Cook delicious borscht recipes. Ukrainian red borscht. Lunch is ready! Time for the table

There is sometimes more controversy around borscht than around politics. In fact, no one knows what the right borscht is. It should be delicious - that's the main rule, - says Ilya Lazerson, President of the St. Petersburg Guild of Chefs. - Personally, I do not like it when there are potatoes and sweet peppers in borscht. In my version, they are not, and this is my right. Someone loves sauerkraut, and pre-boil or bake beets. I prefer raw beets. I cut it into thin strips, add a little sugar, water, vegetable oil, after 5 minutes - tomato paste. Then I add the carcass of beets and ready-made ones at the very end of cooking into the pan. Thanks to this, the soup acquires a rich, appetizing shade. And this is just one of the secrets of delicious borscht.

1. With or without broth?

Vegetarian borscht does not require meat broth. But, if you are a fan of the classic soup, then you need to cook a rich broth. For him, you can take beef brisket, chicken or pork and beef in a 1: 1 ratio. For flavor, it is better to pre-fry the pieces of meat. Or immediately put the meat on the bones in cold water and put on fire. As it boils, remove the foam, add salt, bay leaf, a few peas of black and allspice and cook for 2-3 hours until the meat is fully cooked. Then the broth must be filtered, remove the meat from the bones, chop and return to the pan.

2. Stew beets separately!

If you put the beets in a common pan and then cook for about an hour, all the color from the vegetable will go away and the borscht will turn out faded. To avoid this, you need to grate the root crop on a coarse grater or cut it into thin strips with a knife. Then add water, a teaspoon of sugar and be sure to add a little acid (a couple of tablespoons of wine vinegar or lemon juice), this will help the root crop retain its color. Put the beetroot on the fire and simmer until it becomes soft.

3. Or maybe cook?

The second popular option for preparing beets for borscht is to boil it in advance. It is important that before you lower the vegetable into the water, rinse it thoroughly without cutting off the roots and top, otherwise the juice will “leave” into the pan. For better preservation of a bright shade, do not salt the water, but pour 1/2 tsp into it. vinegar or citric acid. Cooking time depends on the size of the fruit and the season - young small root crops are usually cooked for 20-30 minutes, old ones - 1-1.5 hours. However, today most chefs advise not to boil, but to bake beets. To do this, wrap the fruit in food foil and send it to the oven for 30-40 minutes (the time depends on the size of the tuber) at + 180 ° C. In baked beets, the taste and color do not “dissolve” in water, so this cooking method is considered the most successful.

Borscht classic Photo: shutterstock.com

Ingredients:

• Beef brisket - 500 g
• Pork - 500 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Beets - 2 pcs.
• Cabbage - 300 g
• Sweet pepper - 1 pc.
• Potato - 200 g
• Tomato paste - 1 tbsp. l.
• Bay leaf, pepper, salt - to taste

How to cook:

1. Put the meat in a saucepan, pour 3 liters of cold water, bring to a boil, cook for 2 hours.
2. Cut carrots into strips, onions into half rings, fry until golden brown. Place in a bowl along with chopped peppers.
3. Ten minutes later, add cabbage, then potatoes.
4. Cut the beets into thin strips, simmer for 10 minutes, then add the tomato paste, cover and cook for another 20 minutes.
5. Put in borscht 10 minutes after the potatoes. Cook for 10 more minutes.
6. Add bay leaf, salt and pepper. Remove from heat, let stand 20 minutes.

4. Don't Forget the Cabbage

Many people call borscht beetroot soup. In fact, they are different soups. There is cabbage in borscht, but not in beetroot. Most often, fresh white cabbage chopped into strips is used for borscht. But there may be variations on the theme. For example, you can put red or Savoy in a saucepan - outwardly it looks like a white head, but it has a bright green color and corrugated bubble leaves. There are even variants of borscht with cauliflower and Brussels sprouts, but with them you still get a soup that is far from the classic one. Someone likes to add sauerkraut instead of fresh. It must be washed, cut, stewed separately until soft and only then added to borscht.

5. Unsweetened couple: onion and carrot

Nutritionists are against all kinds of passerovka, which add calories to the dish. But speaking from the point of view of taste and gastronomic rules, then borscht without sautéing is not borscht. First, in vegetable oil, you need to fry the onion into strips, then add the carrots chopped into strips. When the vegetables acquire a golden hue, you need to put the tomato paste and simmer everything together for a few more minutes. Some housewives believe that instead of pasta it is better to use tomatoes - fresh or in their own juice. Nevertheless, many professional chefs insist that only pasta has a concentrated taste that is so necessary for the soup, which will give borscht a beautiful shade and pleasant sourness.

6. Vegetables - to taste

In addition to beets, carrots, onions and cabbage, other vegetables are put into borscht to taste: potatoes, tomatoes and fresh sweet peppers, which are also chopped into strips. In general, do not forget that all products in the soup should be cut approximately the same. You can use any color of pepper: green, yellow, red, orange. The main thing is to keep the proportion: there should be a lot of beets and cabbage in borscht, and potatoes, tomatoes and peppers - 2-3 times less.

7. Who is first in line?

Borsch, like most other soups beloved by Russians, belongs to the filling first courses. It is in the West that pureed soups are preferred, but we should have a broth in which various tasty additives float. In order for these additives to harmoniously combine with each other and get the right consistency (and not when one product is overcooked and the other crunches on the teeth), you must observe the correct dressing of the soup.

First of all, shredded cabbage should go into the pan, it is cooked longer than others. Then - sweet peppers and potatoes. At the very end, you need to put browned onions with carrots and tomato paste in the borscht, and in the final - ready-made sour beets. After that, cook the soup should be no more than 5 minutes. If you cook borscht with sauerkraut, it must also be added in the final. If you put sour beets or cabbage first, and then potatoes, the latter will cook for a very long time (acid will interfere).

8. The final touch - lard with garlic

Many borscht lovers simply cannot imagine this soup without garlic dressing on lard. It gives the dish a bright juicy taste and a very appetizing garlic aroma... For dressing you will need skinless lard, garlic and fresh herbs: dill and parsley. Products must be cut and crushed in a mortar or blender to a puree state. Then this gruel, with a delicious aroma, is added to the finished hot borscht, the lid is closed, and the soup is infused for at least 15 minutes. You should not boil the contents of the pan after this, otherwise the aromas of garlic and herbs will disappear.

9. Pampushki lush, ruddy

We say "borscht", and the word "pampushka" comes to mind! Pampushka is a round bun made from yeast dough. It is better to start cooking it immediately after you put the broth on to boil, because the yeast dough should rise properly and have time to bake. Water, egg, salt, sugar, vegetable oil, yeast, flour - the ingredients for buns are simple. When the dough has risen, roll the balls and put them on a baking sheet, but remember that the donuts will rise during baking. If you want to get perfectly rounded buns, place them at a decent distance from each other. However, even if they stick together, they can be separated hot and sprinkled with garlic dressing. For dressing, take vegetable oil, crushed garlic, chopped dill with parsley and a little water. Mix everything and pour on freshly baked puffy donuts.

10. Without sour cream anywhere!

If a soup tureen has been gathering dust on the shelf of your sideboard for a long time, take it out and use it for its intended purpose - it is in this beauty that it is customary to serve borscht for a large company. Next, put the appropriate supplements and snacks for the dish - donuts, bread, chopped herbs and, of course, fatty sour cream. Well, what a borscht without sour cream!

Borscht with beans Photo: shutterstock.com

Borscht with prunes and mushrooms

Ingredients:

• Prunes - 200 g
• Dried white mushrooms - 20 g
• Potatoes - 4 pcs.
• Fresh cabbage - 300 g
• Beets - 3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato paste - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Parsley root - 1 pc.
• Flour - 0.5 tbsp. l.
• Vegetable oil - 3 tbsp. l.

How to cook:

1. Soak mushrooms for 2 hours. Then boil for 1 hour. Remove the mushrooms, chop, save the broth.
2. Rinse prunes, pour 2 cups of water, add sugar and cook until soft for 10 minutes.
3. Cut the beets into strips. Heat half the oil in a frying pan, add beets, 1 tbsp. l. tomato paste and mushroom broth, simmer, stirring, over low heat for 15 minutes.
4. Cut the onion, carrot and parsley root into strips and sauté with butter, tomato and flour for 5 minutes.
5. Dip the cabbage into the boiling mushroom broth, after boiling add the potatoes and cook for 15 minutes.
6. Put stewed beets and sautéed vegetables in a saucepan. Add mushrooms, boiled prunes along with the broth. Salt, pepper and cook for another 10 minutes.

Garlic donuts Photo: shutterstock.com

Garlic donuts

Ingredients:

• Wheat flour - 200 g
• Rye flour - 120 g
• Milk - 200 ml
• Eggs - 2 pcs.
• Yeast - 7 g
• Vegetable oil - 50 ml
• Sugar - 1 tsp
• Flax seeds - 50 g
• Garlic - 4 cloves
• Salt - a pinch

How to cook:

1. Warm milk to room temperature. Add dry yeast, mix.
2. Put sugar, 1 egg, vegetable oil, a little sifted flour and flax seeds. Mix.
3. Add the remaining flour, knead the dough and leave it to rise for 1 hour.
4. Put on the table and let rise for another 1 hour, covered with a towel.
5. Make 7-8 round donuts, grease the top of the buns with yolk and bake for 20 minutes at 180°C.
6. Grease still hot donuts with crushed garlic, mixed with a small amount of vegetable oil, salt and water.

It is difficult to find a dish more popular than borscht. Hot and rich, you can eat them in full, because a good borscht is cooked thick so that the spoon stands on the broth and is always served with sour cream. But for those who are just learning the basics of cooking, it may seem that cooking borscht is a very laborious task and will require a lot of time and effort. The most common and familiar to the common man borscht is prepared simply, the main thing is to remember the order of laying the products, this is the whole secret. Today we will tell you all the secrets of cooking delicious borsch and offer a win-win recipe for its preparation.

Cooking borscht - where to start

The first thing to avoid when preparing borscht is haste. This dish takes an average of 1.5 hours to prepare, which is quite a long time. But this is borscht. We take on cooking one of the most colorful first courses, and you should not be afraid of such a long cooking time. The lion's share of cooking is taken directly by the broth. If you cook it in advance, then the first dish in cooking will take you an hour less than the estimated time.

So, the first step is choosing a recipe. The traditional recipe for red, homemade borscht should be based on three components:

• meat broth;
• cabbage;
• beet.

These ingredients are the basis of our first course, without which it is impossible to do. Also, the recipe necessarily includes potatoes, onions and carrots - indispensable vegetables for the most delicious meal of all time.

Depending on the possibilities, the broth can be cooked from beef, pork, but we suggest using poultry - based on it, you get a low-fat, inexpensive and envy-tasty dish. Borscht can also be lean, boiled in water (vegetarian), and this option is also acceptable, but, of course, borscht without meat is a completely different story.

Three main secrets of cooking borscht

Whatever recipe you use when cooking homemade borscht, the main goal is to make the dish tasty in the end. Every housewife does not get the perfect borscht from the first acquaintance with the recipe, but, nevertheless, experience comes with each preparation. Here are some important tips to help you cook rich, thick and satisfying borscht.

• Beets - stew

Borsch, as a first course, should be appetizing and good in appearance. Properly prepared beets give borscht the right color. In order for the food to retain its burgundy color after cooking, the beets must be lightly fried and stewed in a frying pan in oil before being put into the broth. A teaspoon of sugar and a drop of lemon juice, added to the beets at the time of stewing, will help the root crop retain a bright shade.

Note! Chopped beets retain their color better than grated beets.

• Potatoes for density

The saturation of the finished broth in borscht is a matter of taste. Someone likes a liquid and transparent consistency, someone likes a thicker “yushka”. For those who like thicker liquid, one trick used in cooking borscht by our grandmothers will be to your taste. At the very beginning of cooking, put 1-2 whole raw potatoes in water, boil them together with all other products and do not remove them until the very end of cooking. In the process of cooking, these potatoes will boil into a puree and make the consistency of the broth enveloping, thick and pleasant to the taste. In fact, the recipe is the same, but the taste of the first dish with potatoes boiled in it will be completely different.

• Adding tomatoes

There is a widespread opinion among housewives that if there is beetroot in borscht, then it is not necessary to put tomatoes - after all, the color will be bright due to the root crop. This is fundamentally wrong. It is the tomato that gives the dish that sourness, without which the process of preparing borscht will be imperfect. Fresh tomatoes will be good in food - they can be cooked with onions and carrots; canned can be rubbed through a sieve and put the mass in the broth.

On a note! As an alternative (to replace fresh tomatoes), the recipe recommends adding canned tomato paste, which only needs a few tablespoons per pot for full flavor.

How to cook

The recipe for ordinary borscht is very simple. The main part of the ingredients is occupied by vegetables familiar to the kitchen. It is thanks to them that this unusually tasty first course turns out to be hearty and thick. Be sure to cook borscht with beets - it gives a characteristic dark red color, which this dish is so famous for. You can use any available cabbage in borscht (sauerkraut, sour, red cabbage or Beijing cabbage), but only white cabbage will add a characteristic flavor to the dish.

Cooking time: ~ 1 h 30 min.

Servings Per Container: 6.

To make a regular homemade borscht, you will need the following ingredients:

• 1 kg chicken or duck;
• 1 large beet;
• 500 g white cabbage;
• 4 potatoes;
• 1 large onion;
• 1 small carrot;
• 4-5 garlic cloves;
• 5 st. l. tomato paste;
• 2 tbsp. l. vegetable oil (for frying);
• 2 tbsp. l. finely chopped parsley;
• 3 bay leaves;
• salt, ground black pepper;
• 0.5 st. sour cream (to taste).

Recipe: Let's start cooking

1. Rinse the bird. Put in a saucepan with a volume of 4-5 liters, pour the bird with cold water. Put on fire and cook until the meat is fully cooked (about 1 hour). From the broth periodically skim the foam. At the end of cooking, remove the finished bird from the broth, cool a little and cut into portioned pieces.

2. Wash the beets, peel them. Cut the beets into thin strips. In a frying pan, heat half of the prepared vegetable oil, put the beets, pour in a little broth and cook over medium heat until soft (about 30-40 minutes). Periodically, you can add water or broth. At the end of beet stewing, add tomato paste to it, heat for another 10 minutes.

3. Peel onions and carrots. Cut vegetables randomly. Heat the remaining vegetable oil in a frying pan, put chopped carrots and onions in it. Cook vegetables until soft.

4. Peel the potatoes, cut into neat sticks or cubes. Next, chop the white cabbage into strips.

5. Bring the broth to a boil. Put potatoes into boiling broth, 5-7 minutes after boiling potatoes - cabbage. Boil for 15 minutes, then add the beets and browned onions with carrots and bay leaf. Salt and pepper the dish. Cook borscht for another 15 minutes.

Advice: So that the dish retains its rich beetroot color even after boiling, add 1-2 tbsp to the broth at this stage. l. 9% vinegar.

6. When 10 minutes remain before the end of cooking, peel and chop the garlic with a press. Put chopped garlic in borscht. Cook for another 5 minutes and turn off the heat.

7. Let the dish brew under a closed lid for 10-15 minutes. Spilling the finished dish on plates, be sure to add a tablespoon of thick sour cream to each, on top of which sprinkle fresh chopped parsley.

Bon appetit!

This is how easy and simple you can cook the most popular first course, which will find its eaters in any kitchen. The dish can also be cooked in one broth, and the meat after cooking can be used for second courses. And the last tip: if frozen vegetables (beets, carrots) are used in cooking, then they do not need to be defrosted first - immediately place them in a frying pan and they will quickly soften in it and will be ready for further cooking.

In contact with

Classic borscht (red borscht)- This is the famous beetroot soup, which the peoples of Eastern and Central Europe can rightfully be proud of. Beetroot borscht has a particularly ancient history in Ukraine, which is why it is often called Ukrainian borscht. But there is also Lithuanian, Polish, Russian, Kuban, Moscow and even Siberian borscht. And they cook it differently in each individual region, and even with options: meat, lean, and in summer cold borscht, which is often called cold, beetroot... It unites the main thing - wherever borscht is cooked, it belongs to the most favorite culinary dishes. And the ability to cook delicious real borscht in these parts is considered one of the main virtues of a woman, almost as good as beauty and kindness. Therefore, the preparation of borscht is a kind of sacrament, and borscht itself is one of the main aphrodisiacs for the Slavs. This word is delicious - borscht!

Green borscht- This is sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a variation of the classic borscht, it has a completely different recipe and a completely different color - green. It is obtained from sorrel and other green ingredients.

1. To make borscht thick, boil one whole potato in it. When the borscht is ready, take it out, knead it well and return it to the borscht.
2. When beetroot is boiled, its color and the color of its broth are muted. To make borscht a juicy bright color, put about a quarter of the beets chopped for borscht into a bowl, pour boiling water over it and leave for at least 20 minutes. When the borscht has already been removed from the heat, squeeze the beets and pour the resulting juice into the borscht.
3. To improve the taste of borscht, it is recommended to take a piece of good lard, grind it with salt and garlic, add the resulting mixture to an almost ready borscht.
4. Do not serve borscht immediately after cooking is complete! Let the borscht brew for at least an hour.

As you know, the birthplace of borscht is Ukraine and the southern regions of Russia. But they cook it not only there, it is also the favorite first course in Belarus, Lithuania, Poland, Bulgaria and Moldova.

It is prepared from a large number of vegetables and meat. In some cases, mushrooms and beans are also added. But the main product that characterizes it is, of course, beets. It is she who makes its color red, saturated and gives the broth a characteristic sweetish taste.

In different regions of Russia, and even more so in Ukraine, it is prepared in different ways. Therefore, there are already many recipes for its preparation. And this suggests that this first course is highly respected, and for many it is generally the most delicious and favorite of the first courses.

Today I want to bring to your attention Ukrainian and Russian recipes. So that those who love it can cook it as often as possible, and at the same time not repeat themselves!

My grandmother, when she cooked this delicious and fragrant dish, always said - “To cook delicious borscht, you need to walk around it!” I was still small then, and did not quite understand the meaning of this statement. Now I have been preparing everything myself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and right, you need, first of all, desire and time! Without one or the other, nothing good will come of it. Therefore, stock up on them, as well as the necessary products, and we will prepare the most delicious first course of its kind.

And first we will have a recipe that is prepared most often - this is a classic!

A classic recipe is one that is prepared in the traditional way. Today we will consider various options that may turn out to be very surprising for you, but it’s still worth starting with the classics.

My grandmother and mother cooked this dish in this way, and now I cook it too.

We will need:

• meat beef on the bone (you can add a little pork) - 600 gr
• cabbage - 250-300 gr
• carrots - 1 pc.
• parsley or parsnip root - 50 gr
• potatoes - 3 pcs
• beets - 2 pcs medium
• tomato - 1 pc. or tomato paste
• onion - 2 pcs
• lemon - 1/3 part (or vinegar 3% - tablespoon)
• flour - 1 tbsp. spoon
• sugar - 1 teaspoon
• salt, ground black pepper - to taste
• dried herbs - to taste
• bay leaf - 1 pc.
• vegetable oil - 2 tbsp. spoons
• butter - 1 tbsp. spoon
• fresh dill, parsley, green onion, garlic - for sprinkling
• sour cream for serving

Cooking:

1. To prepare a delicious rich broth, be sure to take meat on the bone. If the bone is brain, then it will be just wonderful. You can also put a sugar bone. The difference lies in the fact that the marrow contains the brain, and the sugar bone contains cartilage and connective tissue.

Both of them give a wonderful broth and make the dish especially tasty.

Meat is used, who likes what more. Very tasty, it is obtained from beef with pork. So, for example, you can take a beef marrow bone, a piece of beef meat and add pork ribs. The taste will be simply divine.

2. The meat should be washed, put in a saucepan and pour water over it. How to cook meat - there are two options. I will describe them both, and you choose which one you like more.

• 1 option. Pour the meat with water so that it is only slightly covered, put to boil. During the entire time of boiling, foam will appear, it will need to be constantly removed. As soon as the water boils, remove the foam and wait 3-4 minutes. Then we take out the meat, and pour out the water.

The pan will need to be rinsed from meat plaque, you can also rinse the meat. Then again place the meat in a saucepan and pour it with water, a volume of 2.5 liters. In this case, you will get 3 liters of finished soup. That's about 6 good quality servings.

• Option 2. Pour the meat with water, immediately 2.5 liters. Put a pot of water and meat on the fire. During boiling, foam will appear, it will need to be constantly removed. As soon as the water boils, throw a pinch of salt into the pot of water, all the foam will float up, and it will be easier to remove it.

The transparency of the finished broth depends on how carefully you remove the foam. Therefore, this step cannot be ignored. It is very important for the taste and color of the future dish.

And I want to note that the second option is more preferable. In this case, we do not pour out the healthy broth. But it will take some time to stand by the pan during the formation of foam.

If you missed the moment, and the foam has already turned into flakes, and the broth has been cooked for at least 10 minutes, then you should not pour out the broth. Just strain it through cheesecloth.

3. As soon as the water with the meat boils (in both cases), the fire will need to be reduced to a minimum and the meat should be cooked until fully cooked. I cook until the meat begins to completely move away from the bone.

Throughout the time it is necessary that the broth boil quite a bit, only gurgle slightly. Active rapid boiling will make the broth cloudy and tasteless.

4. As soon as the meat is ready, you need to get it out of the pan, and strain the broth so that there are no small bones left in it.

5. Then cut the meat into pieces and put it back into the broth, bring it to a boil and you can add all the other ingredients slowly.

6. In the meantime, we cooked meat, you can cut and prepare all the vegetables.

7. Cut the onion into cubes or thin half rings.

Grate carrots and parsley or parsnip root for Korean carrots or cut into thin strips.

8. Heat vegetable oil in a frying pan and lightly fry the onion in it. As soon as the onion begins to lightly blush, pour half a glass of boiled water into the pan, and then simmer the onion until the water evaporates. The onion will become translucent and will not be found in the soup.

9. Add carrots and parsnip root or parsley, fry them with onions for 3-4 minutes, if grated. Or a little longer if cut into strips. Carrots in both cases should soften slightly.

10. Add sugar and flour, mix. The flour will give a slight nutty flavor when roasted, and the sugar will lightly caramelize the carrots.

However, sugar can also be added to beets.

Add a piece of butter. If you have ghee, then it is best to sauté vegetables on it. But if not, then just add a piece of butter, the soup will have a very pleasant aroma and taste.

You can also add dried herbs - dill, parsley. Steam for 3-4 minutes, then turn off the heat and leave for a while.

11. Cabbage cut into thin strips. Cut it thinner, so it will be tastier, and besides, it will cook faster. After all, you know that vegetables should not be cooked for too long, so that there is no loss of vitamins.

Do not try to cut the potatoes right away so that they do not darken. Peel it and put it in water, when it's time to send it to the broth, we'll cut it.

Mince the garlic. To do this, crush it with the back of a knife on the board. And then chop finely. Grind the greens as finely as possible.

Don't throw away the long garlic stick. It can come in handy if someone suddenly has a runny nose. If this wand is set on fire, the fire is extinguished, and the smoke that comes from the wand is inhaled through one or the other nostril, then the runny nose will recede. And if you do it several times a day, then you can generally cure it.

12. Beets can be prepared in one of four options, which I will offer you a little later. It must either be boiled, or fried, or baked, or cut fresh (details below, in a special chapter).

I decided to cut the beets into thin strips. You need to squeeze lemon juice on it (you can pour vinegar on it) and fry in the remaining oil.

Add tomato paste or tomato sauce. Or you can add a fresh tomato, for this you need to make a cross-shaped incision on it, pour boiling water over it for 4-5 minutes, remove the skin and cut it into small cubes.

13. And so, the broth is ready, the meat is removed from the bone, cut and sent back to the broth. We continue to cook.

The first thing to pay attention to is what kind of cabbage we use. If this is autumn cabbage, then it is most likely tough. Now they grow some special hard varieties that are stored for a long time, but the leaves of such cabbage are hard, and it is even difficult to ferment them.

If the cabbage is spring, early, then its leaves are thin and tender.

So in the first case, we send cabbage to the broth and cook it for 15 minutes. Then add potatoes.

14. If the cabbage is early, with delicate thin leaves, then put the potatoes and cabbage at the same time. Potatoes can be cut into small strips or cubes.

Along with the addition of vegetables, you will need to salt the broth. Previously, we did not do this, because the salt could draw all the juice out of the meat, and the meat would turn out tough and tasteless.

In general, it is believed that in order to get tasty meat, it must be salted at the end of cooking. And if you want to get a delicious broth, then you need to salt it at the beginning of cooking.

Therefore, there are disputes on this subject, when is it better to salt? I usually salt exactly as described, that is, when I send vegetables to the broth.

15. Boil for 15 minutes, then add the roasted carrots, onions and white roots, bring to a boil. Boil 5 minutes.

16. Add beet dressing, minced garlic and bay leaf. Cook for 5 minutes, add ground black pepper to taste and cook for another 2 minutes.

17. Turn off the fire, add fresh herbs and cover tightly.

18. Leave to infuse for 15-20 minutes.

19. Then pour it on plates, sprinkle with fresh dill and season with sour cream.

20. Eat with pleasure!

Delicious homemade recipe for real Ukrainian borscht

In Ukraine, this is the main first course and it is prepared according to a wide variety of recipes. Each housewife has her own little secrets and tricks of its preparation. And everyone gets such a rich dish that you can not eat anything else at all.

Of course, we cannot cover all the recipes in one article. Therefore, in the future I will still look for interesting recipes, try to cook according to them. And then I will share them with you, maybe you will like something too!

And now I’ll tell you how you can cook beets in one of four ways.

A delicious recipe for borscht in a slow cooker for harvesting for the winter in jars

Today we have already considered many different recipes where we prepared our favorite dish with all types of meat, and even with fish. Did you know that it can also be prepared for the winter by wrapping it in a jar.

It is very convenient, I cooked the workpiece in the season when all the vegetables from my garden, saturated with warmth and sun, and hid it all in a jar. In winter, I opened it, added it to the meat broth and the dish is ready.

And for quick cooking, let's see how to cook a workpiece in a slow cooker.

It's that simple! I like this idea, what do you think about it?

How to cook borscht with beets so that it is red

Of course, everyone wants to cook a dish with a rich, bright color. But not everyone succeeds. How to cook it so that it always turns out beautiful, dark red or burgundy?

The first thing you need is to choose ripe, burgundy beets. If the beets are red, then the borsch will naturally not turn out to be a rich burgundy color, but will be, as it were, faded.

It is also necessary to properly prepare and lay beets, and as I said above, there are as many as four ways to do this.

1. Cut the beets into thin strips and stew them in a small amount of oil or fat with tomato and vinegar. For a three-liter saucepan and about 1 - 2 beets, it is enough to add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help keep the beets dark and the broth bright and beautiful.

2. Beets can be peeled and boiled whole, vinegar should be added to the water during cooking. When the beets are ready, cool them and cut into strips. Add it 10 minutes before the end of cooking along with browned vegetables.

3. Beetroot can be boiled in a peel, then peel it, rub it on a grater. Sprinkle juice of 1/2 - 1/3 lemon and send to the soup along with sautéed vegetables 10 minutes before readiness.

4. Beets can be baked in the oven or microwave. Then also grate, sprinkle with lemon juice or vinegar and then add to the pan, also 10 minutes before the end of cooking.

I usually use the second or third way. So, in my opinion, the taste of the finished dish is more delicious, and the color is more saturated and bright.

However, there is another way to cook beets that we can use for our recipes. Unfortunately, I do not always use it, but it is simply necessary to write about it.

Pickled beets for delicious borscht

In the old days, my grandmother always fermented beets, I was still very young then, but I remember it. Having already matured, and starting to cook, I asked my mother how my grandmother did it, and my mother gave me the recipe. She also said that pickled beets were used not only for first courses, but also cooked with her vinaigrettes, and other salads and snacks.

Borscht with sour beets is very special and has a very pleasant taste. And fermenting it is easy and simple.

1. Take as many beets as you want to ferment, peel them and cut them in any of the known ways. It all depends on how you are going to use it in the future.
2. Put the beets in a jar quite tightly, leaving, however, a place for the brine, which will have to cover the beets by 5-6 cm.
3. Prepare brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 g of salt (incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
4. Put oppression and substitute a deep plate under the jar.
5. Leave the beets to ferment. The fermentation time may vary. Minimum 5 days, maximum 12 days.
6. During fermentation, foam will form, which will need to be removed. Excess juice will also flow out, which will also be formed during the fermentation process.
7. It is believed that the fermentation process is completed when the foam ceases to stand out. It depends on the ambient temperature.
8. When the foam ceases to stand out, the jar can be put in the refrigerator. And use as needed.

I hope that today's selection will be interesting for you, and the material will be useful. And you can cook such borscht as you want!

After all, as it turns out, you can cook it from any meat, as well as poultry meat and even fish! In addition to traditional cabbage, carrots and beets, you can add beans or mushrooms. Today we have not touched them with our attention, but if you want to add mushrooms, you can safely do it.

Dried mushrooms must first be boiled, and then added along with cabbage. We add fresh mushrooms before laying vegetables, bring to a boil and remove the foam, and then add all the ingredients in accordance with the recipe.

It should also be remembered that potatoes are always placed in the broth either before the cabbage if it is fresh in spring, or after it if it is hard in autumn. It is better not to use potatoes with sauerkraut, or add cabbage only after the potatoes are cooked.

Beets with vinegar and tomato paste should also be added only after the potatoes are cooked, otherwise it will turn out tough and tasteless.

And the rest seems to be clear and understandable! I wish that the borsch cooked by you always turns out to be thick, rich, fragrant and tasty. And also, so that it is always bright and beautiful!

Bon appetit!

Is there a person among us who has not tried at least once borsch? Moreover, each housewife has her own secrets of cooking this dish.

Especially good and incredibly fragrant is borscht, made from freshly picked vegetables grown with your own hands in the backyard garden or flavored with fresh fragrant herbs.

From the history of borscht

Meanwhile, the history of the origin of this dish is quite old and very confusing. Romanians ( bors, "borsh"), Poles ( barszcz, "barshch"), Ukrainians, Moldovans ( "borsh", bors) and Lithuanians ( barsciai, "barschchai") have long been arguing about the right of authorship for borscht, and each nation has its own recipe for the "right" borscht. I will not look for the truth here, because it is not so important.

I can only say that the name of this dish has developed from two parts. First part, " boron", means " red" or " brown". Second part, " sch' is probably what is left of the ' cabbage soup”, i.e. red cabbage soup or red soup with cabbage.

It is known that the first documented references to borscht were found in Ukraine and date back to the 14th century. Four centuries later, people started talking about borscht in Poland. Ukrainians claim that the first borsch was brewed by a Cossack cook during the Turkish siege of Azov. The cook prepared it from what was left of poor food supplies.

I'll give you more some interesting facts about borscht:

• in some regions of Ukraine, it is customary to serve borscht at commemorations. It is believed that together with the steam rising from the plate with this dish, the soul of the deceased goes into the sky,
• in the Strugatskys' famous novel "Roadside Picnic" events begin to unfold in an institution called "Borzhch"
• in Ukraine there is a kind of analogue of the “Big Mac index”, which assesses the purchasing power of the population and the real value of the Ukrainian monetary currency, the hryvnia, called the “borscht index”,
• a small town in the Ternopil region (Ukraine) Borshchiv is named after this dish. In this town every summer the festival "Borsch yiv" is held and a legend is told about how the Turks, having captured this settlement, forced a local resident to cook borscht for them. The woman followed the order of the invaders, but since the soup broth was cooked on non-halal pork, the Turkish commander became indignant and shouted loudly at the woman. The wayward Ukrainian woman did not like this much, she in her hearts hit the Turk on the head with a ladle, and then completely drowned him in a saucepan with borscht.
• The name of the Trans-Baikal Borshchovochny Ridge has nothing to do with this dish, because it is named after the settlement located at its northwestern base, Borshchovka.
• The Sorochinskaya Fair, among other things, is also staged by the “Borscht Festival”

In this article, I want to give traditional recipes of national borscht. And I'll start with Ukrainian borscht. I will make a reservation right away, Ukrainian women cook various versions of this dish, I will give only two that I cook myself.

• On this topic:

I'll start with a video recipe of my homemade borscht. It can be prepared from any type of meat, or lean.:

Traditional Ukrainian borscht recipe

Per liter of broth take

• small beets (150 g),
• 2 medium potatoes (210 g),
• small carrots (50 g),
• parsley root (20 g),
• a small onion (35 g),
• 1 teaspoon of tomato paste,
• half a tablespoon of melted pork fat,
• a teaspoon of granulated sugar,
• table vinegar 9% (10 g),
• 1/2 teaspoon wheat flour
• 2-3 garlic cloves,
• 1/3 medium sized bell pepper
• pork fat (10 g),
• broth, beef, pork or chicken (700 ml),
• salt, fresh coriander and dill, bay leaf, pepper to taste

Cooking:

1. Chop the beets into thin strips and simmer until cooked in melted lard, with tomato puree diluted in broth, sugar, vinegar and salt.

2. Onions and roots (carrots and parsley) are chopped into thin strips, sautéed in fat.

3. In a frying pan, flour is tinted in a small amount of fat, a small amount of broth is introduced, mixed until a homogeneous mass is formed.

4. Potatoes are cut into cubes and boiled in broth until half cooked for 10 minutes, then fried vegetables, stewed beets, flour, chopped bell pepper, salt, washed bay leaf are introduced.

5. Cabbage is chopped into thin strips, added to borscht 3-10 minutes before the end of cooking, depending on the type of cabbage. We must not allow the cabbage in the borscht to boil.

6. In a wooden mortar, grind lard, salt, spices and herbs until smooth. Introduce lard into borscht 2 minutes before the end of cooking.

For your information
Before the advent of potatoes, borscht was cooked on beans. It was either boiled separately or boiled in broth along with meat. So they do now, reducing the proportion of potatoes or completely replacing it with beans.

Poltava borscht recipe (one of the options)

My grandmother, a native of the Poltava region, taught me how to cook such borscht, it cooks a little faster, does not contain vinegar, but is in no way inferior to traditional borscht in taste and aroma. I note that usually Poltava people cook borscht with dumplings, but not this one.

For a 3-4 liter pan I take

• 300-400 g lean pork ribs
• 2-3 small chicken quarters
• 4-5 medium sized potatoes
• 2 medium, sweet, fleshy peppers (red and yellow),
• 3 small beets,
• 2 medium carrots
• 2 medium onion heads
• 2-3 pcs of ground tomatoes (greenhouse tomatoes are not suitable for this, they have neither acid, nor sweetness, nor aroma inherent in ground tomatoes, if they have not yet ripened, it is better to take tomato paste),
• Sugar, dill, coriander, salt, pepper mixture,
• Vegetable oil for sautéing vegetables
• 1/3 small fork cabbage

Recipe

1. I begin to cook the broth on a pork rib, after boiling it for 20 minutes, add chicken, peeled whole carrots, beets and onions.

2. While the broth is being cooked, I cut the onion into small cubes, Bulgarian straws, sweet peppers, carrots and beets. I cut it, not rub it on a grater. After all, we are preparing borscht, not a vegetable mess. I'm making a borscht dressing. First, I sauté onions in a saucepan with high sides in sunflower or corn oil until golden brown, then I add sweet peppers, beets, and carrots. Simmer the dressing over low heat, adding broth if necessary.

3. During stewing, I remove the peel from the tomatoes by scalding and soaking them in boiling water for 2 minutes. I cut the tomatoes into small cubes. I introduce tomatoes into the dressing, add salt, spices, sugar, carcass until the beets are ready. I always taste vegetable dressing, it should be rich and tasty! It should contain sweetness, acid and salt.

4. I check the vegetables and meat in the broth for readiness. I take out the vegetables and, having cooled, I give them to the dog, they have already given up all their taste to the borscht, and the dog will still be pleased! I divide the meat into portions and lower it back into the broth. I also send diced potatoes there. I cook it until tender, and then completely knead it with a crush right in the pan, while trying not to touch the meat pieces.

5. In a saucepan with borscht, add cabbage chopped into thin strips and salt to your taste. 2 minutes before the cabbage is ready, you can introduce borscht dressing.

Before serving, I let the borscht brew for at least half an hour. At all, borscht acquires its full taste only the next day. This dish is served by adding sour cream to the plate and garnishing with chopped herbs. In addition to borscht, there must be sliced ​​fresh salted bacon with sprouting, fresh herbs, green onion feathers, garlic, fragrant buns with garlic and dill - donuts and, of course, a misted glass of chilled vodka. However, I should note that I serve vodka optionally, on the occasion of the arrival of dear guests.

You know where to look and vodka, but I’ll tell you how to cook donuts now.

This is the fastest way to bake borscht-worthy dumplings. But there are craftsmen who cook them in a bread machine, it's even faster and less troublesome. I haven't tried it, so I won't recommend it.

I take donuts for one serving:

• 1.5 st. premium wheat flour,
• 1 cup water for dough + 1/2 cup for sauce
• 1 sachet of yeast (dry)
• warmed milk (50 g),
• sugar (1.5 tablespoons),
• vegetable (any) oil (3 tablespoons),
• garlic to taste (I take 7 medium cloves),
• egg for lubrication.

How we cook:

In water and milk heated to 40 degrees, we breed yeast, salt, sugar, flour. Knead the dough well to an elastic consistency, while it should not stick to your hands. Hands during kneading should be lubricated with vegetable oil, if necessary, mix flour into the dough. But at the same time, keep in mind that it should not be too liquid or dense.

After kneading, put the dough in a bowl, cover it with cling film, leave for a while in a warm, calm place. When it has doubled in volume, punch it down, form it into pampushki - balls (30 g), put it on a baking sheet prudently covered with parchment or oiled thin paper and let them exfoliate for some more time (30 minutes) in a quiet, warm place. Try to calm down your household for this time, because donuts are suitable!

After that, grease the buns on top with egg yolk and set to bake in an oven preheated to 200 degrees until cooked (it takes me 20 minutes).

While donuts are in the oven, cook for them sauce. We take a wooden mortar and crush it with a little salt and dill. You can, of course, use a garlic press, but for unknown reasons, it tastes better in a mortar. We dilute the mixture of garlic in half a glass of boiled warm water and 2-3 tbsp. vegetable oil.

When our donuts are ready, we take them out and evenly pour hot garlic-dill sauce. After that, put the donuts in the oven for a couple more minutes.

Cold Lithuanian borscht recipe

My family members call this dish Lithuanian okroshka. But in fact it is borscht, only cold. Moreover, at first glance, not very compatible products are combined in it, but the dish at the same time turns out to be delicate and harmonious in taste.

Lithuanian cuisine is not characterized by spicy rich dishes, so this original cold borscht in one of the hot summer has the right to be, especially if you decide to lose weight before going to the sea.

For this borscht you will need:

• medium fat kefir (1 l),
• boiled water (1/2 cup),
• small beets (2 pcs),
• chicken egg (1 pc),
• potatoes (2 pcs),
• dill, onion feathers, parsley (1 bunch),
• salt,
• table vinegar (1 tsp).

Cooking:

Boil the beets in separate containers (do not peel, otherwise the root crop will lose its color, in addition, add vinegar to the container with the beets for the same purpose), potatoes, eggs until cooked. After cleaning the beets, chop them into thin pieces, cut the eggs into thin slices, chop the greens. Mix eggs, beets and greens in a saucepan. Beat kefir with salt and water with a whisk until small bubbles appear, put the liquid into the pan. Mix the ingredients thoroughly.

Lithuanians serve borscht on the table, garnished with greens, potatoes - hot in a separate plate. You can add it, after kneading, to borscht. This is already a matter of taste.

There are more satisfying options with the addition of sour cream, diced, radishes and boiled sausage, but this soup already definitely resembles okroshka.

Polish borscht recipe with ears

This rich, unusual for our taste, excellent borscht will require you to prepare for a week. What does it consist of? Read on.

For such a borscht you will need:

• beets (1.5 kg),
• beef meat (0.75 kg),
• salt, a pinch of sugar, herbs (parsley, dill),
• rye bread (1 slice),

For the test

• wheat flour (approximately 1.5 tbsp),
• water by eye, in order to get a cool elastic dough,

For filling

• salt, a mixture of peppers.

1st view

• boiled any meat (200 g),
• onion (1 medium head),
• animal fat (1 tablespoon),
• meat broth (2 tablespoons),

2nd view

• any mushrooms (100 g),
• fat (30 g),
• finely chopped onion (1 tablespoon),
• egg white (1 pc),
• crumb crumbs (1 tbsp)

Recipe:

1. Beets are divided into two equal parts. One of them, washed and cut into large pieces, is placed in a clay container and a slice of rye bread and warm water are added there for fermentation, covered with gauze, sieve or parchment paper and left for a week in a warm place to make beet kvass.

2. The broth is boiled on meat and herbs. The second part of the washed and grated beets should be boiled separately until tender. After the beets are removed from the heat and let it brew under the lid for another hour. When the meat is ready, strain the broth and add beetroot broth and kvass. Do not forget to sugar and salt the dish.

1st type of filling

Grind the meat in a meat grinder. Onion, cut into small pieces, fry, mix with meat, salt and pepper, simmer for another 5 minutes, before finishing, add a couple of tablespoons of broth for tenderness.

2nd type of filling

Mushrooms clean, wash, finely cut into cubes, stew in a saucepan with a small amount of fat. Separately, finely chopped, saute the onion until golden brown, transfer to a saucepan with mushrooms, adding crumbs and protein there. Mix ingredients thoroughly.

The dough should be rolled out in a thin layer, cut into squares, spread the filling on them, mold the ears in the form of triangles and boil until tender in a saucepan with salted water.

4. Ready-made ears are added to borscht. At the same time, borscht should be hot, you can heat it up, but you can’t boil it.

This An incredibly delicious dish you can cook at any time of the year.

For him you will need the following ingredients:

• beef, it is best to take a shovel (1 kg),
• potatoes (1 kg),
• onion (1 head),
• egg (3 pcs),
• carrots (1 pc),
• pickled sorrel (1 can 250 gr),
• lemon (1 pc),
• dill, basil, parsley (1 bunch),
• salt.

Cooking method:

1. Cook the broth on a whole piece of meat and a peeled onion in 3-4 liters. pan, do not forget to remove the foam. After an hour, we take the beef out of the pan, cut it into small pieces and put it back into the broth, salt, cook for another 20 minutes. Discard the boiled onion.

2. Chop potatoes into small cubes, carrots into strips or semicircles, place in a saucepan with borscht and cook until cooked for another 20 minutes.

2. Boil the eggs, cool, finely chop the protein or three on a fine grater, divide the yolk into halves. Greens are also finely chopped.

3. When the vegetables in the soup are ready, we introduce eggs, a few slices of lemon, sorrel (if necessary, it can be pre-chopped), greens. Bring the soup to a boil and remove from the stove.

Moldavian borscht recipe

Moldavian borscht differs from the usual borscht, first of all, the presence of peas in it.

For 2 servings you have to cook:

• sweet pepper medium in size (1 pc),
• cabbage (1/4 small fork)
• young green peas in pods (60 g),
• celery, parsley (root) (1 pc each),
• medium-sized beets (1 pc),
• tomato paste (1 tablespoon),
• vegetable oil (1 tablespoon),
• table vinegar 9% (30 g),
• tomato sauce (1 tablespoon),
• a mixture of peppers, parsley, marjoram and dill,
• sour cream (2 tablespoons)
• chicken meat (0.7 kg).

Cooking:

1. On minimum heat, boil the chicken broth until cooked, removing the foam.

2. My beets, clean, chop into thin strips, place in a saucepan with a small amount of fat, a glass of broth, tomato paste and vinegar, simmer until tender.

3. Grind the roots, carrots, onions and peppers into strips, first sauté the onions until golden brown, then add the rest of the vegetables and spices there.

4. Pea pods cut into slices across. We chop the cabbage into strips, put the cabbage in the broth, after a while the peas, salt. Boil the peas and cabbage until cooked, add the sautéed vegetables, stewed beets and tomato sauce, boil for another 5-10 minutes.

Moldovan borscht is served on the table with sour cream, garnished with herbs.

Romanian borscht recipe

They say that in order to cook Romanian borscht, you first need to steal a pot. But these are all jokes, Romanians cook no less delicious borscht than everyone else, because Greeks, Turks, and Bulgarians influenced the culinary preferences of Romanians.

That's why to prepare 2 servings of such borscht, you should stock up:

• meat broth (0.5 l),
• cabbage (150 g),
• medium-sized potatoes (2 pcs),
• medium tomato (1 pc),
• eggplant (1 pc),
• sweet pepper (1 pc),
• small beets (1 pc),
• carrots (1 pc),
• onions (1 pc),
• tomato puree (1 tablespoon),
• vinegar 3% (1 tsp),
• sugar (0.5 tsp),
• melted butter (2 tablespoons),
• flour (1 tsp),
• sour cream (4 tablespoons),
• herbs, roots, spices, salt - to taste.

Cooking:

1. Meat for Romanian borscht, gulf, its 1.5 liters of water, boiled for a long time, for 2 hours, along with spices. At the end, the broth is salted, filtered, the meat is divided into portions.

2. Shredded beets are stewed in oil with vinegar and tomato paste until half cooked.

3. Vegetables (carrots, parsley (root), onions) are chopped into strips and sautéed in a separate bowl.

4. Diced potatoes and eggplant should be poured with broth and boiled. Pepper and tomato also cut into cubes and add to the soup along with fried vegetables and stewed beets. Bring the vegetables to readiness, boiling for 5-10 minutes.

Advice: In order to get rid of excess bitterness in eggplant, chop it into cubes, salt abundantly, rinse under running cold water after 10 minutes and only then put in borscht.

5. In melted butter, tint the flour, add 0.5 st of broth to it, brewing a uniform sauce. Then add the flour to the borscht, add salt and sugar to taste.

Romanians serve borscht like us with sour cream and herbs.

Lenten borscht

I hope these borscht recipes will be useful to you. Bon appetit!

If you still have beets after cooking borscht, then you can make a salad or other mouth-watering dishes from this vegetable, you can recipes.

home » First » Cook delicious borscht recipes. Ukrainian red borscht. Lunch is ready! Time for the table