How to cook borscht with beets in order to. Step-by-step recipe for borscht with beets and cabbage

Borscht includes such sections as the required ingredients, the necessary equipment, the method of processing products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

We make delicious and beetroot

Many housewives are accustomed to the fact that borscht should be made exclusively from sauerkraut. But when young heads of this vegetable ripen in the beds, it is quite difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you about how to quickly cook borscht with fresh cabbage and beets. For this we need:

• beef on the bone - about 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• citric acid - 1/5 dessert spoon;
• medium carrot - 2 pcs.;

Required inventory

To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing ingredients for making red soup

How to cook delicious homemade borscht, the photo of which is presented in this article? To begin with, all the ingredients are processed. Beef on the bone is thoroughly washed and all tough veins and films are removed. Then proceed to the preparation of fresh vegetables. They are cleaned of peel, husk and surface leaves. After that, they begin to grind the products. Carrots and fresh beets are rubbed on a large grater, cabbage is chopped into thin strips, and potatoes and onions are cut into cubes. The greens are also rinsed separately and simply chopped with a knife.

Heat treatment process on the stove

How to cook For this you need to use a large pot. Place the beef on the bone in it and fill it with water. Then put the dishes on a strong fire and bring the water to a boil. After removing the foam from the surface of the broth, it is salted, covered with a lid and boiled for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are laid out in it. These ingredients are boiled for 25 minutes, after which carrots, potatoes and onions are added to them.

After additionally salting and peppering the products, mix them well, cover with a lid and cook for another 25 minutes. During this time, all vegetables should become as soft as possible.

Final stage

At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to it. After mixing the ingredients, the broth is again brought to a boil and boiled for about five minutes. Then the closed pan is removed from the stove and left aside for ¼ hour.

How to serve red soup to the dinner table?

Now you know how homemade borscht is prepared. After it is infused under the lid, it is poured into plates. Moreover, not only red and rich broth with vegetables, but also pieces of tender beef are added to each serving.

In addition to this dish, they serve fresh sour cream or mayonnaise. They eat delicious borscht along with a slice of bread and fresh herbs.

Cooking chicken borscht: photo, cooking method

Almost all housewives prepare red beet and cabbage soup using beef. But if you don’t have such a product, then we suggest making dinner from ordinary chicken. By the way, for such purposes, we recommend purchasing not a broiler bird, but a soup one. After all, this is the only way you will get a rich and fragrant broth that will make the first dish hearty and nutritious.

The technological map of borscht requires you to tell you what ingredients for its preparation should be purchased.

To do this we need:

• fresh beets - a couple of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• 6% - 2 large spoons;
• medium carrot - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, lavrushka, dill - add at your discretion;
• spices, including salt - to taste.

Required inventory

To deliciously cook borscht with fresh cabbage and beets, you need to stock up on the following inventory in advance:

• large saucepan;
• ladle;
• cutting board;
• with a sharp knife;
• frying pan;
• grater.

Preparation of ingredients

Real borscht is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

The chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then proceed to the processing of vegetables. They are peeled and crushed. Carrots are grated, potatoes and onions are cut into cubes, cabbage - into strips, and beets - into cubes.

At the very end, fresh greens are thoroughly washed and chopped with a knife.

Heat treatment

Having prepared meat and vegetables, proceed to their heat treatment. To do this, take a large saucepan and put the carcass of the bird in it. After salting the meat product and filling it with water, the dishes are put on a strong fire. After bringing the ingredients to a boil, they are covered with a lid and boiled for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (if desired, the skin and bones can be removed).

As for the broth, cabbage, carrots, parsley and onions are laid out in it. In this form, the products are cooked for 20 minutes. After that, potatoes are lowered into the broth and cooked for a similar amount of time.

Stew beets

To prepare a more fragrant and rich soup, fresh beets should be stewed separately. To do this, take a frying pan, add oil and vegetable sticks to it. After mixing the components, pour a little water (about ½ cup) into them and cover with a lid. In this form, beets are cooked for about 25 minutes. Then spices and table vinegar are added to it. The last ingredient is necessary to give the dish a little sourness.

Final stage

After keeping the beets on the fire for a few more minutes, they are removed from the stove and laid out in a common pan. Together with it, chopped greens and previously chopped poultry are placed in the broth.

After bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving red soup for family dinner

As you can see, there is nothing complicated in cooking chicken borscht from fresh cabbage. After the heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a dinner even more satisfying and nutritious, mayonnaise, fresh sour cream and white bread (lavash can be used) are sure to be served with it.

Summing up

Soup from fresh cabbage turns out no worse than the dish that is made using a pickled product. But in order to give this dinner a slight sourness, one of such components as or table vinegar is necessarily added to it. With the help of such seasonings, red soup will become more fragrant and rich. Otherwise, you need to add a small amount of sauerkraut to it (together with fresh).

Borscht with beets is deservedly considered one of the main traditional Russian dishes. Delicious, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to get real pleasure from borscht with beets, it is very important to cook it correctly. This is not the case for all hosts. This article will present the 7 best step-by-step recipes for classic borscht that will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

Perhaps this is the most popular step-by-step recipe for classic borscht with beets in Russia. It is also present in the cuisines of other countries that were previously part of the Soviet Union.

If you want to know how to cook borsch with beets, the hostess, first of all, should get acquainted with the list of what she needs:

• 300 grams of pork or beef, depending on taste preferences;
• cabbage fork;
• 300 grams of potatoes;
• Bulgarian pepper;
• 200 grams of carrots and beets;
• Greens, bay leaf, salt, sugar and other flavors are added at the discretion of the hostess.

First of all, the hostess should chop the meat finely. It is with this action that the step-by-step recipe for classic borscht begins. Chopped meat is sent to cook.

As soon as the broth boils, a leaf of lavrushka is added to it. Cooking should continue for about 30 minutes, but this does not mean that the hostess is inactive. At this time, she cuts the rest of the ingredients, putting the chopped vegetables to the meat.

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onion, pepper, granulated sugar and pasta made from fresh tomatoes are added to the same container. It takes about 20 minutes to simmer the resulting "cocktail".

After that, the finished frying is sent to the meat and begins to cook with it until the dish is completely ready.

A good housewife should not only know how to cook borscht with beets, but also how to properly serve it.

A dish poured for consumption should be decorated with chopped herbs. This will positively affect both the appearance of borscht and its taste.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. It must be admitted that there is indeed logic in this.

Ukrainian women insist that in order to know exactly how to cook borscht with beets, you should purchase the following list of ingredients:

• At least 700 grams of meat;
• cabbage fork
• 2 potatoes;
• 3 tomatoes;
• 3 tablespoons of tomato paste;
• large head of garlic;
• A piece of fat;
• Spices are added to taste.

The key difference from the first recipe in the Ukrainian counterpart, of course, is the presence of fat. Well, really, how to cook borsch with beets and cabbage and not use lard? Without him, Ukraine is nowhere ...

To know how to cook borscht with beets in Ukrainian, the first step is to thoroughly rinse the meat and put it in a three-liter cooking pot. Quickly chopped vegetables go there too. After the broth has reached a boil, it is worth reducing the heat to the minimum mark, but continue cooking for another couple of hours.

To determine whether the meat is ready, Ukrainians recommend simply poking it with a fork. When the meat seems soft enough, it can be removed and finely chopped.

Of fundamental importance is the shape of the cut potatoes. It needs to be cut into cube-shaped pieces, but the cabbage can be finely chopped without thinking about its shape.

Vegetables are fried together with peppers on the stove, while tomato paste is added to the pan in front of them, which guarantees a particularly rich taste of borscht. The stewing lasts at least 15 minutes, the most chopped greens are added to the vegetables.

When the roast is sent to cook with the meat, it is worth continuing cooking for some more time without adding fire. All flavorings are sent to the borscht after the fire is turned off.

Everyone who tried the result of a step-by-step recipe for classic borscht, common in Ukraine, admitted that Ukrainian women really know a lot about how to cook borscht with beets.

Recipe for borscht with beans and beets

The recipe for borscht with beans has been criticized more than once, but in the end it nevertheless gained wide popularity. For him, the hostess will need:

• cabbage fork;
• 2 potatoes, 2 tomatoes;
• 100 grams of carrots and beets;
• 3 heads of garlic;
• Red beans;
• All spices and various flavors are added to the dish at the discretion of the hostess.

The word "vegetarian" immediately makes it clear that the recipe for borscht with beans implies the absence of meat in the dish.

First of all, the beans are soaked for several hours before cooking borscht. If, for some reason, you do not have time to soak it, it does not matter - you can always use store-bought beans canned in special jars.

After that, the beans are sent to a pot of water, put on fire. When the water boils, the fire level drops to the minimum mark. At this time, chopped vegetables are added to the pan: first potatoes, then slightly fried beets.

In parallel with this, vegetables are fried in a pan. When they go to the pan, it's time to stew tomatoes and garlic heads cut into tiny pieces.

Vegetables are chopped and get into the borscht with beets only last. In order for the dish to have a rich taste, housewives, who know well how to cook borscht with beets and cabbage, influence its taste with tomato paste. Yes, yes, you can’t do without it even in the recipe for borscht with beans, which also has a strong effect on the taste of the dish.

After all the ingredients are in the pan, cooking continues for another couple of minutes. Then the fire is turned off, and the borscht continues to infuse for at least an hour. Without this, the recipe for borscht with beans will lose a lot in its taste.

How to cook borscht in a slow cooker?

Housewives who know the step-by-step recipe for classic borscht love to experiment with cooking this dish. Using the slow cooker in the process is a great way to show everyone how to cook beetroot soup in a really original way.

The list of ingredients is not at all like the one in the recipe for borscht with beans. Much more it looks like a classic recipe for borscht with beets or its Ukrainian counterpart.

For cooking you will need:

• 300 grams of meat;
• 2 tomatoes, 2 garlic heads;
• 200 grams of cabbage;
• 4 potatoes;
• 1 beet, 1 onion;
• Various flavors and spices are added at the discretion of the hostess.

This version of borscht with beets does not imply that the meat needs to be cut in a strictly defined way. In the process of cooking, you can show imagination, but it is better to cut the meat into small pieces - this way it will receive uniform processing from all sides.

The multicooker turns on the "Baking" mode, and the meat is kept in it for at least 20 minutes. In parallel with this, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed together with the meat for another quarter of an hour.

Then tomatoes and tomato paste are added to the dish, after another 15 minutes - finely chopped vegetables. At the last stage, roasting is filled with water.

Borscht with beets and the rest of the ingredients remains in the slow cooker for another hour with the “Extinguishing” mode turned on.

The sauerkraut experiment

For this type of borscht you will need:

• Half a kilogram of meat - exclusively beef, pork is not suitable;
• 200 grams of sour cabbage;
• 100 grams of beets, onions and carrots;
• 2 potatoes;
• Vinegar;
• Spices, vegetable oil and salt are added to taste.

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But she is able to refresh the bored perception of borscht in a very good way.

The meat is cut into small pieces and sent to the stove for cooking. When the water boils, the fire is reduced, but not to the minimum level, but to medium. This fire is maintained for another 1.5 hours. Salt is added a few minutes before the dish is fully cooked.

The hostess can cut all vegetables to her taste. If in the recipe for borscht with beans their size and shape really played a big role, then here they are not important.

Sauerkraut is washed with running water, it should be squeezed out of excess moisture with bare hands. Cabbage cleaned in this way is sent to a pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After that, the cabbage is finally combined with all the vegetables. Roasting, cabbage and spices are added to the broth with meat in strict order. After that, the borsch is cooked for another 20 minutes, and it can be considered ready.

A step-by-step recipe for classic borscht suggests that you can serve borscht with sauerkraut, sprinkling it with plenty of herbs.

Beef as the main ingredient for borscht

Further, the reader's attention is invited to another recipe for classic borscht with meat. As with the previous dish, pork is not good for it. The only meat that will decorate this recipe is high-quality beef.

For cooking, the hostess will need:

• 500 grams of beef left on the bone;
• 2 potatoes, 2 beets, 2 onions;
• 1 carrot;
• 1 tablespoon of vinegar;
• Spices and various flavorings are used at the discretion of the hostess.

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting cooking, thoroughly rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also relieves the hostess of the need to remove the foam from the pan every 5 minutes of cooking.

The processed meat is placed in 4 liters of cold water, in which parsley, onions and spices are already floating. After the broth is brought to a boil, it is worth keeping it on reduced heat for another 4 hours.

In parallel with this, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

When the beets are ready, they should be removed from the pan, but do not rush to get rid of the beetroot broth - at the final stage of cooking, you can add it to the borscht if there is not enough water in it. Such a trick is familiar only to women who know in great detail the recipe for classic borscht with meat.

When the main work on borscht with beets is completed, you should proceed to the heat treatment of carrots and onions. They are cut into small pieces and fried in a pan for 5 minutes.

After 4 hours, the meat is taken out of the future soup and also cut into small pieces, and then returned back to the fire along with potatoes, roasted and parsley. All this is abundantly salted and kept on the stove for at least 7 minutes.

A step-by-step recipe for classic borscht suggests that it is better not to cut the beets with a knife, but simply rub them on a grater. Then it is processed over medium heat, mixed with tomato paste and added to borscht. The broth languishes on the stove for another 15 minutes, until the potatoes are completely cooked.

Garlic is added to such borscht after the end of cooking. The crushed garlic head is evenly distributed over the broth, and the borscht is left to soak and saturate with flavors for 30 minutes.

Navy borscht is an even more unique recipe than soup cooked in a slow cooker, or borscht with beans.

For its manufacture you will need:

• Bones with a thin layer of meat;
• 200 grams of beets and carrots;
• 2 tomatoes, 2 onions;
• cabbage fork;
• 4 potatoes;
• Bacon;
• Vinegar;
• Bay leaf, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe because of its excessive specificity. Using meat bones instead of regular meat is a really bold experiment.

Housewives who do not know how to cook borscht with beets in a naval way think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones is compensated by the presence of bacon, but in order to add the required fat content to the dish and nutritional value, even the bones do a great job.

The step-by-step recipe for classic naval borscht is very simple.

Meat bones mixed with vegetables are poured with 2 liters of cold water. You should wait until the broth boils. Most likely, a lot of foam will come out on it - it should be carefully removed. In the end, the fire level is reduced by 50%, the broth is not removed from it for at least an hour.

After 60 minutes, bacon and salt are added to the broth. To understand that the borscht is almost ready, you should pry off the bones with improvised means - if the meat fibers separate from them, then the bones can be removed. It is at this stage that the meat is separated from the bones, and the broth is slowly filtered through a colander.

For processing beets according to this recipe, a grater is not required. It would be best to cut it into thin strips and send it to the pan, into which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture is simmered on fire for at least 60 minutes.

In parallel with this, vegetables are heat-treated in another pan. Then both roasts are combined, sugar is added to them, and all this is stewed on fire for another 20 minutes.

Cabbage and potatoes fall into the broth in the penultimate turn. The bay leaf and roast are added to the borscht after it has been brought back to a boil. The dish is kept at the minimum level of fire for another 15 minutes.

Before serving borscht, it is decorated with greens.

In this article, only 7 borscht recipes were presented. Housewives well versed in this matter know many more ways how to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and at the same time not disappoint your man.

Since ancient times, there was a saying in Rus': "The way to a man's heart lies through his stomach." You can lay this route with a variety of culinary creations. However, according to men, it is borscht with beets that is a favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. And she uses one of the recipes described above for this, or she will invent her own way of how to cook borscht with beets, it’s up to her to decide.

Ingredients:

(4 liter saucepan)

• 1/2 chicken or 1kg. pork or beef
• 3 carrots
• 4 potatoes
• 2 onions
• 2 small beets
• 200 gr. cabbage
• 1 salad pepper
• 3 garlic cloves
• salt, pepper, sugar
• Bay leaf
• tomato juice or 1 tbsp. spoon of tomato paste
• 1/2 tbsp flour
• vegetable oil
• greenery

• So, put the meat in the pan (before laying the meat, be sure to wash it). It can be chicken, pork or beef. Depending on the type of meat, borsch has a certain taste. The most delicious borsch of several types of meat, so if possible, put a piece of chicken with pork or beef. And do not forget, the more generous the hostess is, the more grateful the eaters will be)))
• Usually, meat is put on soups and borscht in a large piece, but when the meat is cooked, it is cut into portioned pieces. Pour the meat with cold water and put on fire.
• By the way, for those who do not know, there is such a rule that if we cook soup or borscht, then we always fill the meat with cold water, then the broth will turn out to be more rich. If we just boil the meat, for example, for Olivier or meat pies, then pour the meat with boiling water. In this case, the meat will turn out tastier than if it was poured with cold water.

• We throw one peeled onion into the pan, pour it into 2/3 of the water and put it on the fire. If there is, put a piece of celery root. When the water boils, reduce the fire, carefully remove all the noise from the surface of our future borscht.
• We cook the broth. The chicken is cooked quite quickly, so half an hour is enough for the poultry meat to become soft. For beef or pork, it will take about an hour.

• While the meat is cooking, clean and cut all the vegetables. Buryak is usually cut into thin strips. Finely chop the cabbage. Potatoes can be cut large, or small cubes - this is entirely a matter of taste. We cut two carrots either into strips or circles. Three carrots on a grater, we will need it for frying.

• When the meat is almost ready, remove the boiled onion from the broth. We cut the meat into portions.
• Further, the preparation of borscht is possible in two ways. First, we pass the beets in a small amount of oil.

• Put the lightly fried beetroot in a saucepan.

• We do the same with carrots. At the same time, remember: beets and carrots are only lightly fried. To cook the right Ukrainian borsch, beets with carrots should be boiled, and not fried until fully cooked in a pan.

• And the second option - do not fry the vegetables. Since the beets are cooked longer than other vegetables, it is the beets that are laid first with the meat. It is not necessary that the meat be completely cooked by this point. Boil the beets almost until cooked, then put the carrots.
• Throw chopped potatoes into the pan.

• We do not cut one half of a large potato, we throw it entirely into borscht.


Roast for borscht

• While the vegetables are cooking, prepare the stir fry. In a small amount of oil, fry the finely chopped second onion. When the onion is browned, add the grated carrot to it. Fry until golden brown.

• Set the onions and carrots aside. We put half a tablespoon of flour and lightly fry in oil. Add half a glass of tomato juice or tomato sauce.

• Fry everything together with the addition of salt, pepper and sugar. If using tomato paste, you can add a little broth.
• When the beets, potatoes and carrots are almost ready, put the frying and bay leaf into the borscht.

• We also put finely chopped white cabbage and finely chopped lettuce pepper. We cook 10 minutes. It is not desirable to digest cabbage, cabbage should not break up into shapeless pieces. In addition, overcooked cabbage strengthens.

• We try our dish for salt and spices. You may need to add some sugar.
• We catch half of the boiled potato from the borscht, carefully knead it with a fork. Put the crushed potatoes back into the borscht. Thanks to this little trick, the yushka of our borscht with beets will turn out to be thicker and richer in taste.

• Last we put the chopped garlic and herbs. We turn off the fire. We leave the finished borscht for at least an hour to infuse it. In general, the most delicious borscht the next day, however, the household does not always agree to wait even half an hour.

• Pour hot borscht on plates, add half a boiled egg, fresh herbs and sour cream. That's it, our delicious and beautiful Ukrainian borscht with beets is ready. You can serve black bread with it, or donuts with garlic. I also advise you to cook lean borscht with beans and mushrooms.

P.S How tasty the borscht will turn out, first of all, depends on the beets. And this is the main rule. Delicious beets - delicious borscht (delicious beetroot). Therefore, pay special attention to this ingredient. It is better to buy not one large, but two small beets of a rich brown color. If one is not very sweet, then the second may turn out to be more tasty (probability theory). An exception is the case if it is possible to buy a half of a beetroot, after evaluating it for taste and color.

These dishes are worth a try.

Reviews and comments:

Konstantin 12.06.12
And where is the beet (in the ingredients)?)))
turned out very tasty!

Alyona
Konstantin, thanks! It's good that there are attentive readers))) I prescribed beets in the ingredients)))

Olga 18.01.13
This is such a delicious borscht! I did not know that borscht should be infused. Elena, thanks for the recipe.

Alyona
Olga, thank you for your feedback. By the way, many dishes become tastier if they are allowed to brew. For example, salads, soups, fruit desserts. And for a boss, this is a must! There is even a joke about it:
- Do you like yesterday's borscht?
- Yes very.
- Then come back tomorrow.

Vyacheslav 09.07.13
Where's the garlic?

Alyona
Garlic is finely chopped and put in borscht along with herbs. Let it boil for less than a minute and turn it off. Garlic can also be eaten with brown bread)))

Aunt Oksana 10/15/13
Black bread with borscht is for those who are trying not to gain extra pounds, and traditionally Ukrainian borscht is served with white donuts, and here they are just rubbed with garlic.

Alyona
Oh, Aunt Oksana, how right you are! And about the white donuts and about the extra kilos! I dream of a rich, Ukrainian borscht with pampushkas, with garlic .... borscht is possible, but there is no pampushka (((

Olga 02.11.13
I also like to cook Ukrainian borscht. My whole family loves this dish. During the preparation of borsch, I fry the beets in sunflower oil, then add tomato paste, mix and pour water or broth, and leave to boil over low heat. And only then you can add beets to the pan with the rest of the borscht. It turns out very tasty - you just lick your fingers.

Olga 10.12.13
For some reason, when I don’t fry the beetroot, but immediately boil it, it loses its red color and the borscht turns out to be not such a beautiful color. Tell me, what's the secret?

Alyona
Olga, thank you for your feedback and question.
I'll start a little from afar. Have you ever noticed that if carrots are first fried in vegetable oil and then put into soup, then the soup acquires a beautiful orange hue. And if you just put carrots, then the soup turns out to be the most ordinary. What's happening? During heat treatment, the natural dyes found in carrots form a more stable compound with the oil, so the oil, and hence the soup, acquires an orange tint.
A similar phenomenon occurs with beets when you sauté them in oil. A more stable connection is formed, and borscht has a richer color than when you put raw beets.
These are my observations, but I'm not a chemist, so I can be wrong)))

Marina 01/12/14
I love borscht very much. I am always glad when my mother cooks it, and the longer it stays, the tastier it is. Unfortunately, I don't know how to cook myself, I want to try your recipe. By the way, mom puts fried beets at the end of cooking for a bright color.

Zuhra 19.01.14
Real Ukrainian borscht is probably cooked only in Ukraine). My sister lives in Nikolaev, and when we come to visit, we feast on borscht with real donuts). And for some reason, beets in borscht always brighten for me, but I would like a beautiful and rich color ... Maybe it depends on the variety of beets?

Alyona
And I have relatives in Kherson, 60 km. from Nikolaev)))
A lot also depends on the beet, it should be sweet, rich beet color. And, of course, experience and practice is not the last thing in cooking borscht)))
By the way, there is another interesting way to get a rich color. Buryak (beetroot) is boiled separately in a peel. Cleaned, cut into strips and added to the borscht last.

Masha 09.02.14
In winter, with bacon, hot borscht will warm not only the body, but also the soul. I always thought that all housewives cook according to the same recipe, but the taste of borscht is different. I'll try and cook it your way. No doubt there will be something to brag about.

Semyon 09.02.14
Borscht with garlic, with bacon and black bread is a thing!

Alyona
Masha, Semyon, thanks for the feedback)))

Lucy 11.02.14
Borshchik, as my mother cooks). My mother lives in Ukraine, and I remember this taste from childhood. She puts more beets there, baked in the oven and then, along with carrots and onions grated on a medium grater, overcooked in tomato. The yummy is incredible.)

Stas 05.05.14
I've seen enough pictures, right now, with the boys from the hostel, let's go cook borscht.

Yana 20.07.14
This is how I always cook it. Here's one thing I can't understand: why fry flour in a frying pan with frying? In general, borscht is our favorite dish))

Alyona
Yana, thanks for the question))) Usually, a little flour is added to the frying to make the borscht more saturated. If flour is not added, then the borscht will turn out lighter and more transparent.

Emilia 28.07.14
To make the beets in borscht tasty and rich in color, you need to stew them separately with lavrushka, tomato paste and a table. a spoonful of sugar and a little water, combine with the rest of the vegetables at the very end, a few minutes before the end of cooking.

Oleg 01.10.14
It turned out to be a noble borscht, rich and thick. Everything just the way I like it!

San Sanych 27.10.14
Competent borscht, thick and rich. Well gone!

Vika 25.01.15
I myself am from Ukraine, and therefore borscht in my family is cooked once a week. Everyone thinks that the main thing in borscht is beets. And I believe that there are three components that make borscht delicious: meat, tomato and sour cream. Good meat - a delicious broth, a lot of tomato - a rich color, but sour cream at the end can correct any flaws)).

Alyona
Vika, sour cream is YES! But you forgot to mention one more component - when you cook with soul, everything turns out delicious)))

Lyudmila 04.02.15
I have been cooking soup all my life. We love him. And so that the beets do not lose color, you need to add a little CITRIC acid (dry or lemon) during frying. And that's it.

olga 21.02.15
And in order for the beets not to lose color, you can add a little bit of vinegar to the pan - literally half a spoon / tablespoon /. I also add a lot of cilantro, this is for those who love it. It pairs really well with beets.

Marina 13.03.15
My grandmother always cooked borscht with donuts and grout from old lard. The taste of childhood, neither my mother nor I can do it anymore. And an aunt in the Kuban cooked borsch from a domestic rooster, and one large dumpling was boiled in the broth, which was then taken out, cut into small pieces and laid out on plates.

Olga 13.03.15
Borsch is a wonderful dish, budget, but very tasty and satisfying. Borscht cooked according to all the rules is really tastier when infused. We love borscht with green onions and lard.

Alyona
Marina, Olga, thanks for the feedback, an interesting fact about dumpling, I didn’t know)))

Viktoria 16.03.15
My family and all my friends love borscht! I cook similarly, but sometimes I cook already on the basis of ready-made broth. By the way, I recommend removing the skin from the bird in any case (and cutting off the rump) - because it turns out too much fat and the taste deteriorates.

Elena 05.04.15
And I boil the peeled and whole beets together with the meat until half cooked ..., then rub on a coarse grater and add in 15 minutes. until the borscht is ready. It turns out a very saturated color ..., I took note of this from one recipe.

Alyona
Elena, thanks for the interesting addition to the recipe)))

Alexander 06.04.15
the most described here is the southern Ukrainian borscht - this is the addition of a tomato. Poltava borsch is made with beans on pork and it is dark beetroot. when roasting beets and stewing it, sugar and vinegar (tastier with apple cider vinegar) are added, all to taste. for the same purpose, a tomato is added. In general, every housewife has her own borscht. they were also treated to borscht in which dried fish was added. great too.

Alyona
Alexander, thanks for the comment. I tried borsch with dried meat, but I didn’t have to with dried fish)))

Tanya 29.09.15
I usually cook borscht with beets differently, but yesterday I cooked according to your recipe. The husband and son demanded supplements, they ate so much that the second one did not fit. Thank you:)

Andrey 12.12.15
I found a recipe on this site and tried to cook it. It turned out very tasty. Now only according to this recipe I cook borscht. And you are absolutely right that he needs to insist. The next day is just a meal!!!

OLENA 23.01.16
Thanks for the recipe! And I rub raw beets on a fine grater and put them in borscht at the end of cooking, before tomato. I also add (in winter) frozen. sweet peppers and slices of tomatoes.

Julia 01/22/16
Alena, this is not soup, but poetry (in my case, lean). Just made it up. Tried it while cooking, yummy. I'm waiting for it to infuse, (swallow saliva). Thanks a lot.

Alyona
Julia, to your health, also be sure to try lean borscht with mushrooms, this is generally something))))))

Dmitry 04.09.16
I read Alena's borscht recipe with pleasure, and your additions.
It's great you write everything, but, as they say, there are nuances. Which, unfortunately, I didn't see. Of course, maybe this is my personal nuances, but still all the same))))
Well, if someone cooks borscht according to my recipe and then doesn’t spit, I’m only happy))))
Before starting, I would like to express my deep gratitude for the beans that you, Ukrainians, use in borscht (I never did this in Siberia) and for the feature of the hostess of the site - when mashing half a potato with a fork. I will take all this into account.
And so, my recipe.

1. You need to start with the broth. I have a special pot for borscht 5 l. (borscht never happens too much - checked). For this volume, I take 1 kg of beef brisket, more can be - who's stopping?))) And yes, I don't recognize pork in borscht. Not so and not so - I tried. And yes - maybe not breasts)))
2. Wash the meat thoroughly and put it in cold water, set to boil over high heat. When it boils, then remove the foam with a slotted spoon, put the fire on a quiet one, add black pepper in peas - 10-12 pieces, allspice peas 6-8, 3-5 leaves of parsley, onion. After that, cover with a lid - do not close, but cover. The smell from the broth becomes incredibly wonderful, not the same as from ordinary broth.
3. There is a nuance. If the onion is not completely peeled, but one brown film of husk is left, then the broth will have a golden color. For shchi, this is great. If there is more husk, then the broth will acquire, you yourself understand what color))) It will be brown.
4. Well, this broth can be used in principle in all soups.
5. And, while the beef msyao is cooking, we clean 3-4 medium potatoes, 1 medium onion, 1 medium carrot and beets.
6. I want to talk about beets separately. In my opinion, no matter what they say, the most important ingredient in borscht is beets. It gives color and taste to borscht. Therefore, we take 2 medium-sized beets and clean them. The important thing here is this: the beets should be exactly maroon in color, and not pink with white streaks.
7. Well, that's all)))
8. We put the pan on the fire and a couple of tablespoons of refined vegetable oil there.
9. Looking ahead: a nuance - you can cut off the fat from the meat and let it melt in the pan. I don’t recommend eating beef cracklings - well, what the hell)))
10. Then we throw carrots, wait until it becomes golden. Add the onion, cut into small cubes - fire at full power)))
11. It's the turn of the beets. I rub it on a grater - it is absolutely purple for me whether it is cut into cubes or straws. All that is required of beets is color and taste. We will take it)))
12. In her frying pan))) By the way, I choose a deep frying pan)
13. Another nuance. I collect floating "clouds" of fat in a saucepan with meat with a ladle on top and add them to our pan.
14. When it smells, it smells, add half a liter of tomato juice - we prepare it separately for the winter, but if you are used to adding tomato paste according to your proportions - yes, for God's sake. And if with fresh tomatoes, then first scald them with boiling water, and then remove the skin. The hostess of the site tells in detail about the execution of tomatoes in boiling water))) Then cut the tomatoes into small pieces and throw them into the pan. Or you can still - zafigachit them in a blender. What is not an option?)))
15. And on a small fire under the lid. Simmer for 20 minutes. We mix.
16. Another important nuance of borscht. Many people ask (and I saw this even in Alena's comments) - how to make sure that the beets do not boil out, do not lose their color? I explain. Here the girls correctly wrote about the addition of citric acid or vinegar. I have never been a chemist, but I know for sure that if you add half a teaspoon of acetic acid to my volume, the color will be amazing, and the taste ... mmm ... guess it yourself)))
17. The meat broth boils.
18. Don't forget to stir in the pan.
19. We cook until the meat is ready - I personally, like a normal man, usually put it on a fork and try it - I cut off a piece and, I don’t care if it’s ready or not ready, I just eat it))))
20. When the meat is cooked, I pull it out of the broth for subsequent cutting into portions and separation from the bones. When it gets cold, of course.
21. And then I take a pan with broth and pour it through a sieve into another - pepper, laurel, small bones, etc. remain on the sieve. I quickly wash pot No. 1 and again pour the broth into it, add water there (I will explain - when the meat is not young, it can be cooked for a long time and the water boils away. Therefore, I add water there. I am not at all sure that this is correct and that, maybe, I need to at least boil the water, but.. As I do, I do it. And it turns out well.) I will add that at home I have an excellent water filter - a separate faucet above the sink.
22. I cut the cabbage into strips, throw it into the broth.
23. I cut the potatoes into strips (I like it so much) and also add it to the pan.
24. Well, here 20 minutes passed when the vegetables were stewed under the lid.
25. The time is right for what was stewed in a pan - I add to the pan and another tablespoon of granulated sugar there. For about 10 minutes I add greens (I cut the dill beforehand), chopped garlic, which, as it became clear, I also need)))
26. Cover and turn off. You can eat for 20-30 minutes. And I eat right away - a couple of cloves of garlic, bacon, brown bread, mmmm ... And let the whole world wait (s)
27. PS How to grind garlic? Yes, just everything - either crush the clove with a garlic press or the plane of the knife blade, and then finely chop.
28. Sometimes I add red bell pepper to stewed vegetables - it also delivers flavor)))

Alyona
Dmitry, from me and all visitors to the site, thank you very much for the excellent recipe for borscht. After such a delicious description, you definitely have to cook borscht)))))

Marina 03.01.17
A lot has been written about borscht, everything is so) I like to add cilantro to borscht along with dill, the aroma is amazing) Maybe it's not very Ukrainian, but delicious.

Alyona
Marina, thanks for the feedback))))) With cilantro is also very Ukrainian))))))))))))

Julia 14.12.17
Alena, this is my favorite borscht, it's very, very, very tasty, every time I cook according to your recipe and I can't get enough of it. Thank you from the whole family

Alyona
Julia, and thank you for not forgetting that you go to the site, leave reviews))))))))

Valentine 09.10.18
I cook my borscht not on the stove, but in a multi-cooker. This saves time, borsch is very tasty, rich burgundy color. I add beets to the borscht at the very end, fry it a little in the pan. oil and pre-baked in the oven or microwave. I fry carrots and onions separately with the addition of tomato paste or ketchup. I put the cabbage and potatoes in the freshly cooked broth with meat (beef), put the roasted carrots and onions and cook until the potatoes are ready. At the very end I put beets, garlic (garlic press), greens, lavrushka. I do not cover the lid of the m / v tightly, otherwise the beets will discolor. After an hour, you can pour borsch on plates.

Alyona
Valentina, thank you very much for your feedback and special thanks for your recipe for borscht in a slow cooker.

Borscht is a special soup, the main component of which is beets. The birthplace of this beautiful first course is, most likely, Kievan Rus. Currently, this dish is cooked in Ukraine and neighboring countries, including Russia. Each state has its own subtleties of cooking. On the vast territory of our country, borscht is prepared in extremely different ways. Here are some great recipes that are used in Russia.

Recipe for borscht with beets and cabbage

Cabbage is an almost indispensable component of red soup. It is rare to find borsch on the menu without this ingredient. Cabbage gives the red soup a rich, slightly sweet taste.

Step-by-step recipe for borscht with beets and cabbage:

This recipe for borscht with beets is very good. It suits every taste. Such a recipe for borscht with beets resembles our Russian cabbage soup, only there are more ingredients in the red soup. Consider another recipe for such a delicious first course.

thick borscht recipe

The next recipe for borscht with beets is with a photo that shows that the soup should turn out to be very thick.

Such a soup saturates the body like a second course, especially since it is served with rye bread and sour cream.

Ingredients for the recipe for borscht with beets (thick red soup): 300 gr. beef with bone, 4 medium potatoes, half a small head of cabbage, carrots, 2 onions, 1 - 2 beets, 2 tbsp. spoons of tomato paste or 2 fresh tomatoes, 3 cloves of garlic, parsley and dill, rast. oil, 1 - 2 bay leaves, 5 peas of allspice, salt, ground spices to taste.

The process of making thick borscht:

1. Boil 5 liters of water. Dip the meat into boiling water in one large piece. Boil for 60 minutes, skimming from time to time.
2. Clean vegetables.
3. Remove the cooked meat from the dishes in which it was cooked, put it on a board and cut into smaller pieces, supporting with a fork.
4. Put sliced ​​potatoes, thinly chopped cabbage, meat into the broth. Put salt, bay leaf, allspice.
5. In the oil heated in a large frying pan, lower the finely chopped onion and ground spices. Grind carrots on a grater. Let her go to the bow. While the vegetables are fried, grate the beets, put them in a pan with the vegetables and hold on the fire for a little longer.
6. Put tomato paste or tomatoes into a bowl with vegetables, which are first peeled and finely chopped. Simmer vegetables for about 5 minutes.
7. If the potatoes and cabbage are cooked to softness, then you need to try the broth for the amount of salt. Salt if necessary.
8. Put the roast in a saucepan. Add finely chopped garlic. Turn off the fire after 5 minutes. The dish is ready!

Serve the dish with sour cream and, preferably, fresh herbs. This borscht is eaten with rye bread.

This recipe for red borscht with beets is especially appreciated by those who like to eat a hearty meal.

Vitamin borscht

Dishes often turn out to be more useful, vitamin-rich, if their components remain raw, not processed by high temperature. Here is a recipe for borscht with fresh beets. It is always to the taste of raw foodists.

Ingredients for the recipe for borscht with raw beets: beets (possible with tops), carrots, 1 orange, 100 gr. zucchini, half a small head of cabbage, half an onion or green onion, 2 - 3 cloves of garlic, some greens, 1 tbsp. tablespoons linseed oil, black pepper, 2 tbsp. spoons of lemon juice, salt.

The process of making borscht from raw beets:

1. Grind raw beets and carrots on a grater for Korean carrots.
2. Squeeze orange juice.
3. Next, prepare the broth with a blender: half of the grated vegetables, orange and lemon juice, garlic, pepper. Add the required amount of water to the mass.
4. Finely chop the cabbage, mash with a crush.
5. Cut the zucchini into cubes. Add chopped onion and herbs.
6. Put all the ingredients in a saucepan and pour over the broth.

Add vegetable oil as desired.

The above recipe is well suited for residents of the northern regions who suffer from a lack of vitamins in the winter. It is in this type of soup that there are many vegetables that are beneficial to the human body.

Red soup without cabbage

How to cook borscht with beets? There are many recipes. Real borscht is always made with beetroot and usually with cabbage and potatoes. Almost always dressed with sour cream. But Russian people love to experiment. The soup described below without cabbage is called borscht, because they put beets in such a first dish, which gives the broth a beautiful red color.

Step-by-step recipe for borscht without cabbage:

1. Put the chicken to boil. Boil the beets in another bowl.
2. To boiled meat for about 20 minutes, put the potatoes, divided into halves.
3. Remove the cooked potatoes and mash with a potato masher. Then put the puree back into the pot.
4. Add peeled and grated beets, browned onions and mushrooms.
5. Salt the dish, put half a teaspoon of sugar, ground black pepper.
6. Shortly before the dish is ready, put crushed garlic into the broth. Let the borscht brew a little.

This soup is suitable for those who do not really like cabbage.

Borscht with mushrooms and beans

Among the wide variety of beetroot soups, there is, of course, mushrooms that give beetroot soup a special unique taste.

The process of preparing borscht with mushrooms and hard beans:

1. Put meat in a saucepan to cook.
2. At this time, peel 1 beetroot and carrots. Chop the beets into thin sticks, carrots into circles. Put the chopped vegetables in a small saucepan, pour over the meat broth and simmer in the oven for about an hour.
3. Put pre-soaked dry mushrooms (6-7 pieces) and 3 tbsp into the broth with meat. spoons of beans. When the mushrooms and beans are cooked until half cooked, add 1 chopped potato and cabbage to the broth.
4. A little later, put onions, sweet peppers, celery, parsley root.
5. Combine beets and carrots from the oven with meat and season the soup with garlic (2-3 cloves) and bacon (50 gr.). Put out the fire. Let the dish sit for 10 minutes.

When serving, add sour cream and a lot of greens to the plates. The special taste and aroma of this soup are remembered for a long time.

Cold borscht

Borsch is not only hot, but also a special dish that is eaten cold.

Ingredients for making cold soup: 1 large beetroot, 200 gr. boiled meat or boiled sausage, 4 eggs, 2 - 3 fresh cucumbers, green onions, dill, parsley, sour cream, citric acid, salt, sugar.

Cooking process:

1. Finely chop the greens and mash with salt in a bowl. Cut cucumbers, meat and eggs into small cubes, mix with herbs and refrigerate for half an hour.
2. Peel the beets, cook until tender, chop on a coarse grater and put back into the broth.
3. Add citric acid (a few grains), salt, sugar (half a teaspoon) to the broth.
4. Cool and combine with the rest of the products.

Sour cream is served with the dish.

Cold borscht is especially pleasant to eat in the summer heat. He is like a crumb. In winter, this dish can be served with pickled cucumbers.

What is classic borscht

Beetroot soup is usually cooked with meat. Meat broth gives borscht a bright taste of the first course. Mandatory ingredients are cabbage and potatoes. Sour cream is used as a dressing.

In the old days in Russia, soup made from hogweed, an edible but somewhat poisonous plant, was called borscht.

Borsch Ural

In the Urals, they prefer rich borscht with a lot of meat. Beef is preferred and better with bone. The bone marrow gives the soup its richness and flavor. The Ural Mountains do not end with the territory where borscht is a frequent dish on the table. In Siberia, the same red soup is prepared, which in different houses can vary greatly in terms of the set of ingredients. Sometimes vinegar is added.

Borscht in Ukraine

In Ukraine, they love tasty and hearty food. Therefore, borsch is cooked with lard, garlic, and often with dumplings or dough ears with eggs.

They also prepare borscht with dumplings. Dumplings with vegetable oil and garlic are common, which are served separately with red soup.

Lithuanian borscht

Beetroot soup is also common in Lithuania.

It is often cooked with porcini mushrooms. Cumin is used as a seasoning. Soup ingredients are sometimes apples, turnips.

These are the recipes for borscht with beets that can be so diverse. Red soup can be cold and hot, meat or vegetable, as well as mushroom. Culinary experts prepare soup with beets, experimenting with various ingredients. They can cook the first course with or without cabbage, with or without potatoes. Each of the dishes is good in its own way, if the chef has a taste and put his soul into the art.

Cooking: 40 minutes

Recipe for: 10 servings

Red borscht with beets is a very common dish in our country and this first dish is prepared in almost every family. It is prepared with beef or pork. The meat is boiled and borscht is cooked on the basis of the meat broth. There are recipes for red borscht without meat, only with vegetables. Even based on vegetable broth, it impresses with its taste. I have been making it for a long time and quite often. The first borscht did not always turn out with a rich red color. Then I began to analyze why sometimes the dish is so pale. Today I will share my recipe and tell you how I cook borscht with beetroot so that it is red. I note that I cook it without meat, only with vegetables.

What to do to make borscht red

Red borscht gets its bright color from beets. The color and taste of borscht will depend on its quality. Therefore, you need to choose a maroon root for borscht, without veins. With prolonged heat treatment, the beetroot loses its color and I cook it in two parts.

Ingredients

• Water - 2.5 liters
• Cabbage - 300 grams
• Beets - 300 grams
• Carrot - 1 piece
• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Salt - to taste
• Freshly squeezed lemon juice - 2 tbsp. spoons