Borscht is truly the king of soups, and borscht with beef is its classic version. I borrowed the recipe for this borscht from my mother, its peculiarity is in the fine cutting of all products, as well as in the appetizing red color of the broth, which is achieved due to the fact that beets are added to the soup in two passes. Half the beets are added in the middle of cooking and half at the very end. There is always only one problem with this borscht - it ends very quickly ...

Composition:

• Water - 4 l
• Beef - 400 g
• Cabbage - 1/3 kachana
• Beets - 2-3 pieces
• Potatoes - 3-4 pieces
• Bulb onion - 1 pc.
• Carrots - 1 piece
• Bulgarian pepper - 1 piece
• Tomatoes - 1-2 pieces
• Lemon - ½ pc (only required lemon juice)
• Bay leaf - 4 pcs
• Ground black pepper - to taste
• Salt - to taste (about 1.5 tablespoons)
• Sugar - 1.5-2 tbsp. spoons
• Dried herbs (dill, parsley) - to taste

Preparation:

Wash the beef, remove the fat and chop. I usually use beef tenderloin and cut it into cubes. If you use meat on the bone, then after the broth is ready, it will need to be removed, cooled and cut, removing all excess so that there are only selected pieces in the finished soup.

Pour water into a deep saucepan and boil. Toss the meat in boiling water, it will be juicier than meat in cold water. Boil the beef broth for 1 hour, periodically removing the foam formed on the surface.

While the broth is cooking, prepare the vegetables. Onions, carrots and bell pepper wash and clean. Chop the onion and pepper small cubes, grate the carrots on a coarse grater.

Heat some vegetable oil in a skillet and add chopped onions, carrots and peppers. Pass the vegetables over small fire, with occasional stirring, for 10-15 minutes.

While cooking the broth and sautéing vegetables, peel the potatoes and beets. Cut the potatoes into small strips. Before adding potatoes to soup, be sure to rinse them in cold water to rinse off excess starch.

Grate the beets on a coarse grater.

Wash the cabbage, remove the top leaves, cut off the required amount and finely chop.

Put potatoes, cabbage, sautéed vegetables and half of beets in the finished broth. Peel the tomatoes, pour boiling water over them for 1-2 minutes, cut into cubes and put in the borscht. Add the juice of half a lemon. Cook vegetables for 15 minutes.

After 15 minutes, add salt, sugar, pepper and dried herbs to the borscht. Try the borscht to taste, if there is not enough salt or sugar, then add more. The final step is to put the remaining beets in the borscht and add Bay leaf.

Bring the borsch to a boil and turn it off immediately. Do not boil it under any circumstances, otherwise it will lose color. Cover the finished soup and let it brew for 20 minutes.

Borscht with beef is ready, serve it hot, seasoned with sour cream or mayonnaise. When serving, sprinkle the borsch with chopped green onions, dill or parsley.

Bon Appetit!

You can watch a funny video below:

Borscht with beef - popular dish not only in Russian and Ukrainian cuisine, connoisseurs of this red soup are found all over the world. We can safely say that borscht is a visiting card of our country, because the menu of any restaurant cannot do without it. Each family has its own secrets of making delicious borscht. Someone adds pepper or tomatoes to it, someone vinegar or citric acid, there are options lean borscht and borscht with beef. But there is an ingredient that no recipe can do without - this is beets. It is thanks to her that the soup turns out to be so red and delicious in a special way.

One of the most beloved by many, best recipe borscht - in which there is a lot of meat. Especially tasty and rich borsch will turn out if you cook it with beef on the bone. The broth is always thick, rich, but not very greasy. I will show you how to cook borscht correctly:

1. Let's start by making beef broth. If you have beef on the bone, that's great. Cook it whole in cold water, then remove and cut into small pieces. If you are using boneless beef, then cut into pieces and make a broth. When it boils, there will be some foam. Remove it with a spoon right away to get a nice, clear broth, although this is purely for aesthetics, but still.
2. An important step that separates borscht from vegetable soup. We will roast the carrots and beets separately and then add them to the pot. If you throw vegetables raw, you just get vegetable soup with beets.
3. To preserve the beautiful, vibrant color of the beets, some people add vinegar or lemon juice to fry the vegetables. But I don't think this is necessary when roasting. You can add acid at the end of the boil. My secret is to add some of the beets in a large slice 15 minutes before the end of cooking. She will give her colors to the soup.

Here is a classic recipe with step by step photos beef borscht that you will come back to over and over again. In him simple ingredients and delicious taste. It's so delicious that even those who hate beets and boiled onions need to be added.

What do we need for borscht

• beef (with bone) - 500-600 g;
• potatoes - 3-4 pcs.;
• beets - 1-2 pcs.;
• carrots - 1 pc.;
• cabbage - 300 g;
• tomato paste - 1.5 tablespoons;
• onion - 1 pc .;
• table vinegar (9%) - 1 tsp;
• salt to taste;
• sugar - a pinch;
• vegetable oil- 2 tbsp. L.;
• spices, bay leaf - to taste;
• water - 2.2-2.3 liters.

Quantity: 6 servings.

How to cook delicious beef borsch

Separate the meat from the bone, divide it into small pieces and add it to the soup along with the vegetable fry. If you wish, you can not return the beef to the soup, but add it to a plate before serving everyone along with herbs and sour cream. What a beauty it is, and the smell is simply indescribable.

It is unlikely that there is at least one single family in the Slavic countries that can do without borscht. This is a delicious dish. Let everyone have their own idea of ​​how to cook borscht or without meat at all), their own tricks and a different composition of additional ingredients - the dish remains the same, only each time it acquires new taste nuances. However, some of the cooking techniques and ingredients included in cabbage soup remain unshakable.

Secrets of delicious borscht

Despite the details of how to cook beef borscht, you intend to add what vegetables you are going to add, except for cabbage, beets, carrots and onions, you need to remember the main rules.

1. If you want to get a shade of beetroot borscht - take table beetroot. If you want a pronounced red, buy a soup that turns almost white when cooked (and more tomatoes or pasta).
2. V a large number no tasty borsch with beef needs seasonings and spices - enough pepper, garlic and lavrushka. Add greens to the ready-made - and that's enough. Otherwise, there will be no borscht smell and taste at all.
3. To make beef borscht tasty, with not boiled, but not too hard ingredients, acidic components like beets sprinkled with vinegar, tomatoes or sauerkraut(there are also such recipes!) are placed later than the rest of the ingredients.
4. Salt and season with garlic before turning off the heat. Then the vegetables in the borsch will remain strong, and he himself will not go over the garlic smell.

The main thing is broth

The quality of your dish depends on it to the greatest extent. The broth should turn out to be very rich, especially since the selected one and the lard crust on the broth does not form even when cooled down. Therefore, the question of whether for borscht can be answered unequivocally: until you get bored. But no less than two hours! Keep the fire to a minimum, so less foam is formed. And the one that does appear, be sure to shoot. To make the base of your borscht transparent, not cloudy, put uncut carrots and onions in it - they are then thrown away. Before the end of cooking, about ten minutes before, seasonings are laid: laurel and peppercorns. They then, along with boiled vegetables, go to the trash can. And of course, the broth should be strained before further body movements.

Basic recipe

If you still do not know how to cook beef borscht, start from the very simple recipe... We have already figured out the broth, so we will skip this stage. We only note that the meat must be removed, cut into pieces and returned to the pan at the end. Beets are cooked in a separate pot. If it is too large, it is cut in half. They do the same with potatoes, carrots and cabbage, only they can be cooked in a common pot. Vegetables are cut into strips (potatoes can be diced). The bulbs are finely chopped and allowed to vegetable oil; when the onion becomes almost transparent, tomato paste is poured into it, and the frying is stewed for several minutes. It remains to combine all the ingredients in a saucepan, salt and heat. Traditionally, this first course is served with herbs and sour cream.

Russian borsh

Its characteristic feature is that from beef, in Russian, it means not to put chopped potatoes into it. Its introduction is allowed with boiled whole tubers or slices already at serving. The broth is taken mainly from beef, but many housewives combine beef with pork and praise the result. When the base is ready, the meat is removed, cut and thrown back. When it boils again, put the shredded cabbage until it is ready. At the same time, onions, beets, parsley (or celery) and carrots are cut into thin strips, except for onions. The vegetables are folded into a saucepan or deep frying pan where they are poured sunflower oil and half a glass of broth. They will be stewed for about twenty minutes. After half the allotted time, cubes of tomatoes, a little vinegar and sugar are added - as the latter is added, constantly try so as not to oversweeten. When the vegetables are finished, the frying is poured into the pan, the borscht boils a little more, turns off and is left to infuse. You can call for dinner!

Ukrainian borsch

If you are especially interested in how to cook beef borscht according to the recipes of this country, get ready to add lard to it - you cannot do without it. One more hallmark is the bean component in the dish. It is worth paying special attention to it: some housewives cook the beans separately, but most insist on cooking together, so the borscht turns out to be more fragrant. The beans are soaked, preferably overnight. The water is then decanted and the beans are added to the broth about halfway through the cooking time. Onions, beets and carrots are chopped, placed in a pan and fried. When the onion begins to shine through, add tomatoes, ground into gruel (or tomato paste), bell pepper cut into strips, a little broth, and the dressing is stewed for about 15 minutes. after a dozen - shredded cabbage. Just before removing from the fire, lard, grated with garlic, and salt are introduced. Under a covered lid with the stove turned off, the borscht is infused for at least 10 minutes - this way it will be tastier.

Some clarifications

Modern Ukrainian women have largely modified the recipe. So, instead of rubbing garlic and bacon, many favorite Ukrainian products are cut into cubes, mixed with vegetable oil and made into a dressing. The garlic is pressed through a press and placed in a saucepan before turning it off. The old original Ukrainian recipe also contained flour - it was added to vegetable stew... Now this component has been abandoned altogether. And now they put beans in borsch, and also if they cook lean dish- not in broth, but in bean broth, or if cabbage soup is prepared with mushrooms (the so-called Carpathian recipe). You can try to cook any option.

How to cook borscht in a slow cooker

As always, this device is at its best! Moreover, borscht with beef in a slow cooker can be cooked in two ways. One of them is traditionally used to cook broth, and on its basis in the "soup" mode, the dish itself is prepared. On the second - the meat is not boiled separately. If you choose the latter method, you need to take boneless meat and something that cooks quickly for the base. For example, brisket. It is cut in portions even before being sent to the bowl. The rest of the ingredients are prepared in the same way as the "saucepan" recipe. First, in the frying mode, without a lid, the onion is simmered for three minutes. Then carrots are added for the same time, and at the end - beets, already for a couple of minutes. Next, tomato paste goes to the dressing, and after 3 minutes the mode is turned off. Put meat, potatoes and cabbage on top, pour water with spices, close the lid and turn on the "soup" for half an hour. Before calling to the table, try the meat. If it's harsh, lengthen the time.

Now you know how to cook in very different ways (the photo clearly demonstrates this) gives not only delicious, but also appetizing-looking results.

Borsch is the most delicious and favorite dish among the Slavic peoples. This is a versatile dish that everyone loves - from small to large. And how to cook rich borscht so that it is healthy and appetizing? The Internet is full of information on how to cook classic borscht - the recipe is one better than the other, we present here the most popular and proven recipe.

According to the good old traditions, Ukrainian borsch is never prepared without everyone's favorite lard, which gives borsch a unique rich taste and aroma. The most diligent housewives pound lard in a mortar, generously seasoning it with garlic.

By classic recipe cooking borscht, unlike the Ukrainian original, is excluded from the recipe for lard. But, this does not affect the taste of the dish at all, so we want to offer you a classic recipe for making borscht.

Cooking ingredients per 3 liters of water:

• Beef bones with meat - 0.7-0.8 kg.;
• Fresh white cabbage - 300 gr.;
• Potatoes - 200-300 gr. (a few medium potatoes);
• Red beets - 100-150 gr. (several small root crops);
• Carrots - 75-100 gr. (1 piece of medium size);
• Onions - 75-100 gr. (1pc. Medium size);
• Tomatoes / tomato paste - 1 medium size / 1 tablespoon;
• Vegetable oil for frying;
• Garlic - a couple of cloves;
• Sugar - 1 hour spoon;
• Salt to taste;
• Spices: ground black pepper, bay leaf, dill, parsley and basil.

Cooking borscht according to the classic recipe:

• First you need to prepare the broth. We wash our beef under running water from excess blood, fill cold water... First, put the pan on strong fire, try not to boil to remove the foam. As soon as we saw that it begins to form on the surface of the water, we reduce the fire to a minimum. And throughout the entire cooking process, we do not add heat. The lid is open at this time. This procedure produces a clear and aromatic broth. After removing the noise (foam), add some water (1 teaspoon will be enough). Some housewives add bay leaves and a whole onion at the beginning of cooking. On average, beef is cooked for about an hour and a half, in any case, we check it for readiness with a fork.

• While the broth is being cooked, we are busy with vegetables. Peel potatoes, carrots, onions and beets. We remove the top and damaged leaves from the cabbage and chop it.

Cut the beets into thin slices

carrots (can be grated),

finely chop the onion

and cut the potatoes into cubes.

• Remove the finished meat from the broth. After it has cooled, separate it from the bone and divide into portions.

• Send the meat back to the broth and remove the foam from its surface.

• As soon as the broth has boiled, you need to add the shredded cabbage.

• Immediately after the cabbage, when the broth has boiled again, we send the potatoes into it. At the same stage, add salt, pepper and spices, which are used as desired in each individual case: curry, suneli hops, dried adjika.

• Next, you need to stew the beets in vegetable oil in a preheated pan. For this, 10 minutes is enough. Remember to stir regularly so that it cooks evenly. Add a few drops of lemon juice or vinegar before removing the pan from the heat. This preserves the flavor and rich color of the vegetable. Add here tomato paste and keep it on fire for another minute.

• And now the fragrant dressing is ready. We send her to the soup.

• Fry the onion in vegetable oil.

• Literally right after the onion, you need to add finely chopped carrots (or you can grate them on a coarse grater). Vegetables are fried until golden brown so that they do not lose their juiciness.

• Add the onion and carrot frying to the pan.

• At the very end of cooking, put finely chopped garlic, or you can squeeze it through a garlic box. This product in borscht acts as a flavor and aroma enhancer.

• 5 minutes before turning off the fire, fragrant herbs are added: fresh, frozen or dried.

Turn off the heat and wait 20-30 minutes. During this time, he will have time to properly get enough of the aromas embedded in him. Note that the dish tastes even better the next day.

Bon Appetit! Our classic recipe borsch with meat is ready! Let's enjoy a delicious meal!

Borscht is a special kind of soup, the main ingredient of which is beets. it a traditional dish of all Slavic peoples, but it was the Ukrainian borsch that was awarded a special honor. Ukrainians have been preparing this dish since the days when such foods as beets and potatoes appeared on their table.

The peasants put in it everything that they could grow in the garden and everything that ran in their yard, i.e. vegetables and meat. A traditional Ukrainian dish is cooked on pork or beef bone.

In addition, beets, potatoes, carrots, onions should always be on hand for cooking, in some cases beans are also added. Traditional recipe involves the addition of tomatoes and sour cream, but modern housewives, especially in winter, can replace tomatoes with tomato paste or canned tomato juice. It is necessary to add spices such as salt, bay leaf and pepper.

A prerequisite is the cooking duration - at least 1.5 hours over low heat. Be sure to follow the sequence of adding vegetables: cabbage - potatoes - beetroot dressing - onion and carrot frying. All ingredients are added after adding the previous one and boiling the broth.

To add flavor, add not only salt, but also a teaspoon of sugar.

Garlic or lard-garlic dressing gives flavor to the dish. And vinegar is added to tomato paste for sourness. And don't forget the greens!

After cooking, do not rush to taste the dish, let it be infused. The bigger, the better. And then use sour cream, bacon, donuts and garlic.

Video borscht recipe

Borscht is tasty and healthy. There are many vitamins that are found in vegetables, healthy protein that is found in meat, and garlic and onions are for all ailments. So borscht is a general strengthening balm for the body.

sashaimasha.com

Classic borscht: recipe with photo

Borscht is one of the favorite dishes of Russian cuisine. Popular folk dish perfect for both lunch and dinner. You can easily cook borscht according to the classic recipe with a photo. Following the cooking instructions, you will get a delicious rich borscht that can please anyone.

Moreover, borscht is very useful, as it contains a lot of vegetables that can be both pre-fried and used in fresh, retaining most of the nutrients in vegetables.

Borscht can be served as a first course followed by another. However, this dish can be prepared in such a way that it is very satisfying and is suitable as the only dish for lunch or dinner.

Below are the various recipes Russian and Ukrainian borscht, both in the classic form and in other versions.

The classic recipe for borscht with meat

For cooking borscht in a classic form, it is better to use beef. Your borscht will be richer if you choose beef with bone. Try to choose only fresh and quality products, especially meat.

To prepare classic borscht you will need:

• Beef - 600 gr,
• Potatoes - 3-4 pcs,
• Beets - 1 large or 2 small,
• Carrots - 1 pc,
• Tomatoes - 1 pc,
• Onions - 2 pieces,
• Cabbage - 300 gr,
• Tomatoes - 1 pc,
• Lemon - 1/3 part,
• Greens (parsley, dill, green onions) - 50 gr,
• Spices: salt, pepper - to taste,
• Bay leaf - 2 pcs,
• Garlic - 2-3 cloves,
• Sour cream to taste.

How to prepare classic borscht:

1. Rinse the meat, place it in a saucepan, fill the saucepan with cold water almost to the top and set it to simmer. The water will evaporate a little during cooking, so don't worry that the vegetables won't fit. Do not forget to remove any foam that starts to appear before boiling. It is very important not to miss the moment of foam formation and remove it as thoroughly as possible. To make it easier to remove all the foam, immediately after boiling, lower a pinch of salt, while the foam will float. After boiling water, reduce heat to a light boil and cook until full readiness... When the meat is done, remove it and strain the broth. Then chop the beef into small pieces and place it back in the pot along with the bone. Now you can add other ingredients.
2. Vegetables can be prepared while the meat is cooking. They need to be cleaned and rinsed. Finely chop the onion, cut the carrot into thin strips.
3. Heat a frying pan, add vegetable oil and lower the onion. When it is lightly browned, add the carrots and fry for another five minutes. Alternatively, before adding the carrots, pour 100 grams of boiled water into the pan and wait until it has completely evaporated. This way, you will get a transparent onion, and it will not be visible in the borscht. When roasting vegetables, you can also add a small piece butter in order to improve taste and aroma. You can also add various dried herbs to your taste. After light frying, turn off heat and let cool slightly.
4. In the meantime, prepare the cabbage. Cut it into thin strips.
5. Cut the potatoes into large cubes.
6. Peel and chop the garlic. The greens should also be chopped up.
7. Cut the beets into thin strips, pour a little lemon juice over it (you can replace lemon juice with vinegar) and fry lightly, using the oil left over from onions and carrots.
8. Cut the tomato into cubes. Some people prefer to peel tomatoes. To do this, pour boiling water over the tomato, after a couple of minutes you can easily remove the skin.
9. After all the vegetables are prepared, we first send the cabbage into the broth, cook it for 15 minutes, then lower the potatoes. To prevent the potatoes from darkening, it is better not to cut them in advance, but to do this before adding them to the broth.
10. Season the broth while adding vegetables.
11. Dip the onion and carrot roast 15 minutes after adding the potatoes. Wait for the broth to boil.
12. After boiling, you can lower the beets, garlic and bay leaf. You can also add other seasonings for borscht to taste, do not forget about ground black pepper.
13. Boil for a few more minutes, at the end, lower the chopped greens, turn off the heat, close the lid and let the dish brew for 20 minutes.
14. Serve the borscht with sour cream.

Classic borsch with meat ready!

Homemade Ukrainian borscht recipe

Ukrainian borscht should be thick, so its preparation is slightly different from the classic recipe.

The recipe for cooking real Ukrainian borscht:

• Beef on the bone - 500 gr,
• Lard - 100 gr,
• Cabbage - 300 gr,
• Carrots - 1 pc,
• Beets (medium) - 2 pcs,
• Potatoes - 3 pcs,
• Onions - 2 pieces,
• Tomatoes (tomato paste) - 1 pc,
• Vinegar - half a teaspoon
• Sugar - one tablespoon
• Flour - one tablespoon
• Bitter red pepper to taste
• Fresh greens to taste
• Bay leaf - 2 pcs,
• Ghee - 3 tablespoons
• Sour cream to taste.

Method of cooking recipe:

1. We wash the meat, put it in a saucepan and fill it with water. We set to cook until boiling, remove the foam as in the previous recipe. It is important that a bone is present in the meat, then the broth will turn out to be rich and thick. After you remove the foam, cook the borscht over low heat so that the water gurgles slightly for an hour.
2. An hour after the water has boiled, but the beef has not yet boiled, lower the whole, peeled onion and whole hot red pepper.
3. Half an hour before the dish is completely ready, dip one peeled potato into the borscht.
4. Now prepare your vegetables. Cut onion, carrot into strips into thin cubes. Peel the tomatoes by immersing them in boiling water for a few minutes, then the skin will easily come off. Cut the peeled tomatoes into cubes as well.
5. Heat the ghee in a frying pan, dip the onion, then simmer it for five minutes over medium heat. You can also add spices to taste here to add flavor. You can add a few spoons of broth to the frying so that the onion languishes. Then dip the carrots, a teaspoon of sugar and flour into the pan. Flour and sugar will add a special flavor. Put out a few more minutes.
6. Now prepare the beets. Peel, wash, cut into strips, lightly fry in a pan. Dip tomato paste or tomatoes into the beets, then a little vinegar and a couple of tablespoons of broth. Simmer for a few minutes.
7. Cut the cabbage thinly into strips.
8. When the beef is cooked, remove it from the broth and remove the onion and red pepper. They can be thrown away. Cut the meat into small pieces and dip again into the broth.
9. Dip the cabbage in the borscht and the rest of the diced potatoes.
10. After 10 minutes add the onion and carrot stir-fry. Keep on low heat for ten minutes.
11. Remove the whole potatoes from the broth, which were lowered one hour after boiling. Crush it in mashed potatoes, it will not be difficult, since by this time the potatoes will already begin to fall apart. Then omit potato mass back into broth.
12. Add the beetroot roast to the broth and cook for another five minutes.
13. Chop the bacon, you can use bacon, chop the garlic and herbs, and grind all the ingredients into gruel. Then dip the grated mass, a couple of bay leaves into the borscht, add salt and pepper to taste.
14. Remove the borscht from heat and let it steep for 30 minutes.
15. Serve Ukrainian borsch with chopped herbs and sour cream.

You will get a delicious, aromatic, rich borscht that will not leave anyone indifferent!

Borscht with sausages and smoked pigs

One of the most popular types of this dish is prepared with the addition of pork smoked, which can create not only rich broth and aroma, but also a special taste.

To prepare this recipe you will need:

• Pig meat bones - 300 gr,
• Beef - 100 gr,
• Ham - 100 gr,
• Sausages - 3 pcs,
• Cabbage - 300 gr,
• Onions - 1 pc,
• Beets - 2 pcs,
• Carrots - 1 pc,
• Tomato paste - 1 tablespoon
• Vinegar - 1 tablespoon
• Spices, salt, pepper - to taste,
• Fresh greens to taste
• Vegetable oil - 2 tablespoons
• Sour cream to taste.

Recipe preparation method:

1. Prepare broth from prepared smoked meats.
2. Peel and cut the onion into thin cubes. Peel the carrots and cut into strips, as well as the beets - into thin strips. Chop the cabbage finely.
3. Fry the onions and carrots in a frying pan, heating the vegetable oil. Roasting should take no more than 10 minutes. Also fry the beets separately in a skillet and add tomato paste and a spoonful of vinegar to it. Beets can be fried in the oil left over from onions and carrots.
4. When the broth is ready, dip the cabbage into it first. Fit like fresh cabbage, and sour. After 15 minutes, add the onion and carrot fry. At this stage, you can use various spices, dried herbs, salt, pepper to taste. After another 10 minutes, add the beetroot roast, toss in a couple of bay leaves, wait for a boil, then turn off the heat and hold it under a closed lid for a little while to infuse the broth.
5. Cut the boiled beef meat and sausages into strips or in another way convenient for you.
6. V ready meal before serving, lower the required amount of beef and sausages, sprinkle with chopped herbs and add a spoonful of sour cream to the plate.

This borscht consists of different types meat in large quantities, thanks to this, the dish turns out to be very satisfying. This recipe does not include potatoes due to the abundance of meat, however, you can prepare such a dish to your liking, for example, reduce the portion of meat and add potatoes. You can also pre-boil the ham and add it to the finished dish along with beef and sausages.

How to make borscht red

In order to get a rich red or burgundy color in the process of cooking borscht, you need to choose the right beets, because everyone knows that borscht gets such a hue thanks to beets. Ripe burgundy beets will give the borsch a rich hue, while young red beets will give a lighter shade.

Beets can be sent to borscht raw, only lightly fried in a pan, or you can pre-cook in a peel or bake, then grate and add 10 minutes before cooking.

There is another way to diversify the taste of borscht - this is the use sauerkraut... Such borsch will turn out to be very tasty and a little unusual.

Secrets of making delicious borscht

1. As you can see, some recipes include sugar. It can be added at the time of frying vegetables so that the carrots are slightly caramelized. Sometimes a spoonful of sugar is added to the broth itself. This is done to add extra richness.
2. Vinegar is added to add sourness. It can be substituted for lemon juice. When using sauerkraut, be careful with the addition of vinegar or lemon juice so that the dish does not turn out too sour.
3. Do not use lean meat, then the broth will not turn out to be rich. The presence of a bone is imperative, which contributes to giving density.
4. Adding greens is optional, but desirable for flavoring.
5. Any borscht must be infused. The longer the borscht costs, the tastier dish... Perhaps many of you have already noticed that on the second day the borscht is even richer and tastier. It is advisable to let the dish stand for at least half an hour under a closed lid, but it is better to let it brew for 1.5 - 2 hours.

Any borscht requires patience, as it takes a lot of time. But the time spent will bring you a lot of pleasure and will delight your family with delicious, rich, aromatic and satisfying borscht!

otvetclub.com

Classic beef borsch

Of course, you can cook delicious and rich borscht on chicken or pork, however, classic borscht is cooked on beef broth... It is advisable to use beef on the bone, then the broth will be in the borscht. Before adding vegetables, the meat must be boiled for at least an hour. Tomato must be added to borscht, it can be in any form: for example, tomato paste, juice or grated tomatoes. To make your borscht tastier, give preference to homemade tomato juice or twisted tomatoes for the winter - many housewives make such preparations specifically for borscht.

Ingredients

• 400 g beef with bone
• 1 beet
• 1 carrot
• 1 onion
• 2 tbsp. l. vegetable oil
• 150 g white cabbage
• 4-5 potatoes
• 2.5 l of water
• 1.5 tsp salt
• 1 tsp spices
• 2-3 bay leaves
• 150 ml tomato juice (1.5 tablespoons tomato paste)

Preparation

1. Wash the meat with bone, remove excess pieces (cartilage, bone fragments, fat). Dip in water and cook until boiling. After 5 minutes, drain the primary broth, rinse the pan, rinse the meat and repeat the procedure. Cook the borscht in a secondary broth.

2. Ingredients for frying should be prepared as follows: peel and grate beets and carrots. Remove the husk from the onion and cut it into small cubes.

3. Heat oil in a skillet and transfer chopped vegetables. Saute over low heat for 5 minutes, stirring occasionally.

4. Pour vegetables into a frying pan tomato juice or add tomato paste and 150 ml of water. Stir and simmer under a closed lid for 15-20 minutes. Then pour the frying into a saucepan for the meat.

5. White cabbage rinse under the tap and shake off excess water. Chop the vegetable into short, thin strips, send to the pan.

6. Peel, wash and cut the potatoes into cubes or sticks. Wait for the water in the pot to boil again and add the potatoes. Cook the borscht for another 20-25 minutes - until the potatoes are cooked. At this point, the meat can be taken out, separated from the bone and sent back to the borscht.

7. Serve classic borscht on beef with sour cream, fresh herbs, bread, bacon, garlic or onions - whoever has any preferences.

nakormi.com

Classic borscht recipe with photo step by step with beef

Cooking time: 1 hour 20 minutes Servings: 5

How to cook delicious beef borscht

Classic borscht recipe with photo step by step with beef. The borscht turned out to be excellent! Delicious, aromatic, rich.

In our family, borscht is the favorite first dish for everyone. Recently there was a program where they told a recipe for a delicious borscht. We decided to try to cook and were delighted.

Ingredients:

• Beef on the bone - 250 grams
• Pork on the bone - 250 grams
• Beets - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 4 cloves
• Lard - 50 grams
• Cabbage - 100 grams
• Tomato - 1 pc.
• Potatoes - 2 pcs.
• Adjika - 2 tbsp. l.
• Tomato paste - 2 tbsp l.
• Vinegar - 2 tsp
• Sugar - 2 tsp, salt - to taste
• Flour - 1 tbsp. l.
• Bay leaf - 2 pcs., Parsley

Borscht is the first thing many of us think about when they hear the word soup. One of the most popular soups found in both Russian and Ukrainian cuisine, as well as the cuisine of many Eastern European countries. Even with differences in recipes and names, but the most important thing always unites them, the main vegetable ingredient is beets. Whether it's delicious borsch with meat or lean borsch with cabbage or beans, the right red borscht will always be with beets. This makes him special and loved.

We always associate borscht with a home-cooked meal, mom or grandmother in the kitchen and the unique aromas of meat and vegetables. I know a lot of people whose borscht is their favorite soup. And I can understand their feelings. By the way, every family has its own tricks and peculiarities of cooking delicious borscht. Someone adds pepper, someone lemon juice, vegetables are laid in a different sequence, tomatoes and spices, garlic, dumplings, bacon. He's a variety and may be dizzy.

Quite recently, I talked about the borscht variant, and in this article I want to turn to the borscht with meat, my favorite. And I think that many will agree with me.

The easiest recipe for making beef borscht

First of all, I want to tell you how to cook a delicious borscht with meat in beef broth. Beef meat is lean, tasty and healthy, rich in iron and proteins, and also contains B vitamins. Broths that are cooked from meat with bones are especially successful. Of course, you don't need to cook one bone, but if you have a piece of meat with a small bone, then the broth will definitely turn out to be excellent, thick and rich, but not fatty. Therefore, borscht with meat on beef can be considered a safe dish for your figure, the main thing is not to use too much vegetable oil when cooking frying.

For borscht you will need:

• beef - 400-500 gr (possible with a bone),
• beets - 1 large (or 2 small),
• cabbage - 300 grams,
• potatoes - 3-4 pieces,
• carrots - 1-2 pieces,
• onions - 1 piece,
• tomato paste - 2 tablespoons without top,
• garlic and herbs to taste,
• bay leaf - 1-2 pcs,
• vegetable oil - 2-3 tablespoons,
• salt, peppercorns.

Preparation:

1. Delicious borsch with meat always starts with the preparation of the broth. It is necessary to thoroughly rinse the piece of meat, remove the fragments of the bones and cook it over medium heat. In the process of cooking, be sure and constantly remove the emerging foam from the surface of the water. If you do not remove it, the broth will be cloudy and not tasty. Foam is a protein that is released from meat when heated. As soon as the water boils, reduce the heat to medium or slightly lower so that there is no active boil, but only rare bubbles. So the beef will almost languish in water and it will turn out very delicious broth... It can take anywhere from two to three hours to cook, depending on how much of the carcass you used. Check the doneness by the tenderness of the meat.

2. When the meat is tender, you can remove it from the pan to cool it down. A little later, cut it into small pieces that will be convenient to eat. In the meantime, we will start laying vegetables. Peel potatoes, beets and carrots. Cut the potatoes straight into cubes and place them in a saucepan in boiling water. The fire can already be added. Boil the potatoes for 10 minutes.

3. While the potatoes are boiling, cut the cabbage into thin strips. Do not make it too long, the pieces should fit in a tablespoon so that the ready-made soup is convenient to eat. Put the cabbage to simmer 10 minutes after the potatoes. And cook for another 10 minutes.

If you have autumn or winter cabbage, then it takes longer and harder to cook. In this case, it can be placed with or in front of the potatoes.

4. At this time, put a frying pan with a little vegetable oil on the fire. Chop the onion finely and add it to the skillet. Fry the onion until it becomes transparent and just starts to golden a little.

5. Next vegetable also goes to frying in a frying pan. This will be a carrot, it must be grated on a coarse grater. Do this ahead of time so that the onions don't overcook while you rub. Add the grated carrots to the onion and continue to brown, stirring constantly. The carrots and onions should be soft, but not browned. A grilled crust will spoil the taste of the soup.

6. When the carrots soften a little and change color, it's time to add grated beets and tomato paste. Together they need to be added because during heat treatment, the beets begin to lose their rich burgundy-red color, and the acid contained in tomato paste prevents this process and fixes the color. Some cooks add vinegar or citric acid to the soup to fix the color, but this time we will use tomato paste.

7. Stir vegetables with tomato paste and reduce heat under skillet. Now we cook the frying over low heat until the beets soften a little. You can cover and simmer vegetables slightly.

8. While the frying is stewing, check the potatoes with cabbage. Spoon a piece of vegetables with a spoon and try to cut them with a knife, if it is easy to cut and does not crunch, then they are ready. It's time to return the boiled meat, cut into pieces, to the cooking borscht.

9. Vegetables are cooked, frying is ready. It's time to connect them. Transfer the frying to the boiling vegetable broth and stir well. Cook for another 5-7 minutes. Salt the borscht to taste, add bay leaf and, if desired, a few peppercorns. Then turn off the stove, cover the soup with a lid and leave it to infuse for 15-20 minutes.

10. If you want to add flavor to our delicious borscht with meat, then finely chop fresh herbs and garlic. Put in soup and stir. You can add herbs and garlic to the plates as you serve.

Well, our borsch with beef is ready. You can pour it into plates, add sour cream or herbs to taste. Get out fresh Rye bread and invite everyone to the table.

Bon Appetit!

Borscht with pork ribs - a step by step recipe

If you choose from what to cook delicious borsch with meat, then in second place after beef I will have rack of pork ribs... But not smoked, as we use for, but raw. From them we will cook a good hearty broth for borscht, it will be correct and rich, because the ribs consist of meat and bone, and the bone, as you know, is the best friend of a delicious broth.

You will need:

• pork ribs - up to 1 kg,
• beets - 1 piece (large),
• potatoes - 3-4 pieces,
• carrots - 1 piece,
• onion - 1 piece,
• tomato paste - 2 tablespoons,
• cabbage - 250-300 grams (1/4 head of cabbage),
• garlic - 2-3 cloves,
• greens to taste
• Bay leaf,
• salt and pepper to taste.

Preparation:

1. Pork ribs rinse thoroughly in running water. Then divide into pieces, cutting between the rib bones so that one rib remains in one piece. Ribs that are too long can be chopped in half, but then be sure to rinse the meat again so that no bone fragments remain. Preheat a skillet and fry the ribs on both sides until lightly browned for 5 minutes. After that, pour water into a saucepan and set them to cook for about 1 hour. Lightly roasted meat will give the broth a golden color and a pleasant taste.

2. While the meat is cooking, you can prepare all the vegetables. Cabbage is peeled from the upper leaves and chopped into small strips. Peel the potatoes and cover with cold water so that they do not darken. Peel and grate beets and carrots. Chop the onion into small squares. Peel and chop the garlic.

3. After the meat is cooked, remove it from the pan and set it aside. We'll put it back in the soup later when the vegetables are cooked.

4. Cut the potatoes into cubes and add to the boiling broth to cook for 5-7 minutes.

5. Try the cabbage, if it is tough from the late varieties, then put it to simmer 10 minutes after the potatoes. If it is a young summer, then the cabbage is laid after frying and boiled for only 7-10 minutes.

7. Put the onion in a skillet with heated oil and fry it until soft, then add the carrots and beets. Mix everything well and reduce the heating temperature. Simmer vegetables over medium heat, stirring for 10 minutes.

8. Add tomato paste to the roast, stir and fry for another 5 minutes. Tomato paste will give the vegetables a red color and characteristic smell. It is important not to turn up the heat, otherwise everything will be overcooked and tasteless.

9. The cabbage and potatoes in the saucepan should be softer by the time they are ready to fry. Add the stir-fry to the soup and stir. Cook for another 10 minutes on low heat, so that it gurgles barely noticeably, and does not actively boil. After that, you can add garlic and herbs. Season the soup with salt and pepper, and add the bay leaf.

10. Taste all vegetables, they should be tender and soft. After that, remove the pan from the heat, return the pork ribs to the borscht and cover with a lid. Let the soup steep for 25-30 minutes. During this time, it will cool down a little and be saturated with the aromas and flavors of all the ingredients.

You can serve it to the table!

Ukrainian borsch with pork and beans - video recipe

Since we are considering the most delicious ways to cook borscht with meat, you should not even lose sight of the Ukrainian borscht. It is compulsorily cooked in meat broth and with pieces of meat. To this we also add bell peppers and beans, these are the important ingredients of Ukrainian borscht. The correct recipe cooking will help you make a real tasty borscht, and in order not to be mistaken anywhere, it is best to watch a very detailed and visual video. Do not forget to prepare a lard with garlic appetizer and add a spoonful of sour cream. Delight!

Delicious borsch with meat and vegetables - a step by step recipe

It would seem that you can add to borscht with meat to make it even tastier, except for the standard set of vegetables or beans, as in the recipe for Ukrainian borscht. It turns out that celery root and parsnips will help us to enrich the taste. These roots are not so difficult to find, and besides, many of us have them in our own garden. I suggest you cook borscht according to this recipe, and then evaluate the difference. Trust me, you will love this option too.

You will need:

• pork or beef with bone - 1-1.3 kg,
• potatoes - 3-4 pcs,
• carrots - 1 pc,
• beets - 1 pc,
• parsnip - 1 pc,
• celery stalk - 2 pieces,
• onions - 2 pcs,
• Bell pepper- 1/2 piece (or small),
• tomatoes - 400 grams (can be canned in their own juice),
• tomato paste - 1.5 tablespoons,
• spicy adjika - 1 teaspoon,
• garlic - 2 cloves,
• ground coriander - 0.5 teaspoon,
• sugar - 1 teaspoon
• bay leaf - 1-2 pcs,
• vegetable oil 2-3 tablespoons,
• salt and black pepper to taste.

Preparation:

1. Delicious borscht with meat begins with meat. Take pieces with bones for cooking. It can be either beef or pork, the difference will only be in the time the meat is cooked. Beef is cooked for about 2-2.5 hours, pork - 1-1.5 hours. Rinse the meat under running cold water so that no bone debris remains, then place in a saucepan and cover with cold water. This is important, by no means hot. Now place on the stove and cook. As it boils, a gray foam will appear, which must be removed so that the broth is transparent.

2. Once the meat has boiled, place two celery cuttings and one small onion without the skin in a saucepan. Continue cooking the meat until cooked through.

3. While the broth is boiling, it is necessary to prepare everything vegetable ingredients... Peel beets, potatoes, carrots, parsnips, onions. Grate carrots, beets and parsnips. Chop the cabbage into thin strips. Cut the bell peppers into thin strips. Cut the onion into squares or quarters of rings. Cut the potatoes into medium-sized cubes and cover them with cold water so as not to darken.

Tomatoes also need to be prepared in advance if you have fresh ones. They need to be doused with boiling water and peeled off. Then grate or grind with a blender at low speed into a gruel.

4. When the meat is cooked, remove the onion and celery stalks from the broth. They were needed only for the taste and aroma of the broth. They can now be thrown away.

5. Remove the meat from the pan as well. Let it cool slightly, then separate the bones and cut the rest into small pieces.

6. Heat vegetable oil in a skillet over medium heat and put onion first. Fry it for literally 2 minutes.

7. Now add the grated carrots and cook for another 2-3 minutes, stirring occasionally.

8. Bell peppers are sent to the pan next. Continue sautéing the vegetables for another 2 minutes.

9. Now add the grated beets. Reduce heat to low and simmer vegetables for 5 minutes.

10. After five minutes of simmering, add the juiced tomatoes along with the juice (or grated fresh) and tomato paste. Mix everything well.

11. Put fragrant and delicious spices... Ground coriander, adjika and a spoonful of sugar. Stir everything and continue to extinguish the frying on low heat for another 5 minutes.

13. Immediately add the white parsnip root. If you don't have it, it's okay, you can cook without it, just the broth will have a slightly different taste. Place two bay leaves in the same way and cook further. As soon as it boils, remove the foam that appears, now the potatoes will give it. After boiling, cook for 5-7 minutes until the potatoes are half cooked.

14. Catch the bay leaf and add the cabbage. The cabbage should be cooked depending on how firm the variety is. The young one is cooked very quickly, and the late winter cabbage should boil for at least 10 minutes. It is best to try the cabbage raw, and then when boiling, in order to understand when it will be ready.

15. When the cabbage is almost ready, add the fry and cook with inactive boiling in small bubbles for another 5 minutes. Now you can put garlic to make the borsch with meat even more flavorful.

16. Now add the finely chopped greens. Cover and leave to infuse for 20-25 minutes. Borsch will not lose its temperature, but at the same time it will be remarkably saturated with aromas.

Well, our delicious borsch with pork is ready and different vegetables... Time to serve. Don't forget sour cream and fresh bread. Have a nice dinner with your family!

Naval borsch - a delicious video recipe based on meat broth with smoked meats

I can't help but mention this delicious recipe borscht with meat. Naval borscht is prepared not only with boiled meat and in broth, but also with the addition of aromatic ruddy smoked meats. Have you already imagined this taste and smell? For lovers of smoked meats, this borscht is just a godsend, believe me, I am one of them. Classic borscht is certainly beyond competition, but it is a worthy variety.

For cooking, you will need products already known to us, you could see their list at the very beginning of the article in the recipe for borscht with beef. But in addition to meat on the bone, from which we will cook a hearty broth, they will take part in the preparation smoked ribs or knuckle. Beets, cabbage, carrots, potatoes - all these favorite vegetables are in place.