Borsch 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 borsch 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 food, how the dressing is made, and what delicious secrets cooking reveal hostesses different regions.

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

1. Cook in the skin.
2. Bake in the oven.
3. Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice, or table vinegar. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushroom. For tasty borscht, the broth needs fatty, and in order 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 - chopped cabbage, then beets, and then vegetable frying. This is a basic step-by-step guide to making red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking 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 its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot soup.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, 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 that you expected. Ingredients:

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

Recipe:

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

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also healthy food, but you will have to tinker with it. Pickled beets in sweet and sour sauce You can buy 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 st. l. Sahara;
• salt, Bay leaf, spices, sunflower. butter.

Recipe:

1. In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
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 stock pot.
4. Chopped pickled beets small cubes and then dip into the broth.
5. V sauerkraut pour sugar, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. This dish contains the most different products, but the beet remains unchanged. We will look at the recipe for making delicious beetroot on pork ribs. Ingredients:

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

Recipe:

1. Wash and cut not big chunks pork ribs, put in a prepared container, fill with water.
2. Add cleaned head onion, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
3. Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
4. Peel potatoes and carrots, cut into cubes, put in broth.
5. When ready, send the beets to the pan.
6. Add salt, spices, finely chopped garlic to the borscht.
7. Boil the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

Red borscht is also eaten cold, it is especially relevant on hot summer days. Beetroot is a traditional dish Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We'll consider classic recipe cold borscht on beetroot broth and bread kvass. Ingredients:

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

Recipe:

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

Lean borscht without meat with mushrooms and green beans

Great for vegetarians and fasting lean borscht, and meat broth will successfully replace mushroom. Beans, as a rule, are put in a dish canned, but we will add more useful green beans, which are sold in supermarkets in frozen form. Ingredients:

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

Recipe:

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

Delicious borscht with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot will not require special efforts for cooking, and you will definitely like it. Ingredients:

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

Recipe:

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, chop, send to boil in chicken broth.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send the potatoes to the broth.
5. Saute onion and carrot. butter, add tomato. pasta, salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
7. Serve to the table with greens and sour cream.

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

A slow cooker will help you cook 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. 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 st. l. oils;
• three st. l. tomato paste;
• salt, laurel leaf, spices.

Recipe:

1. Finely chop the onion, fry in a multicooker bowl with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
5. Cut the beef and potatoes into small cubes, chop 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 cook seasoning for borscht for the winter from tomato

Borsch dressing is always useful in winter, so diligent housewives prepare it ahead of time. If the house has a large freezer, then vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in jars without sterilization. Ingredients:

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

Recipe:

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

Video recipe: how to cook Ukrainian borscht with beets

Ukrainian borscht is used as fat lard, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes include the addition of toasted flour to give a thicker consistency to borscht. For a beginner, such a dish may not be able to do it. Even recipes with photos cannot convey the correctness and sequence of actions during cooking, so we offer a video that shows in detail how to cook classic Ukrainian borscht:

Borsch is one of the most famous and popular soups in our country, which is equally loved by both adults and children. Even for foreigners, Russian cuisine is often associated with the word "borscht". It would seem, what is so special about this soup? A standard set of inexpensive vegetables, plus beets, which not everyone likes. My daughter, for example, hates beetroot and dishes with it, but for some reason borsch eats up both cheeks. Probably, the secret lies in some incomprehensible harmony of the combination of these vegetables, thanks to which this soup acquires its unique excellent taste - a little sweet, a little spicy, very rich and so attractive.

I will give here a classic recipe for borscht on beef broth with beets and fresh cabbage, which is prepared from the simplest and most affordable products. There are no particular difficulties in preparing delicious homemade borscht, but this process takes quite a lot of time and effort. You will have to clean, cut, rub numerous ingredients, and also dirty a large number of utensils. But as a result, you will get one of the most the best soups in the world with a traditional, familiar from childhood and loved by all bright and deep taste. I am sure that classic borscht prepared according to this simple recipe will become your family's favorite first course!

Helpful information

How to cook borscht with beets and fresh cabbage - a classic recipe with step by step photos

INGREDIENTS:

• 500 g beef brisket on the bone
• 3 liters of water
• 1 large beetroot
• 1 large onion
• 1 large carrot
• 2 large potatoes
• 200 g white cabbage
• 2 tooth garlic
• 1 st. l. tomato paste
• 3 art. l. vegetable oil
• 1 st. l. vinegar
• 2 tsp Sahara
• 1 st. l. without a slide of salt
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. Let's start cooking classic borscht with cooking meat broth. To do this, rinse the beef brisket with running water, put in a deep saucepan, pour cold water to the top and put on a large fire.

2. Bring to a boil, remove the foam and cook the broth over low heat with a slight boil for 2 hours.

When cooking the broth, you can put peeled roots into the pan - whole onions, carrots, parsley root and celery. Such a broth will turn out very fragrant and tasty in its pure form. However, when cooking soup, I usually do not add roots, since a large number of various vegetables are put into it anyway.

3. Remove the meat from the broth and cut into small pieces.


4. Peel and grate the beets on a coarse grater or cut into thin strips. Sprinkle with sugar and drizzle with vinegar. This is done so that the beets do not lose their rich red color when cooked in borscht, and the soup as a result looks especially beautiful and appetizing.


5. Put the beets in a pan, add a little water or broth and simmer over low heat for 30-40 minutes, adding water if necessary.


6. Peel the onion and finely chop.

7. Peel and grate the carrots on a coarse grater.


8. Fry vegetables in vegetable oil over medium heat for 8-10 minutes, add tomato paste and simmer for another 5 minutes. Instead of tomato paste, you can take 3 tbsp. l. ketchup or any tomato sauce with a neutral flavor. Vegetable fried for borscht is ready!

10. Peel potatoes and cut into small slices.


11. Bring the meat broth to a boil and put the potatoes in it.


12. Wait until it boils again, and put the chopped cabbage. Cook at a low boil for 15 minutes.


13. Put vegetable fry in the soup and stewed beets, cook for 7 - 8 minutes.


14. Add salt, peppercorns, bay leaf and crushed garlic, turn off the heat after a minute. Close the soup with a lid and let it brew for 15 minutes.


Place slices on each plate before serving. boiled beef and fresh sour cream to taste. You can offer fresh garlic buns or donuts for borscht. Delicious, fragrant and rich classic borscht is ready!

Good day, dear friends! Probably every hostess has her own signature recipe borscht. For example, I have always cooked with raw beetroot roast, 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 - so the color becomes more intense, and the taste is richer.

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

There are also lean cooking options - in vegetable broth without adding meat. And in the summer I advise you to cook - it will become great alternative refreshing crumb.

A classic recipe for borscht with boiled beets, beef and vinegar

I propose to start mastering the art of preparing the most beautiful and delicious soup with the recipe of my mother-in-law. The first secret is that the composition should include acidic foods - sauerkraut and vinegar. The acid will help keep the natural dark color of the beets, and the broth will turn ruby. The second secret is that it is impossible to boil a boiled root crop for a long time, otherwise the natural pigment will be destroyed.

Required products:

• 500 g of 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.

Cooking step by step:

1. Cover beef with cold water and bring to a boil. Drain the liquid, refill with cold water and boil. Reduce the fire to a minimum. Cook the meat under a closed lid for 1.5-2 hours.

2. When the broth is cooked, place a whole head of onion in it.

3. After a few minutes add 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. Finely chopped second onion and grated carrots, fry in oil until golden brown. Send the frying to the pot with the broth.

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

6. 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 crop cannot be boiled for a long time.

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

Eating soup immediately is not recommended. Let the dish stand for at least half an hour, and then pour into plates. Traditionally served with finely chopped herbs and garlic. It will be even tastier if you add a spoonful of sour cream to each plate 🙂

Borscht with boiled beets, potatoes and fresh cabbage

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

List of ingredients for 5 liters:

• 1 kg of chicken;
• 130 g carrots;
• 130 g of onions;
• 350 g of boiled beets;
• 300 g of white cabbage;
• 100 g of bell pepper;
• 140 g of tomato paste;
• 130 g of tomatoes;
• 380 g potatoes;
• 30 g of table salt;
• 3 pcs. bay leaves;
• 5 g black pepper;
• 20 g of garlic;
• 15 g parsley;
• 50 g butter;
• 60 ml sunflower oil;
• 30 ml of 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, remove the foam and reduce the power to a minimum.

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

3. Pour the grated carrots and chopped straws Bell pepper.

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

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

6. Load chopped cabbage into boiling broth, and after boiling - pieces raw potatoes. Boil vegetables for 15 minutes. Add vegetable stir-fry and continue cooking for another 10 minutes.

7. Grind the beets on a grater and send to the pan. Bring to a boil, add sugar, vinegar, salt and mix well.

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

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

Serve at the table after 20 minutes - all this time the soup should be infused under a closed lid.

How to make cold borscht with boiled beets without meat?

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

Ingredients:

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

Step by step cooking with photo:

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

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

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

4. Mix the ingredients, at the end add salt and citric acid to taste. 2 liters of water will require 1 tsp. acids and 1/2 tsp. salt.

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

Simple and tasty borsch from boiled beets in a slow cooker

Want to try delicious soup like from a Russian stove? For this, it is not at all necessary to go to the village. The task is easily handled by a kitchen assistant - a multicooker. Due to the special tightness of the device, the dish in it will languish and acquire a rich taste. detailed instructions for cooking in this video recipe.

How to cook borscht with boiled beets and lemon?

Vegetarian soup prepared according to this recipe, according to their own palatability not inferior to the classic meat. Vegetables in it retain their natural taste and vitamin composition. You will see, even on the water you get amazing borscht 🙂

For the recipe, take:

• 1 tbsp vegetable oil;
• 1 head of onion;
• 1 large carrot;
• 2 tbsp tomato paste;
• 2 cups of hot water;
• 1 large boiled beet;
• juice of 1/2 lemon;
• 2 potatoes;
• 0.5 kg of 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 a closed lid.

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

3. Pre-boil the beetroot and grate it on a coarse grater. Send to the frying pan, but do not stir!

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

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

6. After boiling, send chopped cabbage, bay leaf, and salt there. When the mass boils, add the roast and greens. 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 steep for at least 10 minutes.

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

How to cook red borsch from boiled beets without cabbage?

Yes, yes, borscht can be cooked even without cabbage. It will require a minimum of products, and cooking will not take much time. In general, the recipe for hastily 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;
• oil for frying;
• salt, bay leaf, pepper and dried herbs.

Step-by-step instruction:

1. Boil the peeled beets and chicken in the same pot until tender. Do not pour out the broth.

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

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

4. After a couple of minutes, add carrots there, after another 2-3 minutes - beets. Saute the vegetables for 5 minutes, then send them to the pot with the broth.

5. Without waiting for the 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 flavored and healthy soup with sour cream or mayonnaise, and surprise your loved ones!

I think now you will not have a question whether it is possible to 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 also learn a lot of new things for their culinary piggy bank. Like and share your impressions in the comments. Bye everyone!

The most popular dish in some countries is rich red borscht. Many national cuisines are fighting for the title of his homeland, but still classic version real borscht is considered Ukrainian. This dish has long become a household name, it symbolizes home comfort and an efficient, skillful, wise hostess. The dream of every man is a large plate of thick, tasty borscht, without which dinner is not real. Its irreplaceable attribute is beets (another name is beetroot). It is she who gives the finished first course its rich red color. But not all chefs manage to cook red borscht, as it should be. Incorrectly cooked beets, or not laid on time, or the wrong variety spoils appearance soup. What is the secret of red borscht, how to cook it so that at the end of cooking it remains red and beautiful?

There are rules and methods for introducing beets into borscht that should not be violated. So that it does not discolor, it cannot be put in a saucepan with cooked borsch in its raw form, but must first be sautéed in a pan in vegetable oil. You can fry it separately from onions and carrots, or together with them. The second secret: after adding beets to the soup, it should be cooked for no more than 5 minutes. If the vegetable pieces are boiled for a long time, they will lose their red color. After 5 minutes, the soup should be turned off and left to sweat for at least another half hour. Do you know that borscht is the most delicious on the second day? This is a dish that is not served almost immediately, piping hot. The ingredients should mix well with each other and exchange flavors and colors. Of course, so that the beets in the finished dish do not remain hard and do not become brown, they must be cooked even at the stage of stewing in a pan.

To add zest, piquancy to the finished soup, you need to put mashed garlic and chopped herbs at the very end of cooking.

Why does borscht lose its red color?

First, there are different varieties beets. It is clear that for borsch you need to choose its intense, dark red color. But it happens that the raw beets were dark, and the borscht from it still turned out not red. Someone says that only the one that does not have veins is suitable. Someone insists that light streaks do not affect the color of the soup. If you grow it yourself, then pay attention to such varieties: "Bordeaux", "Cylinder", "Red Ball" - they guarantee a beautiful red color scheme.

Secondly, the main reason for discoloration is still not in the variety. You can take the desired variety, but cook borsch incorrectly and lose brightness. The main reason why borscht turns orange and not red is that this red vegetable takes too long to cook. With prolonged boiling, it is boiled out and loses its natural bright ruby ​​​​hue. So, we need such a recipe, according to which the beets will not cook for a long time in a saucepan. It is this recipe for borscht dressing that you will see in the steps below.

Thirdly, the nuance of the age of the beets is young or has already seen the species in storage. Many write that the young one gives a brighter color than the old one. But have you ever bought old, flabby, "tired" beets, which gave such a brightness of colors that any young beets would envy them? So age doesn't matter.

How to cook red borscht so that the beets do not lose color

Let's see the right one step by step recipe, thanks to which you are sure to cook a bright red borscht. This dressing recipe is suitable for any kind of this soup: on meat - pork, beef, chicken, lean - with beans, sauerkraut. To preserve the color, you need to understand the principle of preparing borscht dressing.

How to cook red beetroot soup: a step-by-step recipe for the right dressing

Grind vegetables according to your preference: julienned, grated or in a blender when there is absolutely no time. You can cook with tomato paste or ketchup, but in the harvest season it is better to put a fresh tomato, it tastes better.

Ingredients:

• beets - small 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• large tomato - 1 pc.;
• garlic - 1-2 cloves;
• lemon juice - 1 tsp;
• salt, pepper to taste;
• sunflower oil - 2 tbsp.

Dressing preparation process

The roast is ready!

What to add to borscht so that the beets do not lose color

Now that you understand the principle proper cooking red borscht, let's look at other ways to preserve the colors of the soup.

How to cook borsch with beets and vinegar so that it is red

The acid fixes the dyes. Therefore, even when washing clothes, so that they do not shed, vinegar is added to the water. V Soviet times so that the cotton fabric does not shed, it was immediately washed in vinegar water, this was a guarantee of maintaining a bright color.

The same technique applies to classic borscht. Beets are one of the few vegetables that contain betaciontin, a natural pigment that gives them a maroon color. This natural dye just like everyone else, it responds to the effects of vinegar and does not fade during heat treatment.

Therefore, vinegar can be added to borscht, or rather, to the same dressing. It doesn't have to be acetic acid! It can be natural, and not chemical vinegar - apple or grape, which have a lower level of strength. In apple it is 4-5%, in grape (wine) it is usually about 6%. You should also pay attention to rice vinegar, which is now sold in many stores. See it on the shelves with ingredients for making sushi. Its strength is only 3%.

Sugar is added to the dressing to compensate for the sourness that borscht vinegar will add. It will smooth out the taste of the dish. As you know, along with salt, sugar is one of the main regulators of taste.

As for the quantity, from 1 teaspoon to 1 tablespoon will be enough for a 3-3.5 liter saucepan, depending on what type of vinegar you will take.

Lemon or how to make borscht red without vinegar

If for medical or other reasons you do not want to use vinegar, take another acid - citric acid. Well, if we turn to it, then, of course, it is better to take it in its natural form, that is, lemon juice. For 4-5 liters of soup, 1 tablespoon of juice will be enough, which you get from about 1/3 of a fresh lemon.

Pour the juice into the frying immediately before frying it and, just like vinegar, we compensate with sugar.

We cook the beets separately and in advance so that the borscht turns out to be richly red

Another interesting way to preserve the color of beets is to boil them until cooked in advance. Everyone, probably, cooked it in a uniform for a herring under a fur coat or another salad? You can do the same for borscht.

The "uniform", or rather, the peel, will keep the coloring pigment inside and prevent it from escaping into the water. But there is one "but". In no case do not cut off either the “ass” or the “tail”! Having damaged the “uniform”, you will make an exit for the pigment with your own hands, through which part of it will run away. Therefore, rinse the vegetable very well, you can use a brush or the hard side of a dish sponge.

What if the vegetable is large and you don’t need so much? After cutting the beets, you can no longer boil them in water. But it can be baked in the oven. It is believed that this method is even more useful. Well-washed, dry-wiped, unpeeled red vegetable is wrapped in foil, put in the oven and baked there at a temperature of 180-200 degrees. Readiness is checked with a toothpick. In the same way, you can bake not the whole, but any part of it.

Summing up: the secrets of red borscht with beets

The more beets, the richer the color of the dish will turn out, so you should take it 1.5-2 times more than other vegetables. Add to the broth and other "red" ingredients: tomato paste or fresh tomatoes, dried paprika. Leave a small piece of raw beets, rub it on the smallest grater and add to the broth just before the end of cooking.

If you absolutely do not want to fry vegetables, pour boiling water over the grated beets, then start cooking borscht. 7-5 minutes before the end of its preparation, drain the water from it and send it to the pan.

And most importantly - do not boil and do not cook it for a long time, then you will not have a question why borscht with beets loses its red color.

Borsch 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 borsch 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 dressing is made, and what delicious cooking secrets are revealed by housewives from different regions.

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

1. Cook in the skin.
2. Bake in the oven.
3. Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice or table vinegar to the cooking medium. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushrooms. For tasty borscht, the broth needs fatty, and in order 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 - chopped cabbage, then beets, and then vegetable frying. This is a basic step-by-step guide to making red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking 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 its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We offer to consider the most delicious recipes for cooking beetroot borscht.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, 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 that you expected. Ingredients:

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

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

Borscht 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 useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also a healthy dish, but you will have to tinker with it. Pickled beets in sweet and sour sauce can be bought ready-made or pickled 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 st. l. Sahara;
• salt, bay leaf, spices, sunflower. butter.

1. In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
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 stock pot.
4. Cut the pickled beets into small cubes, and then lower them into the broth.
5. Pour sugar into sauerkraut, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. The composition of this dish includes a variety of products, but the beets remain unchanged. We will look at the recipe for making delicious beetroot on pork ribs. Ingredients:

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

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

cold beetroot

Red borscht is also eaten cold, it is especially relevant on hot summer days. Svekolnik is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We will consider the classic recipe for cold borscht on beetroot 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 liters of beetroot broth;
• 1 teaspoon of sugar;
• 1 st. a spoonful of table or apple cider vinegar;
• 100 g sour cream;
• salt, citric acid - to taste;
• chopped fresh herbs.

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

Lean borscht without meat with mushrooms and green beans

For vegetarians and fasting people, lean borscht is perfect, and meat broth will successfully replace mushroom broth. Beans, as a rule, are put in a dish canned, but we will add more useful green beans, which are sold in supermarkets in frozen form. Ingredients:

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

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

Delicious borscht with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot will not require much effort to prepare, and you will definitely like it. Ingredients:

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

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, chop, send to boil in chicken broth.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send the potatoes to the broth.
5. Saute onion and carrot. butter, add tomato. pasta, salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
7. Serve to the table with greens and sour cream.

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

A slow cooker will help you cook 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. 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 st. l. oils;
• three st. l. tomato paste;
• salt, laurel leaf, spices.

1. Finely chop the onion, fry in a multicooker bowl with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
5. Cut the beef and potatoes into small cubes, chop 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 cook seasoning for borscht for the winter from tomato

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

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

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

Video recipe: how to cook Ukrainian borscht with beets

Ukrainian borsch 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 thicken the borscht. For a beginner, such a dish may not be able to do it. Even recipes with photos cannot convey the correctness and sequence of actions during cooking, so we offer a video that shows in detail how to cook classic Ukrainian borscht:

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

Borscht is a type of beet-based soup that gives borscht its characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian and South Russian cuisines.

Such a dry characteristic is given by Wikipedia. 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 that you have a desire to cook and need good recipe borscht with beets and cabbage. We have one, and not just one. Will you be cooking with beef? - You are welcome. Pork is also good. We will pay special attention to what makes borscht borscht - dressing with beets, how to cook it properly.

Beef borscht with beetroot fresh cabbage: step by step recipe with photo

Ingredients for a 3.5 liter pot:

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

How to cook borscht with beets and cabbage

1. Let's start by making the broth. Why wash the beef, put it in a saucepan and pour it with cold water.
   
2. We put it on the stove and first turn on the big fire. We do not cover with a lid and wait for boiling. Before boiling, foam will begin to form - this is protein folded, we catch it with a slotted spoon. Some drain the first water and fill the meat with clean water a second time. I don't, I don't think it's necessary. I just carefully remove the foam.
   
   
3. Then we reduce the fire, cover with a lid and cook for 1-1.5 hours. The heating should be very weak, such that the water does not boil, but simply “moves” slightly in the pan. 20 minutes before the end of cooking, put salt and bay leaf, and upon completion, take out the meat.
   
4. During this time, prepare the vegetables. Peel the potatoes, wash and cut into medium-sized pieces.
   
5. Rub the peeled carrots on a coarse grater.
   
6. We cut the onion into small cubes.
   
7. We first clean the beets, then wash them in cool water and cut into medium-sized strips.
   
8. We chop the cabbage with a 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. We clean the garlic and take out the lavrushka.
    
11. We also need some tomato paste and vinegar. The second one I use is either apple 6% or rice 3%. It is almost not felt in the finished dish, but it is necessary to preserve the bright color of the beets.
    
12. We will stew beets for borscht separately from other vegetables. We put it in a pan, pour the broth from the pan so that the broth only slightly covers the straw. We put the tomato, sugar and pour the vinegar.
    
13. Simmer over moderate heat, stirring occasionally, until almost all of the liquid has evaporated.
    
14. I put the beets in the broth.
    
15. Fire up a little. We are waiting for boiling and add potatoes.
    
16. In the same pan in which the beets were cooked, pour oil, heat a little and spread the carrots and onions.
    
    
17. We send the fried vegetables to the pan with borscht.
    
18. When the potatoes are ready, it's time for the cabbage. As I wrote above, in my recipe it remains quite slightly crispy. Cook for 5 minutes.
    
19. Add tomato to borscht.
    
20. A couple more minutes, during which we finely chop the garlic with a knife. We put it and the meat cut from the bone in a saucepan. Turn off, take out the lavrushka.
    

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

Here it is ready - delicious, rich borscht! The beets in it did not lose their color, and the cabbage did not boil and was not lost. Before serving, lovers can sprinkle with fresh chopped parsley and dill.

Pork borscht with beets and cabbage: step by step recipe with photo

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 9% vinegar - 1 tbsp;
• sweet pepper - 0.5 pcs.;
• tomato juice - 100 g;
• greens (parsley, dill) - optional;
• vegetable oil - 2-3 tablespoons;
• salt, pepper to taste.

How to cook borsch from fresh cabbage with meat and beets

We let the borscht brew under the lid for 15-20 minutes, and then serve it to the table along with fresh herbs.

Borscht with beets

Tasty borscht with beets has long been a favorite food of many families. More about borscht with beets .

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

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

The famous red borscht is loved for its special aroma, amazing taste and rich color. The perfect 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 soup is a real Ukrainian dish loved by many. And it is because of the rich bright color that he is known and remembered in all countries.

Borscht is very tasty, it cooks quickly, without unnecessary troubles! Thick enough!

Delicious red borscht with beef is very easy to prepare.

How many housewives - so many borscht recipes. I'm right? Today I offer borscht with chicken and white cabbage. This is probably the fastest borscht after the lean version.

Delicious red borscht, in meat broth, with fresh vegetables.

How is Russian borscht different? I read that it is cooked without potatoes. In addition, they put less cabbage than in Ukrainian borscht and do not add lard. Borscht can be cooked both in meat broth and lean.

Hello everyone! I propose to cook Ukrainian borsch on pork ribs. Borsch is a traditional and very popular dish for all Ukrainians, but tasty and fragrant borscht love in different countries.

His Majesty Borsch is the most delicious and popular soup of our people.

Ukrainian borscht is not alone unique recipe, and dozens of different, traditional for different regions. We offer a universal option for cooking Ukrainian borscht.

Each housewife has her own recipe for delicious borscht, with which she pleases her family and friends. I present my version of borscht - with chicken and sauerkraut!

The Siberian borscht, despite the presence sauerkraut, very mild taste. Worthy representative of borscht.

Lenten borscht with dumplings from rye flour, no potatoes. This red borscht, although without meat, is very satisfying.

Borscht with sprat tomato sauce It is one of the variations of the traditional dish. if you love canned fish in a tomato, then you will certainly like this borscht recipe. Borscht turns out unusual, but at the same time very tasty.

Borsch is an undoubted favorite among first courses. They say how many housewives, so many borsch. Indeed, each kitchen cooks its own special and most delicious borscht. Today I cooked borsch in chicken broth, with prunes, beans and smoked brisket. Prunes go well with beets and add sweetness and aroma to borscht.

Delicious borscht, which differs from other borscht not in ingredients, but in the very process of preparation and unusual grouting, which, probably, plays an important role in the taste of borscht.

Not borscht, but a continuous celebration of taste and vitamins. Incomparable aroma of mushrooms and vegetables. Satiety of beans. For healthy eating and fasting Ukrainian lean borscht is just a godsend, not a recipe.

I don’t know why this borscht has such a name. But the naval borscht turned out delicious, so I'm sharing the recipe.

Today we're talking about lunch. However, it doesn't matter. If only it was tasty and satisfying. So, how I cooked borscht.

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

Borscht with a light one is a budget option the first course with meat offal, which your loved ones will surely appreciate and even ask for supplements.

One of quick ways cooking bright, fragrant red borscht with chicken meatballs.

Try to cook borsch according to the Hungarian recipe, which consists of a set of products that is unusual for us.

Today for lunch we will cook the famous Ukrainian dish - borscht with dumplings and beans. It's a miracle! :)

Ukrainian red borscht is a treasure of national cuisine. An economical version of borscht with pork, which is perfect for a family dinner. Bouillon for borscht is cooked on a pork leg.

Chic summer lean borscht red to your table. Maximum vegetables - pure health.

Summer, summer, where are you. On long winter evenings, the sun, the sea, the pier and the gobies stand before your eyes. And also - borscht with bulls, a true Odessa dish. This Odessa borscht with bulls was taught to me by my grandmother, a native from Odessa.

It is necessary to prepare for the preparation of this borscht, as for a holiday. Prepare beet kvass in advance, buy beef and lamb, and vegetables, which are many and different in borscht. I say - a feast of taste!

Borscht with meat for lunch is the dream of every man. Let's pamper your loved ones!

Ukrainian borscht is a national first course with beets and cabbage. After the holidays, I want something light. Delicious super vegetable borscht with beans for your lunch.

Fragrant mushroom borscht It will be even tastier if you cook it with prunes.

Do you love borscht? I will offer red borscht with mushrooms and prunes - the most delicious first course. This lean version, but you can cook such borscht on any broth.

Although all borschts are good, the Hetman's borscht is considered one of the most delicious. It differs from other borschts and what gives it a unique taste - eggplant. Yes, plain blue fresh eggplant. Try to cook borscht with eggplant - I think you will like it too.

Delicious borscht with dumplings.

The main feature of the Kuban borscht is its density, rich color and, of course, richness. Kuban borscht is brewed necessarily on 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 Ukrainian cuisine. There are many various ways cooking borscht. If you prefer low-calorie food, then borscht with low-fat chicken meat will be a godsend for you.

Lithuanian holodnik - borscht sour milk or kefir, with beets, cucumbers, eggs and herbs.

Borscht is one of the most popular first courses. A plate of borscht with young cabbage and sorrel can be served as homemade dinner table as well as a banquet. Lenten borscht is being prepared in a slow cooker.

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

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

Do you want to please your family for lunch? Then cook 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.

Delicious red borscht Lenten table. Yes, not simple, but with beans :)

Such borscht is prepared in Odessa. Of course, a lot of fuss, but it's worth it.

String beans will give the usual borscht a new sound!

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

Christmas post. TO Sunday lunch Let's cook red borscht, but not simple, but borscht with beans and prunes. In our family they like it thicker so that the spoon stands :)

Cooking borscht with beets does not require special culinary skills. Usually made 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 tip: before you cook beetroot soup, prepare and cut all the vegetables. In addition, before cooking borsch with beets, it is better to stew the beets a little so that they become more fragrant. Whichever beetroot borscht recipe you choose, the result is a stunningly delicious dish.

Borscht with beets

Canned borscht "The main thing is not 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 the first one, make this magical preparation for borscht for them for the winter. In winter, your beloved child (or negligent daughter-in-law) will gratefully cook and eat this delicious borscht, spending no more than half an hour on everything together (both cooking and eating). Borsch will turn out very tasty, even if there is only water in the house - it will take 5 minutes to cook. 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, for 7 years now I have been cooking borsch the only way, it always turns out perfectly. Everyone loves my borscht and can eat it at least every day. Now is the season of preparations and you and I still have to take a steam bath))) - but in the winter you will try this amazing borscht and remember me with a kind word.

The reddest borscht

Borscht a la Petrovsky

Sorry for the thousandth borscht recipe! This is my debut on the site. And I decided to start with a dish that I have cooked more than once. There is no such borscht here yet, but it deserves to be. I gave the name to the borscht, since the mother of my dear, 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 embarrassed by the cucumber in borscht. I was skeptical about this - either borscht, or pickle ... As practice has shown - in vain! I probably would not have dared to fulfill this recipe if ... We somehow arrived at my mother-in-law for the whole day, to pick berries. There was borscht for lunch. 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. I have been cooking borscht for 17 years. Tried a bunch different options recipes. I settled on this for myself. Maybe you will like this taste.

Ukrainian borscht from Aunt Nyusia

Dear cooks and guests, I bring to your attention borscht, which I learned to cook from Aunt Nyusia. For 11 years (!) our family rented an outbuilding from the beautiful Ukrainian Petrenko family. Ninety-nine-year-old grandmother Grunya could no longer cook herself, but 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 her soul, Agrofena Petrovna, lived with them. Everything I have seen and learned I will describe step by step. Borsch is cooked on meat, and during fasting with beans and instead of bacon is taken sunflower oil. 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-calorie, satisfying, and most importantly, delicious.

Ukrainian borscht with donuts

There are many borscht recipes on the site. And Ukrainian borscht is also available. Nevertheless, I will share my step-by-step recipe for cooking Ukrainian borscht and donuts. Forgive me, culinary experts on a diet, this borscht is not for them.

Borsch dressing

It is very convenient in winter - I opened a small jar - and the borscht is ready in half an hour. It can be vegetarian, it can be on broth, it can be on stew - in general, it’s a matter of minutes!

Borsch from Pal Sanych

So, BORSCH. And no, you know, nationalism. Anyone who reads will understand! There were many conversations. Very. And in each it turned out that only that and precisely that story is, whatever it is, the most correct and only true way of preparing this delicious food. OK. He pretended to believe and hid. And so he sat in ambush until one acquaintance arrived from Ukraine. Big one, as he calls himself, khahol. There was once a man 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, told ... all the talk and stories "about Borsch". Pasha looked at me with surprise and regret, they say, he doesn’t know how to cook borscht ... and ordered to get food. Having defended only one phrase, BUT. capacious. - We'll cook Borscht now! It won't taste good - spit in my eye. And if someone doesn’t like it, or he thinks that Borsch is not prepared this way, then this is not for me. Let these go ... to the Rada.

Kuban borscht with beans and prunes

I really love this borscht. Prunes give a sweetish aftertaste, tomatoes sourness, adjika sharpness. I don’t put potatoes in this borscht, it’s superfluous here. Very tasty, try it.

Borscht in a slow cooker

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

Borscht with beets. Borscht with beetroot - the first dish in the broth with beetroot.

Borscht is one of the most popular dishes, and in the light of relevance healthy lifestyle life borscht and does not have equal. After all, it is cooked with beets - one of the most healthy vegetables. Oh oh unforgettable taste borscht is legendary. Even foreigners, who are “suspicious” about new dishes, turn out to be very supportive of borscht. As they say, love at first spoon.

Borscht is easy to cook. The first step is to cook the broth from the meat on the bones. Then the meat is taken out, cut into pieces. Grated beets are stewed 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. In the process of stewing, tomato paste, a little salt and sugar are added. Carrots and parsley are cut and sautéed with onions. Diced potatoes, chopped fresh cabbage are thrown into the boiling broth, then stewed beets and browned vegetables are added. The recipe for Ukrainian borscht involves the addition of one bell pepper, which is sautéed in fat with flour and broth. After laying the indicated ingredients, the borscht is boiled for another five minutes, lard, garlic, spices are added to taste and the fire is turned off. Borsch is infused for about 10 minutes, and then served on the table.

There are recipes for borscht that use beets cooked with skins in advance. It is cleaned, rubbed on a grater and added at the end of cooking. Instead of raw meat smoked meats are laid in such borscht, and vegetables, as a rule, are cut into cubes.

A more dietary version of borscht is cooking without frying. Onions, carrots and beets are added to the dish without prior sautéing. Fat is not put in such borscht, and instead of tomato paste "for sourness" they add half a fresh tomato.

Borscht is served 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. The composition of this soup includes available and simple ingredients. At the same time, the dish has a pleasant taste and nutritional properties. The ideal borscht has a thick texture and a rich hue.

Peculiarities

Borscht with fresh cabbage and beets has a unique combination of ingredients. It contains many vegetables. And it's not just red beets and White cabbage, but also carrots, potatoes, onions, garlic, bell pepper. This combination of components is beneficial. After all, vegetables are rich in vitamins and minerals. In addition, they perfectly complement each other.

Cabbage, for example, improves the tone of our body, beets help cleanse the intestines. Carrots improve eyesight, and onions boost immunity. The main thing is to properly cook borscht with fresh cabbage and beets.

Recipe

cook tasty first The dish will not be difficult. The main thing is to follow the technology. This will not only save useful components, but also the shade of the dish. So, we are preparing borscht with fresh cabbage and beets. This will require:

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

The process of making broth

To make borsch with fresh cabbage and beets tasty and rich, you need to properly prepare the broth. To do this, put the whole piece of pork in a pot of water. It should be cooked for 90 minutes. Pour the meat only with cold water. After the specified time, the pork must be removed from the broth, and then the flesh should be cut from the bones. Put the meat back into the pot.

We cook borscht

Potatoes need to be peeled, washed thoroughly and cut into strips. The slices should be large. After all, potatoes will cook for at least 30 minutes. Raw beets should be peeled, washed well and grated. It must be put in a pan with butter from cream and simmer. It takes about 15 minutes. In the process of stewing, you can sprinkle beets citric acid or vinegar to make the borscht 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 laying, 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 stiff. Boil cabbage in borscht for 20 minutes.

Onions and carrots should be peeled, chopped, and then fried in a pan with butter. In this case, the fire should be minimal. Vegetables should not be simmered for long. Onions should become translucent and carrots should be soft. Such processing will preserve the aroma and taste of the components. It is recommended to lay the fry 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. Ready meal should take about two hours. This will make it more flavorful. If there is not so much time, then you can wait half an hour. As a result, the dish will have a rich taste.

Classic Ukrainian borscht recipe

Components such as garlic and lard allow you to get a rich and fragrant borscht. By adding them to the soup, you can get 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;
• pork salted lard- 50 grams;
• garlic - from 3 to 4 cloves;
• spices, salt.

How to make broth

The classic recipe for Ukrainian borscht is quite simple. The first thing to do is to prepare the broth. Pork and beef in a whole piece must be poured with cold water and placed on the stove. When the liquid boils, it is worth reducing the heating temperature and boiling the contents of the container for an hour and a half. Periodically, foam should be removed from the broth. After the specified time, the meat should be removed from the pan and the flesh should be separated from the bones.

While the broth is cooking, you can prepare the vegetables. Potatoes must be peeled, washed and cut into large pieces. Cabbage should be cleaned of withered leaves and coarsely chopped. These components must be put in the broth and boil for 20 minutes.

What to do with the rest of the products?

To make borscht red, you need to properly prepare the beets. This vegetable is recommended to be peeled, washed and cut into medium-sized strips. Then the beets should be poured with a glass of broth mixed with one tablespoon of vinegar or with one teaspoon lemon juice. To the products you need to add tomato paste. You need to stew 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 small fire with the addition of butter. At the end of their preparation, it is worth adding 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 heat.

Final stage

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

In conclusion, the finished soup should stand for half an hour. This will bring out the flavor of the spices. Delicious borscht with beets and cabbage is ready. Serve it 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.;
• Bulgarian pepper - 1 pod;
• white onion - one head;
• beets - 250 grams;
• cabbage - 600 grams;
• garlic - 1 clove;
• apple cider vinegar or wine - 4 tbsp. spoons;
• bunch of parsley;
• salt, spices.

Broth preparation

Ribs should be poured with water, preferably cold, and cook for 5 minutes after boiling. Then the liquid must be drained, and the beef should be washed, removing the remaining foam. Prepared ribs should be placed in a saucepan and pour two liters only cold water. When the contents of the container boil, you need to add the onion, previously peeled, washed and chopped. The heating temperature should be reduced. The ribs need to cook for 40 minutes. The onion should be fully cooked through.

Adding vegetables

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

You need to cook the soup for about 5 minutes. After that, cabbage should be added 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 turned out to be sour, then you should add a little sugar to it, boil for 2 minutes and remove from heat, adding chopped greens.

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

In conclusion

It is difficult to imagine a tastier and hearty meal than borscht made from fresh cabbage and beets. A well-prepared dish will please the whole family. The main thing is to follow the sequence and not violate the technology. At the moment, there are many recipes for borscht. This allows you to diversify the diet with healthy dishes.