Food photography | Hot soup: Borsch

Food photography | Hot soup

Borsch

Borsch is a classic dish of Slavic cuisine. Borsch is a thick vegetable soup, the main ingredient of which is beets. Everything else depends on you. Borscht can be on meat broth, and maybe lean, maybe with tomatoes or tomato paste.

Ingredients:

For broth:
water - 1.5–2 l .;
pork or beef on the bone - 400 g
For frying:
beets - 2 pcs.;
carrots - 1 pc .;
onions - 3 pcs.;
tomato paste - 2 tbsp. l .;
sunflower oil - 4-5 Art. l .;
citric acid - pinch.
For borscht:
fresh white cabbage - 300 g;
potatoes - 4 pcs .;
salt, bay leaf, greens - to taste.
For submission:
sour cream - 1 tbsp. l (in each plate);
greenery.

Cooking:

Cook the broth. Take the 3-liter saucepan. Pour 1.5–2 liters of water into it, place the meat. Put on medium heat. Watch the broth, before boiling remove the foam. Broth will taste better if you use meat on the bone. When it boils, cover the pan with a lid and simmer for an hour and a half.

We make a fry While the broth is boiling, fry the vegetables. Wash and peel the beets, carrots and onions. Beetroot rub on a large grater, and carrots - on medium. Onion cut into cubes. Pour the sunflower oil in the pan, turn on the medium heat. First, fry the onions and carrots (5 minutes), then add the beets. Beet sprinkles with citric acid or sprinkles with juice of the fresh lemon. Thanks to this soup will be really red. Roast the vegetables for another 5 minutes. After that add the tomato paste, mix and leave on gas for another 5-7 minutes.

We collect soup. When the broth is cooked, remove the meat from it. While the meat is cooling, run the shredded cabbage into the broth. After 5–10 minutes add chopped potatoes. While the potatoes are boiling, separate the meat from the bone and cut into cubes. Return the meat to the soup. Salt to taste. Add a fry. Stir. Add bay leaf and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes. Borsch is ready. You can eat borsch immediately after cooking. But, as a rule, the next day it is even tastier.

For work I use:

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Camera	Nikon D5100
Lens	Nikon 50mm f/1.8G AF-S Nikkor
Category	Food
Edited	Adobe Lightroom
Thanks for attention. I hope you enjoy my work!

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