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Video tags
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Russian
00:00:00
friends Hello Today we have a delicious00:00:02
section, namely This is borscht which is a00:00:06
pre-revolutionary recipe. On our channel we00:00:08
have borscht where our grandmother cooks. But00:00:10
this Borscht is also something amazing, we00:00:13
put sour cream here, we take black00:00:15
bread, we take lard, we take green00:00:20
[music ]00:00:22
onion This is amazing this is something with something00:00:26
this is incredible now it’s 10 pm I’m eating00:00:30
just cooked incredibly delicious00:00:33
Now I’ll tell you how we cooked it00:00:43
[music]00:00:46
friends Hello everyone Today I00:00:49
want to show you the recipe for my00:00:51
favorite dish This is borscht Moreover, I love00:00:53
borscht in a variety of variations according to a00:00:56
variety of recipes. On our channel we have a00:00:58
recipe for my grandmother’s borscht. It’s very00:01:00
popular and tasty.00:01:02
More than 10 million people have watched the borscht video, so I00:01:05
recommend watching it. And the recipe for this00:01:07
borscht that we will be preparing now is00:01:09
also possible to say legendary00:01:11
because it is pre-revolutionary, I took it from the00:01:14
book by Elena Molokhovets with help to young00:01:16
housewives, this book was at that time00:01:18
the most popular cookbook with a total00:01:21
circulation of more than 300,000 copies at that00:01:23
time, this is a very, very many when00:01:25
you read this book, you are amazed at how00:01:27
diverse we had kitchen and therefore00:01:29
if we want to cook00:01:30
some dish from this book now, it’s00:01:32
very difficult for us to find products. Therefore,00:01:35
we adapted this borscht for ourselves. Well,00:01:37
we added some ingredients a little,00:01:40
something was added. Well, because it’s really00:01:41
very difficult to find products By the way,00:01:44
this recipe is very similar to the recipe of00:01:46
Academician Bolotov and when you eat this00:01:49
borscht it’s very easy in the stomach. By the way, there is an00:01:51
expression like butterflies in the stomach. Yes,00:01:53
this is just about this borscht. Well,00:01:55
let’s cook the borscht, it’s made with kvass.00:01:57
Therefore, we first need to cook with00:01:59
you kvass for kvass we need five or six00:02:02
medium-sized ones 400 g of black bread 400 g of00:02:05
gray bread you can take white bread, but I have00:02:08
n’t tried it but I think everything will work out00:02:10
for the borscht itself we need meat, we have00:02:12
pork ribs 2.5 kg 4-5 medium00:02:16
father-in-law parey onion one piece onion00:02:19
one piece carrot one piece turnip one00:02:22
piece celery root half if I'm00:02:24
big then you can take 1 even celery stalks parsley00:02:27
root beet leaves00:02:30
five medium potatoes asparagus can be00:02:33
put in you can put in porcini mushrooms But00:02:35
this is not necessary I cooked without it00:02:38
Therefore, it also turns out very tasty00:02:40
bay leaf beans sauerkraut00:02:43
150-200 g and a fresh tomato, if large,00:02:46
then three pieces you can take squash and tomatoes, it00:02:49
also turns out very tasty we make our00:02:51
kvass our kvass We have a saucepan We have00:02:55
bread you can cut bread you can tear it00:02:57
with your hands Well, as if it’s not important, we00:03:01
need to peel and cut our beets,00:03:04
cut not very finely and not00:03:07
coarsely, that is, we don’t cut them into strips, but we don’t00:03:10
cut them into four parts. Now I’ll show you how00:03:12
this will happen for us. I cut00:03:14
our beets in half and just cut them00:03:17
here. pieces like these Well, let’s just00:03:20
remove this beets are important only for00:03:23
kvass, so we don’t use them in00:03:27
our00:03:28
borscht00:03:32
[music]00:03:38
we pour out our prepared bread in advance00:03:42
like these pieces. We don’t have them00:03:46
small,00:03:48
so we fill everything00:03:58
with water and mix it all up. And now00:04:02
we we put it all here, attention if00:04:04
you like poki lee, then it can00:04:07
stay for up to a week, you need to put it in a00:04:09
warm place so that the temperature is00:04:12
at least 18°, but from experience I will say when 2426 is00:04:16
much better and you need to stir00:04:18
twice a day, that is, steel in the morning,00:04:20
stir in the evening, go to bed the sleep00:04:22
is mixed, a00:04:24
gray film-like mold may form. It’s00:04:27
okay. We mix it. Well, that is, the00:04:29
kvass00:04:30
ferments when we cooked the borscht, so00:04:32
we took the kvass and added water, only adding00:04:35
water before Christmas, after Christmas it00:04:37
was impossible to add water. Well, most00:04:39
likely due to the fact that when we00:04:41
dilute dilute dilute the yeast00:04:43
that lives in our class Well, it’s just that there’s00:04:45
probably not enough of it and it wo00:04:47
n’t be able to ferment anymore or the yeast00:04:49
ate the beets Well, in general, before Christmas you could00:04:51
add water to this kvass when you take it,00:04:53
but after that I no longer have it, it will stand for00:04:55
a week Because I love sour it00:04:58
will be sour sour because because we00:04:59
will also throw sauerkraut00:05:01
so who doesn’t like very sour 4-500:05:04
days You Enough cover it00:05:07
with a lid00:05:09
put our cup with a00:05:12
wooden spoon to stir friends00:05:14
Try To reduce the amount of00:05:16
ultraviolet light on it00:05:20
fell Well, kvass is ready. I had00:05:23
it for exactly a week. For you, it may00:05:25
be a little less, depending on who00:05:28
likes what kind of acid, but I want to show you00:05:30
the following. This morning I stirred it. And now00:05:33
it turns out like this00:05:37
coating, it’s no big deal. It’s like since00:05:40
our tremors That's why I told you00:05:42
that it needs to be stirred twice a00:05:46
day. Well, that is, in the morning we got up, it was interrupted,00:05:48
we got up to go to bed, it smelled like00:05:53
kvass. So let's00:05:56
look at the components that we00:05:59
have in kvass itself. 8.5 l one00:06:04
turnip onion 1/4 celery root I have00:06:08
porcini mushrooms But these don’t have to be beets, you and00:06:11
I have five pieces of asparagus I do00:06:14
n’t have to have sauerkraut,00:06:16
definitely celery stalks00:06:19
parsley root I have carrots four00:06:22
potatoes three fresh onions tomatoes,00:06:26
but it’s better, of course, to use poshe00:06:28
just out of spite. They’ve run out. Well,00:06:30
sometimes you need more salt and I have00:06:32
beet leaves. By00:06:34
the way, I still have them, this is my own meat, I have pork ribs00:06:38
here, 1.8 kg, we cook, repeating by one by00:06:42
8 C5 l from my experience this is exactly what00:06:44
if you have a plate of borscht and eat it one00:06:48
rib at a time, then it turns out just00:06:50
fine. In short, the whole thing has been calculated; I00:06:52
also have a glass of beans and I have a00:06:57
bay leaf; it’s clear that salt and pepper are to00:06:59
taste, as if this is my default00:07:01
I don’t call it, but00:07:03
[music] is00:07:06
put in. The first thing we do is we00:07:08
preheat the oven to 180° and put the00:07:11
beets in. Everyone’s beets are different, they00:07:14
bake for about an hour and a half, how to00:07:16
recognize that they are baked Well, take00:07:18
a fork, pierce it, it should be soft or a00:07:21
match. In short, it’s very simple so00:07:23
I recommend putting this right away00:07:25
because if you first boil it and00:07:28
then bake it, you might just00:07:30
overcook the meat, then the bone will come out00:07:32
of this meat; in short, it wo00:07:34
n’t be digested. Therefore, it’s better to bake it now00:07:36
because it needs to be00:07:37
cooled later because we need to clean it,00:07:39
so we bake it. Please note that00:07:41
we don’t clean it, we just washed it from00:07:44
dirt. Well, we put it in our00:07:58
oven, which we have here,00:08:01
it will go00:08:05
[music]00:08:08
worm, we take the slag and strain our00:08:12
kvass, I have tension with large pans,00:08:15
so I have will be divided into00:08:19
two00:08:22
pans, or maybe00:08:28
not,00:08:32
I cut where Two ribs where one00:08:35
because at different times of00:08:37
the day there is different consumption of meat. And I eat borscht and00:08:40
this one almost around the clock when it is00:08:43
available, but True, it runs out very quickly,00:08:48
so we cut the ribs in the bushes00:08:52
that we want. This is what we have here,00:08:55
one rib at a time, the00:08:57
meat plays a colossal role, so if00:09:00
someone has the opportunity to buy00:09:02
homemade Meat, I was00:09:05
lucky enough that of course the borscht00:09:08
turns out twice as00:09:10
tasty, we don’t immediately cook the meat in kvass, but00:09:13
first we finish it until it boils so that the00:09:15
foam appears And thus we00:09:18
drain all the dirt, all the baked goods, all the blood00:09:21
that is there. Well, in general, we clean it like this,00:09:22
you don’t have to do this. Then we’ll00:09:25
have to remove more foam from the kvass.00:09:28
Now we’ve set our meat to boil and00:09:32
we’ve set the kvass to boil too.00:09:34
make sure that our meat boils00:09:38
faster because when we pour this meat00:09:44
into our00:09:48
[music]00:09:56
kvass, we throw our washed RB into the00:10:00
boil,00:10:02
I throw in half a spoonful of salt and throw in00:10:07
Our all the roots, I throw in parey onions, I throw in00:10:13
parsley root, I throw in00:10:15
carrots, I throw in I don’t cut turnips, I00:10:19
don’t cut celery root, I don’t cut onions either. You and I00:10:23
are left with asparagus and celery stalks,00:10:26
which we will now break for convenience00:10:30
[music]00:10:38
we close it00:10:40
with a lid, bring it to a boil and cook over00:10:43
low heat. Well, approximately. It00:10:47
took us about an hour and a half hour we take out00:10:51
our00:10:53
beets our beets hole I00:10:56
checked their readiness so the00:10:59
readiness of the beets we take a match you can00:11:02
take a fork and it should pierce,00:11:05
if it pierces then the beets are ready00:11:07
We all leave them like this at00:11:09
room temperature so that they cool down00:11:11
we throw in the bay leaf right away although00:11:14
many people throw it there 20-15 minutes00:11:16
before00:11:17
[music] it’s00:11:21
ready, fill it with three glasses of00:11:24
water and put00:11:27
salt on the fire. I bring a little00:11:31
salt to a boil, put the00:11:34
fire on low and cook for about an hour.00:11:37
In general, the beans are sometimes soaked. But00:11:39
these beans it cooks very quickly Therefore, there is00:11:41
simply no point in we need00:11:43
to peel the tomatoes, we pour00:11:49
boiling water over them for a minute under cold water and00:11:53
peel the skins. If we used00:11:55
pickled tomatoes, then they were Of course,00:11:57
everything is much simpler; peeling the skins is not easy and00:12:00
you can just mash them with a spoon. But we00:12:03
will grate, take our tomato00:12:09
and What a pity that I don’t have pickled00:12:14
tomatoes. So it’s already00:12:18
boiling, we don’t need such a big boil,00:12:21
we reduce the heat a little and by the way,00:12:24
our beans00:12:27
also boiled00:12:29
and we also reduce the heat. I remind you00:12:32
After it00:12:34
boiled I cook It took us about an hour to00:12:37
sort out our tomatoes, grate00:12:39
them if pickled tomatoes would be00:12:42
much better, just Well, unfortunately, we don’t have00:12:44
them now and we’ll deal with our00:12:47
beets, we clean and cut our beets into the00:12:50
pieces that we want to see in00:12:54
borscht, you can cut them coarsely, you can cut into00:12:56
strips As you want, I’ll show you now00:12:59
how to cut00:13:00
[music]00:13:19
I have 20 minutes left before we throw in the beets,00:13:23
cover with a plate so that00:13:26
they don’t just get chapped, we’re still waiting in the wings00:13:30
until we have the borscht brewed Yes kvass Well,00:13:34
this is probably broth00:13:36
and in the meantime you can have beans prepare00:13:39
the potatoes, peel them and add water00:13:42
so that they don’t turn black. But everyone knows about this00:13:44
and we have an additional00:13:46
component called porcini mushrooms.00:13:48
We didn’t have to cook them and without them00:13:50
it also turns out very well. But with them,00:13:52
of course, there is an additional smell, we have about00:13:54
20 minutes left until After00:13:56
our broth is cooked, let's call it that00:13:59
and we will now pour cold water over them so00:14:01
that firstly they get wet and00:14:04
secondly, rinse them. So, about an hour00:14:07
has passed with you - these are our00:14:11
vegetables, you see they are soft. Well, that is00:14:14
it’s clear that they’ve boiled it down, they’ve00:14:16
given it all to our broth, our barchu, we take00:14:19
the noise and we take out our vegetables, all our roots, we00:14:27
take out00:14:34
then we take our boiled beans.00:14:37
Yes, we00:14:43
filter it, it’s boiled, it’s00:14:47
good, we00:14:51
throw it in. Yes, then we take our porcini00:14:55
mushrooms, which we first00:14:58
do the same thing you see They00:15:03
are soaked they are00:15:12
soaked we mix it all with00:15:20
you cover it with a lid wait literally 500:15:26
minutes and let’s start with our00:15:31
potatoes so our time has passed about00:15:35
five minutes we throw in our potatoes which00:15:38
we have here for potatoes there is one nuance00:15:41
since we have borscht on kvass and we have an00:15:43
acidic environment, then the potatoes will not be soft00:15:47
Or you need to cook them for a very long time, keep in mind When00:15:49
you cut them like this, all the potatoes we00:15:52
threw ours again for about five minutes,00:15:57
we leave them,00:15:59
we throw our beets, although it’s boiling strongly,00:16:02
but now00:16:03
the beets, unfortunately, are not an informative00:16:06
stove. on the lowest00:16:10
heat But we are already at the final stage, drooling is00:16:15
already flowing, it’s true, but00:16:17
we’ll00:16:21
wait for nothing. So00:16:24
another 5-10 minutes have passed and we throw in00:16:29
sauerkraut, sauerkraut, I have 700 g of sauerkraut, I have00:16:32
it with juice, you look at the acidity00:16:35
if you don’t like sour You can even00:16:37
rinse it and, accordingly, don’t00:16:39
throw in the juice, but I like it sour. Of course, I like it00:16:42
literally for a couple of minutes, we’ll wait for it to boil and00:16:45
we’ll throw in our00:16:48
tomatoes and our last ingredient will be00:16:51
our00:16:53
tomatoes. It’s a pity that00:16:57
we don’t interfere and I have the opportunity to00:17:01
add a little water because Well, for00:17:04
me it’s quite sourish and mine00:17:08
turned out to be a little thick, too.00:17:10
Therefore, you can safely add boiled water00:17:15
[music]00:17:17
added now we wait until our00:17:20
borscht boils00:17:21
and put it on low heat and set it for00:17:25
half an hour Yes, friends, if the floor is across the floor00:17:29
Well, we’ll try together with you the potatoes00:17:30
and they will be hard, then you are00:17:34
unlikely to make them softer, so you will need to00:17:35
cut them thinner. This is for those who will00:17:37
cook for the first time, we have00:17:41
half an hour left, then together with you we will try, I00:17:43
will show you what it looks like. Well, I am writing my taste on this.00:17:46
in fact, the taste is like nothing else00:17:47
Well, it’s true because it’s very00:17:53
[music]00:17:56
interesting, add sour cream, take00:17:59
black bread, take salsa,00:18:06
take green00:18:08
[music]00:18:15
onion, it’s just something with something00:18:20
you just have to try it, it’s00:18:23
just00:18:25
incredible Thank you all friends00:18:28
Everyone00:18:32
[music]00:18:41
byeDescription:
Сегодня будем готовить борщ по старинному, дореволюционному рецепту. Рецепт взяли в книге Елена Молоховец: "Подарок молодым хозяйкам, или Средство к уменьшению расходов в домашнем хозяйстве". Это — самая популярная дореволюционная поваренная книга. Рецепт Борща мы немного адаптировали, так как в оригинале очень тяжело найти некоторые продукты. Борщ по этому рецепту получается потрясающий! А еще — после него настолько легкое пищеварение, что применимо выражение: "Бабочки в животе". 👨🍳 Приятного аппетита! По вопросам сотрудничества пишите на почту: [email protected] Мы в социальных сетях: ТикТок: https://www.tiktok.com/explore Инстаграмм: https://www.facebook.com/unsupportedbrowser
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