How to cook borscht with beets. How to cook borscht with beets - a simple step-by-step recipe with photos How to cook borscht from red beets

Red borscht with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies your hunger, warms you up and delights with its delicious taste. It’s hard to count how many versions of a traditional dish there are now: less calorie and faster, refreshing, etc.

This time, for pleasant, subtle sweet and sour “notes,” we’ll add vinegar and granulated sugar to the vegetable dressing, but otherwise we’ll follow the standard recipe.

Ingredients for a 5-liter saucepan:

• beef on the bone - about 700-800 g;
• fresh cabbage - 300 g;
• potatoes - 2-3 pcs.;
• dill - ½ bunch;
• garlic - 3-6 cloves;
• bay leaf - 1-2 pcs.;
• salt, allspice and peppercorns - to taste.

For frying:

• onion - 1 large;
• carrots - 1 large for frying (+ 1 carrot for meat broth);
• beets - about 300 g;
• vinegar 9% - 1 tbsp. spoon;
• sugar - 1-2 teaspoons;
• tomato paste - 2 tbsp. spoons;
• vegetable oil (refined) - 2-3 tbsp. spoons.

Red borscht with beets and beef recipe with photo

1. Fill the beef to the top with water and boil. Using a spoon, skim off the resulting foam and place one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is completely cooked). About 15 minutes before the end of cooking, throw in the bay leaf and peppercorns.
   
2. Carefully remove the boiled meat from the broth and place it in a separate bowl. Throw away the carrots and spices. Pass the broth through a fine sieve to remove small pieces and possible bone fragments. Pour into a clean saucepan and bring to a boil again. Dip cabbage, shredded into thin strips, into the strained broth.
   
3. Next are potato tubers, peeled and cut into equal cubes. Do not add salt yet so that the vegetables boil faster. Cook at low boil for 15-20 minutes.
   

   How to make frying for red borscht with beets

4. Meanwhile, make vegetable frying for the borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
   
5. Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
   
6. Add peeled and grated beets to the carrot and onion sauté. Simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the assorted vegetables under the lid until fully cooked (about 20 minutes).
   
7. Transfer the roasted beets into a pan with already soft vegetables. The broth will immediately turn a rich red color.
   
8. Divide the boiled meat into portions and add it to the almost finished borscht. Simmer at a low boil, do not allow active boiling! Finally, add salt, take a sample, and season with spices if desired.
   
9. At the end, add chopped garlic cloves and dill into the broth, and after a couple of minutes remove from heat.
   
10. Serve freshly cooked red borscht with beets, flavored with sour cream or just like that, adding a slice of fresh bread. Enjoy this hearty and warming first course!
    

Red borscht with beets and beef is ready! Enjoy your meal!

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

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

1. Boil in the skins.
2. Bake in the oven.
3. Chop and simmer in a frying pan.

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

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

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

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

Classic beef recipe with meat and fresh cabbage

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

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

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

Borsch with sauerkraut and pickled beets and carrots

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

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

1. Place potatoes, peeled and cut into cubes, into the boiling broth with chicken pieces.
2. Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
3. Add the fried vegetables to the pan with the broth.
4. Cut the pickled beets into small cubes and then place them in the broth.
5. Pour sugar into the sauerkraut, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, add cabbage, grated tomatoes, chopped garlic, spices, bay leaf, and salt to the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot soup. It is tasty both hot and cold, so it is loved by all Slavic peoples without exception. This dish contains a variety of ingredients, but beets remain the same. We will look at a recipe for making delicious beetroot soup with pork ribs. Ingredients:

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

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

Cold beetroot

Red borscht is also eaten cold; it is especially popular on hot summer days. Beetroot soup is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time many recipes for cold soups with meat broths have appeared. We will look at the classic recipe for cold borscht with beet broth and bread kvass. Ingredients:

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

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

Lenten borscht without meat with mushrooms and green beans

Lenten borscht is perfect for vegetarians and fasting people, and meat broth can successfully replace mushroom broth. As a rule, canned beans are added to the dish, but we will add healthier green beans, which are sold frozen in supermarkets. Ingredients:

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

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

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered a summer dish, but in winter it will also be relevant if you replace fresh sorrel with canned sorrel. This beetroot soup doesn't require much effort to prepare, and you're sure to love it. Ingredients:

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

1. Wash the chicken, divide it into pieces, and let it cook.
2. Peel the beets, cut them, and send them to boil in chicken broth.
3. Grate the carrots, cut the onions and potatoes into cubes.
4. Add the potatoes to the broth.
5. Fry onions and carrots for a while. oil, add tomato. pasta, salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let simmer for 10 minutes, then turn off.
7. Serve with herbs and sour cream.

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

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

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

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

How to prepare seasoning for borscht for the winter from tomatoes

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

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

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

Video recipe: how to properly cook Ukrainian borscht with beets

Ukrainian-style borscht is the use of lard as fat, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes call for the addition of toasted flour to give the borscht a thicker consistency. A beginner may not be able to handle such a dish. Even recipes with photos will not be able to convey the correctness and sequence of cooking steps, so we offer a video that shows in detail how to properly cook classic Ukrainian borscht:

Borscht with beets and fresh cabbage: step-by-step recipe

Borscht is a type of soup made from beets, which gives borscht its characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian and South Russian cuisines.

Wikipedia gives this dry description of borscht. Whereas, in my opinion, and perhaps many representatives of those same “Eastern Slavs” will agree with me, it’s time to recognize borscht as a national treasure of several countries at once and include it in the list of UNESCO World Heritage Sites. A joke, of course, but... since you are on this page, it means you have a desire to cook and need a good recipe for borscht with beets and cabbage. We have one, and more than one. Will you cook with beef? - Please. Eating pork is also good. We will pay special attention to what makes borscht borscht - the dressing with beets, how to prepare it correctly.

Beef borscht with beetroot and fresh cabbage: step-by-step recipe with photos

Ingredients for a 3.5 liter pan:

• beef – 500g;
• potatoes – 350g;
• carrots – 70g;
• onion – 100g;
• beets – 200g;
• cabbage – 200g;
• garlic – 1-2 cloves;
• tomato – 1 piece;
• tomato paste – 1 tsp;
• vinegar 6% - 0.5-1 tbsp;
• sugar – 1 tsp;
• vegetable oil – 2-3 tbsp.
• bay leaf – 1 piece;
• salt – 1 tsp;
• ground black pepper – 1/4 tsp.

How to cook borscht with beets and cabbage

1. Let's start by preparing the broth. Why wash the beef, put it in a pan and fill it with cold water.
   
2. Place on the stove and first turn on high heat. Do not cover with a lid and wait for it to boil. Before boiling, foam will begin to form - this is the protein coagulating, we catch it with a slotted spoon. Some people drain the first water and fill the meat with clean water a second time. I don’t do this, I think there is no such need. I just carefully remove the foam.
   
   
3. Then reduce the heat, cover with a lid and cook for 1-1.5 hours. The heat should be very low, so that the water doesn’t just not boil, but simply “moves” slightly in the pan. 20 minutes before the end of cooking, add salt and bay leaf, and upon completion, remove the meat.
   
4. During this time, prepare the vegetables. Peel the potatoes, wash them and cut them into medium-sized pieces.
   
5. Grate the peeled carrots on a coarse grater.
   
6. Cut the onion into small cubes.
   
7. First we clean the beets, then rinse them in cool water and cut them into small strips.
   
8. Shred the cabbage into short and not wide “noodles”.
   
9. Cut the tomato into cubes. If there is a lot of liquid in it, then I usually remove it along with the seeds, leaving only the fleshy part.
   
10. Peel the garlic and take out the bay leaves.
    
11. We also need some tomato paste and vinegar. Second I use either apple 6% or rice 3%. It is almost not noticeable in the finished dish, but it is definitely needed to preserve the bright color of the beets.
    
12. We stew beets for borscht separately from other vegetables. Place it in a frying pan and fill it with broth from the pan so that the broth only slightly covers the straw. Add tomato, sugar and vinegar.
    
13. Simmer over moderate heat, stirring occasionally, until almost all the liquid has evaporated.
    
14. Place the beets in the broth.
    
15. Turn up the heat a little. Wait for it to boil and add the potatoes.
    
16. Pour oil into the same frying pan in which the beets were cooked, heat it a little and add the carrots and onions.
    
    
17. Place the fried vegetables in a saucepan with borscht.
    
18. When the potatoes are ready, it’s the cabbage’s turn. As I wrote above, in my recipe it remains very slightly crispy. Cook for 5 minutes.
    
19. Add tomatoes to the borscht.
    
20. A couple more minutes, during which we finely chop the garlic with a knife. Place it and the meat cut from the bone into a pan. Turn it off and take out the bay leaf.
    

Before serving, let the borscht sit for 10-15 minutes to infuse a little more.

Here it is ready – delicious, rich borscht! The beets did not lose color in it, and the cabbage did not boil or get lost. Before serving, fans can sprinkle with fresh chopped parsley and dill.

Pork borscht with beets and cabbage: step-by-step recipe with photos

What we need for 2.5 liters of water:

• pork – 300 g;
• cabbage – 350 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrot – 1 pc.;
• beets – 1 pc.;
• table vinegar 9% - 1 tbsp;
• sweet pepper – 0.5 pcs.;
• tomato juice – 100 g;
• greens (parsley, dill) – optional;
• vegetable oil – 2-3 tbsp;
• salt and pepper to taste.

How to cook borscht from fresh cabbage with meat and beets

Let the borscht steep under the lid for 15-20 minutes, and then serve along with fresh herbs.

Borscht with beets

Delicious borscht with beets It has long been a favorite food for many families. More details about borscht with beets .

We prepare real traditional borscht - hearty, rich red borscht in meat broth.

Every housewife is sure that she already knows how to cook borscht correctly! But maybe you will be interested to know what the classic borscht recipe is according to some cookbooks. So, let's cook borscht - a classic recipe.

The famous red borscht is loved for its special aroma, amazing taste and rich color. The ideal combination of vegetables gives red borscht that individual taste, thanks to which it is included in the list of the most famous soups in the world. Borscht is served in expensive restaurants and cooked at home. Whenever there is an opportunity to try borscht, we choose it.

Fantastic borscht! What could be better, especially with fresh lard and black bread! Purple-red color soup is a real Ukrainian dish loved by many. And it is precisely because of its rich, bright color that it is known and remembered in all countries.

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How is Russian borsch different? I read that it is cooked without potatoes. In addition, less cabbage is used than in Ukrainian borscht, and lard is not added. Borscht can be prepared with either meat broth or lean broth.

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Siberian borscht, despite the presence of sour cabbage, has a very mild taste. A worthy representative of borscht.

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Borscht is an undoubted favorite among first courses. They say that there are so many housewives, so many borscht. Indeed, every kitchen cooks its own special and most delicious borscht. Today I cooked borscht with chicken broth, prunes, beans and smoked brisket. Prunes taste well with beets and add sweetness and aroma to borscht.

A delicious borscht that differs from other borschts not in the ingredients, but in the cooking process itself and the unusual grout, which probably plays an important role in the taste of the borscht.

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Borscht is not just soup with beets, as Wikipedia explains to us. And not only the national dish of Slavic cuisine. Borscht is a whole philosophy, the key to a man’s heart and an attribute of home comfort.

Light borscht is a budget option for a first course with meat by-product, which your loved ones will definitely appreciate and even ask for more.

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You need to prepare for the preparation of this borscht as if you were preparing for a holiday. Prepare beet kvass in advance, buy beef and lamb, and vegetables, of which there are many different types in borscht. As I say – a celebration of taste!

Borscht with meat for lunch is every man’s dream. Let's pamper our loved ones!

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Do you like borscht? I will offer red borscht with mushrooms and prunes - the most delicious first course. This is a lean option, but you can cook this borscht with any broth.

Although all borscht are good, Hetman's borscht is considered one of the most delicious. It is distinguished from other borscht by what gives it a unique taste - eggplant. Yes, a regular blue fresh eggplant. Try cooking borscht with eggplants - I think you will like it too.

Delicious borscht with dumplings.

The main feature of Kuban borscht is considered to be its thickness, rich color and, of course, richness. Kuban borscht is always cooked in meat broth and with the obligatory addition of beets and a number of other vegetables. To say that it turns out delicious is to say nothing.

This is the most vegetable borscht I know.

Borscht is a traditional dish of Ukrainian cuisine. There are many different ways to prepare borscht. If you prefer low-calorie food, then borscht with lean chicken will be a godsend for you.

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Red borscht is a culinary treasure. Well, who doesn’t love aromatic red borscht for lunch! With beans and cracklings with garlic, the borscht will be especially tasty and satisfying.

Delicious Ukrainian red borscht, in my opinion, goes perfectly with veal brisket.

Want to please your family for lunch? Then prepare borscht with dried mushrooms. Yes, yes, with dried ones, and nothing else! Borscht with mushrooms simply drives you crazy with its aroma and unique rich taste.

Very tasty red borscht for the Lenten table. Yes, not simple, but with beans :)

This kind of borscht is prepared in Odessa. Of course, it’s a lot of fuss, but it’s worth it.

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Well, why not tell us about your recipe! There are already so many of them on the site, but I’m still posting my recipe for delicious borscht with beans and mushrooms.

Christmas post. For Sunday lunch we will cook red borscht, and not just plain borscht, but borscht with beans and prunes. In our family we like it thicker so that the spoon can stand up :)

Cooking borscht with beets does not require any special culinary skills. Usually prepared red borscht with beets, for example, borscht with fresh beets, borscht with pork and beets, borscht with beets and beans, Ukrainian borscht with beets. The recipe for Ukrainian borscht with beets is a classic recipe for borscht with beets. How to cook borscht with beets? A little advice: before preparing borscht with beets, prepare and chop all the vegetables. In addition, before cooking borscht with beets, it is better to stew the beets a little so that they become more flavorful. Whatever recipe for making borscht with beets you choose, the result will be an amazingly tasty dish.

Borscht with beets

Canned borscht “The main thing is no need to steam!”

Our dear caring mothers and mothers-in-law! If you are worried about your children, who always have no time to cook and eat their first meal, make this magical preparation for borscht for them for the winter. In winter, your beloved child (or careless daughter-in-law) will gratefully cook and eat this delicious borscht, spending no more than half an hour on the whole thing (both cooking and eating). The borscht will turn out very tasty, even if there is only water in the house - it will take 5 minutes to prepare. And if there is meat, or chicken, or stew and a few potatoes, the result will exceed all your expectations. This is my debut recipe on the site, but I’m not afraid to post it, I know for sure that I won’t be ashamed of it. A friend shared the recipe for this miracle with me; I’ve been preparing borscht this way for 7 years now, and it always turns out great. Everyone loves my borscht and can eat it every day. Now is the season of preparations and you and I will still have to take a steam bath))) - but in winter you will try this amazing borscht and remember me with a kind word.

The reddest borscht

Borscht in Petrovsky style

Sorry for the thousandth borscht recipe! This is my debut on the site. And I decided to start with a dish that I had prepared more than once. There is no such borscht here yet, but it deserves to be. I gave the name to the borscht because my sweetheart’s mother, Galina Petrovna, shared this recipe with me. Its roots, like borscht, go deep into Ukraine. This recipe was made when she was little. I got it about six years ago, but I’ve only been using it for a year and a half. I was very confused by the cucumber in the borscht. I was skeptical about this - either borscht, or pickle... As practice has shown, it was in vain! I probably wouldn’t have dared to follow this recipe if... We once came to my mother-in-law for the whole day to pick berries. For lunch there was borscht. I refused the second one. After two plates of borscht it would no longer fit. For dinner I also asked for borscht. And they poured it into a jar for me to take with me. I have been cooking borscht for 17 years. I tried a bunch of different recipes. I settled on this for myself. Maybe you will like this taste too.

Ukrainian borscht from Aunt Nyusha

Dear cooks and guests, I present to your attention the borscht that I learned to cook from Aunt Nyusha. Our family rented an outbuilding from the wonderful Ukrainian Petrenko family for 11 years (!). Ninety-nine-year-old grandmother Grunya could no longer cook for herself, but she helped her daughter cut vegetables. They were helped by their elderly daughter-in-law Tanya, whose husband died in the war, but who, out of the kindness of Agrofena Petrovna, lived with them. I will describe everything that I saw and learned step by step. Borscht is cooked with meat, and during fasting, with beans and sunflower oil instead of lard. Today we will cook with lard grout. After a small plate of such borscht, you don’t remember about food for a long time. The dish is very high in calories, filling, and most importantly, tasty.

Ukrainian borscht with pampushki

There are many recipes for making borscht on the site. And there is Ukrainian borscht too. Still, I’ll share my step-by-step recipe for making Ukrainian borscht and donuts. May cooks who adhere to a diet forgive me, this borscht is not for them.

Borscht dressing

It’s very convenient in winter - you open a small jar and the borscht is ready in half an hour. It can be vegetarian, it can be made with broth, it can be made with stew – it’s a matter of minutes!

Borsch from Pal Sanych

So, BORSCH. And no, you know, nationalism. Everyone who reads it will understand! There were a lot of conversations. Very. And in each one it turned out that only that and precisely that story was, no matter what, the most correct and only true way of preparing this delicious Food. OK. He pretended to believe it and hid. And so he sat in ambush until an acquaintance arrived from Ukraine. Big is what he calls himself, hAhol. There was once a man who was a cook. Even the military. But that’s not the point at all. The point, as we remember, is borscht. I asked him, I showed him, I told him... all the conversations and stories “about Borscht”. Pasha looked at me with surprise and regret, saying that he doesn’t know how to cook borscht... and he ordered me to get the food. Defending only one phrase, BUT. capacious. - We’ll prepare Borscht now! If it tastes bad, spit in my eye. And if someone doesn’t like it, or thinks that this is not how Borscht is prepared, then it’s not for me. Let these go... to the Rada.

Kuban borscht with beans and prunes

I really love this borscht. Prunes give a sweetish taste, tomatoes give a sour taste, and adjika gives a spicy taste. I don’t put potatoes in this borscht, they are superfluous here. Very tasty, try it.

Borscht in a slow cooker

Nowadays it has become common to cook in a slow cooker, but there are not many recipes, even traditional ones. So I decided to make my favorite borscht with fried meat, it turned out even tastier than in a saucepan..

Borscht with beets. Borscht with beets is the first dish made with beetroot broth.

Borscht is one of the most popular dishes, and in the light of the relevance of a healthy lifestyle, borscht has no equal. After all, it is prepared with beets - one of the healthiest vegetables. And the unforgettable taste of borscht is legendary. Even foreigners who are “suspicious” of new dishes turn out to be very supportive of borscht. As they say, love at the first spoon.

Borscht is easy to cook. First of all, cook the bone broth from the meat. Then the meat is taken out and cut into pieces. Simmer the grated beets in a frying pan until half cooked. You can sprinkle the vegetable with vinegar so that the beets do not lose their attractive bright color. During the stewing process, add tomato paste, a little salt and sugar. Carrots and parsley are cut and sauteed with onions. Diced potatoes and shredded fresh cabbage are thrown into the boiling broth, then stewed beets and sautéed vegetables are added. The recipe for Ukrainian borscht involves adding one bell pepper, which is sautéed in fat with flour and broth. After adding the indicated ingredients, boil the borscht for another five minutes, add lard, garlic, and spices to taste and turn off the heat. The borscht is infused for about 10 minutes and then served.

There are borscht recipes that use beets that are pre-cooked with the skin on. It is cleaned, grated and added at the end of cooking. Instead of raw meat, this borscht is filled with smoked meats, and vegetables are usually cut into cubes.

A more dietary version of borscht is to prepare it without frying. Onions, carrots and beets are added to the dish without prior sautéing. No lard is added to this borscht, but instead of tomato paste, “for sourness,” half a fresh tomato is added.

Serve borscht with sour cream and bread. Instead of bread, you can serve meat pies.

Borscht with fresh cabbage and beets: recipe. Ukrainian borscht

Borscht with fresh cabbage and beets is a traditional Slavic dish. This soup contains affordable and simple ingredients. At the same time, the dish has a pleasant taste and nutritional properties. The ideal borscht has a thick consistency and rich color.

Peculiarities

Borscht with fresh cabbage and beets has a unique combination of ingredients. It contains many vegetables. And this is not only red beets and white cabbage, but also carrots, potatoes, onions, garlic, and bell peppers. This combination of components is beneficial. After all, vegetables are rich in vitamins and microelements. Moreover, they complement each other perfectly.

Cabbage, for example, increases the tone of our body, beets allow us to cleanse the intestines. Carrots improve vision, and onions improve immunity. The main thing is to properly prepare borscht with fresh cabbage and beets.

Recipe

Preparing a delicious first course is not difficult. The main thing is to follow the technology. This will not only preserve the useful components, but also the color of the dish. So, we prepare borscht with fresh cabbage and beets. To do this you will need:

• pork – 300 grams;
• white onion - one head;
• carrot;
• fresh potatoes - 4 tubers;
• cabbage – 400 grams;
• fresh garlic - 3 cloves;
• spices and salt - optional.

The process of making broth

To make borscht with fresh cabbage and beets tasty and rich, you need to prepare the broth correctly. To do this, place the pork in one piece in a pan of water. It should be cooked for 90 minutes. Only fill the meat with cold water. After the specified time, the pork must be removed from the broth, and then the flesh must be cut off from the bones. Place the meat back into the pan.

Cooking borscht

Potatoes need to be peeled, washed thoroughly and cut into strips. The slices should be large. After all, the potatoes will take at least 30 minutes to cook. Raw beets should be peeled, washed well and grated. It must be placed in a frying pan with butter and cream and simmered. This takes about 15 minutes. During the stewing process, you can sprinkle the beets with citric acid or vinegar so that the borscht is red. You need to add this component to the soup 10 minutes before the end of cooking.

How long to cook fresh cabbage in borscht? Before adding, this component should be chopped into strips. You need to add cabbage to the broth 10 minutes after the potatoes. Otherwise it will remain slightly harsh. You need to cook the cabbage in the borscht for 20 minutes.

Onions and carrots should be peeled, chopped, and then fried in a frying pan with butter. In this case, the fire should be minimal. Vegetables should not be simmered for long. The onion should become transparent and the carrots should be soft. This treatment will preserve the aroma and taste of the components. It is recommended to add the roast together with stewed beets.

As for salt, garlic and spices, it is recommended to add them to the borscht about 5 minutes before it is ready. The finished dish should sit for about two hours. This will make it more flavorful. If you don’t have that much time, you can wait half an hour. As a result, the dish will have a rich taste.

Classic recipe for Ukrainian borscht

Ingredients such as garlic and lard allow you to get rich and aromatic borscht. By adding them to the soup, you can get an original dish. To prepare Ukrainian borscht you will need:

• beef or pork on the bone – 500 grams;
• cabbage – 400 grams;
• potatoes – 300 grams;
• beets – 250 grams;
• medium-sized tomatoes – 2 pcs.;
• tomato paste – 100 grams;
• salted pork lard – 50 grams;
• garlic – from 3 to 4 cloves;
• spices, salt.

How to make broth

The classic recipe for Ukrainian borscht is quite simple. First you need to prepare the broth. Whole pieces of pork and beef must be filled with cold water and placed on the stove. When the liquid boils, you should reduce the heating temperature and cook the contents of the container for an hour and a half. Periodically, you need to remove the foam from the broth. After the specified time, remove the meat from the pan and separate the pulp from the bones.

While the broth is cooking, you can prepare the vegetables. Potatoes must be peeled, washed and cut into large pieces. The cabbage should be cleared of wilted leaves and coarsely chopped. These components need to be placed in the broth and cooked for 20 minutes.

What to do with the rest of the products?

To make the borscht red, you need to properly prepare the beets. It is recommended to peel, wash and cut this vegetable into medium-sized strips. Then the beets need to be poured with a glass of broth mixed with one tablespoon of vinegar or one teaspoon of lemon juice. You need to add tomato paste to the products. You need to simmer the beets for half an hour, covering the container with a lid.

Onions and carrots should be peeled, washed and chopped. Vegetables must be fried over low heat with the addition of butter. At the end of their preparation, you should add a little flour diluted in 1/2 cup of meat broth. The contents of the container must be brought to a boil and then removed from the heat.

Final stage

Borscht with fresh cabbage and beets, prepared according to this recipe, turns out aromatic and red. After 20 minutes, add the remaining vegetables and spices to the potatoes and cabbage. Boil the borscht until the ingredients are completely cooked. 5 minutes before the end of heat treatment, you need to add tomatoes to the dish, previously peeled and chopped. Also in the borscht you should put lard, ground with salt and garlic, passed through a press. Bring the dish to a boil and then remove from heat.

Finally, the finished soup should sit for half an hour. This will release the aroma of the spices. Delicious borscht with beets and cabbage is ready. It should be served with chopped herbs and sour cream.

Recipe for borscht with fresh cabbage and beets on ribs

• ribs – 500 grams;
• water – 2 liters;
• potatoes - 6 tubers;
• carrots – 1 pc.;
• bell pepper – 1 pod;
• white onion - one head;
• beets – 250 grams;
• cabbage – 600 grams;
• garlic – 1 clove;
• apple or wine vinegar - 4 tbsp. spoons;
• a bunch of parsley;
• salt, spices.

Making the broth

The ribs should be covered with water, preferably cold, and cooked for 5 minutes after boiling. Then the liquid must be drained and the beef washed, removing any remaining foam. The prepared ribs should be placed in a saucepan and filled with two liters of cold water only. When the contents of the container boil, you need to add the onion, previously peeled, washed and chopped. The heating temperature should be reduced. Cook the ribs for 40 minutes. The onion should be completely boiled.

Add vegetables

While the beef is cooking, you can prepare all the vegetables. They should be cleaned, washed and crushed. After 40 minutes, add the remaining ingredients to the pan with the broth. In this case, you should follow the sequence: coarsely chopped potatoes, grated carrots, chopped bell peppers, spices. Finally, add beets to the soup. It should be cut into strips. At this stage, you need to pour vinegar into the borscht.

You need to cook the soup for about 5 minutes. After this, add cabbage to the dish. It is recommended to carefully chop it. How long to cook fresh cabbage in borscht? In this case, it will take about 10 minutes. If, after adding this component, foam forms on the surface of the soup, then it should be removed immediately. At the end of cooking, add a little salt to the borscht. If the soup turns out sour, then you should add a little sugar to it, boil for 2 minutes and remove from heat, adding chopped herbs.

The peculiarity of this dish is its rich and bright taste, as well as crispy beets and cabbage. It is recommended to serve the dish hot, seasoned with a small amount of sour cream.

In conclusion

It’s hard to imagine a more delicious and satisfying dish than borscht made from fresh cabbage and beets. A properly prepared dish will please the whole family. The main thing is to maintain consistency and not violate technology. At the moment there are many recipes for borscht. This allows you to diversify your diet with healthy dishes.

Borscht is one of the most popular first courses. There are a huge number of recipes and varieties of it. We'll talk about how to cook borscht with beets and cabbage.

Borscht with chicken broth

Borsch with beets and cabbage with chicken

Many people are interested in how to cook borscht with beets and cabbage with chicken, because such a dish is prepared much faster, unlike classic borscht with pork broth. For cooking, you can use chicken fillet, breast or legs.

For 5-6 servings you will need:

• 0.5 kg of chicken meat;
• 5-6 pcs. small potatoes;
• onions, carrots, peppers, beets - 1 pc.;
• fresh cabbage, half a medium-sized head;
• 70 g tomato paste
• 3-4 cloves of garlic
• 2 bay leaves
• herbs, salt and allspice to taste

List of ingredients for making borscht

Step by step recipe

• Place a pan of water on the stove. While the water is boiling, prepare the meat. The chicken needs to be washed with water.
• When the water has boiled, throw the meat into it, bring it to a boil again and turn on low heat. Remove any foam that appears with a spoon. The broth will be ready in 50-60 minutes.
• After this, remove the meat from the broth. If you boiled chicken fillet, cut it into small pieces. If you used breast, legs or other parts, remove the meat from the bones, chop and return to the pot.
• While the chicken was cooking, it was time to prepare the vegetables. Place the peeled and chopped potatoes into the broth boiling over low heat.
• We do the frying separately. Sauté the chopped onion until golden brown, add the grated carrots. We also add the pepper and half the beets to the vegetables in the frying pan. Beets can also be grated or cut into strips. Don’t forget to add 1 level teaspoon of citric acid to these vegetables. This is necessary so that the beets do not lose their rich color.

Frying for borscht: onions, carrots, beets

• At the end, add tomato paste to the vegetables, mix thoroughly and leave on low heat until the excess liquid evaporates.
• Shred the cabbage, finely chop the parsley and dill.
• Add the chicken broth to the chicken broth, wait until the soup boils, and add the cabbage.
• Bring to a boil again and add the remaining finely grated beets into the pan. Cook until the cabbage is cooked.
• At the final stage, add chopped garlic, herbs and spices.

Isn’t it true, this step-by-step recipe for borscht with beets and cabbage in chicken broth is so simple that now you won’t have any questions about how to cook it?

Borscht with pork

Borscht with pork

Borscht with pork is another delicious aromatic dish of Slavic cuisine. In this step-by-step recipe, we will look in detail at how to prepare borscht with beets and cabbage using pork.

1. Preparing the broth.

This is an important stage, since the taste of the finished dish largely depends on the broth.

Take about 0.5 kg of pork, wash. Place the whole piece into a saucepan and cover with cold water.

When boiling, do not miss the moment when you need to remove the resulting foam. Otherwise, the foam will boil over, and unappetizing flakes will form from it, which will reduce the quality of the broth.

Making pork broth

Please note that when cooking meat there are the following rules:

• if you want to get a rich dish, do not add salt to the broth at all, then all the taste of the meat will go into the broth;
• You need to get tasty boiled meat - salt the water, salt will allow the meat to retain its taste as much as possible.

When preparing borscht, it is important to get both aromatic broth and tasty meat. Therefore, it would be correct if you add enough salt so that the broth is slightly under-salted.

Pork needs to be cooked for about 1.5 hours. Then remove the meat from the pan and cut into portions.

2. Preparing vegetables.

While the broth is cooking, there is time to prepare the vegetables:

Preparing vegetables

• Cut 200 g of beets into thin strips and grate about 200 g of carrots. Simmer the vegetables in a frying pan, covered, for about 30 minutes with a small amount of fat. 15 minutes before cooking, add chopped 1 medium onion. To prevent the beets from losing color, dilute 1 tablespoon of vinegar in a small amount of water or broth and add to the vegetables that are stewing. While stewing, stir the vegetables several times. Finally, add 100 g of tomato paste, 2 tablespoons of flour, 1 teaspoon of sugar. Mix everything thoroughly. Simmer for another 5 minutes.
• You need to peel about 0.4 kg of potatoes. Then wash it and cut it into small pieces.

Attention! The taste of the dish will change depending on the shape of cutting vegetables, and especially potatoes. Classic recipes for making borscht recommend cutting potatoes into cubes.

• You also have time to finely chop about 0.5 kg of cabbage. First, free the head from low-quality leaves. Also cut out the thickenings that the leaves have in the upper layers of the head of cabbage. They can ruin the finished dish, as they will be tough and rough even after cutting and cooking.

3. Final stage

The time has come to “assemble” the dish.

• Add chopped potatoes to the broth and cook for about 15 minutes.
• Add cabbage to the pan and stir. You can determine the readiness of cabbage without even trying it. When the vegetable is cooked, the cabbage leaves will change color: they will become transparent. It is impossible to recommend the duration of cooking cabbage, since the cooking time depends on the type of vegetable.
• Finally, add the frying mixture and let the borscht boil once.
• Add chopped lard, mashed with garlic and dill, to the finished dish. Now you know how to cook real Ukrainian borscht with beets, cabbage and meat.

Cooking borscht

1. For those who like spicy dishes, we can recommend adding chopped red hot peppers. It must be added to the vegetables that are stewed.
2. Sweet bell pepper will add piquancy to the dish.
3. If desired, tomato paste can be replaced with fresh tomatoes. First you need to remove the skin from them, and then pass them through a meat grinder or finely chop them.
4. Some housewives add parsley, parsnips, and celery to borscht. Both greens and roots of these plants are used. If you like the idea of ​​​​using these root vegetables, then you need to grate them or cut them into strips and simmer along with beets, carrots and onions.
5. The dish may acquire additional flavor if you fry it as follows:

• you need to take 100-150 g of white or smoked lard and chop finely;
• put in a frying pan and put on low heat until the lard begins to produce fat;
• when you see that the lard is half rendered, add all the vegetables that need to be stewed to the pan.

Borscht in a slow cooker

Borscht in a slow cooker

Today, many housewives use modern appliances to simplify and speed up the cooking process. You can see a lot of how you can cook borscht with beets and cabbage in a slow cooker - it will turn out just as tasty as cooked in the usual way.

Some housewives approach the process of preparing borscht in a slow cooker traditionally, that is, they first cook the broth. And only then do they switch to the “Soup” mode, having previously added all the vegetables.

In our opinion, the good thing about a multicooker is that it allows you not to separate processes, but to cook all the ingredients at the same time, which significantly reduces time in the kitchen. Therefore, our step-by-step recipe offers just such technology.

In order to cook borscht in a 3.5 liter multicooker, you will need:

• beef – 400 g;
• potatoes – 300 g;
• beets – 150 g;
• carrots – 150 g;
• onions – 150 g;
• cabbage – 400 g;
• vegetable oil – 3-4 tbsp. spoons;
• citric acid – 1 teaspoon;
• tomato paste – 100-150 g;
• salt – 1 teaspoon;
• sugar – 0.5 teaspoon;
• bay leaf – 2-3 pcs;
• black peppercorns – 5-7 pcs;
• allspice – 3-4 pcs.

The sequence of operations is as follows:

1. Cut the washed meat into small portions. Place in a bowl and cover so that the meat does not dry out while we prepare the vegetables.

Cut the meat into small portions

Attention! Since all components of the dish will be cooked together, it is important when choosing meat to take a boneless piece. After all, we will not have the opportunity to strain the broth in order to avoid small bones getting into the borscht.

2. Prepare vegetables:

• shred the cabbage, having previously cleared the head of dirty and spoiled leaves;
• peel and cut the potatoes, put them in a container and fill them with cold water so that the potatoes do not darken;
• cut the beets into small longitudinal pieces or grate them on a coarse grater;
• We do the same with carrots;
• Cut the onion into squares or half rings.

3. Pour vegetable oil into the multicooker container and turn on the “Frying” mode on the device. Place the prepared onion in a bowl and fry until transparent. Then add beets and carrots to it. At the same time, it is necessary to add citric acid to preserve the color of the beets. Add tomato paste, mix thoroughly, fry for another 3 minutes. Turn off the “Frying” mode.

Frying vegetables in a slow cooker

Attention: do not close the multicooker lid during frying!

4. Add the remaining ingredients to the vegetables: meat, potatoes (the water they were in must be drained), cabbage, spices, salt and sugar. Fill with water - approximately 1.5 liters.

5. Close the lid, set the “Soup” mode, set the pressure to 50 MPa and turn on the timer for 50 minutes. During this time and at this pressure, the meat will cook well, and the vegetables will retain their shape. The borscht will be aromatic and fragrant. After opening the lid, you can add a few finely chopped cloves of garlic and chopped fresh dill.

Close the lid and set the “Soup” mode

As you can see, there are many ways to prepare borscht with beets and cabbage. Prepare for your health! Bon appetit!

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There are so many borscht recipes for as many women as there are. 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 preparing 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 sparkles with new flavors, is distinguished by its piquancy and aroma.

It's 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 northern Russia, soup with cabbage was called shchi. The further south you went, the more heat-loving vegetables grew that could be added to first courses. It is possible that borscht was first prepared in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous throughout the world.

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

Each locality has its own rules and recipes for preparing borscht, but it can be divided into two main types: red (now popular among 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, and Belarus knows how to cook borscht with beets, and they love it very much.

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

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

1. Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to use pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook saturated vegetable broth in advance.
2. Beet. This is what gives it the bright red color. It can be cut into strips or grated, but never add it raw to the liquid, otherwise it will boil out and the borscht will become faded in color. Pour in a little vegetable oil and sauté the beets until soft, after sprinkling them with vinegar and adding a spoonful of sugar, this way they will not lighten during the cooking process and will keep the color of the borscht bright. It’s even better to bake the beets in foil, then they will retain their natural properties.
3. Roasting. Borscht without frying is not borscht, but a soup made from boiled vegetables. Diced onions are sauteed in oil until transparent, add grated carrots and after a couple of minutes add a little flour. It can also be fried separately in butter or vegetable oil. Flour will provide additional thickness and velvety.
4. Tomatoes. Never skimp on tomato paste or sauce; the borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
5. 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 the plate.
6. Cabbage. Finely chopped, young or mature, white cabbage or Beijing, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and let stand for 5-7 minutes.
7. Additional ingredients. Mushrooms, beans, and prunes add piquancy and originality to the borscht. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the recipe and measure out the required amount of ingredients. Borscht is cooked by eye; ingredients are added in quantities that your feelings tell you.
9. Saturation. The borscht must be steeped and soaked in aromas. Let it sit for a while before serving. And the next day it will taste even better.
10. Serving. Borscht will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle finely chopped herbs on top and add a spoonful of sour cream. Place chopped lard, garlic and black bread on the table. Don't forget about the garlic donuts!

Every cook praises his borscht

There are a huge number of 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 borscht prepared according to one of the recipes below.

Let's prepare real Ukrainian borscht, respecting the national flavor and taste preferences! Just don’t wait for the exact weight of the food to be laid out - 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. Skim off the foam, add salt, place on low heat and simmer for 2-3 hours until the meat is cooked. Don't forget to add the whole onion and carrot for flavor, a bay leaf, and a few black peppercorns.

A little secret: cook several peeled large potatoes along with the meat.

While the meat is cooking, let's start frying. Cut the lard into small pieces and fry it until it becomes crackling (translucent), add finely chopped onion and fry until transparent. We cut the beets into strips, the carrots can be finely chopped or grated on a coarse grater, and we simmer the vegetables along with the cracklings.

Add sugar to the fry and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, dust them with flour and stir. Now add tomato sauce or grated fresh tomatoes and simmer for a few more minutes.

The broth is ready. We take out the contents from it. We select the bones and separate the meat into fibers or cut into pieces. The onions and carrots have served their purpose - throw them away. Mash whole boiled potatoes into a puree - this gives the broth thickness and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add frying. Taste it, add salt and pepper if necessary.

Shred the cabbage and place it in the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's brew. 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.

• Prepare meat broth from pork, beef or chicken. Use the meat for main courses or chop it and send it back to the borscht.
• Add the potatoes into cubes and cook until tender.
• Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
• Add sauerkraut and frying to the borscht, cook until done.
• Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called “green”, and it is perfectly refreshing in the summer and no less tasty in the winter. True, in winter you have to use canned sorrel, which experienced housewives prepare in the summer especially for these purposes.

There is nothing complicated in preparation; green borscht is based on the classic borscht recipe, only sorrel is used instead of cabbage.

Cook the meat broth and prepare 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 roast. In any oil, bring the onion to a translucent state, add beets and carrots, simmer until soft. Add tomatoes.

Cut the cooked meat into pieces. Add potatoes and cook for 20-30 minutes. Now fry – add and cook for a few more minutes. Finally the turn came to put in the sorrel and eggs; as soon as it boils, turn it off immediately. We insist and serve.

Vegetarian (lenten) borscht with beans or mushrooms

Hearty borscht can be prepared not only with meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.

• Soak dry beans in cold water for several hours, or overnight.
• Cook it until soft in salted water.
• Add potatoes and fried vegetables: onions, beets, carrots, tomatoes.
• Lastly, add finely shredded cabbage and boil for no more than 10 minutes. Turn off the heat and let it brew.

Bean borscht is filling, 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 richness to the broth; they are best used for making salads.

Instead of beans, you can take mushrooms, pre-fried in oil. Better yet, combine them.

Navy borscht

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

1. Cook 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 low. After an hour, add salt, and after another 30-40 minutes, check the readiness of the meat - it should be soft and pierce with a fork. We take out and throw away the onion.
2. Add pieces of smoked brisket and cook while the roast is being prepared.
3. 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.
4. Separately, fry the onions and grated carrots.
5. Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or strips, as you like. Place in a saucepan and cook until done.
6. We don’t chop the cabbage as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. The borscht is ready, serve.

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

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

Good day, dear friends! Probably every housewife has her own signature borscht recipe. For example, I have always cooked with roasted raw beets, and I thought that this option was the best. And I thought so until I tried my mother-in-law’s dish. The ruby ​​color of the soup immediately caught my eye. I've never had such a rich broth. It turns out that the mother-in-law prepares borscht with boiled beets - this way the color becomes more intense and the taste is richer.

What I also liked was that the broth was clear and not cloudy, as is the case with fresh beets. The dish looks more colorful, because all the pieces of vegetables are visible in it. If you are going to cook with meat, choose pulp with a bone so that the broth is rich. You can replace it with boiled chicken or cook it with sausage – it will turn out unusual, but no less tasty :)

There are also lean cooking options - using vegetable broth without adding meat. I recommend making it in the summer – it will be an excellent alternative to refreshing okroshka.

Classic recipe for making borscht with boiled beets, beef and vinegar

I suggest you start mastering the art of preparing the most beautiful and delicious soup with my mother-in-law’s recipe. The first secret is that the composition should include acidic foods - sauerkraut and vinegar. The acid will help preserve the natural dark color of the beets, and the broth will turn out ruby. The second secret is that boiled root vegetables cannot be boiled for a long time, otherwise the natural pigment will be destroyed.

Required Products:

• 500 g beef on the bone;
• 2 boiled beets;
• 300 g sauerkraut;
• 3 potatoes;
• 1 carrot;
• 2 onions;
• 3 bay leaves;
• 3 tbsp. vinegar;
• 2 cloves of garlic;
• vegetable oil for frying;
• ½ tsp. Sahara;
• 1 tsp table salt;
• pepper, herbs and sour cream to taste.

Preparation step by step:

1. Pour cold water over the beef and bring to a boil. Drain the liquid, add cold water again and boil. Reduce heat to low. Cook the meat under a closed lid for 1.5-2 hours.

2. After cooking the broth, place a whole onion in it.

3. After a few minutes, add the sauerkraut. Boil the cabbage for 5 minutes and add the potatoes cut into small slices. Leave the vegetables to cook for another 20 minutes.

4. Fry the finely chopped second onion and grated carrots in oil until golden brown. Place the roast in a saucepan with broth.

5. Grate the boiled beets. Before adding the root vegetable to the dish, remove the onion and meat from the pan. Add beets to the future borscht and pour in vinegar to preserve the rich color.

6. Add salt, sugar and mix well. Add finely chopped garlic and bay leaf.

7. When the liquid boils, add the boiled meat cut into slices. Let it boil again, but do not forget that the root vegetable cannot be cooked for a long time.

8. Turn off the stove, cover the pan with a lid and let it brew.

It is not recommended to eat the soup right away. Let the dish sit for at least half an hour and then pour into plates. Traditionally, it is served with finely chopped herbs and garlic. It will be even tastier if you add a spoonful of sour cream to each plate :)

Borsch with boiled beets, potatoes and fresh cabbage

Unlike the previous recipe, this one uses fresh cabbage, not sauerkraut. The soup is prepared in chicken broth, so it is not so greasy. For cooking, take a small chicken carcass, and if you like more flesh, use fillet.

List of ingredients for 5 liters:

• 1 kg chicken;
• 130 g carrots;
• 130 g onions;
• 350 g boiled beets;
• 300 g white cabbage;
• 100 g bell pepper;
• 140 g tomato paste;
• 130 g tomatoes;
• 380 g potatoes;
• 30 g table salt;
• 3 pcs. bay leaves;
• 5 g black pepper;
• 20 g garlic;
• 15 g parsley;
• 50 g butter;
• 60 ml sunflower oil;
• 30 ml table vinegar with a concentration of 9%;
• 20 g sugar.

How to cook:

1. Cover the chicken with cold water and let it boil. After boiling, skim off the foam and reduce power to low.

2. Prepare the roast. Add the onion, cut into half rings, into the vegetable oil heated in a frying pan and fry until soft.

3. Add grated carrots and chopped sweet pepper.

4. After a couple of minutes, add the butter, and when it melts, add the pieces of fresh tomatoes. Stir, fry for a few more minutes, add tomato paste. In total, the frying should take 15 minutes to prepare.

5. 1 hour after the broth boils, remove the chicken pieces using a slotted spoon. Leave the meat to cool.

6. Place shredded cabbage into the boiling broth, and after boiling, add pieces of raw potatoes. Cook vegetables for 15 minutes. Add the roasted vegetables and continue cooking for another 10 minutes.

7. Grind the beets and place them in a saucepan. Bring to a boil, add sugar, vinegar, salt and mix well.

8. Add bay leaf and black pepper, as well as boiled chicken pulp separated from the bones.

9. At the end of cooking, place chopped garlic and chopped herbs into the pan. Boil for 1 minute and turn off the heat.

Serve after 20 minutes - all this time the soup should be infused with the lid closed.

How to make cold borscht with boiled beets without meat?

This summer beet soup is easy to prepare and eats very quickly. It is very refreshing in the heat and is easily digestible due to its low calorie content and the absence of meat. Include cold beetroot soup in your summer menu - it will replace a full-fledged lunch dish.

Ingredients:

• 5 eggs;
• 2 cucumbers;
• a bunch of greens (parsley, dill and green onions);
• 3-4 medium boiled beets;
• citric acid and salt to taste;
• 1 liter of kefir;
• purified water.

Step-by-step preparation with photos:

1. Cut the beets, eggs and cucumbers into small cubes or grind in a food processor.

2. Chop the dill and green onions with a knife. Chop the parsley as finely as possible and crush in a mortar to make the leaves softer. Combine the greens with vegetables in a large saucepan and pour in kefir.

3. Add cold water - carbonated, purified or plain boiled. Pour in enough water to get the first dish to the consistency you want.

4. Mix the ingredients and finally add salt and citric acid to taste. For 2 liters of water you will need 1 tsp. acid and 1/2 tsp. salt.

Light vitamin borscht is ready - it perfectly refreshes and satisfies hunger. If desired, you can add fresh garlic and season with sour cream. And if you like it colder, put a few ice cubes directly on the plate.

Simple and tasty borscht made from boiled beets in a slow cooker

Do you want to try a delicious soup, like from a Russian oven? To do this, it is not at all necessary to go to the village. A kitchen assistant, a multicooker, can easily cope with the task. Thanks to the special tightness of the device, the dish will simmer in it and acquire a rich taste. Detailed cooking instructions in this video recipe.

How to cook borscht with boiled beets and lemon?

Vegetarian soup prepared according to this recipe is not inferior in taste to classic meat soup. Vegetables in it retain their natural taste and vitamin composition. You’ll see, even on water you’ll get amazing borscht :)

For the recipe take:

• 1 tbsp. vegetable oil;
• 1 onion;
• 1 large carrot;
• 2 tbsp. tomato paste;
• 2 glasses of hot water;
• 1 large boiled beet;
• juice of 1/2 lemon;
• 2 potatoes;
• 0.5 kg cabbage;
• 2 bay leaves;
• 2-3 cloves of garlic;
• salt;
• sour cream to taste;
• dill and parsley to taste.

Description of the cooking process:

1. Fry the chopped onion and grated carrots in vegetable oil. Cook over low heat until soft with the lid closed.

2. When the vegetables are browned, add tomato paste and pour in hot water. Stir vigorously and simmer over low heat for 5-10 minutes.

3. Pre-boil the beets and grate them on a coarse grater. Place in a frying pan, but do not stir!

4. Turn off the stove and pour lemon juice over the root vegetables. Now you can stir - the dressing is ready.

5. Boil 2.5 liters of water in a saucepan and place the potatoes, cut into medium cubes, into the boiling water.

6. After boiling, add shredded cabbage, bay leaf, and salt. When the mixture boils, add the roast and herbs. Let the borscht boil again and put out the fire.

7. Pass the garlic through a garlic press and add to the finished dish. Cover and let sit for at least 10 minutes.

If this soup seems low-calorie to you, add boiled beans to it - it will be much more satisfying.

How to cook red borscht from boiled beets without cabbage?

Yes, yes, borscht can be cooked even without cabbage. It will require a minimum of ingredients, and it won’t take much time to prepare. In general, a quick recipe when you don’t want to stand at the stove for a long time.

Products:

• chicken on the bone for broth;
• 4-5 pcs. beets;
• 2 small carrots;
• 3 cloves of garlic;
• 2 onions;
• 5 potatoes;
• frying oil;
• salt, bay leaf, pepper and dried herbs.

Step-by-step instruction:

1. In one pan, boil the peeled beets and chicken until tender. Do not pour out the broth.

2. Separate the chicken meat from the bones and add to the boiling broth along with bay leaves.

3. Cut the onion into half rings, chop the beets and carrots. Heat vegetable oil in a frying pan and start frying the onions.

4. After a couple of minutes, add the carrots, and after another 2-3 minutes, add the beets. Saute the vegetables for 5 minutes, then place them in a saucepan with broth.

5. Without waiting for it to boil, add the chopped potatoes and stir.

6. After boiling, cook for 5-7 minutes until the potatoes are half cooked. Add crushed garlic, herbs, pepper and salt. Let the liquid boil again and turn off the stove.

Serve aromatic and healthy soup with sour cream or mayonnaise and surprise your loved ones!

I think now you won’t have a question about whether you can add boiled beets to homemade borscht. Of course, you can, and even need to, if you want to get a beautiful and tasty dish. Share the post with your friends so that they can also learn a lot of new things for their culinary treasure chest. Like and share your impressions in the comments. Bye everyone!