How to prepare Maggi seasoning for borscht with beets. Cooking the right borscht

Preparing seasoning for borscht is simple. Just 10 minutes of work - and you will get a tasty, healthy and completely natural dressing. No preservatives, no flavor enhancers - only fresh vegetables, herbs and spices.

The most popular spices and seasonings

Many housewives use ready-made dressing from Maggi. On the back of the package the composition is indicated:

tomato paste;
onion;
carrot;
garlic;
leek;
beet;
salt;
sugar;
vinegar;
vegetable oil;
parsley;
pepper – black and red hot.

You can easily prepare the same dressing at home.

Basic recipe

For a 3-liter pan of borscht you will need:

1 small beet;
1 medium carrot;
1 onion;
2 cloves of garlic;
1/3 leek stalk;
a bunch of parsley;
vegetable oil for frying vegetables;
black pepper and chili;
3 tbsp. l. tomato paste or 4 large tomatoes;
salt, sugar - to taste.

Vegetable oil can be replaced with lard or melted butter - the borscht will be more rich.

Wash and peel vegetables and herbs.
Cut the onion into small cubes, grate the carrots and beets on a coarse grater.
Chop the garlic.
If using fresh tomatoes, cut them in half and grate them from the cut side. Your task: “wipe” the juice, pulp and seeds out of the tomato so that only the empty skin remains. It is not needed, so feel free to throw it away.
Pour 2-3 tbsp into the pan. l. vegetable oil and fry the beets until soft.If you are using tomato paste, add it during the frying process. Heat treatment will remove the aggressive sour taste, and the taste of the dressing will become more “tomato-like.”
Transfer the fried beets to a separate container, rinse the pan and pour 2-3 tbsp into it again. l. oils Or render the fat from lard cut into small cubes - a piece the size of a matchbox is enough.
Fry the onion until golden brown. Then add carrots. Stir the vegetables and fry until soft.
At the very end, add the garlic and leeks. Keep the pan on the fire for 1 minute and pour in the tomato pulp - if you are using fresh tomatoes. When the vegetables boil, turn off the heat.

There is no need to add salt and sugar to the dressing. Add them to the broth - it’s easier to adjust the taste. If the borscht seems not sour enough for you, pour vinegar into the pan. Start with 0.5 tbsp. l., try the borscht, if it’s not enough, add a little more. Be careful, it's easy to overdo it with vinegar.

It is better to add spices and herbs at the very end - this way the borscht will have a more flavorful flavor. rich and natural. Pour it into a saucepan, boil for 1 minute, and that’s it.

Original seasonings for borscht

Classic beetroot dressing is the base. It can be changed to create completely new tastes.

Many different ingredients are added to borscht.

Bell pepper.

Take a large juicy fruit, peel it from seeds and cut into small cubes. The peppers are fried together with carrots and onions, but they are added last when the carrots have already softened a little. This vegetable does not like long-term heat treatment.

Celery, parsley root.

Peel the spicy roots and grate or cut into small cubes.Add the seasoning to the pan with the carrots and onions a couple of minutes before turning off the heat. During this time, the aroma of the roots will “unfold”, and the borscht will smell incredible.

Dried mushrooms.

The ideal option is real forest whites, but store-bought ones from bags are also suitable. 1 handful is enough for a 3-liter saucepan - the smell is very strong.

Pour cold water over the mushrooms and leave for 12 hours. When the fruits become soft, take them out and cut them into small cubes. Don’t drain the water, it will come in handy!

Add the mushrooms to the borscht at the same time as the potatoes and cook until tender. When you add the dressing, pour the aromatic water in which the mushrooms were soaked into the pan. It will enhance the taste and forest aroma.

The water in which boletus has soaked turns red or brown. Don't be alarmed - this is not dirt, but a harmless natural pigment. It is washed out of the dark caps.

Fresh mushrooms.

Use any - champignons, oyster mushrooms, honey mushrooms, chanterelles, even shiitake. Cut the mushrooms into large cubes - during heat treatment they will shrink by 3-4 times. Fry in a mixture of vegetable and butter until golden brown. The fire must be strong so that the liquid flowing from the mushrooms quickly evaporates. If the temperature is too low, the mushrooms will not be fried, but will be stewed.

Prunes.

The sour taste of the berries fits perfectly into the flavor bouquet, and the smoked aroma adds piquant notes.

Cut 5-6 berries into cubes and add to the dressing a minute before turning off the heat. The prunes should warm through, but not soften.

If you get hard, dry berries, soak them in cold water for several hours. Determine the time using the “scientific poke” method - if the prunes have become soft, it’s time to take them out.

Bay leaf, coriander, allspice, nutmeg, sumac, sweet and smoked paprika, thyme, dill.

These are the most popular spice options for borscht, but if you like something different, feel free to add it to the pan!

Lard with garlic.

Classic Ukrainian seasoning. The bacon is cut into small cubes and ground in a mortar along with salt and garlic. The result is a soft white paste.

The grated lard is added to the borscht 5 minutes before it is ready. During this time, the fat will melt and give the broth a bright aroma.

If you don’t want to put grated lard in the borscht, just spread it on black bread and serve as an appetizer. Men will appreciate it!

Pickled beets.

Pickled beets are used instead of regular fresh ones. This seasoning also colors the borscht in a bright red color, but it has a different taste - with a pronounced spicy sourness.

Pickled beets are not fried. Just cut the vegetables into small cubes and add to the borscht along with the dressing.

Pickled beets

This seasoning can be added to borscht - or it can be served as a side dish for meat dishes, potatoes or rice.

Take any amount of beets - as much as you want to ferment.
Wash, peel the fruits and cut into long slices or large cubes.
Prepare the brine: 0.5 liters of boiled water – 25 grams of salt. As soon as the liquid boils, remove it from the heat and cool.
Place the beets in a jar up to the shoulders and fill with brine. Press the vegetables on top with pressure so that they completely submerge under water.
Leave the beets at room temperature to allow the fermentation process to begin. It lasts from 5 to 12 days.

During the process, foam appears on the vegetables - remove it 1-2 times a day. When the foam stops releasing, fermentation is complete. You can try beets!

Advice.The beets will begin to release juice and the amount of liquid in the jar will increase. To prevent the brine from staining the table, place a deep plate under the jar.

Borscht “Delicious, like grandma’s”

For delicious borscht you will need:

0.5 kg beef on the bone;
300 g beets;
100 g carrots;
150 g onion;
150 g cabbage;
120 g potatoes;
60-200 g of tomato paste (here based on your own taste);
3 cloves of garlic;
salt, sugar, black and red hot pepper, bay leaf, coriander;
vegetable oil for frying;
5 g vinegar 9%;
1 bunch of parsley or dill;
vegetables for broth - onion and carrot.

These are the proportions for 3 liters of borscht.

We start with the broth. Rinse the meat, put it in a saucepan and add 2 liters of water. Place washed whole carrots and onions in the peel there. Cook the meat over low heat for 3 hours, adding water periodically.

Drain the finished broth, discard the boiled vegetables, and disassemble the meat, removing tendons and bones. Add liquid to 3 liters - now you can cook borscht!

Grate the carrots and beets or chop into small strips. Cut the potatoes and onions into cubes, cabbage into long thin strips.
Fry the onion over high heat until golden brown, add the carrots and cook until soft. This will take 5-7 minutes.
In a clean frying pan, fry the beets in the same way. Add vinegar to vegetables immediately - this will preserve the bright purple color. Before turning off the heat, add tomato paste to the pan and fry a little too.
Place the potatoes into the boiling broth and boil for 5 minutes.
Place the roast and beets in the pan. Wait for the water to boil again and add the cabbage.
When the water boils, return the shredded beef to the borscht.
Add finely chopped garlic clove, sugar, salt and spices.Cook until done. Focus on the kale - if you like the consistency, it's time to turn it off.

Sprinkle the finished borscht with finely chopped herbs. Serve with sour cream, black bread or donuts. Yummy - you'll lick your fingers!