Recipes for beginners: how to cook delicious borscht. Beef broth - the basis for borscht, soups and other dishes What is borscht made of

Borscht is a dish that each of us must have tried. Any hostess, every culinary specialist knows the recipe for this extraordinary dish. However, in order to cook the real most delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets - the main ingredient. Beets can be used boiled, browned or stewed. The borscht recipe, in addition to it, is added with various other vegetables.

There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of cooking options for this dish, so everyone will find a recipe with that very unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. The classic recipe is usually based on beef or bone-in pork, but many prefer poultry. If you take meat on the bone, then you must first boil it and remove the bone. It is not recommended to salt the broth at the very beginning. The taste will not improve from this, but the nutrients will be lost. In order to cook the broth correctly, you need to take the meat on the bone, pour it with cold water and, after boiling, remove the foam, then reduce the fire and cook for about two hours. Only by observing these secrets, the broth can be cooked transparent and rich.

Stock up on Ingredients:

Meat on the bone - 1 kg.

Beet - 1 pc.

Potatoes - 4 pcs.

Bow - 1 goal.

Carrot - 1 pc.

Bulgarian pepper - 2 pcs.

Tomatoes - 2 pcs.

Fresh cabbage - 300 g.

Greenery.

Vegetable oil.

Spices.

Recipe

1. Like every recipe, ours also says that before cooking borscht, meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films from it, if any. Pour the meat with cold water and put the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of borscht. For about 1 kilogram of meat, you need to take 2 - 2.5 liters of water.

2. While the broth is cooking, you need to cook the vegetables.

3. Grind cabbage, clean onions, carrots. We are engaged in beets, remove the seeds from the pepper, removing the middle with the stalk from it. You don't need to touch the potato yet. Otherwise, it will turn black and dry, then the borscht will be tasteless.

4. Do not forget about the broth. After boiling water, remove the scale with a slotted spoon and make the light smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After the new scale stops appearing, with a clean napkin, remove all its remnants from the walls of the pan. Use a spoon to scoop out the fat spots floating on top of the broth. You have to repeat everything from time to time. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.

Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it well and put it back.

5. We begin to prepare vegetable dressing. The recipe recommends that you do everything in sequence, cut the vegetables correctly, and then the soup will turn out to be very tasty, rich and fragrant, which will delight the whole family.

6. We clean the potatoes, wash and remove all the eyes. Cut into not too large cubes. Moreover, for density, you can mash the potatoes with a spoon. We put it in a saucepan and let it boil until the potatoes are cooked, chop the cabbage. We put it in a saucepan.

7. Cut the onion and other vegetables. Pour the oil into the pan and, when it is hot, put the onion there, fry lightly, stirring occasionally. There we also put the pepper cut into thin strips and the tomato, cut into cubes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it stew a little.

Secrets to help: To make the soup a rich color, you need to add a teaspoon of 6% acetic acid or lemon juice to the pan with beets. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

8. In order not to violate the cooking recipe, put tomato paste, flour in a separate plate, mix everything thoroughly and dilute with cold water, stirring vigorously so that lumps do not form. Remove the lid from the pan and add the tomato preparation there, while stirring constantly. Continue to stir the contents of the pan until the color of the tomato paste changes and becomes a rich red hue. Then pour the finished workpiece into a saucepan. Stir borscht and add spices.

Secrets to help: To improve the taste of borscht, the recipe advises to take a piece of good fat, rub it with salt and garlic, add the resulting fragrant mixture to the finished soup. This is done as follows: cut a piece of lard finely with a knife, take a couple of cloves of garlic and chop on a board with a pusher, mix, evenly rubbing the lard with garlic. Before turning off the gas, we dip our fragrant garlic billet into the borscht. Be sure to cover the pan with a lid (do not close, but cover), let it brew a little for a richer taste.

9. Add seasonings. Usually these are peppercorns, bay leaves, fresh parsley.

10. Let the borscht stand for a while so that it is saturated with garlic flavor, it will take 20-30 minutes under a closed lid. After this time, you can serve the dish on the table and call the whole family for dinner. There is such a delicious borscht with fresh rustic sour cream! The recipe for a delicious rich dish with a pleasant red color will not leave indifferent even the most severe critic!

INTERESTING: Before the advent of potatoes, borscht was cooked with beets and beans. It was prepared separately, or boiled in broth along with meat. This is how they cook now, the number of potatoes decreases or we completely replace it with beans.

Any borscht will be even more delicious if you eat it not with a simple bread, but with fresh, hot donuts - buns made from yeast dough with fragrant garlic sauce. They are very simple and easy to prepare.

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First of all, we remember well or print out the cooking recipe and turn off the computer so as not to be distracted. Having no experience in cooking borscht, we do not recommend cooking other dishes at the same time. There are many recipes for this dish, but today we are preparing a classic homemade and very tasty borscht from the optimal amount of products. How much to cook to cook borscht, from what meat and what order of bookmarking - you will find all the answers in the article below.

How to make a simple borscht at home: a detailed recipe

For this you need:

meat - 500 g;
tomato paste - 1 tbsp. l. or 2-3 pieces of salted or fresh tomatoes;
lard - 100 g or 50 ml of vegetable oil;
sauerkraut - 1 cup;
potatoes - 6-7 pieces of medium size;
beets - 1 pc.;
carrots - 2 pcs.;
onion - 2 heads;
bay leaf - 2-3 pieces;
peas - 3-5 pcs.;
garlic - 3-4 cloves;
greenery;
salt - 0.5 tsp

Cooking technology at home

Pour cold water into a six-liter saucepan, a little more than half. Be sure to take filtered or settled water, free from chlorine.
Rinse the meat with cool water and put it in the prepared pan. To make the broth richer, it is better to take meat with a bone and cook it whole until tender, and then divide it into portions.
We put the pan with meat on a strong fire.
Peel potatoes, carrots and onions. In the meantime, the broth boils, on the surface of which a foam appears, it is advisable to remove it: the broth will turn out to be more transparent. If you don’t have time, it’s okay, you can strain the hot broth through a sieve.
Cut half of the peeled potatoes into cubes and put in the broth. If you are cooking pork borsch, then the potatoes should be put immediately after the broth boils, and if you use beef, then after 30 minutes. This is done so that the potatoes are well boiled and the broth is more saturated.
After half an hour, add the second half of the diced potatoes, one carrot and one onion, peas and bay leaf to the pan. Carrots and onions can also be cut into cubes.
When all the vegetables are already in the pan, add salt, while not forgetting that our cabbage is also salty.
After boiling, cook for about 15 minutes more and add sauerkraut. In the finished soup, sauerkraut can remain elastic - this is normal, or boil soft, which is also very tasty, it all depends on the characteristics of its salting.
While the future borsch is being cooked in the pan, we are preparing the dressing in the pan. We melt the fat, remove the roasts. Add the beets cut into strips or chopped on a coarse grater and fry a little. Since the beets take longer to cook, we will add the carrots later, after 5-7 minutes. It can also be grated or chopped into strips. Cut the onion into cubes, add to the beets and continue to fry, stirring occasionally.
At the end of frying, add tomato paste or tomatoes, continue the process a little more. The borscht is almost ready, we taste it, add salt if there is not enough salt.
Add fried and crushed garlic to the boiling borscht, let the soup boil again and immediately remove from heat.
We let the borscht brew a little, finally we catch and remove the bay leaf.
Serve with sour cream and herbs.

If you want to know how to cook chicken borsch, then this is nothing special and the recipe is not very different from the traditional one. Chicken has tender meat and therefore the cooking time of the soup will be reduced by almost half. For a quick borscht, it is better to divide the chicken into portioned pieces. After the meat boils, wait 10-15 minutes and lay the vegetables. Then proceed in accordance with the above recipe, how to cook borscht with meat.

And now let's answer the question that most often arises in the process of cooking borscht: how to cook borscht with meat and in what sequence to do it so that it does not lose its beautiful appetizing color? Red color can be achieved with tomatoes or beets. To do this, use the pork borscht recipe or the beef borscht recipe and be a little wiser. After all, everything is individual. The color can also depend on the quality of the beets (there is a variety that gives the soup a brown color, no matter how hard you try), and on how sour the cabbage is. Now you will learn how to cook borscht with beets and sauerkraut so that it turns red, and how to cook borscht with fresh cabbage so that the color is bright and saturated. Revealing the secrets of chefs without leaving you the chance to miss a touch.

Don't boil the beets. The color is lost during the cooking process. Therefore, grate a third of the beets used on a fine grater and add when the soup is ready, bring to a boil, remove from heat and let it brew a little.
Boil the beets separately. The shade will be brighter if you boil it in the peel. Then grate and add at the end of cooking.
Use sour sauerkraut. The bright color of borscht depends on acidity, and acidity, in turn, on sauerkraut. If the cabbage is slightly acidic, then the borscht will turn out to be fresh, and the beets will not give the desired shade.
We add acid. To do this, use vinegar, tomato pickle, citric acid or lemon juice. Add the acidifier you have to the dressing and evaporate a little so that the foreign smell disappears.
Keep the skillet over low heat while preparing the dressing. as the beets will languish and only slightly lose color.
Tomatoes will add a beautiful red color to borscht. This is a favorite option for those who know how to cook Ukrainian borscht. Tomatoes should be peeled and added either to the fry or to the broth after the potatoes are cooked.
Tomato paste. It must be of good quality. Dissolve half a glass of tomato paste with hot soup broth until smooth and pour back, bring to a boil.

If you have your own unique secrets on how to cook borscht with meat so that it turns out to be a beautiful red color, share it in the comments. Using our tips and tricks, you now know how to cook borscht with meat so that even picky eaters (both adults and children) will like it. And if you are asked for more, consider that you have solved the problem perfectly!

There are a few hard rules to follow. Beef broth is best cooked in enamel or ceramic dishes. If necessary, the broth is added only with boiling water, since cold water significantly worsens its taste.

A good beef broth directly depends on the quality of the meat. The most important condition for its quality is freshness. Do not buy meat that has lain on the counter for more than two days. Purchased meat is washed under running, cold water.

To obtain a strong fat, chopped meat is dipped in cold water. In this case, the meat juice will be easier to stand out from the meat. In the case when beef is cooked for second courses, and the broth will later be used to cook something else, the pieces of meat are dipped into boiling water. The meat boiled in this way will be juicy inside.

When beef broth is cooked, the amount of meat will have an important influence on the taste of the planned dish, since the concentration of meat juice and fat in the broth depends on it. On a five-liter pan, you can take from 2 to 4 kg of meat. If you have little meat, in extreme cases, you can add a little. They will give the missing fat. When calculating the amount of water needed, it should be borne in mind that during the cooking process, the broth is boiled down by almost half.

From beef, so that it is tasty, and the meat is tender and soft. Cooks advise cooking meat for 3 to 4 hours. At the beginning of cooking, put the pot with meat on a strong fire so that the broth boils faster. The pot should be covered with a lid, just make sure that the water does not “run away” from the pan. After the water boils strongly, the fire is slightly reduced. The best broth is the one that was cooked on low heat.

During cooking, an unpleasant-looking foam will constantly form on the surface of the broth, which must be constantly removed with a spoon or slotted spoon. Some people do not remove this foam, believing that it is in it that the real taste of the broth lies. To collect foam or not - depends on your preferences. The best option in this case is to collect the foam in a separate container, into which 0.5 liters of broth are added. After a while, the broth will infuse and then you need to strain it and add it to the main pan.

Depending on what dish you intend to cook on the basis of this broth, you can add ingredients such as roots (carrots, parsley, celery, swede), vegetables (onions), mushrooms and other products to it.

The recipe of which is intended for and soups is prepared as follows: salt, peeled roots (2 carrots, 1 parsley, half celery), a whole onion are added to the boiling broth. All vegetables are boiled for 3 hours, after which they are removed from the broth and continue cooking the dish further.

After the meat is ready (it can be easily pierced with a knife or fork), a little cold water (20-30 ml) is added to the broth, the meat is removed and allowed to stand for 20-30 minutes. The fat formed on the surface is carefully collected separately, and the broth itself is filtered through a fine sieve. The pre-collected fat is added to the strained broth and everything is brought to a boil again. Such a broth can be used both as a base for other dishes, and as an independent dish. In this case, it is served in portioned plates or broth cups, after sprinkling with herbs.

Salt is added to the broth to taste, as it often differs in concentration. It is better to add salt to the broth gradually, but if you still oversalt the broth, place a handful of rice wrapped in cheesecloth into it. Rice tends to absorb a lot of salt, so you can remedy the situation.

Borscht is such a popular dish in Eastern Europe that there is even a "borscht index" here - a system for calculating the cost of living in the state based on the cost of products needed for borscht. Recipes for borscht are different: Belarusians do not add cabbage to it, in Lithuania they certainly put mushrooms, in Bulgaria - white beans. The unchanging basis is beetroot, which gives this dish a beautiful color and a recognizable sweet and sour taste.

The best borscht broth comes from beef brisket- juicy meat on the bone. For a richer taste, you can add a piece of pork, also preferably with a bone. The broth will be tastier if the meat is quickly fried over high heat for 1-2 minutes before cooking.

Add to brothonions, carrots, celery root or parsley, bouquet garni. After cooking, all these vegetables must be removed, and the broth should be well strained.

There are ongoing disputes about the method and time of laying beets. Some housewives stew it together with carrots and onions, others boil it directly in the broth. We recommend the third option: stew beets, grated or chopped into small strips, in 2-3 tbsp. l. broth under the lid for 5-7 minutes. Before Completion cooking add 0.5 tsp. vinegar (the easiest option is table vinegar, but it is better to take apple or wine). An alternative to vinegar can be lemon juice.

In summer, the best choice for borscht is young fresh-harvested cabbage. In winter, when this is not possible, chopped cabbage should be well mashed with a little salt so that it becomes soft and gives juice.

To make borscht thick, potatoes are best boiled whole, and after cooking, get it, knead in puree and return to borscht.

The sweetness for which we love borscht can be given with sugar(add 1 tbsp. granulated sugar to the beets at the time of stewing) or sweet peppers added to the roast of carrots, onions and tomato paste. By the way, earlier sugar was added to almost any first and second courses - soups, meat, sauces. This was done in order to enhance the taste of the dish.

Tomato paste can be either purchased or homemade. Tomatoes need to be washed, blanched, peeled, then cut into small cubes and transferred to a frying pan with a thick bottom, adding garlic, pepper, salt. Simmer for 5 minutes, cool, grind in a blender.

After laying the vegetables, do not let the borscht boil. Reduce the heat and, with the lid ajar, simmer until fully cooked.

Having perfected the classic recipe, pay attention to recipes with white beans, mushrooms or “ears” - small stuffed dumplings. We are sure that a new reading of a familiar dish will please you.

Most importantly, borscht is one of the few first courses that tastes better if you let it brew for at least 1-2 hours. Therefore, if you have a large family, it is better to cook in the largest pot. On the second or third day, its taste will become absolutely unforgettable.

Admit it, you love borscht. Take a look around, make sure that there are no girlfriends and nutritionists nearby, and admit that no matter how much you want to lose weight, it is simply impossible to deny yourself a plate of fiery red, hot borscht exuding breathtaking aromas. Sprinkled with finely chopped herbs and garlic, seasoned with a spoonful of fat sour cream, served with fresh, hot donuts, borscht was and remains one of the most beloved first hot dishes in almost the entire territory of the former Soviet Union.

Despite many disagreements, the merit of the invention of this dish should be given to the Ukrainians, if only because it is in Ukrainian cuisine that there is probably the largest variety of recipes for cooking borscht. In every Ukrainian region, and sometimes in every family, borscht is prepared in its own way. And, as is the case with most other dishes of folk cuisine, a significant role in the variety of recipes for preparing borscht is played by the variety of tastes and the flight of imagination of the hostesses preparing it.

It would seem difficult to tell something new about a dish that is at least sometimes cooked in every family. Almost every housewife, every cook, every culinary specialist knows how to cook borscht. But even in the preparation of such a common dish, there are always little tricks and secrets that you might accidentally overlook. And today "Culinary Eden" tried to collect for you the most important and interesting tips that will help you cook a truly delicious and fragrant borscht.

1. How to cook borscht? The basis of any borscht is a properly prepared broth. The best broth for borscht is considered to be a broth made from beef and pork belly, laid in a ratio of 2:1. However, borscht can be cooked on other broths. For example, for Kyiv borscht you will need beef and lamb, and for Poltava or Odessa borscht - goose or duck broth. Let's try to cook a broth for a simple Ukrainian borscht. Rinse thoroughly and chop into not too large pieces 500 g beef and 300 g pork belly. Place the meat in a saucepan and cover with cold water so that it is twice as much as the broth is supposed to be. Put the pot on the fire and let the water boil. Try to remove the foam as carefully as possible. Once the water boils, reduce the heat to low, cover the pot with a lid, and simmer your broth over the lowest heat for 2-2.5 hours. The less your broth boils, the longer the meat languishes in weakly boiling water, the tastier and richer the borscht broth will turn out.

2. The second important feature of the preparation of borscht is the preliminary separate preparation of vegetables before putting them into the broth. Beets should be stewed in advance, separately from other vegetables. To keep the bright red color of the beets, drizzle them with a little vinegar or lemon juice. The beets are stewed, cut into small cubes or strips, laying it in well-heated pork fat or butter. In some cases, beets can be boiled or baked whole in their skins, and then peeled, chopped and put into the broth. It is extremely important when cooking borscht and the sequence of laying vegetables. According to V. Pokhlebkin, the sequence of laying vegetables is as follows: “Potatoes are laid 30 minutes before borscht is ready, cabbage - 20 minutes, beets in prepared stew - 15 minutes. Sauteed vegetables (onions, carrots, parsley) - in 15 minutes. Spices - 5-8 minutes, garlic (separately from other spices) - 2 minutes before the end of cooking.

3. To add a special flavor to borscht, you can use almost any of your favorite spices. However, key spices are root and parsley (fresh or dried), black pepper (ground or whole peas), bay leaf. You can also experiment by adding celery root and greens, dill, coriander. Of course, we should not forget about garlic. Garlic is best added at the very end of cooking. It should first be finely chopped and pounded in a mortar or simply kneaded with the flat side of a knife blade. A classic Ukrainian spicy dressing for borscht can be called a dressing based on lard. Chop into small pieces 200 gr. gently lard, 3 - 4 cloves of garlic and a few sprigs of parsley. Mix everything together and crush in a mortar, or scroll in a blender until a smooth, homogeneous mass is obtained. Add the resulting seasoning to your borscht 2-3 minutes before it is ready.

4. To give your borscht a special sour taste and bright color, you can add pickled beet juice, beet sourdough or just fresh beet juice to the broth. You can also prepare a special beetroot dressing in advance, which can then be added to borscht. Rinse one kilogram of beets thoroughly, peel and grate on a coarse grater. Finely chop 1 kg of onion and 1 kg of sweet bell pepper. Place the vegetables in a saucepan, add ½ liter of vegetable oil, ½ liter of tomato sauce, 2 tbsp. tablespoons of salt, 1 cup of vinegar and 1 cup of sugar. Simmer everything together over low heat for 40 minutes, stirring frequently. Make sure the dressing doesn't burn! Divide prepared dressing into jars and store in the refrigerator.

5. The most widely used borscht recipe is Ukrainian plain borscht. Let's try to cook it the way V. Pokhlebkin recommends. Cook a strong broth from 500 g of beef brisket. Peel one large beet, cut into cubes and stew in pork fat, adding 1 tbsp. l. vinegar, 2 tbsp. l. sugar and ½ cup tomato paste. Cut two onions, one carrot and one parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Lower potatoes and cabbage into the broth and cook for 15 minutes. Then add stewed beets and fried vegetables to them and cook for another 10 minutes. At the end of cooking, add your favorite spices, herbs and dressing from lard, garlic and parsley. Cook for a couple more minutes and remove from heat. Before serving, season your borscht with sour cream.

6. Kyiv borscht is considered to be even more tasty and fragrant. It is cooked in beef and lamb broth, which gives it a characteristic taste and aroma. Cook a strong broth from 250 grams of beef by adding ½ liter of beet kvass or sour beet juice to the water. Peel and grate one large beet on a coarse grater and stew it together with 250 gr. lamb belly, cut into small pieces. Stew three tomatoes in 2 tablespoons of vegetable oil. Cut the onion, carrot and parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Dip the cabbage and potatoes into the boiling broth and cook for 15 minutes, then add all the stewed and fried vegetables and lamb and cook for another 10 minutes. Add three bay leaves, 3 allspice and ¼ teaspoon ground red pepper. Season the borscht with two tbsp. spoons of boiled beans and cook everything together for another 10 minutes. At the very end of cooking, season the borscht with lard, garlic and parsley. Serve hot with sour cream added.

7. Poltava borscht cooked in poultry broth is very tasty. In addition to the broth, Poltava borsch is also distinguished by the fact that it is seasoned not only with vegetables, but also dumplings. Cook borscht according to a simple Ukrainian borscht recipe in a broth made from 600 grams of goose or duck. Prepare in advance dumplings. To do this, dilute 1 tbsp. a spoonful of flour in ¼ cup boiling water. Shake thoroughly and refrigerate. To the chilled mixture, add one egg and ½ cup buckwheat or wheat flour. Knead the dough. The consistency of the dough should resemble not too thick sour cream. Take the finished dough with a teaspoon and lower it into boiling, salted water. Boil dumplings until they float, then drain in a colander. Add ready-made dumplings to your borscht 5 minutes before the end of cooking. Serve Poltava borsch with sour cream and finely chopped parsley.

8. Fans of fish dishes can be recommended to try cooking borscht with fish broth. Boil 500 g of fish fillet in 6 cups of strong fish broth made from heads and fins. Cut one medium-sized beetroot, one onion, parsley root and celery into strips and fry in butter. Add ½ cup of stock to the vegetables and simmer everything together for 10-15 minutes. Cut into strips of 50 grams of sorrel and spinach. Put 4 sliced potatoes into the boiling broth and cook for 10 minutes, then add the green vegetables and cook for another 10 minutes. Put the stewed vegetables, salt, add spices to taste and cook everything together for 5 minutes. Serving to the table, put a piece of fish fillet in each plate with borscht. Season the borsch with finely chopped boiled eggs and sour cream, sprinkle with fresh herbs.

9. Vegetarians were not left without their own borscht recipe. Boil 1.5 liters of water or mushroom broth. Put the peeled whole beets in it and cook until tender. Cut the head of onion and one carrot into strips and stew in butter. Remove the prepared beets from the broth, and put two diced potatoes and a glass of finely chopped cabbage into the broth. Boil everything together for 10-15 minutes, then add the stewed vegetables and grated on a large grater boiled beets. Cook for another 10 minutes, then add 1 tbsp. a spoonful of tomato paste, salt, sugar and spices to taste. Cook everything together for another 5 minutes and remove from heat. Serve to the table, seasoned with sour cream and sprinkled with fresh herbs.

10. Any borscht will seem even tastier if you serve it not with plain bread, but with fresh, hot donuts - yeast dough buns with garlic sauce. It's not hard at all to prepare them. Dilute a teaspoon of dry yeast with a little warm water with a pinch of sugar. Let stand 10-15 minutes. Pour the risen yeast into a bowl, add a glass of warm milk, a teaspoon of salt, a tablespoon of sugar and 3 tablespoons of vegetable oil. Gradually add 3 cups of flour and knead a soft dough. Knead it thoroughly, grease with vegetable oil and leave warm for one hour. The dough should double in size. Punch down the risen dough and cut into small round buns. Put the buns on a baking sheet, let them rise for 15 minutes, brush with a beaten egg and bake in an oven preheated to 180 degrees for 20-25 minutes. While the buns are baking, prepare the garlic sauce. Crush six cloves of garlic with a teaspoon of salt, add a tablespoon of vegetable oil and mix thoroughly. Then add a tablespoon of water and stir until smooth. Remove the buns from the oven and dip hot in the garlic sauce. Serve immediately with a plate of hot, fragrant borscht.

We sincerely hope that our advice will help you more than once to please your friends and loved ones with real, tasty and excitingly fragrant borscht. And "Culinary Eden" on its pages is always ready to offer you many new and interesting ideas and recipes on how to cook borscht, this is a favorite by many, tasty and satisfying dish.