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

How to cook traditional beetroot borsch

First, cook the beef rib broth. For 3 liters of water they will need 800 g. 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 beet into strips. 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 into boiling oil - stir. Put 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.
• Put prepared potatoes in broth with boiled onions, beets, carrots and celery, and after 5-7 minutes - cabbage. Cook the dish until the potatoes are almost ready.
• When the potatoes and cabbage are soft, pour the tomato frying into a dish. 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 constantly stir the dish.
• When serving, add a piece of boiled meat that you removed from the broth to each plate.

How to cook borsch with beets poltava

For this borscht, you will need the same products as in the previous recipe, but without the celery root. The broth is best cooked 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 the peel with 100 ml of 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.
• Prepare frying in the first pan: oil, fat, onion, carrot, tomato juice, salt, pepper, bay leaf.
• Put the beets grated on a coarse grater into the 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 soft, add tomato frying, beetroot stew and beetroot broth to them. At this time, add 1 finely chopped fresh bell pepper. Cook the borscht for another 10 minutes. Try for 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 of tomato paste in a saucepan - 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 the hot pot first in newspapers and then in an 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 borscht will delight you with a harmonious taste.

It would seem, who has not tried such a tasty and satisfying dish like borscht? Surely such people will not be found. Many novice housewives face the fact, asking themselves the question "how to cook borscht with beets?" In fact, there is nothing difficult in this process. The main thing is to know how to approach it correctly.

Classic borsch with beets and cabbage

The classic recipe for borscht with beets is present in many national cuisines of the post-Soviet space. Almost all of them are identical, the only difference is in a couple of ingredients.

What you need:

• beef or pork - 350 g;
• cabbage - 300 g;
• potatoes - 300 g;
• bulg. pepper - 1 pc.;
• carrots - 2 pcs.;
• beets - 2 pcs.;
• lim. juice - 3 tbsp. spoons;
• rast. oil - 2 tbsp. spoons;
• tom. pasta - 2 tbsp spoons;
• greens;
• laurel. sheet;
• sugar - 1 tbsp. the spoon;
• salt;
• peppercorns.

The meat is cut into small pieces, then we send it to cook. After boiling, remove the foam that appears on top, put the bay leaf in the pan, cover it with a lid and cook for about half an hour. Cabbage is finely chopped, potatoes are cut and all this is placed with the meat.

In parallel, heat the oil in a frying pan. Add carrots grated on a coarse grater, beets, chopped onions and chopped peppers. A little later, lemon juice, sugar and tomato paste are also put there. The mixture is stirred and simmered under the lid for 15 minutes. If necessary, add a small amount of water.

When the frying is ready, put it in a saucepan with the meat and cook over low heat until fully cooked. Before doing this, do not forget to add salt and spices. Before serving, borscht in plates is sprinkled with finely chopped herbs.

Traditional Ukrainian recipe

Do you want to cook borscht with beets in Ukrainian, but don't know where to start? Then use the following step-by-step recipe.

What you need:

• meat - 0.7 kg;
• cabbage - 200 g;
• beets - 2 pcs.;
• potatoes - 2 pcs.;
• bulg. pepper - 1 pc.;
• carrots - 2 pcs.;
• tomatoes - 3 pcs.;
• tom. pasta - 3 tbsp. spoons;
• garlic - 1 clove;
• a piece of bacon;
• greens;
• salt and spices.

The washed meat is placed in a saucepan of water (3 liters) and brought to a boil. In the process, remove the emerging foam. Peel the carrots along with the onions and also add them to the pan with the meat. Bring broth to a boil again, then reduce heat to low and simmer for 2-3 hours.

We check the readiness of the meat with a fork. If it is soft enough, you can take it out. Cut it into small pieces and place in a separate plate. The resulting broth is filtered through cheesecloth. The potatoes are cut into cubes and the cabbage is finely chopped. We add them one at a time with a 15-minute interval. After placing the cabbage, the cooking continues for 5 to 10 minutes.

At the same time, you need to start frying. Cut the onions and carrots, bell peppers into thin strips, chop the tomatoes with an immersion blender, and rub the beets on a coarse grater. We also finely chop the herbs. Simmer the entire vegetable mixture in a skillet with butter for 10 minutes.

After the cabbage and potatoes are ready in a saucepan, fry is added, and the borscht is brought to a boil, and then cooked for no more than 10 minutes on low heat. At the end, salt it before being ready, add spices and chopped garlic.

Vegetarian borsch with beets and beans

What you need:

• cabbage - 200 g;
• potatoes - 2 pcs.;
• beets - 1 pc.;
• carrots - 1 pc.;
• tomato - 2 pcs.;
• garlic - 3 cloves;
• bulg. pepper - 1 pc.;
• red beans - 1 cup;
• greens;
• sugar - 2 tsp;
• salt - 1 tsp;
• laurel. sheet;
• spice.

To prepare vegetarian borscht, you need to soak the beans in advance. The best option is for the night, although 3 to 5 hours will be enough. If you are too lazy to do this or do not have enough time, then you can use canned beans.

Put the soaked (if raw) beans in a saucepan of water (3 liters) and bring to a boil. After that, we reduce the heat to the smallest. Chopped and washed potatoes are added to the beans. Next comes the turn of beets. It is cut into strips and fried briefly in a pan with butter. We also put it in a saucepan.

The onion is finely chopped, fried until a light blush, after which carrots cut into small strips are added to it. At the same time, cut the tomatoes into small pieces. The onions and carrots go to the pot, and now it’s the turn of the tomatoes. Simmer them lightly together with chopped garlic cloves.

While they are cooking, finely chop the cabbage, chop the pepper and immediately send it to the borscht. Tomato paste is added to the tomatoes, the mixture is mixed and fried for just a couple of minutes. Then add the frying to the pan, salt, add sugar and bay leaf, pepper to taste. Cook the dish for another two minutes and turn off the stove.

At the end, let the borscht brew for at least about an hour to fully develop the taste.

How to cook in a multicooker?

What you need:

• meat - 300 g;
• tomato - 2 pcs.;
• cabbage - 200 g;
• onion - 1 pc.;
• beets - 1 pc.;
• bulg. pepper - 1 pc.;
• potatoes - 4 pcs.;
• garlic - 2 cloves;
• lim. juice;
• tom. pasta - 3 tbsp. spoons;
• rast. butter;
• spice.

The meat is cut into pieces of any size, but it is better to be smaller for even processing. We put the “Baking” mode in the multicooker and cook the meat for 20 minutes. At the same time, grate beets, carrots, cut tomatoes and chop onions. This component, along with carrots, bell peppers, is added to meat. Simmer for 15 minutes.

After adding the tomatoes and tomato paste, cook for another 15 minutes. Put chopped garlic, spices, cabbage and potatoes in the frying, and at the end fill with water so that it completely covers the mixture. Salt the dish and cook in the "Stew" mode for no more than an hour.

With sauerkraut

What you need:

• beef - 0.5 kg;
• sauerkraut - 200 g;
• beets - 1 pc.;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• laurel leaf;
• vinegar - 1 tsp;
• tom. pasta - 1 tbsp. the spoon;
• greens;
• rast. oil - 2 tbsp. spoons;
• salt - 2 tsp.

Cut the meat into pieces, pour 2 liters of water in a saucepan and bring to a boil. After that, we reduce the heat to medium and cook in this way for an hour and a half, constantly removing the foam flakes. Add salt 5 minutes before cooking.

All vegetables are cut in a convenient and familiar way. Fry is made from beets, onions and carrots. Simmer the mixture in a skillet for about 7 minutes over medium heat. Add vinegar at the end. Sauerkraut at this time is washed and manually wrung out. Heat the oil in a frying pan and put the cabbage there along with 50 ml of broth and tomato paste. Simmer for 5 minutes.

Then the cabbage is combined with the rest of the vegetables. Potatoes are placed in the boiling broth and cooked for 7 minutes. Frying, sauerkraut and spices follow in turn. Cooking will take no more than 20 minutes. Sprinkle with herbs when serving on a plate.

Red borscht with beef recipe

What you need:

• beef on the bone - 0.5 kg;
• potatoes - 2 pcs.;
• beets - 2 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tom. pasta - 2 tbsp spoons;
• laurel. sheet;
• vinegar - 1 tbsp. the spoon;
• sugar - 1 tbsp. the spoon;
• salt, spices.

We wash the meat and scald it on all sides with boiling water so that no foam forms during cooking.

Put it in 4 liters of cold water along with bay leaves, onions, salt and pepper. Bring the mixture to a boil and then cook for 4 hours.

We clean and cut the beets into 2 parts, then transfer them to a saucepan with heated water and bring to a boil. We put vinegar and sugar there. Reduce heat and cook beets until cooked. After that, you need to get the vegetable, and remove the broth. Do not pour it out.

Chop the carrots and onions, then sauté for 5 minutes in a frying pan. We take out the meat from the broth, cut it into pieces. It contains potatoes cut in any usual way, roasting, meat and bay leaves. Salt and cook for 7 minutes.

Ready beets are grated on a coarse grater and stewed in a pan with tomato paste. Put the mixture in the borscht, bring to a boil, then reduce the heat and cook for 10 minutes until the potatoes are ready. If you do not have enough liquid in the borscht, then you can safely add the remaining beet broth. When the dish is ready, add the chopped garlic, stir and leave to infuse for half an hour.

Navy borscht - a simple and delicious recipe

What you need:

• meat bones - 300 g;
• beets - 2 pcs.;
• cabbage - 200 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• tomato - 2 pcs.;
• laurel. sheet;
• rast. oil - 2 tbsp. spoons;
• bacon - 100 g;
• sugar - 1 tsp;
• vinegar - ½ tsp;
• greens.

The washed bones are placed in a saucepan along with the onion and carrots, pour 2 liters of cold water there. Bring the mixture to a boil, remove the resulting foam, reduce the heat to medium and cook for an hour.

Add bacon to the broth, salt. To check the meat, you can pry it with a fork. If it becomes easy to move away from the bones, then it's time to take it out. Do not forget to constantly remove the foam. After removing the bones, separate the meat from them. It remains with the bacon, and the broth is strained.

The beets are peeled, cut into strips and sautéed in a pan with vinegar and oil. Pour in the broth in such an amount that it completely covers the beets and simmer over low heat for no more than an hour. Onions and carrots are fried for 10 minutes. Then both parts of the frying are combined, put sugar there, mix and simmer for another 15-20 minutes.

Add cabbage and potatoes to the broth. Bring to a boil, add bay leaves, reduce heat and cook for 15 minutes. Put the frying in the broth, cook on low heat for another 15 minutes. Just before cooking, add finely chopped greens and salt. After removing the borscht from the stove, let it brew.

Red borsch with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies hunger, warms and delights with delicious taste. It is difficult to count how many versions of a traditional dish exist now: less high in calories and faster, refreshing, etc.

This time, for pleasant, barely perceptible sweet and sour "notes", add vinegar and granulated sugar to the vegetable dressing, and otherwise we will act in accordance with the standard recipe.

Ingredients per 5 liter saucepan:

• beef on the bone - about 700-800 g;
• fresh cabbage - 300 g;
• potatoes - 2-3 pcs.;
• dill - ½ bunch;
• garlic - 3-6 teeth;
• bay leaf - 1-2 pcs.;
• salt, allspice peas - to taste.

For frying:

• onion - 1 large;
• carrots - 1 large for frying (+ 1 carrot for broth);
• beets - about 300 g;
• vinegar 9% - 1 tbsp. the spoon;
• sugar - 1-2 tsp;
• tomato paste - 2 tbsp spoons;
• vegetable oil (refined) - 2-3 tbsp. spoons.

Red borsch with beetroot and beef recipe with photo

1. Fill the beef to the top with water, boil. Remove the resulting foam with a spoon, load one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is fully cooked). About 15 minutes before the end of cooking, throw in the bay leaf and peppercorns.
   
2. Carefully remove the boiled meat from the broth, put it in a separate bowl. Throw away the carrots and spices. Pass the broth through a fine sieve to get rid of small debris and possible bone fragments. Pour into a clean saucepan and bring to a boil. Immerse cabbage chopped into thin strips into the strained broth.
   
3. Next - peeled and cut into equal cubes potato tubers. We do not add salt yet so that the vegetables boil faster. Cook at low boil for 15-20 minutes.
   

   How to fry red borscht with beets

4. Meanwhile, we make vegetable frying for borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
   
5. Next, add the remaining coarsely grated carrots. While stirring, keep on fire for the next 3-4 minutes.
   
6. Put peeled and grated beets with carrot and onion sauté. We simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add the tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the vegetable platter under the lid until fully cooked (about 20 minutes).
   
7. We shift the beetroot frying into a saucepan with already soft vegetables. The broth will immediately turn a rich red color.
   
8. Divide the boiled meat in portions and put it in almost ready-made borscht. Simmer at low boiling, do not allow active boiling! Finally, salt, remove the sample, season with spices if desired.
   
9. At the end, throw chopped garlic teeth and dill into the broth, remove from heat after a couple of minutes.
   
10. Serve freshly boiled red borscht with beets, seasoned with sour cream or just like that, adding a slice of fresh bread. Enjoy a hearty and warming first course!
    

Red borsch with beets and beef is ready! Good appetite!

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

How to cook borscht with beets

Products

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

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

How to cook borscht - explaining step by step

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

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

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

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

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

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

Stage 4. Insist borscht - half an hour.

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

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

Fusofacts

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

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

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

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

How to cook borscht in kitchen gadgets

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

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

How to make donuts for borscht

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

Recipe
1. Heat 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 the diluted yeast to the flour mixture.
4. Pour in the remaining flour and knead the dough, then cover and leave in a warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form dumplings from balls of dough, put them on a baking sheet covered with baking paper. The distance between the donuts should be at least 1.5 centimeters so that they do not come into contact during the lifting process.
7. Beat the chicken egg and grease the donuts with a cooking brush.
8. Bake the donuts for 20 minutes.

Serve warm dumplings with borscht.

And again about borsch

Answers and tips

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 each housewife has her own secrets that make the first course unique. However, in order for the borscht to be tasty, red and rich, you need to follow certain rules when cooking. Let's see what ingredients are needed to prepare everyone's favorite food, how the dressing is done, and what delicious cooking secrets are revealed by the hostesses of 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 chop all the vegetables. Beets are processed separately as they are the main ingredient in the first course. Its preparation takes place in several ways:

1. Cook in the skins.
2. Bake in the oven.
3. Grind and simmer in a pan.

To keep the color of the beets, add a little citric acid, juice, or vinegar to the cooking medium. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any poultry or mushrooms. For a tasty borscht, the broth needs a fatty one, and in order for it to become so, boil the meat after boiling for at least 2.5 hours over low heat.

Only after cooking the broth, peeled and chopped potatoes are added to the borsch, after 15 minutes - chopped cabbage, then - beets, and then vegetable frying. This is a basic step-by-step guide to making red beetroot borscht, but each recipe has its own nuances and consistency to follow.

Step-by-step recipes for making 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 for making beetroot borscht.

Classic beef recipe with meat and fresh cabbage

It takes a lot of work to cook a hearty, aromatic red borscht according to the classic recipe, because this dish is not easy. But for 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 you expected. Ingredients:

• 800 g of beef;
• 5 pieces. potatoes;
• 0.5 kg of white cabbage;
• two beets;
• two carrots;
• two onions;
• two cloves of garlic;
• one tbsp. l. tomato paste;
• one tsp vinegar;
• two tbsp. 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 color, fry in vegetable oil for 5-7 minutes.
3. Cut potatoes, carrots and onions into cubes, chop the cabbage thinly.
4. Fry onions and carrots separately together with tomato paste, salt and spices.
5. Load the potatoes into the broth, salt, after 5 minutes, load the cabbage.
6. After boiling for 10 minutes, add the roasted beets, and after another 10 minutes, add the frying.
7. Garlic, passed through a press, is added at the very end a few minutes before the heat is turned off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borsch with finely chopped herbs, let it brew for half an hour, then serve.

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount of nutrients, 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 can be bought ready-made or pickled on your own. 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 tbsp. l. Sahara;
• salt, bay leaves, spices, sunflowers. butter.

1. Put the peeled and diced potatoes into the boiled broth with chicken pieces.
2. Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
3. Add the fried vegetables to the stockpot.
4. Cut the marinated beets into small cubes and then dip in the broth.
5. Pour sugar into sauerkraut, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaves, salt into the borscht.
7. Simmer for 7 minutes under the lid, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot. It is tasty both hot and cold, therefore it is loved by all Slavic peoples, without exception. The composition of this dish contains a variety of products, but the beets remain unchanged. We will consider a recipe for cooking delicious beetroot on pork ribs. Ingredients:

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

1. Wash and cut the pork ribs into small pieces, place in the prepared container, fill with water.
2. Add the peeled onion, 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 as well.
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, especially on hot summer days. Beetroot is a traditional Russian dish that was originally prepared without meat, but over time, many recipes for cold soups based on meat broths have appeared. We will consider a classic recipe for cold borscht with beet broth and bread kvass. Ingredients:

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

1. Wash, boil beets and carrots, cut into strips.
2. Cut fresh cucumbers into strips.
3. Pour the vegetables with kvass, mix with the beet broth.
4. Add citric acid, vinegar, salt, sugar, herbs.
5. Don't forget to add the sliced \u200b\u200beggs and sour cream before serving the beetroot.

Lean borscht without meat with mushrooms and green beans

Lean borsch is perfect for vegetarians and fasting people, and meat broth can be successfully replaced with mushroom broth. Beans, as a rule, are canned in the dish, but we will add the healthier green beans, which are sold frozen in supermarkets. Ingredients:

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

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

Delicious borsch with sorrel and tomato paste without vinegar

Sorrel borsch is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot is easy to prepare and you will definitely love it. Ingredients:

• a pound of chicken;
• 4 potatoes;
• one beet;
• one carrot;
• one bow;
• a bunch of sorrel;
• two tbsp. l. tomato. pastes;
• greens, salt, spices.

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, chop, send to cook in chicken broth.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send potatoes to the broth.
5. Saute the onions and carrots. butter, add the tomato. pasta. salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it simmer for 10 minutes, then turn it off.
7. Serve with herbs 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 multicooker, but no less delicious than on the stove. Ingredients:

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

1. Chop the onion finely, fry in a multicooker bowl with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. Then put the tomato paste for 5 minutes.
4. Peel the beets, chop randomly, add a pinch of citric acid, send to vegetables, leave to simmer 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 tomato borscht seasoning for the winter

Borsch dressing is always useful in winter, so zealous housewives prepare it for future use. If the house has a large freezer, then vegetables can be frozen, but not everyone has this luxury, so the seasoning is stored in jars without sterilization. Ingredients:

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

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