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 like 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 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 chicken broth soup. 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 cubes. 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 beetroot is soft, add drops of vinegar or lemon juice to it, you can even take apple cider 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. It is also advisable to cut the bell pepper 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. Spray her vinegar essence to capture the beet bright 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 for vegetable oil onions, then add 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!
Classic borscht (red borscht)- This is the famous beetroot soup, which the peoples of Eastern and Central Europe can rightfully be proud of. Especially ancient history borscht with beetroot has in Ukraine, so it is often called Ukrainian borscht. But there is also Lithuanian, Polish, Russian, Kuban, Moscow and even Siberian borscht. And they cook it differently in each individual region, and even with options: meat, lean, and in summer cold borscht, which is often called a cold soup, beetroot... It unites the main thing - wherever borscht is cooked, it belongs to the most favorite culinary dishes. And the ability to cook delicious real borscht in these parts is considered one of the main virtues of a woman, almost as good as beauty and kindness. Therefore, the preparation of borscht is a kind of sacrament, and borscht itself is one of the main aphrodisiacs for the Slavs. This word is delicious - borscht!
Green borscht- it sorrel soup, also a dish national cuisines of Eastern Europe. Green borscht is not a variation of the classic borscht, it has a completely different recipe and a completely different color - green. It is obtained from sorrel and other green ingredients.
- To make borscht thick, boil one whole potato in it. When the borscht is ready, take it out, knead it well and return it to the borscht.
- When beetroot is boiled, its color and the color of its broth are muted. To make borscht a juicy bright color, put about a quarter of the beets chopped for borscht in a bowl, pour boiling water over it and leave for at least 20 minutes. When the borscht has already been removed from the heat, squeeze the beets and pour the resulting juice into the borscht.
- To improve the taste of borscht, it is recommended to take a piece of good lard, grind it with salt and garlic, add the resulting mixture to an almost ready borscht.
- Do not serve borscht immediately after cooking is complete! Let the borscht brew for at least an hour.
Who doesn't love delicious food? Such people probably do not exist at all. Even the fair sex, who carefully monitor their figure, will not refuse a tasty and healthy dinner or lunch. What is the difference between lunch and regular meals? That's right - the first dish. It may be different.
Why is it good to include liquid meals in your diet?
Even if someone does not like soups, you still need to eat liquid dishes from time to time, because the broth is good for the stomach. It helps to digest food better and protects against unpleasant diseases such as stomach ulcers, gastritis, or an inflammation of the pancreas called pancreatitis. All these misfortunes can be avoided if you regularly include, for example, soup in your diet. But in our article we will tell you about the preparation of such a hearty and tasty first course as borscht. Every housewife has her own way of making the best borscht. A simple recipe with a photo, which is given in the text, will make the cooking process understandable and accessible.
A little about the options for a delicious first course
It is in vain that borsch is a rich fatty soup, from which kilograms are added to. Of course, real Ukrainian borscht is so hearty, oily, and even with donuts. But there is also lean version borscht, which contains the very minimum of high-calorie ingredients, is sometimes boiled without meat at all. Those people who strictly observe fasting know how easy such borscht can be. Below are the most interesting recipes for delicious borscht, cooked both in a saucepan and in a slow cooker.
Plain with chicken
To prepare this dish you need to prepare:
- approximately 3 liters of water;
- chicken leg or 3 chicken thighs, or you can take a whole chicken;
- potatoes - 5-6 tubers;
- half a cabbage;
- carrots - 1 piece;
- onion - 1 piece;
- greens, salt, vegetable oil;
- tomato paste gram 75 or 2 tomatoes.
The recipe for a simple borscht begins with the preparation of the broth: to obtain delicious dish First you need to defrost the chicken and boil it by lowering it into boiling water. A whole chicken must be cut into small pieces in advance. After boiling water, it must be poured out and collected cold water again. This will be the basis for the broth of our borscht. The chicken should be cooked until half cooked. While the process is underway, you need to wash and peel potato tubers, carrots, cabbage and onions. Then it is necessary to put potatoes into a saucepan with half-cooked chicken, cut into not too large pieces. Finely chop the onion, and grate the carrots. When the water boils again after adding the potatoes, dip the finely shredded cabbage into the broth.
How to make a delicious roast for borscht: a continuation of the previous recipe
At the same time, we are preparing a frying, the recipe for a simple borscht, although, sorry for the tautology, is simple, but still it cannot do without this milestone- Fried vegetables are much tastier and more aromatic than raw. To do this, in a pan, you need to fry carrots and onions together, all this is done in sunflower oil. When the frying acquires a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the frying is ready, transfer it to a saucepan with broth. While stirring the borscht from time to time, add salt or your favorite spices to it to taste. So that the borscht does not lose its saturated content, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the fire, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the borscht with sour cream or mayonnaise.
A simple recipe for borscht in a slow cooker: the necessary ingredients
The slow cooker has recently become a faithful assistant to the housewives in the kitchen. Everything more women prefer cooking in this miracle of technology, saving their time and effort. She cooks porridge, and bakes muffins, and cooks pilaf.
You can also cook borscht in it, it will turn out absolutely as tasty, no worse than cooked on the stove in a saucepan. So, products for the future borscht:
- pork with ribs - 300 grams;
- water - 2 liters;
- fresh cabbage - 200 grams;
- beets - 2 pieces
- carrot and onion - 1 each;
- potatoes - a couple of tubers;
- fresh tomatoes - 2 pieces;
- ghee - 1 spoon, 2 cloves of garlic;
- seasonings, salt, chopped herbs.
Let's start cooking
Perhaps this is the simplest recipe for borscht, which even a novice hostess can do, it will not cause much trouble. First you need to peel the beets, carrots and onions, then grate the carrots and beets on a coarse grater, and finely chop the onion with a knife. Finely chop fresh cabbage, finely chop the tomatoes, and chop the garlic finely, or pass it through a garlic press. In a multicooker bowl, a little oiled, put onions and carrots, set the “frying” mode and fry the vegetables for about five minutes. Mix all this with a silicone spatula so as not to scratch the coating of the bowl. The multicooker lid does not need to be closed. After about five minutes, add pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After that, you need to put half of the grated beets, cabbage, potatoes into the bowl. For taste, you can sprinkle everything with granulated sugar. Salt and fill everything with hot boiled water from the kettle. Then select the “stewing” program (if there is a special “soup” program, then you need to select it). Cooking time - 60 minutes. After that, close the multicooker lid until it clicks. At the same time, pour the second half of the beets with a glass of boiled hot water add some lemon juice and bring to a boil. This broth must be filtered through cheesecloth or bandage. After that, pour the broth into the multicooker container, add garlic, seasonings and finely chopped greens. On the multicooker program panel, set the “Heating” mode and leave for 10 minutes. Separate the finished meat from the bones, return the pieces of meat themselves back to the borscht. Bones can be discarded. Borscht is best served with sour cream.
Classic borscht with beets: ingredients
And now a simple one is offered to your attention. In general, each housewife has a different recipe, many use several types of meat or even replace it with stew. In cookbooks, you can find recipes with dumplings, with smoked ribs, and many more all kinds of cooking methods. And all this will be a variation on the theme of the classic borscht.
We present to your attention a recipe for a simple borscht, which will not take much time from the hostess. To prepare you need to take:
- 1 kilogram of beef;
- half a kilogram of potatoes;
- 300 grams of fresh cabbage;
- 300 grams of beets;
- 200 grams of carrots;
- 200 grams of onion;
- 3 small jars of tomato paste (metal);
- 3 garlic cloves;
- bay leaf, salt, allspice ground pepper or any spices;
- greenery.
Cooking process
First you need to wash the meat. In the event that it has been frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. When ready, take it out of the pan, cut into pieces or sticks and put back into the meat broth. Finely chop the onion, grate the carrots on a medium grater. Shred the cabbage. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a pan with the addition of sunflower oil. Pour a tablespoon of vinegar (to preserve color) and tomato paste to it. If there is no tomato paste in the house, it can be replaced with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate frying pan, fry the carrots in oil along with the onions. When they get a beautiful golden hue, remove the pan from the heat.
Sequence of adding ingredients
The recipe for a simple borscht implies, like other similar ones, a consistent laying of ingredients. Cut the potatoes into slices and place them in the boiling broth. During cooking, the dish must be tasted, salt to taste. After the broth boils again, put the cabbage in it. On a low heat, it should be cooked for about five minutes. Then add the beets to the pan and cook for another ten minutes. At the last moment, lay out the fried carrots with onions (the so-called frying), as well as the bay leaf.
If needed, add a little more salt and pepper. After that, add garlic to the almost ready borscht, which was previously squeezed out through a garlic press. Almost ready - remove the pan from the heat, let it brew for about twenty minutes. Fragrant, beautiful and tasty borscht pour into deep plates and serve, sprinkled with herbs and sour cream. It will turn out no less tasty if you put mayonnaise or a thick sauce with spices in a plate instead. And with black rye bread almost a culinary masterpiece. A plate of such a first course will give energy for the whole day. Now you know how to cook borscht. A simple recipe and its options are given in our article, you just have to choose the one that is more to your taste and your family members.
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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 to such a home-made tomato-borscht paste bell pepper.
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 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.
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.
All fans tasty food know for sure that traditional Ukrainian cuisine is not complete without borscht. Every housewife should know the recipe for the most delicious borscht, because this is an excellent first course that can hook the heart of any man. Of course, this is provided that it is cooked correctly, without any errors.
A bit of history
This dish has all the features traditional for Ukrainian and South Russian cuisines, it was prepared by our ancestors - the Slavs. It got its name because the main ingredient in the composition of such a dish is beets, and in ancient times the vegetable was called "borscht". From the territory Kievan Rus where the dish was invented, it spread throughout the neighborhood and even to neighboring states. That is why it is currently in countries such as Poland, Lithuania, Romania and Belarus. This dish was very fond of the Russian rulers Catherine II and Alexander II, as well as the famous ballerina Anna Pavlova, whose name also went down in history.
Varieties of borscht
There are a considerable number of varieties of this soup, and which borscht is the most delicious remains a mystery to this day. This diversity is due to the fact that each nation put something of its own into the obtained recipe, characteristic of the national traditions of their native state - this changed the taste of the finished dish in the crust.
All presented varieties are divided into two large categories: red borscht and cold, which is also popularly called holodnik. Kholodnik is more common in Belarus, where it is eaten with hot boiled potatoes.
holodnik
Preparing such a dish is very simple - it is based on pre-prepared beets, which must first be marinated. As a rule, in such a dish all the ingredients are added raw. All components are diluted with kefir or other fermented milk products, the desired amount of boiled hard boiled chicken eggs, and then everything is seasoned with sour cream and served on the table.
There are a considerable number of fans of such a bright and tasty dish in the world. It is prepared mainly in summer or spring, when all the ingredients can be easily obtained fresh.
Red
However, as many gourmets admit, the most delicious borscht is red, which is prepared by heat treatment products and served hot. Its main ingredients are vegetables, which are initially desirable to take fresh. As a rule, the standard set includes carrots, potatoes, beets, cabbage, tomatoes and greens. If you wish, you can cook lean borscht, but many housewives prefer to pre-cook meat broth from different types of meat. In many step-by-step recipes for the most delicious borscht, it is recommended to use a decoction of chicken or pork. With such a meat combination in the broth, the finished soup turns out to be the most fragrant and delicate in taste.
Before serving the finished dish on the table, it is seasoned with sour cream or mayonnaise. In Ukrainian culture, the tradition of eating such a soup with garlic and bread is especially common.
The most delicious borscht: a step by step recipe with photos
It doesn't take a lot of culinary skills to make a great soup, which is the king of traditional Ukrainian cuisine. It is enough just to understand the sequence of cooking the ingredients, as well as to know how to properly cook a delicious and transparent broth for the future soup.
Step 1. Preparing the broth
Many famous chefs recommend using pork or, in extreme cases, chicken to make the most delicious borscht. In the case of choosing the first option, it is best to take the breast and bones for cooking, which can be bought inexpensively in almost any butcher's shop.
The preparation of the broth should begin with boiling the bones, which should be poured with cold purified water. After that, the pan should be covered with a lid and put to cook on the stove. As soon as the contents begin to boil, you should reduce the heat and begin to gradually remove the resulting foam. Correct actions at this stage will provide a tasty and clear broth.
As practice shows, for the most delicious borscht, the bones need to be boiled for a couple of hours, without turning off the fire and regularly removing the foam. After that, you need to add meat to them in the amount indicated in the selected recipe. In this composition, the pan must be kept on low heat for a couple of hours.
In the event that the broth is made from chicken, it will take about an hour or two to cook it. If this variant of the broth is chosen, it is not recommended to add another type of meat to it, so as not to interrupt the taste.
Ingredients
In the classic recipe for the most delicious Ukrainian borscht, he recommends taking a standard set of ingredients. It necessarily includes bright red beets (called beetroot in some recipes) - a couple of root crops, no more than 0.5 kg of fresh cabbage, a couple of medium-sized carrots, the same number of onions, five potatoes. This is the main soup set, which is designed for broth cooked from 800 g of pork meat.
Step 2. Preparation of ingredients, their pre-treatment
All components of borscht must be washed and peeled in advance. After that, the potatoes need to be cut into medium-sized cubes. As practice shows, root crops cut in this way give the finished soup a special taste.
In a separate plate, grate the beets on a coarse grater. Many people prefer to cut it into strips or sticks by hand, however, the recipes for the most delicious borscht often say that a vegetable chopped in this way gives the dish that original red or even burgundy color in the end result. After the beetroot has been grated, it should be sprinkled with the juice of half a lemon and, thoroughly mixed, left in a cool place for 15-20 minutes.
Cabbage needs to be chopped, which most housewives do with the usual kitchen knife. However, in modern world There are a number of devices that you can also use. Some chefs recommend chopping the vegetable into cubes, but this does not change the taste of the soup.
Step 3: Preparing the borscht dressing
Ukrainian borsch becomes the most delicious only if the hostess uses lard grated with garlic as a dressing. To prepare it, you need to take a small piece of this product (about 50 grams) and grind it thoroughly. After this procedure, a couple of cloves of garlic are added to the common bowl, and in this composition the mass is crushed in a mortar until a state of uniformity is formed. When ready, the dressing must be covered cling film and refrigerate until needed.
Some experienced housewives advise using old lard, which has a slightly yellowish color, to prepare such a mixture. However, along with them, there are recommendations regarding the use of fragrant bacon with spices.
Step 4. Cooking the fry
Properly cooked frying is the element without which the most delicious borscht will not turn out. Photos depicting bright red borscht are made to clearly convey the color that the dish should have if the frying was properly prepared for it.
At the very beginning, you need to heat the pan, preferably with non-stick coating on which a small amount of sunflower oil should be poured. After it heats up, you need to put grated carrots, as well as chopped onions, into the pan. After that, 3-4 tomatoes, previously peeled, or 2-3 tablespoons of tomato paste should be sent to them. Mix vegetables well while frying. After some time, you need to add beets to them and mix well. Everything that is in the pan is covered with a lid and stewed for 10-15 minutes.
Step 5. Cooking borscht
First you need to heat the cooked broth to boiling water, into which prepared potatoes and chopped meat should be sent. In this composition, the dish is cooked for 10 minutes, after which you need to add chopped cabbage to it, continuing to cook over high heat for a short period - about 10 minutes.
After the vegetables begin to become more or less soft, the fire should be reduced and the prepared frying should be added to the pan. In this composition, everything is boiled until the vegetables are fully cooked, dressing made from lard and garlic, as well as finely chopped greens, salt, pepper and other seasonings are added to the borscht. Without fail, 1-2 bay leaves should be added here, which give the dish not only a pleasant aroma, but also a certain piquancy.
Tips for making borscht
Any good housewife should know how to cook the most delicious borscht. This dish can become special if you follow the basic instructions and know some little tricks in the process of creating it.
A big part of success lies in choosing the right products. To prepare borscht, do not be afraid to take too fatty pieces of meat - the juiciness and softness of the broth, as well as its richness, have never harmed the finished dish. A separate trick lies in the choice of beets: it is better to take small size. In such root crops, a smaller number of veins is observed, which ensures greater juiciness of the fruit and, as a result, a brighter color of the finished borscht.
In the event that the potato chosen for cooking is too boiled, it can be cut larger - by the time the cabbage is cooked, the potatoes will not have time to boil to a puree state. In some families, they prefer to pre-fry it before laying it - the vegetable is not only dense, but also especially tasty.
In the general composition of the ingredients, you can use bell pepper - it will add some zest to the taste of the finished borscht. This vegetable is the best choice in the market. A green fruit is ideal and rather unsightly in appearance - this will be the most fragrant and saturated with useful components.
In the event that for cooking borscht are used different types meat, it is best to take it in a 1: 1 ratio.
As a dressing, you can use not only lard and garlic. For a change, at the final stage of cooking the soup, you can use ghee, fried cracklings or plain sour cream with a maximum percentage of fat content.
In order for the soup to turn out to be as fragrant as possible, after cooking, it is advisable to wrap the pan with it in a towel and leave it to infuse for six hours - the result will pleasantly surprise you.
The recipe for the most delicious borscht (with photo), which is presented here, is not a standard. It can be varied in any way at the request of the hostess. Some people add their secret ingredients to such a soup, which improve the quality of the finished dish. An example of such can be legumes, mushrooms or some special spices.
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