Red borscht with beets and beef (with vinegar). How to cook delicious beef borscht - my grandmother's recipe. Real Ukrainian borscht

Borscht is truly the king of soups, and borscht with beef is its classic version. I borrowed the recipe for this borscht from my mother, its peculiarity is in the fine cutting of all products, as well as in the appetizing red color of the broth, which is achieved due to the fact that beets are added to the soup in two batches. Half the beets are added in the middle of cooking, and half at the very end. There is always only one problem with this borscht - it runs out very quickly...

Compound:

Water – 4 l
Beef – 400 g
Cabbage – 1/3 head
Beetroot – 2-3 pcs.
Potatoes – 3-4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 1-2 pcs.
Lemon – ½ piece (only lemon juice is needed)
Bay leaf – 4 pcs
Ground black pepper - to taste
Salt - to taste (about 1.5 tablespoons)
Sugar – 1.5-2 tbsp. spoons
Dried herbs (dill, parsley) - to taste

Preparation:

Wash the beef, remove fat and chop. I usually use beef tenderloin and cut it into cubes. If you use meat on the bone, then after the broth is ready, you will need to remove it, cool and cut it, removing all excess, so that the finished soup contains only selected pieces.

Pour water into a deep saucepan and boil. Throw the meat into boiling water, so it will be juicier than meat placed in cold water. Cook the beef broth for 1 hour, periodically skimming off any foam that forms on the surface.

While the broth is cooking, prepare the vegetables. Onions, carrots and bell pepper wash and clean. Cut the onion and pepper into small cubes, grate the carrots on a coarse grater.

Heat a little vegetable oil in a frying pan and add chopped onions, carrots and peppers. Sauté vegetables for low heat, with occasional stirring, for 10-15 minutes.

In parallel with cooking the broth and sauteing the vegetables, peel the potatoes and beets. Cut the potatoes into small strips. Before adding potatoes to soup, be sure to wash them thoroughly. cold water, to wash off excess starch.

Grate the beets on a coarse grater.

Wash the cabbage, remove the top leaves, cut required amount and chop finely.

IN ready broth add potatoes, cabbage, sautéed vegetables and half the beets. Peel the tomatoes, pour boiling water over them for 1-2 minutes, cut into cubes and place in borscht. Add the juice of half a lemon. Cook vegetables for 15 minutes.

After 15 minutes, add salt, sugar, pepper and dried herbs. Taste the borscht; if there is not enough salt or sugar, add more. The final step is to add the remaining beets to the borscht and add the bay leaf.

Bring the borscht to a boil and turn off immediately. Do not boil it under any circumstances, otherwise it will lose color. Ready soup cover with a lid and let sit for 20 minutes.

The beef borscht is ready, serve it hot, flavored with sour cream or mayonnaise. When serving, sprinkle the borscht with chopped green onions, dill or parsley.

Bon appetit!

Below you can watch a funny video:

Every family has its own favorite dishes, which are prepared more often than others and are always eaten without leaving a trace; both adults and children love them. Beef borscht prepared according to our step-by-step instructions classic recipe with a photo of fresh cabbage and beets will bring the whole family together for dining table. Today we offer a proven cooking method that our grandmothers passed down to us, which is probably why it turns out so tasty.

Borscht can be cooked different ways and recipes, but cooked in broth with beef on the bone - very tasty, rich, smelling appetizing to the whole house. Beef borscht is quite nutritious and is best cooked with fresh vegetables, then it will exceed your expectations. Our simple recipe will help you prepare this Slavic dish, follow carefully step by step instructions and you will learn all the secrets of delicious borscht.

Ingredients:

Beef - 300 gr.
Potatoes - 5-6 pcs.
Carrots (medium size) - 1 pc.
Beets (slightly smaller than average) - 1 pc.
Bulgarian Bell pepper- 1 PC.
Onion (medium size or 1 large) - 2 pcs.
Medium-sized cabbage - 1/6 of a head of cabbage
Fresh tomatoes - 5–6 pcs.
Vegetable oil - 50 gr.
Butter - 20–30 g.
Salt - 1 tbsp. l.
Bay leaf - 5 pcs.
Dry dill - 1 tbsp. l.
Water - 4 l.

Calorie content of borscht with beef

Calorie content and the nutritional value Beef borscht is designed for 100 grams of ready-made dish, prepared with fried vegetables. The table shows average data that you can use as a guide. To find out how many calories are in borscht with beef and sour cream, feel free to add to the given figure the number of calories contained in the dairy products used.

Not every housewife can cook tasty borscht. This recipe will tell you how to cook delicious borscht from beef and will reveal in detail all the secrets of cooking. You can replace some of the ingredients used, since not every housewife may have them on hand. If fresh tomatoes If you find it hard to find, you can replace them with 1 cup of tomato or 1.5 - 2 tbsp. l. tomato paste, diluted in 200 ml. water. Instead of dry dill, you can use frozen (according to the season) or 5-6 sprigs of fresh, which will be ideal.

Let's get started making this undeniably delicious beef and beet soup.

How and how much to cook beef and broth for borscht

First of all, we need to prepare a rich beef broth.

Step 1.

To do this, take a large saucepan, place well-washed beef in it (you can use brisket, but better meat on the bone), pour in cold water and put on high heat. There is no need to cover with a lid.

As soon as the broth boils, reduce the heat and collect foam over the entire surface. Then reduce the flame, but the contents of the pan should boil; leave the broth to simmer under the lid. The main question that worries many novice cooks is: “How long does it take to cook beef for borscht?”

A good rich broth is obtained in 30 - 40 minutes. It does not require attention to itself during cooking. At this time, you can start preparing the vegetables.

Step 2.

While the broth is cooking, wash and peel the vegetables.

Step 3.

Peeled potatoes are poured with water, carrots and beets are grated on a grater with large holes (you can simply chop them into strips if you don’t have a grater).

Step 4.

Cut the onion into small cubes.

Step 5.

Shred the cabbage thinly.

Step 6.

The pepper is cut into strips.

Step 7

One tomato cut into cubes.

Step 8

The rest are broken down with a blender or passed through a meat grinder.

Step 9

Now start preparing the frying soup for the borscht. In a frying pan over high heat, heat vegetable oil, add butter and onions to it.

Step 10

Fry the onion for 4 – 6 minutes, stir, add carrots. Simmer for another 5 minutes.

Step 11

Pour tomato puree into the frying pan and add diced tomato. Simmer with tomatoes, stirring not very often, for 15-20 minutes.

Step 12

During this time, chop the potatoes into strips and drop them into boiling broth.

Step 13

The frying is considered finished when clear oil begins to separate from the vegetables in the frying pan. The contents of the frying pan are also transferred to the broth.

Borscht is the most delicious and favorite dish at Slavic peoples. This is a universal dish that everyone loves, from young to old. How to cook rich borscht so that it is healthy and appetizing? The Internet is full of information on how to cook classic borscht - one recipe is better than another, we will present here the most popular and proven recipe.

According to the good old traditions Ukrainian borsch never prepared without everyone’s favorite lard, which gives borscht its unique rich taste and aroma. The most diligent housewives pound lard in a mortar, generously seasoning it with garlic.

According to the classic recipe for making borscht, unlike the Ukrainian original, lard is excluded from the recipe. But this does not affect the taste of the dish at all, so we want to offer you a classic recipe for making borscht.

Ingredients for preparation per 3 liters of water:

Beef bones with meat – 0.7-0.8 kg;
Fresh white cabbage – 300 gr.;
Potatoes – 200-300 gr. (several medium potatoes);
Red beets – 100-150 gr. (several small root vegetables);
Carrots – 75-100 gr. (1 pc. medium size);
Onions – 75-100 gr. (1 pc. medium size);
Tomatoes / tomato paste – 1 medium size pcs / 1 tbsp;
Vegetable oil – for frying;
Garlic – a couple of cloves;
Sugar - 1 tsp. spoon;
Salt to taste;
Spices: black ground pepper, bay leaf, dill, parsley and basil.

Prepare borscht according to the classic recipe:

First you need to prepare the broth. We rinse our beef under running water to remove excess blood and fill it with cold water. First, put the pan on high heat, trying not to bring it to a boil to remove the foam. As soon as we saw that it begins to form on the surface of the water, we reduce the fire to a minimum. And throughout the entire cooking process we do not turn up the heat. Our lid is open at this time. This procedure allows you to obtain a clear and aromatic broth. After the noise (foam) has been removed, add a little salt to the water (1 teaspoon will be enough). Some housewives add a bay leaf and a whole onion at the beginning of cooking. On average, beef cooks for about one and a half hours; in any case, check it for doneness with a fork.

While the broth is cooking, we prepare the vegetables. Peel potatoes, carrots, onions and beets. Remove the top and damaged leaves from the cabbage and chop it.

Cut beets into thin slices

carrots (can be grated),

finely chop the onion

and cut the potatoes into cubes.

Remove the finished meat from the broth. Once it has cooled, separate it from the bone and divide it into portions.

Place the meat back into the broth and remove the foam from its surface.

As soon as the broth boils, you need to add shredded cabbage.

Immediately after the cabbage, when the broth has boiled again, add the potatoes. At the same stage, add salt, pepper and spices, which in each individual case are used as desired: curry, suneli hops, dried adjika.

Next, you need to simmer the beets in vegetable oil in a heated frying pan. 10 minutes is enough for this. Remember to stir regularly so that it cooks evenly. Add a few drops before removing the pan from the heat. lemon juice or vinegar. This preserves the taste and rich color of the vegetable. Add tomato paste here and keep it on the fire for another minute.

And so flavorful dressing ready. We put it in the soup.

Fry the onion in vegetable oil.

Literally immediately after the onion, you need to add finely chopped carrots (or you can grate them on a coarse grater). Vegetables are fried until golden brown crust so that they do not lose their juiciness.

Add the fried onions and carrots to the pan.

At the very end of cooking, add finely chopped garlic or you can squeeze it through a garlic press. This product in borscht acts as a flavor and aroma enhancer.

5 minutes before turning off the fire, add fragrant herbs: fresh, frozen or dried.

Turn off the heat and wait 20-30 minutes. During this time, it will have time to be properly saturated with the aromas embedded in it. Note that the next day the dish becomes even tastier.

Bon appetit! Our classic borscht recipe with meat is ready! Let's enjoy a delicious dish!

Borscht is a special type of soup, the main ingredient of which is beets. This a traditional dish of all Slavic peoples, but it was Ukrainian borscht that received special honor. Ukrainians began to prepare this dish from the time when such products as beets and potatoes appeared on their table.

The peasants put into it everything that they could grow in the garden and everything that was running around in their yard, i.e. vegetables and meat. Traditional Ukrainian dish cooked on pork or beef bone.

In addition, beets, potatoes, carrots, onions should always be on hand for cooking, and in some cases beans are also added. Traditional recipe involves adding tomatoes and sour cream, but modern housewives, especially in winter period time can replace tomatoes tomato paste or canned tomato juice. It is necessary to add spices such as salt, bay leaf and pepper.

A prerequisite is the duration of cooking - at least 1.5 hours over low heat. Be sure to follow the sequence of adding vegetables: cabbage - potatoes - beetroot dressing - onion-carrot frying. All ingredients are added after adding the previous one and boiling the broth.

To add flavor, add not only salt, but also a teaspoon of sugar.

Garlic or lard-garlic dressing adds flavor to the dish. And vinegar is added to tomato paste for sourness. And don't forget the greens!

After cooking, do not rush to taste the dish, let it sit. The bigger, the better. And then use sour cream, lard, donuts and garlic.

Video recipe for borscht

Borscht is tasty and healthy. There are a lot of vitamins that are found in vegetables, healthy protein that is found in meat, and garlic and onions - against all ailments. So borscht is a general strengthening balm for the body.

sashaimasha.com

Classic borscht: recipe with photos

Borscht is one of the favorite dishes of Russian cuisine. Popular folk dish Perfect for both lunch and dinner. You can easily prepare borscht according to the classic recipe with photos. By following the cooking instructions, you will get a delicious, rich borscht that can please anyone.

Moreover, borscht is very healthy, since it contains a lot of vegetables that can be either pre-fried or used in fresh, retaining most of the nutrients in vegetables.

Borscht can be served as a first course, followed by another. However, this dish can be prepared in such a way that it will be very filling and suitable as the only dish for lunch or dinner.

Below are various recipes Russian and Ukrainian borscht, as in classic look, and in other variants.

Classic recipe for borscht with meat

To prepare borscht in the classic form, it is better to use beef. Your borscht will be richer if you choose beef with bone. Try to choose only fresh and quality products, especially meat.

To prepare classic borscht you will need:

Beef – 600 gr,
Potatoes – 3-4 pcs.
Beets – 1 large or 2 small,
Carrots – 1 piece,
Tomatoes – 1 piece,
Onions – 2 pcs.
Cabbage – 300 gr,
Tomatoes – 1 piece,
Lemon – 1/3 part,
Greens (parsley, dill, green onions) – 50 g,
Spices: salt, pepper - to taste,
Bay leaf – 2 pcs.
Garlic – 2-3 cloves,
Sour cream - to taste.

Method for preparing classic borscht:

Rinse the meat, place it in a pan, fill the pan with cold water almost to the top and let it cook. The water will evaporate a little during cooking, so don't worry about the vegetables not fitting in. Don't forget to skim off any foam that starts to appear before boiling. It is very important not to miss the moment of foam formation and remove it as thoroughly as possible. To make it easier to remove all the foam, add a pinch of salt immediately when boiling, the foam will float. After the water boils, reduce the heat to a slight simmer and simmer until full readiness. When the meat is ready, remove it and strain the broth. Then chop the beef into small pieces and place it back in the pan along with the bone. Now you can add other ingredients.
Vegetables can be prepared while the meat is cooking. They need to be cleaned and washed. Finely chop the onion, cut the carrots into thin strips.
Heat a frying pan, add vegetable oil and lower the onion. When it is slightly browned, add the carrots and fry for another five minutes. You can also, before adding carrots, pour 100 grams of boiled water into the frying pan and wait until it has completely evaporated. This way you will get a transparent onion and it will not be visible in the borscht. When frying vegetables, you can also add a small piece butter in order to improve taste and aroma. You can also add various dried herbs to suit your taste. After lightly frying, turn off the heat and let cool slightly.
Meanwhile, prepare the cabbage. Cut it into thin strips.
Cut the potatoes into large cubes.
Peel and chop the garlic. The greens should also be chopped.
Cut the beets into thin strips, pour a little lemon juice over them (you can replace lemon juice with vinegar) and lightly fry, using the remaining oil from the onions and carrots.
Cut the tomato into cubes. Some people prefer to peel the tomatoes. To do this, you can pour boiling water over the tomato; after a couple of minutes you can easily remove the skin.
After all the vegetables are prepared, first add the cabbage to the broth, cook it for 15 minutes, then add the potatoes. To prevent the potatoes from darkening, it is better not to cut them in advance, but to do this before adding them to the broth.
Salt the broth as you add the vegetables.
Lower the frying of onions and carrots 15 minutes after adding potatoes. Wait for the broth to boil.
After boiling, you can add beets, garlic and bay leaves. You can also add other borscht seasonings to taste, don’t forget ground black pepper.
Boil for a few more minutes, at the end add the chopped herbs, turn off the heat, close the lid and let the dish brew for 20 minutes.
Serve borscht with sour cream.

Classic borscht with meat is ready!

Homemade Ukrainian borscht recipe

Ukrainian borscht should be thick, so its preparation is slightly different from the classic recipe.

Recipe for making real Ukrainian borscht:

Beef on the bone – 500 g,
Lard – 100 g,
Cabbage – 300 gr,
Carrots – 1 piece,
Beets (medium) – 2 pcs.
Potatoes – 3 pcs.
Onions – 2 pcs.
Tomatoes (tomato paste) – 1 piece,
Vinegar - half a teaspoon,
Sugar - one tablespoon,
Flour - one tablespoon,
Hot red pepper - to taste,
Fresh herbs - to taste,
Bay leaf – 2 pcs.
Ghee - 3 tablespoons,
Sour cream - to taste.

Method of preparing the dish according to the recipe:

We wash the meat, put it in a saucepan and fill it with water. Let it cook until boiling, skim off the foam as in the previous recipe. It is important that there is a bone in the meat, then the broth will be rich and thick. After you remove the foam, cook the borscht over low heat until the water gurgles slightly for an hour.
An hour after the water has boiled, but the beef has not yet cooked, add the whole, peeled onion and whole hot red pepper.
Half an hour before the dish is completely ready, place one peeled potato in the borscht.
Now prepare the vegetables. Cut the onion and carrots into thin cubes. Peel the tomatoes by dipping them in boiling water for a few minutes, then the skin will easily come off. Also cut the peeled tomatoes into cubes.
Heat in a frying pan melted butter, lower the onion, simmer it for five minutes over medium heat. You can also add spices to taste to add flavor. You can add a few tablespoons of broth to the frying so that the onions simmer. Then place the carrots, a teaspoon of sugar and flour into the pan. Flour and sugar will add a special taste. Simmer for a few more minutes.
Now prepare the beets. Peel, wash, cut into strips, lightly fry in a frying pan. Dip tomato paste or tomatoes into the beets, then a little vinegar and a couple of spoons of broth. Simmer for a few minutes.
Cut the cabbage into thin strips.
When the beef is cooked, remove it from the broth and remove the onion and red pepper. You can throw them away. Cut the meat into small pieces and put it back into the broth.
Dip the cabbage into the borscht and the rest of the diced potatoes.
After 10 minutes, add the fried onions and carrots. Keep on low heat for ten minutes.
Remove the whole potatoes from the broth, which were lowered an hour after boiling. Crush it into puree, it will not be difficult, since by this time the potatoes will already begin to fall apart. Then lower the potato mixture back into the broth.
Add the roasted beets to the broth and simmer for another five minutes.
Chop the lard, you can use lard, chop the garlic and herbs, and grind all the ingredients into a paste. Then add the ground mixture, a couple of bay leaves, and add salt and pepper to taste.
Remove the borscht from the heat and let it steep for 30 minutes.
Serve Ukrainian borscht with chopped herbs and sour cream.

You will get a delicious, aromatic, rich borscht that will not leave anyone indifferent!

Borscht with sausages and smoked pork

One of popular types This dish is prepared with the addition of smoked pork, which can create not only a rich broth and aroma, but also a special taste.

For cooking this recipe you will need:

Smoked pork bones – 300 g,
Beef – 100 g,
Ham – 100 g,
Sausages – 3 pcs.
Cabbage – 300 gr,
Onion – 1 piece,
Beets – 2 pcs.
Carrots – 1 piece,
Tomato paste – 1 tablespoon,
Vinegar – 1 tablespoon,
Spices, salt, pepper - to taste,
Fresh herbs - to taste,
Vegetable oil - 2 tablespoons,
Sour cream - to taste.

Recipe preparation method:

Prepare broth from prepared smoked pork meats.
Peel and cut the onion into thin cubes. Peel the carrots and cut into strips, and the beets into thin strips. The cabbage needs to be finely chopped.
Fry the onions and carrots in a frying pan, heating the vegetable oil. Frying should take no more than 10 minutes. Also fry the beets separately in a frying pan and add tomato paste and a spoonful of vinegar. The beets can be fried in the oil left over from the onions and carrots.
When the broth is ready, dip the cabbage into it first. Suitable as fresh cabbage, and pickled. After 15 minutes, add the fried onions and carrots. At this stage, you can use various spices, dried herbs, salt, and pepper to taste. After another 10 minutes, add the roasted beets, throw in a couple of bay leaves, wait until it boils, then turn off the heat and keep the broth closed for a while so that the broth infuses.
Cut the boiled beef and sausages into strips or in another way convenient for you.
Before serving, dip the required amount of beef and sausages into the finished dish, sprinkle with chopped herbs and add a spoonful of sour cream to the plate.

This borscht consists of different types There is a large amount of meat, which makes the dish very satisfying. This recipe does not include potatoes due to the abundance of meat, but you can prepare this dish to your liking, for example, reduce the portion of meat and add potatoes. You can also pre-boil the ham and add it to the finished dish along with beef and sausages.

How to make borscht red

In order to get a rich red or burgundy color when preparing borscht, you need to choose the right beets, because everyone knows that borscht gets this shade thanks to beets. Ripe burgundy beets will give the borscht a rich hue, while young red beets will give it a lighter hue.

Beets can be sent to borscht raw, just lightly fried in a frying pan, or you can pre-boil them in their skins or bake them, then grate them and add them 10 minutes before they are ready.

There is another way to diversify the taste of borscht - this is to use pickled beets. This borscht will be very tasty and a little unusual.

Secrets of making delicious borscht

As you may have noticed, some recipes include sugar. It can be added at the time of frying vegetables so that the carrots are slightly caramelized. Sometimes a spoonful of sugar is added to the broth itself. This is done to give it a special richness.
Vinegar is added to add sourness. It can be replaced with lemon juice. Using sauerkraut, be careful when adding vinegar or lemon juice so that the dish does not turn out too sour.
Do not use lean meat, otherwise the broth will not be rich. The presence of a bone is imperative, which helps to add thickness.
Adding herbs is not necessary, but is advisable to add flavor.
Any borscht must be steeped. The longer the borscht sits, the tastier dish. Perhaps many of you have already noticed that on the second day the borscht is even richer and tastier. It is advisable to let the dish sit for at least half an hour with the lid closed, but it is better to let it sit for 1.5 - 2 hours.

Any borscht requires patience, as it takes a lot of time. But the time spent will bring you a lot of pleasure and will delight your family with tasty, rich, aromatic and hearty borscht!

otvetclub.com

Beef borscht classic

Of course, you can cook delicious and rich borscht with chicken or pork, however, classic borscht cooked in beef broth. It is advisable to use beef on the bone, then the borscht will have the same richness. Before adding vegetables, the meat must be boiled for at least an hour. Tomato must be added to borscht; it can be in any form: for example, tomato paste, juice or grated tomatoes. To make your borscht tastier, give preference to homemade tomato juice or twisted tomatoes for the winter - many housewives make such preparations specifically for borscht.

Ingredients

400 g beef with bone
1 beet
1 carrot
1 onion
2 tbsp. l. vegetable oil
150 g white cabbage
4-5 potatoes
2.5 liters of water
1.5 tsp. salt
1 tsp. spices
2-3 bay leaves
150 ml tomato juice(1.5 tbsp tomato paste)

Preparation

1. Wash the meat with bones, remove excess pieces (cartilage, bone fragments, fat). Place in water and cook until boiling. After 5 minutes, drain the primary broth, rinse the pan, rinse the meat and repeat the procedure. Cook the borscht in secondary broth.

2. The ingredients for frying must be prepared as follows: peel the beets and carrots and grate them on a coarse grater. Remove the skin from the onion and cut it into small cubes.

3. Heat oil for frying in a frying pan and add chopped vegetables. Sauté over low heat for 5 minutes, stirring.

4. Pour tomato juice over the vegetables in the frying pan or add tomato paste and 150 ml of water. Stir and simmer under a closed lid for 15-20 minutes. Then pour the roast into the pan with the meat.

5. Rinse the white cabbage under the tap and shake off excess water. Chop the vegetable into short thin strips and place in a saucepan.

6. Peel, wash and cut the potatoes into cubes or cubes. Wait until the water in the pan boils again and add the potatoes. Cook the borscht for another 20-25 minutes until the potatoes are ready. At this point, the meat can be removed, separated from the bone and sent back to the borscht.

7. Serve classic beef borscht with sour cream, fresh herbs, bread, lard, garlic or onions - depending on your preferences.

nakormi.com

Classic borscht recipe with photos step by step with beef

Cooking time: 1 hour 20 minutes Servings: 5

How to cook delicious beef borscht

Classic borscht recipe with photos step by step with beef. The borscht turned out excellent! Delicious, aromatic, rich.

In our family, borscht is everyone’s favorite first dish. Recently there was a program where they shared a recipe for very tasty borscht. We decided to try cooking it and were delighted.

Ingredients:

Beef on the bone – 250 grams
Pork on the bone – 250 grams
Beets – 1 pc.
Carrots – 1 pc.
Onion – 1 pc.
Garlic – 4 cloves
Lard – 50 grams
Cabbage – 100 grams
Tomato – 1 pc.
Potatoes – 2 pcs.
Adjika – 2 tbsp. l.
Tomato paste – 2 tbsp. l.
Vinegar - 2 tsp.
Sugar – 2 tsp, salt – to taste
Flour – 1 tbsp. l.
Bay leaf – 2 pcs., parsley

This version of the rich popular Ukrainian dish is the most beloved by most. Despite the fact that it will take a little more time to prepare, and it costs more. Beef gives the broth a unique, recognizable taste, and the meat in borscht is not lost, like chicken, and does not become tasteless and dry, like pork.

Prepare delicious borscht with beef according to this recipe with photos and your children will eat the first course with the same pleasure as they gobble up the dessert.

Taste Info Borscht and cabbage soup

Ingredients

Potatoes – 500 g;
Beef on the bone – 450 g;
Onions – 2 pcs.;
Carrots – 1 pc.;
Beets – 1 pc.;
White cabbage – 200 g;
Tomato juice – 300 ml;
Vegetable oil – 4 tbsp;
Bay leaf – 2 pcs.;
Salt and pepper to taste.

How to cook delicious borscht with beef

The first thing you need to do is prepare beef broth. Rinse the piece of meat thoroughly and fill it with cold water. Place the pan over medium heat. During the cooking process, be sure to remove the gray foam from the surface of the broth, otherwise it will turn out dirty and opaque. Cook the beef for 1.5 hours after boiling, then add it to it? onions and 1/3 carrots, cut into medium cubes. Cook with vegetables for another 30 minutes.

While the broth is cooking, prepare vegetable dressing for borscht. To do this, peel the onion and cut it into small cubes. In preheated vegetable oil in a frying pan, fry the onion until soft and transparent. Chop the carrots on a coarse grater and add to the frying pan with the onions. Then chop the beets in the same way and add to the roasted vegetables. Cook everything together over moderate heat for 10 minutes, stirring occasionally to prevent the vegetables from burning.

After this time, pour tomato juice into the pan with the vegetables, add salt, ground black pepper and simmer for another 10 minutes until a third of the liquid has evaporated. Instead of tomato juice, you can add 1 tbsp. tomato paste and add a little water or broth from the pan into the pan. This will make the flavor and color of the dressing more intense.

Cut the potatoes into cubes. Finely chop the cabbage with a sharp knife.

Meanwhile, the broth is ready. Remove the beef and cool the flesh for slicing. Remove the onion half and carrots from the pan. They can be finely chopped and added to the soup along with the dressing. Place the chopped potatoes into the pan.

The potatoes will cook for about 7-8 minutes after boiling. Then add to the pan white cabbage. Bring the borscht to a boil and cook for 5 minutes until the cabbage becomes completely soft.

Free the meat from bones and fat and cut into cubes. Place in the pan with the vegetables.

Spoon the pan dressing into the pan. Add salt to taste and cook for 5 minutes on the lowest heat. Before the end of cooking, add a bay leaf and a few peas of allspice.

Remove the pan with beef borscht from the heat and be sure to let it brew under a closed lid for 20 minutes. After this, remove the bay leaf and pour into plates.

Serve borscht in portions with sour cream, a clove of garlic and rye bread. Bon appetit!

Cooking tips:

Tastier and more flavorful broth For soup it will work if you cook it on the bone. The best option for borscht there will be beef ribs. You can also cook the broth using beef shoulder. This will make it fattier and richer.
So that the borscht turns out very rich color and had a slight sourness, prepare the beets separately from other products. Grind it on a grater, then put it in a frying pan with a small amount vegetable oil. Add a little water or broth and simmer for 5 minutes. Then pour 1 tbsp into the pan. regular vinegar and stir well. Turn off the heat and immediately add to the soup. This technique allows you to give the borscht a very bright beetroot color that will not fade during cooking.

As you know, the birthplace of borscht is Ukraine and the southern regions of Russia. But it is prepared not only there, it is also a favorite first course in Belarus, Lithuania, Poland, Bulgaria and Moldova.

It is being prepared from large quantity vegetables and meat. In some versions, mushrooms and beans are also added. But the main product that characterizes it is, of course, beets. It is this that makes its color red, rich and gives the broth its characteristic sweetish taste.

In different regions of Russia, and especially Ukraine, it is prepared differently. Therefore, a lot of recipes for its preparation have already accumulated. And this suggests that this first course is very respected, and for many it is generally the most delicious and favorite of the first courses.

I want to bring to your attention Ukrainian and Russian recipes today. So that those who love it can cook it as often as possible without repeating it!

My grandmother, when she cooked this delicious and aromatic dish I always said, “To make delicious borscht, you have to walk around it!” I was still small then, and did not quite understand the meaning of this statement. Now I’ve been cooking everything myself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and correctly, you first need desire and time! Nothing worthwhile will come of neither without one nor the other. So stock up on them as well necessary products, and we will prepare the most delicious first course of its kind.

And the first one we will have is the recipe that is prepared most often - this is a classic one!

We will need:

cabbage - 250-300 gr
carrots - 1 pc.
potatoes - 3 pcs.
beets - 2 medium pieces
onion - 2 pcs
lemon - 1/3 part (or vinegar 3% - tablespoon)
flour - 1 tbsp. spoon
sugar - 1 teaspoon
dried herbs - to taste
bay leaf - 1 pc.
vegetable oil - 2 tbsp. spoons
butter - 1 tbsp. spoon
fresh dill, parsley, green onions, garlic - for sprinkling
sour cream

Preparation:

1. To prepare delicious rich broth Be sure to take meat on the bone. If the bone is brain-shaped, it will be simply wonderful. You can also add a sugar pit. The difference is that the marrow ossicles contain the brain, while the sugar ossicles contain cartilage and connective tissue.

Both of them give a wonderful fat and make the bluebo especially tasty.

The meat is used depending on which one you like best. It turns out very tasty from beef and pork. So, for example, you can take a beef marrow bone, a piece beef meat and add rack of pork ribs. The taste will be simply divine.

2. The meat should be washed, put in a pan and filled with water. How to cook meat - there are two options. I will describe both of them, and you choose which one you like more.

Option 1. Pour water over the meat so that it is only slightly covered, and let it cook. Foam will appear throughout the boiling process and will need to be skimmed off constantly. As soon as the water boils, remove the foam and wait 3-4 minutes. Then we take out the meat and pour out the water.

The pan will need to be rinsed to remove any meat deposits; you can also rinse the meat. Then place the meat back in the pan and fill it with 2.5 liters of water. Ready borscht in this case you will get 3 liters. This makes about 6 good quality servings.

Option 2. Pour water over the meat, 2.5 liters at once. Place a saucepan with water and meat on the fire. During boiling, foam will appear and will need to be skimmed off constantly. As soon as the water boils, throw a pinch of salt into a pan of water; all the foam will float up, and it will be easier to remove it.

The transparency of the finished broth depends on how carefully you remove the foam. Therefore, this stage cannot be ignored. It is very important for both the taste and color of the future dish.

And I want to note that the second option is more preferable. In this case, we do not pour out the healthy broth. But you will have to stand by the pan while foam forms for some time.

If you missed the moment, and the foam has already transformed into flakes, and the broth has been boiling for at least 10 minutes, then there is no need to pour out the broth. Just strain it through cheesecloth.

3. As soon as the water with the meat boils (in both cases), the heat will need to be reduced to a minimum and the meat should be cooked until fully cooked. I cook until the meat begins to completely come off the bone.

Throughout the entire time, it is necessary that the broth boils quite a bit, just gurgles slightly. Active vigorous boiling will make the broth cloudy and tasteless.

4. As soon as the meat is ready, you need to remove it from the pan and strain the broth so that there is no small bones.

5. Then cut the meat into pieces and place it back into the broth, bring it to a boil and you can slowly add all the other ingredients.

6. While we were cooking the meat, we can cut and prepare all the vegetables.

7. Cut the onion into cubes or thin half rings.

Grate carrots and parsley or parsnip root to Korean carrots or cut into thin strips.

8. Heat vegetable oil in a frying pan and lightly fry the onion in it. As soon as the onion begins to brown slightly, pour half a glass into the pan boiled water, and simmer the onion until the water evaporates. The onion will become translucent and you won't be able to find it in the soup.

9. Add carrots and parsnip or parsley root, fry them with onions for 3-4 minutes, if you grate them. Or a little longer if cut into strips. In both cases, the carrots should soften slightly.

10. Add sugar and flour, mix. Flour will give a slight nutty smell when fried, and sugar will slightly caramelize the carrots.

However, sugar can also be added to beets.

Add a piece of butter. If you have ghee, then it is best to sauté vegetables in it. But if not, then just add a piece of butter, the soup will have a very pleasant aroma and taste.

You can also add dried herbs - dill, parsley. Simmer for 3-4 minutes, then turn off the heat and leave for a while.

11. Cut the cabbage into thin strips. Cut it thinner, so it will taste better and also cook faster. After all, you know that vegetables should not be cooked for too long to avoid loss of vitamins.

Do not try to cut the potatoes right away so that they do not darken. Clean it and put it in water, when the time comes to put it in the broth, we’ll cut it.

Chop the garlic. To do this, crush it with the back of a knife on the board. And then chop finely. Chop the greens as finely as possible.

Don't throw away the long garlic stick. It can come in handy if someone suddenly has a runny nose. If you set this stick on fire, extinguish the fire, and inhale the smoke that comes from the stick through one or the other nostril, then the runny nose will go away. And if you do this several times a day, you can even cure it.

12. Beets can be prepared using one of four options, which I will offer you a little later. It must either be boiled, fried, baked, or cut fresh (details below, in a special chapter).

I decided to cut the beets into thin strips. You need to squeeze lemon juice on it (you can pour vinegar on it) and fry it in the remaining oil.

Add tomato paste or tomato sauce. Or you can add a fresh tomato; to do this, make a cross-shaped cut on it, pour boiling water over it for 4-5 minutes, remove the skin and cut it into small cubes.

13. And so, the broth is ready, the meat is removed from the bone, chopped and sent back to the broth. Let's continue cooking.

The first thing you need to pay attention to is what kind of cabbage we use. If this autumn cabbage, then it is most likely tough. Now they are growing some special ones durum varieties, which can be stored for a long time, but the leaves of such cabbage are hard and even difficult to ferment.

If the cabbage is spring, early, then its leaves are thin and tender.

So in the first case, add cabbage to the broth and cook it for 15 minutes. Then add potatoes.

14. If the cabbage is early, with tender thin leaves, then add potatoes and cabbage at the same time. Potatoes can be cut into either small strips or cubes.

Along with adding vegetables, you will need to add salt to the broth. We didn't do this before because the salt could draw all the juice out of the meat, and the meat would turn out tough and tasteless.

In general, it is believed that in order to get tasty meat, you need to salt it at the end of cooking. And if we want to get delicious broth, then you need to salt it at the beginning of cooking.

Therefore, there is debate on this matter: when is it better to add salt? I usually salt exactly as I described, that is, when I add vegetables to the broth.

15. Cook for 15 minutes, then add carrots, onions and white roots, and let it boil. Cook for 5 minutes.

16. Add beetroot dressing, chopped garlic and bay leaf. Cook for 5 minutes, add ground black pepper to taste and cook for another 2 minutes.

17. Turn off the heat, add fresh herbs and cover tightly with a lid.

18. Leave to infuse for 15-20 minutes.

19. Then pour it into plates, sprinkle with fresh dill and season with sour cream.

20. Eat with pleasure!

Now I’ll tell you how you can cook beets in one of four ways.

How to cook borscht with beets so that it is red

Of course, everyone wants to cook a dish with a rich, bright color. But not everyone succeeds. How to cook it so that it always turns out beautiful, dark red or burgundy?

The first thing you need is to choose ripe, burgundy beets. If the beets are red, then the borscht naturally will not turn out a rich burgundy color, but will appear faded.

It is also necessary to properly prepare and lay beets, and as I said above, there are four ways to do this.

1. Cut the beets into thin strips and simmer them in a small amount of oil or fat with tomato and vinegar. For a three-liter pan and about 1 - 2 beets, it is enough to add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help keep the beets dark and the broth bright and beautiful.

2. Beets can be peeled and boiled whole; vinegar should be added to the water during cooking. When the beets are ready, cool them and cut into strips. Add it 10 minutes before the end of cooking along with sautéed vegetables.

3. Beets can be boiled in their skins, then peeled and grated. Sprinkle with the juice of 1/2 - 1/3 lemon and add to the soup along with sautéed vegetables 10 minutes before readiness.

4. Beets can be baked in the oven or microwave. Then also grate, sprinkle with lemon juice or vinegar and then add to the pan, also 10 minutes before the end of cooking.

I usually use the second or third method. So, in my opinion, the taste of the finished dish is more delicious, and the color is more saturated and bright.

However, there is another way to prepare beets that may be useful to us for next recipe. Unfortunately, I don’t always use it, but it’s simply necessary to write about it.

Pickled beets - a delicious dressing

In the old days, my grandmother always fermented beets; I was still very little then, but I remember it. Having already grown up and started cooking, I asked my mother how my grandmother did it, and my mother gave me the recipe. She also said that pickled beets were used not only for first courses, but also vinaigrettes and other salads and appetizers were prepared with it.

Borscht with pickled beets turns out to be quite special and has a very pleasant taste. And fermenting it is easy and simple.

Take as many beets as you want to ferment, peel them and cut them with any of the known methods. It all depends on how you are going to use it in the future.
Place the beets in the jar quite tightly, leaving, however, space for the brine, which should cover the beets by 5-6 cm.
Prepare the brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 grams of salt (less than a tablespoon). Let the brine cool completely and pour it over the beets.
Place a weight and place a deep plate under the jar.
Leave the beets to ferment. The fermentation time may vary. Minimum 5 days, maximum 12 days.
During fermentation, foam will form, which will need to be skimmed off. Excess juice will also leak out, which will also be formed during the fermentation process.
It is believed that the fermentation process is complete when foam stops being released. This depends on the ambient temperature.
When the foam stops releasing, the jar can be placed in the refrigerator. And use it as needed.

Delicious homemade recipe for real Ukrainian borscht

In Ukraine, this is the main first course and it is prepared in a variety of different ways. variety of recipes. Every housewife has her own little secrets and tricks for preparing it. And everyone can do this rich dish that you don't have to eat anything at all.

You can write entire books of recipes about Ukrainian borscht, and the recipes themselves can be collected anywhere - on the street, on the bus, on a bench in the park. Having talked somewhere when meeting with some woman, and started talking about this topic, everyone will be happy to share the recipe.

This recipe can be prepared from fresh cabbage, or from sauerkraut. Previously, they often made it from fermented vegetables, because they fermented it every year. Now all year round Fresh cabbage is sold, so we mostly cook from fresh cabbage.

We will need:

beef on the bone (you can add a little pork) - 600 gr
lard - 100 gr
cabbage - 250-300 gr
carrots - 1 pc.
parsley or parsnip root - 50 g
potatoes - 4 pcs.
beets - 2 medium pieces
tomato - 1 pc. or tomato paste
onion - 2 pcs
or vinegar 9% - half a teaspoon
flour - 1 tbsp. spoon
sugar - 1 tbsp. spoon
salt, ground black pepper - to taste
spices - to taste
dried herbs - to taste
red bitter Bell pepper- taste
bay leaf - 1 pc.
ghee - 4 tbsp. spoons
fresh dill, parsley, garlic - to taste
sour cream - for the finished dish

Preparation:

1. Prepare the meat in the same way as in the previous recipe. Take brain or sugar bone, brisket. You can take only beef, or you can take half beef and pork. But the presence of seeds is a must; only thanks to them can you cook a tasty “strong” broth.

My aunt cooked borscht very tasty, and when we came to visit her, we always asked her to cook it. She never refused, and always cooked with pleasure. But one day she went to Israel to visit relatives. And they asked to cook it their own signature dish. We took her to the local market so she could buy the necessary groceries.

She bought the freshest vegetables, herbs and spices without difficulty. But here's the meat!!! There were no bones sold at the market!!! The dish was in danger. I no longer remember how this situation was resolved, and whether she cooked her signature dish that day, but this story was told for a long time and was perceived by everyone with great surprise.

And so, bones are a must, just like in jellied meat! They contain gelling agents that will allow you to cook a very strong and thick broth!

2. Pour cold water over the meat so that it barely covers it. Bring to a boil, skimming foam occasionally. Let it boil and cook for 3-4 minutes. Then you need to remove the meat, drain the water, and rinse the pan to remove any meat scum.

3. Then pour cold water again and put the meat in it. The volume of water with meat should be 3 liters. Let the water boil again, there will be quite a bit of foam. Remove it, reduce the heat after the water has boiled and cook over very low heat for 2 - 2.5 hours. At the same time, the water should only gurgle slightly, and in no case should it boil. Otherwise, the broth will turn out cloudy and tasteless.

4. An hour after boiling, add one peeled onion and hot capsicum, either a piece or a whole pepper. Depending on how bitter it is. You can also add a whole bell pepper if you are preparing it in the summer season.

40 minutes before the meat is ready, put two whole peeled potatoes into the broth.

Onion, Bulgarian and hot peppers We will later throw it away and grind the potatoes into puree.

In Ukrainian red soup, the spoon must stand, and potatoes will help us with this. Plus, it will make the broth even thicker, richer and more delicious!

5. While our broth is cooking, let’s prepare the vegetables.

6. Cut the onion into small cubes or small half rings.

Cut the carrots and parsley or parsnip root into strips. Prepare tomatoes or tomato paste. If you use fresh tomatoes, make a cut on them and pour boiling water over them for 5 minutes, then remove the skin and cut the tomatoes into cubes.

7. Heat 2 tablespoons of melted butter in a frying pan, add onion to it and simmer a little until soft. There is no need to make the fire high so that the oil does not start to burn.

8. Add carrots cut into strips and white roots. Also add spices to the pan that you will use for flavor and aroma. Add 3-4 tablespoons of broth from the pan and simmer a little.

9. After the broth has boiled, add flour and lightly fry it until a slight nutty smell appears, 1-2 minutes. Then turn off the heat and cover the pan with a lid to allow the contents to simmer.

10. Separately, prepare the beets. To do this, cut it into small strips and lightly fry it in the remaining melted butter in a separate frying pan. Don’t even fry it anymore, but simmer it. Add tomatoes or tomato paste to the beets, as well as sugar and vinegar, and a little broth from the pan. Simmer over very low heat.

However, you can also use pickled beets, or beets prepared in one of the four ways already described.

11. Cut the cabbage into thin strips, peel the remaining potatoes and put them in water for the time being.

12. When the meat comes off the bone easily, remove it from the broth. Let's also take out the onion and red pepper, you can throw them away. Let's take out the potatoes separately, they haven't boiled yet and that's good.

13. Strain the broth to get rid of small bones, if any remain in it. Put the broth on the fire again and put the whole potatoes into it again.

14. Add cabbage and potatoes in the same way as in the previous recipe. If the cabbage is spring, then first add the remaining potatoes, which you can cut as you like, but usually they are cut into cubes, it just so happens.

That is, we now use potatoes in two forms - one, sliced, and in a saucepan they are also boiled in their whole form (we will later grind them into puree).

If the cabbage is autumn, then add it first, and after 15 minutes the chopped potatoes. Salt the broth with vegetables to taste.

15. Also add the meat, freed from bones and cut into pieces. If you used brisket, you can leave the ribs on the bone and, when serving, put both the rib and the meat on a plate.

17. Take out the potatoes that have been boiled whole and mash them into puree if they are not yet boiled.

18. Add the roasted beets and cook for another 5-7 minutes over low heat so as not to lose the beautiful rich color.

19. Let's deal with the highlight of Ukrainian borscht - preparing lard. It can be used both at home and store bought. Lard is often used, which is well seasoned with pepper. We cut the lard into pieces, chop the garlic as finely as possible, cut the greens that you want. And we grind all this in a mortar into a homogeneous mass.

20. Add the resulting mixture to the pan, add 1 or 2 bay leaves, and pepper to taste. Try to see if there is enough salt. Wait until it boils and immediately turn off the heat.

21. Wrap in a towel and leave to infuse for 30 minutes.

22. After this time, pour hot soup on plates, season with sour cream and chopped fresh herbs.

A traditional Ukrainian dish served with garlic dumplings. Pampushki are small round buns. They are preparing from yeast dough. Garlic gravy is made from crushed garlic with the addition of salt, water and vegetable oil.

Our real Ukrainian borscht is ready! It’s so aromatic and delicious that it just blows your mind! No one remains indifferent to him after dinner. They say that on the second and even on the third day it becomes even tastier. On the third day, as a rule, there is never any leftover, because they always eat it with additives. But on the second day it happens that it remains! But I can’t say whether it’s tastier or not than the first one - because both are tasty!

However, you can try it yourself! After all, this dish is worth preparing and eating!

By the way, you can serve it in a bread plate. See how to do this, and at the same time you can see how the Ukrainian version is prepared.

I specifically wrote these two recipes in very, very detail, so that on their main basic rules prepare other dishes. Therefore, I will not describe the following recipes with such care, but will only focus on the main features and stages of their preparation.

Siberian recipe with meatballs and beans

We will need:

onion - 1 pc.
carrots - 1 pc.
beets -2-3 pcs
potatoes -3 pcs
tomato paste - 2 tbsp. spoons
garlic - 2 - 3 cloves
beef broth - 2.5 liters
vinegar 3% - 1 tbsp. spoon
sugar - 1 tbsp. spoon
beans - 1/4 cup
bay leaf - 1 - pieces
vegetable oil - 4 tbsp. spoons
parsley
sour cream - for serving

For the meatballs:

minced meat - 200 g (any, mixed)
onion - 1 pc.
egg - 1 pc.
water - 1 tbsp. spoon
salt, pepper - to taste

Preparation:

1. Soak the beans in cold water for 5 - 6 hours in advance. Then boil them until tender without adding salt.

2. Cut onion (1 head) into small cubes, carrots into strips.

3. Fry the onion in a thick-walled frying pan or saucepan, then add the carrots, pour in two or three tablespoons of broth and simmer until the carrots are soft.

4. Finely chop the beets into strips and put them to simmer in another frying pan. Add tomato paste, sugar, vinegar and a little broth. Simmer for 10 minutes with the lid closed. Then transfer the stewed carrots into the beets, turn off the heat and cover with a lid.

5. Finely chop the cabbage and cut the potatoes into strips. You can use both fresh and sauerkraut.

If you cook borscht from sauerkraut, you must first simmer it in a small amount of broth or water. The extinguishing time can be 1 -1.5 hours. Then add it along with the broth in which it was stewed.

6. Bring the meat broth to a boil. Place cabbage, potatoes and boiled beans. Add salt to taste. Cook for 10-15 minutes.

7. While the vegetables are cooking, cut the remaining onion into cubes as small as possible and place in the prepared minced meat, add salt and pepper to taste, water and beat in the egg. Mix everything until smooth and form small meatballs.

8. Add them to the broth, cook for 7 minutes.

9. Then add the sauteed vegetables, wait until the broth boils and cook for another 7 minutes, at a very low boil, so that the beets do not lose their color.

10. Chop the garlic as finely as possible, finely chop the parsley. Add them and the bay leaf to the pan, let it boil and turn off. Cover the pan with a lid, wrap it in a towel and let it brew for 20-30 minutes.

11.Pour the hot red soup into bowls, season with fresh herbs and sour cream. Enjoy eating!

I would like to add that I cook this version without meat broth. Vegetables give great flavor to the broth even without meat. But we also add meatballs, so you can deviate a little from the rules and simply cook with meatballs in water.

And as an option, you can cook it with Uzbek chickpeas. Prepare it in the same way as this option, only the peas need to be soaked in large quantity time.

It is clear that such borscht probably cannot be called Siberian, but as an option - take note. It turns out very thick and tasty.

Moscow borscht with meat, sausages and smoked pork

When we visited Moscow in our youth, we always tried to get this dish either in a canteen or in a cafe - and it always seemed especially tasty to me. I didn’t know what made him special then, I just liked him. I don’t dare to say now what I liked more - the dish itself, or its name, which was associated with the capital of our Motherland. I liked everything Moscow back then!

Now I have already figured out what the features of this recipe are, and of course I already like the recipe itself, which I share with you with great pleasure.

We will need:

smoked pork bones with skin - 200 g
boiled beef meat - 100 g
ham or ham - 100 g
sausages - 2 pcs
fresh or pickled cabbage - 300 g
beets - 2-3 pcs
carrots 1 - 2 pcs
onion - 1 - 2 pcs
tomato paste - 1-2 tbsp. spoons
vegetable oil - 2 tbsp. spoons
vinegar 3% - 1-2 tbsp. spoons
salt, ground black pepper - to taste
fresh herbs
sour cream - for serving

Preparation:

1. Boil meat broth with the addition of bones and skin of smoked meats. You can use, for example, brisket, or shank, or other parts that have bone and skin.

2. Cut the onion into thin half rings, carrots and beets into strips. Finely chop the cabbage into strips.

3. Saute, as in previous recipes, separately onions with carrots, and separately beets with tomato paste and adding vinegar.

4. First place the cabbage in the prepared broth and boil it for 15 - 20 minutes until done. The time depends on the type of cabbage and how finely you chop it.

5. Add carrot and beetroot dressing, cook for another 5 - 7 minutes. Then pepper, add bay leaf, let it boil and turn off the heat. Close the lid and let it brew.

6. Cut the boiled beef, ham, and sausages into small pieces or strips. Or you can cut the ham into strips, boiled beef in large layers, and sausages in circles.

7. Pour the soup into bowls, place pieces of meat and sausages on top.

As you may have noticed, it is cooked with smoked pork meats and when ready, it has a very nice smell. And the abundance of meat makes it a favorite dish of many people! No flour is added to it.

It is prepared without potatoes, but served with potato cheesecakes. Or you can serve it with small unsweetened garlic buns, in Ukraine they are called pampushki.

Boyar borscht with beef, pork and chicken, stewed in the oven in pots

We will need:

meat bones - 600 - 800 gr
beef - 200 gr
pork - 200 gr
chicken – 200 gr
lard - 80 gr
beets - 2-3 pcs
carrots - 1 pc.
onion - 1 pc.
garlic - 3 cloves
tomato paste - 1.5 tbsp
vegetable or ghee - 2 - 3 tbsp. spoons
vinegar 3% - 2 tbsp. spoons
sugar - 1 tbsp. spoon
flour - 1 tbsp. spoon
Bay leaf
salt, ground black pepper - to taste
sour cream, fresh herbs for serving.

Preparation:

1. Pour water over the meat bones and cook broth from them. Cook it over very low heat for a long time, about 3 hours, so that it becomes “strong” and rich.

Strain the finished broth, as it may contain fragments of chopped bones. Add salt to taste.

2. Cut the beets, carrots and cabbage into thin strips, and the onion into thin half rings or small cubes.

3. Also cut beef, pork and chicken into medium-sized strips.

4. Sauté the onion in half the oil, add the carrots and simmer over low heat for 5 minutes. Then add flour, fry lightly, add a little broth and simmer for another 5 minutes.

5. Stew the beets in the remaining oil, add sugar, simmer for 2-3 minutes in a closed container, then pour in half the vinegar, stir, add tomato paste, a little broth and the remaining vinegar. Simmer with the lid closed until the beets are ready.

6. Grind lard with salt and garlic.

7. Prepare clay pots and place all the ingredients in them, leaving room for the broth. Add broth, bay leaf and ground black pepper.

8. Place in a preheated oven. Simmer for 30-40 minutes.

9. Turn off the gas and leave the pots in the oven for another 20-30 minutes.

10. Serve with chopped fresh herbs and sour cream. And in the old days, such a dish was also served with crumbly buckwheat porridge.

And the next option is prepared with just one chicken.

Poltava chicken borscht with dumplings

According to this recipe, it can be prepared from both chicken and goose. Choose meat according to your taste. And today I’m preparing it from chicken meat.

We will need:

chicken meat - 600 gr
lard - lard - 50 g
rendered pork lard - 50 g
cabbage - 250 - 300 gr
beets - 2 pieces
carrots - 1 piece
onion - 1 pc.
potatoes - 2 - 3 pieces
garlic - 2-3 cloves
parsley or celery root - 50 g
tomato paste - 1.5 tbsp. spoons
sugar - 1 tbsp. spoon
vinegar 3% - 1 tbsp. spoon
Bay leaf
salt, ground black pepper - to taste

For dumplings:

flour - 60 gr
egg - 1/2 pcs
water - 100 ml

Preparation:

1. Boil the chicken and cook chicken bouillon. Cook it over very low heat so that the broth does not become cloudy.

2. Cut the carrots and parsley root into thin strips. Onion - thin half rings or small cubes. Fry onions, carrots and chopped parsley root in fat. Add a little broth and simmer until done.

3. Cut the beets into strips, sprinkle with vinegar, place in a frying pan along with crushed lard and garlic and heat thoroughly.

4. Add tomato paste and sugar, simmer in a frying pan until half cooked.

5. Remove the chicken from the broth and strain the broth if necessary. Add salt to taste.

6. Add diced potatoes and finely shredded cabbage to the broth, cook for 15 minutes.

7. Add carrots and onions, boned and cut chicken meat, cook for 5 minutes.

8. Then add beetroot dressing and cook for another 5 minutes. Add bay leaf and pepper to taste.

9. Turn off the heat and let it brew for 20-30 minutes.

10. Prepare dumplings during this time. To do this, boil water, add 1/3 of the flour, stir well and remove from heat.

11. After the dough has cooled, add the egg and remaining flour. Mix the dough well with a spoon.

12. Use a tablespoon to scoop out the dough and place it in boiling salted water and cook until done.

13. Serve the borscht by pouring it into plates, laying out the dumplings, sprinkling with fresh chopped herbs and seasoning with sour cream.

This dish can be easily eaten without bread; dumplings can easily replace it.

Kuban recipe with baked pork belly (peritoneum)

And now I want to bring to your attention one more unusual recipe. What is unusual about it is that the food is fried in a way that is not entirely familiar to us. The lard that we add is ground together with garlic, herbs and mustard. Density is achieved by boiled and grated potatoes.

In addition, along with the soup, baked belly or peritoneum is served in the oven, which is stuffed with garlic and sprinkled with spices, pepper and mustard. And sweet buns made from shortcrust pastry are also served.

I think that this recipe is unknown to many and will seem interesting.

Borscht with smelts in Pskov style

Yes, yes... don't be surprised! Everyone's favorite dish can be prepared not only with meat, but also with fish!

We will need:

smelt or smelt (dried) - 150 g
sauerkraut – 300 gr
beets - 2 pcs.
carrots - 1 pc.
parsley root - 0.5 pcs.
onion - 2 pcs
tomato paste - 1.5 tbsp
vegetable oil - 2-3 tbsp. spoons
sugar - 1 tbsp. spoon
vinegar 3% - 1.5 tbsp. spoons
salt, pepper - to taste
Bay leaf
fresh herbs, sour cream - for dressing

Preparation:

1. Boil dried smelt or smelt and drain in a colander. Strain the broth, and we will cook it in it.

2. Boil the beets in their skins, then cool, peel and cut into thin strips. Sprinkle it with vinegar and stir.

3. Cut the onion, carrots and parsley root into strips and sauté in 2 tbsp. spoons of oil. Add sugar, tomato paste and a little broth. Simmer until done.

4. We will use sauerkraut. Therefore, you will need to pour a small amount of broth over it, add a tablespoon of oil and simmer for 1.5 - 2 hours, stirring occasionally and adding broth if necessary.

5. Place cabbage in the smelt broth and bring to a boil. Put carrot dressing and beets. Salt and pepper to taste, add bay leaf. Cook for 5-7 minutes.

6. Then turn off the heat, cover with a lid and let it brew.

7. Ready dish pour into plates, season with chopped herbs, add smelt and sour cream.

8. Eat with pleasure!

Or you can cook it with smelt and cabbage soup. We will cook it exactly the same way, only without adding beets.

There are many more cooking options. For example, fasting has now begun and many will observe it and will not eat meat. In this case, you can cook Lenten option. This recipe is already on the pages of my blog. And you can check out his recipe

Of course, we can’t cover all the recipes in one article. Therefore, I will continue to search in the future interesting recipes, try to cook according to them. And then I will share them with you, maybe you will like something too!

I hope that today’s selection will be interesting for you and the material useful. And you can cook the kind of borscht you want!

After all, as it turns out, you can cook it from any meat, as well as poultry and even fish! Besides traditional cabbage, carrots and beets, you can add beans or mushrooms. Today we did not touch upon them with our attention, but if you want to add mushrooms, you can safely do so.

Dried mushrooms must first be boiled and then added along with cabbage. Fresh mushrooms add before adding vegetables, bring to a boil and skim off the foam, and then add all the ingredients in accordance with the recipe.

It should also be remembered that potatoes are always placed in the broth either before the cabbage, if it is fresh from spring, or after, if it is firm from autumn. With sauerkraut better potatoes do not use, or add cabbage only after the potatoes are cooked.

Beets with vinegar and tomato paste should also be added only after the potatoes are cooked, otherwise they will turn out tough and tasteless.

But the rest seems to be clear and understandable! I wish that the borscht cooked by you always turns out thick, rich, aromatic and tasty. And also so that it is always bright and beautiful!

Bon appetit!