The recipe for red borscht. Siberian borsch with meatballs and beans. Cooking soup with beans.

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As is known, Ukraine and the southern regions of Russia are home to borscht. But it is cooked not only there, it is also the favorite first course in Belarus, in Lithuania, in Poland, in Bulgaria and in Moldova.

Preparing soup from a large number vegetables and meat. In some embodiments, mushrooms and beans are also added. But the main product that characterizes it is of course beets. It makes the color red, rich and gives the broth its characteristic sweetish taste.

In different regions of Russia, and especially in Ukraine, borsch is cooked differently. Therefore, recipes for its preparation has accumulated a lot. And this suggests that this first dish is very respected, and for many it is generally the most delicious and beloved first course.

I want to offer today to your attention different recipes Ukrainian and Russian borscht. So that those who love him, can cook it as often as possible, and at the same time not to repeat!

My grandmother, when she cooked this tasty and fragrant dish, always said - “To make a delicious borscht - you have to walk around it!” I was then still small, and did not quite understand the meaning of this statement. Now I have been cooking borsch itself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and right, you need first of all desire and time! Without that, without anything, nothing good will come of it. So stock them as well necessary productsand we will cook delicious borscht.

Borsch - a classic recipe for meat, step by step with photos

We will need:

cabbage - 250-300 gr
carrots - 1 pc
potato - 3 pcs
beets - 2 pcs medium
onions - 2 pcs
lemon - 1/3 part (or vinegar 3% table spoon)
flour - 1 tbsp. spoon
sugar - 1 tsp
dried herbs - to taste
bay leaf - 1 pc
vegetable oil - 2 tbsp. spoons
butter - 1 tbsp. spoon
fresh dill, parsley, green onions, garlic - for sprinkling
sour cream - for ready-made borscht

Cooking:

1. To prepare a delicious rich borscht, you must take the meat on the bone. If the bone is a brain, it will be just fine. You can also put a sugar bone. The difference lies in the fact that the brain is in the brain tubular bones, and on the sugar bone are cartilage and connective tissue.

Both give a wonderful fat and make borscht especially tasty.

Meat for borsch is used, who likes what more. Very tasty, it is obtained from beef with pork. For example, you can take a beef brain bone, a piece beef meat and add pork ribs. The taste will be just divine.

2. Meat should be washed, put in a pan and pour it with water. How to cook meat - there are two options. I will describe both of them, and you choose which one you like more.

1 option. Meat pour water so that it was only slightly covered, put the stew. During the whole boiling time, foam will appear, it will have to be constantly removed. As soon as the water starts to boil, remove the foam and wait 3-4 minutes. Then we get the meat and pour the water.

The pot will need to be rinsed off from a raid, you can rinse and meat. Then put the meat back in the pot and fill it with 2.5 liters of water. Ready borscht at the same time you get 3 liters. This is about 6 good quality portions.

Option 2. Meat fill with water, immediately 2.5 liters. Put the pot of water and meat on the fire. During boiling, foam will appear, it will need to be constantly removed. As soon as the water boils, throw a pinch of salt into the pot of water, all the foam will pop up, and it will be easier to remove.

How carefully you remove the foam depends on the transparency of the finished broth. Therefore, this stage cannot be ignored. It is very important both for taste and for the color of the future dish.

3. As soon as the water with meat boils (in both cases), the fire will need to be reduced to a minimum and the meat will be cooked until ready. I cook until such a state, until the meat begins to completely move away from the bone.

During the whole time it is necessary that the broth boil a little bit, only slightly bubbling. Active vigorous boiling will make the broth dull and tasteless.

4. Once the meat is ready, you need to get it out of the pan, and strain the broth so that no small bones are left in it.

5. Then cut the meat into pieces and put it back into the broth, bring it to a boil and slowly add all the other ingredients.

6. In the meantime, we cooked meat, you can cut and prepare all the vegetables.

7. Onions cut into cubes or thin half rings.

Carrots and parsley root or parsnip grate for korean carrot or cut into thin strips.

8. Heat the vegetable oil in the pan and fry the onion in it lightly. As soon as the onions begin to slightly redden, pour half a glass of boiled water into the pan, and then sweat the onions before the water evaporates. Onions will become translucent and will not be found in the soup.

9. Add carrots and parsnip root or parsley, fry them with onions for 3-4 minutes, if you rub it on a grater. Or a little longer, if cut into strips. Carrots and in fact, and in another case, should slightly limp.

10. Add sugar and flour, mix. Flour will give a light, nutty smell when roasting, and the sugar will slightly carrotize.

However, sugar can be added to beets.

Add a slice butter. If you have ghee, then saute the vegetables best on it. But if not, just add a piece of butter, the borscht will have a very pleasant aroma and taste.

You can also add dried herbs - dill, parsley. 3-4 minutes, then turn off the heat and leave for a while.

11. Cut cabbage into thin strips. Cut it thinner, so it will be tastier, and also cooked faster. After all, you know that vegetables should not be cooked for too long, so that there is no loss of vitamins.

Potatoes do not try to cut immediately, so that it does not darken. Clean it and put it in the water, as the time comes to straighten it in the broth, and cut it.

Chop garlic. To do this, crush it with the back of a knife on the board. And then finely chop. Grind greens as much as possible.

Do not throw out a long stick from garlic. It can be useful if someone suddenly had a runny nose. If this wand is set on fire, extinguish the fire, and the smoke that will come from the wand inhale one or the other nostrils or the cold will recede. And if you do it several times a day, then you can heal it altogether.

12. Beets can be prepared in one of four options, which I will offer you later. It should be either boiled, or fried, or baked, or cut fresh (details below, in a special chapter).

I decided to cut the beets into thin strips. On it you need to squeeze the juice of lemon (you can pour vinegar) and fry in the remaining oil.

Add tomato paste or tomato sauce. Or you can add a fresh tomato, for this you need to make a cross-shaped cut on it, pour boiling water on it for 4-5 minutes, remove the skin and cut it into small cubes.

13. And so, the broth is ready, the meat is removed from the bone, sliced and sent back to the broth. We continue to cook further.

The first thing you need to pay attention - what kind of cabbage we use. If it is autumn cabbage, then it is most likely tough. Now they grow some special hard varieties that are stored for a long time, but the leaves of such cabbage are tough, and it is difficult to even ferment them.

If the cabbage is spring, early, then its leaves are thin and tender.

So in the first case, we send cabbage into broth and boil it for 15 minutes. Then add the potatoes.

14. If early cabbage, with delicate thin leaves, then put the potatoes and cabbage at the same time. Potatoes can be cut into small strips or diced.

Along with the addition of vegetables will need to salt the broth. Previously, we did not do this, because salt could pull out all the juice from the meat, and the meat would turn out tough and tasteless.

In general, it is believed that in order to get tasty meat, salt it at the end of cooking. And if you want to get a tasty broth, then you need to salt it at the beginning of cooking.

Therefore, in this regard, there are disputes when it is better to salt? I usually salt exactly as described, that is, when I send vegetables to the broth.

15. Boil for 15 minutes, then add the roast of carrots, onions and white roots, let it boil. Cook for 5 minutes.

16. Add beet dressing, chopped garlic and bay leaf. Boil for 5 minutes, add black pepper to taste and cook for another 2 minutes.

17. Fire off, add fresh greens and tightly cover with a lid.

18. Leave borscht to infuse for 15-20 minutes.

19. Then sprinkle borsch on plates, sprinkle with fresh dill and fill with sour cream.

20. To eat with pleasure!

And now I will tell you how to cook beets in one of four ways.

How to cook beet soup with red beet

Of course, everyone wants to cook a soup of rich bright color. But not everyone succeeds. How to cook it so that it always turns out beautiful, dark red or burgundy?

The first thing you need is to pick ripe, maroon beets. If the beets are red, then the soup will not naturally turn out to be a rich, burgundy color, but it will be as if faded.

It is also necessary to properly cook and put beets in borscht, and as I said above, there are four ways to do this.

1. Cut the beets into thin strips and simmer them in a small amount of oil or fat with tomato and vinegar. On three-liter pot and about 1 - 2 beets enough to add 1 teaspoon of 9% vinegar or 1 tablespoon 3%. Tomato paste also contains acid, and it also helps to stay beet dark, and the borsch is bright and beautiful.

2. Beets can be cleaned and boiled whole, vinegar should be added to the water during cooking. When the beets are ready, cool it and cut into strips. Add it 10 minutes before the end of cooking, along with browned vegetables.

3. Beets can be boiled in their skins, then peeled, grated. Sprinkle with juice 1/2 - 1/3 of lemon and send to borsch together with browned vegetables 10 minutes before readiness.

4. Beets can be baked in the oven or microwave. Then grate, sprinkle with lemon juice or vinegar and then add to borsch, also 10 minutes before the end of cooking.

I usually use the second or third method. So, in my opinion, the taste of borscht turns out to be more delicious, and the coloring is more saturated and bright.

However, there is another way to cook beets, which can be useful for the next recipe. Unfortunately, I do not always use it, but I just need to write about it.

Pickled beets - delicious borscht dressing

In the old days, my grandmother always leaven the beets, I was still quite small, but I remember that. Already matured, and starting to cook, I asked my mother how my grandmother did it, and my mother gave me a recipe. She also said that pickled beets were used not only for borscht, but also served with vinaigrettes and other salads and appetizers.

Borsch with pickled beets turns out very special and has a very pleasant taste. And to ferment it is easy and simple.

Take the beets as much as you want to ferment, peel it and cut into any of the known methods. It all depends on how you are going to use it in the future.
Put the beets in the jar tightly enough, but leaving a place for the brine, which will have to cover the beets by 5-6 cm.
Prepare the pickle. To prepare it, boil water and add salt to it based on 0.5 liters of water - 25 grams of salt (an incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
Put the oppression and place a deep plate under the jar.
Leave the beets to boil. The fermentation time can be kept different. Minimum 5 days, maximum 12 days.
During the saucy foam will be formed, which will need to be removed. There will also be excess juice that will also be produced during the fermentation process.
It is believed that the fermentation process is completed when the foam ceases to stand out. It depends on the ambient temperature.
When the foam ceases to stand out, the jar can be put in the refrigerator. And use as needed.

Real Ukrainian borsch - delicious homemade recipe with photos and videos

In Ukraine, this is the main first course and it is prepared according to a wide variety of recipes. Each housewife has his own little secrets and tricks of its preparation. And everyone gets such a delicious borscht, that you can eat nothing at all there.

You can write whole books of recipes about Ukrainian borscht, and you can collect recipes yourself anywhere - on the street, on the bus, on a park bench. Having talked somewhere when meeting with a woman, and talking about borscht, everyone will be happy to share the recipe.

Cooking for this recipe can be from fresh cabbage, and can be from fermented. It used to be often made from fermented, because they sour it every year. Now all year for sale fresh cabbage, therefore, mostly cooked fresh.

We will need:

beef bone meat (you can add a little pork) - 600 gr
lard - 100 gr
cabbage - 250-300 gr
carrots - 1 pc
parsley root or parsnip - 50 gr
potato - 4 pieces
beets - 2 pcs medium
tomato - 1 pc. or tomato paste
onions - 2 pcs
or vinegar 9% - an incomplete teaspoon
flour - 1 tbsp. spoon
sugar - 1st. spoon
salt, ground black pepper - to taste
spices - to taste
dried herbs - to taste
red bitter peppers - to taste
bay leaf - 1 pc
clarified butter - 4 tbsp. spoons
fresh dill, parsley, garlic - to taste
sour cream - for ready-made borscht

Cooking:

1. Meat for Ukrainian borscht is prepared as in the previous recipe. Take a brain or sugar bone, brisket. You can take only beef, and you can take half beef and pork. But the presence of seeds is necessary, only thanks to them you can cook a delicious "strong" broth.

My aunt cooked borsch very tasty, and when we came to visit her, we always asked her to cook it. She never refused, and always cooked with pleasure. But somehow she went to Israel to relatives. And they asked to cook her own signature dish. They took her to the local market so that she bought the necessary products there.

She bought the freshest vegetables, herbs and spices easily. But meat !!! The market did not sell bones !!! Borsch was in danger. I do not remember how this situation was resolved, and whether she cooked borscht that day, but this story has long been told and perceived by all with great surprise. In those days, it was almost impossible to buy flesh from us!

And so, the bones are obligatory, as well as in cold meat! They contain gelling agents that will boil a very strong and thick broth!

2. Pour meat cold water so that she barely covered him. Bring to a boil, periodically removing the foam. Let boil and boil for 3-4 minutes. Then you need to get the meat, drain the water, and rinse the pan from the meat scale.

3. Then pour cold water again, and put the meat in it. The volume of water with meat should be 3 liters. Again, give the boil water, the foam will have quite a bit. Remove it, reduce the fire after the water boils and boil over a very slow fire for 2 - 2.5 hours. At the same time, the water should only gurgle a little, and in no way should it boil. Otherwise, the broth will turn out to be muddy and tasteless.

4. An hour after boiling add one peeled onion and spicy paprika, or a slice, or a whole pepper. Depending on how bitter it is. You can also add a whole Bulgarian pepper, if you cook soup in the summer season.

40 minutes before the meat is ready, we put two whole peeled potatoes into the broth.

Bulbs, bulgarian and hot peppers we will later throw out, and potatoes - chop into mashed potatoes.

In the Ukrainian borsch, the spoon should stand, and the potato will help us with just that. In addition, it will make the broth even more thick, rich and tasty!

5. In the meantime, our broth is brewed and we will start preparing vegetables.

6. Onions cut into small cubes or small half rings.

Carrots and parsley root or parsnip cut into strips. Cooking tomatoes or tomato paste. If you use fresh tomatoes, then make a cut on them and pour boiling water for 5 minutes, then remove the skin, and cut the tomatoes into cubes.

7. In a frying pan, warm 2 tablespoons of baked butter, add onion to it and then sweat a little until soft. It is not necessary to make a big fire so that the oil does not start to burn.

8. Add chopped carrots and white roots. Put in the pan also spices that will be used for taste and aroma. Add 3-4 spoons of broth from the pan and a little sweat.

9. After the broth has boiled out, add flour and lightly fry it until a light nutty odor appears for 1-2 minutes. Then the fire must be turned off, and the pan covered with a lid so that the contents sweat.

10. Cook the beets separately. To do this, it should be cut into small straws and lightly fried in the remaining ghee in a separate pan. Even no longer fry, and then. Add tomatoes or tomato paste to the beets, as well as sugar and vinegar, and a little broth from the pan. To simmer on very low heat.

However, you can use and pickled beets, or beets, prepared by one of the four methods already described.

11. Cut the cabbage into thin straws, peel the remaining potatoes and put them in the water for the time being.

12. When the meat is easy to move away from the bone, get it out of the broth. We also get onions and red peppers, they can already be thrown away. Separately, we get the potatoes, she has not boiled soft and this is good.

13. Strain the broth to get rid of the small bones, if any remained in it. Again, put the broth on the fire and again send him whole potatoes.

14. With the addition of cabbage and potatoes do the same as in the previous recipe. If spring cabbage, then first add the remaining potatoes, which you can cut as you like, but usually it is cut into cubes, so it has become a tradition.

That is, we now use potatoes in two forms - one, chopped, and it is also cooked in the pan as a whole (later we will grind it in mashed potatoes).

If the cabbage is autumn, then first add it, and after 15 minutes, chopped potatoes. Broth with vegetables salt to taste.

15. Add also boneless and sliced meat. If brisket was used, then the ribs can be left on the bone and, when served, put in the plate both the rib and meat.

17. Get the potato, which is cooked whole and stir it in mashed potatoes, if he himself has not boiled soft.

18. Add beet roast and cook another 5-7 minutes on minimal heat, so as not to lose the beautiful rich color.

19. Let's do the highlight of Ukrainian borscht - the preparation of fat. It can be used and home, and bought in the store. Often used bacon, which is well flavored with pepper. Cut the bacon into pieces, chop the garlic as small as possible, cut the greenery that you want. And we grind it all in a mortar into a homogeneous mass.

20. Add the mixture to the soup, put 1 or 2 bay leaves, pepper to taste. Try if there is enough salt. Wait until it boils, and immediately turn off the fire.

21. Wrap soup in a towel and leave to infuse for 30 minutes.

22. After this time, sprinkle borscht on plates, season with sour cream and chopped fresh herbs.

Traditionally ukrainian borsch served with dumplings with garlic. Dumplings are small, round buns. They prepare from yeast dough. Garlic gravy is made from crushed garlic with the addition of salt, water and vegetable oil.

Here is our real Ukrainian borsch and ready! Aromaten and tasty so that just knocks on the spot! After dinner indifferent with such soup does not remain. They say that on the second, and even on the third day, this soup becomes even tastier. On the third day, it usually never remains, because they always eat it with an additive. But on the second day it happens that remains! But to say, it is tastier or not, than I do not undertake the first one - because both are tasty, too!

However, you can try it yourself! After all, this soup is worth it to cook and eat!

By the way, you can serve this soup in a bread plate. See how to do it, but at the same time you can see and how Ukrainian borscht is prepared.

I specifically wrote these two recipes in great detail to prepare other borscht on their basic basic rules. Therefore, I will not describe the following recipes with such thoroughness, but only focus on the main features and stages of their preparation.

Siberian borsch with meatballs and beans

We will need:

onion - 1 pc
carrots - 1 pc
-2-3 beets
potato -3 pcs
tomato paste - 2 tbsp. spoons
garlic - 2 - 3 cloves
beef broth - 2.5 liters
vinegar 3% - 1 tbsp. spoon
sugar - 1 tbsp. spoon
beans - 1/4 cup
bay leaf - 1 - pieces
vegetable oil - 4 tbsp. spoons
parsley
sour cream - to serve

For meatballs:

minced meat - 200 gr (any, can be mixed)
onion - 1 pc
egg - 1 pc
water - 1 tbsp. spoon
salt, pepper - to taste

Cooking:

1. Pre-soak in cold water beans hours at 5 - 6. Then boil it until cooked without adding salt.

2. Onion (1 head) cut into small cubes, carrot straws.

3. In a thick-walled pan or saucepan, fry the onion, then add the carrots, pour in two or three spoons of broth and stew until the carrots are soft.

4. Finely chop the beets into strips and put in stew in another frying pan. Add tomato paste, sugar, vinegar and a little broth. Simmer for 10 minutes with the lid closed. Then put the stewed carrots in the beets, turn off the heat and cover with a lid.

5. Finely chop cabbage, cut potatoes into strips. You can use both fresh and sauerkraut.

If you cook borscht from sauerkraut, then it must be extinguished beforehand in a small amount of broth or water. Quenching time can be 1-1.5 hours. Then add it to the cooking soup with the broth in which it was doused.

6. Bring the broth to the boil. Put in it cabbage, potatoes and boiled beans. Salt to taste. Boil for 10-15 minutes.

7. While vegetables are boiling, cut the rest of the onion into cubes, as small as possible, and put into prepared minced meat, add salt, pepper to taste, water and drive in an egg. All mix until smooth and form small meatballs.

8. Add them to the broth, cook for 7 minutes.

9. Then add the browned vegetables, wait until the broth boils and boil for another 7 minutes, with a very small boil, so that the beets do not lose their color.

10. Chop the garlic as small as possible, chop the parsley finely. Add them and bay leaf in borsch, let boil and turn off. Cover the pan with a lid, wrap a towel and let it brew for 20-30 minutes.

11. Put the borscht on a plate, season with fresh herbs and sour cream. To eat with pleasure!

I will add on my own that I am preparing such a variant of borscht without meat broth. Vegetables give great taste to broth, even without meat. And we also add meatballs, so you can slightly deviate from the rules and cook soup with meatballs just on the water.

And as an option, you can cook borsch with chickpeas with Uzbek peas. To cook it as well as this option, only peas should be soaked for a longer amount of time.

It is clear that such a soup probably can not be called Siberian, but as an option - take a note. It turns out this first dish is very thick and tasty.

Moscow borsch with meat, sausages and pigs smoked

When in my youth I had to be in Moscow, we always tried to take at least a canteen, even a Moscow borscht in a cafe - and it always seemed to me especially tasty. I did not know then what his peculiarity was, I just liked him. I do not presume to say now that I liked it more - borscht itself, or its name, which was associated with the capital of our country. Then I liked everything in Moscow!

Now I have already figured out the features of this recipe, and of course I like the recipe itself, which I share with you with great pleasure.

We will need:

pig skin bones with skin - 200 gr
boiled beef meat - 100 gr
ham or ham - 100 gr
sausages - 2 pcs
fresh or sauerkraut - 300 g
2-3 beets
1 - 2 carrots
onions - 1 - 2 pieces
tomato paste - 1-2 tbsp. spoons
vegetable oil - 2 tbsp. spoons
vinegar 3% - 1-2 tbsp. spoons
salt, ground black pepper - to taste
fresh greens
sour cream - to serve

Cooking:

1. Cook meat broth with the addition of bones and skin smoked. You can use, for example, brisket, or shank, or other parts that have bone and skin.

2. Onion cut into thin half-rings, carrots and beets into strips. Cabbage finely chop straws.

3. Sauté, as in the previous recipes, separate onions with carrots, and separately beets with tomato paste and with the addition of vinegar.

4. Put the cabbage first in the ready broth and boil it for 15-20 minutes, until ready. The time depends on the cabbage variety and on how finely you chop it.

5. Add carrot and beet dressing, cook another 5 - 7 minutes. Then pepper, add bay leaf, let boil and turn off the fire. Close the lid and let it brew.

6. Boiled beef, ham, sausages, cut into small pieces or strips. And you can cut the ham in strips, boiled beef in large layers, and sausages in circles.

7. Spread borscht on plates, put slices of meat and sausages on top.

8. Season with fresh herbs and sour cream.

As you have noticed the Moscow borsch cooked with pigs and ready, it has a very pleasant smell. And the abundance of meat makes it a favorite dish of many people! Flour is not added to it.

Preparing such a soup without potatoes, but served with potato dumplings. Or you can serve it with small unsweetened buns with garlic, in Ukraine they are called pampushkas.

Boyarsky borsch with beef, pork and chicken stewed in the oven in a pot

We will need:

meat bones - 600 - 800 gr
beef - 200 gr
pork - 200 gr
chicken - 200 gr
lard - 80 gr
2-3 beets
carrots - 1 pc
onion - 1 pc
garlic - 3 slices
tomato paste - 1.5 tablespoons
vegetable or ghee - 2 - 3 tbsp. spoons
vinegar 3% - 2 tbsp. spoons
sugar - 1 tbsp. spoon
flour - 1 tbsp. spoon
bay leaf
salt, black pepper - to taste
sour cream, fresh herbs for serving.

Cooking:

1. Pour meat bones with water and boil broth out of them. Boil it over very low heat for a long time, about 3 hours, so that it becomes “strong” and saturated.

Strain the finished broth, as it may contain fragments of chopped bones. Salt to taste.

2. Beets, carrots and cabbage cut into thin strips, onion into thin half rings or small cubes.

3. Cut the beef, pork and chicken into small strips.

4. Sauté the onion in half the oil, add the carrots and then cook on low heat for 5 minutes. Then add flour, lightly fry, add a little broth and then cook on the fire for another 5 minutes.

5. Stew the beets in the remaining oil, add sugar, then 2-3 minutes with the dishes closed, then pour half the vinegar, mix, add tomato paste, a little broth and the remaining vinegar. Then, with the lid closed, until the beets are ready.

6. Grind lard with salt and garlic.

7. Prepare clay pots and arrange all the ingredients in them, leaving room for the broth. Add broth, bay leaf and ground black pepper.

8. Put in a preheated oven. Soak for 30-40 minutes.

9. Turn off the gas and leave the pots in the oven for another 20-30 minutes.

10. Serve with chopped fresh herbs and sour cream. And in the old days such borsch was served also with crumbly buckwheat porridge.

And the next type of borscht is cooked with just one chicken.

Poltava chicken soup with dumplings

According to this recipe, borsch can be cooked from both chicken and goose. Choose meat to your taste. And today I cook it from chicken meat.

We will need:

chicken meat - 600 gr
lard - fat - 50 gr
pork lard - 50 gr
cabbage - 250 - 300 gr
beets - 2 pieces
carrots - 1 piece
onion - 1 pc
potatoes - 2 - 3 pieces
garlic - 2-3 slices
parsley or celery root - 50 g
tomato paste - 1.5 tbsp. spoons
sugar - 1 tbsp. spoon
vinegar 3% - 1 tbsp. spoon
bay leaf
salt, black pepper - to taste

For dumplings:

flour - 60 gr
egg - 1/2 pc
water - 100 ml

Cooking:

1. Boil the chicken and cook the chicken broth. Boil it on very low heat so that the broth does not become cloudy.

2. Cut the carrots and parsley root into thin strips. Onions - thin half rings or small cubes. Fry the onions with carrots and chopped parsley in the fat. Add a little broth and sweat until done.

3. Beetroot cut into straws, sprinkle with vinegar, put in a frying pan along with crushed lard and garlic and warm well.

4. Add tomato paste and sugar, simmer in a frying pan until half cooked.

5. From the broth to get the chicken, if necessary, strain the broth. Salt to taste.

6. Add diced potatoes and chopped cabbage into the broth, cook for 15 minutes.

7. Add carrots with onions, boned and chopped chicken meat, cook for 5 minutes.

8. Then add beet dressing, cook for another 5 minutes. Put bay leaf, pepper to taste.

9. Turn off the heat and let stand for 20-30 minutes.

10. Cook for this time the dumplings. To do this, boil water, add 1/3 of the flour, mix well and remove from heat.

11. After the dough has cooled, add the egg and the remaining flour. Stir the dough using a spoon.

12. A tablespoon of typing dough and put it in boiling salted water, cook until ready.

13. Serve the borsch, pouring it into the plates, putting out dumplings, sprinkling with fresh chopped greens and filling with sour cream.

Such a soup can be safely eaten without bread, dumplings will be easily replaced.

Kuban borsch with baked pork paunch (peritoneum) - video recipe

And now I want to offer you one more unusual recipe borscht. It is unusual in him that the roasting of products is carried out in a way that is not quite usual for us. Salo, which we add, is ground with garlic, greens and mustard. Density is achieved by boiled and frayed potatoes.

In addition, along with borsch, a potted or peritoneum baked in the oven is served, which is scooped with garlic and sprinkled with spices, pepper and mustard. And sweet buns from cottage cheese dough are also served.

I think that this recipe is unknown to many and will seem interesting.

Pskov borscht with smelt

Yes, yes ... do not be surprised! Borsch can be cooked not only with meat, but also with fish!

We will need:

smelt or smelt (dried) - 150 g
sauerkraut - 300 gr
beet - 2 pcs
carrots - 1 pc
parsley root - 0.5 pieces
onions - 2 pcs
tomato paste - 1.5 tablespoons
vegetable oil - 2-3 tbsp. spoons
sugar - 1 tbsp. spoon
vinegar 3% - 1.5 tbsp. spoons
salt, pepper - to taste
bay leaf
fresh greens, sour cream - for filling

Cooking:

1. Boil dried smelt or smelt and drain in a colander. Strain the broth, on it we will cook soup.

2. Boil the beets in the peel, then cool, peel and cut into thin strips. Sprinkle it with vinegar and mix.

3. Onion, carrot and parsley root cut into strips and sauté in 2 tbsp. spoons of butter. Add sugar, tomato paste and a little broth. Stew until tender.

4. Cabbage, we will use pickled. Therefore, it will need to be poured with a small amount of broth, add a tablespoon of oil and put out for 1.5 - 2 hours, occasionally stirring and, if necessary, adding broth.

5. Put cabbage into broth from smelt, bring to boil. Put the carrot dressing and beets. Salt and pepper to taste, add bay leaf. Boil for 5-7 minutes.

6. Then turn off the borsch, cover and let it brew.

7. Pour prepared soup into plates, season with chopped greens, add smelt and sour cream.

8. To eat with pleasure!

And you can cook with smelt and soup. We will cook in the same way, only without adding beets.

There are many more options for cooking borscht. For example, fasting has now begun and many will abide by it and will not eat meat. Borsch in this case can be cooked without it at all. This recipe is already on the pages of my blog. And you can read his recipe.

Of course, we do not cover all the recipes in one article. Therefore, I will continue to look further interesting recipes, try cooking over them. And then I will share them with you, maybe something will attract you!

I hope that today's selection will be interesting for you, and the material will be useful. And you can cook this soup, what you want!

After all, as it turns out, you can cook it from any meat, as well as poultry meat and even fish! In addition to traditional cabbage, carrots and beets, you can add beans or mushrooms. Today we have not touched them with our attention, but if you want to add mushrooms in borsch, you can safely do it.

Dried mushrooms must be boiled beforehand, and then added along with the cabbage. Add fresh mushrooms before laying the vegetables, bring to a boil and remove the foam, and then add all the ingredients in accordance with the recipe.

It should also be remembered that potatoes are always put in broth or until cabbage, if it is fresh spring. or after - if it is solid autumn. With sauerkraut is better not to use potatoes, or add cabbage only after the potatoes are cooked.

Beets with vinegar and tomato paste also need to be added only after the potatoes are cooked, otherwise it will turn out tough and tasteless.

And the rest seems to be all clear and understandable! I wish that the soup cooked by you will always turn out thick, rich, fragrant and tasty. And also, that he was always bright and beautiful!

Enjoy your meal!

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Borsch is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation, it is believed that every hostess has its own secrets that make the first dish unique. However, in order for borscht to be tasty, red and rich, you need to follow certain rules when cooking. Let's see what ingredients are needed for the preparation of your favorite foods, how to refuel, and what delicious secrets preparations open hostess different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and chop all the vegetables. Beets are processed separately, because it is the main ingredient of the first dish. Her training is held in several ways:

Boil in the skin.
Bake in the oven.
Grind and stew in a pan.

To keep the beet color, add a little citric acid, juice or table vinegar. As for broth, it can be cooked from pork, lamb, veal, beef or pig bones, the flesh of any bird or mushroom. For tasty borscht the broth is needed fat, and in order for it to become such, boil the meat after boiling for at least 2.5 hours on low heat.

Only after cooking the broth, peeled and chopped potatoes are added to the borscht, 15 minutes later - shredded cabbage, then beets, and then vegetable zazharki. This is a basic step-by-step guide to making red borsch with beets, but each recipe has its own nuances and consistency, which must be followed.

Step-by-step recipes for cooking red borscht with beets

To date, it is impossible to find a Russian person who knows and loves to cook, but does not know how to cook red borsch with beets. Another thing is that there are many options for its preparation, but they prepare it in each region differently. For example, in the south they like borsch with fish, in the northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meat, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot borscht.

The classic recipe for beef with meat and fresh cabbage

To cook a hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this food is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result you expected. Ingredients:

800 grams of beef;
5 pieces. potatoes;
0, 5 kg of white cabbage;
two beets;
two carrots;
two onions;
two garlic cloves;
one article l tomato paste;
one tsp vinegar;
two art. l vegetable oil;
salt, herbs, spices.

Recipe:

Wash the beef, cut into medium pieces, cover with water, boil for 1.5–2 hours after boiling.
Peel the beets, cut into thin strips, add vinegar to preserve color, fry in vegetable oil for 5-7 minutes.
Cut potatoes, carrots and onions into cubes, chop cabbage thinly.
Fry onions and carrots separately with tomato paste, salt and spices.
Boil potatoes in broth, salt, after 5 minutes, load the cabbage.
After 10 minutes of boiling, add roasted beets, and after another 10 minutes - fry.
Garlic, passed through the press, add at the very end a few minutes before the fire goes off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borsch with finely chopped greens, let it brew for half an hour, then serve to the table.

Borsch with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borsch increases the amount of beneficial substancesbecause it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also a healthy dish, but you will have to tinker with it. Marinated beets in sweet and sour sauce, you can buy ready-made or pickle yourself. Ingredients:

2.5 liters of chicken or any other broth;
200 g of sauerkraut;
two pickled beets;
one carrot;
two potatoes;
one bow;
two tomatoes;
two cloves of garlic;
one article l Sahara;
salt, bay leaf, spices, sunflower. butter.

Recipe:

In boiled broth with chicken pieces, place the potatoes, peeled and diced.
Onions, too, cut into cubes, and carrots should be grated, then fry the vegetables in sunflower oil for 5 minutes.
Fried vegetables, add to the pan with broth.
Pickled beets cut into small cubes, and then dipped in broth.
Add sugar to sauerkraut and then simmer for 5-7 minutes over low heat.
When the potatoes are ready, put cabbage, grated tomatoes, chopped garlic, spices, bay leaf, salt in a borscht.
Extinguish under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beet soup without cabbage

Red borsch without cabbage is called beetroot soup. It is delicious and hot and cold, so we love all the Slavic peoples, without exception. The composition of this dish includes a variety of products, but the beets remain unchanged. We will consider the recipe of cooking delicious beetroot on pork ribs. Ingredients:

800 g pork ribs;
one big beet;
one carrot;
one bow;
two potatoes;
two art. l tomato. pastes;
one tsp dried celery root;
5 pieces. allspice peas;
two bay leaves;
one article l vinegar
two tooth. garlic;
salt, pepper, chopped greens.

Recipe:

Wash and cut in small pieces. pork ribs, put in the prepared container, cover with water.
Add peeled onions, celery root, allspice, laurel. sheet, put on the stove to cook broth.
Grate grated beetroot, stew in a frying pan with water and vinegar for about 20 minutes.
Peel potatoes and carrots, cut into cubes, put in broth.
Beet on readiness, too, send to the pan.
Add salt, spices, chopped garlic to borsch.
Boil beetroot soup with all products for 5 minutes, then turn off the heat and add chopped greens.

Red borsch is also eaten cold; it is especially relevant on hot summer days. Beetroot soup is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups in meat broth appeared. We'll consider classic recipe cold borscht on beet broth and bread kvass. Ingredients:

three beet roots;
two carrots;
two fresh cucumbers;
2 hard boiled chicken eggs;
2/3 liters bread kvass;
2/3 liter of beet broth;
1 tsp sugar;
1 tbsp. tablespoon or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh greens.

Recipe:

Wash, boil beets and carrots, cut into strips.
Cut into strips fresh cucumbers.
Pour with kvass vegetables, mix with beet broth.
Add citric acid, vinegar, salt, sugar, greens.
Before serving beetroot soup do not forget to put chopped eggs and sour cream.

Lean meatless borscht with mushrooms and green beans

Vegetarians and fasting perfect for lean borscht, and meat broth with success will replace mushroom. Beans, as a rule, put canned food into the dish, but we will add more useful leguminous pods, which are sold in supermarkets frozen. Ingredients:

200 g of any fresh mushrooms;
150 grams of green beans;
150 grams of cabbage;
one beet;
one bow;
one carrot;
two potatoes;
two art. l tomato paste;
two art. l for frying any oil;
greens, salt, spices.

Recipe:

In lightly salted water, chop any mushrooms randomly (20 minutes).
Add the sliced potatoes to the mushroom broth, and after boiling the chopped cabbage.
Peel raw beets, sprinkle with vinegar, cut into strips, fry in butter, then add to the broth.
Onions, carrots, peel, cut, fry in a pan, add a tomato. pasta, salt, spices.
Connect zazharku with broth, bring to a boil, turn off the heat, add the greens, let the soup infuse.

Delicious soup with sorrel and tomato paste without vinegar

Borsch with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned sorrel. This beetroot soup does not require much effort to prepare, and you will love it. Ingredients:

a pound of chicken;
4 potatoes;
one beet;
one carrot;
one bow;
a bunch of sorrel;
two art. l tomato. pastes;
greens, salt, spices.

Recipe:

Wash chicken, divide into pieces, put to boil.
Peel the beets, cut, send to boil in chicken broth.
Grate carrots, cut onions and potatoes into cubes.
Send potatoes to the broth.
Onions and carrots fry on rast. oil, add tomato. pasta., salt, spices.
Add finely chopped sorrel to the borscht with the grill, let it simmer for 10 minutes, then turn it off.
Serve with greens and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

Multicooker will help to cook red borsch much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Consider the easiest recipe for the multicooker, but no less tasty than on the stove. Ingredients:

half a kilo of beef pulp;
400 grams of fresh cabbage;
150 grams of potatoes;
100 grams of onion;
300 grams of beets;
100 grams of carrots;
three tooth. garlic;
three art. l oils;
three art. l tomato paste;
salt, laurel. leaf, spices.

Recipe:

Chop onions finely, fry in a bowl the multicooker with the "Baking" mode.
Rub carrots and add to the onions for 10 minutes.
After put the tomato paste for 5 minutes.
Peel the beets, slice arbitrarily, add a pinch of citric acid, send to vegetables, leave to stew for 15 minutes.
Cut beef and potatoes into small cubes, chop cabbage.
Add the remaining ingredients, salt, spices to the bowl of the multicooker, fill it with water to the maximum, select the “Soup” mode and put on for an hour.
After the end signal, add chopped garlic and greens to the dish.

How to cook seasoning for borscht for the winter of tomatoes

Borsch refueling is always useful in winter, so zealous hostesses prepare it for future use. If there is a big house freezerthen the vegetables can be frozen, but not everyone has this luxury, so seasoning is stored in jars without sterilization. Ingredients:

2 kg of tomato;
1 kg repch Luke;
1 kg of carrots;
10 pieces. bell pepper;
a pound of parsley;
a pound of dill;
1 pack of non-iodized salt.

Recipe:

Grate the carrot grated.
Peppers, tomatoes, finely chopped.
Crumble greens and onions.
Sprinkle vegetables with salt, arrange in glass jars, store for several months in a cool place.

Video recipe: how to cook Ukrainian borsch with beets

Ukrainian borsch is the use of pork fat as fat, which is pounded in a mortar with garlic, onions and greens until a thick mass is formed. Some ukrainian recipes provide for the addition of toasted flour to give a thicker consistency to borscht. For a beginner, such a dish may not be able to do. Even recipes with photos can not convey the correctness and consistency of actions during cooking, so we offer a video, which shows in detail how to cook classic Ukrainian borscht:

August 12, addmine

What Russian does not like rich, thick, nourishing borscht with sour cream? This first dish is regularly present in the diet of almost any family. Therefore, every self-respecting hostess should know how to cook red soup - and with several recipes that are not inferior to each other in their taste. If you have firmly decided to master this dish and conquer the stomachs of your home once and for all, our recipes will help you to do it easily and quickly.

How to cook a classic red borscht?

Of course, the classic red borsch is considered Ukrainian soup - thick, rich, with sour cream and not burdened by any additional and exotic ingredients. Be sure: this soup will conquer anyone who tries it.

Ingredients:

water: 4 liters;
pork on the bone: 1.5 kg;
potatoes: 5 pieces;
beets: 1 piece;
onions: 2 heads;
garlic: 3 cloves;
tomatoes: 2 pieces;
carrots: 1 piece;
salad pepper: 2 pieces;
cabbage: half head;
lard: 150 gr;
vegetable oil: 100 ml;
sugar: 1 tablespoon;
vinegar: 1 tablespoon;
salt, pepper, greens: to taste.

Pork and two potatoes (peeled) put in a saucepan and cover with cold water. Bring to a boil, remove scale and cook until meat is ready.
Tomatoes pour boiling water for five minutes.
Salo cut into cubes and fire. Then remove the bacon from the pan and add sunflower to the melted lard.
Grind the garlic and send it to the pan.
There send the onion, cut into strips, and fry it until golden brown.
Do the same with carrots.
The next component is beetroot, in the same way: cut into straws and add to the pan.
With scalded tomatoes, remove the skin, chop them finely and add them to the common roast.
Next, put the spices in the pan: ground pepper, sugar, salt and vinegar. Stir and ink to complete evaporation of the liquid.
Two potatoes, which were cooked with meat, need to be turned into mashed potatoes and sent back to cook in a saucepan.
Get the meat, separate it from the bones, cut it into pieces and put it in a saucepan to mashed potatoes.
Peel the remaining three potatoes, cut into strips and send to boil.
After the potatoes are ready, send them to the pan.
Chop the cabbage, add a little and wring out the juice. Send her a stew.
Pepper cut into strips and put it in a saucepan.
Season the soup with chopped greens.
Bring the whole thing to a boil, salt it, if necessary, turn off the heat, cover the soup with a lid and leave it to infuse for 15–20 minutes.

If you add salty bacon and a glass of vodka to such borscht, enjoying the dish will be unearthly. If your homemade red borscht loves, you can diversify your kitchen with a couple more recipes of this delicious soup.

Red borsch with chicken

If you are not a fan of fatty meats, but rather prefer a chicken, you can learn how to cook red soup, on chicken meat. Very tasty and rich, and at the same time light and dietary, it can become the basis of your home cooking.
Ingredients:

chicken: 600 gr;
potatoes: 5 pieces;
beets: 1 piece;
beans: 150 gr;
cabbage: 300 gr;
onions: head;
tomato paste: 1 tablespoon;
bay leaf: 4 pieces;
garlic: 2 cloves;
vegetable oil: 4 tablespoons;
greens, salt: to taste.

Recipe:

To start the broth until fully prepared beans.
Put the boil chicken. After boiling do not forget to remove the foam.
Peel potatoes and onions and carrots in any form.
Add chopped vegetables to the chicken.
Clean the beets, rub it on a grater.
Heat the oil in a frying pan, pour beetroot into it and put out 5–7 minutes of its carcass.
Add to beet tomato paste. Stir well.
Cabbage thinly chop and squeeze the juice out of it.
Garlic chopped.
To the chicken and vegetables add alternately beans, cabbage, garlic and beets.
Salt, add bay leaf.
Cover the soup with a lid, let it boil for another 10 minutes.
Fill your red borsch with chopped greens, turn off the stove and let it stand for 20 minutes.

Such red borsch with chicken will not spoil the shape, as it is considered dietary. So enjoy its unsurpassed taste and do not worry for those extra pounds.

Hungarian red borscht

But red borsch can be cooked also on sauerkraut, and the taste will always be impeccable. Try it: the more so because it includes different varieties meat.
Ingredients:

beef: 250 gr;
chicken: 150 gr;
celery root: 15 gr;
parsley root: 15 g;
onions: 1 head;
sauerkraut: 150 gr;
beets: 1 piece;
potatoes: 3 pieces;
baked fat: 50 gr;
bread kvass: 1 liter;
white, fresh bread: 50 gr;
dry red wine: 75 gr;
sugar: 1 tsp;
pepper and salt: to taste.

Recipe:

Preheat pork fat in a deep frying pan.
Grilled onion and fry in melted lard.
Cut the meat in small pieces and also send it to the pan - to the onion.
Powder the roasted pieces of meat with red pepper, mix.
Add sliced potatoes, roots, and beets to the pan. Extinguish about 10 minutes.
Chop the cabbage thinly and send to stew it in the same pan, to the other products. Add a slice of white bread to them.
After that, put it all out of the pan in a pan, pour kvass and boil. Kvass can be replaced with cabbage pickle, diluted with water.
If necessary, add water and cook the soup until done.
10 minutes before removing it from the fire, add the remaining spices and red wine.
Before serving, sprinkle the soup with chopped greens and leave to infuse for 20 minutes.

Hungarian red borscht cooked according to this recipe is rich and delicious. So be sure to treat them to yourself and your loved ones.

To make red borscht thick and rich, and most importantly - really red, you need to know a few little tricks that will help you avoid annoying misunderstandings.
Many hostesses cannot get this notorious, famous red color for their borsch. It will turn out pale orange, yellowish-red, colorless, but pure red, even burgundy, it does not always work and not at all. So that such disappointment does not expect you, learn one little trick. First, when you fry the beets, add 3-4 drops of vinegar. It is he who will not allow beets to lose color during further cooking. Secondly, add the beetroot to the borscht at the very end, about 10 minutes before turning off the stove. It will not allow her to boil and lose color.
So that the soup does not have an incomprehensible metallic, stagnant taste, do not forget to remove the foam from the boiling meat, be it pork, beef, or even a harmless chicken.
To give your soup an appetizing flavor, you can add garlic, not when cooked, but raw, directly in the plates before you pour the borsch. The same applies to greenery, which under the action of steam loses some of its taste.

But the most important rule of cooking delicious, rich, nourishing red borscht is a good mood and the desire to cook is incredible. tasty dish. Without these two components, you might not succeed, even if you do everything exactly according to the recipe. Believe: it's time tested.

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

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

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

Ingredients for Ukrainian red borscht:

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

Ukrainian red borsch - recipe

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

Grate carrots and beets on a medium grater.

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

Add potatoes to borscht.

After the potato is welded to half-cooked. Add white cabbage to the soup.

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

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

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

Ukrainian red borscht. A photo

Borsch is a traditional everyday dish in almost every family. There are a great many recipes for cooking borsch, each housewife has her own and each has its own taste. Evaluate my recipe, cooking is simple, and the soup turns out great - tasty, fragrant and beautiful. 🙂

(on 4-5 pan liters)

beef soup with bone and pulp 500-700g
1 medium beet
1 medium carrot
1/4 medium head of cabbage
1 large or 2 small bulbs
4-5 medium potatoes or 6-7 small potatoes
2 tomatoes or 2 tbsp. tomato paste
2-3 cloves of garlic, 1 tablespoon of vinegar
dill, parsley, salt, pepper, bay leaf. 2-3pcs.
vegetable oil, odorless

Cooking:

Wash my meat, put it in a saucepan, pour 2.5-3 liters of water and cook for half an hour at a low boil, removing the foam. At the end of cooking, salt to taste. Remove the finished meat, separate from the bones and cut into small pieces. Cover with a plate, so as not to blown away, let it stand.

While the meat is boiling, prepare the vegetables.
My beets, clean, rub on a coarse grater.

Cabbage shred straw.

My carrotsclean, rub on a coarse grater.

Peel the onions and cut them into small cubes.

Three tomatoes on a coarse grater, cut them in half and holding the skin. The skin is then discarded.

Peel potatoes, cut into small cubes. One larger potato is left whole.

In the broth in which the meat was boiled, we drop the whole potato and boil for 10-15 minutes with a weak boil. Then add sliced potatoes and cook for another 7-10 minutes until potatoes are ready. When the potato is almost ready, lay the cabbage.
If you cook borsch with young, early cabbage, then lay it in the pan at the end of cooking the borsch at the same time, along with the already prepared roast, since the early cabbage is cooked very quickly, almost instantly.
While potatoes and cabbage are being cooked, we will cook a broil for borsch. On medium heat, fry the onions in vegetable oil for about 3 minutes until transparent. Then add the grated carrots and continue to fry for another 3-5 minutes.

As soon as the carrots are soft, add grated tomatoes to the pan and, if desired, 1-2 tbsp. l Tomato paste or favorite ketchup for better taste. Mix, reduce the heat to low and simmer another 3-5 minutes.

Simultaneously with zazharkoy, only in another pan, stew the beets.In a small pan pour 2 tbsp. l vegetable oil, lay out beets, add 3-4 tbsp. l water and 1 tbsp. l apple cider vinegar. Vinegar is added to ensure that the beets do not lose color, well, for taste, of course. Stir, close the lid and simmer on low heat for 10-12 minutes.
Garlic is passed through a press or finely cut, add it at the very end of cooking, along with greens.

We take out cooked whole potato from the pan and mash it with a fork in mashed potatoes. The mashed potatoes I add to almost every soup that I cook, be it borsch, or. The taste of the soup from this becomes noticeably better.

In a broth with potatoes and cabbage lay out a fry, stewed beets, mashed potatoes, sliced meat, a few peas of pepper or ground to taste, 2-3 bay leaves. I repeat, if the cabbage is young, then at this moment we spread it too. Try, add some salt, bring to a boil and boil for 3 minutes. See, what a wonderful color is the borscht
Finely chop the greens.

At the very end of cooking add garlic, herbs, stir and immediately turn off. Let the soup infuse at least half an hour. You can serve it with sour cream, but without it, the taste of the dish is better felt.

Now you know how to cook tasty borsch, it’s not at all difficult, the main thing is to want it.

And today I say goodbye to you. All good day and good mood!

Always cook with pleasure!

Smile! 🙂