Baidildaeva Dinara Nurpeisova, KSU "Secondary School named after Bezrodnykh", teacher...
Borscht is a thing!
For those who want to join the romance of the salty element, delirious about the sea and long journeys, we can offer a recipe for classic naval borscht with smoked meats.
And the seasoned sea wolf knows a lot about everything! And especially in good cuisine.
You can see a bird by its flight, a captain by its mooring, and a sailor by its good appetite!
Drop the mooring lines and get to work!
The romance of dreams is good, but you also need to work on practice. So let's find out how to cook delicious naval borscht...
Ingredients:
- smoked brisket or bacon 0.5 kg (for a 3-liter pan),
- vegetables: beets, cabbage, onions, carrots, parsley root.
- margarine,
- tomato paste,
- flour, sugar, vinegar,
- Bay leaf,
- red pepper,
- salt,
- greenery,
- sour cream.
classic preparation of naval borscht with smoked meats:
Vegetables are cut specially: cabbage into a checker (into squares from 3 to 3.5 cm). Potatoes - in cubes with an edge of 1 to 2.5 cm. Beets and carrots - in slices 2-2.5 cm long, 0.2-0.3 cm thick. Everything is military-style!
So, cook a broth from smoked brisket (or bacon) with a small onion and parsley root. In a saucepan, combine chopped beets, tomato paste, fat, sugar, vinegar, salt. Pour in a small amount of broth and simmer covered for 20-30 minutes. When the broth is ready, add the potatoes and cabbage to the pan (for no more than 10-12 minutes), quickly bring to a boil and be sure to collect the foam! Sauté carrots and onions in a frying pan with fat. Before adding to the broth, move the vegetables aside, add heat, tilt the pan and sprinkle flour into the fat. Stirring vigorously, fry the flour until it turns beige. This Bechamel sauce can also be prepared in a separate container. Remove from heat, mix with the contents of the pan and add to the broth. Beets also go there.
Over low heat and without a lid, simmer the borscht for another 3-5 minutes until the vegetables are ready. At the end of cooking, add pepper and add salt. Now let it sit for 20 minutes. Add sour cream in portions. And that's all...
Flags on the yards!!!
Bon appetit..!
First you need to start preparing the vegetables - the potatoes are thoroughly washed, peeled and cut into thin bars or cubes. Then place a saucepan on the stove, pour in cold water, bring to a boil, lightly season with salt and place the chopped potatoes into the boiling water.
Boil the potatoes until they are half cooked. The cabbage is washed well, the top leaves are removed, finely chopped, then transferred to the pan with the potatoes and boiled together for five minutes. The carrots are washed, peeled and grated on a coarse grater, then the onion is peeled and cut into cubes.
Place a frying pan on the stove, heat it up, add vegetable oil, after the oil is hot, lightly fry the onion. As soon as the onions acquire a light golden hue, add chopped carrots. How to cook real borscht to surprise your loved ones with a tasty and satisfying dish?
As soon as the frying is ready, it is transferred to the pan with the potatoes and cabbage. Then the sprat in tomato is added along with the sauce, everything is thoroughly mixed and cooked for five minutes. The borscht is removed from the stove, covered with a lid and left for a while so that it can brew.
The finished borscht naval style is poured into portioned plates and sprinkled with chopped fresh herbs immediately before serving. Borscht should only be served hot, but it will be much tastier the next day, when it has steeped well.
Borscht is a favorite dish of residents of all post-Soviet countries. Of course, every nation prepares it in its own way, but in any case, it is a tasty and satisfying first course, without which most Slavic peoples cannot imagine their diet. A special place among the various recipes is occupied by naval borscht - the original version that came to us from ship cooks.
History of naval borscht
Admiral Stepan Makarov is considered the creator of naval borscht. It was he who, in response to numerous complaints from sailors about poor nutrition, decided to radically change the technology for preparing basic food on the ship. The fact is that the first course (usually cabbage soup) was prepared in this way:
- two huge pieces of meat were placed in a cauldron and cooked from night until dinner;
- the meat was taken out of the broth, cut into rations and distributed to the sailors along with the stew.
It was difficult to cut the boiled meat; it crumbled and fell apart. Some people got a larger piece, others a smaller one, which caused dissatisfaction.
Therefore, in 1901, several decisions were made that radically changed the preparation of first courses and other food on board the ship. Firstly, instead of cabbage soup they now cooked borscht, since the new recipe included tomatoes and other vegetables. Secondly, the meat was cut raw, even before cooking. This prevented discontent and indignation among the sailors.
This is how a new technology for preparing naval borscht appeared, which is still loved not only by sailors, but also by those who have never seen ships or the open sea.
Navy borscht recipe
Navy borscht differs from the classic version in several ways. The main feature is that smoked meats are added to it, which gives a special taste and aroma to the finished dish. The ship's cooks used not only corned beef, brisket and bacon, but even sprat in tomato or sausage. This was convenient, because it was difficult to prepare a lot of meat for long flights. Cooking naval borscht takes about the same time as the regular version of this dish. The step-by-step recipe below is based on the technological map for naval borscht, developed for sea vessels.
Ingredients
Servings: – +
- meat on the bone 1 kg
- beet 100 g
- potato 350 g
- cabbage 300 g
- carrot 100 g
- bulb onions 100 g
- tomato paste 30 g
- smoked pork belly200 g
- Sweet pepper 200 g
- sunflower oil30 ml
- vinegar 10 ml
- salt 5 g
Per serving
Calories: 709 kcal
Proteins: 22.7 g
Fats: 61.8 g
Carbohydrates: 15.7 g
2 hours 0 min. Video recipe Print
Cook pork broth with bones. At the same time, boil the beets, cool and put them in the refrigerator. This simple step will give the borscht a dark, rich color. Half an hour is enough for the meat to finish cooking.
Delicious naval borscht differs from the usual one in the presence of smoked meats and the way the vegetables are cut. Potatoes - in cubes, and cabbage - in squares. Serve with sour cream and herbs if desired. Let's start cooking.
To prepare naval borscht we will need the products indicated in the list.
Cut the smoked meats into separate pieces and send them to cook for 30 minutes.
Remove the boiled smoked meats from the broth. Cut the potatoes into cubes and send them to cook in smoked meat broth.
Cut the onion into small cubes.
Cut the carrots into half rings.
Sauté onions and carrots in vegetable oil until tender.
Cut the pepper into small pieces.
Cut the beets into cubes.
We send the beets to the sautéed onions and carrots. Sauté together for 5 minutes.
The sauté is ready!
Cut the cabbage into checkers and send it to boil with the potatoes.
Finely chop the garlic.
We add sautéed vegetables, garlic, pepper, cabbage and smoked meats to the borscht. We also add salt and pepper, add bay leaf and allspice. Cook for 5-7 minutes and turn off.
We insist on naval borscht for about 10 minutes and treat our family and friends.
Bon appetit!
Photo of naval borscht
Total time 40 min
Recipe for 5 servings
Calories 146 kcal
Difficulty level Simple
Navy borscht is an interesting dish that is prepared from simple ingredients. In many ways, this first dish is similar to Ukrainian borscht, but the main difference is the absence of meat. Vegetable broth is made, and smoked meats are added at the very end - before serving.
An interesting feature of the dish is that all cutting is done in strips. Of course, you can experiment and cut all the ingredients in a convenient way. It is also noteworthy that naval borscht is called the food of sailors. History says that sailors prepared such a dish during a long voyage, when they could only take with them vegetables, smoked or salted meat.
The technology for preparing such a dish as naval borscht is simple. It is almost identical to cooking the familiar borscht. By the way, there are some varieties of the dish, in particular, there are also Siberian and Moscow borscht. The fundamental differences lie only in individual ingredients, and the preparation technology and quality requirements do not change.
So, if you are ready to start cooking, we offer you a simple step-by-step recipe with photos. It makes cooking naval borscht seem like an easy task. And the food itself will turn out interesting and appetizing, so your household will definitely like it. Spicy lovers should add a small amount of hot pepper to the dish and it will become more piquant. You might also be interested in the recipe for classic borscht, I liked it.
Ingredients
- White cabbage 200 g
- Potatoes 200 g
- Beetroot 300-400 g
- Carrot 1 pc.
- Onion 1 pc.
- Parsley root 1 pc.
- Smoked sausage 300 g
- Vegetable oil 3 tbsp.
- Table salt 1 tsp.
- Ground black pepper 1/2 tsp.
- Bay leaf 1 pc.
- Water 1.5 l
In accordance with the step-by-step recipe with photos, cooking begins with preparing the vegetables. First you need to take the carrots. It should be peeled, washed and cut into strips.
You also need to take parsley root, get rid of the peel, wash and cut into strips, like vegetables.
The onion should be peeled, washed and chopped in a convenient way. For example, chop finely on a board or use a coarse grater.
You need to wash the cabbage, cut off a piece suitable for naval borscht and cut it into squares.
All that remains is to prepare the potatoes. The vegetable must be peeled, washed under running water and cut into cubes or bars as desired.
You need to take a frying pan, add one tablespoon of vegetable oil to it and wait until the pan gets hot. After this, you need to put the carrots in the pan and fry over medium heat. Frying time usually reaches seven minutes, while the vegetable must be constantly stirred.
Carrots should be transferred to a separate container. Add two tablespoons of vegetable oil to the frying pan. After heating the oil, you need to add the beets to the dishes and simmer them over low heat. The average cooking time is 10 minutes.
Pour water into a saucepan and boil. Then add cabbage to the pan and bring the water to a boil again.
After this, you can add potatoes to the pan. After this, the cooking time is another 10 minutes.
After this time, you need to put carrots, parsley and beets into the pan. Next, continue cooking for another five minutes.
