Home Main dishes Technological map Ukrainian borscht for 1 serving. Technological scheme for the preparation of borscht. From the history of borscht

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Technological map Ukrainian borscht for 1 serving. Technological scheme for the preparation of borscht. From the history of borscht

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Volumes of cheese whey in the world. Ranking of dairy enterprises by the volume of milk processing. The concept of rational processing of whey. Whey processing: lactose and its derivatives. Projected development of whey processing.

Category of the dish "Siberian Borsch", its importance in nutrition. Primary processing products, cooking, decoration and vacation. Requirements for the quality of the dish, the preservation of nutrients during cooking. Organization of the workplace, safety measures.

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Calculation of the required amount of raw materials and products, nutritional and energy value of dishes. Rules for the development and execution of a technical and technological map and a technological scheme for a dish. The scale of the organoleptic evaluation of the dish and the reduction of points for defects.

Production of dairy products is the main activity of the enterprise. Description of the strengths and weaknesses in the work of the enterprise. Competitive advantages and project efficiency evaluation. Potential risks and measures to prevent them.

Nutritional value of poultry dishes. Technology of cooking dishes from fried poultry. An assortment of poultry dishes. Drawing up technological maps for fried poultry dishes. Workplace organization. Safety and sanitation. Roasted bird leave.

Mechanization and automation of production processes at catering establishments. Description of the technological processes of the production of jellied dishes. Portioning, cutting, defrosting, cutting, boiling, grinding, cooling, storage.

general characteristics enterprises. Characteristics of the premises: meat and fish, vegetable, cold, confectionary shop. Development of the production program. Layout, placement of equipment in the shop. Sanitary norms and rules. Staff.

General characteristics of pickles, components of the dish. Technological process and scheme for the preparation of pickle. Calculation of the nutritional and energy value of Leningrad pickle. Technical and technological map for the dish "Rassolnik Leningrad".

#THEME: Cooking #PURPOSE: Diploma #FORMAT: WINWORD 7.0 #AUTHOR: Plakhin O.V. #SUPPLIED: Pavlograd vocational technical school #NOTES: INTRODUCTION Ukraine has long been famous for its rich traditions of national cuisine, which is known far beyond the borders of the republic. Many dishes are included in...

Introduction to the composition nutritional value, processing methods (primary, thermal) of ingredients, necessary equipment and technological scheme of preparation meat cutlets, garnish from stewed cabbage, sour cream sauce and cheesecakes.

PLAN. Section I. Introduction. Stages of development of public catering. 2 Section II. Technology of preparation of products from natural chopped mass. 6 Chemical composition dishes from natural-chopped mass. 6

Characteristics of the projected enterprise. The total area of the hot shop and the specifics of the equipment. Calculation of the total number of dishes and their breakdown by assortment. Drawing up a schedule for the implementation of dishes. Calculation of the number of personnel (cooks) of the hot shop.

Written examination work. My working day starts in the locker room. In the locker room, I take off my outer clothes, take a shower, change into overalls. Overalls consist of a dressing gown, a cap and an apron. They are made of cotton white fabric, easy to wash. I put on shoes with...

When we hear the word "borscht", we immediately associate it with the Ukrainian first course. Although the variety of this soup is national dish peoples of Central and Eastern Europe: Russia, Ukraine, Lithuania, Moldova, Romania, Belarus, Poland. Thanks to beets, which are considered the main component of borscht, it gets its characteristic red color. The exact origin of this soup is unknown. It is believed that this dish appeared, and also received the greatest variety and distribution in the territory of ancient Kievan Rus. Borsch, most likely, owes its name to an edible plant, referred to only as hogweed. Etymological dictionaries of Slavic languages told us about this.

The technology of cooking borscht is considered quite complex, it can even be called multi-stage - according to the method of cooking, during which more and more new components are gradually added. An interesting fact is that borscht cooked according to the same recipe, but different hostesses has significant differences. Yes, there are different! The same woman, according to her many times proven recipe, prepares borsch every time with some distinctive nuances. They say that sometimes the mood of the one who cooks it affects the preparation of a dish. But, most often, everyone gets used to and loves exactly the borscht that is served to him ...

This amazingly smelling fragrant first course is served with sour cream, chopped dill is placed directly on the plate if desired. Many people like to eat borscht with hot peppers. There are a lot of tastes and preferences. There is an opinion among the people - there is borscht on the table - it means that the family will be well fed. Many men cannot imagine lunch without such an amazing dish as Ukrainian borsch, especially when served with donuts seasoned with garlic sauce.

Different national cuisines have in their culinary treasuries a wide variety of recipes for preparing this original dish. Moreover, for example, only in Ukrainian cuisine there is: borscht "Poltava with dumplings", borscht green, borscht with beans, lean borscht "Monastyrsky" and many other various ways its preparation. It is worth considering that only a tiny fraction of Ukrainian cuisine recipes are given here, while others also have a wide taste range for choosing borscht. However, almost every recipe includes ingredients such as beets, cabbage (or sorrel), potatoes, carrots, etc.

the meat is put in cold water to make the broth more tasty;

especially rich borsch is obtained from the so-called "sugar" bones and, conversely, you should not expect anything unsurpassed from this dish, cooked from pure pulp;

it is believed that during the preparation of frying, a spoonful of vegetable oil and a little sugar can enhance the red color of the finished dish;

in the summer, while borscht can be prepared from fresh vegetables and cabbage is tender at that time - when it is added to the broth, it is immediately turned off and allowed to brew under the lid.

Parsley will make borsch even more fragrant due to its unique smell, there is no need to talk about the benefits, besides, the dish becomes aesthetically attractive.
Chopped dill, added directly to the plate, will give the first course the fresh smell of spring, inherent in this greenery.
Bay leaf will add a spicy sweet-sweet smell and a little bitterness. It is worth considering that this spice is put literally 5 minutes before the dish is fully cooked.
Chopped parsley or celery root will make the taste of borscht even more unique and refined thanks to essential oils with which these spices are so rich.

There are many jokes about the fact that yesterday’s borsch is still tastier. In fact, after it is infused, its taste improves significantly. Regardless of what recipe the dish is cooked for, the benefits of it are invaluable, only because it is homemade food, moreover, cooked with care and love for loved ones.

A source:
How to cook borscht
When we hear the word "borscht", we immediately associate it with the Ukrainian first course. Although a variety of this soup is the national dish of the peoples of the central and eastern
http://amazingfood.ru/kak-prigotovit-borsch/

Cooking technology - Siberian Borsch - (page

Cooking technology of the dish "Siberian Borsch" (p. 1 of 3)

1. Importance in the nutrition of the dish

1.1 General characteristics

2. Cooking technology

2.1 Primary processing of products

2.2 Heat treatment

2.3 Registration and leave

2.4 Requirements for the quality of the dish

3. Preservation of nutrients during cooking

4. Organization of the workplace

4.1 Selection of equipment (inventory, tools)

4.2 Safety

The dish "Siberian Borsch" belongs to the category "hot soups on broths, filling". Filling soups are prepared with vegetables, cereals, pasta and other products. Sauteed vegetables are an obligatory part of these soups.

"Soup is synonymous with civilization, it has a colossal history." It would seem that such an uncomplicated object is a saucepan. However, it was he who provoked the appearance of material life among our ancestors, and also turned gastronomy into a culture. It was with the advent of soup that it became possible to seriously talk about the creative will of the hostess preparing dinner for her family.

The versatility of soup as a dish: "This is the first and second at the same time. French potaufe, Russian cabbage soup, hungarian goulash. All of these are very thick and hearty soups". In some countries, these traditions are preserved at the level of ethnographic attractions. "There are restaurants in Vienna that specialize exclusively in Taffelspitze. By the way, it was with soups that the restaurant movement began. The first restaurants sold one single dish - it was soup or broth. Chinese soup ho-go is a ritual dish symbolizing family values that replaces a whole meal.

Sometimes one name - soup - means hundreds different dishes. "The dishes that are most loved in a particular country can tell a lot about the culture of the nation."

Hot and cold, light and very satisfying, transparent and thick, liquid and cream soups - soups are so different! At the same time, soup occupies a special place in the cuisine of any country in the world. No matter how diverse the recipe, the soup was and remains the dish that has a special meaning in human life.

The word "soup" originated in the Germanic language, and then began to travel around the world, which is why it can be found in various parts of the Earth: the Spanish "sopa", the German "suppe" and the Estonian "supp". In Russian, the word "soup" appeared relatively recently (in the 18th century). However, the fact that it gave rise to many derivative words (soup, soup, tureen) indicates that it not only took root, but also fell in love.

Borscht is also designed to ensure the normal flow of biochemical processes in the human body, supplying it with a certain set of nutrients - proteins, fats, carbohydrates, vitamins, mineral salts.

Soups serve as the most important source of minerals; to supply the body with calcium compounds, cabbage soup from fresh cabbage is especially necessary in the diet. Half a serving of cabbage soup (300 g) contains 50-100 mg of calcium, phosphorus - 90-100 mg, i.e. the ratio of these compounds is close to optimal. In cereal soups pasta calcium compounds contain less, but its ratio with phosphorus is 1: 4.

Borscht and beetroots are especially rich in trace elements. Carotenes in most soups are contained in one serving (300 g) about 0.3 - 0.4 mg. Vitamin C is rich in fresh cabbage soup, pickles, vegetable soups. But in soups from cereals, pasta and legumes, ascorbic acid is not enough, so it is especially important to fortify them with fresh herbs.

Soups have different energy value(calorie content).

So, a cup (250 g) meat and bone broth gives only 10, chicken - 8, fish - 5, and mushroom - 2.5 kcal. Naturally, the role of these broths is reduced only to arousal of appetite. If it is necessary to increase their nutritional value, then pies, pies, croutons are served with them, or boiled noodles, rice, vegetables, an egg boiled “in a bag”, etc. are put into the broth.

Onion is rich in one of the strongest flavonoids, reduces the likelihood of cancer.

Soups are called borscht, which necessarily include beets. According to the composition of products, the method of preparation and taste, the assortment of borscht is diverse. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar. In most cases White cabbage. Depending on the type of borscht, potatoes, beans, Bell pepper and other products.

Beets for borscht, except for navy and Siberian, are cut into strips, and for navy and Siberian - into slices. There are several ways to prepare beets for borscht: stewing, sautéing, boiling and baking.

For stewing, cut the beets, put them in a cauldron, pour in broth or water, add fat, tomato puree, vinegar, sugar, cover with a lid, and dry for 1-15 hours, stirring occasionally.

When sautéing, cut beets, carrots, put onions, deep dishes with heated fat, and sauté, softening with low heat, stirring occasionally. Then pour in vinegar, put tomato puree, sugar and heat for another 10 - 15 minutes.

When cooking whole beets, peeled with the addition of vinegar, or not peeled without vinegar. In the latter case, boiled beets are peeled, cut into strips or slices, and put in borsch along with sautéed vegetables and tomato puree.

400 g (1 large) beets

200 g white cabbage

100 g (1 pc) potatoes

100 g (1-2 pieces) carrots

100 g (1 pc) onion

80 g tomato puree

15 g vinegar 3%

2000 g (2l) meat broth

2-3 cloves of garlic, spices, salt, herbs.

Products for meatballs:

300 g minced meat beef or pork or lamb

30 g onion

25 g (1 1/2 cm. spoons) water

6 g (1/2 teaspoon) salt

1/4 tsp ground black pepper

Sorting. The purpose of sorting is to remove rotten, beaten specimens, foreign objects, and also to distribute products by quality and size.

By quality, vegetables are sorted for a more correct use of each variety. For example, salads are prepared from ripe and strong tomatoes, overripe and wrinkled ones are used for tomato puree, green ones are used for pickling and ripening.

Vegetables are sorted by size for a more correct technological process, since products of the same size during heat treatment reach readiness at the same time. When sorting potatoes and root crops by size, the amount of waste during mechanical cleaning is reduced. When processing unsorted vegetables, the percentage of waste increases, since with the simultaneous cleaning of unequal-sized potato tubers or root crops, not only the skin, but also a significant layer of the edible fruit is peeled off from large specimens.

Washing. Vegetables and greens after sorting and sorting are washed in cold water to remove earth, sand, dust.

Washing products ensures, first of all, compliance with the sanitary and hygienic regime at work. Potatoes and some other vegetables must also be thoroughly washed so that when cleaning the grating disc does not deteriorate from sand and pebbles. In addition, the starch obtained from the waste of thoroughly washed potatoes is of higher quality.

Cleaning. Potatoes after sorting and washing are cleaned in potato peelers or manually. When cleaning in a machine, eyes remain on the tubers, which are then manually cleaned with a groove knife. When peeling potatoes manually with a groove knife, they simultaneously peel the skin and remove the eyes

Slicing. Vegetables are cut into pieces of the same shape and thickness so that they simultaneously reach readiness during heat treatment and give the culinary products a beautiful look.

Vegetables are cut in special machines and manually with a knife: slices, circles, cubes, sticks, straws, slices.

It is better to use high-quality meat not for making soup, but for the second course "in its natural form", as this will bring out the aroma and taste of meat more fully, while lean and tough meat can give a good aroma, low-fat and pleasant broth.

Puree Soups

Puree soup can be prepared from vegetables, cereals, legumes, meat or fish products. Vegetable soup- puree is made from one or more types of vegetables.

Products intended for making soup - mashed potatoes, after they are cooked, are rubbed through a sieve. So that the mashed products do not settle in the broth, flour lightly fried in butter is added to it and boiled for 20-30 minutes.

The group of puree soups includes:

Soups-puree seasoned with white sauce;

Cream soups seasoned with milk sauce;

· Soups-biscuits made from crustaceans.

Technology system cooking soup - mashed carrots:

Clear soups

The basis of all clear soups is a strong broth made from beef, chicken or game. The well-known ear also applies to soups cooked in clear broth (with the exception of fish soup to which potatoes are added). Rice, eggs, dumplings, vermicelli and various vegetables are usually cooked separately, placed on a plate and poured with hot broth before serving. This keeps the broth clear and gives the soup an attractive appetizing appearance. Vegetables are cut into strips or cubes. The calorie content of clear soups depends mainly on the additional products included in them. But a significant amount of extractives contained in the broth eliminates the increased secretion of gastric juice and, therefore, stimulates appetite and improves the absorption of food eaten after the soup.

cold soups

These are seasonal soups, as they are prepared in the summer. Cold soups are especially common in hot climates.

Assortment of cold soups okroshka: meat, vegetable, cold borscht, green cabbage soup.

Sweet soups

Soups are prepared from fresh, canned dried fruits and berries. Assortment of sweet soups cranberry and citrus apple soup, dried fruit puree soup.

Storing and dispensing soups

At long-term storage taste and appearance and the vitamin activity of soups deteriorates. Therefore store ready-made soups should be no more than 1-2 hours. To avoid burning, soups are stored in a water bath (bain-marie). Soups seasoned with lezon are stored at a temperature of 60-65 0 C. Greens are often served in a rosette. Also a slice of lemon for saltwort. Sour cream is put in soup on vacation or served in a gravy boat. Dishes, broth cups for soups should be heated, and cooled for cold ones. The first courses should be served to the consumer at a temperature not lower than 75 0 С.

Thus I mastered the skills of making soups and the skills of evaluating the quality of soups.

Routing

Name of organization GOU SPO TO TKPTS

Enterprise UPM No. 4

The name of the dish number 174 "Solyanka team meat"

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Veal			-	-	-	-
Beef
Smoked-boiled or boiled ham (with skin and bones)					-	-
Sausages or sausages
Beef kidneys					-	-
Weight of finished veal	-		-	-	-	-
Weight of finished beef	-		-		-
Weight of finished ham	-		-		-	-
Mass of cooked sausages or wieners	-		-		-
Weight of finished kidneys	-		-		-	-
Onion
Pickles
capers
Olives					-	-
tomato puree
Butter
Bouillon
Lemon
Output	-		-		-
Sour cream

Cooking technology:

Sauteed onions and tomato puree, poached cucumbers, capers (together with brine), prepared meat or fish products, spices are placed in the boiling broth and boiled for 5-10 minutes.

Quality requirements:

Meat products, onions, cucumbers have retained their sliced form, on the surface there are spangles of fat, greens, sour cream, a circle of lemon without peel. The taste of the hodgepodge is sharp, moderately salty, the aroma of the broth and the products that make up the hodgepodge.

According to the main documents regulating the development procedure and the availability of the HACCP system at food industry enterprises, one of the requirements for an enterprise is the development and verification of flowcharts of technological processes.

You can find more details on the specific requirements for flowcharts in such regulatory documents as GOST R 51705.1-2001 “Quality systems. Quality control food products based on HACCP principles. General requirements” and GOST R ISO 22000-2007 “Safety management systems food products. Requirements for organizations involved in the food production chain.

Our task is to show on a specific example the logic of decision-making when building flowcharts, so that you can independently build them in the future. So, let's consider the key designations adopted in the HACCP system.

Flowchart Types

Flowcharts in their general form are of three types:

Flowcharts for the acceptance, placement and storage of raw materials and packaging materials in warehouses. They indicate the requirements and controlled parameters during incoming control, as well as, depending on the type of raw material, the required conditions for placement and storage.
Block diagrams for the preparation of raw materials and materials for production. Here, the raw material undergoes primary (more often mechanical) processing. Vegetables are peeled, washed, cut; frozen products of animal origin are thawed, washed and cut; bulk products, sifted if necessary, and so on. The list of raw materials and operations performed to prepare for further stages of production is quite diverse and depends on each specific type of enterprise, assortment and other factors.
Flowcharts for the preparation (production) of dishes (finished products) before sale (shipment) to the end consumer. All blanks and semi-finished products, previously prepared, are assembled together on such schemes and the final product is produced. technological process(thermal and mechanical processing, processing, packaging, mixing, packaging and labeling, quality acceptance and rejection control, sale, release or shipment). Everything is very diverse and depends on the specific tasks and type of enterprise.

All flowcharts in the HACCP system consist of a certain set of operations that have their own meaning and conventions. Symbols of block diagrams are presented in Table 1.

From theory to practice

To create the most understandable picture of building a flowchart, we will take the recipe for filling soup (borscht with cabbage and potatoes) from the Collection of Technical Standards (STN) for catering.

The first thing we need to know to build a flowchart is the cooking technology and the raw materials that make up the dish. So, here is our list of raw materials:

- fresh beets;

- fresh white cabbage;

- food potatoes;

- fresh table carrots;

- fresh onion;

- tomato puree (paste);

- granulated sugar;

- vinegar 3%;

- broth or water;

- spices (ground black pepper / peas, bay leaf);

- fresh herbs;

- sour cream;

— vegetable oil for roasting and sautéing.

Prepared vegetables (including sautéed (fried) and stewed ones) should be placed in boiling broth or water, boiled, salt, sugar, spices added, brought to readiness. When serving, season with sour cream and herbs. Based on this, we will have all three types of flowcharts: for the acceptance of raw materials, the preparation of raw materials and the preparation of soup.

Fresh vegetables

Flowchart for the acceptance, storage and movement of raw materials to production

This scheme consists of three main operations (stages):

Input control
Unloading to the warehouse
Storage of raw materials (depending on its type)

An example of a flowchart for the acceptance, storage and movement of raw materials to production

This is how we determine what measures we take at incoming control, how raw materials are stored and where they are moved after storage.

Flowcharts for preparing various groups of raw materials for production

From BS1, all raw materials are moved to production. However, before the vegetables get into the soup, they must undergo appropriate processing, the broth must be cooked from the prepared meat. The water for the broth also needs to be prepared accordingly. So we need the following block diagrams:

preparation of vegetables;
for the preparation of meat raw materials;
for preparing water for cooking broth;
on cooking the broth (in this case, it is a preparatory operation before cooking the soup and should be regarded accordingly).

We will assign serial numbers to the flowcharts for the preparation of raw materials, starting with the number 2. In Fig. 2 shows a block diagram of the preparation of vegetables for production. The steps of the preparatory process are taken from the STN used.

Attention! When adding various kinds raw materials will be added and new stages (for example, when using quick-frozen vegetables, a thawing stage will be added, and so on, according to the meaning).

Fig.2 Preparation of vegetables for production

Raw meat also needs preliminary preparation. we take the preparatory stages from STN. Figure 3 shows a block diagram for the preparation of meat raw materials for production.

Fig.3 Preparation of raw meat for production

Before you weld meat broth for soup, you need to prepare water. The block diagram of its preparation for production is shown in Figure 4.

Rice. 4 Preparation of water for production

Until now, when naming the training flowcharts, we have used serial numbers starting with the number 2 (2.1, 2.2, 2.3). The broth can be used as an independent dish, so we classify it as a finished product. Starting with this flowchart, we will assign serial numbers, starting with the number 3 and further - according to the number of subgroups of our dishes. What does it mean? Imagine if we had several other types of dishes besides broth and soup (for example, salads, meat and poultry dishes, fish dishes, flour culinary products). The names of our cooking flowcharts would look something like this:

BS3 Meat broth;

BS4 Refueling soups;

BS5 Salads;

BS6 Meat dishes;

BS7 Fish dishes;

BS8 Flour culinary products…

On Fig. 5 is a flowchart for the preparation of meat broth.

Flowchart for making dressing soup

So, all the ingredients for borscht have been pre-prepared. Further, our task, using the technology of cooking according to STN, is to put everything together, evaluate the resulting dish and analyze it for compliance with the quality requirements. It is necessary to determine corrective measures for non-compliance and send them for sale to consumers.

Based on the presented recipe, the ingredients that make up the tasks, we must determine the order and name of the technological operations in the preparation of the soup. The list of operations will look like this:

except raw potatoes and cabbage in a boiling broth, you need to put browned onions with carrots, beets stewed with vinegar and tomato puree. Therefore, the first stage is the preliminary heat treatment of vegetables (sauteing and stewing). It is called preliminary because after it there will be another one - directly cooking the soup.
We take the prepared meat broth, lay in it raw cabbage, potatoes, browned and vegetable stew. Let's call the step "adding ingredients".
Boil the soup, bring it to culinary readiness. At the same time, add salt, sugar, spices. This type of heat treatment is the last one before serving the soup to the client and is called "final heat treatment".
Before serving the dish to the client, it must be processed. Add sour cream to a serving plate, sprinkle with herbs. Let's call the stage "decoration".
We select a control portion from the welded volume and carry out a rejection control. It includes an assessment of the organoleptic characteristics of the dish: taste, color, smell, appearance, cut shape of the ingredients, texture, and so on. Based on the results of the control, a decision is made: if the quality indicators are normal, we send the dish for sale. Otherwise, we evaluate the degree of non-compliance with the quality and make a decision on corrective actions: if there are minor flaws (undersalting), we eliminate them and send them for repeated organoleptic control; if the flaws are unrecoverable - spoiled (overcooked) ingredients that affect the taste, appearance and edibility - we will dispose of the entire batch.
If we decide to send a dish for sale, we must specify its limiting parameters. For example, in this particular case, we must refer to SanPiN 2.3.6. 1079 - 01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them" and find out the serving temperature of this type of dish, the timing and temperature of implementation. The temperature of hot soups when serving is not lower than +75°С. Soups can be kept on a food warmer or stove for no more than 2-3 hours from the moment of manufacture at a constant temperature of at least +75°C. We indicate this information in our last stage - implementation.

Fig. 6 Flowchart for the preparation of dressing soup (borscht)

This logic should be applied when constructing flowcharts for any stages and types of production. To understand the recipes (manufacturing technologies), it is necessary to be guided by the TTC or STN in public catering and TI (TU or STO) in production. All similar dishes, for convenience, should be combined into subgroups and build a common flowchart for them.

How to cook this famous dish how borsch - lean, based on various types of meat or in a slow cooker - is said in many cookbooks and blogs on the Internet. And we have collected the most best options how to cook Ukrainian borscht according to different tastes of readers.

The easiest Ukrainian borscht recipe:

chicken / turkey fillet - 600 gr;
potatoes - 3 medium tubers;
beets - 1 medium;
garlic - 3-4 cloves;
onion - 1 head;
oil - a couple of spoons;
homemade tomato paste - 5 table spoons;
salt - ½ tsp;
sugar - 1 tsp;
white-headed - half a small fork;
Bay leaf;
parsley - 70 gr.;
paprika, black pepper - a couple of pinches each.

Cooking step by step:

First, we wash the breast, lower it into water (approximately a 3-liter saucepan), salt, put lavrushka. The meat can be immediately cut into small cubes, or boiled, cooled and disassembled into fibers - as you like. Do not forget to remove the foam flakes. After boiling, slightly reduce the heat.
While the fillet is boiling, let's take care of the vegetables: clean, wash. Cut the potatoes into small cubes, about 1 cm thick. Three beets, carrots in separate bowls. Finely chop the onion, mince the garlic.
Heat the oil, fry the onion and garlic until golden brown, stirring. Add spices, beets to them, mix and simmer under the lid for 15 minutes.
Meanwhile, chop the cabbage. Add to the frying, when it has evaporated a little - put the pasta, sugar and a couple of ladles of broth. Mix and leave to cook for a third of an hour.
Meanwhile, add potatoes to the broth. After a third of an hour, spread the frying, chop and add parsley. On low heat, stirring, cook for 5-7 minutes and turn off. Let's brew for a while.

Pampushka recipe

According to the classics of the genre, real Ukrainian borscht is usually served with donuts instead of slices of ordinary bread. Pampushki are fragrant, airy buns with garlic and herbs. They are perfect for all varieties of borscht - lean, based on chicken, pork or beef broth.

For donuts you will need:

water - 1 tsp;
salt - ½ tsp;
sugar - 1 tbsp. l.;
vegetable oil - 2 tbsp. l.;
yeast - 10 gr.;
milk - 1 stack;
garlic - 3 cloves;
greens - 100 gr;
flour - 300 gr.

Warm the milk a little so that the sugar can be dissolved in it. Add salt, yeast, a couple of tablespoons of sifted flour, oil to it. Mix everything, cover and let stand for a while so that the yeast begins to act.

As soon as the dough for donuts begins to swell, add the rest of the flour and knead. It is important to knead the dough well, then put it in a bowl and let it rise warm.

As soon as the workpiece has doubled in size, you can proceed directly to the formation of donuts: grease a baking sheet with oil, knead the dough a little, form balls and spread out for proofing in heat. After a quarter of an hour, you can put it in the oven at 200 degrees until an appetizing ruddy is formed.

As soon as they are baked, take them out and cover with a towel - let them "breathe" a little and rest.

In a mortar, grind the garlic with salt, add a little water. Dip all donuts in the sauce and sprinkle with chopped herbs.

On a note. To make donuts shiny, cover them with a beaten egg before baking.

Ukrainian red borscht with beans

a glass of beans;
a couple of units of beets;
3 potatoes;
a quarter fork of cabbage;
a bunch of greens;
lavrushka;
peppercorns;
a couple of units of carrots;
vegetable oil;
medium bulb;
tomato paste;
a couple of tsp Sahara;
2.5 l. water for making broth;
1 ½ st. l. salt.

First, you need to prepare the beans in advance: rinse under a stream of water and soak for four hours. After the used water, drain and already in fresh put the broth to boil for an hour.

In the meantime, you can do vegetables: peel, rinse, chop. As a rule, carrots are cut into strips or grated; chop the onion as finely as possible; potatoes are divided into cubes; Cabbage is thinly chopped.

As soon as the cooking time of the beans has passed, put the potato cubes, chopped cabbage. Boil for ten minutes.

Heat the oil and fry the carrots and onions for a few minutes. Put the pasta, dilute everything with a few tablespoons of broth and cook for a few more minutes. Transfer to a saucepan with the prepared borscht.

Peel and rub the beets, simmer with oil for about five minutes and also transfer to the broth. Add lavrushka, sugar, cover and continue cooking for another quarter of an hour over medium heat.

Before serving, add fresh herbs to a plate.

On a note. The same borscht can be cooked with poultry meat - it will turn out more rich, satisfying, fragrant.

Lenten cooking recipe

tomatoes - 2 fruits;
carrots - 1;
onion - 1;
potatoes - 2 units;
half a small fork of cabbage;
garlic cloves - 2;
lavrushka;
salt - 1 table. l.;
sugar and vinegar to taste;
postn. oil - 2 tbsp. l.;
beets - 2 units.

Prepare vegetables: peel, rinse. Cut carrots, onions, beets and potatoes into strips, chop white cabbage, peel tomatoes and divide into cubes, grate garlic, or pass through a press.

Further preparation goes in this order:

Boil water and lower the potatoes with cabbage. Salt.
In hot oil, sauté onions and carrots for about five minutes.
Add beets, vinegar and sugar to the passivation, cook at a quiet temperature for about ten minutes.
Add tomatoes to the passivation, cook for a third of an hour.
Transfer the passivation to a saucepan, boil, collect the foam, put the parsley, boil for five minutes, put the garlic, cover and turn off the heat.

On a note. To intensify the color, you can pour some of the grated beets in advance with a spoonful of vinegar and mix, and add them to the pan a few minutes before the end of cooking.

with beef

You can cook Ukrainian borscht with beef:

beef - 1 kg;
bacon - 100 gr;
potatoes - 200 gr;
cabbage - 300 gr;
beets - 300 gr;
white beans - 100 gr;
onions - 2 units;
carrots - 2-3 units;
sweet bell pepper - 1 unit;
lavrushka;
tomato paste - 3 table. l.;
large tomato - 150 gr;
a mixture of peppers - 1 tsp;
salt - 1 table. l.;
you can add a few peas of ordinary black and allspice;
garlic - 1 unit;
water - 5 l;
mix of dill and parsley - 30 gr.

First you need to boil the meat part - beef is cooked for a long time. Rinse the tenderloin, dip in water and put on a strong fire to boil faster. The emerging foam must be collected - it spoils the taste of the broth and affects its transparency.

In order for the meat to acquire a special taste during the cooking process, after boiling, put a small onion and carrot, cut into 2 parts, add lavrushka. Boil at medium temperature for an hour.

While the meat is cooking, rinse and soak the beans in ice water. After an hour of cooking the meat, it will need to be added to the pan, continue cooking for another hour.

Boil the beets until half cooked, checking its condition with a fork.

At this stage, you can remove the meat and leave to cool. After it will need to be disassembled into portions or cut into medium slices.

Together with the meat, you need to take out the vegetables and lavrushka - they are no longer needed, as they have given their juice and aroma to the broth. The only thing left to cook is the beans.

In the meantime, prepare the root crops: wash, peel, cut into cubes. Potatoes can be immediately laid out in the broth.

Then prepare the rest of the vegetables: peel and seeds (where required), chop the onion, pepper and tomato into a small cube, and you can grate the carrot. Saute in hot oil for fifteen minutes. Add pasta and 3-4 tablespoons of boiled broth, stir well. Cook for a few more minutes. Transfer to the broth and cook for five minutes.

Chop the cabbage and send it to the broth along with the rest of the beets.

Cut the salo into small cubes, combine with grated garlic, grind a little and put it on the borscht. Add salt and pepper to taste, lay out pieces of previously boiled meat. Mix well, boil for a few minutes, cover and leave for about half an hour.

Before serving, put a spoonful of sour cream and a little chopped fresh herbs into a plate with a portion of borscht.

Ukrainian borscht with pork

pork - 500 gr;
potatoes 3 medium;
beets - 2 medium;
carrots - 1;
onion - 2;
cabbage - a quarter of a medium fork;
tomato paste or sauce - 4 full tbsp. l.;
sugar - a couple of tbsp. l.;
garlic - 4 cloves;
salt - ½ tbsp. l.;
butter.

Divide the pork tenderloin into 2-3 parts - so it will boil faster. Pour in water and wait until it boils. Drain and refill pot with cold water.

We cook vegetables as usual. We start the frying with onions and garlic, gradually turn on the beets, pasta, sugar.

Shred the cabbage into the broth, potatoes - into strips. By this time, the broth should cook for 40-45 minutes. The meat must be taken out and disassembled into pieces with a knife and fork.

Dip the frying into the broth, return the meat, mix. Boil everything together for a few minutes, turn off and let it brew.

With lard

For 8 servings:

beets - 400 gr;
smoked lard - 100 gr;
potatoes - 200 gr;
cabbage - 400 gr;
onions - 1 ½ units;
carrots - 1;
beef - 250 gr;
lemon - 1;
parsley, sour cream for serving;
tomato paste - 1 ½ tbsp. l.

Divide the beef tenderloin into several small pieces. Pour five liters of water, drop one onion and laurel there as desired. We put on a strong fire, for an hour.

In the meantime, prepare the roast. In this recipe, it will be unusual - with lard. Cut a piece of lard into small slices of 1 cm and fry until cracklings - small pieces of lard should become translucent.

Coarsely three beets, carrots, onion cut into rings. All vegetables are added to the cracklings, we continue to cook, stirring. As soon as the beets color all the ingredients, you can put the paste. Cook for a couple more minutes.

We remove the lavrushka and onion from the broth, spread the frying, cut a half of the lemon very finely and also put it in the pan - the sourness will add piquancy and retain a bright color.

We leave to cook for 10 minutes, and in the meantime we chop the cabbage and cut the potatoes. First we lay cabbage, and after a quarter of an hour - potatoes. After 15 minutes, you can serve.

In a slow cooker

chicken meat - 300 gr;
carrots, onions and beets - 1 unit each;
tomato paste - a couple of tables. l.;
cabbage - 150 gr;
salt pepper;
potatoes - 3 units;
Bay leaf;
garlic - a couple of cloves.

Prepare frying of onions, carrots and beets in oil in the “Baking” mode for 10 minutes, stirring occasionally. After adding pieces of meat, fry for a quarter of an hour. Dissolve the pasta in half a cup of warm water, pour over the vegetables, stir and cover for 15 minutes.

While the frying is cooking, chop the cabbage and cut the potatoes. After the timer signal, add vegetables, pour warm water up to the highest mark, season, salt. In the "Extinguishing" mode, cook for 45 minutes under a closed lid.

After adding grated garlic, if desired, greens, leave to brew for ten minutes in the "Heating" program.

On a note. Serve with mayonnaise or sour cream. If garlic was not added in cooking, you can brush your teeth for a bite when serving.

With pepper and lemon

300 gr of any meat;
2 small beets;
1 carrot;
1 clove of garlic;
large potato;
a third of a lemon;
a couple of small bulbs;
bell pepper;
a pinch of chili, sweet paprika, suneli hops;
whole tea. l. salt;
1.5 st. l. Sahara.

As in previous recipes, the first step is to prepare the broth. While it is cooking, we pass the vegetables: grated carrots and beets, chopped onions in half rings. We squeeze the juice from citrus directly into the frying, and cut the pulp very finely and send it to the vegetables.

We cut the potatoes into strips and add to the broth immediately after we have collected the foam and reduced the heat.

Add salt and sugar to the frying, season with spices, stir well. When the broth boils again - lay out the frying.

Grind the garlic in a convenient way and fry for a couple of minutes in the remaining oil in a pan and then put it in borscht. After a third of an hour, you can serve it to the table.