Irina Efremova Brodskaya

Saved 9/20/18 8:18 PM to tasty

Principles of preparation of borsch  See details »

 
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  • 00:00: I will not teach you specific recipe I I will not talk about grams and liters milliliters I will not at all force you remember any I'll just teach the numbers you feel food with my fingertips I clear your brains from whole culinary superfluous but in return I I will give the principle only principles of cooking tasty food what ? at last I was wound up and
  • 00:33: decided today swing at the holy I will swing the borscht fast but all of you understand because borsch is principle soup like all his soups there are many in each with its own borscht and it is obvious that this will be my borscht they your but I you recommend look attentively because to me so it seems immodest to you
  • 01:05: I will say that I have funny here no finds that allow to make borsch consistently good stably delicious stably red Stably good we store in the refrigerator by the way enough to for a long time so that your but every soup starts with broth I was forced of course start cooking borscht broth be laughing this broth meat and I 'll you right now I 'll show you the actual
  • 01:37: Well, it's understandable that here you see the brisket beef is rib because the meat on bones are always tastier than meat without bones that's when I was I was bony, too very tasty between other things in general brewed beef brisket friends in general everyone broth is good with bone, I actually then I will write down because This is an important principle only borscht and all soups that are cooked
  • 02:08: on meat broth then we write broth meat with ossicle Well, it's understandable that you have already learned that must be filled cold water because what is important to us then broth should be poured cold meat when you need a delicious meat to get before this whole goal then instead of pour boiling water meat to taste and remained meat for account of what proteins are made and they do not taste and meat from meat in
  • 02:39: broth well here he does not see me strongly gurgle here there is a bulb and all nothing more is necessary because everything aromas will be cooking soup let yourself gurgles because broth itself much does not happen cooking time than longer to roll around it will be more saturated Here I'll take care of it preparation of the ingredient in the vegetable ingredient it's beet as you are twist this beet and with it needs to work carefully because
  • 03:09: it provides particular color of borsch Beetroot I generally like pick beets not large with it simply convenient Do not work chase a large beets here it is not necessary in shop there to seek out a large here is the average size beet size is there I do not know what the size is medium beet is shorter whom we are already melting now I'll clean it up women can always take gloves to
  • 03:39: hands were not stained beetroot color I It was not afraid of it so I'm here shirt I can wipe my hands because she's just beetroot color on it will not be noticeable special department this shirt and to Here I am in this shirt agreed to borsch and still tell you friends you probably will I wonder where in that that I when worked chef in restaurant five-star Grand Hotel Europe from St. Petersburg was
  • 04:09: me a cook who billets some bases and in particular when we there were groups of tourists pumping from frontier he is always for them cooked borsch and well say 40 people 60 the man had to cook a large borscht more was always excellent chic and borscht me admit such a borsch did not work and I said on this about what in next time you'll be cooking with me I want
  • 04:40: do you learn from I do not have to throw more It is worth learning from their subordinates because it is always process of work is the process of studying for you'll actually be cook borscht with me these will help because I want understand why you such a tasty borscht and why me to the tower it turns out in general we they talked with together borsch well nothing I did not see a new one looked at quantity ingredients I cook borsch as well as he next time me everything does not work out since he it is unclear what's the matter
  • 05:11: I, too, cook too know their business found out on the sly he's in Tikhorya reptile poured in a little wicked and this this this normal trick cook to a pack of something add to it was delicious is normal history but the whole the situation is that this chef leads now one of the programs for Yes, I do not I tell you who it well, to save
  • 05:41: intrigue this guy is very knows how to cook it's on the look carefully but not I'll tell someone because It's my secret and probably its though maybe he about it forgot but that's about it that here such was history with us when we worked Together means everything beet I'm here for now Beet number told them I love beets slice of the same thickness for soup because well then everything is the same
  • 06:11: but my hands do not it turns out therefore I some kind of hole uncomplicated terochku up to which allows you to cut identical slices see here I have good identical slices I then I cut them in salon is naturally because beets cut into strips here it is not necessary to rub on grater beets for a while such where at me here only here on such a grater is not you have to rub beets because well, it's too
  • 06:41: I would say like a woman do not eat borsch this is such a story where care must be taken so I'm better off here I will suffer from slicer in the beginning a then I will not boil a large portion borscht can be to me I will have enough beets cleaned where in order to be in time Tell you the story about this one most chefs Well now I have this beetroot
  • 07:15: shin well, straw I'll tell you friends that see I'm cooking from raw beets borsch can be prepared and from boiled beets but it's already different principles and admit they are rare i stop today at one way cooking borsch Here I cut the beets straw now now I have good identical absolutely Salt points always nice on
  • 07:46: the blackboard see love beets means a board lives in the same number for borsch preparations here this krayshek I do not I want to lose well, here actually that's what there are servings to beets I'm taking now little saucepan beetroot here saucepan it is prepared in advance
  • 08:17: beetroot prepare in advance close it's important separately because she dense product is not had time to cook in super so you need stew separately here this is the reason by the way, for that matter in the season when there is a good vigorous Beetroot in season quite normal make a blank for winter when the beets are here so that's stewing like I do now show later she rolls into bank is actually ready borsch
  • 08:47: abaza borsch howling finish such which allows enough efficiently weld borscht already in winter, although not obligatory in winter such a blank can be do and for about blue for years, auto interferes this we will now write down who is classic beetroot separately that is her you must always start here I have a broth and now I will be
  • 09:18: to work with beets beets are placed on burner in beets add a little salt good sugar see what sugars much more salt now i will give here little Bulka Mantu broth can be water but the taste will be stronger
  • 09:48: soup if it goes here good broth here broth and now let this thing is a little bit the whole will get hot this is an important a story that even can be covered cover here this is actually it was the dirtiest work confess well because yes because that the beetroot see how it is not necessary to work with beets here then I still have some time hands will be on time
  • 10:19: if you do not have time write down not remember or worse, nothing understand the site yours up to the point py there everything is there onion carrot here is the bow I'm now his I'll clean well what soup can be without onions and no carrots yes no i am now
  • 10:49: I'll take it like this half bulbs because it a large bulb to me its a lot of here here bow carrot carrots in fridge in my this important process without these vegetables of course borsch can not
  • 11:19: exist and after a carrot I get one controversial ingredient that the talk is discussed discussed but I repeat that this is already features of borsch for me the main thing here in principle of borsch and you all the same work with beets they and so is allowable I will show the ingredient I show you the principle so here's the onion on quarter of the ring
  • 11:50: because the bulb big here such here I have long straws borsch portion will be small so I onions I take a little carrot, too, is not long straw carrot I already now on rare hands I will not use this crust is also a salt shaker that's how good I am
  • 12:20: gurgles beet now i will do quietly now when beets are already a little bit the beets gurgled places to add a little tomato tomato is mild acid and this so gustin to that will give borscht gostinku well and such tomato little the aftertaste is there from now he will go to
  • 12:51: beets and this will be this beetroot refueling is now just can can when beets stew with tomato sugar and salt is called borsch refueling and now she will be dry to softness and now controversial ingredient is sweet Pepper's someone
  • 13:21: says who should be who then says that it is not necessary I love me to him I take the following if I have no sweet pepper in fridge and I cook borshch I specially for red pepper does not I'll go to the store even if it is across the road that's not I will go but if he has I have it always put in borsch therefore to pepper here such here relations yes yes no no, that's how I would
  • 13:51: said actually it can also be written sweet pepper pepper I will write so on I'll tell you the situation expressed his attitude to sweet pepper that I'm behind him I will not go to I shop for vodka I'll go to the store especially if want to borscht but if azaz 5 pepper does not I will go but if I go for vodka borscht and I have not ready yet
  • 14:23: but I also have pepper I'll buy it along the way the third option attitudes towards sweet pepper now I'm drawing at me today pepper there was pepper I had so I'll take him he is cruel now I appeal but all these trimming of course they will then go to a salad any i them not discarded well, like sweet pepper always appropriate
  • 14:53: to cut here not with side of the skin because that she can not very much good about lysozyme pressure from flesh is always so more effective too there will be straws this is actually the such an ordinary scheme borsch I would say no here nothing for now ritual now I will put pan level broth for another burner
  • 15:23: put the frying pan and all this I need to roast fry all these vegetables why they can not put simply so in broth that's what it is it will be bad but like No, but the fact is that vegetable oil in which it fried you can by the way give Slice and cream so I'll take it right now slightly creamy oil is still so why is this all onions are fried carrots sweet pepper well, in the cook tongue it is called
  • 15:54: passivate do not fry and warm up in vegetable oil well in this case and in creamy too but because the taste and draws oil butter is very good knows how to dissolve himself taste and whatsoever there was a good bad delicious taste and unpleasant tastes so then we warm up in oil then then it's fragrant oil is very effectively give taste and vegetables already very soup borsch that's why for soups this type of good
  • 16:24: fry lightly I'll take care of cabbage because cabbage extremely important thing for borscht is an important borscht piece I have look what a huge fork cabbage specially I chose him now and now shina well here itself do you know the density borscht she is largely it is determined cabbage
  • 16:54: it is understandable that in our tradition of soups should be dense so that it stands spoon well, I'm also so I believe though someone will assume that can be borsch should be later and here by the way Western citizens they do not understand such soups of standing and thick here I think that generally I collect heating because vegetables I repeat it is not frying vegetables there is no crust
  • 17:24: this is an extremely important history but here only aromas are gone into the oil so everything is on This preparation of this group of vegetables finished let's us now we will prepare so to speak brew cooking it's easier I'll cook here in this small and now I am translated it broth I here I put now nalyu
  • 17:55: broth because the court starts with broth now I can do like this is sufficient but now I want to be sure to put here one fragment meat with bone year under such a bone let it be in broth will be in borsch let her get dyed Beetroot here will go cabbage immediately because we start with cabbage always if the cabbage is young if this is already allowed
  • 18:26: the beginning of summer when the young cabbage you can her later in the borscht class now I do not have summer therefore cabbage go immediately to she managed to cook thin straws and immediately sent cabbage in broth there are different approaches someone wants to make cabbage in a borsch crunched I do not like cabbage in a borsch
  • 18:57: crunched that is if someone loves something just understand in what time is it lay the pan to make it a little bit it was not al dente It was said now It's necessary to get a little patience and wait until cabbage for 2 resort I can immediately give here salt and because I already went process of cooking soup and it is already possible to salt now the guys the ritual begins is always performed on my view is very
  • 19:27: important i strongly I recommend to perform ritual is so now I will not do it there will be dance on the stove over borshch it is not there will be no corresponding song and it will be technological reception to complete work with cooking borsch it means this ritual begins like you you understand with cleaning garlic I need garlic
  • 20:00: borsch loves garlic I will not even do it to you write because it is should be all already deep somewhere in the subcortex sit i garlic traditional Chinese way cleaning now someone already probably me now will continue and now
  • 20:30: this cook in Beet Shirt will say that abortion loves more and bacon correctly this is exactly what I wanted to say that borscht also loves bacon garlic went to chopper go for salam i have
  • 21:00: salted salo here such a tank to me meat from this co is no longer need it because I have it snatch Separate date from meat part and here at this is such a tank salty here I have there is bacon some more meat parts are cut but this
  • 21:31: vassal is not enough eat it for convenience chopping Here and so in chopper now literally still get from the bowels of a piece even a little bit of bacon and now my task friends all this
  • 22:01: turn porridge into mashed porridge so here earlier it was done in mortar puddled fat with garlic but nafiga me now mortar to pound here I have a wonderful chopper he did not now everything is here crushed but only with one condition is that there will be little fluids because without liquid to dry it will grind it's bad to look that he will not effective I sat down
  • 22:31: for example I shall crush without liquid try to grind but not very much so effectively because all to the walls sticks for a few hours a drop of water and process immediately come alive and go very good, that is, I rub garlic with lard now with help here in some
  • 23:01: of modern device they Mortar and now it will be good soap thick porridge so it turned out such a gruel but that 's not all because borsch know what else likes borscht loves more greens in particular dill I'm here now
  • 23:32: will bring pig with greens here see now I I'll take the dill I'll take a little parsley here so that's rinsed and here at the beginning chopped bacon because that the greens is crushed quickly and now I will do it all
  • 24:02: to grind greens here it will be yummy here such here is the refueling go to the borsch here the process passes quickly now that's all greens are crushed this nectar is possible put in tea as jam you know will be very tasty if you do not have time write down not remember or worse, nothing
  • 24:33: understand the site this food point is there everything is I think that cabbage ready now here leaves fried vegetables this is enough already you can eat it already good soup between other it is very a good fucker
  • 25:04: now near the end already we have business I put laurushku put a couple peas of black pepper here and now I set off for one more thing which is called lemon is mine today will be borsch with lemon juice that is, acid which should be in borscht gave borscht
  • 25:35: should know in my sour-sweet look will be provided lemon juice is not it can be and vinegar of course but today the mood use lemon juice is not important which acid never mind origin acid only was acid milling food Only I'll take now a small sieve that the lemon juice is not got together with a seeds with seeds and now attention beets are ready these
  • 26:05: the vegetables were fried slightly so im to cook for a long time is not it is necessary now Attention final stage borsch preparations it's always this here here i. around here here she is ready to beets and cook not need more in saucepan only add stir all here is one very important thing in borscht how are you you understand is very important The color is that borscht is not became brown ugly
  • 26:36: that in general beet has not lost its color it is important that the beets got into an acidic Wednesday she is already a little bit extinguished acidic medium because he gave acid but this is not enough here there is a risk the fact that she abyss glows in the pan so before I I'll put beetroot here and must necessarily acidify this one broth here it is here medium with vegetables not Thursday and Wednesday with vegetables acidify so I'll write
  • 27:09: before the beet is available in view of before bookmarking beets in a pan acidify then there will be a good color now and under I'm kisul right now. acidify the contents pots I must feel here good acidity for that its to feel I
  • 27:39: should try that the sour is here It was there is a chic sourness now now here beetroot content and heating already no because again heating additional he worsens the light here Only now I'm all it integrated
  • 28:09: beet base I have no more heating now should only try sugar there was beet he remember he got here and here now tissot sweet my balance turned out or not if I do not have something I can add more acid can be still sugar can there is still salt and therefore that now all is necessary already here united I do not have enough
  • 28:42: bit of salt a little bit salt I do not have enough a pinch of sugar all and now when see nothing no boiling here already there is no gone greasy porridge garlic greens porridge also greenery and Now silence in the kitchen
  • 29:12: it is necessary that it was silence minutes five to ten borscht is not likes loud words when he insists Here it is on this one porridges now close the lid and dump from the kitchen to 10 minutes because you not stand just if you will be close to this pan therefore I'm on time now disappear from the kitchen a Then I'll be back
  • 29:42: I'm friends again all I sustained for 10 minutes means a plate of borsch still such a thing that you you know, I should observe another ritual we do not we observe never today, but this holy I understand here kettle hour included know why slightly warm up he is hotter but it's okay here actually hot
  • 30:12: water look what i now I will not do it bar finale can someone seems that this borscht is water hot water I am now warm the plate to she was hot because in general speaking any hot food one must submit power on a warm plate I'm at home it is unlikely that appropriate adhere to this rules but when borsch it's holy here
  • 30:43: I want to be on would heal more so when he poured into hot a plate he remains hot long he soars more longer there is steam from it and here this fragrance filling vestibule dining room is of course madness so the dish can be it's just like that Boiling hot water and in microwave oven put if this good porcelain she is there, too warmed up but I often that's so simple
  • 31:13: hot water is that's at the same time wash and and then than differ in the sense dishwashing men and women women always wash dishes after eating a men before eating I'm a man therefore consider everything conditionally washed the plate of the front then I will wipe out the yogi you, then her not to dilute borscht flavor the waters that remain
  • 31:43: on the walls is this the plate now hot well, what does it mean I have to get I must bone get this one a piece of meat he impregnated already by all tastes will try not she is with me today I do not need a bone set anyway was a success good when the bone I cost a lot I'll try it again
  • 32:13: of course I'll try the bone is now Of course you always need start with the thick guys better first thicken part of soup and will borscht and then already we pour the liqueur free the meat to it was nothing bone see the bone seen excellent bone is visible and
  • 32:46: all around the silence is asleep Soviet our country now she will wake up because of such borsch the dead will rise and a little green onion scissors about sour cream you know without me someone with sour cream someone without it already business mastery is it is not fundamentally
  • 33:17: already a way use but I showed you simply you see good borsch with good color with good flavor and so repeat for broth meat with a stone from not only for reversing for many soups beetroot separately it is possible even for winter in sweet cans pepper according to the situation you want yes you want not well and of course very an important process
  • 33:47: before bookmarking stewed beets in soup you need it acidify to borsch and kept good color guys i'm today I swung a borscht and I I think that the blow was very juicy powerful and the right pleasant appetite