Borscht is a dish that each of us must have tried. Any hostess, every culinary specialist knows the recipe for this extraordinary dish. However, in order to cook the real most delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets - the main ingredient. Beets can be used boiled, browned or stewed. The borscht recipe, in addition to it, is added with various other vegetables.

There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of cooking options for this dish, so everyone will find a recipe with that very unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. The classic recipe is usually based on beef or bone-in pork, but many prefer poultry. If you take meat on the bone, then you must first boil it and remove the bone. It is not recommended to salt the broth at the very beginning. The taste will not improve from this, but the nutrients will be lost. In order to cook the broth correctly, you need to take the meat on the bone, pour it with cold water and, after boiling, remove the foam, then reduce the fire and cook for about two hours. Only by observing these secrets, the broth can be cooked transparent and rich.

Stock up on Ingredients:

• Meat on the bone - 1 kg.
• Beet - 1 pc.
• Potatoes - 4 pcs.
• Bow - 1 goal.
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Fresh cabbage - 300 g.
• Greenery.
• Vegetable oil.
• Spices.

Recipe

1. Like every recipe, ours also says that before cooking borscht, meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films from it, if any. Pour the meat with cold water and put the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of borscht. For about 1 kilogram of meat, you need to take 2 - 2.5 liters of water.

2. While the broth is cooking, you need to cook the vegetables.

3. Grind cabbage, clean onions, carrots. We are engaged in beets, remove the seeds from the pepper, removing the middle with the stalk from it. You don't need to touch the potato yet. Otherwise, it will turn black and dry, then the borscht will be tasteless.

4. Do not forget about the broth. After boiling water, remove the scale with a slotted spoon and make the light smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After the new scale stops appearing, with a clean napkin, remove all its remnants from the walls of the pan. Use a spoon to scoop out the fat spots floating on top of the broth. You have to repeat everything from time to time. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.

Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it well and put it back.

5. We begin to prepare vegetable dressing. The recipe recommends that you do everything in sequence, cut the vegetables correctly, and then the soup will turn out to be very tasty, rich and fragrant, which will delight the whole family.

6. We clean the potatoes, wash and remove all the eyes. Cut into not too large cubes. Moreover, for density, you can mash the potatoes with a spoon. We put it in a saucepan and let it boil until the potatoes are cooked, chop the cabbage. We put it in a saucepan.

7. Cut the onion and other vegetables. Pour the oil into the pan and, when it is hot, put the onion there, fry lightly, stirring occasionally. There we also put the pepper cut into thin strips and the tomato, cut into cubes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it stew a little.

Secrets to help: To make the soup a rich color, you need to add a teaspoon of 6% acetic acid or lemon juice to the pan with beets. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

8. In order not to violate the cooking recipe, put tomato paste, flour in a separate plate, mix everything thoroughly and dilute with cold water, stirring vigorously so that lumps do not form. Remove the lid from the pan and add the tomato preparation there, while stirring constantly. Continue to stir the contents of the pan until the color of the tomato paste changes and becomes a rich red hue. Then pour the finished workpiece into a saucepan. Stir borscht and add spices.

Secrets to help: To improve the taste of borscht, the recipe advises to take a piece of good fat, rub it with salt and garlic, add the resulting fragrant mixture to the finished soup. This is done as follows: cut a piece of lard finely with a knife, take a couple of cloves of garlic and chop on a board with a pusher, mix, evenly rubbing the lard with garlic. Before turning off the gas, we dip our fragrant garlic billet into the borscht. Be sure to cover the pan with a lid (do not close, but cover), let it brew a little for a richer taste.

9. Add seasonings. Usually these are peppercorns, bay leaves, fresh parsley.

10. Let the borscht stand for a while so that it is saturated with garlic flavor, it will take 20-30 minutes under a closed lid. After this time, you can serve the dish on the table and call the whole family for dinner. There is such a delicious borscht with fresh rustic sour cream! The recipe for a delicious rich dish with a pleasant red color will not leave indifferent even the most severe critic!

INTERESTING: Before the advent of potatoes, borscht was cooked with beets and beans. It was prepared separately, or boiled in broth along with meat. This is how they cook now, the number of potatoes decreases or we completely replace it with beans.

Any borscht will be even tastier if you eat it not with a simple bread, but with fresh, hot donuts - buns made from yeast dough with fragrant garlic sauce. They are very simple and easy to prepare.

In contact with

Any experienced cook knows how to cook borscht properly. Each housewife has her own recipe for making borscht. One hostess stews vegetables before putting them in the pan, another uses unusual spices and spices, and the third cooks borscht in chicken broth, which allows you to get delicious borscht with a "signature" zest. Young housewives sometimes do not know how to cook borscht properly, which is why their husbands are deprived of the opportunity to enjoy the delicious taste and smell of this dish.

There are many recipes for borscht, but we will tell you how to cook traditional borscht. Taking this recipe as a basis, you can give free rein to your imagination, which will allow you to cook borsch every time with a new taste. Saturated bright red color of borscht is given by beets. This vegetable is present in all borscht recipes. Borscht is boiled in meat or chicken broth, and on fasting days, mushrooms are added to borscht, as a result of which this dish acquires a new amazing taste. If you decide to cook beef broth, then be patient - it is cooked for about two hours. During this time, a lot of water can boil away, so this process should be controlled and periodically added water, but not cold, but boiling water, so that the broth does not lose its taste and color. 30-40 minutes before readiness, add bay leaf, 5-6 black peppercorns and 3-4 allspice to the broth. If you missed the moment of removing the foam at the beginning of cooking, then strain the finished broth through a sieve so that it becomes transparent.

Classic borscht recipe

• While the broth is cooking, you can prepare vegetables - onions, carrots, beets. They must be cut into strips, the onion can simply be chopped and fried in vegetable oil in a frying pan.
• 10 minutes before readiness, add tomato paste or grated tomatoes, from which the skin has been previously removed.
• We lower the potatoes cut into cubes into the pot with the broth, and when it is half ready - chopped cabbage.
• After 5-10 minutes, add the stewed vegetables from the pan and cook for another ten minutes. At the end of cooking, add chopped garlic and herbs.

Let the borscht brew for half an hour, and then pour it into plates and treat your loved ones. You have already learned how to cook borscht correctly, now learn how to properly serve it. Put a piece of meat in each plate, and if you cooked the broth on the ribs, then separate the meat from the bones. Traditionally, borsch is served with sour cream, and ordinary bread can be replaced with unsweetened buns soaked in garlic sauce.

How to cook borscht with beans

If many people cook borscht lean, that is, without meat broth, then they try to put beans in borscht. It is with the help of beans in borscht that you can create a rich and perfect taste in the absence of meat. Traditionally, in many Ukrainian villages, borscht is boiled in a strong meat broth with the addition of a large amount of beans.

Ingredients:

• Beef brisket (a quarter of a kilogram);
• Potatoes (4-5 pieces);
• Two glasses of beans;
• Beets (2 pcs.);
• Medium-sized carrots (one piece);
• Onion (1 pc.);
• White cabbage (300 g);
• Bulgarian red pepper (2 pcs.);
• Tomato paste (2 tablespoons);
• Vinegar (2 tablespoons).

Cooking sequence:

In the evening, soak the washed beans in cold water to soften. The next day, boil the beans in plenty of water for an hour and a half until tender.

Boil the broth from the beef brisket over low heat. When it is half done, add shredded cabbage to the broth.

After the broth with cabbage boils, add potatoes cut into small pieces into it.

In a deep frying pan in vegetable oil, fry chopped beets or grated beets on a coarse grater (depending on your taste and personal preference). Pour lightly fried beets with a little water, add tomato paste and vinegar and simmer under a closed lid for 10 minutes.

Separately, fry the onions and carrots in vegetable oil. Onions are recommended to be cut into small cubes, and carrots - depending on the type of chopping of beets, if the beets were cut into strips, then cut the carrots in the same way, and if the beets were rubbed on a grater, then grate the carrots.

Five minutes before the potatoes are ready, add pre-boiled beans, finely chopped bell peppers, as well as onions with carrots and stewed beets to the broth. At the same stage, salt, pepper and favorite spices are added to the borscht. As a rule, these are bay leaves (2 pcs.), Allspice peas (3-4 pcs.) And dried herbs.

Boil the borscht after the next boil under a closed lid for 5-7 minutes. Then remove from heat and let it brew for about a quarter of an hour. This is the sequence of how to properly cook borscht with beets.

As mentioned above, serve borsch with sour cream, sprinkled with finely chopped fresh herbs, a slice of bread and a few cloves of garlic.

How to cook red borscht

Sometimes even following the instructions described above does not give a full guarantee that your borscht will turn out to be a rich red color. This happens because some nuances were not observed.

So it is believed that in order for the borsch to be a beautiful red color, the vegetables for it should not be grated, but cut into strips or small sticks.

The color of borscht directly depends on the color of the beets from which it is cooked. Cut open the beets and look at their color. Beets should have an even dark color. If the beets have white streaks, then the borscht will later turn out to be pinkish or completely orange. In addition, it will also affect its taste.

Beets for borscht should not be fried, but rather stewed so that in the future it does not lose color when added to the broth. See do not overdo it with stewing. Experienced chefs recommend stewing beets for no more than 10 minutes.

In fact, the recipe for making borscht is not so complicated. It is enough to put a little soul and warmth of your heart into it, and then you will get a truly soulful delicious borscht. Bon appetit!

Is there a person among us who has not tried at least once borsch? Moreover, each housewife has her own secrets of cooking this dish.

Especially good and incredibly fragrant is borscht, made from freshly picked vegetables grown with your own hands in the backyard garden or flavored with fresh fragrant herbs.

From the history of borscht

Meanwhile, the history of the origin of this dish is quite old and very confusing. Romanians ( bors, "borsh"), Poles ( barszcz, "barshch"), Ukrainians, Moldovans ( "borsh", bors) and Lithuanians ( barsciai, "barschchai") have long been arguing about the right of authorship for borscht, and each nation has its own recipe for the "right" borscht. I will not look for the truth here, because it is not so important.

I can only say that the name of this dish has developed from two parts. First part, " boron", means " red" or " brown". Second part, " sch' is probably what is left of the ' cabbage soup”, i.e. red cabbage soup or red soup with cabbage.

It is known that the first documented references to borscht were found in Ukraine and date back to the 14th century. Four centuries later, people started talking about borscht in Poland. Ukrainians claim that the first borsch was brewed by a Cossack cook during the Turkish siege of Azov. The cook prepared it from what was left of poor food supplies.

I'll give you more some interesting facts about borscht:

• in some regions of Ukraine, it is customary to serve borscht at commemorations. It is believed that together with the steam rising from the plate with this dish, the soul of the deceased goes into the sky,
• in the Strugatskys' famous novel "Roadside Picnic" events begin to unfold in an institution called "Borzhch"
• in Ukraine there is a kind of analogue of the “Big Mac index”, which assesses the purchasing power of the population and the real value of the Ukrainian monetary currency, the hryvnia, called the “borscht index”,
• a small town in the Ternopil region (Ukraine) Borshchiv is named after this dish. In this town every summer the festival "Borsch yiv" is held and a legend is told about how the Turks, having captured this settlement, forced a local resident to cook borscht for them. The woman followed the order of the invaders, but since the soup broth was cooked on non-halal pork, the Turkish commander became indignant and shouted loudly at the woman. The wayward Ukrainian woman did not like this much, she in her hearts hit the Turk on the head with a ladle, and then completely drowned him in a saucepan with borscht.
• The name of the Trans-Baikal Borshchovochny Ridge has nothing to do with this dish, because it is named after the settlement located at its northwestern base, Borshchovka.
• The Sorochinskaya Fair, among other things, is also staged by the “Borscht Festival”

In this article, I want to give traditional recipes of national borscht. And I'll start with Ukrainian borscht. I will make a reservation right away, Ukrainian women cook various versions of this dish, I will give only two that I cook myself.

• On this topic:

I'll start with a video recipe of my homemade borscht. It can be prepared from any type of meat, or lean.:

Traditional Ukrainian borscht recipe

Per liter of broth take

• small beets (150 g),
• 2 medium potatoes (210 g),
• small carrots (50 g),
• parsley root (20 g),
• a small onion (35 g),
• 1 teaspoon of tomato paste,
• half a tablespoon of melted pork fat,
• a teaspoon of granulated sugar,
• table vinegar 9% (10 g),
• 1/2 teaspoon wheat flour
• 2-3 garlic cloves,
• 1/3 medium sized bell pepper
• pork fat (10 g),
• broth, beef, pork or chicken (700 ml),
• salt, fresh coriander and dill, bay leaf, pepper to taste

Cooking:

1. Chop the beets into thin strips and simmer until cooked in melted lard, with tomato puree diluted in broth, sugar, vinegar and salt.

2. Onions and roots (carrots and parsley) are chopped into thin strips, sautéed in fat.

3. In a frying pan, flour is tinted in a small amount of fat, a small amount of broth is introduced, mixed until a homogeneous mass is formed.

4. Potatoes are cut into cubes and boiled in broth until half cooked for 10 minutes, then fried vegetables, stewed beets, flour, chopped bell pepper, salt, washed bay leaf are introduced.

5. Cabbage is chopped into thin strips, added to borscht 3-10 minutes before the end of cooking, depending on the type of cabbage. We must not allow the cabbage in the borscht to boil.

6. In a wooden mortar, grind lard, salt, spices and herbs until smooth. Introduce lard into borscht 2 minutes before the end of cooking.

For your information
Before the advent of potatoes, borscht was cooked on beans. It was either boiled separately or boiled in broth along with meat. So they do now, reducing the proportion of potatoes or completely replacing it with beans.

Poltava borscht recipe (one of the options)

My grandmother, a native of the Poltava region, taught me how to cook such borscht, it cooks a little faster, does not contain vinegar, but is in no way inferior to traditional borscht in taste and aroma. I note that usually Poltava people cook borscht with dumplings, but not this one.

For a 3-4 liter pan I take

• 300-400 g lean pork ribs
• 2-3 small chicken quarters
• 4-5 medium sized potatoes
• 2 medium, sweet, fleshy peppers (red and yellow),
• 3 small beets,
• 2 medium carrots
• 2 medium onion heads
• 2-3 pcs of ground tomatoes (greenhouse tomatoes are not suitable for this, they have neither acid, nor sweetness, nor aroma inherent in ground tomatoes, if they have not yet ripened, it is better to take tomato paste),
• Sugar, dill, coriander, salt, pepper mixture,
• Vegetable oil for sautéing vegetables
• 1/3 small fork cabbage

Recipe

1. I begin to cook the broth on a pork rib, after boiling it for 20 minutes, add chicken, peeled whole carrots, beets and onions.

2. While the broth is being cooked, I cut the onion into small cubes, Bulgarian straws, sweet peppers, carrots and beets. I cut it, not rub it on a grater. After all, we are preparing borscht, not a vegetable mess. I'm making a borscht dressing. First, I sauté onions in a saucepan with high sides in sunflower or corn oil until golden brown, then I add sweet peppers, beets, and carrots. Simmer the dressing over low heat, adding broth if necessary.

3. During stewing, I remove the peel from the tomatoes by scalding and soaking them in boiling water for 2 minutes. I cut the tomatoes into small cubes. I introduce tomatoes into the dressing, add salt, spices, sugar, carcass until the beets are ready. I always taste vegetable dressing, it should be rich and tasty! It should contain sweetness, acid and salt.

4. I check the vegetables and meat in the broth for readiness. I take out the vegetables and, having cooled, I give them to the dog, they have already given up all their taste to the borscht, and the dog will still be pleased! I divide the meat into portions and lower it back into the broth. I also send diced potatoes there. I cook it until tender, and then completely knead it with a crush right in the pan, while trying not to touch the meat pieces.

5. In a saucepan with borscht, add cabbage chopped into thin strips and salt to your taste. 2 minutes before the cabbage is ready, you can introduce borscht dressing.

Before serving, I let the borscht brew for at least half an hour. At all, borscht acquires its full taste only the next day. This dish is served by adding sour cream to the plate and garnishing with chopped herbs. In addition to borscht, there must be sliced ​​fresh salted bacon with sprouting, fresh herbs, green onion feathers, garlic, fragrant buns with garlic and dill - donuts and, of course, a misted glass of chilled vodka. However, I should note that I serve vodka optionally, on the occasion of the arrival of dear guests.

You know where to look and vodka, but I’ll tell you how to cook donuts now.

This is the fastest way to bake borscht-worthy dumplings. But there are craftsmen who cook them in a bread machine, it's even faster and less troublesome. I haven't tried it, so I won't recommend it.

I take donuts for one serving:

• 1.5 st. premium wheat flour,
• 1 cup water for dough + 1/2 cup for sauce
• 1 sachet of yeast (dry)
• warmed milk (50 g),
• sugar (1.5 tablespoons),
• vegetable (any) oil (3 tablespoons),
• garlic to taste (I take 7 medium cloves),
• egg for lubrication.

How we cook:

In water and milk heated to 40 degrees, we breed yeast, salt, sugar, flour. Knead the dough well to an elastic consistency, while it should not stick to your hands. Hands during kneading should be lubricated with vegetable oil, if necessary, mix flour into the dough. But at the same time, keep in mind that it should not be too liquid or dense.

After kneading, put the dough in a bowl, cover it with cling film, leave for a while in a warm, calm place. When it has doubled in volume, punch it down, form it into pampushki - balls (30 g), put it on a baking sheet prudently covered with parchment or oiled thin paper and let them exfoliate for some more time (30 minutes) in a quiet, warm place. Try to calm down your household for this time, because donuts are suitable!

After that, grease the buns on top with egg yolk and set to bake in an oven preheated to 200 degrees until cooked (it takes me 20 minutes).

While donuts are in the oven, cook for them sauce. We take a wooden mortar and crush it with a little salt and dill. You can, of course, use a garlic press, but for unknown reasons, it tastes better in a mortar. We dilute the mixture of garlic in half a glass of boiled warm water and 2-3 tbsp. vegetable oil.

When our donuts are ready, we take them out and evenly pour hot garlic-dill sauce. After that, put the donuts in the oven for a couple more minutes.

Cold Lithuanian borscht recipe

My family members call this dish Lithuanian okroshka. But in fact it is borscht, only cold. Moreover, at first glance, not very compatible products are combined in it, but the dish at the same time turns out to be delicate and harmonious in taste.

Lithuanian cuisine is not characterized by spicy rich dishes, so this original cold borscht in one of the hot summer has the right to be, especially if you decide to lose weight before going to the sea.

For this borscht you will need:

• medium fat kefir (1 l),
• boiled water (1/2 cup),
• small beets (2 pcs),
• chicken egg (1 pc),
• potatoes (2 pcs),
• dill, onion feathers, parsley (1 bunch),
• salt,
• table vinegar (1 tsp).

Cooking:

Boil the beets in separate containers (do not peel, otherwise the root crop will lose its color, in addition, add vinegar to the container with the beets for the same purpose), potatoes, eggs until tender. After cleaning the beets, chop them into thin pieces, cut the eggs into thin slices, chop the greens. Mix eggs, beets and greens in a saucepan. Beat kefir with salt and water with a whisk until small bubbles appear, put the liquid into the pan. Mix the ingredients thoroughly.

Lithuanians serve borscht on the table, garnished with greens, potatoes - hot in a separate plate. You can add it, after kneading, to borscht. This is already a matter of taste.

There are more satisfying options with the addition of sour cream, diced, radishes and boiled sausage, but this soup already definitely resembles okroshka.

Polish borscht recipe with ears

This rich, unusual for our taste, excellent borscht will require you to prepare for a week. What does it consist of? Read on.

For such a borscht you will need:

• beets (1.5 kg),
• beef meat (0.75 kg),
• salt, a pinch of sugar, herbs (parsley, dill),
• rye bread (1 slice),

For the test

• wheat flour (approximately 1.5 tbsp),
• water by eye, in order to get a cool elastic dough,

For filling

• salt, a mixture of peppers.

1st view

• boiled any meat (200 g),
• onion (1 medium head),
• animal fat (1 tablespoon),
• meat broth (2 tablespoons),

2nd view

• any mushrooms (100 g),
• fat (30 g),
• finely chopped onion (1 tablespoon),
• egg white (1 pc),
• crumb crumbs (1 tbsp)

Recipe:

1. Beets are divided into two equal parts. One of them, washed and cut into large pieces, is placed in a clay container and a slice of rye bread and warm water are added there for fermentation, covered with gauze, sieve or parchment paper and left for a week in a warm place to make beet kvass.

2. The broth is boiled on meat and herbs. The second part of the washed and grated beets should be boiled separately until tender. After the beets are removed from the heat and let it brew under the lid for another hour. When the meat is ready, strain the broth and add beetroot broth and kvass. Do not forget to sugar and salt the dish.

1st type of filling

Grind the meat in a meat grinder. Onion, cut into small pieces, fry, mix with meat, salt and pepper, simmer for another 5 minutes, before finishing, add a couple of tablespoons of broth for tenderness.

2nd type of filling

Mushrooms clean, wash, finely cut into cubes, stew in a saucepan with a small amount of fat. Separately, finely chopped, saute the onion until golden brown, transfer to a saucepan with mushrooms, adding crumbs and protein there. Mix ingredients thoroughly.

The dough should be rolled out in a thin layer, cut into squares, put the filling on them, mold the ears in the form of triangles and boil until tender in a saucepan with salted water.

4. Ready-made ears are added to borscht. At the same time, borscht should be hot, you can heat it up, but you can’t boil it.

This An incredibly delicious dish you can cook at any time of the year.

For him you will need the following ingredients:

• beef, it is best to take a shovel (1 kg),
• potatoes (1 kg),
• onion (1 head),
• egg (3 pcs),
• carrots (1 pc),
• pickled sorrel (1 can 250 gr),
• lemon (1 pc),
• dill, basil, parsley (1 bunch),
• salt.

Cooking method:

1. Cook the broth on a whole piece of meat and a peeled onion in 3-4 liters. pan, do not forget to remove the foam. After an hour, we take the beef out of the pan, cut it into small pieces and put it back into the broth, salt, cook for another 20 minutes. Discard the boiled onion.

2. Grind potatoes into small cubes, carrots into strips or semicircles, place in a saucepan with borscht and cook until cooked for another 20 minutes.

2. Boil the eggs, cool, finely chop the protein or three on a fine grater, divide the yolk into halves. Greens are also finely chopped.

3. When the vegetables in the soup are ready, we introduce eggs, a few slices of lemon, sorrel (if necessary, it can be pre-chopped), greens. Bring the soup to a boil and remove from the stove.

Moldavian borscht recipe

Moldavian borscht differs from the usual borscht, first of all, the presence of peas in it.

For 2 servings you have to cook:

• sweet pepper medium in size (1 pc),
• cabbage (1/4 small fork)
• young green peas in pods (60 g),
• celery, parsley (root) (1 pc each),
• medium-sized beets (1 pc),
• tomato paste (1 tablespoon),
• vegetable oil (1 tablespoon),
• table vinegar 9% (30 g),
• tomato sauce (1 tablespoon),
• a mixture of peppers, parsley, marjoram and dill,
• sour cream (2 tablespoons)
• chicken meat (0.7 kg).

Cooking:

1. On minimum heat, boil the chicken broth until cooked, removing the foam.

2. My beets, clean, chop into thin strips, place in a saucepan with a small amount of fat, a glass of broth, tomato paste and vinegar, simmer until tender.

3. Grind the roots, carrots, onions and peppers into strips, first sauté the onions until golden brown, then add the rest of the vegetables and spices there.

4. Pea pods cut into slices across. We chop the cabbage into strips, put the cabbage in the broth, after a while the peas, salt. Boil the peas and cabbage until cooked, add the sautéed vegetables, stewed beets and tomato sauce, boil for another 5-10 minutes.

Moldovan borscht is served on the table with sour cream, garnished with herbs.

Romanian borscht recipe

They say that in order to cook Romanian borscht, you first need to steal a pot. But these are all jokes, Romanians cook no less delicious borscht than everyone else, because Greeks, Turks, and Bulgarians influenced the culinary preferences of Romanians.

That's why to prepare 2 servings of such borscht, you should stock up:

• meat broth (0.5 l),
• cabbage (150 g),
• medium-sized potatoes (2 pcs),
• medium tomato (1 pc),
• eggplant (1 pc),
• sweet pepper (1 pc),
• small beets (1 pc),
• carrots (1 pc),
• onions (1 pc),
• tomato puree (1 tablespoon),
• vinegar 3% (1 tsp),
• sugar (0.5 tsp),
• melted butter (2 tablespoons),
• flour (1 tsp),
• sour cream (4 tablespoons),
• herbs, roots, spices, salt - to taste.

Cooking:

1. Meat for Romanian borscht, gulf, its 1.5 liters of water, boiled for a long time, for 2 hours, along with spices. At the end, the broth is salted, filtered, the meat is divided into portions.

2. Shredded beets are stewed in oil with vinegar and tomato paste until half cooked.

3. Vegetables (carrots, parsley (root), onions) are chopped into strips and sautéed in a separate bowl.

4. Diced potatoes and eggplant should be poured with broth and boiled. Pepper and tomato also cut into cubes and add to the soup along with fried vegetables and stewed beets. Bring the vegetables to readiness, boiling for 5-10 minutes.

Advice: In order to get rid of excess bitterness in the eggplant, chop it into cubes, salt it abundantly, rinse it under running cold water after 10 minutes and only then put it in borscht.

5. In melted butter, tint the flour, add 0.5 st of broth to it, brewing a uniform sauce. Then add the flour to the borscht, add salt and sugar to taste.

Romanians serve borscht like us with sour cream and herbs.

Lenten borscht

I hope these borscht recipes will be useful to you. Bon appetit!

If you still have beets after cooking borscht, then you can make a salad or other mouth-watering dishes from this vegetable, you can recipes.

Borscht (photo)

How to cook borscht, step by step recipe with photos.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. We are preparing a dressing for borscht. Cooking broth for borscht. Secrets of cooking borscht. Borscht cooking technology.

Why wrote BORSCH capital letters? Because the recipe that I will give here is the result of a large number of research and experiments. I visited Ukraine (in Ukraine) a lot, my friends grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a lot of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule number 1. The most basic rule of any first course is water. This applies to borscht in a special way. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will discover the rest of the secrets of cooking delicious borscht.

What we need to cook borscht:

1. Water.
2. Meat, beef brisket.
3. Cabbage 1/6 medium head
4. Beets 4-5 medium size.
5. Carrots 2 pcs.
6. Bulb 2 pcs.
7. Coriander 1/2 tsp.
8. Pepper, salt to taste .
9. Lemon 1/2
10. Potatoes 2-3 pcs.
11. Garlic 3 cloves.
12. Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but it was frozen three days ago. Didn't calculate.

Cooking broth for borscht. Pour the meat with water, throw the onion, bring to a boil. We reduce the fire. Cook for 2.5 hours to gurgle a little. We constantly remove the foam.

We prepare vegetables. Clean, wash. cabbage for borscht chop finely.

Beets and carrots for dressing borscht three on a coarse grater.

We start preparing the dressing for borscht. Rule number 2. For borscht dressings all vegetables should be fried together. They will soak in the juice and then give the juice and flavor to the broth. Fry carrots in sunflower oil.

Onion cut into half rings.

Add to carrots dressing for borscht. Fry.

Add garlic. Squeeze it into dressing for borscht garlic press.

IN dressing for borscht Throw in 1/2 teaspoon coriander.

We spread the beets in the pan with the dressing. We extinguish. How to cook borsch so that it is red? Put the beets in the dressing. and tomatoes.

We squeeze the lemon. (It is clear that in Ukraine they don’t squeeze lemon, somewhere they use vinegar. We have lemon, because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that borscht broth turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, then you can add a little broth.

Add tomato paste to the dressing, simmer for 10 minutes. Rule number 3. If you have delicious tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of borscht will be more saturated. Three tomatoes on a grater, throw out the skin. We didn't have tasty tomatoes.

The fourth secret, we take out the meat from the broth before lowering the finished dressing there.

Salt the broth, pepper. Bring to a boil. Dip the cabbage into the broth.

We cut potatoes into small cubes.

We send the potatoes to the broth for borscht following the cabbage, cook for 30 minutes.

Put the borscht dressing into the broth.

Throw in a couple of bay leaves. We cook 10 minutes.

Dividing on the board meat for borscht into portions.

Add meat to borscht.

Rule number 4: there is never too much borscht, we cook a large pot.

Rule number 5: before serving, borscht should stand for at least a few hours.

Delicious borscht ready.

Whoever wants, adds sour cream to the borscht. For borscht, donuts rubbed with garlic are obligatory.

Borsch is a very mysterious and unusual dish, the methods of preparation of which are still disputed. In different Slavic countries, borsch is cooked in its own way - with sausages, smoked meats, fish, horseradish, zucchini, beans and even apples. Each family has its own secrets of delicious borsch, which are passed down from generation to generation, but one thing remains unchanged - the love for this amazingly delicious dish, which is impossible to resist. small children also love it, so in cookbooks for newborns there are tips and tricks for preparing this soup for babies. Now borscht has become almost an international dish, and if you want to please your family with borscht, choose any recipe - Ukrainian with donuts, Moldavian with chicken, Old Lithuanian with mushrooms and kohlrabi, Polish with bread kvass or Siberian with meatballs. Borscht has always been a symbol of home warmth and comfort, so it is important that it be tasty and fragrant.

Borscht starts with broth

Borsch is usually boiled in a strong meat broth made from good beef, pork or chicken, and if you decide to use beef, use the brisket as it is softer and juicier. Some housewives add lamb bones to the broth to make the soup more rich, others cook borscht with duck, goose and rabbit, others manage with minced meat and stew, and some manage to cook a vegetarian version of real Ukrainian borscht. If you are making meat broth, boil it as long as possible to make it richer. Bones are boiled for 5–6 hours, and meat for about 2.5 hours, just do not forget to remove the foam. During the cooking process, onions, carrots, celery and a bunch of greens can be added to the meat to enrich the taste of the broth. After cooking, the vegetables are removed from the pan, the broth is filtered, the meat is separated from the bones, cut into pieces and added to the broth, sometimes with ham, sausages and homemade sausage.

How to cook delicious red borscht

After the broth is cooked, it's time to put beets into it - it is the presence of beets that distinguishes real borscht from other first courses. The exception is green borscht, which can be prepared with or without beets, with the addition of sorrel, spinach, nettles and wild garlic.

Raw finely chopped beetroot can be added to the broth long before the meat is ready, or, having boiled it in a peel and cut into pieces, lay it in the soup at any stage of cooking borscht. You can put half a teaspoon of sugar in a saucepan with beets for a pleasant sweetness. Boiled beets are also stewed with carrots, onions, tomatoes or tomato paste - a delicious dressing is obtained. You can use pickled or pickled beets, beetroot brine or tops. Czech housewives let the beets ferment a little in warm water, and in the villages they insist on kvass. To enhance the red color, a little lemon juice or beet extract is added to the borscht, which is obtained after boiled or raw beets are passed through a juicer. However, for this purpose, you can add beetroot infusion to the soup. There is a rule - you can't spoil beetroot soup!

Tricks with vegetables when cooking borscht

If the chopped onion is put into the broth immediately after the beets, by the end of cooking the borscht it will be so soft that it will be invisible in the soup, but will give it a piquant taste and aroma. Carrots are introduced into the broth a little later, cut into strips, and then potatoes are sent into the pan - while it is better to put a couple of tubers in the soup as a whole. Carrots and onions are added to borscht either raw, or with preliminary stewing or frying, and whole boiled potatoes can be mashed or mashed potatoes can be added to the liquid to make the borscht thicker.

At the end of cooking, you can do cabbage by finely chopping it and adding it to borscht, although some housewives introduce cabbage immediately after beets. Additionally, you can add zucchini, fresh or canned beans, bell peppers, apples, pea pods, turnips and corn to the borscht - the choice of product depends on the recipe and the taste of the eaters. Do not neglect spices, use dried dill, parsley, roots, garlic, black pepper, cilantro, marjoram and fresh ginger. And the finishing touches are tomato paste added directly to the pan with borscht or tomatoes chopped in a blender with pre-skinned.

Secrets of cooking borscht with frying

Frying makes fragrant, rich, bright, because fried vegetables have a more pleasant taste. Zazharka is prepared simply - carrots and onions are fried until golden brown in lard or oil, and then tomato paste or fresh tomatoes are added to the pan. You can first fry the onion with a little flour until it becomes creamy, and only then add chopped carrots, bell peppers and boiled beets. In the process of frying vegetables, you can and should add water so that the vegetable mixture does not burn, at this stage, many people add vinegar or lemon juice to vegetables, for piquancy, you can add sugar and garlic.

Modern culinary traditions are aimed at simplifying the cooking process as much as possible, and many housewives are mastering recipes for how to cook borscht in a slow cooker in order to feed the family with delicious food in record time. But sometimes you want to devote the whole day to cooking dinner and slowly boil the broth, chop and fry vegetables, experiment with products, choose fragrant spices and let the borscht brew for half an hour, as it should be. Don't be surprised if the saucepan is empty by the end of the weekend, and don't skimp on the sour cream for dressing. And you can serve this miracle not only with donuts, but also with any delicious bread. In the old days they knew - if there is borscht in the house, the household will not calm down until it is eaten. As the people said, "where there is borscht, look for us there."