Borscht cooking method. Borscht with pork ribs - step by step recipe. Cooking borscht with beans

Recipes for how to cook borsch have been known since ancient times, the first mention of this dish was written in the Old Slavonic language, though not in the form we are used to. For some reason, borscht is considered a national Ukrainian dish, although this is part of the recipes with some features of the national flavor.

Borscht is such a soup, the cooking methods of which are many, each housewife, when preparing it, brings her own, giving a unique and amazing taste.

The only thing that is invariable is the presence of beets, potatoes and cabbage in the soup.

Borscht is cooked with various types of meat, fish, without meat, cold drinks. Therefore, I think you will be interested in recipes for cooking with pork, beef, chicken, without meat and Belarusian soup - Minsk holodnik. But first, a few tips for the hostess

Rules for cooking borscht - "overeating"

Products for cooking.

It is considered classic, cooked with pork meat, but many gourmets say that the most delicious meat borscht is obtained when several types of meat are used and even with the addition of poultry.

The broth should be juicy, rich, so do not feel sorry for the meat. You need to start cooking the meat in cold water so that it gives all its taste to the broth, bring to a boil, then cook over low heat and do not forget to remove the foam and scale more often so that the broth turns out to be transparent, it is better to salt when the meat is ready.

Lay vegetables should be in sequence - potatoes, cabbage, fried vegetables. If you do not fry the beet, but boil it, it should be laid after the cabbage and cook for a short time.

It is better to choose potatoes that do not boil soft, cut it into large pieces.

Real borscht tastes always with a slight sourness. Some housewives do this by adding vinegar, but still it is better to do this with citric acid, fresh tomatoes added to the frying, sauerkraut or brine from it.

After the soup is ready, put spices in it and let it brew.

To give additional shades of taste, you can add various additives, such as mustard, horseradish, dry mixes of seasonings.

I hope that following these rules when preparing borscht will help you prepare a rich, tasty, unique soup.

Consider now a few recipes for how to cook with and without meat.

Delicious recipes how to cook borscht

Ukrainian borsch

To prepare this delicious dish, for 6-8 servings you will need:

pork meat, beef about 1 kg
carrot 1 piece
potatoes 4 - 5 pcs
beans 1 cup
parsley root with herbs 1 pc
one big beetroot
sweet red pepper 1 pc
2 - 3 garlic cloves
one bulb
half a medium sized cabbage
tomato paste 2 - 3 tbsp. l. or 2 ripe tomatoes
salt, pepper, bay leaf, herbs

We wash well, cut the meat into large pieces, always a piece with a bone.

Pour into a large saucepan for 2/3 of the water, lay the meat, bring to a boil. Then the meat will be cooked over low heat for about an hour.

Add bay leaf, a little salt, pepper, parsley root. Cook until the meat is soft and pulls away from the bones. We take out the parsley root, bay leaf, fall asleep, pre-soaked beans and cook for another 15 minutes, the beans should remain lightly with cheese.

Add diced carrots, bell peppers, onions and crushed garlic.

The beets can be cut into cubes, grated on a coarse grater, added to the soup and boiled for another 10-15 minutes. It can also be fried in butter or lard, usually this is done if the beets are not very red. Add chopped potatoes and cook until done.

Add tomato paste or fried peeled tomatoes, this will add sourness to the borscht, if it seems a little to you, you can add a little citric acid or brine from sauerkraut.

Pour chopped cabbage and cook for another 5-7 minutes, add salt, pepper, dill and parsley to taste.

Turn off the stove, leave to infuse for at least an hour. Gourmets say that the most delicious borscht is yesterday's.

Many housewives do not put whole carrots, onions, peppers and beets in borsch, but lightly fry them in oil and stew in a pan until tender, and then put them in the broth.

Serve it on the table with sour cream and freshly baked donuts with garlic.

Moscow borscht

For this soup, take:

beef (brisket) - 1 kg
ham - 300 g
sausages - 300 g
cabbage - half a head
two beets
2-3 potatoes
one onion
one carrot
tomato paste - 1 tbsp.
vegetable oil - 3 tbsp.
vinegar - 1 tsp
sugar - 1 tbsp.
salt, pepper, herbs

Rinse the meat well, put it in a saucepan for an hour and a half, add bay leaf, pepper, salt.

Wash, peel and cut vegetables.

Fry onions in oil, add carrots and simmer for 10 minutes, then add beets, tomato paste, sugar, vinegar, simmer for another 5 minutes, add a few tablespoons of broth and simmer again for 40-45 minutes.

Separately, fry a little, cut into pieces ham and sausages, remove the meat from the broth, cut it too.

In the broth, boil potatoes, cabbage, salt and pepper again, put stewed vegetables, meat, fried ham and sausages, bring to a boil.

Turn off the stove and let it sit for 15 minutes.

Serving, add sour cream, greens to the plates.

chicken borscht recipe

Composition of products:

chicken meat 400 g
white cabbage 300 g
6 potatoes, 1 carrot
one beetroot
one bulb
1 st. l. tomato paste
3 garlic cloves
bay leaf, salt, pepper

Put the chicken in a saucepan, cover with water, cook until tender, season with salt and pepper.

Lay potatoes, when ready, cabbage, then fry vegetables - first fry onions, add grated carrots, beets with tomato paste and simmer. Just before cooking, add bay leaf and grated garlic to the borscht.

In borscht, potatoes should be soft, and cabbage should not be boiled.

How to cook borscht without meat

You will need:

beets - 1 pc.
sweet pepper - 1 pc.
carrots - 1 - 2 pcs.
potatoes - 3 pcs.
onion - 2 pcs.
cabbage - a third of a head
tomato paste - 1 - 2 tbsp. spoon
vegetable oil - 4 tbsp. spoons
bay leaf, salt, pepper, herbs

Put water in a saucepan to boil.

While it boils, prepare vegetables: chop the beets into strips, dice the onion, one carrot into strips, grate the second on a coarse grater, slice the potatoes, cabbage and sweet peppers into strips, chop the greens.

Throw beets into boiling water, cook for 10 minutes, add chopped carrots, half an onion and potatoes, cook the same amount.

During this time, lightly fry the remaining onion, grated carrots in vegetable oil, add tomato paste and simmer for 5 minutes.

Put cabbage, sweet pepper and frying in a saucepan, put bay leaf, salt, pepper and cook for another 10 minutes over low heat, covered.

Serving to the table, add sour cream and herbs.

How to cook Minsk Fridge

To do this, take:

2 beets
200 g sorrel
2 eggs
3 cucumbers
a bunch of green onions
half a liter of kefir
1 st. l. vinegar
bunch of dill
100 g sour cream
1 liter chicken or beef broth
salt, sugar

The recipe for the refrigerator is quite simple to prepare, takes little time and is very tasty.

Pre-boil the unpeeled beets, add a little vinegar during the cooking process.

We clean it, cut it into small pieces or rub it on a coarse grater.

Cut the sorrel into strips, boil until tender in the broth. Then cool the broth.

Chop green onions and grind with boiled yolks with salt.

Finely chop cucumbers, egg whites, lay all this in a cold broth.

Add beets, beetroot broth and lightly whipped kefir with sugar.

When serving, add dill.

Bon appetit!

Video recipe for cooking borscht in a slow cooker

How many women, so many borscht recipes. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of cooking this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht will play with new flavors, be distinguished by piquancy and aroma.

It is difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In the north of Russia, soup with the addition of cabbage was called shchi. The farther south, the more heat-loving vegetables grew, which can be added to first courses. It is possible that borscht was first cooked in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous all over the world.

In Russia, the first mention of borscht appeared in the 16-17th centuries, Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroy (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer soup from hogweed and beets - it became the prototype of modern food.

Each locality has its own rules and recipes for making borscht, but it can be divided into two main types: red (now popular among the Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - this is a light soup of greens and boiled beets, with the addition of boiled sliced eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly cook borscht with beets, use the secrets of experienced chefs.

Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borsch, it is best to take pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook a pre-saturated vegetable broth.
Beet. This is what gives it a bright red color. It can be cut into strips or grated, but never add raw to the liquid, otherwise it will boil out, and the borscht will become faded. Pour into a little vegetable oil and pass the beets until soft, after sprinkling with vinegar and adding a spoonful of sugar, so it does not brighten during cooking and keeps the color of borscht bright. It is even better to bake beets in foil, then it will retain its natural properties.
Frying. Borscht without frying is not borscht, but a soup of boiled vegetables. Diced onion is sautéed in oil until transparent, grated carrots are added and after a couple of minutes - a little flour. It can be fried separately in butter or vegetable oil. Flour will provide additional density and velvety.
Tomatoes. Never feel sorry for tomato paste or sauce, borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to your plate.
Cabbage. Finely shredded, young or mature, white or Beijing, but it is added at the very end, almost before turning off the fire. Don't digest it! Bring to a boil and soak for 5-7 minutes.
Additional ingredients. Mushrooms, beans, prunes give borscht piquancy and originality. By alternating additives, you can achieve new flavors each time.
Intuition. Few people strictly follow the recipe and measure the right amount of ingredients. Borscht is cooked "by eye", products are added in those quantities that your feelings tell you.
Saturation. Borscht must be infused, soaked with aromas. Let it sit for a bit before serving. And the next day it tastes even better.
Serving on the table. Borscht will look very colorful if served in thick-walled painted ceramic plates. Be sure to sprinkle with finely chopped herbs on top and add a spoonful of sour cream. Put chopped lard, garlic and black bread on the table. Don't forget the garlic donuts!

Each cook praises his borscht

There are many variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borsch prepared according to one of the recipes below.

And let's cook a real Ukrainian borscht, in compliance with the national flavor and taste preferences! Just do not wait for the calculation of the exact weight of the products - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone, it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Remove the foam, salt, put on a minimum heat and simmer for 2-3 hours until the meat is ready. Do not forget to put the whole onion and carrot for flavor, bay leaf, a few black peppercorns.

A little secret: cook together with meat and a few peeled large potatoes.

While the meat is cooking, let's fry. We cut the fat into small pieces and fry it to the state of cracklings (translucent), add a finely chopped onion and fry until a transparent color. We cut the beets into strips, carrots can be finely chopped or grated on a coarse grater, stew vegetables together with cracklings.

Add sugar to the frying and sprinkle with vinegar to give brightness. As soon as the beetroot has become soft, ten minutes of stewing is enough, crush it with flour and mix. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.

The broth is ready. We extract the contents from it. We select the bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes are mashed into puree - this gives the density of the broth and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add roast. We taste, if necessary, salt, pepper.

Shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's insist. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

Make a meat broth with pork, beef or chicken. Use the meat for second courses or chop and send back to the borscht.
Put potatoes in cubes, cook until tender.
Fry vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
Add sauerkraut and fried cabbage to borscht, cook until tender.
Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called "green", and it is perfectly refreshing in summer and no less tasty in winter. True, in winter you have to use canned sorrel, which experienced housewives have been harvesting since summer specifically for this purpose.

There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.

Boil the meat broth, and prepare the other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the stir fry. In any oil, bring the onion to a translucent state, put the beets and carrots, simmer until soft. Add tomatoes.

We cut the cooked meat into pieces. Throw potatoes and cook for 20-30 minutes. Now frying - add and boil for a few more minutes. Finally, the turn came to put sorrel and eggs, as soon as it boils, we immediately turn it off. We insist, serve to the table.

Vegetarian (lean) borscht with beans or mushrooms

Hearty borsch can be cooked not only on meat broth, but also with beans. It is especially relevant for vegetarians or fasting.

Soak dry beans in cold water for several hours, overnight.
Cook it until soft in salted water.
Add potatoes and roasted vegetables: onions, beets, carrots, tomato.
Lastly, we throw finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.

Bean borscht is rich in satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add saturation to the broth, it is better to use them for making salads.

Instead of beans, you can take mushrooms, previously fried in oil. It's even better to combine.

Naval borscht

It takes a long time to cook, but it's worth it - lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

We cook the broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierced with a fork. Take out and discard the onion.
Add the smoked brisket pieces and cook until the roast is cooked.
Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
Separately fry onions and grated carrots.
Chop or grate the tomatoes on a coarse grater. Add to the beets, stew everything together for several minutes. Cut the potatoes into cubes or strips, as you like. Put in a saucepan, cook until done.
We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
Next comes the frying.
After boiling, cook for 7 minutes.
Borscht is ready, we serve it to the table.

Lunch is ready! It's time for the table!

Now you know how to cook borsch with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time borscht turns out new, original, and most importantly - delicious. Cook with pleasure!

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

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

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

Easy borscht recipe

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

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

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

Well then, let's start. So,

Recipes for beginners: how to cook delicious borscht

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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:

Put the meat in a saucepan, pour 3 liters of cold water, bring to a boil, cook for 2 hours.
Cut carrots into strips, onions into half rings, fry until golden brown. Place in a bowl along with chopped peppers.
Ten minutes later, add cabbage, then potatoes.
Cut the beets into thin strips, simmer for 10 minutes, then add the tomato paste, cover and cook for another 20 minutes.
Put in borscht 10 minutes after the potatoes. Cook for 10 more minutes.
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:

Soak mushrooms for 2 hours. Then boil for 1 hour. Remove the mushrooms, chop, save the broth.
Rinse prunes, pour 2 cups of water, add sugar and cook until soft for 10 minutes.
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.
Cut the onion, carrot and parsley root into strips and sauté with butter, tomato and flour for 5 minutes.
Dip the cabbage into the boiling mushroom broth, after boiling add the potatoes and cook for 15 minutes.
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:

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

How to imagine lunch without rich, juicy, fragrant borscht? It combines only the most useful and delicious products.

We will tell you how to cook borscht.

You will need:

water - 3 l;
one carrot;
beef meat - 0.7 kg;
three potatoes;
vegetable oil;
one beet;
spices: lavrushka, ground pepper, parsley, basil, salt;
tomato sauce - 25 gr;
one bulb;
two cloves of garlic.

The classic borscht recipe requires step-by-step actions:

It is best to take beef meat on the bone. It must be rinsed under the tap, put on the bottom of the pan and pour water on top.
Immediately pour 10 grams of salt so that the broth boils quickly.
As soon as the liquid boils, we set the minimum power of the fire and then cook the meat for an hour, removing the gray foamy mass from the surface of the broth.
At this time, process all the vegetables by peeling and washing them.
We free the cabbage from old leaves and chop a fresh white head of cabbage.
As soon as the meat has become soft, take it out of the pan, remove the bone, and cut the flesh into pieces.
We put them back into the broth.
As soon as the soup boils again, add cabbage to the meat.
After 5 minutes, throw in the potato cubes.
Sprinkle pepper and more salt to taste.
Finely chop the beets and sauté in a frying pan in oil.
After 10 minutes, spread the tomato sauce to it.
After a minute, the contents of the pan are transferred to the prepared soup.
Grind carrots, onions with a knife and fry until a golden hue appears.
We send the roast into the broth liquid.
Then throw in finely chopped garlic.
As soon as the borscht is ready, throw in fresh herbs and the remaining spices.
Turn off the gas and let the dish brew for half an hour.

How to cook borscht in a slow cooker?

A slow cooker is a necessary device if you want to cook delicious food quickly and easily.

Grocery list:

beets - 0.1 kg;
beef - 0.8 kg;
water - 2 l;
carrots - 0.1 kg;
salt - 15 gr;
potatoes - 0.5 kg;
onion - 0.1 kg;
tomato paste - 30 gr;
five peas of black pepper;
lemon juice - 20 ml;
fresh cabbage - 0.2 kg;
two bay leaves.

Cooking method:

In a slow cooker, the meat is cooked along with all the vegetables, so choose boneless beef.
We clean the meat from the film in running water and chop into portioned pieces.
We remove the upper leaves from the cabbage head and chop with a knife.
Cut the peeled potatoes into small pieces.
We carry out the beets through a grater, repeat this procedure with peeled carrots.
Chop the onions.
We heat the slow cooker with poured vegetable oil in the “Frying” mode and lay out the onion pieces.
Fry until golden brown for three minutes.
We continue cooking with chopped carrots for another three minutes with the lid open.
Add beets and lemon juice.
After two minutes, put the tomato paste and pass it all together for 4 minutes.
We rearrange the slow cooker to a neutral position, put pieces of meat on top.
Add potatoes, chop cabbage, pour water.
We pour all the necessary seasonings, including salt.
We set the program "Soup" in the menu of kitchen appliances, time - 50 minutes.
As soon as the dish is cooked, add a spoonful of sour cream to it or chop the greens. Bon appetit!

in Ukrainian

Required Ingredients:

white cabbage - 0.2 kg;
water - 3 l;
one sweet pepper;
two bulbs;
pork meat (ribs) - 0.7 kg;
two tomatoes;
one garlic clove;
a piece of fat;
two carrots;
salt to taste;
one beet;
pepper, ground to taste;
three potatoes;
two bows;
tomato sauce - 50 gr;
greenery.

Step by step cooking instructions:

Put the washed meat in a saucepan, fill it with water and wait for it to boil.
Don't forget to skim off the foam from time to time.
Put the peeled whole onions and carrots into the boiling liquid.
Simmer until pork is tender, about 2 hours.
After that, add salt, and remove the vegetables from the broth.
Put the finished meat on a cutting board, remove the bones, and chop the flesh into large pieces.
Strain the broth and pour into another bowl.
Peel and cut vegetables according to the standard scheme.
Add chopped potatoes and cook for 15 minutes.
Add shredded white cabbage.
After 5 minutes, you need to start frying.
Peeled and washed beets cut into strips.
Chop the onion into cubes.
Remove the core and cap from the bell pepper and chop into strips.
Wash the tomatoes, dip first in boiling water, and then in cold water, remove the thin skin and pass through a blender.
Chop fresh parsley.
Add all the ingredients in turn to a hot pan with oil - first beets, then onions, carrots, peppers, tomatoes with tomato sauce.
Fry for 10 minutes, and then simmer for 12 minutes with the addition of broth and salt under the lid.
Pour the contents of the skillet into the soup pot. Wait until it boils and then cook for another 5 minutes.
After that, pour greens, seasonings, salt to taste and crushed garlic.
Wait for the dish to infuse for 15 minutes and enjoy the extraordinary taste and aroma of Ukrainian borscht.

Siberian borscht with meatballs and beans

The dish is prepared much faster, but the taste only gets better from this.

You will need:

minced pork - 0.5 kg;
one fork of cabbage;
one bell pepper;
five potatoes;
tomato sauce - 45 gr;
canned beans - 0.4 kg;
one beet;
salt and pepper to taste;
one bulb;
four cloves of garlic;
frying oil;
greens at will;
beef bones for broth.

Cooking option:

For a first-class borscht, you need a delicious broth.
To do this, we lower the bones into the water, put the bay leaf, salt and put on the stove.
As soon as the liquid boils, the bones can be removed.
Fashion meatballs from minced meat, you can buy ready-made meatballs.
Put them in the broth along with beetroot straws.
Then throw in the potato cubes.
For frying, chop the onion and carrot.
Saute slices of sweet pepper, carrots and onions in a pan for 15 minutes.
Pass the peeled garlic cloves through a press, chop the cabbage with a shredding knife.
As soon as the contents of the pan are cooked, pour it into the borscht.
Next, throw in canned beans and a lot of garlic.
After 10 minutes, chop the greens.
Ready fragrant and rich borscht can be poured into plates.

Moscow recipe with meat, sausages and smoked meats

You will need:

beef - 1 kg;
one carrot;
tomato paste - 65 gr;
smoked meats - 100 gr;
a couple of sausages;
one bulb;
beets - 0.3 kg;
melted butter - 30 gr;
white cabbage - 0.3 kg;
greens, salt, spices - to taste;
sour cream - 40 gr;
apple cider vinegar - 20 gr.

How to cook delicious borscht with beets:

Dip the meat with the bones in a pot of water and cook until it is tender.
Prepare all vegetables according to the standard scheme.
Fry beetroot strips in a pan with ghee along with chopped onions and carrots.
Add a little sugar, broth and 10 g of vinegar there and simmer for 5 minutes.
When the beef is cooked and the broth is boiling, put the shredded cabbage into the pan.
After 10 minutes put the dressing and cook over low heat.
Add chopped smoked meats, dry ingredients and herbs.
Wait until it boils and turn it off.
Pour the steaming soup into bowls and add a spoonful of sour cream.

Boyar borscht with beef, pork and chicken

Required Ingredients:

sugar - 10 gr;
beef meat - 0.2 kg;
chicken meat - 0.2 kg;
butter - 30 gr;
two carrots;
pork - 0.2 kg;
two bulbs;
tomato paste - 50 gr;
water - 2.5 l;
bacon - 70 gr;
a few peas of black pepper;
four garlic cloves;
one beet;
salt - to taste;
vinegar.

Step-by-step instruction:

Pour the meat on the bones with water and cook for 3 hours on a low power of the fire.
From time to time it is necessary to remove gray foam and grease from the surface.
Make a roast of carrots and onions, adding a spoonful of broth at the end.
In another pan, stew the beetroot sticks with vinegar, tomato paste, sugar and broth.
As soon as all types of meat are cooked, remove them from the pan and cut into pieces.
Strain the broth, put the meat back.
We cut the bacon into cubes, crush the garlic in a press.
We take clay pots and put in them all the prepared products for borscht.
Pour all this splendor with broth, pour spices, add salt.
We close the pots in the oven for half an hour.

Step by step recipe for borscht with sauerkraut

If you like sour dishes, be sure to make borscht with sauerkraut for lunch.

Grocery list:

one carrot;
meat broth - 2 l;
potatoes - 0.3 kg;
sauerkraut - 0.2 kg;
Bay leaf;
one bulb;
salt and pepper to taste;
beets - 250 gr.

Cooking secrets:

We take any meat to your taste and cook the broth.
Fry onion slices with carrots in vegetable oil.
Cabbage needs to be squeezed out of the juice a little.
Put cabbage in a frying pan with sautéed vegetables.
Process the beets on a grater.
Make small cubes from potatoes.
Transfer the grated beets to the pan and simmer all the vegetables under the lid for 10 minutes
Send the potato cubes to the broth to boil.
Send the roast to the borscht after 15 minutes.
Pour spices, salt.
Garlic, sour cream and herbs can be added to the finished borscht for fullness of color and taste. Bon appetit!

Borscht for the winter in jars

If you do not want to bother with cooking for a long time, you can make borscht in advance and roll it into jars. And in winter, just boil the broth and add the contents of the cans to it - and an amazing dinner is ready.

List of ingredients:

onion - 0.5 kg;
salt - 30 gr;
beets - 0.8 kg;
vinegar - 45 ml;
cabbage - 0.8 kg;
vegetable oil - 100 ml;
carrots - 0.5 l;
water - 0.1 l;
tomatoes - 0.5 kg;
granulated sugar - 56 gr.

Cooking option:

Run the peeled beets through a food processor.
Do the same with carrots.
Finely chop the cabbage with a knife.
Chop the tomatoes and chop the onions.
Put all products in a saucepan, pour water, oil, pour sugar and salt.
Cook everything together for 20 minutes, then pour the vinegar and fill the sterilized jars with the resulting borscht and roll up.
In total, you should get about three liters of soup.
In winter, boil the broth with meat, cut potatoes and add dressing from cans.

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