Borscht is a famous national dish that is known almost all over the world. It belongs to traditional Ukrainian cuisine. Surprising is the fact that every time during cooking, the housewives use the same products, but the taste is often not the same as before.

Much depends on the quality of the ingredients. Therefore, it is better if the vegetables are from your own garden, and the meat is homemade. It is worth noting that borsch is considered a low-calorie dish, especially if it is cooked in light chicken broth. A common problem that housewives face is the lack of a rich red color. To get it, you need to know and put into practice simple tricks of cooking. By the way, let me remind you that last time I offered to cook.

First of all, you should choose the right beetroot. It is from this ingredient that the degree of saturation of the red color depends. The vegetable should be fresh, dark purple in color, without white streaks. To get as much juice as possible for preparing the dressing, the beetroot should be rubbed on a fine grater.

By the time the beets are cooked, sunflower oil should already be heated in the pan, because it should be fried immediately. To fix the color, be sure to add a small amount of lemon juice or vinegar, and then mix thoroughly. The whole process takes place on high heat, almost maximum.

The amount of acid directly depends on the volume that is planned to be prepared. On average, one beetroot weighing 200 grams needs one tablespoon. At the end, chopped garlic is added, and then the frying is sent to a pan with potatoes and broth. Be sure to put a little sugar so that the acid is not so pronounced

Red borsch with meat, cabbage and beets (step by step recipe)

Red borscht is a unique dish. Each housewife has her own “crown” recipe, in each family this dish is prepared in different ways. Someone is used to thickening borscht with crushed potatoes, some cooks add vinegar and sugar to preserve the red color and balance the taste. There are cooking options in which the potatoes are served separately, and the beets are pre-baked in the oven. All recipes and do not try! Let's start with the simplest - cooking red borscht with fresh cabbage in pork broth. Delicious!

Ingredients for a 3.5-4 liter stock pot:

• pork on the bone - 400 g;
• water - 3 l;
• dried celery root, parsnip, parsley - 1 tbsp. l.;
• allspice - 4-5 peas;
• bay leaf - 1-2 pcs.

Main:

• white cabbage - 300 g;
• potatoes - 4-5 tubers (medium size);
• beets - 1 pc. (not very large)
• carrots - 1 pc.;
• onions - 1 moderately large or 2 small onions;
• refined sunflower oil - 50-70 ml;
• tomato paste - 2-3 tbsp. l.;
• table salt - 1-1.5 tbsp. l. (taste);
• garlic - 2-3 teeth;
• ground black pepper - 0.5 tsp.

Cooking method:

Boil pork broth. To make it rich and fragrant, you need to use meat on the bone. Also, when cooking, it is desirable to add a little spice. Celery roots, parsley and/or parsnips, bay leaves, and allspice are good. Put the washed meat and spices in a saucepan and cover with cold water. Place over medium heat and bring to a boil. After that, reduce the heat and cook the broth for 1.5-2 hours with low heat. Remove the foam that appears on the surface with a slotted spoon.

While the broth is cooking, prepare the vegetables. Peel the beets and grate on a coarse grater.

Grate the peeled carrots as well, and chop the onion into a small cube.

Fry the beets in hot vegetable oil for 4-6 minutes, stirring with a spatula.

Then add onions and carrots to the pan, mix and fry the vegetables until lightly browned.

Put tomato paste for frying and pour 1.5-2 cups of hot boiled water. Stir the contents of the pan, reduce the heat and simmer until the vegetables are soft.

In the meantime, wash and peel the potatoes, cut them into medium-sized pieces.

Finely chop the cabbage, after removing the upper leaves.

When the broth is cooked, strain it through cheesecloth and return to the pan. Add potatoes and put on the stove. Put the meat on a plate and wait for it to cool.

Boil potatoes from the moment of boiling for 10 minutes. Then put the cabbage into the pot. If the cabbage is young, then you need to lay it later, at the very end of cooking.

When the potatoes are soft, send the vegetable fry to the pan. Stir and cook borscht for another 7-10 minutes, until all ingredients are ready.

Separate the cooled pork from the bones and cut into small pieces.

Add pork to borscht. Season the dish with black pepper and garlic passed through a press, salt. Stir and cook for another 2-3 minutes. Remove the saucepan from the heat and cover with a lid.

By the way, look at the video for another option. After all, every hostess cooks in her own way.

In fact, cooking everyone's favorite red borscht is not as easy as it seems at first glance. So that the cabbage is not overcooked, it should be put 5-10 minutes before the end of cooking. But potatoes are better to take crumbly. Then it combines with a rich meat broth, and the dish turns out to be very tasty.

It's no secret that not all housewives turn out burgundy borscht, if cooked incorrectly, it turns orange, and sometimes even pale pink.

What affects color

Let's open the secret to make borscht a rich red hue, you need to pick up high-quality beets and follow the rules for preparing this dish, we list them:

1. Vegetables do not need to be boiled or fried for too long, no more than 15 minutes.
2. If the dressing is thrown early and it boils for a long time with the main ingredients, you can also lose the rich color.
3. When reheated, borscht can also become pale, so it is better to do it in small portions and quickly, without subjecting it to a long boil.

Note!

Choose quality products, fodder beetroot will not give the desired shade.

Acid will help

To make the borsch a little sour, vinegar is added, but this is not the best option. You can use a little citric acid or juice, a green apple. Another option: canned tomatoes, brine or sauerkraut.

When purchasing this product, please note:

• for its size, it should not be more than 12 cm in diameter, too much volume may indicate the content of a large amount of nitrates in it;
• the ideal color in the cut of the vegetable is dark red, if it is pink or with white veins, an orange core, this means that the fodder beet;
• low-quality goods are very soft, with black spots, dents;
• don't worry if there is soil sticking to the skin, some manufacturers or sellers add detergent when washing off the dirt, and the chemicals penetrate into the middle of the product.

By following these tips in choosing, get beets with the maximum useful substances.

How to make borscht red

There are many ways to prepare this dish, but in order for it to be bright, brown in color, it is important to properly prepare the dressing, the main ingredient of which is beetroot, is responsible for the desired shade. The following preparation options are possible:

• cooking with skin;
• baking in the oven;
• stewing in a frying pan in crushed form.

Step by step preparation:

1. We clean vegetables.
2. Three beets, carrots and onions separately on a coarse grater, pour into a container prepared for cooking.
3. Finely chop the tomatoes, throw them to the vegetables.
4. Add tomato paste, and the same amount of vegetable oil.
5. Simmer for 15 minutes with the lid closed so that the water does not evaporate. Mix thoroughly every 5 minutes. Until the mass of vegetables is halved. For more acid, three green apples.
6. We cut potatoes into cubes, fill it with water, 1.5 liters.
7. Add spices, salt to taste.
8. Cook for 15-20 minutes until the potatoes are cooked.

There are many options for lean borscht, you can add sweet and bitter peppers, even eggplant with zucchini. The main thing is not to overdo it otherwise it will already be more like a vegetable stew.

Turn off. Squeeze out the garlic. We set aside the pan, let the cooked borscht brew for 40 minutes.

How to make red cold borscht

Borscht is unusual because it contains pickled cucumbers. What's great is that it can be eaten both hot and cold.

Ingredients:

• 2 medium beets;
• 3 tomatoes
• 1 red bell pepper;
• celery;
• 100 g pickled cucumbers;
• 1 red onion;
• 1 st. l. balsamic vinegar;
• 10 g parsley, dill;
• 2 g ground pepper.

For this dish, we do not cook beetroot frying.

Cooking step by step:

1. First of all, we send the beets, cut into cubes, into boiling water.
2. Cut the red onion into rings, and pour into the same pan.
3. We cut tomatoes, bell peppers and cucumbers into cubes, add them to the broth with vegetables, add seasonings.
4. 7-10 minutes before readiness, we throw finely chopped celery.

We serve the finished dish on the table sprinkled with greens hot or cooled, at the request of the owners.

Ukrainian borscht with white beans

This recipe with photos will definitely appeal to borscht lovers. A hearty dish with meat, beans and vegetables will appeal to even those who follow their figure or fast. In the first case, you can cook with chicken breast, in the second, remove the meat.

Ingredients:

• 400 g chicken fillet;
• 150 g of white beans;
• 2 pcs. potatoes
• 1 PC. carrots;
• 1 PC. onion;
• 1 PC. small beets;
• 300 g cabbage;
• 2 tomatoes
• 30 g of salted fat;
• 30 g vegetable oil.

Greens, salt, pepper - to taste.

Step by step cooking:

1. We wash the meat, clean the vegetables.
2. Boil chicken stock for 30 minutes. We remove the formed film. We take out the finished chicken fillet, cut into pieces. We filter the broth, and pour back the pieces of meat. We cook for 15 minutes.
3. We cut the potatoes into cubes, send them to the pan. You can not immediately cook it, but first fry it. Some housewives boil potatoes, then put them in a frying pan with dressing and stew for about 5 minutes, the soup in the soup will turn out thick and tasty.
4. Add boiled beans.
5. Finely chop the cabbage, the smaller it is chopped, the faster it will cook. Pour it out when the potatoes are ready.
6. We make a refill. Three carrots, cope with onions. We overcook everything, salt, pepper, simmer for 10 minutes. We bake beetroot in the oven, you can do this in advance. Peel off the skin, cut into small strips. Fry it lightly in lard.
7. Tomatoes can be cut. In this version, boil them whole for several minutes in the soup, pull them out, remove the skin and rub through a sieve. Pour the resulting fruit drink into the frying, simmer it for another 3 minutes.
8. When the cabbage is soft, pour the dressing, cook borscht with beets for another 5-7 minutes.

The beans are cooked separately. We soak it in advance, drain the water, add a new one and cook for several hours. During cooking, you need to change the water several times, because it contains toxins. Salt at the very end of cooking. White can not be soaked for a long time, red is a must.

The last step is to add garlic, but it does not need to be passed through a press or cut. We take a mortar and crush it with salt, pour it into a saucepan.

Borscht with sauerkraut and pickled beets and carrots

This dish contains a huge amount of various vitamins and minerals.

Ingredients:

• 2.5 liters of meat broth;
• 250 g cabbage;
• 2 pickled beets;
• 2 cloves of garlic;
• 1 st. l. Sahara;
• spices.

You can make pickled vegetables yourself, in advance, or buy ready-made ones in the store.

Step by step workflow:

1. Finely chop potatoes and beets, pour into boiling water.
2. Simmer the cabbage over low heat for 2-5 minutes. We add some sugar. You can immediately throw it into the pan, then it needs to be cooked for several minutes. And then throw a gas station.
3. Boil the borscht for another 3-5 minutes.

Add your favorite spices.

Borscht with beef

This dish is especially useful for those who follow their figure. Beef meat is lean and belongs to dietary products. With some secrets, it is prepared quickly and simply.

Ingredients:

• 600 g beef;
• 4 things. potatoes;
• 1 large beet;
• 1 carrot;
• 2 onions;
• 2 tbsp. l. tomato paste;
• bay leaf and spices to taste;
• 1 st. l. vinegar.

Calculation of products for a 4-liter pan.

Step by step workflow:

1. We remove veins, films, if any, from clean washed meat, scald it with boiling water so that there is no scale during the cooking process, cook for 4 hours. We take out the finished meat, cut it into pieces and pour it back into the pan.
2. Further, as in previous recipes, finely chop and boil potatoes, make borscht dressing, simmer everything until the vegetables are groaning soft.
3. Add tomato paste or fruit drink, spices.

Follow the examples and everything will work out, but don't be afraid to experiment, create your own unique recipes, delight family and friends with your culinary achievements.

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

1. Vegetables are pre-washed and cut.
2. The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it be rich, so they put it on fire for 2 and a half hours. Lenten borscht is cooked on mushroom or vegetable broth. So that the color of the main ingredient - beets does not change, when stewing, add a choice of: lemon juice, a little citric acid, a little vinegar.
3. Potatoes are added to the finished broth, after a quarter of an hour - cabbage, beets, frying.
4. Beets are subjected to various types of processing:

• rub and stew;
• dipped into the broth immediately after cutting;
• bake;
• boil without cleaning.

Tip: the most delicious borsch is made with beef broth. The meat with bones is allowed to boil, then the liquid is drained, the meat is washed, poured with water again and boiled over low heat for at least 2.5 hours.

Classic step by step recipe

To use this recipe, prepare all the ingredients:

• 0.8 kg of beef;
• medium-sized potatoes - 5 pcs.;
• cabbage - about 0.5 kg;
• beets and carrots - 2 pcs. medium-sized root crop;
• onion - 2 pcs.;
• garlic - 2 medium cloves;
• tomato paste - 1 large spoon;
• vinegar - 1 tsp;
• vegetable oil - 2 large spoons;
• herbs, spices, salt.

1. Wash the meat, cut. Pieces are small, but not very small, place in a saucepan, fill with water, put on fire.
2. Remove the peel from the beets, cut into beautiful strips, transfer to a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that it remains red.
3. Peel the carrots and onions, cut into cubes, fry separately with the addition of tomato paste and spices.
4. Prepare the potatoes, and cut them into cubes, lower them into the broth. Salt after 5 minutes.
5. Finely chop the cabbage, add to the broth after 6 minutes. after loading potatoes.
6. After letting it boil for 15 minutes, lower the beets, and roast after another 12 minutes.
7. Before turning off the fire, season with garlic, passed through a press or mashed with fresh lard.
8. Try the borscht for readiness, remove from the stove, sprinkle with herbs, give it time to infuse.

Attention! If, immediately after lowering the potatoes, salt is added to the broth, the potatoes will remain firm.

Features of cooking beets

To make borscht red, use the advice of experienced housewives regarding cooking beets for borscht:

1. Take only maroon beets and at least 2 pcs.
2. After cleaning the root crops, take the fourth part of one of them and lower it into the boiling broth.
3. Finely grate the remaining ½ part, lightly salt and let stand.
4. Cut the rest, stew in oil, adding a little broth and tomato paste. Stir during the process, and as soon as the beets become soft, turn off the burner.
5. Add beets when potatoes and cabbage are almost done.
6. Grated and juiced beets, add at the end and pour in quite a bit of lemon juice.

Borscht with pickled beets

Pickled beetroot combined with sauerkraut makes borsch especially useful. The root crop is suitable both purchased and pickled independently. The proportions are as follows:

• broth - 2.5 l;
• sauerkraut - 0.2 kg;
• beets - 2 pcs.;
• potatoes - two large;
• bulb - one;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• sugar - 1 tbsp. l.;
• sunflower oil, salt, spices.

• potatoes are dipped in a boiled broth;
• onions are cut into cubes, carrots are rubbed and everything is fried together; vegetables from the pan are added to the broth;
• chop the beetroot finely and put it in a saucepan;
• sugar is added to sauerkraut, simmered over low heat for 6 minutes;
• add to the rest when the potatoes soften;
• the tomatoes are rubbed, the garlic is crushed, then all this is poured into a container with borscht;
• the final stage is the addition of bay leaf and herbs.

Before serving, the dish should be infused under the lid for half an hour.

Always cook with quality products, with love and a good attitude, and your borscht will always be delicious. And our and your own little secrets will help to make it a signature dish.

How to cook red borscht: video

If you throw raw chopped beets directly into the soup and cook for a while, then instead of remaining red, the broth will turn out to be a light burgundy color. Beets can also be boiled whole, but cleaned in the soup itself, but in this case the broth acquires a characteristic beetroot flavor that not everyone will like.

The second rule follows from the first. With prolonged heat treatment, the color of the beets brightens and becomes either orange or light pink. To prevent this from happening, add prepared beets at the very end of cooking. The same applies to reheating the finished dish; when reheating, the color of the soup is no longer so appetizing. We recommend that you heat the borscht in parts and not for long, it is enough to bring the soup to a boil over high heat and immediately remove it from the warm stove.

The acid contained in tomato paste, vinegar or lemon juice fixes the color of beets well. If you do not want a soup with sourness, then ordinary sugar can be used instead of acid. It not only fixes the color of the beets, but also gives the soup completely new shades, enhancing its taste.

Oh, and beets. It is preferable to choose maroon beets in a section, without light blotches.

Number of servings - 6. Cooking time - 2-2.5 hours.

Ingredients:

• beef on the bone - 600-700 g;
• white cabbage - 300 g;
• beets - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato sauce - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• table vinegar (6%) - 1 tbsp;
• salt - to taste;
• bay leaf - 1-2 pcs.;
• water - 2 l.

How to cook red borscht with beets and vinegar

We wash the beef under cold water and put it on the bottom of the saucepan. You do not need to cut into pieces or divide the meat, if you only want to reduce the cooking time. Pour cold water over beef and bring to a boil over medium heat. After boiling, remove the abundant foam, then reduce the stove to the minimum mark and cook the meat for about 1.5-2 hours until cooked.

At the same time, we put the beets in a separate saucepan to cook. Wash it well beforehand to get rid of dirt. In this case, neither the tail nor the top of the head need to be cut. We cook the beets for about 40-50 minutes, check the readiness with a knife.

Peel small potatoes and cut into cubes.

Finely chop the cabbage.

When the meat becomes soft and will easily move away from the bone, take it out of the broth, and filter the broth itself. So we will save it from sediment and possible bone fragments. The meat itself is either returned to the soup at the end of cooking or served separately.

Dip the chopped cabbage into the prepared broth and cook for about 5-7 minutes.

Then add the potatoes to the soup and cook until soft. If the cabbage is young, then it can be thrown at the same time as the potatoes or after it.

Peel one large carrot and cut into thin strips.

Onion cut into medium pieces.

Fry the vegetables until half cooked, about 7-9 minutes, add vegetable oil.

We clean the boiled beets and cut into thin strips. If you grate the beets, the color of the borscht will be richer, but at the same time, the soup turns out tastier when the vegetables are chopped.

Add beets to vegetables, immediately add tomato paste and a little table vinegar. Vinegar will not only fix the color of the beets, but will give the borscht a pleasant sourness. If you do not like vinegar, then you can exclude it or replace it with citric acid or juice. Mix everything and simmer under a closed lid for about 5-7 minutes.

When the cabbage and potatoes are ready, add vegetable roast and a little salt to the borscht. Mix everything gently and bring to a boil over high heat.

As soon as the soup boils, add the bay leaf to it, reduce the heat and cook for literally 3-5 minutes.

Our borscht is ready! Pour it into bowls and serve with herbs and sour cream. Bon appetit!

If you don’t have beets, but you really want borscht, cook a delicious

Borscht with beets is a traditional Russian dish. Delicious, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to get real pleasure from borscht with beets, it is very important to cook it correctly. This is not the case for all hosts. This article will present the 7 best step-by-step recipes for classic borscht that will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

Perhaps this is the most popular step-by-step recipe for classic borscht with beets in Russia. It is also present in the cuisines of other countries that were previously part of the Soviet Union.

If you want to know how to cook borsch with beets, the hostess, first of all, should get acquainted with the list of what she needs:

• 300 grams of pork or beef, depending on taste preferences;
• cabbage fork;
• 300 grams of potatoes;
• Bulgarian pepper;
• 200 grams of carrots and beets;
• Greens, bay leaf, salt, sugar and other flavors are added at the discretion of the hostess.

First of all, the hostess should chop the meat finely. It is with this action that the step-by-step recipe for classic borscht begins. Chopped meat is sent to cook.

As soon as the broth boils, a leaf of lavrushka is added to it. Cooking should continue for about 30 minutes, but this does not mean that the hostess is inactive. At this time, she cuts the rest of the ingredients, putting the chopped vegetables to the meat.

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onion, pepper, granulated sugar and pasta made from fresh tomatoes are added to the same container. It takes about 20 minutes to simmer the resulting "cocktail".

After that, the finished frying is sent to the meat and begins to cook with it until the dish is completely ready.

A good housewife should not only know how to cook borscht with beets, but also how to properly serve it.

A dish poured for consumption should be decorated with chopped herbs. This will positively affect both the appearance of borscht and its taste.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. It must be admitted that there is indeed logic in this.

Ukrainian women insist that in order to know exactly how to cook borscht with beets, you should purchase the following list of ingredients:

• At least 700 grams of meat;
• cabbage fork
• 2 potatoes;
• 3 tomatoes;
• 3 tablespoons of tomato paste;
• large head of garlic;
• A piece of fat;
• Spices are added to taste.

The key difference from the first recipe in the Ukrainian counterpart, of course, is the presence of fat. Well, really, how to cook borsch with beets and cabbage and not use lard? Without him, Ukraine is nowhere ...

To know how to cook borsch with beets in Ukrainian style, the first step is to thoroughly rinse the meat and put it in a three-liter cooking pot. Quickly chopped vegetables go there too. After the broth has reached a boil, it is worth reducing the heat to the minimum mark, but continue cooking for another couple of hours.

To determine whether the meat is ready, Ukrainians recommend simply poking it with a fork. When the meat seems soft enough, it can be removed and finely chopped.

Of fundamental importance is the shape of the cut potatoes. It needs to be cut into cube-shaped pieces, but the cabbage can be finely chopped without thinking about its shape.

Vegetables are fried together with peppers on the stove, while tomato paste is added to the pan in front of them, which guarantees a particularly rich taste of borscht. The stewing lasts at least 15 minutes, the most chopped greens are added to the vegetables.

When the roast is sent to cook with the meat, it is worth continuing cooking for some more time without adding fire. All flavorings are sent to the borscht after the fire is turned off.

Everyone who tried the result of a step-by-step recipe for classic borscht, common in Ukraine, admitted that Ukrainian women really know a lot about how to cook borscht with beets.

Recipe for borscht with beans and beets

The recipe for borscht with beans has been criticized more than once, but in the end it nevertheless gained wide popularity. For him, the hostess will need:

• cabbage fork;
• 2 potatoes, 2 tomatoes;
• 100 grams of carrots and beets;
• 3 heads of garlic;
• Red beans;
• All spices and various flavors are added to the dish at the discretion of the hostess.

The word "vegetarian" immediately makes it clear that the recipe for borscht with beans implies the absence of meat in the dish.

First of all, the beans are soaked for several hours before cooking borscht. If, for some reason, you do not have time to soak it, it does not matter - you can always use store-bought beans canned in special jars.

After that, the beans are sent to a pot of water, put on fire. When the water boils, the fire level drops to the minimum mark. At this time, chopped vegetables are added to the pan: first potatoes, then slightly fried beets.

In parallel with this, vegetables are fried in a pan. When they go to the pan, it's time to stew tomatoes and garlic heads cut into tiny pieces.

Vegetables are chopped and get into the borscht with beets only last. In order for the dish to have a rich taste, housewives, who know well how to cook borscht with beets and cabbage, influence its taste with tomato paste. Yes, yes, you can’t do without it even in the recipe for borscht with beans, which also has a strong effect on the taste of the dish.

After all the ingredients are in the pan, cooking continues for another couple of minutes. Then the fire is turned off, and the borscht continues to infuse for at least an hour. Without this, the recipe for borscht with beans will lose a lot in its taste.

How to cook borscht in a slow cooker?

Housewives who know the step-by-step recipe for classic borscht love to experiment with cooking this dish. Using the slow cooker in the process is a great way to show everyone how to cook beetroot soup in a really original way.

The list of ingredients is not at all like the one in the recipe for borscht with beans. Much more it looks like a classic recipe for borscht with beets or its Ukrainian counterpart.

For cooking you will need:

• 300 grams of meat;
• 2 tomatoes, 2 garlic heads;
• 200 grams of cabbage;
• 4 potatoes;
• 1 beet, 1 onion;
• Various flavors and spices are added at the discretion of the hostess.

This version of borscht with beets does not imply that the meat needs to be cut in a strictly defined way. In the process of cooking, you can show imagination, but it is better to cut the meat into small pieces - this way it will receive uniform processing from all sides.

The multicooker turns on the "Baking" mode, and the meat is kept in it for at least 20 minutes. In parallel with this, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed together with the meat for another quarter of an hour.

Then tomatoes and tomato paste are added to the dish, after another 15 minutes - finely chopped vegetables. At the last stage, roasting is filled with water.

Borscht with beets and the rest of the ingredients remains in the slow cooker for another hour with the “Extinguishing” mode turned on.

The sauerkraut experiment

For this type of borscht you will need:

• Half a kilogram of meat - exclusively beef, pork is not suitable;
• 200 grams of sour cabbage;
• 100 grams of beets, onions and carrots;
• 2 potatoes;
• Vinegar;
• Spices, vegetable oil and salt are added to taste.

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But she is able to refresh the bored perception of borscht in a very good way.

The meat is cut into small pieces and sent to the stove for cooking. When the water boils, the fire is reduced, but not to the minimum level, but to medium. This fire is maintained for another 1.5 hours. Salt is added a few minutes before the dish is fully cooked.

The hostess can cut all vegetables to her taste. If in the recipe for borscht with beans their size and shape really played a big role, then here they are not important.

Sauerkraut is washed with running water, it should be squeezed out of excess moisture with bare hands. Cabbage cleaned in this way is sent to a pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After that, the cabbage is finally combined with all the vegetables. Roasting, cabbage and spices are added to the broth with meat in strict order. After that, the borsch is cooked for another 20 minutes, and it can be considered ready.

A step-by-step recipe for classic borscht suggests that you can serve borscht with sauerkraut, sprinkling it with plenty of herbs.

Beef as the main ingredient for borscht

Further, the reader's attention is invited to another recipe for classic borscht with meat. As with the previous dish, pork is not good for it. The only meat that will decorate this recipe is high-quality beef.

For cooking, the hostess will need:

• 500 grams of beef left on the bone;
• 2 potatoes, 2 beets, 2 onions;
• 1 carrot;
• 1 tablespoon of vinegar;
• Spices and various flavorings are used at the discretion of the hostess.

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting cooking, thoroughly rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also relieves the hostess of the need to remove foam from the pan every 5 minutes of cooking.

The processed meat is placed in 4 liters of cold water, in which parsley, onions and spices are already floating. After the broth is brought to a boil, it is worth keeping it on reduced heat for another 4 hours.

In parallel with this, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

When the beets are ready, they should be removed from the pan, but do not rush to get rid of the beetroot broth - at the final stage of cooking, you can add it to the borscht if there is not enough water in it. Such a trick is familiar only to women who know in great detail the recipe for classic borscht with meat.

When the main work on borscht with beets is completed, you should proceed to the heat treatment of carrots and onions. They are cut into small pieces and fried in a pan for 5 minutes.

After 4 hours, the meat is taken out of the future soup and also cut into small pieces, and then returned back to the fire along with potatoes, roasted and parsley. All this is abundantly salted and kept on the stove for at least 7 minutes.

A step-by-step recipe for classic borscht suggests that it is better not to cut the beets with a knife, but simply rub them on a grater. Then it is processed over medium heat, mixed with tomato paste and added to borscht. The broth languishes on the stove for another 15 minutes, until the potatoes are completely cooked.

Garlic is added to such borscht after the end of cooking. The crushed garlic head is evenly distributed over the broth, and the borscht is left to soak and saturate with flavors for 30 minutes.

Navy borscht is an even more unique recipe than soup cooked in a slow cooker, or borscht with beans.

For its manufacture you will need:

• Bones with a thin layer of meat;
• 200 grams of beets and carrots;
• 2 tomatoes, 2 onions;
• cabbage fork;
• 4 potatoes;
• Bacon;
• Vinegar;
• Bay leaf, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe because of its excessive specificity. Using meat bones instead of regular meat is a really bold experiment.

Housewives who do not know how to cook borscht with beets in a naval way think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones is compensated by the presence of bacon, but in order to add the required fat content to the dish and nutritional value, even the bones do a great job.

The step-by-step recipe for classic naval borscht is very simple.

Meat bones mixed with vegetables are poured with 2 liters of cold water. You should wait until the broth boils. Most likely, a lot of foam will come out on it - it should be carefully removed. In the end, the fire level is reduced by 50%, the broth is not removed from it for at least an hour.

After 60 minutes, bacon and salt are added to the broth. To understand that the borscht is almost ready, you should pry off the bones with improvised means - if the meat fibers separate from them, then the bones can be removed. It is at this stage that the meat is separated from the bones, and the broth is slowly filtered through a colander.

For processing beets according to this recipe, a grater is not required. It would be best to cut it into thin strips and send it to the pan, into which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture is simmered on fire for at least 60 minutes.

In parallel with this, vegetables are heat-treated in another pan. Then both roasts are combined, sugar is added to them, and all this is stewed on fire for another 20 minutes.

Cabbage and potatoes fall into the broth in the penultimate turn. The bay leaf and roast are added to the borscht after it has been brought back to a boil. The dish is kept at the minimum level of fire for another 15 minutes.

Before serving borscht, it is decorated with greens.

In this article, only 7 borscht recipes were presented. Housewives well versed in this matter know many more ways how to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and at the same time not disappoint your man.

Canned borscht (bonus)

In my opinion, the most popular type of home-made preparation is canned borscht. More specifically, soup dressing. In winter, when there are practically no fresh vegetables of good quality, this is especially true. Cooking thick rich borscht using this dressing and not standing at the stove for several hours is simple and easy.

Recipe for canned borscht.

Ingredients:

• beets - 1 kg .;
• onion -250 grams;
• carrots - 250 grams;
• sweet red, yellow, green peppers - 100 grams of each color;
• garlic - 1 medium head;
• tomatoes, preferably with dense pulp, not overripe - 200 grams;
• vegetable oil - 0.5 cups;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• vinegar 9% - 100 grams.

If you like piquancy and spiciness - add a small pod of chili pepper. How to cook such a miracle from a jar? Everything in order:

1. First you need to cook a good rich broth. For this we take pork on the bone. We put salt, a little, to reveal the taste of meat. After boiling, remove the scale and put on the smallest fire to languish for another hour or two - it all depends on the weight of the pork.
2. When the meat is cooked, strain the broth.
3. If you put the broth to boil in the evening - in between other things, then the next day all that remains is to throw vegetables into the broth and delicious borscht is ready!
4. If you cooked the broth yesterday, then first you need to bring it to a boil. Then add peeled potatoes, cut into strips, into the broth. Bring to a boil again.
5. Throw fresh chopped cabbage into the pan, let it boil again.
6. Add canned borscht. When everything boils, taste it: if necessary, add salt, pepper.
7. Finely chop the garlic and fresh herbs. Send it all to the pan, close the lid and turn off the heat.

In order for the soup to be saturated with the aromas of herbs and garlic, let it stand under the lid for 15-20 minutes. And now the aromas are spreading around the house, causing the appetite and the desire to try this yummy as soon as possible. And if there is still freshly baked homemade bread with herbs and garlic, and bacon on the table, no restaurant can withstand such competition.

Enjoy the process of cooking, and do not make a cult out of food. Cook delicious! Spend more time with loved ones - this is the most precious thing we have.

Conclusion

Since ancient times, there was a saying in Russia: "The way to a man's heart lies through his stomach." You can lay this route with a variety of culinary creations. However, according to men, it is borscht with beets that is a favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. And she uses one of the recipes described above for this, or she will invent her own way of how to cook borscht with beets, it’s up to her to decide.