Cooking delicious borscht. The classic borscht recipe requires step-by-step actions. For such a borscht you will need

Borscht is a filling vegetable soup. It is loved not only in Russia and Ukraine, but also in Poland (barshch), Lithuania (barschchai), Romania and Moldova (borsh).

In Kievan Rus, borscht was made from edible hogweed leaves (hence the name). Later they began to cook with beets (hence the color). Potatoes have been added since the 19th century.

The average cost of borscht in Russia is 220 rubles. The cheapest is borscht with delivery in Kazan: 37 rubles per serving. The most expensive borscht in the capital: a plate can cost 700 or more rubles.

What to take

For the broth:

• water - 1.5–2 liters;
• pork or beef on the bone - 400 g.

For frying:

• beets - 2 pcs. (small);
• carrots - 1 pc.;
• onion - 3 pcs. (medium);
• tomato paste - 2 tbsp. l.;
• sunflower oil - 4–5 tbsp. l.;
• citric acid - a pinch.

For borscht:

• fresh white cabbage - 300 g;
• potatoes - 4 pcs. (medium);
• salt, bay leaf, herbs - to taste.

For submission:

• sour cream - 1 tbsp. l. (in each plate);
• greenery.

How to cook

Step 1. Cook the broth

Take a 3 liter pot. Pour 1.5–2 liters of water into it, put it. Put on medium heat. Keep an eye on the broth, remove the foam before boiling.

The broth will be tastier if you use meat on the bone.

When it boils, cover the pot with a lid and simmer for an hour and a half.

Step 2. Frying

While the broth is cooking, fry the vegetables. Wash and clean beets, carrots and onions. Grate the beets on a coarse grater, and carrots on a medium grater. Cut the onion into cubes.

Pour sunflower oil into a frying pan, turn on medium heat. Fry the onions and carrots first (5 minutes), then add.

Sprinkle beets with citric acid or sprinkle with fresh lemon juice. Thanks to this, the borscht will be truly red.

Roast vegetables for another 5 minutes. After that, add tomato paste, mix and leave on gas for another 5-7 minutes.

Step 3. We collect borscht

When the broth is cooked, remove the meat from it. While the meat is cooling, put the shredded cabbage into the broth. After 5-10 minutes, add the diced potatoes.

For now, remove the meat from the bone and cut into cubes. Return meat to soup.

Salt to taste.

Add roast. Stir. Add bay leaf and finely chopped herbs. Cover the pot with a lid and cook for another 5-7 minutes.

Borscht is ready.

Serving

Borscht can be eaten immediately after cooking. But it usually tastes even better the next day.

Borscht is a traditional peasant dish. Salo and donuts were served to him only on holidays.

Pour the borscht into deep bowls. Add fresh herbs, ground black pepper (if you like it spicier) and a slice of lemon (if you prefer it sour). They eat borscht with rye bread or buns rubbed with garlic.

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.

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

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

Stock up on Ingredients:

• Meat on the bone - 1 kg.
• Beet - 1 pc.
• Potatoes - 4 pcs.
• Bow - 1 goal.
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Fresh cabbage - 300 g.
• Greenery.
• Vegetable oil.
• Spices.

Recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Borscht (photo)

How to cook borscht, step by step recipe with photos.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. We are preparing a dressing for borscht. Cooking broth for borscht. Secrets of cooking borscht. Borscht cooking technology.

Why wrote BORSCH capital letters? Because the recipe that I will give here is the result of a large number of research and experiments. I visited Ukraine (in Ukraine) a lot, my friends grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a lot of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule number 1. The most basic rule of any first course is water. This applies to borscht in a special way. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will discover the rest of the secrets of cooking delicious borscht.

What we need to cook borscht:

1. Water.
2. Meat, beef brisket.
3. Cabbage 1/6 medium head
4. Beets 4-5 medium size.
5. Carrots 2 pcs.
6. Bulb 2 pcs.
7. Coriander 1/2 tsp.
8. Pepper, salt to taste .
9. Lemon 1/2
10. Potatoes 2-3 pcs.
11. Garlic 3 cloves.
12. Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but it was frozen three days ago. Didn't calculate.

Cooking broth for borscht. Pour the meat with water, throw the onion, bring to a boil. We reduce the fire. Cook for 2.5 hours to gurgle a little. We constantly remove the foam.

We prepare vegetables. Clean, wash. cabbage for borscht chop finely.

Beets and carrots for dressing borscht three on a coarse grater.

We start preparing the dressing for borscht. Rule number 2. For borscht dressings all vegetables should be fried together. They will soak in the juice and then give the juice and flavor to the broth. Fry carrots in sunflower oil.

Onion cut into half rings.

Add to carrots dressing for borscht. Fry.

Add garlic. Squeeze it into dressing for borscht garlic press.

IN dressing for borscht Throw in 1/2 teaspoon coriander.

We spread the beets in the pan with the dressing. We extinguish. How to cook borsch so that it is red? Put the beets in the dressing. and tomatoes.

We squeeze the lemon. (It is clear that in Ukraine they don’t squeeze lemon, somewhere they use vinegar. We have lemon, because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that borscht broth turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, then you can add a little broth.

Add tomato paste to the dressing, simmer for 10 minutes. Rule number 3. If you have delicious tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of borscht will be more saturated. Three tomatoes on a grater, throw out the skin. We didn't have tasty tomatoes.

The fourth secret, we take out the meat from the broth before lowering the finished dressing there.

Salt the broth, pepper. Bring to a boil. Dip the cabbage into the broth.

We cut potatoes into small cubes.

We send the potatoes to the broth for borscht following the cabbage, cook for 30 minutes.

Put the borscht dressing into the broth.

Throw in a couple of bay leaves. We cook 10 minutes.

Dividing on the board meat for borscht into portions.

Add meat to borscht.

Rule number 4: there is never too much borscht, we cook a large pot.

Rule number 5: before serving, borscht should stand for at least a few hours.

Delicious borscht ready.

Whoever wants, adds sour cream to the borscht. For borscht, donuts rubbed with garlic are obligatory.

Hi all! Today, on the agenda of everyone's favorite since childhood - borscht. I am sure that in any family this soup is prepared almost every day.

I myself just love this rich miracle. How can you do without it when you sit down at the table and dine. I have an older child who simply cannot live without him. Every day I pick him up from the kindergarten and returning home, he goes and asks me: “Mom, did you cook borsch, did you promise?” Therefore, soups are loved not only by adults, but also, as it turned out, even the smallest inhabitants of our planet.

I know many variations of this dish. I hasten to introduce you in this note.

But first I want to remind, or maybe introduce, that the homeland of this soup is Ukraine and the south of our Russia. Of course, they are now preparing them everywhere, for example in Lithuania or Moldova. Do you know in which country borscht is the most popular? Write your comments please 🙂

In this short note, I will provide you with information about Russian and Ukrainian stews.

Borscht with meat - a classic recipe

Have you ever noticed that this soup becomes more aromatic and richer the next day? This is such a unique property.

Classical Russian borscht and Ukrainian are very similar to each other. In our Russian red soup there is no bacon, but in Ukrainian it is always present.

In fact, there are many options for this first course, but for all, the presence of meat brisket, ribs or meat on the bone and chopped vegetables is a must.

My husband loves the classic version. He simply adores him, especially with a piece of tasty and pickled lard. You can serve this dish with any side dish, such as mashed potatoes or buckwheat porridge. And for dessert, donuts, sweet buns or bagels.

We will need:

• pork ribs - 300 g or beef pulp - 150 g
• beets - 1 pc.
• carrots - 1 pc.
• potatoes - 3 pcs.
• tomato paste - 1 tbsp
• onion - 1 pc.
• vegetable oil - 1.5 tbsp
• fresh cabbage - 200 g
• garlic - 1 clove
• salt, pepper, herbs to taste

Cooking method:

1. In this dish, you can use either beef or pork meat. Here's who loves what. I will show on the example of beef in this variation. So, boil the beef broth. To do this, pour water into the pan and lower the piece of meat. Boil the meat broth for about one hour.

Important! After the beef meat has boiled, make the fire smaller and cook the beef over low heat. Do not forget to remove the foam so that the broth is clear. At the end of cooking, you can add a little salt.

2. After the meat is ready. And this is very easy to check, if it has moved away from the bone, then it means it is perfectly cooked. Remove the beef from the pot and let it cool down a bit.

4. After carving the meat, dip the meat pieces back into the broth.

5. While the broth is cooking, take care of the vegetables. Wash beets, carrots, potatoes well under running water.

6. Chop the cabbage into cubes and send it to the pan with the finished broth.

7. Cut the potatoes into cubes and, after the cabbage, send them to the pan.

8. Chop the beets into thin strips or you can use a grater. Take a small frying pan, pour vegetable oil into it and put chopped beets and tomato paste there. Simmer over low heat for about 15 minutes.

Important! The secret to the red burgundy color is that at the end of the frying of the beets, sprinkle them with vinegar or lemon juice for a couple of minutes to fix the color.

9. After frying, add the beets to the pan and continue to cook the soup over low heat.

10. Now cut the onion into cubes, and grate the carrot. Pour refined vegetable oil into a separate pan and fry the vegetable ingredients until golden brown, but the onion should remain transparent. This is the second secret of red soup! 🙂

11. Add the onion-carrot dressing to the broth.

12. Cut the garlic with a culinary knife very, very finely. Garlic will add richness and enhance the wonderful taste of this dish. This also makes this option unique, we can say that this is another important secret that must be followed, that is, added.

13. At the very end of cooking, add salt, and various spices, I like bay leaves and dill. Oh, what a smell! Yummy! The soup will be very, very tasty! I wish you a rich and tasty dish with beets!

Important! Once you're done, turn it off and let it sit for 20 minutes. I cover the pan with a towel, just wrap it up, unless of course I cook it in a slow cooker.

Well, if you reheat this first dish the next day, you will be surprised, it will become much tastier than yesterday. A very interesting feature of this first course 😛 Therefore, cook more)))

Step-by-step recipe for borscht with beets and cabbage

Oddly enough, but the options for this soup are very diverse, it is cooked with beets and cabbage, boiled with mushrooms, and with fish, and even with beans. Probably, who is used to it, and whether anyone likes it. Classic Russian is necessarily cooked with beets. After all, it is the beets that give us a shade of reddishness.

How to make borscht red so that it becomes so, you will learn further. And also, so that it is rich and most delicious. Although I think that almost everyone knows how to give it this beautiful color.

This time I did not specifically indicate how many ingredients are taken, take it by eye, I personally always cook like this, but if you cook for the first time, then read the very first option, the proportions are indicated there.

1. To cook in any variation, you first need to boil the broth. Therefore, boil the broth from beef or pork, the meat must be on the bone. After all, it is the bone that gives the fat. This trick number 1 .

So, take a pan, pour running or filtered water into it, and add the meat on the bone. Cook over low heat, after the meat boils on the surface of the broth you will see the foam, remove it with a spoon. This is trick number 2. so that the broth is clear.

Usually the meat is cooked for 1-1.5 hours, with a knife or two forks you can check whether the meat is cooked, if it is easily separated from the bone, then the broth on the meat is ready.

2. In the meantime, when the broth is being cooked, finely chop the onion into pieces (cubes), and grate the carrots. Fry vegetables in a pan with vegetable oil so that they have a beautiful golden crust, although the onions should turn out light and transparent. Therefore, it can be added to carrots not immediately, let the carrots fry a little without it. This is trick number 3. Remember to stir the ingredients while frying so that they do not burn.

3. The beets from which you will cook this first course should be fresh and not a bit soft. This is trick number 4. If you take soft beets of the desired color, it may not work. And there are a variety of varieties of beets, choose the most juicy and dark-bright in color and taste.

4. Cut the beetroot into small pieces, it is better to use a special grater for vegetables.
Fry the beets in a pan with vegetable oil over low heat, stirring constantly. In the end, the beets will become soft, and then sprinkle vinegar essence or lemon juice on it, or you can use sour tomato paste and mix well. If you use tomato paste, then the color will be orange and burgundy-delicate. This is trick number 4. This way the beetroot will release its burgundy color into the pan.

5. After the meat is ready, it will need to be cut into pieces and then returned to the broth.

6. Cut the potatoes into cubes and send to cook in a saucepan. Chop the cabbage and send along with the potatoes to cook in the broth.

7. After the potatoes have boiled for a while and are almost ready, add carrots with onions and beets to it. Add beets right at the very end of cooking, it should boil in it for no more than 3 minutes. In principle, it is already ready, after roasting.

8. At the end of cooking, salt and pepper to taste. Add fresh herbs and spices. And of course, for richness of taste, be sure to add chopped garlic. This is trick 5 to improve the taste of this dish.

9. To make the sua even tastier and more fragrant, let it brew for at least 30 minutes on the stove. Let's get better! The pan can be covered with a warm terry towel. This is trick number 6.

Serve with sour cream or mayonnaise. Sprinkle with herbs and pepper to taste. The dish is ready for dinner in your house.

Well, the saliva ran! Bon appetit my dears! Cook this delight with pleasure! I hope this standard method will help you prepare the most delicious, rich hot pink borscht!

Cooking the first meal at home

For those who like to watch and listen, you can watch this video:

Recipe with chicken

In this note, I would like to teach you how to cook this hot first course with chicken. I don’t know why, but I love borscht with chicken more, either because I just love chicken meat, or because, in my opinion, chicken soup is more tender than beef or pork.

It also turns out to be very rich and not as fatty as from pork, although if you take poultry, you can get quite a fatty chicken broth soup. It's a matter of taste, whoever likes which one and cook it, in any case it will be delicious!

On chicken broth, of course, it cooks much faster than with other meats, this is a great advantage if you are in a hurry somewhere and you need to quickly prepare the first course.

We will need:

• chicken meat - 500-700 g
• cabbage - 150 g
• potatoes - 2-3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• beets - 1 pc.
• lavrushka - 1 leaf
• vegetable oil - 2 tbsp
• salt to taste, spices
• tomato paste - 2 tbsp

Cooking method:

1. In order to cook this chicken stew, it is enough to start cooking with broth. To do this, take a saucepan and pour water into it. Put the chicken in the water and cook until the water boils. After boiling, remove the foam and cook further over low heat for about 30-40 minutes. Check the readiness of the meat in this way, pierce it with a knife, if there is no blood, then the meat is ready.

2. While the rich broth is cooking, take care of the vegetables. Cut or grate the beets and carrots. Chop the onion into cubes.

3. Now place the onions in the pan and add a little vegetable oil, fry, then add the carrots and beets. Mix everything and fry until tender, until a golden crust forms on the onions and carrots. All vegetables should become soft, especially beets. Add tomato paste at the end, it can be replaced with ketchup or any tomato salad like lecho. Simmer the vegetables for another 2 minutes.

4. Chop the cabbage in your usual way.

5. After the chicken is ready, remove it from the broth. Cool, cut the chicken meat into cubes. Then return the meat to the broth. First, dip the potatoes into the boiling broth, boil it until almost cooked, cabbage can be added at the same time as the potatoes, or a little later. And then add vegetables (beets, carrots and onions).

6. At the end of cooking, throw in a bay leaf to add flavor. Salt. Serve warm with sour cream and herbs. Have fun and have a delicious lunch!

Chowder with beets and sauerkraut

Have you ever eaten something so sour? Of course yes, you answer. Yes, borsch with sour cabbage is very easy to prepare and gives a certain sourness to the finished dish. For me, it is not as fresh as from fresh cabbage.

Many generally cook such delicacies together with sauerkraut and fresh cabbage in one. It also works out pretty well. After all, vitamins for our body with such a combination will only increase. And how do you cook, according to what option, write in the comments.

We will need:

• Beef or pork ribs - 200 g
• Potato - 200 g
• Beets - 1 pc.
• Sauerkraut - 100 g
• Water - 1 l
• Salt - to taste
• Sunflower oil - 2-3 tbsp
• Carrots - 0.5 pcs.
• Onion - 1 pc.
• Tomatoes -2 pcs.
• Bay leaf - 1 pc.
• Garlic - 1 clove
• Black ground pepper - to taste

Cooking method:

1. Start cooking by cutting the meat ribs. Then rinse them under running water. Put the ribs in a small saucepan, fill them with water and cook for about 20-30 minutes. The ribs should not be completely welded.

Important! Do not forget to remove noise or foam from the broth with a spoon or slotted spoon, so that the broth turns out not only rich but also light. This is a prerequisite for the liquid to turn out not cloudy, but light.

3. Cut the potatoes into cubes and add to the boiling broth.

4. While the potatoes are cooking, cut the beets into strips. Put it in a pan and add vegetable oil and water so that it covers all the beets. Roast the beets until they are soft. At the end of frying, add tomato paste (or chopped tomatoes) and cabbage pickle to it. Stir.

5. Finely chop the onion. And also in a separate frying pan, fry it until golden brown.

6. Add grated carrots on a coarse grater to the onion. And stew it a little with onions until soft.

7. Next, mix all the vegetables together in a pan (beets, onions, tomatoes and carrots), add the final ingredient - sauerkraut. Squeeze the cabbage well with your hands. You can add a little water and oil. Simmer vegetables until cabbage is soft.

8. After stewing all the vegetables, add them to the almost cooked soup. Cook for another 5 minutes. Then salt and pepper to taste.

Important! Add bay leaf at the very end of cooking. If you add it earlier, the taste will be bitter.

Well, almost everything, it remains to add softened finely chopped garlic. Have a delicious meal! Cook with love!

Ukrainian real borscht

It is no secret to anyone that it is very fragrant and tasty, but all because it uses a secret ingredient. And here's what I'll write in my next issue.

Garlic is usually served with this first course. But more about that later...

In the next issues, this interesting and tasty topic will be revealed. Stay tuned for blog updates and subscribe! Good luck with your cooking!

How to cook bean soup?

Mmm, with beans, I really love it, all because I adore all legumes, because they are so healthy. Borscht with beans comes from Ukraine. The main and interesting ingredient in this type, you guessed it, is a legume vegetable.

To cook this dish you need to know some secrets, you will learn about them by reading this description further.

This first dish turns out to be very rich because of the products used in it, namely meat, garlic and, most importantly, lard and beans. The stew turns out to be the most delicious and rich, so you can’t pull any man by the ears from such yummy. Get ready too!

We will need:

• beef, or pork on the bone -1 kg
• beans - 200 g
• potatoes - 4-5 pcs.
• beets - 2 large
• carrots - 1-2 pcs.
• onion - 1 pc. medium size
• tomato (paste) - 2 tbsp
• garlic -2-3 cloves
• vegetable oil
• salt and seasonings as desired

Cooking method:

1. As always, boil the meat on the bone first. After it begins to separate well from the bone, take it out, cut into cubes. And put it back in the pot.

2. Be sure to soak the beans in warm water for 6-7 hours before cooking, during this time it is recommended to change the water several times. This is done so that the beans cook faster. Beans can be immediately added to the soup to cook as soon as the broth boils. Boil the beans until they are almost soft. And then add the potatoes.

If you want the beans to stay the same color as they were before cooking, just leave the lid on!

3. Cut the potatoes into cubes or sticks. Cook over slow low heat.

Important! Do not salt immediately, otherwise, because of the salt, the potatoes can turn into mashed potatoes, the salt corrodes it.

4. While the potatoes and beans are cooking, start frying. Chop the beets with a knife and fry over low heat with vegetable oil. After the beetroot is soft, add drops of vinegar or lemon juice to it, you can even take apple cider vinegar. Remember, this is an important condition that affects the color in the future. After frying, add the beets immediately to the pan with the beans.

5. Now make another roast in the form of onions and carrots. Chop the onion finely, and grate the carrots on a coarse grater. Fry all this in a pan until the vegetables acquire a slightly golden crust. And then add golden juicy frying.

6. Well, that's almost all, add chopped garlic squeezed through a garlic press and bay leaf at the end. Add seasonings and herbs to taste, salt. And cook for 2 minutes. Bon appetit!

Delicious recipe without meat

Probably someone will find it strange how tasty this dish can be.Yes, and no meat. Maybe, because this option is usually prepared in fasting, when you can not eat meat. It will turn out to be peculiar, it will be just vegetable and lean.

We will need:

• fresh beets - 1 pc.;
• white cabbage - 100 g;
• greens - 2 branches;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• tomato - 1 pc.;
• Bulgarian pepper - 1 pc.;
• spicy Georgian spice - 1 tsp;
• vegetable oil - 3 tbsp. l.;
• carrots - 1 pc.
• salt - to taste

Cooking method:

1. Cut the onion into cubes. Cut carrots into thin sticks.

2. Peel the tomato by pouring boiling water over it. Cut it into small pieces too. If there was no tomato at hand, you can replace it with tomato paste by adding 2 tbsp.

3. It is also advisable to cut the bell pepper into cubes so that there is a soup idyll.

4. Now place all the chopped vegetables in the pan, pour some water and vegetable oil there, simmer until the vegetables are almost soft (this will happen in about 10-15 minutes). Now cut the beets or grate with a fine grater. Attach beets to carrots and onions. Sprinkle it with vinegar essence to imprint the bright beetroot color. And simmer vegetables until soft.

5. Cut the potatoes into cubes, and the cabbage into pelyus, straws. After the water boils in a saucepan, first add the cabbage, then, after boiling, the potatoes. Boil this way, for a while, so that the potatoes and cabbage have time to almost boil.

6. Then add the beetroot-onion-carrot dressing. And simmer for another 10 minutes. At the end, add salt, herbs and your favorite seasonings and spices. A rich vegetable dish without meat is ready. It is also, believe me, very tasty and appetizing.

Siberian version of cooking with beans and meatballs

Meatballs... I immediately remember how I introduced meat to children in their diet when they were very small, I also cooked such meat balls.

I call this option fast, because the meat in this form will be in the form of minced meat balls, and the minced meat cooks very quickly! This Siberian borsch with beans and meatballs turns out to be spicy and perhaps the most delicious for those who love beans and meat in the form of minced meat.

Moreover, the calorie content is not so high in this dish.

The calorie content of the Siberian soup with beans and meatballs is 82 kcal / 100 g of product

I myself live in Siberia and often cook this famous look. So, any composition of the Siberian delicacy with beans and meatballs contains: beets, potatoes, cabbage, beans, carrots and onions, tomatoes or tomato paste, vegetable oil, garlic, vinegar, meat broth, herbs and meatballs.

The recipe for this recipe is easy!

Moscow soup with sausage and sausages

This option was invented by us exactly in Russia. Well, the Russian people love sausages and sausages with us. Although according to gastroenterologists they are dangerous to health. But, nevertheless, sometimes you can cook such a soup, I think that in any case, everything should be in moderation. What do you think?

Cooking in Kuban

A distinctive feature of this type, i.e. Kuban borscht, is the presence of two types of meat in it, this is beef on the bone and pork on the bone. This soup therefore turns out to be one of the most delicious and rich, as the tastes of two types of meat are contained in it.

The cooking method is similar to the classic cooking option. Therefore, read all the cooking steps and ingredients for this miracle here, a little bit, where I told you how to cook a classic meat soup. The only thing is, add pork meat to that option, and do the rest as well.

Vegetable stew in oven pots

I remember at one time pots for cooking various dishes were very popular. I still use them, I like them, it is convenient and tempting to cook in them. Do you cook in pots?

It seems to me that this option resembles the option in the oven and my grandmother immediately comes to mind))) In my opinion, this is a wonderful creation, although of course it will not be possible to cook in the oven in the apartment as well as in the oven, but you can get closer to this option. It also turns out quite tasty and fragrant.

We will need:

• Pork ribs - 300 g
• Beets - 1 pc.
• Potatoes - 2 pcs.
• White cabbage -0.5 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato paste - 1 tbsp. l.
• Sugar - 1 tsp
• Vinegar - 1 tsp
• Salt - 2 tsp
• Ground black pepper -1 tsp
• Greens - 1 bunch
• Garlic - 2 cloves

Cooking method:

1. Boil the meat ribs in a saucepan until cooked, salt the broth.

2. Finely chop the onion and carrot into cubes. Next, cut the potatoes into pieces.

3. Cut beets and cabbage into strips.

4. In a pan with vegetable oil, fry the onions, carrots and beets. Add each ingredient to the pan in turn, 3 minutes apart. At the end, add sugar and sprinkle with vinegar essence.

5. Take the pots and start putting ingredients in them. Put the meat from the ribs on the bottom. Then cabbage, potatoes and frying. Fill the pot completely with broth.

Important! Pour the broth not completely into the pot, leave about 1-1.5 cm from the edge of the pot.

6. Send to the oven at a temperature of 190 degrees to cook for 40-50 minutes. And you can also add chopped garlic at the end of cooking, for aroma and richness of taste. Salt and pepper at the very end of cooking. Serve in pots with sour cream and herbs. Bon appetit, friends!

Borscht in a slow cooker

The first dish in a miracle device called a slow cooker, I cook almost every day.So I have to do it often! After all, it’s much easier, threw in all the ingredients and go do something else. And when you come, a fragrant smell is already waiting for you! 🙂

We will need:

• Beef pulp - 1 kg
• Cabbage - 800 g
• Onion - 200 g
• Potato - 300 g
• Carrot - 100 g
• Beets - 300 g
• Tomato paste - 3 tbsp
• Garlic - 3 Cloves
• Salt, pepper, bay leaf - to taste
• Vegetable oil - 3 Art. l

Cooking method:

1. Cut the onion into small-fine cubes. Grate carrots.

2. Turn on the multicooker in the baking mode and fry the onion in vegetable oil, and then add the carrots. After a while, add the tomato paste. And stew for a very short time.

4. Take and cut the beef into pieces. Cut potatoes into cubes. Cut cabbage into strips.

5. Add all the ingredients to the multicooker bowl: (meat, cabbage, potatoes, bay leaf and black peppercorns). Fill food with water up to the "maximum" mark. Select the "Stew" / "Soup" mode, set the timer for 1 hour.

6. After the beep, open the multicooker bowl and dip the finely chopped garlic into it. Well, now let's insist! Close it again with a lid. Bon appetit, dear readers!

This is where I end this post. See you soon, friends! Don't forget to subscribe to the newsletter. There are many more interesting things ahead. 😛

P.S. I would like to wish everyone the most delicious, fragrant and rich borscht. You will definitely get them if you take a good mood with you and cook with love!

I wish you to find among all the recipes your favorite and unique! Cook with joy!

home » Marinades » Cooking delicious borscht. The classic borscht recipe requires step-by-step actions. For such a borscht you will need