How to cook borscht in a saucepan. Delicious homemade borscht

Before you cook the most delicious borsch, you should know the basic subtleties of the correct preparation of the first dish of this type. Let's start with the necessary set of products.

What do you need for borscht
Classic Ukrainian borscht
Borscht without meat with beans

What do you need for borscht

The traditional set for any kind of treat of a similar category remains:

Beet;
cabbage;
onion;
carrot;
vegetable or meat strong broth;
tomato paste or juice;
fresh or dried herbs;
fragrant spices.

At will and taste, some housewives like to add various flavorings and other products when cooking borscht:

Fresh garlic crushed into gruel;
vinegar;
sugar;
prunes;
mushrooms;
beans of various varieties.

Advice: legumes should be added to the dish only in a pre-boiled form, since all varieties of beans are cooked for a very long time, preferably with pre-soaking overnight.

How much to cook cabbage for borscht

It all depends on the type of vegetable. So, early young varieties are prepared instantly and therefore you need to add it at the very end. If you plan to lay mid-season and late varieties of vegetables in the dish, you will have to cook cabbage shavings from 2 to 12 minutes - it all depends on the taste preferences of each. Some people like it if the plant crunches slightly when tasting, while others prefer well-cooked vegetables.

Which borscht is tastier - lean or with meat

Traditionally, this kind of first course is cooked in meat broth. At the same time, there must be bones in the protein supplement - in their structure there are substances that give a special taste to the finished soup. If vegetarianism has become the main lifestyle, you should not give up a full-fledged borscht. There are many recipes for lean dressing soups that have a rich taste and can saturate no worse than their meat counterpart.

Advice: lay chicken, pork or beef on the bone only in cold water - this will help fill the broth with a full palette of all flavor combinations.

Do I need to stew the beets separately

Here again, it all depends on taste preferences. If the pronounced taste of the root crop has its supporters in your family, you should stew the vegetable cut into thin strips with a small amount of water and sugar separately until half cooked. Beetroot always cooks longer than other ingredients, this trick will help bring it to the state of "al dente". That is, all vegetables will have the same degree of readiness.

If you want to keep the color of the potatoes in the red dressing soup, the beets are stewed with fried onions and carrots over low heat, and only then tomato paste and vinegar are added. In this case, it is better to grate the root crop on a fine grater.

It should be remembered: in an acidic environment, all foods take longer to cook, so the dish should be brought to a state of readiness immediately before adding citric acid, tomato paste or vinegar.

Several recipes for the most delicious borscht

There are a lot of cooking options for the first course, which is popular throughout the post-Soviet space. At the same time, each home has little tricks that make its own way of using products unique. We recommend several proven recipes, with the help of which even inexperienced housewives can cook excellent borscht.

Classic Ukrainian borscht

A traditional dish that does not have clear boundaries of belonging to the national cuisine of one or another Slavic people.

Ingredients:

5 liters of purified or drinking water;
700 g of meat on the bone (beef or pork);
white cabbage - the amount depends on one's own preference;
4 medium potatoes;
1 small beet;
2 onions of medium size;
2 small carrots;
2 tbsp. l. tomato paste;
fresh tomatoes and bell peppers - to taste and desire;
1 clove of fresh garlic;
a bunch of your favorite fresh herbs;
ground black pepper, salt and bay leaf - to taste.

Cooking:

1. Rinse the meat, pour cold water over it and send it to a strong fire under the lid.
2. As soon as it boils, reduce the fire to a minimum, remove the foam with a slotted spoon.
3. Cook until cooked, 10 minutes before laying vegetables, salt the finished broth to taste.
4. While the meat is cooking, peel and chop all the vegetables: potatoes in cubes, onions in small pieces, root vegetables and cabbage in thin strips.
5. Remove the cooked pork or beef from the broth, cut into portions.
6. Add potatoes to the broth with meat, cook until tender.
7. While the potatoes are cooking, fry the onion in lard or refined oil until transparent, put carrot chips on it.
8. As soon as the orange blank becomes soft, send the beets there, mix and cover.
9. After a few minutes, add pasta, diced peppers and tomatoes to the pan with vegetables, simmer until thickened.
10. Dilute the borscht dressing with a small amount of broth, simmer over low heat until the vegetables are fully cooked.
11. As soon as the potatoes become soft, put the cabbage in the broth, cover with a lid. Simmer over low heat until the desired readiness of the vegetable.
12. Pour the dressing into a saucepan with broth, mix. Add all spices except herbs and garlic.
13. Keep after boiling over low heat under the lid for about 5-7 minutes. Add crushed garlic and remove bay leaf.
14. When serving, flavor each serving with a large spoonful of homemade sour cream and generously sprinkle with chopped herbs.

Advice: you can’t leave a bay leaf in the finished dish - the spice will give all the necessary aromas in a few minutes, and then it can spoil the borscht with wormwood bitterness.

Borscht without meat with beans

This option will certainly come in handy for anyone who prefers not to use the meat of slaughtered animals for food.

Ingredients:

1 kg of white cabbage;
800 g of peeled potatoes;
2 medium table beets;
2 small carrots;
2 onions;
200 g boiled or canned beans in their own juice;
5 st. l. refined oil;
1-2 bay leaves;
2-4 tsp table salt;
favorite greens - to taste.

Cooking:

1. Pre-soak beans overnight. Boil until tender in a separate saucepan.
2. Pour 2.5 liters of purified or drinking water into a five-liter refractory container, cover with a lid and put on fire
3. Chop the peeled onion into a cube, fry in vegetable oil until transparent, remove with a slotted spoon into a separate container.
4. Remove the peel from the washed carrot, grate it on a coarse grater or chop it into strips and send it to the heated oil. Keep on low heat until a golden hue appears along the edges of the chips, send to the onion.
5. As soon as the water in the pan boils, put the fried vegetables in boiling water, cover and reduce the heat to a minimum.
6. Grate the washed and peeled beets on a coarse grater or chop into thin strips, fry in oil for up to 10 minutes. Send the root crop to the broth.
7. After 15 minutes, add diced potatoes to the general company.
8. Chop the cabbage into large chips. Spread the vegetable in the soup 10 minutes after boiling the potatoes.
9. Simmer on the slowest fire under the lid for another quarter of an hour (15 minutes).
10. Put beans in borscht. Add salt and pepper to taste.
11. After 10 minutes, season the dish with finely chopped herbs, cover and set aside for half an hour.
12. Serve with sour cream or crushed garlic clove.

Advice: the dish turns out to be slightly sweet, therefore, for lovers of the traditional sour taste, it is better to stew fried onions with carrots and a small amount of tomato paste, add to the dish after cabbage.

Borsch! How much in this word ... This dish is the dream of every man and the advantage of every woman. Each housewife has her own trump cards in the preparation of this soup. Its quality depends on many factors, including the choice of ingredients.

To make borsch rich, bright and tasty, you need to know certain subtleties and life hacks. Here we will get acquainted with the main ones.

How to cook red borscht so that the beets do not lose their color. nuances

This question may seem strange to some. Red beets - red borscht. Everything seems to be obvious. However, if you put vegetables in the soup incorrectly, the beets may lose their color and the dish will turn out to be not very appetizing in appearance.

How to be? After all, in theory, beets are cooked longer than all other vegetables and should they go into the pan first?!

The answer is simple. Beets can not be laid in the broth. It should be stewed in a pan along with carrots and onions. To fix the color, be sure to add a little vinegar or citric acid.

Meat broth for borscht should be rich. Therefore, you need to cook it on the bone for at least 2 hours. Next, add potatoes and cabbage. Once the vegetables are cooked, the final step is to add the beetroot dressing. Boil the beets in the soup after adding no more than 5 minutes.

But there is no need to rush here either. After removing from heat, the soup should be infused for at least an hour. So the beets will saturate the other ingredients with color and taste.

So, we conclude:

Beets should be cooked separately in the form of borscht dressing, without adding a large amount of water;
There you must definitely add a tablespoon of vinegar or citric acid;
After laying it in the soup, remove from heat for 5 minutes.

By adding finely chopped tomato to the beetroot dressing, you will get an even richer color and aroma!

Borscht with fresh cabbage and beets according to the classic recipe (recipe 1)

This recipe is the most popular among experienced housewives. For beginners, we will consider it step by step.

Ingredients for 3 liters of water:

Beef on the bone 1kg
Fresh cabbage 500g
4-5 potatoes
1 carrot
1 bulb
2 tbsp tomato paste
2 garlic cloves
spices for borscht
2 tbsp vinegar

Wash the meat and place in a bowl. Cook over low heat after boiling for an hour.

The readiness of beef is determined by the degree of separation of meat from the bone.

While the broth is being prepared, let's prepare the vegetables. Chop the cabbage with a vegetable cutter or knife. Peeled potatoes cut into cubes. Peel beets and carrots and cut into strips. Finely chop the onion.

As soon as the meat is cooked, you need to get it and separate it from the bone. Then cut it into pieces.

To make the broth transparent, remove the foam that occurs during the cooking process more often!

Add chopped meat to boiling broth.

That's where the cabbage comes in.

...and potatoes.

We send beets with the addition of tomato paste to languish in a frying pan heated with oil. After 10 minutes, add vinegar and wait a couple more minutes. Then take it off the fire.

Carrots and onions are also sent for passivation until golden brown.

We send onions, carrots and beets to the soup.

Garlic is an important part of borscht! We add it, after chopping it with a knife, at the very end of cooking. It gives borscht that very unique aroma and taste!

We remove the pan from the heat, let the borscht “rest” for 30 minutes and proceed to the tasting with sour cream and herbs. Bon appetit!

How to cook Ukrainian borscht with sauerkraut and meat (recipe 2)

Borscht is a multinational dish. Many countries are fighting for the title of homeland of this soup. However, it is Ukrainian borscht that is most famous all over the world. What is special about it? And you try!

For cooking we need:

2 small or 1 medium beetroot
1 carrot
6 medium potatoes
300g sauerkraut
1 large onion 4 garlic cloves
1kg bone-in beef
1 tbsp granulated sugar
1 tbsp apple cider vinegar
salt, pepper, seasonings to taste.

Wash the meat and set to simmer after boiling for 1-1.5 hours. Salt the broth. Don't forget to skim off the foam with a slotted spoon. While the meat is cooking, prepare the vegetables. Peel potatoes and cut into cubes.

Finely chop the onion, cut the beets and carrots into strips.

The bow is sent first for passaging. Fry it until golden brown. Next, carrots go there, followed by beets.

Once the meat is ready, take it out and separate it from the bone. Crush with a fork. Now we send the meat back to the broth. Sauerkraut and potatoes will follow.

After 20 minutes, add vegetable dressing, spices to the borsch and stew for 3-5 minutes.

Ready borsch should be infused for about an hour! Bon appetit!

When I collected recipes for Ukrainian borscht known to me for an article, I was amazed at their diversity. There are as many borschts as there are Ukrainian regions and towns, even more. Of course, I will not tell about all of them, I will choose the most-most.

But most importantly, I will try to answer the question: what are the principles for preparing this surprisingly popular dish? Its secrets, rules and ingredients? Why does not every housewife get a real Ukrainian borscht - really tasty and “the same one”. Legendary.

Ukrainian borscht recipe - what's included?

Bouillon, most often beef meat. But the broth can be made from any other meat - pork, lamb, rabbit, poultry, as well as offal, sausages and even canned meat. By the way, you can combine meat of different varieties, for example, fatty pork with goose and dietary beef brisket.

A pound of meat bones will go to a 3-liter saucepan.

Delicious borsch is obtained from fish (unexpectedly?), both sea and river, and even canned. And I assure you, it will not be an ear, but real Ukrainian borscht. Popular recipes for cooking borscht on mushroom and bean broth. But it is better not to talk about vegetarian recipes in front of gourmets, they are not nutritionists and may misunderstand you.

Kvass broth . Do you know how Ukrainian borscht was cooked in Hetman's Ukraine? Real Ukrainian borscht was once cooked not in broth at all, but in kvass. Imagine: raw meat, beets and sautéed vegetables with roots are poured with kvass, salted and peppered, flavored with sugar and put on fire. On the fire, this appetizing brew stands exactly until the moment it stops giving foam (which, of course, must be removed). Then kvass with the ingredients is sent to the oven (apparently, earlier to the oven?) and simmered over low heat for 4 hours. At the very end (15-20 minutes), bacon crushed with garlic and sour cream are added.

Vegetables. Recipes for cooking Ukrainian borscht include such obligatory vegetables: beets (in Ukrainian “buryak”), potatoes, fresh white cabbage and carrots, onions, tomatoes (tomatoes or pasta, sauce, juice), garlic. Less commonly used are beans, peppers (bitter and Bulgarian), leeks, green peas, eggplant, zucchini.

Roots, fresh herbs : parsley, dill, rarely celery, parsnips and dry herbs, popular in the family as seasonings. Herbs and seasonings can be added in the form.

Seasonings. I know one Georgian family, in which the hostess cooks Ukrainian borscht with Georgian spices: ucho suneli and cilantro. Another friend throws rosemary there. It turns out delicious. But it's exotic. Usually black pepper is added, rarely allspice-peas and cloves. Bay leaf, of course.

Salo, bacon . It is believed that the fat should be old and "stinky", but more on that later.

How to choose and prepare meat for Ukrainian borscht

Choose

If you decide to cook meat Ukrainian borsch, buy bones with meat from the front and hind legs of the animal in the butcher shop. Do you know the difference between brain bones and sugar bones? Brain - those that are lower from the joint (bone marrow is visible in them), sugar ones are higher. Both types are suitable for us, but marrow bones are preferable.

An excellent choice is the brisket, which ideally combines meat, fat and bones, and the drumstick - with a high content of connective tissue that has gelatin. Bone broth made from this part of the carcass of the animal has a very strong aroma and taste.

Preparing

In order for the borscht to turn out delicious, the bones must be cut, so that the bone marrow finds a “way out” and mixes with the broth. Moreover, it doesn’t matter what meat you make the broth from, the approach to the bones for beef, pork, lamb or duck with turkey is the same.

How to get a rich broth in an economical way?

There is such an unpleasant feature in broths - foam. In all recipes, you can read the same thing: that it must be removed, removed and removed. Is there a more economical way? Fortunately, there is.

So, boil water in a saucepan. We put there a whole piece of meat and boil over high heat in a new way. When it boils again, we drain the water, and wash the meat properly, after which we put it on fire again, the bay is now cold water.

From this moment all “written” recipes begin. And we continue to cook Ukrainian borsch, saving ourselves from the need to "bother" with foam. At the same time, the meat was not cooked, the internal juice is still in it, and now we have access to it without unnecessary "garbage" and aftertaste.

The fact that the water is cold is essential. And don't be afraid to salt. Both conditions are for obtaining a rich broth.

Note. As for when it is better to salt the broth, the spears have been broken for a long time. The main thing: salt promotes the release of juices (therefore we recommend doing this at the beginning), but slows down the cooking (boiling) time of the product, which is why many salt before removing from heat. Choose: if you need an excellent broth - salt at the beginning, if you prefer tasty tender meat, then at the end.

When the broth boils again, again, for the last time, remove the foam. Now add 2 whole peppers to the broth - a bitter pod and a sweet Bulgarian, a whole onion (peeled or with it, you can “in a stocking”) - then we will throw out both the onion and the pepper. * At this stage (and not at the end) our Ukrainian borscht recipe instructs to throw a bay leaf. Then close the lid and leave for 2-3 hours on low heat.

When the meat is cooked, take it out and cut into pieces. Throw away the onion, peppers. And we will add prepared vegetables to the broth.

*Instead of living peppers, you can use a few peas of allspice.

More about the tricks of cooking this dish and its properties:.

Real Ukrainian borscht is cooked thick, not empty!

Real Ukrainian borscht is thick borscht. Thickness can be achieved in different ways.

Method 1. For example, potatoes. To do this, they put it in borscht twice: first, finely chopped (2 pieces), so that it boils soft, giving the broth that very thickness, and then larger, so that it remains already “in the form of potatoes”. It will take 4-5 pieces for everything, depending on the size.

Method 2. Another way to achieve the desired thickness for borscht is to add a little sautéed flour to it. Flour or semolina is fried with ghee/vegetable oil and poured into the broth, usually at the very end, before the crushed bacon is added.

How to prepare beets for Ukrainian borscht

Beets are prepared in many ways. But there are also common points, they are just the most important. First of all - adding vinegar or citric acid to it. Firstly, it will keep the bright original color of the vegetable, and the borscht will never look “faded”. Secondly, vinegar will add a pleasant sourness to the dish. Thirdly, it will create an interesting effect - it caramelizes the beets: having become soft inside, it will remain hard on the outside. Very cute and delicious effect.

So, we added vinegar, salt and sugar to taste, and now we fry (spasser) the beets in a saucepan, then add a little pure broth there and simmer. Beets for bright red, real Ukrainian borscht are ready. Just remember that she gives way to potatoes.

Note. You can add a couple of dried prunes to the beets. And you can ferment the beets first.

How to cook pickled beets. The beets are peeled, cut into thin slices and put into a glass jar. Then all this should be poured with cold boiled water, close the jar with a lid and leave for a couple of days in the refrigerator.

Pickled beets are used in borscht along with juice. Fresh or previously (2 days) aged in cold water is added to it in an amount of 1: 1. It's so tricky, but it turns out very tasty.

More about beet kvass and its preparation. And about how to cook beets correctly -

Vegetables for Ukrainian borscht - further down the list

Saute carrots, onions, tomatoes separately!

Carrot until orange-golden color, can be together with the roots, onions - until golden brown. It is best to sauté in melted butter. If you cook dietary or vegetarian borscht - on vegetable.

Tomatoes. If these are fresh tomatoes, pour boiling water over them, remove the skin and pass through a meat grinder. Ideally, remove the seeds from the tomatoes, and then send them to the pan. If it’s tomato paste, then save it immediately by adding a little broth.

fresh cabbage can be crushed with a rolling pin, and pickled hold for a couple of minutes in a hot pan, stirring. Then it will lose all its hardness.

Note: You can cut vegetables, of course, as you like, even rings, even logs. But it is best to cut potatoes into cubes, beets on a coarse grater, and all other vegetables into thin strips. Tested, so for some reason it tastes better.

Mushrooms. This recipe for Ukrainian borscht contains neither mushrooms nor beans. However, if you like borsch with mushroom broth or simply dry mushrooms added to it, soak them for 3-4 hours beforehand.

Beans It's best to soak overnight. And cook separately from all other vegetables, because it takes a long time.

The order of adding products when cooking Ukrainian borscht

Let's make a reminder so as not to confuse anything.

So, potatoes will go first, after 5 minutes white cabbage will follow, if the heads are “old”. If the recipe contains fresh or sauerkraut, it must be added along with beets, not earlier.

Note: potatoes are added before acid is added (tomatoes, such as vinegar or sauerkraut). The fact is that it "compacts" our starchy vegetable and makes it rough and tasteless.

When the potatoes and cabbage are cooked, add the rest of the vegetables and roots. If there is toasted flour in the recipe for Ukrainian borscht, then so be it. Keep on fire for another 5-7-10 minutes.

Finally, finishing touch - fat, crushed in a mortar with garlic, dill, parsley, green peas and salt. Necessarily old yellow fat, causing unkind aesthetic feelings.

In some recipes for Ukrainian borscht, lard is preferred. Well, well, it's a matter of taste.

We put the fat already in the almost ready borscht, increase the fire. As soon as it boils, turn it off immediately.

We leave the borscht to infuse for half an hour. Then we try and correct:

add sugar, salt, spices (black pepper, cloves, sweet peas), other dry herbs, vinegar - everything that we lack (if not enough). Then we insist. Pour into bowls with sour cream and chopped herbs. Serve pampushki with borscht.

Cooking donuts for real borscht

donuts- These are round buns made from yeast dough, doused with garlic sauce.

We prepare the dough from flour, warm yeast and butter mixed with sugar. We make small buns no more than 10 cm, bake in the oven.

For garlic sauce: minced garlic, salt, water or vegetable oil.

That, in fact, is all. We have prepared Ukrainian borscht with donuts. Bon appetit!

Other dishes of national cuisine:

A very detailed recipe for Ukrainian borscht with beets and 7 useful tips will help you prepare a real soulful dinner.

Delicious and rich Ukrainian borscht cannot be whipped up in haste. Most main rule cooking borscht means having free time and a great desire to cook it. If you are in a hurry or you are not in the mood to stand at the stove, it is better not to start, but to cook any.

When I cook borsch, such appetizing aromas hover around the house that my husband looks into the kitchen endlessly, lifting the lid of the pot and sniffing =)

In each region and in each family, borscht is cooked differently. If you have never cooked borsch or just don’t know how to cook it, then my most detailed step-by-step recipe with photos will be a good guide for you =)

Let's start cooking borscht according to our traditional family recipe!

Ingredients for delicious Ukrainian borscht

Quantity of products for a 5-6 liter pot:

Beef on the bone - 300 gr
Pork on the bone (stew) - 500 gr
Potatoes - 300 gr (3-4 pieces)
Onion - 200 gr (2 pcs)
Carrots - 150 gr (1 large)
Cabbage - 350 gr (1/4 medium head)
Beets - 300 gr (2 medium pieces)
Tomatoes - 200 gr (3-4 medium pieces)
Sweet pepper 100 gr (1 pc)
Hot pepper - 1 pod optional
Tomato paste - 2-3 tbsp / l optional (for taste)
Sunflower oil - 30 ml
Butter - 30 gr
Garlic - 3-5 cloves
Small piece of fat
Bay leaf, allspice - to taste

For the broth:

1 bulb
1 carrot
parsley root
Celery root
Dill or parsley stalks

I always cook borscht thick enough. Therefore, you can reduce the amount of vegetables. I add tomato paste for color and richer taste. Most of all I like Chumak, Rosana and Genichanochka. Well, let's start!

How to cook borscht with beets? You need to start by making excellent broth!

For borscht, it is important to cook a good broth and not spare vegetables.

Beef, pork and poultry, especially homemade, are well suited for the broth. I can’t explain why this is so, but a very tasty borsch is obtained precisely on a domestic rooster.

Tip 1. If you cook borsch on meat, then it is better to take both pork and beef, always on the bone. This will make a great rich broth. I rarely cook with poultry.

We wash the meat, cut off pieces of fat, if any, and put it in a saucepan. Pour cold water to cover the meat 3-5 cm above and put on fire.

At the same time, we put a pan with beets on the stove and boil it in its uniform until cooked.

Tip 2. If you want a delicious broth, put the meat in cold water. If you want tasty meat - hot.

Bring the meat to a boil, reduce the heat and remove the resulting foam. Cook for about 20 minutes and drain the water.

Put the meat back into the pot, add water and bring to a boil again.

While the water is boiling, prepare the vegetables for the broth: onion, carrot, dill stalks, bay leaf, garlic. Coarsely chopped celery root or parsley root can also be added.

We put the vegetables in a saucepan with boiling broth, reduce the heat to a minimum, close the lid and cook over low heat for at least 2-3 hours.

Tip 3. The broth should not boil, it should slowly gurgle and languish.

Here is the broth in the making:

Now let's prepare the vegetable dressing

Tip 4. The more variety of vegetables and fat you add to the dressing, the tastier your borscht will be.

It doesn't have to be a lot of fat.

Small pieces of fat that you cut off from the meat are sent to the pan. The smell of fried bacon will give the borscht an appetizing flavor. I try to choose leaner meat, so I don't cut too much fat.

Fry the pieces of fat.

Chop the onion and put it in the pan. Add some sunflower and butter.

Lightly fry (5-7 minutes) until golden brown.

Coarsely grate the carrots and add to the onions.

Fry for about 2-3 minutes.

Sweet pepper cut into small cubes, add to the vegetables.

Fry everything together for a couple of minutes.

Grind tomatoes in a blender and pour into a pan.

Add tomato paste.

Stir and simmer over very low heat for about 20-30 minutes.

If you want spicy borscht, add a pod of hot pepper to the dressing.

The gas station is almost ready.

We remove the prepared vegetables from the broth and take out the meat.

Grate the carrots and return to the broth, discard the rest of the vegetables.

We separate the meat from the bones and put it in a borscht dressing.

Stir, simmer for about 2 minutes, the dressing is ready. The meat can be put back into the broth, but I usually don't do this, otherwise it will be too soft.

Potato cut into cubes.

Add to broth and cook for about 7-10 minutes.

Shred the cabbage finely.

Put the cabbage in a saucepan, bring to a boil and cook over low heat until the cabbage is ready. This usually takes 5 to 10 minutes. It all depends on the type of cabbage.

While the cabbage is cooking, peel the beets and rub them on a coarse grater.

Grind a piece of lard, garlic and a pinch of salt in a mortar.

When the cabbage is ready, put the dressing in the pan.

We mix.

Bring to a boil.

We spread the beets, lard crushed with garlic and salt.

Stir and remove from heat after boiling.

Tip 5 It is impossible to boil borscht with boiled beets for a long time, otherwise the borscht will lose its color.

Beets for borscht can be prepared in another way: grate on a coarse grater or cut into strips and stew in a small amount of water with the addition of 1-2 teaspoons of vinegar. In this case, the beets will not lose their color after boiling.

Tip 6 If you are preparing borsch from early varieties of cabbage, then the order of laying the ingredients in the pan is different:

1. Put the potatoes in the broth.

2. After 5-10 minutes (the potatoes should be half cooked), add dressing, cook for 3-5 minutes.

3. Put the finished beets with young cabbage, bring to a boil and turn off. Usually young cabbage is enough to boil. It should not be cooked for a long time, otherwise it will turn into sourdough.

Tip 7. Let the borscht brew for at least 1-2 hours.

Here is my delicious rich and fragrant Ukrainian borscht! =)

In our family, borsch is traditionally served with garlic, sour cream, green onions and rye fragrant bread.

How many calories are in my borscht? About 65-70 kcal per 100 grams

Proteins - 3.3 gr
Fats - 3.7 gr
Carbohydrates - 4.2 gr

And here are some more photos:

Enjoy your meal, friends! And don't forget to hit likes, "oki" and "I like" to tell your friends about the super delicious borscht recipe =)

Best regards, Natalie Lissy

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.