Borsch is one of the favorite dishes of Ukrainians and Russians. Unfortunately, not every housewife knows how to cook soup, especially if she has a little experience in culinary art. In this article we will give useful about how to cook soup, so it was red.

Cook borscht. Recipe

Today you can find a large number of borscht recipes, while each has its own characteristics and will appeal to lovers of this first dish. To get red soup, you need to boil the beet. To do this, throw whole beets into boiling water with meat. After that, you can peel the potatoes and cut them into cubes. Pour the potatoes into the meat pan.

Now you can start cooking zazharki. To do this, cut onions into cubes and fry in a frying pan until rosy color. Separately, clean and grate carrots. Mix everything and stir well. Then remove the beets from the pan, rub it, too, on a grater and add to zazharku. Add a couple of tablespoons of tomato juice or pasta and mix well.

Useful video: How to cook BORSHCH. Video recipe

Ready zazharku need to pour into a pan with meat and potatoes. Proceed to cutting the cabbage. When the vegetables and meat are cooked, throw cabbage into the pan and cook it until cooked. Do not forget to add salt and seasoning to borscht. To borscht kept the color, you need to add a spoonful of vinegar, then the dish will turn out rich red.

We hope that our article is about how to cook borscht so that it was red  was helpful. Now every hostess borsch will be the signature dish.

Borsch is a hearty and tasty dish with a bunch of various recipes. Would you like to please your household with delicious beet soup, but do not know the proven recipe? In this article, you will find a comprehensive answer to how to cook a delicious red borscht quickly, satisfyingly and very appetizing.

Little tricks

  • To properly cook this dish, you need to know and do not forget to use small tricks. Not every housewife has a tasty borsch, a real red or rich burgundy color.
  • In order not to spoil the overall impression of a fragrant dish with a pale yellowish tinge, add some vinegar or lemon juice when roasting beets. Acid is an excellent defender of beet color. Add beets should also be at the very end of cooking, for 10-15 minutes, so that all the beauty does not boil and does not disappear.
  • The secret of the inimitable flavor of real borscht lies in the addition of fresh garlic already in the cooked dish before serving. Strengthen it and decorate will help fresh greens, possessing fragrant and deep bouquet of tastes and smells.
  • In order for cabbage in borscht to boil well and to be tasty, it must be chopped, slightly salted and wrinkled with hands, until the vegetable gives a little juice. Only then add her cooking soup.
  • To avoid a strange taste carefully cook meat broth, you need to carefully rid it of scale. If you are cooking meat in a slow cooker, then it is worth filtering the resulting broth, because gray meat protein loves to stick to the wall and bottom of the bowl of slow cooker.

The amazing recipe for classic beetroot borscht

Taking these tips, you can examine in detail the step-by-step recipe of traditional borscht with meat. To implement it, you will need the following essential ingredients:

  1. 6 pieces medium potatoes;
  2. 4.5 liters of plain water;
  3. 1–1.5 kg of young pork on the bone;
  4. 2 pcs. small beets and onions;
  5. 1 PC. medium carrots;
  6. 3-4 cloves of garlic;
  7. 1 boiled egg;
  8. 2 pcs. scarlet tomatoes;
  9. The amount of chopped cabbage should be more than half the volume of chopped potatoes. For our recipe, half the middle fork is enough;
  10. Salo and sunflower oil refined for zazharki;
  11. Tomato - 2 tbsp. spoons;
  12. Spices and fresh herbs to taste;
  13. 1 teaspoon of vinegar and sugar.

Step by step recipe with video

Cooking process

First of all, we clean all the vegetables, finish with this dirty business, wash the meat thoroughly, put it and 2 potatoes whole in a saucepan, fill it with water. Cook until cooked meat.


Fresh tomatoes are scalded with boiling water and with ease we remove the skin and regime. Chop sticks beforehand all the vegetables, chop the garlic. Now you can proceed to the most important - vegetable fry.


Fry lard until it turns into a boil-out, remove them and drive some oil. Fry the garlic and add the onion to it, bring everything to a golden color, followed by carrots and beets. Here we recall our first little trick about adding lemon juice or vinegar essences. We connect tomatoes and tomatoes to this delicious dressing, fry it all up, stirring gently. Season this delicious and stew until the water disappears completely. Turn off and set aside.


By this time our meat was probably cooked with potatoes. We take it out, separate the pulp from the bones and lay it back into our broth. Mash the potatoes thoroughly until smooth and ship after the meat, but also cook the rest of the chopped potatoes. When it is cooked, add beet roast and grilled boiled egg. Immediately lay out the salted cabbage and fresh greens. We bring to a boil, turn off and let it brew under a closed lid for 20 minutes. Congratulations, you have prepared the most delicious family dinner!

The expression that borscht has no recipe has already become winged. Indeed, in every kitchen it is cooked in its own special way. Any good housewife knows a lot of secrets and tricks of cooking this dish and is sure that her soup is the most delicious. Let's try to figure out how to cook red borscht on your own.

Ancient delicacy

A number of sources indicate that borscht appeared in the days of Kievan Rus. There are references to it in many church annals. It is noteworthy that in the post-Soviet space, many consider borscht to be a Ukrainian dish. And in Ukrainian cuisine, he actually occupies one of the most important places. And abroad, it is often called "Russian soup" or "Moscow-style red soup."

What to cook soup?

In any borscht recipe there are several essential ingredients. Among them - beets, carrots, cabbage, onions. In addition, potatoes, bell peppers, beans, mushrooms, tomato, or tomatoes are often added to borscht. There are many recipes for borscht, in which traditional ingredients are replaced by related ones. For example, instead of the usual cabbage there is Peking.


A separate conversation about meat. Some borscht lovers know how to cook red borscht without adding meat. They claim that the soup is tasty in itself, thanks to a combination of vegetables, seasonings, and fresh greens. Their opponents insist that meat should be in borscht necessarily. And the more the better!

Red borsch: food proportions

Disputes about how to cook red borscht, never subsided. Let's try to consider the main steps. After all, all the recipes still have something in common. To begin with we will prepare the freshest products in the following quantities:

  • Water - 4 liters.
  • Pork (beef, chicken) - 0.5 kg.
  • Cabbage - 0.5 kg.
  • Potatoes - 0.3 kg.
  • Carrots - 0.2 kg.
  • Beets - 0.2 kg.
  • Onions - 0.2 kg.
  • Tomato - 0.5 liters.
  • Sunflower oil - 0.5 cups.
  • Bulgarian pepper - 1 pc.
  • Bitter pepper - 1 small pod or half large.
  • Garlic - 3-4 cloves.
  • Greens - a bunch.

You can also add to the soup of pork fat. Of the seasoning is well suited bay leaf, pepper-peas, paprika, dried herbs. Borscht must contain an acid (for example, vinegar). Each housewife has his own recipe. Some add acid to the grill. And someone knows how to cook red borscht without vinegar. You can replace it with lemon juice, citric acid, add a little sauerkraut or brine.

Cooking borsch with meat

The first step is to prepare the meat. Before you cook red borsch, you need to prepare a thick rich broth. To do this, lay the meat in cold water. We put on fire. It is better to remove the first boiled broth and pour the meat with cold water again. Navara and aroma from this will not be less. But the broth will turn out cleaner and more transparent. In the meantime, he cooks, put stew roast. Onions cut into cubes, beets and carrots separately from each other three grated.

Fry onions in hot oil or on chopped fat. When it becomes translucent and covered with a golden crust, add carrots. Half of the grated beets are also shipped to the pan. To borscht turned out beautiful red, while the second half is postponed. About 7 minutes after adding the beets, pour the tomato into the pan and leave to simmer over low heat. Be sure to salt and sprinkle with a small amount of sugar.


In the process of cooking zazharki certainly need to follow the broth. All pop-up foam must be removed. If not removed, it will boil over and dissolve in the liquid. From this broth will be muddy.

When the meat is cooked, you can get it and add chopped potatoes to the future soup. Before you cook red borsch with chicken, it is better to chop it into portions right away. After 10 minutes you can add cabbage. While vegetables are boiled, the meat can be separated from the bones, cut into pieces and put back into the pan.


When the cabbage reaches half-ready, add a fry. You can put Bulgarian pepper, spices. Slightly raw grated beets are added shortly before turning off - this will give the dish a rich red color.

Lean or vegetarian soup

Borsch without meat is prepared not only by the supporters of vegetable food. Such food is suitable for use during almost all Christian posts, except for the most stringent. A nourishing, aromatic, rich first course can wonderfully diversify the Lenten table. Its difference from the usual borscht is only in that it is cooked in a vegetable, not in meat broth. Celery, parsley root, mushrooms, beans will help to complement the taste. The last two ingredients must be cooked before you cook red borscht without meat. Both mushrooms and beans should be added to the dish as a finished product, shortly before turning off.

Cooking soup in a slow cooker and a double boiler

Many gourmets are sure that there is nothing better than a Russian stove. The borscht cooked in it is steamed, infused, saturated with aromas. Until recently, it was believed that no modern technology can not with the Russian stove. But residents of city apartments could only dream about it. Everything has changed with the appearance of multicookers in the electronics stores! Now at home you can cook borscht, thick, rich and fragrant. Housewives who wonder how to cook red borsch in a slow cooker sometimes don't even know how easy it is! It is enough to fry the onions and carrots in oil by selecting the "Frying" mode and the "Vegetables" product. Then add the same beets, tomatoes and meat. When zazharka be prepared, in the bowl you need to add the rest of the chopped ingredients and pour water. After that, the mode must be changed to "Quenching" and set the timer for 1 hour. Everything, it is possible to go to have a rest. An hour later, a delicious red borscht will be ready.

What to serve soup?


Black bread or pampushkas, mustard, adjika, fresh greens, salted or smoked lard are perfect for borscht. In a plate you need to put a spoonful of sour cream, best homemade. For serving borsch, instead of the usual plates you can use clay, stylized as ethno. In the setting of the holiday table, you can beat the theme of embroidered towels and napkins.

Red borschtas well as dumplings can be attributed to one of the most famous in the whole world dishes of Ukrainian cuisine. The number of recipes of Ukrainian red borsch is hundreds. All of them are interesting and unique in their own way. All of them differ not only in the composition of products, but also in their preparation.

The only thing that unites them is the presence of beets, which color borsch in red. It would be wrong to say that beetroot soup is found only in Ukrainian cuisine. Similar beet-based borsch is in Russian, Polish, Belarusian, Bulgarian and other cuisines.

If you believe the historical information, the first borschs in ancient Kievan Rus were not cooked on fresh beets, as we used to, but on beet kvass, without any meat. Somewhat later, the recipes for borscht with beet kvass became obsolete, and fresh beets and meat were introduced into the borscht. For cooking borscht, you can use any kind of meat that you like, but to really cook tasty Ukrainian borsch, it is best to give preference to pork. As we know, this soup should be thick and rich.

Ingredients for Ukrainian red borscht:

  • Potatoes - 5 pcs .;
  • Onion - 1 pc .;
  • Carrot - 1 pc .;
  • Pork or any other meat - 300 gr.
  • Beets - 1 pc .;
  • White cabbage - 300 gr .;
  • Tomato sauce or pasta - 2 tbsp. spoons;
  • Vegetable oil;
  • Salt;
  • Bay leaf;
  • Ground black pepper.

Ukrainian red borsch - recipe

The first step is to cook the broth. To do this, wash the meat, fill it with cold water, put the bay leaf, salt and peeled onion. You can add seasoning. Boil the meat until tender. As a rule, depending on the type of meat, the cooking process can take from 20 to 50 minutes. While the meat is being cooked, you can safely begin cooking vegetables. Beets, carrots and potatoes must be peeled. Slice the potatoes as usual soup.

Grate carrots and beets on a medium grater.



In the process of cooking meat, remove the formed foam using a skimmer. Here it should be recalled that the meat must be cooked only over medium heat, since intense boiling will produce a lot of foam. Remove the finished meat from the pan. On pork ribs I get this broth.


Add potatoes to borscht.


After the potatoes are welded to half-cooked. Add white cabbage to the soup.


Put the carrots and beets in a pre-heated pan. Add some water and mix. Put the tomato sauce. Stir vegetables with tomato sauce and simmer for about 10 minutes. Do not cover the pan with a lid, as the already prepared soup, otherwise it will instantly lose color.


Shredded beetroot with carrots shift to borscht. Stir, taste it. Boil borsch for about 5 minutes and remove from heat.


Serve red Ukrainian borschwith rye bread, sorcerers (potato pancakes), garlic dumplings, bacon.


Ukrainian red borscht. A photo



In order to accurately determine the recipe for how to cook red borscht, it is necessary to revise all the currently available ingredients. For this dish of Slavic cuisine, meat broth and beets are required. The remaining ingredients are added exclusively depending on the recipe. If you plan to serve the first dish on a solemn occasion, help the right.

Each region of the country has its own recipes for red borscht with beets. The dish is delicious, that does not require bringing evidence. It will be a great first, not only for everyday, but also for any holiday table.

How to cook red borsch: recipe

Classic option

Ingredients Required:

  • Three liters of water;
  • 500 grams of any meat on the bone;
  • Three potatoes;
  • One carrot and onion;
  • 400 grams of beets;
  • Quarter of white cabbage;
  • Three tablespoons of tomato paste;
  • Three cloves of garlic;
  • Tablespoon of vinegar (can be replaced by citric acid);
  • Greens, salt and spices to taste;

The recipe for red borscht with beets begins with the fact that the broth is set to boil. It is necessary to put meat in a pan with water and put it on the fire. When the broth boils, you should remove the foam, make the fire medium. Cook for half an hour.

During this time, you need to clean all the vegetables. Cut the potatoes into thin straws and put them into the water (so that the vegetable does not darken before being thrown into the borsch). Finely chop the onion and grate the carrot on a coarse grater. Also grate beets on a coarse grater, thinly chop the cabbage. Heat oil in a frying pan and add onions. Fry a little, because add carrots. Separately, slightly fry the beets so that it becomes soft.

After one and a half hours of cooking the broth, remove the bone from it and remove the meat from it. Send the meat to the broth, add salt and spices. Put potatoes in borsch, add onions and carrots. After another ten minutes, add the cabbage, and put the beets 5 minutes before readiness.

Important! To borscht turned red, you need to add acid to it. Lemon juice or vinegar will do. But do not put this ingredient too much. Borscht should boil with beets for no more than five minutes.

When the fire is off, finely chopped greens should be added to the pan with borsch and cover the pan with a lid. Leave for 10-15 minutes.

Simple and fast

How to cook red soup: this recipe is easy to prepare. No need to prepare any special products, except meat and beets. You can use those extra vegetables that are on hand.

Ingredients Required:

  • Meat broth;
  • One large beet;
  • Habitual vegetables for borscht;

Broth put on the fire to boil. Peel the beets and cut into 6 pieces, send in broth. Boil for 15 minutes, then add meat with bones, vegetables, spices and herbs. Ingredients to add in the usual amount, as is usually done on the soup. Traditionally, potatoes and cabbage are added to beetroot soup. Cook until fully cooked vegetables. When the dish is cooked, you need to get the beets and grate it on a coarse grater. Then return the beets to the soup and let the dish stand for a while. If done correctly, the soup will be delicious, and the color - rich red.

Lean borscht with beans

A good option for borscht festive table. Thanks to the bean, the dish is even more satisfying and nutritious, although it does not contain meat. By the way, for this reason, this recipe is useful to those who decided to observe the post. By the way, you can already study.


Ingredients Required:

  • Two liters of cold water;
  • Two potatoes;
  • 100 grams of white beans;
  • One small beet;
  • One onion and carrot, Bulgarian pepper;
  • Two tomatoes;
  • Small head of white cabbage;
  • A teaspoon of paprika, salt and pepper to taste;
  • Greenery;

Initially, you need to soak the beans, this is done 12 hours before the start of cooking borscht. After that, drain the water and pour the beans into the pan, add new water and cook until half cooked. Add potatoes (cut into cubes). Add a tablespoon of vegetable oil.

Put a griddle with another portion of oil to warm up. At this time, grate the beets on a coarse grater and send in a heated pan. Fry the vegetable and add it to the broth. Similarly, rub the onions and carrots, vegetables can be fried together in the same pan, and then poured into the broth. Then add chopped bell pepper (you can not fry). Tomatoes pour boiling water and remove them from the skin, chop, add to soup.

Cut the cabbage thinly and add to all other ingredients about 10 minutes before the end of cooking. When the soup boils, you need to remove it from the heat, add a wig, spices and herbs. Leave the culinary creation under the closed lid for 20 minutes so that all the vegetables give their unique flavor to the borsch.


Important! If the beans are not soaked in time, then you can replace the usual beans canned version of this product.

Red borsch with chicken

Ingredients Required:

  • Three liters of water;
  • 500 grams of chicken with a bone;
  • Three potatoes;
  • One onion and carrot;
  • One beet and some cabbage;
  • Greens, spices and salt to taste;

It is not necessary to cook red borscht in beef or pork broth. This recipe shows that simple chicken meat is perfect. The dish will turn out dietary, but not less tasty. Especially this soup is suitable for children. Boil the broth, it is better to use the soup set to broth turned out rich.

When the water starts to boil, let the broth boil for another 30 minutes. Then remove the soup set, separate the meat from the bones and send back to the soup. Peel the potatoes and cut them into medium cube, cabbage with a short straw. Onions and greens finely chop, and carrots and beets will need to be grated on a coarse grater. Fry the onion in vegetable oil, add the carrot and fry until even distribution of orange color.


Stew beets until soft in a small amount of vegetable oil. At the end add salt and tomato paste to it. Put all ingredients in a saucepan with broth and cook until all vegetables are fully cooked. First put cabbage and potatoes, ten minutes later onions and carrots, and then only beets.

These are the basic recipes for cooking red borsch. The best part is that when the basic cooking technology is mastered, you can start various culinary experiments. Even if you just change the greens used, the taste will also change. Is it for the better? This will be decided by your favorite tasters. Your best red borscht must be prepared according to the author's recipe for the next holiday! Another delicious first course is.