How to quickly cook borscht with beets. Lenten borscht with boiled beets. Serving red soup for family dinner

Cooking time for classic borscht with beef is 2.5 hours, including half an hour of infusion. It is required to spend 1 hour of pure time at the stove. If chicken is taken for borscht, then total time cooking borscht will be reduced to 1.5 hours, since the chicken for the broth is cooked for only 1 hour, and such borscht does not need to be insisted.

How to cook borscht with beets

Products

Classic recipe for a 4-liter pan
Beef on the bone- 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used, as the bone deepens the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will turn out to be more fatty, and, as a result, high-calorie. Less often they cook borscht with chicken or turkey meat. In this case, cook less and, as a rule, is cheaper. AT general case, it is better to take fresh meat on the bone. If meat is frozen, thaw beforehand.
Beet- 2 medium or 1 large, 250-300 grams
Carrot- 1 large
Cabbage- 300 grams
Potato- 3 large pieces or 5 small ones
It is better to take larger potatoes in borscht to make it easier to peel
Tomatoes- 3 pieces
AT classic variation put a tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly more acidic than tomatoes, but it helps to preserve the bright color of borscht, as it contains vinegar. Or several canned tomatoes or juice from canned beans(if it includes tomatoes). Cooking in the same way - fry with vegetables. Or you can weld tomato paste yourself - peel the tomatoes, chop and boil over low heat until the state of the sauce. It’s good to add bell pepper to such a home-made tomato-borscht paste.
Vinegar 9% - 2 tablespoons
To make the color of the dish become rich red and the taste more spicy. For a 4 liter pot, you need 1 teaspoon of 9% vinegar or 2 teaspoons of 6% vinegar; sometimes a tablespoon of sugar is added along with vinegar. Vinegar in cooking can be replaced with freshly squeezed lemon juice(from half a lemon). Please also note that the added canned tomatoes or store-bought tomato paste, if they replace tomatoes, already contains vinegar.
Onion- 2 heads or 1 large
Garlic- 3-4 teeth
Dill, parsley- 50 grams
Salt and pepper, lavrushka- taste

These are the products that are added to classic borscht. If you want to break the rules, Here's what else is often added to borscht:
1. Mushrooms and beans. Beans will make the dish much more satisfying, and mushrooms will add flavor.
2. Sugar - then borscht will be especially good with sour cream. If the beets are sweet varieties, then you do not need to add. Sugar is added at the very end, so try it and decide for your particular case whether sugar is needed or not.

How to cook borsch - step by step

Stage 1. Cook meat broth- cook for about an hour and a half.

Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, Bay leaf, put meat in water, cook on small fire covered for 2 hours after boiling. Salt the water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The pot is covered with a lid.

Stage 2. Chop and cook vegetables in the correct order - about half an hour.

Finely chop the onion, rub the garlic or finely chop it, rub the beets or chop them into pieces - here to taste. And similarly with carrots, you can rub it, or you can cut it into semicircles. Someone even grinds in a meat grinder. In the classic recipe, variations are acceptable to your taste. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then in front of the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add it along with potatoes
- Potatoes
- Vegetable roast with beetroot - to be cooked while vegetables are cooked.

Stage 3. Make vegetable stir fry and add flavor additives- 15 minutes.

Heat the pan, fry the onion for 5 minutes over high heat, stirring occasionally. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are fried). Then add tomatoes or tomato paste, pour a ladle of broth from a pan with meat into a pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple more minutes, add to borscht - all the vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, at the same time check the broth for salt. Boil the roast in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour.

The pot with borscht is tightly closed with a lid, carefully placed on a blanket and wrapped around it from all sides, preferably in several layers.

This completes the preparation of borscht. Now it remains only to pour it into plates and serve with sour cream and fresh chopped herbs.

Fukusnofakty

How to serve borscht
Sour cream, bread with bacon or basturma are served on the table, green onion and garlic, hard-boiled chicken eggs, cheesecakes with cottage cheese, donuts.

How to store borscht
Close the pot with borscht tightly with a lid and store in the refrigerator for up to 7 days (remember that vinegar is a strong preservative). Borscht can be frozen in a bag - frozen, it is stored for a month.

Food cost
The cost of products for the preparation of a 4-liter borscht pot is 350 rubles. (on average in Moscow as of October 2018).

How to make diet borscht
The dish can be made less high-calorie if you do not cook frying. It is enough to peel and cut vegetables - and add them to the soup: beets, cabbage after 10 minutes, potatoes, carrots and onions after 5 minutes. And you can cook borscht without meat at all - lean borscht is also very good.

How to cook borscht in kitchen gadgets

How to cook borscht in a slow cooker
1. Put the meat in a multicooker pan, add water, salt and cook in the "Extinguishing" mode for 1.5 hours.
2. Separately, fry onions and carrots, beets, tomatoes in a pan.
3. Add frying to borscht along with potatoes and cabbage.
4. Set the slow cooker to the "Extinguishing" mode, cook borscht for another 1 hour.

How to cook borscht in a pressure cooker
1. Wash the beets, peel and grate on a coarse grater.
2. Put the beets in a pressure cooker, fry them in an open pressure cooker for vegetable oil 10 minutes, then add onions and carrots, after a couple of minutes tomato paste - and simmer for 5 minutes all together.
3. Add meat - for borsch in a pressure cooker, boneless meat cut into small pieces is suitable, fry for a couple of minutes.
4. Put potatoes and cabbage.
5. Add salt and spices to the borsch, additionally lemon juice from half a lemon
6. Pour in water, close the pressure cooker with a lid and cook for 20 minutes, then wait for the pressure to drop, add greens and serve.

How to make donuts for borscht

Products
Flour - 1.5 200-gram cups
Water - 100 milliliters
Sugar - 1 tablespoon
Salt - a quarter teaspoon
Sunflower oil - 1 tablespoon
Yeast - 10 grams
Chicken egg for lubrication - 1 piece

Recipe
1. Heat water to 40 degrees, dilute yeast in it, cover and leave for 10 minutes.
2. Measure out 0.75 cups of flour, add sugar and salt, butter - and mix well.
3. Add to flour mixture diluted yeast.
4. Pour in the remaining flour and knead the dough, then cover it and leave it in a warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form donuts from dough balls, put them on a baking sheet covered with baking paper. The distance between the donuts should be at least 1.5 centimeters so that they do not touch during the lifting process.
7. Shake egg and use a pastry brush to grease the donuts.
8. Bake donuts for 20 minutes.

Serve warm pampushki with borscht.

And again about borscht

Answers and tips

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

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

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

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

Classic step by step recipe

To use this recipe, prepare all the ingredients:

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

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

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

Features of cooking beets

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

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

Borscht with pickled beets

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

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

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

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

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

How to cook red borscht: video

The traditional technology for making borscht involves the use of fresh vegetables. Beets are also taken raw, chopped, then stewed or sautéed, and then added to the soup being prepared. However, there are situations when this technology is not suitable. If you have leftover beets from the salad or you don’t fry vegetables, watching your health, you can cook borscht with boiled beets. From the many existing recipes for this dish, you can certainly choose the right one.

Cooking features

Cooking borscht is an art that needs to be mastered if glory skillful housewife important to you. Incorrectly cooked borscht looks unappetizing, and its taste leaves much to be desired. Taking on the cooking of borscht, you need to know a few subtleties:

• Beautiful red borsch cannot be cooked without beets and tomatoes. They can be replaced or supplemented with tomato paste or juice, but it is impossible to completely do without this component.
• Beets are added no more than 10 minutes before the dish is ready, so that as a result of prolonged cooking it does not discolor.
• Usage acidic foods, including vinegar and lemon juice, helps preserve rich color beets.
• Vegetables for borscht should be cut neatly, into small pieces, only then it will look aesthetically pleasing.
• Observe correct sequence product bookmarks. If you put them all at once, by the end of cooking, some will remain raw, others will boil too much, and the beets will discolor.
• Proper borscht - thick borscht. Do not save on vegetables and do not be lazy to cut them more.
• It’s not scary to cook a lot of borscht - after insisting, it only becomes tastier.
• Often, fresh herbs and garlic are added to boiled beet borscht. They are put on a plate, and if you put them directly in the pan, then you need to boil for several minutes - otherwise the soup will quickly turn sour.

Boiled cabbage borscht, like the traditional one, is seasoned with sour cream. If you fast and choose vegetarian option dishes, sour cream can be replaced with lean mayonnaise.

Borscht with boiled beets and meat

• beef on the bone - 0.6 kg;
• lard - 100 g;
• white cabbage - 0.3 kg;
• potatoes - 0.6 kg;
• beets - 0.3 kg;
• carrots - 0.2 kg;
• onions - 150 g;
• garlic - 3 cloves;
• tomato paste - 40 ml;
• table vinegar (9 percent) - 5 ml;
• water - 3.5 l;
• salt, spices - to taste.

Cooking method:

• Wash the beef, dry with a napkin. Put in a saucepan and fill with the amount of water indicated in the recipe. Put on fire.
• Wash the beetroot and place in a separate bowl. Fill with water. Put to boil. Cook for about an hour, checking the degree of its softness with a knife. Drain in a colander, leave to cool.
• When the water in the pot with the meat boils, remove the foam that has come out on the surface and reduce the heat. Add spices. Well suited peppercorns, black and allspice, bay leaf. When the meat becomes soft and begins to easily move away from the bone, remove it from the broth and cool. It will take about the same time to cook the broth as it does to boil the beets.
• Peel the boiled beets, cut into medium-sized bars.
• After peeling the potatoes, cut into larger bars, about a centimeter by two centimeters.
• Remove the top leaves from the cabbage head. Finely chop the cabbage.
• Scrape and wash the carrots. Cut it into strips.
• Peel the onion. Cut into thin half rings.
• Cut the fat into small pieces, put in a saucepan. Melt.
• Put the carrots and onions in the melted lard, fry them until soft.
• Add tomato paste, stir. Simmer for a few minutes and remove the saucepan from the heat.
• Strain the broth, return to the pot.
• Separate the meat from the bones, cut into medium-sized pieces, put in the broth.
• Put the pot on the fire, bring the broth to a boil.
• Dip the potatoes in the broth. After it boils again, add cabbage.
• Boil for 15 minutes after laying the cabbage, then add the fried vegetables and finely chopped garlic. Salt the soup to taste.
• After 5 minutes, pour a spoonful of vinegar into the broth, stir, then immediately add the beets. Wait for the borsch to boil again, cook for 2-3 minutes after that, remove the pan from the heat.

It is necessary to pour the soup into bowls no earlier than half an hour after cooking - it needs time to brew. In each plate, it does not hurt to put a spoonful of sour cream and fresh herbs finely chopped with a knife. good addition to borscht will Ukrainian donuts or garlic croutons from rye bread.

Borscht with boiled beets and chicken

• chicken breasts - 0.8 kg;
• water - 3.5 l;
• white cabbage - 0.3 kg;
• potatoes - 0.5 kg;
• carrots - 0.2 kg;
• sweet pepper - 0.4 kg;
• onions - 150 g;
• boiled beets - 0.25 kg;
• fresh tomatoes - 0.3 kg;
• garlic - 3 cloves;
• fresh herbs- 50 g;
• lemon juice - 20 ml;
• salt, spices - to taste.

Cooking method:

• From chicken breasts boil the broth. Take the chicken out of the pot. When the breasts have cooled, separate the poultry meat from the bones and return to the pan.
• Peel the potatoes, cut into cubes of one and a half centimeters, put in the broth. Put the saucepan on the stove.
• Shred the cabbage. Put it in the pot when the broth boils.
• Peel and finely chop the onion.
• Carrots, peeled, grate coarsely.
• Wash the pepper, remove the seeds, chop into medium-sized strips.
• Put the carrots, onions and peppers into the soup 10 minutes after the cabbage.
• Give tomatoes with boiling water, peel. tomato pulp cut into medium-sized cubes, put in the soup 10 minutes after the onions, peppers and carrots. Salt the borscht to taste.
• Peel the beets, cut into thin strips. Pour lemon juice into it and stir. Add to the rest of the ingredients 10 minutes after laying the tomatoes in the borscht.
• After 5 minutes, add finely chopped herbs and garlic. Boil borscht for 2-3 minutes, remove from heat.

Let the borscht brew under the lid for half an hour and pour into plates. Soup cooked in this recipe, can be called dietary. The recipe will appeal to supporters of a healthy diet.

Lenten borscht with boiled beets

• white cabbage - 150 g;
• boiled beets - 150 g;
• boiled carrots - 150 g;
• sweet pepper - 0.2 kg;
• potatoes - 0.5 kg;
• canned green pea- 130 g;
• vegetable oil - 20 ml;
• tomato paste - 40 ml;
• sugar - 10 g;
• apple cider vinegar (6 percent) - 20 ml;
• onions - 100 g;
• salt, spices, fresh herbs - to taste;
• water - 2 l.

Cooking method:

• Peel boiled carrots and beets. Cut into strips, folding into different plates.
• Peel the potatoes and cut into medium-sized cubes, about a centimeter each.
• Chop the cabbage very finely.
• Slice the pepper into thin strips.
• Drain the liquid from the can of peas.
• Put cabbage and potatoes in a saucepan, bring to a boil.
• Salt, season. Simmer until dressing is ready.
• Heat the oil in a frying pan, put the peeled and finely chopped onion into it.
• When the onion turns golden, add the carrots.
• After 2-3 minutes, put the beets to the vegetables. Sprinkle it with vinegar, add salt, sugar.
• After 2-3 minutes, add the tomato paste and continue cooking for 5 minutes.
• Put the finished dressing in a saucepan with borscht. Add canned peas to it. Salt. Continue to cook for 7-8 minutes.

Instead of canned peas frozen can be used. Then it is put into the soup as soon as the water boils. Greens are added directly to the plates.

Borscht with boiled beets is indistinguishable in appearance from boiled traditional technology. His taste is no less pleasant. You can replace fresh beets with boiled ones without losing the quality of the dish.

Red borsch with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies hunger, warms and pleases with delicious taste. It is difficult to count how many versions of the traditional dish now exist: less high-calorie and faster, refreshing, etc.

This time, for a pleasant, subtle sweet and sour "note" add to vegetable dressing vinegar and granulated sugar, and in the rest we will act according to the standard recipe.

Ingredients per 5 liter pot:

• beef on the bone - about 700-800 g;
• fresh cabbage - 300 g;
• potatoes - 2-3 pieces;
• dill - ½ bunch;
• garlic - 3-6 teeth;
• bay leaf - 1-2 pieces;
• salt, allspice peas - to taste.

For frying:

• onion - 1 large;
• carrots - 1 large for frying (+ 1 carrot for meat broth);
• beets - about 300 g;
• vinegar 9% - 1 tbsp. a spoon;
• sugar - 1-2 teaspoons;
• tomato paste - 2 tbsp. spoons;
• vegetable oil (refined) - 2-3 tbsp. spoons.

Red borscht with beets and beef recipe with photo

1. Fill the beef to the top with water, boil. Remove the resulting foam with a spoon, load one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (up to fully prepared beef). 15 minutes before the end of cooking, throw in bay leaves and peppercorns.
   
2. Carefully remove the boiled meat from the broth, put it in a separate bowl. Discard carrots and spices. We pass the broth through a fine sieve to get rid of small lumps and possible bone fragments. Pour into a clean saucepan and bring to a boil again. In the strained broth, we immerse the cabbage chopped into thin strips.
   
3. Next - peeled and cut into equal cubes of potato tubers. We do not put salt yet, so that the vegetables boil faster. Cook at a low boil for 15-20 minutes.
   

   How to make a roast for red borscht with beets

4. In the meantime, we make vegetable frying for borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
   
5. Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
   
6. To the carrot-onion sauteing, lay out the beets, peeled and grated with large chips. We simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add the tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer vegetable mix covered until fully cooked (about 20 minutes).
   
7. We shift the beetroot frying into a pan with already soft vegetables. The broth will immediately turn into a rich red color.
   
8. Divide boiled meat portioned pieces and put into practice ready borscht. Simmer at a low boil, do not allow active seething! Finally, salt, take a sample, flavor with spices if desired.
   
9. At the end, we throw chopped garlic cloves and dill into the broth, after a couple of minutes we remove from heat.
   
10. Serve freshly brewed red borsch with beets, flavored with sour cream or just like that, adding a slice fresh bread. Enjoy a hearty and warming first course!
    

Red borscht with beets and beef is ready! Enjoy your meal!

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 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 food, how the dressing is made, and what delicious secrets preparations are revealed by hostesses 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. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushroom. For delicious borscht the broth needs to be 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 basic step by step guide cooking 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 propose to consider the most delicious recipes cooking beetroot soup.

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.

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 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 healthy food, but you will have to tinker with it. Pickled beets in sweet and sour sauce You can buy ready-made or pickle 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. oil.

1. In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
2. Onion, too, cut into cubes, and carrots should be grated, and then fry the vegetables on sunflower oil 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. AT sauerkraut pour sugar, 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 everyone loves it. Slavic peoples without exception. This dish contains the most different products, but the beet remains unchanged. We will review the recipe delicious beetroot on the 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.

1. Wash and cut into small pieces pork ribs, put in a prepared container, fill with water.
2. Add cleaned head onion, 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 the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

cold beetroot

Red borsch is also eaten cold, it is especially relevant in hot summer days. Beetroot is a traditional dish Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We'll consider classic recipe 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.

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.

1. Boil chopped mushrooms in lightly salted water (20 minutes).
2. Add chopped potatoes to mushroom broth, and after boiling chopped 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

Borscht with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel replace with canned. This beetroot will not require special efforts for cooking, 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.

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. paste. salt, spices.
6. Add finely chopped sorrel to the borsch 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.

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 diligent housewives prepare it ahead of time. 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.

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