Classic borsch - hearty meat food for real men. It is not for nothing that jokes about checking future wives with borscht are popular among the people. In fact, the preparation of borsch according to the classic recipe is not amenable to every housewife. This is a tricky dish with its own secrets. But is it so difficult to cook it? And if it didn’t work out earlier, maybe try again today?

Borsch is a complex multi-component soup. A beautiful burgundy color gives it beets, and the rich rich taste is the right meat. Probably, these products are the main components for any borscht, the rest of the ingredients vary depending on the recipe and the desire of the hostess. In ancient times, in Russia, the so-called soup obtained from cooked leaves of hogweed - a plant common in those days.

Today, as many as two countries: Ukraine and Russia, claim the authorship of the dish. We will try to consider all the variations of its preparation, choose the most delicious and just learn how to cook real borsch!

Classic recipe for red borsch with meat

Many housewives think that cooking classic borsch with meat is a whole story. They are afraid to start cooking because it will take a long time. And borscht doesn’t turn red for everyone, and turns into an ordinary uninteresting soup. In fact, this is the main recipe for real red borscht, which we will reveal in this classic recipe.

Ingredients:

• potatoes 2 pieces;
• 2-3 carrots;
• large beets;
• about 700 grams of cabbage;
• bulb;
• two tablespoons of tomato paste;
• 300 to 400 g of pork or beef;
• spices to taste.

How to cook:

First of all, we will put pieces of meat in cold water. As soon as the water boils, the broth must be drained. Pour ice water again and now we cook the meat until it is ready. Borsch is still vegetable soup, so in it we need to cook meat properly and tasty. And it turns out that if it is boiled in cold water - the meat does not give all the juices to the broth, but remains very aromatic.

While the meat is being cooked, we need to peel all the vegetables.

Getting to the cutting. We chop the onion not much: we leave large cubes.

Carrots and beets must be cut into thin strips, and the easiest way to grate.

And here is the secret of real red color in borsch: vegetables should not be fried, but languished in a pan. To do this, heat the oil in it, reduce the fire, shift all the chopped vegetables. They should be stewed for about 20 minutes, during which time it is necessary to periodically stir the frying with a spoon.

Dice potatoes. 90 minutes after the start of cooking, it can be laid in the broth.

The next step is shredding cabbage. In order for the straw to be thin, it is enough to correctly find the cut of cabbage. To do this, first cut it in half along the stump, cut it into quarters and begin to plan it from the sharp end farthest from the stump.

After 20 minutes, season the roast. To do this, put two tablespoons of tomato paste in it. Stew for about 2 minutes.

7 minutes after the start of cooking potatoes, we put cabbage in a pan and take out the meat, cut it in portions.

The most crucial moment comes: we shift the slightly cooled roast and cabbage into the soup, mix it well with a spoon.

Now you can salt and pepper the soup to your taste. I like to add garlic and lavrushka grated on a fine grater.

Before serving such a soup, chop the boiled meat and arrange it on plates. In each, you can put a little greens and a spoonful of sour cream. Borsch is obtained with a sweet and sour taste, a bright red saturated color, and it does not take much time to cook it - the meat is cooked the longest.

Recipe for classic borsch with sauerkraut

  Sauerkraut borsch is a traditional Russian dish, featuring a bright sour taste and aroma. Such a dish becomes even more delicious on the second day after its preparation.

Ingredients:

• pork or beef about 300,400 g;
• one small beetroot;
• sauerkraut 300 g;
• 3 potatoes;
• one onion;
• small carrot;
• a tablespoon of tomato paste;
• butter for frying;
• bay leaf, garlic, salt and pepper.

For dressing, cook greens and sour cream to taste.

Cooking:

1. Cut your meat into large pieces. We put the meat in a pan, add about 2 liters of water there and leave it to boil.

After boiling, do not forget to remove the foam! The meat will cook for about 70 minutes depending on the size of the pieces.

1. Peel the potatoes and cut them into large cubes.
2. Cut the onion as small as possible, and peel the carrots and rub on a coarse grater.

This recipe will have its own way of giving the soup a bright red color. Peel the beets and divide the family into 2 halves. Look at one part as usual on a coarse grater, and the other on a fine grater.

1. For frying, put butter in a frying pan - it will give a special flavor to the soup, transfer all vegetables except the beets grated on a fine grater and simmer for about 20 minutes.
2. At the end of the preparation of the roasting, put sauerkraut to it and pass it all together for 2 to 3 minutes. Now you can add salt and pepper.

If desired, add a grated head of garlic to it.

1. About ten minutes before the meat is cooked, put the potatoes in the broth and cook for about 12 minutes.
2. We transfer the passerovka to the soup and mix it well. Add tomato paste diluted in half a glass of water. Cook the soup until the potatoes are ready.
3. And now the most interesting thing - we add the remaining finely grated beets into the borsch. The color immediately changes, it becomes unusually beautiful! Put bay leaf in the soup and cook for another two minutes.

You can season the borscht spread on plates with tomato paste, sour cream and herbs, and serve best with garlic croutons. Good appetite!

Classic Ukrainian borsch with donuts

  If you say that you do not like borsch, you probably have not tried the real Ukrainian version of this dish. Red borscht is prepared very simply from products that are always in the refrigerator.

We will need:

• 800 g of brisket or shoulder meat;
• two onions;
• 3 medium carrots;
• 4-5 potatoes;
• 2 small beets;
• 2 tomatoes;
• 2 bell peppers;
• a kilogram of cabbage;
• Garlic;
• Bay leaf, spices to taste.

For donuts:

• warm water 1 tbsp.,
• a pinch of salt
• sugar 1-3 tbsp.,
• oil rust. 3 tbsp.,
• yeast 11 gr.,
• flour 3 tbsp. (450 gr.).

Cooking:

We put the meat in a pan and fill it with water so that it only covers it a little. Let it boil for 2-3 minutes, and then drain the water. Now you can pour a new amount of water in half a five-liter pan.

Bring to a boil over low heat, remove the remaining foam and put in a future soup one whole onion and half a carrot. The broth will be cooked for about an hour and a half.

After an hour and a half, add bay leaf and pepper to the soup with peas, about a tablespoon of salt and leave it on fire for half an hour.

From the finished broth we take out and set aside the meat. Vegetables need to be thrown out, they have already worked out their own. Filter the broth.

We cut the meat into small pieces, removing bones and tendons. It will come in handy at the end of cooking.

We cut the potatoes into cubes and put it in a boiling broth. While boiling potatoes, prepare the frying. To do this, peel the beets and onions, finely chop them.

Shred the bell pepper and cabbage, cut the tomato.

We send chopped carrots and onions to a hot pan, fry them for about 10 minutes.

Add to them 2 tablespoons of tomato paste and tomatoes, mix well.

We shift the beets to vegetables, pour it with a spoon of lemon juice or vinegar - so it will retain its color.

Put the bell pepper in the roasting and simmer it all for about 10 minutes.

At the end of cooking, sprinkle the frying with one teaspoon of sugar, salt and pepper. When the potatoes are ready to transfer the passer in soup.

If done until ready, it will remain tough due to the acid contained in the roasting.

Lastly, add chopped cabbage to the pan. Cabbage must be added to the density of borsch - put it so that there is a spoon. We try the soup again. Add acid or sugar if necessary.

We put the dry head of garlic and leave it from the heat - borsch always becomes tastier if it stays a little.

During this time, we will prepare dumplings. We take warm water, put sugar and salt in it, mix well.

Add quick-acting yeast and three tablespoons of vegetable oil to the liquid.

Sprinkle a little flour and mix the dough with a spoon first, and when it becomes thick enough, with your hands. The dough should not stick much to your hands.

Lubricate the sheet with sunflower oil and form buns - roll balls about 4 cm in diameter and fold them on a baking sheet. They will be prepared for 15-20 minutes.

If desired, three garlic, mix it with 100 grams of butter. With this mass, grease the buns and fill them with finely chopped greens.

Delicious traditional borsch with donuts is ready!

Classic Chicken Borsch Recipe

When you do not have enough time and energy to cook real meat borscht, or if you are on a diet that does not require meat on the menu, you can always cook borsch with chicken in a hurry. We will cook this soup in a deep saucepan.

Ingredients:

• one chicken breast;
• a pound of cabbage;
• one carrot;
• one beetroot;
• 3 potatoes;
• bulb;
• garlic;
• greens, salt and pepper to taste.

Cooking:

1. We cut the chicken into small cubes, transfer it to a hot saucepan and simmer for about 10 minutes.
2. During this time, peel and rub the carrots and beets on a coarse grater, finely chop the onions, transfer them to the chicken. Stew in our own juice for 10 minutes.
3. Peel the potatoes, cut them into thin cubes. Shred the cabbage.
4. Pour one and a half liters of water into the stewpan, bring to a boil.
5. We lay potatoes and cabbage, cook until tender.
6. At the very end of the preparation, when the potatoes have already become soft, put in the soup two tablespoons of tomato paste, finely chopped garlic, salt, pepper and bay leaf to taste.

Traditionally, we season the soup with herbs and sour cream! Cooking this borscht will take 40 minutes from your strength, which will not affect its taste in any way. Such borsch will be not only a diet dish, but also a delicious men's dinner.

Look at the recipe for cooking Ukrainian borsch with garlic from Ilya Lazerson

Now you are not afraid of any kind of borsch. Use secrets and invent your own cooking methods. Bon appetit to you and your family and to new recipes!

Every housewife knows how to cook delicious borsch. Another thing is that the concept of delicious borsch is invested. Each one thinks in its own way: for some it’s Ukrainian borsch with donuts, for some it’s green, someone thinks that the most correct borsch is cold, and someone is burning hot, with a piece of meat and sour cream . And everyone will think that this particular simple recipe for borsch is the most correct.

By the way, when I asked my ex-daughter-in-law to cook delicious borsch, she was embarrassed “How to cook borsch?” And I, not even suspecting that there was any difficulty, hastily told her a simple recipe for borsch, making it clear that borsch - these are the same cabbage soup, only with beets.

True, when we came to dinner, and in the pan instead of borsch, we saw a strange dish in which sauerkraut, beets and ... floated. pasta, I realized that a simple, in general, recipe - for beginners, is not so simple. We carefully praised the brew so as not to offend the girl, but the idea that she was just too lazy to look on the Internet to find a simple recipe for borscht did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be

A simple recipe for borsch

To know how to cook delicious borsch, you need to understand what each specific family puts into this definition. I will describe a simple recipe for borsch, which we consider traditional in our family: with cabbage, meat and beets. And in order to cook red borsch with meat, you need the following products

Any meat, preferably on the bone - 0.5-1 kg
  Fresh potatoes - 6-8 pcs.
  Fresh cabbage - small forks, approximately 1 kg
  Fresh carrot, medium size - 1 pc.
  Fresh beets, medium size - 1-2 pcs.
Bulgarian pepper, sweet, large - 1 pc.
  Onions, medium size - 1 pc.
  Tomato paste - 2 tbsp. l
  Fresh tomato - 1 pc.
  Garlic, fresh - 1-2 cloves
  Flour - 1.5 tbsp. l
  Refined sunflower oil - for frying vegetables
  Spices: salt, dry spices for first courses, bay leaf
  Fresh greens
  Mayonnaise or sour cream - to taste.

This list can be adjusted, depending on taste preferences and financial possibilities, the required ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borscht), you can easily do without fresh tomatoes, even without tomato paste and roasting flour, but without these vegetables red borscht can no longer be called borscht.

Well, let's get started. So,

Recipes for beginners: how to cook delicious borsch

Wash a piece of meat in cold water, cut off dark, coarse films from it, if they are on it. Contrary to all the recipes for borsch, in which they offer to use only the most delicious for cooking the first dishes, and I think that the housewives give out what they wish for real.

Not all young families can afford to cook exclusively from premium meat. As a rule, they save better pieces for the second courses, throwing worse soups into soup broths. The main thing is that the fat should be. And the fat will be from any meat, even the most worthless. By the way, there were days in our family when, instead of meat, I threw into the water for the broth the usual skin cut from a piece of meat. Well, you know, under which is still a layer of fat or subcutaneous fat? So, the taste of borsch did not suffer at all. Although, maybe, of course, because in our family, in principle, they don’t really like boiled meat. But, we’re talking about borsch, and not about boiled meat! And its taste depends on the quality of meat a little.

Of course, if you have the opportunity to cook from first-class meat, you should not neglect this opportunity.

Well, I'm a little distracted. Let's continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it should completely cover the meat. It depends on what degree of fat should be borscht. Someone likes borscht to be fat, someone likes a more lean, besides calories. We assume that 2–2.5 liters of water is enough for a piece of meat of 1 kg. That is, take a pan of 3-4 liters to fit all the contents. Until the water boils, get ready to prepare the vegetables.

Chop the cabbage, peel the onions, carrots, beets, peel the seeds from the peppers, removing the middle with the stalk from it. Don’t touch the potato yet, it’s too early. Otherwise, it will turn black and dry, and the borscht will turn out to be tasteless.

After the water boils, remove the scum with a slotted spoon, reduce the heat under the pan. To remove all the scum, the pan must be moved slightly away from the center of the burner so that the scum forms only on one side. After a new scum will not form, you can gently remove it from the walls of the pan with a clean napkin.

Remove with a spoon the yellow spots of fat floating on top in the broth, and pour them into a clean plate so that the fat is not digested and “washed”, that is, it is tasty, aromatic and does not taste like soap. He is still useful to us. Repeat this procedure from time to time.

Salt the broth. Keep in mind that when boiling, the water will boil a little, therefore, salt a little less, without adding a little. Cover the pan with a lid to “boil”, and forget about the borscht for about an hour, depending on the variety and age of the meat. Beef and lamb are cooked a little longer, and for borsch with pork, 35-40 minutes is enough.

And now, in fact, begins the preparation and the answer to the question of how to cook a delicious borsch. And a simple recipe for borsch begins with the preparation of a vegetable dressing.

Peel the potatoes, wash it, remove all the eyes and cut it into slices, not too large, but you don’t need to grind too much. Moreover, many already in a plate knead potatoes with a spoon. Run the potatoes into the broth, bring it to a boil again and, while the potatoes are boiling, chop the cabbage. Dip it in the pan too.

Chop onion and remaining vegetables. Pour the oil into the pan and, when it is warm, put the onion in the pan and fry it slightly, stirring occasionally. There, put chopped pepper and tomato, cut into slices, then grated carrots and, lastly, beets. Stir it all, and cover the pan with a lid - let it stew a little.

Put tomato paste, flour in a jar or mug, stir well and dilute with cold water, stirring intensively so that there are no lumps. Remove the lid from the pan and pour in the tomato paste with flour with vigorous stirring. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes brighter. Everything, refueling is ready! A little more, and a delicious soup will be ready!

Now pour everything in the pan into the pan. Caution, do not burn yourself! Stir the borscht, and pour in the fat that is waiting on the plate. Put the spices.
  I use the universal dried seasoning Aesthetics of Taste, which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or put spices separately - the main thing is that without any flavor enhancers, sodium glutamate and other chemicals.

By the way, whoever has subsidiary farms, you can prepare dill stems and parsley and celery roots. I used to do that before. I gathered a small bundle from these dried sticks, tied it tightly with a thread and lowered it for about 20 minutes into an almost ready borsch. Then, of course, I took this bundle by the thread so that it would not interfere and would not spoil the appearance of borsch in the pan.

And - the final touch. 5 minutes before you are going to turn off the borsch, put 1-2 cloves of garlic in it. Whoever doesn’t like a taste that is too pungent, do not peel the teeth from the skin, just cut the ends on both sides so that juice and aroma flow out. And you can chop the garlic very finely or chop the garlic grinder. By the way, I do so. It remains only to put a lavrushka (2-3 leaves), and turn off the fire under our culinary masterpiece.

While the borsch is infused for 10-20 minutes, cook sour cream or mayonnaise, set the table. And then call for dinner. And do not forget to announce that now you know how to cook delicious borsch, and put this simple recipe for borsch into bookmarks, under the general heading Recipes for beginners, because I will still have a lot of them. The family will not die of hunger!

Hi, culinary friends!

What so surprises foreigners in Slavic cuisine? Our, or rather the most important dish is borsch! It is in Russian cuisine, and Belarusian and Ukrainian. Therefore, assigning it to some nationality is wrong. I boldly call him Slavic!

Why do our soups surprise overseas guests? Yes, because they have soups - this is so, for playing appetite. They are in the form of mashed potatoes or completely liquid. You definitely don’t eat such. Well, our first dishes! They are so hearty, rich that after them a second course is not necessary. If you eat the second, pour less soup. It hurts quickly, it saturates the stomach.

And about the main first course, you can talk for a long time. It's just amazing how many options he has. There are sauerkraut, there are lean vegetarian soups, and without, with a variety of meats, the Ukrainian version is necessarily with lard and even donuts. All I do not have time to list. And today I chose the most popular recipes, in my opinion.

If this is not the case, feel free to add your options below in the comments. We start cooking borsch!

  Cooking fresh cabbage with meat: step-by-step cooking

I offer a classic version of a hearty, tasty meat borsch. We take meat beef or veal, or even pork. I picked up a good piece of veal on the bone. The meat boiled well in the soup, became tender. It is one that is just nice to eat.

A little beetroot gave its nice red-orange color. In general, the recipe is what you need! Cooking, my dears!

We need:

• Meat - 300 grams;
• Cabbage - 300 grams;
• Onion - 1 medium head;
• Carrots - 1 piece;
• Beets - 1 medium pcs.;
• Bay leaf;
• Frying oil;
• Salt, pepper - to taste.

Cooking:

1. We begin cooking with a rich broth. To do this, put a piece of meat (well, or a few pieces) into a saucepan with clean water. We put on a big fire and wait for boiling.

2. Before boiling, a foam will appear. It must be removed with a spoon with holes. Such spoons are very convenient - the foam remains, and the broth itself is drained back into the pan.

3. A few nimble movements and all the foam removed. At the same time, the water began to boil, reduce the fire and cover it with a lid. Cook the meat for 1 hour.

Cooking time depends on the meat. Pork is cooked for about an hour. But beef with veal - about 1.5-2 hours.

Well, we now have a lot of time while the meat is being cooked in order to clean the root crops and make the frying.

4. Potatoes, onions, carrots, beets peeled. We rinse with water. Cut the potato into slices or cubes.

5. Onion finely chopped. And we rub the beets and carrots into separate cups on a coarse grater. We chop cabbage.

6. In the finished broth after the set time, drop the potatoes.

7.And finely chopped cabbage.

8. Let them cook on low heat for 15-20 minutes.

9.Warm a frying pan with vegetable oil. We throw the onions to fry until transparent.

10. Attach the grated carrot to the onion. We fry a little.

11. The final stage is beets. All vegetables are thoroughly mixed and fried, simmer until tender.

12. A piece of meat is taken from the broth. It is better to use a special fork with two long teeth for this. So guaranteed to protect your delicate hands from burning.

13. Pour the fry into the broth and cook for 5 minutes.

14. Throw meat on a meat board. Holding the same fork, cut the hot meat into small pieces.

Boards absorb odors and therefore every good housewife always keeps several boards in the kitchen: for fish, for meat, for vegetables and fruits, for bread.

15. Add pieces of meat to the borsch. Salt, pepper and put the bay leaf. Cook for just one more minute and remove from heat.

Then the bay leaf is better to throw out. Otherwise, he will give unnecessary bitterness.

Awesome tasty dish is ready.

Pour soup with soup ladle into the bowls and serve with sour cream and gray bread to the table. Eating yummy!

  How to cook a dish in Ukrainian

The same, the most legendary Ukrainian! With pork ribs, beets and old bacon. Tasty and fragrant. Having prepared it, you will feel that you are sitting in a real Ukrainian tavern.

You need to cook it slowly. Allocate an hour or two to make soup and start conjuring in the good sense of the word. Then the dish is hearty, moderately fat. And so that the spoon is worth it! That is, thick.

Yes there is much to say. You read the recipe - so you want it, a Ukrainian borscht!

We need a 5 liter pan:

• Pork ribs - 650-700 grams;
• Potato - 5-6 pieces;
• Cabbage - the more the better;
• Onion - 2 cf. heads;
• Carrots - 2 pieces;
• Bell pepper - 1 piece;
• Beets - 1 small piece;
• A piece of old bacon;
• Garlic - 2 cloves;
• Frying oil;
• Salt to taste.

Cooking:

1.Ukrainian dish begins with a rich broth. Wash the pork ribs and set to cook. Then I’ll tell you a secret how to avoid foam and get a clean transparent broth for a beautiful soup.

Well, you won’t be able to avoid it at all, but the broth will definitely be as it should. To do this, cook the meat until it boils. Foam appeared - you can not remove. And you can take it off. At your discretion. Just the first water we drain. Rinse the pork ribs again and set it again to boil in clean water over a large fire.

Believe me, washing the meat a second time, so much superfluous with the foam will go away. This is good for the body.

2. Now there is much less foam. After boiling, reduce the heat and cook the pork for an hour.

3. We cut vegetables. We clean from skins, seeds, wash. Put the potato into cubes. Throw it into the finished broth.

4. On a frying pan with butter, fry beets, sliced \u200b\u200bin thin strips. Add the onion, cut into cubes. And a carrot. It can be chopped with straws or cubes, this is more convenient for the hostess herself. Fry until golden brown.

5. Add tomato paste to the roasting.

If there are fresh tomatoes, then it is better to use them. To do this, grate 4 medium tomatoes on a grater.

6. Fry thickened a little. Pour a glass of broth into it. Throw in bell pepper, cut into cubes. Stew everything for 10 minutes.

7. Shred the cabbage. For thick borsch it is important to chop a lot of cabbage. So do not skimp, cut our cabbage a little more. We also chop a lot of green stuff. It will give an unrivaled flavor to the soup.

8. The potato is almost cooked. So, put the finished frying. It boils - we dump all the cabbage and greens.

There is an important point. Soft cabbage is put together with frying. And tough - 5-10 minutes before it. For she needs time to cook well.

9. Let’s cook for five minutes. Grind finely old lard with garlic and toss into the pan. Turn off the fire immediately.

10. Richly salsa soup generously pour into clay bowls. Serve to the table with chopped bacon, cucumbers, sour cream.

While writing - she wanted to eat herself. Well, bon appetit, and I ran to cook borsch in Ukrainian!

  Russian beetroot soup with chicken and beetroot

Oh, well, it's just a wonderful version of borscht from dietary meat, that is, chicken. Tasty, aromatic, drooling from him in different directions. Haha, he’s so delicious!

Therefore, we look at the recipe! And we repeat unclean manipulations for uncle to nourish the whole family for a long time and nourishing.

  Red beetroot recipe for beets to retain color

How to cook our famous dish so that beets give their maximum color? And I will tell you these secrets. And you will prepare a beautiful, fragrant red-burgundy soup.

The soup will be prepared in a lean, vegetarian version. But you can cook the dish on meat broth. How to cook meat broth - look in the first or second variant of cooking above in the article.

• Cabbage - 0.5 fork, but here, too, the more the better;
• Onion - 2 cf. heads;
• Potato - 6 pieces;
• Carrots - 2 pieces;
• String beans - 100 grams;
• Bell pepper - 1 piece;
• Beets - 2 medium pcs.;
• Garlic - 2 cloves;
• Fresh tomatoes - 4 pieces;
• Greens (dill, parsley, cilantro) - 0.5 bunch each;
• Frying oil;
• Bay leaf;
• Lemon juice or vinegar - 1 tbsp. a spoon;
• Salt, spices - to taste.

Cooking:

1. Choose a pan 4-5 liters larger. You know, the older the borsch, the tastier it becomes. This is one of its nuances. Perhaps it is infused for 1-2 days and then just awesome first course will be on the table.

2. Peel the potatoes and beets from the skins. We cut potatoes as conveniently, at least in slices, even in cubes.

3. We also cut one beet. And another shred on a straw for frying.

4. Vegetables put in a pan. We also send several leaves of lavrushka there. Fill with clean water and put on a stove to cook.

5. Ready to fry the rest of the vegetables. Except, of course, cabbage. We chop it finely and you can even knead it separately in a bowl of salt.

6. Peeled onions, shred carrots. Carrots can be chopped with the same straw as with the second beetroot.

7. Tomatoes cut into quarters.

If desired, they can be rinsed with hot water and peeled.

8. On a heated frying pan with oil, pour onions, fry a little. We throw carrots, beans and beets.

9. Pour a tablespoon of lemon juice or table vinegar. Acid will help us maintain the natural color of beets.

10. In almost ready-to-fry, we throw the tomatoes and fry until it is ready.

11. To the half-finished beets and potatoes in the pan, lay the cabbage. Boil the vegetables until cooked.

12. At this time, cut the garlic and chop the dill, parsley, cilantro.

13. At the last step we lay fry and garlic with herbs. We add, put spices to taste.

It is allowed to put Georgian hops-suneli or utsho-suneli in borsch. Then the soup will have an incredible taste and aroma.

14. Immediately turn off. We give the dish a little insist. Pour into plates, season with sour cream and fresh herbs.

We eat with pleasure!

Going around all the options of our original Slavic dish, sauerkraut cabbage soup is just a crime!

Such a cooking recipe, where sour cabbage is placed, is called cabbage soup or cabbage. How many centuries will not tell this dish. But I know for sure that a lot. You could even say, time-tested soup))

The unsurpassed sourness in borsch is what we like here. But this option of cooking roasting, along with cabbage, I like the most. I hope you enjoy it too!

We need a 4-5 liter pan:

• Sauerkraut - 800 grams;
• Beef brisket - 1 kg;
• Onion - 2 cf. heads;
• Carrots - 1 pc.;
• Tomato paste - 1.5 tablespoons;
• Greens (dill, parsley, cilantro) - a bunch;
• Frying oil;
• Bay leaf;
• Salt, spices - to taste.

Cooking:

Here, as you have noticed, we cook without potatoes. Sometimes borsch can be cooked without it. The taste from this will definitely not go bad. On the contrary, the dish turns out less rich in carbohydrates.

In ancient times, they did not know potatoes; they added either turnips or edible mushrooms.

1. Boil the brisket according to the method as in the first recipe. Stew it over low heat for 1.5-2 hours with bay leaf, but without salt. To understand whether the meat is cooked, try it. It should be soft and easy to chew.

2. At this time, we proceed to excellent frying. Sour cabbage tossed onto a sieve to glass water.

If the cabbage is very salty, you can rinse it with running water.

3. Cut the peeled onions into quarters. Remove the carrots from the carrots and grate.

4.Passiruyte onions and carrots in a heated pan with vegetable oil.

5. When they soften, add cabbage to them. Mix, fry.

6. Passing some more time. Add a little broth and tomato paste. Stew with the lid closed for 30 minutes. Do not forget to stir and add water or broth if it is all evaporated.

7. Fry is ready, the cabbage has become soft-soft.

8. From the broth we take out the meat and cut it into pieces. Put the frying in the broth. Throw chopped meat. Salt, pepper to taste. The main thing here is not to overdo it with salt - after all, cabbage is already salty. Taste it.

9. Do not forget to get the leaves of parsley! It will give a rather bitter taste if it is not removed in time.

10.Tomim another 15 minutes.

11. We chop finely greens for serving. Also, in each bowl with soup, put a spoonful of thick real sour cream.

We treat guests! Good appetite!

  Video on how to cook borsch in a slow cooker

Miracle saucepan rescued every housewife more than once. She herself regulates the heat, interferes. In general, it frees up and makes life easier in the kitchen.

A great option for a classic first course in a slow cooker. And the fun music in the video allows you to quickly and joyfully cook all the ingredients, chop and nibble yummy!

  Lenten Meatless Bean Recipe

This variant of the first dish seems to me the most delicious, especially when you observe the Orthodox fast. It is cooked without beets, but with beans. Beans, as you know, are rich in protein and successfully replace meat.

In addition, the prescription goes a lot of vegetables. Preparing a delicious roast of them. Borsch is rich and appetizing. Usually mine ask for more additives.

We need:

• Potato - 7-8 medium pieces;
• Cabbage - 0.5 fork;
• Onion - 1 medium head;
• Carrots - 1 piece;
• Bulgarian pepper - 1 piece;
• Garlic - 3-4 cloves;
• Beans - 1 can;
• Tomato paste - 2 tablespoons;
• Bay leaf;
• Frying oil;
• Salt, pepper - to taste.

Cooking:

1. To optimize the cooking process (oh, how I bent), pour 4-5 liters of pure into the pan

water and set on fire. Put the leaves of lavrushka.

2. We clean all vegetables from skins and rinse with water. Cut potatoes into cubes. What size you decide for yourself. When the water begins to boil in a saucepan, we pour the potatoes and cook over low heat for 5-7 minutes.

3. We shred the cabbage in a separate bowl. In general, we cut all the vegetables into separate dishes.

4. We chop the onion in half rings. Bell pepper julienne. And we grate carrots.

5. Pour the vegetable oil into the pan and set the onions to fry. It became a little softer, which means we pour carrot and bell pepper there. Stew, fry, periodically stir with a spatula.

6. Our garlic is cut into plates. We take the beans out of the jar, drain the water.

Take beans of any color: white, red. And not even canned. Just in advance it can be boiled separately until soft.

7. In a frying pan we attach tomato paste, garlic and beans. Mix and fry for 5 minutes.

8. Delicious zharochka is ready. Oh, and it’s delicious, spicy! This can be separately prepared in the post and dying with a bread.

9. The potatoes are a little cooked and we attach the cabbage to it. Cook until vegetables are cooked.

To make the borscht thick, tasty - soften several potatoes in a puree and dissolve them in the soup broth.

10. Potatoes and cabbage are cooked. Now you can add salt and pepper.

11. Pour all our frying in soup, boil another 2-3 minutes.

All! Soup is cooked. Pour into plates or deep soup bowls. Serve with finely chopped greens and Bon appetit!

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All fans of delicious food know for sure that traditional Ukrainian cuisine is not complete without borsch. Every housewife should know the recipe for the most delicious borsch, because this is an excellent first dish that can catch the heart of any man. Of course, this is on condition that it is cooked correctly, without any errors.

A bit of history

This dish has all the features that are traditional for Ukrainian and South Russian cuisines; it was also prepared by our ancestors - the Slavs. It got its name because the main ingredient in the composition of such a dish is beets, and in ancient times the vegetable was called "borsch". From the territory of Kievan Rus, where the dish was invented, it spread throughout the neighborhood and even to neighboring states. That is why it is currently in countries such as Poland, Lithuania, Romania and Belarus. This dish was very fond of the Russian rulers Catherine the Second and Alexander the Second, as well as the famous ballerina Anna Pavlova, whose name also went down in history.

Varieties of Borsch

There are a considerable number of varieties of this soup, and which borscht is the most delicious, to this day remains a mystery. Such a variety is due to the fact that each nation invested in its own recipe something of its own, characteristic of the national traditions of the native state - this in the crust changed the taste of the finished dish.

All the presented varieties are divided into two large categories: red borsch and cold, which is also popularly called the cold store. A cold-pot is more common in Belarus, where it is eaten with hot boiled potatoes.

Refrigerator

It is very simple to prepare such a dish - it is based on pre-prepared beets, which must first be pickled. As a rule, in such a dish all the ingredients are added raw. All components are diluted with kefir or other sour-milk products, the desired number of hard-boiled chicken eggs is added to the general pan, and then everything is seasoned with sour cream and served on the table.

In the world there are a considerable number of fans of such a bright and tasty dish. It is prepared mainly in summer or spring, when all the ingredients can be easily obtained fresh.

Red

However, as many gourmets admit, the most delicious borscht is red, which is prepared by thermal processing of products, and served hot. Its main ingredients are vegetables, which initially it is advisable to take fresh. As a rule, carrots, potatoes, beets, cabbage, tomatoes and greens are included in the standard set. If you wish, you can cook lean borsch, but many housewives prefer to pre-cook meat broth from different types of meat. In many step-by-step recipes of the most delicious borsch, it is recommended to use a decoction of chicken or pork. With such a meat combination in the broth, the prepared soup turns out to be the most aromatic and delicate in taste.

Before serving the finished dish on the table, it is seasoned with sour cream or mayonnaise. In Ukrainian culture, the tradition of eating such a soup in a bite with garlic and bread is especially common.

The most delicious borsch: a step by step recipe with photos

In order to cook an excellent soup, which is the king of traditional Ukrainian cuisine, you do not need to have a lot of cooking skills. It is enough just to understand the order of cooking the ingredients, as well as know how to properly cook a delicious and transparent broth for the future soup.

Step 1. Preparing the broth

Many famous chefs recommend using pork or, in extreme cases, chicken for cooking the most delicious borsch. In the case of choosing the first option, it is best to take the chest and bones for cooking, which can be inexpensively bought in almost any butcher's shop.

Cooking the broth should start with cooking the bones, which should be filled with cold purified water. After this, the pan should be covered and set to cook on the stove. As soon as the contents begin to boil, reduce the heat and begin to gradually remove the resulting foam. The correct actions at this stage will provide a tasty and transparent broth.

As practice shows, for the most delicious borsch, the bones need to be cooked for a couple of hours, without turning off the fire and regularly removing foam. After that, you need to add meat to them in the amount indicated in the selected recipe. In this composition, the pan should be kept on low heat for a couple of hours.

In the event that the broth is prepared from chicken, it will take about an hour or two to prepare it. If such a variant of the broth is chosen, it is not recommended to add another type of meat to it, so as not to interrupt the taste.

Ingredients

The classic recipe for the most delicious Ukrainian borsch recommends taking a standard set of ingredients. It definitely includes bright red beets (in some formulations called beetroot) - a couple of root crops, not more than 0.5 kg of fresh cabbage, a couple of medium-sized carrots, as many onions, five potatoes. This is the main soup set, which is designed for broth, cooked from 800 g of pork meat.

Step 2. Preparation of ingredients, their preliminary processing

All components of the borsch must be washed and peeled in advance. After that, the potatoes need to be cut into medium-sized cubes. As practice shows, root vegetables cut in this way give the finished soup a special taste.

In a separate plate, grate beets on a coarse grater. Many people prefer to cut it into strips or sticks manually, but recipes of the most delicious borscht often say that a vegetable chopped in this way gives the dish the same original red or even burgundy color. After the beets are processed on a grater, it should be sprinkled with the juice of half a lemon and, having mixed thoroughly, leave in a cool place for 15-20 minutes.

Cabbage needs to be chopped, which most housewives do with a regular kitchen knife. However, in the modern world there is a considerable number of devices that can also be used. Some chefs recommend chopping the vegetable into cubes, but this does not change the taste of the soup.

Step 3. Preparation of dressing for borsch

The most delicious Ukrainian borsch becomes only if the hostess uses grated lard with garlic as a dressing. To prepare it, you need to take a small piece of this product (about 50 grams) and grind it thoroughly. After this procedure, a couple of garlic cloves are added to the common bowl, and in this composition the mass is crushed in a mortar until a uniform state is formed. In the finished form, the dressing should be covered with cling film and refrigerated until it is needed.

Some experienced housewives advise using old bacon, which is slightly yellow in color, to make such a mixture. However, along with them there are recommendations regarding the use of aromatic bacon with spices.

Step 4. Cooking the roast

Properly cooked roasting is that element without which the most delicious borscht will not work. Photos with the image of bright red borscht are made clearly convey the color that should result in the dish, if it was properly prepared for frying.

At the very beginning, you need to heat the pan, preferably with a non-stick coating, onto which a small amount of sunflower oil should be poured. After it is heated, you need to put in a pan carrots, grated, as well as chopped onions. After that, they should send 3-4 tomatoes, previously peeled from the skins, or 2-3 tablespoons of tomato paste. Vegetables in the process of frying need to be mixed well. After some time, they need to add beets and mix well. Everything that is in the pan is covered and stewed for 10-15 minutes.

Step 5. Cooking borsch

To begin with, it is necessary to warm the cooked broth to a state of boiling water, into which prepared potatoes and minced meat should be sent. In this composition, the dish is cooked for 10 minutes, after which you need to add shredded cabbage to it, continuing to cook over high heat for a short period - about 10 minutes.

After the vegetables begin to become more or less soft, the fire should be reduced and the prepared roasting added to the pan. In this composition, everything is boiled until vegetables are completely ready, a dressing made from lard and garlic, as well as finely chopped greens, salt, pepper and other seasonings to taste, are added to the borsch. Without fail, you should add 1-2 bay leaves, which give the dish not only a pleasant aroma, but also a certain piquancy.

Tricks for cooking borsch

Any good housewife should know how to cook the most delicious borsch. This dish can become special if, in the process of its creation, you follow the basic instructions and know some small tricks.

A good deal of success lies in the right products. For the preparation of borsch, one should not be afraid to take too fatty pieces of meat - the juiciness and softness of the broth, as well as its saturation, have never harmed the finished dish. A separate trick is the choice of beets: it is better to take small sizes. In such root crops, fewer veins are observed, which ensures a greater juiciness of the fruit and, as a result, a brighter color of the finished borsch.

In the event that the potato chosen for cooking the dish is too boiled, it can be cut larger - by the time the cabbage is cooked, the potato has not yet had time to boil until it is mashed. Some families prefer to pre-fry it before laying - the vegetable is not only dense, but also especially tasty.

In the general composition of the ingredients, you can use bell pepper - it will add a certain zest to the taste of the finished borsch. Such a vegetable is best chosen in the market. The fruit is green in color and quite unpretentious in appearance - this will be the most fragrant and rich in useful components.

In the event that different types of meat are used for cooking borsch, it is best to take it in a ratio of 1: 1.

As a dressing, you can use not only lard and garlic. For a change at the final stage of soup preparation, you can use ghee, fried greaves or simple sour cream with a maximum percentage of fat content.

In order to make the soup as fragrant as possible, after cooking, it is advisable to wrap the pan with it in a towel and leave to infuse for six hours - the result will pleasantly surprise you.

The recipe for the most delicious borsch (with photo), which is presented here, is not the standard. It can be diversified in any way at the request of the hostess. Some add to their soup their secret ingredients that improve the quality of the finished dish. An example of such can be legumes, mushrooms or some special spices.

Rich and fragrant borsch will be obtained only on properly cooked broth. Especially delicious, it is obtained on broth from pork and beef brisket. Kiev borsch, for example, is cooked in beef and lamb broth, Odessa or Poltava borsch - in duck (goose) broth.

To prepare the broth, wash small pieces of beef (500 g) and pork (300 g) brisket. We put the meat in a pan, pour cold water: the water should be 1.5 times more than the amount of the proposed broth. Bring the water to a boil, reduce the heat, remove the foam, cover the pan with a lid and cook the broth for 2-2.5 hours. Water should boil weakly so that the meat languishes in it: as a result, the soup for borscht will turn out to be especially rich.

To give borsch a pleasant light acidity and a particularly rich color will help the juice of pickled or fresh beets, added to the broth.

Another important point in the preparation of borsch is the preparation of vegetables before laying in the broth and the bookmark sequence. Beets need to be stewed separately, cut into cubes or straws, with the addition of a small amount of vinegar or lemon juice in order to preserve the brightness of the color. Stewing beets is better in well-heated pork fat or in butter.

Sometimes beets are boiled or baked whole in a peel, after they are peeled, cut and put into broth.

I usually dip the potatoes into the broth about 15 minutes before the end of cooking, fresh young cabbage at about the same time. A few minutes after laying the cabbage - the turn of the stewed beets, followed by the passivated vegetables - carrots and onions. 10 minutes before the end of cooking borscht I put spices. If you plan to lay fresh garlic, then its output is literally 1-2 minutes before being ready, so that a valuable aroma is preserved. Before adding garlic you need to chop or crush in a mortar.

Speaking of spices. You can use a special mixture of spices for borsch. You can choose in favor of the most appropriate, in your opinion, spices. Parsley root and greens, bay leaves and black pepper are very appropriate for cooking borsch. A special taste will also be given to it by coriander, dill, herbs and celery root. Ukrainian borsch is characterized by dressing from finely chopped pork fat (200 g), several sprigs of parsley and 3-4 cloves of garlic, mixed and crushed in a mortar, which is added 2-3 minutes before the borsch is ready.

The borsch with fresh cabbage has a pleasant light taste, for which he has a large number of admirers. To prepare it for a 4-liter pan you will need the ingredients:

• beef (on the bone or fillet) 1 kg
• beets 400 g
• potato 500 g
• fresh cabbage 300 g
• onion 200 g
• carrots 200 g
• tomato paste 3 tbsp
• vinegar 6% 1 tsp
• garlic 2-3 cloves
• pepper
• bay leaf 2-3 pcs.
• greenery
• vegetable oil

We wash the meat, fill it with water and cook for 1.5 hours. Then add chopped potatoes. When the broth boils, put the chopped cabbage and cook for 5 minutes.

Meanwhile, we stew the beets, cut into strips, in vegetable oil, add vinegar and tomato paste and simmer for 5-7 minutes. Then add to the borsch and cook for 10 minutes.

Grind onions, grate carrots and fry vegetables in vegetable oil. Add to the soup.

After we put the bay leaf, salt and pepper, garlic passed through the garlic.

We remove the pan from the heat and leave it under the lid for 10-20 minutes.

Pour the finished borscht into plates and serve with sour cream and herbs.