I always read with interest who prepares borscht with beets. Each housewife has her own secrets and nuances. I have repeatedly met the opinion that if you cook borscht deliciously, then you cook everything deliciously. I cannot say that I completely agree, perhaps there is some truth in this, or maybe not.

One nuance always worries me when I meet a point in the borscht recipe where they write that cabbage should be laid almost at the same time as potatoes. I always add cabbage at the very last place, one might say together with greens))) Maybe I'll decide to experiment, but I don't plan yet.

I really like the borscht cooked with white duck, if you have it in stock, be sure to try it. I used pork in this recipe.

Recipe for borscht with beets and fresh cabbage

Products:

The recipe is for a 5 liter saucepan

• Meat on the bone - 700-800 gr (in my case, pork)
• Fresh cabbage - 500 - 600 gr
• Potatoes - 5-6 medium pieces
• Carrots - 1 piece
• Beets - 1 piece
• Onions - 1 pc.
• Bulgarian pepper optional - 1 piece
• Garlic - 3-4 cloves
• Lemon juice - 1 tbsp
• Tomatoes - 3-4 medium pieces (as much as possible)
• Salt, pepper to taste
• Greens

Preparation:

It is considered correct when beets are stewed separately from carrots and onions, I rarely do this, mostly all together. And I never add tomato paste, only mashed tomatoes. Fresh in summer, in winter I use tomato.

Rinse the meat and fill it with water (about 2.5 liters), put it on the stove. Before boiling, I have a strong fire, then I reduce it to medium and cook until the meat is cooked. Of course, I don't forget to shoot the foam.

After 40-50 minutes from the beginning of cooking, add one or two whole potatoes. When they are cooked, knead in mashed potatoes right in the pan.

Now let's start frying. Wash, peel and grate vegetables, who like into strips, cut into strips.

Lightly fry the onions and carrots in vegetable oil for 5 minutes, then add the beets. Watering lemon juice if not, you can use vinegar (1 tsp). Fry for 10-15 minutes over medium heat. When the beets are almost ready, add the mashed tomatoes. If cooking with tomato paste, then 2 tablespoons and about a glass of water or broth. Simmer for another 10 minutes. The beets should be completely cooked, if during this time they remain raw, increase the cooking time.

When the meat is cooked, about 1.5 or 2 hours depends on the piece and the youth of the pig, listen to it, remove the bones, send the meat back to the pan.

Peel the potatoes and cut into small cubes / sticks / strips.

Chop the cabbage.

Add potatoes to the pan. Cook until half cooked.

When the potatoes are almost ready, add the frying. Cook the potatoes until cooked. Salt to taste. If you add bell pepper, we introduce it now, finely cut into cubes or strips.

The potatoes are ready, it's the cabbage's turn. We put it in a saucepan and wait for the borsch to boil. As soon as the first signs of boiling appear, turn off the heat. I do not boil cabbage in borscht.

The last thing is left - herbs, garlic and pepper. Very often I add suneli hops. Let the borscht brew for 40 minutes.

When there is lard, I take a small piece, cut it into small pieces and add it along with herbs and garlic.

This is how I cook borsch with beets and fresh cabbage. I rarely add sugar. I like a slightly sour taste more, and, of course, without sour cream anywhere. When serving, everyone will take as much as necessary. If desired, sprinkle with herbs for each separately on a plate. Many will agree with me that borsch is good both in winter and in summer, it never gets boring, although we cook more often in summer, but red is also in high esteem.

The density of the borscht can be adjusted with potatoes and cabbage by adding less or a little more.

How do you cook borscht? Do you have your secrets?

From SW. Margarita.

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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 to making this amazing dish passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, add a twist so that the borschik starts playing with new ones flavors, was distinguished by 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 tips 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 with 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 cold was prepared in spring and summer - this is light soup from greens and boiled beets, with the addition of boiled cut eggs and fermented milk products for refueling. 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.

1. 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.
2. 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. Yet better beets bake in foil, then it will retain its natural properties.
3. Frying. Borscht without frying is not borscht, but soup from boiled vegetables... Diced onions are sautéed in oil until transparent color, 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.
4. Tomatoes. Never spare tomato paste or sauce, the borsch will be sour and rich. Can be used factory-made, homemade or shredded fresh tomatoes.
5. Sour cream. Many experienced housewives add sour cream even 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.
6. 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.
7. Additional ingredients. Mushrooms, beans, prunes add spice and originality to borscht. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the prescription and measure the right amount ingredients. Borscht is cooked "by eye", products are added in the quantities that will tell you your feelings.
9. Saturation. Borscht must be infused, saturated with aromas. Let it sit for a while before serving. And the next day it will be even tastier.
10. 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, observing 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 tasty. Fill in 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 the whole onion and carrot for flavor, Bay leaf uk, a few peas of black pepper.

Little secret: Boil 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, the carrots can be finely chopped or grated on 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 fresh tomatoes grated on a grater, 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 lard is ready.

Serve with donuts and herbs.

Sauerkraut soup

A very fortified dish, because sauerkraut is a treasure trove 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 for 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 does not give saturation to the broth, it is better to use it 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 smoked brisket or any other smoked meats.

1. 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. Salt in an hour, 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.
2. Add pieces of smoked brisket and cook while frying is done.
3. Cut the beets into strips, sprinkle with vinegar and fry on sunflower oil until soft. Pour broth into it and simmer for half an hour.
4. Fry separately onion and grated carrots.
5. 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.
6. We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
7. Frying follows.
8. After boiling, cook for 7 minutes.
9. Borscht is ready, serve.

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

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

Borsch with beets turns out to be a very beautiful color and unusual spicy taste... If you have never cooked such a dish, then be sure to try it - it will surely please your home. Serve any borscht with sour cream and chopped herbs.

How to cook traditional beetroot borsch

First of all, cook the broth from beef ribs... They will need 800 g for 3 liters of water. When cooking, put one onion and one medium carrot. When the broth is cooked, remove the meat and vegetables. Now start cooking borsch.

• Dice 500 g potatoes. Chop 2 medium carrots and 1 medium beets... Cut 2 onions into small cubes. Grate 50 g of celery root on a coarse grater. Chop 400 g of cabbage.
• Put half the onions, carrots, beets and celery into the boiling broth. Cook everything together for 10 minutes.
• While the vegetables are cooking, in a large skillet, heat 30 ml of vegetable oil and 30 g of melted pork fat... Put the remaining onions, carrots and celery in boiling oil - stir. Put the beets in the same skillet, but do not mix them with other vegetables. Pour lemon juice or vinegar over the beets - 0.5 tsp. When the vegetables are soft, pour 2 cups of tomato juice into them. Season the frying with salt and pepper. Add a couple of lavrushkas. Leave the frying on low heat for 15 minutes - let it languish.
• Into broth with boiled onions, put the prepared potatoes with beets, carrots and celery, and after 5-7 minutes - cabbage. Cook until almost full readiness potatoes.
• When potatoes and cabbage are tender, pour into a dish tomato frying... Simmer the borscht for another 15 minutes. During this time, season with salt and pepper to taste. Also add some sugar and citric acid to taste. Do not overdo it with the last two ingredients - literally put on a tiny pinch and stir the dish constantly.
• When serving, add a piece to each plate boiled meat that you took out of the broth.

How to cook borscht with beets poltava

For this borscht, you will need the same products as in the previous recipe, but without the celery root. It is better to cook broth from homemade chicken, goose or duck. The cooking technology of this dish is very different from the previous one.

• Cook the broth. Remove the meat from the bones and cut into cubes. Set him aside.
• Wash the beets under running water - use a brush. Use a sharp knife to remove the skins from the beets and place them in a saucepan. Pour in the peel with 100 ml cold water and pour in 1 tbsp. vinegar. Put the saucepan on low heat and simmer for 5-7 minutes. Set the saucepan aside from the heat.
• In the first pan, cook frying: oil, fat, onions, carrots, tomato juice, salt, pepper, bay leaf.
• Put the beets grated on a coarse grater in a second frying pan (without oil). Drizzle with lemon juice or vinegar (0.5 tablespoons) and simmer until soft.
• Put potatoes and cabbage in the broth - cook until vegetables are soft.
• When the vegetables are tender, add tomato frying to them, stewed beets and pour in the beetroot broth. At this time, put in 1 fresh Bell pepper, chopped finely. Cook the borscht for another 10 minutes. Try on salt, pepper, sugar, and acid. Add if necessary.
• Put meat in borscht 5 minutes before readiness.

How to cook lean borsch with beets

Even an inexperienced housewife can cook this borscht. For him, you do not need to prepare a separate frying and the dish does not need to be cooked for a long time.

Prepare the vegetables first:

• Chop 1 small fork of cabbage.
• Chop 1 medium onion.
• Grate 1 medium carrot.
• Finely chop 1 medium beetroot and sprinkle with a tablespoon of lemon juice.
• Chop 1 root parsley and celery each.
• Cut 5 medium potatoes into wedges.

Now start cooking borsch:

• Put all vegetables, except beets, in a 3-liter saucepan.
• Pour boiling water over them - there should be 2/3 of it in the pan.
• Bring the contents to a boil.
• Place 3 tablespoons in a saucepan tomato paste- stir. Cook for 5 minutes.
• Add the beets to the pot and bring to a boil again.
• Remove the pan from heat and add salt, pepper and sugar to taste in the borscht. If there is little acid, then pour in a little wine vinegar.
• Wrap up hot pot first in the newspapers, and then in the old blanket.
• Let the borscht brew for 30 minutes.

To make any borscht delicious, cook it over very low heat. This also applies to stewing vegetables in frying. With such a slow heat treatment, all vegetables will be cooked at the same time, and the borscht will delight you with a harmonious taste.

Borscht includes sections such as required ingredients, necessary inventory, the way of processing products, 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 cooked 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, a 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 veins and films are removed. Then they begin to prepare fresh vegetables... They are cleaned of peels, husks and surface leaves. After that, they begin to grind the products. Grate carrots and fresh beets, chop cabbage thin straw, and potatoes and onions are cut into cubes. They also rinse the greens separately and simply chop them with a knife.

Stove heat treatment process

How to cook For this you need to use a large pot... 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, the dish is added citric acid, fresh herbs and previously chopped meat. 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, but also pieces of tender beef.

In addition to this dish, fresh sour cream or mayonnaise is served. Use delicious borsch 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 lunch from regular chicken... By the way, for such purposes, we recommend purchasing not broiler poultry, but soup poultry. After all, this is the only way you get rich and aromatic broth, which will make the first course hearty and nutritious.

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

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 cook delicious 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 borsch 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 pan and put the carcass of a bird in it. Salting 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, cabbage, carrots, lavrushka and onions are spread in it. In this form, the products are cooked for 20 minutes. After that, potatoes are dipped into the broth and cooked for a similar amount of time.

Stew beets

For a more aromatic 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 are added to it and table vinegar. The last ingredient is necessary to give the dish a slight sourness.

The final stage

After keeping the beets on fire for a few more minutes, they are removed from the stove and laid out in common pan... Together with her, 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, in preparation chicken borscht fresh cabbage is no big deal. After heat treatment ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a dinner even more satisfying and nutritious, mayonnaise, fresh sour cream and White bread(you can pita bread).

Let's sum up

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.

1. Rinse the meat in running water and cut into cubes with a knife. Fold in a pot of water and place on medium fire... You can add bone. With her, the broth will be more rich.

2. Onions should be peeled and chopped finely. Carrots must be thoroughly washed and grated with fine grater... Fry lightly in half the measured vegetable oil.


3. Beets should be peeled and trimmed on both sides of the tails. The peeled vegetable needs to be grated coarsely. Place the grated beets in the pan, add the rest vegetable oil and put on medium heat.


4. In the process of frying, add the juice of half a lemon. Stir occasionally.


5. Cabbage should be peeled from a couple of top sheets, chopped with a sharp knife.


6. During this time, the broth with meat pieces should boil. Foam will form on it as it boils. It should be carefully removed. Cook the meat for about 40 minutes.


7. Add cabbage slices.


8. Now peel and cut the potatoes into medium pieces. It is best to add it to a saucepan when the broth with cabbage boils.


9. Put onion and carrot fried in borscht.


10. Add the required amount of salt.


11. Cook for about 20 minutes

.
12. Add the roasted beets.


13. Put bay leaf and finely chopped dill in borscht. Bring the dish to readiness.


Before serving the borsch, it is best to let it brew a little under the lid. This dish can be supplemented with donuts, fresh herbs and sour cream.