Almost every housewife can prepare classic red borscht with potatoes and cabbage; the main thing is to follow the recipe exactly and the result will be a delicious dish. Borscht with cabbage and potatoes - cooking method. Pour clean cold water into the pan, place it on the stove and bring to a boil. Then the meat is taken, washed thoroughly and transferred to boiling water.

The broth should be simmered over low heat, and any foam that appears should be skimmed off periodically. As soon as the meat is cooked, it is removed from the water and left for a while; after it has cooled, it is cut into small portions. At the next stage of cooking, you need to start preparing the vegetables. The potatoes are thoroughly washed, then peeled and cut into thin cubes.

The cabbage is washed, peeled from the top leaves and finely chopped. Then chopped potatoes and cabbage are transferred to boiling water. The pan is covered with a lid and the vegetables are simmered over low heat until the vegetables are half cooked. How to cook borscht with cabbage? The carrots are peeled and grated on a coarse grater or cut into thin strips.

The onion is peeled and cut into small cubes. The beets are washed well, peeled and grated on a coarse grater. Place a frying pan on the stove, heat it up, then add a small amount of vegetable oil. After the oil is well heated, lightly fry the onions and carrots in a frying pan, then add the beets and tomato paste. Everything is thoroughly mixed and cooked until the vegetables become softer.

The prepared roast is transferred into a pan with vegetables, then the meat is cut into portions and everything is mixed. The borscht is cooked until fully cooked, after which the pan is removed from the stove. The greens are washed with cold water and chopped, then poured into a pan with borscht and covered with a lid.

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 public catering establishments. 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. Insert sections for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook’s work.

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”

Product Name			Chemical composition			Energy ical value
Fresh cabbage
or pickled
Potato
Parsley
Bulb onions
Vegetable oil
Water or broth
Lemon juice

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, and citric acid solution. In 1-2 minutes, add bay leaf and sour cream and bring to a boil.

When using sauerkraut, it is added in stewed form after the potatoes are boiled until soft. 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. The taste and smell of raw beets and steamed vegetables are not allowed.

Storage requirements: It is not recommended to store soups for a long time, as their appearance and taste deteriorate. 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.

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.
Routing
for the dish “Borscht with cabbage and potatoes”

recipe No. 170

Product Name	Norm for 1 serving, g		Norm for 2 servings, g
	gross	net	gross	net
Beet	50	40	100	80
Fresh cabbage	25	20	50	40
Potato	26,7	20	53,4	40
Carrot	12,5	10	25	20
Parsley (root)	3,3	2,5	6,6	5
Bulb onions	12	10	24	20
Tomato puree	7,5	7,5	15	15
Cooking fat	5	5	10	10
Sugar	2,5	2,5	5	5
Vinegar, 3%	4	4	8	8
Broth or water	200	200	400	400
	-	-	-	-
	-	500	-	500

Cooking technology

Place shredded cabbage into boiling broth or water, bring to a boil, then add potatoes cut into cubes, cook for 10-15 minutes, add sautéed vegetables, stewed or boiled beets and cook the borscht until tender. 5-10 minutes before the end of cooking, add salt, sugar, and spices.

Quality requirements
Appearance:

Color: typical for the corresponding types of vegetables, with the addition of tomato puree - with a red tint.

Odor: characteristic of one or more types of vegetables with the aroma of spices

Consistency: liquid

Taste: corresponding to the taste of the vegetables included in the dish
Routing
on the “Capital Salad” dish

recipe No. 98

Product Name	Norm for 1 serving, g		Norm for 2 servings, g
	gross	net	gross	net
Chicken	101	70	202	140
Potato	18	13,3	36	26,6
Fresh cucumbers	16,6	13,3	33,2	26,6
Salad	9,3	6,6	18,6	13,2
Eggs	¼ pcs.	10	½ pcs.	20
Mayonnaise	30	30	60	60
Weight of semi-finished product (raw material set)	-	-	-	-
Yield of finished dish (product)	-	100	-	200

Cooking technology

For the salad, boiled poultry flesh without skin is used. Half of the pulp is finely chopped, and the rest is used for decoration. Meat, potatoes and fresh cucumbers are cut into thin slices, seasoned with some mayonnaise with the addition of Yuzhny sauce; spread out in a mound, decorated with an egg, pieces of boiled meat, green salad and the remaining mayonnaise.

Quality requirements

Color: typical for the corresponding types of vegetables, when dressed with mayonnaise - with a whitish tint

Odor: characteristic of one or more types of vegetables with the aroma of mayonnaise

Routing
for the dish “Beet salad with cheese and garlic”

recipe No. 88

Product Name	Norm for 1 serving, g		Norm for 2 servings, g
	gross	net	gross	net
Fresh beets	90,6	71	181,2	142
Cheese	16,5	15	33	30
Garlic	0,32	0,25	0,64	0,5
Mayonnaise	15	15	30	30
Weight of semi-finished product (raw material set)	-	-	-	-
Yield of finished dish (product)	-	100	-	200

Cooking technology

Boiled beets are cut into strips, finely chopped garlic is added and seasoned with mayonnaise. The salad is placed in a mound and, when leaving, sprinkled with cheese, grated on a coarse grater.

Quality requirements
Appearance: corresponding to this type of salad

Color: typical for the corresponding types of vegetables, when dressed with mayonnaise - with a whitish tint

Odor: characteristic of one or more types of vegetables with the aroma of mayonnaise

Consistency: vegetables are dense, elastic, crispy

Taste: typical for the respective types of vegetables

Routing
for the dish “Meat okroshka with sour cream”

recipe No. 272

Product Name	Norm for 1 serving, g		Norm for 2 servings, g
	gross	net	gross	net
Beef	82,3	60,5	164,6	121
Bread kvass	150	150	300	300
Green onion	15,7	12,5	31,4	25
Fresh cucumbers	31,5	25	63	50
Sour cream	5	5	10	10
Eggs	½ pcs.	20	1 PC.	40
Sugar	2,5	2,5	5	5
Ready mustard	1	1	2	2
Weight of semi-finished product (raw material set)	-	250	-	500
Yield of finished dish (product)	-	275	-	550

Cooking technology

Potatoes, beef meat and eggs are boiled and cut into small cubes. Fresh cucumbers are also cut into small cubes, and green onions are chopped. All prepared ingredients are diluted with kvass and sugar and mustard are added.

Quality requirements
Appearance: appropriate for this type of cold soup

Color: typical for the corresponding types of vegetables

Smell: corresponding to the type of vegetables included in the recipe and bread kvass

Consistency: liquid

Taste: matching the taste of vegetables and bread kvass
Routing
on the “Homemade Cutlet” dish

recipe No. 611

Product Name	Norm for 1 serving, g		Norm for 2 servings, g
	gross	net	gross	net
Beef	8	6	16	12
Raw fat	0,3	0,3	0,6	0,6
Bulb onions	0,4	0,3	0,8	0,6
Crackers	0,66	0,66	1,32	1,32
Eggs	0,004	0,16	0,008	0,32
Bread	2,2	2,2	4,4	4,4
Water or milk	3,3	3,3	6,6	6,6
Salt	0,2	0,2	0,4	0,4
Pepper	0,016	0,016	0,032	0,032
Weight of semi-finished product (raw material set)	-	16,6	-	33,2
Yield of finished dish (product)	-	40	-	80

Cooking technology

The meat minced in a meat grinder is combined with stale wheat bread, previously soaked in water or milk, salt, pepper, onions are added and mixed. Form an oval shape from minced meat and fry in rendered edible animal fat.

Quality requirements
Appearance: appropriate for this type of main course

Color: typical for fried meat dishes

Smell: corresponding to the ingredients included in the formulation

Consistency: dense, elastic

Taste: Corresponding to the taste of fried meat with spices.

TECHNOLOGY FOR PREPARING BORSCH WITH CABBAGE AND POTATOES

Soups are widespread dishes in the diet of our people; they are an important nutritionally important part of lunch.

Eating soups as a first course is partly due to the effect they have on digestion. The extractive substances of meat contained in the broth, onions, and vegetables activate the activity of the digestive glands, help stimulate appetite and, consequently, better absorption of food.

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 public catering establishments. 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. Insert sections for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook’s work.

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”

Product Name		Chemical composition	Energy ical value
Fresh cabbage
or pickled
Potato
Parsley
Bulb onions
Vegetable oil
Water or broth
Lemon juice

Yield 250g

Cooking technology:

potatoes are cut into cubes,

the rest of the vegetables - into strips,

onion - 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 o C with the addition

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, and citric acid solution. In 1-2 minutes, add bay leaf and sour cream and bring to a boil.

When using sauerkraut, it is added in stewed form after the potatoes are boiled until soft. 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.

Serving temperature: 65 o C.

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. The taste and smell of raw beets and steamed vegetables are not allowed.

Storage requirements: Storing soups for a long time is not recommended, as their appearance and taste deteriorate. 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.

Porridge is made from cereals. Based on consistency, porridges are divided into crumbly, viscous and liquid. Loose porridges are prepared from all cereals, except oatmeal, semolina and Hercules flakes. Liquid porridges are not prepared from pearl barley, barley and sago.

A whole range of culinary products can be prepared from porridges: meatballs, cereals, casseroles, cutlets, croquettes, puddings. These dishes add a lot of variety to your diet in their own way.

Cutlets, meatballs and croquettes from porridge can be served as a second course with sour cream, mushroom or milk sauces. If these products are used as a sweet dish, then the porridge is cooked in milk with the addition of sugar, vanillin, and raisins. Dishes are served with syrup or fruit sauce.

Organization of the sauce shop

The sauce department prepares main courses, side dishes and sauces. Responsibilities, work stations, utensils and equipment should be distributed among the cooks of this department.

To carry out various processes of thermal and mechanical processing of products, chefs' workplaces are equipped with appropriate thermal equipment and a variety of utensils, tools, equipment, mechanical and non-mechanical equipment.

Heating equipment is selected taking into account the heat source and on the basis of approved standards for equipping public catering establishments with equipment.

Currently, a large number of specialized thermal devices and sectional modulated equipment are produced. The use of this equipment significantly increases labor productivity and makes it possible to correctly conduct the technological process. Specialized devices include electric, gas and steam boilers installed for cooking vegetable and cereal dishes. Catering establishments use sausage cookers, egg cookers, coffee makers, etc.

A variety of utensils and equipment are used to prepare a wide range of second courses, side dishes and culinary products in sauce departments.

Semolina balls

Product Name		Chemical composition	Energy ical value
Semolina
Wheat crackers
Weight of semi-finished product
Butter
Weight of finished meatballs

Yield: with sauce 250g

Preparation technology: From a mixture of water and milk, cook a thick viscous porridge with a yield of 1 kg of cereal, 3.5 kg of porridge, cool to 60-70 o C, add raw eggs and mix. The prepared mass is portioned, giving the products a round shape, 2 pieces per serving, and breaded in breadcrumbs.

Fry using the basic method until light golden brown, bring to readiness in the oven at a temperature of 180 o C for 5 minutes.

When serving, pour over the sauce.

Serving temperature: 65 o C.

Quality requirements: Appearance - tender crust, golden color, topped with sauce. The taste and smell are slightly sweet, with an aroma characteristic of the type of cereal, without the taste of burnt porridge. When cut, the color is yellow, the consistency is loose and homogeneous.

Sweet cranberry sauce

Yield: 100g

Preparation technology: The cranberries are sorted, washed and the juice is squeezed out. The pulp is poured with hot water and boiled for 5-8 minutes, then filtered. Sugar and juice are added to the broth and heated again to a boil. At the same time, the starch is diluted with cold boiled water or strained chilled berry decoction. Strained starch is immediately poured into the hot berry syrup and, stirring, quickly brought to a boil.

Used for cereal dishes in hot (65 o C) or cold (14 o C) form.

Quality requirements: The sauce is red-pink in color, the consistency of liquid sour cream, homogeneous, without lumps of brewed starch, the taste is sweet and sour with the aroma of cranberries.

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The range of cold dishes and snacks is very diverse: sandwiches, salads and vinaigrettes, dishes and snacks from vegetables, fish, meat, poultry and eggs, jellied dishes, pates, jellies, fried and boiled meat, fish, poultry...