Cabbage soup with red beets. Ukrainian borscht with pork – classic step-by-step recipe with photos. Step-by-step preparation with photos

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:

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

rub and stew;
dipped into the broth immediately after slicing;
baked;
boil without peeling.

» Borscht with potatoes

After all, eating truly healthy and healthy food is quite difficult; everything has its pitfalls. Absolutely all people need to eat right for the normal functioning of the body. In order to eat properly, you need to study a lot of scientific material.
Eat right and you will be energetic, healthy and cheerful! There are a great many recipes for borscht, but they are all united by the same sweet and sour taste, bright red color, and the presence of beets and tomatoes.
Many people cook borscht with mushroom or bone broth; you can also cook soup with vegetable broth. Once the potatoes are half cooked, add the cabbage to the broth. Add sweet pepper cut into strips to the borscht - this will make your soup even more healthy and fortified.

One of the favorite first dishes of the peoples of Europe is beetroot soup. In Ukraine, this dish was called “borscht”. It is beets that give borscht its incredible aroma and bright burgundy color. In different countries, borscht with beets is prepared differently. In this article we will tell you several step-by-step recipes on how to cook borscht with beets.

If you want your borscht with beets to be not burgundy, but red, then in this case you need to adhere to a special cooking technology.

We tell you in detail recipe for making borscht with beets beautiful red color:

Peel 6 small beets. 4 of them need to be cut into cubes with a knife, and 2 grated on a coarse grater.
Cut into cubes:

one onion
one carrot
several canned tomatoes
6 new potatoes
one small head of white cabbage (should be chopped into strips)

All the vegetables chopped at the previous stage must be placed in a large saucepan, filled with water and put on fire to cook the vegetable broth.
After the broth boils (after half an hour), add to the borscht:

beets, grated
3 tablespoons sugar
3 tablespoons white wine or apple cider vinegar
ground black pepper

In 10 minutes, after you add additional ingredients, the borscht with beets will be ready. It can be removed from the stove and poured into portioned plates.
Garnish each serving with a dollop of sour cream and fresh dill.

How to cook borscht with beets and sauerkraut?

Next we will tell you, how to cook delicious borscht with beets and sauerkraut. By the way, this borscht is much healthier than with regular cabbage, although it has a certain astringency in taste. How to cook it:

Boil the meat broth first. We recommend using beef, although this is not essential. You can choose the type of meat that you and your family love.
Prepare vegetables for borscht:

grate one carrot on a coarse grater
dice one onion
fry onions and carrots in a frying pan
rinse some sauerkraut and squeeze it out
cut the celery into strips
grate one beet on a coarse grater
add all of the above vegetables to the pan where the carrots and onions were stewed

Cut the potatoes into cubes and place them in the pan where you are cooking the meat broth. Immediately add a few peas of black allspice and bay leaves.
Pour the roasted vegetables into the broth. Let it simmer for another 15 minutes.
Serve borscht with beets and cabbage with sour cream and garlic donuts.

How to cook borscht with beets and chicken?

Let's move on to the recipe, how to properly cook borscht with beets and chicken. The result will be a light but very tasty rich borscht that will appeal to people who adhere to the canons of dietary nutrition. What and why you need to do to prepare delicious beetroot borscht:

Wash 3 chicken legs and cover them with cold water in a large saucepan. Immediately add pepper, salt and bay leaf.
When the chicken broth boils, skim off any foam that has formed from it using a slotted spoon, then cover it with a lid and let the broth simmer for half an hour.
During this time you can prepare the vegetables:

cut some potatoes into cubes
cut the onion into strips
grate one carrot and beet on a coarse grater
grate the garlic on a fine grater
shred one head of white cabbage

All vegetables, except cabbage and potatoes, need to be fried in a heated frying pan. When they are sauteed, you need to pour a little tomato juice (half a liter) and one tablespoon of flour into the frying.
Place potatoes and cabbage in broth. Let it all cook for 25 minutes.
After this, add the frying agent to the broth and leave the borscht to boil for 10 minutes.
Serve borscht with fresh herbs and a dollop of sour cream.

How to cook borscht with beets and beans?

Very filling, but at the same time Lenten borscht with beets is obtained, if instead of meat you add beans to the broth. Moreover, the beans can be fresh or canned - this is not a fundamental issue. How to prepare this soup:

Soak one cup of beans in cold water. It should stay like this for at least a couple of nights.
When the beans are ready, they will need to be washed and boiled in a saucepan for one hour.
After this, you can add diced potatoes, allspice (several peas), and bay leaves to the water where the beans were cooked.
While the potatoes are cooking, you need to prepare a vegetable dressing from:

carrots
beets
garlic
bell pepper

The finished frying must be poured into a pan with potatoes and boiled for 10 minutes.

Please note that you do not need to add cabbage to borscht with beets and beans. You can do this if you wish, but it is not necessary. If you have it in your kitchen multicooker, you can cook borscht with beets and beans in it.

How to cook Ukrainian borscht with beets?

Now we will tell you how to cook delicious borscht with beets and tomato paste. This type of borscht is prepared in Ukraine, because in this country borscht is a traditional dish. What you need to do to prepare real Ukrainian borscht with beets:

First prepare the pork broth:

place the meat in a saucepan, fill it with water, add peppers and onions;
as soon as the meat boils, drain the water, disassemble the meat into pieces so that there are no cartilages and bones in it, and pour in new water;
the second broth should boil for one hour.

Add diced onion, grated carrots, allspice, garlic and bay leaf to the broth.
Prepare frying from:

diced onion
julienned beets
tomato paste

Pour the roast into the broth. Immediately add sour cream to the broth.
Chop a head of white cabbage and then pour everything into the broth.
Serve borscht with sour cream, fresh herbs and garlic donuts.

How to cook borscht with beets for the winter?

Some wonder how to cook borscht with beets and vinegar so as not to make it too sour. There is a great way out - make a sourdough starter for borscht, which can be used in winter and beyond. This will help significantly save time in the process of preparing borscht:

First, the beets are chopped. You can also grate it on a coarse grater or in a food processor.
Carrots are prepared in exactly the same way.

A head of white cabbage is being chopped.
One onion is cut into strips.
All vegetables are mixed in one pan and filled with water.
Add salt, pepper, bay leaf, sugar, oil and vinegar to the water. Everything is boiled for 20 minutes and then transferred to sterilized jars.

How to cook borscht with beets: photo

Borscht with beets is a unique dish, but its taste is unsurpassed. It is prepared from the simplest products that everyone definitely has in their home. We hope that the recipes we present in this article will help you diversify the menu for your family.

Video: “How to cook borscht with beets?”

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

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

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

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

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

Cut the onion into small cubes and grate the carrots.

Cut the beets into thin strips.

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

It is necessary to fry the prepared beets until soft.

When the chicken is cooked, which may take from half an hour to two hours, depending on the age of the chicken, remove the meat and strain the broth through a fine sieve. Return the light, clear, rich and aromatic broth to the heat.

Peel and cut the potatoes into strips, and place them in the broth after boiling. Cook at low boil for 15-20 minutes.

Then add the vegetable dressing along with the beets.

Next, send the shredded cabbage.

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

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

Remove the meat from the bones, place on plates and pour over the borscht. If desired, add sour cream and sprinkle with herbs.

Classic borscht with beets turned out rich, aromatic and very tasty. Bon appetit. Cook with love.

Borscht with beets turns out to have a very beautiful color and an 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 beef ribs broth. 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, heat 30 ml of vegetable oil and 30 g of rendered pork fat in a large frying pan. 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. Pour lemon juice or vinegar over the beets - 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 become 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 of boiled meat that you removed from the broth into each plate.

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 homemade 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 low heat 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 frying, stewed beets and pour in the beet broth. At this time, add 1 fresh sweet 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

Even an inexperienced housewife can prepare this borscht. 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 the hot pan first in newspapers and then in 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.

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

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

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

In northern Russia, soup with cabbage was called shchi. The further south you went, the more heat-loving vegetables grew that could be added to first courses. It is possible that borscht was first prepared in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous throughout the world.

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

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

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

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

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

Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to use pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook saturated vegetable broth in advance.
Beet. This is what gives it the bright red color. It can be cut into strips or grated, but never add it raw to the liquid, otherwise it will boil out and the borscht will become faded in color. Pour in a little vegetable oil and sauté the beets until soft, after sprinkling them with vinegar and adding a spoonful of sugar, this way they will not lighten during the cooking process and will keep the color of the borscht bright. It’s even better to bake the beets in foil, then they will retain their natural properties.
Roasting. Borscht without frying is not borscht, but a soup made from boiled vegetables. Diced onions are sauteed in oil until transparent, add grated carrots and after a couple of minutes add a little flour. It can also be fried separately in butter or vegetable oil. Flour will provide additional thickness and velvety.
Tomatoes. Never skimp on tomato paste or sauce; the borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to the plate.
Cabbage. Finely chopped, young or mature, white cabbage or Beijing, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and let stand for 5-7 minutes.
Additional ingredients. Mushrooms, beans, and prunes add piquancy and originality to the borscht. By alternating additives, you can achieve new flavors each time.
Intuition. Few people strictly follow the recipe and measure out the required amount of ingredients. Borscht is cooked by eye; ingredients are added in quantities that your feelings tell you.
Saturation. The borscht must be steeped and soaked in aromas. Let it sit for a while before serving. And the next day it will taste even better.
Serving. Borscht will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle finely chopped herbs on top and add a spoonful of sour cream. Place chopped lard, garlic and black bread on the table. Don't forget about the garlic donuts!

Every cook praises his borscht

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

Let's prepare real Ukrainian borscht, respecting the national flavor and taste preferences! Just don’t wait for the exact weight of the food to be laid out - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone; it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Skim off the foam, add salt, place on low heat and simmer for 2-3 hours until the meat is cooked. Don't forget to add the whole onion and carrot for flavor, a bay leaf, and a few black peppercorns.

A little secret: cook several peeled large potatoes along with the meat.

While the meat is cooking, let's start frying. Cut the lard into small pieces and fry it until it becomes crackling (translucent), add finely chopped onion and fry until transparent. We cut the beets into strips, the carrots can be finely chopped or grated on a coarse grater, and we simmer the vegetables along with the cracklings.

Add sugar to the fry and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, dust them with flour and stir. Now add tomato sauce or grated fresh tomatoes and simmer for a few more minutes.

The broth is ready. We take out the contents from it. We select the bones and separate the meat into fibers or cut into pieces. The onions and carrots have served their purpose - throw them away. Mash whole boiled potatoes into a puree - this gives the broth thickness and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add frying. Taste it, add salt and pepper if necessary.

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

Serve with donuts and greens.

Soup with sauerkraut

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

Prepare meat broth from pork, beef or chicken. Use the meat for main courses or chop it and send it back to the borscht.
Add the potatoes into cubes and cook until done.
Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
Add sauerkraut and frying to the borscht, cook until done.
Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called “green”, and it is perfectly refreshing in the summer and no less tasty in the winter. True, in winter you have to use canned sorrel, which experienced housewives prepare in the summer especially for these purposes.

There is nothing complicated in preparation; green borscht is based on the classic borscht recipe, only sorrel is used instead of cabbage.

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

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

Cut the cooked meat into pieces. Add potatoes and cook for 20-30 minutes. Now fry – add and cook for a few more minutes. Finally the turn came to put in the sorrel and eggs; as soon as it boils, turn it off immediately. We insist and serve.

Vegetarian (lenten) borscht with beans or mushrooms

Hearty borscht can be prepared not only with meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.

Soak dry beans in cold water for several hours, or overnight.
Cook it until soft in salted water.
Add potatoes and fried vegetables: onions, beets, carrots, tomatoes.
Lastly, add finely shredded cabbage and boil for no more than 10 minutes. Turn off the heat and let it brew.

Bean borscht is filling, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add richness to the broth; they are best used for making salads.

Instead of beans, you can take mushrooms, pre-fried in oil. Better yet, combine them.

Navy borscht

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

Cook broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to low. After an hour, add salt, and after another 30-40 minutes, check the readiness of the meat - it should be soft and pierce with a fork. We take out and throw away the onion.
Add pieces of smoked brisket and cook while the roast is being prepared.
Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
Separately, fry the onions and grated carrots.
Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or strips, as you like. Place in a saucepan and cook until done.
We don’t chop the cabbage as we are used to, but cut it into squares and throw it into the borscht.
Next comes the frying.
After boiling, cook for 7 minutes.
The borscht is ready, serve.

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

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