Borsch: a classic recipe with meat. How to cook borscht: a step by step recipe

Borscht is one of the most popular first courses in our country. Every housewife should be able to cook delicious rich red borscht. No man can resist this dish! There are many options for preparing borscht, but all of them are united by the main feature of borscht - it is a bright red color (not raspberry, like beetroot) and a special sweet and sour taste.

Classic Ukrainian borscht is cooked in a strong meat broth. The longer you cook, the richer and more flavorful the soup will be. On average, cooking takes at least two hours. To make the color more saturated, you can sprinkle the beets with lemon juice, or boil them separately, unpeeled, adding 1 tbsp to the water. a spoonful of vinegar. The ingredients are for a 4 liter pot.

Cooking Ingredients:

Beef - 1 kg, on the bone;
Potatoes - 3-4 pieces;
Cabbage - 300 g;
Carrots - 2 pcs;
Beets - 3 pcs;
Onion - 1 pc;
Tomato paste - 3 tbsp;
Vinegar - 1 tsp;
Bay leaf - 3 pcs;
Garlic - 3 cloves;
Vegetable oil - optional;
Salt, pepper - to taste;
Greens - to taste;
Sour cream - to taste;

Cooking steps:

Wash the meat, add water, cook for 1.5 hours (periodically removing the foam).
In the meantime, prepare food. Peel the beets, cut into cubes (I use a special nozzle in a blender for this).
Cut the onion. Peel carrots, grate. Shred the cabbage.
Fry the beets in vegetable oil for 3-5 minutes.
Add tomato paste and vinegar, simmer for about 7 minutes. Sometimes the paste comes across very thick, in which case I dilute it with water.
In another pan (or wash this one), fry the onion for 3 minutes.
Then add carrots, and fry everything together until soft.
When the meat is cooked, take it out and cut into pieces. Strain the broth and put the chopped meat into it, bring to a boil.
Now peel the potatoes, cut into cubes and put in a boiling broth, salt.
When the broth boils, add cabbage, cook for 7 minutes.
Add beets, cook for 10 minutes. Then add onions and carrots, cook for 3 minutes.
Add bay leaf and garlic through a garlic press. Taste, add salt and pepper if needed. Let it brew for 15 minutes. Serve with sour cream and herbs!

I decided to take a swing at a dish whose history dates back at least half a millennium, a kind of "calling card" of Slavic national cuisines. So that this culinary miracle does not disappear in a multicultural river, so that every owner and hostess knows how to cook delicious and rich borscht, I take on this difficult task.

You can talk for a long time about borscht, about its history, about its features, about fans, about the nuances of cooking in various national cuisines, but this will not bring us any closer to a fragrant steaming plate of such a familiar delicacy.

The recipe is primarily aimed at those who have not inherited the family secret of cooking borscht, but want to touch this mystical sacrament and create a miraculous combination of products in their kitchen.

For cooking, we will definitely need a good mood and fighting spirit. And if you are cooking borscht for the first time, then convince yourself that cooking delicious is easy, because it really is.

(I myself learned from a recipe from the Internet. Ten years have passed, and my version of borscht confidently and guaranteed to receive high positive ratings from friends and acquaintances who were lucky enough to taste the fruits of my culinary creativity.)

And if you understand the language in which I am writing this, then your genetic code and subconscious already have all the information necessary for cooking, we will only now remember a little.

Doubts were discarded, they believed in themselves, "borscht is a simple dish" was remembered. Now we continue.

Three ingredients for making borscht.

Let's get acquainted with the main components - there are three of them. This is meat with broth, vegetables and frying. These are the very three whales on which borscht stood and will stand. From this trinity, a miracle is born.

Let's take a closer look at the first component: meat for borscht.

In the Russian version, it is customary to use beef on the bone, in the Ukrainian version - pork (also with bones). You can make a holy war for a long time on the topic of how it will be more correct, better, tastier, but we will try to come to harmony.

You can use both beef and pork, and combinations thereof. A piece of meat with a bone with a total weight of from a kilogram to two is perfect for a five-liter pan. Deviations of half a kilo in any direction are quite acceptable. No need to calculate milligrams here, this is a dish of Slavic cuisine, and our ancestors did not suffer from scrupulousness (Lefty does not count).

Cut into large pieces to cook faster. We pay attention to water. I hope that you have a household filter or use bottled water. It is not necessary to pour directly from the tap - the water must be clean.

We load the meat to take a hot bath. He must be accompanied by the following inconspicuous, but very important heroes.

These are five to seven bay leaves, a dozen allspice peas and a few cloves. Nothing is ground, everything is whole.

Water, meat and spices are ready to turn into a rich broth. But there is one comrade who must also take his place in the pot of boiling water.

This is a bow. It will give the broth some tenderness, because in the end you will get not just meat broth, but meat and vegetable broth. A large onion or two medium ones (well, or three small ones).

As soon as it boils, we reduce the fire, close the lid and go about our business for two hours. Gaining strength, because in 120 minutes we will have to cut a lot and work at a pace.

Quietly gurgles the brew in the pot, which will be the basis of borscht, time flows, two hours slowly drag on.

Reflections on the nuances of cooking.

In the meantime, let's talk about the need to drain the primary broth and remove the "noise". The reasoning will be brief: neither one nor the other should be done. It has been experimentally proven (by me) that this does not affect the final result of this recipe. But if you have an irresistible desire to run around the apartment with a pot of boiling water and (or) resort to the descaling stove every ten minutes, then you can do it.

Two hours have passed. It's time to gather strength and move on to the second pillar of borscht: cabbage and potatoes.

Here is our garden-field duet.

From such an integral state, we turn one into cubes, the other into strips. See do not confuse :)

It's time to extract meat, bones, spices and onions from several liters of already boiling broth. The onion and spices have fulfilled their duty and are sent to the trash. You shouldn't get excited with meat - it's hot, so let's give it time to come to room temperature.

And we ourselves send potatoes and cabbage to the broth.

The first swallowed the second, which means it's time for the third component in the preparation of borscht: frying. Sometimes this important component is called the word "refueling".

Puts the pan on the fire, pour 50-100 grams of sunflower oil. In the meantime, clean and chop the fresh onion. (One large or two medium).

The onion is ready to cook.

We leave it alone with a heated frying pan, and we ourselves turn to carrots.

Peel and grate two large or three medium carrots. Sometimes we are distracted in order to interfere with the frying onion.

When the first pieces of onion approached brown, it means it's time to introduce the onion to carrots.

The solemn moment has taken place, we mix and turn our eyes to the spices. We need dried dill, dried parsley and ground allspice. The total amount of spices is about one and a half tablespoons.

Pour and mix.

Meet - this is tomato paste, without it, absolutely nowhere. A two-hundred-gram jar will be just right. It is desirable that it be just tomato paste, without any amplifiers and preservatives. And it should be delicious on its own. You can check this with a spoon and mouth.

Put it in the pan...

And mix thoroughly.

Now beets. It should be a little more than carrots. So determine the amount yourself, as the size of the beets can vary widely. The beets are desirable a little soft, not stone.

It is she who will give that unforgettable shade to borscht. But first, it will go through a coarse grater, like carrots.

The result of passing through steel teeth looks something like this, and onions, carrots, spices and tomato paste are waiting for their girlfriend.

So let's put them together.

The beets lay down in the pan and absorbed all the liquid, it became somehow dry. Need to fix.

We take a ladle, scoop up the broth and pour it into the pan. Two or three ladles moisten the roast enough, and we turn down the heat and take the "color protection".

We return to the cooled meat. We select the bones and send them either to the trash or to our beloved dog. The latter is preferred, but not required. While from the dog's place you hear the crackling of a gnawed brain bone, we ourselves cut the meat into pieces.

Pour the pieces of meat into the broth, in which I take a hot bath of potatoes and cabbage. We stir fry.

We take the entire pan and dump (shift) all the contents (both liquid and fried) into the pan. We mix.

We put the kettle on. We will need boiling water to dilute the contents of the pan from the state of porridge to the state of thick borscht.

In the photo - the final components: sugar, salt and vodka. A tablespoon of sugar, a tablespoon of salt and a glass of vodka. Let them be ready, and we dilute the contents of the pan with boiling water and give our ingredients ten minutes to swim together.

We peer into the boiling thick, into this borscht ocean, where we see, as if the ancient Slavic energies are splashing out of the scarlet brew. This spectacle makes us think about the power of the ancient dish, about its sacred essence, about involvement in the sacrament of cooking.

5 years ago

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Borsch, perhaps the most favorite first dish of Russians. It is borscht that people dream about when they are on long trips abroad, and it is borscht that is the first thing you want to eat when you return from vacation. Agree, borscht is the main national dish. Borscht is our everything! Recipes for borscht are varied, each housewife brings her own subtleties and peculiarities to the cooking process. Only the main composition remains unchanged: beets, cabbage, potatoes and carrots. And, of course, sour cream and garlic! Borscht can be cooked both with meat and lean. In general, for every taste. I offer you my recipe for cooking borscht. I hope it has its own "secrets".

Products for borscht

For the broth you need:

700 g beef pulp
2.5 liters of water
1 bulb
1 sweet bell pepper
salt, peppercorns, bay leaf

To prepare borscht we use:

Handful of thinly shredded white cabbage (about 200g)
5 potatoes
1 carrot
1 bulb
1 tomato
2 small beets
1 sweet bell pepper
3-4 garlic cloves
3-4 tbsp vegetable oil
sour cream
parsley or dill

Borscht classic with photo

How to cook borscht with meat

As we prepare the classic borscht with meat, then first we will deal with them (meat). Put a pot of water on the fire first. Rinse the meat, cut into portions and put in already hot water.

IMPORTANT! P I will allow myself a slight digression from the recipe and explain why meat should be put in hot water. Hot, but not boiling, water will minimize the amount of "foam" that forms and keep the broth clear. And most importantly, the high temperature of the water when laying the meat will preserve the taste and nutritional properties of the product as much as possible.
If you lay the meat in cold water, then a significant part of the nutrients will pass into the resulting foam. And very hot water will “brew a crust”, which will keep everything useful inside a piece of meat.

When it boils, reduce the heat, remove the resulting foam. Salt, add a few black peppercorns, 1 bay leaf, 1 onion and ATTENTION!— A whole sweet bell pepper with a peduncle, which will fill our broth with a delicate aroma. I always cook borsch with bell pepper - fragrant! Close the lid and cook for 1 hour over medium heat. The broth should not boil too much, otherwise it will become cloudy.

While our broth is cooking, prepare the vegetables. Peel and cut beets, carrots and potatoes. I always cut beets and carrots with a knife into thin strips (not chopped on a grater). So the taste is preserved and looks more appetizing, in my opinion.

We cut the potatoes into cubes, as you like.

Bulgarian pepper in thin strips. Onion cut into half rings. Wash the tomato and put the whole one into the boiling broth for 25-30 seconds. At the same time, the peel of the tomato bursts and lags behind the fruit and is very easy to remove.

Cut the tomato into small cubes.

Saute the onion in vegetable oil until golden brown, add the tomato and simmer for 2-3 minutes.

Shred the cabbage finely.

When our broth is cooked, the meat has become soft, we remove the onion, bay leaf and bell pepper from the broth. Peppers can be chopped and added to borscht at the end of cooking. I also take out the meat and cut into portions.

First of all, put the carrots in the boiling broth, because. it cooks the longest, when the carrots boil for 2-3 minutes, spread the potatoes.

At this time, separately stew the chopped beets. We put it in a pan, pour 1/2 cup of broth, add 1 tsp sugar to improve the taste and color of the beets. Simmer until ready. It is better if the beets are slightly firm, then they will “reach” in borscht.

When the potatoes in the broth are almost ready (we check the readiness by piercing the potatoes with a knife), spread the cabbage. If the cabbage is thinly sliced, then it does not need to be cooked for a long time, it will be tastier if it is a little crunchy. As soon as it boils, add the prepared beets, browned onions and tomatoes, chopped bell peppers (from the broth and fresh). Close the lid, cook for 3-5 minutes and remove from heat.

Crush the garlic with the flat side of a knife so that it gives off its flavor better and cut into 2-3 parts. Add to the finished borscht. Sprinkle with parsley or other herbs. For example, if I cook in the spring and there is already

Any experienced cook knows how to cook borscht properly. Each housewife has her own recipe for making borscht. One hostess stews vegetables before putting them in the pan, another uses unusual spices and spices, and the third cooks borscht in chicken broth, which allows you to get delicious borscht with a "signature" zest. Young housewives sometimes do not know how to cook borscht properly, which is why their husbands are deprived of the opportunity to enjoy the delicious taste and smell of this dish.

There are many recipes for borscht, but we will tell you how to cook traditional borscht. Taking this recipe as a basis, you can give free rein to your imagination, which will allow you to cook borsch every time with a new taste. Saturated bright red color of borscht is given by beets. This vegetable is present in all borscht recipes. Borscht is boiled in meat or chicken broth, and on fasting days, mushrooms are added to borscht, as a result of which this dish acquires a new amazing taste. If you decide to cook beef broth, then be patient - it is cooked for about two hours. During this time, a lot of water can boil away, so this process should be controlled and water should be added periodically, but not cold, but boiling water, so that the broth does not lose its taste and color. 30-40 minutes before readiness, add bay leaf, 5-6 black peppercorns and 3-4 allspice to the broth. If you missed the moment of removing the foam at the beginning of cooking, then strain the finished broth through a sieve so that it becomes transparent.

Classic borscht recipe

While the broth is cooking, you can prepare vegetables - onions, carrots, beets. They must be cut into strips, the onion can simply be chopped and fried in vegetable oil in a frying pan.
10 minutes before readiness, add tomato paste or grated tomatoes, from which the skin has been previously removed.
We lower the potatoes cut into cubes into the pot with the broth, and when it is half ready - chopped cabbage.
After 5-10 minutes, add the stewed vegetables from the pan and cook for another ten minutes. At the end of cooking, add chopped garlic and herbs.

Let the borscht brew for half an hour, and then pour it into plates and treat your loved ones. You have already learned how to cook borscht, now learn how to serve it correctly. Put a piece of meat in each plate, and if you cooked the broth on the ribs, then separate the meat from the bones. Traditionally, borsch is served with sour cream, and ordinary bread can be replaced with unsweetened buns soaked in garlic sauce.

How to cook borscht with beans

If many people cook borscht lean, that is, without meat broth, then they try to put beans in borscht. It is with the help of beans in borscht that you can create a rich and perfect taste in the absence of meat. Traditionally, in many Ukrainian villages, borscht is boiled in a strong meat broth with the addition of a large amount of beans.

Ingredients:

Beef brisket (a quarter of a kilogram);
Potatoes (4-5 pieces);
Two glasses of beans;
Beets (2 pcs.);
Medium-sized carrots (one piece);
Onion (1 pc.);
White cabbage (300 g);
Bulgarian red pepper (2 pcs.);
Tomato paste (2 tablespoons);
Vinegar (2 tablespoons).

Cooking sequence:

In the evening, soak the washed beans in cold water to soften. The next day, boil the beans in plenty of water for an hour and a half until tender.

Boil the broth from the beef brisket over low heat. When it is half done, add shredded cabbage to the broth.

After the broth with cabbage boils, add potatoes cut into small pieces into it.

In a deep frying pan in vegetable oil, fry chopped beets or grated beets on a coarse grater (depending on your taste and personal preference). Pour lightly fried beets with a little water, add tomato paste and vinegar and simmer under a closed lid for 10 minutes.

Separately, fry the onions and carrots in vegetable oil. Onions are recommended to be cut into small cubes, and carrots - depending on the type of chopping of beets, if the beets were cut into strips, then cut the carrots in the same way, and if the beets were rubbed on a grater, then grate the carrots.

Five minutes before the potatoes are ready, add pre-boiled beans, finely chopped bell peppers, as well as onions with carrots and stewed beets to the broth. At the same stage, salt, pepper and favorite spices are added to the borscht. As a rule, these are bay leaves (2 pcs.), Allspice peas (3-4 pcs.) And dried herbs.

Boil the borscht after the next boil under a closed lid for 5-7 minutes. Then remove from heat and let it brew for about a quarter of an hour. This is the sequence of how to properly cook borscht with beets.

As mentioned above, serve borsch with sour cream, sprinkled with finely chopped fresh herbs, a slice of bread and a few cloves of garlic.

How to cook red borscht

Sometimes even following the instructions described above does not give a full guarantee that your borscht will turn out to be a rich red color. This happens because some nuances were not observed.

So it is believed that in order for the borsch to be a beautiful red color, the vegetables for it should not be grated, but cut into strips or small sticks.

The color of borscht directly depends on the color of the beets from which it is cooked. Cut open the beets and look at their color. Beets should have an even dark color. If the beets have white streaks, then the borscht will later turn out to be pinkish or completely orange. In addition, it will also affect its taste.

Beets for borscht should not be fried, but rather stewed so that in the future it does not lose color when added to the broth. See do not overdo it with stewing. Experienced chefs recommend stewing beets for no more than 10 minutes.

In fact, the recipe for making borscht is not so complicated. It is enough to put a little soul and warmth of your heart into it, and then you will get a truly soulful delicious borscht. Bon appetit!

Borscht (photo)

How to cook borscht, step by step recipe with photos.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. We are preparing a dressing for borscht. Cooking broth for borscht. Secrets of cooking borscht. Borscht cooking technology.

Why wrote BORSCH capital letters? Because the recipe that I will give here is the result of a large number of research and experiments. I visited Ukraine (in Ukraine) a lot, my friends grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a lot of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule number 1. The most basic rule of any first course is water. This applies to borscht in a special way. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will discover the rest of the secrets of cooking delicious borscht.

What we need to cook borscht:

Water.
Meat, beef brisket.
Cabbage 1/6 medium head
Beets 4-5 medium size.
Carrots 2 pcs.
Bulb 2 pcs.
Coriander 1/2 tsp.
Pepper, salt to taste .
Lemon 1/2
Potatoes 2-3 pcs.
Garlic 3 cloves.
Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but it was frozen three days ago. Didn't calculate.

Cooking broth for borscht. Pour the meat with water, throw the onion, bring to a boil. We reduce the fire. Cook for 2.5 hours to gurgle a little. We constantly remove the foam.

We prepare vegetables. Clean, wash. cabbage for borscht chop finely.

Beets and carrots for dressing borscht three on a coarse grater.

We start preparing the dressing for borscht. Rule number 2. For borscht dressings all vegetables should be fried together. They will soak in the juice and then give the juice and flavor to the broth. Fry carrots in sunflower oil.

Onion cut into half rings.

Add to carrots dressing for borscht. Fry.

Add garlic. Squeeze it into dressing for borscht garlic press.

IN dressing for borscht Throw in 1/2 teaspoon coriander.

We spread the beets in the pan with the dressing. We extinguish. How to cook borsch so that it is red? Put the beets in the dressing. and tomatoes.

We squeeze the lemon. (It is clear that in Ukraine they don’t squeeze lemon, somewhere they use vinegar. We have lemon, because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that borscht broth turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, then you can add a little broth.

Add tomato paste to the dressing, simmer for 10 minutes. Rule number 3. If you have delicious tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of borscht will be more saturated. Three tomatoes on a grater, throw out the skin. We didn't have tasty tomatoes.