How to cook borscht with boiled beets. How to cook thick red borscht with beets. Recipe. How to make broth

Borscht with beets is the most the right recipe borscht Recipes without beets cannot be called red borscht - it’s not borscht, but rather regular soup with cabbage.

In the recipe for borscht with beets, the composition is important; to prepare a real red dish, you should choose the right beets - this is the main ingredient in borscht.

Advice from the Wonder Chef. Before preparing borscht, special attention should be paid to the color of the root vegetable - its color should be dark red or burgundy.

How to cook borscht with beets? The recipe is simple, the dish is cooked in several ways: the beets are cooked whole in borscht, in a fast way in a separate pan to preserve the red color, or immediately cut into pieces.

Beets cooked in pieces in broth or water lose their red color, and vegetables are boiled while boiling. To preserve the red beet color during cooking, borscht is cooked with tomatoes, vinegar, lemon juice, and acid.

The required ingredients for borscht with beets, prepared at home, are fresh or pickled white cabbage, potatoes, and meat.

Ingredients for red borscht with beets and tomatoes

meat on the bone (I had brisket) – 300-400 g;
beets – 2 pcs.;
fresh cabbage - half a small head of cabbage;
carrots – 2 pcs.;
onion – 1 pc.;
potatoes – 4-5 pcs.;
table vinegar – 2 tbsp;
fresh tomatoes or – 2 pcs.;
garlic;
salt;
ground black pepper;
granulated sugar – 1 tbsp;
greenery.

Recipe for borscht with beets and cabbage

We cook borscht with beets and tomatoes in meat broth, so we start preparing the dish by cooking the broth for the borscht.

It is better to use meat in borscht with a marrow bone; pieces of meat on the bone give the broth a rich meaty taste.

In addition to the sugared meat bone, the broth for borscht is made from pork ribs, neck and back part of pork, and beef.

How long to cook the broth (time) depends on the freshness of the meat.

Pour water into the pan, lower the washed piece of meat. To eliminate the too strong beetroot smell during further cooking, you can add the whole peeled parsley root, which at the end will need to be thrown away along with the onion.
Bring the water to a boil, remove the resulting foam, and cook over high heat for 5 minutes.
Then take out the meat, drain the water, and rinse the pan. We do this step to make the broth clear and more healthy.
Place the pan again clean water on the stove, after boiling, put the meat, peeled onion (parsley root) and cook until tender over low heat. Do not cover the pan with a lid.
Next, add the peeled potatoes, cut into cubes or strips. We take out the onion and throw it away.
After a few minutes, add the finely shredded cabbage. When the borscht boils, reduce the heat and continue cooking the mixture.
Pour oil into a preheated frying pan and place the carrots, previously grated on a coarse grater, on one half and the beets on the other. By the way, we can cut the beets into cubes; this will not affect the taste of the finished dish.
Pour vinegar over the beets, stir, and cover with a lid. Simmer the vegetables over low heat for 15-20 minutes. If necessary, add oil to prevent the mixture from burning.
Once the vegetables are soft, add the crushed peeled tomatoes along with the juice. Stir and simmer for another 5 minutes.
Then we shift vegetable stew into the broth, reduce the heat. Salt, pepper, mix. Warm up for 5-7 minutes.

Of the available ingredients in the recipe for borscht with beets, we still have garlic and herbs; we chop them and add them to the almost finished dish.

The final touch is to cover the borscht with a lid and let it sit for a while, then pour it into plates and add sour cream to each plate of borscht and beets.

Borscht with beets and cabbage is rich, fragrant first a dish that becomes even tastier the next day, therefore, unlike cabbage soup, it is better to prepare borscht at home for future use for several days, providing the family with a hearty, delicious home-cooked lunch.

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

Peculiarities

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

Cabbage, for example, increases the tone of our body, beets allow us to cleanse the intestines. Carrots improve vision, and onions improve immunity. The main thing is to properly prepare borscht with fresh cabbage and beets.

Recipe

Prepare delicious first the dish will not be difficult to prepare. The main thing is to follow technology. This will not only save useful components, but also the shade of the dish. So, let's prepare borscht with fresh cabbage and beets. To do this you will need:

The process of making broth

To make borscht with fresh cabbage and beets tasty and rich, you need to prepare the broth correctly. To do this, place the pork in a saucepan with water. in one piece. It should be cooked for 90 minutes. You just need to pour the meat cold water. After the specified time, the pork must be removed from the broth, and then the flesh must be cut off from the bones. Place the meat back into the pan.

Cooking borscht

Potatoes need to be peeled, washed thoroughly and cut into strips. The slices should be large. After all, the potatoes will take at least 30 minutes to cook. Raw beets should be peeled, washed well and grated. It must be placed in a frying pan with butter and cream and simmered. This takes about 15 minutes. During the stewing process, 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 adding, this component should be chopped into strips. You need to add cabbage to the broth 10 minutes after the potatoes. Otherwise, it will remain slightly harsh. You need to cook the cabbage in the borscht for 20 minutes.

Onions and carrots should be peeled, chopped, and then fried in a frying pan with butter. In this case, the fire should be minimal. Vegetables should not be simmered for long. The onion should become transparent and the carrots should be soft. This treatment will preserve the aroma and taste of the components. It is recommended to add the roast 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. Ready dish should stand for about two hours. This will make it more flavorful. If you don’t have that much time, you can wait half an hour. As a result, the dish will have a rich taste.

Classic recipe for Ukrainian borscht

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

How to make broth

The classic recipe for Ukrainian borscht is quite simple. First you need to prepare the broth. Whole pieces of pork and beef must be filled with cold water and placed on the stove. When the liquid boils, you should reduce the heating temperature and cook the contents of the container for an hour and a half. Periodically, you need to remove the foam from the broth. After the specified time, remove the meat from the pan and separate the pulp from the bones.

While the broth is cooking, you can prepare the vegetables. Potatoes must be peeled, washed and cut big pieces. The cabbage should be cleared of wilted leaves and coarsely chopped. These components need to be placed in the broth and cooked for 20 minutes.

What to do with the rest of the products?

To make the borscht red, you need to properly prepare the beets. It is recommended to peel, wash and cut this vegetable into medium-sized strips. Then the beets need to be poured with a glass of broth mixed with one tablespoon of vinegar or one teaspoon of lemon juice. You need to add tomato paste to the products. You need to simmer 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, you should add 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 the heat.

Final stage

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

In conclusion ready soup should stand for half an hour. This will release the aroma of the spices. Delicious borscht with beets and cabbage is ready. It should be served 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.;
bell pepper - 1 pod;
white onion - one head;
beets - 250 grams;
cabbage - 600 grams;
garlic - 1 clove;
apple or wine vinegar - 4 tbsp. spoons;
a bunch of parsley;
salt, spices.

Making the broth

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

Add vegetables

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

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

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

In conclusion

It's hard to imagine something more delicious and hearty dish than borscht made from fresh cabbage and beets. A properly prepared dish will please the whole family. The main thing is to maintain consistency and not violate technology. At the moment there are many recipes for borscht. This allows you to diversify your diet with healthy dishes.

This first dish, rich in taste, color and composition, will perfectly warm you up in the winter cold thanks to its usefulness and energy value the ingredients it contains. Every good housewife has her own signature recipe borscht Red borscht with beets and meat turns out to be an appetizing color; it is best served with garlic donuts or with black bread and garlic, many also like to eat it with fresh onions or green onions. Classic borscht is cooked with beets, cabbage and meat. The broth can be cooked with pork or other meat, the main thing is that it is on the bone, then the broth will be rich and satisfying.

In order for the borscht to be a beautiful red color, you need to choose the right beets, round, fresh and burgundy in color. Tomato juice or good tomato paste is also necessary in the classic borscht recipe.

Taste Info Borscht and cabbage soup

Ingredients

potatoes - 400 g,
pork on the bone – 300 g,
onion – 150 g,
carrots – 100 g,
beets – 100 g,
white cabbage – 200 g,
tomato juice- 400 ml,
vegetable oil – 40 g,
caraway seeds – 1/4 tsp,
Bay leaf- 1 PC.,
salt, pepper - to taste.

How to cook classic borscht with beets and meat

Prepare all the ingredients for cooking beautiful borscht. Make broth from a piece of pork. It is better to do this in advance, because preparing the broth will take about 1 hour. I like to cook the broth in the evening, and then when it has cooled, put it in the refrigerator so that I can cook borscht the next day. This makes it more convenient to deal with work and other women’s concerns.

When cooking the broth, do not forget to skim off the foam, cook the broth over low heat, making sure that the broth does not boil too much. At the beginning of cooking, you can also put a whole peeled onion in the water; after 10 minutes of cooking, it will give up its taste to the broth and will no longer be needed, catch it and throw it away. It is not necessary to salt the broth during cooking; you can add salt later.

After the broth is cooked, remove the meat from the broth and remove it from the bone.

Peel the vegetables.

Cut the potatoes into cubes and place in boiling broth, add 1 tsp. salt if you haven't added it before.

Prepare the borscht dressing. Cut the onion into cubes and fry it in refined vegetable oil (I used sunflower) in a preheated non-stick frying pan until transparent.

After this, add the carrots grated on a coarse grater to the onion. Fry the carrots and onions for 5-7 minutes until soft.

Then add the coarsely grated beets and fry for another 5 minutes. You can cut carrots and beets into cubes, but it is the grated beets that will give out their red color to the maximum and the borscht will be such a rich red color.

Pour tomato juice into the pan with vegetables. If it is not possible to purchase or use juice, you can take tomato paste, 3-4 tbsp. If you use tomato paste, you also need to add liquid, this could be a ladle of broth or filtered water.

Add cumin, salt and freshly ground black pepper there. Simmer the contents of the pan for 10-15 minutes.

Meanwhile, add finely chopped potatoes to the almost finished potatoes. white cabbage and boiled meat cut into small pieces. Boil and cook for 7-10 minutes. Here you need to take into account that young cabbage cooks faster than winter cabbage. In any case, you need to try the cabbage; it should not be overcooked or undercooked. If the potatoes are a little overcooked, don’t worry, this won’t ruin the borscht.

One more tip. Keep an eye on the volume of the pan, look at the photo, you can see that the volume is not completely filled, but all because we still need to add tomato dressing.

During this time, the tomato juice in the dressing will evaporate a little and the frying will become thicker. The frying turned out to be a rich red color, remove it from the heat.

Pour the roast from the frying pan into the pan with the meat and vegetables. Add salt to taste and boil for 3-5 minutes. At the end of cooking the borscht, add 1 bay leaf.

Turn off the heat under the pan and let the borscht steep for 10-15 minutes. Remove the bay leaf from the pan as it will taste bitter.

Serve classic borscht with beets and meat in a portioned plate with sour cream, garlic and a black piece of bread.

Borscht 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 the borscht 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 the dressing is made, and what delicious secrets The hostesses of different regions reveal the preparations.

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

Boil with skin on.
Bake in the oven.
Chop and simmer in a frying pan.

To help the beets retain their color, add a little to the cooking medium. citric acid, juice or table vinegar. As for the broth, it can be made from pork, lamb, veal, beef or pork bones, the pulp of any poultry or mushrooms. For delicious borscht The broth needs to be fatty, and to make it that way, 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 - shredded cabbage, then beets, and then frying vegetables. This is basic step by step guide preparing red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for preparing 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 preparing it, but they prepare it differently in each region. For example, in the south they like borscht with fish, in northern Russian cities - with mushrooms, Belarusians cook it without cabbage with smoked meats, Ukrainians - with beans and pampushki. We suggest considering the most delicious recipes preparing beetroot borscht.

Classic beef recipe with meat and fresh cabbage

To prepare a hearty, flavorful red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But the whole family will be fed for at least 2 days, 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 you expected. Ingredients:

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

Rinse the beef, cut into medium pieces, add water, and cook after boiling for 1.5-2 hours.
Peel the beets, cut into thin strips, add vinegar to preserve color, fry in vegetable oil for 5-7 minutes.
Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
Fry the onions and carrots separately along with tomato paste, salt and spices.
Place the potatoes in the broth, add salt, and after 5 minutes, add the cabbage.
After 10 minutes of boiling, add the fried beets, and after another 10, add the frying.
Garlic, passed through a press, is added at the very end a few minutes before turning off the heat. 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, then serve.

Borsch with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid, which is beneficial for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also healthy food, but you'll have to tinker with it. Pickled beets sweet and sour sauce You can buy ready-made or marinate 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 tbsp. l. Sahara;
salt, bay leaf, spices, sunflower oil. oil.

Place potatoes, peeled and cut into cubes, into the boiling broth with chicken pieces.
Cut the onion into cubes too, and grate the carrots, then fry the vegetables on sunflower oil 5 minutes.
Add the fried vegetables to the pan with the broth.
Cut the pickled beets into small cubes and then place them in the broth.
IN sauerkraut pour in the sugar, then simmer for 5-7 minutes over low heat.
When the potatoes are ready, add cabbage, grated tomatoes, chopped garlic, spices, bay leaf, and salt to the borscht.
Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so everyone loves it Slavic peoples without exception. This dish contains the most different products, but the beets remain unchanged. We will look at the recipe delicious beetroot soup on pork ribs. Ingredients:

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

Wash and cut into small pieces pork ribs, place in a prepared container, fill with water.
Add the cleaned head onions, celery root, allspice, laurel leaf, put on the stove to cook the broth.
Grate the peeled beets and simmer in a frying pan with water and vinegar for about 20 minutes.
Peel the potatoes and carrots, cut them into cubes, and add them to the broth.
When ready, add the beets to the pan.
Add salt, spices, and finely chopped garlic to the borscht.
Boil the beetroot soup with all the ingredients for 5 minutes, then turn off the heat and add the chopped herbs.

Cold beetroot

Red borscht is also eaten cold; it is especially relevant in hot weather. summer days. Beetroot is a traditional dish Russian cuisine, which was initially prepared without meat, but over time many recipes for cold soups with meat broths appeared. We'll consider classic recipe cold borscht with beet 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 liter of beet broth;
1 teaspoon sugar;
1 tbsp. a spoon of table or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh herbs.

Wash, boil beets and carrots, cut into strips.
Cut fresh cucumbers into strips.
Pour kvass over the vegetables, mix with beet broth.
Add citric acid, vinegar, salt, sugar, herbs.
Before serving the beetroot soup, do not forget to add chopped eggs and sour cream.

Lenten borscht without meat with mushrooms and green beans

Perfect for vegetarians and fasting people Lenten borscht, A meat broth will successfully replace mushroom. As a rule, canned beans are added to the dish, but we will add healthier green beans, which are sold frozen in supermarkets. Ingredients:

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

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

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel replace with canned. This beetroot man will not require special effort for cooking, and you will definitely like it. Ingredients:

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

Wash the chicken, divide it into pieces, and let it cook.
Peel the beets, cut them, and send them to boil in chicken broth.
Grate the carrots, cut the onions and potatoes into cubes.
Add the potatoes to the broth.
Fry onions and carrots for a while. oil, add tomato. pasta. salt, spices.
Add finely chopped sorrel to the borscht along with the frying, let simmer for 10 minutes, then turn off.
Serve with herbs and sour cream.

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

A slow cooker will help you prepare 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. Let's 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 tbsp. l. oils;
three tbsp. l. tomato paste;
salt, laurel. leaf, spices.

Finely chop the onion and fry in the bowl of a multicooker with the “Baking” mode.
Grate the carrots and add to the onions for 10 minutes.
Then add tomato paste for 5 minutes.
Peel the beets, chop as desired, add a pinch of citric acid, add to the vegetables, and leave to simmer for 15 minutes.
Cut the beef and potatoes into small cubes, shred the cabbage.
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.
After the end signal, add chopped garlic and herbs to the dish.

How to prepare seasoning for borscht for the winter from tomatoes

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

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

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

Borscht with beets turns out very well beautiful color and unusual spicy taste. If you have never prepared such a dish, be sure to try it - your family will surely like it. Serve any borscht with sour cream and chopped herbs.

How to cook traditional borscht with beets

First of all, cook the broth from beef ribs. For 3 liters of water you will need 800 g. When cooking, add one onion and one medium carrot. When the broth is cooked, remove the meat and vegetables. Now start preparing the 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. Chop 400 g cabbage.
Place half the onions, carrots, beets and celery into the boiling broth. Cook everything together for 10 minutes.
While the vegetables are cooking, large frying pan heat 30 ml of vegetable oil and 30 g of melted butter pork fat. Place the remaining onions, carrots and celery into the boiling oil and stir. Place the beets in the same pan, but do not mix them with other vegetables. Water the beets lemon juice or vinegar - 0.5 tsp. When the vegetables soften, pour 2 cups of tomato juice into them. Season the roast with salt and pepper. Add a couple of bay leaves. Leave the roast on low heat for 15 minutes - let it simmer.
Place prepared potatoes into the broth with boiled onions, beets, carrots and celery, and after 5-7 minutes add cabbage. Cook the dish until the potatoes are almost ready.
When the potatoes and cabbage are soft, pour the tomato sauce into the dish. Simmer the borscht for another 15 minutes. During this time, salt and pepper it to taste. Also add a little sugar and citric acid to taste. Do not overdo it with the last two ingredients - add literally a tiny pinch at a time and constantly stir the dish.
When serving, place a piece on each plate boiled meat, which you removed from the broth.

How to cook Poltava borscht with beets

For this borscht you will need the same products as in the previous recipe, but without celery root. It is better to cook the broth from domestic chicken, goose or duck. The cooking technology for this dish is very different from the previous one.

Cook the broth. Remove the meat from the bones and cut into cubes. Set it aside.
Wash the beets under running water - use a brush. Using a sharp knife, peel the beets and place them in a saucepan. Pour 100 ml of cold water over the peel and add 1 tbsp. vinegar. Place the saucepan on small fire and simmer for 5-7 minutes. Remove the saucepan from the heat.
In the first frying pan, prepare the frying: oil, fat, onion, carrots, tomato juice, salt, pepper, bay leaf.
Place grated beets on a second frying pan (without oil). Pour lemon juice or vinegar (0.5 tbsp) over it and simmer until soft.
Add potatoes and cabbage to the broth and cook until the vegetables are soft.
When the vegetables become soft, add tomato sauce, stewed beets and pour in the beet broth. At this time, add 1 fresh Bell pepper, finely chopped. Cook the borscht for another 10 minutes. Taste for salt, pepper, sugar and acid. If necessary, add.
5 minutes before cooking, add meat to the borscht.

How to cook lean borscht with beets

This borscht can even be cooked inexperienced housewife. There is no need to prepare a separate roast for it 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.
Chop 1 medium beet finely and pour a tablespoon of lemon juice over it.
Chop 1 root each of parsley and celery.
Cut 5 medium potatoes into cubes.

Now start preparing the borscht:

Place all vegetables, except beets, in a three-liter saucepan.
Pour boiling water over them - there should be 2/3 of it in the pan.
Bring the contents to a boil.
Place 3 tablespoons of tomato paste in a saucepan and stir. Cook for 5 minutes.
Add the beets to the pan and bring to a boil again.
Remove the pan 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 up hot pan first into newspapers, and then into an old blanket.
Let the borscht steep for 30 minutes.

To make any borscht tasty, cook it over very low heat. This also applies to stewing vegetables. With such slow cooking, all the vegetables will be ready at the same time, and the borscht will delight you with a harmonious taste.