Soups should be present in the diet of each individual.The hot rich broth helps our body maintain a proper metabolism, so that we are less concerned about the problems associated with health.It has long been known that natural hot broth contribute to more rapid recovery, strengthen the immune system and have many different beneficial properties.
known many different soups: soups, cream soups, broths, soups, fruit and others.But the most famous in the world is a borscht, which heard even overseas.
Borsch is cooked in several ways.It depends on the choice of ingredients.The most famous and original of them - is Ukrainian borsch with beans.
For the preparation of the borsch we need: fat beef with bone - one hundred grams, lard salt - fifty grams of potatoes - two hundred grams, beans - one hundred grams, cabbage fresh cabbage - three hundred grams, beets fresh - three hundred grams, onion - onelarge onion, fresh carrot - fifty grams of tomato paste - seventy grams, pepper - two pieces of garlic - two cloves, salt, pepper, spices to taste.
Now consider how to cook soup with beans.
first cook beef broth.Put the meat in a pan, fill with cold water and set on fire.While the soup cooks, prepare the other elements.
Do zazharku.Cut the bacon into small pieces and drown it in a pan, add chopped onion back and grated carrot on a fine grater.Slightly put out the vegetable mixture, add the julienne beets.You can drop her two drops of vinegar, so it does not lose its rich color.Intense maroon coloring - this is one of the main characteristics of this wonderful soup as soup with beans.When all the fat is absorbed in zazharku, in order to prevent sticking vegetables should add half a cup of broth, pre-mixed with tomato paste.While all stewed over low heat, can be cut into strips pepper and add it to the total weight.
Once the broth is cooked, it is necessary to strain through a sieve and put back on the stove.Cut potatoes into cubes, but not very finely and put into the broth.Ten minutes later, you can add to the beans and shredded cabbage.If young cabbage, it should be added, along with fresh herbs at the last stage of cooking.And after them in a pot and send zazharku.All we mix thoroughly and watch as our soup with beans gets bright colors, saturated with color, flavor and inviting aroma.
The latest in the soup add chopped herbs and squeezing two cloves of garlic.They make soup with beans is truly unique and emphasize the diversity and richness of its taste.
To soup with beans became more intense and delicious, it is covered with a lid and allow to stand for another hour or two after cooking.This facilitates the penetration of the different flavors of the numerous components into one another, which helps to buy the soup a unique flavor.
Every self-respecting housewife knows how to cook soup with beans.And it has more than one culinary piggy bank and not even two, but a number of different variations of the recipe.Ukrainian borsch with beans usually served with sour cream and herbs.Also on the table must necessarily be salty bacon (salted sure your home), cut into slices and onion or green onion on rye bread.That black bread can accurately emphasize the deep taste of borscht.
In every restaurant you can order a plate Ukrainian borsch with beans.And it can not fail to delight fans of this dish.But no restaurant soup can not be compared to the home, so hearty and nourishing, soup and beans.
