A very detailed recipe for Ukrainian beetroot soup with beets and 7 useful tips will help you prepare a real soulful lunch

Tasty and rich Ukrainian borsch can not be cooked up in a hurry. The most main rule  cooking borsch is the presence of free time and a great desire to cook it. If you are in a hurry or you are not in the mood to stand at the stove, it’s better not to start, but to cook any.

When I cook borscht, appetizing aromas are floating around the house so that my husband looks endlessly at the kitchen, lifting the lid of the pan and sniffing it \u003d)

In every region and in every family, borsch is cooked differently. If you have never cooked borsch or simply do not know how to cook it, then my most detailed step-by-step recipe with photos will be a good guide for you \u003d)

Let's start cooking borsch according to our traditional family recipe!

Ingredients for a delicious Ukrainian borsch

The number of products for a pan of 5-6 liters:

• T-bone beef - 300 gr
• Pork on the bone (stew) - 500 gr
• Potato - 300 gr (3-4 pcs)
• Onions - 200 gr (2 pcs)
• Carrots - 150 gr (1 large)
• Cabbage - 350 gr (1/4 average head of cabbage)
• Beets - 300 gr (2 medium pcs)
• Tomatoes - 200 gr (3-4 medium pcs)
• Sweet pepper 100 gr (1 pc.)
• Hot pepper - 1 pod optional
• Tomato paste - 2-3 st / l at will (for taste)
• Sunflower oil - 30 ml
• Butter - 30 gr
• Garlic - 3-5 cloves
• Small piece of bacon
• Bay leaf, allspice - to taste

For broth:

• 1 onion
• 1 carrot
• Parsley root
• Celery root
• Dill or Parsley Stalks

I always cook borscht thick enough. Therefore, you can reduce the amount of vegetables. I add tomato paste for color and more saturated taste. Most of all I like “Chumak”, “Rosana” and “Genichanochka”. Well, let's begin!

How to cook beetroot soup with beets? You need to start by making excellent broth!

For borsch it is important to cook a good broth and not to spare vegetables.

Beef, pork and poultry, especially poultry, are well suited for the broth. I can’t explain why it’s so, but very tasty borscht is obtained on a homemade rooster.

Tip 1.  If you cook borsch on meat, then it is better to take pork and beef necessarily on the bone. This will give a magnificent rich broth. I rarely cook with a bird.

We wash the meat, cut off pieces of fat, if any, and put it in a pan. Pour cold water to cover the meat 3-5 cm higher and set on fire.

At the same time we put a pan with beets on the stove and boil it in its uniform until ready.

Tip 2.  If you want a tasty broth, put the meat in cold water. If you want tasty meat - hot.

We bring the meat to a boil, reduce the heat and remove the resulting foam. Cook for about 20 minutes and drain the water.

Put the meat back into the pan, pour water and bring to a boil again.

While water boils, we prepare vegetables for the broth: onion, carrots, dill stalks, bay leaf, garlic. You can also add coarsely chopped celery root or parsley root.

We put the vegetables in a pan with boiling broth, reduce the heat to a minimum, close the lid and simmer for at least 2-3 hours.

Tip 3.  The broth should not cook, it should slowly gurgle and languish.

Here is the broth in the cooking process:

Now prepare the vegetable dressing

Tip 4.  The more variety of vegetables and fat you add to the dressing, the tastier you will get borscht.

Fat does not have to be much.

Small pieces of fat that you cut from the meat are sent to the pan. The smell of fried bacon will give the borsch a mouth-watering aroma. I try to choose leaner meat, so I don’t cut too much fat.

Fry slices of bacon.

Shred the onion and put it in the pan. Add some sunflower and butter.

Lightly fry (5-7 minutes) until golden brown.

Grate the carrots on a coarse grater and add to the onion.

Fry for about 2-3 minutes.

Sweet pepper cut into small cubes, add to vegetables.

Fry everything together for a couple of minutes.

We chop the tomatoes in a blender and pour them into the pan.

Add tomato paste.

Stir and simmer over very low heat for about 20-30 minutes.

If you want spicy borsch, add hot pepper pod to the dressing.

Refueling is almost ready.

Ready vegetables are extracted from the broth and get the meat.

Grate the carrots and return to the broth, discard the remaining vegetables.

Separate the meat from the bones and put it in the dressing for borsch.

Stir, simmer for about 2 minutes, the dressing is ready. The meat can be returned back to the broth, but I usually do not do it, otherwise it is too boiled.

Dice potatoes.

Add to the broth and cook for about 7-10 minutes.

Thinly chop the cabbage.

We spread the cabbage in a saucepan, bring to a boil and simmer until the cabbage is ready. It usually takes 5 to 10 minutes. It all depends on the variety of cabbage.

While the cabbage is cooked, peel the beets and rub it on a coarse grater.

Grind a piece of fat, garlic and a pinch of salt in a mortar.

When the cabbage is ready, put the dressing in the pan.

Mix.

Bring to a boil.

We spread the beets, crushed with garlic and salt lard.

Mix and remove from heat after boiling.

Tip 5.  It is impossible to boil borsch with boiled beets for a long time, otherwise the borsch will lose its color.

Beets for borscht can be prepared in another way: grate or chop into strips and simmer in a small amount of water with the addition of 1-2 teaspoons of vinegar. In this case, the beets will not lose their color after boiling.

Tip 6.  If you are preparing borsch from early varieties of cabbage, the order in which the ingredients are placed in the pan is different:

1. Put potatoes in the broth.

2. After 5-10 minutes (potatoes should be brought to a half-ready), add dressing, cook for 3-5 minutes.

3. Put the finished beets with young cabbage, bring to a boil and turn off. Usually a young cabbage is enough to boil. Cooking it for a long time should not be, otherwise it will turn into a sauerkraut.

Tip 7.  Let the borscht brew for at least 1-2 hours.

Here is my delicious rich and fragrant Ukrainian borsch! \u003d)

In our family, traditionally served borsch with garlic, sour cream, green onions and rye odorous bread.

How many calories are in my borsch? About 65-70 kcal per 100 grams

• Protein - 3.3 gr
• Fat - 3.7g
• Carbohydrates - 4.2 g

And here are some more photos:

Enjoy your meal, friends! And don’t forget to click likes, “oki” and “I like” to tell your friends about the recipe for super appetizing borscht \u003d)

Regards, Natalie Lissi

As you know, the homeland of borsch is Ukraine and the southern regions of Russia. But they cook it not only there, it is also a favorite first course in Belarus, Lithuania, Poland, Bulgaria and Moldova.

It is prepared from a large number of vegetables and meat. In some embodiments, mushrooms and beans are also added. But the main product that characterizes it is of course beets. It is she who makes its color red, saturated and gives the broth a characteristic sweetish taste.

In different regions of Russia, and especially Ukraine, it is prepared in different ways. Therefore, there are already many recipes for its preparation. And this suggests that this first dish is very respected, and for many it is generally the most delicious and favorite of the first courses.

Today I want to bring to your attention Ukrainian and Russian recipes. So that those who love him can cook him as often as possible, and at the same time not to repeat!

My grandmother, when she cooked this tasty and fragrant dish, she always said: “To cook a delicious borsch, you need to walk around it!” I was still small then and did not quite understand the meaning of this statement. Now I have been cooking everything myself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and right, you need first of all desire and time! Nothing good will come out without this or that. Therefore, stock up on them, as well as the necessary products, and we will prepare the most delicious of its kind first course.

And the first we will have the recipe, which is prepared most often - this is a classic!

A classic recipe is one that is cooked in a traditional way. Today we will consider various options that may turn out to be quite surprising for you, but it’s worth starting with the classics.

My grandmother and mother prepared this dish in this way, and now I am cooking.

We will need:

• meat beef on the bone (you can add a little pork) - 600 gr
• cabbage - 250-300 gr
• carrots - 1 pc
• parsley or parsnip root - 50 g
• potatoes - 3 pcs.
• beets - 2 pcs medium
• tomato - 1 pc. or tomato paste
• onion - 2 pcs.
• lemon - 1/3 part (or vinegar 3% -tablespoon)
• flour - 1 tbsp. a spoon
• sugar - 1 tsp
• salt, ground black pepper - to taste
• dried herbs to taste
• bay leaf - 1 pc.
• vegetable oil - 2 tbsp. spoons
• butter - 1 tbsp. a spoon
• fresh dill, parsley, green onions, garlic - for sprinkling
• sour cream for serving

Cooking:

1. To prepare a delicious rich broth, you must take meat on the bone. If the bone is cerebral, then it will be just wonderful. You can also put sugar bone. The difference lies in the fact that the brain is located in the brain tubular stones, and cartilage and connective tissue are located on the sugar bone.

Both that, and another gives a wonderful broth and does a dish especially tasty.

They use meat, who loves more. It is very tasty from beef and pork. So, for example, you can take a beef brain bone, a piece of beef meat and add pork ribs. The taste will be simply divine.

2. The meat should be washed, put in a pan and pour it with water. How to cook meat - there are two options. I will describe both of them, and you choose which one you like best.

• 1 option. Pour the meat with water so that it is only slightly covered, set to boil. During the entire boiling period, foam will appear, it will need to be constantly removed. As soon as the water boils, remove the foam and wait 3-4 minutes. Then we get the meat, and pour the water.

The pan will need to be rinsed from meat plaque, you can rinse and meat. Then again put the meat in the pan and pour it with water, a volume of 2.5 liters. Ready soup at the same time you get 3 liters. This is about 6 good good portions.

• Option 2. Pour the meat with water, immediately 2.5 liters. Put a pot of water and meat on the fire. During boiling, foam will appear, it will need to be constantly removed. As soon as the water boils, throw a pinch of salt into the pan with water, all the foam will float, and it will be easier to remove.

The transparency of the finished broth depends on how carefully you remove the foam. Therefore, this stage cannot be ignored. It is very important for the taste and color of the future dish.

And I want to note that the second option is more preferable. In this case, we do not pour out the healthy broth. But to stand at the pan during the formation of foam for a while.

If you missed the moment, and the foam has already turned into flakes, and the broth at the same time was boiled for at least 10 minutes, then the broth should not be poured out. Just strain it through cheesecloth.

3. As soon as the water with meat boils (in both cases), the fire will need to be reduced to a minimum and cook the meat until fully cooked. I cook to such a state until the meat begins to completely move away from the bone.

Throughout all the time it is necessary that the broth boil quite a bit, only gently gurgle. Active boiling will make the broth cloudy and tasteless.

4. Once the meat is ready, you need to get it out of the pan, and strain the broth so that there are no small bones left in it.

5. Then cut the meat into pieces and place it in the broth again, bring it to a boil and you can add all the other ingredients slowly.

6. In the meantime, we have cooked meat, you can cut and prepare all the vegetables.

7. Onion cut into cubes or thin half rings.

Grate carrots and parsley or parsnip root for Korean carrots or cut into thin strips.

8. Warm the vegetable oil in a pan and lightly fry the onion in it. As soon as the onion starts to slightly brown, pour half a glass of boiled water into the pan, and then darken the onion until the water evaporates. The onion will become translucent and will not be found in the soup.

9. Add carrots and parsnip or parsley root, fry them with onions for 3-4 minutes, if grated. Or a little longer if cut into strips. Carrots in both cases should slightly go limp.

10. Add sugar and flour, mix. Flour will give a slight nutty smell when frying, and sugar slightly caramelizes carrots.

However, sugar can be added to beets.

Add a slice of butter. If you have ghee, then it is best to pass vegetables on it. But if not, then just add a piece of oil, the soup will have a very pleasant aroma and taste.

You can also add dried herbs - dill, parsley. Darken for 3-4 minutes, then turn off the heat and leave for a while.

11. Cut the cabbage into thin strips. Cut it thinner, so it will be tastier, and besides it will boil faster. After all, you know that vegetables should not be cooked for too long so that there is no loss of vitamins.

Do not try to cut the potato immediately so that it does not darken. Clean it and put it in water, as the time comes to put it into the broth, we will cut it.

Chop the garlic. To do this, crush it with the back of a knife on the board. And then chop finely. Grind greens as finely as possible.

Do not throw out a long stick of garlic. It can come in handy if someone suddenly has a runny nose. If you burn this wand, put out the fire, and smoke that will go from the wand inhale one or the other nostril, then the runny nose will recede. And if you do this several times a day, then you can and in general heal it.

12. Beets can be prepared in one of four options, which I will offer you a little later. It must either be boiled, or fried, or baked, or cut fresh (details below, in a special chapter).

I decided to cut the beets into thin strips. Squeeze lemon juice on it (you can pour it with vinegar) and fry in the remaining oil.

Add tomato paste or tomato sauce. Or you can add fresh tomato, for this you need to make a cross-shaped incision on it, pour it with boiling water for 4-5 minutes, remove the skin and cut it into small cubes.

13. And so, the broth is ready, the meat is taken off the bone, chopped and sent back to the broth. We continue to cook further.

The first thing you need to pay attention to is which cabbage we use. If it is autumn cabbage, then it is most likely tough. Now they grow some special hard varieties that are stored for a long time, but the leaves of such cabbage are hard, and it is difficult to even ferment them.

If the cabbage is spring, early, then its leaves are thin and tender.

So in the first case, we send cabbage to the broth and cook it for 15 minutes. Then add the potatoes.

14. If the cabbage is early, with delicate thin leaves, then put the potatoes and cabbage at the same time. Potatoes can be cut both in small strips and in cubes.

Together with the addition of vegetables, you will need to salt the broth. Previously, we did not do this, because salt could draw all the juice out of the meat, and the meat would turn out hard and tasteless.

It is generally believed that in order to get tasty meat, it must be salted at the end of cooking. And if you want to get a tasty broth, then you need to salt it at the beginning of cooking.

Therefore, there are disputes on this subject, when is it better to salt? I usually salt exactly as I described, that is, when I send vegetables to the broth.

15. Cook for 15 minutes, then add the frying of carrots, onions and white roots, let it boil. Cook for 5 minutes.

16. Add beetroot dressing, chopped garlic and bay leaf. Cook for 5 minutes, add black ground pepper to taste and cook for another 2 minutes.

17. Turn off the fire, add fresh herbs and cover tightly.

18. Leave to insist for 15-20 minutes.

19. Then pour it on plates, sprinkle with fresh dill and season with sour cream.

20. Eat with pleasure!

Delicious homemade recipe for real Ukrainian borsch

In Ukraine, this is the main first course, and it is prepared according to many different recipes. Each mistress has her own little secrets and tricks of its preparation. And everyone gets such a rich dish that you can eat nothing more.

Of course, we cannot cover all recipes in one article. Therefore, in the future I will still look for interesting recipes, try to cook according to them. And then I will share them with you, maybe something will appeal to you too!

And now I will tell you how to cook beets in one of four ways.

A delicious recipe for borsch in a slow cooker for harvesting for the winter in jars

Today we have already considered many different recipes, where we prepared our favorite dish with all kinds of meat, and even with fish. But did you know that it can be prepared for the winter, twisting in a jar.

It’s very convenient, I cooked the harvest in the season when all the vegetables from my garden, nourished by heat and sun, and hid all this in a jar. In winter, opened, added to the meat broth and the dish is ready.

And for the speed of cooking, let's watch how to cook a workpiece in a slow cooker.

So simple! I like this idea, but how do you feel about it?

How to cook beetroot soup with beets so that it is red

Of course, everyone wants to cook a dish of saturated bright color. But not everyone succeeds. How to cook it so that it always turns out beautiful, dark red or burgundy?

The first thing you need is to choose ripe, burgundy beets. If the beets are red, then the borscht will naturally not get a rich burgundy color, but will be as if faded.

It is also necessary to properly cook and lay the beets, and as I said above, there are four possible ways to do this.

1. Cut the beets into thin strips and simmer them in a small amount of oil or fat with tomato and vinegar. On a three-liter pot and about 1 to 2 beets, just add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help to keep the beets dark, and the broth bright and beautiful.

2. Beets can be peeled and boiled whole, vinegar should be added to the water during cooking. When the beets are ready, cool it and cut into strips. Add it 10 minutes before cooking, along with sautéed vegetables.

3. Beets can be boiled in a peel, then peeled, grated. Sprinkle with juice 1/2 - 1/3 of lemon and send to soup along with sautéed vegetables 10 minutes before being cooked.

4. Beets can be baked in the oven or microwave. Then also grate, sprinkle with lemon juice or vinegar and then add to the pan, also 10 minutes before the end of cooking.

I usually use the second or third method. So, in my opinion, the taste of the finished dish turns out more delicious, and the color is more saturated and vibrant.

However, there is another way to cook beets, which may be useful to us for our recipes. Unfortunately, I do not always use it, but writing about it is simply necessary.

Sour beets for delicious borsch

In the old days, my grandmother always fermented beets, then I was still very young, but I remember that. Already matured, and starting to cook, I asked my mother how my grandmother did it, and my mother gave me a recipe. She also said that pickled beets were used not only for the first courses, but they also prepared vinaigrettes and other salads and snacks.

Borsch with pickled beets is very special and tastes very good. And fermenting it is easy and simple.

1. Take beets as much as you want to ferment, peel and cut it in any of the known ways. It all depends on how you are going to use it in the future.
2. Put the beets in a jar tight enough, leaving however a place for brine, which will have to cover the beets by 5-6 cm.
3. Cook brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 grams of salt (an incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
4. Put oppression and substitute a deep plate under the jar.
5. Leave the beets to ferment. Fermentation time can be kept different. Minimum 5 days, maximum 12 days.
6. During pickling, foam will form which needs to be removed. Excess juice will also leak, which will also form during fermentation.
7. It is believed that the fermentation process is completed when the foam ceases to stand out. It depends on the ambient temperature.
8. When the foam ceases to stand out, the can can be refrigerated. And use as needed.

I hope that today's selection will be interesting for you, and the material will be useful. And you can cook as much borscht as you want!

After all, as it turns out, you can cook it from any meat, as well as poultry and even fish! In addition to traditional cabbage, carrots and beets, you can add beans or mushrooms. Today we did not touch them with our attention, but if you want to add mushrooms, you can safely do it.

Dried mushrooms must first be boiled, and then added with cabbage. We add fresh mushrooms before laying vegetables, bring to a boil and remove the foam, and then add all the ingredients in accordance with the recipe.

It should also be remembered that potatoes are always placed in the broth either before the cabbage, if it is fresh spring, or after - if it is solid autumn. It is better not to use potatoes with sauerkraut, or add cabbage only after the potatoes are cooked.

Beets with vinegar and tomato paste should also be added only after the potatoes are cooked, otherwise it will turn out tough and tasteless.

For the rest, everything seems to be clear and understandable! I wish that the borsch cooked by you always turns out to be thick, rich, fragrant and tasty. And also so that it is always bright and beautiful!

Bon Appetit!

It is difficult to find a dish more popular than borsch. Hot and rich, they can be eaten full, because a good borsch is cooked thick so that the spoon stands on the broth and is necessarily served with sour cream. But for those who are just mastering the basics of cooking, it may seem that cooking borsch is a very laborious task and will require a lot of time and effort. The most ordinary and familiar to a simple person borsch is simply prepared, the main thing is to remember the order of bookmarking products, this is the whole secret. Today we will tell you all the secrets of cooking delicious borsch and offer a win-win recipe for its preparation.

Cooking soup - where to start

The first thing to avoid when cooking borsch is rush. This dish is cooked on average 1.5 hours - long enough. But this is borsch. We set about cooking one of the most colorful first courses, and do not be afraid of such a long preparation. The lion's share of cooking is occupied directly by the broth. If you cook it in advance, then the first dish in cooking will take you an hour less than the expected time.

So, the first thing we choose is a recipe. The traditional recipe for red, home-made borsch should be based on three components:

• meat broth;
• cabbage;
• beet.

These ingredients are the basis of our first course, which is impossible to do without. Also, the recipe necessarily includes potatoes, onions and carrots - indispensable vegetables for the most delicious food of all time.

Depending on the possibilities, the broth can be cooked from beef and pork meat, but we suggest using poultry - it will turn out to be a lean, inexpensive, and envy tasty dish. Borsch can be lean, boiled on the water (vegetarian), and this option is also acceptable, but, of course, borsch without meat is a completely different story.

Three main secrets of cooking borsch

Whatever recipe you use when cooking homemade borsch, the main goal is to make the dish tasty. An ideal borsch for every housewife is by no means obtained from the first acquaintance with the recipe, but, nevertheless, experience comes with every preparation. Here are some important tips to help you cook rich, thick and satisfying borsch.

• Stew beets

Borsch, as the first dish, should be appetizing and good in appearance. Properly prepared beets give the desired color to borsch. In order for the dish to retain its burgundy color after cooking, the beets need to be slightly fried and put in a frying pan in oil before laying in the broth. A teaspoon of sugar and a drop of lemon juice, added to the beets at the time of stewing, will help the root crop maintain a bright shade.

Note! Beets cut into strips retain their color better than grated.

• Potatoes for density

The saturation of the finished broth in borsch is a matter of taste. Someone loves a liquid and transparent consistency, someone - "yushka" thicker. For those who like thicker liquids, one trick used by our grandmothers to make borsch will be to their taste. At the very beginning of cooking, put 1-2 whole raw potatoes in water, cook them together with all the other products and do not remove until the very end of cooking. In the process of preparation, these potatoes are boiled in mashed potatoes and make the broth texture enveloping, thick and pleasant to the taste. In fact, the recipe is the same, but the taste of the first dish with boiled potatoes in it will be completely different.

• Add Tomatoes

There is a widespread opinion among housewives that if there is beets in the borscht, then it is not necessary to put tomatoes - after all, the color will be bright due to the root crop. This is fundamentally wrong. It is the tomato that gives the dish that acidity, without which the process of cooking borsch will be imperfect. Fresh tomatoes will be good in the dish - they can be cooked with onions and carrots; canned can be wiped through a sieve and put the mass into the broth.

On a note! As an alternative (to replace fresh tomatoes), the recipe recommends adding canned tomato paste, it needs only a few tablespoons per pan for the full taste of the dish.

How to cook

The recipe for cooking ordinary borsch is very simple. The main part of the ingredients is occupied by the usual kitchen vegetables. It is thanks to them that this unusually tasty first course is hearty and thick. Be sure the borsch is cooked with beets - it gives the characteristic dark red color that this dish is so famous for. You can use any available cabbage in borsch (pickled, sour, red-headed or Beijing), but only white-cabbage will give a characteristic aroma to the food.

Cooking time: ~ 1 h 30 min

Servings Per Container: 6.

To cook ordinary homemade borsch, you will need the following ingredients:

• 1 kg of chicken or duck;
• 1 large beet;
• 500 g of white cabbage;
• 4 potatoes;
• 1 large onion;
• 1 small carrot;
• 4-5 cloves of garlic;
• 5 tbsp. l tomato paste;
• 2 tbsp. l vegetable oil (for frying);
• 2 tbsp. l finely chopped parsley;
• 3 bay leaves;
• salt, ground black pepper;
• 0.5 tbsp. sour cream (to taste).

Recipe: Getting Started

1. Flush the bird. Put in a pan with a volume of 4-5 liters, pour the bird with cold water. Put on the fire and cook until the meat is ready (about 1 hour). From the broth periodically remove foam. At the end of cooking, remove the finished bird from the broth, cool a little and cut into portioned portions.

2. Wash beets, peel them. Cut the beets into thin strips. Heat half the prepared vegetable oil in a pan, put the beets, pour a little broth and cook over medium heat until soft (about 30-40 minutes). Periodically, you can add water or broth. At the end of beet stewing, add tomato paste to it, warm for another 10 minutes.

3. Peel onions and carrots. Chop vegetables randomly. Heat the remaining vegetable oil in a pan, put chopped carrots with onions in it. Cook vegetables until soft.

4. Peel potatoes, cut into neat little cubes or cubes. Next chop the white cabbage into strips.

5. Bring the broth to a boil. Put potatoes in boiling broth, 5-7 minutes after boiling potatoes - cabbage. Cook for 15 minutes, then add beets and sauteed onions with carrots and bay leaves. Salt and pepper the dish. Cook the soup for another 15 minutes.

Tip: In order for the dish to retain its rich beet color even after boiling, add 1-2 tbsp. To the broth at this stage. l 9% vinegar.

6. When 10 minutes remain before cooking, peel and chop the garlic using a press. Put chopped garlic in borsch. Cook another 5 minutes and turn off the heat.

7. Let the dish brew under a closed lid for 10-15 minutes. After pouring the finished dish on plates, be sure to add thick sour cream to each tablespoon, over which sprinkle fresh chopped parsley.

Bon Appetit!

So easily and simply you can cook the most popular first dish, which will find its eaters in any kitchen. Food can also be prepared on one broth, and meat after cooking to use for main dishes. And the last tip: if frozen vegetables (beets, carrots) are used in the preparation, then they do not need to be thawed beforehand - immediately place them in a frying pan and in it they will quickly soften and will be ready for further cooking.

In contact with

Favorite and regular soup in most Russian families. What a lunch without a delicious rich soup. And how useful this soup is hard to describe. Traditional Ukrainian borsch is prepared with the addition of lard (it is ground in a mortar with garlic and added at the end of cooking borsch). The classic Russian recipe is very similar to Ukrainian, only there is no fat in it. The borsch according to the recipe below is very tasty, with a rich red color. Try it, you will love it!

Ingredients:

For 3 liters of water:

Beef on the bone - 700-800 grams

Fresh cabbage - 300 grams

Potato - 2-3 medium potatoes (200-300 grams)

Beets - 2 small or 1 medium (100-150 grams)

Carrots - 1 medium-sized piece (75-100 grams)

Onion - 1 onion medium size (75-100 grams)

Tomato paste - 1 tbsp. spoon, or 1 small tomato

Vegetable oil for frying

Garlic - 2 cloves

Spice. salt, ground black pepper, bay leaf, herbs (dill, parsley, basil).

How to cook a delicious red borsch

1. The first step is to cook the broth. To do this, rinse the beef on the bone under running water, put it in a pan and pour cold water on it. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to a minimum. Borsch should be cooked over low heat, then the vegetables in it will not boil and will not turn into porridge. Beef is cooked for about 1 hour. The readiness of the meat can be checked by how easily it is separated from the bone.

2. While preparing the broth, you need to peel vegetables: potatoes, carrots, beets, onions. Remove spoiled leaves from fresh cabbage and chop.

3. When the meat is cooked, it must be removed from the broth and cool a little. Then separate the meat from the bone and cut into small pieces. This is conveniently done with two forks.

4. Dip the cooked boiled meat back into the broth. Do not forget to regularly remove dirty foam from the surface of the broth.

5. When the broth boils, we send chopped fresh cabbage to the pan.

6. Cut the potatoes into cubes and send them to the pot after the cabbage, after the water boils again. In general, it is advisable to lay each new ingredient every time the broth boils (do not forget that the borsch is cooked over low heat). Add salt and pepper. If desired, spices can be seasoned with borsch: hops-suneli, curry, adjika (dried).

7. Grate beets on a coarse grater or chop with fine straws. Put in a preheated pan with vegetable oil. And simmer over low heat, stirring regularly, for about 10 minutes. A few minutes before removing the pan from the heat, you need to sprinkle the beets with lemon juice or vinegar (this is the second secret of delicious red borsch). Add tomato paste and mix. Heat the beets with tomato for another 1 minute on fire. Now beetroot cooking for dressing in borscht.

8. Send the beets to the soup.

9. Onion cut into small cubes, grate the carrots on a coarse grater or chop finely (it turns out more beautiful). Put on the bottom of a heated pan with vegetable oil and fry until golden brown. Do not overdo it. The onion should not be fried, it should remain juicy, therefore, as soon as the golden hue appears, the frying must be removed from the heat (this is one secret of delicious borsch).

10. After the next boiling of the broth, we put in it a frying of onions and carrots.

11. Now a very important ingredient is garlic (another secret of borsch). It can be cut into small cubes or just cut into quarters. It is important to add garlic at the very end of cooking borsch. It acts as a natural enhancer of taste and aroma.

12. The invariable decoration of your borsch will be a variety of greens, both fresh and dried. It also needs to be added to the borscht 5 minutes before the end of cooking.

Turn off the heat and let the soup brew for 20-30 minutes. By the way, the classic borsch has an amazing feature, the next day it becomes even tastier.

Delicious classic red borscht is ready

Bon Appetit!

The secrets of delicious borsch

Such a first course as borsch is in different cuisines of the world. But the most delicious and rich is Ukrainian borsch. The dish began to be cooked on the territory of Ukraine ever since they began to grow vegetables, especially beets, and eat meat. Borsch is a peasant dish, because everything that grew in the garden and ran in the yard was put into it. In different regions of the country, to this day, different types of meat and poultry are put in borsch, for example, Poltava borsch must go with goose. But the traditional Ukrainian borsch, served with beef or pork on the bone.

To create a magnificent and tasty borsch, you need to stock up on products such as water, cabbage and beets, carrots and onions, potatoes and beans, and, of course, meat with bone. Modern housewives put tomato paste, but the traditional recipe includes tomatoes, sour cream. Spices: bay leaf, salt and black and red pepper. The main thing is to cook the ingredients longer, the meat for 1.5 hours, then add the cabbage, after boiling the potatoes - cook over low heat for about 20 minutes. Stew with beets, carrots and onions stewed over low heat. Sour cream (optional) tomato paste (tomatoes) is added to the mixture - everything is stewed for about 20 minutes, after which it is added to the borsch. Borsch is cooked for about 2-2.5 hours over low heat, stirring every time, add the ingredient code.

To make your dish sharp and saturated, put a pinch of sugar, not just salt. And in order for the borsch to be rich, a mixture of Ukrainian fresh lard and garlic is added - it is ground into gruel, added half an hour before removing the pan from the heat. If you use tomatoes, add a spoonful of vinegar for sourness, the borscht will be doubly tastier and more piquant. When removed from the heat, crumble the greens to taste, but you can do without it at all. But, remember, the dish should be infused for about 2 hours under a lid, and then eat so much with sour cream, donuts, garlic and lard.

Borsch is not only tasty, but also healthy. Vegetables will benefit the entire orgasm and enrich with vitamins. The meat contains protein, so necessary for the normal activity of the whole organism. And garlic, onions are excellent remedies for colds, for raising immunity. A hot yushka is a balm for the stomach.

the impression is that you never ate or cooked anything. Borsch is like borsch. Absolutely primitive. Only correctly said. that they put potatoes first. and then cabbage. And yet, beets of this amount are not enough for borscht - this is not borscht. and vegetable soup with so many beets. Potatoes should be a little smaller. and more beets. because it’s borsch. And sweet pepper is put at will. Not everyone loves. However. if you cook constantly. then you can fill your hand. what more is needed. which is smaller.

All earim-fry ....
  horror

Imagine: the beets with sunflower oil languish, the carrots with luom, then in the sunflower oil too. But what about cholesterol, being overweight. Few people can now boast of a strawy figure for many years. Of course, the recipe is delicious and sour cream of 20% fat, tasty, very vkksno ....

Thanks for the recipe) The first time I cooked borsch, it turned out very tasty))

Hello! All the time there was no write about the result.)) In general, the borscht turned out to be magical. I didn’t expect that it would turn out so tasty, and most importantly it’s easy to prepare, of course it takes time, but it flies so fast that you just don’t notice this moment!) And the soup is just a bomb. With garlic, with herbs, with meat ... and Bulgarian pepper, I already added from myself))) Mmmmmmm! I am delighted! Thank you very much for this recipe.

Eat on Health. Thank you for coming back and leaving a comment))

I read the comments - at first neighing to tears. then. I washed myself with the same tears.
  Tears why. because. that now malomalski simple borsch. is a DISCOVERY for the mass audience. Got it. Russians. Got it!
  Sorry. but THIS is the realities of our time!

======================================================================================
  Now for the details.
  1. Borsch. it is SOUP. and all first courses. it is SOUPS. in all cuisines of the world!
  Just VEGETABLE SOUP. cooked in Russia. in Ukraine …. called "Borsch"
  The whole secret)))))
  2. Meat on the bone - everything is correct here and there is one more component. from a number of EXQUISITES - calf tails. Here it is - above the roof!
  3. Foam on the surface in the professional world is called "noise" and remove it. Of course you need to constantly, but it is NECESSARY to spill the broth yourself through a druhshlag (spelling errors NO - DUPSHLAG. German word)
  Fragments of bone may appear in the broth. they will remain in the colander.
  4. Sugar. Little. added to overcooking and acquires a versatile flavor.

5. Do not rally. Russian citizens. Do not roll up your sleeves. reading the details of recipes - preparing ALL dishes. in all countries of the world has a MASSU of shades. which are usually called "secrets" and each hostess has their own.
  6. And here is my little advice to you.
  Borsch is famous for CRISPY cabbage and for this to throw it into the broth is NECESSARY. when everything is ready.
  And the secret is this - we throw cabbage. boiling broth precipitates ............ and when it boils again ............. NOT more than 3-5 minutes. and turn it off. and under the cover.
  Much can still be written, but the time is late and the pensioner is tired.
  I’m from the banks of the Don and we don’t put BEET at all. try to saddle SO. Do not forget the propasternak and you will get such a borsch. that you understand - there is no limit to perfection. Search. experiment, try - good luck to everyone and delicious borscht!

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.