There are a lot of varieties of Ukrainian borsch. Today I will tell you how to cook borsch with gobies in tomato. The recipe is quite simple, even a novice hostess can easily master it. It is low-calorie and perfect for those who follow a diet.
Appetite arises only at the sight of this dish. Its main feature is that on the second day and further it becomes tastier and richer, so do not be afraid to take a bigger pan. This is not just borsch, it is a continuous celebration of taste and vitamins. The incomparable aroma of vegetables, the smell of fish in a tomato, the fullness of beans.
A set of products is not much different from a set of ordinary borsch, but we will cook it on a vegetable broth. In addition, you will need canned fish in tomato sauce and beans. Usually such borsch is cooked with sprats, but I prefer with gobies in tomato. I like them a lot more. Large, tight, not crushed fish in a fragrant gravy is exactly what you need.
I think that the recipe for borsch will not leave you indifferent. Fish soup is good in that it is tasty to eat cold, and also a little bite with onions. Who will try - appreciate.
You can take any beans - white, red, rippled and even canned from a can. In my opinion, red looks better, so I chose it.
Rinse dry beans, remove spoiled and dried seeds, pour cold water to such an extent that they cover the beans with two fingers and leave for 3-4 hours, and even better at night for swelling. If you forgot to fill the beans with water - it's okay, but you will have to cook the soaked beans for much longer. Before cooking, be sure to drain the water, as it contains difficult to assimilate substances.
Pour cold water into a pan of more than 2 liters and put large slices of carrots, medium onion, season with allspice and bay leaf. Cook this broth for 15-20 minutes. If it is possible to buy parsley root, then feel free to buy and send it to the vegetable broth.
Get vegetables from the broth, we no longer need them. Pour the beans, bring it to a boil, make the smallest fire on the stove, add salt, cover the pan with a lid and cook for about 40-60 minutes (depending on which variety of beans) until soft. It is slightly boiled beans that will give a good fat and a special, unique taste.
Be careful not to digest it, otherwise the peeled skin will float in the finished borsch. The taste of hot from this will not worsen, but the appearance will suffer.
20 minutes after laying the beans, put chopped potatoes into a large cube. Remove the bay leaf, if left, the borsch will be bitter.
As soon as the potatoes are cooked, you need to add cabbage chopped with a thin straw. Cooking time is 6-8 minutes. Try not to digest it, you need it to be ready to feel "by the tooth."
Grilling is the basis for borscht. So, you need a frying pan and sunflower oil. We need to fry the onions, which should be finely chopped, until light golden. Cut red beets with a medium stick, sprinkle with a drop of vinegar so that the color does not change during cooking. Then chop carrots with thin strips (chopped carrots are much tastier than grated) and fry it with onions and beets until golden brown. At the end, put tomato paste or tomato sauce, black pepper for vegetables.
In summer you can use grated fresh tomatoes. Half a teaspoon of sugar will not hurt, it will only improve the taste and smooth out the acid.
In the broth with vegetables, put gobies in tomato (sprats or other fish in tomato sauce). Try not to disturb the borscht much so as not to damage the fish. In the finished borscht, slices of gobies should be visible.
Put the frying and let the borsch almost ready to boil.
While the borsch is cooked over a quiet fire, wash and finely chop the greens that you have. This is a very important addition to borsch, without it it will not be so fragrant and tasty. Immediately after laying the greens, turn off the fire and let the borscht infuse for 20-30 minutes so that the tastes mix and the aroma opens.