How to cook beetroot soup recipe. Borscht with beets and fresh cabbage

Borscht without beets is the same as a country without a capital, a shirt without a button, or tea without tea leaves.

It is the red root that gives the first course a special taste and unique color.

Let's get acquainted with fresh beet borscht closer?

Borscht with fresh beets - general principles of cooking

The technology of cooking borscht is not much different from others dressing soups. The first dish is prepared with different vegetables on meat or mushroom broths. A special feature is the addition of beets, which cannot be thrown into the pan just like that. It requires special training. The root crop is cleaned, crushed, and then sautéed or stewed in a separate bowl. If you immediately throw the beets into the pan, the broth will be rusty in color and the borscht will no longer be appetizing.

What is put besides beets: onions, carrots, potatoes, cabbage, tomato. Sometimes added beet tops, sorrel. Amazing first courses are obtained with the addition of beans, mushrooms, green peas.

Recipe 1: Classic borscht with fresh beets and pork

Variant of ordinary Ukrainian borscht with fresh beets. The dish does not have to be cooked on pork, beef is also suitable. It is better to use meat on the bone.

0.5 kg of pork;

4 cloves of garlic;

3 potatoes;

Salt and other spices;

3 spoons of tomato paste;

2 carrots;

onion head;

Oil, herbs.

1. We wash the pork or take other meat, pour three liters of water and cook the broth for at least two hours. Then we separate the meat, discard the bone, return the pulp to the pan.

2. Add chopped potatoes to the boiling broth, cook until tender. You can salt a little at this stage.

3. We rub the peeled beets, put them in a pan with hot oil and fry for about ten minutes, you can cover with a lid and let it stew until soft, at the end we throw chopped garlic cloves.

4. In another pan, fry the diced onion with grated carrots. As soon as the vegetables are browned, put the tomato, fry until brownish.

5. K cooked potatoes we shift the beets, boil for a couple of minutes.

6. Add vegetables from the second pan, bring to the desired taste with salt.

7. Cover the borscht and cook on small fire about five minutes.

8. Greens, Bay leaf ok, we throw pepper at will.

Recipe 2: Borscht with fresh beets and cabbage

A variant of borscht with fresh beets and everyone's favorite cabbage. It is this first course recipe that is familiar to many housewives and is found in many homes.

2.5 liters of broth;

0.3 kg of beets;

onion head;

0.3 kg of cabbage;

3 potatoes;

1 carrot;

Greens, seasonings;

2 tomatoes;

For sautéing oil.

1. We put a saucepan with broth on the stove.

2. After boiling, add potatoes cut into large pieces. Boil for about ten minutes. The root crop should be half ready.

3. In the meantime, heat a couple of tablespoons of oil in a frying pan. Add raw beets, which we pre-peel and rub on coarse grater. Pour in a few drops of vinegar, cover and simmer until soft. Then the lid must be removed and the beets fried.

4. In the second pan, simply overcook the carrots and onions, at the end add two grated tomatoes, more if the tomatoes are small.

5. Shred cabbage, shift to almost ready potatoes. Cook until soft.

6. Add browned vegetables, then beets.

7. Salt the borsch, quickly bring to a boil and remove the fire.

8. Let it boil for another five minutes, throw herbs and seasonings, you can add garlic, laurel.

Recipe 3: Vegetarian borscht with fresh beets and mushrooms

To prepare such borscht with fresh beets, you need dried mushrooms. But with no less success, you can cook a dish with fresh mushrooms.

50 grams of dry mushrooms;

onion head;

2.5 liters of water;

4 potatoes;

1 carrot;

0.5 bunch of parsley;

2 cloves of garlic;

Oil, salt;

1-2 spoons of paste;

Bulgarian pepper.

1. Mushrooms need to be poured cold water at least two hours before cooking borscht. Then we wash them, cut them if necessary, pour in the prescription water and boil for 15 minutes.

2. Add chopped potato tubers to the mushrooms, boil for about seven minutes.

3. In a frying pan, heat a couple of tablespoons of oil, put the grated beets, first fry for three minutes, then pour in a ladle of broth from the pan and simmer until tender. You can add a few crystals citric acid to keep the color vibrant.

4. We put another pan on the fire, also pour a little oil and fry the onion, after two minutes we throw carrots to it, and then add the bell pepper.

5. As soon as the vegetables are fried, add the pasta to the browning.

6. We spread the beets to the almost ready potatoes. Borscht can be salted.

7. After five minutes, put the vegetable paserovka with tomato.

8. After another two minutes, we throw greens, seasonings, laurel and immediately turn it off.

Recipe 4: Borscht with fresh beets and tops

For such borscht, in addition to the root crop, you will need young beet tops. It is better to throw away old and spoiled leaves, they do not count. We also remove hard stems.

1.5 liters of water, broth;

1 small beet;

1 bunch of tops;

1 carrot;

2 potatoes;

1 head of onion;

1 tomato or pasta;

Oil, herbs, spices.

1. Let the broth or water boil on the stove, add the potato tubers cut into slices and cook until almost soft.

2. Cut the onion, put it in a pan with oil and start frying.

3. After a minute, we throw the beets grated with small chips, and then the carrot. Fry the vegetables over medium heat so that they have time to cook.

4. At the very end, add the paste and turn it off after a minute.

5. We shift the vegetables from the pan into the pan to the potatoes and bring the borscht to readiness, salt.

6. We sort out the beet tops, wash and cut into pieces. Immediately chop other greens.

7. We first throw beet tops into the pan, after three minutes we throw greens, seasonings and turn it off.

Recipe 5: Quick borscht with fresh beets and green peas

Recipe for quick borscht with fresh beets. The dish goes canned green pea, which makes it more satisfying and replaces potatoes. White cabbage is added.

1.5 liters of broth;

0.5 cans of peas;

One onion and one carrot;

A little oil;

Greens, seasonings;

0.3 kg of cabbage.

1. Immediately chop the beets and send them to the pan, fry on big fire park mine and transfer to a saucepan.

2. Add broth to the beets and boil for two minutes after boiling.

3. Add cabbage, shredded with regular straws.

4. Pour a little more oil into the pan and pass the onion along with the carrot. If desired, add tomato paste or grated tomato to the borscht.

5. When the cabbage is ready, lay out the sautéed vegetables.

6. Next we throw canned peas, it is better to drain the marinade from it.

7. Salt the dish to taste. You can add a little lemon juice for acidity.

8. Let the borscht boil over low heat for several minutes, try for readiness.

9. We throw chopped greens, add any seasonings and immediately turn it off.

Recipe 6: Borscht with fresh beets and sauerkraut

A variant of delicious borscht with fresh beets, which has a very bright and rich taste of sauerkraut. Dish with potatoes.

3 liters of water;

onion head;

0.7 kg of meat with bone;

3 potato tubers;

1 large beet;

2 spoons of pasta;

0.3 kg of cabbage;

Oil, spices, herbs.

1. We prepare the broth by adding a piece of meat on the bone to the prescription water. Then take it out, peel and cut into pieces.

2. We throw potatoes into the pan.

3. In a frying pan we pass the beets, grated not very coarsely.

4. Add sauerkraut to the beets and fry until tender.

5. In another pan, fry the grated carrots with onions, put the tomato at the end.

6. As soon as the potatoes are almost cooked, start the cabbage with beets, salt.

7. We return the previously taken out meat.

8. After five minutes, we shift the second passerovka of vegetables with tomato. Cook for three more minutes.

9. We try borscht. Salt, put different seasonings, seasoned with greens.

Recipe 7: Borscht with fresh beets and beans

Option vegetarian borscht with fresh beets and canned beans. Of course, you can also take boiled beans if you have time to cook.

1 can of beans;

1 carrot;

3 potatoes;

1 head of onion;

50 grams of paste;

Oil, spices.

1. Pour about one and a half liters of water into the pan and send it to the stove. You can make broth from any meat, poultry.

2. After boiling, we throw potatoes.

3. We clean the beets, rub them coarsely, send them to fry in a pan.

4. Separately fry the chopped onion along with the carrots, add the finely chopped pepper. At the very end, we launch the tomato into the pan, mix well and after a minute you can turn it off.

5. Open the beans, drain the liquid and send to the pan. Salt borscht.

6. After boiling, put the beets, after another two minutes we shift the last passerovka, let the borscht boil for a few minutes, check the vegetables for softness.

7. It remains to throw seasonings with herbs and you're done!

Recipe 8: Borscht with fresh beets and sorrel

A summer version of borscht with fresh beets, for which you need a good bunch of fresh sorrel.

One each: onion, beetroot, carrot;

4 potatoes;

1 bunch of sorrel;

2 tomatoes;

Greens, garlic.

1. You can cook such borscht on water or on broth. It will take about two liters. We adjust the density of the dish ourselves.

2. We launch chopped tubers into the boiling broth, cook almost until tender.

3. Separately stew the grated beets, you can use a small saucepan or frying pan.

4. Cut the onion, three carrots and fry in a pan, add pepper to them and after a couple of minutes tomato.

5. We shift the beets to the potatoes in the pan. Salt.

6. After three minutes, the rest of the vegetables, let it boil well.

7. We sort, wash and cut the sorrel leaves. We start if all the other vegetables are ready.

8. It remains to throw spices, herbs, you can add garlic. Let it boil well, turn it off.

Borsch will be tastier if you add sourness to it. You can pour a little lemon juice or pour dry acid. If sauerkraut, sour tomato or tomatoes are used in the dish, then it is better to taste the borscht before adding it.

In order for the beets to remain bright and beautiful, when cooking, stewing or sautéing, you need to add a few crystals of citric acid to it. Can be replaced with vinegar, lemon juice.

Real borscht is served with garlic donuts. If there is no desire or time to cook them, you can simply grate fresh pieces bread with a mixture of garlic, herbs, chopped lard.

I always read with interest who cooks borscht with beets. Each hostess has her own secrets and nuances. I have repeatedly come across the opinion that if you cook borscht deliciously, then you cook everything deliciously. I can’t say that I completely agree, perhaps there is some truth in this, or maybe not.

One nuance always worries me when I meet a point in the borscht recipe where they write that it is necessary to lay the cabbage almost at the same time as the potatoes. I always add cabbage at the very last turn, one might say, along with greens))) Maybe I will decide on experiments, but I don’t plan to yet.

I really like borscht cooked with white duck, if you have it in stock, be sure to try it. In this recipe, I used pork.

Recipe for borscht with beets and fresh cabbage

Products:

The recipe is for a 5 liter pan

• Meat on the bone - 700-800 gr (in my case, pork)
• Fresh cabbage - 500 - 600 gr
• Potatoes - 5-6 medium pieces
• Carrot - 1 pc.
• Beets - 1 pc.
• Onion - 1 pc.
• Bulgarian pepper optional - 1 pc.
• Garlic - 3-4 cloves
• Lemon juice - 1 tbsp
• Tomatoes - 3-4 pieces medium (more can be)
• Salt, pepper to taste
• Greenery

Cooking:

It is considered correct when beets are stewed separately from carrots and onions, I rarely do this mostly all together. And I never add tomato paste, only mashed tomatoes. Fresh in summer, use tomato in winter.

Rinse the meat and fill it with water (about 2.5 liters), put it on the stove. Before boiling, I have a strong fire, after I reduce it to medium and cook until the meat is ready. Of course, do not forget to remove the foam.

After 40-50 minutes from the start of cooking, add one or two whole potatoes. When they are cooked, mash them into a puree right in the pan.

Now let's get to the frying. Wash, peel and grate the vegetables, who likes straws, cut them into strips.

On vegetable oil lightly fry the onion with carrots for 5 minutes, then add the beets. Watering lemon juice, if not, you can use vinegar (1 tsp). Fry for 10-15 minutes over medium heat. When the beets are almost ready, add the mashed tomatoes. If you cook with tomato paste, then 2 tablespoons and about a glass of water or broth. Stew for another 10 minutes. The beets should be completely cooked, if during this time it remains raw, increase the cooking time.

When the meat is cooked, about 1.5 or 2 hours depends on the piece and the youth of the pig, listen to it, remove the bones, send the meat back to the pan.

Peel the potatoes and cut into small cubes / sticks / straws.

Shred the cabbage.

Add potatoes to the saucepan. Cook until half cooked.

When the potatoes are almost ready, add the frying. Cook until potatoes are ready. Salt to taste. If you add bell pepper, add it now, finely chopped into cubes or strips.

The potatoes are ready, it's the turn of the cabbage. We lower it into the pan and wait for the borscht to boil. As soon as the first signs of boiling appear, turn off the fire. I don't boil cabbage in borscht.

The last thing left is greens, garlic and pepper. Very often I add suneli hops. Let the borscht brew for 40 minutes.

When there is fat, I take small piece, finely cut and introduced along with herbs and garlic.

This is how I cook borscht with beets and fresh cabbage. I rarely add sugar. I like the slightly sour taste more, and, of course, nowhere without sour cream. When serving, everyone will take as much as they need. If desired, sprinkle with more herbs for each separately on a plate. Many will agree with me that borscht is good both in winter and summer, it never gets boring, although we cook more often in summer, but red is also at a premium.

The density of borscht can be adjusted with potatoes and cabbage, adding something less or a little more.

How do you cook borscht? Do you have your own secrets?

With uv. Margarita.

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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 top 7 step by step recipes classic borscht, which 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. In the same container, onion, pepper, granulated sugar and paste made from fresh tomatoes. 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 appearance borscht, and to his 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 forks
• 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 style, the first step is to thoroughly rinse the meat and put it in three-liter pan for cooking. 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 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. Use in the multicooker process - great way 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. He looks much more like classic recipe 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- so 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 small pieces and goes 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 running water, wring it out of excess moisture should 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 borscht be served with sauerkraut you can sprinkle it abundantly with 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 adorn this recipe- 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 the beginning culinary works 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 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 beet broth - on final stage cooking, it can be added to 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 move on to heat treatment 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. crushed garlic head is evenly distributed over the broth, and the borscht is left to soak and saturate flavorings for 30 minutes.

Naval borscht - even more unique recipe than soup cooked in a slow cooker, or a recipe for 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. Use instead regular meat meat bones- 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, and in order to add the required fat content and nutrition to the dish, even the bones do an excellent 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.

Borsch is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation, it is believed that every housewife has her own secrets that make the first dish unique. However, in order for borsch to be tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite food, how the dressing is made, and what delicious secrets cooking reveal hostesses different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several ways:

1. Cook in the skin.
2. Bake in the oven.
3. Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice, or table vinegar. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushroom. For tasty borscht, the broth needs fatty, and in order for it to become so, you need to cook the meat after boiling for at least 2.5 hours over low heat.

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - chopped cabbage, then beets, and then vegetable frying. This is basic step by step guide cooking red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot soup.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result that you expected. Ingredients:

• 800 g of beef;
• 5 pieces. potatoes;
• 0.5 kg white cabbage;
• two beets;
• two carrots;
• two bulbs;
• two cloves of garlic;
• one st. l. tomato paste;
• one tsp vinegar;
• two st. l. vegetable oil;
• salt, herbs, spices.

Recipe:

1. Rinse the beef, cut into medium pieces, cover with water, cook after boiling for 1.5–2 hours.
2. Peel the beets, cut into thin strips, add vinegar to preserve the color, fry in vegetable oil for 5-7 minutes.
3. Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
4. Fry onions and carrots separately with tomato paste, salt and spices.
5. Load the potatoes into the broth, salt, after 5 minutes, load the cabbage.
6. After 10 minutes of boiling, add the fried beets, and after another 10 minutes, fry.
7. Garlic, passed through a press, is added at the very end a few minutes before the fire is turned off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, and then serve it to the table.

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also healthy food, but you will have to tinker with it. Pickled beets in sweet and sour sauce You can buy ready-made or pickle yourself. Ingredients:

• 2.5 liters of chicken or any other broth;
• 200 g sauerkraut;
• two pickled beets;
• one carrot;
• two potatoes;
• one bow;
• two tomatoes;
• two cloves of garlic;
• one st. l. Sahara;
• salt, bay leaf, spices, sunflower. oil.

Recipe:

1. In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
2. Cut the onion into cubes too, and grate the carrots, then fry the vegetables on sunflower oil 5 minutes.
3. Add the fried vegetables to the stock pot.
4. Cut the pickled beets into small cubes, and then lower them into the broth.
5. Pour sugar into sauerkraut, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. This dish contains the most different products, but the beet remains unchanged. We will review the recipe delicious beetroot on pork ribs. Ingredients:

• 800 g pork ribs;
• one large beet;
• one carrot;
• one bow;
• two potatoes;
• two st. l. tomato. pastes;
• one tsp dried celery root;
• 5 pieces. allspice peas;
• two bay leaves;
• one st. l. vinegar
• two teeth. garlic;
• salt, pepper, chopped herbs.

Recipe:

1. Wash and cut into small pieces pork ribs, put in a prepared container, fill with water.
2. Add cleaned head onion, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
3. Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
4. Peel potatoes and carrots, cut into cubes, put in broth.
5. When ready, also send the beets to the pan.
6. Add salt, spices, finely chopped garlic to the borscht.
7. Boil the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

Red borscht is also eaten cold, it is especially relevant in hot summer days. Svekolnik is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We will consider the classic recipe for cold borscht on beetroot broth and bread kvass. Ingredients:

• three beet roots;
• two carrots;
• two fresh cucumbers;
• 2 hard boiled chicken eggs;
• 2/3 liters bread kvass;
• 2/3 liters of beetroot broth;
• 1 teaspoon of sugar;
• 1 st. table spoon or apple cider vinegar;
• 100 g sour cream;
• salt, citric acid - to taste;
• chopped fresh herbs.

Recipe:

1. Wash, boil the beets and carrots, cut into strips.
2. Cut into strips fresh cucumbers.
3. Pour vegetables with kvass, mix with beetroot broth.
4. Add citric acid, vinegar, salt, sugar, herbs.
5. Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lean borscht without meat with mushrooms and green beans

Great for vegetarians and fasting lean borscht, A meat broth successfully replace mushroom. Beans, as a rule, are put in a dish canned, but we will add more useful green beans, which are sold in supermarkets in frozen form. Ingredients:

• 200 g any fresh mushrooms;
• 150 g of green beans;
• 150 g cabbage;
• one beet;
• one bow;
• one carrot;
• two potatoes;
• two st. l. tomato paste;
• two st. l. for frying any oil;
• herbs, salt, spices.

Recipe:

1. Boil chopped mushrooms in lightly salted water (20 minutes).
2. Add chopped potatoes to mushroom broth, and after boiling chopped cabbage.
3. Raw beets clean, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
4. Onions, carrots, peel, cut, fry in a pan, add a tomato. pasta, salt, spices.
5. Combine the frying with the broth, bring to a boil, turn off the heat, add greens, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel replace with canned. This beetroot will not require special efforts for cooking, and you will definitely like it. Ingredients:

• half a kilo of chicken;
• 4 potatoes;
• one beet;
• one carrot;
• one bow;
• bunch of sorrel;
• two st. l. tomato. pastes;
• herbs, salt, spices.

Recipe:

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, cut, send to cook in chicken bouillon.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send the potatoes to the broth.
5. Saute onion and carrot. butter, add tomato. pasta, salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
7. Serve to the table with greens and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you cook red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

• half a kilogram of beef pulp;
• 400 grams of fresh cabbage;
• 150 grams of potatoes;
• 100 grams of onion;
• 300 grams of beets;
• 100 grams of carrots;
• three teeth. garlic;
• three st. l. oils;
• three st. l. tomato paste;
• salt, laurel leaf, spices.

Recipe:

1. Finely chop the onion, fry in a multicooker bowl with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
5. Cut the beef and potatoes into small cubes, chop the cabbage.
6. Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the "Soup" mode and set for an hour.
7. After the end signal, add chopped garlic and herbs to the dish.

How to cook seasoning for borscht for the winter from tomato

Borsch dressing in winter it will always come in handy, so zealous housewives prepare it for the future. If the house has a large freezer, then vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in jars without sterilization. Ingredients:

• 2 kg tomato;
• 1 kg rep. Luke;
• 1 kg of carrots;
• 10 pieces. bell pepper;
• half a kilo of parsley;
• half a kilo of dill;
• 1 pack of non-iodized salt.

Recipe:

1. Grate the carrot.
2. Finely chop the peppers and tomatoes.
3. Chop greens and onions.
4. Sprinkle the vegetables with salt, spread over glass jars, store for several months in a cool place.

Video recipe: how to cook Ukrainian borscht with beets

Ukrainian borscht is used as fat lard, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes include the addition of toasted flour to give more thick consistency borscht. For a beginner, such a dish may not be able to do it. Even recipes with photos cannot convey the correctness and sequence of actions during cooking, so we offer a video that shows in detail how to cook classic Ukrainian borsch:

One of the favorite first courses of the peoples of Europe is beetroot soup. In Ukraine, this dish is called "borscht". It is beets that give borscht an incredible aroma and bright burgundy color. IN different countries Borscht with beets is prepared in different ways. In this article, we will tell you a few step by step recipes on how to cook borscht with beets.

If you want your borscht with beets to be not burgundy, but red, then in this case you need to follow a special cooking technology.

We tell in detail recipe how to cook borscht with beets beautiful red:

1. Peel 6 small beetroots. 4 of them need to be cut into cubes with a knife, and 2 grate on a coarse grater.
2. Cut into cubes:

• one onion
• one carrot
• a few canned tomatoes
• 6 young potatoes
• one small head of white cabbage (it should be chopped into strips)

1. All vegetables cut in the previous step must be placed in large saucepan, pour everything with water and put on fire to boil the vegetable broth.
2. After the broth boils (after half an hour), add to the borscht:

• beets, grated
• 3 tablespoons of sugar
• 3 tablespoons white wine or apple cider vinegar
• ground black pepper

1. 10 minutes after you add additional ingredients, borscht with beets will be ready. It can be removed from the stove and poured into portioned plates.
2. Garnish each serving with a dollop of sour cream and fresh dill.

How to cook borscht with beets and sauerkraut?

Next, we will tell you how to cook delicious borscht with beets and sauerkraut. By the way, such borscht is much more useful than with ordinary cabbage, although it has a certain astringency in taste. How to cook it:

1. Boil the meat broth first. We recommend using beef, although this is not essential. You can choose the kind of meat that you and your family love.
2. Prepare vegetables for borscht:

• grate one carrot on a coarse grater
• dice one onion
• sauté onions and carrots in a pan
• rinse some sauerkraut and squeeze it out
• chop the celery
• grate one beet on a coarse grater
• add all of the above vegetables to the pan where the carrots and onions were stewed

1. Cut the potatoes into cubes and place them in the pot where you have the meat broth. Immediately add here a few peas of black allspice and bay leaves.
2. Pour vegetable broth into broth. Let it boil for another 15 minutes.
3. Serve borscht with beets and cabbage with sour cream and garlic donuts.

How to cook borscht with beets and chicken?

Let's go to the recipe how to cook borscht with beets and chicken. It will turn out easy, but very tasty rich borscht, which will appeal to people who adhere to the canons diet food. What and why you need to do to cook delicious beetroot soup:

1. Wash 3 chicken legs and fill them with cold water large saucepan. Immediately add pepper, salt and bay leaf here.
2. When the chicken broth boils, remove the resulting foam from it with a slotted spoon, and then cover it with a lid and let the broth boil for half an hour.
3. During this time, you can prepare vegetables:

• dice a few potatoes
• chop onion into strips
• grate one carrot and beet on a coarse grater
• on fine grater grate the garlic
• chop one white cabbage

1. All vegetables, except cabbage and potatoes, need to be fried in a heated pan. When they are passivated, it is necessary to pour a little tomato juice(half a liter) and one tablespoon of flour.
2. Place potatoes and cabbage in the broth. Let it all boil for 25 minutes.
3. After that, add the frying to the broth and leave the borscht to boil for 10 minutes.
4. Serve borscht with fresh herbs and a spoonful of sour cream.

How to cook borsch with beets and beans?

Very satisfying, but at the same time lean borscht with beets if you add beans instead of meat to the broth. Moreover, the beans can be fresh or canned - this is not a fundamental issue. How to make this soup:

1. Soak one cup of beans in cold water. She should stand in this form for at least a couple of nights.
2. When the beans are ready, they will need to be washed and boiled in a saucepan for one hour.
3. After that, you can add diced potatoes, allspice (several peas), bay leaf to the water where the beans were cooked.
4. While the potatoes are cooking, prepare vegetable dressing from:

• carrots
• beets
• garlic
• bell pepper

1. Ready frying must be poured into a saucepan with potatoes and boiled for 10 minutes.

Note that you do not need to add cabbage to borscht with beets and beans. You can do this if you wish, but it is not necessary. If you have in the kitchen slow cooker, you can cook borscht with beets and beans in it.

How to cook Ukrainian borscht with beets?

Now we will tell you how to cook a delicious borscht with beets and tomato paste. This type of borscht is cooked in Ukraine, because in this country borscht is traditional dish. What you need to do to cook a real Ukrainian borscht with beets:

1. First, prepare the pork broth:

• place the meat in a saucepan, fill it with water, add pepper and onion;
• as soon as the meat boils, drain the water, take the meat into pieces so that there are no cartilage and bones in it, and pour in new water;
• the second broth should boil for one hour.

1. Add diced onion, grated carrots, allspice, garlic and bay leaf to the broth.
2. Cooking roast from:

• diced onion
• chopped beetroot julienne
• tomato paste

1. Pour the roast into the broth. Immediately add sour cream to the broth.
2. Shred a head of white cabbage, and then pour everything into the broth.
3. Serve borscht with sour cream, fresh herbs and garlic donuts.

How to cook borscht with beets for the winter?

Some wonder how to cook borscht with beets and vinegar not to make it too sour. There is a great way out - to make a sourdough starter for borscht, which can be used in winter and beyond. This will help to save a lot of time in the process of cooking borscht:

1. First, the beets are cut. It can also be grated on a coarse grater or in a food processor.
2. Carrots are prepared in exactly the same way.

1. A head of white cabbage is shredded.
2. One onion is cut into strips.
3. All vegetables are mixed in one pan and poured with water.
4. Salt, pepper, bay leaf, sugar, oil and vinegar are added to the water. Everything is boiled for 20 minutes, and then transferred to sterilized jars.

How to cook borscht with beets: photo

Borscht with beets - unique dish but its taste is unsurpassed. It is made from the most simple products that everyone in the house definitely has. We hope that the recipes presented in this article will help you diversify the menu for your family.

Video: "How to cook borscht with beets?"