Liquid dishes are essential for humans. Hot or cold soups, borscht, hodgepodge or kharcho - there are a lot of broth-based products.

The tasty borsch also has several cooking options. Each housewife has her own secrets that are unknown to other chefs. That is why the taste and composition of this dish is significantly different in every family. Consider detailed instructions, a classic one with a photo is presented in this article.

Selection and preparation of meat

The soup can be made from pork or beef, poultry or rabbit. However, the correct borscht is always based on. Still, it is better to give preference to beef tenderloin when preparing it.

When buying meat, pay attention to the presence of bones in it. It is she who will help you prepare a rich broth and subsequently delicious borscht. The meat should not be dry. The product should "play" in the palm of your hand. Smell your chosen piece. The smell should not be harsh or unpleasant. There should be small layers of fat in the tenderloin. This is to ensure that the product does not become tough after cooking.

If necessary, ask the seller to cut the meat into pieces of a certain size, in most meat markets this service is provided for a fee. You can also purchase an already processed product in the form of a goulash blank. In this case, you need to take care of purchasing a separate bone.

Broth preparation

It is necessary to thoroughly rinse the meat before. The classic recipe with meat involves a long cooking of the product. Place the processed product in a saucepan with a thick bottom and cover with water at room temperature. The volume of the cookware depends on the amount of food you want to cook. Avoid choosing small pots as a large amount of ingredients may simply not fit. Put the container on fire and bring to a boil.

The foam that emerges during cooking must be carefully removed. After the first removal of the plaque, it is necessary to salt the broth and, if necessary, add peppercorns. Cook the meat until tender. After preparing it, remove the bone and proceed to further add to the soup.

Borsch dressing recipe

While the broth is cooking, you don't have to waste time, but prepare the necessary food for the dressing. You will need the following components:

• half a cabbage head;
• two small carrots;
• one medium onion;
• beets in the amount of two pieces;
• greens to taste: parsley or dill;
• 4 cloves of garlic;
• medium-sized potatoes in the amount of 5 pieces;
• three tablespoons of tomato paste or one tomato.

Cooking cabbage

With meat) always implies the presence of cabbage. You need to remove the top leaves from it, and then start shredding the product. Cut a small piece of vegetable from the side and cut it into thin strips. Repeat the procedure with the next part. In this way, you should process about half of a small head of cabbage.

Next, you need to take a deep frying pan and put chopped cabbage there. Add a little olive oil and simmer, covered, for 10 minutes. At this time, prepare the tomato mixture. To do this, peel the tomato after placing it in boiling water for half a minute. Cut the vegetable into small cubes and add to the skillet. You can also use regular tomato paste. In this case, just put it in the cabbage. Stir the product and simmer over low heat for another 10 minutes. Then transfer the resulting tomato mixture to a separate bowl.

Carrots and onions

At the next stage of cooking the "Borsch" dish, a step-by-step recipe involves the processing of onions and carrots.

Peel the onion and cut into small pieces. Place the food in a preheated skillet with oil and fry until golden brown. This time, grate the carrots on a coarse grater and add them to the onions. Saute the vegetables for another 5 minutes with the lid open, stirring constantly. Then place them in a common bowl with the cabbage.

Beets and garlic

This product is perhaps one of the main ones that contains borscht. The step-by-step recipe says that the beets must be peeled, rinsed under running water and grated on a coarse grater.

The processing of this ingredient differs from the others in that it is not fried or sautéed.

Next, you need to peel the garlic and cut it into tiny cubes. If you have a device for processing it, then it is better to use it. Add the ingredient to the grated beets and set aside.

Potato

Take 5 medium potato tubers and peel them. For borscht, it is better to choose classic potatoes. It is it that contains the necessary amount of starch, which does not allow the potato pieces to fall apart.

Cut into small squares or strips and soak in cold water.

Collecting borscht (classic recipe with meat)

When the broth with meat is ready, add cabbage, carrots and onions to it. Stir the food thoroughly and cook until boiling again.

After that, you need to add. Also stir the broth and cook it for another 15 minutes over low heat. It is necessary to constantly monitor that the soup does not "run away". To do this, do not use a strong fire pressure and stir the dish as often as possible.

When the time indicated by the instructions is up, you can put the next ingredient - potatoes. To do this, drain the liquid from it and carefully transfer the pieces to the broth. Boil the soup for another 10 minutes after boiling again.

Finishing touches

When the potatoes are boiled and tender, add finely chopped dill or parsley to the broth. You can also put some laurel leaves. This maneuver will add a special enticing flavor to the dish.

There is one more point that must be taken into account when preparing the "Borsch" dish. The classic recipe with meat speaks of the need for broth to brew. To do this, you need to wait until the dish has cooled down and put it in the refrigerator. It will be possible to use the product only after a few hours, or better in a day. In this case, you will get an appetizing soup with the softest tender meat.

Serving to the table

Serve the dish with sour cream. It will only complement your borscht and make it even more delicious. Some families prefer to eat borsch with mayonnaise. This option is also possible, but it already has a deviation from the classic recipe.

It is also necessary to serve regular sliced ​​bread with the soup, or prepare which are ideally combined with this liquid dish.

Conclusion

Now you know how to cook borscht (classic recipe). You can find a photo of the prepared dish in this article.

This dish will be an excellent option for lunch or dinner. The aromatic hot broth will keep you warm in cold, stormy weather.

Also, borscht can be prepared for any celebration, especially if it is held in accordance with national traditions. Prepare the dish with pleasure, following the instructions described. In this case, you will achieve the desired result and receive well-deserved praise from your loved ones and guests.