The amount of ingredients is calculated on 2 l of water. Therefore, we fill the pan with 2 liters of water and put on fire. In the boiling water we put the whole unpeeled onion, which must be thoroughly washed, bay leaf and potatoes. Often when cooking borsch, I put whole potatoes (of course, peeled) in the water (or broth). Such a potato eventually boils and looks very appetizing in the finished borsch.

So, the pan with water and the first portion of the ingredients is slowly boiling over low heat, and in the meantime, we move on to the next ingredients.

My beets are medium-large, you can even take a rather large one (you won’t spoil the borsch with it). Moreover, she was pre-cooked until fully cooked. Peel the beets.

We clean large carrots and rub on a “beetroot” grater. Also in the recipe for this lean borscht there is a bell pepper for a richer taste and aroma. I have frozen pepper, which does not affect the taste of the final dish. Chop the pepper arbitrarily.

  We heat the pan with a small amount of sunflower oil (about 20 ml) and lightly fry the carrots and peppers for 2-3 minutes over medium heat.

  Then add to the resulting roasting beets grated on a coarse grater, and to it a tablespoon of 9% vinegar.

  Following vinegar, add a tablespoon of sugar (without a slide) and 2 tablespoons of tomato paste to the pan. We continue to fry the vegetables for another three minutes, after which we turn off the fire.

Thinly chop about 150 g of white cabbage.

  Add cabbage to boiling water. The potato should be ready by this moment.

  Following the cabbage, add dressing to the borsch. Loosely covering the pan with a lid, continue to cook borsch with boiled beets until cabbage is ready (the rest of the ingredients are ready). The fire is less than average.

  In the end, it remains to add salt to the borscht, focusing on your taste, pepper and season it with fresh herbs. Rumor has it that borscht becomes even tastier if you let it stand for 15 minutes under a tightly closed lid after cooking.

Well, that’s the end of the recipe. My lean borsch with boiled beets is absolutely ready, it is fragrant and tasty, and beckons you not to languish and rather start a meal :) And you, my readers, I wish you a pleasant appetite and good mood, see you soon!

Borsch includes such sections as the required ingredients, the necessary equipment, the method of processing products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

Making Beetroot Delicious

Many housewives are accustomed to the fact that borsch should be cooked exclusively from sauerkraut. But when young heads of this vegetable ripen on the beds, it is quite difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you about how to quickly cook borsch with fresh cabbage and beets. For this we need:

• beef on the bone - about 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• citric acid - 1/5 dessert spoon;
• average carrot - 2 pcs.;

Inventory Required

To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large pan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing components for making red soup

How to cook a delicious homemade borsch, photo of which is presented in this article? To begin with, they process all the ingredients. Beef on the bone is thoroughly washed and all hard veins and films are removed. Then proceed to the preparation of fresh vegetables. They are peeled, peeled and surface leaves. After that, they start grinding products. Carrots and fresh beets are rubbed on a large grater, chopped cabbage with a thin straw, and cut potatoes and onions into cubes. They also rinse the greens separately and simply chop it with a knife.

Plate heat treatment process

How to cook red borsch? To do this, use a large pan. Beef on the bone is laid in it and poured with water. Then put the dishes on a strong fire and bring the water to a boil. Having removed the foam from the surface of the broth, it is salted, covered with a lid and cooked for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are laid out in it. These ingredients are cooked for 25 minutes, after which they add carrots, potatoes and onions.

Additionally, salt and pepper the products, mix them well, cover and cook for another 25 minutes. During this time, all vegetables should be as soft as possible.

Final stage

At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to it. After mixing the ingredients, the broth is again brought to a boil and boiled for about five minutes. Then the closed pan is removed from the stove and left aside for ¼ hours.

How to serve at the dining table?

Now you know how to cook homemade borsch. After it is infused under the lid, it is poured into plates. And in each serving add not only red and rich broth with vegetables, but also pieces of tender beef.

In addition to such a dish, fresh sour cream or mayonnaise is served. Eat a delicious borsch with a slice of bread and fresh herbs.

Cook chicken borscht: photo, cooking method

Almost all housewives cook red beet and cabbage soup using beef. But if you do not have such a product, we suggest making lunch from ordinary chicken. By the way, for such purposes, we recommend not buying broiler poultry, but soup. After all, the only way you get a rich and fragrant broth that will make the first dish hearty and nutritious.

The technological chart of borsch requires telling you which ingredients for its preparation should be purchased.

To do we need:

• fresh beets - a pair of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
•   6% - 2 large spoons;
• average carrot - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, lavrushka, dill - add at discretion;
• spices, including salt, to taste.

Required Inventory

To deliciously cook borsch with fresh cabbage and beets, you must stock up on the following equipment in advance:

• large pan;
• ladle;
• chopping board;
• a sharp knife;
• a frying pan;
• grater.

Ingredient preparation

Real borsch is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

Chicken carcasses are thoroughly washed inside and out, removing all undesirable elements. Then proceed to the processing of vegetables. They are peeled and crushed. Grate the carrots, cut the potatoes and onions into cubes, the cabbage into strips, and the beets into cubes.

At the very end, thoroughly wash fresh herbs and chop it with a knife.

Heat treatment

Having prepared the meat and vegetables, they proceed to their heat treatment. To do this, take a large pan and spread the bird carcass into it. Having salted the meat product and filled it with water, the dishes are put on a strong fire. Bringing the ingredients to a boil, they are covered with a lid and cooked for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (skin and bones can be removed if desired).

As for the broth, cabbage, carrots, lavrushka and onion are laid out in it. In this form, the products are cooked for 20 minutes. After that, potatoes are lowered into the broth and a similar amount of time is prepared.

Stew beets

To prepare a more aromatic and rich soup, fresh beets should be stewed separately. To do this, take a pan, add oil and vegetable sticks to it. After mixing the components, a little water is poured into them (about ½ cup) and covered with a lid. In this form, beets are cooked for about 25 minutes. Then add spices and table vinegar to it. The last ingredient is needed to give the dish a slight acidity.

Final stage

After keeping the beets on the fire for several minutes, they remove it from the stove and put it into a common pan. Together with it, chopped greens and previously chopped bird are placed in the broth.

Bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving red soup for a family dinner

As you can see, there is nothing complicated in cooking chicken borsch from fresh cabbage. After heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a meal even more nutritious and nutritious, mayonnaise, fresh sour cream and white bread (pita bread) are always presented to it.

To summarize

Fresh cabbage soup turns out no worse than the dish that is made using pickled product. But in order to give this dinner a little acidity, one of such components, like table vinegar, is surely added to it. With the help of such seasonings, red soup will become more fragrant and rich. Otherwise, a small amount of sauerkraut (together with fresh) is required to be added to it.

It would seem, who did not try such a tasty and satisfying dish as borsch? Surely there are no such people. Many novice housewives are confronted with the fact, asking themselves the question "how to cook borsch with beets?" In fact, there is nothing complicated in this process. The main thing is to know how to approach him correctly.

Classic beetroot and cabbage

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

What is needed:

• 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. paste - 2 tbsp. spoons;
• greenery;
• laurel. sheet;
• sugar - 1 tbsp. spoon;
• salt;
• pepper peas.

The meat is cut into small pieces, then 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 chopped finely, potatoes are chopped and all this is put to meat.

In parallel, heat the oil in a pan. Add carrots, beets, chopped onions and chopped straws to a coarse grater. A little later, lemon juice, sugar and tomato paste are also placed there. The mixture is mixed and stewed under the lid for 15 minutes. If necessary, you can add a small amount of water.

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

Traditional Ukrainian Recipe

Want to cook beetroot soup with beetroot in Ukrainian, but don’t know where to start? Then use the following step-by-step recipe.

What is needed:

• 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 fat;
• greenery;
• salt and spices.

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

Cooking time for classic borsch with beef - 2.5 hours, including half an hour of infusion. A stove needs to spend 1 hour of clean time. If chicken is taken for borsch, then the total cooking time of borsch will be reduced to 1.5 hours, since chicken for the broth is cooked for only 1 hour, and you do not need to insist such borsch.

How to cook beetroot soup with beetroot

Products

Classic recipe for a 4 liter pan
Beef on the bone  - 500 grams, about 400 grams of meat and 100 grams of bone.
Beef is traditionally used on bone, as bone makes the broth taste deeper. However, sometimes beef is replaced with pork, then the dish will turn out to be more fat, and, as a result, high-calorie. Less often cooked borsch with chicken or turkey meat. In this case, cook less and, as a rule, cheaper. In general, it is better to take fresh meat on the bone. If the meat is frozen, thaw in advance.
Beet  - 2 medium or 1 large, 250-300 grams
Carrot  - 1 large
Cabbage  - 300 grams
Potatoes  - 3 large pieces or 5 small
It is better to take larger potatoes in borsch to make it easier to peel
Tomatoes  - 3 pieces
In a classic variation put tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly more acidic than tomatoes, but it helps to preserve the bright color of borsch, as it contains vinegar. Or a few canned tomatoes or juice from canned beans (if it includes tomatoes). Cook 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 is good to add bell pepper to such home-made tomato-borscht paste.
Vinegar 9% - 2 tablespoons
To make the color of the dish rich red and the taste more spicy. For a 4 liter pan, you need 1 teaspoon of vinegar 9% or 2 teaspoons of vinegar 6%; sometimes with a vinegar add a tablespoon of sugar. Vinegar during cooking can be replaced with freshly squeezed lemon juice (from half a lemon). Keep in mind that added canned tomatoes or shop tomato paste, if they are replaced by 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 borsch. If you want to step back from the rules, here's what else is often added to borsch:
  1. Mushrooms and beans. Beans will make the dish much more satisfying, and mushrooms will add flavor.
2. Sugar - then borsch 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 and decide for your particular case whether sugar is needed or not.

How to cook borsch - explain in steps

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

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

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

  Chop the onions finely, grate or finely chop the garlic, grate the beets or chop them in slices - here to taste. And similarly with carrots, you can rub it, or you can cut it into half circles. Someone even grinds in a meat grinder. In the classic recipe, variations to your taste are permissible. Add vegetables to the borsch in the following order:
  - Cabbage - if ordinary then in front of potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after cooking the potatoes. If you like cabbage to be crispy - add with potatoes
  - Potato
  - Vegetable roast with beetroot - to be cooked while vegetables are being cooked.

3 stage. Make vegetable frying and add flavoring additives - 15 minutes.

  Heat the pan, fry the onions 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 (someone likes when the beets are more frying). Then add the tomatoes or tomato paste, pour the soup broth from the pan with the meat into the pan with vegetables, add sugar and vinegar, taste for a couple of minutes, add to the borscht - all vegetables in it should already be cooked by this moment. It is better to try both potatoes and cabbage to taste, at the same time check the broth for salt. Cook frying in borsch for 3 minutes.

4th stage. Insist borsch - half an hour.

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

On this cooking borscht ends. Now it remains only to pour on plates and serve with sour cream and fresh chopped herbs.

Fun Facts

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

How to store borsch
  Tightly close the lid pan with borsch and store in the refrigerator for up to 7 days (remember that vinegar is a strong preservative). Borsch can be frozen in a bag - frozen, it is stored for a month.

Product Cost
  The cost of products for preparing a 4-liter borscht pan is 350 rubles. (Moscow average for October 2018).

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

How to cook borsch in kitchen gadgets

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

How to cook borsch in a pressure cooker
  1. Wash beets, peel and grate on a coarse grater.
  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, a couple of minutes later tomato paste - and cook for 5 minutes all together.
  3. Add meat - for borsch in a pressure cooker, meat without bone, cut into small pieces, is suitable, fry for a couple of minutes.
  4. Put the potatoes and cabbage.
  5. Add salt and spices to the soup, in addition 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 the greens and serve.

How to make dumplings for borsch

Products
  Flour - 1.5 200g cups
  Water - 100 milliliters
  Sugar - 1 tablespoon
  Salt - a quarter teaspoon
  Sunflower oil - 1 tablespoon
  Yeast - 10 grams
  Grease chicken egg - 1 piece

Recipe
  1. Heat the water to 40 degrees, dilute the yeast in it, cover and leave for 10 minutes.
  2. Measure 0.75 cups of flour, add sugar and salt, oil - and mix well.
  3. Add diluted yeast to the flour mixture.
  4. Pour 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 dumplings 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. Beat the chicken egg and grease the donuts with a culinary brush.
  8. Bake dumplings for 20 minutes.

Serve the dumplings warm with borsch.

And again about borsch

Answers and Tips

The traditional technology of cooking borsch involves the use of fresh vegetables. Beets are also taken raw, chopped, then stewed or stewed, and then added to the cooking soup. However, there are situations when such a technology is not suitable. If you still have ready-made beets from a salad or you don’t fry vegetables, monitoring your health, you can cook borsch with boiled beets. Of the many existing recipes for this dish, you can probably choose the right one.

Cooking features

Cooking borsch is an art that needs to be mastered if the fame of a skilled housewife is important to you. Incorrectly cooked borscht looks unappetizing, and its taste leaves much to be desired. When undertaking the cooking of borsch, you need to know a few subtleties:

• Beautiful red borscht cannot be cooked without beets and tomatoes. They can be replaced or supplemented with tomato paste or juice, but it is impossible to completely manage without this component.
• Beets are added no more than 10 minutes before the dish is cooked so that as a result of prolonged cooking it does not discolor.
• The use of acidic foods, including vinegar and lemon juice, helps preserve the rich color of beets.
• Vegetables for borsch should be cut carefully, in small pieces, only then it will look aesthetically pleasing.
• Follow the correct sequence for bookmarking products. If you put them all at once, by the end of cooking, some will remain raw, others will boil strongly, and the beets will discolor.
• The right borsch is a thick borsch. Do not save on vegetables and do not be lazy to cut them more.
• It’s not scary to cook a lot of borsch - after insisting, it only tastes better.
• Often in boiled beetroot soup add fresh herbs, garlic. They are put on a plate, and if you put them directly in a pan, you need to boil for several minutes - otherwise the soup will quickly turn acidic.

Boiled cabbage, like traditional, is seasoned with sour cream. If you fast and choose a vegetarian version of the dish, sour cream can be replaced with lean mayonnaise.

Borsch with boiled beets and meat

• beef on the bone - 0.6 kg;
• lard - 100 g;
• white cabbage - 0.3 kg;
• potatoes - 0.6 kg;
• beets - 0.3 kg;
• carrots - 0.2 kg;
• onions - 150 g;
• garlic - 3 cloves;
• tomato paste - 40 ml;
• table vinegar (9 percent) - 5 ml;
• water - 3.5 l;
• salt, spices - to taste.

Cooking method:

• Wash beef, dry with a napkin. Put in a pan and fill with the amount of water indicated in the recipe. Put on fire.
• Wash the beets and put them in a separate pan. Fill with water. Put to cook. Cook for about an hour, checking the degree of softness with a knife. Fold in a colander, leave to cool.
• When the water in the pot with meat boils, remove the foam that has appeared on the surface and reduce the heat. Add spices. Peas, black and allspice, bay leaves are well suited. When the meat becomes soft and begins to easily move away from the bone, remove it from the broth and cool. Cooking the broth will take about the same time as cooking the beets.
• Peel boiled beets, cut into medium-sized bars.
• After peeling the potatoes, cut into larger cubes, about a centimeter by two centimeters.
• Remove the top leaves from the cabbage. Finely chop the cabbage.
• Scrape and wash the carrots. Cut it into strips.
• Peel the onions. Cut into thin half rings.
• Cut the lard into small pieces, put in a stewpan. Melt.
• In the melted lard, put the carrots and onions, fry them until soft.
• Add tomato paste, mix. Simmer for a few minutes and remove the stewpan from the heat.
• Strain the broth, return to the pan.
• Separate the meat from the bones, cut into small pieces, put in the broth.
• Put the pot on the fire, bring the broth to a boil.
• Dip the potatoes into the broth. After it boils again, add the cabbage.
• Cook for 15 minutes after laying the cabbage, then add the fried vegetables and finely chopped garlic. Salt the soup to taste.
• After 5 minutes, pour a spoonful of vinegar into the broth, stir, then add the beets. Wait until the borscht boils again, cook after that for 2-3 minutes, remove the pan from the heat.

Pour the soup on plates no earlier than half an hour after cooking - he needs time to brew. In each plate, it does not hurt to put a spoonful of sour cream and chopped fresh herbs chopped with a knife. A good addition to borscht will be Ukrainian pampushki or garlic croutons of rye bread.

Borsch with boiled beets and chicken

• chicken breasts - 0.8 kg;
• water - 3.5 l;
• white cabbage - 0.3 kg;
• potatoes - 0.5 kg;
• carrots - 0.2 kg;
• sweet pepper - 0.4 kg;
• onions - 150 g;
• boiled beets - 0.25 kg;
• fresh tomatoes - 0.3 kg;
• garlic - 3 cloves;
• fresh herbs - 50 g;
• lemon juice - 20 ml;
• salt, spices - to taste.

Cooking method:

• Cook the broth from the chicken breasts. Remove the chicken from the pan. When the breasts have cooled, separate the poultry meat from the bones and return to the pan.
• Peel the potatoes, cut into cubes one and a half centimeters, put in the broth. Place the pot on the stove.
• Chop the cabbage. Put it in the pan when the broth boils.
• Peel and finely chop the onion.
• Peel the carrots coarsely.
• Wash the pepper, peel the seeds, chop with a small straw.
• Put carrots, onions and peppers in the soup 10 minutes after the cabbage.
• Give tomatoes boiling water, peel. Cut the tomato pulp into small cubes, put in the soup 10 minutes after onion, pepper and carrots. Add salt to your taste.
• Peel the beets, cut into thin strips. Pour lemon juice into it and mix. Add to the remaining ingredients 10 minutes after laying in tomato borscht.
• After 5 minutes, add finely chopped greens and garlic. Boil borsch for 2-3 minutes, remove from heat.

Let the borscht stand under the lid for half an hour and pour on plates. Soup cooked according to this recipe can be called dietary. Recipes will appeal to supporters of a healthy diet.

Lean borsch with boiled beets

• white cabbage - 150 g;
• boiled beets - 150 g;
• boiled carrots - 150 g;
• sweet pepper - 0.2 kg;
• potatoes - 0.5 kg;
• canned green peas - 130 g;
• vegetable oil - 20 ml;
• tomato paste - 40 ml;
• sugar - 10 g;
• apple cider vinegar (6 percent) - 20 ml;
• onions - 100 g;
• salt, spices, fresh herbs - to taste;
• water - 2 l.

Cooking method:

• Peel boiled carrots and beets. Cut into strips, stacked in different plates.
• Peeling potatoes, cut into medium-sized cubes, about a centimeter.
• Chop the cabbage very finely.
• Thinly chop pepper.
• Drain the liquid from the can of peas.
• Put cabbage and potatoes in a pan, bring to a boil.
• Salt, season. Cook until refueling is ready.
• Heat oil in a pan, put peeled and finely chopped onions in it.
• When the onion has a golden hue, add carrots.
• After 2-3 minutes, put the beets in the vegetables. Sprinkle it with vinegar, add salt, sugar.
• After 2-3 minutes, put the tomato paste and continue cooking for 5 minutes.
• Put the finished dressing in a pan with borsch. Add canned peas to it. Salt. Continue cooking for 7–8 minutes.

Instead of canned peas, you can use frozen. Then it is laid in the soup as soon as the water boils. Greens are added directly to the plates.

Borsch with boiled beets in appearance is indistinguishable from cooked beets according to traditional technology. His taste is no less pleasant. You can replace fresh boiled beets without losing the quality of the dish.