Every hostess knows how to cook a delicious borscht. Another thing that is embedded in the concept of delicious borscht. In each family they consider it their own way: for someone this is Ukrainian borsch with pampushkas, for someone it is green, someone thinks that the most correct borsch is cold, and someone burns hot, with a piece of meat and sour cream. And each will think that this simple borscht recipe is the most correct one.
By the way, when I asked my former daughter-in-law to cook a delicious borsch, she was embarrassed. "How to cook borsch?" And I, not even knowing that there was any difficulty, quickly told her a simple borsch recipe, specifying that borsch - This is the same soup, only with beets.
However, when we came to dinner, and in the pan instead of borsch we saw a strange dish in which cabbage, beetroot and ... swam. pasta, I realized that a simple, in general, recipe - for beginners is not so simple. We diligently praised the brew, so as not to offend the girl, but the idea that she was just too lazy to look in the Internet to find a simple borscht recipe, did not leave me. Therefore, I decided, starting with this article, to begin publishing recipes for beginning chefs, and the first in this category will be
Simple borscht recipe
To know how to cook a tasty borsch, you need to understand what each family puts into this definition. I will describe a simple recipe for borscht, which we consider traditional in our family: with cabbage, meat and beets. And in order to cook red borsch with meat, we need the following products.
Any meat, preferably on the bone - 0.5-1 kg 
Fresh potatoes - 6-8 pcs.
Fresh cabbage - small forks, about 1 kg
Fresh carrots, medium size - 1 pc.
Fresh beets, medium size - 1-2 pcs.
Bulgarian pepper, sweet, large - 1 pc.
Onions, medium size - 1 pc.
Tomato paste - 2 tbsp. l
Fresh tomato - 1 pc.
Garlic, fresh - 1-2 cloves
Flour - 1.5 Art. l
Refined sunflower oil - for roasting vegetables
Spices: salt, dry spices for first courses, bay leaf
Fresh greens
Mayonnaise or sour cream - to taste.
This list can be adjusted, depending on taste preferences and financial possibilities, the necessary ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be a lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but red borscht can no longer be called borscht without these vegetables.
Well, let's start. So,
Recipes for beginners: how to cook a delicious soup
Rinse a piece of meat in cold water, cut off the dark, rough film, if they are on it. Contrary to all recipes of borscht, in which they propose to use only the most delicious and selected cuts of meat, I believe that here the hostess wishful thinking.
Not all young families can afford to cook exclusively from premium meat. As a rule, they save better chunks for main dishes, throwing worse soup broths. The main thing is to have a profit. And the fat will be from any meat, even the most worthless. By the way, there were days in our family when, instead of meat, I threw the usual skin into the water for broth, cut from a piece of meat. Well, you know, under which there is still a layer of fat or subcutaneous fat? So, the taste of borscht did not suffer at all. Although it may, of course, be because in our family, in principle, they do not like boiled meat too much. But, we are talking about borscht, and not about boiled meat! And its taste depends on the quality of meat a little.
Of course, if you have the opportunity to cook from first-class meat, you should not neglect this opportunity.
Well, I got a little distracted. We continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it must completely cover the meat. It depends on what degree of fat should be borscht. Someone loves borscht to be fat, someone loves more lean, again, they take care of calories. We assume that a piece of meat in 1 kg is enough water 2-2.5 liters. That is, take the pan to 3-4 liters to fit all the contents. While the water is not boiling, get ready to prepare vegetables.
Chop the cabbage, peel the onions, carrots, beets, peppers from the seeds, taking out the middle with the stem. Do not touch the potatoes yet. Otherwise, it will turn black and dry, and the soup will not taste good.
After the water boils, remove the scum with a slotted spoon, reduce the heat under the pan. To remove all the scale, the pan should be pushed a little away from the center of the burner, so that the scale is formed only on one side. After the new scale will not form, you can gently remove it with a clean napkin from the walls of the pan.
Remove the yellow fat spots floating from the top in the broth with a spoon, and pour them into a clean plate so that the fat is not digested and not “washed”, that is, it is tasty, fragrant and does not look like soap. He is still useful to us. Repeat this procedure from time to time.
Salt the broth. Consider that when boiling water boils a little, therefore, salt a little less, a little without salting. Cover the pan with a lid so that it “pokapyvalo”, and forget about the soup for about an hour, depending on the type and age of the meat. Beef and lamb cooked a little longer, and for borscht with pork and 35-40 minutes is enough.
And now, in fact, the preparation and the answer to the question of how to make a delicious borscht begins. And a simple borscht recipe begins with cooking vegetable dressing.
Peel the potatoes, wash them, remove all eyes and cut them into pieces, not too coarse, but it is not necessary to grind too much. Moreover, many already mash potatoes in a plate with a spoon. Run the potatoes into the broth, bring it to a boil again and, while the potatoes are boiling, chop the cabbage. Dip it in the pan.
Chop the onions and the remaining vegetables. Pour the oil into the pan and, when it warms up, put the onion in the pan and lightly fry it, stirring occasionally. Put the pepper and tomato, cut into slices, then grated carrots grated on a coarse grater and, finally, beets. Mix it all up and cover the pan with a lid - let it stew a little.
Put tomato paste, flour in a jar or mug, stir well and dilute with cold water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in tomato paste with flour with vigorous stirring. Continue to stir the contents of the pan until the color of the tomato paste changes and becomes brighter. Everything, gas station is ready! A little more, and delicious soup will be ready!
Now pour into the pan everything that is in the pan. Be careful not to burn yourself! Stir borscht, and pour into it the fat that is waiting on a plate. Put the spices.
I use the universal “Esthetics of Taste” dried seasoning, which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or put the spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.
By the way, who has subsidiary farms, you can prepare dill stalks and parsley and celery roots. I've done it before. I collected a small bundle from these dried sticks, tied them tightly with thread and lowered them into an almost ready borsch for 20 minutes. Then, of course, this bundle of thread and took out, so that it does not interfere and spoil the appearance of borscht in a saucepan.
And - the final touch. 5 minutes before you turn off the soup, put 1-2 cloves of garlic in it. Who does not like too sharp taste, do not clean the teeth from the skin, just cut off the ends on both sides so that the juice and aroma flow out. Or you can chop the garlic very small or chop it with a garlic press. By the way, I do it. It remains only to put Lavrushka (2-3 leaves), and turn off the fire under our culinary masterpiece.
While soup is insisted for 10-20 minutes, cut greens, cook sour cream or mayonnaise, cover the table. And then call for lunch. And do not forget to announce that now you know how to cook a delicious borscht, and put this simple borscht recipe in the bookmarks, under the general title Recipes for beginners, because I will have many more. With famine, the family will not die!
Borscht - a traditional dish of Ukrainian cuisine. Probably everyone has heard about this dish, and maybe even had time to try. This is a kind of soup, which is based on beets, for which it turns red. Many housewives cook borscht to their relatives, and each has its own, special recipe. There are many recipes for this dish, because everyone is trying to make it better and adds something special.
How to make red borsch with your own hands?
Borscht - this is a very satisfying and tasty dish, so you need a lot of ingredients for it, but they are all very simple, there is nothing exclusive for our countries. And so, in the cooking process we will use:
. Beef, 1kg.
. Potatoes, 500g.
. Kapus fresh, 300g.
. Beets, 400g.
. Morkva, 200g.
. Onions, 200g.
. Tomato paste, 3st.l.
. Vinegar 6%, 1ch.l.
. Garlic, 2-3 cloves
. Bay leaf, 2-3 sheets
. Salt
. Pepper
. Vegetable oil
. Greenery
As you can see, the list is not small, but in most cases all these products are in every housewife's house.
Let's start our cooking!
1. First, you need to do meat, as it will take a lot of time. We put it in a saucepan, draw water until it completely covers the meat, and set it to cook. Cooking time can take up to two hours.
2.
Ready meat, cut into small pieces.
3. Move the sliced meat into the broth and continue to cook.
4. While the meat is boiling, let's get to work with other ingredients. Take a bow, wash it, clean and chop it very finely.
6. Cabbage should be chopped into strips. Pieces should be thin.
7. Likewise, we cut the beets into thin strips.
9. When the beets fry a little, add vinegar, as well as tomato paste. If the paste is too thick, add water. We give our mass to extinguish in about 5 minutes.
10. After the beets, take a clean pan and fry the onions in vegetable oil.
Borsch is a dish that can rightfully be considered the pearl of Ukrainian cuisine. He is loved by both Ukrainians and other peoples of this world. Of course, every housewife has her own recipe for cooking “real” borscht. And disputes about this will be useless. Because the main ingredient of this dish is inspiration. It is the inspiration that gives borscht great taste, flavor and aroma. But beet, vegetables and meat, of course, can not do. We will talk about how to cook a delicious red borscht.
How to cook red borsch with chicken legs
First you need to cook broth for borscht. After all, rich broth is the basis of delicious borscht. To do this, you need to put chicken ham in a pan and pour it with three liters of water. Broth for borsch salt. Broth must be boiled for thirty minutes (after boiling water). Then the meat must be removed, as it should cool.
Tip: it is best to use homemade chicken for borscht, delicious borscht can also be prepared from pork or beef ribs. 
In the meantime, you need to chop the potatoes into small cubes and send it into the broth. 
Then you need to grate on a coarse grated peeled beets. For borscht you need to choose beets of bardo-red color, both taste and beautiful color of borsch depend on good beets. 
Beets should be sent to the pan, adding one tablespoon of oil, vinegar and dried marjoram. You can also add half a teaspoon of sugar, do not be afraid of this amount of sugar borscht will not be sweet, but rather will get an interesting taste. Put the pan on a small fire and roast the ingredients for five minutes. Then the beet roast should be sent to the pan. 
After that, chop the cabbage and send it to the broth. It should boil for 10-20 minutes (to be soft). Boiled cabbage cooks faster than old cabbage. 
Then you need to remove all the seeds from the hot pepper and cut it into slices. And cut the onion into cubes.
Grate carrots using a large grater. 
Then pour some vegetable oil into the pan and add carrots, onions and hot peppers to it. It is good to fry all ingredients (on average fire), but the main thing is not to overcook to char and fry crust. 
Then add tomato paste and a little broth to the roast of vegetables. Mix well and simmer for five minutes. Then the contents of the pan should be sent to the pan. After that, the soup must be cooked for another ten minutes.
The nuance, in order to get a good borsch, you need to choose a good tomato paste, instead of tomato paste, you can add tomato juice, but then the color of the borsch may turn out to be dimmer. Those. if you want to get a red borsch, you should cook it with good tomato paste and bright purple red beet. 
The cooled chicken ham should be peeled (as it is very oily) and to tear the meat into small pieces. And then straighten it in the soup, after the soup boils off. After that, the soup can be removed from the stove and let it brew (thirty minutes). 
Serve borscht need hot. White or rye bread, peeled garlic cloves, garlic dumplings, sour cream and some Ukrainian lard are perfect for it. 
There is a huge number of borscht recipes, but Ukrainian is considered the most delicious. This borscht makes it rich and tasty, so this dish has so many fans. The recipe of its preparation can be found below.
How to make Ukrainian borscht?
To make a delicious soup, you will need the following products:
- 700 g pork ribs;
- 3 potatoes;
- 1 beet;
- 2 onions;
- 2 carrots;
- 3 bell peppers;
- 20 ml of tomato paste;
- 20 ml of vegetable oil;
- 3 tomatoes;
- 1 clove of garlic;
- 500 g cabbage;
- 50 g of salted lard;
- greens, salt, pepper - to taste.
Cooking:
- First of all, boil meat broth. To do this, wash the meat, put it in a six-liter saucepan, cover with cold water and cook until ready.
- Peel the potatoes, cut them into cubes and send them to the broth.
- Make red borscht is impossible without beets. Peel it, do the same with carrots and onions. After that, cut them into small cubes. Heat the pan, pour the oil, put the vegetables and fry them until golden brown.
- Remove the rind from the tomatoes, grate, add the tomato paste and place in the pan to the rest of the vegetables.
- Wait until the tomatoes thicken a little, pour a glass of broth into the pan. Then dice the pepper, send it to the rest of the vegetables and simmer for 10 minutes. During this time, chop the cabbage.
- A few minutes before the potatoes are ready, add a vegetable fry to the broth. When the contents of the pan boil, you can add to it the cabbage and greens.
- Boil the soup for 5 minutes. Crush the garlic, dice the bacon and add to the pan. Borsch is ready!
Making this dish is easy, and you can enjoy it for a week. Before serving, be sure to decorate the dish with greens and add a little sour cream to the plate. So borscht will have a richer taste. Enjoy your meal!
More recipes for this famous soup can be found in our article.
If you are a fan of this dish, you probably have tried many of his recipes, but you may be interested in cold soup. Description of the process of its preparation can be found in the article -.
It seems a ridiculous question how to cook borscht. However, even in the preparation of this dish, there are many nuances, given that, you can cook just an excellent borscht!
Red borsch - recipe with photos
Ingredients:
500 grams of cabbage
200 grams of beets
200 grams of onions
150-200 grams of carrots
400 grams of potatoes
A pound of tomato (or 2 tablespoons of tomato paste and 0.5 liters of tomato juice)
2 bell peppers
Green onion, basil
500 grams of meat on the bone.
If you are fasting, drop the meat and add a little more vegetables. If the soup does not have to be lean, wash the meat on the bone and pour 4.5 liters of water. It is better to cook in a pressure cooker, it will take less time. You can even take chicken breast, which will cook very quickly. But the most delicious broth is obtained on beef ribs. However, their preparation will take at least an hour, depending on what you cook. I never take off the broth from the broth, I cook in a slow cooker. In the end, I just filter the broth through a triple layer of gauze. If the meat selected for cooking broth of cattle is too fat, wait until the broth cools down, and then stand it on the balcony, or put it in the fridge. Frozen fat is easily removed from the surface, and the broth is filtered. A few minutes before the broth is ready to cook red borscht, let's prepare vegetables. Peel the carrots and onions and cut the carrots into straws and dice the onions.
Peel the beets and cut into strips. When cooking borsch, do not grate the beets on the grater, the taste will be completely different.
Rinse well and chop the herbs.
Rinse the sweet pepper, cut out the seeds and wash the inside again to prevent the seeds from falling into our red borscht. Pepper, like onions, cut into cubes.
Wash the potatoes, peel and cut into cubes. Size depends solely on your preferences.
Mash cabbage, remove the top leaves and chop. If the cabbage is bought in a store, it will be tough (usually those varieties that are well preserved in winter are delivered) after chopping the cabbage, lightly salt it and remember with your hands.
Rinse the tomatoes well and peel. On each tomato make a cross-cut with a knife. Boil the water and lower the tomatoes for a few seconds. After this simple procedure, the skin is easily removed.
Grind tomatoes with a blender into tomato juice. You can just cut them into small cubes - whatever you like.
Pour some vegetable oil into the pan, spread the onion and fry, stirring constantly, until golden brown. Next, add the beets and carrots. Cover the pan with a lid and turn down the gas. Stew for 10 minutes.
In the second pan also pour some butter and put the sliced potatoes into it. Lightly fried. We send roasted potatoes and cabbage into boiling broth, which is pre-filtered and ready to cook red borscht. The meat, from which the broth was cooked, cut into cubes and ship after the potatoes.
Next, add tomato juice to the pan and wait for the soup to boil. After boiling, add a roast and wait a few more minutes until the soup starts to boil again. Add greens, sweet peppers. Cook for 15 minutes under the lid and turn it off. Let it brew for another 10 minutes and everything can be served with rye bread and fat sour cream. Enjoy your meal.
Cooked red borsch Ageeva Maria.
How to cook the most red borscht
For many hostesses, borscht is not red enough, and if you use this recipe and advice, you get the reddest borscht.
Ingredients:
2 liters of water
300 grams of beef,
8 small potatoes
3 small carrots,
3 sugars,
500 grams of cabbage
Fresh parsley and dill - to taste,
Salt, pepper - to taste.
How to cook the most red borscht:
Peel slices of beef, rinse well and cut into small pieces. Be sure to sharpen a knife before cutting meat, otherwise you will lose a lot of time. Pour water into a saucepan and put on high heat.
Wait for the water to boil, then dip the sliced meat into it and cook until tender over low heat. If you follow all the rules and make the soup really tasty, you need to completely cool the broth to harden the fat on top. Remove grease and skins from the surface, remove the meat and strain the broth through a fine sieve. Put the broth on the fire. Peel the beets and cut each into 4 parts, lower in boiling broth. Boil 15 minutes, during this time you will have time to prepare the remaining vegetables for the most red borscht.
During this time you will have time to prepare the remaining vegetables for borscht. Peel potatoes, cut into small cubes, peel carrots, grate on a coarse grater, chop cabbage into strips. Best for cooking borscht use a kitchen assistant, who quickly cut everything. I have a food processor, my mother bought herself a wonderful grater, which reduces the time for cooking soups to a minimum.
Dip vegetables and meats in boiling broth. If you cut it not finely enough, you can cut it. After about 18 minutes, remove the beets and put them on a platter, let them cool slightly to rub it on a grater. Salt the soup, add to the borsch grated beets, tomato paste and finely chopped greens to taste. Immediately turn off the gas and close the soup lid. After adding beets in any case, you can not boil the soup, otherwise the color will be lost. Let the saucepan stand under the closed lid for about 15 minutes, you can wrap it in a towel.
Serve with fresh sour cream. Enjoy your meal!
Ukrainian borsch with donuts
Ukrainian borsch with donuts is one of the most popular borscht recipes. If you have never cooked it yet, be sure to try it!
Ingredients:
300 grams of beef or pork,
2 liters of water
400 grams of white cabbage,
350 grams of beets,
100 grams of carrots,
1 Bulgarian pepper,
100 grams of onions,
300 grams of potatoes
6 small cloves of garlic,
30 grams of beans,
50 grams of fresh bacon,
Ground black pepper to taste
2 bay leaves,
Fresh greens (parsley, dill, basil),
2 tablespoons of tomato paste,
Juice of half a lemon,
For serving to the table - fresh sour cream.
For pampushkas:
300 grams of flour,
A glass of milk,
10 grams of fast yeast,
2 tablespoons of vegetable oil,
Tablespoon of sugar,
Salt - half a teaspoon,
A teaspoon of water.
How to cook borsch with donuts:
Rinse the meat well under a stream of warm water, cut the film. Pour water into a saucepan and put it on fire. As soon as the water boils, immerse the meat in it. If you want it to cook faster, cut the meat in small pieces. While the meat is boiling, cook pampushki and other ingredients for borscht.
Heat the milk slightly, check with your finger, it should not be hot. Add yeast, salt, sugar and 3 tablespoons of flour to the milk. Mix well the brew, cover with a towel, leave in a warm place and wait until bubbles appear. It usually takes 15 minutes.
Start kneading dough. Pour the flour into a deep bowl, pour the yeast brew, knead the dough well. Roll the bun, put in a bowl and cover with a towel. The dough should increase in volume by half.
Now let's do beets. To borscht turned red, you need to prepare the beets in advance. Peel the beets and chop them into strips. Lightly fry in a small amount of vegetable oil. Mix well. Scoop the broth broth and pour it into the beets. Immediately add lemon juice so that the beets do not lose color. If there is no fresh lemon, add citric acid or vinegar.
We reduce the fire to a minimum and simmer the beets almost to readiness. Watch out for water. If the broth will boil, add a little. Beets should be stewed, not grilled. At the very end of stewing, add tomato paste to beets.
Beans for borsch need to boil in advance, or take a jar of canned beans. Cook until fully cooked in salted water.
When the dough has doubled in size, crush it and start cooking the buns. Grease a baking sheet with vegetable oil, roll the balls of dough and place them on a baking sheet. Be sure to leave a decent distance between the balls, raspberries will increase by 2 times in size. Put the dumplings in a warm place, and preheat the oven to 180 degrees. Before sending pampushki in the oven, brush them with an egg, then they will be shiny. Bake at 180 degrees until browning.
Now proceed to cooking borscht. In theory, you need to completely cool the broth, remove the meat from it, remove the fat from above and strain it so that the broth becomes transparent. If there is no time for this, simply add the meat and filter the hot broth through a sieve. We put back on the fire, cool the meat. Peel potatoes and cut into large pieces. The cooled meat is cut into pieces, if it was cut into large pieces, and sent back to the borscht.
Now proceed to cooking zazharki for borscht. First clean and cut the onion, fry in a small amount of vegetable oil. While onions are fried, we cook carrots. We clean and cut carrots with small straws, add to onions. Next, clean the seeds, wash well and cut the Bulgarian pepper. For slicing thin straws, you can use a grater for Korean carrots, or a universal grater.
Let the vegetables roast, do not forget to stir them, and enjoy the cabbage. Cut it into thin straws and add to the potatoes. Dumplings are ready! Get them out of the oven, remove them with a spatula. Put on a towel or wooden board, be sure to cover with a towel! And cook the garlic sauce for the pampushkas. Pound garlic with salt in a mortar, add a tablespoon of water, mix to dissolve the salt. Now add a tablespoon of vegetable oil, preferably olive oil, mix well. Each pampushku with a silicone brush, brush the resulting sauce.
Now we put a carrot dressing and beet stew in the soup. Add pre-boiled or canned beans. We bring borsch to boil, reduce the fire to a minimum. Add the bay leaf, salt, spices to taste. In the recipe of classic Ukrainian borscht, lard is always present. In our soup we add it too. Grate the frozen bacon and crush with garlic and pepper. Add to the soup and cook for another couple of minutes. Turn off the heat and leave the saucepan on the stove, closing the lid. Let stand 15 minutes.
Serve with fresh herbs, sour cream and pampushkas. Enjoy your meal!
