Cooking Ukrainian red borscht comes down to the following stages: we make broth, prepare frying, chop all vegetables and actually cook our delicious borscht. Now let me tell you about everything in order and in more detail with photos of the whole process.

Ingredients for making classic Ukrainian borscht:

Meat: 300-450 gr., Pork with bone is better;
Potatoes: 5-6 medium potatoes
Beets: 1pc .;
Carrots: 1pc .;
Onion: 1 large or 2 small onions;
Cabbage 0.5 small heads;
Garlic: 3-4 cloves;
Tomatoes, or homemade fruit drink: a glass;
Sugar: 1 tablespoon;
Salt: to taste;
Vegetable oil;
Greens.

How to cook a delicious classic Ukrainian borsch with beets and pork - a recipe with a photo step by step:

Preparing the broth.

1. To begin with, we take pork meat and wash it thoroughly under running water. We put the meat in a saucepan, fill it with plain cold tap water so that the meat is completely in the water. After the water boils, let it boil for 2-3 minutes and drain the water completely. We do this so that our meat is thoroughly cleaned of dirt, blood residues, etc. , - the broth will then be clean and transparent.

2. Now you can pour the purified, already good water that you usually use into the pot. Pour water all the way to the rim, as some of it will boil away anyway. The broth should boil over the slowest heat for about 1.5-2 hours. A properly prepared broth is the basis of delicious Ukrainian borscht with beets.

Preparing vegetables.

3. The first step is to peel and cut the potatoes into even cubes. It needs to be prepared before all other vegetables, as it will still be boiled with broth.

4. Now you can pour the potatoes into our boiled broth, after removing the meat from the pan.

5. While our potatoes are boiling, we'll start preparing other vegetables. We clean our onion and chop finely.

6. We do the same with carrots and beets. Only I usually grate them on a medium grater, although you can cut them into thin slices, here whoever likes it. The grater simply allows you to get more juice from vegetables, which will give a good broth to our Ukrainian borscht.

7. We grate the beets.

8. Next, we need to chop the cabbage, here is also the size of the slices for an amateur. I like it when the cabbage is finely chopped, then it boils better and looks prettier in the plate, but there are people who like to eat chopped cabbage larger, so there is only one advice: we cut so that the taste of borscht is ideal for you, then this recipe will become your favorite , and it is yours.

Making beetroot borscht.

9. Preheat a frying pan and pour sunflower oil into it, the bottom should be completely covered.

10. Pour our onion into a frying pan and begin to fry it over low heat, stirring constantly.

11. When it starts to brown and curls a little around the edges, I caramelize it. Sprinkle with 1 tbsp. sugar while continuing to stir. The onion takes on a very appetizing and delicious look, as in the photo.

12. Now it's time to add carrots to our roast.

13. After the carrots have been fried, it's time to achieve the effect of red borscht. As you know, it is impossible without beets. Therefore, we pour our beets into our roast.

14. After our beets are fried, pour the grated tomatoes, or if there are no fresh, sour tomatoes, then tomato paste (3-4 tablespoons) into the pan to the rest of the vegetables.

15. Add a little salt and crush with allspice.

16. We give all this mixture to stew for 5 minutes and, in principle, that's it - frying on Ukrainian borsch is ready. You can safely pour it into a saucepan with broth and potatoes. I almost forgot that the potatoes should be slightly undercooked (damp), they will come with fried and cabbage.

17. We give our red borsch to a boil. Now you can pour the cabbage into the pot.

18. After adding our last ingredient (cabbage) to the borscht, you can add boiled water to the pan if it has boiled away pretty much. We wait until it boils and begin to sugar, pepper, salt to taste, add garlic, herbs, etc. Here it is difficult for me to give you advice, since this is a matter of taste. Someone likes sour borscht, someone prefers sweet and sour ... I can give only one advice: be careful with salt, because after the borscht is infused, it will become a little saltier. Therefore, do not forget to take this into account.

That, in fact, is all - our preparation of the most delicious Ukrainian dish has come to an end. Look at the state of the cabbage - if it's ready, turn off the pan and let it brew. As you can see, cooking borscht with beets is not difficult and I'm sure any housewife can handle it. My recipe can hardly be called classic, since such a dish tastes different for each housewife. Therefore, you make your own adjustments and bon appetit to everyone!

The truth is they say that until we forget how to cook this Slavic first course, our food will remain complete. Our simple step-by-step recipe with a photo will tell you how to cook delicious pork borscht, observing the classic Slavic traditions of cooking stew with meat. We offer to cook this soup according to the proven method of preparation, which will tell you in detail and show all the nuances.

Delicious borscht on the table is a sign of the hostess' generosity and breadth of soul. Almost every housewife of our vast homeland knows her own recipe for making borscht with pork or any other meat. Almost any method of preparation boils down to a standard composition of chopped vegetables, lightly fried, which are then boiled in meat broth. But in order to cook a truly delicious pork borscht, it is not enough just to throw vegetables into the broth and cook. Such recipes, as a rule, are inherited from mothers to daughters, and some of them are a real family secret.

Cooked with love, flavored with sour cream, pork borscht has a special taste. Now we will share with you our recipe for this rich first course.

Calorie borscht on pork

The calorie content and nutritional value of pork borscht are calculated for 100 grams of ready-made soup. To find out how many calories are in pork borscht, use the average data given in the table. We did not take into account the addition of sour cream or other dressing, which is usually placed in the finished dish.

How to cook delicious pork borscht

Our recipe will tell you in detail how to cook delicious pork borscht with a minimum of effort and time. To cook this popular soup deliciously, it is very important to choose the right meat. It should not be too greasy, if necessary, you can cut off excess bacon, fry it in a pan and add to the almost finished borscht. This secret of cooking was used by our grandmothers, but in our time they began to forget about it.

Borscht preparation begins with broth. The first step is to cook a rich broth on pork meat. From the specified amount of ingredients, 3-4 liters of rich soup are obtained.

• Fresh pork - 400 gr.
• Sweet red beets - 100-150 gr.
• Potatoes - 400 gr.
• Carrots - 1 pc.
• Onion - 2 pcs.
• Sweet bell pepper - 1 pc.
• Fresh tomato - 1 pc.
• A small bunch of greens (dill + parsley) - 1 pc.
• Garlic - 1 clove
• Sunflower oil - 30 gr.
• Black peppercorns
• Bay leaf

How much to cook pork for borscht

We begin to cook this wonderful dish with the preparation of broth. Pork broth this time. We send the washed fresh meat to a saucepan, pour water, add salt and bring to a boil.

At the same time, we constantly remove the emerging foam (if it is not removed, then the broth will turn out to be cloudy). When the pork is already simmering, put a couple of bay leaves and a dozen black peppercorns into the pan. In our opinion, this gives the broth a special flavor. But how much to cook pork for borscht? It all depends on the size of the piece used, we advise you to cook in small pieces. On average, the pork is cooked for about an hour, checking the doneness by piercing the meat with a fork. If the pork is completely cooked, then clear juice will ooze from the fibers.

When the meat is ready, take it out of the pan and leave to cool.

Pour chopped or grated beets into the boiling broth.

When the beets have boiled for a few minutes, I send not coarsely chopped potatoes to her.

Next, we send a third of the chopped fresh onion to the pan.

While the beets and potatoes are boiling, we are preparing a tomato dressing for borscht.

Pour the remaining chopped onion into a frying pan preheated with sunflower oil, fry until golden brown (you cannot fry too much, it will not taste good). To this we add carrots, cut into strips and sweet bell peppers.

We dilute the tomato paste with water and send it to the pan. Now let the dressing cook over low heat for about 7 minutes.

In a saucepan, where the potatoes and beets have already boiled well, pour the cabbage cut into thin strips.

Next, lay out the pork, cut into small pieces.

After boiling, add the cooked tomato dressing.

Before the end of cooking, add a clove of garlic cut into thin slices, several small slices of celery and slices of fresh tomato to the pork borscht. This will give the borsch a subtle, exquisite flavor.

When the pork borscht is ready, we taste it with salt and, with the heat turned off, send the herbs to the pan.

Pour the finished dish into plates and add sour cream. Enjoy your meal!

Borscht, which I will tell you about today, is not just a popular, but a legendary dish of Ukrainian cuisine. However, as many regions and regions exist in Ukraine, there are as many varieties of this dish. At the same time, the basic principles of cooking real Ukrainian borscht are unshakable!

So what does the borscht recipe include?

• First, broth cooked on beef (if you don't have beef, you can cook broth from other types of meat).
• Secondly, vegetables. Must include in the dish: beets, cabbage, potatoes, carrots, onions, garlic and tomatoes. In the role of the latter, there can be both fresh vegetables and pasta from them, or juice. Beans and peppers (sweet or bitter) are less commonly used.
• The third required component is greens. Most often, dill or parsley are used, or better - both types of favorite and very affordable greens. They can be used fresh in summer and frozen in winter. Less commonly used dry herbs, celery root or parsnips.
• Now the fourth postulate is “the national treasure of Ukraine”: bacon, and in the European way, fat.
• Neither vinegar nor other external acidifiers such as lemon juice are added to real Ukrainian borscht. The sourness in borscht is achieved by beets fermented in white bread kvass. In the Kharkiv region, borscht is cooked "with fruit drink" - with tomato juice fermented in bottles, aged for several months.

These are, in principle, all the main components of Ukrainian borscht. The recipe is very simple, all products are available, and it takes just one hour to prepare.

As I wrote above, the classic recipe includes beef, but today I used pork. You can cook broth from any kind of meat. Brisket is a good choice as it combines meat, bone and fat perfectly. After all, bone broth has a fairly strong taste and aroma.

Ukrainian borsch with pork

Rating: 5

Total number of ratings: 6

Your mark: ?

Ukrainian borscht - all the secrets of cooking.

Ingredients

• 600 g pork
• 3 pcs. potatoes (medium size)
• 1 PC. beets (large)
• 1 PC. carrot
• 300 g cabbage
• 2 cloves of garlic
• 30 g lard
• 1 bunch of herbs (dill or parsley)
• 2 tsp dried celery root (50 grams of fresh root can be used)
• 2 tbsp tomato paste (can be replaced)
• 2 tbsp vinegar or citric acid
• Ground black pepper
• Salt
• Allspice peas
• Bay leaf

• Preparation: 30
• Preparation: 30
• Servings: 6

Preparation

• 1. Wash the meat, cut into pieces and send to cook in a saucepan. Add to it the peeled onion, dried celery root (can be replaced with fresh), allspice peas, bay leaf. Pour in water and place the broth on the stove to simmer.

  2. When the meat is almost cooked, remove the onion from the pan. And add chopped potatoes and grated carrots to the broth, which must be peeled and washed beforehand.

  3.

  4. How to prepare beets? There are several recipes. I suggest to sauté the beets for 10-15 minutes with the addition of broth, vinegar or citric acid (this will turn out faster). This will allow the vegetable to retain its bright, pristine color, which, in turn, will allow the borscht not to be “faded”. In addition, vinegar will add a pleasant and piquant sourness to the dish. By stewing the beets in this way, they will become soft on the inside and hard on the outside. This is a very tasty effect for me.

  5. After completing all these stages of preparation, send the beets to boil in the broth and take up the cabbage, which is finely chopped. The original recipe includes white cabbage. However, there is a recipe that consists of sauerkraut or other varieties of cabbage. For example, in modern cooking, you can add Brussels sprouts, savoy cabbage, or kale. Therefore, you can use the cabbage that you like best.

  6.

  7. At the end of cooking, be sure to add finely chopped herbs, tomato paste and garlic and lard squeezed through a press. Also, salt and pepper the dish. By the way, there is an opinion that if you salt the broth at the beginning of cooking, you can get an excellent broth, since salt promotes the release of juices, however, in this case, the process of cooking products will be slowed down. If you add salt to the borscht at the end, the meat will be very tender. So choose here for yourself. If you want to get a good broth, then salt the dish at the beginning of cooking, if you prefer tender and tasty meat, then at the end.

  8. When all the products are ready, remove the pan from the stove and let the borscht brew for about 10 minutes, then pour it into plates and start your meal. Bon Appetit everyone!

The classic recipe for making Ukrainian red borscht. As everyone knows in the family, this first course is prepared more often than once a week. But if someone else has not cooked it or wants to learn how to cook red borscht for the first time, then read and see the photo.

Borscht recipe based on natural homemade meat broth without adding "harmful" seasonings with a flavor enhancer.

• Meat - 300 g
• Potatoes - 2 medium potatoes or 3 small
• Beets - 1 pc. (average)
• Cabbage - 150-200 g
• Carrots - 1 pc. (small)
• Garlic - 2 cloves
• Bulb onions - 1 pc.
• Tomato paste or ketchup - 3 tbsp l.
• Bay leaf - 3 pcs.
• Dill and parsley greens (fresh or dried)
• Vegetable oil
• Black pepper or peas (6 pcs.)

Cooking time: 2: 30-3 hours. Servings: 6-8

Cooking red borscht:

1-2. Prepare the broth: pour about 2.1-2.3 liters of water into a saucepan and put the meat there. Bring to a boil.

Remove the foam and put the bay leaf, black pepper and finely chopped garlic there and salt a little. So our broth with meat will be fragrant. You need to cook it for an hour or an hour and a half (depending on the meat, if the beef is longer).

3. As the broth wakes up ready, take the meat out of it and let it lie down a little, cool down so that it can be divided into small pieces with handles (you can cut it into small cubes) and pour back into the broth.

4. Now you can peel the potatoes and cut them into small cubes.

5-6. Then grate the cabbage on a coarse grater and put it together with the potatoes in the broth.

7-9. While the soup is cooking on low heat, we clean and wash the carrots, beets and onions. We rub the beets with carrots on a coarse grater, and cut the onion in half and then cut it into thick slices.

10-12. We put the pan on the fire, pour in some vegetable oil and put all our chopped and grated vegetables into it. Salt all this and add black pepper. We simmer under the lid and periodically do not forget to stir with a spatula so as not to burn. We cook for about 15-20 minutes.

13. Pour the cooked roast into the borscht.

14. Put in the borscht 3 tablespoons of tomato paste or how I put ketchup (it tastes better). We mix everything well and taste the broth, salt and pepper again if necessary.

15. After boiling, cook for 10 minutes and then add chopped parsley with dill (you can dry it). And immediately remove it from the heat and let it stand for 15 minutes, after which the red borscht can be served while it is still hot.

Red borscht is served with sour cream, black bread with chopped bacon and peeled garlic.

cook-live.ru

Borscht recipe classic with pork recipe with photo

Every friendly family loves borscht for lunch. But even close people may have different tastes: some do not like potatoes in soup, but prefer broth, others, on the contrary, require only thick. And how to cook borscht with meat in order to please everyone and there was no "no tops, no roots" left, that is, everything was eaten? Very simple! To do this, you should put in the borsch not only the ingredients in the right amount and in the correct sequence, but also add ingenuity with love!

First of all, we memorize well or print out the recipe and turn off the computer so as not to be distracted. Without experience in cooking borscht, we do not advise you to cook other dishes at the same time. There are many recipes for this dish, but today we are preparing classic homemade and very tasty borscht from the optimal amount of products.

How to cook borscht: a detailed recipe

This requires:

• meat - 500 g;
• tomato paste - 1 tbsp l. or 2-3 pieces of salted or fresh tomatoes;
• lard - 100 g or 50 ml of vegetable oil;
• sauerkraut - 1 glass;
• potatoes - 6-7 pieces of medium size;
• beets - 1 pc.;
• carrots - 2 pcs.;
• onions - 2 heads;
• bay leaf - 2-3 pcs.;
• peppercorns - 3-5 pcs.;
• garlic - 3-4 cloves;
• greens;
• salt - 0.5 tsp

1. Pour cold water into a saucepan with a volume of six liters, a little more than half. Be sure to take water filtered or settled, free of chlorine.
2. Rinse the meat with cool water and put it in a prepared saucepan. To make the broth more rich, it is better to take the meat with bone and cook it whole until tender, and then divide it into portioned pieces.
3. We put a saucepan with meat on high heat.
4. We clean potatoes, carrots and onions. Meanwhile, the broth boils, on the surface of which a foam appears, it is advisable to remove it: the broth will turn out to be more transparent. If you didn't have time, it's okay, you can strain the hot broth through a sieve.
5. Cut half of the peeled potatoes into sticks and put them in the broth. If you are cooking pork borscht, then the potatoes should be placed immediately after the broth has boiled, and if you are using beef, then after 30 minutes. This is done so that the potatoes are well boiled and the broth is richer.
6. After half an hour, add the second half of the diced potatoes, one carrot and one onion, peas and bay leaf to the pan. Carrots and onions can also be diced.
7. When all the vegetables are already in the pan, add salt, and do not forget that our cabbage is also salted.
8. After boiling, cook for about 15 minutes and add sauerkraut. In the finished soup, sauerkraut can remain elastic - this is normal, or it can be boiled, which is also very tasty, it all depends on the characteristics of its salting.
9. While the future borscht is being cooked in the pan, we prepare the dressing in the pan. We melt the bacon, remove the fry. Add beets cut into strips or chopped on a coarse grater and fry a little. Since the beets take longer to cook, we will add the carrots later, after 5-7 minutes. It can also be grated or chopped into strips. Cut the onion into cubes, add to the beets and continue to fry, stirring occasionally.
10. At the end of frying, add tomato paste or tomatoes, continue the process a little more. The borsch is almost ready, we taste it, add salt if there is not enough salt.
11. Add frying and crushed garlic to the boiling borscht, let the soup boil again and immediately remove from the heat.
12. Let the borscht brew a little, finally catch and remove the bay leaf.
13. Serve with sour cream and herbs.

If you want to learn how to cook chicken borscht, then this is nothing special and the recipe is not very different from the traditional one. Chicken has tender meat and therefore the cooking time for the soup will be reduced by almost half. For a quick borscht, it is better to divide the chicken into portions. After the meat boils, wait 10-15 minutes and lay the vegetables. Then you act in accordance with the above recipe, how to cook borscht with meat.

And now let's answer the question that most often arises in the process of cooking borscht: how to cook borscht with meat so that it does not lose its beautiful appetizing color? Red can be achieved with tomatoes or beets. To do this, use a recipe for borscht with pork or a recipe for borscht with beef and wrinkle a little. After all, everything is individual. The color may depend on the quality of the beets (there is a variety that gives the soup a brown color, no matter how hard you try), and how much sour cabbage. Now you will learn how to cook borsch with beets and sauerkraut so that it turns out red, and how to cook borsch with fresh cabbage so that the color is bright and rich. We reveal the secrets of chefs, leaving you no chance to miss with a touch.

1. Don't boil the beets. The color is lost during the cooking process. Therefore, grate a third of the beets used on a fine grater and add when the soup is ready, bring to a boil, remove from heat and let it brew a little.
2. Cook the beets separately. The shade will be brighter if boiled in the peel. Then grate and add at the end of cooking.
3. Use sauerkraut. The bright color of borscht depends on the acidity, and the acidity, in turn, depends on the sauerkraut. If the cabbage is slightly acidic, then the borscht will turn out to be bland, and the beets will not give the desired shade.
4. Add acid. For this we use vinegar, tomato pickle, citric acid or lemon juice. Add the acidifier you have to the dressing and evaporate a little so that the foreign smell disappears.
5. During the preparation of the dressing, keep the pan over low heat, as the beets will languish and only slightly lose color.
6. Tomatoes give the borsch a beautiful red color. This is a favorite option for those who know how to cook Ukrainian borscht. Peel the tomatoes and add either to the frying or to the broth after the potatoes are boiled.
7. Tomato paste. It must be of good quality. Dilute half a cup of tomato paste with hot broth from the soup until smooth and pour back, bring to a boil.

If you have your own unique secrets on how to cook borscht with meat to make it a beautiful red color, share in the comments. Using our tips and tricks, you now know how to cook borscht with meat so that even the fastidious (both adults and children) will like it. And if you are asked for supplements, consider that you have solved the problem perfectly!

In the fall, the rom-com "Take the Blow, Baby!" Is released, and the beginning actress Ekaterina Vladimirova played two main roles at once. How did she manage to get into the cinema if she was terribly shy at casting and does not have an acting education?

Many people have stereotypes that cooking at home is expensive and time consuming. But this is absolutely not the case. When I was personally faced with the need to properly plan a family budget, I began to pay attention to what it was spent on. I realized that the products, if chosen incorrectly, take away a decent part of it.

One of the most exciting topics for any woman is, without a doubt, her appearance. The feeling of one's own attractiveness and femininity consists of many factors, but one of the main ones here is the state of our body.

The kitchen is a special room. Here you can not only cook, but also arrange cozy family evenings, friendly tea parties, exchange news after a working day. Therefore, it is very important to create a comfortable and functional environment that will delight with beauty and convenience.

Choosing a baby stroller is a daunting task. A good model should have high-quality upholstery, wheels with a high cross-country rate, reliable shock absorption, and a good protective hood. If this is a walking model, then attention should also be paid to seat belts, a protective visor.

blogkulinar.ru

Classic borsch with meat

Borscht is a type of beet-based soup that gives borscht its characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian cuisine. Every family has its own red borscht recipe... We will tell you how to cook classic red borsch with pork or beef... Another detailed recipe for classic borscht with beets for you, dear hostesses.

Classic borscht recipe with meat

• For broth:
• beef or pork on the bone - 400 g,
• water - 1.5-2 l.,
• For frying:
• small beets - 2 pcs.,
• carrots - 1 pc.,
• medium onion heads - 3 pcs.,
• tomato paste - 2 tbsp. l.,
• sunflower oil - 4-5 tbsp. l.,
• citric acid - a little.
• For borscht:
• fresh white cabbage - 300 g,
• medium potatoes - 4 pcs.,
• bay leaf,
• greens,
• salt,
• sour cream,
• greens.

1. Place the meat in a 3-liter saucepan and pour 1.5-2 liters of water. Put on medium heat, do not cover the saucepan and watch the broth, skimming off the foam.
2. When the broth boils, cover the pan with a lid and simmer for 1 - 1.5 hours.
3. While the broth is cooking, fry the vegetables. Wash well and peel the beets, carrots and onions. Grate the beets on a coarse grater, and the carrots on a medium. Cut the onion into cubes.
4. Pour sunflower oil into a skillet, turn on medium heat. First fry the onions and carrots (5 minutes), then add the beets.
5. Sprinkle beets with citric acid or sprinkle with fresh lemon juice. This will make the borscht truly red.
6. Cook the vegetables for another 5 minutes. Then add tomato paste, stir and leave on gas for another 5-7 minutes.
7. When the broth is cooked, remove the meat from it. While the meat is cooling, pour the chopped cabbage into the broth. After 5-10 minutes, add the chopped potatoes.
8. While the potatoes are boiling, separate the meat from the bone and cut into cubes. Return the meat to the soup.
9. Season with salt to taste. Add frying. Stir. Add bay leaves and finely chopped herbs. Place the lid on the pot and cook for another 5-7 minutes.
10. The borsch is ready.
11. Pour the borscht into deep bowls. Add sour cream, fresh herbs, black pepper (if you like it sharper) and a slice of lemon (if you prefer sour). They eat borsch with rye bread or buns grated with garlic.

Borsch is a traditional peasant dish. Lard and donuts were served to him only on holidays.

Borscht can be eaten immediately after cooking, but usually tastes better the next day.

Borscht is a type of beet-based soup that gives borscht its characteristic red color. A traditional dish of the Eastern Slavs, the main first course of Ukrainian cuisine. Every family has its own recipe for red borscht. We will tell you how to cook classic red borsch with pork or beef. Another detailed recipe for classic borscht with beets for you, dear hostesses. ...

japovarenok.ru

How to cook classic borscht with meat properly

Borsch is a national Ukrainian soup, which, nevertheless, is very popular in our country. Its main feature is a rich red color, which is achieved by adding beets to the broth.

Classic beef recipe

For a saucepan with a volume of 3 liters, you need the following products:

• beef meat - 600 grams;
• beets - 2 pieces;
• carrot - 1 piece;
• cabbage - 300 grams;
• bulb onion - 1 head;
• tomato paste - 2 tablespoons;
• acetic acid - 1 tbsp. the spoon;
• greens to your taste;
• salt, spices to your taste.

Approximate cooking time: 1 hour 10 minutes.

Energy value of the soup per 100 grams: 28.8 kcal.

First of all, you need to boil the meat broth. After boiling, you need to constantly monitor the broth and remove the formed foam from the surface. Cover the boiling broth with a lid, reduce the gas to a minimum and leave the meat to cook for 15-20 minutes.

Meanwhile, we prepare the vegetables. Chop the cabbage into medium-sized straws, three carrots and beets in a coarse grater, chop the onion.

Put the carrots, beets and onions in a hot frying pan, and, stirring constantly, bring until golden brown.

After frying the vegetables, put the tomato paste in the pan, add the vinegar and cover the whole mixture with a lid, letting the vegetables stew for 10 minutes.

After 20 minutes from the moment the broth boils, put chopped cabbage in it, salt, pepper, and leave to simmer for another 20 minutes.

Put the vegetables from the pan into the finished broth, turn off the gas under the pan, and leave the soup to stand in this state for 10 minutes.

The finished soup can be sprinkled with fresh herbs on top, and season with a spoonful of mayonnaise or sour cream.

Pork borsch

To prepare a soup with a volume of 3 liters, you will need the following amount of ingredients:

• pork meat - 500 grams;
• beets - 2 pieces;
• large carrot - 1 piece;
• large onion - 1 piece;
• cabbage - 1 small head of cabbage;
• greens to your taste;
• salt and pepper to your taste;
• lavrushka leaves - 2 pieces;
• tomato paste - 2 tablespoons.

Approximate cooking time: 1 hour 20 minutes.

Energy value of borscht with pork meat per 100 g: 40.9 kcal.

The first step is to prepare the meat. We wash the pork and chop it into small cubes. Put in a saucepan along with bay leaves and cook for 30 minutes, constantly removing the scale formed with a spoon.

We chop the head of cabbage into small strips and after boiling the meat, put it in a saucepan with broth. Add salt and seasonings to taste. Cover the saucepan with a lid and simmer for 20 minutes.

In the meantime, we are preparing the frying. Rub the carrots and beets through a coarse grater, and chop the onion into small cubes. We spread the vegetables in a frying pan hot with oil and fry over low heat, stirring occasionally so as not to burn. Before readiness, add tomato paste to the vegetables, mix well, turn off the gas and leave to infuse to fry the vegetables under the lid.

Put the finished frying in a saucepan with broth. Turn off the gas under the soup. Let the borscht stand for another 10-15 minutes and serve, sprinkle with fresh herbs on top, season with a spoonful of mayonnaise or sour cream.

The recipe for classic sorrel cabbage soup is here.

What to cook for the second quickly and tasty - the most original selection of recipes.

How to cook borscht in a slow cooker

For a multicooker with a bowl volume of 5 liters, the following products are needed:

• meat (beef, brisket) - 800 grams;
• potatoes - 500 grams;
• beets - 100 grams;
• carrots - 100 grams;
• bulb onion - 100 grams;
• cabbage - 200 grams;
• vegetable oil - 4 tablespoons;
• lemon juice - 3 teaspoons;
• tomato paste - 1 tbsp. the spoon;
• salt - 1 tbsp. the spoon;
• pepper and herbs to your taste.

Approximate cooking time: 60 minutes + 30 minutes cooking time.

Energy value of borscht per 100 grams: 24.5 kcal.

The selected meat must be well washed and cleaned of small veins and remaining bones, and then cut into small portioned cubes.

Chop the cabbage into strips, cut the potatoes into cubes, slices or cubes - whichever you prefer. Three carrots and beets on a grater or cut into strips - here the choice also depends on taste preferences. Cut the onion into small cubes.

Pour the sunflower oil into the multicooker bowl, and, turning on the "frying" mode, pour the onion into it. Fry until golden brown, then add carrots to the bowl and fry them for three minutes. Add the beets and pour the lemon juice over the vegetables so that the beets retain their color. We fry for another 2-3 minutes, then add the tomato paste, mix everything well and turn off the "frying" mode.

Put cubes of meat, potatoes and cabbage on the finished vegetable mixture. The sequence of layers can be skipped, all the same, during cooking, everything will mix. Pour 2.5 liters of water into a bowl, add lavrushka leaves, salt and pepper, cover the lid of the multi-hooter and put it in the soup cooking mode for 50 minutes, setting the maximum pressure power. During this time, the meat should cook well.

After the signal of readiness, let the soup brew for about 10 minutes. You can serve the borscht by seasoning it with sour cream or mayonnaise, sprinkling with fresh herbs or garlic if desired.

Lean recipe step by step

Delicious borscht can be cooked without using meat. For a 2.5 liter saucepan, the following amount of ingredients is needed:

• potatoes - 4 medium pieces;
• cabbage - 200 grams;
• vegetable oil - 5 tablespoons;
• beets - 1 piece;
• carrot - 1 piece;
• onion - 1 piece;
• tomato paste - 2 tablespoons;
• salt and pepper to your taste;
• fresh greens.

Approximate cooking time: 40 minutes.

Energy value of borscht per 100 grams: 37.8 kcal.

Vegetables must first be washed and peeled. The cabbage is chopped into small strips, the potatoes are cut into strips or cubes. Carrots and beets with three graters, cut the onion into small cubes.

The next step is to prepare vegetable frying. Put the onion in a frying pan heated with sunflower oil. We fry it until it acquires a golden hue, after which we lay carrots with beets to it and fry for 10 minutes, without stopping occasionally stirring. Put the tomato paste into the finished vegetable mixture, stir it again and turn off the gas.

Pour water into a saucepan, season with salt and pepper, and put on fire. After boiling, pour the potatoes into a saucepan, reduce the gas and cook the potatoes for about 10 minutes. The next step is to pour the cabbage into the broth and cook for about 5 minutes more.

As it becomes clear that the cabbage is boiled, put the vegetable frying in the finished broth and remove the fire. We leave the finished soup to stand for 10 minutes, after which we serve it on the table, sprinkle with herbs and season with sour cream or mayonnaise to taste.

Culinary subtleties

There are some subtleties in the preparation of delicious rich borscht.

To make the soup more satisfying, in the pan, before laying out the frying, you can add 2-3 tubers of potatoes, cut into cubes or strips.

To give the borsch a bright red color, in the broth, before adding the cabbage, you can put 1 beet, cut into small pieces. Before adding frying to the broth, it is recommended to get the beets from the broth.

So that the beets do not lose their color and the soup remains deep red, you can add a couple of teaspoons of lemon juice to the broth. It will also add a slightly sour taste to the soup.

To give the borsch more flavor, you can add a spoonful of sugar to the broth. The main thing is not to overdo it.

notefood.ru

Description

Pork borsch - this is a very tasty, rich and hearty soup. For such a borscht, you can take a variety of parts of a pork carcass: loin, brisket, fillet, tongue, or meat on the bone. In today's recipe, we will use pork on the bone, which will give the broth a very rich flavor. In addition to its pronounced taste, such borscht turns out to be very satisfying, so a hungry husband, after a hard day's work, will "grow kinder" after the first plate.

Over time, the taste of borscht with pork can get pretty boring. Therefore, we begin to think about what changes can be made to the classic recipe for its preparation, so that the dish has acquired new flavor notes.

In today's step-by-step recipe with a photo, we will cook borsch with the usual pork, but instead of fresh vegetables, add pickled cabbage and carrots to it... Thanks to such minor changes, the traditional dish will acquire an unusual aroma and an interesting, previously unfamiliar taste. Delicate pungency and piquancy will add borscht with pork adjika, which we add to the vegetable dressing.

In this recipe, you will learn many cooking secrets that you did not even know about before. These secrets and tricks will change the usual taste of your favorite soup beyond recognition. In order to end up with a fragrant and delicious borscht in a new way, follow our photo recipe.

Ingredients

• 
  (400-500 g per bone)
• 
  (4 small or 3 medium potatoes)
• 
  (300 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 tsp)
• 
  (1 tbsp. L.)
• 
  (1 bundle)
• 
  (taste)
• 
  (taste)
• 
  (a little to serve)

Cooking steps

The first thing to start with borscht preparation is broth. Rinse the meat thoroughly on the bone, or use whatever portion of the pork you have. Dip the pork in a saucepan, add some water and bring to a boil. As soon as the water boils, set the pot aside and drain the first water. Then rinse the meat and fill the pot with clean water. Boil the broth for an hour.



While the broth is cooking, prepare the borsch dressing. Peel beets, tomatoes and onions. Cut the tomato and beets into thin strips and the onion into cubes. Preheat the skillet well and add some vegetable oil. Place vegetables and sauté for five minutes.



Then add the juice of half a lemon to them and cover the vegetables with a lid. Lemon is necessary so that the beets retain their color during frying and later give it to the broth. Thanks to this secret, your borscht will have a rich burgundy color. You can use table vinegar instead of lemon, only you will need about half a teaspoon of it.



Prepare adjika.



Add a teaspoon of adjika to the dressing and mix well. Stew vegetables with beets and adjika for 5-7 minutes. Then turn off the heat and let the vegetable dressing simmer under the lid. We will return to it a little later.



In the meantime, remove the pork from the broth and cool completely. Separate the meat from the bone and cut into small pieces.



Peel the potatoes and cut into strips. Add the chopped potatoes to the boiling broth and season with a little salt.




Now it's time to add our secret ingredients - pickled cabbage and carrots. It is these vegetables that will give the pork borsch a fresh taste and spicy aroma. You can also use fresh vegetables, but add them at the beginning of the vegetable dressing. Place the carrots and cabbage in the pork broth and mix well.



Add chopped meat, cover saucepan and reduce heat.



Almost at the very end, add the prepared vegetable dressing and cook the borscht for another 10 minutes over low heat.



Take whatever greens you like. Wash it thoroughly and dry it. Chop the herbs well and add to the finished borscht.



Borsch with pork and pickled cabbage is completely ready! Add a little black pepper or other spices - and you can serve it to the table. Put the sour cream on the table: let everyone add it to taste.



Enjoy your meal!