Cooked faster potatoes or cabbage. The question is, when to throw cabbage in borsch? When the potato is almost ready

Potatoes

To boil, potatoes should be dipped in a pan with already boiling water, cook for 10 minutes in a tightly closed pan, and then leave it in the pan for another 15 minutes for full readiness.

It is better to boil the potatoes on moderate heat (in case of strong fire, it bursts, as it is boiled soft only outside, but inside it remains raw).

You can speed up the cooking of potatoes by adding a spoonful of fat, margarine or butter to the water.

When cooking potatoes, they should be covered with water for no more than one centimeter (the more water, the more valuable nutrients from the potato will flow into it).

Boiled potatoes will be tastier if cooked with a small addition of dill.

Potatoes for salad is better to boil in water with the addition of a tablespoon of vinegar, then the potatoes do not darken.

In order for the potatoes “in uniform” to boil over during cooking, add the following to the water:

A spoonful of vinegar;

A little cucumber pickle;

Sauerkraut juice.

Potatoes boiled “in uniform” can be easier to peel if you pour them in cold water immediately after draining with hot water.

You should not cook "in uniform" old potatoes.

The moment to salt the water in which the potatoes are brewed is chosen based on the following: if you want the water to get more flavor of the potatoes (for example, when cooking soup with potatoes), then salt at the beginning of cooking; if it is necessary that these qualities remain mostly in the potato (for example, when cooking potatoes for mashed potatoes), then salt is salted at the end of cooking.

Should not be diluted mashed potatoes  cold milk: mashed potatoes will turn gray.

You can make boiled potatoes look like a radish if you cook it as usual (but not letting it boil over) and then pour it with warm beet juice or beet kvass for a few minutes: the potato will remain white inside and the outside will be red. Submit such potatoes better cut in half.

You can significantly improve the taste of potato cutlets, if you add egg yolks to the cutlet mass.

You can make potato patties fluffy with the help of a very small additive of baking soda to the cutlet mass.

Cabbage

Ways to get rid of unpleasant smell when cooking cabbage:

Put the crust or slice of black bread in the pan;

Put the bread crumbs wrapped in a thin clean cloth into the pan;

Cover the dishes (under the lid) with a double layer of cloth moistened with a mixture of vinegar and water.

Boil cauliflower better in an enamel pot.

Cauliflower will keep its pleasant white color when boiled, if it is cooked in an open container over high heat in water with the addition of:

Fresh milk (half a cup for 2 liters of water);

1 teaspoon lemon juice;

Lemon slices;

Several crystals of citric acid;

Acetic Essences.

Soup from sauerkraut must be salted after the cabbage is cooked - otherwise they can be easily salted.

Soup from sauerkraut will be tastier if you put out the cabbage beforehand.

Miscellaneous about cooking vegetables

Using the new recipe when cooking vegetables dishes, consider the following:

The duration of cooking vegetables depends on the degree of hardness of the water; vegetables cook in hard water longer than soft ones;

The time needed for cooking vegetables, the more, the longer they were kept peeled and chopped.

If you need to cook a variety of vegetables, it is best to cook each type of vegetables separately, and cook in a small amount of water until ready, and then cook it with steam.

It is better to boil vegetables of about the same size at the same time (then the degree of their readiness will be the same).

Vegetables are better to lay in the broth in the following order: fresh cabbage, roots, potatoes, sour cabbage, cauliflower, pods of pepper and beans. When the vegetables are half cooked, you can lay the fried onions, carrots, roots, and after them - green peas, and about 5 minutes before the end of cooking - tomatoes.

It is recommended to make a sequential laying in the soup of different vegetables so that after each laying the broth boils again quickly.

Dried vegetables before cooking should be washed, pour water and allow to swell for 1-3 hours; after that they are boiled in the same water in which they swell.

Boil vegetable soups need a low boil (with a boiling boil with the steam, many aromatic substances evaporate, and the vegetables boil soft and lose their shape).

Do not leave boiled vegetables in the water in which they are boiled: they become watery and tasteless (except for cauliflower, which can be held for a little broth).

Beetroot after boiling will not be brown, if you put a teaspoon of sugar in a water in which it is boiled, or pour in a little vinegar, or drip lemon juice. But unlike other vegetables, beets are not cooked in salted water (taste will deteriorate).

A crust of bread placed in a pan, where the beets are brewed, will absorb an unpleasant smell.

Shelled peas, carrots, beets are best cooked without salt (it impairs the taste and slows the cooking of vegetables).

It is better to cook rutabaga and turnip in water, salted at the rate of 10 g of salt per liter of water.

The taste of the beans will be better if, when cooking them, the first boiling water is drained, and the beans are poured with cold water and 3 tablespoons of vegetable oil are added to it.

If, when cooking dry beans in water, add a few drops of vegetable oil, the beans will be softer and tastier.

Unlike other vegetables, peas, beans and lentils begin to boil in cold or lukewarm water. To speed up cooking, it is recommended to hold them (after washing) in cold water: peas and beans for 5-8 hours, lentils for 5-6 hours or leave overnight (peeled peas do not need tempting).

For soaking legumes it is recommended to take a mass of water 2-2.5 times the mass of legumes. The remaining water after soaking is not necessary to drain, if the legumes did not have dark shells (if the shells are dark, it is better to drain, otherwise the food will be with an unpleasant color and taste).

No need to soak beans in warm water - they can sour.

Soak beans should be in soft water; soaking in hard water reduces cooking time a little. Therefore, if the water is hard, then before soaking the legumes it should be boiled and allowed to cool completely.

Adding a pinch of sugar into the water to boil the vegetables will improve their taste.

Corn cobs should be boiled in salted water and left in broth before serving.

Boiled carrots will taste fresh if you put 2 pieces of sugar into the water while cooking.

After cooking, pumpkin must be thrown back in a colander, otherwise it will have a watery taste.

Asparagus can not be digested, otherwise it will turn out watery and without flavor.

To taste boiled asparagus is not deteriorated, it must be stored in the broth.

If you want the green vegetables (Brussels sprouts, green peas, spinach) to retain their color, they should be boiled in large amounts of water (3-4 liters of water per 1 kg of vegetables) in an open dish and boiling.

Do not use the addition of baking soda to preserve the green color of vegetables during cooking (soda destroys some of the vitamins and almost completely vitamin C).

To preserve the green color is better to put vegetables in boiling salted water.

When cooking peas, green peas will retain their natural color if a little sugar is added to the water.

Boiled vegetables are easier to peel before they get cold.

When preparing a salad of boiled and raw vegetables, you do not need to mix warm and cold vegetables: this can sour the salad.

Cooked vegetables cooked for salad should be cut after they have cooled completely (warm vegetable salads spoil faster and are less tasty).

Broth will be tastier if you put vegetables in large chunks, and greens - in a bundle. When the broth is ready, they are removed; if the broth is prepared for soup or borsch, then it is better to fill it again, putting fresh vegetables.

Soups can be prepared on the basis of broth, even if the broth stood in the refrigerator for 2-3 days. In this case, borscht and cabbage soup made from sauerkraut and pea soup will be even tastier, but only if they were cooked without potatoes.

To preserve the flavor of carrots, celery, onions, they must be added to the soup is not raw, and after they are lightly stewed in oil.

Swede in vegetable soups should be added in a small amount, because under the influence of heat treatment, it acquires a specific odor, which is transmitted to the soup.

Legumes (peas, beans, beans) are salted at the end of cooking or after they are soft, otherwise they will not melt.

For cereal and pea soups, roots and carrots are best cut into small cubes, and potatoes - large.

For noodle soup, root vegetables are better to cut into strips, and potatoes - in cubes.

For pickle and borscht, all vegetables are better to cut into strips, and potatoes - into slices.

When cooking, it is better to stir the soup only with slow circular movements: this provides the desired thickness and does not violate the integrity of the vegetables.

It is impossible to boil the cream soup after filling it with butter, milk, etc.

Vinegar, citric acid and tomato puree should be added to the post of how the vegetables are cooked (acids slow down the cooking process).

Before removing the soup from the heat, it is useful to add fresh juice of carrots, tomatoes, cabbage to it - this will enrich the soup with vitamins.

I first put cabbage

And after already potatoes, cabbage cooks longer

I'm at the very end throwing. I do not like when soup borscht alone smells.

Put cabbage after meat, when it is 80-90% ready, after 5 minutes potatoes

It depends on what kind of cabbage, if the harvest of this year, then after the potatoes, if not, then it is better to cook and slightly

I first cabbage and then potatoes

I almost simultaneously

I'm at the same time with potatoes

I throw cabbage when the meat is cooked and the broth is rich. And then kartohu only))

At the end I throw in order for 5 minutes to cook and that's all. I love so much.

I fry with beets. And zazharku throw in soup

A little bit of a boil when not quite up to readiness .. so that the film does not come up and the hard one does not need potatoes before. Especially if sauerkraut ..

First the cabbage, then the potatoes. I have this order

Also, first cabbage until cooked, and then kartohu!

Potatoes cooked then cabbage min 5 cook then fry

Arbuzinka, something new cabbage in the soup fry

Cabbage, carrot at the same time. As soon as boils, throw beets. And again you wait like a boil, throw greens and quickly turn off. This is so that the red borsch remains! Otherwise, if the beets will boil for a long time, the borscht will be orange.

Who loves cabbage as a porridge is thrown early, and who loves so that it was tasteful and had the form of being thrown 5 minutes before the end, then when it is turned off, it’s still set up with the lid closed for 10 minutes and fire borsch

I first potato, and then cabbage

Well, when the potato is almost collapsed, then throw the cabbage. I personally do it

And I make potatoes with onions at the very beginning, and then broth. Everything else after))

In general, yes, after potatoes, but this refers to an acidic, it seems that potatoes do not cook in an acidic environment.

In short, everything is different

I first put the potatoes, and then after 5 minutes cabbage 😉

just the cabbage first, otherwise it will not have time to cook

If the cabbage is young, you can after the potatoes, and so first the cabbage, then everything else

Anita38n, and roast beets, so I don’t know I always have borsch svetlyts

HelgaMamaYarosl, beetroots must be fried and sprinkled with lemon juice! Then the red soup will

Who is there saying that cabbage cooks longer?))) Did you joke? 5 minutes she cooks, you need to throw it after zazharki. It turns out, almost at the very end

Chokolate34ned, I said nothing

Yes, cabbage at the end)

I throw cabbage and turn it off after 1 minute .. She herself softens and will not be like porridge

Oh, and cooks, girls, of course) 😬

R, right. It is not even necessary to boil it, throw it into the broth, cover with a lid and turn off the fire.

HelgaMamaYarosl, no, I do not fry! How to throw it into the broth, while it boils again, the beets will boil. And turn off quickly as soon as boils.

I often observed the same picture, when completely different soups were prepared with the same set of vegetables. What is the secret here? And as I found out, there are a lot of secrets. In this article you will read all these secrets of cooking delicious soups that I gathered together. So, go to the knowledge of the secrets of cooking delicious soups!

1. Put vegetables into soup.

The first secret tells us that vegetables need to be added to the soup only when the water is already boiling. Otherwise, cold water contains enzymes that oxidize vitamin C and another kind of substance. From this it follows that cold water can not be poured over vegetables.

2. Do not put all the vegetables in the pot at once

When cooking soup, you can not put all the vegetables at once, otherwise you end up with either overcooked vegetables or undercooked vegetables.

3. The correct sequence of laying products in the soup

In order for the soup to be cooked correctly, it is necessary to put products in a certain sequence: put potatoes in the beginning, boil them for 15-20 minutes, then cabbage for about five minutes, and at the end of roasted vegetables. After all the products are in the soup, it should boil.

4. Pass vegetables and tomato correctly

Pass tomatoes and vegetables in a bowl with a thick bottom. It is necessary to interfere wooden spoon  or spatula. Tomatoes and carrots secrete carotene, useful for the human body, because it turns into vitamin A. Substances from carrots and tomatoes have a red-orange color, which beautifully colors the soup or borsch itself.

5. Beet secret

Stew beets with the addition of fat, vinegar and a small amount of liquid. The whole process of stewing beets should be held separately. Dye beet is better preserved in the presence of vinegar, and this will help you achieve a beautiful brown color in the soup.

6. Sauerkraut in shchi

Before putting sauerkraut in cabbage soup, it is required to stew it for a long time in a small amount of liquid and fat. This will soften its structure and get a pleasant aroma of cabbage itself.

7. How to help express themselves in the soup vegetables

When cooking soup, potatoes must be cooked until incomplete preparation, and then you can only lay foods that contain acid: beets, stewed with vinegar, sauerkraut, pickled cucumbers, and so on. If you do not follow this advice, then you risk getting hard and undercooked potatoes. Salted cucumbers should be peeled and peeled, and only then laid in the soup.

8. When should you put passaged vegetables?

Pass vegetables need to be put in soup or borsch only at the end of cooking, then black pepper and bay leaf should be thrown. If you do not follow this advice, you risk losing the pleasant aroma of the added products.

9. Properly chop vegetables for soup

Vegetables and other products in the soup are required to be cut in the same size and shape.

10. Cut vegetables in accordance with pasta.

If you plan to make soup with vermicelli, then vegetables should be cut into strips, if with pasta - cubes, with pasta in the form of figures - circles and asterisks.
  Applying the secrets of cooking soup, you can easily become a specialist in soups. And, as you have already seen for yourself, you do not need to have special culinary talent and great experience in cooking, just knowing your secrets is enough to cook a unique soup.
  On our site you will also find an article with culinary secrets - this. I really hope that thanks to the study of culinary secrets with my help, you will be able to raise the level of your culinary abilities. I wish you good luck and bon appetit!

And before the company.

This is what we say, as if we are inventing.
  In fact, everything was invented a long time ago.
  Someone long ago invented everything, put everything in a box, turned a hole in the lid and left ... Gone to sleep ...

A. and B. Strugatsky "It is difficult to be a god."

Fresh cabbage soup with potatoes

We need: water - 2-2.5l; meat whole piece (pork or beef or lamb) - 500g; Fresh cabbage - 500g, carrots - 1 pc. potatoes - 2 pcs., onions - 2 pcs .; parsley or celery root - 50g. greens, bay leaf .; salt, pepper and peas - to taste; Tomatoes fresh vegetable mix - on request
  In a saucepan on low heat, put the cook meat with bone or pulp. To broth broth, put the meat in cold water. Do not cover the pot with a lid. Salt, add peppercorns, one onion, carrot, parsley root or celery, and put cook. Do not cover the pot with a lid.

Remove foam from boiling broth and pour a spoonful of cold water into it. When the foam reappears, repeat the operation, and so on until the scale stops forming. Wipe the foam that has dried to the edges of the pan with a clean, damp cloth and continue to cook the broth. After the meat is ready, cut it out of the broth, chop the Cabbage into pieces or put it into boiling broth (Some later varieties of white cabbage give the calamis an unpleasant smell and a bitter taste, such cabbage should be dipped in boiling water for 2-3 minutes .). When the broth begins to boil again, put in diced or sliced ​​or cubed potatoes.

Boil until potatoes are ready. If instead of tomato puree use fresh tomatoes, then they need to be put in a pan before the end of cooking. I also have a vegetable mixture, I also added 10 minutes before the end of cooking. Reduce heat. Grind greens, fall asleep in the soup, let the soup boil and turn off the heat.

Let it brew for 15 minutes.

Before serving, fill the soup with sour cream.
  I cook the lamb soup without frying, it is a taste from my youth, but lovers can cook a fry and fill the soup.
  Zazharka: Grate carrots on a large grater, diced onions. Then onions and carrots must be fried in vegetable oil for a few minutes, at the end of frying, put a small chopped clove of garlic in the pan. Before you turn off the fire, put tomato pasta with vegetables. If you cook soup with fresh tomatoes, then put it in a pan with garlic.
  You can cook and cut the carrots into strips in such a way and stew with the addition of butter before the color changes (the carrot should lighten), add it to the soup. After you took the meat out of the broth. And continue to cook putting cabbage potatoes and so on.

Happiness)))))
  What is it in your hand?
  - Happiness ...
  - Why is it so small?
  - It is only mine. But how radiant and beautiful ...
  - Yes, amazing!

Want a piece?
  - Probably...
  - Come palm, I will share with you.
  - Oh, it's so warm!
  - Like?
  - Thank you very much! You know, I feel much better when happiness is in my hand ...
  - It always happens.
  - And if I share with someone?

Then you will increase yours!
  - Why?
  - I do not know. Only then it will become even warmer.
  - Can you burn your hands about it?
  - Hands burn pain ... Happiness can not burn ...