• Cooking time: 1 h
• Servings: 4
• Type of dish: Hot first course
• Kitchen: Russian
• Complexity: For a beginner

Borscht with beets is considered natively Russian and Ukrainian. culinary tradition... Historically, borscht used to be national food in ancient Rome, where cabbage and beets were grown for this very purpose. Anyway, every Russian family prepares delicious borscht in its own way own recipe passing the secret from one generation to the next.

The classic recipe for borscht implies the presence of beets, cabbage, potatoes, onions, carrots, tomatoes, garlic, rack of pork ribs... These ingredients contain all the necessary nutrients... Before serving, you can place a spoonful of sour cream and chopped fresh herbs in the dish.

A delicious first hot course is also prepared with beef with chicken, duck, turkey meat and fish broth... Read on the website Povareshka the most simple and delicious recipes borscht.

Borsch with beetroot and fresh cabbage

• 0.5 kg. beef;
• 2.5 l. water;
• 3 beets, peeled and cut in half;
• salt to taste;
• 2 medium potatoes (optional)
• 1 small carrot, grated;
• 1/2 head of cabbage, shredded;
• 1 ripe tomato, roughly chopped (canned chopped tomato can be used)
• 6 tbsp. l tomato paste;
• pepper and salt to taste;
• 2 tbsp. l red wine vinegar;
• sugar 1 tsp;
• 2-3 bay leaves;
• sour cream.

1. Boil the meat broth over low heat for 20-30 minutes.
2. Add to beef broth beets and salt. Cook for another 10 minutes.
3. Remove the beets from the broth and grate or cut into thin strips.
4. Peel the potatoes, cut into slices.
5. Grate the carrots on a medium grater, cut the cabbage thinly and cut the tomatoes into slices.
6. Add all the ingredients specified in the recipe to the future borsch, except for lavrushka and sour cream.
7. Simmer the soup for about an hour and a half, ready-made soup remove from heat and throw a couple of leaves into the soup bay leaf... Cover tightly with a lid. Serve delicious borscht with sour cream.

Advice. To make the borscht tastier and more aromatic, you can lightly fry the beef before cooking. And also add to the hearty soup fried in olive oil onion. Vinegar you can replace 0.5 teaspoon of citric acid.

Borscht with beans in chicken broth

A simple recipe for delicious borscht with beans, try to cook it - the taste is simply incomparable.

• 2-3 medium beets;
• 3-4 medium-sized potatoes;
• cooking oil - table 4. spoons;
• 1 medium onion;
• 2 carrots;
• head of cabbage 1/2;
• 1 can of beans in its own juice;
• 2 bay leaves;
• 2.5-3 liters of water;
• 4 cups chicken stock
• ketchup - 5 tbsp. spoons or tomato paste - 3 tablespoons. spoons;
• lemon juice - 4 tbsp. spoons;
• spices to taste;
• salt if desired;
• 0.5 bunch of dill.

Add peeled beets to a pot of water. Close the lid and cook for 1 - 1.5 hours. How to determine the readiness of boiled beets? Pierce the cooked vegetable with a fork. If the fork goes in smoothly, the beets are ready. You can get it out of the water.

Get ready boiled beets from vegetable broth and add diced potatoes to the same water. Cook for 15-20 minutes until the potatoes are half cooked.

Grate the carrots and chop one onion. Grease the frying pan cooking oil and lightly fry the vegetables. (about 7-10 minutes). When the carrots and onions are soft, pour over the ketchup or pasta. Saute vegetables in tomato sauce and remove from heat. Frying for delicious borscht is ready.

In the meantime, chop the cabbage thinly. When the potatoes in the borscht are semi-ready, add the cabbage to the pan. Then, cut the beets into thin slices and dip them into the pot with borsch too.

Top up chicken bouillon, lemon juice, spices, lavrushka and canned beans together with juice. The red borsch with beets is almost ready!

It remains to fill with carrot and onion roast. And cook the borscht until the cabbage is ready. Serve with sour cream and finely chopped dill.

Classic borsch with beets

• 3 liters of water;
• meat (beef, pork ribs, chicken);
• 1 medium head of cabbage;
• 5 large potatoes;
• 1 large carrot;
• 1 beet root;
• onion - 1 pc .;
• 1 bay leaf;
• 2 tablespoons of concentrated tomato paste;
• 3-5 cloves of garlic;
• greens (parsley, dill, etc.);
• sour cream.

Boil meat broth. Beef or pork is cooked for 1-1.5 hours. The chicken is faster. After the specified time has elapsed, remove the meat from the broth. To obtain a transparent hearty soup the broth should be strained through cheesecloth. Separate the boiled meat from the broth from the seeds (if necessary) and cut into pieces. At the end of cooking, add this meat to ready borscht.

Wash, peel and cut the beets into strips. Simmer in a frying pan in vegetable oil for half an hour.

Peel the potatoes, cut into cubes and add to the boiling broth. As soon as the water in the pot boils again, add the stewed beets and some bay leaves.

Peel and cut into strips raw carrots, lightly fry it and add to the borscht.

Chop the onion finely and fry it in a pan, add the tomato to the onion. Take off tomato frying onion from the stove and add finely chopped garlic and spices. Add finely chopped cabbage 10-15 minutes before the end of cooking. Cover the almost finished borscht with a beetroot lid and let it boil for 5 minutes.

Then add tomato dressing... Cover and boil for 3 minutes. Add chopped herbs and remove from heat. The simplest, but the most delicious, hearty and rich classic borscht with beets ready! Bon Appetit!

Video - recipe: borscht with sauerkraut and beets

If someone quietly whispers in your ear or almost solemnly, with the aplomb of a professional culinary specialist, he will announce that he knows how to prepare a classic borsch with cabbage and potatoes ... Then you can safely laugh at him in response. And it doesn't matter who it will be: an elderly neighbor, Aunt Galya, who “has been able to cook“ correct ”borscht for 50 years and generally knows everything and everything,” Svetochka’s best friend, who “will not advise anything bad,” or a respectable chef Herman Eduardovich , who studied the art of wrestling at Le Cordon Bleu. There is no standard recipe for making this meat (or lean?) Red (or deep burgundy?) Soup (or not soup?) With beets and cabbage (or not?) And cannot be. Point.

This dish is somewhat unique. Borscht turns out differently for everyone. If you put two chefs next to each other, give them one recipe for borscht and the same set of products ... then they will not get a dish with a perfectly matching color and taste.

I think many people with me would be happy to discuss the ingredients and cooking technology of this wonderful dish. But I propose a photo recipe for borscht with potatoes and fresh cabbage without the slightest claim to classics. I just cook it that way.

Well, let's get from talking to business?

Borsch with potatoes and fresh cabbage is prepared from the following ingredients (in a 3-liter saucepan):

Borscht with cabbage recipe with step by step photos

You can write a whole opus about how to properly cook meat broth for borscht. But I will focus on the main points. Take a piece of pork bone. Rinse it well. Get wet paper towel... Then place the meat in a saucepan. Add the peeled onion and small carrots. Fill with clean water. Cover and place on the stove. The fire should be slightly above average. When the water boils, remove the lid and reduce heat to low. Remove the meat from the pan about an hour after boiling. Separate it from the bone. Put the bone back. Add your favorite herbs and spices to add flavor and flavor to the broth. Cook for another half hour. Set the meat aside for now - let it cool. Oh yes, do not forget to periodically remove the gray foam. Otherwise, the broth will turn out cloudy. While the borscht base with beets and fresh cabbage is being cooked, prepare all the vegetables for slicing. Remove the top leaves from the cabbage. Wash carrots, potatoes and beets and peel them off. Remove the husk from the onion.
White cabbage is a bone of contention between me and my mother. Yes, even in such a trifle, it is difficult for two housewives to find agreement when cooking borscht. I put the thinly chopped ("old") cabbage in the broth first. And it turns out to be soft (as my husband loves). Mom puts the cabbage last. And it turns out to be slightly crispy (like my dad loves). And you can do as you prefer in your family. By the way, about the "young" cabbage, my mother and I are in solidarity. If you put it at the very beginning of borscht cooking, it will turn into "porridge" in the finished dish. Either way, chop the cabbage thinly.
Cut the prepared carrots into thin strips.
Cut the onions into small cubes.
Cut the potatoes into cubes. And for now, fill with water so that it does not darken.
Cut the beets into thin slices. Then turn them into straws or just grate the vegetable on coarse grater.
All the ingredients from which the borsch with cabbage and potatoes is prepared are prepared and chopped. It remains only to "juggle" them a little to get tasty dish... Place the chopped cabbage in the ready-made broth and slightly increase the intensity of the heat. Boil the cabbage after boiling for 7-10 minutes. Then add the chopped potatoes.
I cook borscht with beets and cabbage from two fries - carrot-onion and tomato-beetroot. Of course, you can stew everything in one pan. But then the vegetables will turn into beetroot color. By the way, it is not necessary to use two pans, we will have time to do everything on one. Cook the beets with the tomato first. It takes longer to cook and is added to the pot first. Fry the chopped vegetable in a little oil, stirring constantly. About 5-7 minutes.
Add tomato paste to the fried beets. Instead of a concentrated paste, you can use tomato juice... Or delicious homemade fruit drink.
Stir and pour in a little clean water. It will take about half to two-thirds of the glass. Stir. To prevent the beets from losing their color, add a little acid to the frying - lemon juice(a tablespoon), citric acid (on the tip of a knife), or apple cider vinegar (a teaspoon). But if you have tomato paste with sourness, then you don't have to add anything else. If the frying is a little sour, balance the flavor with regular sugar... By the way, this ingredient is mandatory in some regions of Ukraine. Try experimenting with it. But do not get carried away so that the delicious borscht with cabbage does not turn into a dessert.
Cover the skillet with a lid and simmer the roast over the lowest heat until the beet straw can be easily broken with a wooden stick, that is, almost until tender. It will take another 10 minutes. Stewed beets with the tomato, send to the pan.
Rinse and dry the pan. Pour some unscented vegetable oil into it. Heat well and throw in the onion. Once it's soft and translucent, add the carrots. Cook vegetables for 2-3 minutes. Remove from heat. The second frying for borscht with potatoes and cabbage is also ready. Add it to the rest of the ingredients after 10-15 minutes of boiling the beets.
During this time, the meat will have time to cool down and even "miss" your hands. Therefore, I propose to take advantage of this circumstance and cut the pork into small cubes or cubes. And then add it to the future borscht immediately after the carrot and onion frying.
Now it remains to season the red borsch with cabbage and potatoes to taste. Season with salt to taste. Start with an incomplete tablespoon, give it a try. If the dish seems bland to you, add more salt. Then add freshly ground black pepper. Cook the dish for another 10 minutes. Taste all the ingredients to make sure they are soft, but not overcooked. Add chopped or minced garlic. Stir. Wait a few more minutes and turn off the heat. Cover the borscht with a lid and let it brew for 30-40 minutes. I add greens to each portion separately before serving.
Before serving, season the aromatic and tasty borsch with cabbage and potatoes with sour cream or mayonnaise.

Well that's all, delicious culinary history over. Whether there will be a happy ending in it depends on how carefully you read and looked at the photo of the borscht recipe. As it turned out, it is much more difficult to describe the preparation of borscht than to prepare it. Therefore, arm yourself with food, pots and pans and go to the kitchen! For culinary feats!

You need to know how to cook borscht with beets in order to get appetizing dish with a rich red color. And for this it is worth completing a few necessary nuances.

How to cook borscht with beets: learning to maintain color

Ingredients

Vegetable oil 2 tbsp Lemon juice 1 tsp Tomato paste 1 tbsp Garlic 2 cloves Onion 2 pieces) Carrot 2 pieces) Beet 2 pieces) White cabbage 500 grams Potato 5 piece (s) meat 800 grams

• Servings: 6
• Cooking time: 3 minutes

How to deliciously cook borscht with beets: a classic recipe

Delicious borsch cooked in rich meat broth. Often they use beef for this, but you can take other types of meat - choose according to your taste. Better to use meat on the bone - the broth will be richer.

Cut the meat into medium-sized bars, cover with water and simmer for about 2-2.5 hours. It is in the cooking time that the secret of the taste of the broth is hidden, so you should not remove it from the heat before the specified time.

Prepare the beets at this time. You can boil it, bake it or stew it.

To boil the beets, cover them with water, add lemon juice and cook until soft. But it will be faster to extinguish it: coarsely grate the beets, mix it with lemon juice and simmer under the lid (after frying a little) until tender.

Chop the onion and carrots, mix with tomato paste, salt and fry in oil until tender. Chop the cabbage.

When the broth is almost done, cut the potatoes into cubes and dip them into the saucepan. Let cook for 10 minutes, then put the frying in the broth, and after another 10 cabbage and beets and boil them for 3-4 minutes. Shortly before turning off the heat, add chopped garlic to the borscht. At the end, sprinkle the dish with herbs and let it brew for about 30 minutes. Serve with sour cream.

How to cook beetroot borsch: other options

Slightly changing the composition classic recipe, you can get absolutely different tastes of this dish. It is prepared, for example:

• with sauerkraut and pickled beets - this dish is different pleasant sourness... Before laying the cabbage, you need to stew it for 5 minutes with sugar;
• without cabbage for pork ribs- a kind of rich beetroot.

And there is also lean option- instead of meat, mushrooms are used in it, boiling them for 20-30 minutes to obtain broth.

If you want a more dietary meat broth, then cook it on chicken breast... It will come out less in calories. If you need more rich borscht then choose cuts of meat with fat.

Borscht with fresh cabbage and beets is a traditional slavic dish... The composition of such a soup includes available and simple ingredients... At the same time, the dish possesses pleasant taste and nutritional properties. Perfect borscht possesses thick consistency and a rich shade.

Peculiarities

Borsch with fresh cabbage and beets has unique combination ingredients. It contains many vegetables. And this is not only red beets and white cabbage, but also carrots, potatoes, onions, garlic, bell pepper... This combination of components is beneficial. After all, vegetables are rich in vitamins and minerals. In addition, they complement each other perfectly.

Cabbage, for example, increases the tone of our body, beets can cleanse the intestines. Carrots improve eyesight and onions boost immunity. The main thing is to properly prepare borsch with fresh cabbage and beets.

Recipe

To cook tasty first the dish will not be difficult. The main thing is to comply with the technology. This will not only save useful components but also the shade of the dish. So, we are preparing borsch with fresh cabbage and beets. This will require:

Broth preparation process

To make borsch with fresh cabbage and beets tasty and rich, you need to properly prepare the broth. To do this, put pork in a pot of water. whole piece... It should be cooked for 90 minutes. Pour the meat only with cold water. After the specified time, the pork must be removed from the broth, and then the flesh must be cut off from the bones. Put the meat back in the pot.

Cook borsch

The potatoes must be peeled, washed thoroughly and cut into strips. The slices should be large. After all, the potatoes will be boiled for at least 30 minutes. Raw beets should be cleaned, washed well and grated. Put it in a frying pan with butter and cream and simmer. It takes about 15 minutes. During the stewing process, you can sprinkle the beets with citric acid or vinegar to make the borscht red. You need to add this component to the soup 10 minutes before the end of cooking.

How much to cook fresh cabbage in borscht? Before laying, this component should be chopped into strips. You need to add cabbage to the broth 10 minutes after the potatoes. Otherwise, it will remain slightly harsh. You need to cook cabbage in borscht for 20 minutes.

Onions and carrots should be peeled, chopped, and then fried in a pan with butter. In this case, the fire should be minimal. Simmer vegetables should not be long. The onions should be translucent and the carrots soft. Such processing will preserve the aroma and taste of the components. It is recommended to lay the frying together with stewed beets.

As for salt, garlic and spices, it is recommended to add them to borscht about 5 minutes before cooking. Ready dish should stand for about two hours. This will make it more flavorful. If you don't have that much time, then you can wait half an hour. As a result, the dish will have a rich taste.

The classic recipe for Ukrainian borscht

Get rich and fragrant borscht allow ingredients such as garlic and lard. By adding them to the soup, you can get original dish... For cooking Ukrainian borscht would need:

How to make broth

The classic recipe for Ukrainian borscht is quite simple. For a start, prepare the broth. Pork and beef in one piece must be poured with cold water and placed on the stove. When the liquid boils, it is worth reducing the heating temperature and boiling the contents of the container for an hour and a half. Periodically remove the foam from the broth. After the indicated time, the meat should be removed from the pan and the flesh should be separated from the bones.

While the broth is cooking, you can prepare the vegetables. Potatoes need to be peeled, washed and cut large chunks... Cabbage should be cleaned of wilted leaves and coarsely chopped. These components must be put in broth and cooked for 20 minutes.

What to do with the rest of the products?

To make the borscht red, you need to properly prepare the beets. This vegetable is recommended to be peeled, washed and cut into medium-sized strips. Then pour the beets with a glass of broth mixed with one tablespoon of vinegar or one teaspoon of lemon juice. Add tomato paste to the products. You need to stew the beets for half an hour, covering the container with a lid.

Onions and carrots should be peeled, washed and chopped. Vegetables must be fried over low heat with the addition of butter... At the end of their preparation, add a little flour, diluted in 1/2 cup meat broth... Bring the contents of the container to a boil and then remove from heat.

The final stage

Borsch with fresh cabbage and beets prepared according to this recipe turns out to be aromatic and red. After 20 minutes, add the rest of the vegetables and spices to the potatoes and cabbage. Cook borscht until full readiness components. 5 minutes before the end heat treatment you need to add tomatoes, previously peeled and chopped, to the dish. Also in the borscht should be put lard, pounded with salt and garlic, passed through a press. Bring the dish to a boil and then remove from heat.

Finally, the finished soup should stand for half an hour. This will reveal the flavor of the spice. Delicious borsch with beets and cabbage is ready. Serve it with chopped herbs and sour cream.

Borscht recipe with fresh cabbage and beets on ribs

• ribs - 500 grams;
• water - 2 liters;
• potatoes - 6 tubers;
• carrots - 1 pc.;
• bulgarian pepper - 1 pod;
• white onion - one head;
• beets - 250 grams.;
• cabbage - 600 grams;
• garlic - 1 clove;
• apple or wine vinegar - 4 tbsp. spoons;
• a bunch of parsley;
• salt, spices.

Broth preparation

The ribs should be poured with water, preferably cold, and cooked for 5 minutes after boiling. Then the liquid must be drained, and the beef must be washed, removing the remaining foam. Prepared ribs should be placed in a saucepan and filled with two liters of only cold water... When the contents of the container boil, you need to add the onion, previously peeled, washed and chopped. Reduce the heating temperature. You need to cook the ribs for 40 minutes. The onion should be completely boiled.

Add vegetables

While the beef is cooking, you can prepare all the vegetables. They should be cleaned, washed and crushed. After 40 minutes, add the rest of the ingredients to the broth pan. In this case, the sequence should be observed: coarsely chopped potatoes, carrots grated on a coarse grater, Bulgarian pepper cut into strips, spices. Finally, add beets to the soup. Cut it into strips. At this stage, you need to pour vinegar into the borscht.

It takes about 5 minutes to cook the soup. After that, add cabbage to the dish. It is recommended to chop it carefully. How much to cook fresh cabbage in borscht? In this case, it will take about 10 minutes. If, after adding this component, foam forms on the surface of the soup, then it should be removed immediately. At the end of cooking, add a little salt to the borscht. If the soup turns out to be sour, then you should add a little sugar to it, boil for 2 minutes and remove from heat, adding chopped greens.

The specialty of this dish is its rich and bright taste, as well as crispy beets and cabbage. It is recommended to serve the dish hot, seasoned with a small amount of sour cream.

In conclusion

It is difficult to imagine more delicious and hearty dish than borscht made from fresh cabbage and beets. A properly prepared dish will appeal to the whole family. The main thing is to follow the sequence and not violate the technology. At the moment, there are many recipes for borscht. This allows you to diversify the diet with healthy dishes.