Borscht with beets - the most the right recipe borscht. Recipes without beets cannot be called red borscht - this is not borscht, but rather regular soup with cabbage.

In the recipe for borscht with beets, the composition is important; to prepare a red real dish, you should choose the right beets - this is the main ingredient in borscht.

Advice from the Miracle Chef. Before cooking borscht, special attention should be paid to the color of the root crop - its color should be dark red or burgundy.

How to cook borscht with beets? The recipe is simple, the dish is cooked in several ways: beets are boiled in whole borscht, fast way in a separate pan to preserve the red color, or immediately cut into pieces.

Beetroot, cooked in pieces in broth or water, loses its red color, vegetables are boiled during the boil. To keep the red beetroot color during cooking, borscht is boiled with tomatoes, vinegar, lemon juice, acid.

The mandatory ingredients of home-cooked beetroot borscht are fresh or sour White cabbage, potatoes, meat.

Ingredients for red borscht with beets and tomatoes

• meat on the bone (I had a brisket) - 300-400 g;
• beets - 2 pcs.;
• fresh cabbage - half a small head of cabbage;
• carrots - 2 pcs.;
• onion - 1 pc.;
• potatoes - 4-5 pcs.;
• table vinegar - 2 tablespoons;
• fresh tomatoes or - 2 pcs.;
• garlic;
• salt;
• ground black pepper;
• granulated sugar - 1 tbsp;
• greenery.

Recipe for borscht with beets and cabbage

We cook borscht with beets and tomatoes in meat broth, so we start cooking the dish by boiling borscht broth.

Meat in borscht is better to use with a marrow bone, pieces of meat on the bone give the broth a rich meaty taste.

In addition to the sugar meat bone, borscht broth is made from pork ribs, neck and spinal part of pork, and beef.

How much to cook the broth (in time) depends on the freshness of the meat.

1. Pour water into the pan, lower the washed piece of meat. To eliminate too strong beetroot smell during further cooking, you can put the whole parsley root peeled, which at the end will need to be thrown away with the onion.
2. Bring the water to a boil, remove the resulting foam, cook over high heat for 5 minutes.
3. Then we take out the meat, drain the water, rinse the pan. We do this step so that the broth turns out to be transparent and more useful.
4. Put the pot back on clean water on the stove, after boiling, put the meat, peeled onion (parsley root) and cook until tender over low heat. Do not close the pot with a lid.
5. Next, add the peeled potatoes, cut into cubes or strips. We take out the onion and throw it away.
6. After a few minutes, lower the thinly chopped cabbage. When the borscht boils, reduce the heat and continue to cook the mixture.
7. Pour oil into a preheated pan and spread on one half of the previously grated on coarse grater carrots, and on the other beets. By the way, we can cut the beets into cubes, to taste ready meal it won't affect.
8. Pour the beets with vinegar, mix, close the lid. Simmer vegetables over low heat for 15-20 minutes. Add more oil if necessary to keep the mixture from burning.
9. After the vegetables become soft, add the chopped peeled tomatoes along with the juice. Stir and simmer for another 5 minutes.
10. Then we shift vegetable stew into the broth, reduce the heat. Salt, pepper, mix. We warm up for 5-7 minutes.

Of the ingredients in the recipe for borscht with beets, we still have garlic and herbs, we chop them and add them to the almost ready dish.

The final touch is to cover the borscht with a lid and let it stand for a while, after which we pour it into plates, put sour cream in each plate of borscht with beets.

Borscht with beets and cabbage is rich, fragrant first a dish that becomes even tastier the next day, therefore, unlike cabbage soup, borscht at home is better to cook for future use for several days, providing the family with a hearty delicious homemade dinner.

Borscht is a special soup, the main component of which is beets. The birthplace of this beautiful first course is, most likely, Kievan Rus. Currently this dish prepared in Ukraine and neighboring countries, including Russia. Each state has its own subtleties of cooking. On the vast territory of our country, borscht is prepared in extremely different ways. Here are some great recipes which are used in Russia.

Recipe for borscht with beets and cabbage

Cabbage is an almost indispensable component of red soup. It is rare to find borsch on the menu without this ingredient. Cabbage gives the red soup a rich, slightly sweet taste.

Step-by-step recipe for borscht with beets and cabbage:

This recipe borscht with beets is very good. It suits every taste. Such a recipe for borscht with beets resembles our Russian cabbage soup, only there are more ingredients in the red soup. Consider another recipe for this delicious first dishes.

thick borscht recipe

Next recipe borscht with beets - from the photo, which shows that the soup should turn out to be very thick.

Such a soup saturates the body like a second course, especially since it is served with rye bread and sour cream.

Ingredients for the recipe for borscht with beets (thick red soup): 300 gr. bone-in beef, 4 medium potatoes, half a small head of cabbage, carrots, 2 heads onion, 1 - 2 beets, 2 tbsp. spoons of tomato paste or 2 fresh tomatoes, 3 garlic cloves, parsley and dill, rast. oil, 1 - 2 bay leaves, 5 peas of allspice, salt, ground spices taste.

The process of making thick borscht:

1. Boil 5 liters of water. Drop meat into boiling water large piece. Boil for 60 minutes, skimming from time to time.
2. Clean vegetables.
3. Remove the cooked meat from the dishes in which it was cooked, put it on a board and cut into smaller pieces, supporting with a fork.
4. Put sliced ​​potatoes, thinly chopped cabbage, meat into the broth. Put the salt Bay leaf, allspice.
5. In the oil heated in a large frying pan, lower the finely chopped onion and ground spices. Grind carrots on a grater. Let her go to the bow. While the vegetables are fried, grate the beets, put them in a pan with the vegetables and hold on the fire for a little longer.
6. Put in a bowl with vegetables tomato paste or tomatoes, which are first peeled and finely chopped. Simmer vegetables for about 5 minutes.
7. If the potatoes and cabbage are cooked to softness, then you need to try the broth for the amount of salt. Salt if necessary.
8. Put the roast in a saucepan. Add finely chopped garlic. Turn off the fire after 5 minutes. The dish is ready!

Serve the dish with sour cream and, preferably, fresh herbs. This borscht is eaten with rye bread.

This recipe for red borscht with beets is especially appreciated by those who like to eat a hearty meal.

Vitamin borscht

Dishes often turn out to be more healthy, vitamin-rich, if their components remain raw, unprocessed. high temperature. Here is a recipe for borscht with fresh beets. It is always to the taste of raw foodists.

Ingredients for the recipe for borscht with raw beets: beets (possible with tops), carrots, 1 orange, 100 gr. zucchini, half a small head of cabbage, half an onion or green onion, 2 - 3 cloves of garlic, some greens, 1 tbsp. spoons linseed oil, black pepper, 2 tbsp. spoons of lemon juice, salt.

The process of making borscht from raw beets:

1. Raw beets and chop carrots on a grater for Korean carrots.
2. Squeeze orange juice.
3. Next, prepare the broth with a blender: half of the grated vegetables, orange and lemon juice, garlic, pepper. Add to mass required amount water.
4. Finely chop the cabbage, mash with a crush.
5. Cut the zucchini into cubes. Add chopped onion and herbs.
6. Put all the ingredients in a saucepan and pour over the broth.

Add vegetable oil as desired.

The above recipe is well suited for residents of the northern regions suffering from winter period from a lack of vitamins. It is in this type of soup that there are many vegetables that are beneficial to the human body.

Red soup without cabbage

How to cook borscht with beets? There are many recipes. real borscht always prepared with beets and usually with cabbage and potatoes. Almost always dressed with sour cream. But Russian people love to experiment. The soup described below without cabbage is called borscht, because they put beets in such a first dish, which gives the broth a beautiful red color.

Step-by-step recipe for borscht without cabbage:

1. Put the chicken to boil. Boil the beets in another bowl.
2. To boiled meat for about 20 minutes, put the potatoes, divided into halves.
3. Remove the cooked potatoes and mash with a potato masher. Then put the puree back into the pot.
4. Add peeled and grated beets, browned onions and mushrooms.
5. Salt the dish, put half a teaspoon of sugar, ground black pepper.
6. Shortly before the dish is ready, put crushed garlic into the broth. Let the borscht brew a little.

This soup is suitable for those who do not really like cabbage.

Borscht with mushrooms and beans

Among the wide variety of beetroot soups, there is, of course, mushrooms that give beetroot soup a special unique taste.

The process of preparing borscht with mushrooms and hard beans:

1. Put meat in a saucepan to cook.
2. At this time, peel 1 beetroot and carrots. Chop the beets into thin sticks, carrots into circles. Put the chopped vegetables in a small saucepan, pour over the meat broth and simmer in the oven for about an hour.
3. Put pre-soaked dry mushrooms (6-7 pieces) and 3 tbsp into the broth with meat. spoons of beans. When the mushrooms and beans are cooked until half cooked, add 1 chopped potato and cabbage to the broth.
4. A little later, put onions, Bell pepper, celery, parsley root.
5. Combine beets and carrots from the oven with meat and season the soup with garlic (2-3 cloves) and bacon (50 gr.). Put out the fire. Let the dish sit for 10 minutes.

When serving, add sour cream and a lot of greens to the plates. The special taste and aroma of this soup are remembered for a long time.

Cold borscht

Borsch is not only hot, but also special dish which is eaten cold.

Ingredients for making cold soup: 1 large beetroot, 200 gr. boiled meat or boiled sausage, 4 eggs, 2 - 3 fresh cucumber, green onions, dill, parsley, sour cream, citric acid, salt, sugar.

Cooking process:

1. Finely chop the greens and mash with salt in a bowl. Cut cucumbers, meat and eggs into small cubes, mix with herbs and refrigerate for half an hour.
2. Peel the beets, cook until tender, chop on a coarse grater and put back into the broth.
3. Add citric acid (a few grains), salt, sugar (half a teaspoon) to the broth.
4. Cool and combine with the rest of the products.

Sour cream is served with the dish.

Cold borscht especially nice to eat summer heat. He is like a crumb. In winter, this dish can be served with pickled cucumbers.

What is classic borscht

Beetroot soup is usually cooked with meat. Meat broth gives borscht bright taste first course. Mandatory ingredients are cabbage and potatoes. Sour cream is used as a dressing.

In the old days in Russia, soup made from hogweed, an edible but somewhat poisonous plant, was called borscht.

Borsch Ural

In the Urals they prefer rich borscht with large quantity meat. Beef is preferred and better with bone. Bone marrow adds fat to the soup special taste. The Ural Mountains do not end with the territory where borscht is a frequent dish on the table. In Siberia, the same red soup is prepared, which in different houses can vary greatly in terms of the set of ingredients. Sometimes vinegar is added.

Borscht in Ukraine

In Ukraine, they love tasty and hearty food. Therefore, borsch is cooked with lard, garlic, and often with dumplings or dough ears with eggs.

They also prepare borscht with dumplings. Dumplings with vegetable oil and garlic are common, which are served separately with red soup.

Lithuanian borscht

Beetroot soup is also common in Lithuania.

It is often cooked with porcini mushrooms. Cumin is used as a seasoning. Soup ingredients are sometimes apples, turnips.

These are the recipes for borscht with beets that can be so diverse. Red soup can be cold and hot, meat or vegetable, as well as mushroom. Culinary experts prepare soup with beets, experimenting with various ingredients. They can cook the first course with or without cabbage, with or without potatoes. Each of the dishes is good in its own way, if the chef has a taste and put his soul into the art.

Time for preparing classic borscht with beef - 2.5 hours, including half an hour of infusion. It is required to spend 1 hour of pure time at the stove. If chicken is taken for borscht, then the total cooking time for borscht will be reduced to 1.5 hours, since chicken for broth is cooked for only 1 hour, and such borscht does not need to be insisted.

How to cook borscht with beets

Products

Classic recipe for a 4-liter pan
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 deepens 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 often they cook borscht with chicken or turkey meat. In this case, cook less and, as a rule, is cheaper. In general, it is better to take fresh meat on the bone. If meat is frozen, thaw beforehand.
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 to make it easier to peel
Tomatoes- 3 pieces
AT classic variation put a tomato + vinegar. Sometimes this tandem is replaced with tomato paste. A little tomato paste sourer than tomatoes, but it helps to preserve the bright color of borscht, as it contains vinegar. Or several canned tomatoes or juice from canned beans(if it includes tomatoes). Cooking in the same way - fry with vegetables. Or you can cook the tomato paste yourself - peel the tomatoes, chop and boil over low heat until the state of the sauce. It’s good to add bell pepper to such a home-made tomato-borscht paste.
Vinegar 9% - 2 tablespoons
To make the color of the dish become rich red and the taste more spicy. For a 4 liter pot, you need 1 teaspoon of 9% vinegar or 2 teaspoons of 6% vinegar; sometimes a tablespoon of sugar is added along with vinegar. Vinegar in cooking can be replaced with freshly squeezed lemon juice(from half a lemon). Please also note that the added canned tomatoes or store-bought tomato paste, if they replace tomatoes, already contains 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 break the rules, Here's what else is often added to borscht:
1. Mushrooms and beans. Beans will make the dish much more satisfying, and mushrooms will add flavor.
2. Sugar - then borscht will be especially good with sour cream. If the beets are sweet varieties, then you do not need to add. Sugar is added at the very end, so try it and decide for your particular case whether sugar is needed or not.

How to cook borsch - step by step

Stage 1. Cook 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 the 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 pot is covered with a lid.

Stage 2. Chop and boil in right order vegetables - about half an hour.

Finely chop the onion, rub the garlic or finely chop it, rub the beets or chop them into pieces - here to taste. And similarly with carrots, you can rub it, or you can cut it into semicircles. Someone even grinds in a meat grinder. In the classic recipe, variations are acceptable to your taste. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then in front of 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 it along with potatoes.
- Potato
- Vegetable roast with beetroot - to be cooked while vegetables are cooked.

Stage 3. Make vegetable stir fry and add flavor additives- 15 minutes.

Heat the 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 pan with meat into a pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple more minutes, add to borscht - all the vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, at the same time check the broth for salt. Boil the roast in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour.

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

This completes the preparation of borscht. Now it remains only to pour it into plates and serve with sour cream and fresh chopped herbs.

Fkusnofakty

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

How to store borscht
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 bag - frozen, it is stored for a month.

Food cost
The cost of products for the preparation of a 4-liter borscht pot 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 frying. It is enough to peel and cut vegetables - and add them to the soup: beets, cabbage after 10 minutes, potatoes, carrots and onions after 5 minutes. 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 "Extinguishing" mode for 1.5 hours.
2. Separately, fry onions and carrots, beets, tomatoes in a pan.
3. Add frying to borscht along with potatoes and cabbage.
4. Set the multicooker to the "Extinguishing" mode, cook borscht for another 1 hour.

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

How to make donuts for borscht

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

Recipe
1. Heat water to 40 degrees, dilute 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 to flour mixture diluted yeast.
4. Pour in the remaining flour and knead the dough, then cover it and leave it in a warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form donuts from dough balls, 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 touch during the lifting process.
7. Shake egg and use a pastry brush to grease the donuts.
8. Bake donuts for 20 minutes.

Serve warm pampushki with borscht.

And again about borscht

Answers and tips

Step by step recipe with photo and video

Borscht is the most popular dish in the world. There are many modified recipes. But there are features without which borscht is not quite “borscht”, and many will agree with this. These are beets, cabbage, lard with garlic and tomato dressing.

In our family, borscht occupies a place of honor, and I cook it every two weeks. I don’t always use beets, but I always cook with eggs, sometimes I cook with pork or beef, sometimes I replace it with homemade chicken or lamb, and in fasting I cook borscht with beans. All variations of this dish are good in their own way, each has its own zest. The husband likes the borscht to be rich, thick, without any seasonings, and the cabbage crunches a little. I take into account his wishes.

Prepare necessary ingredients for cooking red borscht with beets according to the classic recipe.

Rich, satisfying, transparent, meat broth is the key to delicious borscht. Therefore, the first stage of preparation must be taken seriously. It's better to use it domestic chicken. It must be thoroughly washed both outside and inside. Place in a deep saucepan and cover with water. Add bay leaves, peeled onion and garlic clove. Send the pot to the fire. At the moment of boiling, reduce the heat to a minimum and remove the resulting noise.

cook vegetable dressing for classic borscht. To do this, you need to peel vegetables: onions, beets and carrots.

Cut the onion into small cubes, and grate the carrots.

cut beets thin straw.

Pour onions into a pan with heated vegetable oil, after a minute add carrots. Stirring, fry until soft. Pour in tomato juice and, continuing to stir occasionally, evaporate the liquid as much as possible.

Until the state of softness, it is necessary to fry the prepared beets.

When the chicken is cooked, and this may take from half an hour to two hours, depending on the age of the chicken, remove the meat and strain the broth through a fine sieve. Light, transparent, saturated and fragrant broth return to fire.

Peel and cut the potatoes into strips, and put them in the broth after boiling. With a low boil, cook for 15-20 minutes.

Then add the vegetable dressing along with the beets.

Send shredded cabbage next.

Grind the lard in a mortar and squeeze out a clove of garlic with a garlic press. Put the garlic fat into the borscht.

Add salt, ground allspice and chopped herbs to taste. Bring to a boil and turn off after 5 minutes. Cover with a lid and leave for 15 minutes to infuse.

Take the meat away from the bones, arrange on plates and pour the borscht. If desired, add sour cream and sprinkle with herbs.

The classic borscht with beets turned out to be rich, fragrant and very tasty. Bon appetit. Cook with love.

Borscht is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation, it is believed that every housewife has her own secrets that make the first dish unique. However, in order for borscht to be tasty, red and rich, you need to follow certain rules. Let's figure out what ingredients are needed to prepare everyone's favorite food, how the dressing is made, and what delicious secrets preparations are revealed by hostesses from different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several ways:

1. Cook in the skin.
2. Bake in the oven.
3. Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice or table vinegar. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushroom. For delicious borscht the broth needs to be fatty, and in order for it to become so, you need to cook the meat after boiling for at least 2.5 hours over low heat.

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - chopped cabbage, then beets, and then vegetable frying. This is basic step by step guide cooking red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot soup.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result that you expected. Ingredients:

• 800 g of beef;
• 5 pieces. potatoes;
• 0.5 kg of white cabbage;
• two beets;
• two carrots;
• two bulbs;
• two cloves of garlic;
• one st. l. tomato paste;
• one tsp vinegar;
• two st. l. vegetable oil;
• salt, herbs, spices.

1. Rinse the beef, cut into medium pieces, cover with water, cook after boiling for 1.5-2 hours.
2. Peel the beets, cut into thin strips, add vinegar to preserve the color, fry in vegetable oil for 5-7 minutes.
3. Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
4. Fry onions and carrots separately with tomato paste, salt and spices.
5. Load the potatoes into the broth, salt, after 5 minutes, load the cabbage.
6. After 10 minutes of boiling, add the fried beets, and after another 10 minutes, fry.
7. Garlic, passed through a press, is added at the very end a few minutes before the fire is turned off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, and then serve it to the table.

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also a healthy dish, but you will have to tinker with it. Pickled beets in sweet and sour sauce You can buy ready-made or pickle yourself. Ingredients:

• 2.5 liters of chicken or any other broth;
• 200 g sauerkraut;
• two pickled beets;
• one carrot;
• two potatoes;
• one bow;
• two tomatoes;
• two cloves of garlic;
• one st. l. Sahara;
• salt, bay leaf, spices, sunflower. butter.

1. In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
2. Cut the onion into cubes too, and grate the carrots, then fry the vegetables on sunflower oil 5 minutes.
3. Add the fried vegetables to the stock pot.
4. Cut the pickled beets into small cubes, and then lower them into the broth.
5. AT sauerkraut pour sugar, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so everyone loves it. Slavic peoples without exception. This dish contains the most different products, but the beet remains unchanged. We will review the recipe delicious beetroot on the pork ribs. Ingredients:

• 800 g pork ribs;
• one large beet;
• one carrot;
• one bow;
• two potatoes;
• two st. l. tomato. pastes;
• one tsp dried celery root;
• 5 pieces. allspice peas;
• two bay leaves;
• one st. l. vinegar
• two teeth. garlic;
• salt, pepper, chopped herbs.

1. Wash and cut into small pieces pork ribs, put in a prepared container, fill with water.
2. Add the peeled onion head, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
3. Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
4. Peel potatoes and carrots, cut into cubes, put in broth.
5. When ready, send the beets to the pan.
6. Add salt, spices, finely chopped garlic to the borscht.
7. Boil the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

cold beetroot

Red borscht is also eaten cold, it is especially relevant in hot summer days. Beetroot is a traditional dish Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We'll consider classic recipe cold borscht on beetroot broth and bread kvass. Ingredients:

• three beet roots;
• two carrots;
• two fresh cucumbers;
• 2 hard-boiled chicken eggs;
• 2/3 liters of bread kvass;
• 2/3 liters of beetroot broth;
• 1 teaspoon of sugar;
• 1 st. a spoonful of table or apple cider vinegar;
• 100 g sour cream;
• salt, citric acid - to taste;
• chopped fresh herbs.

1. Wash, boil the beets and carrots, cut into strips.
2. Slice fresh cucumbers.
3. Pour vegetables with kvass, mix with beetroot broth.
4. Add citric acid, vinegar, salt, sugar, herbs.
5. Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lean borscht without meat with mushrooms and green beans

Great for vegetarians and fasting lean borscht, and meat broth will successfully replace mushroom. As a rule, canned beans are put in the dish, but we will add more healthy green beans, which are sold in supermarkets in frozen form. Ingredients:

• 200 g of any fresh mushrooms;
• 150 g of green beans;
• 150 g cabbage;
• one beet;
• one bow;
• one carrot;
• two potatoes;
• two st. l. tomato paste;
• two st. l. for frying any oil;
• herbs, salt, spices.

1. Boil chopped mushrooms in lightly salted water (20 minutes).
2. Add chopped potatoes to mushroom broth, and after boiling chopped cabbage.
3. Peel the raw beets, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
4. Onions, carrots, peel, cut, fry in a pan, add a tomato. pasta, salt, spices.
5. Combine the frying with the broth, bring to a boil, turn off the heat, add greens, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel replace with canned. This beetroot will not require special efforts for cooking, and you will definitely like it. Ingredients:

• half a kilo of chicken;
• 4 potatoes;
• one beet;
• one carrot;
• one bow;
• bunch of sorrel;
• two st. l. tomato. pastes;
• herbs, salt, spices.

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, chop, send to boil in chicken broth.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send the potatoes to the broth.
5. Saute onion and carrot. butter, add tomato. paste. salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
7. Serve to the table with greens and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you cook red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

• half a kilogram of beef pulp;
• 400 grams of fresh cabbage;
• 150 grams of potatoes;
• 100 grams of onion;
• 300 grams of beets;
• 100 grams of carrots;
• three teeth. garlic;
• three st. l. oils;
• three st. l. tomato paste;
• salt, laurel leaf, spices.

1. Finely chop the onion, fry in a multicooker bowl with the “Baking” mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
5. Cut the beef and potatoes into small cubes, chop the cabbage.
6. Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the "Soup" mode and set for an hour.
7. After the end signal, add chopped garlic and herbs to the dish.

How to cook seasoning for borscht for the winter from tomato

Borsch dressing is always useful in winter, so diligent housewives prepare it ahead of time. If the house has a large freezer, then vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in jars without sterilization. Ingredients:

• 2 kg tomato;
• 1 kg rep. Luke;
• 1 kg of carrots;
• 10 pieces. bell pepper;
• half a kilo of parsley;
• half a kilo of dill;
• 1 pack of non-iodized salt.

1. Grate the carrot.
2. Finely chop the peppers and tomatoes.
3. Chop greens and onions.
4. Sprinkle the vegetables with salt, spread over glass jars, store for several months in a cool place.