Borsch (photo)
How to cook borscht, step-by-step recipe with photos.
Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. Preparing the borscht dressing. Cook the broth for borscht. Secrets of cooking borscht. Borscht preparation technology.
Why did I write BORSCH in capital letters? Because the recipe that I will give here is the fruit of a lot of research and experimentation. I visited Ukraine a lot (in Ukraine), my friends’ grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare with. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a huge number of recipes for Ukrainian borscht in Ukraine itself, let there be one more.
Rule No. 1. The most basic rule of any first course is water. This applies especially to borscht. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.
As we write the recipe for the right borscht, we will reveal the rest of the cooking secrets delicious borscht.
What we need to prepare borscht:
- Water.
- Meat, beef brisket.
- Cabbage 1/6 medium head
- Beetroot 4-5 medium size.
- Carrots 2 pcs.
- Onion 2 pcs.
- Coriander 1/2 teaspoon.
- Pepper, salt to taste .
- Lemon 1/2
- Potatoes 2-3 pcs.
- Garlic 3 cloves.
- Tomato paste 2 tbsp. spoons.
The meat must be fresh. I have frozen, but they froze it three days ago. They didn't calculate it.
Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. Reduce the fire. Cook for 2.5 hours until it gurgles a little. We constantly remove the foam.
We prepare the vegetables. We clean, wash. Cabbage for borscht finely chop.
Beets and carrots for dressing borscht three on a coarse grater.
Let's start preparing the dressing for borscht. Rule #2. For borscht dressing All vegetables should be fried together. They will be soaked in juice and then release juice and flavor to the broth. Fry carrots in sunflower oil.
Cut the onion into half rings.
Add to carrots borscht dressing. Fry.
Add garlic. Squeeze it into borscht dressing garlic press.
IN borscht dressing add 1/2 teaspoon of coriander.
Place the beets in the pan with the dressing. Let's stew. How to cook borscht so that it is red? Add beets to the dressing. and tomatoes.
Squeeze the lemon. (It’s clear that in Ukraine they don’t squeeze lemon; somewhere they use vinegar. We use lemon because small children eat borscht)
Simmer over low heat for one hour.
The photo shows that broth for borscht turned out transparent. This is because they did not forget to remove the foam.
If you notice that there is not enough liquid in the dressing, you can add a little broth.
Add tomato paste to the dressing and simmer for 10 minutes. Rule #3. If you have tasty tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense. Grate the tomatoes and discard the skins. We didn't have any tasty tomatoes.
The fourth secret is to remove the meat from the broth before adding the prepared dressing.
Salt and pepper the broth. Bring to a boil. Place the cabbage in the broth.
Cut the potatoes into small cubes.
Place the potatoes in the broth borscht after the cabbage, cook for 30 minutes.
Add borscht dressing to the broth.
Throw in a couple of bay leaves. Cook for 10 minutes.
Cutting on a board meat for borscht into portioned pieces.
Add meat to borscht.
Rule No. 4: you can’t have too much borscht, cook a large pan.
Rule No. 5: Before serving, the borscht should sit for at least a few hours.
Delicious borscht ready.
Anyone who wants it can add sour cream to the borscht. Garlic-rubbed donuts are a must for borscht.
Hi all! Today on the agenda is everyone’s favorite dish from childhood – borscht. I’m sure that in any family this soup is prepared almost every day.
I myself simply adore this rich miracle. How can you do without it when you sit down at the table and have lunch? My oldest child simply cannot live without him. Every day I pick him up from kindergarten and returning home, he goes and asks me: “Mom, did you cook borscht, you promised?” Therefore, not only adults love soups, but also, as it turns out, even the smallest inhabitants of our planet.
I know many variations of this dish. I hasten to introduce you in this note.
But first I want to remind you, and maybe introduce you to the fact that the birthplace of this soup is Ukraine and the south of our Russia. Of course, they are now prepared everywhere, for example in Lithuania or Moldova. Do you know in which country borscht is the most popular? Write your comments please :)
In this short note I will provide you with information about Russian and Ukrainian stews.
Borscht with meat - a classic recipe
Have you ever noticed that this soup becomes more flavorful and richer the next day? This is such a unique property of it.
Classic Russian borscht and Ukrainian borscht are very similar. In our Russian red soup there is no lard, but in Ukrainian it is always present.
In fact, there are many variations of this first course, but for everyone, the presence of meat brisket, ribs or meat on the bone and chopped vegetables is mandatory.
My husband really likes the classic version. He simply adores it, especially with a piece of tasty and marinated lard in his bite. This dish can be served with any side dish, such as mashed potatoes or buckwheat porridge. And for dessert, donuts, sweet buns or bagels.
We will need:
- pork ribs - 300 g or beef pulp - 150 g
- beets - 1 pc.
- carrots - 1 pc.
- potatoes - 3 pcs.
- tomato paste - 1 tbsp
- onion - 1 pc.
- vegetable oil - 1.5 tbsp
- fresh cabbage - 200 g
- garlic - 1 clove
- salt, pepper, herbs to taste
Cooking method:
1. In this dish you can use either beef or pork. Here's who loves what. I will show the example of beef in this version. So, boil the beef broth. To do this, pour water into the pan and lower the piece of meat. Cook the meat broth for about one hour.
Important! After the beef meat has boiled, turn the heat down and simmer the beef over low heat. Don't forget to remove the foam so that the broth is clear. At the end of cooking, you can add a little salt.
2. After the meat is ready. And it’s very easy to check; if it comes away from the bone, it means it’s cooked perfectly. Remove beef from pan and let cool slightly.
4. After cutting the meat, put the meat pieces back into the broth.
5. While the broth is cooking, take care of the vegetables. Wash beets, carrots, and potatoes well under running water.
6. Chop the cabbage into cubes and place it in a pan with the prepared broth.
7. Cut the potatoes into cubes and, following the cabbage, place them in the pan.
8. Chop the beets into thin strips or you can use a grater. Take a small frying pan, pour vegetable oil into it and add chopped beets and tomato paste. Simmer like this over low heat for about 15 minutes.
Important! The secret to the red burgundy color is to spray the beets with vinegar or lemon juice for a couple of minutes at the end of roasting to lock in the color.
9. After frying, add the beets to the pan and continue cooking the soup over low heat.
10. Now cut the onion into cubes and grate the carrot. Pour refined vegetable oil into a separate frying pan and fry the vegetable ingredients until golden brown, but the onion should remain transparent. This is the second secret of the red soup! 🙂
11. Add onion and carrot dressing to the broth.
12. Chop the garlic very, very finely using a chef’s knife. Garlic will add richness and enhance the wonderful flavor of this dish. This also makes this option unique; one might say, this is another important secret that must be followed, that is, added.
13. At the very end of cooking, add salt and various spices, I like bay leaf and dill. Oh, what a smell! Yummy! The soup will be very, very tasty! I wish you a rich and tasty meal with beets!
Important! Once ready, turn it off and let it sit for 20 minutes. I cover the pan with a towel and just wrap it up, unless of course I cook it in a slow cooker.
Well, if you reheat this first dish the next day, you will be surprised, it will become much tastier than yesterday. A very interesting feature of this first dish 😛 Therefore, cook more)))
Step-by-step recipe for borscht with beets and cabbage
Oddly enough, the variations of this soup are very diverse; it is prepared with beets and cabbage, boiled with mushrooms, fish, and even beans. Probably, whoever is used to it, and 
whoever likes it. Classic Russian is always brewed with beets. After all, it is beets that give us a shade of reddishness.
You will learn further how to make borscht red so that it becomes this way. And also so that it is rich and delicious. Although I think almost everyone knows how to give it this beautiful color.
This time I didn’t specifically indicate how many ingredients to take, just take it by eye, I personally always cook it this way, but if you’re cooking it for the first time, then read the very first version, the proportions are indicated there.
1. To cook in any variation, you first need to boil the broth. Therefore, boil beef or pork broth; the meat must be on the bone. After all, it is the bone that gives the fat. This trick number 1 .
So, take a pan, pour running or filtered water into it, and add meat on the bone. Cook over low heat; after the meat boils, you will see foam on the surface of the broth; remove it with a spoon. This is trick number 2 so that the broth is clear.
Usually the meat is cooked for 1-1.5 hours, using a knife or two forks you can check whether the meat is cooked; if it easily separates from the bone, then the broth on the meat is ready.
2. Meanwhile, while the broth is boiling, finely chop the onion into pieces (cubes), and grate the carrots. Fry the vegetables in a frying pan with vegetable oil until they have a beautiful golden crust, although the onion should be light and transparent. Therefore, you can’t add it to the carrots right away; let the carrots fry a little without it. This is trick number 3. Be sure to stir the ingredients while frying to prevent them from burning.
3. The beets from which you will prepare this first dish should be fresh and not the least bit soft. This is trick number 4. If you take soft beets of the desired color, it may not work. And there are many different varieties of beets; choose the juiciest and darkest-brightest for color and taste.
4. Finely chop the beets into cubes; it is better to use a special grater for vegetables. 
Fry the beets in a frying pan with vegetable oil over low heat, stirring constantly. Eventually the beets will become soft, and then sprinkle vinegar essence or lemon juice on it, or you can use sour tomato paste and mix well.
If you use tomato paste, the color will be orange and burgundy. This is trick number 4.
This way the beets will give off their burgundy color to the pan.
5. After the meat is ready, it will need to be cut into pieces and then returned to the broth.
6. Cut the potatoes into cubes and cook in a saucepan. Shred the cabbage and send it along with the potatoes to cook in the broth.
7. After the potatoes have simmered for a while and are almost ready, add carrots, onions and beets to them. Add the beets right at the very end of cooking; they should boil in it for no more than 3 minutes. In principle, it is already ready after frying.
8. At the end of cooking, add salt and pepper to taste. Add fresh herbs and spices. And of course, for richer flavor, be sure to add chopped garlic. This is trick 5 to improve the taste of this dish.
9. To make the sua even tastier and more aromatic, let it brew for at least 30 minutes on the stove. Let him get tired better! The pan can be covered with a warm terry towel. This is trick number 6.
Serve with sour cream or mayonnaise. Sprinkle with herbs and pepper to taste. The dish is ready for dinner in your home.
I'm drooling! Bon appetit my dears! Enjoy preparing this delight! I hope this standard method will help you prepare the most delicious, rich, bright pink borscht!
Cooking the first dish at home
For those who like to watch and listen, you can watch this video:
Chicken recipe
In this post I would like to teach you how to cook this hot first course with chicken. I don’t know why, but I like borscht with chicken more, either because I simply adore chicken meat, or because, in my opinion, chicken soup is more tender than beef or pork.
It also turns out to be very rich and not as fatty as pork, although if you take poultry, you can get quite a fatty soup with chicken broth. It’s a matter of taste, whoever likes it better, cook it, in any case it will be delicious!
Of course, it cooks much faster with chicken broth than with other meat, this is a big advantage if you are in a hurry somewhere and need to quickly prepare the first dish.
We will need:
- chicken meat - 500-700 g
- cabbage - 150 g
- potatoes - 2-3 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- beets - 1 pc.
- bay leaf - 1 leaf
- vegetable oil - 2 tbsp
- salt to taste, seasonings
- tomato paste - 2 tbsp
Cooking method:
1. To prepare this chicken stew, just start cooking with broth. To do this, take a pan and pour water into it. Place the chicken in the water and cook until the water boils. After boiling, remove the foam and continue cooking over low heat for about 30-40 minutes. Check the readiness of the meat in this way, pierce it with a knife, if no blood comes out, then the meat is ready.
2. While the rich broth is cooking, take care of the vegetables. Cut or grate the beets and carrots. Chop the onion into cubes.
3. Now place the onions in a frying pan and add a little vegetable oil, fry, then add carrots and beets. Mix everything and fry until cooked until the onions and carrots form a golden crust. All vegetables should become soft, especially beets. Add tomato paste at the end; it can be replaced with ketchup or any tomato salad like lecho. Simmer the vegetables for another 2 minutes.
4. Shred the cabbage in your usual way.
5. Once the chicken is cooked, remove it from the broth. Cool, cut the chicken into cubes. And then return the meat to the broth. First put the potatoes into the boiling broth, boil them until almost done, the cabbage can be added at the same time as the potatoes, or a little later. And then add vegetables (beets, carrots and onions).
6. At the end of cooking, add a bay leaf to add flavor. Add some salt. Serve warm with sour cream and herbs. Enjoy your experience and have a delicious lunch!
Chowder with beets and sauerkraut
Have you ever eaten something so sour? Of course yes, you answer. Yes, borscht with sauerkraut is very easy to prepare and gives the finished dish some sourness. For me, it’s not as bland as fresh cabbage.
Many people cook such delicacies together with sauerkraut and fresh cabbage in one go. It also works out pretty well. After all, our body will only get more vitamins with this combination. How do you cook it, what version do you use, write in the comments.
We will need:
- Beef or pork ribs - 200 g
- Potatoes - 200 g
- Beetroot - 1 pc.
- Sauerkraut – 100 g
- Water - 1 l
- Salt - to taste
- Sunflower oil - 2-3 tbsp
- Carrots - 0.5 pcs.
- Onions - 1 pc.
- Tomatoes -2 pcs.
- Bay leaf - 1 pc.
- Garlic - 1 clove
- Ground black pepper - to taste
Cooking method:
1. Start cooking by cutting up the meat ribs. Next, rinse them under running water. Place the ribs in a small saucepan, cover them with water and cook for about 20-30 minutes. The ribs should not be completely cooked.
Important! Don’t forget to use a spoon or slotted spoon to remove any noise or foam from the broth so that the broth turns out not only rich but also light. This is a prerequisite for the liquid to be clear, not cloudy.
3. Cut the potatoes into cubes and add to the boiling broth.
4. While the potatoes are cooking, cut the beets into strips. Place it in a frying pan and add vegetable oil and water until it covers all the beets. Roast the beets until they become soft. At the end of frying, add tomato paste (or chopped tomatoes) and cabbage brine. Stir.
5. Finely chop the onion. And also in a separate frying pan, fry it until slightly golden brown.
6. Add grated carrots to the onion on a coarse grater. And simmer it a little along with the onion until soft.
7. Next, mix all the vegetables together in a frying pan (beets, onions, tomatoes and carrots) and add the final ingredient - sauerkraut. Squeeze the cabbage well with your hands first. You can add a little water and oil. Simmer the vegetables until the cabbage becomes soft.
8. After stewing all the vegetables, add them to the almost cooked soup. Cook for another 5 minutes. Next, add salt and pepper to taste.
Important! Add bay leaf at the very end of cooking. If you add it earlier, the taste will be bitter.
Well, that’s almost all, all that remains is to add softened, finely chopped garlic. Have a delicious meal! Brew with love!
Ukrainian real borscht
It is no secret to anyone that it is very aromatic and tasty, and all because it uses a secret ingredient. And here’s what I’ll write in my next issue.
This first dish is usually served with garlic. But more on that later...
This interesting and tasty topic will be explored in future issues. Follow the blog updates and subscribe! Good luck with your preparation!
How to make bean soup?
Mmm, with beans, I really like it, because I adore all legumes, because they are so healthy. Borscht with beans comes from Ukraine. The main and interesting ingredient in this form, as you guessed, is a legume vegetable.
To prepare this dish you need to know some secrets, you will learn about them by reading this description further.
This first dish turns out to be very rich due to the products used in it, namely meat, garlic and, most importantly, lard and beans. The stew turns out to be the most delicious and rich, so you won’t be able to pull any man away from such yummy food. Get ready too!
We will need:
- beef or pork on the bone - 1 kg
- beans - 200 g
- potatoes - 4-5 pcs.
- beets - 2 large
- carrots - 1-2 pcs.
- onion - 1 pc. medium size
- tomato (paste) - 2 tbsp
- garlic -2-3 cloves
- vegetable oil
- salt and seasonings as desired
Cooking method:
1. As always, first boil the meat on the bone. Once it is well separated from the bone, remove it and cut into cubes. And return it back to the pan.
2. Before cooking, be sure to soak the beans in warm water for 6-7 hours, during which time it is recommended to change the water several times. This is done so that the beans cook faster. The beans can be immediately added to the soup and cooked as soon as the broth boils. Cook the beans until they are almost soft. And only after that add the potatoes.
If you want the beans to remain the same color as before cooking, just leave the lid on the pot!
3. Cut the potatoes into cubes or wedges. Cook over low heat.
Important! Do not add salt right away, otherwise the salt may turn the potatoes into mashed potatoes; the salt will corrode them.
4. While the potatoes and beans are cooking, start frying. Chop the beets with a knife and fry over low heat with vegetable oil. After the beets are soft, add drops of vinegar or lemon juice to them, you can even take apple cider vinegar. Remember, this is an important condition that subsequently affects the color. After frying, add the beets immediately to the pan with the beans.
5. Now make another frying in the form of onions and carrots. Chop the onion finely and grate the carrots on a coarse grater. Fry all this in a frying pan until the vegetables acquire a slightly golden crust. And then add the golden juicy roast.
6. Well, that’s almost all, add at the end the chopped garlic squeezed through a garlic press and a bay leaf. Add seasonings and herbs to taste, add salt. And cook for 2 minutes. Bon appetit!
Delicious recipe without meat
Some people will probably find it strange how tasty this dish can be.and even without meat. Maybe, because this option is usually prepared during Lent, when meat is not allowed. It will turn out unique, it will be simply vegetable and lean.
We will need:
- fresh beets – 1 pc.;
- white cabbage – 100 g;
- greens - 2 sprigs;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- tomato – 1 pc.;
- bell pepper – 1 pc.;
- Georgian hot spice – 1 tsp;
- vegetable oil – 3 tbsp. l.;
- carrots – 1 pc.
- salt - to taste
Cooking method:
1. Cut the onion into cubes. Cut the carrots into thin sticks.
2. Peel the tomato by pouring boiling water over it. Cut into small pieces too. If you don’t have a tomato on hand, you can replace it with tomato paste, adding 2 tbsp.
3. It is also advisable to cut the bell pepper into cubes to create a soup idyll.
4. Now place all the chopped vegetables in a frying pan, pour water and vegetable oil into it, simmer until the vegetables become almost soft (this will happen in about 10-15 minutes). Now cut the beets or grate them using a fine grater. Add beets to carrots and onions. Sprinkle it with vinegar essence to capture the bright beetroot color. And simmer the vegetables until soft.
5. Cut the potatoes into cubes and the cabbage into pellets and strips. After the water boils in the pan, add the cabbage first, then, after boiling, the potatoes. Boil for a while so that the potatoes and cabbage have time to almost cook.
6. Then add the beet-onion-carrot dressing. And simmer over low heat for another 10 minutes. At the end, add salt, herbs and your favorite herbs and spices. A rich vegetable dish without meat is ready. It is also, believe me, very tasty and appetizing.
Siberian version of cooking with beans and meatballs
Meat balls... I immediately remember how I introduced meat into the children’s diet when they were very small, I also cooked such meat balls.
I call this option fast, because the meat in this form will be in the form of minced balls, and the minced meat cooks very quickly! This Siberian borscht with beans and meatballs is piquant and perhaps the most delicious for those who love beans and minced meat.
Moreover, the calorie content of this dish is not that high.
The calorie content of Siberian soup with beans and meatballs is 82 kcal / 100 g of product
I myself live in Siberia and often prepare this famous form. So, any composition of the Siberian delicacy with beans and meatballs contains: beets, potatoes, cabbage, beans, carrots and onions, tomatoes or tomato paste, vegetable oil, garlic, vinegar, meat broth, herbs and meatballs.
The method for preparing this option is simple!
Moscow soup with sausage and frankfurters
This option was definitely invented in Russia. Well, our Russian people love sausages and sausages. Although, according to gastroenterologists, they are dangerous to health. But, still, sometimes you can cook such a soup, I think that in any case, everything should be in moderation. What do you think?
Cooking in Kuban style
A distinctive feature of this type, i.e. Kuban borscht, is the presence of two types of meat in it, this is beef on the bone and pork on the bone. This is why this soup turns out to be one of the most delicious and rich, since the tastes of two types of meat are contained in it.
The cooking method is similar to the classic cooking method. Therefore, read all the preparation steps and ingredients for this miracle here, where I told you how to cook a classic meat soup. The only thing is to add pork meat to this option, and do everything else the same way.
Vegetable soup in pots for the oven
I remember at one time pots for cooking various dishes were very popular. I still use them, I love how convenient and tempting it is to cook in them. Do you cook in pots?
It seems to me that this option is reminiscent of the option in the oven and my grandmother immediately comes to mind))) In my opinion, this is a wonderful creation, although of course in an apartment in the oven you won’t be able to cook it the same way as in the oven, but you can get closer to this option. It also turns out quite tasty and aromatic.
We will need:
- Pork ribs – 300 g
- Beetroot - 1 pc.
- Potatoes - 2 pcs.
- White cabbage -0.5 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomato paste - 1 tbsp. l.
- Granulated sugar - 1 tsp.
- Vinegar - 1 tsp
- Salt - 2 tsp
- Ground black pepper - 1 tsp.
- Greens - 1 bunch
- Garlic - 2 cloves
Cooking method:
1. Boil the meat ribs in a saucepan until tender, add salt to the broth.
2. Finely chop the onion and carrots into cubes. Next, cut the potatoes into pieces.
3. Cut the beets and cabbage into strips.
4. In a frying pan with vegetable oil, fry onions, carrots and beets. Add each ingredient to the pan one at a time, 3 minutes apart. Finally, add sugar and sprinkle with vinegar essence.
5. Take the pots and start putting the ingredients into them. Place the meat from the ribs on the bottom. Then cabbage, potatoes and frying. Fill the pot completely with broth.
Important! Do not pour the broth completely into the pot, leave about 1-1.5 cm from the edge of the pot.
6. Place in the oven at 190 degrees to cook for 40-50 minutes. You can also add chopped garlic at the end of cooking for aroma and richness of taste. Add salt and pepper at the very end of cooking. Serve in pots with sour cream and herbs. Bon appetit, friends!
Borscht in a slow cooker
I cook the first dish in a miracle device called a multicooker almost every day.That's why I have to do this often! After all, it’s much easier to throw in all the ingredients and go do something else. When you arrive, a fragrant smell awaits you! 🙂
We will need:
- Beef pulp - 1 kg
- Cabbage - 800 g
- Onion - 200 g
- Potatoes - 300 g
- Carrots - 100 g
- Beetroot - 300 g
- Tomato paste - 3 tbsp
- Garlic - 3 cloves
- Salt, pepper, bay leaf - to taste
- Vegetable oil - 3 tbsp. l
Cooking method:
1. Cut the onion into finely diced cubes. Grate the carrots.
2. Turn the multicooker into baking mode and fry the onion in vegetable oil, and then add the carrots. After a while, add tomato paste. And simmer for a very short time.
4. Take and cut the beef into pieces. Cut the potatoes into cubes. Chop the cabbage into strips.
5. Add all the ingredients to the multicooker bowl: (meat, cabbage, potatoes, bay leaf and black peppercorns). Fill the food with water up to the “maximum” line. Select the “Stew”/”Soup” mode, set the timer for 1 hour.
6. After the beep, open the multicooker bowl and place finely chopped garlic into it. Well, now let it brew! Re-close it with the lid. Bon appetit, dear readers!
With this I finish writing this note. See you soon, friends! Don't forget to subscribe to the newsletter. There is still a lot of interesting things ahead. 😛
P.S. I would like to wish everyone the most delicious, aromatic and rich borscht. You will definitely succeed if you take a good mood with you and cook with love!
I wish you to find your favorite and unique among all the recipes! Cook with joy!
Borscht is the first thing many of us think of when we hear the word soup. One of the most popular soups found in both Russian and Ukrainian cuisine, as well as the cuisine of many Eastern European countries. Although there are differences in recipes and names, the most important thing they always have in common is the main vegetable ingredient is beets. Whether it’s delicious borscht with meat or lean, with cabbage or beans, the right red borscht will always be with beets. This is what makes him special and loved.
We always associate borscht with a home-cooked dinner, mother or grandmother in the kitchen, and the unique aromas of meat and vegetables. I know a lot of people whose favorite soup is borscht. And I can understand their feelings. By the way, every family has its own tricks and peculiarities of preparing delicious borscht. Some add pepper, some add lemon juice, vegetables are added in different sequences, tomatoes and spices, garlic, dumplings, lard. It's varied and can make your head spin.
Just recently I talked about the version of borscht, and in this article I want to turn to borscht with meat, my favorite. And I think that many will agree with me.
The easiest recipe for making borscht with beef
First of all, I want to tell you how to cook delicious borscht with meat in beef broth. Beef meat is lean, tasty and healthy, rich in iron and proteins, and also contains B vitamins. Broths that are cooked from meat with bones are especially successful. Of course, you don’t need to boil one bone, but if you have a piece of meat with a small bone, the broth will definitely turn out excellent, thick and rich, but not greasy. Therefore, borscht with beef can be considered a safe dish for your figure, the main thing is not to use too much vegetable oil when preparing the frying.
For borscht you will need:
- beef - 400-500 g (possibly with a bone),
- beets - 1 large (or 2 small),
- cabbage - 300 grams,
- potatoes - 3-4 pieces,
- carrots - 1-2 pieces,
- onions - 1 piece,
- tomato paste - 2 tablespoons without top,
- garlic and herbs to taste,
- bay leaf - 1-2 pcs,
- vegetable oil - 2-3 tablespoons,
- salt, peppercorns.
Preparation:
1. Delicious borscht with meat always starts with preparing the broth. It is necessary to thoroughly rinse the piece of meat, remove any broken bones and put it to cook over medium heat. During the cooking process, be sure to constantly skim any foam that appears from the surface of the water. If you don’t remove it, the broth will be cloudy and not tasty. Foam is a protein that is released from meat when heated. As soon as the water boils, reduce the heat to medium or slightly lower so that there is no active boiling, but only rare bubbles. This way the beef will almost simmer in the water and you will get a very tasty broth. Cooking can take anywhere from two to three hours, depending on what part of the carcass you used. Check for doneness by checking the tenderness of the meat.
2. When the meat becomes soft, you can remove it from the pan to cool. A little later, cut it into small pieces that will be convenient to eat. In the meantime, we will start adding vegetables. Peel potatoes, beets and carrots. Immediately cut the potatoes into cubes and place in a pan of boiling water. The fire can now be increased. Boil the potatoes for 10 minutes.
3. While the potatoes are cooking, cut the cabbage into thin strips. Do not make it too long; the pieces should fit in a tablespoon so that it is convenient to eat the finished soup. Put the cabbage to cook 10 minutes after the potatoes. And cook for another 10 minutes.
If you have autumn or winter cabbage, it takes longer to cook and is tougher. In this case, it can be placed with or in front of the potatoes.
4. At this time, put a frying pan on the fire with a small amount of vegetable oil. Finely chop the onion and pour it into the frying pan. Fry the onion until it becomes transparent and just starts to turn a little golden.
5. The next vegetable also goes into frying in a frying pan. This will be a carrot; it needs to be grated on a coarse grater. Do this in advance so that while you are grating it, the onions do not overcook. Add the grated carrots to the onions and continue sautéing, stirring constantly. The carrots and onions should become soft, but not browned. A fried crust will spoil the taste of the soup.
6. When the carrots soften a little and change color, it’s time to add the grated beets and tomato paste. They need to be added together because beets, when cooked, begin to lose their rich burgundy-red color, and the acid contained in tomato paste prevents this process and fixes the color. Some cooks add vinegar or citric acid to the soup to fix the color, but this time we’ll make do with tomato paste.
7. Mix the vegetables well with the tomato paste and reduce the heat under the frying pan. Now cook over low heat until the beets soften a little. You can cover with a lid and lightly simmer the vegetables.
8. While the roast is stewing, check the potatoes and cabbage. Use a spoon to catch a piece of vegetables and try to cut them with a knife; if it cuts easily and does not crunch, then they are ready. It's time to return the boiled meat, cut into pieces, into the preparing borscht.
9. The vegetables are cooked, the frying is ready. It's time to connect them. Transfer the roast to the boiling broth with vegetables and stir thoroughly. Cook for another 5-7 minutes. Salt the borscht to taste, add a bay leaf and, if desired, a few peppercorns. Then turn off the stove, cover the soup with a lid and leave it to steep for 15-20 minutes.
10. If you want to add flavor to our delicious borscht with meat, then finely chop fresh herbs and garlic. Add to soup and stir. You can add herbs and garlic to the plates when serving.
Well, our beef borscht is ready. You can pour it into plates, add sour cream or herbs to taste. Take out fresh rye bread and invite everyone to the table.
Bon appetit!
Borscht with pork ribs - step-by-step recipe
If I choose what to cook delicious borscht with meat from, then in second place after beef I will have pork ribs. But not smoked, as we use for, but raw. From them we will make a good, hearty broth for borscht; it will be correct and rich, because ribs consist of meat and bone, and the bone, as you know, is the best friend of a tasty broth.
You will need:
- pork ribs - up to 1 kg,
- beets - 1 piece (large),
- potatoes - 3-4 pieces,
- carrots - 1 piece,
- onion - 1 piece,
- tomato paste - 2 tablespoons,
- cabbage - 250-300 grams (1/4 head of cabbage),
- garlic - 2-3 cloves,
- greens to taste,
- Bay leaf,
- salt and pepper to taste.
Preparation:
1. Rinse the pork ribs thoroughly in running water. Then divide into pieces, cutting between the rib bones to leave one rib per piece. Ribs that are too long can be cut in half, but then be sure to rinse the meat again so that no bone fragments remain. Heat a frying pan and fry the ribs on both sides until lightly browned for 5 minutes. After this, pour water into the pan and let them cook for about 1 hour. Lightly fried meat will give the broth a golden color and a pleasant taste.
2. While the meat is cooking, you can prepare all the vegetables. The cabbage is peeled from the top leaves and chopped into small strips. Peel the potatoes and cover with cold water to prevent them from darkening. Peel the beets and carrots and grate them on a coarse grater. Chop the onion into small squares. Peel the garlic and chop finely.
3. Once the meat is cooked, remove it from the pan and set it aside. We'll add it back to the soup later once the vegetables are cooked.
4. Cut the potatoes into cubes and add to the boiling broth to cook for 5-7 minutes.
5. Try the cabbage; if it is tough from the late varieties, then put it to cook 10 minutes after the potatoes. If it is young summer cabbage, then add the cabbage after frying and cook for only 7-10 minutes.
7. Place the onion in a frying pan with heated oil and fry it until soft, then add the carrots and beets. Mix everything well and reduce the heating temperature. Simmer the vegetables over medium heat, stirring for 10 minutes.
8. Add tomato paste to the frying, stir and fry for another 5 minutes. Tomato paste will give vegetables a red color and a characteristic smell. It is important not to turn up the heat, otherwise everything will be overcooked and tasteless.
9. By the time the cabbage and potatoes in the pan are ready to fry, they should become softer. Add the roast to the soup and stir. Cook for another 10 minutes over low heat until it is just bubbling rather than actively simmering. After this, you can add garlic and herbs. Salt and pepper the soup, add bay leaf.
10. Taste all the vegetables, they should be ready and soft. After this, remove the pan from the heat, return the pork ribs to the borscht and cover with a lid. Let the soup brew for 25-30 minutes. During this time, it will cool down a little and become saturated with the aromas and tastes of all the ingredients.
You can serve it to the table!
Ukrainian borscht with pork and beans - video recipe
Since we are considering the most delicious ways to prepare borscht with meat, we shouldn’t lose sight of Ukrainian borscht. It is necessarily cooked in meat broth and with pieces of meat. To this we will also add bell peppers and beans, these are the important ingredients of Ukrainian borscht. The correct cooking recipe will help you make real tasty borscht, and in order not to make any mistakes, it is best to watch a very detailed and visual video. Don't forget to prepare an appetizer of lard with garlic and add a spoonful of sour cream. Consolidation!
Delicious borscht with meat and vegetables - step by step recipe
It would seem that what can be added to borscht with meat to make it even tastier, besides the standard set of vegetables or beans, as in the Ukrainian borscht recipe. It turns out that celery root and parsnips will help us greatly enrich the taste. These roots are not so difficult to find, and besides, many of us grow them in our own gardens. I suggest you cook borscht according to this recipe, and then evaluate the difference. Believe me, you will love this option too.
You will need:
- pork or beef with bone - 1-1.3 kg,
- potatoes - 3-4 pcs,
- carrots - 1 piece,
- beets - 1 piece,
- parsnip - 1 piece,
- celery stalks - 2 pieces,
- onions - 2 pcs.,
- sweet pepper - 1/2 pcs (or small),
- tomatoes - 400 grams (canned in their own juice),
- tomato paste - 1.5 tablespoons,
- spicy adjika - 1 teaspoon,
- garlic - 2 cloves,
- ground coriander - 0.5 teaspoon,
- sugar - 1 teaspoon,
- bay leaf - 1-2 pcs,
- vegetable oil 2-3 tablespoons,
- salt and black pepper to taste.
Preparation:
1. Delicious borscht with meat starts with meat. Take pieces with bones for cooking. It can be either beef or pork, the only difference will be in the time the meat is cooked. Beef cooks for about 2-2.5 hours, pork - 1-1.5 hours. Rinse the meat under running cold water to remove any bone fragments, then place in a saucepan and cover with cold water. This is important, under no circumstances hot. Now put it on the stove and cook. As it boils, gray foam will appear, which must be removed so that the broth is clear.
2. As soon as the meat boils, place two celery stalks and one small onion without peel into the pan. Continue cooking the meat until fully cooked.
3. While the broth is cooking, you need to prepare all the vegetable ingredients. Peel beets, potatoes, carrots, parsnips, and onions. Grate the carrots, beets and parsnips. Chop the cabbage into thin strips. Cut the sweet pepper into thin strips. Cut the onion into squares or quarter rings. Cut the potatoes into medium-sized cubes and cover them with cold water to prevent them from darkening.
Tomatoes also need to be prepared in advance if you have fresh ones. They need to be doused with boiling water and the skin removed. Then grate or grind with a blender at low speed into a paste.
4. When the meat is cooked, remove the onion and celery stalks from the broth. They were needed only for the taste and aroma of the broth. Now you can throw them away.
5. Remove the meat from the pan as well. Let it cool slightly, then separate the seeds and cut the rest into small pieces.
6. Heat vegetable oil in a frying pan over medium heat and add the onion first. Fry it for literally 2 minutes.
7. Now add the grated carrots and fry for another 2-3 minutes, stirring.
8. Bell peppers go into the pan next. Continue sautéing vegetables for another 2 minutes.
9. Now add the grated beets. Reduce heat to low and simmer vegetables for 5 minutes.
10. After five minutes of simmering, add the tomatoes in their juice along with the juice (or fresh grated ones) and tomato paste. Mix everything well.
11. Add aromatic and tasty spices to the roast. Ground coriander, adjika and a spoonful of sugar. Stir everything and continue to simmer over low heat for another 5 minutes.
12. Now return the chopped meat and potato cubes to the broth.
13. Immediately add the white parsnip root. If you don’t have it, it’s not a big deal, you can cook without it, the broth will just have a slightly different taste. Add two bay leaves and cook further. As soon as it boils, remove the foam that appears, now the potatoes will produce it. After boiling, cook for 5-7 minutes until the potatoes are half cooked.
14. Fish out the bay leaf and add the cabbage. Cabbage should be cooked depending on how firm the variety is. Young cabbage cooks very quickly, but late winter cabbage should simmer for at least 10 minutes. It is best to try the cabbage raw, and then during cooking, to understand when it is ready.
15. When the cabbage is almost ready, add the fry and cook at low simmer with small bubbles for another 5 minutes. Now you can add garlic to make the delicious borscht with meat even more aromatic.
16. Now add finely chopped greens. Cover with a lid and leave to steep for 20-25 minutes. The borscht will not lose its temperature, but at the same time it will be wonderfully saturated with aromas.
Well, our delicious borscht with pork and various vegetables is ready. It's time to serve. Don't forget sour cream and fresh bread. Have a nice lunch with your family!
Navy borscht - delicious video recipe with meat broth and smoked meats
Finally, I can’t help but mention this delicious recipe for borscht with meat. Navy borscht is prepared not only with boiled meat and broth, but also with the addition of aromatic, golden-brown smoked meats. Have you already imagined this taste and smell? For lovers of smoked meats, this borscht is just a godsend, believe me, I’m one of them. Classic borscht is certainly beyond competition, but this is a worthy variety.
Borscht is one of the most popular first dishes in our country. Every housewife should be able to cook delicious, rich red borscht. No man can resist this dish! There are many options for preparing borscht, but all of them are united by the main feature of borscht - it is a bright red color (not raspberry, like beetroot) and a special sweet and sour taste.
Classic Ukrainian borscht is cooked in a strong meat broth. The longer you cook, the richer and more flavorful the soup will be. On average, cooking takes at least two hours. To make the color more saturated, you can sprinkle the beets with lemon juice, or boil them separately, unpeeled, adding 1 tbsp to the water. a spoonful of vinegar. The ingredients are for a 4 liter pan.
Ingredients for cooking:
- Beef - 1 kg, on the bone;
- Potatoes - 3-4 pcs;
- Cabbage - 300 g;
- Carrots - 2 pcs;
- Beets - 3 pcs;
- Onion - 1 piece;
- Tomato paste - 3 tbsp;
- Vinegar - 1 tsp;
- Bay leaf - 3 pcs;
- Garlic - 3 cloves;
- Vegetable oil - optional;
- Salt, pepper - to taste;
- Greens - to taste;
- Sour cream - to taste;
Preparation steps:
- Wash the meat, add water, cook for 1.5 hours (periodically removing the foam).
- In the meantime, prepare the ingredients. Peel the beets and cut into cubes (I use a special attachment in a blender for this).
- Chop the onion. Peel the carrots and grate them. Shred the cabbage.
- Fry the beets in vegetable oil for 3-5 minutes.
- Add tomato paste and vinegar, simmer for 7 minutes. Sometimes the paste is very thick, in which case I dilute it with water.
- In another pan (or wash this one), fry the onion for 3 minutes.
- Then add carrots and fry everything together until soft.
- When the meat is cooked, remove it and cut into pieces. Strain the broth and put the chopped meat in it, bring to a boil.
- Now peel the potatoes, cut into cubes and put in boiling broth, add salt.
- When the broth boils, add cabbage and cook for 7 minutes.
- Add beets, cook for 10 minutes. Then add onions and carrots, cook for 3 minutes.
- Add bay leaf and garlic through a garlic press. Taste and add salt and pepper if necessary. Let it brew for 15 minutes. Serve with sour cream and herbs!
Classic borscht (red borscht) is a famous beet soup that the peoples of Eastern and Central Europe can rightfully be proud of. Borscht with beets has a particularly ancient history in Ukraine, which is why it is often called Ukrainian borscht. But there is also Lithuanian, Polish, Russian, Kuban, Moscow and even Siberian borscht. And they cook it differently in each individual region, and even with variations: meat, lean, and in the summer, cold borscht, which is often called kholodnik, beetroot soup... What unites the main thing is that wherever borscht is cooked, it is one of the most favorite culinary dishes. dishes. And the ability to deliciously cook real borscht in these parts is considered one of the main virtues of a woman, almost not inferior to beauty and kindness. Therefore, cooking borscht is a kind of sacrament, and borscht itself is one of the main aphrodisiacs for the Slavs. This word is delicious - borscht!
Green borscht- This is sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a variation of classic borscht; it has a completely different recipe and a completely different color - green. It comes from sorrel and other green ingredients.
- To make the borscht thick, boil one whole potato in it. When the borscht is ready, take it out, mash it thoroughly and return it to the borscht.
- When beets are cooked, their color and the color of their broth are muted. To make the borscht a juicy, bright color, place about a quarter of the beets chopped for borscht in a bowl, pour boiling water over it and leave for at least 20 minutes. When the borscht has already been removed from the heat, squeeze out the beets and pour the resulting juice into the borscht.
- To improve the taste of borscht, it is recommended to take a piece of good lard, grind it with salt and garlic, and add the resulting mixture to the almost finished borscht.
- Do not serve borscht immediately after cooking! Let the borscht steep for at least an hour.
Loading...