How to cook borscht soup recipe. How to make a delicious roast for borscht: a continuation of the previous recipe

Borscht is a dish that each of us must have tried. Any hostess, every culinary specialist knows the recipe for this extraordinary dish. However, in order to cook the real most delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets - the main ingredient. Beets can be used boiled, browned or stewed. The borscht recipe, in addition to it, is added with various other vegetables.

There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of cooking options for this dish, so everyone will find a recipe with that very unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. The classic recipe is usually based on beef or bone-in pork, but many prefer poultry. If you take meat on the bone, then you must first boil it and remove the bone. It is not recommended to salt the broth at the very beginning. The taste will not improve from this, but the nutrients will be lost. In order to cook the broth correctly, you need to take the meat on the bone, pour it with cold water and, after boiling, remove the foam, then reduce the fire and cook for about two hours. Only by observing these secrets, the broth can be cooked transparent and rich.

Stock up on Ingredients:

Meat on the bone - 1 kg.

Beet - 1 pc.

Potatoes - 4 pcs.

Bow - 1 goal.

Carrot - 1 pc.

Bulgarian pepper - 2 pcs.

Tomatoes - 2 pcs.

Fresh cabbage - 300 g.

Greenery.

Vegetable oil.

Spices.

Recipe

1. Like every recipe, ours also says that before cooking borscht, meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films from it, if any. Pour the meat with cold water and put the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of borscht. For about 1 kilogram of meat, you need to take 2 - 2.5 liters of water.

2. While the broth is cooking, you need to cook the vegetables.

3. Grind cabbage, clean onions, carrots. We are engaged in beets, remove the seeds from the pepper, removing the middle with the stalk from it. You don't need to touch the potato yet. Otherwise, it will turn black and dry, then the borscht will be tasteless.

4. Do not forget about the broth. After boiling water, remove the scale with a slotted spoon and make the light smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After the new scale stops appearing, with a clean napkin, remove all its remnants from the walls of the pan. Use a spoon to scoop out the fat spots floating on top of the broth. You have to repeat everything from time to time. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.

Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it well and put it back.

5. We begin to prepare vegetable dressing. The recipe recommends that you do everything in sequence, cut the vegetables correctly, and then the soup will turn out to be very tasty, rich and fragrant, which will delight the whole family.

6. We clean the potatoes, wash and remove all the eyes. Cut into not too large cubes. Moreover, for density, you can mash the potatoes with a spoon. We put it in a saucepan and let it boil until the potatoes are cooked, chop the cabbage. We put it in a saucepan.

7. Cut the onion and other vegetables. Pour the oil into the pan and, when it is hot, put the onion there, fry lightly, stirring occasionally. There we also put the pepper cut into thin strips and the tomato, cut into cubes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it stew a little.

Secrets to help: To make the soup a rich color, you need to add a teaspoon of 6% acetic acid or lemon juice to the pan with beets. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

8. In order not to violate the cooking recipe, put tomato paste, flour in a separate plate, mix everything thoroughly and dilute with cold water, stirring vigorously so that lumps do not form. Remove the lid from the pan and add the tomato preparation there, while stirring constantly. Continue to stir the contents of the pan until the color of the tomato paste changes and becomes a rich red hue. Then pour the finished workpiece into a saucepan. Stir borscht and add spices.

Secrets to help: To improve the taste of borscht, the recipe advises to take a piece of good fat, rub it with salt and garlic, add the resulting fragrant mixture to the finished soup. This is done as follows: cut a piece of lard finely with a knife, take a couple of cloves of garlic and chop on a board with a pusher, mix, evenly rubbing the lard with garlic. Before turning off the gas, we dip our fragrant garlic billet into the borscht. Be sure to cover the pan with a lid (do not close, but cover), let it brew a little for a richer taste.

9. Add seasonings. Usually these are peppercorns, bay leaves, fresh parsley.

10. Let the borscht stand for a while so that it is saturated with garlic flavor, it will take 20-30 minutes under a closed lid. After this time, you can serve the dish on the table and call the whole family for dinner. There is such a delicious borscht with fresh rustic sour cream! The recipe for a delicious rich dish with a pleasant red color will not leave indifferent even the most severe critic!

INTERESTING: Before the advent of potatoes, borscht was cooked with beets and beans. It was prepared separately, or boiled in broth along with meat. This is how they cook now, the number of potatoes decreases or we completely replace it with beans.

Any borscht will be even tastier if you eat it not with a simple bread, but with fresh, hot donuts - buns made from yeast dough with fragrant garlic sauce. They are very simple and easy to prepare.

In contact with

Every hostess knows how to cook delicious borscht. Another thing is what is invested in the concept of delicious borscht. In each they consider it in their own way: for some it is Ukrainian borscht with donuts, for some it is green, someone thinks that the most correct borscht is cold, and someone is piping hot, with a piece of meat and sour cream . And everyone will think that this simple borscht recipe is the most correct one.

By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was embarrassed, “How to cook borscht?” And I, not even suspecting that there was some difficulty in this, hastily told her a simple recipe for borscht, while specifying that borscht is the same cabbage soup, only with beets.

True, when we came for dinner, and instead of borscht in a saucepan, we saw a strange dish in which cabbage, beets and ... were floating. pasta, I realized that a simple, in general, recipe - for beginners is not so simple. We diligently praised the brew so as not to offend the girl, but the thought that she was simply too lazy to look on the Internet to find a simple borscht recipe did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be

Easy borscht recipe

To know how to cook delicious borscht, you need to understand what each particular family puts into this definition. I will describe a simple recipe for borscht, which we consider traditional in our family: with cabbage, meat and beets. And in order to cook red borsch with meat, you need the following products

Any meat, preferably on the bone - 0.5-1 kg
Fresh potatoes - 6-8 pcs.
Fresh cabbage - a small fork, about 1 kg
Fresh carrots, medium size - 1 pc.
Fresh beets, medium size - 1-2 pcs.
Bulgarian pepper, sweet, large - 1 pc.
Onion, medium size - 1 pc.
Tomato paste - 2 tbsp. l.
Fresh tomato - 1 pc.
Garlic, fresh - 1-2 cloves
Flour - 1.5 tbsp. l.
Refined sunflower oil - for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
fresh greens
Mayonnaise or sour cream - to taste.

This list can be adjusted, depending on taste preferences and financial capabilities, the required ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but without these vegetables, red borscht can no longer be called borscht.

Well then, let's start. So,

Recipes for beginners: how to cook delicious borscht

Rinse a piece of meat in cold water, cut off dark, rough films from it, if any. Contrary to all the recipes for borscht, which suggest using only the most delicious for cooking first courses, I believe that here the housewives are wishful thinking.

Not all young families can afford to cook exclusively from premium meat. As a rule, they save the better pieces for second courses, throwing worse ones into soup broths. The main thing is to have a fat. And the fat will be from any meat, even the most worthless. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is still a layer of fat or subcutaneous fat? So, the taste of borscht did not suffer at all. Although, maybe, of course, because in our family, in principle, they don’t like boiled meat too much. But, we are talking about borscht, not boiled meat! And its taste depends little on the quality of the meat.

Of course, if it is possible to cook from first-class meat, this opportunity should not be neglected.

Well, I digress a little. Let's continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it should completely cover the meat. It depends on what degree of fat content the borscht should be. Someone likes borscht to be fat, someone likes it more lean, again, he cares about calories. We will assume that 2-2.5 liters of water is enough for a piece of meat in 1 kg. That is, take a 3-4 liter pot to fit all the contents. Before the water boils, prepare the vegetables.

Chop the cabbage, peel the onions, carrots, beets, peel the seeds from the pepper, removing the middle with the stalk from it. Don't touch the potatoes yet, it's still early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.

After the water boils, remove the scale with a slotted spoon, reduce the heat under the pan. To remove all scale, the pan must be moved slightly away from the center of the burner so that scale forms only on one side. After no new scale forms, you can carefully remove it from the walls of the pan with a clean napkin.

Remove the yellow spots of fat floating on top of the broth with a spoon, and pour them into a clean plate so that the fat does not digest and “saponify”, that is, it is tasty, fragrant and does not taste like soap. We'll still need it. Repeat this procedure from time to time.

Salt the broth. Please note that the water will boil away a little during cooking, therefore, salt a little less, without adding salt a little. Cover the pot with a lid to “boil” and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb are cooked a little longer, and for borscht with pork, 35-40 minutes is enough.

And now, in fact, the preparation begins and the answer to the question of how to cook a delicious borscht. And a simple recipe for borscht begins with the preparation of vegetable dressing.

Peel the potatoes, wash them, remove all the eyes and cut them into pieces, not too large, but you don’t need to grind too much either. Moreover, many are already mashing potatoes with a spoon in a plate. Put the potatoes in the broth, bring it back to a boil and, while the potatoes are cooking, chop the cabbage. Dip it in the pot too.

Chop the onion and remaining vegetables. Pour the oil into the pan and, when it is hot, put the onion in the pan and lightly fry it, stirring occasionally. Put the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a coarse grater and, last but not least, the beets. Mix all this, and cover the pan with a lid - let it stew a little.

Put tomato paste, flour in a jar or mug, mix well and dilute with cold water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste with flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes a brighter shade. Everything, refueling is ready! A little more, and delicious borscht will be ready!

Now pour everything that is in the pan into the pan. Be careful not to get burned! Stir the borscht, and pour in the fat that is waiting on the plate. Put in the spices.
I use the universal dried seasoning "Aesthetics of Taste", which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or put spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.

By the way, those who have subsidiary farms can prepare dill stalks and parsley and celery roots. I used to do that. I collected a small bundle from these dried sticks, tied it tightly with a thread and lowered it for 20 minutes into an almost ready borscht. Then, naturally, this bundle was taken out by the thread so that it would not interfere and spoil the appearance of the borscht in the pan.

And - the final touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. Who does not like a too spicy taste, do not peel the cloves from the skin, just cut off the tips on both sides so that the juice and aroma flow out. And you can chop the garlic very finely or crush it with a garlic press. By the way, that's what I do. It remains only to put a laurel (2-3 leaves), and turn off the fire under our culinary masterpiece.

While the borsch is infused for 10-20 minutes, prepare sour cream or mayonnaise, set the table. And then call for dinner. And do not forget to announce that now you know how to cook delicious borscht, and bookmark this simple borscht recipe under the general heading Recipes for Beginners, because I will still have quite a lot of them. The family will not die of hunger!

A favorite and regular soup in most Russian families. What is lunch without delicious rich borscht. And it is difficult to describe how useful this soup is. Traditional Ukrainian borscht is prepared with the addition of bacon (it is ground in a mortar with garlic and added at the end of cooking borscht). The classic Russian recipe is very similar to the Ukrainian one, only there is no fat in it. Borsch according to the recipe below is very tasty, with a rich red color. Try it, you will definitely like it!

Ingredients:

For 3 liters of water:

Beef on the bone - 700-800 grams

Cabbage fresh - 300 grams

Potato- 2-3 medium potatoes (200-300 grams)

Beet- 2 small or 1 medium (100-150 grams)

Carrot- 1 piece of medium size (75-100 grams)

Onion onion - 1 medium-sized onion (75-100 grams)

Tomato naya paste - 1 tbsp. spoon, or 1 small tomato

Oil vegetable for roasting

Garlic- 2 cloves

Spices: salt, ground black pepper, bay leaf, herbs (dill, parsley, basil).

How to cook delicious red borscht

1. The first step is to boil the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and pour cold water over it. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to low. Borsch should be cooked on low heat, then the vegetables in it will not boil soft and will not turn into porridge. Beef is cooked for about 1 hour. The readiness of the meat can be checked by how easily it separates from the bone.

2 . While the broth is being prepared, you need to peel the vegetables: potatoes, carrots, beets, onions. Remove spoiled leaves from fresh cabbage and chop.

3 . When the meat is cooked, it must be removed from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. It is convenient to do this with two forks.

4. Dip the chopped boiled meat back into the broth. Do not forget to regularly remove the dirty foam from the surface of the broth.

5 . When the broth boils, we send the chopped fresh cabbage to the pan.

6 . Cut the potatoes into cubes and send to the pan after the cabbage, after the water boils again. In general, it is advisable to add each new ingredient every time the broth boils (do not forget that borscht is cooked over low heat). Add salt and pepper. Optionally, you can flavor the borscht with spices: hops-suneli, curry, adjika (dried).

7 . Grate the beets on a coarse grater or chop into small strips.Put in a heated pan with vegetable oil. And simmer over low heat, stirring regularly, for about 10 minutes. A few minutes before removing the pan from the heat, you need to sprinkle the beets with lemon juice or vinegar (this is the second secret to delicious red borscht). Add tomato paste and stir. Heat the beetroot with the tomato for 1 more minute on the fire. Now the beets are ready for dressing in borscht.

8 . We send the beets to the soup.

9 . Cut the onion into small cubes, grate the carrots on a coarse grater or finely chop (it turns out more beautiful). Put on the bottom of a preheated pan with vegetable oil and fry until golden brown. Do not overdo it. Onions should not be fried, they should remain juicy, therefore, as soon as a golden hue appears, the frying must be removed from the heat (this is one secret to delicious borscht).

10. After the next boiling of the broth, lay in it the frying of onions and carrots.

11 . Now a very important ingredient is garlic (another secret of borscht). It can be cut into small cubes or simply cut into quarters. It is important to add garlic at the very end of cooking borscht. It acts as a natural flavor and aroma enhancer.

12. A variety of greens, both fresh and dried, will become an invariable decoration of your borscht. It also needs to be added to the borscht 5 minutes before the end of cooking.

Turn off the heat and let the soup brew for 20-30 minutes. By the way, the classic borscht has an amazing feature, the next day it becomes even tastier.

Delicious classic red borscht is ready

Bon appetit!

Secrets of delicious borscht

Such a first dish as borscht is found in different cuisines of the world. But the most delicious and rich is Ukrainian borscht. The dish has been cooked on the territory of Ukraine ever since they began to grow vegetables, especially beets, and eat meat. Borsch is a peasant dish, because everything that grew in the garden was put into it, and ran in the yard. In different regions of the country, to this day, different types of meat and poultry are put into borscht, for example, Poltava borscht always comes with goose. But the traditional Ukrainian borscht is served with beef or pork on the bone.

To create a magnificent and tasty borsch, you need to stock up on such products as water, cabbage and beets, carrots and onions, potatoes and beans, and, of course, meat with a bone. Modern housewives put tomato paste, but the traditional recipe includes tomatoes and sour cream. Spices: bay leaf, salt and black and red pepper. The main thing is to cook the ingredients longer, the meat for 1.5 hours, then add the cabbage, after boiling the potatoes, simmer for about 20 minutes. Roast beets, carrots and onions are stewed over low heat. Sour cream (optional) and tomato paste (tomatoes) are added to the mixture - everything is stewed for about 20 minutes, after which it is added to borscht. Borsch is cooked for about 2-2.5 hours over low heat, stirring every time you add an ingredient.

To make your dish spicy and rich, put a pinch of sugar, not just salt. And in order for the borscht to be rich, a mixture of fresh Ukrainian bacon and garlic is added - it is rubbed into gruel, added half an hour before removing the pan from the heat. If you use tomatoes, add a spoonful of vinegar for sourness, borscht will be doubly tastier and piquant. When removed from heat, chop the greens to taste, but you can do without it at all. But, remember, the dish should be infused for about 2 hours under the lid, and then eaten for so long with sour cream, donuts, garlic and lard.

Borscht is not only tasty, but also healthy. Vegetables will benefit the whole orgasm and enrich with vitamins. Meat contains protein, which is so necessary for the normal functioning of the whole organism. And garlic, onions are excellent remedies for colds, for raising immunity. A hot yushka is a balm for the stomach.

Video "Borsch, a classic Ukrainian recipe from Chef Ilya Lazerson

See the recipe for the dish with a photo below.

Today we have on the menu a classic dish of Russian and Ukrainian cuisines - rich red borscht with beets. Yet another yummy! Each housewife has her own secrets of making delicious borscht. So, I reveal my secrets. I described all the subtleties of the process of making borscht, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photos should brighten up the reading process.

Delicious borscht recipe quite simple, but it has its own subtleties, without observing which, of course, it will turn out to be quite edible, but not so tasty! The recipe for borscht is simple, but the cooking process itself is quite time-consuming. It is better if they help you in the kitchen - a beloved husband or children, sister, brother, girlfriend or friend

Yes, you can cook borsch on different broth bases - pork or beef ribs, chicken, any soup set. But I prefer to cook soup chicken soup ( not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the subtleties of preparing the broth below. And here is a set of products necessary for borscht:

½ soup chicken (this is chicken, not broiler chicken) or pre-cooked broth;
white cabbage, about a third of an average head;
potatoes, 3-5 medium pieces;
onion 1 head;
1 medium-sized carrots and the same beets;
a couple of tomatoes or tomato paste (2 tablespoons);
vegetable oil for frying;
2-3 cloves of garlic, salt and spices to taste.

Cook golden broth

First of all, you need to cook the broth. Since we will cook it from soup chicken, and, as you know, she is the owner of rather tough meat, we will cook until the meat softens. Approximately 1.5 hours. Rinse frozen or chilled chicken under the tap. Place half of the chicken in a 4.5 liter pot and cover with cold water. We put on fire. As soon as the water in the pan boils for 5 minutes, turn off the heat. Take the pan off the stove and put the chicken in. And now, attention, the first secret of delicious borscht: We pour out the water from the pan, we will no longer need it. Rinse the chicken a second time and put it in the pan.

Pour cold water again and set to maximum heat. When the water boils again, the fire can be reduced. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools down a bit, the meat must be separated from the bones and cut into pieces. Strain the finished broth through a fine sieve. Do not be afraid that the process of cooking the broth is so long. The result will please you! Golden and rich broth! Thus, you can cook the broth from any meat.

Preparing vegetables

Now that the broth is ready, you can proceed to the vegetables. And here you will need the help of your favorite assistants. Decide for yourself to whom to delegate the responsible mission of chopping cabbage and peeling potatoes. Then we cut the potatoes into large pieces. First, put the cabbage in the broth and put the pan on the maximum fire.

My mother, when she cooks borscht, puts potatoes first, and only then cabbage. I know that many people do this. It's for someone who likes it. I like borsch so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself what will put first, potatoes or cabbage

As soon as the broth with cabbage boils, reduce the heat to medium and lay the chopped potatoes.

Cooking a roast for a delicious borscht

On our own or with the hands of tireless helpers, finely chop the onion. We put a frying pan with vegetable oil on a slow fire, put the onion. While the onion is fried to a pleasant golden color, let's take care of the carrots. It needs to be peeled and grated on a coarse grater. Add to slightly golden onions.

Beets, like carrots, get rid of the skin and grind. You can grate the beets on a grater, you can cut into thin strips. This is how you like it Add beets to carrots with onions.

One of the main components of a delicious borscht is tomato paste or tomatoes. If it's summer outside, then it's a sin not to use fresh tomatoes. When it’s far from summer outside the window, I prefer to put natural tomato paste in borscht (without starch and other chemical additives, made in accordance with GOST). In a frying pan, add a couple of tablespoons of tomato paste to the fried vegetables.

And now, attention, the second secret of delicious borscht: to make the borscht bright red, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will prevent the red pigments of the beets and tomatoes from being destroyed by the heat.

The last stage of cooking delicious borscht

To the vegetables that are mashed and slowly boiling in a saucepan, we add our frying from the pan and chopped chicken meat (which was separated from the chicken after preparing the broth).

Let all the ingredients of borscht boil together for about five minutes and turn off the fire. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground peppers - white, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Stir, take a sample and close the lid.

I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit, you can set the table and call family assistants for dinner or lunch. Serve delicious borscht with fresh rustic sour cream! Delicious rich red borsch will not leave anyone indifferent! Bon appetit, dear readers

And if your appetite is not satisfied with borsch alone, then for the second I offer an excellent dish of classic Russian cuisine -

Borsch is not only a fundamental Slavic dish, it is a centuries-old tradition that originated in Kievan Rus, carefully preserved and supported by contemporaries. Rich, fragrant, with a rich taste, borscht on the table is in the blood with mother's milk, without it the life of the Slavic world is not imagined. Therefore, today we will consider the classic borscht recipe with a photo!

As diverse as the Slavic peoples are, so many-sided are the borschts, which differ in national characteristics. Each is good in its own way. What they have in common is the numerous set of ingredients that provide a rich taste.

Moreover, each hostess has her own borscht, a personal vision of a dish with a unique twist. This is her pride and achievement. Not without reason, after all, a home is certainly associated with the smell of homemade, beloved borscht.

Considering the fact that the caring nurse is trying to diversify the menu and is constantly looking for new recipes, we offer options for exceptionally delicious borscht. Hoping that they will take their rightful place in the notebook of family recipes and will be able to add variety to your diet.

Borsch according to the classic recipe has an excellent taste, it is surprisingly nutritious and satisfying. The useful qualities of the dish are provided by the richness of vegetables and meat.

The classic recipe implies meat broth, the obligatory presence of beets, despite the fact that in some regions it is not used. We will cook beetroot in such a way that it will not dominate in borscht, but, nevertheless, will bring into it its own vitamins necessary for the body.

To prepare borscht, you need to prepare well, purchase fresh and high-quality products. First of all, it concerns meat.

A rich broth is obtained from beef, it is better to buy it on the bone, then the broth will turn out to be more saturated.

We prepare products for a three-liter pan

Five hundred grams of beef meat on the bone;
300 grams of potatoes;
One beetroot (small);
Two medium carrots (including one for the broth);
Three hundred grams of fresh cabbage;
Two medium onions (including one for broth);
Two sweet peppers, preferably red;
A small package of tomato paste, at least three tablespoons. If you have tomato juice or fresh tomatoes, great. You need about five hundred ml of tomato juice;
Spices, as always, at will and taste (in the form of salt, peppercorns, bay leaf);
50 ml. sunflower oil;
A bunch of dill, parsley.

How to cook classic borscht

We cook the broth

Cooking frying

The scent is all over the house! Seasoned with sour cream, borscht is fragrant with herbs and lavrushka. Invites to dinner. Bon appetit!

Avid beet lovers are advised by experienced chefs to stew it in sunflower oil separately from frying, with the addition of a small amount of broth or water, tomato juice or paste.

In this case, the borsch will have a more beet flavor.

This is not a dish, but a complete collection of useful elements. Thanks to the properties of sauerkraut, borscht becomes not only tasty and spicy, but also infinitely useful.

In the cold season, hot and appetizing, it will give strength, strengthen the immune system. Check out this wonderful borscht recipe.

Ingredients needed to make 4-5 servings

Pre-boiled broth of five hundred grams of beef;
Three hundred grams of sauerkraut;
Bulb one;
Carrots, one piece;
Beets, one piece;
Two - three potatoes;
Sunflower oil in the amount of two to three tbsp. l.;
Tomato paste - two - three tbsp. spoons.;
Black peppercorns (4 pcs.);
Three cloves of garlic;
Greens, bay leaf.

Cooking borscht with sauerkraut

Peel the beets, chop into strips.
Put the beets in a heated pan, lightly fry in oil.
Here add tomato paste, cabbage juice half a glass, simmer until tender. The fire should be weak, the pan must be covered.
Finely chop the peeled onion, fry until transparent.
Add shredded carrots to the onion, simmer everything together for 5-7 minutes.
Squeeze the cabbage if necessary, add to the frying, simmer well until all the moisture has evaporated.
Put the broth on the stove, boil.
Cut the peeled potatoes into medium cubes, throw into the broth, cook for ten minutes.
Cut the cooked meat, send to the potatoes.
Put stewed vegetables, spices in the form of bay leaves, peppercorns into the broth, boil.
After boiling, taste, add salt if necessary.
Make the fire moderate, simmer until tender. In time it will be approximately 15-20 minutes.
Five minutes before the readiness to add finely chopped garlic.

If you have enough strength, be sure to let the borscht brew. This will make him even better. Season with sour cream, sprinkle with herbs and eat to your health.

Experienced chefs advise to remove excess acid, if any, with a small amount of sugar.

Borsch with chicken meat is very delicate in taste, moreover, it is more dietary and light.

In addition to the unique taste, it has another advantage - it can be cooked faster. After all, chicken does not cook for long, if you do not take into account poultry.

You can use any part of the chicken carcass. In many ways, the choice depends on the time that the tireless hostess has.

If it is not enough, the legs are also perfect, since they cook quickly.

We prepare a set of products for eight servings

Two chicken legs;
Two - three potatoes;
One beet;
one carrot;
Two hundred grams of fresh cabbage;
1 onion;
Tomato paste two tbsp. spoons;
Apple cider vinegar one teaspoon;
Bay leaf two - three pieces;
Salt and black pepper to taste;
Sunflower oil four tablespoons;
A bunch of greens.

Step by step cooking process

First of all, you need to put the broth. Immerse the legs in cold water, which needs two to two and a half liters, put on the stove. When boiling, remove the foam, then add salt, throw in peppercorns, cook over moderate heat for 35 minutes, opening the lid.
There is time for vegetables. Peel and chop the beets, carrots, cabbage into strips, chop the onion into small pieces, cut the potatoes into medium cubes.
Put the beets to stew with the addition of oil, apple cider vinegar. The total time is at least five minutes.
Fry the onion in oil until transparent, add the carrots, fry together for three minutes, send the tomato paste here, stew for another four minutes.
Ready meat take out their broth.
Send the potatoes to the broth, let them cook alone for ten minutes.
Cut the cooled meat into portions, send after the potatoes.
Put the cabbage into the broth.
Add the stewed beets, let it boil.
Lay frying, lavrushka, chopped greens.
Boil, taste.
Boil another seven to ten minutes, remove from heat.
Allow twenty minutes to recover.

Chicken borsch is ready. It is beautiful and fragrant, and I want to try it. Season with sour cream when serving and enjoy!

Borschik in a slow cooker turns out just wonderful - rich, tasty. This is facilitated by the device itself. Here the dish really languishes, which cannot be said about the gas oven.

One involuntarily recalls the Russian miracle - the oven with its many-sided possibilities.

Ingredients for borscht in a slow cooker for seven to eight servings

Five hundred grams of beef pulp;
Four hundred grams of fresh cabbage;
One hundred grams of onion;
150 grams of potatoes;
One hundred gr. carrots;
Three hundred gr. beets;
Three Art. spoons of tomato paste;
Three garlic cloves;
Salt, pepper, bay leaf - as your heart desires;
Three Art. tablespoons of vegetable oil;
Lemon juice two - three tbsp. spoons.

Cooking borscht in a slow cooker

Finely chop the peeled onion.
Turn on the slow cooker for "Baking", put the onion in the bowl and fry in oil.
Peel the carrots, chop, send to the onion. Fry for ten minutes.
Lay the tomato component in the form of a paste. Let it stew in a common cauldron for five minutes. Don't forget to stir.
Peel the beets, grate them, send them to fry along with lemon juice so that the beautiful colors of our favorite dish are not lost. Don't forget to salt and pepper. Let simmer for 15 minutes.
Now you need to cut the meat into portions.
Peeled potatoes also cut into cubes.
Shred the cabbage.
Put meat, potatoes, cabbage, lavrushka, peppercorns in the slow cooker. Pour water up to the maximum mark.
Turn on "Stew, Soup" for one hour and wait for cooking.
When turning off, open the lid, put the garlic, chopped or passed through a press, mix the borscht, let stand for ten minutes.

Borshchik is ready, it's time for the table. Happy you!

For those who like denser cabbage, it is recommended to put it in a slow cooker ten to fifteen minutes before shutting down.

Borsch with beans is good both in meat broth and in a lean version. Beans give the dish a unique zest and some piquancy. Not to mention the mass of vitamins and microelements with which beans enrich your favorite borscht.

This is a great option for those who observe church fasts and those who want to lose those extra pounds. Finally, it's just delicious!

So, we prepare the ingredients for 10 - 15 servings

Broth from 250 grams of beef brisket (those who want to fast, take plain water);
five potatoes;
Two glasses of beans;
One beet;
One carrot;
Three hundred grams of cabbage;
2 sweet peppers;
30 grams of tomato puree;
Two st. spoons of apple cider vinegar;
Vegetable oil for frying, 50 grams;
Spices, herbs.

Cooking borscht with beans

Let's start with beans.

There are two variants of borscht, the choice of which depends on the desire of the cook. Add pre-cooked beans to borscht, or use the broth on which the beans were cooked.

Most use the first option, which has the advantage of a clear broth, while boiling the beans will darken the water, even if white beans are used. We will cook the beans in advance.

To make the beans cook faster, they are soaked overnight, then they are cooked for an hour and a half.

Conclusion - we are going to cook borscht with beans, soak it and cook it in advance. We are well prepared, we have boiled beans.

We continue the process of cooking delicious with beans

Beets should be cut into strips.
Stew it with the addition of water, vinegar, tomato puree. The operation lasts ten to fifteen minutes.
Fry chopped carrots in oil until half cooked.
Put the broth on the stove, add pieces of meat to it, cooked and cut into portions.
Peeled potatoes cut into medium cubes, put in a boiled broth, cook for ten minutes.
Cut the cabbage into strips, send to the potatoes after they boil for the allotted time.
Throw in the diced bell peppers.
Add the beans five minutes before the potatoes are ready.
Now is the time to send carrots and beets to borscht.
After boiling, you need to taste, salt, pepper if necessary.
Cook for another five minutes.
Let the cooked miracle brew for about 20 minutes. The components of the borscht will exchange greetings, this will make the taste much richer and more interesting.

Serve an extraordinary borscht with sour cream and herbs. It's incredibly delicious!

Ukrainian borscht with donuts is a separate story and a chapter in a wonderful book called "Borscht". Rich, with a breathtaking aroma, it will impress even the most sophisticated gourmet.

Pampushki anointed with garlic, next to it is frozen lard - oh, how can you stand it. Let's cook already, just can't wait to try!

For borscht in a four-liter saucepan, you need to prepare

Beef brisket broth with bone (800 grams);
One beet (large);
The fourth part of the average head of cabbage;
Three potatoes;
One onion;
One medium carrot;
Two bell peppers;
One tomato;
3 cloves of garlic;
a third of a lemon;
One bunch of dill and parsley;
Salt, sugar, bay leaf, ground black pepper;
70 grams of vegetable oil for frying.

For making donuts

400 grams of flour;
Glass of water;
One and a half teaspoons of dry yeast;
Half a teaspoon of salt;
1 st. a spoonful of sugar;
2 tbsp. spoons of milk;
6 art. spoons of vegetable oil;
2 cloves of garlic.

Cooking borscht with donuts

We are great, the broth was prepared in advance. We will do the subsequent processes in parallel: fiddling with dough and vegetables.
There is time to do donuts, because it takes time to raise the dough.
You need to take a glass of warm water, dilute yeast, sugar, salt in it. Add butter and 350 grams of flour. The best quality of kneading will be ensured by working with your hands, which we do - first we knead the dough in a bowl, then we transfer the dough to the table.
Mix thoroughly until it turns into a smooth ball. In the process, mix in the remaining 50 grams of flour. Then the dough must be smeared with oil and placed in a bowl, also oiled (so as not to stick). Cover, set aside for an hour in a warm place.
The dough is resting, let's take care of the vegetables that need to be peeled, washed and cut. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and peppers - in strips. Peel the garlic immediately, cut the tail off the tomato.
We do frying. To do this, fry the onion in oil, after five minutes add the carrots.
Five minutes have passed - add the beets, sprinkled with lemon juice first and crushed with a small amount of sugar (0.5 tbsp. L.). Stir the vegetables, do not overcook, for this it is better to immediately reduce the heat.
Add a couple of ladles of broth to the vegetables, let them stew until the beets are ready. By the time it's twenty minutes.
Put the broth on the fire, bring to a boil.
Cut the cooked meat into pieces.
Send meat and potatoes to hot broth.
Potatoes are boiled for about ten minutes, then cabbage and bell peppers are added.
After boiling, the fire must be reduced - let it simmer.
Grind the tomato on a grater, add it to the frying for five minutes.
Next, lay the frying in the broth, stir, let it boil. We taste it, add what is missing. Adjust acidity with lemon juice.
Cut greens and garlic. In order for this splendor to best give its juices to borscht, we grind the mass in a mortar with a pinch of salt.
Vegetables are ready, add greens. Let it boil. And now you can turn it off.

No matter how much you would like to try this fragrant borscht, be sure to let it brew. You will be rewarded! After all, we will still have donuts.

Making pompoms

The dough has now risen and doubled in size. You can start baking.

To do this, grease the form with oil, tear off a piece of dough the size of an egg, make a ball out of it and lay it tightly in the form.
Then you need to cover the form, let stand for fifteen minutes, this process is called proofing.
Then grease the top of donuts with milk, place in a preheated oven (180 degrees). Time is 20 minutes.
To give donuts garlic originality, you need to make a filling.
To do this, pass 2 cloves of garlic through a press, add a little salt, vegetable oil, two tablespoons of water. Stir the filling, slightly whisking with a fork.
Pour still hot donuts directly into the mold with fragrant gruel, let soak for 10 minutes. After that, you can get it out of the mold and serve with borscht.

Finally waited. There is nothing more to say, you need to try! Bon appetit!

We will be glad if you like our recipes. Share your borscht. Thank you in advance!