component to a deep bowl. Pour the beans with the same ordinary tap water and leave to insist all night.
After the allotted time, drain the liquid, rinse the beans again under running water and transfer to a small pan. Attention: it is best to add boiled beans to the borscht. Therefore, fill the container with ordinary cold water and put on medium heat.
When everything starts to boil, turn down the heat and cook the component for 1-1.5 hours to softness. Important: After a while, you need to try the beans for preparedness, so that it does not boil.
At the end, turn off the burner and, using the kitchen tack, pour the contents of the pan through a colander or sieve into the sink. We leave the beans aside to cool, and in the meantime we will prepare other ingredients for the borsch.
Rinse beets thoroughly under running water to remove all dirt and sand. Then, using a knife, peel the vegetable from the skins and put it on a cutting board. Using a coarse grater, grind the component. Then pour the chips into a clean plate and leave them aside for a while.
Now pour into the pan 1 tablespoon vegetable oil and put on medium heat. When the contents of the container are well warmed up, add the chopped beets, tomato paste and apple cider vinegar. We mix everything with a wooden spatula and then fill it with ordinary cold water so that the liquid only slightly covers the vegetable. Reduce the heat, cover the pan with a lid and simmer the ingredients for about 1 hour. Thanks to vinegar, our beets will not change color and will color our borscht at the right time. After the allotted time, turn off the burner, and set the capacity aside.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and cut into thin half rings.
Pour into a free pan 1 tablespoon vegetable oil and put on medium heat. When the container warms up well, put the chopped onion here. From time to time, stirring with a wooden spatula, we pass the component to a soft golden color. Immediately after that, turn off the burner, and divide the frying into two equal parts and put it on clean plates.
With a knife, peel the carrots and rinse under running water. Using a coarse grater, grind the vegetable directly on the cutting board and then pour it into a free plate.
In the pan in which the onion was fried, pour the remaining vegetable oil and put on a small fire. When the contents of the container are well warmed up, add carrot chips here. From time to time, stirring with a wooden spatula, we pass the component to a soft golden color. At the end, turn off the burner, and set the pan aside.
With clean hands, we clean the cabbage from the coarsened upper leaves and rinse slightly under running water. We spread the component on a cutting board and chop it with thin strips with a knife. Pour the shredded vegetable into a free plate.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then, using a garlic squeezer, grind the cloves directly on the cutting board.
After that, carefully transfer the finely chopped component into a hand mortar, sprinkle with salt and grind with a pestle to a homogeneous mass. We should get a slurry, which we immediately transfer to a free saucer.
We thoroughly wash the pork under running water to wash away any fragments from the bones, and then put it on a cutting board. Using a knife, we clear the meat of veins, fat and films. Cut the component into medium pieces and transfer to a small bowl.
Now, using a meat grinder with a fine grill or a blender, grind the pork pulp to the state of mincemeat. Attention: when using the latest equipment, we prepare meat at medium or high speed. At the end, we transfer the forcemeat back to the bowl.
In a bowl with minced meat, add half of the onion, cold milk, salt, and also break the chicken egg. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Now we wet our clean hands under running water and form small balls of minced meat. We spread them on a clean cutting board and leave them aside for a while.
Using a knife, peel the potatoes and rinse thoroughly under running water. Spread the component on a cutting board and cut into small pieces. The chopped vegetable is moved to a small bowl and filled with ordinary cold water so that it does not darken when interacting with air.
We wash the dill under running water, shake off excess fluid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a clean saucer. Attention: sprinkle borsch with this component is not necessary. It can be replaced with parsley or do without greens at all. After all, the dish in any case turns out to be tasty.
Pour clear cold water into a deep pot and set it on a big fire. To make the liquid boil faster, cover the container with a lid. Immediately after that, we fasten the burner, and gently spread the potato slices into the pan. Having mixed everything with a tablespoon, let the component cook for 10-15 minutes.
After the allotted time, add slaw cabbage, stewed beets with the remaining liquid, as well as sautéed carrots with onions. We mix all the ingredients with the help of improvised inventory and continue to cook borsch for some more time. As soon as the cabbage becomes semi-soft, add meatballs to the pan. Cook the dish 5 more minutes. At the end, put boiled beans, sugar, salt, garlic gruel and black pepper with peas here. We continue to cook everything for 10 minutes and then turn off the burner. We are not in a hurry to serve borsch to the table, but cover the pan with a lid and let it brew for some more time.
Using a scoop, pour Siberian borscht into deep plates, season with sour cream and sprinkle with dill if desired. We serve a dish with bread slices at the dinner table, and even better with garlic donuts.
- if you are going to use a meat grinder to chop pork, then it is better to do this action twice, so that the minced meat turns out to be homogeneous;
- for cooking meatballs instead of pork, you can use beef;
- borscht will turn out much tastier if you add natural tomato puree to it. To do this, based on the ingredients specified in the recipe, you need to take 2-3 medium tomatoes, pour them with hot water and leave to blanch for 5-7 minutes. After the allotted time, remove them from there, peel them and grind in a blender to a puree state.