The technological process of cooking "Ukrainian borscht". Borscht cooking technology Borscht cooking scheme The world around

When we hear the word "borsch" associatively, we immediately rank it as a Ukrainian first dish. Although the variety of this soup is a national dish of the 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. Most likely, borscht owes its name to an edible plant, referred to as cow parsnip. Etymological dictionaries of Slavic languages ​​told us about this.

The borscht cooking technology is considered quite complex, it can even be called multistage - according to the method of cooking, during which more and more new components are gradually added. An interesting fact is that borscht prepared according to the same recipe, but by different housewives, has significant differences. What is there - different! The same woman, according to her recipe, which has been tested many times over, prepares borsch with some distinctive nuances every time. They say that sometimes the mood of the person who cooks it influences the preparation of a dish. But, more often than not, everyone gets used to and loves exactly the borscht that is served to him ...

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

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

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

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

it is believed that while cooking 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 cooked from fresh vegetables and the 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 the borscht even more fragrant thanks 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 spring fresh scent of these greens.
• Bay leaves will add a spicy sweet-sugary smell and a little bitterness. It is worth considering that this spice is put literally 5 minutes before the dish is completely cooked.
• Chopped parsley or celery root will make the taste of borscht even more unique and refined thanks to the essential oils that these spices are so rich in.

There are many jokes about the fact that yesterday's borsch is tastier. Indeed, after it is infused, its taste is greatly improved. Regardless of the recipe for the dish, the benefits of it are invaluable, only because it is homemade food, moreover, prepared with care and love for loved ones.

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

Cooking technology - Siberian Borsch - (p.

Cooking technology "Borsch Siberian" (page 1 of 3)

1. Significance 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 precautions

The dish "Siberian Borsch" belongs to the category "hot soups on broths, filling". Refueling soups are prepared with vegetables, cereals, pasta and other foods. 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 culture. It was with the advent of the soup that it became possible to speak seriously about the creative will of the hostess preparing dinner for her family.

The versatility of the soup as a dish: "This is the first and the second at the same time. French potofe, 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 Taffelspitz. By the way, it was with the soups that the restaurant movement began. The first restaurants were selling one single dish - it was soup or broth. ”Chinese ho-go soup is a ritual dish symbolizing family values ​​that replaces a whole meal.

Sometimes one name - soup - means hundreds of different dishes. "The dishes that are most loved in a particular country can tell a lot about the culture of a 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 varied the recipe was, 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 all over the world, which is why it can be found in all over the world: Spanish "sopa", German "suppe" and Estonian "supp". In Russian, the word "soup" appeared relatively recently (in the 18th century). However, the fact that it gave rise to many derived words (soup, soup, soup tureen) indicates that it not only stuck, but also fell in love.

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

Soups are the most important source of minerals; for the supply of the body with calcium compounds, cabbage soup from fresh cabbage is especially needed 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. Soups made from cereals and pasta contain less calcium compounds, but their ratio to phosphorus is 1: 4.

Borscht and beetroot soup are especially rich in trace elements. Carotenes in most soups contain about 0.3 - 0.4 mg per serving (300 g). Vitamin C is rich in cabbage soup, pickles, vegetable soups. But in soups made 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 values ​​(calories).

So, a cup (250 g) of 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 stimulating appetite. If it is necessary to increase their nutritional value, then they are served with pies, pies, croutons or boiled noodles, rice, vegetables, an egg, cooked "in a bag", etc. are placed in the broth.

Onions are rich in one of the most potent flavonoids that have been shown to reduce the likelihood of developing cancer.

Borscht is the name given to such soups, which necessarily include beets. According to the composition of the products, the method of preparation and the taste, the assortment of borscht is varied. 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, peppers and other products are added to it.

Beets for borscht, except for naval and Siberian, are cut into strips, and for naval and Siberian - slices. Several methods are used to prepare beets for borscht: stewing, sautéing, boiling and baking.

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

When browning, 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 boiling 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 into borscht along with browned vegetables and tomato puree.

400 g (1 piece large) beets

200 g white cabbage

100 g (1 pc) potatoes

100 g (1-2 pcs) carrots

100 g (1 pc) chives

80 g tomato puree

15 g vinegar 3%

2000 g (2L) meat broth

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

Meatball products:

300 g minced beef or pork or lamb

30 g onions

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

6 g (1/2 tsp) salt

1/4 h. tablespoons of ground black pepper

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

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

Vegetables are sorted by size for a more correct implementation of the technological process, since products of the same size, when cooked, 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 potato tubers of different sizes or root crops, not only the skin is peeled off from large specimens, but also a significant layer of edible fruit.

Washing. After bulkhead and sorting, vegetables and greens are washed in cold water to remove soil, sand, dust.

Washing of products ensures, first of all, the observance of the sanitary and hygienic regime in production. Potatoes and some other vegetables must also be thoroughly washed so that the grating disc does not deteriorate from sand and pebbles during cleaning. In addition, starch is obtained from the waste of carefully washed potatoes of a higher quality.

Cleaning. After sorting and washing, potatoes are peeled in potato peelers or by hand. When cleaning in the machine, eyes remain on the tubers, which are then cleaned by hand with a grooved knife. When peeling potatoes by hand with a grooved 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 are cooked at the same time and give the culinary products a beautiful look.

Vegetables are cut in special machines and by hand with a knife: slices, circles, cubes, cubes, 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 more fully reveal the aroma and taste of meat, while lean and tough meat can give a good aroma, lean and pleasant broth.

How to cook such a famous dish as borscht - 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 best options on how to cook Ukrainian borscht in accordance with the different tastes of our readers.

The simplest recipe for Ukrainian borscht:

• 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 tablespoons a table .;
• salt - ½ tsp;
• sugar - 1 tsp;
• white cabbage - half a small fork;
• Bay leaf;
• parsley - 70 gr.;
• paprika, black pepper - a couple of pinches each.

Cooking step by step:

1. First, we rinse the breast, put it in water (approximately a 3-liter saucepan), salt, put the lavrushka. 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, reduce the heat slightly.
2. While the fillet is boiling, let's take care of vegetables: clean, wash. Cut the potatoes into small cubes, approximately 1 cm thick. Beets, three carrots in separate bowls. Finely chop the onion, crush the garlic.
3. Heat the oil, fry the onion and garlic until golden, stirring occasionally. Add spices, beets to them, mix and simmer under the lid for about 15 minutes.
4. Meanwhile, shred the cabbage. Add to the frying, when it evaporates a little - put the pasta, sugar and a couple of ladles of broth. Stir and leave to cook for a third of an hour.
5. Meanwhile, add the potatoes to the broth. After a third of an hour, lay out the frying, chop and add the parsley. Over low heat, stirring, cook for 5-7 minutes and turn off. Let it brew for a while.

Cooking recipe with donuts

According to the classics of the genre, it is customary to serve real Ukrainian borscht with donuts instead of slices of ordinary bread. Pampushki are fragrant, airy buns with garlic and herbs. They are perfect for all types 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 .;
• lean oil - 2 tbsp. l .;
• yeast - 10 gr.;
• milk - 1 stack.;
• garlic - 3 cloves;
• greens - 100 gr;
• flour - 300 gr.

Heat 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 for the yeast to start working.

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

As soon as the workpiece doubles in size, you can proceed directly to the formation of donuts: grease the baking sheet with oil, knead the dough a little, form balls and put it in a warm proofer. 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 out and cover with a towel - give them a little "breathe" and rest.

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

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

Ukrainian red borsch 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 onion;
• tomato paste;
• couple tsp Sahara;
• 2.5 l. water for making broth;
• 1 ½ tbsp. l. salt.

First, you need to prepare the beans in advance: rinse under a stream of water and soak for four hours. After that, drain the used water and cook the broth in fresh water 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 small as possible; divide the potatoes into cubes; the cabbage is thinly chopped.

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

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

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

Add fresh herbs to a plate before serving.

On a note. The same borscht can be cooked with poultry - it will turn out to be more rich, nourishing, aromatic.

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 the carrots, onions, beets and potatoes into strips, chop the white ones, peel and dice the tomatoes, grate the garlic, or pass through a press.

Further, the preparation goes in this order:

1. Boil water and lower the potatoes and cabbage. Salt.
2. Saute the onions and carrots in hot oil for about five minutes.
3. Add beets, vinegar and sugar to the sautéing, cook on a quiet temperature for ten minutes.
4. Add tomatoes to the sautéing, cook for about a third of an hour.
5. Transfer the sautéing to a saucepan, boil, collect the froth, put the lavrushka, boil for five minutes, put the garlic, cover and turn off the heat.

On a note. For color saturation, 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 tablespoons. l .;
• large tomato - 150 gr;
• a mixture of peppers - 1 tsp;
• salt - 1 table. l .;
• you can add a few peas of regular black and allspice;
• garlic - 1 unit;
• water - 5 l;
• dill and parsley mix - 30 gr.

First you need to boil the meat part - the beef is cooked for a long time. Rinse the tenderloin, put it in water and put on high heat to boil faster. The emerging foam needs to 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 a carrot, cut into 2 parts, add lavrushka. Simmer over medium heat for an hour.

While the meat is cooking, rinse the beans and soak them 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 their condition with a fork.

At this stage, you can take out 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, since they gave their juice and aroma to the broth. Only beans remain to cook.

In the meantime, prepare the root vegetables: wash, peel, cut into cubes. The potatoes can be put directly into the broth.

Then prepare the rest of the vegetables: peel off the husks and seeds (where required), cut the onion, pepper and tomato into small cubes, and grate the carrots. Saute in hot oil for about fifteen minutes. Add the pasta and 3-4 tablespoons of boiling broth, stir well. Cook for a few more minutes. Transfer to broth and cook for five minutes.

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

Cut the bacon into small cubes, combine with grated garlic, grind a little and put it on the borscht. Add salt and pepper to taste, lay out the 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 in a plate with a portion of borscht.

Ukrainian borsch with pork

• pork - 500 gr;
• potatoes 3 medium;
• beets - 2 medium;
• carrots - 1;
• onion - 2;
• cabbage - quarter 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 - this way it will cook faster. Cover with water and wait until it boils. Drain and refill the pot with cold water.

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

Shred cabbage into 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 using a knife and fork.

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

With bacon

For 8 servings:

• beets - 400 gr;
• smoked bacon - 100 gr;
• potatoes - 200 gr;
• cabbage - 400 gr;
• onions - 1 ½ unit;
• 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. Fill with five liters of water, put one onion and lavrushka there as desired. We put on a strong fire for an hour.

In the meantime, we are preparing the frying. In this recipe, it will be unusual - with bacon. Cut a piece of bacon into small 1 cm slices and fry until greaves - small pieces of bacon should become translucent.

Coarsely three beets, carrots, onion cut into rings. All vegetables are added to the cracklings, we continue to cook, stirring occasionally. Once the beets have colored all the ingredients, you can add the paste. Cook for a couple more minutes.

Remove the lavrushka and onion from the broth, lay out the roast, cut a half of the lemon very finely and also put it in a saucepan - the sourness will add piquancy and retain a bright color.

Leave to cook for 10 minutes, and in the meantime, chop the cabbage and cut the potatoes. Put the cabbage first, and after a quarter of an hour - the potatoes. Serve after 15 minutes.

In a multicooker

• chicken meat - 300 gr;
• carrots, onions and beets - 1 unit each;
• tomato paste - steam table. 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, add to the vegetables, stir and cover for 15 minutes.

While frying is being prepared, chop the cabbage and chop the potatoes. After the timer signal, add vegetables, pour over heated water to the highest mark, season, salt. In the "Stew" mode, cook for 45 minutes under a closed lid.

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

On a note. Serve with mayonnaise or sour cream. If garlic was not added during cooking, you can peel the chives for a bite when serving.

With the addition of pepper and lemon

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

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

Cut the potatoes into strips and add to the broth immediately after the foam has been collected and the heat reduced.

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

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

Sauces are a large, extremely variegated in name and, in essence, a very monotonous group of auxiliary seasoning dishes in terms of technology. The word "sauce" came to our cookery from the French language in the 18th century. It comes from the Latin root "sal", which means - salt. With the help of sauces, taste, smell, sometimes color and always a special, delicate consistency are given to a wide variety of food products that have undergone heat treatment - boiled, baked, fried - meat, fish, vegetables, mushrooms, fruits, confectionery and flour products, vegetables, eggs and curd casseroles, etc. Sauces play a masking, neutralizing or reinforcing role, imparting a new quality, in a finished food product or dish.

The division of sauces into separate groups is purely external, in culinary relation - conditional, because the principles, methods of preparation often coincide, although not always. According to their taste direction, they are divided into two groups - savory sauces and sweet sauces. Unsweetened sauces are divided into cold ones (serving temperature - 14 о С), intended mainly for salads and cold dishes; and hot ( t = 65–70 о C). (Fig. 7).

The vast majority of sauces, both cold and hot, sweet and savory, are prepared with thickeners. These are the so-called French sauces, i.e. invented and applied in France. Their constituent parts are broths (meat, fish, mushroom) or decoctions (vegetable, fruit), combined with browned flour, vegetables, butter, sour cream, cream, milk and other products. Each addition to the browned flour and broth of any of the above components and the combination of these components or layering them sequentially one on top of the other and give all the variety of sauces.

Rice. 7. Classification of sauces

Saute flour necessary to give the sauces a certain consistency. To do this, the flour is heated without changing color at t = 120 o C or until light brown at t = 150 o C. In the first case, the flour sautéing is called "white", in the second "red".

Sauteing vegetables(onions, carrots, white roots) is carried out with the aim of bringing vegetables to half-readiness, removing the taste of dampness, fixing aromatic compounds contained in raw vegetables.

The preparation of the liquid base (broths and broths) is carried out according to the technologies discussed in the previous chapter - "Soups".

A sauce prepared on a certain liquid basis and containing a minimum amount of products in an additional part is called the main one. The addition of various foods to basic sauces (chopped herbs, spices, seasonings, etc.) results in derivative sauces.

In culinary practice, red basic sauces, white basic sauces and their derivatives are most often used (Fig. 8 and 9). Red and white sauces are prepared on the basis of meat and fish broths and "red" and "white" flour sausages, respectively. Used with fried, boiled, stewed meat and meat products.

Rice. 8. Technological scheme for the production of basic red sauce

Rice. 9. Technological scheme for the production of basic white sauce

Milk and sour cream sauces are prepared both basic and with the addition of tomato, onion, horseradish and are used to serve boiled and stewed fish and vegetables, the best are considered to be butter sauces - rusk, Polish, Dutch. These sauces add juiciness, special aroma and taste to dishes, enrich the composition of dishes and increase their calorie content.

For the production of sweet fruit and berry sauces, various fruits, berries, sugar, vanillin, honey, cinnamon, wines, liqueurs, and starch are used as a thickener. They go well with pancakes, pancakes, puddings, casseroles, cereal cutlets and meatballs.

All kinds of spices - peppers, cloves, cinnamon, vanilla, ginger, herbs from parsley and dill to onions, garlic, chervil and fennel - are finally introduced into ready-made base sauces and allow infinitely vary and complicate the taste and aroma of both spicy unsweetened and and sweet sauces.

English sauces are slightly different from French sauces, where there are many different spices, a high percentage of natural meat juice and fat, thickeners are practically absent, and very significantly - sauces of oriental origin, which are called sauces only by the nature of their use as seasonings. These are Moldovan, Romanian, Bulgarian, Italian sauces or original Georgian sauces that have experienced the Iranian and Turkish influences.

The principles of the selection of sauces for dishes- are mainly determined by the taste and aroma of the product. There are no strict rules, but there are some patterns:

- hot sauces are served to hot dishes, cold sauces to cold ones;

- to dishes that have an unattractive appearance (for example, lumps of protein on the surface of a piece of stewed fish), serve opaque sauces that mask products;

- for low-calorie foods - fatty sauces (sour cream, Polish, Dutch);

- To fried fish serve tomato sauce and its varieties, as well as mayonnaise sauce;

- for fried meat - red sauces, for boiled meat - sauces with horseradish, sour cream;

- for poultry - white sauces;

- for vegetable dishes - tomato, mushroom, dairy.

L.I. Anfimova "Cookery", 1996

Z.P. Matyukhin "Fundamentals of the physiology of nutrition, hygiene and sanitation" M. Zyson, 1981.

N.M. Miftahudinova, L.M. Bogdanov "Basics of calculation and accounting at public catering establishments".

Collection of recipes for dishes and culinary products for catering establishments. M. Economy, 1983

G.A. Bogdanov "Equipment for public catering establishments" M. Economy, 1991.

G.I. Butatizh "Organization of production of public catering enterprises" M. Economy, 1997.

M.V. Vasilchuk "Fundamentals of Protecting Pratsi".

A.V. Kudentsov Merchandising of food products. M. Economics, 1997.

Scheme 1. Classification of soups

Scheme 2. Preparation of filling soups

Scheme 3. Cooking borscht

Scheme 4. Preparation of pickles

Scheme 5. Cooking hodgepodge of meat collective

Techno- routing №1

Product name: Ukrainian borsch.

Cooking technology:

Cut the beets into strips, add salt, vinegar, fat, sugar and simmer until tender. Carrots and parsley, chopped into strips, onion, chopped into slices, sauté with fat. Put cabbage cut into strips in the broth and cook for 10-15 minutes, then add the sautéed and vegetable stew, sautéed flour, bell pepper, spices and cook until tender. Season the ready-made borscht before serving with garlic, pounded with herbs and bacon

Requirements for decoration: When leaving, add sour cream to a plate and sprinkle with herbs.

Head signature

Technical and technological map No. 2

Product name: "Assorted meat solyanka".

The history of borscht dates back to the times of Kievan Rus. Even then, the southern peoples appreciated the first dish with the addition of beets, which eventually became national. Exists different recipes cooking borscht. One of the famous - Moscow, has such an interesting taste that if you try it at least once in your life, you will definitely not forget it. After all, the peculiarity lies in seemingly completely incompatible products.

Meat, ready-made sausages, fried vegetables, raw cabbage - all this creates an amazing taste and aroma, typical for the first course, which can satisfy hunger well, as well as satisfy the taste needs of any gourmet. The recipe below is for a 3 liter saucepan. To find out how much a particular ingredient weighs for your volume, change the amount in proportion to the water used.

Ingredients

Servings: - + 12

• beef 200 g
• smoked meats 100 g
• carrot 100 g
• onion 150 g
• beet 200 g
• water 2 l
• tomato paste 50 g
• sugar 1 tbsp. l.
• salt 1 tsp
• lemon acid 5 g
• cabbage 350 g
• parsley 1 bundle
• ham 100 g
• sausages 120 g
• vegetable oil 65 ml
• butter 50 g

Per serving

Calories: 289 kcal

Proteins: 20.8 g

Fats: 18 g

Carbohydrates: 11.5 g

2 hours 30 minutes. Video Recipe Print

Throw meat and smoked meats into the water, bring to a boil, boil for 20 minutes.

Fry carrots and onions on vegetable oil, after cutting the vegetables into strips.

Then add the tomato and simmer for 5 minutes.

Chop the beets and heat them in butter for 10 minutes. Add all the spices listed in the recipe and stir well. Keep on fire for 5-8 minutes.

Chop the cabbage and send to the broth. Cook until half cooked for 5-7 minutes.

Cut the ham and sausages into small ring-shaped pieces and send to the borscht.

Add chopped herbs after 5 minutes.

Turn off the heat and remove the pan from the stove. After cooling down, move it to the refrigerator, where it can be stored for a week.

Moscow borscht is not an easy dish, but if you cook according to the detailed plan suggested above, you will definitely get it like in the photo. This recipe is considered a classic. It is he who is reflected in the technological map of catering establishments, but in your own kitchen you can safely supplement it with various spices or ingredients. The main thing is to follow the correct technology and all the requirements, strictly follow the scheme for preparing borscht. Watch the video recipe for clarity and you will understand that there is nothing complicated.

Choose only fresh and tested products for borscht, the quality of your dish directly depends on this. And the result will surely please both you and your family.