Borscht is a daily dish in many families, but sometimes it loses its rich color, turning yellowish-orange. Next, consider tips on how to make borscht red.

How to cook bright borscht without vinegar

You can make the dish rich red as follows. In a pan, fry a little grated beets, carrots, onions. Then add water, simmer vegetables until tender.

To keep the borscht red, add a spoonful of tomato paste, mix. When the meat, potatoes, cabbage are ready, add the contents of the pan. After waiting for the moment of boiling, remove the pan from the stove. We insist the dish for 20 minutes, serve very red borscht with a spoonful of sour cream.

How to make borscht red with vinegar

You can make the dish red using a table or apple cider vinegar. To do this, pre-boil table bright red beets in a peel with a pinch of salt, sugar and a spoonful of vinegar.

Root crops for the recipe are cooled, peeled, cut or three. We spread it to passivate in vegetable oil, along the way adding a pinch of sugar, sprinkled a little with any vinegar. To properly make borscht red, it is important not to overdo it with acid, you need just a little bit of it to fix the color.

We add the prepared beets to the finished dish at the very end, along with herbs and garlic.

Making red borscht with beets is easy, the main thing is to study the tips below and always follow them:

We hope that these tips and videos will help you achieve the desired color of your favorite dish.

Bon appetit everyone!

More a traditional dish than red borsch, it is impossible to find in Russian-Ukrainian cuisine. It is also very popular in many other countries of the former CIS. What is the reason for such an amazing love for this at first glance completely regular soup? Let's try to figure it out together by answering the question of how to cook red borscht with beets. A step-by-step recipe with a photo of the result will help us with this.

Classic borscht recipe

To make the dish tasty and rich, you will have to work hard for glory. But all efforts will pay off very quickly. After all, the main charm of borscht, unlike other varieties of first courses, is the ability to enjoy fragrant hearty lunch a few more days after its preparation. A real find for any hostess.

Moreover, the taste of yesterday's and even the day before yesterday's borscht often surpasses a freshly prepared dish in richness and brightness.

Consider how to cook with beets without vinegar according to a recipe with a step-by-step photo.

For this you will need:

• 500 g pork or beef (you can add for richness;
• 300 g of beets;
• 500 g of cabbage and potatoes;
• 2 pieces of onions and carrots;
• a few tablespoons of tomato paste;
• vegetable oil for frying;
• salt and any spices to your taste.

Stage 1. Broth

Put the pot of water and meat on a small fire. Immediately after boiling, add salt along with all seasonings. In order for the broth to acquire its famous signature taste, you should not bring it to a boil, waiting for the appearance of only small bubbles. In this mode, the broth languishes for about 2 hours, after which all the bones should be removed from it.

Stage 2. Preparing vegetables

Peel the potatoes and cut into small cubes, leaving one whole tuber. He will play his special role in the finished borscht.

Free the beets from the peel and finely chop or use a grater. Shred the cabbage in the usual way.

Peel onions and carrots and finely chop.

Stage 3. Frying

Roasted vegetable dressing is an integral part of almost any soup. And in red borscht with beets, it is simply irreplaceable.

It is necessary to fry chopped vegetables to a light golden hue: carrots and onions, adding tomato dressing and slightly stewing the resulting mixture.

Stage 4. Combining the ingredients

Feel free to send frying and other prepared vegetables to the broth. Mix everything well, adding spices if necessary. Cooking time after this stage will be approximately 25 minutes.

Stage 5. Secret passage

Before pouring borscht into portioned plates, you should remove the whole potato tuber, mash it with a fork, and then send it back to the pan. This little secret will give the dish its familiar since childhood taste of real Russian borscht.

Stage 6. Submission

The dish is served hot, if desired, it can be seasoned with sour cream. Its taste will perfectly complement fresh herbs And garlic croutons or regular Rye bread.

There are many recipes with photos. Cooking red borscht with beets using one of them will be quite easy, the main thing is to remember a number of important points.

Little tricks

Every good housewife always has a few secret tricks in store so that her culinary masterpiece does not leave indifferent those who sit at the dinner table. Let's see what secrets our inventive chefs have in store for red borscht with beets.

The broth should only be boiled with meat on the bone. Thus, it will turn out to be especially saturated, enriched with proteins and fats from the bone marrow. The meat is placed in cold water. This is due to the fact that, being in hot water, the meat pulp immediately "overgrown with a crust" of the protein, which is in a denatured state. As a result, all juices remain inside, and the broth turns out to be liquid and fresh. Cool water gives quite the opposite effect: due to the gradual heating, taste properties from the pulp and bone are completely transferred to the finished dish.

The meat component must be raw or baked.

Raw meat products are traditionally used. But the secret with baking is not known to everyone. Meanwhile, preliminary heat treatment contributes to the formation in meat a large number easily soluble substances, which will eventually create a natural broth concentrate.

To equalize the taste variety, it is advisable to resort to a sweet and sour combination. Vinegar or a special variety of sour tomatoes is responsible for sourness. Sweetness will give ordinary sugar, added in a small amount.

Particular attention should be paid to the quality of the beets used. After all, the color and taste of the finished soup will depend on it.

But back to the culinary diversity in the preparation of this traditional Russian dish. How to cook red borscht with beets without vinegar best traditions Russian cuisine?

Ingredients:

• half a kilogram of any meat;
• 3-5 medium potatoes;
• 2 carrots;
• 3 beets (an elongated version is perfect due to its special sweetness);
• medium bulb;
• 1 bell pepper;
• a tablespoon or more of tomato paste fresh tomatoes;
• a couple of garlic cloves;
• ¼ cabbage head;
• salt, pepper, vegetable oil to taste.

Instruction:

1. The meat must be cut into medium pieces, pour cold water and salt a little. During the cooking process, the resulting foam should be constantly removed.
2. Everything vegetable ingredients remove the skin and wash thoroughly. Potatoes can be given any shape at the request of the hostess herself: cubes, straws, sticks. Next, the vegetable is sent to a boiling broth (an hour after boiling).
3. Garlic and onion are very finely chopped for further frying with a little oil.
4. Thinly sliced ​​or grated carrots and beets are sent to the same pan. All ingredients are mixed and stewed for about 10 minutes for a very short time. big fire.
5. At this time, you can do tomatoes. There are a lot of options for processing them: rub through a sieve, grater or just finely chop. The main thing is that in the end a tasty one is formed. tomato juice with pieces of pulp. With absence fresh vegetables you should throw a spoonful of ordinary tomato paste into the frying.
6. It remains to add finely chopped bell pepper to the vegetable mixture and simmer the composition for another 5-7 minutes.
7. Next comes the turn of cabbage. This vegetable is sent to a pan with boiling potatoes and finely chopped meat.
8. It remains to add vegetable pie, boil everything together for a few minutes and throw fresh herbs into the finished dish.
9. Before serving, the borscht should brew a little.

You can add sour cream, cook garlic donuts and start eating.

Here is such a simple recipe for how to cook red borscht with beets without vinegar. Use on health!

Will borscht without meat be just as tasty? Let's find out with an example next recipe.

Lenten option with mushrooms

So, how to cook red borscht with beets without meat? Yes, so that it is not worse than the classic? The task is not easy. But we will try.

Let's prepare the products:

• potatoes and beets - 200 g each;
• fresh mushrooms- 250 g;
• cabbage - 200 g;
• medium carrot;
• medium bulb;
• a couple of spoons of tomato paste;
• a few tablespoons of lemon juice;
• 2 tablespoons of sugar;
• seasoned salt to taste.

Start with mushrooms. They must be thoroughly washed, cleaned and boiled.

Fry the traditional tandem of onions and carrots with a small amount of pasta, which can be replaced with fresh tomatoes.

Process potatoes and beets: the first must be cut into medium cubes, the second - in the form of thin straws, lightly stew.

Send to boiling mushroom broth cabbage with potatoes and frying.

The last step is to add lemon juice and beets with sugar. Here is such a sweet and sour flavor compote. But therein lies the charm of this dish.

Now you know how to cook red borscht with beets without vinegar, but with the necessary sourness.

Lenten bean option

Let's take the quantity and from the previous recipe, but replace the mushrooms with boiled beans, or you can take canned version. And now we have a completely new dish with other flavor accents.

How to cook red borscht with beets and beans? Let's see.

Cooking process:

1. Peeled carrots and beets are rubbed on a medium grater.
2. We chop the onion in the usual way.
3. We cut the potatoes into small pieces.
4. We turn the cabbage into thin straws.
5. Bring 3 liters of water to a boil, salt and throw in the potato cubes.
6. Next, we send cabbage to the broth.
7. Fry the remaining vegetables over low heat for 10 minutes.
8. Then add pasta to them and simmer everything together for a few more minutes.
9. Ready to send to the broth.
10. We post it there canned beans with juice or fresh boiled.
11. Bring the composition to a boil and boil for 7 minutes.
12. If necessary, salt and dilute with water in case of an excessively thick consistency.
13. Add 3 tbsp. tablespoons of lemon juice to give a sour taste.
14. Pour the delicious and healthy borscht into serving cups, seasoning with sour cream or mayonnaise if desired.

Beetroot soup

Usually beetroot is called red borscht without the addition of cabbage. This dish will have to dining table in any form. It is equally good in a hot and cold state, and this is probably the reason for such an amazing popularity of this culinary masterpiece. The composition of the soup may vary slightly, but one ingredient remains the same. As the name implies, this is a beetroot.

So, how to cook red borscht with beets and without cabbage?

• pork ribs - 700 g;
• 1 large beet;
• onions and carrots - 1 pc.;
• potatoes - 3 pcs.;
• tomato paste - 2 tbsp. spoons;
• dried celery root - half a teaspoon;
• a few peas of allspice;
• vinegar - 1 tbsp. a spoon;
• 2 bay leaves;
• garlic, pepper and salt to your taste;
• greenery for decoration ready meal.

Cooking process:

1. pork ribs divide into portions and fill with cool water.
2. Throw celery, peeled onions, seasonings in the form of bay leaves and peppercorns here.
3. Put the broth to boil.
4. At this time, peel the carrots and potatoes, cut them and send them to a common container.
5. Hold the grated beets on low heat for about 15 minutes. with vinegar and water.
6. Send beet mass, garlic and spices to the broth.
7. Let the finished borscht boil for several minutes, after which it must be removed from the heat, poured into plates and, garnished with chopped herbs, served.

cold beetroot

In the midst of hot summer days, cold beetroot is in special demand.

Consider how to cook red borscht with beets - a recipe with a photo of the result. This will be a classic bread kvass and beetroot broth.

Ingredients:

• 2 large carrots;
• 3 medium beets;
• 2 fresh cucumbers;
• 2 boiled eggs;
• 650 g of bread kvass;
• 650 g of beetroot decoction;
• tsp sugar + st. a spoonful of vinegar;
• a little sour cream;
• salt and citric acid to taste;
• greenery.

Recipe:

1. Carrots with beets must be boiled, and then cut into thin strips.
2. Cucumbers should be cut in the same way.
3. Pour a mixture of vegetables and kvass.
4. Then you need to season the borscht with vinegar and citric acid.
5. It remains to add sugar, salt and herbs at your discretion.

Serving beetroot to the table, you can decorate it with sour cream and cut boiled egg.

Borscht with sauerkraut

Another option on how to cook red borscht with beets without vinegar. Step by step recipe with a photo of the result.

Products:

• 500 g beef ribs;
• 250 g potatoes;
• 200 g sauerkraut;
• 300 g of beets;
• 1 pc. carrots and onions;
• 1.5 st. spoons of tomato paste;
• 5 garlic cloves;
• 1 st. a spoonful of sugar;
• greenery;
• salt and spices to taste.

Cover the prepared ribs with cold water and place over medium heat.

Carefully squeeze and cut the cabbage.

Fry the onions and carrots well, adding the pasta and simmering for two minutes.

Also lightly stew the chopped beets with the addition of water and sugar.

Send all the previously made vegetable mixtures, as well as chopped potatoes and garlic, to the broth blank.

Stir and test for salinity and acidity. If there is not enough sourness, then you can make up for it with a couple of tablespoons of cabbage juice.

Lastly, put the stewed beets.

After that, hold the soup on low heat for about 20 minutes and then give it time to brew well.

Red borscht in a slow cooker

A great way to simplify the preparation of any dish is to use a slow cooker. This rule also applies to borscht.

How to cook red borscht with beets in a slow cooker?

The usual ingredients for the dish are:

• Vegetable mix from cabbage, potatoes, beets, garlic, onions and carrots;
• spices in the form of bay leaves, peppercorns and salt;
• dressing from tomato paste or chopped fresh tomatoes.

Cooking process:

1. Boil the meat for 5-7 minutes to make the broth secondary, as it is healthier.
2. Grind carrots with onions, but do not overcook also for reasons of benefit.
3. Cut cabbage with potatoes in the usual way.
4. Put all the ingredients except for the beets in a bowl and sprinkle with salt, spices and, if desired, herbs.
5. Set the timer for the required time according to the instructions.
6. Grind the beetroot by any method (this is not important) and stew a little in a regular frying pan for softness and preservation of a bright saturated color with a little water.
7. Put the beet dressing in the borscht and hold for another 5 minutes.

These are so simple and available recipes traditional Russian dish. You can try each by choosing something for yourself. Or alternate all options, adding variety to your daily menu. The main thing is to remember that everything comes with experience. So, cook red borscht with beets more often, delighting your loved ones with this tasty and healthy dish.

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

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

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

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

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

Ingredients:

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

How to cook red borscht with beets and vinegar

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

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

Peel small potatoes and cut into cubes.

Finely chop the cabbage.

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

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

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

Peel one large carrot and cut into thin strips.

Onion cut into medium pieces.

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

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

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

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

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

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

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

Cooking process:

1. Rinse the meat and put it in a saucepan. Fill with cold water and place on the stove. Boil the broth until fully prepared meat, not forgetting to remove the foam from the surface.

2. Peel the potatoes and cut them into cubes. Add to the pot if the broth is ready.

3. Clean the onion and chop it finely.

4. Also remove the peel from carrots and beets, rinse and rub the vegetables on a grater with large holes.

5. Put a frying pan on the fire and heat the vegetable oil in it. Put onion, cook until translucent.

6. Then put the carrots to the onion, continuing to sauté them together.

7. Lay out the beets last. Roast the vegetables, stirring occasionally.

8.Pour in borscht dressing natural vinegar. Thanks to him, the beets retain their red color, and the borsch itself acquires sourness.

9. Next put the sugar. Such a small trick will significantly improve the taste of the dish, make it more saturated.

10. It remains to pour tomato juice into the dressing (it can be replaced with fruit drink, tomato paste or fresh tomatoes).

11. Thinly chop the cabbage, throw it into the broth to the potatoes (it should be half ready by that time).

12. At the very end, in the dressing for borscht, which continues to be stewed, throw a bay leaf and a pepper pod.

13. And add dried dill to the broth.

14. At this stage, a mixture of peppers should be added to the borscht. It is advisable to ceiling them right before adding, but you can also take the finished mixture.

15. Put the finished dressing into the broth, let all the ingredients boil for five to seven minutes (borscht should boil).

16. After the specified time, remove the pan from the stove, cover it with a lid and let the borscht brew for a while (while it should cool slightly).

17. Serve the borscht in portioned plates, pouring sour cream over it. Instead of regular bread, garlic bread or donuts are great for this dish. You can also cut the fat into thin slices and put it on the table too. Bon Appetit!

Rich rich red borscht is the pride of any housewife. But the color of borscht does not always turn out the way it should be.

And the thing is that during cooking, the beets lose their rich color and, in the end, the first dish turns out to be paler than it should have been.

To be honest, the color of borscht has almost no effect on its taste, but purely aesthetically, you still want to achieve the perfect red color.

Before we dive into the tricks to keep the color of the root crop, let's look at the most common mistakes that lead to its loss.

Firstly, it is a long heat treatment of beets. Would you say that this root vegetable takes much longer to cook than other vegetables? But in this way, the pigment is digested, which gives a bright color, and naturally the beets lose their color;

secondly, even if you managed to cook borscht of the perfect color, it can lose it if it is boiled again;

thirdly, an incorrectly selected beet variety. For borscht, varieties such as "Bordeaux", "Red Ball", "Kuban Borsch", salad varieties are ideal;

fourthly, it is an alkaline environment, which is created by vegetables such as beans, carrots and cabbage.

How to keep the color of beets in borscht

The first trick is the correct cutting.

Someone grinds the beets on a grater (borscht turns out to be tastier, since the beets give it a lot of juice, but the color is lost); someone cuts it into large pieces (borscht becomes the right color, which cannot be said about its taste).

Therefore, it is very important to make the correct cut of the beets and the best option will be straw. Thus, she will be able to give away the taste and preserve the rich color.

The second trick is to fry the beets separately from the rest of the vegetables.

Beetroot frying should be cooked separately, without onions, carrots and cabbage.

But you can add a tomato, you even need to, since the acid contained in it will help preserve the color. Someone for these purposes sprinkles beets with vinegar or lemon juice.

And here it is very important not to overexpose it on the stove, since the more it is fried, the more juice leaves, and with it, respectively, the color pigment.

Third trick - use raw beets

If you do not want to roast the beets separately, then you can proceed as follows.

As soon as the broth for the future borscht is ready, we lower several small-sized peeled beets into it (cut the large one in half or into quarters), but after 15 minutes we take it out and put it in a separate bowl.

Then we continue to cook the borscht and when it is almost ready, grate the beets that were boiled earlier and add it to the borscht for 5-7 minutes until fully cooked.

Fourth trick - boiled beets

In this case, we boil the root crop in the peel separately until fully cooked. Then we grind it on a grater and add it to the borsch for 5-7 minutes until it is completely ready.

But if you still didn’t get the perfect color of borscht, don’t be discouraged, because the most important thing in this dish is not its color, but its taste!