Technology for preparing borscht with cabbage and potatoes. Technological map. Technological map for the dish Borscht with cabbage and potatoes Technological maps for borscht with cabbage

According to the method of preparation, soups are divided into dressing, puree and clear, and depending on the temperature - into hot and cold.

Soups are prepared mainly with broths - meat, bone, fish and mushroom.

The soup shop is one of the most critical areas in enterprises catering. Therefore, the correct organization of its work is of great importance.

In addition to stationary digester boilers, the soup preparation workplace includes a line of thermal equipment and a line of non-mechanical equipment. The distance between the lines should be 1.5 m.

The line of heating equipment consists of electric (gas) stoves and electric frying pans. The stove is used for cooking first courses in small batches in stovetop cauldrons, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.

Non-mechanical equipment lines include sectional modulated tables and a mobile bath for washing garnishes for clear broths. At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathroom, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

Recipe for the dish “Borscht with cabbage and potatoes”

Yield 250g

Cooking technology:

potatoes are cut into cubes,

the rest of the vegetables - into strips,

onion – in half rings or finely chopped.

The beets are boiled whole in their skins,

peeled and cut into strips.

Carrots and onions are sauteed at a temperature of 110°C with the addition of

Place fresh finely shredded cabbage into the boiling broth and bring to a boil, cook for 10 minutes, then add potatoes

and prepared beets, roots and onions, cook until the vegetables are ready.

5 minutes before the borscht is ready, season with salt, sugar, solution citric acid. Add in 1-2 minutes bay leaf and sour cream and bring to a boil.

When using sauerkraut it is introduced in stewed form after the potatoes are boiled until softened. To stew, the cabbage is sorted out, the sour cabbage is washed in cold water, squeezed out, chopped, put in a saucepan, broth is added (20-25% of the cabbage weight), and stewed, first on high, then on low heat until soft, stirring occasionally.

Supply temperature: 65oC.

Quality requirements: Light yellow fat glitter on the surface. The vegetables are carefully chopped, the cutting is preserved, the consistency is soft. The taste is sweet and sour. The smell is characteristic of boiled vegetables. Taste and smell are not allowed raw beets and steamed vegetables.

Storage requirements: It is not recommended to store soups for a long time, as they deteriorate appearance and taste. Store soups for no more than 1 hour in a water bath to avoid burning of food.

When preparing soups in bulk, they should be served in small portions. A new portion of soup should not be mixed with the remains of the previous one.

Greens are often served separately in a rosette, sour cream in a gravy boat or added to soup when on vacation.

Dishes (plates, soup bowls), broth cups for first hot courses should be heated, and for cold ones - cooled. The soup is poured into plates and bowls carefully so that the edges remain clean.

TECHNOLOGY FOR PREPARING SEMONA BITS WITH SWEET SAUCE

Cereal dishes are an important source of carbohydrates and proteins. But the content of some amino acids in cereal proteins is not complete, so you need to combine cereals with other products - milk, cottage cheese, eggs, etc.

Borscht with cabbage and potatoes is a favorite Slavic dish. The composition includes many vegetables and root vegetables, so it is rich in vitamins, microelements, and as a result is healthy. Women strive to learn how to cook it; girls cook it for their future husbands. Borscht is a symbol of comfort and hospitality in the home. Every foreigner visiting Russia for the first time will not leave without trying real, rich borscht. This dish is unique, but everyone cooks it differently. Take two top-class chefs, give them the same ingredients in equal quantities, and the dish will turn out completely different in color and taste. You can write endlessly about borscht. Let's move from words to action. The preparation is not difficult, as it may seem at the beginning.

Ingredients

Products for 6 persons:

• beef or pork 500 gr.,
• medium beet,
• 5 potatoes,
• 300 gr. fresh cabbage,
• a couple of onions
• a couple of carrots
• parsley 1 root,
• tomato paste 60 ml.,
• a couple of cloves of garlic,
• bell pepper,
• a couple of tomatoes
• water 3 l.,
• dill and greens,
• spices, bay leaf,
• pork fat 40 gr.

The process of preparing borscht with cabbage and beets

Wash the meat, pour water.

Add the peeled onion, carrots and parsley and cook over moderate heat, constantly skimming off the foam, for 1-2 hours.

After the time has passed, remove the meat and strain the broth.

Cool the meat, separate from the bone, cut into portions.

Return the broth to the stove.

Peel the vegetables. Cut the potatoes into cubes. Chop fresh cabbage thinly.

Prepare the sauté:

Grate the beets and add to the roast.

Tomatoes:

Place the cabbage in the broth, after boiling, add the potatoes and boil for 10 minutes.

Now add the roast, cook for 10-20 minutes, reduce the heat and simmer the borscht for 40-45 minutes, not letting it boil too much.

Before removing from heat, add crushed garlic and dill for a couple of minutes, leave to steep for 20-25 minutes.

Cooking time will take 3-3.5 hours.

Serve with sour cream and portioned pieces of meat.

Bon appetit!

There are a huge number of borscht recipes and cooking technologies. Vegetarian ones are prepared according to different schemes, which are good the next day, unlike those cooked on meat broth- They are best eaten freshly cooked. Boiled with or without beets, with and green tomatoes, with the addition of additional ingredients: beans, zucchini, pepper, leek, celery root. The list could take a long time.

Prepare classic recipe Every housewife can do it, stock up on patience, food and recipes, let's go to the kitchen for exploits.

The culinary excursion on borscht recipes is over, temporarily or not, it depends on you. Continue cooking, reach new heights of cooking, look for and try new recipes.

Pour water into a saucepan, put on fire and bring to a boil. Wash the meat and place in boiling water. Cook the broth over low heat until the meat is cooked. In this case, the foam that appears must be removed periodically. Remove the finished meat from the broth, cool and cut into small pieces.

Wash and peel the potatoes. Cut it into cubes.

Wash the cabbage and cut into strips.

Place potatoes and cabbage in boiling water. Cover with a lid and cook over low heat until almost done.

Wash and peel the carrots. Cut it into strips.

Peel the onion and chop finely.

Wash the beets, peel and grate on a coarse grater.

Heat in a frying pan vegetable oil. Fry onions and carrots in it. Add beets and tomato paste. Mix everything well and simmer until soft.

Place the fried vegetables in the pan with the vegetables. Add meat and mix everything well. Cook the borscht until tender and remove the pan from the heat. Wash the greens, dry and chop finely. Sprinkle the borscht with herbs and cover with a lid. Let it brew for 5-10 minutes.

If desired, you can add finely chopped garlic and sour cream to the finished borscht. Instead of tomato paste You can use fresh tomatoes.

Bon appetit!

or Fresh table carrots

or Fresh onions

Cooking technology: To prepare the dish, use the broth obtained when cooking meat for the second course. The broth is filtered through a sieve. Peeled vegetables and parsley are washed in running water for at least 5 minutes. Prepared fresh white cabbage is chopped. Fresh, washed beets are cut into strips and stewed in a thick-walled sealed container with the addition of tomato paste, citric acid, butter and a small amount of broth (15-20% by weight of the beets). Fresh peeled potatoes (sulfated semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The prepared potatoes are cut into cubes. Shredded carrots, onions and dried parsley root are simmered in butter with the addition of broth (1/10 of the recipe norm) for 10 -15 minutes.

Place shredded cabbage into the boiling broth, bring to a boil, then add chopped potatoes and cook for 10-15 minutes. Then add chopped stewed beets, stewed carrots, onions, parsley root and cook until tender.

5-10 minutes before the end of cooking, add salt and granulated sugar.

Implementation period
TECHNOLOGICAL CARD No. 02002
Siberian borscht with meat broth

100 grams of this dish contains:

Cooking technology: To prepare the dish, use the broth obtained when cooking meat for the second course. The broth is filtered through a sieve. Peeled vegetables and parsley are washed in running water for at least 5 minutes. Prepared fresh white cabbage is chopped. Freshly washed beets are cut into strips and stewed until tender with the addition of butter (1/2 of the recipe amount), tomato paste and citric acid. Fresh peeled potatoes (sulfated semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The prepared potatoes are cut into cubes. Carrots and onions are chopped and simmered in butter with the addition of broth (1/10 of the recipe norm) for 10 minutes.

Place shredded cabbage into the boiling broth, bring to a boil, then add chopped potatoes and cook for 10-15 minutes. Then add chopped stewed beets, stewed carrots, and onions and cook until tender. Food beans, pre-cooked until half cooked, are placed in borscht 10-15 minutes before the end of cooking.

5-10 minutes before the end of cooking, add salt, granulated sugar, and finely chopped garlic.

Season the finished borscht with boiled sour cream, then add finely chopped parsley and bring to a boil again.

Implementation period: no more than 2 hours from the moment of preparation.
TECHNOLOGICAL CARD No. 02004
Spinach cabbage soup with sour cream

100 grams of this dish contains:

Cooking technology: peeled potatoes, carrots, onions are washed in running water for 5 minutes.

Frozen spinach, without defrosting, is allowed to small quantity water with lemon juice for 15 minutes. Fresh peeled potatoes (sulfated semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The prepared potatoes are cut into cubes. Place potatoes in boiling water and cook until half cooked, then add stewed onions and carrots, spinach, salt, boiled sour cream and bring to a boil.

Poaching vegetables: carrots and onions are chopped and simmered in a small amount of water with the addition of butter for 5-7 minutes.

Ready cabbage soup is served with a hard-boiled egg.

Implementation period: no more than 2 hours from the moment of preparation.
TECHNOLOGICAL CARD No. 02005
Ural-style cabbage soup (with grains)

100 grams of this dish contains: