For those who do not know how to cook it so that it is red (step by step recipe), I will tell you what little tricks will allow you to achieve the desired result. This is a famous Ukrainian dish, which is known almost all over the world, bright and very tasty. To prevent the vegetables from losing their color during cooking, add lemon juice or vinegar (your choice) to the dressing.

Ingredients:

• five liters of water;
• one kilogram of pork ribs with brisket;
• one kilogram of potatoes;
• three beets;
• three carrots;
• two onions;
• half a head of white cabbage;
• one and a half liters of tomato juice;
• one hundred and fifty milliliters of vegetable oil;
• fifty milliliters of natural vinegar;
• one tablespoon of sugar;
• one tablespoon of dried dill;
• five bay leaves;
• one pod of red hot pepper;
• one teaspoon of a mixture of ground peppers;
• salt to your taste.

Cooking process:

1. Rinse the meat and put it in a saucepan. Fill with cold water and place on the stove. Boil the broth until the meat is fully cooked, remembering to remove the foam from the surface.

2. Peel the potatoes and cut them into cubes. Add to the pot if the broth is ready.

3. Clean the onion and chop it finely.

4. Also remove the peel from carrots and beets, rinse and rub the vegetables on a grater with large holes.

5. Put a frying pan on the fire and heat the vegetable oil in it. Put onion, cook until translucent.

6. Then put the carrots to the onion, continuing to sauté them together.

7. Lay out the beets last. Roast the vegetables, stirring occasionally.

8. Pour natural vinegar into the borscht dressing. Thanks to him, the beets retain their red color, and the borsch itself acquires sourness.

9. Next put the sugar. Such a small trick will significantly improve the taste of the dish, make it more saturated.

10. It remains to pour tomato juice into the dressing (it can be replaced with fruit drink, tomato paste or fresh tomatoes).

11. Thinly chop the cabbage, throw it into the broth to the potatoes (it should be half ready by that time).

12. At the very end, in the dressing for borscht, which continues to be stewed, throw a bay leaf and a pepper pod.

13. And add dried dill to the broth.

14. At this stage, a mixture of peppers should be added to the borscht. It is advisable to ceiling them right before adding, but you can also take the finished mixture.

15. Put the finished dressing into the broth, let all the ingredients boil for five to seven minutes (borscht should boil).

16. After the specified time, remove the pan from the stove, cover it with a lid and let the borscht brew for a while (while it should cool slightly).

How to cook beetroot soup

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

1. Vegetables are pre-washed and cut.
2. The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it be rich, so they put it on fire for 2 and a half hours. Lenten borscht is cooked on mushroom or vegetable broth. So that the color of the main ingredient - beets does not change, when stewing, add a choice of: lemon juice, a little citric acid, a little vinegar.
3. Potatoes are added to the finished broth, after a quarter of an hour - cabbage, beets, frying.
4. Beets are subjected to various types of processing:

• rub and stew;
• dipped into the broth immediately after cutting;
• bake;
• boil without cleaning.

Tip: the most delicious borsch is made with beef broth. The meat with bones is allowed to boil, then the liquid is drained, the meat is washed, poured with water again and boiled over low heat for at least 2.5 hours.

Classic step by step recipe

To use this recipe, prepare all the ingredients:

• 0.8 kg of beef;
• medium-sized potatoes - 5 pcs.;
• cabbage - about 0.5 kg;
• beets and carrots - 2 pcs. medium-sized root crop;
• onion - 2 pcs.;
• garlic - 2 medium cloves;
• tomato paste - 1 large spoon;
• vinegar - 1 tsp;
• vegetable oil - 2 large spoons;
• herbs, spices, salt.

Some housewives advise adding a little vinegar to preserve the color of the beets.

1. Wash the meat, cut. Pieces are small, but not very small, place in a saucepan, fill with water, put on fire.
2. Remove the peel from the beets, cut into beautiful strips, transfer to a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that it remains red.
3. Peel the carrots and onions, cut into cubes, fry separately with the addition of tomato paste and spices.
4. Prepare the potatoes, and cut them into cubes, lower them into the broth. Salt after 5 minutes.
5. Finely chop the cabbage, add to the broth after 6 minutes. after loading potatoes.
6. After letting it boil for 15 minutes, lower the beets, and roast after another 12 minutes.
7. Before turning off the fire, season with garlic, passed through a press or mashed with fresh lard.
8. Try the borscht for readiness, remove from the stove, sprinkle with herbs, give it time to infuse.

Attention! If, immediately after lowering the potatoes, salt is added to the broth, the potatoes will remain firm.

Features of cooking beets

To make borscht red, use the advice of experienced housewives regarding cooking beets for borscht:

1. Take only maroon beets and at least 2 pcs.
2. After cleaning the root crops, take the fourth part of one of them and lower it into the boiling broth.
3. Finely grate the remaining ½ part, lightly salt and let stand.
4. Cut the rest, stew in oil, adding a little broth and tomato paste. Stir during the process, and as soon as the beets become soft, turn off the burner.
5. Add beets when potatoes and cabbage are almost done.
6. Grated and juiced beets, add at the end and pour in quite a bit of lemon juice. Read more:.

Borscht with pickled beets

Pickled beetroot combined with sauerkraut makes borsch especially useful. The root crop is suitable both purchased and pickled independently. The proportions are as follows:

• broth - 2.5 l;
• sauerkraut - 0.2 kg;
• beets - 2 pcs.;
• potatoes - two large;
• bulb - one;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• sugar - 1 tbsp. l.;
• sunflower oil, salt, spices.

• potatoes are dipped in a boiled broth;
• onions are cut into cubes, carrots are rubbed and everything is fried together; vegetables from the pan are added to the broth;
• chop the beetroot finely and put it in a saucepan;
• sugar is added to sauerkraut, simmered over low heat for 6 minutes;
• add to the rest when the potatoes soften;
• the tomatoes are rubbed, the garlic is crushed, then all this is poured into a container with borscht;
• the final stage is the addition of bay leaf and herbs.

Before serving, the dish should be infused under the lid for half an hour.

Always cook with quality products, with love and a good attitude, and your borscht will always be delicious. And our and your own little secrets will help to make it a signature dish.

Borscht with beets has 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 borscht

First of all, cook the beef ribs 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, take out the meat and vegetables. Now start cooking borscht.

• Cut 500 g potatoes into cubes. 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. Shred 400 g of cabbage.
• Put half of the onions, carrots, beets and celery into the boiling broth. Boil everything together for 10 minutes.
• While the vegetables are cooking, heat 30 ml of vegetable oil and 30 g of rendered lard in a large frying pan. Put the remaining onions, carrots and celery into boiling oil - mix. Put the beets in the same pan, but do not mix them with other vegetables. Pour the beets with lemon juice or vinegar - 0.5 tsp. When the vegetables soften, then pour 2 cups of tomato juice into them. Salt and pepper the roast. Put a couple of lavrushki. Leave the frying on low heat for 15 minutes - let it languish.
• In the broth with boiled onions, beets, carrots and celery, put the prepared potatoes, and after 5-7 minutes - cabbage. Cook the dish until the potatoes are almost ready.
• When the potatoes and cabbage are soft, pour the fried tomato into the dish. Simmer borscht for another 15 minutes. During this time, salt and pepper it to taste. Also add some sugar and citric acid to taste. Do not overdo it with the last two ingredients - put literally a tiny pinch and constantly stir the dish.
• When serving, put a piece of boiled meat that you took out of the broth into each plate.

How to cook Poltava borscht with beets

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 for this dish is very different from the previous one.

• Boil the broth. Remove the meat from the bones and cut into cubes. Set him aside.
• Wash the beets under running water - use a brush. Remove the skin from the beets with a sharp knife and place in a saucepan. Pour 100 ml of cold water over the peel and pour in 1 tbsp. vinegar. Put the saucepan on a small fire and simmer for 5-7 minutes. Take the saucepan off the fire.
• In the first pan, prepare the frying: oil, fat, onions, carrots, tomato juice, salt, pepper, bay leaf.
• In the second frying pan (without oil), put the grated beets on a coarse grater. Pour it with lemon juice or vinegar (0.5 tablespoons) and simmer until soft.
• Put the potatoes and cabbage into the broth - cook until the vegetables are soft.
• When the vegetables become soft, add tomato fried, stewed beets to them and pour in the beetroot broth. At this time, put 1 fresh bell pepper, finely chopped. Cook borscht for another 10 minutes. Taste for salt, pepper, sugar and acid. If necessary, then add.
• 5 minutes before the readiness, put the meat in the borscht.

How to cook lean beetroot soup

Even an inexperienced hostess is able to cook this borscht. For him, you do not need to cook separately frying and the dish does not need to be cooked for a long time.

First, prepare the vegetables:

• Shred 1 small fork of cabbage.
• Chop 1 medium onion.
• Grate 1 medium carrot.
• Finely chop 1 medium beetroot and pour over a tablespoon of lemon juice.
• Chop 1 root parsley and celery each.
• Cut 5 medium potatoes into cubes.

Now start cooking borscht:

• Put all vegetables, except beets, in a three-liter saucepan.
• Fill them with boiling water - it should be 2/3 parts in the pan.
• Bring contents to a boil.
• Place 3 tablespoons of tomato paste in a saucepan and stir. Boil 5 minutes.
• Add the beets to the pot and bring to a boil again.
• Remove the saucepan from the heat and add salt, pepper and sugar to taste to the borscht. If there is little acid, then pour in a little wine vinegar.
• Wrap the hot pot first in newspaper and then in an old blanket.
• Let the borscht brew for 30 minutes.

To make any borscht delicious, cook it over a very slow fire. This also applies to stewing vegetables in frying. With such a slow heat treatment, all vegetables will be ready 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 as borscht? Surely there are no such people. Many novice housewives face the fact, asking themselves the question “how to cook borscht with beets?”. In fact, there is nothing complicated in this process. The main thing is to know how to approach it correctly.

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

What you need:

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

The meat is cut into small pieces, then we send it to boil. After boiling, remove the foam that has appeared from above, 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 put to the meat.

At the same time, heat up the oil in a frying pan. Add there grated carrots, beets, chopped onions and chopped peppers. A little later, lemon juice, sugar and tomato paste are also put there. The mixture is stirred 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 with the meat and cook over low heat until it is fully cooked. Before this, do not forget to salt and add spices. Before serving, borscht in plates is sprinkled with finely chopped greens.

Traditional Ukrainian recipe

Do you want to cook borscht with beets in Ukrainian style, 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.;
• Bulgarian pepper - 1 pc.;
• carrots - 2 pcs.;
• tomatoes - 3 pcs.;
• volume. pasta - 3 tbsp. spoons;
• garlic - 1 clove;
• a piece of fat;
• greenery;
• salt and spices.

The washed meat is placed in a pot 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 the broth to a boil again, and then reduce the heat to a minimum and simmer for 2-3 hours.

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 put 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 by one with a 15-minute interval. After you put the cabbage, cooking continues for 5 to 10 minutes.

At the same time, you need to do the frying. Cut onions and carrots, bell peppers into thin strips, tomatoes can be chopped with an immersion blender, and beets are rubbed on a coarse grater. Also finely chop the greens. Simmer the whole mixture of vegetables in a pan with oil for 10 minutes.

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

Vegetarian borscht 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;
• Bulgarian pepper - 1 pc.;
• red beans - 1 cup;
• greenery;
• sugar - 2 teaspoons;
• salt - 1 teaspoon;
• laurel sheet;
• spices.

In advance, for the preparation of vegetarian borscht, it is necessary to soak the beans. The best option is at night, although it will be enough from 3 to 5 hours. If you are too lazy to do this or do not have enough time, then you can use canned beans from a can.

We put the soaked (if raw) beans in a pot of water (3 liters) and bring to a boil. After that, reduce the fire to the smallest. Sliced ​​and washed potatoes are added to the beans. Next is the turn of beets. It is cut into strips and briefly fried in a pan with oil. We also put it in a bowl.

The onion is finely chopped, fried until lightly blushed, after which carrots chopped into small strips are added to it. At the same time, cut the tomatoes into small pieces. Onions and carrots go into the pan, and now it's the turn of the tomatoes. Lightly stew them 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 put to the tomatoes, the mixture is mixed and fried for just a couple more minutes. Then add the frying to the pan, salt, put sugar and bay leaf, pepper to taste. Cook the dish for another two minutes and turn off the stove.

At the end, you need to let the borscht brew for at least an hour, so that the taste is fully revealed.

How to cook in a slow cooker?

What you need:

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

The meat is cut into pieces of arbitrary size, but smaller is better for uniform processing. We put the “Baking” mode in the slow cooker 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. We put chopped garlic, spices, cabbage and potatoes in the frying, and at the end we fill it with water so that it completely covers the mixture. Salt the dish and cook in the "Extinguishing" 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.;
• bay leaf;
• vinegar - 1 teaspoon;
• volume. pasta - 1 tbsp. a spoon;
• greenery;
• 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, reduce the heat to medium and cook in this way for an hour and a half, constantly removing foam flakes. Add salt 5 minutes before cooking.

All vegetables are cut in a convenient and familiar way for you. Frying is made from beets, onions and carrots. Simmer the mixture in a pan for about 7 minutes over medium heat. At the end, add vinegar. Sauerkraut at this time is washed and manually squeezed. We 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 put into the boiling broth and boiled for 7 minutes. Roasting, sauerkraut and spices follow in turn. Cooking will take no more than 20 minutes. When serving in a plate, you can sprinkle greens.

Recipe for red borscht with beef

What you need:

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

We wash the meat and scald it on all sides with boiling water so that foam does not form during cooking.

We 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 to a saucepan with heated water and bring to a boil. We put vinegar and sugar there. Reduce the heat and cook the beetroot until fully cooked. After that, you need to get the vegetable, and remove the broth. It should not be poured out.

Carrots and onions are cut, then sautéed for 5 minutes in a pan. We take the meat out of the broth, cut it into pieces. It puts potatoes cut in any usual way, roasted, meat and bay leaf. Salt and cook for 7 minutes.

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 teaspoon;
• vinegar - ½ teaspoon;
• greenery.

The washed bones are placed in a saucepan along with onions 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 will be easy to move away from the bones, then it's time to take it out. Do not forget to constantly remove the foam. After you get the bones, separate the meat from them. It stays with the bacon and the broth is strained.

The beets are peeled, cut into strips and sautéed in a frying pan along 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 leaf, reduce heat and simmer for 15 minutes. We put the roast in the broth, cook over low heat for another 15 minutes. Just before cooking, put finely chopped greens and salt. After removing the borscht from the stove, let it brew.

Borscht with fresh cabbage and beets is a traditional Slavic dish. The composition of this soup includes affordable and simple ingredients. At the same time, the dish has a pleasant taste and nutritional properties. The ideal borscht has a thick texture and a rich hue.

Peculiarities

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

Cabbage, for example, improves the tone of our body, beets help cleanse the intestines. Carrots improve eyesight, and onions boost immunity. The main thing is to properly cook borscht with fresh cabbage and beets.

Recipe

Preparing a delicious first course is not difficult. The main thing is to follow the technology. This will not only preserve useful components, but also the shade of the dish. So, we are preparing borscht with fresh cabbage and beets. This will require:

The process of making broth

To make borsch with fresh cabbage and beets tasty and rich, you need to properly prepare the broth. To do this, put the whole piece of pork in a pot of water. 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 should be cut from the bones. Put the meat back into the pot.

We cook borscht

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

How long 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 stiff. Boil 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. Vegetables should not be simmered for long. Onions should become translucent and carrots should be soft. Such processing will preserve the aroma and taste of the components. It is recommended to lay the fry together with stewed beets.

As for salt, garlic and spices, it is recommended to add them to the borscht about 5 minutes before it is ready. The finished dish should stand for about two hours. This will make it more flavorful. If there is not so much time, then you can wait half an hour. As a result, the dish will have a rich taste.

Classic Ukrainian borscht recipe

Components such as garlic and lard allow you to get a rich and fragrant borscht. By adding them to the soup, you can get an original dish. To prepare Ukrainian borscht you will need:

How to make broth

The classic recipe for Ukrainian borscht is quite simple. The first thing to do is to prepare the broth. Pork and beef in a whole 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, foam should be removed from the broth. After the specified 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 must be peeled, washed and cut into large pieces. Cabbage should be cleaned of withered leaves and coarsely chopped. These components must be put in the broth and boil for 20 minutes.

What to do with the rest of the products?

To make borscht red, you need to properly prepare the beets. This vegetable is recommended to be peeled, washed and cut into medium-sized strips. Then the beets should be poured with a glass of broth mixed with one tablespoon of vinegar or one teaspoon of lemon juice. To the products you need to add tomato paste. 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, it is worth adding a little flour diluted in 1/2 cup of meat broth. The contents of the container must be brought to a boil, and then removed from heat.

Final stage

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

In conclusion, the finished soup should stand for half an hour. This will bring out the flavor of the spices. Delicious borscht with beets and cabbage is ready. Serve it with chopped herbs and sour cream.

Recipe for borscht 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 cider vinegar or wine - 4 tbsp. spoons;
• bunch of parsley;
• salt, spices.

Broth preparation

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

Adding vegetables

While the beef is cooking, you can prepare all the vegetables. They should be cleaned, washed and chopped. After 40 minutes, add the rest of the ingredients to the pot with the broth. In this case, the sequence should be observed: coarsely chopped potatoes, grated carrots, chopped bell peppers, spices. At the end, you need to add beets to the soup. It should be cut into strips. At this stage, it is necessary to pour vinegar into the borscht.

You need to cook the soup for about 5 minutes. After that, cabbage should be added to the dish. It is recommended to carefully chop it. How long 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 turned 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 peculiarity of this dish lies in its rich and bright taste, as well as in 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 a more tasty and satisfying dish than borscht made from fresh cabbage and beets. A well-prepared dish will please 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.

Borscht is a special soup, everyone loves it. He is not afraid of fashion trends in cooking, changing seasons and moving to another country. Borscht is appropriate for any meal and in any society. Hot, rich, spicy borsch is the perfect appetizer for vodka; paired with it, it creates a sublime, upbeat mood. Its rich and unique taste for soup, the combination of sour and sweet, satisfies the refined requirements of gourmets, and satiety and composition provide the human body with a complex of all substances necessary for a full life. Knowing how to cook borsch with beets, you can create a very beautiful dish, because its appearance and bright colors of the southerner: dark cherry, fresh green and sour cream - pleases the eye of any artist.

A great hymn to food and the ability to enjoy it was performed by A.P. Chekhov in the story "Siren". A detailed enumeration and description of various dishes, which was accompanied by facial expressions, gestures, theatrical pauses, sighs and advice, drove all the listeners “crazy”, who gradually fled, probably from an unbearable desire to sit down at the table and immediately eat all this wonderful food. “Khokhlatsky-style beetroot borscht with ham and sausages”, seasoned with obligatory sour cream and fresh “parsley with dill”, occupies an important special place among all soups. Let's discuss how to properly cook beetroot borscht, supplemented with various products to give national or regional flavor, for traditional or lean meals, as well as "alternative" ways to prepare this soup.

How to cook borscht with beets - step by step recipes

The main component in borscht is beets, traditionally cabbage, carrots, onions and tomatoes or tomato paste / sauce are also put there, very often. It is boiled in beef broth, and insisted on lard. The taste is decorated with spices, sugar and acids. But nothing prevents, having kept the beets - the main source of taste and color, in the composition, to choose a different set of partners for it.

Cold borscht with beets and radishes for lacto-vegetarians

Ingredients:

• 3 beets
• 200 g cabbage
• bulb
• 1 radish
• a glass of cream with a fat content of up to 15%
• salt, dill

STEP-BY-STEP COOKING:

Cook the beetroot ahead of time. Chop all vegetables, except radish, into strips, pour hot, even boiling water, about 100 ml, and then simmer for 15-20 minutes at the weakest boil so that the cabbage does not lose its crispy properties. Then add water to 2 liters of total volume, bring to a boil and quickly cool to room temperature. If the beets are not sweet, add sugar, an incomplete teaspoon, along with water. Finely grate the radish or chop very finely, pour over the chilled cream, put in the chilled borscht. If the radish is very spicy, the grated mass can be scalded in a colander or on a sieve and cooled. Salt everything and mix. When serving borsch on the table, pour chopped dill into each plate, if desired, you can add parsley or celery to it.

The same borscht can be made using a technology close to the classical one. To do this, chop the raw beets and boil in a small amount of water with sugar and any acid, a few minutes before the beets are ready, add cabbage and onions, sweat everything together until the cabbage is ready, add hot water, bring to a boil, salt. Cool and add radish with cream to the borscht.

How to cook borscht with beets and cabbage

Ingredients:

• 500 g beets (5 small pieces)
• 3 liters of cold water
• 300 g sauerkraut
• 2 onions
• 1 large carrot
• 1 st. l. tomato puree or tomato paste
• 3-4 st. l. refined sunflower oil
• bay leaf, garlic, salt, black peppercorns

STEP-BY-STEP COOKING:

Boil 1 beet in advance. For borsch, chop 4 beets into strips, add water, cook in an open saucepan until softened. Heat half the oil in a frying pan and fry the chopped onion in it, add finely chopped carrots to it and sweat together until the carrots change color. Squeeze the cabbage, if necessary, and rinse the very sour cabbage with water, put it to the vegetables and simmer everything together, gradually adding oil and, if necessary, water. When all the vegetables soften, transfer them to a saucepan with slowly boiling beets, bring almost to readiness, salt, add a bay leaf, 7-8 peppercorns. For greater spiciness, half of the peas can be crushed. Boil a couple of minutes. Before serving, season the borscht with two cloves of crushed garlic, finely grated boiled beets for a rich color and a pinch of sugar for a classic sweet and sour taste.

Video recipe for sauerkraut borscht

Light borscht with beets, meatballs and beans

INGREDIENTS for meatballs:

• 500 g of any minced meat (can be chicken or turkey)
• 1 egg
• salt, pepper, garlic
• roots for cooking

INGREDIENTS for borscht:

• incomplete glass of beans
• 1 large beetroot
• 1 carrot
• 1 bulb
• a third of a head of cabbage
• 1 red bell pepper
• 1-2 tbsp. l. tomato paste or puree
• 2-3 tbsp. l. butter
• salt, pepper, garlic, herbs, spices

STEP-BY-STEP COOKING:

Soak beans on the eve of cooking borscht in water, cook the next day before cooking soup, keep warm. You can take canned beans. In this case, it must be boiled for several minutes directly in an open tin can.

Add salt, pepper (preferably white), a couple of cloves of chopped garlic and a slightly beaten egg to the minced meat for borscht, mix and it is best to grind the mixture again with a meat grinder for greater uniformity. Roll into small balls with wet hands. In 3 liters of water, put a parsley root or a piece of celery root, a small carrot, bay leaf, any greens, you can dry it, boil it and lower the meatballs with a spoon. After boiling again, salt and cook until tender. Remove the finished meatballs with a slotted spoon, transfer to a small bowl, close and put in a water bath. The bowl can be wrapped in a textile heating pad or hidden under a pillow. It is important that the meatballs do not get cold. Remove the roots from the resulting light broth and carefully filter it from foam and greens. This is borscht broth.

In a heavy-bottomed saucepan, melt half the oil, add the sliced ​​beets, tomato paste and, if necessary, a pinch of sugar. Add a little hot broth, bring to a boil, adjust the heat for the weakest boil and simmer the beetroot with tomato. Stew young beets for no longer than 20 minutes, and old ones for at least 40, add a few drops of acid, for example, vinegar, to the beets to preserve the burgundy color. Saute onions and carrots in a pan in the remaining oil, add sweet peppers, cut into strips or cubes, and fry everything together until almost cooked. Shred the cabbage. Put cabbage in a pot with boiling broth, immediately after boiling, beets and vegetables from the pan, cook for 10-15 minutes. With a small amount of broth, add the beans and cook for the same amount of time. To make the borscht thicker and softer, put 1-2 potatoes in it along with all the vegetables. They need to be finely chopped into pieces the size of a bean. At the end of cooking, dip the bay leaf and 2 cloves of garlic into the soup, which must be ground in advance with salt and pepper. You can throw hot pepper. Leave for a few minutes.

Arrange meatballs on plates before pouring borscht or pour everything into a saucepan. Serve, as always, very hot with fresh herbs and sour cream. Unsweetened cheesecakes with cottage cheese or krupenik were served as an additional side dish in the old days.

Video recipe

How to cook fried borscht with beets

This method significantly reduces the cooking time and, accordingly, the heat treatment time of all products. It is best to use a large brazier or a heavy-bottomed pan for fried borscht.

Ingredients:

• 0.5 kg of any meat on the bone, not fatty brisket or ribs
• 2 tbsp. l. purified vegetable oil
• 1 large beetroot
• 1 carrot
• 1 bulb
• half red sweet pepper
• 3 tomatoes
• 2-3 potatoes
• 150 g white cabbage
• salt, pepper, garlic, herbs

STEP-BY-STEP COOKING:

For borscht, cut the onion into rings or half rings, sweet pepper into small cubes, finely grate the carrots. Chop the meat into small portions and rinse thoroughly from possible small fragments of bones. Pour oil into a saucepan, heat, put and fry on all sides. It should have a uniform brown crust. Depending on the size of the pieces, this will take 5-10 minutes. When the meat is completely seized, put the vegetables in a saucepan, mix and darken a little. They do not need to be strongly fried, the vegetables should only soften slightly. Coarsely grate the beets and pour into a saucepan, after it put randomly chopped tomatoes. If they are cleaned of the skin in advance, the borscht will turn out to be more organic. Mix everything and simmer for no more than 5 minutes. Add diced potatoes and IMMEDIATELY pour 2 liters of everything hot, even boiling, water. Cook for no more than half an hour under a slightly ajar lid. Put in the shredded cabbage and cook until tender, over the cabbage, which should retain some crispiness. Try borscht, adjust the taste if necessary. If the beets are not sweet enough, add sugar. With a lack of acid, add a little vinegar or citric acid on the tip of a knife, but better (and healthier) are a few tablespoons of sour kvass or brine from pickled vegetables, and lemon juice is the easiest. Season the soup with salt, pepper, if desired - hot pepper, herbs and garlic. Cook for a couple more minutes, turn off, remove the hot pepper. Serve borscht after 10 minutes, only with sour cream.

Video recipe

If desired, while the cabbage is being cooked, you can quickly rub the garlic with finely chopped bacon and salt and put it in the borscht just before the end of cooking, but in this case, you need to let the borscht brew, wrapping it in a special heating pad or in a blanket, for at least half an hour.

HISTORY REFERENCE! There is an original version about the origin of the name of this wonderful dish. Once upon a time in the Middle Ages in Russia, a wild umbrella plant, cow parsnip, was put into a soup with meat and vegetables, it gave a special spicy taste. Gradually, it was replaced from the composition by cultivated vegetables - beets, carrots, potatoes, cabbage, which were flavored with spices and seasonings, enhanced the taste with vinegar or citric acid and added sugar or prunes for contrast. Hogweed disappeared from the composition of the products, and the stable name of the soup with beets - "borscht" - remained with us forever. Although in cookbooks of the middle of the last twentieth century, when discussing how to cook borscht, this plant is remembered in the company of rhubarb leaves and young beet tops, suggesting replacing white cabbage with them. This gives the soup an extra fresh, sour note.

In the old days, beets were considered the main vegetable in meat or lean borscht. But this cannot be an axiom, because life is very diverse and changeable. How to cook borscht without beets, whether this soup will be borscht or should it have a different name, we will discuss next time.

Which borscht recipe did you like?