Highly delicious borsch


  The basis of this recipe is taken borsch recipe from the book about tasty and healthy food of 1952.

Ingredients:

  Pork - 400 g

  Beef - 400 g

  Bay leaf - 2 pcs.

  Pepper black peas - 5 pcs.

  Pepper fragrant - 5 pcs.

  Onion - 1 pc.

  Carrots - 200 g

  Beetroots - 300 g

  Black cabbage - 200 g

  Celery root - 50 g

  Salt food - 1 tsp.

  Vegetable oil - 50 ml

  Table vinegar - 20 ml

  Red tomatoes - 500 g

  Sugar sand - 20 g

Cooking method:

1. Let's cook broth. The recipe does not specify which meat should be used, but I took pork and beef 1: 1. Immediately I say that it turned out great.

  Washed meat poured clean cold water  (3.5-4 liters) and on a strong fire bring to a boil. After that, the fire is reduced, so that it boils very slightly, we remove the foam that appears on the surface. It takes about 1.5 hours to cook meat. When it can be easily pierced with a fork or knife, it is ready.

  Approximately in the middle of cooking, add bay leaf and peppercorn.

2. We chop the onions. For this, the bulb is cleaned, cut into 4 parts and thinly shredded. The bulb should be quite large.

3. Carrots and beets are cut into thin strips. It is believed that sliced ​​vegetables are better suited for borscht than grated on grater.

4. Cabbage is thinly shredded, and the celery is cut into strips.

  AT the original recipe  It is necessary to use the root of parsley, but I did not have it, I had to replace it with celery. In general, this probably affects the taste nuances, but not too much.

5. When the meat is ready, it must be removed from the broth and cut into small pieces.

6. Strain the broth, return it to a saucepan, add salt and put the sliced ​​meat there. Note that the salt is added at the end of the broth cooking.

  In the strained broth we put the cabbage and continue to cook until it is ready.

7. Beets, onions, carrots and celery (parsley) are put in a pot of vegetable oil, add a little (100-150 ml) of broth and simmer under a lid on a slow fire for about 20 minutes.

  In the process of extinguishing, vegetables should be mixed so that they do not burn.

8. In the middle of the stew add to the vegetables peeled and chopped tomatoes, sugar and vinegar. Tushim to the full readiness of the vegetables, after which we add them to the broth with the finished cabbage. Turn off the borscht and turn it on, so that it sticks a little.

When serving, sour cream and greens are added to the borsch. Great for borscht garlic and black bread.

The most delicious Ukrainian borsch!


Ingredients:

  Meat on bone (pork or beef) - 0.5 kg.

  Potatoes - 7-10 medium pieces

  Beet - 1 pc.

  Bulgarian pepper - 2 pcs.

  Luke - 2 pcs.

  Tomato - 3 pcs.

  Carrots average - 2 pcs.

  Tomato paste - 2 tbsp. l.

  Medium cabbage - 1 head.

  Dill and parsley are 1 puff.

  Smoked salo-200 g

  Garlic - 1 tooth.

  Salt - to taste

  Sugar -1 tbsp. l.

  sour cream mayonnaise

  saucepan for 4 liters of water

Cooking method:

1. Thoroughly wash my meat and put it in a saucepan. Fill with water and put the pan on the fire, cook until ready. We peel the potatoes and cut it into cubes.

2. Beets are also cleaned and cut into strips. We fry it in vegetable oil. To the beet, add the finely chopped onions and carrots. Fry all the contents of the frying pan until golden brown.

3. After that, in the frying pan add the finely chopped tomato without the skin and tomato paste, mix everything thoroughly. The next step is pouring a glass of broth into the frying pan. Here we send bulgarian pepper  and sugar-all together we blow out about 10 minutes.

4. While the dressing is being stewed, shred cabbage and send it to the broth. At this time the potatoes are almost ready, we send the frying pan to the pan and sprinkle with chopped greens.

5. All the ingredients are allowed to boil for 5 minutes. During this time borscht will absorb all the flavors.

6. I also have one small secret - in order to give the Ukrainian borsch more pleasant aroma, it is necessary to cut a piece of smoked bacon and fry, then add it to borsch, chop the garlic and also send it to borsch.

2017-04-25 5:36

Catherine Heading: 16 comments

Borscht. How to cook borscht, 12 best step-by-step recipes with photos and videos

Hello everybody! Today, everyone's favorite soup is borscht on the agenda. I'm sure, I'm sure that in any family this soup is prepared almost every day.

I myself just adore this rich soup. How can you do without it when you sit down at the table and have dinner. My older child simply can not live without him. Every day I take him from the kindergarten and go home, he goes and asks me: "Mom, did you cook borscht, you promised?". Therefore, borschts are loved not only by adults, but also by the smallest inhabitants of our planet.

I know many variations of this dish. I hasten to introduce you in this article.

But first, I want to remind you, or maybe to get acquainted with the fact that the motherland of this soup is Ukraine and the south of our Russia. Of course, they are now being prepared all over the place, for example in Lithuania or Moldova. And do you know in which country borsch is the most popular soup? Write your comments, please 🙂

In this short note I will provide you with information about Russian and Ukrainian borsch. If you are interested, then stay with me and read on how to prepare a real borsch (different tasty varieties of this first dish).

The most delicious and the best recipes  real borsch:

  Borscht, a classic recipe with meat

Have you ever noticed that this soup becomes more fragrant and saturated the next day? This is such a unique property of it.

Classic Russian borsch and Ukrainian are very similar to each other. In our Russian red soup there is no fat, but in Ukrainian it is necessarily present.

In fact, the options classic borsch  a lot, but for everyone the presence of meat breasts, ribs or meat on the bone and cut vegetables is mandatory.


I have classic version  very fond of her husband. He simply adores him, especially with a snack with a piece of tasty and pickled bacon. To this soup you can serve any garnish, for example mashed potatoes  or buckwheat porridge. And for dessert, donuts, sweet rolls or bagels.

We need:

pork ribs - 300 g or beef pulp - 150 g

beet - 1 pc.

carrots - 1 pc.

potatoes - 3 pcs.

tomato paste  - 1 tbsp.

onion - 1 pc.

vegetable oil - 1.5 tbsp

fresh cabbage - 200 g

garlic - 1 clove

salt, pepper, greens to taste

Cooking method:

1. In this soup you can use either beef meat or pork. There is someone who loves. I will show an example of beef in this recipe. So, boil the beef broth. To do this, pour the water into a saucepan and dip a piece of meat. Cook the broth for about an hour.

Important! After the beef has boiled, make a smaller fire and cook the beef on low heat. Do not forget to remove the foam so that the broth is transparent. At the end of cooking, you can salt a little.


2. After the meat is ready. And it is very easy to check if it has moved away from the stone, it means it was perfectly welded. Remove the beef from the pan, let it cool down a little.


4. After cutting the meat, dip the meat pieces again into the broth.


5. While the broth is brewed, make vegetables. Beets, carrots, potatoes are well washed under a stream of running water.

6. Shred the cabbage with the small pieces and send it to the pan with the prepared broth.


7. Cut the potatoes into cubes and follow the cabbage, send to a pan.


8. Beet shredded thin strips or you can use a grater. Take a small frying pan, pour oil into it and put the cut beets and tomato paste there. Stew it on low heat for about 15 minutes.


Important! The secret of red burgundy color, is that at the end of frying beets for a couple of minutes, squirt it with vinegar or lemon juice to fasten the color.

9. After frying, add the beetroot to the pan and continue cooking the soup over low heat.


10. Now cut the onion into cubes, and grate the carrot. In a separate frying pan pour the vegetable refined oil and fry vegetable ingredients  until golden brown, but the onion should remain transparent. This is the second secret of the red soup! 🙂


11. Add the onions and carrots to the broth.


12. Cut the garlic with a culinary knife very, very finely. Garlic will add richness and enhance the wonderful taste of this dish. This also makes this soup unique, it can be said, this is another important secret that must be fulfilled, that is, add.


13. At the very end of the cooking, add salt, and various spices, I like the bay leaves and dill. Oh, what a smell! Tasteful! Red soup will be very, very delicious! I wish you a rich and tasty red beet soup!


Important! After the soup is cooked, turn it off and let it brew for 20 minutes. I cover the pot with a towel, I wrap it up straight, unless I cook it in a multivariate.

Well, if you heat this soup the next day, you will be surprised, it will become much tastier than yesterday. Highly interesting feature  this first dish 😛 Therefore, cook a little more)))

  The recipe for borsch with beets and cabbage is a step-by-step recipe. How to cook a red borsch? Secrets of the most delicious borscht

Strangely enough, but the recipes of this soup are very diverse, it is cooked with beet and cabbage boiled and with mushrooms, and with fish, and even with beans. Probably, who is used to it, and does anyone like it. Classic Russian is always brewed with beetroot. After all, it is beet and gives us a shade of reddishness.

How to make borscht red so that it becomes so, you will learn further. And also, that it was rich and delicious. Although I think that almost everyone knows how to give it this beautiful red color.

In this recipe, I did not specifically indicate how many ingredients are taken, take it by eye, I personally always cook so, but if you cook the first red soup, then read the very first recipe, there are the proportions.

1. To cook in any variation of soup, you first need to boil the broth. Therefore, boil broth from beef or pork, be sure the meat should be on the bone. After all, it is the bone that gives the fat. it trick number 1 .

So, take the pan, pour in it flowing or filtered water, and add the meat on the bone. Cook on low heat, after the meat boils on the surface of the broth you will see the foam, remove it with a spoon. This is stealth number 2 , so that the broth is transparent.

Usually, the meat is cooked for 1-1.5 hours, with a knife or two forks, you can check whether the meat is cooked, if it is easily separated from the stone, then the broth is ready for meat.

2. In the meantime, when broth is boiled, chop finely onion into pieces (cubes), and grate the carrots. Fry the vegetables in a frying pan with vegetable oil, so that they have a beautiful golden crust, although the onion should turn out to be light and transparent. Therefore, it can be added to carrots not immediately, let the carrots fry slightly without it. This is trick number 3. Do not forget to stir the ingredients when frying, so they do not burn.

3. Beets from which you will cook this first dish should be fresh and not a bit soft. This is trick number 4.   If you take a soft beet of the right color may not work. And more varieties of beets diverse variety, choose the most juicy and dark-bright for color and taste.

4. Cut beets finely into small pieces, it is better to use a special grater for vegetables.
  Fry the beets in a frying pan using vegetable oil on a small fire, stirring constantly. In the end, the beet will become soft, and then sprinkle on her vinegar essence or lemon juice, and you can use sour tomato paste and mix well. If you use tomato paste, then your borscht will have an orange color.   This is trick number 4. Thus, the beet will give its burgundy color in the soup.

5. After the meat is ready, it will need to be cut into pieces and then returned back to the broth.

6. Cut the potatoes into cubes and serve to cook in a saucepan. Cabbage chop and send along with the potatoes brewed in broth.

7. After some time, potatoes are left and almost ready, add carrots with onions and beets to it. Beets add directly at the very end of cooking soup, it should boil in it no more than 3 minutes. In principle, it is already ready, after roasting.

8. At the end of cooking, salt, pepper to taste. Add fresh herbs and spices. And of course for the richness of the taste, be sure to add chopped garlic. It's a trick 5   to improve the taste of this dish.

9. In order to make the sua even more delicious and aromatic, give it a little more than 30 minutes on the stove. Let him get better! The pan can be covered with a warm towel. This is stealth number 6.


Serve with sour cream or mayonnaise. Sprinkle with herbs and pepper to taste. The dish for dinner in your house is ready.

Already, they drooled! Bon Appetit  my darlings! Prepare this charm with pleasure! I hope this standard recipe helps you cook the most delicious, rich, bright red borschik!

Anyone who likes to watch and listen can watch this video:

  Recipe for borsch with chicken

In this article I want to teach you how to cook this hot first dish with chicken. I do not know why, but I like chicken borscht more, I'm just fond of chicken meat, I'm fond of it because I think chicken soup is more tender than beef or pork.

It is also very rich and not as fatty as pork, although if you take poultry, you can get a fat enough soup chicken broth. It's a matter of taste, who likes it more and cooks, in any case it will be delicious!

On chicken broth, of course, it is cooked much faster than with other meat, this is a greater advantage if you are in a hurry somewhere and you need to quickly prepare the first dish.

We need:

chicken meat - 500-700 g

cabbage - 150 g

potatoes - 2-3 pcs.

onion - 1 pc.

carrots - 1 pc.

beet - 1 pc.

lavra - 1 leaf

vegetable oil - 2 tbsp

salt to taste, seasonings

tomato paste - 2 tbsp


Cooking method:

1. In order to cook borsch with chicken or as many people used to talk soup on chicken broth it is enough to start cooking from broth. To do this, take the pan and pour water into it. Put the chicken in water and cook until the water boils. After boiling, remove the foam and cook further on low heat for about 30-40 minutes. Readiness of meat is checked in this way, you will wipe it with a knife, if blood is not allocated, then the meat is ready.

2. While boiling broth is brewed, take care of vegetables. Cut or grate beets and carrots on a grater. Chop the onion into cubes.

3. Now place the onion in a pan and add a little vegetable oil, fry, then add the carrots and beets. Mix everything and fry until cooked until a golden crust is formed in onions and carrots. All vegetables should become soft, especially beets. Add tomato paste at the end, it can be replaced with ketchup or any tomato salad that is lecho. Stew so vegetables for 2 more minutes.

4. Shred cabbage in your usual way.

5. After the chicken is ready, remove it from the broth. Cool, chop the chicken into cubes. And then return the meat back to the broth. In the boiling broth, dip the potatoes first, cook it almost until ready, cabbage can be added simultaneously with the potatoes, or a little later. And then pour in the vegetables (beets, carrots and onions).

6. At the end of cooking throw the laurel leaf, to give flavor to the soup. Please salt. Serve on the table in a warm form with sour cream and greens. Enjoy your sensations and have a delicious lunch!

  The recipe for borsch with beets and sauerkraut - a recipe with a photo step by step, how to cook?

Have you ever eaten such a sour soup? Of course, yes, you will answer. Yes, borsch with sour cabbage is very easy to prepare and gives a soup in the soup. For me, he is not as unattractive as fresh cabbage.

Many in general cook such soups together with sauerkraut and fresh cabbage for one. Too pretty good at it. After all, vitamins for our body with such a combination will only increase. And as you prepare, on which option, write in the comments. 😉

We need:

Beef or pork ribs  - 200 g
  Potatoes - 200 g
  Beet - 1 pc.
  Sauerkraut - 100 g
  Water - 1 l
  Salt - to taste
  Sunflower oil - 2-3 tbsp
  Carrots - 0.5 pcs.
  Onions - 1 pc.
  Tomatoes -2 pcs.
  Bay leaf - 1 pc.
  Garlic - 1 clove
  Black ground pepper - to taste


Cooking method:

1. Start cooking the soup with the cutting of meat ribs. Then rinse them under running water. In a small saucepan, put the ribs, pour them with water and cook for about 20-30 minutes. Ribs do not have to be welded to the end.

Important! Do not forget to use a spoon or a noise to remove noise or foam from the broth, so that the soup is not only rich but also light. This is a necessary condition for any soup to turn out not cloudy, but light.

3. Cut the potatoes into cubes and add to the boiling broth.

4. While the potatoes are being cooked, cut beetroot into strips. Put it in a frying pan and add the vegetable oil and water to cover the whole beetroot. Cook the beet until it is soft. At the end of the frying, add tomato paste (or sliced ​​tomatoes) and cabbage brine to it. Stir.

5. Slice the onions finely. And also in a separate frying pan, brown it to a golden crust.

6. To the onions, add the carrots grated on a large grater. And put it out a little with the onion until soft.

7. Next, mix all vegetables together with each other in a frying pan (beets, onions, tomatoes and carrots) add the final ingredient - sauerkraut cabbage. Cabbage pre-squeeze well hands. You can add a little water and oil. Stew the vegetables until the cabbage is soft.

8. After extinguishing all the vegetables, add them to the almost prepared soup. Cook for another 5 minutes. Then add salt and pepper to taste.

Important! Add the bay leaf at the very end of the cooking. If you add it earlier, the soup will be bitter.

Well, almost everything, it remains to add softened chopped garlic. Delicious eating you! Brew with love!


  Ukrainian real borsch

It's no secret to anyone that the Ukrainian soup is very fragrant and tasty, and all because it uses a secret ingredient. But what I will write in my next issue of soups of Ukraine. I'll write in my next article only the tried and tested recipes tested by me and my friends.

In this article I propose to look and see the recipe of this Ukrainian borsch, here in this video

The Ukrainian first dish is usually served with garlic pampushki, and such a masterpiece is called ukrainian borscht  with pampushkas. But about this later ...

In the next issues this interesting and tasty theme will be revealed. Follow the updates of the blog and subscribe! Good luck in cooking!

  How to cook borscht with beans?

Soup with beans, I really love, all because I love all the legumes, because they are so useful. Soup with beans, or rather correctly say borsch with beans comes from Ukraine. The main and interesting ingredient in this form, as you guessed is the bean.

To cook with this bean soup you need to know some secrets, you will learn about them after reading this recipe.

This first dish turns out to be very rich because of the products used in it, namely meat, garlic and most importantly bacon and beans. Soup is the most delicious and rich, so that any man "for ears will not pull away" from such yummy. Prepare and you!

We need:

beef, or pork on a bone -1 kg

beans - 200 g

potatoes - 4-5 pcs.

beetroot - 2 large

carrots - 1-2 pcs.

onion - 1 pc. medium size

tomato (paste) - 2 tbsp

garlic -2-3 denticles

vegetable oil

salt and spices at will

Cooking method:

1. As always, cook the meat first on the bone. After it is well separated from the bone, remove it, cut into cubes. And return it back to the soup.

2. Beans before cooking, always soak in warm water for 6-7 hours, during this time it is recommended to change the water several times. This is done to make the bean faster cooked. Beans can be immediately added to the soup to boil, as soon as the broth boils. Cook the beans until it becomes almost soft. And only after that add potatoes.

If you want the beans to remain the same color as before cooking, just do not cover the pan with a lid!


3. Cut the potatoes into cubes or cubes. Cook on a slow low heat.

Important! Do not salt immediately, and then because of salt, potatoes can turn into mashed potatoes, salt it corrodes.

4. While potatoes are brewed and beans, turn to roast. Cut the beets with a knife and fry on low heat with vegetable oil. After the beet becomes soft, add to it droplets of vinegar or lemon juice, you can even take apple vinegar. Remember this important condition, which further affects the color. Beetroot after frying, add immediately to the soup with beans.


5. Now make another roast in the form of onions and carrots. Cut the onions finely, and grate the carrots on a large grater. All this fry in a pan until the vegetables get a slightly golden crust. And then add the beautiful juicy roast in the soup.

6. Well, almost everything, add in the end crushed garlic squeezed through garlic and laurel leaves. To taste, add seasonings and herbs, salt. And cook for 2 minutes. Bon Appetit!


  Delicious borsch without meat

Probably someone will seem strange, as this soup can be delicious and even without meat. Maybe, after all, this option is usually prepared for fasting, when you can not eat meat. It will turn out to be peculiar, it will be simply vegetable and lean.

We need:

fresh beet - 1 pc .;

white cabbage - 100 g;

greenery - 2 branches;

potatoes - 2 pieces;

onion - 1 pc .;

tomato - 1 pc .;

bulgarian pepper - 1 pc .;

spicy Georgian spicy - 1 tsp;

vegetable oil - 3 tbsp. l .;

carrots - 1 pc.

salt - to taste

Cooking method:

1. Cut the onion into cubes. Carrots cut into thin slabs.

2. Peel the tomato peeled with boiling water. Cut also into small pieces. If you do not have a tomato on hand, you can replace it with tomato paste, adding 2 tablespoons.

3. Bulgarian peppers should also be cut into cubes to have a soup idyll.

4. Now put all the sliced ​​vegetables in a frying pan, pour in water and vegetable oil, cook until the vegetables are almost soft (this will happen in about 10-15 minutes). Now cut the beets or grind them with a small grater. Add beets to carrots and onions. Spray it acetic essence, so that a beet-colored bright color is imprinted. And simmer the vegetables until soft.

5. Cut the potatoes into a cube, and cabbage with pili, straw. After the water boils in a saucepan, add first cabbage, then after boiling - potatoes. Cook this way, for a while, so that the potatoes and cabbage can almost cook.

6. Then add the beetroot onion and carrot dressing. And simmer for another 10 minutes. At the end, add salt, greens and favorite seasonings and spices. The rich vegetable soup  without meat is ready. He, too, believe me very tasty and delicious.

  Siberian borscht with beans and meat balls

Meatballs ... Immediately I remember how I introduced children to meat in their diet, when they were sovesm small, also cooked such meat balls.

This option I call fast, because the meat in this form will be in the form of a colophony of minced meat, and minced meat is cooked very quickly! This siberian borsch  with beans and meatballs is spicy and perhaps the most delicious, those who love beans and meat in the form of minced meat.

Moreover, the calorie content is not so great for this dish.

Caloric content of Siberian soup with beans and meatballs is 82 kcal / 100 g of product

I myself live in Siberia and often cook this famous soup. So, in any composition of the Siberian soup with beans and meatballs contains: beets, potatoes, cabbage, beans, carrots and onions, tomatoes or tomato paste, vegetable oil, garlic, vinegar, meat broth, greens and meatballs.

The way of preparing this option is simple!


  Moscow borsch with sausage and sausages

We invented this variant precisely in Russia. Well, we love the Russian people sausages and sausage. Although according to gastroenterologists they are dangerous to health. But, all the same, sometimes you can cook such a soup, I think that in any case, everything should be in moderation. What do you think?


  Kuban borsch - recipe for cooking

A distinctive feature of this species, ie Kuban borscht is the presence in it of two types of meat, this beef on the bone and pork on the bone. This soup is therefore one of the most delicious and rich, as the tastes of two kinds of meat are contained in it.

The recipe is similar to the recipe for a classic borscht. Therefore, all the steps of preparation and ingredients for this soup read here, a little, where I told how to cook a classic soup of meat. The only thing in this recipe is add pork meat, and do the rest as well.

  Borsch in pots, in the oven with a photo

I remember one time very popular were pots for cooking different dishes. I still use them, I like it, it's convenient and nice to cook in them. And you cook in pots?


I think this option resembles a variation of soup in the oven and immediately recalls the grandmother))) In my opinion this is a wonderful creation, although of course in the apartment in the oven it will not work as well in the oven, but you can approach this option. It turns out also quite tasty and fragrant.

We need:

Pork ribs - 300 g

Beetroots - 1 PC.

Potatoes - 2 pcs.

White cabbage - 0.5 pcs.

Carrot - 1 PC.

Onion - 1 PC.

Tomato paste - 1 tbsp. l.

Granulated sugar - 1 tsp

Vinegar - 1 tsp

Salt - 2 tsp.

Black pepper powder - 1 tsp

Greenery - 1 beam

Garlic - 2 prongs

Cooking method:

1. Boil the meat ribs in a saucepan until ready, salt the broth.

2. Finely chop the onions and carrots into cubes. Then cut the potatoes into pieces.

3. Cut the beets and cabbage into strips.

4. In a frying pan with vegetable oil fry onions, carrots and beets. Add each ingredient in the pan in turn at intervals of 3 minutes. At the end, add sugar and sprinkle with acetic essence.

5. Take the pots and start laying ingredients in them. At the bottom put the meat from the ribs. Then cabbage, potatoes and roast. Pour completely the pot with broth.

Important! Broth pour not completely into the pot, leave about 1 - 1.5 cm from the edge of the pot.

6. Send soup to the oven at a temperature of 190 degrees to cook for 40-50 minutes. And you can also add chopped garlic at the end of cooking, for flavor and richness of taste. Salt and pepper at the very end of cooking. Serve in pots with sour cream and herbs. Bon appetit, friends!

  Borsch in the multivark

The first dish in a miracle appliance called a multivarker, I cook almost every day. Borsch as I wrote in my family love absolutely everything. Therefore, I have to cook it often! I like soups in a multivarquet, much easier, threw all the ingredients and go in for another business. And come you are waiting for a fragrant borsch! 🙂

I show you the easiest cooking recipe in a multivark, a recipe with a photo.

We need:

Beef flesh - 1 kg

Cabbage - 800 g

Onions - 200 g

Potatoes - 300 g

Carrots - 100 g

Beetroots - 300 g

Tomato paste - 3 tbsp

Garlic - 3 Teeth

Salt, pepper, bay leaf - to taste

Vegetable oil - 3 items. l

Cooking method:

1. Cut the onions finely and finely with cubes. Grate the carrots.

2. Turn the multivarker into baking mode and fry the onion in vegetable oil, and then add the carrot. After a while, add the tomato paste. And stew still so very short.



4. Take and divide the beef into slices. Cut the potatoes into a cube. Cut the cabbage strips.


5. Add all the ingredients to the cup of the multivarka: (meat, cabbage, potatoes, bay leaf and black pepper peas). Fill the products with water to the "maximum" mark. Select the "Stew" / "Soup" mode, set the timer for 1 hour.


6. After the sound signal, open the bowl of the multivark and dip the finely chopped garlic into it. Well, now let's brew! Close it again with a lid. Bon appetit, dear readers!

On this I finish writing this note. See you soon, friends! Do not forget to subscribe to the newsletter. A lot of interesting things lie ahead. 😛

P.S  I want to wish all the most delicious, fragrant and full borscht. They will be obtained from you necessarily, if you take a good mood with you and cook with love!

I wish you that you find among your recipes your most beloved and unique! Brew with joy!


Yours faithfully,

You will be interested in:

Want to get married? Cook the soup!

Each housewife has a secret of cooking borscht. Most mothers and grandmothers at one time did not tire of broadcasting to their disobedient daughters and granddaughters, that if you do not know how to cook this dish, then you will never marry. And the girls studied, because borsch, apparently, was the main ticket to a happy married life. More modern mummies are not so categorical, but nevertheless this traditional Russian (or Ukrainian?) Food not only has not outlived itself, but still remains one of the main first dishes. It is tasty, satisfying, and it can last for several days. In addition, the cost of ingredients is not too great. Most expensive meat costs, but if you look at the truth in the eyes, you can even save on it by buying a cheaper bone for the broth.

As easy as pie

Here is the simplest recipe for cooking borsch with beef. Someone like, but I prefer to put meat in a broth on a bone. On three-liter pan  water is a piece weighing 300-400 grams. It must be filled with cold water, brought to a boil and then cook until cooked on a slow flame under the half-open lid. Honestly, I did not notice how much to cook borsch, but in general, it takes about two hours to cook it. All the ingredients I put "by eye". While broth is being cooked, I clean potatoes (5-6 large pieces), carrots (one big or two small, as lucky), beets (1 piece, medium size). All this after cleaning you need to rinse well. Potatoes cut into cubes, and carrots and beets three on a large grater. The worst thing for me is cutting onions, but there's nothing to be done, it's also needed (1 bulb of large size).

We make a roast

The next step in how to cook borscht is cooking the so-called roast. To do this, take a sufficiently deep frying pan, pour in it sunflower oil and, as soon as it warms up, put chopped onions, grated carrots with beets and two or three tablespoons of tomato paste. All this must be well mixed and saved 5-7 minutes. Check the meat in the broth. If it is well separated from the stone or easily pierced with a knife, then it is ready. We remove it with a noise on the plate, cut into small pieces and cast back into the broth. We also determine the potatoes there. The next stage of the process, called "how to cook borsch" will be shredded cabbage. But before that, it is better to remove the vegetables from the fire and transfer them directly from the frying pan to a saucepan, where pieces of beef and potatoes are already swimming.

The final stage

While all this is cooked on low heat, you can quickly wash and chop cabbage of a small size. It should be added to the almost ready dish, literally two to three minutes before the end of cooking. This is necessary so that it does not degrade and become a mess. Therefore, while we cut the cut head out to the side, and we turn to the next stage of how to borsch borsch. This is the addition of salt, pepper and seasonings. Sprinkle spices better to taste. If the borsch is a bit sour, you can add a little sugar to it. If, on the contrary, there is not enough acidity, you can add citric acid to the tip of the knife. When you are satisfied with the result and make sure that the potatoes are cooked, put the cabbage into a saucepan at last. Wait for the dish to boil, let it gag for another couple of minutes. For flavor, you can squeeze a couple of cloves of garlic into it. That's all, you can turn it off. Let the food stain under the closed lid for at least 15 minutes, after which it can be served to a table with sour cream. As you can see, there is nothing difficult in how to cook borscht.

The recipe for cooking with a photo is shown below.

Today we have a classic dish of Russian and Ukrainian cuisines - a rich red borsch with beets. Vkusnjatina that still! Each mistress has her own secrets of cooking a tasty borscht. So, I disclose my secrets. I described all the subtleties of the borscht cooking process, so the post was very voluminous. But my lyrical digressions and step-by-step photos  should brighten the reading process


The recipe for a delicious borsch  it is quite simple, but here there are some subtleties, without which it will certainly turn out to be quite edible, but not so tasty! The borsch recipe is simple, but the cooking process itself is quite time consuming. It's better if you are helped in the kitchen - a beloved husband or children, a sister, a brother, a friend or a friend

Yes, it is possible to prepare borsch on different broth bases - pork or beef ribs, chicken, any soup-set. But I prefer to cook borscht soup from chicken ( not to be confused with the chicken broiler!) Usually soup chickens are much less fleshy than broiler chickens, but broth from such chickens turns out to be excellent! The subtleties of cooking broth will be described below. And here is the set of products necessary for borsch:

  • ½ soup chicken (this is a chicken, not a broiler chicken) or pre-cooked broth;
  • white cabbage, about a third of the average head;
  • potatoes, 3-5 medium pieces;
  • onion 1 head;
  • 1 medium-sized carrot and the same beet;
  • a pair of tomatoes or tomato paste (2 tablespoons);
  • vegetable oil for roasting;
  • 2-3 cloves garlic, salt and spices to taste.

We cook golden broth

First of all, you need to boil the broth. Since we will cook it from soup chicken, and she is known to have a fairly tough meat, we will cook until softening of meat. About an hour 1,5. Frozen or chilled chicken washed under the tap. In a 4.5 liter saucepan, put half the chicken and pour cold water. We put on the fire. As soon as the water in the saucepan has left for 5 minutes, turn off the fire. Remove the saucepan from the plate and spread the chicken. And now, attention, the first secret of a delicious borsch: we pour out the water from the pan, we will not need it any more.Secondarily rinse the chicken and put it in a saucepan.

Again, fill with cold water and set to maximum fire. When the water boils again, the fire can be reduced. Now it remains to cook our chicken for about an hour on a slow fire. After an hour, we turn off the fire. We catch the chicken and add it to a separate plate. When it cools down a little, the meat needs to be separated from the bones and cut into pieces. Prepare the broth through a fine sieve. Do not worry that the process of cooking broth is so long. The result will please you! A golden and rich broth! This way you can boil broth from any meat.

Preparation of vegetables

Now that the broth is ready, you can start the vegetables. And here you will need the help of your favorite assistants. Decide who to delegate the responsible mission of shredding cabbage and potato cleaning. Then cut the potatoes into large pieces. In broth, we first put cabbage and put the pan on maximum fire.

My mother, when preparing borsch, pawns potatoes first, and then cabbage. I know that many people do that. This is someone you like. I like borsch to taste, so that the potatoes were not too boiled, and the cabbage on the contrary was softer. See for yourself what to put first, potatoes or cabbage


As soon as the soup with cabbage boils, the fire is reduced to medium and we put the cut potatoes.


Cooking roast for a delicious borsch

Independently or with the help of tireless helpers, we chop finely onions. We put on a slow fire pan with vegetable oil, put onions. While the onion is browned to a pleasant golden light, let's get carrots. It must be peeled and rubbed on a coarse grater. Add to a lightly golden onion.

The basis of borscht is meat broth. Or vegetable, if the borsch is vegetarian. In principle, any meat will do. For classic borscht, usually take beef or pork on a bone, but many adore borscht from a bird. If you take the meat on the bone, you should weld the bone first, after separating the meat from it. It is added later. To salt the broth at the beginning is not recommended. From this, the taste of the broth does not win, in addition, it is lost nutrients. Meat for borscht is usually brewed from 40 minutes to 1.5 hours.

Meat broth is supplemented with vegetables alternately. Do not rush to throw everything in the pan, because the cooking time of different vegetables is different. The order of filling for the taste of borscht is of great importance.

Delicious borsch with fresh cabbage

On a pan of 4 liters, 1 kg of beef (on bone or flesh), 500 g of potatoes, 400 g of beet, 300 g of fresh cabbage, 200 g of onion, 200 g of carrots, 2-3 cloves of garlic, 3 tbsp. spoons of tomato paste, 1 teaspoon of table vinegar, 2-3 bay leaves, salt and pepper to taste, vegetable oil, greens.

The meat is poured with water and cook for 1.5 hours, then cut into small portions and pour it again into the broth. While cooking meat, prepare the rest of the ingredients. Peel the potatoes and cut them, cut the beets into thin straws, onion - cubes, carrot grate on a large grater, cut cabbage.

Beetroot must be fried in vegetable oil, add tomato paste, stew for 5 minutes with pasta. If the paste is very thick, add a little water. Pour in the vinegar to preserve the color of the beets. Separately fry onions in vegetable oil, add carrots.

Cut the potatoes into cubes or small cubes, load into broth, salt. When the soup boils, add to it cabbage, cook for about 5 minutes. After that, put the beet, cook for another 10 minutes. After this time, add onions and carrots. After that, put the bay leaf. If necessary, dosolite dish, pepper it. At the very end of the cooking, garlic is added, which is squeezed through the garlick. Remove from heat, let it brew for about 15-20 minutes.

After pouring the prepared dish on plates, sprinkle it with herbs. Serve with sour cream.

How to cook borsch with sauerkraut?

Very delicious borscht is prepared, prepared with different kinds of cabbage - both fresh and pickled. Though it is possible to use only sauerkraut - too the very tasty borsch turns out. The borsch recipe is designed for a 4-liter saucepan. He will like the housewives, who like to experiment in the kitchen. To make it, you need a piece of pork or beef, one medium-sized beetroot, a handful of sauerkraut, twice as much as white cabbage. You can add other types of cabbage - Brussels, color. Potatoes are also needed. Its quantity is determined individually: who loves thick borscht, puts more, who prefer liquid - less. You need two more tomatoes, a small bell pepper, one onion, a quarter of red hot pepper, two cloves of garlic, 3 tbsp. spoons of ketchup, greens of dill and parsley. Some put in borsch 2-3 more bouillon cubes  to enhance the taste, but it is not necessary. On request, seasonings like celery, oregano, bay leaf, hops-suneli are also used.

Fill the pan with water for 2/3. Wash the meat, dip it into a saucepan, when the water starts to boil, carefully remove the foam. After that, throw a whole clove of garlic and a quarter of chili pepper. After that, the meat is cooked for another 30-40 minutes (depending on its type).

From the beet cut 3/4, wash and cut into small cubes. The rest of the beet will come in handy later. Add cut carrots 10 minutes after the beet. After cooking the vegetables for 20 minutes, add the cut cabbage white, when the borsch boils again, add sauerkraut. As a supplement, you can use any other types of cabbage (except sea) in small quantities.

Prepare the tomatoes. Bat them with boiling water to remove the skin. Cut half of one tomato, leave for now. Cut 1.5 tomatoes into cubes, send to borsch.

Prepare potatoes, onions, peppers. Cut all this into cubes. Prepare a borsch refueling. Fry the onion in sunflower oil, rub on the large grater the remainder of the beet and add the half-cut tomato cut into cubes. If not fresh tomato, you can use pickled. Add there also a clove of garlic, cut into small slices. Put the gas station aside. When the borsch will lose its color characteristic for the beet, this will mean that the beetroot is almost ready. It is left in reserve a piece of beet and restore the color of borscht.

Throw the Bulgarian pepper, followed by potatoes, a minute later - refueling. After that, add half a cube for the broth (if desired) and a couple tablespoons of ketchup (also at will). When the potatoes are half cooked, add the seasonings to taste. The final touch - we crumble the greens and throw it into the borsch. Done - you can call close to the table.

Borsch with beans

It is prepared on bone, mushroom or vegetable broth. Usually without potatoes. But if you can not imagine borsch without this vegetable, add a little. For borsch to cook faster, beans can be pre-soaked in cold water  for a few hours. It will take 250 g of beet, 300 grams of cabbage, 120 g of beans, carrots - 1 piece, onions - 1 pc, one root of parsley, 3-4 twigs of parsley, 1 tbsp. spoon tomato paste, vegetable oil for frying, sugar - 1 teaspoon. spoon, lemon juice or vinegar - 1 tbsp. spoon, 5 tbsp. spoons of sour cream, bay leaf, peppercorns (several pieces), salt - to taste.

Beans should be sorted, washed, poured with water (cold) and cook until cooked on low heat in a sealed container. Beetroot is brewed separately from beans. Cut all the roots with slices, save them with onions in vegetable oil or fat, add the tomato paste, squash a few minutes.

In the boiling broth, put cabbage and roast, cook for 10-15 minutes, add the sliced ​​beets cooked along with the broth, put the beans (without broth). Salt and cook until done. When everything is ready, bring to taste, adding vinegar or lemon juice and sugar.

Cooking green borsch

This borscht, which is usually cooked with sorrel and steep eggs. It is usually considered a spring dish. It is prepared simply. You need 1-2 liters of broth, 1 onion head, 2 carrots, 5 potatoes, parsley root and parsley, sorrel, spinach, 300 grams of onions, 3 hard boiled eggs, salt and spices to taste.

In the broth, put onion, carrots, parsley root, sprinkled with vegetable oil, add the diced potatoes. When it is ready, lower the chopped sorrel, spinach, green onions. Add finely chopped eggs. They can also be put in a bowl, serving borsch on the table. Sprinkle borscht, spilled on plates, finely chopped greens. Do not forget to serve sour cream.