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A world famous dish, ukrainian borsch, must have a rich taste, aroma and bright red color. If you are looking for the answer to the question of how to cook beetroot soup with red beet, step by step recipe With clear first-hand recommendations, it will help you to cope with the task easily. We give a guarantee: if you do everything as it is written, the soup will turn out as red as you dreamed. Looking ahead, I’ll tell you that to achieve the brightness of the color is obtained with the help of natural colors of selected vegetables - beets, tomatoes, peppers, and also thanks to special techniques for preparing borscht dressing, when vinegar or lemon juice is added to the freshly grated beets, which strengthen and fix the color.
Ingredients:
- Water - 5 l;
- Pork ribs with brisket - 1 kg;
- Potatoes - 1 kg;
- Beets - 3 pcs .;
- Carrots - 3 pcs .;
- Onion - 2 pcs .;
- White cabbage - 1/2 pcs .;
- Tomato juice - 1.5 l;
- Vegetable oil - 150 ml;
- Natural vinegar - 50 ml;
- Sugar - 1 tbsp. l .;
- Dill Dried - 1 tbsp. l .;
- Bay leaves - 5 pcs .;
- Hot red pepper - 1 pc .;
- A mixture of peppers - 1 tsp .;
- Salt - to taste.
Cooking time: 1.5 hours
Servings: 12 pcs.
Step by step recipe for red borsch with photos
Fill the washed meat cold water and put to cook the broth, from which we will periodically remove the foam.
Cut the peeled potatoes into medium sized pieces and add them to the ready boiling broth.
Finely chop the onion.
On a large grater link, we rub carrots and beets.
Onion in hot, refined oil to transparency.
Add grated carrots to browning.
Now it's the turn of the grated beets to be in a borsch filling, which should be stewed with frequent stirring.
We add immediately any light natural vinegar - we have apple-yoshtovy. This will help preserve the color of the beet, make the borsch red and give it the necessary acidity.
Adding a small amount of sugar will enhance the taste of the remaining products in the soup.
Pour tomato juice or juice in the dressing for borscht. Can replace these products fresh tomatoes, tomato puree or tomato paste.
Shred the cabbage and add it to the pot of boiling broth when the potatoes are half or almost ready (depending on your preferences for the final taste and texture of potatoes, cabbage).
Add a hot pepper and bay leaf to the dressing.
Season our soup with fragrant dried greens of dill.
Spoon the pepper mixture in the mortar. You can do with black or white pepper-peas, if there is no mixture. Add crushed pepper in borscht.
Add borshchevoy dressing to the pan to the rest of the products, mix and boil for another 5-7 minutes.
Our Ukrainian borsch is ready. Its color turned out, as always, saturated and red. Borsch should brew a little before serving and reach the required temperature.
Serve borsch hot, spilling on a large portion of plates. A great addition - pampushki with garlic. Optional - dressing thick sour cream. Serve it separately, so that everyone can add sour cream to their plate. Add borsch with thin slices of salted bacon, garlic, onion. This is delicious! Pleasant gastronomic experience!
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Step-by-step photo-recipe for red borscht from the magazine site
The “fad” of Ukrainian cuisine - red borsch, is good at any time of the year, both with meat, poultry and lean, is popular not only in the home interpretation, but is also included in the mandatory menu of many respectable establishments.
One of the best choices of cult first course - from early vegetables. So use the same season!
Ingredients for 2.5 L broth:
- pork pulp - 500-600 g;
- beets, carrots, onions - 1-2 pcs .;
- potatoes - 5-7 tubers;
- cabbage - 250-300 g;
- garlic - 3-4 teeth;
- green - medium bunch;
- tomato paste - 25 g;
- vegetable oil (refined) - 2 tbsp. l .;
- sugar - 1-2 tbsp. l .;
- salt, pepper, bay leaf.
Step by Step Cooking
1. Set the pork to boil, do not forget to drain the first boiling water and pour again. Cook with spices until the fibers soften for about 30 minutes.
2. In the meantime, we are preparing a vegetable pickup dressing. In a pan, pouring vegetable oil, fry the onion sliced with plates.
3. After 1-1.5 minutes add grated carrots - keep on fire for the next 1-2 minutes.
4. Then we load the chips from the young beets - we still have a minute.
5. Put the tomato paste, salt, pepper, add sugar to taste, mix and, if necessary, pour a couple of spoons of broth, cover and simmer until complete, that is, until ready.
6. To already soft boiled meat in the broth we load potato cubes or bars.
7. Next - chopped, for example, thin cabbage. Cook until soft vegetables.
8. Putting beet dressing, once again bring to a boil, give boil for 1-2 minutes. We try, if necessary, flavored with spices. Remove from heat.
9. In the already prepared red borsch we throw finely chopped fresh greens and garlic teeth. Without covering with lid, so that dill and parsley do not lose their bright color, insist for a few minutes.
10. Serve rich red borsch with traditional sour cream or on your own.
How to cook tasty borscht, every hostess knows. Another thing that is embedded in the concept of delicious borscht. In each they consider their own way: for someone this is Ukrainian borsch with donuts, for someone it is green, someone thinks that the most correct borsch is cold, and someone is scalding 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 lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but without these vegetables red borscht can no longer be called borscht.
Well, let's start. So,
Recipes for beginners: how to cook a delicious soup
Rinse piece of meat in cold water, cut off dark, coarse films from it, if they are on it. Contrary to all the recipes of borscht, which offer to use for cooking the first dishes only the most delicious, and I believe that the hostesses 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 the soup is brewed for 10-20 minutes, 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!
Favorite and regular soup in most Russian families. What a dinner without a delicious rich borscht. And how useful this soup is and it's hard to describe. Traditional Ukrainian borsch is prepared with the addition of bacon (it is ground in a mortar with garlic and added at the end of cooking borsch). The classic Russian recipe is very similar to the Ukrainian, only there is no fat. Borscht according to the below recipe turns out very tasty, with a rich red color. Try it, you will love it!
Ingredients:
3 liters of water:
Beef on the bone - 700-800 grams
Cabbage fresh - 300 grams
Potatoes - 2-3 medium potatoes (200-300 grams)
Beet - 2 small or 1 medium (100-150 grams)
Carrot - 1 medium sized piece (75-100 grams)
Bow bulb - 1 medium onion (75-100 grams)
Tomatonaya paste - 1 tbsp. spoon, or 1 small tomato
Butter vegetable for roasting
Garlic - 2 cloves
Spice: salt, ground black pepper, bay leaf, greens (dill, parsley, basil).
How to cook a delicious red borscht
1. The first step is to boil the broth. To do this, wash the beef on the bone under running water, put it in a saucepan and pour cold water over it. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to low. Borsch should be cooked on low heat, then the vegetables in it will not boil dry and will not turn into porridge. Beef cooks about 1 hour. The readiness of the meat can be checked by how easily it is separated from the bone.
2
. While preparing the broth, you need to peel the vegetables: potatoes, carrots, beets, onions. Remove spoiled leaves from fresh cabbage and chop.
3
. When the meat is cooked, it must be removed from the broth and cool a little. Then separate the meat from the bone and cut it into small pieces. This is convenient to do with the help of two forks.
4.
Boiled meat cut back into the broth. Do not forget to regularly remove the dirty skin from the surface of the broth.
5
. When the broth begins to boil, we send shredded fresh cabbage to the pan.
6
. Cut potatoes into cubes and send them to the pan after the cabbage, after the water boils again. In general, each new ingredient is advisable to lay every time the broth boils (do not forget that the soup is cooked on low fire). Add salt and pepper. If desired, you can flavor the borsch with spices: hops-suneli, curry, adjika (dried).
7
. Grate the beets or chop them into small strips. Put in a preheated frying pan with vegetable oil. And simmer on low heat, stirring regularly, about 10 minutes. A few minutes before removing the pan from the fire, you need to sprinkle the beets with lemon juice or vinegar (this is the second secret of delicious red borscht). Add tomato paste and mix. Heat the beets with tomato for 1 more minute on fire. Now beets cooking for borscht.
8
. We send the beets in the soup.
9
.
Cut onions into small cubes, grate carrots or chop finely (it turns out more beautiful). Put it on the bottom of a heated pan with vegetable oil and fry until golden brown. Do not overdo it. The onions should not be fried, it should remain juicy, therefore, as soon as a golden hue appears, the zazharku must be removed from the fire (this is one secret of tasty borsch).
10.
After the next boiling of the broth, lay a broil in it from onions and carrots.
11
. Now a very important ingredient is garlic (another secret of borscht). It can be cut into small cubes or simply cut into quarters. It is important to add garlic at the very end of cooking borscht. It acts as a natural flavor and aroma enhancer.
12.
Constant decoration of your borscht will be a variety of greens, both fresh and dried. It also needs to be added to the soup 5 minutes before the end of cooking.
Turn off the heat and let the soup stand for 20-30 minutes. By the way, classic borscht has an amazing feature, the next day it becomes even tastier.
Delicious classic red borsch ready
Enjoy your meal!
The secrets of delicious borscht
Such a first dish as borsch is in different cuisines of the world. But the most delicious and rich is Ukrainian borscht. The dish began to be cooked on the territory of Ukraine ever since they started growing vegetables, especially beets, and eating meat. Borscht - a peasant dish, because it put everything that grew in the garden, and ran in the yard. In different regions of the country in the borsch, and to this day, put different types of meat and poultry, for example, Poltava borscht necessarily comes with goose meat. But traditional Ukrainian borsch, served with beef or pork on the bone.
To create a gorgeous and tasty soup, you need to stock up on products such as water, cabbage and beets, carrots and onions, potatoes and beans, and, of course, meat with a bone. Modern housewives put tomato paste, but in traditional recipe includes tomatoes, sour cream. Spices: bay leaf, salt and black and red pepper. The main thing is to cook the ingredients a little longer, the meat for 1.5 hours, then add the cabbage, after boiling the potatoes - simmer for about 20 minutes. Stir-fry from beets, carrots and onions stew over low heat. Sour cream (if desired) is added to the mixture of tomato paste (tomatoes) - everything is stewed for about 20 minutes, after which it is added to borsch. Borsch is brewed for about 2-2.5 hours on low heat, stirring each time, when you add the ingredient.
To make your dish spicy and saturated, put a pinch of sugar, not only salt. And in order for the borscht to be rich, a mixture of Ukrainian fresh lard and garlic is added - pounded into mush, added half an hour before removing the pan from the fire. If you use tomatoes, add a spoonful of vinegar for sourness, borscht will be twice as tasty and juicy. When removed from the heat, chop the greens to taste, but you can do without it. But remember, the dish should be brewed for about 2 hours under the lid, and then be eaten with so much sour cream, pampushkas, garlic and bacon.
Borscht not only tasty, but also healthy. Vegetables will benefit the whole orgasm and enrich with vitamins. Meat contains protein, so necessary for the normal activity of the whole organism. And garlic, onions - great tools from colds, to raise immunity. A hot soup - a balm for the stomach.
Borsch is nourishing and tasty dish with a bunch of all sorts of recipes. Do you want to please your household delicious beetroot 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 note of these tips, you can consider a step-by-step recipe in detail. traditional borscht with meat. To implement it, you will need the following essential ingredients:
- 6 pieces medium potatoes;
- 4.5 liters of plain water;
- 1–1.5 kg of young pork on the bone;
- 2 pcs. small beets and onions;
- 1 PC. medium carrots;
- 3-4 cloves of garlic;
- 1 boiled egg;
- 2 pcs. scarlet tomatoes;
- The amount of chopped cabbage should be more than half the volume of chopped potatoes. For our recipe, half the middle fork is enough;
- Salo and sunflower oil refined for zazharki;
- Tomato - 2 tbsp. spoons;
- Spices and fresh herbs to taste;
- 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 remember our first little trick about adding lemon juice or vinegar essence. 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!
