Borsch is not only a fundamental Slavic dish, it is a centuries-old tradition, originated in Kievan Rus, carefully preserved and maintained by contemporaries. A rich, fragrant borscht on the table with a rich taste is in the blood with mother's milk, without it the life of the Slavic world does not appear.

How diverse are the Slavic ethnic groups, so many-sided and borscht, distinguished by national characteristics. Everyone is good in their own way. The general thing that unites them is a numerous set of ingredients, providing a rich taste.

Moreover, each hostess has her own borsch, personal vision of the dish with a unique highlight. This is her pride and achievement. It’s not for nothing that a home is definitely associated with the smell of homemade, favorite borscht.

Considering the fact that a caring nurse tries to make the menu diverse, she is always looking for new recipes, we offer options for exceptionally delicious borscht. Hoping that they will occupy a worthy place in the notebook of family recipes and will be able to bring diversity to your diet.

Borscht classic recipe  has an excellent taste, it is surprisingly nutritious and satisfying. Useful qualities  Meals are provided with a wealth of vegetables and meat.

The classic recipe implies meat broth, the obligatory presence of beets, despite the fact that in some regions it is not used. We will prepare the beets so that it will not dominate in the soup, but, nevertheless, will introduce into it its vitamins necessary for the body.

For cooking borsch, you need to prepare well, get fresh and quality products. First of all it concerns meat.

Rich broth is obtained from beef, it is better to buy it on the bone, then the broth will turn out more saturated.

We prepare products for a three-liter pan

  • Five hundred grams of beef on the bone;
  • 300 grams of potatoes;
  • One beet (small);
  • Two medium carrots (including one for broth);
  • Three hundred grams of fresh cabbage;
  • Two medium onions (including one for broth);
  • Two sweet peppers, preferably red;
  • A small package of tomato paste, at least three tablespoons. If there is tomato juice or fresh tomatoes  - wonderful. Tomato juice needs about five hundred ml.
  • Spices, as always, at will and taste (in the form of salt, peppercorns, bay leaf);
  • 50 ml. sunflower oil;
  • On a bunch of green dill, parsley.

How to cook a classic soup

Cook the broth


Cooking fry


The fragrance is worth the whole house! Seasoned with sour cream, borschsek smells like greens and Lavrushka. Invites to dinner. Enjoy your meal!

Avid beet lovers, experienced chefs advise to extinguish it in sunflower oil separately from zazharki, with the addition of a small amount of broth or water, tomato juice or paste.

In this case, the soup will have a more beet flavor.


This is not a dish, but a complete collection of useful elements. Due to the properties sauerkraut, borscht becomes not only tasty and savory, but also infinitely useful.

In the cold season, hot and appetizing, it will give strength, strengthen the immune system. Take the recipe for this wonderful borscht.

Food is required for 4-5 servings.

  • Cooked in advance broth of five hundred grams of beef;
  • Three hundred grams of sauerkraut;
  • One bulb;
  • Carrots, one piece;
  • Beetroot, one piece;
  • Two to three potatoes;
  • Sunflower oil in the amount of two - three tablespoons. l .;
  • Tomato paste - two - three tablespoons. spoons .;
  • Black pepper peas (4 pcs.);
  • Three cloves of garlic;
  • Greens, bay leaf.

Cooking soup with sauerkraut

  1. Beets clean, chop straws.
  2. Lay the beets in a preheated pan, fry lightly in butter.
  3. Add tomato paste and cabbage juice half a glass here, stew until ready. The fire must be weak, the pan must be covered.
  4. Finely chop the peeled onion, fry until transparent.
  5. Add chopped carrots to onions in straws, stew all together for 5 - 7 minutes.
  6. If necessary, squeeze cabbage, add to roasting, dry thoroughly before evaporation of all moisture.
  7. Put the broth on the stove, boil.
  8. Peeled potatoes cut into medium cubes, throw in broth, cook for ten minutes.
  9. Cut boiled meat, send to potatoes.
  10. Put stewed vegetables in broth, spices in the form of bay leaf, peppercorns, boil.
  11. After boiling taste, add salt if necessary.
  12. Make the fire moderate, simmer until tender. By the time it will be approximately 15 - 20 minutes.
  13. Five minutes until cooked add finely chopped garlic.

If you have the strength, be sure to let it borscht. From this he will become even better. Refill with sour cream, sprinkle with herbs and eat for health.

Experienced chefs advise that excess acid, if present, be removed with a little sugar.


Borsch with chicken meat very delicate in taste, moreover more dietary and light.

In addition to the unique taste, it has one more advantage - it can be prepared quickly. After all, chicken does not boil long, if you do not take into account poultry.

You can use any part of the chicken carcass. In many ways, the choice depends on the time that the tireless hostess has.

If it is not enough, thighs will also work perfectly, since they boil quickly.

We prepare a set of products for eight servings

  • Two chicken legs;
  • Two - three potatoes;
  • One beet;
  • One carrot;
  • Two hundred grams of cabbage fresh;
  • 1 onion;
  • Tomato paste two Art. spoons;
  • Apple cider vinegar one teaspoon;
  • Two bay leaves - three pcs .;
  • To taste salt and black pepper;
  • Sunflower oil four tbsp;
  • A bunch of greens.

Step by Step Cooking Process

  1. The first thing you need to put the broth. Shoulder immersed in cold waterwhich needs two - two and a half liters, put on the stove. When boiling, remove the froth, then add salt, drop the peas with peas, cook on moderate heat for 35 minutes, open the lid.
  2. There is time to do vegetables. Peel and chop the beets, carrots, cabbage, onions and chop them into small pieces, cut the potatoes into medium cubes.
  3. Put stew beets with added oil, apple cider vinegar. The total time is at least five minutes.
  4. Fry the onions in oil to a state of transparency, add the carrot, fry together for three minutes, then send the tomato paste to this place, stew for another four minutes.
  5. Ready meat take out their broth.
  6. Send the potatoes to the broth, let them boil alone for ten minutes.
  7. Cut the cooled meat in portions, send after the potatoes.
  8. Cabbage lay in broth.
  9. Add stewed beets, let it boil.
  10. Lay the fried, lavrushka, chopped greens.
  11. Boil, taste it.
  12. Boil another seven to ten minutes, remove from heat.
  13. Writing to recover twenty minutes.

Borschik with chicken ready. What is it beautiful and fragrant, I want to try. Refill sour cream when serving and enjoy you!


Borschik in the slow cooker turns out just wonderful - rich, tasty. This contributes to the device itself. Here the dish really languishes, which can't be said about the gas stove.

The Russian miracle is involuntarily remembered - a furnace with its many-sided possibilities.

Ingredients for a borscht in a multi-cooker for seven - eight servings


  • Five hundred grams of beef pulp;
  • Four hundred grams of cabbage fresh;
  • One hundred grams of onions;
  • 150 grams of potatoes;
  • One hundred gr. carrots;
  • Three hundred gr. beets;
  • Three Art. spoons of tomato paste;
  • Three garlic cloves;
  • Salt, pepper, bay leaf - as your heart desires;
  • Three Art. spoons of vegetable oil;
  • Two lemon juice - three tablespoons. spoons.

Cooking soup in a slow cooker

  1. Peeled onions, chopped.
  2. Turn on the slow cooker on "Baking", lay the onion in the bowl and fry in oil.
  3. Peel carrots, chop, send to the onions. Fry for ten minutes.
  4. Lay the tomato component in the form of a paste. Let stew in a common pot for five minutes. Do not forget to stir.
  5. Peel the beets, grate them, send them to the grill together with the juice of the lemon so that the beautiful colors of our favorite dish are not lost. Do not forget to salt and pepper. Let stew for 15 minutes.
  6. Now you need to cut the meat in portions.
  7. Peeled potatoes also cut into cubes.
  8. Chop cabbage.
  9. Put in a slow cooker meat, potatoes, cabbage, lavrushka, pepper peas. Water pour to the maximum mark.
  10. Turn on "Quenching, Soup" for one hour and wait for the preparation.
  11. When you turn off, open the lid, lay the garlic, sliced ​​or skipped through a press, mix borscht, let stand for ten minutes.

Borschik ready, it's time to the table. Enjoy your time!

Those who love cabbage more dense, it is recommended to lay it in a slow cooker ten to fifteen minutes before turning it off.


Borsch with beans is good both in meat broth, and in lean version. Beans give the dish a unique flavor and some piquancy. Not to mention the mass of vitamins and microelements, with which the beans are enriched by the favorite borschik.

This is a great option for those who keep the church posts and want to lose those extra pounds. Finally, it's just delicious!

So, prepare the ingredients for 10 - 15 servings.


  • A broth of 250 grams of beef brisket (those who want to fast, take plain water);
  • Five potatoes;
  • Two glasses of beans;
  • One beet;
  • One carrot;
  • Three hundred grams of cabbage;
  • 2 sweet peppers;
  • 30 grams of tomato puree;
  • Two Art. spoons of apple cider vinegar;
  • Vegetable oil for frying, grams 50;
  • Spices, greens.

Cooking borsch with beans

Let's start with the beans.

There are two options for borscht, the choice of which depends on the desire of the cook. Add pre-cooked beans to borscht, or use a broth on which beans were cooked.

Most use the first option, the advantage of which is clear broth, whereas when boiling beans, the water will darken, even if you use white beans. Cook the beans in advance and we.

To cook the beans faster, it is soaked overnight, then it is cooked for an hour and a half.

Conclusion - gathered to cook borsch with beans, soak it and cook in advance. We are well prepared, we have boiled beans.

We continue the process of cooking snacks with beans

  1. Beets should be cut into strips.
  2. Stew it with the addition of water, vinegar, tomato puree. The operation lasts ten to fifteen minutes.
  3. Fry shredded carrots in butter until half cooked.
  4. Put broth on the stove, identify to it pieces of meat, cooked and portion-sliced.
  5. Cut the peeled potatoes into medium-sized cubes, send to the boiled broth, cook for ten minutes.
  6. Cut the cabbage into strips, send to the potatoes after it leaves the allotted time.
  7. Lay diced Bulgarian pepper.
  8. Beans add five minutes before the potatoes.
  9. Now is the time to send carrots and beets to borscht.
  10. After boiling, you need to taste, salt and pepper if needed.
  11. Cook for another five minutes.
  12. Let the prepared miracle stand for about 20 minutes. The ingredients of the borscht will exchange greetings, which will make the taste much richer and more interesting.

Serve unusual soup with sour cream and herbs. It is incredibly delicious!


Ukrainian borsch with donuts is a separate story and chapter in a wonderful book called “Borsch”. Filled with a breathtaking aroma, it will not leave indifferent even a sophisticated gourmet.

Pampushki, anointed with garlic, near frozen salsa - oh, how can we endure this? Let's cook already, just can not wait to try!

For borscht in a four-liter saucepan you need to prepare

  • Broth from a beef breast with a stone (800 grams);
  • One beet (large);
  • Fourth of the middle head of cabbage;
  • Three potatoes;
  • One onion;
  • One medium carrot;
  • Two bell peppers;
  • One tomato;
  • 3 cloves of garlic;
  • Third of lemon;
  • One bunch of dill and parsley;
  • Salt, sugar, bay leaf, ground black pepper;
  • 70 grams of vegetable oil for frying.

For the preparation of donuts

  • 400 grams of flour;
  • Glass of water;
  • One and a half teaspoons of dry yeast;
  • Half a teaspoon of salt;
  • 1 tbsp. spoon of sugar;
  • 2 tbsp. spoons of milk;
  • 6 tbsp. spoons of vegetable oil;
  • 2 cloves of garlic.

Cooking soup with donuts

  1. We are great, the broth was prepared in advance. Subsequent processes will be done in parallel: messing with dough and vegetables.
  2. There is time to do donuts, because you need time to raise the test.
  3. It is necessary to take a glass of warm water, dilute the yeast, sugar, salt in it. Add butter and 350 grams of flour. The best quality kneading will provide the work with the hands, which we do - first knead the dough in a bowl, then transfer the dough to the table.
  4. Knead thoroughly until it turns into a smooth ball. In the process, add the remaining 50 grams of flour. Then the dough must be coated with butter and placed in a dish, also oiled (so as not to stick). Cover, set aside for an hour in a warm place.
  5. The dough is resting, let's do vegetables that need to be cleaned, washed and cut. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and pepper - straws. Immediately peel the garlic, cut the tail of the tomato.
  6. Making a fry. To do this, fry the onion in butter, after five minutes add the carrots.
  7. It took five minutes - add the beets, sprinkle with lemon juice and a little sugar (0.5 tbsp.). Stir the vegetables, do not need to overcook, for this it is better to immediately reduce the heat.
  8. Add a couple of soup ladle to the vegetables, let them stew until the beets are ready. By the time it is about twenty minutes.
  9. Broth put on fire, bring to a boil.
  10. Boiled meat cut into pieces.
  11. In the hot broth to send meat and potatoes.
  12. Potatoes are boiled for about ten minutes, then cabbage and Bulgarian pepper are added.
  13. After boiling, the fire needs to be reduced - let it be thrilled.
  14. Grind the tomato on a grater, add it to the frying for five minutes.
  15. Next, lay the zazharku in broth, stir, give boil. We taste, we add something is missing. The acid is adjusted with lemon juice.
  16. Cut greens and garlic. In order that this magnificence in the best way gave the juice to a borsch - we ground the weight in a mortar with a pinch of salt.
  17. Vegetables are ready, add greens. Let it boil. And now you can turn it off.

I would not like to try this fragrant borshchechka, by all means let it stand. You will be rewarded! After all, we still have pampushki.

Making pompushki

The dough at this time approached and doubled. You can start baking.

  1. To do this, grease the form with butter, tear off a piece of dough the size of an egg, make a ball out of it and put it tightly in the form.
  2. Then you need to cover the form, let it stand for about fifteen minutes, this process is called proofing.
  3. Then smear the top of the pampushkas with milk and place in a preheated oven (180 degrees). The time is 20 minutes.
  4. To give pampushkas of garlic originality, you need to make a fill.
  5. To do this, pass through the press 2 cloves of garlic, add a little salt, vegetable oil, two tablespoons of water. Stir the fill, slightly beating with a fork.
  6. Fill the hot pampushkas straight in the form with fragrant gruel, let it soak for 10 minutes. After that, you can get out of shape and serve with borscht.

Finally waited. There is nothing more to say, you need to try! Enjoy your meal!

We will be glad if you like our recipes. Share and your borscht. Thank you in advance!


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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. Far from each mistress turns tasty borscht, the present red or saturated claret color.
  • In order not to spoil the overall impression of a fragrant dish with a pale yellowish tinge, you should add a little 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 unique flavor of this borsch is hidden in the addition of fresh garlic already in the prepared 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 be well cooked and tasty, you need to chop it, add a little salt and wrinkle it with your hands, until the vegetable gives you some 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, since gray meat protein loves to stick to the wall and the bottom of the bowl of the slow cooker.

An amazing recipe for classic beetroot borscht

Taking note of these tips, you can consider in detail step by step recipe 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 all with water. Cook until cooked meat.


Fresh tomatoes are scalded with boiling water and skinned and treated with ease. We shred all the vegetables in advance, chop the garlic. Now you can proceed to the most important - vegetable fry.


Fry lard until it turns into a fry, 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 essence. We connect tomatoes and tomatoes to this delicious dressing, fry it all, stirring gently. Season this yummy 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 in our broth. Mash the potatoes thoroughly until smooth and send them after the meat, here we cook the rest of the chopped potatoes. When it is cooked, add beet roast and grilled boiled egg. Immediately lay out 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!

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  Prepared with the addition of bacon (it is ground in a mortar with garlic and added at the end of cooking borscht). 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. 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 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 boils, send shredded 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.  Spread on preheated 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). To add tomato paste  and mix. Heat the beets with tomato for 1 more minute on fire. Now beets cooking for borscht.

8 . We send beets in the soup.

9 . Cut onions into small cubes, grate carrots or chop finely (it turns out more beautiful). Place on the bottom of a heated frying 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, we lay in it a broil of 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 day it gets 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. They began to cook the dish on the territory of Ukraine ever since they began to grow vegetables, especially beets, and to eat 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 borscht, served with beef or pork on the bone.

To create a magnificent 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. To the mixture is added sour cream (optional) tomato paste (tomatoes) - stew everything 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 the code adds the ingredient.

To make your dish spicy and saturated, put a pinch of sugar, not just salt. And in order for the borscht to be nourishing, a mixture of fresh Ukrainian 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, the borscht will be doubly tastier and more savory. 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.

The most satisfying, appetizing and, of course, our favorite dish  - rich red borsch. Its origin is not known for certain. There is an opinion about the existence of such food in the days of the ancient Romans. However, it's safe to say that even famous patricians have not tried this amazingly. tasty food, which prepared our grandmothers. This memory has passed on to us at the gene level, so today we include such a wonderful dish as red borsch in our mandatory menu!

Consider a red borsch recipe which was passed down from generation to generation, which is famous for its unique, rich aroma and taste! Meet the step by step recipe for red borscht with photos!

Ingredients

  • 300 grams of fat beef or pork;
  • sweet (sugar) beets;
  • carrot;
  • half a fork of cabbage (white);
  • 3 small peppers (a quarter of a large fruit);
  • 2 potato tubers;
  • the number of green onion and dill feathers is selected by preferences;
  • 25 g (v. L.) pasta tomatoes;
  • 3 ripe tomatoes;
  • pod hot pepper, a few fragrant peas, 2 leaves of laurel;
  • 50 g of butter and sunflower oil;
  • a spoonful of vinegar (33%) or half a lemon;
  • ½ dessert spoon of sugar.

Cooking red borscht

1. First of all, we need two liters of rich broth. To get it, cut the beef into large pieces, put it in a saucepan with water. Pour the boiled liquid, refill the clean container. Put the washed meat into it, add peas and pieces of pepper, carrot, onion, leaves of laurel, sprig of dill. Boil the products on a very quiet fire for three hours.



3. Cut the onion, carrot, sweet peppers into strips, chop the tomatoes and the burning pod, cabbage (early) divide with large strips. Beetroot rub on small grater knives.


4. Put the oil in the pan (both types), lay out the onion, fry slightly, then add the peppers and carrots. We continue the heat treatment of red borscht ingredients for another five minutes.



5. It was time for beets. Sprinkle it with vinegar or lemon juice, attach to the vegetable "company" along with slices of tomatoes and tomato paste. Dilute the composition of the soup broth hot, mix the components, cover with a lid, leave on low heat. After a quarter of an hour turn off the burner.



6. Begin the assembly of the first dish. Remove from the pan meat, vegetables and spices. Potatoes are cut into large cubes or cubes, dipped in broth, boiled until soft. At the very least, we spread cabbage, borscht dressing, chopped greens (onion feathers and dill), a pinch of sugar. Finish cooking five minutes after the start of a new boil.




7. We invite the family to the table not earlier than half an hour. This time is necessary for the complete combination of the nutritional qualities of the ingredients of red borscht, the creation of that delightful bouquet of tastes and aromas for which we adore it. vintage dish. Enjoy your meal!

– the National dish  Russian cuisine, which is a hot first dish of meat and vegetables. Usually it has a rich red color, but many housewives sometimes have a problem - the cooked soup fades quickly and becomes pale. Today we will tell you how to cook a bright red borscht.

How to cook a delicious red borscht?

Ingredients:

  • pork - 300 g;
  • onion - 1 pc .;
  • beets - 1 pc .;
  • carrots - 1 pc .;
  • potatoes - 4 pcs .;
  • white cabbage - 400 g;
  • fresh greens;
  • sour cream - to serve;
  • spice.

Cooking

We process the meat, rinse it thoroughly, put it in a saucepan, pour in water and cook for about an hour until half cooked, add salt to taste. And this time, while preparing the vegetables: wash and clean them. When the pork is half cooked, add to it chopped potatoes and chopped cabbage.

After that, put the pan on the fire, warm it, pour the vegetable oil and spread onions, chopped half rings, chopped carrots, beets, chopped pepper and parsley. Stew all minutes 5-7 minutes, and then lay out the roasting in the pan. Cover the top with a lid, reduce the heat and cook borsch for about 15 minutes. Then we give it a brew, pour it into plates, fill it with sour cream and serve it to the table.

How to cook bright red borscht?

Ingredients:

  • pork tenderloin - 500 g;
  • white cabbage - 1 fork;
  • carrots - 3 pcs .;
  • bulgarian green pepper - 3 pcs .;
  • red tomatoes - 4 pcs .;
  • garlic - 3 cloves;
  • lard - 150 g;
  • beets - 1 pc .;
  • onion - 1 pc .;
  • potatoes - 400 g;
  • spice.

Cooking

Vegetables are processed, and meat is pre-soaked as far as possible for the whole night. Then put it in a saucepan, fill it with some water and set it on fire. When the water boils, remove the scum, reduce the heat, cover with a lid and proceed to the preparation of roasting. Salo and onion finely cut, and beets and carrots are thinly shred.

Next, lay out the pan and, when it starts to put on grease, we drop the onion and pass it to the characteristic smell. Then add beets, carrots, pour in a little broth, put grated tomatoes and add a little sugar. When the meat is almost ready, take it out and cut into cubes. Cabbage shred too, and chop the pepper into cubes. Next, the meat with cabbage, peppers and potatoes return to the pan and boil on low heat until the vegetables are soft.

At the end of cooking lay out in a borsch zazharki, mix and give it boil. Then throw the chopped dill, garlic, mix, try on the salt and leave to infuse for about a day. The next day, we pour bright red soup in plates and proudly treat our relatives.

How to cook red borsch with chicken?

Ingredients:

  • chicken - 600 g;
  • beets - 1 pc .;
  • potatoes - 5 pcs .;
  • beans - 150 g;
  • cabbage - 300 g;
  • onion - 1 pc .;
  • tomato paste - 1 tbsp. spoon;
  • bay leaf - 3 pcs .;
  • garlic - 2 cloves;
  • spice;
  • vegetable oil - 4 tbsp. spoons.

Cooking

To start, boil the beans until fully cooked. Cook chicken in another pot. Potatoes, onions and carrots are processed and cut into any shape. After that, throw the vegetables into the meat broth. Beets clean, rub on a grater and simmer for 5-7 minutes on vegetable oil.

Then add tomato paste to it and mix as it should. Cabbage thin shred and squeeze the juice from her hands. Garlic clean, chop and throw in the pan with the meat, putting alternately beans, cabbage and beets. Season with spices, cover the soup with a lid, let it boil for about 10 minutes, fill with chopped greens and remove from the stove.