Recipe for borscht striking in its variety: Ukrainian borsch, vegetarian borscht soup with pompushkami and many other variations. Consider the most popular.

Borscht "Delicious"

Very tasty ways to cook borscht:

Put on the fire half a large pan of water. At this time in a deep frying pan melt 50 g of butter, put, stirring occasionally, for 20 minutes on low heat for 2 chopped onions, 5 Morkovin medium size, 1 small beetroot and cabbages quarter. After all the vegetables to shift into boiling water, salt, add 3-4 tablespoons. l. tomato paste, bring to a boil and cook for about 50 minutes. After 3-4 Pour the diced potatoes and cook for another 15 minutes after boiling.

Borsch with pompushkami

Preparation of borscht with pompushkami: Wash glass of beans, add water (floor pan) and cook for 1, 5-2 hours.

Zazharki:

• 1 beet
• 1-2 sweet pepper
• 2 carrots
• 4-5 medium tomatoes cut into strips

In a deep frying pan greased with oil, put beets lightly salted, then give a little, then add the peppers and tomatoes (or tomato juice), all put out, tracked, so that the liquid does not evaporate.

If you like the roots of parsnip or parsley, cook them together with beets. Spices (cardamom, curry, ginger) can be set before adding the tomatoes.

Not long before the readiness of beans add 3-4 potato tuber, diced when it is cooked - not tight shredded cabbage and carrots and fried to boil, then add zazharku. Mix everything and cook for another 5 minutes on low heat. Add salt and season with parsley.

According to the proper preparation of borscht circuit it should infuse. Serve with sour cream.

For Pomponnettes need yeast dough, you can prepare yourself: in a glass of water to dissolve the yeast ('10), add salt (half a teaspoon), sugar and vegetable oil (a tablespoon), flour (500 g). Knead the dough and let it rise twice. Then the blind medium-sized balls, place on a greased baking tray, to rasstoyatsya in a warm place. After - bake in the oven.

Vegetarian Soup

Next we will make vetariansky soup: recipe

1 large beets cut into strips, put out with a 3% vinegar (1 tbsp. Spoon), sunflower oil and tomato paste (2 tbsp. Spoons). 2 onions, 1 Morkovin 1 parsley root cut into strips and brown in oil.

Water to boil, add salt, cut potatoes (200) and cabbage (200 g) and cook for about 10 minutes after adding stewed and fry the vegetables and cook for another 5 minutes. Be sure to tuck the garlic (3 cloves) and parsley. Serve with sour cream.

Borsch with seaweed

Recipe soup with seaweed:

Marinate 250 grams of seaweed: simmered for 5 minutes in a little water, fold, cool, cut into strips, season with salt, add the vinegar (2 tbsp. Tablespoons) and put to marinate for 10 hours.

Cut into strips 1 Morkovin 2 onions, 1 parsley root, 5 minutes to brown with 2 Art. tablespoons sunflower oil. Add 2 tbsp. tablespoons of tomato paste, simmer another 3 minutes and remove from heat. 250 g chopped straw beets simmer over moderate heat, covered for 10 minutes, with the addition of vinegar (1 tbsp. Spoon) and 1/3 cup of water, add sea kale, vegetable oil (2 tbsp. Tablespoons), stir, simmer another 5 minutes .

The broth of seaweed add water up to 2 liters, boil, add salt, put 1 bay leaf, 400 g diced potatoes, cook on low heat for 10 minutes, then put the cabbage and steamed vegetables, cook for another 5 minutes. For half a minute until ready to add 2 chopped cloves of garlic.

Contents:

• Tarator kefir
• Tarator soup with yogurt and sour cream
• Tarator mineral water
• Tarator sour milk
• Tarator soup with potatoes
• Tarator with lemon

Birthplace of the famous soup - Bulgaria. And he is preparing based on yoghurt. Do not be fooled and think that we are talking about the yogurt, which is sold in any grocery store. We are talking about the present Bulgarian yogurt, which tastes a bit like yogurt. Bulgarian yogurt keeps the old traditional recipe that has arisen during the great migration of peoples, namely the 5-7 centuries. Transportation of milk in sheep wineskins and the traditional way of storing, did their job - there was this unique dairy product.

As is known Bulgarians are known for their longevity, and attributed this to the fact that constant use of sour milk and yogurt exactly. This product is ready famous tarator soup, the recipe of which Bulgaria is transmitted from generation to generation. Preparing the Bulgarian soup is simple enough: yogurt put fresh grated cucumber, chopped nuts, garlic, dill, vinegar and oil.

Since we can not buy Bulgarian yoghurt, it is replaced with ordinary yogurt, which is not less useful. The yogurt contains lactic fungus which is a microorganism coli, streptococci, yeast and bacteria. These microscopic organisms are killed Mycobacterium tuberculosis and gastrointestinal disease. It is worth mentioning yogurt as a tonic and thirst-quenching drink, and in the preparation of soup on kefir is very helpful.

Tarator kefir

Ingredients:

• half a liter of yogurt
• 1 cucumber
• Garlic: 6-7 cloves
• 12 Walnut
• 1 tbsp. tablespoon of vegetable oil
• 1 bunch dill
• 1 tsp. Vinegar
• pepper and salt to taste

Preparation:

Garlic chopped or squeeze through chesnokodavku, then add yogurt. Finely chop the cucumber, add to yogurt, salt, add oil and vinegar. Mix thoroughly. Put in the fridge for one hour. When a table in each portion put chopped dill and nuts. If the soup was very thick, it is diluted with boiled cold water.

Note:

For the basics of this soup can be used not only yogurt. Many make this soup with yoghurt or ayran. Instead, add dill lemon balm, thyme, sage, rosemary, parsley, chives, basil and more. Some housewives put into the soup radishes and zucchini. But most importantly - the soup should be served cold and nothing else!

Tarator soup with yogurt and sour cream

Ingredients:

• pint yogurt without additives
• cup sour cream
• 5 Art. tablespoons vegetable oil
• 2 fresh cucumber
• 2 cloves garlic (optional)
• salt and pepper
• dill

Preparation:

With the mixer to whip the cream with yogurt. Add to get a lot of pepper and salt. Pour (stirring constantly) trickle vegetable oil, add chopped dill and cucumber. Before serving, put in the soup finely chopped nuts. Serve with the addition of ice cubes.

Tarator mineral water

Ingredients:

• 2 liters of yogurt
• Half a liter of sparkling mineral water
• 2 cucumbers
• 6 garlic cloves
• half teaspoon paprika
• 4 tbsp. tablespoons walnuts
• 2 tbsp. tablespoons vegetable oil
• salt

Preparation:

Mineral carbonated water mixed with yogurt and pour into pan. Cucumber Grate, then add to the kefir and water. Nuts crushed in a blender and put into the pot. Paprika fry in vegetable oil and add to the soup. Dill and crushed garlic and add to the other ingredients.

Tarator sour milk

Ingredients:

• 1 liter of sour milk
• 1 bunch cilantro
• 4 fresh cucumber
• 1 boiled egg
• ice
• 2 cloves garlic
• 4 tbsp. Spoon sour cream

Preparation:

In sour milk put finely chopped cilantro, chopped boiled eggs and cucumbers. All mix thoroughly, add sour cream and garlic squeezed through chesnokodavku. Before serving, add the soup ice or ice cubes to submit on a separate plate.

Tarator soup with potatoes

Ingredients:

• 1 liter of yogurt
• 2 fresh cucumber
• 5 radishes
• 2 cloves garlic
• 1 PC. boiled potatoes
• 3 tbsp. tablespoons vegetable oil
• dill
• pepper and salt

Preparation:

Radishes and cucumber cut into cubes, chop the garlic and put into a chilled yogurt. Dill chopped, potatoes and grate and add to the other ingredients. Pepper, salt. Before serving, sprinkle with herbs.

Tarator with lemon

Ingredients:

• 1 liter of yogurt
• 1 cucumber
• 1 bunch dill
• 1 bunch of chives
• 1 lemon
• half a glass of cold boiled water
• 2 tablespoons chopped walnuts

Preparation:

The greens and cucumbers grind in a blender and add the yogurt. Pour half a cup to the cold water, add the juice of one lemon, sprinkle with walnuts. Before serving, chill the soup well and sprinkle with chopped green onions.

As you can see, this famous Bulgarian soup is very similar to our equally famous hodgepodge. And so you will certainly want to taste. Therefore diversify its menu famous and delicious Bulgarian soup. Cook it in the summer heat and cook with pleasure!