How to cook red beet borscht. Lean borscht without meat with mushrooms and green beans

27.07.2019 Beverages

Ingredients:

(4 liter saucepan)

1/2 chicken or 1kg. pork or beef
3 carrots
4 potatoes
2 onions
2 small beets
200 gr. cabbage
1 salad pepper
3 cloves of garlic
salt, pepper, sugar
Bay leaf
tomato juice or 1 tbsp. spoon tomato paste
1/2 tablespoon flour
vegetable oil
greens

So, put the meat in the pan (be sure to wash the meat before laying it). This can be chicken, pork, or beef. Depending on the type of meat, borscht has a certain taste. The most delicious borscht is made from several types of meat, therefore, if possible, add a piece of chicken to pork or beef. And do not forget, the more generous the hostess is, the more grateful the eaters will be)))
Usually, meat is put in a large piece on soups and borscht, but when the meat is cooked, it is cut into portioned pieces. Fill the meat with cold water and put on fire.
By the way, for those who do not know, there is such a rule, if we cook soup or borscht, we always fill the meat with cold water, then the broth will turn out to be more rich. If we just boil meat, for example for Olivier or meat pies, then fill the meat with boiling water. In this case, the meat will be tastier than if it were poured over with cold water.

Put one peeled onion into a saucepan, pour 2/3 of the water and put on fire. If there is, put a piece of celery root. When the water boils, we reduce the fire, carefully remove all the noise from the surface of our future borscht.
Cook the broth. Chicken is cooked quite quickly, so half an hour is enough for the poultry meat to become soft. For beef or pork, it will take about an hour.

While the meat is boiling, clean and cut all the vegetables. The beet is usually cut into thin strips. Finely chop the cabbage. Potatoes can be cut large, or small cubes - it's entirely a matter of taste. Cut two carrots either into strips or into slices. Three three carrots on a grater, we need it for frying.

When the meat is almost ready, remove the boiled onion from the broth. We cut the meat into portions.
Further cooking borscht is possible in two ways. First, sauté the beets in a little oil.

Put lightly fried beets in a saucepan.

We do the same with carrots. At the same time, remember: we only lightly fry the beets and carrots. To cook the right Ukrainian borscht, beets and carrots should be boiled, not fried until cooked in a pan.

And the second option - do not fry vegetables. Since beets are cooked longer than other vegetables, then it is the beets that we lay first with the meat. It is not at all necessary that the meat is completely cooked by this time. Cook the beets until almost cooked, then add the carrots.
Throw the chopped potatoes into the pan.

We do not cut one half of a large potato, throw it entirely into the borscht.

Frying for borscht

While the vegetables are boiling, let's prepare the frying. In a small amount of oil, fry the finely chopped second onion. When the onion is browned, add the shabby carrots to it. Fry until golden brown.

Move the onions and carrots to the side. Put half a tablespoon of flour and lightly fry in oil. Add half a glass of tomato juice or tomato sauce.

Fry everything together with the addition of salt, pepper and sugar. In the case of using tomato paste, you can add a little broth.
When the beets, potatoes and carrots are almost ready, put the frying and bay leaf in the borscht.

Also put finely chopped white cabbage and finely chopped salad peppers. Cook for 10 minutes. It is not advisable to overcook the cabbage, the cabbage should not fall apart into shapeless pieces. Plus, overcooked cabbage strengthens.

We try our dish for salt and spices. You may need to add a little sugar.
Catch half a boiled potato from the borscht, knead it thoroughly with a fork. Put the crushed potatoes in the borscht again. Thanks to this little trick, the soup of our beetroot borscht will turn out to be thicker and richer in taste.

Put chopped garlic and herbs last. Turn off the fire. We leave the finished borscht for at least an hour so that it is infused. In general, the most delicious borscht the next day, however, households are far from always agreeing to wait even half an hour.

Pour hot borscht into plates, add half a boiled egg, fresh herbs and sour cream. That's it, our delicious and beautiful Ukrainian borsch with beets is ready. You can serve black bread or garlic donuts with it. I also advise you to cook lean borsch with beans and mushrooms.

P.S How tasty the borscht turns out to be depends primarily on the beets. And this is the main rule. Delicious beetroot - delicious borscht (delicious beetroot). Therefore, pay special attention to this ingredient. It is better to buy not one large, but two small beets of a rich brown color. If one is not very sweet, then the second may be more delicious (theory of probability). An exception is the case if there is an opportunity to buy a half of beets, having previously estimated its taste and color.

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Feedback and comments:

Konstantin 06/12/12
And where are the beets (in the ingredients)?)))
it turned out very tasty!

Alyona
Konstantin, thanks! It's good that there are attentive readers))) I prescribed beets in the ingredients)))

Olga 01/18/13
Such a delicious borscht turned out! I didn’t know that borscht should be infused. Alena, thanks for the recipe.

Alyona
Olga, thank you for your feedback. By the way, many dishes become tastier if you let them brew. For example, salads, soups, fruit desserts. And for the bosch - this is a must! There is even a joke about this:
- Do you like yesterday's borscht?
- Yes very.
- Then come tomorrow.

Vyacheslav 07/09/13
Where's the garlic?

Alyona
Finely chop the garlic and put it in the borscht along with the herbs. Let it simmer for less than a minute and turn it off. Garlic can also be eaten in a bite with black bread)))

Aunt Oksana 10/15/13
Black bread for borscht is for those who are trying not to gain extra pounds, but traditionally white donuts are served with Ukrainian borscht, and they are just rubbed with garlic.

Alyona
Oh, Aunt Oksana, how are you right! And about the white donuts and about the extra pounds! I dream of a rich, Ukrainian borsch with donuts, with garlic .... borscht is possible, but don’t don’t (((

Olga 02.11.13
I also like to cook Ukrainian borscht. My whole family loves this dish. While cooking borscht, I fry the beets in sunflower oil, then add tomato paste, mix and pour water or broth, and leave to boil over low heat. And only then you can add the beets to the pan with the rest of the borscht. It turns out very tasty - you just lick your fingers.

Olga 10.12.13
For some reason, when I do not fry the beets, but immediately boil it, it loses its red color and the borscht turns out to be not such a beautiful color. Tell me, what's the secret?

Alyona
Olga, thank you for your feedback and question.
I'll start a little from afar. Have you ever noticed that if carrots are first fried in vegetable oil and then put into soup, the soup takes on a beautiful orange hue. And if you just put carrots, then the soup turns out to be the most ordinary. What's happening? During heat treatment, the natural dyes that are in carrots form a more stable compound with the oil, so the oil, and therefore the soup, acquires an orange tint.
A similar phenomenon occurs with beets when you sauté them in oil. A more stable compound is formed, and the borscht has a richer color than when you put raw beets.
These are my observations, but I'm not a chemist, so I could be wrong)))

Marina 01/12/14
I love borscht very much. I am always glad when my mother cooks it, and the longer it costs, the tastier. Unfortunately, I can't cook myself, I want to try your recipe. By the way, my mother puts fried beets at the end of cooking for a bright color.

Zukhra 01/19/14
Real Ukrainian borscht is probably only cooked in Ukraine). My sister lives in Nikolaev and when we come to visit, we feast on borscht with real donuts). And for some reason, for some reason, the beets in the borscht always brighten, but I would like a beautiful and rich color ... Maybe it depends on the variety of beets?

Alyona
And I have relatives in Kherson, 60 km away. from Nikolaev)))
A lot also depends on beets, it should be sweet, rich in beetroot color. And, of course, experience and practice is not the last thing in cooking borscht)))
By the way, there is another interesting way to get rich color. Beetroot is boiled separately in a peel. Peel, cut into strips and add the last to the borscht.

Masha 02/09/14
In winter, with lard - hot borscht will warm not only the body, but also the soul. I've always thought, all the housewives cook according to the same recipe, but the borscht tastes differently. I'll try to cook it according to yours. I have no doubt there will be something to brag about.

Semyon 02/09/14
Borsch with garlic, bacon and black bread is a thing!

Alyona
Masha, Semyon, thanks for the feedback)))

Lucy 11.02.14
Borshchik, how my mom cooks). My mother lives in Ukraine, and I remember this taste from childhood. She puts more beets there, baked in the oven and then, along with carrots and onions grated on a medium grater, fried in tomato. The deliciousness turns out to be incredible)).

Stas 05/05/14
Seen enough pictures, schaz with the boys from the hostel, let's go cook a borscht.

Yana 07/20/14
I always cook it almost like that. Here's one thing I can't understand: why fry flour in a frying pan? In general, our borschik is our favorite dish))

Alyona
Yana, thanks for the question))) A little flour is usually added to the frying to make the borscht more saturated. If you do not add flour, then the borsch will turn out to be lighter and more transparent.

Emilia 07/28/14
So that the beets in the borscht are tasty and rich in color, you need to stew them separately with lavrushka, tomato paste and a table. spoon of sugar and a little water, combine with the rest of the vegetables at the very end, a few minutes before the end of cooking.

Oleg 10/01/14
He turned out to be a noble borscht, rich and thick. Everything, as I love!

San Sanych 10/27/14
Competent borscht, thick and rich. Well went!

Vika 01/25/15
I myself am from Ukraine, and therefore borscht is cooked in my family once a week. Everyone thinks that the main thing in borscht is beets. And I believe that there are three components that make borschik delicious: meat, tomato and sour cream. Good meat - delicious broth, a lot of tomato - rich color, but sour cream at the end can correct any flaws)).

Alyona
Vika, sour cream is YES! But you forgot to mention one more component - when they cook with soul, everything turns out delicious)))

Ludmila 02/04/15
I've been cooking borscht all my life. We love him. And so that the beets do not lose color, you need to add a little citric acid (dry or lemon) during frying. And that's all.

Olga 21.02.15
And so that the beets do not lose color, you can add a little vinegar to the pan - literally half a spoon / table /. I also add a lot of cilantro, this is for those who love it. It goes very well with beets.

Marina 03/13/15
My grandmother always cooked borsch with donuts and grout from old bacon. The taste of childhood, neither my mother nor I can do this anymore. And my aunt in the Kuban cooked borscht from a homemade rooster, and one large dumpling was cooked in the broth, which was then taken out, cut into small pieces and laid out on plates.

Olga 03/13/15
Borsch is a wonderful dish, budgetary, but very tasty and satisfying. Borscht cooked according to all the rules is really tastier when infused. We love borsch with green onion and bacon.

Alyona
Marina, Olga, thanks for the reviews, an interesting fact about the dumpling, I didn't know)))

Viktoria 03/16/15
My family and all my friends just love borscht! I cook in a similar way, but sometimes I cook on the basis of ready-made broth. By the way, I recommend removing the skin from the poultry in any case (and cutting off the rump) - because too much fat is obtained and the taste deteriorates.

Elena 04/05/15
And I cook peeled and whole beets together with meat until semi-cooked ..., then rub on a coarse grater and add in 15 minutes. until the borscht is ready. It turns out a very saturated color ..., I took this note of myself from one recipe.

Alyona
Elena, thanks for the interesting addition to the recipe)))

alexander 04/06/15
most of all South Ukrainian borscht is described here - this is the addition of tomato. Poltava borscht is made with beans and pork and it is dark beetroot. when roasting beets and stewing them, sugar and vinegar are added (tastier with apple cider vinegar), all to taste. tomato is added for the same purpose. In general, each housewife has her own borscht. they also treated them to borscht in which dried fish was added. also super.

Alyona
Alexander, thanks for the comment. I tried borscht with jerky, but I didn't have it with jerky fish)))

Tanya 09/29/15
I usually cook borsch with beets differently, but yesterday I cooked it according to your recipe. The husband and son demanded a supplement, they ate so much that the second did not fit. Thanks:)

Andrey 12.12.15
I found a recipe on this site and tried to cook it. It turned out very tasty. Now I cook borscht only according to this recipe. And you are absolutely right that he needs to insist. The next day it's just delicious !!!

OLENA 01/23/16
Thanks for the recipe! And I rub the raw beets on a fine grater and put them in the borscht at the end of cooking, in front of the tomato. I also add (in winter) frozen. bell peppers and tomato slices.

Julia 01/22/16
Alena, this is not soup, but poetry (in my case, lean). I just finished it. I tried it, just while I was cooking, yummy. I'm waiting for it to be infused (swallowing saliva). Thanks a lot.

Alyona
Julia, on health, also be sure to try lean borscht with mushrooms, this is generally something))))))

Dmitry 09/04/16
I read Alena's borscht recipe with pleasure, and your additions.
You write great, but, as they say, there are nuances. Which, alas, I did not see with you. Of course, maybe these are my personal nuances, but still))))
Well, if someone cooks borscht according to my recipe and then won't spit, it's just my joy))))
Before starting, I would like to express my huge thanks for the beans that you Ukrainians use in borscht (I never did that in Siberia) and for the site owner's trick - when kneading half of the potatoes with a fork. I will take all this into service.
And so, my recipe.

You need to start with broth. I have a special saucepan for borscht 5 l. (there is never too much borscht - checked). For this volume, I take 1 kg of brisket beef, as much as possible - who's in the way?))) And yes, I don't recognize pork in borscht. Wrong or wrong - I've tried it. And yes - you can not brisket)))
Wash the meat thoroughly and put it in cold water, set it to simmer over high heat. When it boils, remove the foam with a slotted spoon, put the fire on quiet, add black pepper in peas - 10-12 pieces, 6-8 allspice peas, 3-5 sheets of lavrushka, onion. After that, cover with a lid - do not close, but cover. The smell from the broth becomes incredibly wonderful, not the same as from the usual broth.
There is a nuance. If the onion is not completely peeled, but only one brown film of husk is left, then the broth will have a golden color. For cabbage soup this is great. If there is more husk, then the broth will acquire, you know what color))) It will be brown.
Well, this broth can be used, in principle, in all soups.
And while the "msyao beef" is cooking, peel 3-4 medium potatoes, 1 medium onion, 1 medium carrot and beet.
I want to tell you about beets separately. In my opinion, no matter what they say, the most important ingredient in borscht is beetroot. It gives color and taste to borscht. Therefore, we take 2 medium-sized beets and clean. The important thing is this: the beets should be exactly maroon, not pink with white veins.
Well, mustache)))
We put the pan on the fire and a couple of tablespoons of refined vegetable oil there.
Looking ahead: a nuance - you can cut off the fat from the meat and let it melt in a frying pan. I don't recommend eating beef cracklings - well, nafig them)))
Then we throw in the carrots, wait until it turns golden. Add the onion, cut into small cubes - fire at full power)))
The turn of the beets has come. I rub it on a grater - whether it is absolutely violet cut into cubes or strips for me. All that is required of beets is color and taste. We will take it)))
In her frying pan))) By the way, I choose a deep frying pan)
Another nuance. I collect floating "clouds" of fat in a saucepan with a ladle on top and add them to our frying pan.
When it smells, we add half a liter of tomato juice - we cook it separately for the winter, but if you are used to adding tomato paste according to your proportions - for God's sake. And if with fresh tomatoes, then first scald them with boiling water, and then remove the skin. The hostess of the site tells about the execution of tomatoes in boiling water in detail))) Then cut the tomatoes into small pieces and throw them into the pan. Or else you can - fill them in a blender. Isn't it an option?)))
And on a small fire under the lid. Simmer for 20 minutes. We mix.
Another important nuance of borscht. Many people ask (and I saw this even in Alena's comments) - how to make sure that the beets do not boil down, do not lose their color? I explain. Here the girls wrote correctly about the addition of citric acid or vinegar. I have never been a chemist, but I firmly know that if you add half a teaspoon of acetic acid to my volume, the color will be amazing, and the taste ... mmm ... guess yourself)))
The broth with meat is boiling.
Remember to stir in the skillet.
We cook until the meat is ready - I personally, like a normal man, usually put it on a fork and try - cut off a piece and, I don't care if it's ready, I just eat it))))
When the meat is cooked, I take it out of the broth to be cut into portions and separated from the bones. As it cools, of course.
And then I take a saucepan with broth and pour it into another sieve - pepper, laurel, small bones, etc. remain on the sieve. Quickly wash my pot No. 1 and pour the broth into it again, add water there (I will explain - when the meat is not young, it can take a long time to cook and the water boils away. Therefore, I add water there. I'm not at all sure if this is correct and what, perhaps, The water needs to be at least boiled, but .. As I do, I do it. And it turns out well.) I will add that at home I have an excellent water filter - a separate tap above the sink.
I cut cabbage into strips, throw it into the broth.
I cut the potatoes into strips (I like it so much) and add them to the pan.
Well, then 20 minutes passed when the vegetables were stewed under the lid.
The time is right for what was stewed in a pan - I add a tablespoon of granulated sugar to the pan and add another tablespoon of granulated sugar there. For about 10 minutes I add greens (I pre-cut the dill), chopped garlic, which, as already became clear, I also do it)))
Under the cover and turn it off. Minutes h / z 20-30 you can eat. And I eat right away - a couple of cloves of garlic, bacon, black bread, mmmm ... And let the whole world wait (c)
PS How to chop garlic? Yes, just everything - either crush a clove with a garlic press or the plane of a knife blade, and then finely chop.
Sometimes I add red bell pepper to stewed vegetables - it also delivers aroma)))

Alyona
Dmitry, from me and all the visitors to the site, thank you very much for the excellent borscht recipe. After such a delicious description, you will definitely have to cook borsch)))))

Marina 01/03/17
They wrote a lot about borsch, everything is so) I like to add cilantro to borscht along with dill, the aroma is amazing) Maybe it's not very Ukrainian, but delicious.

Alyona
Marina, thanks for the tip))))) With cilantro, it's also very Ukrainian))))))))))))

Julia 12/14/17
Alena, this is my favorite borscht, it is very, very, very tasty, every time I cook according to your recipe and I can't get enough of it. Thanks from the whole family)

Alyona
Julia, and thank you for not forgetting that you are visiting the site, leaving reviews))))))))

Valentine 10/09/18
I cook my borscht not on the stove, but in a multicooker pressure cooker. This saves time, borscht is very tasty, rich burgundy color. I add the beets to the borscht at the very end, fry them a little in the pod. oil and pre-baked in the oven or microwave. I fry the carrots and onions separately with the addition of tomato paste or ketchup. I put cabbage and potatoes in a freshly cooked broth with meat (beef), put a roast of carrots and onions and cook until the potatoes are cooked. At the very end I put beets, garlic (garlic press), herbs, lavrushka. I do not cover the lid tightly, otherwise the beets will become discolored. After an hour, you can pour the borscht into plates.

Alyona
Valentina, thank you very much for the feedback and special thanks for your recipe for borscht in a slow cooker.

How many women, so many recipes for borscht. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of cooking this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borschik plays with new flavors, has a piquancy and aroma.

It's hard to say who invented the borscht. Many countries attribute it to their national cuisine. Slavic peoples traditionally eat it for a long time and consider it the main first course.

In the north of Russia, cabbage soup was called cabbage soup. The further south you go, the more heat-loving vegetables that can be added to the first courses grew. It is possible that borscht was first prepared for the first time in Kievan Rus, since it was Ukrainian borscht that was most widespread and famous all over the world.

In Russia, the first mention of borscht appeared in the 16-17th centuries, Catherine II loved him very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroi (a book of teachings and instructions from the 16th century), you can find recommendations for making summer soup from hogweed and beets - it became the prototype of modern food.

Each locality has its own rules and recipes for cooking borscht, but it can be divided into two main types: red (now popular among Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first dish, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - this is a light soup made from greens and boiled beets, with the addition of boiled cut eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly prepare borscht with beets, use the secrets of experienced chefs.

Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to take pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook a pre-saturated vegetable broth.
Beet. It is she who gives the bright red color. It can be cut into strips or grated, but never add raw to the liquid, otherwise it will boil out and the borscht will become faded. Pour in some vegetable oil and sauté the beets until soft, after sprinkling with vinegar and adding a spoonful of sugar, so it will not lighten during cooking and keep the color of the borscht bright. It is even better to bake beets in foil, then they will retain their natural properties.
Frying. Borscht without frying is not borscht, but a soup made from boiled vegetables. The onion cut into cubes is sautéed in oil until transparent, grated carrots are added and after a couple of minutes - a little flour. It can be fried separately in butter or vegetable oil. The flour will provide additional thickness and velvety texture.
Tomatoes. Never spare tomato paste or sauce, the borsch will be sour and rich. You can use factory made, homemade, or chopped fresh tomatoes.
Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Alternatively, add it directly to your plate.
Cabbage. Finely chopped, young or mature, white or Peking, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and stand for 5-7 minutes.
Additional ingredients. Mushrooms, beans, prunes add spice and originality to borscht. By alternating additives, you can achieve new flavors each time.
Intuition. Few people strictly follow the recipe and measure the right amount of ingredients. Borscht is cooked "by eye", products are added in the quantities that will tell you your feelings.
Saturation. Borscht must be infused, soaked in aromas. Let it sit for a while before serving. And the next day it will be even tastier.
Serving to the table. The borschik will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle with finely chopped herbs on top and add a spoonful of sour cream. Put chopped bacon, garlic and black bread on the table. Don't forget about the garlic donuts!

Each cook praises his borsch

There are many variations on how to cook borsch with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Treat your loved ones with borscht prepared according to one of the recipes below.

Let's cook a real Ukrainian borscht, respecting the national flavor and taste preferences! Just do not wait for the exact weight of the products to be laid out - borsch should be cooked solely by intuition. So, let's begin!

The best borscht meat is beef on the bone, it is cooked for a long time, but the broth turns out to be delicious. Cover with cold water and bring to a boil. Remove the froth, salt, put on low heat and simmer for 2-3 hours until the meat is cooked. Do not forget to put in a whole onion and carrot for flavor, a bay leaf, a few black peppercorns.

Little secret: cook a few large peeled potatoes with the meat.

While the meat is cooking, let's fry it. Cut the bacon into small pieces and fry it until it becomes greaves (translucent), add a finely chopped onion and fry until transparent. Cut the beets into strips, carrots can be finely chopped or grated on a coarse grater, we stew vegetables with cracklings.

Add sugar to the frying and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, grind them with flour and stir. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.

The broth is ready. We get the contents out of it. We select bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes, knead in mashed potatoes - this gives the broth thickness and velvety taste.

Place the diced potatoes and cook for 20 minutes. Add frying. We taste it, salt and pepper if necessary.

We shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let it brew. Ukrainian borsch with bacon is ready.

Serve with donuts and herbs.

Sauerkraut soup

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

Make pork, beef, or chicken broth. Use the meat for main courses or cut and send back to the borscht.
Place the potatoes in cubes and cook until tender.
Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
Add sauerkraut and fry to the borscht, cook until tender.
Serve with sour cream and finely chopped green onions.

Borsch with sorrel

This borscht is also called "green", and it perfectly refreshes in summer and is no less tasty in winter. True, in winter you have to use canned sorrel, which experienced housewives harvest from the summer specifically for these purposes.

There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.

Cook the broth and prepare the other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them into quarters or halves.

While the broth is cooking, cook the fry. In any oil, bring the onion to a translucent state, put the beets and carrots, simmer until soft. Add tomatoes.

Cut the cooked meat into pieces. Throw in the potatoes and cook for 20-30 minutes. Now fry - add and boil for a few more minutes. Finally it was the turn to put the sorrel and eggs, as soon as it boils, immediately turn it off. We insist, serve.

Vegetarian (lean) borscht with beans or mushrooms

Hearty borscht can be cooked not only in meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.

Soak dry beans in cold water for several hours, or overnight.
Cook it until soft in salted water.
Add potatoes and frying vegetables: onions, beets, carrots, tomatoes.
In the last place, we throw in finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.

Bean borscht is satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add richness to the broth and are best used for making salads.

Instead of beans, you can take mushrooms pre-fried in oil. Better yet, combine.

Naval borsch

It takes a long time to cook, but it's worth it - lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

Cook broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierce with a fork. We take out and discard the onion.
Add pieces of smoked brisket and cook while frying is done.
Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour broth into it and simmer for half an hour.
Fry onions and grated carrots separately.
Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or straws, as you like. Put in a saucepan, cook until tender.
We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
Frying follows.
After boiling, cook for 7 minutes.
Borscht is ready, serve.

Lunch is ready! It's time to go to the table!

Now you know how to cook borscht with beets in meat or vegetable broth with mushrooms, beans, smoked meats or sorrel. Each time the borscht turns out to be new, original, and most importantly - delicious. Enjoy cooking!

Everyone probably knows that the classic Ukrainian borscht cooked with beets and meat is a very tasty first course. But, knowing how many components are included in it, not everyone undertakes to cook it. But cooking it is not difficult at all. The main thing is to choose the right recipe. There are a lot of cooking methods: with the addition of certain vegetables, in broth or even for kvass. Let's prepare a classic Ukrainian borscht, it is also called red. Step-by-step photos will help you better understand what and how is going on during the cooking process.

Ingredients:

2-3 pork ribs;

2 large potatoes;

1-2 beets;

1 carrot;

1 tbsp. a spoonful of salt;

1 tbsp. a spoonful of tomato paste;

1/2 cabbage.

How to cook classic red borscht

When starting to cook, we just put the water in the broth.

At the same time, in a separate saucepan, we set to cook the beets in their uniforms. Usually, 1 beet is cooked separately, and the second is fried with carrots and onions. If you need a very rich burgundy color, then you need to cook all the beets separately.

The water has boiled - lower the meat and simmer over low heat. We remove the foam with a slotted spoon, we get a beautiful broth.

While the broth is cooking, you need to cook the frying. Chop the onion. Pass the beets and carrots through a coarse grater.

Fry the vegetable trinity in oil, add the tomato.

Decorate the peeled potatoes with cubes.

Shred cabbage.

Add potatoes to the broth and then fry.

Boil for 10 minutes, add cabbage. Salt / pepper.

Vegetables should not be hard or crunchy. We check their readiness by tingling with a knife. During cooking, the color of the beets is boiled out. The photo above shows that at this stage the borscht becomes not red, but more of a carrot color.

To obtain the desired red color, clean the boiled beets, grind on a grater or finely chop. As you can see in the photo, I rubbed it.

Add to borsch. We boil for no more than a minute.

You can add a little bell pepper.

When the classic Ukrainian borscht is ready, it should be allowed to brew for at least 30 minutes under a closed lid.

When you open the lid, you will feel an insanely alluring aroma that will inexorably fill both the brain and the stomach. At this moment, there is nothing left but to quickly take a spoon with a plate and a jar of cold sour cream, without which borscht is not borscht.

We sit down at the table and enjoy the unique taste of the unique first course. Bon Appetit.

The cooking time for classic borscht with beef is 2.5 hours, including half an hour of infusion. It takes 1 hour of clean time at the stove. If chicken is taken for borscht, then the total cooking time for borscht will decrease to 1.5 hours, since chicken for broth is cooked for only 1 hour, and there is no need to insist such borscht.

How to cook borsch with beets

Products

The classic recipe for a 4 liter saucepan
Beef on the bone- 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used as the bone adds to the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will turn out to be more fatty, and, as a result, high-calorie. Less commonly, borscht is cooked with chicken or turkey meat. In this case, boil less and, as a rule, is cheaper. In general, it is better to take fresh meat on the bone. If the meat is frozen, defrost it in advance.
Beet- 2 medium or 1 large, 250-300 grams
Carrot- 1 large
Cabbage- 300 grams
Potato- 3 large pieces or 5 small ones
It is better to take larger potatoes in borscht, so that it is more convenient to peel
Tomatoes- 3 pieces
The classic variation is tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly sour than tomatoes, but it helps to preserve the bright color of the borscht, as it contains vinegar. Or a few canned tomatoes or juice from canned beans (if it includes tomatoes). Cooking in the same way - fry with vegetables. Or you can cook tomato paste yourself - peel the tomatoes, chop and boil them over low heat until they become a sauce. It is also good to add bell pepper to such a homemade tomato-borsch paste.
Vinegar 9% - 2 tablespoons
So that the color of the dish becomes rich red and the taste is more pungent. For a 4 liter saucepan, 1 teaspoon of vinegar 9% or 2 teaspoons of vinegar 6%; sometimes a tablespoon of sugar is added with vinegar. When cooking, vinegar can be replaced with freshly squeezed lemon juice (from half a lemon). Also keep in mind that added canned tomatoes or store-bought tomato paste, if substituted for tomatoes, already contain vinegar.
Onion- 2 heads or 1 large
Garlic- 3-4 teeth
Dill, parsley- 50 grams
Salt and pepper, lavrushka- taste

These are products that are added to classic borscht. If you want to deviate from the rules, here's what else is often added to borscht:
1. Mushrooms and beans. The beans will make the dish much more satisfying, and the mushrooms will add flavor.
2. Sugar - then borsch will be especially good with sour cream. If the beets are of sweet varieties, then you do not need to add. Sugar is added at the very end, so give it a try and decide for your particular case whether you need sugar or not.

How to cook borscht - explaining step by step

Stage 1. Boil meat broth - cook for about an hour and a half.

Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, bay leaf, put the meat in the water, cook over low heat under the lid for 2 hours after boiling. Salt water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The saucepan is covered with a lid.

Stage 2. Chop and cook vegetables in the correct order - about half an hour.

Finely chop the onions, grate or finely chop the garlic, grate or chop the beets - here to taste. And similarly with carrots, you can rub, or you can cut into semicircles. Someone even grinds it in a meat grinder. In the classic recipe, variations to your taste are allowed. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then before the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add with potatoes
- Potatoes
- Vegetable frying with beets - to be cooked while vegetables are boiling.

Stage 3. Make vegetable fry and add flavorings - 15 minutes.

Heat a frying pan, fry the onion for 5 minutes over high heat, stirring occasionally. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are fried). Then add tomatoes or tomato paste, pour a ladle of broth from a saucepan with meat into a frying pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple of minutes, add to the borscht - all the vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, and at the same time check the broth for salt. Cook frying in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour.

The saucepan with borscht is tightly closed with a lid, carefully placed on the blanket and wrapped around it on all sides, preferably in several layers.

This concludes the preparation of borscht. Now all that remains is to pour it into plates and serve with sour cream and fresh chopped herbs.

Fusofacts

How to serve borsch
Sour cream, bread with bacon or basturma, green onions and garlic, hard-boiled chicken eggs, cheesecakes with cottage cheese, donuts are served on the table.

How to store borsch
Close the pot with borscht tightly with a lid and store in the refrigerator for up to 7 days (remember that vinegar is a strong preservative). Borscht can be frozen in a package - frozen, it can be stored for a month.

Product cost
The cost of products for cooking a 4-liter pot of borscht is 350 rubles. (on average in Moscow as of October 2018).

How to make diet borscht
The dish can be made less high-calorie if you do not cook the fry. It is enough to peel and cut vegetables - and add them to the soup: beets, after 10 minutes cabbage, after 5 minutes potatoes, carrots and onions. And you can cook borscht without meat at all - lean borscht is also very good.

How to cook borscht in kitchen gadgets

How to cook borscht in a slow cooker
1. Put the meat in a multicooker pan, add water, salt and cook in the "Stew" mode for 1.5 hours.
2. Separately in a skillet, fry onions and carrots, beets, tomatoes.
3. Add frying to borscht along with potatoes and cabbage.
4. Set the multicooker to the "Stew" mode, cook the borscht for another 1 hour.

How to cook borscht in a pressure cooker
1. Wash, peel and grate the beets.
2. Put the beets in a pressure cooker, fry them in an open pressure cooker in vegetable oil for 10 minutes, then add onions and carrots, after another couple of minutes tomato paste - and simmer for 5 minutes all together.
3. Add meat - boneless meat cut into small pieces is suitable for borscht in a pressure cooker, fry for a couple of minutes.
4. Lay out the potatoes and cabbage.
5. Add salt and spices to borscht, additionally lemon juice from half a lemon
6. Cover with water, cover the pressure cooker and cook for 20 minutes, then wait until the pressure drops, add herbs and serve.

How to make donuts for borscht

Products
Flour - 1.5 200 gram cups
Water - 100 milliliters
Sugar - 1 tablespoon
Salt - 1/4 teaspoon
Sunflower oil - 1 tablespoon
Yeast - 10 grams
Chicken egg for greasing - 1 piece

Recipe
1. Heat the water to 40 degrees, dilute the yeast in it, cover and leave for 10 minutes.
2. Measure out 0.75 cups of flour, add sugar and salt, butter - and mix well.
3. Add the diluted yeast to the flour mixture.
4. Add the remaining flour and knead the dough, then cover and leave in a warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form pampushki from balls of dough, put them on a baking sheet covered with baking paper. The distance between the donuts should be at least 1.5 centimeters so that they do not come into contact during the lifting process.
7. Beat the chicken egg and grease the donuts with a cooking brush.
8. Bake the donuts for 20 minutes.

Serve warm donuts with borscht.

And again about borsch

Answers and tips

There are as many correct recipes for red borscht as there are housewives who undertake to cook it. There are especially many Ukrainian and Polish options. Borscht is cooked in kvass, with meat, fish, mushrooms, beans, turnips, apples, dumplings in the form of tiny dumplings. But most of all the technological secrets are associated with the main ingredient - beets.

Why does borscht lose its red color?

The borsch with beets should be red. Everyone who sits at the table knows this. But anyone who has ever tried to cook it knows how quickly an almost finished soup becomes brown and unappetizing.

The color of the beets, and therefore the borscht, is given by the unique phytonutrient betacyanin.

It is quite rare in nature, only in rhubarb, several types of cacti and flowers. Its beneficial properties are simply off scale, the main actions are antioxidant and anti-inflammatory. Unfortunately, this flavonoid is highly unstable and readily oxidizes and dissolves in water.

Therefore, once in the pan, the beets generously share their blush with all the products and with the broth. But, at the finish line, just before readiness, she herself becomes like boiled cabbage, without color and taste, and the broth loses color in a matter of minutes. Air bubbles that form in actively boiling broth instantly destroy betacyanin.

Although the taste of borsch does not change, the dish loses its attractiveness and some of its useful properties.

How to make borscht red

Beetroot is a stubborn root crop. It takes longer than any other ingredient, so it is often put in the pot first. This is a fatal mistake of an inexperienced hostess.

Another mistake is to boil borscht for a long time so that all vegetables are boiled until soft.

In order to preserve the betacyanin, the beets will have to be cooked separately, not allowed to boil and put into the borscht last. For an additional guarantee, the medium into which the beets get into, that is, the broth, must be acidified.

Following these principles, hostesses and professional chefs choose suitable technological solutions. The properties of beets were taken into account in the original, ancient recipes.

One of the first tricks is to add 1: 1 beet kvass to the broth. Kvass will add piquancy, sourness and sweetness to the taste at the same time, while preserving the color of the beets. This ancient trick can be used in modern kitchens too. Beets covered with cold water are kept in a warm room for eight days. Thanks to the work of the sugars contained in it and the yeast flying in the air, the process does not require intervention. In the old days, borscht was cooked almost daily and the kvass was constantly renewed. A modern housewife can freeze it in portioned bags and, if necessary, add it to the broth during cooking or to the finished borscht along with the beets.
An acidic environment can be created using pickled beets or sauerkraut. In winter, this technique is in great demand. Previously, the workpieces are stewed or fried a little so that the vegetables become softer.
You can acidify the broth with vinegar or lemon juice.
Mild acid is found in tomatoes, they are added in mashed form to the dishes where the beets are cooked.

To make beets soft and edible, suitable for adding to ready-made borscht, it:

cut into strips and stew in a small amount of water, not allowing to boil;
sauteed separately or together with other vegetables;
baked whole in the oven, cut and put in soup before being cooked;
separately cooked whole in a uniform or without, and grated into the soup so that it gives off its color.

Often beets are divided into two parts: one is boiled in borscht, the other is cooked separately and added before cooking. Adding a small amount of sugar to stewed or sautéed beets, or directly into the broth also helps preserve color.

Classic red borsch with beets and cabbage

How to cook red borscht using technological tricks and get a 100% successful result? First of all, you need to observe a sense of proportion and often try the broth for the content of salt, sugar and acid.

Ingredients:

rich meat broth;
beet;
cabbage;
potato;
carrot;
tomato paste;
garlic;
vinegar;
sugar;
salt;
a mixture of peppers and bay leaves to taste.

Beets are an important ingredient, but not the main one. The amount of vegetables should be about the same. Too much beetroot can spoil the taste of the dish.

Prepare borsch dressing in advance: sauté carrots, onions and beets. Season with salt and sugar to taste. Season with tomato paste and remove from heat.
Load chopped cabbage into the broth. After 5 - 7 minutes - potatoes.
When the vegetables are ready, pour in a couple of tablespoons of vinegar. It is better to use not alcohol, but wine or apple.
Lay out the dressing, add the crushed garlic, pepper and bay leaf.
Remove immediately from heat and leave to infuse for 15 - 20 minutes.
Borsch, like all cabbage soups, tastes better the next day. An important point: you need to heat it up in small portions, avoiding boiling. Otherwise, with such difficulty, the resulting color will evaporate along with the first bubbles.

Cooking in Ukrainian

Real Ukrainian borscht is akin to a work of art. The three whales on which it is based are juicy beetroot, rich broth and bacon.

The rest of the ingredients:

cabbage;
potatoes;
beans;
tomatoes;
carrot;
garlic;
salt;
sugar;
pepper.

The most successful borscht is obtained in the summer, when the garden is full of fresh vegetables and herbs.

Beets are cooked separately - stewed, fried or baked. Author's options are possible here.
The tomatoes need to be scalded and mashed. Be sure to remove the peel. Pour tomato puree into the beets. Add salt and sugar.
Simmer the carrots and onions together. Bell pepper can be added if desired.
Young dairy beans do not need to be soaked, but they take longer to cook than other vegetables.
You can put one potato whole. When it is boiled down, it is mashed and returned to the broth - this will make it thicker and denser.
When beans, cabbage and potatoes are cooked in the broth, they spread the sauerkraut into the borscht, pour in beetroot kvass or vinegar, and only then add the beets.
Borscht is immediately removed from the fire.
Garlic and bacon are turned into a homogeneous puree using a blender. Previously, this dressing was thoroughly pounded in a mortar. It can be spread on bread and served separately. However, borscht requires a final chord - a couple of tablespoons of lard with garlic should slowly melt in a saucepan, combining and softening all the flavors. After half an hour, borscht can be seasoned with herbs, sour cream and served with traditional donuts.

Delicious first course with beef

It is best to cook red borscht in beef broth with sugar bone.

The broth will turn out to be not very fatty, but strong and aromatic. This is exactly the kind that suits borscht in character.

Ingredients:

beef on the bone, such as ribs;
beets and other vegetables to taste;
salt, sugar, wine vinegar;
garlic.

Beef broth will require special herbs - lovage, tarragon and thyme.

Beef broth for borscht is cooked according to all the rules: the meat is loaded into cold water, the foam that has risen during boiling is necessarily removed. The broth slowly languishes for about 2 - 2.5 hours, it should not boil with a key. The finished broth must be filtered so that there are no small seeds left in it. Chop the meat and return to the saucepan.
Prepare beetroot, carrot and onion borsch dressing separately. Be sure to try it for salt and sugar before adding it to borscht.
Cook cabbage and potatoes until tender. After the broth is acidified with vinegar, nothing will boil down in it.
Put the dressing in the borscht before being ready. Taste the broth again, if necessary, at this stage the taste can be adjusted.
Season with garlic and herbs. Remove the pot from the stove.

Red borscht in chicken broth

Chicken broth can be used to cook light, almost dietary borscht.

Ingredients:

hen;
beets and other vegetables;
salt, sugar, lemon;
garlic.

From herbs to tender chicken meat, basil, marjoram and oregano are suitable.

Broiler chicken is boiled for no more than an hour, be sure to remove the foam. The laying hen will have to cook for 2 - 3 hours, but it will give more flavor and nutrients without turning into a rag. Usually the broth is recommended to be filtered. Salt it before being ready and be sure to try it. All the salt can be put into the borsch dressing, and the broth can not be salted at all.
Cabbage and potatoes are added to the pan to the meat. To reduce the calorie content of the dish, potatoes can be left out or replaced with a young turnip, as Lithuanians and Ukrainians do.
Cook the beets separately, season with salt and sugar. Tomatoes can not be added to this version of borscht.
Saute the carrots and onions.
Acid broth with lemon juice.
Lay out the borsch dressing.
Add chopped garlic and herbs.
Leave the soup to steam under the lid, remove from the heat.

Cut the beets into strips, simmer in a small amount of water until soft. Before being ready, add salt, sugar, tomato puree to it.
Saute carrots, colored peppers and onions, avoiding crusting.
Place beans, cabbage and potatoes in a saucepan. Beans take longer to cook, so vegetables are added at short intervals.
When all the vegetables are cooked, add the sautéer and acidify the broth.
Transfer the beets to a saucepan and remove from heat.
Season with garlic and herbs. Leave to rest under the lid for a quarter of an hour.

How to make red cold borscht

The summer version is prepared extremely quickly, pleases with a small amount of calories and a fresh taste.

Ingredients:

beet;
potatoes (for those who are not on a diet);
eggs;
fresh cucumbers;
fresh herbs;
lemon juice;
sugar;
salt;
sour cream.

Beet broth and dressing of cucumbers and herbs are prepared separately. To make the dish more satisfying, you can cut low-fat boiled meat, sausage, fish.

For the broth, cut the beets into strips or grate.
Season the boiling water with salt, sugar and lemon juice to taste. Place the beets carefully. Depending on the cut, simmer it without boiling for 5 to 20 minutes. Cool and chill in the refrigerator.
Boil potatoes and eggs separately. Cool and clean. Cut into small pieces or large wedges. In Lithuania, hot boiled potatoes with herbs are served separately with cold borscht.
Cut cucumbers and greens, arrange on plates.
Pour over beet broth and season with sour cream.