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. Read more here: Walmart. 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. Get all the facts and insights with Walmart, another great source of information. 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. 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).
Fill in the boiler water so that water covers the contents of the boiler slightly and quickly bring to a boil, turn up the heat. By the way what you have at the moment is in the pot, called zirvak. How to boil, reduce heat, season with salt, add the barberry, the cumin and cook on low heat for an hour. If water evaporates before the time, add boiling water. Well, half the job done, but do not relax, from your further action depends on what you get in the end, rice or porridge.
Take the well-washed and pre-soaked rice and covered it in zirvak evenly. Smooth out the back of the skimmer rice and add water. Water Leyte is not directly on the rice, and the skimmer, the water flowed evenly through its openings and edges, not forming grooves in a layer of rice. Water should be enough to keep it above the layer of rice to the first index finger joint, ie 1.5-2cm. Turn up the fire as quickly as possible renewed boil (if not cooking on a gas cooker – has removed all the heat from the boiler and to kindle the brushwood or small split logs). Boiling should be rapid and uniform. Taste, if not enough salt – add.
Wait until all moisture evaporates. Which can be determined by several strokes back of the skimmer on the surface of pilaf, if you hear a hissing sound, then the water is not the whole evaporate if the sound is dull – it's time for the next step. Reduce heat to a gas stove flame (the fire must be very small if cooking in the yard, has removed from under the boiler all the heat) and collect the pilaf to the middle of the boiler slide. To ensure good circulation of steam, made in several places deep to the bottom of the boiler, hot spot, this can be used, for example, the handle of wooden spoon and insert in Figure 2 pods hot pepper. Tightly cover the pilaf deep dish or bowl, the size a bit smaller than the upper part of the boiler, so that the pair did not go out and leave it be done to a turn on steam. After 20-30 minutes, with the excitement of coming to his creation, there is no sin to remember God, but if you're an atheist, then mother nature or mother nature, if not turned suddenly pilaf. Pilaf mix well, place on a large platter, lay the meat on top and serve. Separately submit any salad or a pickle, and Of course, hot tea.