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Borsch Perhaps the most favorite first dish of Russians. It is borscht that people dream about when they are on long overseas trips, and it is borscht that is the first thing that you want to eat when you return from vacation. Agree, borscht is the main thing the National dish... Borsch is our everything! The recipes for cooking borscht are varied, each housewife brings her own subtleties and peculiarities to the cooking process. Only the basic composition remains unchanged: beets, cabbage, potatoes and carrots. And, of course, sour cream and garlic! Borscht can be cooked both with meat and lean. In general, for every taste. I offer you my recipe for making borscht. I hope it has its own secrets.

Products for borsch

For broth you need:

• 700 g beef pulp
• 2.5 liters of water
• 1 onion
• 1 sweet bulgarian pepper
• salt, peppercorns, Bay leaf

To prepare borscht we use:

• Handful of finely chopped white cabbage(about 200 g)
• 5 potatoes
• 1 carrot
• 1 onion
• 1 tomato
• 2 small beets
• 1 sweet bell pepper
• 3-4 cloves of garlic
• 3-4 tablespoons of vegetable oil
• sour cream
• parsley or dill

Classic borsch with photo

How to cook borscht with meat

Since we are preparing a classic borsch with meat, then first we will deal with it (meat). We put a pot of water on the fire in advance. Rinse the meat, cut portioned chunks and put it in hot water.

IMPORTANT! NS I'll give myself some digression from the recipe and explain why should meat be put in hot water... Hot, but not boiling water will minimize the amount of foam generated and keep the broth clear. And most importantly, heat water when laying meat will maximally preserve flavor and nutritional properties product.
If you put meat in cold water, then a significant part nutrients will go into the formed foam. And very hot water will "brew a crust", which will keep everything useful inside a piece of meat.

When it boils, reduce heat, remove the resulting foam. Season with salt, add a few black peppercorns, 1 bay leaf, 1 onion and ATTENTION!- WHOLE FRUIT sweet Bulgarian pepper to fill our broth delicate aroma... I always cook borscht with bell pepper - aromatic! Cover and cook for 1 hour over medium heat. The broth should not boil too much or it will become cloudy.

While our broth is cooking, prepare the vegetables. Peel and chop the beets, carrots and potatoes. I always cut beets and carrots with a knife into thin strips (not shred on a grater). So the taste is preserved and looks more appetizing, in my opinion.

Cut the potatoes into cubes, as you like.

Bell pepper in thin stripes. Cut the onion into half rings. Wash the tomato and put the whole tomato in the boiling broth for 25-30 seconds. At the same time, the peel of the tomato bursts and lags behind the fruit and it is very easy to remove it.

Cut the tomato into small cubes.

Pass the onion in vegetable oil until golden color, add the tomato and simmer for 2-3 minutes.

Thinly chop the cabbage.

When our broth was cooked, the meat became soft, we remove the onion, bay leaf and Bulgarian pepper from the broth. Peppers can be chopped and added to the borsch at the end of cooking. I also take out the meat and cut it into portions.

First of all, put the carrots in the boiling broth, because it is cooked the longest, when the carrots have boiled for 2-3 minutes, put the potatoes.

At this time, simmer the chopped beets separately. Put it in a skillet, pour in 1/2 cup of broth, add 1 teaspoon sugar to improve the flavor and color of beets... Simmer until tender. Better if the beets are slightly hard, then they will "reach" in borscht.

When the potatoes in the broth are almost ready (we check the readiness by piercing the potatoes with a knife), spread the cabbage. If the cabbage is thinly sliced, then there is no need to cook it for a long time, it will be tastier if it crunches a little... As soon as it boils, add the finished beets, sautéed onions and tomato, chopped bell pepper(from broth and fresh). Close with a lid, cook for 3-5 minutes and remove from heat.

The garlic should be crushed with the flat side of a knife so that it better give off its flavor and cut into 2-3 pieces. Add to ready borscht... Sprinkle with parsley or other herbs. For example, if I cook in the spring and have already appeared

How can you imagine a dinner without rich, juicy, fragrant borscht? It combines only the most useful and delicious products.

We will tell you how to cook borscht.

You will need:

• water - 3 l;
• one carrot;
• beef meat - 0.7 kg;
• three potatoes;
• vegetable oil;
• one beet;
• spices: lavrushka, ground pepper, parsley, basil, salt;
• tomato sauce- 25 gr;
• one onion;
• two cloves of garlic.

The classic borscht recipe requires step-by-step actions:

1. It is best to take beef meat on the bone. It needs to be rinsed under the tap, put on the bottom of the pan and pour water on top.
2. Pour in 10 grams of salt at once so that the broth boils as soon as possible.
3. As soon as the liquid boils, we set the minimum power of the fire and then cook the meat for an hour, removing the gray foamy mass from the surface of the broth.
4. During this time, process all vegetables by peeling and washing them.
5. We free the cabbage from old leaves and chop the fresh white head of cabbage.
6. As soon as the meat has become soft, remove it from the pan, remove the bone, and cut the flesh into pieces.
7. We put them back into the broth.
8. As soon as the soup boils again, add cabbage to the meat.
9. After 5 minutes, throw in the potato cubes.
10. Sprinkle pepper and more salt to taste.
11. Finely chop the beets and sauté in a frying pan in oil.
12. After 10 minutes, put the tomato sauce on it.
13. After a minute, transfer the contents of the pan to the soup being prepared.
14. Chop carrots, onions with a knife and fry until golden brown.
15. We send the frying into the broth liquid.
16. Next, throw in finely chopped garlic.
17. Once the borsch is ready, toss in the fresh herbs and leftover spices.
18. Turn off the gas and let the dish brew for half an hour.

How to cook borscht in a slow cooker?

A multicooker is a necessary device if you want to cook delicious food quick and easy.

Grocery list:

• beets - 0.1 kg;
• beef - 0.8 kg;
• water - 2 l;
• carrots - 0.1 kg;
• salt - 15 g;
• potatoes - 0.5 kg;
• onions - 0.1 kg;
• tomato paste - 30 gr;
• five black peppercorns;
• lemon juice - 20 ml;
• fresh cabbage - 0.2 kg;
• two bay leaves.

Cooking method:

1. In a slow cooker, meat is cooked along with all vegetables, so choose boneless beef.
2. We clean the meat from the film in running water and chop it into portions.
3. We remove the cabbage head from the top leaves and chop it with a knife.
4. Cut the peeled potatoes into small wedges.
5. We pass the beets through a grater, repeat this procedure with peeled carrots.
6. Chop the onions.
7. We heat the multicooker with poured vegetable oil in the "Fry" mode and spread the onion pieces.
8. Fry until golden brown for three minutes.
9. We continue cooking together with chopped carrots for another three minutes with the lid open.
10. Add beets and lemon juice.
11. After two minutes, put in the tomato paste and sauté everything together for 4 minutes.
12. We rearrange the multicooker to a neutral position, put pieces of meat on top.
13. Add potatoes, chop cabbage, pour water.
14. Pour in all the necessary seasonings, including salt.
15. Install in the menu kitchen appliances“Soup” program, time - 50 minutes.
16. As soon as the dish is cooked, add a spoonful of sour cream to it or chop the herbs. Bon Appetit!

In Ukrainian

Required Ingredients:

• white cabbage - 0.2 kg;
• water - 3 l;
• one Bell pepper;
• two onions;
• pork meat (ribs) - 0.7 kg;
• two tomatoes;
• one garlic clove;
• a piece of bacon;
• two carrots;
• salt to taste;
• one beet;
• ground pepper to taste;
• three potatoes;
• two bows;
• tomato sauce - 50 gr;
• greens.

Step-by-step instructions for cooking:

1. Put the washed meat in a saucepan, fill it with water and wait until it boils.
2. Remember to skim off the lather from time to time.
3. Put peeled whole onions and carrots in boiling liquid.
4. Cook until the pork is tender - about 2 hours.
5. Then add salt and remove vegetables from the broth.
6. Put the finished meat on cutting board, remove the bones, and chop the pulp in large pieces.
7. Strain the broth and pour into another bowl.
8. Peel and cut vegetables according to the standard scheme.
9. Add chopped potatoes and cook for 15 minutes.
10. Add chopped white cabbage.
11. After 5 minutes, you need to start frying.
12. Cut the peeled and washed beets into strips.
13. Chop the onion into cubes.
14. Remove the pith and cap from the bell pepper and chop into strips.
15. Wash the tomatoes, put them first in boiling water and then in cold water, remove the thin skin and run through a blender.
16. Chop fresh parsley.
17. Add all the ingredients in turn to a hot frying pan with oil - first beets, then onions, carrots, peppers, tomatoes with tomato sauce.
18. Fry for 10 minutes and then simmer for 12 minutes with the broth and salt added, covered.
19. Transfer the contents of the skillet to the soup pot. Wait until boiling and then cook for another 5 minutes.
20. Then add herbs, seasonings, salt to taste and crushed garlic.
21. Wait for the dish to infuse for 15 minutes and enjoy the extraordinary taste and aroma of Ukrainian borscht.

Siberian borsch with meatballs and beans

The dish is prepared much faster, but the taste only gets better from this.

You will need:

• minced pork - 0.5 kg;
• one forks of cabbage;
• one bell pepper;
• five potatoes;
• tomato sauce - 45 gr;
• canned beans - 0.4 kg;
• one beet;
• salt and pepper to taste;
• one onion;
• four cloves of garlic;
• frying oil;
• greens optional;
• beef bones for broth.

Cooking option:

1. For a first-class borscht, you need delicious broth.
2. To do this, put the bones in the water, put the bay leaf, salt and put on the stove.
3. As soon as the liquid boils, the bones can be removed.
4. Make meatballs from minced meat, you can buy ready-made meatballs.
5. Put them in the broth along with the beetroot strips.
6. Next, throw in the potato cubes.
7. For frying, chop the onion and carrots.
8. Saute slices of bell peppers, carrots and onions in a pan for 15 minutes.
9. Pass the peeled chives through a press, chop the cabbage with a shredder.
10. As soon as the contents of the pan are cooked, pour it over the borscht.
11. Throw next canned beans and a lot of garlic.
12. After 10 minutes, chop the greens.
13. Ready fragrant and rich borscht can be poured into plates.

Moscow recipe with meat, sausages and smoked meats

You will need:

• beef - 1 kg;
• one carrot;
• tomato paste - 65 gr;
• smoked meats - 100 gr;
• a couple of sausages;
• one onion;
• beets - 0.3 kg;
• ghee - 30 gr;
• white cabbage - 0.3 kg;
• greens, salt, spices - to taste;
• sour cream - 40 gr;
• apple cider vinegar - 20 gr.

How to make delicious beetroot borsch:

1. Dip the meat and bones in a pot of water and cook until tender.
2. Prepare all vegetables according to the standard procedure.
3. Fry the beetroot strips in a skillet with ghee along with chopped onions and carrots.
4. Add a little sugar, broth and 10 grams of vinegar and simmer for 5 minutes.
5. When the beef is cooked and the broth is boiling, put the shredded cabbage in a saucepan.
6. After 10 minutes, add the dressing and cook over low heat.
7. Add chopped meats, bulk ingredients, and herbs.
8. Wait for it to boil and turn it off.
9. Pour the steaming soup into small plates and add a spoonful of sour cream.

Boyar borscht - with beef, pork and chicken

Required Ingredients:

• sugar - 10 gr;
• beef meat - 0.2 kg;
• chicken meat - 0.2 kg;
• butter - 30 gr;
• two carrots;
• pork - 0.2 kg;
• two onions;
• tomato paste - 50 gr;
• water - 2.5 l;
• bacon - 70 gr;
• a few peas of black pepper;
• four garlic cloves;
• one beet;
• salt to taste;
• vinegar.

Step-by-step instruction:

1. Pour the meat on the bones with water and cook for 3 hours on low heat.
2. From time to time it is necessary to remove gray foam and grease from the surface.
3. Fry the carrots and onions, adding a spoonful of broth at the end.
4. In another pan, simmer the beetroot strips with vinegar, tomato paste, sugar and broth.
5. Once all types of meat are cooked, remove from the pan and cut into pieces.
6. Strain the broth, put the meat back.
7. We cut the bacon into cubes, press the garlic in the press.
8. We take clay pots and put all the prepared products for borscht in them.
9. Fill all this splendor with broth, add spices, add salt.
10. Close the pots in the oven for half an hour.

Step-by-step recipe for borscht with sauerkraut

If you like sour dishes, be sure to make borscht with sauerkraut.

Grocery list:

• one carrot;
• meat broth- 2 l;
• potatoes - 0.3 kg;
• sauerkraut - 0.2 kg;
• Bay leaf;
• one onion;
• salt and pepper to taste;
• beets - 250 gr.

Cooking secrets:

1. We take any meat of your choice and cook the broth.
2. Fry the onion pieces with carrots in vegetable oil.
3. Squeeze the cabbage out of the juice a little.
4. Put cabbage in a frying pan with sautéed vegetables.
5. Grater the beets.
6. Make small cubes from potatoes.
7. Transfer the grated beets to the pan and simmer all vegetables, covered, for 10 minutes
8. Send the potato cubes to the broth to boil.
9. Send the fry to the borscht in 15 minutes.
10. Add spices, salt.
11. For full color and taste, you can add garlic, sour cream and herbs to the finished borscht. Bon Appetit!

Borscht for the winter in banks

If you don't want to mess with cooking for a long time, you can make borscht in advance and roll it up in jars. And in winter, simply boil the broth and add the contents of the cans to it - and a terrific dinner is ready.

Ingredient List:

• onions - 0.5 kg;
• salt - 30 gr;
• beets - 0.8 kg;
• vinegar - 45 ml;
• cabbage - 0.8 kg;
• butter plant species- 100 ml;
• carrots - 0.5 l;
• water - 0.1 l;
• tomatoes - 0.5 kg;
• granulated sugar - 56 gr.

Cooking option:

1. Pass the peeled beets through a food processor.
2. Do the same with carrots.
3. Finely chop the cabbage with a knife.
4. Chop the tomatoes and chop the onions.
5. Put all the products in a saucepan, add water, oil, add sugar and salt.
6. Cook everything together for 20 minutes, then pour the vinegar and fill the sterilized jars with the resulting borscht and roll up.
7. In total, you should get about three liters of soup.
8. In winter, boil the broth with meat, chop the potatoes and add the dressing from the jars.

Recipes on how to cook borscht have been known for a long time, the first mentions of this dish were written in the Old Slavonic language, though not in the same form as we are used to. For some reason, borscht is considered national Ukrainian dish, although this is part of the recipes with some peculiarities of the national flavor.

Borscht is such a soup, the methods of preparation of which, a great variety, each housewife, during its preparation, brings its own, giving a unique and amazing taste.

The only thing that is invariable is the presence of beets, potatoes and cabbage in the soup.

Borscht is cooked with different varieties meat, fish, no meat, cold storage. Therefore, I think you will be interested in recipes for cooking with pork, beef, chicken, without meat and Belarusian soup- cold chill in Minsk. But first, a few tips for the hostess

The rules for cooking borscht - "overeating"

Products for cooking.

It is considered classic, cooked with pork, but many gourmets claim that it is the most delicious meat borsch it turns out when several types of meat are used and even with the addition of poultry.

The broth should be juicy, rich, so you shouldn't spare the meat. You need to start cooking the meat in cold water so that it gives all its taste to the broth, bring to a boil, continue to cook over low heat and do not forget to often remove the foam - scale so that the broth is transparent, it is better to salt it when the meat is ready.

Vegetables should be laid in sequence - potatoes, cabbage, fried vegetables. If you do not fry the beets, but boil them, they should be laid after the cabbage and cooked for a short time.

It is better to choose potatoes that are not boiled, it should be cut in large pieces.

Real borscht always tastes slightly sour. Some housewives do this by adding vinegar, but still it is better to do it with citric acid, fresh tomatoes added to the frying, sauerkraut or pickle from it.

After the soup is ready, add the spices to it and let it brew.

To add additional flavors, you can add various additives such as mustard, horseradish, dry seasoning mixes.

I hope that following these rules when preparing borscht will help you prepare a rich, delicious, unique soup.

Consider now a few recipes for how to cook with and without meat.

Delicious recipes how to cook borscht

Ukrainian borsch

To prepare this delicious dish for 6-8 servings you will need:

• pork, beef about 1 kg
• carrots 1 pc
• potatoes 4 - 5 pieces
• beans 1 cup
• parsley root with herbs 1 pc
• one large beet
• sweet red pepper 1 pc
• 2 - 3 cloves of garlic
• one onion
• half a head of medium sized cabbage
• tomato paste 2 - 3 tbsp. l. or 2 ripe tomatoes
• salt, pepper, bay leaves, herbs

We wash well, cut the meat into large pieces, always a piece with a bone.

Pour in a large pot 2/3 of water, put the meat, bring to a boil. Then the meat will be simmered for about an hour.

Add bay leaves, a little salt, pepper, parsley root. Cook until the meat is tender and separates from the bones. We take out the parsley root, bay leaf, fall asleep, pre-soaked beans and cook for another 15 minutes, the beans should remain slightly with cheese.

Add carrots, bell peppers, onions and crushed garlic cut into small cubes.

Beets can be cut into cubes, grated on coarse grater add to the soup and cook for another 10 - 15 minutes. You can also fry it in butter or lard, usually if the beets are not very red. Add chopped potatoes and cook until tender.

Add tomato paste or fried peeled tomatoes, this will add sourness to the borscht, if it seems a little to you, you can add a little citric acid or pickle from sauerkraut.

Add chopped cabbage and cook for another 5 - 7 minutes, add salt, pepper, dill and parsley to taste.

Turn off the stove, leave to infuse for at least an hour. Gourmets say that the most delicious borscht is yesterday's.

Many housewives do not put whole carrots, onions, peppers and beets in borscht, but lightly fry in oil and stew in a pan until cooked, and then put them in the broth.

Serve it on the table with sour cream and freshly baked garlic donuts.

Moscow borsch

For this soup take:

• beef (brisket) - 1 kg
• ham - 300 g
• sausages - 300 g
• cabbage - half a head of cabbage
• two beets
• 2-3 potatoes
• one onion
• one carrot
• tomato paste - 1 tablespoon
• vegetable oil - 3 tbsp.
• vinegar - 1 tsp
• sugar - 1 tablespoon
• salt, pepper, herbs

Rinse the meat well, cook in a saucepan for an hour and a half, add bay leaves, pepper, salt.

Wash, peel and cut vegetables.

Fry onions in oil, add carrots and simmer for 10 minutes, then add beets, tomato paste, sugar, vinegar, simmer for another 5 minutes, add a few tablespoons of broth and simmer again for 40 - 45 minutes.

Separately fry the ham and sausages cut into pieces a little, remove the meat from the broth, cut it too.

Boil potatoes, cabbage in the broth, salt and pepper again, lay vegetable stew, meat, fried ham and sausages, bring to a boil.

Turn off the stove and let it brew for 15 minutes.

Serving, add sour cream and herbs to the plates.

Chicken borscht recipe

Products composition:

• chicken meat 400 g
• white cabbage 300 g
• 6 potatoes, 1 carrot
• one beet
• one onion
• 1 tbsp. l. tomato paste
• 3 cloves of garlic
• bay leaf, salt, pepper

Put the chicken in a saucepan, fill it with water, cook until tender, season with salt and pepper.

We lay potatoes, when ready, cabbage, then fry from vegetables - first fry the onions, add grated carrots, beets with tomato paste and simmer. Just before cooking, add bay leaf and grated garlic to the borscht.

In borsch, the potatoes should be soft, and the cabbage should not be boiled.

How to cook borscht without meat

You will need:

• beets - 1 pc.
• sweet pepper - 1 pc.
• carrots - 1 - 2 pcs.
• potatoes - 3 pcs.
• onions - 2 pcs.
• cabbage - a third of a head of cabbage
• tomato paste - 1 - 2 tbsp. spoon
• vegetable oil - 4 tbsp. spoons
• bay leaf, salt, pepper, herbs

Put water in a saucepan to boil.

While it boils, prepare vegetables: cut the beets into strips, the onion into cubes, one carrot into strips, the second grate on a coarse grater, the potatoes into pieces, cabbage and bell peppers into strips, cut the greens.

Throw the beets into boiling water, cook for 10 minutes, add chopped carrots, half of the onion and potatoes, cook the same amount.

During this time, lightly fry the remaining onions, grated carrots in vegetable oil, add tomato paste and simmer for 5 minutes.

Put cabbage, bell peppers and frying in a saucepan, put bay leaf, salt, pepper and cook for another 10 minutes over low heat, under a lid.

Serve with sour cream and herbs.

How to cook "Minsk-style fridge"

To do this, take:

• 2 beets
• 200 g sorrel
• 2 eggs
• 3 cucumbers
• bunch of green onions
• half a liter of kefir
• 1 tbsp. l. vinegar
• a bunch of dill
• 100 g sour cream
• 1 liter chicken or meat broth
• salt, sugar

The cold fridge recipe is quite simple to prepare, takes little time and tastes very good.

Pre-boil unpeeled beets, add a little vinegar during cooking.

We clean it, cut it into small pieces or rub on a coarse grater.

Cut sorrel into strips, boil in broth until tender. Then cool the broth.

Chop green onions and grind with boiled yolks with salt.

Finely chop cucumbers, egg whites, put all this in a cold broth.

Add beets, beet broth and slightly whipped kefir with sugar.

Add the dill when serving.

Bon Appetit!

Video recipe for cooking borscht in a slow cooker

As you know, the homeland of borscht is Ukraine and the southern regions of Russia. But they cook it not only there, it is also a favorite first course in Belarus, Lithuania, Poland, Bulgaria and Moldova.

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

In different regions of Russia, and even more so in Ukraine, it is prepared in different ways. Therefore, there are already a lot of recipes for its preparation. And this suggests that this first course is highly respected, and for many it is generally the most delicious and favorite of the first courses.

Today I want to bring to your attention Ukrainian and Russian recipes. So that those who love it can cook it as often as possible without repeating themselves!

When my grandmother cooked this delicious and aromatic dish always said - "To cook delicious borscht - you have to walk around it!" I was still young then, and did not quite understand the meaning of this statement. Now I have been preparing everything myself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and right, you need first of all desire and time! Neither without that, nor without the other, nothing good will come of it. So stock up on them and also essential products, and we will cook the most delicious first course of its kind.

And the first we will have a recipe that is prepared most often - this is a classic one!

The classic recipe is one that is cooked the traditional way... Today we will consider different options, which may turn out to be quite surprising for you, but it is still worth starting with the classics.

In this way, my grandmother and mother prepared this dish, and now I am cooking it too.

We need:

• meat beef on the bone (you can add a little pork) - 600 gr
• cabbage - 250-300 gr
• carrots - 1 pc
• parsley or parsnip root - 50 gr
• potatoes - 3 pieces
• beets - 2 pieces of medium
• tomato - 1 pc. or tomato paste
• onions - 2 pieces
• lemon - 1/3 part (or vinegar 3% - tablespoon)
• flour - 1 tbsp. spoon
• sugar - 1 tsp
• salt, ground black pepper - to taste
• dried herbs to taste
• bay leaf - 1 piece
• vegetable oil - 2 tbsp. spoons
• butter - 1 tbsp. spoon
• fresh dill, parsley, green onions, garlic - for sprinkling
• sour cream for serving

Preparation:

1. To prepare a delicious rich broth, you must take meat on the bone. If the bone is cerebral, it will be just wonderful. You can also put a sugar pit. The difference is that the brain tubular bones contain the brain, and the sugar bone contains cartilage and connective tissue.

Both give an excellent broth and make the dish especially tasty.

Meat is used, who loves which more. It is very tasty from beef and pork. So, for example, you can take a beef bone marrow, a piece beef and add rack of pork ribs... The taste will be simply divine.

2. The meat should be washed, placed in a saucepan and covered with water. How to cook meat - there are two options. I will describe both of them, and you choose which one you like best.

• Option 1. Pour the meat with water so that it is only slightly covered, put to cook. Foam will appear during the entire boil, it will need to be constantly removed. As soon as the water boils, remove the foam and wait 3-4 minutes. Then we take out the meat and pour out the water.

The pan will need to be rinsed to remove meat deposits; you can also rinse the meat. Then put the meat back in the pan and fill it with 2.5 liters of water. Ready soup this will give you 3 liters. That's about 6 good, sturdy servings.

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

Transparency depends on how carefully you remove the foam. ready-made broth... Therefore, this stage cannot be ignored. It is very important for the taste and color of the future dish.

And I want to note that the second option is more preferable. In this case, we do not pour out healthy broth... But you will have to stand by the pan during the formation of foam for some time.

If you missed the moment, and the foam has already been transformed into flakes, and the broth has been boiling for at least 10 minutes, then you should not pour out the broth. Just strain it through cheesecloth.

3. As soon as the water with meat boils (in both cases), the heat will need to be reduced to a minimum and the meat should be boiled until full readiness... I cook until the meat begins to completely separate from the bone.

Throughout the entire time, it is necessary for the broth to boil quite a bit, only slightly gurgle. Vigorous boiling will make the broth cloudy and tasteless.

4. As soon as the meat is ready, you need to take it out of the pan, and strain the broth so that there are no small bones left in it.

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

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

7. Cut the onion into cubes or thin half rings.

Grate carrots and root of parsley or parsnip for korean carrots or cut into thin strips.

8. Heat vegetable oil in a frying pan and lightly fry the onion in it. As soon as the onion begins to lightly brown, pour half a glass of boiled water into the pan, and simmer the onion until the water evaporates. The onions will become translucent and will not be found in the soup.

9. Add carrots and parsnip or parsley root, fry them with onion for 3-4 minutes, if grated. Or a little longer if cut into strips. Carrots should soften slightly in both cases.

10. Add sugar and flour, stir. Flour will give a light nutty smell during frying, and sugar will slightly caramelize the carrots.

However, sugar can also be added to beets.

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

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

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

Do not try to cut the potatoes right away so that they do not darken. Peel it and put it in water, as the time comes to straighten it in broth, and cut it.

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

Do not throw away the long stick of garlic. It can come in handy if someone suddenly has a runny nose. If this stick is set on fire, the fire is extinguished, and the smoke that will come from the stick is inhaled in one or the other nostrils, then the runny nose will recede. And if you do this several times a day, then you can generally cure it.

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

I decided to cut the beets into thin strips. Squeeze lemon juice onto it (you can pour it with vinegar) and fry in the remaining oil.

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

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

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

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

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

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

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

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

Therefore, there are controversies on this score, when is it better to salt? I usually salt exactly as I described, that is, when I send vegetables to the broth.

15. Cook for 15 minutes, then add the carrots, onions and white roots stir-fry, let it boil. Cook for 5 minutes.

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

17. Turn off the fire, add fresh herbs and cover tightly.

18. Leave to infuse for 15-20 minutes.

19. Then pour it into bowls, sprinkle fresh dill and season with sour cream.

20. Eat with pleasure!

Delicious homemade recipe for real Ukrainian borscht

In Ukraine, this is the main first course and it is prepared according to many of the most a variety of recipes... Each housewife has her own little secrets and tricks of its preparation. And everyone gets it rich dish that you can not eat anything else at all.

Of course, we can't cover all the recipes in one article. Therefore, in the future I will still look for interesting recipes, try to cook for them. And then I will share them with you, maybe you will like something too!

Now I'll tell you how you can cook beets in one of four ways.

A delicious recipe for borscht in a slow cooker for preparation for the winter in jars

Today we have already covered many different recipes where they prepared our favorite dish with all kinds of meat, and even fish. Did you know that it can be prepared for the winter by twisting it into a jar.

It is very convenient, I cooked up the preparation in the season, when all the vegetables from my garden, saturated with warmth and sun, and hid it all in a jar. In winter, I opened it, added it to the meat broth and the dish is ready.

And for quick cooking, let's see how to cook a piece in a multicooker.

It's that simple! I like this idea, but how do you feel about it?

How to cook red beet borscht

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

The first thing to do is pick a ripe, burgundy beet. If the beets are red, then the borscht will naturally not turn out to be a rich burgundy color, but will seem to be faded.

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

1. Cut the beets into thin strips and simmer in small amount oil or fat with tomato and vinegar. On three-liter saucepan and for about 1 - 2 beets, it is enough to add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help keep the beets dark and the broth bright and beautiful.

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

3. Beets can be boiled in a peel, then peeled and grated. Drizzle with juice 1/2 - 1/3 lemon and send to soup along with browned vegetables 10 minutes until cooked.

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

I usually use the second or third method. So, in my opinion, the taste of ready meal it turns out to be more tasty, and the color is more intense and bright.

However, there is another way to cook beets that can be useful for our recipes. Unfortunately, I do not always use it, but it is simply necessary to write about it.

Sauerkraut for delicious borscht

In the old days, my grandmother always fermented beets, I was still very little then, but I remember that. Having already matured, and starting to cook, I asked my mother how my grandmother did it, and my mother gave me a recipe. She also said that sauerkraut was used not only for the first courses, but also vinaigrette and other salads and snacks were prepared with it.

Borscht with sauerkraut turns out to be very special and has a very pleasant taste... And fermenting it is easy and simple.

1. Take as many beets as you want to ferment, peel and chop with any of known methods... It all depends on how you are going to use it in the future.
2. Put the beets tightly enough in the jar, leaving room for the brine, which should cover the beets by 5-6 cm.
3. Prepare the brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 g of salt (an incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
4. Put oppression and place a deep plate under the jar.
5. Leave the beets to ferment. The fermentation time can be different. Minimum 5 days, maximum 12 days.
6. During fermentation, foam will form, which will need to be removed. Excess juice will also flow out, which will also be formed during the fermentation process.
7. It is believed that the fermentation process is over when the foam ceases to be released. It depends on the ambient temperature.
8. When the foam stops coming out, you can put the jar in the refrigerator. And use it as needed.

I hope that today's collection will be interesting for you and the material useful. And you can cook whatever borsch you want!

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

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

It should also be remembered that potatoes are always placed in broth either before cabbage, if it is fresh in spring, or after - if it is firm in autumn. With sauerkraut better potatoes do not use, or add cabbage only after the potatoes are cooked.

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

As for the rest, everything seems to be clear and understandable! I wish that the borsch you cooked always turns out thick, rich, aromatic and tasty. And also, so that it is always bright and beautiful!

Bon Appetit!

Who among us does not like to eat deliciously? There are probably no such people at all. Even the fair sex, who carefully monitor their figure, will not give up delicious and healthy dinner or lunch. And what makes lunch different from normal eating? That's right - the first course. It can be different.

Why it is good to include liquid meals in your diet

Even if someone does not like soups, it is still periodically liquid dishes you need to eat, because the broth is good for the stomach. It helps 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 in your diet, for example, soup. But in our article we will tell you about the preparation of such a hearty and tasty first dishes like borsch. Each mistress has her own own way how to cook the most 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 it is believed that borscht is a rich fat soup, from which kilograms are added to. Of course, a real Ukrainian borsch such - nourishing, oily, and even with donuts. But there is also lean option borscht, which contains the very minimum of high-calorie ingredients, is sometimes cooked without meat at all. Those people who strictly observe the fast know how light such borscht can be. Below are the most interesting recipes delicious borscht cooked both in a saucepan and in a multicooker.

Simple 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 75 grams or 2 tomatoes.

Recipe simple borscht begins with the preparation of the broth: to obtain delicious food first you need to defrost the chicken and boil it, dipping it into boiling water. The whole chicken must be cut into small pieces in advance. After boiling water, it must be poured out and drawn cold water again. This will be the basis for our borscht broth. The chicken should be cooked until half cooked. While the process is in progress, you need to wash and peel potato tubers, carrots, cabbage and onions. Then you need to put potatoes, cut into not too large pieces, in a saucepan with half-cooked chicken. Finely chop the onion and grate the carrots. When, after adding the potatoes, the water boils again, dip the finely shredded cabbage into the broth.

How to make delicious frying for borscht: continuation of the previous recipe

At the same time, we are preparing frying, the recipe for a simple borscht, although, excuse the tautology, is simple, but still it does not do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, in a skillet, 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 done, transfer it to a saucepan of broth. Stir the borsch from time to time and add salt or your favorite spices to taste. To prevent the borscht from losing saturated, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the heat, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the borsch with sour cream or mayonnaise.

A simple recipe for borscht in a slow cooker: the necessary ingredients

The multicooker has recently become a faithful assistant to housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and energy. She cooks porridge, bakes muffins, and cooks pilaf.

You can also cook borscht in it, it will turn out to be absolutely as tasty, no worse than cooked on the stove in a saucepan. So, the products for the future borscht:

• pork with ribs - 300 grams;
• water - 2 liters;
• fresh cabbage - 200 grams;
• beets - 2 pieces
• carrots and onions - 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 housewife 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. Put onions and carrots in a multicooker bowl, slightly oiled, put onions and carrots, set the "frying" mode and fry the vegetables for about five minutes. We mix all this with a silicone spatula so as not to scratch the bowl cover. You do not need to close the lid of the multicooker. After about five minutes, add pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After that, put half of the grated beets, cabbage, potatoes in a bowl. For taste, you can sprinkle everything a little granulated sugar... Salt and pour hot boiled water from the teapot. Then select the "extinguishing" program (if available special program"Soup", then you need to choose it). Cooking time - 60 minutes. After that, close the lid of the multicooker until it clicks. Pour the other half of the beets at the same time with a glass of boiled hot water, add a little lemon juice and bring to a boil. Strain this broth through cheesecloth or bandage. After that, pour the broth into a multicooker container, add garlic, seasonings and finely chopped herbs. On the multicooker program panel, set the "Heating" mode and leave for 10 minutes. Separate the prepared meat from the bones, return the pieces of meat themselves to the borscht. The dice can be thrown away. Serving 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. V 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 classic borscht theme.

We present to your attention a recipe for a simple borscht, which will not take the hostess much time. For cooking, you need to take:

• 1 kilogram of beef;
• half a kilo of potatoes;
• 300 grams of fresh cabbage;
• 300 grams of beets;
• 200 grams of carrots;
• 200 grams of onions;
• 3 small jars of tomato paste (metal);
• 3 garlic cloves;
• bay leaf, salt, allspice or any spices;
• greens.

Cooking process

First you need to wash the meat. In the event that it has been frozen, it must first be defrosted. Next, fill the meat with water and put the pan on fire for an hour and a half. When done, remove it from the pan, cut it into pieces or wedges and put it back in the broth. Finely chop the onion, grate the carrots on a medium-sized grater. Chop the cabbage into strips. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a skillet with the addition of sunflower oil... Pour a tablespoon of vinegar (to preserve the color) and tomato paste into it. If there is no tomato paste in the house, you can replace it with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate skillet, fry the carrots and onions in oil. When they have a beautiful golden hue, remove the skillet from the heat.

Ingredient bookmarking sequence

The recipe for a simple borscht implies, like the rest of the similar, a sequential laying of ingredients. Cut the potatoes into pieces 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. Boil it over low heat 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 and onions (the so-called frying), as well as the bay leaf.

Season with a little more salt and pepper if necessary. After that, add garlic to the almost finished borscht, which was previously squeezed out through the garlic press. Almost done - remove the pan from heat, let it brew for about twenty minutes. Pour fragrant, beautiful and tasty borscht into deep bowls and serve, sprinkle with herbs and add sour cream. It will turn out no less tasty if you put mayonnaise on the plate instead of it or thick sauce with spices. And with black rye bread it will turn out practically cooking masterpiece... A plate of this first course will energize 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 liking and your family members.