Cooking borscht in the oven. In which saucepan cooking borsch - features of the form and volume and the right material

Experienced hostesses and consumers know that Borsch is becoming tastier the next day when it is imagined. But both freshly brewed, just with, you can not only feed your home, but also offer to guests in a beautiful pitch. Rich and fragrant, lean or on a good meat broth, borsch will be the king of the table. But what to do if the usual version of the dish is tired, and I want something new? Exit - cook it in the oven.

This method is also called Toma. Being in, the ingredients are soaked with smell and taste. Borsch cooked in this way will be closest to the taste of a real furnace. You can clarify in heat-resistant containers, for example, in, or in several ceramic bowlers, small in volume. It is more convenient to serve portion.

No. 1 - baked borsch on the pine broth

Ingredients:

• pork - 350 - 400 g. It is desirable bone with flesh or ribs;
• potatoes - 5 - 6 pieces. Corneaplodes are suitable, which are quickly cooking, but do not disintegrate;
• carrots - 2 pieces. It is better to take a medium-sized carrot in the form of a cone. It gives a saturated, bright color and good taste.

Top note:Long smooth carrot is comfortable to clean and rub on the grater (choose a grain with a capacity, for example, Krauff 22cm), but usually such a root roof.

• beets - 2 - 3 pieces. It should be rich color, round, not long. The oblong beet looks fad and can spoil the taste and color of the borsch;
• onions - 2 pieces. In this case, on the contrary, it is worth taking the bulb of an oval form - it is more convenient to cut it;
• cabbage - Quaternary cabbage Velka;
• a glass of any bean, which love - white, marble.

Remember: Previously soak to dunk overnight. So it will be welded faster, and it will be softer.

For taste, add garlic. Enough 3 - 4 teeth. Do not forget, of course, about tomato paste. Add 1 tablespoon to the dish. It will be more tasty if you use homemade canning paste. For roasting, sunflower oil, fat or fats for roasting will be used. Salt, seasonings and peppers add to taste.

Cooking process

1. Let's start with the broth.

How to make broth - the recipe for a delicious and weld base. Meat, sliced \u200b\u200binto pieces, need to be pretty well, or even soak for several hours in cold water. Onions, 1 pc., Not clean, and rub the washcloth. Folded in the ingredients put on the stove, wait for the water boiling. Boil on quiet fire with salt, laurel sheet, black peas.

2. To prepare the beans in parallel.
3. Purified carrots and beets rub on the grater, onion - chop fine.
4. Using sunflower oil and fat molten sludge, fry onions until it becomes transparent. Carrots interfere in the onions and slightly put out. It is necessary to determine the beets, mix, turn out for about 15 minutes. Follow so that it does not fit.
5. In the pan, put a couple of cloves of garlic, tomato paste and pour the glass of heated water. Leave to stew on a quarter of an hour, mixing periodically.

Top note: Instead of paste, you can take 200 ml of juice. Water in this case will be superfluous.

6. Meat remove from the finished broth. If water remained in a saucepan with beans, then it needs to be merged.
7. Cabbage to grind manually and with the help. Cut potatoes into cubes. Pour the ceramic container just boiling water.
8. On the bottom to lay the layers all the prepared products and add the desired amount of broth.
9. Remove the container into the heated oven, for example, without covering.
10. Remove the temperature in the oven to 150 ° C, cover the pot. Bake 60 minutes.
11. Pour ready-made borsch software using greens and sour cream to decorate. At the request, it is raised with a crowded garlic.

Result

Borsch will become fragrant to smell the entire apartment even before it is put on the table. Thanks to the pork with a bone, the broth will come out. The beans will add infants and density, "so that the spoon was standing." In order for the dish is not acidic, experienced hostesses recommend adding some sugar.

№2. Ukrainian borsch with beef in the oven

Ingredients:

• beef ribs - 0.5 kg. Meat should be taken fresh, with a reddish tint. If you use veal, the dish will be dietary;
• oil - 100 g;
• the remaining ingredients from the recipe number 1, except the beans.

Cooking

1. Meat thoroughly wash, divide the ribs into individual components, put in the Casanes, (for example,) or heat-resistant ceramic pan (as).

2. Potatoes and bulb chopping in the form of brooms. On the close side of the grater rubbing beets and carrots. 2 cloves of garlic flashes with a knife (useful).
3. Put vegetables on meat, add garlic
4. Cubes of butter evenly lay out the rest of the products.

On a note: In order for the oil to be more convenient to cut, you can put it in for 10 minutes.

5. Put the oven heated to 180 degrees, half an hour.
6. Cabbage to grind.
7. Remove the container from the oven, lay out cabbage.
8. Paste from tomatoes dilute with water and pour into cast iron.
9. Add seasonings and salt.
10. Bake in the oven (for example,) for an hour.
11. When applying to prolonged with sour cream and chopped greens.

Good to know: if the greens are finely tearing with your fingers, and not cut, it will be more fragrant.

Result

Beef choose those who do not eat pork. It is preparing longer, but as a result, it becomes soft and tender taste. Borsch with her will be gentle and thick, as the meat "bake in the oven" and "take" the aroma of vegetables. The dish on this recipe is perfectly combined with parsley, dill and green onions. An unusual taste will give the kinse twig.

All the potted pots are tastier than just stew or boiled. For many dish in pots, as it were, guarantees a magnificent taste in advance. I have the same opinion about the recipe of this borscht. Borschi dish of Ukrainian cuisine and is considered a business card. There are many recipes for the preparation of borscht, but most often the hostess is prepared on the stove, gradually adding roasted or raw ingredients into the borscht. This recipe is radically different from the usual formulation. To prepare this dish, all the vegetables are roasted pre-and each separately. After, all the ingredients are collected in a single pot and languishing in the oven. Borsch in the oven in a pot turns out to be delicious, welded, fragrant and slightly sweet. Try and you cook such a borsch at home, especially since the recipe will be described in detail and clearly.

Borsch in the oven in a pot

how to cook borsch with mushrooms in the oven recipe

Ingredients:

• white cabbage - 100 g,
• potatoes - 4 pcs.,
• onion - 1 pc.,
• carrot - 1 pc.,
• vegetable oil for frying - to taste,
• champignons - 100 g,
• beets - 1 pc.,
• tomato juice or tomatoes - 1 cup or 2-3 pcs.,
• salt, spices - to taste,
• canned beans - 1 bank,
• bulgarian pepper - 1 pc.

Cooking process:

For the preparation of borsch in a pot, take the onions onions. Clean and cut the little cube. Carrot soda on the grater.

On the vegetable oil, fry the bow to light color.

Potatoes Clean the skin and cut the cube. In the clay pot, on the bottom, put potatoes.

Add the carrot in a large grater to the fried bows. Fry everything together until the carrot becomes soft.

To carrots and onions, add a chopped bell pepper. Now pour tomato juice. If there is no tomato juice, take fresh tomatoes. From this borsch only won. Cut tomato in half and soda the flesh on a coarse grater. The skin is automatically separated. It will only need to throw it away. We add to the roaster only the flesh of the tomato.

Beets Clean and cut the thin straw. You can use special graters for chopping vegetables. In vegetable oil, fry the beet.

Belococcal cabbage. Tatching thin straw.

Add to potatoes to potatoes. Add a roaster from onion, carrots and peppers, fried beet.

Open the can with beans. For several spoons of the finished beans, place in each pot. For cooking you can use the beans cooked at home in advance. It is not necessary to use the purchase ready.

In vegetable oil, fry the sliced \u200b\u200bchampignons.

Cabbage, beans and champignons place in every pot.

Fill with water so that the vegetables are immersed under water. In every pot add to the taste of salt, black ground pepper or other spices on your choice. Close the pot cover and put in a heated oven at 180 degrees for 30-40 minutes. Readiness can be determined by beet preparedness.

Here are our borsch in pots and ready. Unusually, isn't it? Every portion of borscht can be twisted with a spoon of sour cream. It is purely individually. Who likes what else. My homework love to eat such a borsch with lard. A well-caught piece of sala with meat streaks is perfect. And, as you know - Borsch and Salo are a classic inseparable steam.

In his distant childhood, the winter holidays and I have met my grandmother in the village.
Everything was falling asleep with a thick layer of snow, and my boy and I were driving all day on homemade skates and played hockey on the frozen lake right in the middle of the gardens.
And then resorted to the house. Frozen, with red cheeks. In the hallway, the boots were filmed, raised by snow and fur coats, and fled to the hubby, where the grandmother with a rich with a long handle took a pot of freshly brewed from the furnace.

It was the best and most delicious borsch in the world.
Grandmothers have long been alive for a long time. But I have that pot in which grandmother cooked borsch with my brother then, many years ago ...
And today in the bachelor dinner Babushkin Borsch. Cooked in a grandmother pot.

We will need the most common set of products for borscht:
- Breast with a bone - 400-500 g;
- cabbage, beets, carrots, onions, potatoes, garlic, beans;
- a small piece of sala;
- Tomato paste, vegetable oil, salt, fragrant pepper, bay leaf
- Greens, Bitter Pepper, Green Leek For Table

First, we boil meat broth ... I sat down a little and add a few pepper peppers at the end

In fact, the entire value of this dish in a ceramic pot. In Him, the grandmother cooked a borsch when I was still quite small. Hundreds and thousands of times he put it in the oven and got from there. With borsch, stewed potatoes, soup ...
Grandmothers have long been alive for a long time. But now every time I get this pot from the dishwashed cabinet to cook something in the oven, I remember her. Her and his childhood

But back to the boors. While finishes boiling broth, cut a large straw beet

And shortly shop with the addition of broth. Just 10-15 minutes.
After that, we shift the beets in the pot.

Cut the fat with small pieces, squeeze the 1-2 clove of garlic on it. Mix ...

And in the pan, on a slow fire. When the fat will release a little fat, we add a finely chopped onion and carrots to the pan. Long on fire do not hold - just a few minutes. And add to our pot

We clean and cut potatoes, add in advance the beans and cabbage .. Yes, I love borsch only with beans. Other just do not perceive. But this is my personal taste.

All mix, add tomato paste and fill the broth with pieces of meat

Now you need to make the lid for the pot. We take a flour half a cup and add some water, knead the dough.
We wash it until it is homogeneous and will not stop sticking towards the hands.

Put the dough into damn and cover the pot, tightly roasting the neck. The dough should not be very subtle, otherwise then in the oven it can crack and open access to the air in the pot.

After that, we put a pot in the oven, heated to 180 degrees.
Now the borsch will languish in a pot, under the lid of the dough 40-60. You can even longer, you can not worry, vegetables will not be folded.

Get out. As soon as I moved the pot, the crack appeared on the baked lid from the dough.

Open. And enjoy the aroma. Let not be in the oven. But the real grandmother's borsch. In grandmother's pot

You can serve on the table with pamps, grated garlic, bitter pepper and green onions.

Enjoy your meal!