There is probably no dish more associated with Russian-Ukrainian cuisine than borsch. It is for the ability to realize the recipes of borsch with beets and cabbage that girls are married, according to numerous stories.

How to cook homemade borsch

Properly cooked borsch will always be like hot cakes at your table. And to cook it as such, it is worth considering a few points.

1. Use the meat on the bone for the broth.
2. Pure meat will never give you that rich and tasty broth than bone with bone marrow. From it fats pass into the broth, proteins undergo degradation and denaturation processes, and due to temperature, Mailar reactions occur, releasing a lot of flavoring compounds.
3. When preparing the broth, always put the meat products in cool water.
4. When interacting with hot or even boiling water, meat is instantly covered with a “crust” of denatured protein, which prevents meat juices from going outside and dissolving in water. Cold water does not give such an effect and, on gradual heating, draws out flavoring extracts from meat and seeds.
5. Use raw and baked meat products.
6. With raw meat, everything is clear, but the use of baked meat products in the broth may surprise someone. But it is in well-baked bones and meat that contain a lot of water-soluble substances, which are much easier to interact with water. In fact, from baked meat and bones you get a powerful concentrate for the broth. These are not Maggi blocks.
7. Use a combination of sour and sweet to balance tastes.
8. Do not be afraid to use vinegar or sour tomatoes. Such products will make the soup sour. You can balance them with regular sugar. It’s important not to go too far with them.
9. Do not cook too much borscht at a time.
10. Many housewives prefer to cook borscht almost with buckets, under the pretext of "so that it lasts for a week." Just the very next day, the soup will be quite poor in taste, compared to freshly cooked. And how not to warm it up, alas, the original taste will not return.

  Step by step recipe for borsch with beets and cabbage

Ingredients:

• Beets - 250 grams
• Canned cabbage - 400 grams
• Potato - 400 grams
• Carrots - 200 grams
• Onion r / y - 200 grams
• Vegetable oil - 40 ml
• Tomato paste - a couple of Art. spoons
• Beef bones - 300 grams
• Beef or pork - 400 grams
• Salt, spices and spices to taste

1 - Cooking broth

Throw the bones with meat in a pan, fill with water and put on a quiet fire. Season the boiled stock with salt and season. Boil the broth with light boiling, preventing it from boiling, on the order of a couple of hours. Take out the beef bones over time.

2 - Preparation of frying

Grilling is an integral part of borsch. Fry the onions with carrots until golden. Next, add the tomato paste and pass the vegetables with it.

3 - Preparation of vegetables

Remove the beets from the skin and cut. Do the same with cabbage. If necessary, you can do it with a grater. Cut potato tubers with a medium cube.

4 - Mix vegetables and broth

Put vegetables, potatoes and beets with cabbage, sautéed with pasta, into the broth. Stir the contents of the pan, season as needed.

5 - Cooking borsch

Boil borsch with the collected ingredients takes about 20-25 minutes

6 - Submission

Serve the borscht hot, with the addition of finely chopped greens and thick sour cream. Rye bread or garlic croutons from it are excellent for borsch.

Classic beetroot and cabbage

Classic borsch is inherently a kind of assembly of a variety of recipes. Why? The answer is simple, every housewife and every cook prepares borscht in his own way, only adhering to the basics of the recipe.

Products:

• Beef Brisket - 800 grams
• Fresh cabbage - 350 grams
• Beets - 150 grams
• Carrots - 100 grams
• Onion r / y - 100 grams
• Tomato paste - Art. a spoon
• Garlic - a pair of cloves
• Spices, to taste
• Sugar - a tablespoon
• Vinegar - a tablespoon
• Water - 3 liters

Place the beef ribs in cold water and put on moderate heat. Pour allspice and a little salt into the pan. Boil the broth for half an hour. Do not let the liquid boil violently, this will impair the taste of the broth and soup in the future.

Rinse the cabbage, sort it into sheets. You can cut it either with the usual straws or with checkers - squares a centimeter to the side.

Chop the onions and carrots that are inseparable when frying. Fry them in oil until a slightly golden color is obtained. Tomato paste a couple of minutes before removing from the burner, lay out the vegetables and pass with it.

Cut beets into thin slices and turn them into straws. It must be put out separately and softened. Do it handy in a saucepan. Put the beets, sugar, salt in it and pour a small amount of water. Stew until relatively soft, but do not overdo it, it should not fall apart.

Put sautéed vegetables and cabbage in the prepared broth. Pour in the vinegar, and then transfer the half-stewed beets to the pan. Such a sequence will saturate the borscht with a bright scarlet color.

You have already noticed that there are no potatoes in the recipe. No, this is not a mistake and no one forgot about it. In the classic original recipe, potatoes are completely absent.

Having mixed all the ingredients, it is necessary to let the borscht brew, however, doing this without spices and garlic is a waste of time. Crumble the garlic into the soup, toss the laurel leaf and pepper. Now you can let the borscht brew for 10-15 minutes.

Serve the soup as you like. But you can, again, do everything classically, as befits our borsch. Serve with fat sour cream, fresh green onion feathers and salsa, preferably smoked, and laid on a slice of Borodino bread.

The male half will also appreciate the combination of borsch and all the supplements served with a forty-degree strong drink. The main thing is not to overdo it!

  Ukrainian borsch recipe

Oh, this Ukrainian borsch! It is with him that most people associate when mentioning soup. Such borsch has several varieties, including beans. Let us consider this option. If you are not a fan of legumes, then you can simply exclude it from the recipe.

Products:

• Pork or beef ribs - 500 grams
• Canned cabbage - 200 g
• Beets - 200 g
• Potato - 150 g
• Carrots - 100 g
• Onion r / y - 100 g
• Boiled beans - 120 g
• Apple cider vinegar - 1.5 tbsp. spoons
• Tomato paste - 1.5 tbsp. spoons
• Sugar - 2-3 teaspoons
• Spices and spices to taste
• Water - 2.5 liters
• Sour cream - 20 g
• Parsley with onions - medium bunch
• Garlic - 3-4 cloves

Chop the vegetables into strips. Fry onions and carrots, and then passer with tomato puree.

Stew beets with sugar and a pinch of salt.

Cook the broth from the ribs. Cut them along the edge into parts in order to subsequently portion them to a single person. Pour spices into a future soup, and let it cook over medium heat for an hour and a half.

In the finished broth, lay the diced potatoes, cabbage straws and beans. Pour in the vinegar and mix the soup. As sourness gets into the soup, you can safely add beets.

The thing remained for spicy products, for example, garlic, bay leaf. Having laid all the spices, darken the borsch.

Serve the soup with lard, fresh green onions, and sprinkle with chopped parsley on top.

How to cook red borsch - recipe

Red borsch - the most desired color soup for a housewife. Unfortunately, sometimes borsch turns gray or even turns brown. Someone complains about the wrong recipe, someone about worthless products. But the thing is all in the hands, and in the fact when these hands laid beets in the soup.

Products:

• Water - 3 liters
• Potato - 200 g
• Carrots - 70 g
• Onion r / y - 70 g
• Beets - 350 g
• Pork or beef on bones or ribs - half a kilo
• Canned cabbage - 300 g
• Garlic - 4 cloves
• Tomato paste - 3 tbsp. spoons
• Lemon juice or vinegar - one and a half Art. spoons
• Spices, spices and salt to taste
• Sour cream, lard and onion for discretion

Soup is not soup without a rich base, therefore, we start with it. Chop the meat in portions, transfer to a pan and fill them with water. Salt and close the lid to a boil. Open the boiled broth, remove the foam and fat, reduce the heat until lightly boiled and leave for an hour and a half.

Spasseruyut onion-carrot mixture, mixing them with pasta. Cut the cabbage into strips, potatoes with a soup cube.

Crush the beets with straws and simmer with sugar until soft.

Combine the finished broth, sautéed vegetables, cabbage and potatoes. But before adding beets, pour vinegar into the soup without fail.

It is the acidic environment that will allow the same red, saturated color to spread and will not allow it to mix with others later. Once the acid is added to the soup, feel free to add the half-stewed beets.

Boil borsch on low heat for twenty minutes, add garlic, spices and salt. Leave the soup to infuse for 15-20 minutes on a warm surface of the stove.

It was at one time that inherent products affect the color of borsch. And the better the proportion of the acidic ingredient is maintained per volume of water, the more colorful the soup comes out.

  Borsch with beets and sauerkraut

Sauerkraut in borsch allows you to use several times less additional acidifiers, such as vinegar. And besides the ones listed, she adds her own, distinctive taste.

Ingredients:

• Water - two and a half liters
• Beef Ribs - 400 grams
• Potato - 200 grams
• Beets - 250 grams
• Sauerkraut - 150 grams
• Onions and carrots - 80 grams each
• Tomato paste - one and a half Art. spoons
• Garlic - three to four cloves
• Sugar - Art. a spoon
• Greens for serving - medium bunch
• Seasonings, spices and salt to taste

“Disassemble” the ribs in portions, fill with water, salt and place on the stove. Gradually warming meat will give its best juices and tastes to water, and salt will contribute to this.

Take sauerkraut from that calculation, so that 150 grams of squeezed cabbage is obtained, without any juice. Thinly cut it and leave to wait for your fate.

Fry the carrots and onions over high heat, add tomato paste to them and sauté for a couple of minutes, extinguishing the fire a little.

Chop the beets and simmer a little with sugar and water. Remove it from the heat without removing the cover.

Transfer the frying, sauerkraut, chopped potatoes and chopped garlic into the broth. Shuffle and taste. If sourness is weak or will not be felt, then add a couple of tablespoons of liquid from cabbage, or apple vinegar. And only after combine beets with all products.

Boil the soup for 25 minutes, do not forget about the time for infusion, so that in the borscht the process of drilling stops and the tastes can evenly and calmly disperse among the ingredients.

Lenten borsch with beets, cabbage and mushrooms

Lean borscht can hardly be called borscht, if only because it was originally a soup with a base of broth on meat. But for the sake of circumstances or especially strange personalities, in the world he exists - lean borsch. Products:

• Potato tubers - 200 g
• Beets - 200 g
• Mushrooms - 70 g dried or 250 g fresh
• Canned cabbage - 250 g
• Carrot -70 g
• Red onion - middle head
• Tomato paste - 2 tbsp. spoons
• Boiled beans - 150 g
• Water - 3 liters
• Sugar - 2 tbsp. spoons
• Lemon juice - a couple of Art. spoons
• Salt and spices to taste

Using dried mushrooms, soak them in advance for 8-10 hours on cooking. It is quite possible to leave them overnight. Rinse fresh mushrooms, peel and cook for a couple of hours.

Cut and fry the onions and carrots and spasser them with pasta. Separately, extinguish the beets grated with straws. Cut potatoes with a soup cube.

In a mushroom broth, combine the sauté, potatoes and planed cabbage. Pour in lemon juice and stir the contents of the pan. Acidifying the soup, feel free to add beets mixed with sugar.

If desired, you can add a variety of spices, garlic and more.

  Russian beetroot soup with beetroot

Russian borsch in the homeland of its name is actually quite rarely cooked, as it is cooked without the use of potatoes.

Products:

• Pork on the bone - 400 g
• Beets - 200 g
• Carrots - 50 g
• Onion r. - 50 g
• Fresh cabbage - 300 g
• Tomato paste - 40 g
• Acetic acid - Art. a spoon
• Spices and salt to taste
• Sour cream and herbs for serving

According to the classics of the genre, first of all, cook the broth. Meat on bones, water and a pinch of salt. Allowing slight boiling, cook it for an hour and a half.

Having forgotten about the boiled meat for a while, fry the onions and carrots, then put the tomato paste to them and spasser vegetables with it.

We cut cabbage and potatoes, as befits a borsch - the first is straws, the second is cubed.

Grate or chop the beets. Put it in a saucepan, pour a little water and simmer for twenty minutes with sugar.

Put roasting and chopped vegetables in a full broth. Add sourness to the soup and immerse our burgundy beauty in it.

Stir the soup, add spices or salt as needed.

Giving insist, you can serve borscht, as bequeathed, with garlic, black bread and fat sour cream.

Recipe for red borsch with beef

Beef is great for boiling broths and soups based on them. The beef bones contain just a cloud of all kinds of flavoring compounds. They only need to be got.

Ingredients:

• Water - 3 liters
• Beef Ribs - 500 g
• Beets - 200 g
• Potato - 200 g
• Fresh cabbage - 250 g
• Carrots and onions - 70 g each
• Apple cider vinegar - 2 tbsp. spoons
• Tomato paste - Art. a spoon
• Seasonings and salt - to your taste
• Sour cream - Art. spoon per serving

Divide beef ribs into portions, immerse in dishes with cold water. Put on a stove and pour salt, it will pull flavoring substances and fatty acids from the meat into the water. Cook the broth for two and a half hours, with barely noticeable seething. Be sure to clean the resulting fatty foam with a slotted spoon or spoon.

Sauté, beetroot, adding a little sugar. During the stew, prepare onions and carrots, fry them with tomato paste.

Place chopped potatoes, cabbage and sautéed vegetables in the broth. Pour in apple cider vinegar and mix the contents so that the acid is evenly distributed throughout the soup. Immediately lay the stewed beets until the vinegar has evaporated. Stir and cook for 30-35 minutes. Leave the finished borscht under the lid, let it infuse properly.

Serve the soup with ribs and fat sour cream.

You can cook a lot of borsch, some will be similar, some will vary greatly. Try, cook, experiment! Good luck!

A rich rich soup, a traditional dish of Ukrainian cuisine, can be called a winter dish. It is prepared from vegetables that are suitable for long-term storage and are available all year round. However, there are also summer versions of the dish, for example - borsch with fresh cabbage. This soup is lighter, it is pleasant to eat in the summer. The only drawback is that if the cabbage is not young, the cooking time will increase slightly.

Some people like to languish such borsch, then the taste of cabbage is almost not felt in the general taste, while others like slightly undercooked cabbage, when it is crunchy and clearly felt in borsch. The choice is yours!

Recipe number 1: Traditional borsch with fresh cabbage and potatoes

Ingredients:

• three hundred grams of beef;
• several kilograms of cabbage;
• three small potato tubers;
• one onion head;
• carrots and beets;
• a few tablespoons of vegetable oil;
• a couple of tablespoons of sour cream;
• parsley;
• salt and pepper to taste.

Step by step cooking of borsch with fresh cabbage and potatoes with a photo:

Wash the meat and put it in a pan. Better to take meat on the bone. Then fill the meat with cold water and put on a small fire.

After the water boils, remove the foam formed on top, otherwise our broth will be cloudy. You can put a whole onion and carrots in the broth for a beautiful color and aroma.

Shred the onions in small slices and sauté it in vegetable oil until it turns golden.

Then, in our sautéed onions, add carrots, which must first be grated. Then again pour in a little broth and simmer it all over low heat.

Classic borscht cannot be without beets, so we grate the beets and add it to the sautéed onions with carrots. In our frying, add a little meat broth to the pan and simmer the beets with onions and carrots on a small fire.

We cut the potatoes into cubes and put them in a pan to the broth and wait for it to boil.

Add fresh cabbage to the broth, which we shred first. All this cook until fully cooked. Then we season it with pepper and salt according to your taste preferences.

When the minute is left until fully cooked, take the stewed beets, herbs and bay leaves and add to the pan. Then cover the lid tightly and cook it all for another five minutes. We leave the finished borscht for half an hour, then pour it on plates and add sour cream. Serve the dish with garlic buns or with brown bread and crushed lard with greens.

Recipe number 2: Borsch with fresh cabbage with tomato

Ingredients:

• 300 grams of fresh cabbage;
• 300 grams of meat;
• 300 grams of potatoes;
• 5 tablespoons of millet or rice;
• 150 ml of tomato juice;
• a tablespoon of flour;
• bulb;
• salt and black pepper to taste.

2.5 liters of cold water are poured into the pan and pork ribs, chicken or a piece of meat are placed in it. When boiling water, it is important to carefully remove the foam. The broth is cooked over medium heat for about 40 minutes. Then dip the onion into it and salt to taste.

Peel the potatoes and cut into large pieces, then add it to the meat. Cook for about 20 minutes. Ready meat and potatoes are removed from the broth. The meat can either be cut into small pieces and added to the borscht at the end of cooking, or it can even be used for cooking other dishes.

Washed rice is poured, better crushed, or millet. Grind cabbage well in the combine, you can chop with a knife. When the rice boils, add the cabbage and cook for another 15 minutes.

If you want borsch fatter, be sure to finely chop 100 gr. bacon, put it in a saucepan or in a preheated pan and when enough fat has flowed out of it, add flour, fry it until golden brown, then add chopped onion. For a more dietary option, lard can be replaced with vegetable oil. Onions after frying should turn out to be golden and soft.

Rice and cabbage have already sufficiently boiled for 15 minutes and now you can add pieces of meat and tomato juice to them. The amount of tomato juice can be adjusted depending on its acid. You must also take into account that cabbage, when infused, gives its acid, so do not overdo it.

The borsch is mixed and simmered for another 15 minutes, stirring often. Then add the frying, a pinch of black pepper, bay leaf and cook for another 10 minutes. When the borsch is ready, turn off the heat and let the dish brew for at least 30-40 minutes.

Borsch - a classic dish of Slavic cuisine. It consists of the simplest and most affordable ingredients, and the miracle tastes and nourishes how good! Every housewife should know how to cook borsch with beetroot and fresh cabbage so that it turns out perfect: moderately thick, tasty and rich in color.

Any traditional borscht includes vegetables such as carrots, onions, fresh cabbage, beets, potatoes. This combination of ingredients is no coincidence and health benefits. So, cabbage increases the tone of the body, beets cleanse the intestines well, other vegetables are also rich in vitamins and minerals and combine perfectly with each other.

A step-by-step recipe will help you cook a “real” borsch. It is no secret that many housewives do not like to cook it just because the bright red color of the dish is lost in the process. But there are a few basic rules, observing which you will maintain a rich shade.

Ingredients:

• 300 g of pork;
• 1 onion;
• 1 beetroot;
• 1 carrot;
• 4 potatoes;
• 400 g of cabbage;
• 3 cloves of garlic;
• salt pepper.

Cooking:

Read also:

Ukrainian borsch

If you add a little fat with garlic to the first one, it will turn out to be rich, satisfying and surprisingly tasty.

Ingredients:

• 500 g of pork or beef meat on the bone;
• 400 g of cabbage;
• 300 g of potatoes;
• 250 g of beets;
• 2-3 medium tomatoes;
• 100 g tomato paste;
• 50 g of salted pork fat;
• 3-4 cloves of garlic;
• 1 tbsp. l flour;
• salt, spices.

Cooking:

1. Pour a whole piece of meat with cold water, wait until it boils, reduce the flame of the burner to a minimum and cook for 1.5 hours, periodically removing the resulting foam.
2. After 1.5 hours, remove the bone with meat, strain the broth if necessary. Separate the flesh from the bones, cut and put back into the broth.
3. Add chopped potatoes, cabbage to the meat pulp (vegetables should be chopped coarsely) and cook for 20 minutes.
4. While boiling potatoes and cabbage, take care of the rest of the ingredients.
5. Prepare the beets: cut it with medium straws, pour 1 tbsp. broth, add to it 1 tbsp. l vinegar or 1 tsp. lemon juice and tomato paste. Stew together on low heat for 30 minutes, covering the stewpan with a lid.
6. Chop the onion and fry until transparent over low heat in butter. At the end of frying, add flour diluted in 0.5 tbsp. broth. Bring everything to a boil and turn off the heat.
7. After 20 minutes, lay the beets, onions, spices and cook until the potatoes are fully cooked.
8. At the very end of cooking, literally 3-5 minutes before the finish, put in a borscht peeled tomatoes and cut into slices, mashed lard with garlic and salt.
9. Bring all the ingredients to a boil, turn off the heat and be sure to let the dish stand for at least half an hour to fully reveal the aroma of spices and lard.
10. Real borsch is always served with sour cream and chopped herbs.

Delicious rib borsch

In this recipe, beef ribs should be used only to make the dish hearty, especially tasty and rich.

Ingredients:

• ½ kg of beef ribs;
• 2 liters of water;
• 6 potatoes;
• 1 carrot;
• 1 bell pepper;
• 1 onion;
• 1 beetroot;
• 600 g of cabbage;
• 1 clove of garlic;
• 3 tbsp. l Sahara;
• 4 tbsp. l wine vinegar (can be replaced with apple cider);
• a small bunch of parsley;
• spice;
• salt.

Cooking:

1. Fill the ribs with cold water and boil them for 5 minutes.
2. Drain the resulting broth, rinse the meat from the rest of the foam. Pour 2 liters of fresh cold water, bring to a boil, add finely chopped onions and cook, reducing heat to a minimum, 40 minutes. Do not worry that the onion will fall apart: it should be in this recipe.
3. After 40 minutes, begin to lay the vegetables in the following sequence with an interval of 5 minutes: first chopped enough potatoes, then grated carrots, then chopped pepper and spices with medium straws, and at the very end - beets cut in the same straws. Pour the vinegar immediately.
4. Cook all the ingredients on the smallest fire for exactly 5 minutes, then put chopped cabbage and boil for another 10 minutes.
5. If foam appears on the surface after adding cabbage to the soup, be sure to collect it.
6. Next, add salt. If you think the dish is too acidic, add sugar to get the right taste.
7. At the very end of cooking, put the garlic and herbs in the borsch, stir, simmer for literally 2 minutes and turn off the stove.
8. The main highlight of the traditional dish is saturated bright color and crisp cabbage with beets.

If someone softly whispers in your ear or almost solemnly, with the aplomb of a professional chef, he will announce that he knows how to cook a classic borsch with cabbage and potatoes ... You can safely laugh back. And it doesn’t matter who it will be: an elderly neighbor Aunt Galya, who “has been cooking the“ right ”borscht for 50 years and knows everything about everything”, her best friend Svetochka, who “will not advise badly” or a respectable chef German Eduardovich who studied the art of hoggling at Le Cordon Bleu. There is no and cannot be a reference recipe for the preparation of this meat (or lean?) Red (or rich burgundy?) Soup (or not soup?) With beets and cabbage (or without?). Dot.

This dish is somewhat unique. Borsch is different for everyone. If you put two culinary experts side by side, give them one borscht recipe and the same set of products ... Then they will not succeed in a dish with perfectly matching color and taste.

I think many with me would love to discuss the ingredients and cooking techniques of this wonderful dish. But I offer a photo recipe for borsch with potatoes and fresh cabbage without the slightest claim to the classics. I just cook it that way.

Well, let's move on from talking to business?

Borsch with potatoes and fresh cabbage is prepared from such ingredients (on a 3-liter pan):

Borsch with cabbage recipe with step by step photos

On how to properly cook meat broth for borsch, you can write a whole opus. But I will focus on the main points. Take a piece of pork on the bone. Rinse it well. Blot with a paper towel. Then put the meat in a pan. Add peeled onion and small carrots. Pour in clean water. Cover and place on the stove. The fire should be slightly more than average. When the water boils, remove the lid and turn down the heat to a minimum. About an hour after boiling, remove the meat from the pan. Separate it from the bone. Put the bone back. Add your favorite herbs and spices to make the broth more aromatic and rich. Boil 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 cloudy. While the base is cooked for borsch with beets and fresh cabbage, prepare all the vegetables for slicing. Remove cabbage from the top leaves. Wash carrots, potatoes and beets and peel. Remove the husk from the onion.
White cabbage is an apple of discord between me and my mother. Yes, even in such a trifle, it is difficult for two housewives to find agreement when cooking borsch. First of all, I put finely chopped (“old”) cabbage into the broth. And it turns out soft (as my husband loves). And mom puts cabbage last. And it turns out a little crispy (as my dad loves). And you can do as they prefer in your family. By the way, about the "young" cabbage, my mother and I are in solidarity. If it is laid at the very beginning of the preparation of borsch, in a finished dish it will turn into a "mess". In any case, finely chop the cabbage.
Cut carrots into thin strips.
Chop onions into small cubes.
Cut the potatoes into cubes. And while pouring water so that it does not darken.
Cut beets into thin slices. Then turn them into straws or just grate the vegetable on a coarse grater.
All the ingredients from which borsch with cabbage and potatoes are prepared are prepared and sliced. It remains only to "juggle" them a little to get a tasty dish. Place chopped cabbage in an already prepared broth and slightly increase the intensity of the fire. Cook the cabbage after boiling for 7-10 minutes. And then add the chopped potatoes.
I cook borsch with beets and cabbage from two fries - carrot and onion and tomato and beetroot. Of course, you can put everything out in one pan. But then the vegetables will turn beetroot. By the way, it is not necessary to use two pans, we will manage to do everything on one. First cook beets with tomato. It takes longer to cook and is added to the pan first. Fry the sliced \u200b\u200bvegetable in a small amount of oil, stirring constantly. About 5-7 minutes.
Add the tomato paste to the fried beets. Instead of concentrated paste, you can use tomato juice. Or a delicious homemade fruit drink.
Stir and fill with a little clean water. It will take about half to two-thirds of a glass. Shuffle. 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 can optionally add nothing. If the frying is slightly acidic, balance its taste with regular sugar. By the way, this ingredient is required in some regions of Ukraine. Try experimenting with it. But do not get carried away so that delicious borsch with cabbage does not turn into a dessert.
Cover the pan and simmer the roast over low heat until the beet straw can be easily broken with a wooden stick, that is, almost ready. It will take another 10 minutes. Send the stewed beets with tomato to the pan.
Rinse and dry the pan thoroughly. Pour in it a little odorless vegetable oil. Heat well and throw the onion. Once it becomes soft and transparent, add carrots. Fry vegetables for 2-3 minutes. Remove from heat. The second frying for borsch with potatoes and cabbage is also ready. Add it to the rest of the ingredients after 10-15 minutes of cooking 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 borsch immediately after carrot-onion frying.
Now it remains to season the red borsch with cabbage and potatoes to taste. Add salt to taste. Start with an incomplete tablespoon, try. If the dish seems fresh to you, add more salt. Then add freshly ground black pepper. Cook for another 10 minutes. Try all the ingredients for preparedness - they should be soft, but not boiled. Add chopped or minced garlic. Shuffle. Wait a few more minutes and turn off the heat. Cover the borscht and let it brew for 30-40 minutes. I add greens to each portion separately before serving.
Before serving, season a fragrant and tasty borsch with cabbage and potatoes sour cream or mayonnaise.

Well, that’s it, the delicious culinary story is over. Whether there will be a happy ending in it depends on how carefully you read and watched the photo of the borscht recipe. As it turned out, describing the preparation of borscht is much more difficult than cooking it. So arm yourself with food, pots and pans and go to the kitchen! On culinary exploits!

Borsch is a dish that every housewife prepares differently. Nevertheless, this hearty soup cannot leave anyone indifferent. Today we’ll talk about how to cook several versions of borsch with fresh cabbage, and also reveal some secrets for the perfect taste.

How to cook borsch with beets and fresh cabbage

This is a classic recipe for borsch with fresh cabbage. It can be prepared both on meat broth and on vegetable. We will cook it from meat on the bone.

So, we will start by making the broth. We wash the meat well, fill it with ice water and put it on the stove. As soon as the contents boil, remove the foam and reduce the power of the burner. The broth should simmer over low heat.

If you have a slow cooker, you can weld it in the appliance. We put the whole onion and a small carrot for flavor and color. Optionally, you can put parsley root.

To prepare the frying, we heat the vegetable oil. Chop the onion finely enough.

Grind carrots on a coarse grater. Fry vegetables until slightly golden.

We clean the beets and cut them into cubes.

Put it onion and carrots and cover. Sprinkle with half a teaspoon of sugar, add tomato paste and leave to simmer for another 20 minutes. Once the beets are ready, add vinegar or lemon juice to the roasting. Cover and set aside.

The broth is ready. We take out the meat and chop it. Add it to the finished soup. Bulbs and carrots can be discarded. Season with salt and spices. We begin to chop the cabbage. It’s best to do this thinly enough.

As for whether to cook it completely, it is a matter of taste. Some people like cabbage to crunch slightly. If the vegetable is chopped thinly, then the potatoes can be added with cabbage.

If not, then add the potato cubes in ten minutes. Once all the vegetables are ready, add the frying to the soup. Turn off the fire, put the bay leaf and crushed garlic.

Let the borscht brew. Serve it with sour cream and donuts.

How to cook a dish according to Ukrainian recipe

There are a lot of recipes for Ukrainian borsch. On beef broth, on pork, lean, with mushrooms, with beans ... You can go on forever. Today we will cook borsch in Ukrainian with beans and greaves! Such a dish will turn out to be somewhat more high-calorie than the option above, but no less tasty.

• beef on the bone - 400 grams;
• water - 2 l;
• white beans - 1 cup;
• lard - 100 grams;
• potatoes - 3 pieces;
• onion - 2 onions;
• carrots - 2 small;
• tomato paste - 2 tsp;
• vinegar - 10 ml;
• cabbage - 400 grams;
• beets - 3 pieces;
• peppercorns, bay leaves, salt, garlic - to taste.

The duration of cooking without boiling beans is about 2 hours. Energy value - 200 kcal per 100 grams.

We start with the preparation of beans. It is better to soak it in advance in cold water. For example, at night. Then boil it until cooked. In this version of borsch we also cook beets in advance. To do this, wash the root crop with a brush, fill it with ice water and cook until soft.

Cook the meat broth. All actions are similar to cooking in the first recipe. Shred the cabbage and mash it a little with salt.

Cut fat into thin strips. In a heated frying pan, heat the fat and fry the slices until golden brown. We remove the greaves on a separate saucer. On the remaining fat, brown the onions and carrots. Once the vegetables are soft, add the tomato paste. Cover with a lid and simmer for 20 minutes.

Rub the beets. Pour it with vinegar and mix thoroughly.

In the meantime, put the cabbage in the prepared broth and cook until half ready. Peel the potatoes and cut them into cubes. Add to the soup. We put beans, frying, beets. We give the borscht to sweat for 5 minutes and turn off the fire. Crushed garlic and laurel leaves give the borsch a wonderful aroma. As a final chord, we spread the plates of cracklings and sour cream on plates.

Cooking chicken borsch with fresh cabbage

The cabbage borsch is no less tasty. A great option for those who do not eat meat, as well as for those who are limited in money, because poultry is cheaper than meat.

• chicken leg - 1 piece;
• chicken soup set - 300 grams for a more rich broth;
• cabbage - 300 grams;
• water - 2 l;
• beets - 2 pieces;
• carrots - 2 pieces;
• onion - 2 onions;
• tomato paste or tomatoes in its juice - half a glass;
• vinegar - 1 tsp;
• potatoes - 2 tubers;
• parsley root, garlic, salt and black pepper.

Duration of preparation - 1 h. 30 minutes. Energy value - 180 kcal per 100 grams.

We start by cooking the broth. Ham and soup set thoroughly washed. Fill with ice water, bring to a boil. We remove the foam and reduce the power of the burner. Chicken broth is cooked for about 1 hour. Make sure that he is languishing. Remember to also put parsley root, onions and carrots (whole).

Onion cut into half rings. Grind carrots on a coarse grater. We cut beets in small cubes. In a large amount of oil, we stew vegetables with the addition of tomato paste. Once the mixture has cooled a little, add vinegar.

Put chopped cabbage and potatoes in the finished broth. Once the vegetables are cooked, put the frying. We season the borsch with the necessary spices and serve!

How to cook simple and delicious read in our article.

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To make borsch with fresh cabbage especially tasty, you need to know a few subtleties:

1. So that the beets do not lose color during stewing, it is necessary to do this in a large amount of fat, and also put a little sugar.
2. Choose tomato paste without chemical additives and thickeners. You can use tomatoes in season. First scald them with boiling water and remove the peel.
3. Borsch can also be cooked on duck stock. This dish turns out quite bold.
4. As a dressing for borsch, it is best to use sour cream, herbs and garlic.
5. If you don’t know how or do not want to bake donuts, you can do simpler - purchase ready-made rolls. Cooking dressing - 2 tablespoons of sunflower oil mixed with crushed garlic and dill. Pour the buns with the mixture and put them in the hot oven for 20 minutes.

We hope that our recipes will help you cook delicious borsch. Enjoy your meal!