Authentic Ukrainian borscht is known all over the world for its unique taste and aroma. The first rule of Ukrainian borscht is that it should be rich and thick. Secondly, real recipe implies as a basis meat broth. During Lent or for vegetarians, there is another basis - bean broth. But also rich. To cook real Ukrainian famous borscht you need to know a few simple rules.

Making the broth
The classic recipe for borscht, which is prepared in Ukraine, involves a broth made from fatty beef. Preferably with brain bones. In some areas of the country they prefer to make broth from several types of meat. For example, from pork and beef, from chicken with beef or pork, and even from rabbit with beef. This makes the base juicier and richer.

Chop the bones for the broth into small pieces, cut the meat pulp itself into medium pieces. Add all these ingredients to already boiled water, boil for 10 minutes, then drain the primary broth. Rinse the meat thoroughly under running water and cook in the usual way. Why is this necessary? So that foam from the meat does not form, and it does not have to be constantly removed. You also need to add salt right away to make the broth as rich as possible, and not at the end of cooking.

When the water boils, add a whole bell pepper and a few black peppercorns, after another 10 minutes a whole peeled onion. After the meat is cooked, remove the peppers and onions; they are no longer needed. The base for Ukrainian borscht is ready.

Required Ingredients
The main ingredient of borscht is burak (beets in Russian). It is prepared in a special way:

• peel the beetroot, grate one part, cut the second into small pieces;
  
• fry the grated beets in a frying pan with vegetable oil for 2 minutes;
  
• add a little vinegar 9%, a pinch of citric acid, sugar, a ladle of broth;
  
• simmer the beets for 15 minutes under the lid.
  

The dressing for Ukrainian borscht is ready. Thanks to vinegar and citric acid The root vegetable does not lose its color, even if the dish is boiled again.

Potatoes are added according classic recipe, twice. The first time, add finely chopped potatoes to the broth 15 minutes before they are ready, then remember to add thickness to the borscht. The second is directly when adding all the ingredients. Potatoes are always added after chopped beetroot.

Onions and carrots for Ukrainian borscht are fried separately. First, grate carrots in melted lard or butter, then onions. Tomato paste is added to the borscht after heating it in a frying pan with broth.

According to the classic recipe, cabbage is added fresh, previously mashed and finely chopped. In some Ukrainian houses, preference is given to sauerkraut, which was first heated in a frying pan with broth.

The final touch of Ukrainian borscht is lard. It is introduced last, having previously been crushed with pepper, salt, herbs, and garlic.

Order of adding ingredients
The ingredients for Ukrainian borscht are added in the following order:

1. Finely chopped potatoes into semi-finished broth.
   
2. Burak cubes.
   
3. Diced potatoes.
   
4. Stewed grated beetroot.
   
5. Cabbage.
   
6. Carrot.
   
7. Onion.
   
8. Tomato paste.
   
9. Salo.
   

There are as many recipes for Ukrainian borscht as there are families in Ukraine. However, this cooking technology is classic. A spoonful of thick soup is usually added to the finished borscht. village sour cream, chopped greens, white fried bread without crust with garlic (dumplings). It is noteworthy that borscht becomes tastier on the second day after cooking, when it is completely infused.

I decided to take a swing at a dish whose history goes back at least half a millennium, a kind of " business card"Slavic national cuisines. So that this culinary miracle does not disappear in the multicultural river, so that every owner and hostess knows how to cook delicious and rich borscht, I am taking on this difficult task.

We can talk for a long time about borscht, about its history, about its features, about its fans, the nuances of preparation in various national cuisines, but this will not bring us any closer to a fragrant, steaming plate of such a familiar delicacy.

The recipe is primarily aimed at those who did not inherit the family secret of making borscht, but want to touch this mystical sacrament and create a miraculous combination of products in their kitchen.

For cooking we will definitely need good mood and fighting spirit. And if you are preparing borscht for the first time, then convince yourself that making it delicious is simple, because it really is.

(I myself learned from a recipe from the Internet. Ten years have passed, and my version of borscht confidently and guaranteedly evokes high positive ratings from friends and acquaintances who were lucky enough to taste the fruits of my culinary creativity.)

And if you understand the language in which I am writing this, then your genetic code and subconscious already have all the information necessary for preparation; we will only now remember it a little.

They cast aside doubts, believed in themselves, and remembered “borscht is a simple dish.” Now let's continue.

Three ingredients for making borscht.

Let's get acquainted with the main components - there are three of them. This is meat with broth, vegetables and frying. These are the very three pillars on which borscht stood and will stand. From this trinity a miracle is born.

Let's take a closer look at the first component: meat for borscht.

In the Russian version, it is customary to eat beef on the bone, in the Ukrainian - pork (also with bones). We can wage a holy war for a long time on the topic of how it will be more correct, better, tastier, but we will try to come to harmony.

You can use both beef and pork, and their combinations. A piece of meat with a bone with a total weight of between a kilogram and two is perfect for a five-liter pan. Deviations of half a kilo in any direction are quite acceptable. No need to calculate milligrams here, this is a dish Slavic cuisine, and our ancestors did not suffer from scrupulousness (Left-handed does not count).

We cut into large pieces to cook faster. We pay attention to water. I hope that you have a household filter or use bottled water. There is no need to pour directly from the tap - the water must be clean.

Loading meat to take hot bath. The following unnoticed, but very important heroes must definitely keep him company.

These are five to seven bay leaves, a dozen allspice peas and several cloves. Nothing is ground, everything is whole.

Water, meat and spices are ready to turn into a rich broth. But there is one comrade who must also take his place in the pot of boiling water.

This is a bow. It will give the broth some tenderness, because in the end you will get not just meat broth, but meat and vegetable broth. A large onion or two medium ones (or three small ones).

As soon as it boils, reduce the heat, close the lid and go about our business for two hours. We are gaining strength, because in 120 minutes we will have to do a lot of cutting and work at a pace.

The brew gurgles quietly in the pan, which is to be the basis of the borscht, time passes, two hours slowly drag on.

Reflections on the nuances of cooking.

In the meantime, let’s talk about the need to drain the primary broth and remove the “noise”. The reasoning will be brief: neither one nor the other needs to be done. It has been experimentally proven (by me) that the final result this recipe it doesn't have any effect. But if you have an irresistible desire to run around the apartment with a pot of boiling water and (or) run to the stove every ten minutes to descale it, then you can do this.

Two hours have passed. It's time to gather your strength and move on to the second pillar of borscht: cabbage and potatoes.

Here is our gardening and field duet.

From such a solid state we turn one into cubes, the other into strips. Make sure you don't get confused :)

The time has come to extract meat, bones, spices and onions from several liters of already boiling broth. The onion and spices have fulfilled their duty and are thrown into the trash. You shouldn’t get too excited with meat - it’s hot, so let’s give it time to come to room temperature.

And we ourselves send the potatoes and cabbage into the broth.

The first one absorbed the second one, and that means it’s time for the third component in preparing borscht: frying. Sometimes this important component is called the word “refueling”.

Place the frying pan on the fire, pour in 50-100 grams sunflower oil. Meanwhile, peel and chop the fresh onion. (One large or two medium ones).

The onion is ready to cook.

We leave him alone with the heated frying pan and move on to the carrots.

Peel and grate two large or three medium carrots. Sometimes we get distracted in order to stir the frying onion.

When the first pieces of onion approach brown, it’s time to introduce onions to carrots.

The solemn moment has taken place, stir and turn our attention to the spices. We will need dried dill, dried parsley and ground allspice. The total amount of spices is approximately one and a half tablespoons.

Pour in and mix.

Meet me - this is tomato paste, you can’t live without it. A two hundred gram jar will be just right. It is desirable that it is just tomato paste, without any enhancers or preservatives. And it should be delicious on its own. You can check this with a spoon and your mouth.

Place in a frying pan...

And mix thoroughly.

Now the beets. There should be a little more of it than carrots. So determine the quantity yourself, since the size of the beets can vary within very wide limits. It is desirable to have beets that are a little soft, not rock hard.

It is she who will give that unforgettable shade to the borscht. But first it will go through a coarse grater, just like carrots.

The result of passing through steel teeth looks something like this, and onions, carrots, spices and tomato paste can’t wait for their friend.

So let's connect them.

The beets lay down on the frying pan and absorbed all the liquid, it became somehow dry. Needs to be fixed.

Take a ladle, scoop out the broth and pour it into the frying pan. Two or three ladles sufficiently moisten the frying, and we reduce the heat and take “color protection”.

We return to the cooled meat. We select the bones and send them either to the trash or to our beloved dog. The second is preferable, but not necessary. While the sound of a brain bone being chewed is heard from the dog’s place, we cut the meat into pieces ourselves.

Pour the pieces of meat into the broth in which I take a hot bath, potatoes and cabbage. Stir the frying.

We take the entire frying pan and dump (transfer) all the contents (both liquid and fried) into the pan. Mix.

We put the kettle on. We will need boiling water to dilute the contents of the pan from porridge to thick borscht.

The photo shows the final ingredients: sugar, salt and vodka. A tablespoon of sugar, a tablespoon of salt and a glass of vodka. Let them be ready, and we dilute the contents of the pan with boiling water and give our ingredients ten minutes to swim together.

We peer into the boiling thicket, into this ocean of borscht, where we see as if ancient Slavic energies are splashing out from the scarlet brew. This sight makes us think about the power of the ancient dish, about its sacred essence, about its involvement in the mystery of cooking.

Who among us doesn’t like to eat delicious food? There are probably no such people at all. Even representatives of the fair sex who carefully monitor their figure will not refuse tasty and healthy dinner or lunch. What distinguishes lunch from a regular meal? That's right - the first course. It may vary.

Why is it beneficial to include liquid foods in your diet?

Even if someone doesn’t like soups, they 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 inflammation of the pancreas, which is called pancreatitis. All these misfortunes can be avoided if you regularly include, for example, soup in your diet. But in our article we will tell you about preparing such a hearty and delicious first dishes like borscht. Every housewife has her own own way how to cook the most 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 borscht is believed to be a rich, fatty soup that adds pounds. Of course, real Ukrainian borscht is like this - hearty, buttery, and even with donuts. But there is also Lenten option borscht, which contains the bare minimum of high-calorie ingredients, is sometimes cooked without meat at all. Those people who strictly observe fasting know how easy such borscht can be. Below are the most interesting recipes delicious borscht, cooked both in a saucepan and in a slow cooker.

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 head of cabbage;
• carrots - 1 piece;
• onion - 1 piece;
• herbs, salt, vegetable oil;
• tomato paste 75 grams or 2 tomatoes.

Recipe simple borscht begins with preparing the broth: to obtain delicious dish First you need to defrost the chicken and boil it by putting it in boiling water. The whole chicken must be cut into small pieces in advance. After the water boils, you need to pour it out and collect cold water again. This will be the basis for our borscht broth. The chicken should be cooked until half cooked. While the process is going on, you need to wash and peel the potato tubers, carrots, cabbage and onions. Then you need to put potatoes, not too chopped, into a saucepan with the half-cooked chicken. large pieces. Finely chop the onion and grate the carrots. When the water boils again after adding the potatoes, add finely shredded cabbage to the broth.

How to make delicious fried borscht: continuation of the previous recipe

At the same time, we are preparing the frying, the recipe for simple borscht, although, excuse the tautology, is simple, it still cannot do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, you need to fry carrots and onions together in a frying pan; all this is done in sunflower oil. When the frying takes on a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the roast is ready, transfer it to a saucepan with broth. Stirring the borscht periodically, add salt or your favorite spices to taste. To prevent the borscht from losing its richness, 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 borscht with sour cream or mayonnaise.

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

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

You can cook borscht in it, it will turn out absolutely as tasty, no worse than cooked on the stove in a pan. 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 piece each;
• potatoes - a couple of tubers;
• fresh tomatoes - 2 pieces;
• melted butter- 1 spoon, 2 cloves of garlic;
• seasonings, salt, chopped herbs.

Let's start cooking

Perhaps this is the simplest borscht recipe that even a novice housewife can do; it won’t cause much trouble. First you need to peel the beets, carrots and onions, then grate the carrots and beets on coarse grater, and finely chop the onion with a knife. Finely chop the fresh cabbage, finely chop the tomatoes, and either chop the garlic finely or pass it through a garlic press. Place onions and carrots in a multicooker bowl, lightly greased with oil, set to “fry” and fry the vegetables for about five minutes. Mix it all with a silicone spatula so as not to scratch the coating of the bowl. There is no need to close the multicooker lid. After about five minutes, add to the vegetables. rack of pork ribs and tomatoes and fry for another 5 minutes. After this, you need to put half of the grated beets, cabbage, and potatoes into the bowl. You can sprinkle a little on everything for taste. granulated sugar. Salt and pour hot boiled water from the kettle. Then select the “quenching” program (if available special program“soup”, then you need to choose it). Cooking time - 60 minutes. After this, close the multicooker lid until it clicks. At the same time, pour a glass of boiled water over the second half of the beets. hot water, add a little lemon juice and bring to a boil. This broth must be filtered through gauze or bandage. Then pour the broth into the multicooker container, add garlic, seasonings and finely chopped herbs. On the multicooker program panel, set the “Warming” mode and leave for 10 minutes. Separate the finished meat from the bones, return the pieces of meat back to the borscht. The bones can be thrown away. It is best to serve borscht with sour cream.

Classic borscht with beets: ingredients

And now we bring to your attention a simple one. In general, each housewife has a different recipe, many use several types of meat or even replace it with stew. IN cookbooks You can find recipes with dumplings, with smoked ribs, and many other different cooking methods. And all this will be a variation on the theme classic borscht.

We present to your attention a recipe for simple borscht, which will not take much time from the housewife. To prepare you need to take:

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

Cooking process

First you need to wash the meat. If it was frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. Once ready, remove it from the pan, cut it into pieces or sticks and put it back into the meat broth. Finely chop the onion and 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 frying pan with the addition of sunflower oil. Pour a tablespoon of vinegar into it (to preserve the color) and tomato paste. If you don’t have tomato paste at home, you can replace it with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate frying pan, fry the carrots and onions in oil. When they acquire a beautiful golden hue, remove the pan from the heat.

Sequence of ingredients

The recipe for simple borscht implies, like other similar ones, the sequential addition of ingredients. Cut the potatoes into pieces and place them in the boiling broth. During cooking, taste the dish and add salt to taste. After the broth boils again, add the cabbage to it. It should be cooked over low heat for about five minutes. Then add the beets to the pan and cook for another ten minutes. At the last moment, add the fried carrots and onions (the so-called frying), as well as the bay leaf.

If necessary, add a little more salt and pepper. After that, add in almost ready-made borscht garlic, which was previously squeezed through a garlic press. Almost ready - remove the pan from the heat and let it sit for about twenty minutes. Fragrant, beautiful and delicious borscht pour into deep plates and serve, sprinkling with herbs and adding sour cream. It will be no less tasty if you put mayonnaise or thick sauce with spices. And with black rye bread it will work out practically cooking masterpiece. A plate of this first course will give you energy for the whole day. Now you know how to cook borscht. A simple recipe and its variations are given in our article; you just have to choose the one that suits you and your family members more.

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

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

In different regions of Russia, and especially Ukraine, it is prepared differently. Therefore, a lot of recipes for its preparation have already accumulated. And this suggests that this first course is very respected, and for many it is generally the most delicious and favorite of the first courses.

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

My grandmother, when she cooked this delicious and aromatic dish I always said, “To make delicious borscht, you have to walk around it!” I was still small then, and did not quite understand the meaning of this statement. Now I’ve been cooking everything myself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and correctly, you first need desire and time! Nothing worthwhile will come of neither without one nor the other. So stock up on them as well necessary products, and we will prepare the most delicious first course of its kind.

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

A classic recipe is one that is prepared traditional way. Today we will look at various options, which may turn out to be quite surprising for you, but it’s still worth starting with the classics.

My grandmother and mother prepared this dish this way, and now I cook it too.

We will need:

• beef on the bone (you can add a little pork) - 600 g
• cabbage - 250-300 gr
• carrots - 1 pc.
• parsley or parsnip root - 50 g
• potatoes - 3 pcs.
• beets - 2 medium
• tomato - 1 pc. or tomato paste
• onion - 2 pcs
• lemon - 1/3 part (or vinegar 3% - tablespoon)
• flour - 1 tbsp. spoon
• sugar - 1 teaspoon
• salt, ground black pepper - to taste
• dried herbs - to taste
• bay leaf - 1 pc.
• 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 delicious rich broth Be sure to take meat on the bone. If the bone is brain-shaped, it will be simply wonderful. You can also add a sugar pit. The difference is that the marrow ossicles contain the brain, while the sugar ossicles contain cartilage and connective tissue.

Both give a wonderful fat and make the dish especially tasty.

The meat is used depending on which one you like best. It turns out very tasty from beef and pork. So, for example, you can take a beef marrow bone, a piece beef meat and add pork ribs. The taste will be simply divine.

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

• Option 1. Pour water over the meat so that it is only slightly covered, and let it cook. Foam will appear throughout the boiling process and will need to be skimmed off constantly. 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 any meat deposits; you can also rinse the meat. Then place the meat back in the pan and fill it with 2.5 liters of water. Ready soup in this case you will get 3 liters. This makes about 6 good quality servings.

• Option 2. Pour water over the meat, 2.5 liters at once. Place a saucepan with water and meat on the fire. During boiling, foam will appear and will need to be skimmed off constantly. As soon as the water boils, throw a pinch of salt into a pan of water; all the foam will float up, and it will be easier to remove it.

The transparency of the finished broth depends on how carefully you remove the foam. Therefore, this stage cannot be ignored. It is very important for both 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 healthy broth. But you will have to stand by the pan while foam forms for some time.

If you missed the moment, and the foam has already transformed into flakes, and the broth has been boiling for at least 10 minutes, then there is no need to pour out the broth. Just strain it through cheesecloth.

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

Throughout the entire time, it is necessary that the broth boils quite a bit, just gurgles slightly. Active vigorous boiling will make the broth cloudy and tasteless.

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

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

6. While we were cooking the meat, we can cut and prepare all the vegetables.

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

Grate carrots and parsley or parsnip root to 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 brown slightly, pour half a glass of boiled water into the frying pan and simmer the onion until the water evaporates. The onion will become translucent and you won't be able to find it in the soup.

9. Add carrots and parsnip or parsley root, fry them with onions for 3-4 minutes, if you grate them. Or a little longer if cut into strips. In both cases, the carrots should soften slightly.

10. Add sugar and flour, mix. Flour will give a slight nutty smell when fried, and sugar will slightly caramelize the carrots.

However, sugar can also be added to beets.

Add a piece butter. If you have ghee, then it is best to sauté vegetables in 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. Simmer 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 will taste better and also cook faster. After all, you know that vegetables should not be cooked for too long to avoid loss of vitamins.

Do not try to cut the potatoes right away so that they do not darken. Clean it and put it in water, when the time comes to put it in the broth, we’ll cut it.

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

Don't throw away the long garlic stick. It can come in handy if someone suddenly has a runny nose. If you set this stick on fire, extinguish the fire, and inhale the smoke that comes from the stick through one or the other nostril, then the runny nose will go away. And if you do this several times a day, you can even cure it.

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

I decided to cut the beets into thin strips. You need to squeeze lemon juice on it (you can pour vinegar on it) and fry it in the remaining oil.

Add tomato paste or tomato sauce. Or you can add fresh tomato, to do this, you need to make a cross-shaped cut 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. Let's continue cooking.

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

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

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

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

Along with adding vegetables, you will need to add salt to the broth. We didn't do this before because the salt could draw all the juice out of the meat, and the meat would turn out tough and tasteless.

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

Therefore, there is debate on this matter: when is it better to add salt? I usually salt exactly as I described, that is, when I add vegetables to the broth.

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

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

17. Turn off the heat, add fresh herbs and cover tightly with a lid.

18. Leave to infuse for 15-20 minutes.

19. Then pour it into plates, 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 in a variety of different ways. variety of recipes. Every housewife has her own little secrets and tricks for preparing it. And everyone can do this rich dish that you don't have to eat anything at all.

Of course, we can’t cover all the recipes in one article. Therefore, in the future I will continue to look for interesting recipes and try to cook according to 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.

Delicious recipe for borscht in a slow cooker for preparing for the winter in jars

Today we have already looked at many various recipes, where ours was prepared favorite dish with all types of meat, and even fish. Did you know that you can prepare it for the winter by wrapping it in a jar.

It’s very convenient, I cooked it during the season, when all the vegetables from my garden were saturated with warmth and sun, and hid it all in a jar. In winter, open it, add it to the meat broth and the dish is ready.

And to make cooking quicker, let's see how to cook the product in a slow cooker.

It's that simple! I like this idea, what do you think about it?

How to cook borscht with beets so that it is red

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 you need is to choose ripe, burgundy beets. If the beets are red, then the borscht naturally will not turn out a rich burgundy color, but will appear faded.

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

1. Cut the beets into thin strips and simmer them in small quantity 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 water during cooking. When the beets are ready, cool them and cut into strips. Add it 10 minutes before the end of cooking along with sautéed vegetables.

3. Beets can be boiled in their skins, then peeled and grated. Sprinkle with the juice of 1/2 - 1/3 lemon and add to the soup along with sautéed vegetables 10 minutes before readiness.

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 ready-made dish It turns out more tasty, and the color is more saturated and bright.

However, there is another way to prepare beets that may be useful for our recipes. Unfortunately, I don’t always use it, but it’s simply necessary to write about it.

Pickled beets for delicious borscht

In the old days, my grandmother always fermented beets; I was still very little then, but I remember it. Having already grown up and started cooking, I asked my mother how my grandmother did it, and my mother gave me the recipe. She also said that pickled beets were used not only for first courses, but also vinaigrettes and other salads and appetizers were prepared with it.

Borscht with pickled beets turns out to be quite 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 them and cut them with any of the known methods. It all depends on how you are going to use it in the future.
2. Place the beets in the jar quite tightly, leaving, however, space 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 grams of salt (less than a tablespoon). Let the brine cool completely and pour it over the beets.
4. Place a weight and place a deep plate under the jar.
5. Leave the beets to ferment. The fermentation time may vary. Minimum 5 days, maximum 12 days.
6. During fermentation, foam will form, which will need to be skimmed off. Excess juice will also leak out, which will also be formed during the fermentation process.
7. It is believed that the fermentation process is complete when foam stops being released. This depends on the ambient temperature.
8. When the foam stops releasing, the jar can be placed in the refrigerator. And use it as needed.

I hope that today’s selection will be interesting for you and the material useful. And you can cook the kind of borscht you want!

After all, as it turns out, you can cook it from any meat, as well as poultry and even fish! Besides traditional cabbage, carrots and beets, you can add beans or mushrooms. Today we did not touch upon them with our attention, but if you want to add mushrooms, you can safely do so.

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

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

Beetroot with vinegar and tomato paste You also need to add it only after the potatoes are cooked, otherwise they will turn out tough and tasteless.

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

Bon appetit!

Classic borscht (red borscht)- this is famous beet soup, which the peoples of Eastern and Central Europe can rightfully be proud of. Especially ancient history borscht with beets is popular in Ukraine, which is why it is often called Ukrainian borscht. But there is also Lithuanian, Polish, Russian, Kuban, Moscow and even Siberian borscht. And they cook it differently in each individual region, and even with options: meat, lean, and in the summer cold borscht, which is often called kholodnik, beetroot... What unites the main thing - wherever borscht is prepared, it is one of the most beloved culinary dishes. And the ability to cook deliciously real borscht in these parts it is considered one of the main virtues of a woman, almost inferior to beauty and kindness. Therefore, cooking borscht is a kind of sacrament, and borscht itself is one of the main aphrodisiacs for the Slavs. This word is delicious - borscht!

Green borscht - This sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a variation of classic borscht; it has a completely different recipe and a completely different color - green. It comes from sorrel and other green ingredients.

1. To make the borscht thick, boil one whole potato in it. When the borscht is ready, take it out, mash it thoroughly and return it to the borscht.
2. When beets are cooked, their color and the color of their broth are muted. To make the borscht a juicy, bright color, place about a quarter of the beets chopped for borscht in a bowl, pour boiling water over it and leave for at least 20 minutes. When the borscht has already been removed from the heat, squeeze out the beets and pour the resulting juice into the borscht.
3. For improvement taste qualities borscht is recommended to take a piece good lard grind it with salt and garlic, add the resulting mixture to the almost finished borscht.
4. Do not serve borscht immediately after cooking! Let the borscht steep for at least an hour.

And further. If you cook borscht according to our recipes and you manage to cook delicious borscht, take a photo of your borscht and place it under the recipe - treat everyone to your borscht. Let everyone learn how to cook delicious borscht!