Today for the cook or broth I will use a chicken leg.
In appearance he is not appetizing. But we boil it, cook it for 3 minutes. Salt, pomoyem and vykenem skin. So it will be more tasty and dietary.
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Since modern chickens are fed modern food :). They forget to grow feathers and meat is very soft. It does not require long preparation.
Therefore, for quality soup or borscht it is better to use domestic chickens. They are tasty and rich.
In general in Ukraine borscht cooked from pork. But I do not like it because it turns out to be bold and it can not be eaten cold. I sometimes like borscht to eat cold.
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While cooking meat-any. We'll cook the vegetables. For example, their composition does not matter. I will take traditional - carrots, beets and onions. All grind and the pan. Fry a little. When frying with sunflower oil or corn, olive - the beet gives its unpleasant boiled flavor.
We clean and cut potatoes. For me, the less the faster.
The secret ingredient. Tomato juice - ketchup - tomato paste. As they say - three in one. Own cooking with your own tomatoes. This year, when the harvest of tomatoes begins, I will introduce you to his recipe for cooking.
Next, in a pan with chicken that boils in water for at least 15 minutes, add the contents of the frying pan and 250 grams of pasta. Throw seasonings.
I use such seasonings - pepper, paprika, bay leaf, garlic and greens.
Garlic and greens are placed in a saucepan just before turning off.
We grind as we can cabbage. The rule is - the cabbage is younger - the less it should be cooked.
After everything was cooked and left for another 10 minutes - you can add cabbage.
Now we salt to our taste and let's puff for another minute. We try boron. The potato should be ready. Cabbage crunch slightly. Beets and carrots should be soft.
Potatoes should be thrown into boiling water along with the contents from the pan so that she has time to prepare.
Turn off and pour the green onions and garlic. Cover and insist for about 30-50 minutes.
All borsch is ready.
Bon Appetit. Very tasty.
