How to cook beetroot soup. How to cook borscht with beetroot to keep the color of the beetroot

Borsch is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation, it is believed that every housewife has her own secrets that make the first dish unique. However, in order for borsch to be tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite dish, how dressing is made, and what delicious cooking secrets are revealed by housewives from different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several ways:

1. Cook in the skin.
2. Bake in the oven.
3. Grind and stew in a pan.

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

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - chopped cabbage, then beets, and then vegetable frying. This is a basic step-by-step guide to making red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We offer to consider the most delicious recipes for cooking beetroot borscht.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result that you expected. Ingredients:

• 800 g of beef;
• 5 pieces. potatoes;
• 0.5 kg of white cabbage;
• two beets;
• two carrots;
• two bulbs;
• two cloves of garlic;
• one st. l. tomato paste;
• one tsp vinegar;
• two st. l. vegetable oil;
• salt, herbs, spices.

Recipe:

1. Rinse the beef, cut into medium pieces, cover with water, cook after boiling for 1.5–2 hours.
2. Peel the beets, cut into thin strips, add vinegar to preserve the color, fry in vegetable oil for 5-7 minutes.
3. Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
4. Fry onions and carrots separately with tomato paste, salt and spices.
5. Load the potatoes into the broth, salt, after 5 minutes, load the cabbage.
6. After 10 minutes of boiling, add the fried beets, and after another 10 minutes, fry.
7. Garlic, passed through a press, is added at the very end a few minutes before the fire is turned off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, and then serve it to the table.

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount of useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also a healthy dish, but you will have to tinker with it. Pickled beets in sweet and sour sauce can be bought ready-made or pickled yourself. Ingredients:

• 2.5 liters of chicken or any other broth;
• 200 g sauerkraut;
• two pickled beets;
• one carrot;
• two potatoes;
• one bow;
• two tomatoes;
• two cloves of garlic;
• one st. l. Sahara;
• salt, bay leaf, spices, sunflower. butter.

Recipe:

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

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. The composition of this dish includes a variety of products, but the beets remain unchanged. We will look at the recipe for making delicious beetroot on pork ribs. Ingredients:

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

Recipe:

1. Wash and cut pork ribs into small pieces, put in a prepared container, fill with water.
2. Add the peeled onion head, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
3. Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
4. Peel potatoes and carrots, cut into cubes, put in broth.
5. When ready, send the beets to the pan.
6. Add salt, spices, finely chopped garlic to the borscht.
7. Boil beetroot with all products for 5 minutes, then turn off the heat and add chopped greens.

Red borscht is also eaten cold, it is especially relevant on hot summer days. Svekolnik is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We will consider the classic recipe for cold borscht on beetroot broth and bread kvass. Ingredients:

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

Recipe:

1. Wash, boil the beets and carrots, cut into strips.
2. Slice fresh cucumbers.
3. Pour vegetables with kvass, mix with beetroot broth.
4. Add citric acid, vinegar, salt, sugar, herbs.
5. Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lean borscht without meat with mushrooms and green beans

For vegetarians and fasting people, lean borscht is perfect, and meat broth will successfully replace mushroom broth. As a rule, canned beans are put in the dish, but we will add more healthy green beans, which are sold in supermarkets in frozen form. Ingredients:

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

Recipe:

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

Delicious borscht with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot will not require much effort to prepare, and you will definitely like it. Ingredients:

• half a kilo of chicken;
• 4 potatoes;
• one beet;
• one carrot;
• one bow;
• bunch of sorrel;
• two st. l. tomato. pastes;
• herbs, salt, spices.

Recipe:

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, chop, send to boil in chicken broth.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send the potatoes to the broth.
5. Saute onion and carrot. butter, add tomato. pasta, salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
7. Serve to the table with greens and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you cook red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

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

Recipe:

1. Finely chop the onion, fry in a multicooker bowl with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
5. Cut the beef and potatoes into small cubes, chop the cabbage.
6. Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the "Soup" mode and set for an hour.
7. After the end signal, add chopped garlic and herbs to the dish.

How to cook seasoning for borscht for the winter from tomato

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

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

Recipe:

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

Video recipe: how to cook Ukrainian borscht with beets

Ukrainian borsch is the use of lard as fat, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes call for the addition of toasted flour to thicken the borscht. For a beginner, such a dish may not be able to do it. Even recipes with photos cannot convey the correctness and sequence of actions during cooking, so we offer a video that shows in detail how to cook classic Ukrainian borscht:

Borscht is one of the most popular first courses. There are a huge number of recipes and varieties. We will talk about how to cook borscht with beets and cabbage.

Borsch with chicken broth

Borscht with beets and cabbage with chicken

Many are interested in how to cook borscht with beets and cabbage with chicken, because such a dish cooks much faster, unlike the classic borscht with pork broth. For cooking, you can take chicken fillet, breast or legs.

For 5-6 servings you will need:

• 0.5 kg of chicken meat;
• 5-6 pcs. small potatoes;
• onions, carrots, peppers, beets - 1 pc.;
• fresh cabbage, half a medium-sized head;
• 70 g tomato paste
• 3-4 garlic cloves
• 2 bay leaves
• greens, salt and allspice to taste

List of ingredients for making borscht

Step by step recipe

• We put a pot of water on the stove. While the water is boiling, prepare the meat. The chicken should be rinsed with water.
• When the water boils, we throw meat into it, bring it to a boil again and make a small fire. Remove the foam that appears with a spoon. The broth will be ready in 50-60 minutes.
• After that, remove the meat from the broth. If you cooked chicken fillet, cut it into small pieces. If you used breast, legs, or other parts, remove the meat from the bones, chop and send back to the pan.
• While the chicken was cooking, it was time to prepare the vegetables. We send the peeled and chopped potatoes to the broth boiling over low heat.
• We roast separately. Pass the chopped onion until golden brown, add the carrots chopped on a grater. Pepper and half of the beets are also sent to the vegetables in the pan. Beets can also be grated, can be cut into strips. Do not forget to add 1 teaspoon without top of citric acid to these vegetables. This is necessary so that the beets do not lose their rich color.

Frying for borscht: onions, carrots, beets

• At the end, add tomato paste to the vegetables, mix thoroughly and leave on low heat until the excess liquid has evaporated.
• Shred the cabbage, finely chop the parsley and dill.
• Add the frying to the chicken broth, wait until the soup boils, and add the cabbage.
• Bring to a boil again and pour the remaining finely grated beets into the pan. Cook until cabbage is cooked.
• At the final stage, add chopped garlic, herbs and spices.

Isn't it true that this step-by-step recipe for borscht with beets and cabbage in chicken broth is so simple that now you won't have a question - how to cook it?

Borscht with pork

Borscht with pork

Borscht with pork is another delicious aromatic dish of Slavic cuisine. In a step-by-step recipe, we will take a closer look at how to cook borscht with beets and cabbage with pork.

1. Cooking broth.

This is an important stage, since the taste of the finished dish largely depends on the broth.

Take about 0.5 kg of pork, wash it. Place whole in a saucepan and cover with cold water.

When boiling, do not miss the moment when you need to remove the resulting foam. Otherwise, the foam will boil over, and unappetizing flakes will form from it, which will reduce the quality of the broth.

Pork broth preparation

Please note that when cooking meat there are such rules:

• if you want to get a rich dish - do not salt the broth at all, then the whole taste of the meat will go into the broth;
• you need to get delicious boiled meat - salt the water, salt will allow the meat to retain the taste as much as possible.

When cooking borscht, it is important to get both fragrant broth and tasty meat. Therefore, it will be correct if you add salt in such an amount that the broth is slightly undersalted.

Pork should be cooked for about 1.5 hours. Then remove the meat from the pan and cut into portions.

2. Preparing vegetables.

While the broth is cooking, there is time to prepare the vegetables:

Preparing vegetables

• Cut into thin strips 200 g of beets and grate about 200 g of carrots. Simmer the vegetables in a frying pan covered with a lid for about 30 minutes with a little fat. 15 minutes before done, add chopped 1 medium onion. To prevent the beets from losing color, dilute 1 tablespoon of vinegar in a small amount of water or broth and add to the vegetables that are stewed. Stir the vegetables several times while simmering. Finally, add 100 g of tomato paste, 2 tablespoons of flour, 1 teaspoon of sugar. Mix everything thoroughly. Simmer another 5 minutes.
• You need to peel about 0.4 kg of potatoes. Then rinse it and cut into small sticks.

Attention! From the form of cutting vegetables, and especially potatoes, the taste of the dish will change. Classic recipes for making borscht recommend slicing potatoes with cubes.

• You also have time to finely chop about 0.5 kg of cabbage. First, free the head from low-quality leaves. Also cut out the thickenings that have leaves in the upper layers of the head. They can spoil the finished dish, as they will be tough and rough even after cutting and boiling.

3. The final stage

It's time to "assemble" the dish.

• Add the chopped potatoes to the broth and simmer for about 15 minutes.
• Pour cabbage into the pan, mix. The readiness of cabbage can be determined without even trying it. When the vegetable is cooked, the cabbage leaves will change color: they will become transparent. It is impossible to recommend the duration of cabbage cooking, since the cooking time depends on the type of vegetable.
• In conclusion, add the frying and let the borscht boil once.
• In the finished dish, add chopped lard, mashed with garlic and dill. Now you know how to cook real Ukrainian borscht with beets, cabbage and meat.

Borscht cooking

1. Those who like spicy dishes can be recommended to add chopped red hot capsicum. It must be added to vegetables that are stewed.
2. Sweet bell pepper will add piquancy to the dish.
3. If desired, tomato paste can be replaced with fresh tomatoes. First, they must be removed from the skin, and then passed through a meat grinder or finely chopped.
4. Some housewives add to borsch: parsley, parsnip, celery. Both greens and roots of these plants are used. If you liked the idea of ​​​​using these root crops, then they must be grated or cut into strips and stewed along with beets, carrots and onions.
5. The dish can acquire additional flavor if you roast it as follows:

• you need to take 100-150 g of white or smoked lard and finely chop;
• put in a pan and put on a slow fire so that the fat begins to give fat;
• when you see that the fat is half melted, add all those vegetables that need to be stewed to the pan.

Borscht in a slow cooker

Borscht in a slow cooker

Today, many housewives use modern appliances in order to simplify and speed up the cooking process. You can see a lot of how you can cook borscht with beets and cabbage in a slow cooker - it will turn out to be just as tasty as cooked in the usual way.

Some housewives traditionally approach the process of cooking borscht in a slow cooker, that is, they first boil the broth. And only then they switch to the "Soup" mode, having previously laid all the vegetables.

In our opinion, the multicooker is good because it allows you not to separate processes, but to cook all the ingredients at the same time, which significantly reduces the time in the kitchen. Therefore, our step-by-step recipe offers just such a technology.

In order to cook borscht in a slow cooker with a volume of 3.5 liters, you will need:

• beef - 400 g;
• potatoes - 300 g;
• beets - 150 g;
• carrots - 150 g;
• onions - 150 g;
• cabbage - 400 g;
• vegetable oil - 3-4 tbsp. spoons;
• citric acid - 1 teaspoon;
• tomato paste - 100-150 g;
• salt - 1 teaspoon;
• sugar - 0.5 tsp;
• bay leaf - 2-3 pieces;
• black peppercorns - 5-7 pcs;
• allspice - 3-4 pcs.

The sequence of operations is as follows:

1. Cut the washed meat into small portions. We put it in a bowl, cover it so that the meat does not weather, while we prepare the vegetables.

Cut the meat into small portions

Attention! Since all the components of the dish will be cooked together, it is important to choose a boneless piece when choosing meat. After all, we will not have the opportunity to strain the broth in order to avoid small bones getting into the borscht.

2. Prepare vegetables:

• chop the cabbage, having previously cleaned the head of dirty and spoiled leaves;
• peel and cut the potatoes, put them in a container and fill with cold water so that the potatoes do not darken;
• cut the beets into small longitudinal pieces or rub on a coarse grater;
• we do the same with carrots;
• onion cut into squares or half rings.

3. Pour vegetable oil into the capacity of the multicooker and turn on the “Frying” mode on the device. Put the prepared onion in the bowl and fry until translucent. Then add beets and carrots to it. At the same time, citric acid must be added to preserve the color of the beets. Add tomato paste, mix thoroughly, fry for another 3 minutes. Turn off the "Fry" mode.

Roasting vegetables in a slow cooker

Attention: when frying, the lid of the multicooker must not be closed!

4. Add the rest of the ingredients to the vegetables: meat, potatoes (the water in which it was located must be drained), cabbage, spices, salt and sugar. Fill with water - about 1.5 liters.

5. Close the lid, set the "Soup" mode, set the pressure to 50 MPa and turn on the timer for 50 minutes. During this time and at this pressure, the meat will boil well, and the vegetables will retain their shape. Borscht will be fragrant and fragrant. After you open the lid, you can add a few finely chopped cloves of garlic and chopped fresh dill.

Close the lid, set the "Soup" mode

As you can see, there are many ways to cook borscht with beets and cabbage. Prepare for health! Bon appetit!

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How many women, so many borscht recipes. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of cooking this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht will play with new flavors, be distinguished by piquancy and aroma.

It is difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In the north of Russia, soup with the addition of cabbage was called shchi. The farther south, the more heat-loving vegetables grew, which can be added to first courses. It is possible that borscht was first cooked in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous all over the world.

In Russia, the first mention of borscht appeared in the 16-17th centuries, Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroy (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer soup from hogweed and beets - it became the prototype of modern food.

Each locality has its own rules and recipes for making borscht, but it can be divided into two main types: red (now popular among the Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - this is a light soup of greens and boiled beets, with the addition of boiled sliced ​​eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly cook borscht with beets, use the secrets of experienced chefs.

1. Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borsch, it is best to take pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook a pre-saturated vegetable broth.
2. Beet. This is what gives it a bright red color. It can be cut into strips or grated, but never add raw to the liquid, otherwise it will boil out, and the borscht will become faded. Pour into a little vegetable oil and pass the beets until soft, after sprinkling with vinegar and adding a spoonful of sugar, so it does not brighten during cooking and keeps the color of the borscht bright. It is even better to bake beets in foil, then it will retain its natural properties.
3. Frying. Borscht without frying is not borscht, but a soup of boiled vegetables. Diced onion is sautéed in oil until transparent, grated carrots are added and after a couple of minutes - a little flour. It can be fried separately in butter or vegetable oil. Flour will provide additional density and velvety.
4. Tomatoes. Never feel sorry for tomato paste or sauce, borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
5. Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to your plate.
6. Cabbage. Finely shredded, young or mature, white or Beijing, but it is added at the very end, almost before turning off the fire. Don't digest it! Bring to a boil and soak for 5-7 minutes.
7. Additional ingredients. Mushrooms, beans, prunes give borscht piquancy and originality. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the recipe and measure the right amount of ingredients. Borscht is cooked "by eye", products are added in those quantities that your feelings tell you.
9. Saturation. Borscht must be infused, soaked with aromas. Let it sit for a bit before serving. And the next day it tastes even better.
10. Serving on the table. Borscht will look very colorful if served in thick-walled painted ceramic plates. Be sure to sprinkle with finely chopped herbs on top and add a spoonful of sour cream. Put chopped lard, garlic and black bread on the table. Don't forget the garlic donuts!

Each cook praises his borscht

There are a huge number of variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borsch prepared according to one of the recipes below.

And let's cook a real Ukrainian borscht, in compliance with the national flavor and taste preferences! Just do not wait for the calculation of the exact weight of the products - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone, it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Remove the foam, salt, put on a minimum heat and simmer for 2-3 hours until the meat is ready. Do not forget to put the whole onion and carrot for flavor, bay leaf, a few black peppercorns.

A little secret: cook together with meat and a few peeled large potatoes.

While the meat is cooking, let's fry. We cut the fat into small pieces and fry it to the state of greaves (translucent appearance), add a finely chopped onion and fry until a transparent color. We cut the beets into strips, carrots can be finely chopped or grated on a coarse grater, stew vegetables together with cracklings.

Add sugar to the frying and sprinkle with vinegar to give brightness. As soon as the beetroot has become soft, ten minutes of stewing is enough, crush it with flour and mix. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.

The broth is ready. We extract the contents from it. We select the bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes are mashed into puree - this gives the density of the broth and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add roast. We taste, if necessary, salt, pepper.

Shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's insist. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

• Make a meat broth with pork, beef or chicken. Use the meat for second courses or chop and send back to the borscht.
• Put potatoes in cubes, cook until tender.
• Fry vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
• Add sauerkraut and fried cabbage to borscht, cook until tender.
• Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called "green", and it is perfectly refreshing in summer and no less tasty in winter. True, in winter you have to use canned sorrel, which experienced housewives have been harvesting since summer specifically for this purpose.

There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.

Boil the meat broth, and prepare the other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the stir fry. In any oil, bring the onion to a translucent state, put the beets and carrots, simmer until soft. Add tomatoes.

We cut the cooked meat into pieces. Throw potatoes and cook for 20-30 minutes. Now frying - add and boil for a few more minutes. Finally, the turn came to put sorrel and eggs, as soon as it boils, we immediately turn it off. We insist, serve to the table.

Vegetarian (lean) borscht with beans or mushrooms

Hearty borsch can be cooked not only on meat broth, but also with beans. It is especially relevant for vegetarians or fasting.

• Soak dry beans in cold water for several hours, overnight.
• Cook it until soft in salted water.
• Add potatoes and roasted vegetables: onions, beets, carrots, tomato.
• Lastly, we throw finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.

Bean borscht is rich in satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add saturation to the broth, it is better to use them for making salads.

Instead of beans, you can take mushrooms, previously fried in oil. It's even better to combine.

Naval borscht

It takes a long time to cook, but it's worth it - lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

1. We cook the broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierced with a fork. Take out and discard the onion.
2. Add the smoked brisket pieces and cook until the roast is cooked.
3. Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
4. Separately fry onions and grated carrots.
5. Chop or grate the tomatoes on a coarse grater. Add to the beets, stew everything together for several minutes. Cut the potatoes into cubes or strips, as you like. Put in a saucepan, cook until done.
6. We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. Borscht is ready, we serve it to the table.

Lunch is ready! It's time for the table!

Now you know how to cook borsch with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time borscht turns out new, original, and most importantly - delicious. Cook with pleasure!

Borscht with beets is a traditional Russian dish. Delicious, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to get real pleasure from borscht with beets, it is very important to cook it correctly. This is not the case for all hosts. This article will present the 7 best step-by-step recipes for classic borscht that will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

Perhaps this is the most popular step-by-step recipe for classic borscht with beets in Russia. It is also present in the cuisines of other countries that were previously part of the Soviet Union.

If you want to know how to cook borsch with beets, the hostess, first of all, should get acquainted with the list of what she needs:

• 300 grams of pork or beef, depending on taste preferences;
• cabbage fork;
• 300 grams of potatoes;
• Bulgarian pepper;
• 200 grams of carrots and beets;
• Greens, bay leaf, salt, sugar and other flavors are added at the discretion of the hostess.

First of all, the hostess should chop the meat finely. It is with this action that the step-by-step recipe for classic borscht begins. Chopped meat is sent to cook.

As soon as the broth boils, a leaf of lavrushka is added to it. Cooking should continue for about 30 minutes, but this does not mean that the hostess is inactive. At this time, she cuts the rest of the ingredients, putting the chopped vegetables to the meat.

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onion, pepper, granulated sugar and pasta made from fresh tomatoes are added to the same container. It takes about 20 minutes to simmer the resulting "cocktail".

After that, the finished frying is sent to the meat and begins to cook with it until the dish is completely ready.

A good housewife should not only know how to cook borscht with beets, but also how to properly serve it.

A dish poured for consumption should be decorated with chopped herbs. This will positively affect both the appearance of borscht and its taste.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. It must be admitted that there is indeed logic in this.

Ukrainian women insist that in order to know exactly how to cook borscht with beets, you should purchase the following list of ingredients:

• At least 700 grams of meat;
• cabbage forks
• 2 potatoes;
• 3 tomatoes;
• 3 tablespoons of tomato paste;
• large head of garlic;
• A piece of fat;
• Spices are added to taste.

The key difference from the first recipe in the Ukrainian counterpart, of course, is the presence of fat. Well, really, how to cook borsch with beets and cabbage and not use lard? Without him, Ukraine is nowhere ...

To know how to cook borsch with beets in Ukrainian style, the first step is to thoroughly rinse the meat and put it in a three-liter cooking pot. Quickly chopped vegetables go there too. After the broth has reached a boil, it is worth reducing the heat to the minimum mark, but continue cooking for another couple of hours.

To determine whether the meat is ready, Ukrainians recommend simply poking it with a fork. When the meat seems soft enough, it can be removed and finely chopped.

Of fundamental importance is the shape of the cut potatoes. It needs to be cut into cube-shaped pieces, but the cabbage can be finely chopped without thinking about its shape.

Vegetables are fried together with peppers on the stove, while tomato paste is added to the pan in front of them, which guarantees a particularly rich taste of borscht. The stewing lasts at least 15 minutes, the most chopped greens are added to the vegetables.

When the roast is sent to cook with the meat, it is worth continuing cooking for some more time without adding fire. All flavorings are sent to the borscht after the fire is turned off.

Everyone who tried the result of a step-by-step recipe for classic borscht, common in Ukraine, admitted that Ukrainian women really know a lot about how to cook borscht with beets.

Recipe for borscht with beans and beets

The recipe for borscht with beans has been criticized more than once, but in the end it nevertheless gained wide popularity. For him, the hostess will need:

• cabbage fork;
• 2 potatoes, 2 tomatoes;
• 100 grams of carrots and beets;
• 3 heads of garlic;
• Red beans;
• All spices and various flavors are added to the dish at the discretion of the hostess.

The word "vegetarian" immediately makes it clear that the recipe for borscht with beans implies the absence of meat in the dish.

First of all, the beans are soaked for several hours before cooking borscht. If, for some reason, you do not have time to soak it, it does not matter - you can always use store-bought beans canned in special jars.

After that, the beans are sent to a pot of water, put on fire. When the water boils, the fire level drops to the minimum mark. At this time, chopped vegetables are added to the pan: first potatoes, then slightly fried beets.

In parallel with this, vegetables are fried in a pan. When they go to the pan, it's time to stew tomatoes and garlic heads cut into tiny pieces.

Vegetables are chopped and get into the borscht with beets only last. In order for the dish to have a rich taste, housewives, who know well how to cook borscht with beets and cabbage, influence its taste with tomato paste. Yes, yes, you can’t do without it even in the recipe for borscht with beans, which also has a strong effect on the taste of the dish.

After all the ingredients are in the pan, cooking continues for another couple of minutes. Then the fire is turned off, and the borscht continues to infuse for at least an hour. Without this, the recipe for borscht with beans will lose a lot in its taste.

How to cook borscht in a slow cooker?

Housewives who know the step-by-step recipe for classic borscht love to experiment with cooking this dish. Using the slow cooker in the process is a great way to show everyone how to cook beetroot soup in a really original way.

The list of ingredients is not at all like the one in the recipe for borscht with beans. Much more it looks like a classic recipe for borscht with beets or its Ukrainian counterpart.

For cooking you will need:

• 300 grams of meat;
• 2 tomatoes, 2 garlic heads;
• 200 grams of cabbage;
• 4 potatoes;
• 1 beet, 1 onion;
• Various flavors and spices are added at the discretion of the hostess.

This version of borscht with beets does not imply that the meat needs to be cut in a strictly defined way. In the process of cooking, you can show imagination, but it is better to cut the meat into small pieces - this way it will receive uniform processing from all sides.

The multicooker turns on the "Baking" mode, and the meat is kept in it for at least 20 minutes. In parallel with this, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed together with the meat for another quarter of an hour.

Then tomatoes and tomato paste are added to the dish, after another 15 minutes - finely chopped vegetables. At the last stage, roasting is filled with water.

Borscht with beets and the rest of the ingredients remains in the slow cooker for another hour with the “Extinguishing” mode turned on.

The sauerkraut experiment

For this type of borscht you will need:

• Half a kilogram of meat - exclusively beef, pork is not suitable;
• 200 grams of sour cabbage;
• 100 grams of beets, onions and carrots;
• 2 potatoes;
• Vinegar;
• Spices, vegetable oil and salt are added to taste.

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But she is able to refresh the bored perception of borscht in a very good way.

The meat is cut into small pieces and sent to the stove for cooking. When the water boils, the fire is reduced, but not to the minimum level, but to medium. This fire is maintained for another 1.5 hours. Salt is added a few minutes before the dish is fully cooked.

The hostess can cut all vegetables to her taste. If in the recipe for borscht with beans their size and shape really played a big role, then here they are not important.

Sauerkraut is washed with running water, it should be squeezed out of excess moisture with bare hands. Cabbage cleaned in this way is sent to a pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After that, the cabbage is finally combined with all the vegetables. Roasting, cabbage and spices are added to the broth with meat in strict order. After that, the borsch is cooked for another 20 minutes, and it can be considered ready.

A step-by-step recipe for classic borscht suggests that you can serve borscht with sauerkraut, sprinkling it with plenty of herbs.

Beef as the main ingredient for borscht

Further, the reader's attention is invited to another recipe for classic borscht with meat. As with the previous dish, pork is not good for it. The only meat that will decorate this recipe is high-quality beef.

For cooking, the hostess will need:

• 500 grams of beef left on the bone;
• 2 potatoes, 2 beets, 2 onions;
• 1 carrot;
• 1 tablespoon of vinegar;
• Spices and various flavorings are used at the discretion of the hostess.

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting cooking, thoroughly rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also relieves the hostess of the need to remove foam from the pan every 5 minutes of cooking.

The processed meat is placed in 4 liters of cold water, in which parsley, onions and spices are already floating. After the broth is brought to a boil, it is worth keeping it on reduced heat for another 4 hours.

In parallel with this, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

When the beets are ready, they should be removed from the pan, but do not rush to get rid of the beetroot broth - at the final stage of cooking, you can add it to the borscht if there is not enough water in it. Such a trick is familiar only to women who know in great detail the recipe for classic borscht with meat.

When the main work on borscht with beets is completed, you should proceed to the heat treatment of carrots and onions. They are cut into small pieces and fried in a pan for 5 minutes.

After 4 hours, the meat is taken out of the future soup and also cut into small pieces, and then returned back to the fire along with potatoes, roasted and parsley. All this is abundantly salted and kept on the stove for at least 7 minutes.

A step-by-step recipe for classic borscht suggests that it is better not to cut the beets with a knife, but simply rub them on a grater. Then it is processed over medium heat, mixed with tomato paste and added to borscht. The broth languishes on the stove for another 15 minutes, until the potatoes are completely cooked.

Garlic is added to such borscht after the end of cooking. The crushed garlic head is evenly distributed over the broth, and the borscht is left to soak and saturate with flavors for 30 minutes.

Navy borscht is an even more unique recipe than soup cooked in a slow cooker, or borscht with beans.

For its manufacture you will need:

• Bones with a thin layer of meat;
• 200 grams of beets and carrots;
• 2 tomatoes, 2 onions;
• cabbage fork;
• 4 potatoes;
• Bacon;
• Vinegar;
• Bay leaf, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe because of its excessive specificity. Using meat bones instead of regular meat is a really bold experiment.

Housewives who do not know how to cook borscht with beets in a naval way think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones is compensated by the presence of bacon, but in order to add the required fat content to the dish and nutritional value, even the bones do a great job.

The step-by-step recipe for classic naval borscht is very simple.

Meat bones mixed with vegetables are poured with 2 liters of cold water. You should wait until the broth boils. Most likely, a lot of foam will come out on it - it should be carefully removed. In the end, the fire level is reduced by 50%, the broth is not removed from it for at least an hour.

After 60 minutes, bacon and salt are added to the broth. To understand that the borscht is almost ready, you should pry off the bones with improvised means - if the meat fibers separate from them, then the bones can be removed. It is at this stage that the meat is separated from the bones, and the broth is slowly filtered through a colander.

For processing beets according to this recipe, a grater is not required. It would be best to cut it into thin strips and send it to the pan, into which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture is simmered on fire for at least 60 minutes.

In parallel with this, vegetables are heat-treated in another pan. Then both roasts are combined, sugar is added to them, and all this is stewed on fire for another 20 minutes.

Cabbage and potatoes fall into the broth in the penultimate turn. The bay leaf and roast are added to the borscht after it has been brought back to a boil. The dish is kept at the minimum level of fire for another 15 minutes.

Before serving borscht, it is decorated with greens.

In this article, only 7 borscht recipes were presented. Housewives well versed in this matter know many more ways how to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and at the same time not disappoint your man.

Canned borscht (bonus)

In my opinion, the most popular type of home-made preparation is canned borscht. More specifically, soup dressing. In winter, when there are practically no fresh vegetables of good quality, this is especially true. Cooking thick rich borscht using this dressing and not standing at the stove for several hours is simple and easy.

Recipe for canned borscht.

Ingredients:

• beets - 1 kg .;
• onion -250 grams;
• carrots - 250 grams;
• sweet red, yellow, green peppers - 100 grams of each color;
• garlic - 1 medium head;
• tomatoes, preferably with dense pulp, not overripe - 200 grams;
• vegetable oil - 0.5 cups;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• vinegar 9% - 100 grams.

If you like piquancy and spiciness - add a small pod of chili pepper. How to cook such a miracle from a jar? Everything in order:

1. First you need to cook a good rich broth. For this we take pork on the bone. We put salt, a little, to reveal the taste of meat. After boiling, remove the scale and put on the smallest fire to languish for another hour or two - it all depends on the weight of the pork.
2. When the meat is cooked, strain the broth.
3. If you put the broth to boil in the evening - in between other things, then the next day all that remains is to throw vegetables into the broth and delicious borscht is ready!
4. If you cooked the broth yesterday, then first you need to bring it to a boil. Then add peeled potatoes, cut into strips, into the broth. Bring to a boil again.
5. Throw fresh chopped cabbage into the pan, let it boil again.
6. Add canned borscht. When everything boils, taste it: if necessary, add salt, pepper.
7. Finely chop the garlic and fresh herbs. Send it all to the pan, close the lid and turn off the heat.

In order for the soup to be saturated with the aromas of herbs and garlic, let it stand under the lid for 15-20 minutes. And now the aromas are spreading around the house, causing the appetite and the desire to try this yummy as soon as possible. And if there is still freshly baked homemade bread with herbs and garlic, and bacon on the table, no restaurant can withstand such competition.

Enjoy the process of cooking, and do not make a cult out of food. Cook delicious! Spend more time with loved ones - this is the most precious thing we have.

Conclusion

Since ancient times, there was a saying in Russia: "The way to a man's heart lies through his stomach." You can lay this route with a variety of culinary creations. However, according to men, it is borscht with beets that is a favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. And she uses one of the recipes described above for this, or she will invent her own way of how to cook borscht with beets, it’s up to her to decide.

Borscht is the most popular dish in the world. There are many modified recipes. But there are features without which borscht is not quite “borscht”, and many will agree with this. These are beets, cabbage, lard with garlic and tomato dressing.

In our family, borscht occupies a place of honor, and I cook it every two weeks. I don’t always use beets, but I always cook with eggs, sometimes I cook with pork or beef, sometimes I replace it with homemade chicken or lamb, and in fasting I cook borscht with beans. All variations of this dish are good in their own way, each has its own zest. The husband likes the borscht to be rich, thick, without any seasonings, and the cabbage crunches a little. I take into account his wishes.

Prepare the necessary ingredients for cooking red borscht with beets according to the classic recipe.

Rich, satisfying, transparent, meat broth is the key to delicious borscht. Therefore, the first stage of preparation must be taken seriously. It is better to use homemade chicken for this. It must be thoroughly washed both outside and inside. Place in a deep saucepan and cover with water. Add bay leaves, peeled onion and garlic clove. Send the pot to the fire. At the moment of boiling, reduce the heat to a minimum and remove the resulting noise.

Prepare vegetable dressing for classic borscht. To do this, you need to peel vegetables: onions, beets and carrots.

Cut the onion into small cubes, and grate the carrots.

Cut the beets into thin strips.

Pour onions into a pan with heated vegetable oil, after a minute add carrots. Stirring, fry until soft. Pour in the tomato juice and, continuing to stir occasionally, evaporate the liquid as much as possible.

Until the state of softness, it is necessary to fry the prepared beets.

When the chicken is cooked, and this may take from half an hour to two hours, depending on the age of the chicken, remove the meat and strain the broth through a fine sieve. Light, transparent, rich and fragrant broth return to the fire.

Peel and cut the potatoes into strips, and put them in the broth after boiling. With a low boil, cook for 15-20 minutes.

Then add the vegetable dressing along with the beets.

Send shredded cabbage next.

Grind the lard in a mortar and squeeze out a clove of garlic with a garlic press. Put the garlic fat into the borscht.

Add salt, ground allspice and chopped herbs to taste. Bring to a boil and turn off after 5 minutes. Cover with a lid and leave for 15 minutes to infuse.

Take the meat away from the bones, arrange on plates and pour the borscht. If desired, add sour cream and sprinkle with herbs.

The classic borscht with beets turned out to be rich, fragrant and very tasty. Bon appetit. Cook with love.