Recipe and technological process for the preparation of Kyiv borscht. Technological process of preparation of 'Ukrainian Borscht'

Bogomolova L.I.

Approved by ZAM poupr / /

Ukrainian borscht №144

Name of dish: Ukrainian borscht

Routing (recipe) №144

Cooking technology:

* The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount of broth. Carrots, chopped and onions, cut into half rings, sauté with fat.

* Put sliced ​​potatoes into boiling broth, bring to a boil, add chopped cabbage and cook for 10-15 minutes, then add stewed beets and passivated vegetables. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water, sweet pepper, salt, and spices are introduced.

* Ready borscht seasoned with bacon mashed with garlic before serving.

Approved by ZAM poUPR / /

Name of the dish: Borsch

Technological map (culinary recipe) No. 135

Cooking technology

Shredded cabbage is placed in boiling broth or water and boiled for 10-15 minutes. Then put the stewed beets, passivated vegetables are cooked until tender. Salt, sugar, spices are added 5-10 minutes before the end of cooking. When using sauerkraut in a stew, it is introduced into borscht along with beets. Borscht can be seasoned with sautéed flour diluted with broth or water (10 g of flour per 1000 g of borscht).

Master p / o Lavkova E.P.

Approved by ZAM poupr / /

Name of the dish: Moscow borscht

Technological map (culinary recipe) No. 138

Cooking technology

The broth is boiled with the addition of smoked pork bones. All vegetables are chopped, beets are stewed, carrots and onions are sautéed. Otherwise, borscht is cooked like borscht with fresh cabbage. Boiled meat, ham, sausages are cut one piece per serving, poured with broth, brought to a boil, boiled for 3-5 minutes and put in borscht on vacation.

Master p / o Lavkova E.P.

Approved by ZAM poUPR / /Name of the dish: Siberian borscht

Technological map (culinary recipe) No. 140

Cooking technology

Shredded cabbage, potatoes are placed in boiling broth or water and boiled for 10-15 minutes. Then put the stewed beets, beans in boiled, passivated vegetables are cooked until tender.

Meatballs are poached separately in broth and put in borscht on vacation. Borscht can be served with the addition of boiled ham, 20-30 g per serving. In this case, the mass of meatballs is reduced by 50%. Garlic, mashed with salt, is introduced simultaneously with spices.

Master p / o Lavkova E.P.

Approved by ZAM poUPR / /

Name of the dish: Naval borscht

Technological map (culinary recipe) No. 139

Cooking technology

* Vegetables are cut into slices, cabbage - into checkers, potatoes - into cubes. Boiled smoked pork products are cut into 1-2 pieces per serving and put in borscht during the holidays.

* Smoked pork products can be sold without the skin, while the rate of investment by gross weight increases accordingly.

* The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount of broth. Carrots, chopped and onions, sauté with fat.

* Put chopped potatoes into the boiling broth, bring to a boil, add chopped cabbage and cook for 10-15 minutes, then add stewed beets and sautéed vegetables. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water, salt, spices are introduced. Master p / o Lavkova E.P.

Scheme of cooking "Ukrainian Borsch"

Cooking instruction card

Name of the dish: Ukrainian borscht.

Technological map (culinary recipe) No. 144

Type of processing: Cooking

Product formula (g):

Beets 150, fresh cabbage 100, carrots 50, parsley (root) 21, onion 36, tomato puree 30, sweet pepper 27, flour 6, bacon 10.4, cooking oil 20, sugar 10, vinegar 3% 10, broth or water 700.

Output: 1000.

Material and technical equipment:

Vegetable shop:

Equipment: bathtub for washing vegetables, work table, cleaning table, potato peeler.

Inventory: root knives, karbovochny, for additional cleaning, for removing eyes, containers for storing peeled vegetables, tanks for collecting waste.

Meat shop:

Equipment: cutting table, washing bathtub, working table.

Inventory: a knife for cutting meat, a heavy knife and an ordinary one from the "chef's troika".

Hot shop:

Equipment: electric stove.

Inventory: a saucepan, a table board, an ordinary knife from the "chef's troika".

Table 1 Raw materials: Components of the dish:

Applied methods of heat treatment of products

In the process of cooking borscht, various methods of heat treatment of products are used. And its use plays a big role in the quality of the finished product:

When preparing the broth, the bones are boiled with complete immersion in the liquid (the main method).

This is a combined method of heat treatment: first, the products are fried, and then stewed with broth.

Cabbage and potatoes are cooked in the main way in the broth.

Passage is also used. Chopped carrots and onions, cut into half rings, are sautéed with fat.

The flour is dry-heated.

In the preparation of donuts, one method of heat treatment is used - baking.

The sequence of technological operations

Operation number 1. Organization of the workplace.

Before starting work, prepare workplace: equipment, inventory, dishes, products.

Operation number 2. Preparation of meat and bone broth.

Bouillon for borscht is cooked, constantly skimming off the foam.

The finished broth is drained, filtered and boiled. The broth should be clear.

Operation number 3. Preparation of vegetables.

Vegetables are cleaned and washed.

Cabbage for borscht is cut into strips.

Beets and carrots for dressing borscht are rubbed on coarse grater.

Onions are cut into half rings.

Potatoes are cut into cubes or slices.

Operation number 4. Preparation of dressing for borscht.

Chopped carrots and onions, cut into half rings, are sautéed with fat.

The beets are chopped, vinegar, fat, sugar, tomato puree are added and stewed until tender with the addition of a small amount of broth.

Operation number 5. Cooking vegetables in broth.

Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes,

Lay the passivated vegetables and stewed beets in the broth. Bring to a boil.

Operation No. 7. 5-10 minutes before the end of cooking, passivated flour diluted with broth or water is introduced; Bell pepper, chopped into strips; add spices, salt, sugar and cook until tender.

Operation number 8.

Before serving, the borscht is seasoned with garlic mashed with bacon.

Salo is rubbed on a grater, mixed with crushed garlic, put into borscht and immediately turned off.

Operation number 9. Cutting meat.

Cut the meat for borscht into portions on the board.

Operation number 10. Submission.

When on vacation, put meat in a deep dinner plate, pour borscht, put sour cream, sprinkle with herbs. Separately, you can serve donuts with sauce.

quality requirements

In all types of borscht, beets, cabbage and roots should retain their cut shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage.

Appearance: on the surface of the liquid part of the oil glitter. Vegetables are well peeled and cut evenly. The ratio of the components of the dish is observed. liquid part borscht seasoned with flour, homogeneous;

Color: liquid part - from bright red to dark red, with a slight brownish tint; a sparkle of butter - orange, vegetables - characteristic of their species;

Taste: sweet and sour, without the taste of raw beets, pronounced; with taste and aroma of a meat product;

The smell of passivated vegetables, tomato, garlic;

Consistency: vegetables - soft, dense (vegetables are not overcooked). The ratio of the dense and liquid parts corresponds to the recipe.

Store on a food warmer marked 1bl. at a temperature of +80°С no more than 2 hours. Serve in a warmed dinner plate or broth bowl. Supply temperature +65…+75°С. When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.

borscht calorie cost

To make real Ukrainian borsch, for a 5 liter pan you will need the following ingredients.

Half a kilo of meat with a bone;

6-8 large potatoes;

Half a head of cabbage;

2-3 beets;

2-3 carrots;

One sweet pepper;

100 ml of tomato paste;

100 g pork fat;

One hot pepper;

3-4 cloves of garlic;

One onion, greens, a piece of old fat, Bay leaf, spices, salt;

Sour cream for dressing.

We cook the broth. While it boils with us, we cut the beets into strips and stew separately in a small amount of oil - with some water and under the lid. As soon as the broth is cooked, throw in the chopped potatoes. And after five minutes we put the stewed beets there.

It's time for the main action. Let's prepare the seasoning, which determines the main taste, color and smell of borscht. To do this, finely chop the onion, three carrots on a coarse grater and sauté with fat for about ten minutes. Then add one tablespoon of flour there and simmer, stirring constantly. As soon as the flour swells, it's time to add the tomato paste diluted with broth. We throw in lavrushka, garlic and finely chopped sweet pepper. Bring the seasoning to a boil and cook over low heat, stirring. Then turn off the fire, add greens to the pan, and mix.

In the meantime, our potatoes were cooked in the broth, so now all attention is on the pan. We chop the cabbage with thin and long "crunches". There should be enough cabbage so that a small hill rises about one centimeter above the water. hot pepper we tie it by a thread and literally immerse it in a saucepan for a few seconds. Remember that you need to pay special attention to the pepper, otherwise it will not turn out to be borscht, but a terrible brew, after tasting which, you will have to run for a fire extinguisher.

When the cabbage is ready (after about three minutes), add the seasoning. And let it boil for a couple more minutes. Don't be afraid, try it! If there is not enough acid, add a lemon, if sweets - sugar. And if it's tasteless at all - both.

And now attention! We take the old lard, three it on a coarse grater and mix with garlic crushed in a garlic press. Throw and immediately turn off the fire. Ready! As you can see, to enjoy delicious and fragrant borscht Ukrainian, the cooking technology is not so complicated. Even the most "far from the kitchen" hostess or owner will cope with this dish. But wait, don't pounce on the dish right away! Let it brew, soaked in the aroma of spices. And on the second day it will be even tastier, you'll see. Do you think everything? No matter how! Ukrainian borscht is accompanied by donuts. If you don’t want to mess around, don’t, homemade and bread will do. Decide to surprise - please.

Here's a recipe for donuts with garlic.

Pampushki are small round donuts made from yeast dough on eggs, butter and milk. To prepare them, knead the dough not cool and let it rise twice. Then cut into small "buns" the size of Walnut, dip them in oil, let them rise slightly again, steam for about 20-30 minutes and bake in the oven. Serve the donuts hot to the borscht, squeezing a little garlic on each through a garlic press.

Now that's really all. Enjoy your meal!

Soups are an important part of a meal. They consist of two parts: liquid (base) and dense (garnish). Broth, milk, decoctions of cereals, vegetables, fruits, kvass, etc. are used as a liquid base.

A variety of products are used for garnish: vegetables, mushrooms, cereals, legumes and pasta, fish, meat, poultry, etc.

The range of soups is varied.

The dish "Ukrainian Borsch" belongs to the category "hot soups on broths, filling".

Filling soups represent the most common group. Sauteed vegetables are an obligatory part of these soups. characteristic feature dressing soups is that the prepared products are laid in certain sequence and boil until tender in a liquid base (in broth, mushroom broth or water). Therefore, they acquire the taste and aroma of those products that are used for soup and have a good appearance.

Soups are called borscht, which necessarily include beets.

For a long time it was believed that Ukrainians borrowed the word "borscht" (as a dish) from Poland, where they prepared "borscht". However, this dish appeared in Poland in the 18th century, and in Ukraine much earlier - approximately in the 14th-15th centuries. And it was the Ukrainian "borscht" that was the most popular at all times.

Catherine the Great and Alexander II called “borscht” their favorite dish. The great writer Gogol and ballerina Anna Pavlova preferred “Ukrainian borscht” to all soups.

In Ukraine, this dish is given the main place in home menu. Even if there are many other treats waiting for guests besides “borscht”, the hostess, inviting them to the table, says: “Sit down to borscht!”

Borscht is boiled in meat, bone broth, or a combination of meat and bone broth, mushroom broth, sometimes in poultry broth (goose, duck) and vegetarian.

Broth is a decoction obtained by boiling meat, bones, poultry, fish in water. Extractive substances, proteins, fats, mineral and aromatic substances pass into the broth from the products. Taste qualities broth depends on the ratio of water and product in it, the degree of its grinding, the duration of cooking.

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, sauteing, boiling and baking.

The technology of cooking "Ukrainian Borsch"

When preparing borscht, meat and bone broth is used. To prepare this broth, take the bones and meat of the brisket, scapular and subscapular parts and trim, weighing 1.5-2 kg.

Prepared bones are poured cold water, bring to a boil and cook at low heat for 2-3 hours, then lay the meat, quickly bring to a boil, removing excess fat. The duration of cooking meat is 1.5-2 hours. 30-40 minutes before the end of cooking, put lightly baked roots and onions, a bunch spicy vegetables. At the end of cooking, the finished meat is removed, the broth is drained and filtered.

Meat and bone broth can be prepared in another way. Prepared bones are placed in a cauldron, meat is placed on them, poured with cold water, brought to a boil with strong heating, foam is removed and boiled with low heat, periodically removing fat. After 1.5-2 hours, the meat is removed, and the bones continue to cook. 30-40 minutes before the end of cooking, put the baked roots and onions, a bunch of spicy vegetables.

The finished broth is drained and filtered.

Fresh cabbage, cut into strips, is put into the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes, passivated vegetables and stewed beets are added.

Bring to a boil, put the sweet pepper, cut into strips, introduce the passivated flour, diluted with broth or water, add spices, salt, sugar and cook until tender.

Before serving, season with garlic, mashed with bacon. If borscht is cooked with sauerkraut, then it is stewed after potatoes.

When on vacation, put meat on a plate, pour borscht, put sour cream, greens.

Separately, you can serve donuts with garlic. To cook them, you need to knead yeast dough and let it rise twice. Divide the dough into small buns, dip them in oil, let them rise again, steam them and bake them in the oven. Squeeze a little garlic on each finished donut.

Name of the dish: "Ukrainian borscht"

Layout number 189

cut the beets into strips, add vinegar, fat, sugar, tomato puree and stew until tender with the addition of broth. Put chopped into cubes or slices into the boiling broth, bring to a boil, lay the chopped cabbage and cook for 10-15 minutes, then add the stewed beets and sautéed vegetables. For 5-10 min. Before the end of the arch, browned flour diluted with broth or water, sweet pepper, salt, spices are introduced. Ready borscht is seasoned with bacon mashed with garlic before serving. Pampushki with garlic are served separately.

Quality requirements: The form of slicing cabbage is straws, the rest of the vegetables correspond to slicing cabbage, potatoes - cubes. Consistency - soft, undigested. Color - raspberry red. Taste - sweet and sour, without the taste of raw beets. The smell is garlic.

stored on a food warmer for 2 hours, released with sour cream.

Routing

Name of the dish: "Navy Borscht"

Layout number 180

Collection of recipes and culinary products 2005 editions

Brief description of the technological process: The broth is boiled with the addition of smoked pork. Vegetables are cut into slices, cabbage - checkers, potatoes - cubes. Cabbage is placed in boiling broth or water, brought to a boil, then chopped potatoes are added, boiled for 10-15 minutes, browned vegetables, prepared beets are placed and borscht is cooked until tender. For 5 - 10 min. Salt, sugar, spices are added before the end of the arch. Borscht can be seasoned with sautéed flour.

Quality requirements: The form of cutting cabbage - checkers, potatoes - cubes, beets and other vegetables - slices. Consistency - soft, undigested. Color - raspberry red. The taste is sweet and sour, without the taste of raw beets.

Leave rules and storage periods: store on a food warmer for 2 hours, cut boiled pork meat into 1-2 pieces per serving, pour borscht, put sour cream and greens. Can be submitted separately buckwheat porridge or krupenik.