Red borscht is one of the most popular first courses on our table. The sight of a plate of hot fiery borscht invariably arouses appetite and a desire to immediately sit down at the table. And later to thank the hostess, who knows how to cook it, for the pleasure of the food.

Now let's look at how to properly cook beets. We will cook beets for such a soup in two most common ways. We will also tell you how to cook the right and tasty borscht.

Cooking recipe (name):

How to cook beets for borscht and borscht

Ingredients:

• White cabbage, table beets, meat or meat products, tomato paste (puree)
• Dill greens, parsley for the "bouquet", pepper, granulated sugar, onions, roots, fresh sour cream, salt

Recipe:

Preparation:

Beet broth

Prepared in the case when the color of the finished borsch is not satisfied and there is a desire to improve it. You will need the left beet peelings, small beet tubers (chop or grate thinly), pour hot water (500 grams of beets, a liter of water). Table vinegar (30 grams), bring only to a boil. Leave to infuse for half an hour under the lid, drain.

Cooking a portioned dish

With this method, beets are prepared according to the first option. Chop fresh cabbage and scald with boiling water. Put on the beets (15 minutes before the end of stewing), simmer until the vegetables are ready. The amount of liquid should be reduced.

Put ready-made vegetables, meat or meat products in a portioned bowl, pour in the ready-made broth and cook for 5 - 7 minutes. Beetroot infusion is not added.

Sauerkraut borsch

If borscht is prepared according to this recipe, then sauerkraut is prepared in the same way as for sauerkraut cabbage soup with meat (link to recipe).

Bon Appetit! Delicious holidays and well-fed everyday life!

Preparation: 40 minutes

Recipe for: 10 servings

Red borscht with beets is a very common dish in our country, and such a first dish is prepared in almost every family. It is cooked with beef or pork. Meat is boiled and borsch is cooked on the basis of meat broth. There are recipes for red borscht without meat, only with vegetables. Even based on vegetable broth, it amazes with its taste. I have been cooking it for a long time and quite often. The first borscht did not always come out with a rich red color. Then I began to analyze why sometimes the dish is so pale. Today I will share my recipe and tell you how I prepare borscht with beets so that it is red. Note that I cook it without meat, only with vegetables.

What to do to make the borscht red

Red borscht takes on its vibrant color from beets. The color and taste of the borscht will depend on its quality. Therefore, you need to choose a maroon root crop for borscht, without veins. With prolonged heat treatment, the beets lose their color and I cook them in two parts.

Ingredients

• Water - 2.5 liters
• Cabbage - 300 grams
• Beets - 300 grams
• Carrots - 1 piece
• Onions - 2 pcs.
• Potatoes - 2 pcs.
• Salt to taste
• Freshly squeezed lemon juice - 2 tbsp. spoons

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

1. Vegetables are pre-washed and cut.
2. The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it is rich, so it is put on fire for 2 and a half hours. Lean borscht is prepared in mushroom or vegetable broth. So that the color of the main ingredient - the beets - does not change, add a choice of options during stewing: lemon juice, a little citric acid, a little vinegar.
3. Potatoes are added to the finished broth, after a quarter of an hour - cabbage, beets, frying.
4. Beets are subjected to different types of processing:

• rub and stew;
• dipped in broth immediately after cutting;
• bake;
• boil without cleaning.

»Borsch with potatoes

After all, it is quite difficult to eat really healthy and correct food, there are tricks everywhere. Absolutely all people need to eat right for the normal functioning of the body. In order to eat properly, you need to study a lot of scientific material.

Eat right and you will be energetic, healthy and cheerful! There are a lot of borscht recipes, but all of them are united by the invariable sweet and sour taste, bright red color, the presence of beets and tomatoes.

Many people cook borscht in mushroom or bone broth; you can also cook soup in vegetable broth. Once the potatoes are half cooked, add the cabbage to the broth. Add sweet pepper cut into strips to the borscht - this will make your soup even more healthy and fortified.

Real borscht must be cooked with beets. If borscht is the favorite first dish of someone from your loved ones, then you need to know how to cook borscht with beets.

Be sure to try it, there is nothing complicated in preparing borscht with beets.

What you need for borscht with beets

If you are preparing the first course in a five-liter saucepan, then you need to:

1. Meat (½ kilogram of beef or lean pork and 100 grams of lard).

- A small head of cabbage (about 1 kilogram)
- Beets (2 pieces of medium size)
- Onions (1 small head)
- Carrots (2 pieces of medium size)
- Potatoes (about ½ kilogram)
- Tomato paste (150 grams)

3. Spices:

- Salt and sugar (to taste)
- Ground black pepper (to taste)
- Greens (dill or parsley)
- Vinegar (½ tablespoon)
- Garlic (3-4 cloves)

Beetroot borscht recipe

Cut the meat into small pieces and cook for about two hours in a saucepan. In this case, it is necessary to remove the foam that forms on the surface of the broth during the cooking of the meat.

During this time, we cook vegetables. Cut the onion into small cubes, carrots
grind on a grater. Put lard in the pan, when it starts to heat, add the onion and fry it until golden brown. Then add the carrots to the pan and fry with the onions over low heat for 5 minutes.

Then add tomato paste and beets chopped on a coarse grater to the frying. Young beets can be grated raw. Pre-boil the "older" beets for 30 minutes, and then chop. Add vinegar to the pan so that the beets do not lose their beautiful color. Fry these vegetables for another 5 minutes.

Now we cross to the potatoes and cabbage. Peel and cut potatoes small cubes. Thinly chop the cabbage.

After the meat is cooked, add the potatoes and cabbage to the pan first. Cook them until tender. We choose the cooking time depending on the "age" of the vegetables. If the vegetables are young, 10 minutes should be sufficient. In other cases, increase the cooking time to 20 minutes.

Now it's time to color the borscht. Add the contents of the frying pan - vegetable frying to the pan, and cook everything together for another 10 minutes.

Before turning off the heat under the pan, put salt and sugar to taste, black pepper, chopped garlic and finely chopped herbs in the borscht.

The first dish "Borscht with beets" is served with sour cream. Don't forget to buy it in advance. It is sour cream that will give the dish the taste of real borscht. Experienced hostesses who know how to cook beetroot borsch , I advise you to cook it the day before consumption, they say that the borscht will acquire a more pronounced taste on the second day. Personally, I did not notice such a feature of this dish, but I will not argue with them. And I advise you to try!

Borscht includes such sections as the required ingredients, the necessary inventory, the method of processing food, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

We make delicious and beetroot

Many housewives are accustomed to the fact that borscht should be made exclusively from sauerkraut. But when young heads of this vegetable ripen in the beds, it is quite difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you how to quickly cook borsch with fresh cabbage and beets. For this we need:

• beef on the bone - about 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc .;
• citric acid - 1/5 dessert spoon;
• medium carrots - 2 pcs.;

Required inventory

To cook borscht with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing of ingredients for making red soup

How to cook delicious homemade borscht, the photo of which is presented in this article? To begin with, all the ingredients are processed. Beef on the bone is thoroughly washed and all hard streaks and films are removed. Then they start preparing fresh vegetables. They are cleaned of peels, husks and surface leaves. After that, they begin to grind the products. Carrots and fresh beets are grated on a large grater, cabbage is chopped into thin strips, and potatoes and onions are diced. They also rinse the greens separately and simply chop it with a knife.

Stove heat treatment process

How to cook For this you need to use a large saucepan. Beef is spread on the bone in it and poured with water. Then the dishes are put on high heat and the water is brought to a boil. After removing the foam from the surface of the broth, it is salted, covered with a lid and boiled for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are spread in it. These ingredients are boiled for 25 minutes, after which carrots, potatoes and onions are added to them.

After additionally salt and pepper the products, mix them well, cover with a lid and cook for another 25 minutes. During this time, all vegetables should become as soft as possible.

The final stage

At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to it. After mixing the components, the broth is brought to a boil again and cooked for about five minutes. The covered saucepan is then removed from the stove and set aside for ¼ hour.

How to serve red soup to the dinner table?

Now you know how to make homemade borscht. After it is infused under the lid, it is poured into plates. Moreover, not only red and rich broth with vegetables is added to each portion, but also pieces of tender beef.

In addition to this dish, fresh sour cream or mayonnaise is served. They eat delicious borscht along with a slice of bread and fresh herbs.

Cooking chicken borscht: photo, cooking method

Almost all housewives prepare red beet and cabbage soup using beef. But if you do not have such a product in stock, then we suggest making a lunch from ordinary chicken. By the way, for such purposes, we recommend purchasing not broiler poultry, but soup poultry. After all, this is the only way you will get a rich and aromatic broth that will make the first course hearty and nutritious.

The borscht technological map requires you to tell you what ingredients should be purchased for its preparation.

To do it we need:

• fresh beets - a couple of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc .;
• 6% - 2 large spoons;
• medium carrots - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, lavrushka, dill - add at your discretion;
• spices, including salt - to taste.

Required inventory

To deliciously cook borsch with fresh cabbage and beets, you need to stock up on the following equipment in advance:

• a large saucepan;
• ladle;
• cutting board;
• with a sharp knife;
• frying pan;
• grater.

Preparation of ingredients

Real borscht is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

The chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then they start processing vegetables. They are peeled and crushed. Carrots are grated, potatoes and onions are cut into cubes, cabbage - into strips, and beets - into cubes.

At the very end, fresh herbs are thoroughly washed and chopped with a knife.

Heat treatment

Having prepared the meat and vegetables, they begin to heat them. To do this, take a large saucepan and put the carcass of a bird in it. After salting the meat product and pouring it with water, the dishes are put on a strong fire. After bringing the ingredients to a boil, cover them with a lid and cook for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (if desired, the skin and bones can be removed).

As for the broth, then cabbage, carrots, lavrushka and onions are spread in it. In this form, the products are cooked for 20 minutes. After that, the potatoes are dipped into the broth and cooked for a similar amount of time.

Stew beets

For a more flavorful and rich soup, fresh beets should be stewed separately. To do this, take a frying pan, add oil and vegetable blocks to it. After mixing the components, pour in a little water (about ½ cup) and cover with a lid. In this form, the beets are cooked for about 25 minutes. Then spices and vinegar are added to it. The last ingredient is needed to add a slight sourness to the dish.

The final stage

After keeping the beets on the fire for a few more minutes, they are removed from the stove and put in a common saucepan. Together with it, chopped greens and previously chopped poultry are placed in the broth.

After bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving Red Soup for Family Dinner

As you can see, there is nothing difficult in cooking chicken borscht from fresh cabbage. After cooking the ingredients, the dish is distributed on plates and immediately served to family members.

To make such a dinner even more satisfying and nutritious, it must be accompanied by mayonnaise, fresh sour cream and white bread (you can also use lavash).

Let's summarize

Fresh cabbage soup turns out to be no worse than the dish that is made using sauerkraut. But in order to give this dinner a slight sourness, one of the components, such as table vinegar, must be added to it. Using these spices, the red soup will become more flavorful and rich. Otherwise, you need to add a small amount of sauerkraut (together with fresh) to it.