How to prepare borscht frying for storage. Cooking Ukrainian borscht. Soup with sauerkraut

Fried eggs in the microwave are a lifesaver for all occasions. This easy and quick dish can be prepared in just a couple of minutes and feed your family a delicious breakfast or snack. Thanks to this miracle technique, you don’t have to stand at the stove and then wash the frying pan. There is a special utensil for preparing fried eggs in the microwave, thanks to which the scrambled eggs turn out to be even and beautifully shaped. If you don't have one, use a ceramic or glass container of a suitable size. For fried eggs, it is best and safest to buy homemade chicken eggs from a trusted seller, but store-bought eggs are also suitable, but they need to be baked longer to avoid possible infection.

Taste Info Egg Dishes

Ingredients

Chicken egg - 2 pcs.;
Butter - 15 g;
Salt, pepper - to taste;
Greenery - for decoration.

How to cook fried eggs in the microwave

So let's get started. We will need a piece of butter and a microwave-safe dish. Instead of cream, you can use refined vegetable or healthier olive oil. Cut the butter into pieces and spread over the bottom of the container.

Place the pan with butter in the microwave for a while to melt it and warm up the dish for cooking.

Take a kitchen brush or any other suitable utensil and spread the oil all over the container, including the sides. In the case of vegetable oil, follow the same procedure.

Pre-rinse chicken eggs to remove debris and other dirt. Hit the equator with the tip of a knife, open the shell and lower the contents into the mold. Try to do everything carefully so that the yolk remains intact. Take a clean needle and pierce the yolk in several places so that it does not “explode” during cooking.

Place the mold with the eggs in the microwave. Set the power to 600 V. Start the oven for 2 minutes. This time should be enough for the white to set and the yolk to remain runny. If the product seems damp to you, add another 20-30 seconds.

Fried eggs are ready! Add salt to taste, season with ground pepper and serve. In principle, you can add spices before putting them in the microwave, but this is at your discretion. Garnish with spicy herbs and enjoy your meal!

Other methods of cooking ordinary scrambled eggs in the microwave are just as simple, but they can be called more original. Vegetables, cheese, and deli meats add a new touch of taste and add zest to the appearance.

Scrambled eggs in bell pepper in the microwave

First, let's note that if you add vegetables to a dish, it adds color and creates a greater appetite. For example, pepper. It is not only tasty, but also beautiful. Or you can use it in another way, as in the recipe below.

Ingredients:

Chicken egg – 3 pcs.;
Bell pepper – 1 pc.;
Butter – 15 g;
Salt, pepper - to taste.

Cooking method:

First you need to clean the pepper from the insides - remove the seeds, remove the “tail”. Try to do everything carefully, since the vegetable will be useful for the shape in the future. When the product is ready, cut it into 1 cm rings.
Now take a flat container that is suitable for the microwave. Place a piece of butter on the bottom and let it melt for about 30 seconds. If not enough, hold it a little longer.
Then place the pepper in a bowl and break 1 egg into each ring. Be careful not to damage the yolk!
Then put it all in the microwave for 2-3 minutes so that the protein sets. Power 600-700 V.
Open the microwave and, if necessary, set it for another minute at 300 watts. If you don’t want the yolk to be runny, increase the time by another half a minute.
Sprinkle salt and pepper on top. The original fried egg in the microwave is ready!

The snack is great for kids who have a hard time getting them to eat. They will eat a beautiful and unusual delicacy with great pleasure.

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Scrambled eggs with cheese in the microwave

Some people don’t like fried eggs and prefer beaten eggs, while others don’t like the taste of a home-cooked or fried product. In such cases, we advise you to experiment and dilute unleavened scrambled eggs with auxiliary additives, for example, cheese.

In addition to the products presented, you can add sausages, ham or any other suitable meat product to the scrambled eggs. An interesting combination can be obtained by mixing eggs and vegetables - tomatoes, broccoli, peppers, as well as herbs - dill, parsley, basil, etc.

Ingredients:

Chicken egg – 2 pcs.;
Butter – 15 g;
Hard cheese – 10 g;
Salt, pepper - to taste.

Cooking method:

Break the eggs into a bowl or any other suitable container and beat with a whisk or fork. Now you need to take a microwave container, put the butter in it and let it melt for 30 seconds.
After this, pour the beaten eggs into the container.
Place in the microwave for 2-3 minutes with a power of about 600 watts, it is better to cover the container with a lid, then the scrambled eggs will be more tender.
When the scrambled eggs are almost ready, sprinkle with cheese and bake for a while longer. All you have to do is season with salt and pepper and a hearty breakfast is ready! The cheese will melt and give the dish a completely different look and taste. Scrambled eggs with cheese in the microwave are a great option for a simple and quick snack.

Scrambled eggs with tomatoes in the microwave

This method looks very colorful, interesting, the taste of such scrambled eggs is fresher and spicier than regular ones. The vegetable adds juiciness and lightness, so you and your household will surely love the dish.

You can use greens, not only as decoration, but also to add flavor. Tomato goes well with basil, which imbues scrambled eggs with an unusual aroma. If there is none, then dill or parsley will do. Greens can be added inside, mixed with still raw eggs, or placed on top of the finished dish.

Ingredients:

Chicken egg – 2 pcs.;
Tomato – 1 pc.;
Butter – 15 g;
Salt, pepper - to taste;
Greenery - for decoration.

Cooking method:

Break the eggs into a suitable bowl and beat.
Then we take the tomatoes, cut them into small pieces and put them in the same container as the eggs, mix. You can put them on top of already cooked scrambled eggs, but this is at personal discretion. Next, take a microwave container and melt the butter in it. Pour the resulting mixture into it and send it to bake.
Bake for 3-4 minutes at maximum power.
As soon as the eggs have set, you can take out the dish. Sprinkle with herbs on top. Scrambled eggs with tomatoes in the microwave are ready!

Stuffed tomato with fried egg

Preparing this version of scrambled eggs will take more time, but the taste and appearance of the dish will be significantly different from the classic one. Tomatoes need to be medium-sized and with thick walls, otherwise they will simply fall apart. The eggs will be saturated with the taste and smell of the vegetable, and will become tender and aromatic.

Ingredients:

Tomato – 2 pcs.;
Chicken egg – 2 pcs.;
Butter – for frying;
Salt, pepper - to taste;
Greenery - for decoration.

Cooking method:

Take tomatoes, they should be elastic, round and wide in shape. Carefully cut off the top and remove the insides with a spoon. Be careful not to damage the tomato as it will be shaped.
Beat one small egg into each tomato.
Take a flat plate, grease it with butter, put tomatoes on it.
The tomatoes should wilt a little, the egg yolk most likely will not have time to set, but the white will be ready. Sprinkle with herbs. The dish is ready!

To make it even tastier, add sausage or ham and cheese. Place the meat product under the egg before putting it in the microwave, and sprinkle cheese on top.

Adviсe:

You can also cook eggs in the microwave with the addition of sausage or frankfurters; they need to be cut into small pieces.
You can also cook scrambled eggs in a bun. To do this, cut the round loaf in half, make a plate out of it, removing the inner crumb, so that the bottom and sides remain. Pour one egg into each half and cook until done.
In each microwave, the cooking time for scrambled eggs may differ, and the time also depends on how many eggs are cooked in it.
Lid. It is better not to cover the fried egg with a lid, especially if you want the yolk to remain liquid. It is better to cover the scrambled eggs with a lid. You can use a flat plate as a lid.
The dishes from which you will later eat are suitable for cooking. This includes a regular plastic container, ceramic dishes without edge trim, as well as wide soup mugs and a variety of plates. The only thing you can’t cook in is metal containers; a microwave doesn’t work well with metal.
Power. Almost always when cooking scrambled eggs we set the highest power available in your microwave. But if you see that the scrambled eggs are almost ready, then in order not to dry out your dish, set the power to medium and cook for another minute.

As you can see, breakfast can be simple and incredibly delicious at the same time. The most familiar products, when combined and used correctly, create original dishes; you just need a little imagination. Bon appetit!

Who among us doesn’t like to eat delicious food? There are probably no such people at all. Even representatives of the fair sex who carefully monitor their figure will not refuse a tasty and healthy dinner or lunch. What distinguishes lunch from a regular meal? That's right - the first course. It may vary.

Why is it beneficial to include liquid foods in your diet?

Even if someone doesn’t like soups, they still need to eat liquid dishes from time to time, because broth is good for the stomach. It helps digest food better and protects against unpleasant diseases such as stomach ulcers, gastritis or inflammation of the pancreas, which is called pancreatitis. All these misfortunes can be avoided if you regularly include, for example, soup in your diet. But in our article we will tell you about preparing such a hearty and tasty first course as borscht. Each housewife has her own way of preparing the best borscht. A simple recipe with a photo, which is given in the text, will make the cooking process understandable and accessible.

A little about the options for a delicious first course

It is in vain that borscht is believed to be a rich, fatty soup that adds pounds. Of course, real Ukrainian borscht is like this - hearty, buttery, and even with donuts. But there is also a lean version of borscht, which contains the bare minimum of high-calorie ingredients; sometimes it is cooked without meat at all. Those people who strictly observe fasting know how easy such borscht can be. Below are the most interesting recipes for delicious borscht, prepared both in a saucepan and in a slow cooker.

Simple with chicken

To prepare this dish you need to prepare:

approximately 3 liters of water;
chicken leg or 3 chicken thighs, or you can take a whole chicken;
potatoes - 5-6 tubers;
half a head of cabbage;
carrots - 1 piece;
onion - 1 piece;
herbs, salt, vegetable oil;
tomato paste 75 grams or 2 tomatoes.

A simple borscht recipe begins with preparing the broth: to get a tasty dish, you first need to defrost the chicken and boil it by dipping it in boiling water. The whole chicken must be cut into small pieces in advance. After the water boils, you need to pour it out and add cold water again. This will be the basis for our borscht broth. The chicken should be cooked until half cooked. While the process is going on, you need to wash and peel the potato tubers, carrots, cabbage and onions. Then you need to put potatoes, cut into not too large pieces, into the saucepan with the half-cooked chicken. Finely chop the onion and grate the carrots. When the water boils again after adding the potatoes, add finely shredded cabbage to the broth.

How to make delicious fried borscht: continuation of the previous recipe

At the same time, we are preparing the frying, the recipe for simple borscht, although, excuse the tautology, is simple, it still cannot do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, you need to fry carrots and onions together in a frying pan; all this is done in sunflower oil. When the frying takes on a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the roast is ready, transfer it to a saucepan with broth. Stirring the borscht periodically, add salt or your favorite spices to taste. To prevent the borscht from losing its richness, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the heat, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the borscht with sour cream or mayonnaise.

A simple recipe for borscht in a slow cooker: necessary ingredients

The multicooker has recently become a faithful assistant for housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and effort. She cooks porridge, bakes muffins, and prepares pilaf.

You can cook borscht in it, it will turn out absolutely as tasty, no worse than cooked on the stove in a pan. So, the products for the future borscht:

pork with ribs - 300 grams;
water - 2 liters;
fresh cabbage - 200 grams;
beets - 2 pieces
carrots and onions - 1 piece each;
potatoes - a couple of tubers;
fresh tomatoes - 2 pieces;
melted butter - 1 spoon, 2 cloves of garlic;
seasonings, salt, chopped herbs.

Let's start cooking

Perhaps this is the simplest borscht recipe that even a novice housewife can do; it won’t cause much trouble. First, you need to peel the beets, carrots and onions, then grate the carrots and beets on a coarse grater, and finely chop the onion with a knife. Finely chop the fresh cabbage, finely chop the tomatoes, and either chop the garlic finely or pass it through a garlic press. Place onions and carrots in a multicooker bowl, lightly greased with oil, set to “fry” and fry the vegetables for about five minutes. Mix it all with a silicone spatula so as not to scratch the coating of the bowl. There is no need to close the multicooker lid. After about five minutes, add the pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After this, you need to put half of the grated beets, cabbage, and potatoes into the bowl. For taste, you can sprinkle everything with a little granulated sugar. Salt and pour hot boiled water from a kettle over everything. Then select the “stew” program (if there is a special “soup” program, then you need to select it). Cooking time - 60 minutes. After this, close the multicooker lid until it clicks. At the same time, pour a glass of boiled hot water over the other half of the beets, add a little lemon juice and bring to a boil. This broth must be filtered through gauze or bandage. Then pour the broth into the multicooker container, add garlic, seasonings and finely chopped herbs. On the multicooker program panel, set the “Warming” mode and leave for 10 minutes. Separate the finished meat from the bones, return the pieces of meat back to the borscht. The bones can be thrown away. It is best to serve borscht with sour cream.

Classic borscht with beets: ingredients

And now we bring to your attention a simple one. In general, each housewife has a different recipe, many use several types of meat or even replace it with stew. In cookbooks you can find recipes with dumplings, with smoked ribs, and many other different cooking methods. And all this will be a variation on the theme of classic borscht.

We present to your attention a recipe for simple borscht, which will not take much time from the housewife. To prepare you need to take:

1 kilogram of beef;
half a kilogram of potatoes;
300 grams of fresh cabbage;
300 grams of beets;
200 grams of carrots;
200 grams of onion;
3 small jars of tomato paste (metal);
3 garlic cloves;
bay leaf, salt, allspice or any spices;
greenery.

Cooking process

First you need to wash the meat. If it was frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. Once ready, remove it from the pan, cut it into pieces or sticks and put it back into the meat broth. Finely chop the onion and grate the carrots on a medium-sized grater. Chop the cabbage into strips. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a frying pan with the addition of sunflower oil. Pour a tablespoon of vinegar into it (to preserve the color) and tomato paste. If you don’t have tomato paste at home, you can replace it with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate frying pan, fry the carrots and onions in oil. When they acquire a beautiful golden hue, remove the pan from the heat.

Sequence of ingredients

The recipe for simple borscht implies, like other similar ones, the sequential addition of ingredients. Cut the potatoes into pieces and place them in the boiling broth. During cooking, taste the dish and add salt to taste. After the broth boils again, add the cabbage to it. It should be cooked over low heat for about five minutes. Then add the beets to the pan and cook for another ten minutes. At the last moment, add the fried carrots and onions (the so-called frying), as well as the bay leaf.

If necessary, add a little more salt and pepper. After this, add garlic to the almost finished borscht, which was previously squeezed through a garlic press. Almost ready - remove the pan from the heat and let it sit for about twenty minutes. Pour the aromatic, beautiful and tasty borscht into deep plates and serve, sprinkling with herbs and adding sour cream. It will be no less tasty if you put mayonnaise or a thick sauce with spices on the plate instead. And with black rye bread you will get almost a culinary masterpiece. A plate of this first course will give you energy for the whole day. Now you know how to cook borscht. A simple recipe and its variations are given in our article; you just have to choose the one that suits you and your family members more.

Well, what is borscht without dressing? Bright, brown-red, fragrant? Actually, it is the frying that defines this type of first course as “borscht”.

Borscht is prepared with meat, lean, with mushrooms, with fish, but the borscht must certainly contain overcooked beets, carrots, onions with the addition of tomatoes or tomato paste.

So, we first prepare a broth, for example, meat: fill the meat with water, add parsley roots, celery, a piece of onion and carrot, green stems for flavor - whatever you like.

While the broth is cooking, let's start preparing the frying soup for the borscht.

Take the products from the list. Housewives often add butter to the frying. The proportions of both carrots and beets also sometimes depend on the type of borscht.

Peel and wash all the vegetables.

Grate the carrots on a coarse grater.

Roughly chop the onion.

We also grate the beets on a coarse grater.

Fry all the vegetables, starting with the onions. At the end, add tomato paste, a little broth and simmer until the beets are soft. The borscht frying is ready.

Remove the roots from the broth, add the potatoes; when they become soft, season the borscht with the prepared roast. That's all!

It is frying that makes the borscht appetizingly red, tasty and aromatic.

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!

Borscht with beets is deservedly considered one of the main traditional Russian dishes. Tasty, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to truly enjoy borscht with beets, it is very important to prepare it correctly. Not all housewives succeed in this. This article will present the 7 best step-by-step recipes for classic borscht, which will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

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

If you want to know how to cook borscht with beets, the housewife should first of all get acquainted with the list of what she will need:

300 grams of pork or beef depending on taste preferences;
Cabbage fork;
300 grams of potatoes;
Bell pepper;
200 grams of carrots and beets;
Greens, bay leaves, salt, sugar and other flavorings are added at the discretion of the housewife.

The first thing the housewife should do is finely chop the meat. It is with this action that the step-by-step recipe for classic borscht begins. The chopped meat is sent to cook.

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

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onions, peppers, granulated sugar and paste made from fresh tomatoes are added to the same container. The resulting “cocktail” needs to simmer for about 20 minutes.

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

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

The dish poured for consumption should be decorated with chopped herbs. This will have a positive effect on both the appearance of the borscht and its taste.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. I must admit, there really is logic in this.

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

At least 700 grams of meat;
Cabbage fork
2 potatoes;
3 tomatoes;
3 tablespoons of tomato paste;
large head of garlic;
A piece of lard;
Spices are added to taste.

The key difference from the first recipe in the Ukrainian analogue, of course, is the presence of lard. Well, really, how to cook borscht with beets and cabbage and not use lard? There is nowhere in Ukraine without him...

To know how to cook borscht with beets in Ukrainian, the first step is to thoroughly rinse the meat and place it in a three-liter cooking pan. Quickly chopped vegetables are sent there too. After the broth has reached a boil, you should reduce the heat to low, but continue cooking for another couple of hours.

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

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

Vegetables along with peppers are fried on the stove, while tomato paste is added to the frying pan before them, which guarantees the borscht a particularly rich taste. Stewing continues for at least 15 minutes, and the most chopped greens are added to the vegetables.

When the frying goes to cook along with the meat, it is worth continuing cooking for some more time without turning up the heat. All flavoring additives are added to the borscht after the heat is turned off.

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

Recipe for borscht with beans and beets

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

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

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

First of all, the beans are soaked for several hours before preparing the borscht. If for some reason you don’t have time to soak them, it doesn’t matter - you can always use store-bought beans, preserved in special jars.

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

At the same time, the vegetables are fried in a frying pan. When they go into the pan, it’s time to stew the tomatoes and cut the garlic heads into small pieces.

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

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

How to cook borscht in a slow cooker?

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

The list of ingredients is not at all similar to the one in the recipe for borscht with beans. It is much more similar to the classic recipe for borscht with beets or its Ukrainian equivalent.

For cooking you will need:

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

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

The “Baking” mode is turned on in the multicooker, and the meat is kept in it for at least 20 minutes. At the same time, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed along with the meat for another quarter of an hour.

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

The borscht with beets and other ingredients remains in the multicooker for another hour with the “Stew” mode turned on.

Experiment with sauerkraut

For this type of borscht you will need:

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

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But it can very well refresh the boring perception of borscht.

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

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

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

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

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

Beef as the main ingredient for borscht

Next, the reader is offered another recipe for classic borscht with meat. As with the previous dish, pork is not suitable for this dish. The only meat that will complement this recipe is high-quality beef.

To prepare, the housewife will need:

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

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting culinary work, you should carefully rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also saves the housewife from having to remove foam from the pan every 5 minutes of cooking.

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

At the same time, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

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

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

After 4 hours, the meat is removed from the future soup and also cut into small pieces, and then returned back to the fire along with the potatoes, fried and bay leaves. All this is generously salted and kept on the stove for at least 7 minutes.

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

Garlic is added to this borscht after cooking. The chopped garlic head is evenly distributed throughout the broth, and the borscht is left to soak and be saturated with flavors for 30 minutes.

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

To make it you will need:

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

Many cooks refuse this recipe due to its excessive specificity. Using meat bones instead of regular meat is a truly bold experiment.

Housewives who don’t know how to cook navy-style borscht with beets think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones here is compensated by the presence of bacon, and in order to add the required fat content to the dish and nutritional value, even bones cope well.

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

Pour 2 liters of cold water over the meat bones mixed with vegetables. You should wait until the broth boils. Most likely, a lot of foam will appear on it - it should be carefully removed. Ultimately, the fire level is reduced by 50%, and the broth is not removed from it for at least an hour.

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

To process beets according to this recipe, you do not need a grater. It would be best to cut it into thin strips and place it in a frying pan onto which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture simmers on fire for at least 60 minutes.

At the same time, vegetables are cooked in another frying pan. Then both roasts are combined, sugar is added to them, and the whole thing is simmered over the fire for another 20 minutes.

Cabbage and potatoes go into the broth next to last. Bay leaves and frying are added to the borscht after it has been brought to a boil again. The dish is kept at the minimum heat level for another 15 minutes.

Before serving borscht, it is decorated with herbs.

This article presented only 7 borscht recipes. Housewives who are well versed in this issue know many more ways to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and not disappoint your man.

Since ancient times, there has been a saying in Rus': “The way to a man’s heart is through his stomach.” You can pave this route with a variety of culinary creations. However, according to men, it is borscht with beets that is the favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. Whether she uses one of the recipes described above for this or invents her own way of preparing borscht with beets is up to her.