How to cook rich borscht. Secrets of cooking delicious borscht

29.06.2020

The reference dish of Slavic cuisine is borscht - red, rich and thick, so that there is a spoon in it. Each housewife has her own recipe and cooking secrets, but below are step by step photos and recipes for this soup, which can rightly be called classic.

Classic borscht with beets and cabbage

The classic borscht is made from red beets with the addition of fresh cabbage, the basis of the dish is meat broth. Meat is desirable to choose more fatty varieties, if it is not expected that the dish will be dietary or lean.

Cooking time: 2 hours 30 min.

Servings: 10.

3 o'clock 25 min. Seal

Bon Appetit!

Step-by-step recipe for classic Ukrainian borscht

Ukrainian borsch is famous all over the world, incl. thanks to the classics of literature, who sang it in their works. This is a rich meat soup with a rich red color. As a rule, in addition to meat, lard is also added to Ukrainian borscht for nutrition, which makes the dish very high-calorie, but incredibly tasty.

Cooking time: 2 hours.

Servings: 6.

Ingredients:

Beef on the bone - 0.6 kg;
Beets - 1 pc. (large);
Small head of cabbage - 1 pc.;
Potatoes - 3-4 pcs.;
Carrots - 90 g;
Onion - 60 g;
Parsley and celery root - 1 pc.;
garlic cloves - 3 pcs.;
Pork fat - 20 g;
Fatty sour cream - 130 g;
Tomato paste or sauce - 1-2 tbsp. l.;
Wheat flour - 1 tbsp. l.;
Food vinegar - 1 tbsp. l.;
Bay leaf - 2 pcs.;
Allspice - 4-5 peas;
Ground black pepper - to your taste;
Parsley, dill - a couple of branches;
Sugar - to taste;
Odorless sunflower oil - for frying;
Butter 82.5% - 50 g.

Cooking process:

Boil the broth on the meat. When cooking, remove the foam formed on the surface from the coagulated protein with a slotted spoon. Separately, in a mug, collect fat from the meat from the surface of the broth.
Peel the beets, rinse, grate coarsely or cut into thin strips. Put in a frying pan, pour in vinegar, add granulated sugar, tomato paste and fat collected from the broth. Stew the beets under the lid until not fully cooked, if necessary, you can add a little broth from the pan.
Finely chop the celery root and parsley, peel the carrots, rinse and grate on a medium grater. Onion cut into half rings. Saute the whole mass with the addition of vegetable oil or lard in a preheated pan until golden brown.
Add pre-peeled potatoes to the boiling broth, which must be cut into medium cubes, add finely shredded cabbage there and cook over medium heat for about 10-15 minutes. After that, pour in the finished beetroot mass and lay out the frying, peas allspice, salt and toss Bay leaf.
In a separate frying pan, melt the butter, fry the flour in it and pour in a little broth. Stir and pour into the soup, cook for about 5 minutes.
Season the borscht with finely chopped lard, grated with chopped garlic and parsley, let it boil. Turn off and leave to infuse, covered with a lid, for about 15-20 minutes.
Pour the finished dish into soup bowls, add pieces of cooked meat, chopped herbs and sour cream.

Bon Appetit!

Delicious rich beef borscht

Borscht cooked on red meat is especially satisfying. It replaces a full meal and saturates for a long time. All the beneficial substances contained in beef, when cooked, pass into the broth and are quickly absorbed by the body.

Cooking time: 1 hour 50 min.

Servings: 9.

Ingredients:

Beef - 450 g;
Carrots - 1 pc.;
Potatoes - 3 pcs. (average);
Beets - 2 pcs.;
Cabbage - 200 g;
Sweet red pepper - 1 pc.;
Tomato sauce - 3 tbsp. l.;
Onion large - 1 head;
Sugar - 1.5 tsp;
Bay leaf - 3 pcs.;
Garlic clove - 1 pc.;
Seasonings for soup - 2 tsp;
Ground black pepper, ground red pepper, coriander - 0.4 tsp each;
Salt - to your taste;
Sunflower oil, odorless - 2-3 tbsp. l.

Cooking process:

Rinse the meat (on the bone or in pieces) hot water, put in a saucepan. Pour cold water from the filter there, bring to a boil, while removing the foam with a slotted spoon. Pour a mixture of seasonings so that the meat is saturated with the aromas of spices, salt. Leave on medium heat for 1.5 hours.
Meanwhile, peel and cut the onion into small cubes. Pour half the onion to the meat, leave the second.
Slice the beets very thinly.
Pour vegetable oil into the pan, pour the beets and the second half of the onion. Fry over medium heat until golden brown.
Peel the carrots, rinse and also cut into thin strips. Wash the sweet pepper, remove the green leg and seeds, finely chop. Add the carrots and peppers to the vegetables in the pan and saute for about 5 more minutes.
Lightly salt the roast, put granulated sugar and bay leaf there. Add 2-3 scoops of meat broth and simmer everything under the lid until the water evaporates and the vegetables soften.
Add to roast tomato sauce and garlic, passed through a press. You can add a little vinegar so that the beets do not lose their color. Turn off the heat and leave the pan with the lid on.
When the meat is boiled for about an hour, cut and add peeled and washed potatoes to it.
Finely chop the cabbage and send to the pan after the potatoes.
Remove the meat from the pot, remove it from the bone and cut into pieces, and then return it to the soup.
Put the finished frying into the pan, stir everything and leave to cook for another 5 minutes. Taste borscht and add salt or seasonings if needed. If there is no usual sourness, you can add a little more vinegar, if the borscht is sour, you can add a little sugar. Turn off the soup and let it stand.
Pour into portions, adding pieces of meat, sour cream, finely chopped greens to each plate.

Bon Appetit!

A simple recipe for meat borscht with pork

Classic borscht is usually cooked with pork. To do this, choose the fattest part of the meat or add lard. The recipe uses lemon juice instead of vinegar.

Cooking time: 2 hours.

Servings: 10.

Ingredients:

Pork - 0.5 kg;
White cabbage - 1 small head;
Beets - 2 pcs.;
Potatoes - 3 pcs.;
Onion - 1 head;
Carrots - 2 pcs. (small);
Sugar - 2 tsp without a slide;
Bay leaf - 3 pcs.;
Lemon - 1 pc.;
Water - 3 l;
Butter fat - 30 g;
Salt, spices, herbs - to your liking.

Cooking process:

Put the washed pork cut into large pieces into a deep saucepan. Put on a strong fire. When the water boils, it must be drained along with the foam that formed during boiling. Rinse the meat and pour purified water from the filter (3 l). Add bay leaf. Boil the pork for about 40 minutes, removing the foam.
Peel vegetables, rinse. Coarsely grate the carrots and beets, cut the onion into small cubes.
Melt butter in a frying pan over medium heat, saute carrots and beets in it, put onions. Pour sugar and squeeze the juice of a quarter of a lemon. If desired, you can add tomato sauce (2 tablespoons) or finely chopped large tomato.
Pour a ladle of broth from the pan into the frying pan, simmer the mass over low heat under the lid for about 15 minutes.
Finely chop the cabbage and pour into the broth to the meat, salt everything to taste.
Cut the potatoes into cubes, put in a saucepan with soup after the cabbage boils.
When the potatoes become soft, put the frying into the soup, add seasonings and leave to cook for 5 minutes.
Let the borscht brew on the switched off stove under the lid for about 15 minutes. and serve with sour cream and herbs.

Bon Appetit!

Classic borscht with chicken

Borscht on chicken breast is less high-calorie than on fatty meat. This soup will appeal to those who for some reason refused to eat red meat. Chicken breast it cooks faster, and therefore cooking borscht will take less time.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

Chicken breast - 1 pc. (large);
Water for broth - 3 l;
Cabbage - half a head;
Beets - 2 pcs. (small);
Potatoes - 3-4 pcs.;
Carrots - 2 pcs.;
garlic cloves - 2 pcs.;
Tomato sauce - 3 tbsp. l.;
Salt, pepper, seasonings and herbs - to your choice and taste.

Cooking process:

Wash the chicken breast and add enough water to cover it completely. Put the pot on high heat and cook until the meat boils. When the water boils, it must be drained along with the foam and pour 3 liters of water from the filter into the pan. Return the pan to the stove and cook the meat after boiling over low heat, adding a little salt.
For frying, peel vegetables, wash in cold water. Coarsely grate the beets and carrots, cut the onion into cubes. Heat a frying pan with vegetable oil and put vegetables in it, add tomato sauce or pasta, fry until soft. Put spices in the frying pan.
Peel potatoes, wash and cut into medium sized cubes. Finely chop the cabbage.
About half an hour after draining the first broth, the breast will be cooked. You need to get the meat from the soup and put cabbage and potatoes there.
Boil for 20 min. after boiling, and then add the roasted vegetables to the pan to the vegetables and boil the soup again.
Remove the cooked chicken from the bones, cut into cubes and put in a saucepan. Turn off the heat and let the borscht brew for about 20 minutes.
Put garlic, passed through a press, and finely chopped greens into the soup. Taste the finished borscht and add salt or seasonings to taste.

Bon Appetit!

Vitamin green borscht with sorrel

Surprisingly, borscht can be cooked even without beets. You can make such an original soup by adding a lot of greens and chicken eggs to it. The taste of green borscht is not similar to the classic one, but it is not inferior to it in terms of benefits.

Cooking time: 55 min.

Servings: 6.

Ingredients:

Broth on chicken meat - 1.5 l;
Parsley - 1 bunch;
Onion with feathers - 1 bunch;
Sorrel - 1 bunch;
Medium potatoes - 2 pcs.;
C2 eggs - 3 pcs.;
Onion - 0.5 heads;
Bay leaf - 2 pcs.;
Salt, seasonings and spices - to your liking.

Cooking process:

Pre-cook chicken broth by adding bay leaf. For borscht, you can take an inexpensive soup set or use the thighs and back, if possible with the skin.
Wash greens, dry, chop. Chicken eggs(2 pcs.) Boil until tender and peel. Peel and wash onions and potatoes.
Cut the onion in half, chop half into small cubes. Fry the onion until golden brown in a frying pan with odorless vegetable oil. Cut eggs into quarters.
Put fried onions and prepared greens in a saucepan with cooked and strained broth.
Cut potatoes into cubes, pour into green borscht. Salt the soup, add any seasonings you wish.
After 20 min. break into the broth washed a raw egg, stir and cook until the egg sets.
Put the chopped eggs into the soup and remove the pan from the stove.
Serve with a slice of bread, filling the borscht with a spoonful of thick sour cream.

Bon Appetit!

Classic cold borscht with beets, cucumbers and eggs

Cold borscht, which is also called beetroot or cold soup, is a worthy replacement for regular hot borscht, a great option for a hot summer when you don’t want fatty hot dishes. Meat is not used in the preparation, so the soup will fit perfectly into the menu of vegetarians.

Cooking time: 1 hour 45 min.

Servings: 6.

Ingredients:

Beets - 0.5 kg;
Chicken eggs - 1 pc.;
Potatoes - 300 g;
Fresh cucumbers - 220 g;
Green onion - 1 bunch;
Dill - 1 bunch;
Tops of young beets - 50 g;
Sour cream (for serving) - 40 g.

For refueling:

Purified water - 0.5 l;
Horseradish - 10 g;
Sunflower oil - 20 ml;
Black ground pepper and salt - to your taste;
Sugar - 10 g;
Vinegar wine, apple or balsamic - 10 ml.

Cooking process:

Rinse beets and potatoes and cook without removing the skin. Potatoes must be removed after 30 minutes, and beets must be boiled for up to 1 hour.
Wash the egg and hard boil it. Put the boiled vegetables and the egg in cold water and hold there so that it is easier to clean later.
Peel the beetroot and cut into strips, while a small piece of beetroot should be rubbed on a medium grater, this will then give a bright color to the broth.
Put beets in a saucepan, pour in water. Let stand like this for 20 minutes.
Peel potatoes, cut into strips. Cucumbers cut into small strips without peeling. Peel the egg and cut into several pieces.
Put the beets in a sieve, let the water drain. Pour odorless sunflower oil into the broth, add horseradish, salt and pepper. Add vinegar and sugar, while trying to adjust the acidity of the dish with these ingredients.
Wash and dry greens. chop green onion, dill, beet leaves cut into strips, cuttings cut into small circles.
Arrange the vegetables on plates, pour in the dressing, put an egg in each plate and sprinkle with herbs.
Add cold sour cream at the end and serve.

Bon Appetit!

Delicious borscht without cabbage

If at the last moment before preparing the planned borscht it turns out that there is no cabbage at home, you can safely skip this ingredient and cook a wonderful borscht without cabbage on a chicken leg.

Cooking time: 50 min.

Servings: 9.

Ingredients:

Beets - 3 pcs. (small);
Chicken leg - 1 pc.;
Carrots - 1 pc.;
Potatoes - 5 pcs.;
Water - 1.6 l;
Onion - 1 head;
Odorless sunflower oil - 90 g;
Tomato paste - 1 cup;
Salt and ground black pepper, seasonings - to your liking;
Bay leaf - 2 pcs.;
Garlic cloves - 2 pcs.

Cooking process:

Wash the leg, peel and rinse all vegetables. Put the meat in a saucepan with chopped potatoes, pour in water and cook until the food is ready. Salt the broth and remove the foam that will form during cooking.
In the meantime, cut the onion into cubes, grate the carrots on a coarse grater, cut the beets into small strips. Heat a frying pan with vegetable oil, fry the onions and carrots until light golden brown, then add the beets and fry a little more.
Add tomato paste to the pan (you can use homemade tomato preparation if available). Simmer covered until soft. You can add 1 tsp. without a pile of sugar. If the frying begins to burn, pour 1 scoop of broth from the pan into the pan.
When the meat and potatoes in the soup are ready, put the frying there and cook for about 20 minutes more. on slow fire.
Pass the garlic through a press and add to the borscht along with bay leaf, pepper and spices. If desired, you can add 2-3 peas of allspice.
Leave the soup on the switched off stove for 15-20 minutes so that the borscht is infused and the taste of the seasonings has time to open up.
Serve the dish hot, adding sour cream and finely chopped greens if desired.

Bon Appetit!

Recipe for borscht with garlic donuts

According to the recipe, a very tasty fragrant borscht is obtained, which is eaten with spicy garlic donuts. It is advisable not to buy buns, but to cook at home yourself.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For borscht:

Purified water - for broth;
Beef or chicken breast - a couple of pieces with bones;
Onions - 3 pcs.;
Beets - 3 pcs.;
Carrots - 1 pc.;
Potatoes - 4 pcs.;
Cabbage - 0.5 heads;
Bulgarian pepper - 1 pc.;
Tomatoes - 6 pcs.;
Bay leaf - 2 pcs.;
Salt, freshly ground pepper, seasonings for soup - to your taste and discretion.

For garlic donuts:

Milk - 250 ml;
Eggs - 2 pcs.;
Flour - 0.5 kg;
Fast-acting yeast - 11 g;
Vegetable oil - 4 tbsp. l.;
Salt - 1 tsp;
Sugar - 1 tbsp. l.;
Garlic - 3 cloves;
Butter - 4 tbsp. l.;
Dill - a couple of branches;
Salt - 1 pinch;
Yolk - 1 pc. (for lubrication);
Milk - 1 tbsp. l. (for lubrication).

Cooking process:

Rinse the meat, put it in a saucepan and pour water. Cook until boiling over high heat, drain the water with foam. Pour clean water, put a whole peeled onion. Cook over medium heat for about 30-35 minutes until the meat is cooked through. Don't forget to take off the foam.
Wash and clean vegetables and herbs.
During the preparation of the broth, you can put the dough for buns. Mix the sifted flour and yeast, sugar, salt, mix. Add eggs at room temperature, sunflower oil, warm milk (not hot and not cold). Knead the dough for about 25 minutes. in a food processor or by hand until elastic. Gather the dough into a ball, grease the container and the dough with vegetable oil, cover with a thin towel and leave to rise in a warm place for 1 hour. You can put the dough on the door of an open oven with a set temperature of 70-80 degrees. There should be no drafts in the house. You can also send the dough to proofing in a slow cooker, after lubricating the bowl with vegetable oil, at a temperature of about 37 degrees.
When the meat is cooked, remove it from the soup and remove it from the bone, and discard the onion. Cut the potatoes into cubes and pour into the broth.
Coarsely grate the carrots and beets, finely chop the pepper into strips, cut the onion into cubes. Pass everything on vegetable oil.
Pour boiling water over the tomatoes, remove the skin, finely chop and put in a pan.
Finely chop the cabbage, add to the soup. After 5 min. add roast. Salt, pepper, add seasonings and put a bay leaf.
In 10 minutes. add finely chopped garlic and dill, cook for 5 minutes. Cover with a lid and leave on the switched off stove.
An hour after the start of proofing, the dough will double in size. Punch down and leave for another 20 minutes. Punch down again and shape into small round buns, spread out in a mold or on a baking sheet at a small distance from each other. Let rise about 10 min. Lubricate with yolk mixed with milk and a pinch of sugar. Bake at 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and bake for another 5 minutes. Lubricate the buns with sauce, turn off the oven and let stand in the open oven for a couple more minutes.
For the sauce, mix the garlic passed through the press, finely chopped dill, a pinch of salt and melted butter.
Serve the finished dish by cutting the meat into a plate, filling it with borscht, adding sour cream and sprinkling with fresh chopped herbs. Put 3-4 donuts separately to the dish.

Bon Appetit!

Classic borscht in jars for the winter

To prepare borscht, you can prepare a semi-finished product in the summer and roll it into jars. With the help of such a blank, you can cook borscht 2 times faster, since almost the entire vegetable part will be added already prepared in advance. Such a trick will save any hostess hours of standing at the stove.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

Beets - 800 g;
Cabbage - 800 g;
Onion - 0.5 kg;
Tomatoes - 0.5 kg;
Carrots - 0.5 kg;
Sugar - 3 tbsp. l.;
Salt - 2 tbsp. l.;
Odorless sunflower oil - 100 ml;
Water - 100 ml;
Vinegar - 50 ml.

Cooking process:

Peel and wash all vegetables. Coarsely grate carrots and beets, chop cabbage.
Cut the tomatoes into medium-sized pieces, removing the dense white parts. Onion cut into half rings.
Put all the vegetables in a deep saucepan, add granulated sugar, salt and sunflower oil.
Pour water into the vegetables and cook over medium heat for about 20 minutes, stirring occasionally.
Wash jars and lids with baking soda and rinse. Put the glass container in a cold oven, set the switch to 120 degrees and heat the jars for about 15 minutes. Boil the lids for 5 minutes. and dry.
Pour vinegar into the vegetables in a saucepan, mix, cook the mass for another 1 minute. and hot pour into sterile jars.
Cover the jars with lids and roll up with a seamer.
Turn the blanks upside down, cover with a warm blanket and leave to cool to room temperature for about 12 hours, and then put them in a cold, dark place for storage.
To prepare borscht, you need to boil the meat in the broth, boil the potatoes in it, and for 5 minutes. before the end of cooking, put the required amount of workpiece from the can. Cook for 5 minutes, turn off, put spices and salt and let stand covered for another 15 minutes.

Bon Appetit!

Borscht is not only a fundamental Slavic dish, it is a centuries-old tradition that originated in Kievan Rus carefully preserved and maintained by contemporaries. Rich, fragrant, with a rich taste, borscht on the table is in the blood with mother's milk, without it the life of the Slavic world is not imagined. Therefore, today we will consider the classic borscht recipe with a photo!

How diverse are the Slavic peoples, how many-sided are the borschts that differ national characteristics. Each is good in its own way. What they have in common is the numerous set of ingredients that provide a rich taste.

Moreover, each hostess has her own borscht, a personal vision of a dish with a unique twist. This is her pride and achievement. Not without reason native home certainly associated with the smell of homemade, beloved borscht.

Considering the fact that a caring nurse is trying to make the menu varied, she is in constant search new recipes, we offer options for exceptionally delicious borscht. Hoping that they will take their rightful place in notebook family recipes and will be able to add variety to your diet.

Borsch according to the classic recipe has an excellent taste, it is surprisingly nutritious and satisfying. The useful qualities of the dish are provided by the richness 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 cook beetroot in such a way that it will not dominate in borscht, but, nevertheless, will bring into it its own vitamins necessary for the body.

To prepare borscht, you need to prepare well, purchase fresh and high-quality products. First of all, it concerns meat.

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

We prepare products for a three-liter pan

five hundred grams beef meat on the bone;
300 grams of potatoes;
One beetroot (small);
Two medium carrots (including one for the 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 you have tomato juice or fresh tomatoes, great. You need about five hundred ml of tomato juice;
Spices, as always, at will and taste (in the form of salt, peppercorns, bay leaf);
50 ml. sunflower oil;
A bunch of dill, parsley.

How to cook classic borscht

We cook the broth

Cooking frying

In a preheated frying pan with oil, place the beetroot slices, stirring, fry it for five to seven minutes.
Then add the onion, fry for three minutes, then lay the carrots and half the amount of pepper. Fry everything together for ten minutes. You don't need to overcook the vegetables. Adjust the time, taking into account the characteristics of your stove.
Vegetables are fried - add tomato paste. Stew vegetables with it for 10 minutes. If using tomato juice, pour in 300 ml. (if there is not enough acid, add after), simmer with tomato for 20-30 minutes over low heat.
Next, you need to peel the potatoes, cut them into medium cubes or straws, as you wish.
Throw the potatoes into the broth.
Cut the meat and send it after the potatoes.
Clean the cabbage from unnecessary leaves, cut it into strips.
As soon as the potatoes are ready, throw the cabbage, the remaining sweet pepper, bay leaf, chopped greens.
Cabbage boiled - add frying.
Let the borscht boil well, taste it, add salt and pepper if necessary. Acid can be adjusted by adding tomato juice, a small amount of lemon juice. After that, the borscht must necessarily boil.
Let the finished borscht stand for thirty minutes.

The scent is all over the house! Seasoned with sour cream, borscht is fragrant with herbs and lavrushka. Invites to dinner. Bon Appetit!

Avid lovers of beets, experienced chefs are advised to stew it on sunflower oil separately from frying, with the addition of a small amount of broth or water, tomato juice or paste.

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

This is not a dish, but a complete collection of useful elements. Thanks to the properties sauerkraut, borsch becomes not only tasty and spicy, but also infinitely useful.

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

Ingredients needed to make 4-5 servings

Pre-boiled broth of five hundred grams of beef;
Three hundred grams of sauerkraut;
Bulb one;
Carrots, one piece;
Beets, one piece;
Two - three potatoes;
Sunflower oil in the amount of two to three tbsp. l.;
Tomato paste - two - three tbsp. spoons.;
Black peppercorns (4 pcs.);
Three cloves of garlic;
Greens, bay leaf.

Cooking borscht with sauerkraut

Peel the beets, chop into strips.
Put the beets in a heated pan, lightly fry in oil.
Here add tomato paste, cabbage juice half a glass, simmer until tender. The fire should be weak, the pan must be covered.
Finely chop the peeled onion, fry until transparent.
Add shredded carrots to the onion, simmer everything together for 5-7 minutes.
Squeeze the cabbage if necessary, add to the frying, simmer well until all the moisture has evaporated.
Put the broth on the stove, boil.
Cut the peeled potatoes into medium cubes, throw into the broth, cook for ten minutes.
Cut the cooked meat, send to the potatoes.
Put stewed vegetables, spices in the form of bay leaves, peppercorns into the broth, boil.
After boiling, taste, add salt if necessary.
Make the fire moderate, simmer until tender. In time it will be approximately 15-20 minutes.
Five minutes before the readiness to add finely chopped garlic.

If you have enough strength, be sure to let the borscht brew. This will make him even better. Season with sour cream, sprinkle with herbs and eat to your health.

Experienced chefs advise to remove excess acid, if any, with a small amount of sugar.

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

In addition to the unique taste, it has another advantage - it can be cooked faster. After all, chicken does not cook for 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, the legs are also perfect, since they cook quickly.

We prepare a set of products for eight servings

Two chicken legs;
Two - three potatoes;
One beet;
one carrot;
Two hundred grams of fresh cabbage;
1 onion;
Tomato paste two tbsp. spoons;
Apple cider vinegar one teaspoon;
Bay leaf two - three pieces;
Salt and black pepper to taste;
Sunflower oil four tablespoons;
A bunch of greens.

Step by step cooking process

First of all, you need to put the broth. Immerse the legs in cold water, which needs two to two and a half liters, put on the stove. When boiling, remove the foam, then add salt, throw in peppercorns, cook over moderate heat for 35 minutes, opening the lid.
There is time for vegetables. Peel and chop the beets, carrots, cabbage into strips, chop the onion into small pieces, cut the potatoes into medium cubes.
Put the beets to stew with the addition of oil, apple cider vinegar. The total time is at least five minutes.
Fry the onion in oil until transparent, add the carrots, fry together for three minutes, send the tomato paste here, stew for another four minutes.
Ready meat take out their broth.
Send the potatoes to the broth, let them cook alone for ten minutes.
Cut the cooled meat into portions, send after the potatoes.
Put the cabbage into the broth.
Add the stewed beets, let it boil.
Lay frying, lavrushka, chopped greens.
Boil, taste.
Boil another seven to ten minutes, remove from heat.
Allow twenty minutes to recover.

Chicken borsch is ready. It is beautiful and fragrant, and I want to try it. Season with sour cream when serving and enjoy!

Borschik in a slow cooker turns out just wonderful - rich, tasty. This is facilitated by the device itself. Here the dish really languishes, which cannot be said about the gas oven.

One involuntarily recalls the Russian miracle - the oven with its many-sided possibilities.

Ingredients for borscht in a slow cooker for seven to eight servings

Five hundred grams of beef pulp;
Four hundred grams of fresh cabbage;
One hundred grams of onion;
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. tablespoons of vegetable oil;
Lemon juice two - three tbsp. spoons.

Cooking borscht in a slow cooker

Finely chop the peeled onion.
Turn on the slow cooker for "Baking", put the onion in the bowl and fry in oil.
Peel the carrots, chop, send to the onion. Fry for ten minutes.
Lay the tomato component in the form of a paste. Let it stew in a common cauldron for five minutes. Don't forget to stir.
Peel the beets, grate them, send them to fry along with lemon juice so that the beautiful colors of our favorite dish are not lost. Don't forget to salt and pepper. Let simmer for 15 minutes.
Now you need to cut the meat into portions.
Peeled potatoes also cut into cubes.
Shred the cabbage.
Put meat, potatoes, cabbage, lavrushka, peppercorns in the slow cooker. Pour water up to the maximum mark.
Turn on "Stew, Soup" for one hour and wait for cooking.
When turning off, open the lid, put the garlic, chopped or passed through a press, mix the borscht, let stand for ten minutes.

Borshchik is ready, it's time for the table. Happy you!

For those who like denser cabbage, it is recommended to put it in a slow cooker ten to fifteen minutes before shutting down.

Borsch with beans is good both in meat broth and in lean version. Beans give the dish a unique zest and some piquancy. Not to mention the mass of vitamins and microelements with which beans enrich your favorite borscht.

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

So, we prepare the ingredients for 10 - 15 servings

Broth from 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 st. spoons of apple cider vinegar;
Vegetable oil for frying, 50 grams;
Spices, herbs.

Cooking borscht with beans

Let's start with beans.

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

Most use the first option, which has the advantage of a clear broth, while boiling the beans will darken the water, even if white beans are used. We will cook the beans in advance.

To make the beans cook faster, they are soaked overnight, then they are cooked for an hour and a half.

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

We continue the process of cooking delicious with beans

Beets should be cut into strips.
Stew it with the addition of water, vinegar, tomato puree. The operation lasts ten to fifteen minutes.
Fry chopped carrots in oil until half cooked.
Put the broth on the stove, add pieces of meat to it, cooked and cut into portions.
Peeled potatoes cut into medium cubes, put in a boiled broth, cook for ten minutes.
Cut the cabbage into strips, send to the potatoes after they boil for the allotted time.
Throw in the diced bell peppers.
Add the beans five minutes before the potatoes are ready.
Now is the time to send carrots and beets to borscht.
After boiling, you need to taste, salt, pepper if necessary.
Cook for another five minutes.
Let the cooked miracle brew for about 20 minutes. The components of the borscht will exchange greetings, this will make the taste much richer and more interesting.

Serve an extraordinary borscht with sour cream and herbs. It's incredibly delicious!

Ukrainian borscht with donuts is a separate story and a chapter in a wonderful book called "Borscht". Rich, with a breathtaking aroma, it will impress even the most sophisticated gourmet.

Dumplings anointed with garlic, next to it is frozen lard - oh, how can you stand it. Let's cook already, just can't wait to try!

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

Beef brisket broth with bone (800 grams);
One beet (large);
The fourth part of the average head of cabbage;
Three potatoes;
One onion;
One medium carrot;
Two bell peppers;
One tomato;
3 cloves of garlic;
a third of a lemon;
One bunch of dill and parsley;
Salt, sugar, bay leaf, ground black pepper;
70 grams of vegetable oil for frying.

For making donuts

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

Cooking borscht with donuts

We are great, the broth was prepared in advance. We will do the subsequent processes in parallel: fiddling with dough and vegetables.
There is time to do donuts, because it takes time to raise the dough.
You need to take a glass of warm water, dilute yeast, sugar, salt in it. Add butter and 350 grams of flour. The best quality kneading will be provided by hand work, which we do - first we knead the dough in a bowl, then we transfer the dough to the table.
Mix thoroughly until it turns into a smooth ball. In the process, mix in the remaining 50 grams of flour. Then the dough must be smeared with oil and placed in a bowl, also oiled (so as not to stick). Cover, set aside for an hour in a warm place.
The dough is resting, let's take care of the vegetables that need to be peeled, washed and cut. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and peppers - in strips. Peel the garlic immediately, cut the tail off the tomato.
We do frying. To do this, fry the onion in oil, after five minutes add the carrots.
Five minutes have passed - add the beets, sprinkled with lemon juice first and crushed with a small amount of sugar (0.5 tbsp. L.). Stir the vegetables, do not overcook, for this it is better to immediately reduce the heat.
Add a couple of ladles of broth to the vegetables, let them stew until the beets are ready. By the time it's twenty minutes.
Put the broth on the fire, bring to a boil.
Cut the cooked meat into pieces.
Send meat and potatoes to hot broth.
Potatoes are boiled for about ten minutes, then cabbage and bell peppers are added.
After boiling, the fire must be reduced - let it simmer.
Grind the tomato on a grater, add it to the frying for five minutes.
Next, lay the frying in the broth, stir, let it boil. We taste it, add what is missing. Adjust acidity with lemon juice.
Cut greens and garlic. To have this splendor in the best way gave its juices to borscht - we grind the mass in a mortar with a pinch of salt.
Vegetables are ready, add greens. Let it boil. And now you can turn it off.

No matter how much you would like to try this fragrant borscht, be sure to let it brew. You will be rewarded! After all, we will still have donuts.

Making pompoms

The dough has now risen and doubled in size. You can start baking.

To do this, grease the form with oil, tear off a piece of dough the size of an egg, make a ball out of it and lay it tightly in the form.
Then you need to cover the form, let stand for fifteen minutes, this process is called proofing.
Then grease the top of donuts with milk, place in a preheated oven (180 degrees). Time - 20 minutes.
To give donuts garlic originality, you need to make a filling.
To do this, pass 2 cloves of garlic through a press, add a little salt, vegetable oil, two tablespoons of water. Stir the filling, slightly whisking with a fork.
Pour still hot donuts directly into the mold with fragrant gruel, let soak for 10 minutes. After that, you can get it out of the mold and serve with borscht.

Finally waited. There is nothing more to say, you need to try! Bon Appetit!

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

Every hostess knows how to cook delicious borscht. Another thing is what is invested in the concept of delicious borscht. In each they consider it in their own way: for some it is Ukrainian borscht with donuts, for some it is green, someone thinks that the most correct borscht is cold, and someone is piping hot, with a piece of meat and sour cream . And everyone will think that this simple borscht recipe is the most correct one.

By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was embarrassed, “How to cook borscht?” And I, not even suspecting that there was some difficulty in this, hastily told her a simple recipe for borscht, while specifying that borscht is the same cabbage soup, only with beets.

True, when we came for dinner, and instead of borscht in a saucepan, we saw a strange dish in which cabbage, beets and ... were floating. pasta, I realized that a simple, in general, recipe - for beginners is not so simple. We diligently praised the brew so as not to offend the girl, but the thought that she was simply too lazy to look on the Internet to find a simple borscht recipe did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be

Easy borscht recipe

To know how to cook delicious borscht, you need to understand what each particular family puts into this definition. I will describe a simple recipe for borscht, which we consider traditional in our family: with cabbage, meat and beets. And in order to cook red borsch with meat, you need the following products

Any meat, preferably on the bone - 0.5-1 kg
Fresh potatoes - 6-8 pcs.
Fresh cabbage - a small fork, about 1 kg
Fresh carrots, medium size - 1 pc.
Fresh beets, medium size - 1-2 pcs.
Bulgarian pepper, sweet, large - 1 pc.
Onion, medium size - 1 pc.
Tomato paste - 2 tbsp. l.
Fresh tomato - 1 pc.
Garlic, fresh - 1-2 cloves
Flour - 1.5 tbsp. l.
Refined sunflower oil - for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
fresh greens
Mayonnaise or sour cream - to taste.

This list can be adjusted, depending on taste preferences and financial capabilities, the required ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but without these vegetables, red borscht can no longer be called borscht.

Well then, let's start. So,

Recipes for beginners: how to cook delicious borscht

Rinse a piece of meat in cold water, cut off dark, rough films from it, if any. Contrary to all the recipes for borscht, which suggest using only the most delicious for cooking first courses, I believe that here the housewives are wishful thinking.

Not all young families can afford to cook exclusively from premium meat. As a rule, they save the better pieces for second courses, throwing worse ones into soup broths. The main thing is to have a fat. And the fat will be from any meat, even the most worthless. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is still a layer of fat or subcutaneous fat? So, the taste of borscht did not suffer at all. Although, maybe, of course, because in our family, in principle, they don’t like boiled meat too much. But, we are talking about borscht, not boiled meat! And its taste depends little on the quality of the meat.

Of course, if it is possible to cook from first-class meat, this opportunity should not be neglected.

Well, I digress a little. Let's continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it should completely cover the meat. It depends on what degree of fat content the borscht should be. Someone likes borscht to be fat, someone likes it more lean, again, he cares about calories. We will assume that 2-2.5 liters of water is enough for a piece of meat in 1 kg. That is, take a 3-4 liter pot to fit all the contents. Before the water boils, prepare the vegetables.

Chop the cabbage, peel the onions, carrots, beets, peel the seeds from the pepper, removing the middle with the stalk from it. Don't touch the potatoes yet, it's still early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.

After the water boils, remove the scale with a slotted spoon, reduce the heat under the pan. To remove all scale, the pan must be moved slightly away from the center of the burner so that scale forms only on one side. After no new scale forms, you can carefully remove it from the walls of the pan with a clean napkin.

Remove the yellow spots of fat floating on top of the broth with a spoon, and drain them into a clean plate so that the fat does not digest and “saponify”, that is, it is tasty, fragrant and does not taste like soap. We'll still need it. Repeat this procedure from time to time.

Salt the broth. Please note that the water will boil away a little during cooking, therefore, salt a little less, without adding salt a little. Cover the pot with a lid to “boil” and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb are cooked a little longer, and for borscht with pork, 35-40 minutes is enough.

And now, in fact, the preparation begins and the answer to the question of how to cook a delicious borscht. And a simple recipe for borscht begins with the preparation of vegetable dressing.

Peel the potatoes, wash them, remove all the eyes and cut them into pieces, not too large, but you don’t need to grind too much either. Moreover, many are already mashing potatoes with a spoon in a plate. Put the potatoes in the broth, bring it back to a boil and, while the potatoes are cooking, chop the cabbage. Dip it in the pot too.

Chop the onion and remaining vegetables. Pour the oil into the pan and, when it is hot, put the onion in the pan and lightly fry it, stirring occasionally. Put the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a coarse grater and, last but not least, the beets. Mix all this, and cover the pan with a lid - let it stew a little.

Put tomato paste, flour in a jar or mug, mix well and dilute with cold water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste with flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes a brighter shade. Everything, refueling is ready! A little more, and delicious borscht will be ready!

Now pour everything that is in the pan into the pan. Be careful not to get burned! Stir the borscht, and pour in the fat that is waiting on the plate. Put in the spices.
I use the universal dried seasoning "Aesthetics of Taste", which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or put spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.

By the way, those who have subsidiary farms can prepare dill stalks and parsley and celery roots. I used to do that. I collected a small bundle from these dried sticks, tied it tightly with a thread and lowered it for 20 minutes into an almost ready borscht. Then, naturally, this bundle was taken out by the thread so that it would not interfere and spoil appearance borscht in a saucepan.

And - the final touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. Who does not like a too spicy taste, do not peel the cloves from the skin, just cut off the tips on both sides so that the juice and aroma flow out. And you can chop the garlic very finely or crush it with a garlic press. By the way, that's what I do. It remains only to put a laurel (2-3 leaves), and turn off the fire under our culinary masterpiece.

While the borsch is infused for 10-20 minutes, prepare sour cream or mayonnaise, set the table. And then call for dinner. And do not forget to announce that now you know how to cook delicious borscht, and bookmark this simple borscht recipe under the general heading Recipes for Beginners, because I will still have quite a lot of them. The family will not die of hunger!

Hello to all! Today, on the agenda of everyone's favorite since childhood - borscht. I am sure that in any family this soup is prepared almost every day.

I myself just love this rich miracle. How can you do without it when you sit down at the table and dine. I have an older child who simply cannot live without him. Every day I pick him up from the kindergarten and returning home, he goes and asks me: “Mom, did you cook borsch, did you promise?” Therefore, soups are loved not only by adults, but also, as it turned out, even the smallest inhabitants of our planet.

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

But first I want to remind, or maybe introduce, that the homeland of this soup is Ukraine and the south of our Russia. Of course, they are now preparing them everywhere, for example in Lithuania or Moldova. Do you know in which country borscht is the most popular? Write your comments please 🙂

In this short note, I will provide you with information about Russian and Ukrainian stews.

Borscht with meat - a classic recipe

Have you ever noticed that this soup becomes more aromatic and richer the next day? This is such a unique property.

Classical Russian borscht and Ukrainian are very similar to each other. In our Russian red soup there is no bacon, but in Ukrainian it is always present.

In fact, there are many options for this first course, but for all, the presence of meat brisket, ribs or meat on the bone and chopped vegetables is a must.

My husband loves the classic version. He simply adores him, especially with a piece of tasty and pickled lard. This dish can be served with any side dish, for example mashed potatoes or buckwheat porridge. And for dessert, donuts, sweet buns or bagels.

We will need:

pork ribs - 300 g or beef pulp - 150 g
beets - 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, herbs to taste

Cooking method:

1. In this dish, you can use either beef or pork meat. Here's who loves what. I will show on the example of beef in this variation. So, boil the beef broth. To do this, pour water into the pan and lower the piece of meat. Boil the meat broth for about one hour.

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

2. After the meat is ready. And this is very easy to check, if it has moved away from the bone, then it means it is perfectly cooked. Remove the beef from the pot and let it cool down a bit.

4. After carving the meat, dip the meat pieces back into the broth.

5. While the broth is cooking, take care of the vegetables. Wash beets, carrots, potatoes well under running water.

6. Chop the cabbage into cubes and send it to the pan with the finished broth.

7. Cut the potatoes into cubes and, after the cabbage, send them to the pan.

8. Chop the beets into thin strips or you can use a grater. Take a small frying pan, pour vegetable oil into it and put chopped beets and tomato paste there. Simmer over low heat for about 15 minutes.

Important! The secret to the red burgundy color is that at the end of roasting the beets, sprinkle them with vinegar or lemon juice for a couple of minutes to fix the color.

9. After frying, add the beets to the pan and continue to cook the soup over low heat.

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

11. Add the onion-carrot dressing 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 option unique, one might say, this is another important secret, which must be performed, i.e. added.

13. At the very end of cooking, add salt, and various spices I love bay leaf and dill. Oh, what a smell! Yummy! The soup will be very, very tasty! I wish you a rich and tasty dish with beets!

Important! Once you're done, turn it off and let it sit for 20 minutes. I cover the pan with a towel, just wrap it up, unless of course I cook it in a slow cooker.

Well, if you reheat this first dish the next day, you will be surprised, it will become much tastier than yesterday. Very interesting feature this first dish 😛 Therefore, cook more)))

Step-by-step recipe for borscht with beets and cabbage

Oddly enough, but the options for this soup are very diverse, it is cooked with beets and cabbage, boiled with mushrooms, and with fish, and even with beans. Probably, who is used to it, and whether anyone likes it. Classic Russian is necessarily cooked with beets. After all, it is the beets that give us a shade of reddishness.

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

This time I did not specifically indicate how many ingredients are taken, take it by eye, I personally always cook like this, but if you cook for the first time, then read the very first option, the proportions are indicated there.

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

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

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 bone, then the broth on the meat is ready.

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

3. The beets from which you will cook this first course should be fresh and not a bit soft. This is trick number 4. If you take soft beets desired color it might not work. And there are a variety of varieties of beets, choose the most juicy and dark-bright in color and taste.

4. Cut the beets finely into sticks, it is better to use special grater for vegetables.
Fry the beets in a pan with vegetable oil over low heat, stirring constantly. In the end, the beets will become soft, and then sprinkle vinegar essence or lemon juice on it, or you can use sour tomato paste and mix well. If you use tomato paste, then the color will be orange and burgundy-delicate. This is trick number 4. Thus, the beets will give their burgundy color into a saucepan.

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

6. Cut the potatoes into cubes and send to cook in a saucepan. Chop the cabbage and send along with the potatoes to cook in the broth.

7. After the potatoes have boiled for a while and are almost ready, add carrots with onions and beets to it. Add beets right at the very end of cooking, it should boil in it for no more than 3 minutes. In principle, it is already ready, after roasting.

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

9. To make the sua even tastier and more fragrant, let it brew for at least 30 minutes on the stove. Let's get better! The pot can be covered with warm terry towel. This is trick number 6.

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

Well, the saliva ran! Bon appetit my dears! Cook this delight with pleasure! I hope this standard method will help you prepare the most delicious, rich hot pink borscht!

Cooking the first meal at home

For those who like to watch and listen, you can watch this video:

Recipe with chicken

In this note, I would like to teach you how to cook this hot first course with chicken. I don’t know why, but I love borscht with chicken more, either because I just love chicken meat, or because, in my opinion, chicken soup is more tender than beef or pork.

It also turns out to be very rich and not as fatty as from pork, although if you take poultry, you can get quite a fatty soup for chicken broth. It's a matter of taste, whoever likes which one and cook it, in any case it will be delicious!

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

We will need:

chicken meat - 500-700 g
cabbage - 150 g
potatoes - 2-3 pcs.
onion - 1 pc.
carrots - 1 pc.
beets - 1 pc.
lavrushka - 1 leaf
vegetable oil - 2 tbsp
salt to taste, spices
tomato paste - 2 tbsp

Cooking method:

1. In order to cook this chicken stew, it is enough to start cooking with broth. To do this, take a saucepan and pour water into it. Put the chicken in the water and cook until the water boils. After boiling, remove the foam and cook further over low heat for about 30-40 minutes. Check the readiness of the meat in this way, pierce it with a knife, if there is no blood, then the meat is ready.

2. While the rich broth is cooking, take care of the vegetables. Cut or grate the beets and carrots. Chop the onion into cubes.

3. Now place the onions in the pan and add a little vegetable oil, fry, then add the carrots and beets. Mix everything and fry until tender, until a golden crust forms on the 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 like lecho. Simmer the vegetables for another 2 minutes.

4. Chop the cabbage in your usual way.

5. After the chicken is ready, remove it from the broth. Cool, cut the chicken meat into cubes. Then return the meat to the broth. First, dip the potatoes into the boiling broth, boil it until almost cooked, cabbage can be added at the same time as the potatoes, or a little later. And then add vegetables (beets, carrots and onions).

6. At the end of cooking, throw in a bay leaf to add flavor. Salt. Serve warm with sour cream and herbs. Have fun and have a delicious lunch!

Chowder with beets and sauerkraut

Have you ever eaten something so sour? Of course yes, you answer. Yes, borsch with sour cabbage is very easy to prepare and gives a certain sourness to the finished dish. For me, it is not as fresh as from fresh cabbage.

Many generally cook such delicacies together with sauerkraut and fresh cabbage in one. It also works out pretty well. After all, vitamins for our body with such a combination will only increase. And how do you cook, according to what option, write in the comments.

We will need:

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

Cooking method:

1. Start cooking by cutting the meat ribs. Then rinse them under running water. Put the ribs in a small saucepan, fill them with water and cook for about 20-30 minutes. The ribs should not be completely welded.

Important! Do not forget to remove noise or foam from the broth with a spoon or slotted spoon, so that the broth turns out not only rich but also light. This is a prerequisite for the liquid to turn out not cloudy, but light.

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

4. While the potatoes are cooking, cut the beets into strips. Put it in a pan and add vegetable oil and water so that it covers all the beets. Roast the beets until they are soft. At the end of frying, add tomato paste (or chopped tomatoes) and cabbage pickle to it. Stir.

5. Finely chop the onion. And also in a separate frying pan, fry it until golden brown.

6. Add grated carrots on a coarse grater to the onion. And stew it a little with onions until soft.

7. Next, mix all the vegetables together in a pan (beets, onions, tomatoes and carrots), add the final ingredient - sauerkraut. Squeeze the cabbage well with your hands. You can add a little water and oil. Simmer vegetables until cabbage is soft.

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

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

Well, almost everything, it remains to add softened finely chopped garlic. Have a delicious meal! Cook with love!

Ukrainian real borscht

It is no secret to anyone that it is very fragrant and tasty, but all because it uses a secret ingredient. And here's what I'll write in my next issue.

Garlic is usually served with this first course. But more about that later...

In the next issues, this interesting and tasty topic will be revealed. Stay tuned for blog updates and subscribe! Good luck with your cooking!

How to cook bean soup?

Mmm, with beans, I really love it, all because I adore all legumes, because they are so healthy. Borscht with beans comes from Ukraine. The main and interesting ingredient in this type, you guessed it, is a legume vegetable.

To cook this dish you need to know some secrets, you will learn about them by reading this description further.

This first dish turns out to be very rich because of the products used in it, namely meat, garlic and, most importantly, lard and beans. The stew turns out to be the most delicious and rich, so you can’t pull any man by the ears from such yummy. Get ready too!

We will need:

beef, or pork on the bone -1 kg
beans - 200 g
potatoes - 4-5 pcs.
beets - 2 large
carrots - 1-2 pcs.
onion - 1 pc. medium size
tomato (paste) - 2 tbsp
garlic -2-3 cloves
vegetable oil
salt and seasonings as desired

Cooking method:

1. As always, boil the meat on the bone first. After it begins to separate well from the bone, take it out, cut into cubes. And put it back in the pot.

2. Before cooking beans, be sure to soak in warm water for 6-7 hours, during this time it is recommended to change the water several times. This is done so that the beans cook faster. Beans can be immediately added to the soup to cook as soon as the broth boils. Boil the beans until they are almost soft. And then add the potatoes.

If you want the beans to stay the same color as they were before cooking, just leave the lid on!

3. Cut the potatoes into cubes or sticks. Cook over slow low heat.

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

4. While the potatoes and beans are cooking, start frying. Chop the beets with a knife and fry over low heat with vegetable oil. After the beets become soft, add drops of vinegar or lemon juice to it, you can even take Apple vinegar. Remember, this is an important condition that affects the color in the future. After frying, add the beets immediately to the pan with the beans.

5. Now make another roast in the form of onions and carrots. Chop the onion finely, and grate the carrots on a coarse grater. Fry all this in a pan until the vegetables acquire a slightly golden crust. And then add golden juicy frying.

6. Well, that's almost all, add chopped garlic squeezed through a garlic press and bay leaf at the end. Add seasonings and herbs to taste, salt. And cook for 2 minutes. Bon Appetit!

Delicious recipe without meat

Probably someone will find it strange how tasty this dish can be.Yes, and no meat. Maybe, because this option is usually prepared in fasting, when you can not eat meat. It will turn out to be peculiar, it will be just vegetable and lean.

We will need:

fresh beets - 1 pc.;
white cabbage - 100 g;
greens - 2 branches;
potatoes - 2 pcs.;
onion - 1 pc.;
tomato - 1 pc.;
Bulgarian pepper - 1 pc.;
spicy Georgian spice - 1 tsp;
vegetable oil - 3 tbsp. l.;
carrots - 1 pc.
salt - to taste

Cooking method:

1. Cut the onion into cubes. Cut carrots into thin sticks.

2. Peel the tomato by pouring boiling water over it. Cut it into small pieces too. If there was no tomato at hand, you can replace it with tomato paste by adding 2 tbsp.

3. bell pepper it is also desirable to cut into cubes so that there is a soup idyll.

4. Now place all the chopped vegetables in the pan, pour some water and vegetable oil there, simmer until the vegetables are almost soft (this will happen in about 10-15 minutes). Now cut the beets or grate with a fine grater. Attach beets to carrots and onions. Sprinkle it with vinegar essence to imprint the bright beetroot color. And simmer vegetables until soft.

5. Cut the potatoes into cubes, and the cabbage into pelyus, straws. After the water boils in a saucepan, first add the cabbage, then, after boiling, the potatoes. Boil this way, for a while, so that the potatoes and cabbage have time to almost boil.

6. Then add the beetroot-onion-carrot dressing. And simmer for another 10 minutes. At the end, add salt, herbs and your favorite seasonings and spices. A rich vegetable dish without meat is ready. It is also, believe me, very tasty and appetizing.

Siberian version of cooking with beans and meatballs

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

I call this option fast, because the meat in this form will be in the form of minced meat balls, and the minced meat cooks very quickly! This Siberian borsch with beans and meatballs turns out to be spicy and perhaps the most delicious for those who love beans and meat in the form of minced meat.

Moreover, the calorie content is not so high in this dish.

The calorie content of the Siberian soup with beans and meatballs is 82 kcal / 100 g of product

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

The recipe for this recipe is easy!

Moscow soup with sausage and sausages

This option was invented by us exactly in Russia. Well, the Russian people love sausages and sausages with us. Although according to gastroenterologists they are dangerous to health. But, nevertheless, sometimes you can cook such a soup, I think that in any case, everything should be in moderation. What do you think?

Cooking in Kuban

A distinctive feature of this type, i.e. Kuban borscht, is the presence of two types of meat in it, this is beef on the bone and pork on the bone. This soup therefore turns out to be one of the most delicious and rich, as the tastes of two types of meat are contained in it.

The cooking method is similar to the classic cooking option. Therefore, read all the cooking steps and ingredients for this miracle here, a little bit, where I told you how to cook a classic meat soup. The only thing is, add pork meat to that option, and do the rest as well.

Vegetable stew in oven pots

I remember at one time cooking pots were very popular. different dishes. I still use them, I like them, it is convenient and tempting to cook in them. Do you cook in pots?

It seems to me that this option resembles the option in the oven and my grandmother immediately comes to mind))) In my opinion, this is a wonderful creation, although of course it will not be possible to cook in the oven in the apartment as well as in the oven, but you can get closer to this option. It also turns out quite tasty and fragrant.

We will need:

Pork ribs - 300 g
Beets - 1 pc.
Potatoes - 2 pcs.
White cabbage -0.5 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Tomato paste - 1 tbsp. l.
Sugar - 1 tsp
Vinegar - 1 tsp
Salt - 2 tsp
Ground black pepper -1 tsp
Greens - 1 bunch
Garlic - 2 cloves

Cooking method:

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

2. Finely chop the onion and carrot into cubes. Next, cut the potatoes into pieces.

3. Cut beets and cabbage into strips.

4. In a pan with vegetable oil, fry the onions, carrots and beets. Add each ingredient to the pan in turn, 3 minutes apart. At the end, add sugar and sprinkle with vinegar essence.

5. Take the pots and start putting ingredients in them. Put the meat from the ribs on the bottom. Then cabbage, potatoes and frying. Fill the pot completely with broth.

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

6. Send 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 aroma and richness of taste. Salt and pepper at the very end of cooking. Serve in pots with sour cream and herbs. Bon appetit, friends!

Borscht in a slow cooker

The first dish in a miracle device called a slow cooker, I cook almost every day.So I have to do it often! After all, it’s much easier, threw in all the ingredients and go do something else. And when you come, a fragrant smell is already waiting for you! 🙂

We will need:

Beef pulp - 1 kg
Cabbage - 800 g
Onion - 200 g
Potato - 300 g
Carrot - 100 g
Beets - 300 g
Tomato paste - 3 tbsp
Garlic - 3 Cloves
Salt, pepper, bay leaf - to taste
Vegetable oil - 3 Art. l

Cooking method:

1. Cut the onion into small-fine cubes. Grate carrots.

2. Turn on the multicooker in the baking mode and fry the onion in vegetable oil, and then add the carrots. After a while, add the tomato paste. And stew for a very short time.

4. Take and cut the beef into pieces. Cut potatoes into cubes. Cut cabbage into strips.

5. Add all the ingredients to the multicooker bowl: (meat, cabbage, potatoes, bay leaf and black peppercorns). Fill food with water up to the "maximum" mark. Select the "Stew" / "Soup" mode, set the timer for 1 hour.

6. After the beep, open the multicooker bowl and dip the finely chopped garlic into it. Well, now let's insist! Close it again with a lid. Bon appetit, dear readers!

This is where I end this post. See you soon, friends! Don't forget to subscribe to the newsletter. There are many more interesting things ahead. 😛

P.S. I would like to wish everyone the most delicious, fragrant and rich borscht. You will definitely get them if you take with you good mood and cook with love!

I wish you to find among all the recipes your favorite and unique! Cook with joy!

Products
Classic recipe for a 4-liter pan
Beef on the bone- 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used, as the bone deepens the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will turn out to be more fatty, and, as a result, high-calorie. Less often they cook borscht with chicken or turkey meat. In this case, cook less and, as a rule, is cheaper. In general, it is better to take fresh meat on the bone. If meat is frozen, thaw beforehand.
Beet- 2 medium or 1 large, 250-300 grams
Carrot- 1 large
Cabbage- 300 grams
Potato- 3 large pieces or 5 small ones
It is better to take larger potatoes in borscht to make it easier to peel
Tomatoes- 3 pieces
In the classic variation, put a tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly more acidic than tomatoes, but it helps to preserve the bright color of borscht, as it contains vinegar. Or several canned tomatoes or juice from canned beans(if it includes tomatoes). Cooking in the same way - fry with vegetables. Or you can cook the tomato paste yourself - peel the tomatoes, chop and boil over low heat until the state of the sauce. It’s good to add bell pepper to such a home-made tomato-borscht paste.
Vinegar 9% - 2 tablespoons
To make the color of the dish become rich red and the taste more spicy. For a 4 liter pot, you need 1 teaspoon of 9% vinegar or 2 teaspoons of 6% vinegar; sometimes a tablespoon of sugar is added along with vinegar. Vinegar in cooking can be replaced with freshly squeezed lemon juice (from half a lemon). Please also note that the added canned tomatoes or store-bought tomato paste, if they replace tomatoes, already contains vinegar.
Onion- 2 heads or 1 large
Garlic- 3-4 teeth
Dill, parsley- 50 grams
Salt and pepper, lavrushka- taste

These are the products that are added to classic borscht. If you want to break the rules, Here's what else is often added to borscht:
1. Mushrooms and beans. Beans will make the dish much more satisfying, and mushrooms will add flavor.
2. Sugar - then borscht will be especially good with sour cream. If the beets are sweet varieties, then you do not need to add. Sugar is added at the very end, so try it and decide for your particular case whether sugar is needed or not.

How to cook borsch - step by step
Stage 1. Boil the meat broth - cook for about an hour and a half.
Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, bay leaf, put the meat in the water, cook over low heat under the lid for 2 hours after boiling. Salt the water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The pot is covered with a lid.

Stage 2. Chop and cook vegetables in the correct order - about half an hour.

Finely chop the onion, rub the garlic or finely chop it, rub the beets or chop them into pieces - here to taste. And similarly with carrots, you can rub it, or you can cut it into semicircles. Someone even grinds in a meat grinder. V classic recipe variations are allowed according to your taste. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then in front of the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add it along with potatoes.
- Potato
- Vegetable roast with beetroot - to be cooked while vegetables are cooked.

Stage 3. Make vegetable frying and add flavoring additives - 15 minutes.
Heat the pan, fry the onion for 5 minutes over high heat, stirring occasionally. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are fried). Then add tomatoes or tomato paste, pour a ladle of broth from a pan with meat into a pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple more minutes, add to borscht - all the vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, at the same time check the broth for salt. Boil the roast in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour. The pot with borscht is tightly closed with a lid, carefully placed on a blanket and wrapped around it from all sides, preferably in several layers.

This completes the preparation of borscht. Now it remains only to pour it into plates and serve with sour cream and fresh chopped herbs.