Borscht with meat should definitely appear on the home kitchen table from time to time. So bright, satisfying, aromatic, full of flavors, and with a large piece of tender meat.

At any time of the year, borscht with meat is relevant. It can be served cool in summer and hot in winter. Yes, have a bite with garlic and rye bread, and season the borscht itself with sour cream. In order for the meat in the borscht to be tender and soft, and for the broth itself to be aromatic and rich, the meat broth should be cooked for quite a long time, about an hour and a half. Knowing this and not having so much time left to prepare lunch or dinner, meat broth for borscht can always be prepared in advance. For example, a day before the desired moment.

I would like to note that with the beginning of the new summer season, and, consequently, with the appearance of young vegetables, from which I prepared this borscht, this dish acquires even more rich flavor shades. I decided to cut the carrots and beets into strips and thanks to this simple trick, the usual borscht with meat began to sparkle with new colors. I also add a spoonful of sugar to the borscht at the stage of preparing the dressing. This allows you to achieve a very interesting taste in borscht, which I can literally describe as follows: sour-sweet-salty. In general, words cannot express everything, and to try this wonderful borscht with meat you just need to cook it. And I will be happy to tell you and show you how to do this.

Ingredients:

• 2.5 liters of water
• 400 g pork
• 1 medium beet
• 1 medium carrot
• 3 medium potatoes
• 2 tablespoons tomato paste
• 1 onion
• 1.5 cups shredded cabbage
• 2 tablespoons sunflower oil
• Bay leaf
• 1 tablespoon sugar
• salt to taste (0.3-0.4 tablespoons)
• ground pepper to taste
• black peppercorns (4-5 peas)
• fresh herbs

Borscht with meat, step-by-step recipe with photos

To prepare this recipe for borscht with meat, I used a piece of boneless pork weighing about 400 g. You can take pork with a bone (for example, ribs). And weight doesn’t play a role here. Even a small piece of meat will make excellent borscht.

Fill the pan with water, in my case it turned out to be 2.5 liters of water. Place a thoroughly washed piece of meat, a bay leaf and a few black peppercorns in cold water. Place the pan on the stove. Bring the water to a boil and reduce the heat to low. Cook the meat broth under a loosely closed lid for 1.5 hours, depending on the size of the piece of pork (the larger the piece, the longer the broth cooks).

When the meat broth is ready, remove the bay leaf and peppercorns.

Preparing vegetable dressing for borscht with meat. To do this, peel the carrots and beets and cut the vegetables into small strips. You can also simplify this task for yourself and grate the beets and carrots on a coarse grater.

We peel the potatoes, wash them and cut them into strips, but larger ones. Immediately after cutting, place the potatoes into boiling meat broth.

Heat the frying pan and add a little sunflower oil, literally two tablespoons. Fry the beets and carrots until tender for about 3-5 minutes over medium heat, then add two tablespoons of tomato paste and a level tablespoon of sugar, as well as very finely chopped onion, to the vegetables. Cook the vegetable fry for another 3 minutes, then add the vegetable dressing to the pan with the rest of the ingredients.

Cook the borscht with meat for 20 minutes from the moment you add the potatoes and vegetables, then chop the cabbage (I used young cabbage in this recipe for borscht with meat) and also add it to the borscht.

We continue to cook the borscht with meat for another 15 minutes, after which we add salt and pepper to taste, and also season with fresh, finely chopped herbs.

The ideal option would be to let the borscht with meat brew under a tightly closed lid for 15-20 minutes, after which it will become even tastier. A piece of pork should be caught from the borscht and cut into portions, and then the meat should be returned to the borscht.

Borscht is a famous Slavic beetroot soup cooked in meat broth. Borscht is such a popular dish that it is not only prepared in absolutely every family and regularly served at the table, but has also managed to win international recognition and is a kind of calling card of Slavic cuisine. There are many ways to cook borscht, and it cannot be said that any of them is wrong. It’s just that from region to region the ingredients and cooking methods change in accordance with local traditions. And if you ask two housewives living in different regions to cook traditional folk borscht, you will get two completely different tasting dishes. We have studied how this wonderful dish is prepared in different parts of the country and are ready to help you not get lost in the recipes for the most delicious borscht.

Despite the fact that there is no actual classic recipe for borscht, it is safe to say that some recipes are more common and some less common. And if any recipe can be labeled as classic borscht, it’s this one.

You will need:

• Beef – 500 g;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Beetroot – 1 pc.;
• Dill greens - to taste;
• Tomato paste – 1 tbsp. l.;
• Bay leaf – 2 pcs.;
• Salt - to taste;

Cooking process:

• Rinse the beef under running water and cut it into small cubes. Take a large saucepan, put the meat in it, fill it with water and put it on the fire for about 40 minutes. During the cooking process, foam will form on the surface of the broth, remove it with a tablespoon.
• Meanwhile, while the broth is cooking, peel and wash the potatoes, beets and carrots. Grate the carrots and beets on a coarse grater, chop the potatoes into cubes, place in a deep bowl and cover with water so that they do not turn black.
• Peel the onion and chop into small pieces.
• Boil a kettle and dissolve the tomato paste in a glass of hot water.
• Place a frying pan on the fire with a small amount of vegetable oil. When the frying pan is hot, add the onion and, stirring, fry until golden brown.
• Add carrots and beets to the pan, cover them with water and tomato paste, stir, cover with a lid, reduce heat and simmer until tender, stirring occasionally.
• Add the potatoes to the boiled broth, after draining the water, and cook for about 10-15 minutes.
• Add the frying from the frying pan to the pan, stir, salt and pepper to taste and add a bay leaf. Reduce the heat under the pan to minimum, cover with a lid and leave the borscht for 20 minutes.
• Wash and finely chop the dill.
• When the borscht is ready, add the dill to the pan, cover it with a lid and let it sit for another 10 minutes.

Another very common and popular borscht recipe is borscht with cabbage. Cabbage adds a slight contrasting sourness to the taste of borscht and makes the soup itself more satisfying by increasing the amount of thickening.

You will need:

• Beef – 500 g;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Beetroot – 1 pc.;
• Cabbage – 200 g;
• Dill greens - to taste;
• Tomato paste – 1 tbsp. l.;
• Bay leaf – 2 pcs.;
• Salt - to taste;
• Ground black pepper - to taste.

Cooking process:

• Rinse the beef under running water and cut it into small cubes. Take a large saucepan, put the meat in it, fill it with water and put it on the fire for 40 minutes.
• Start preparing the vegetables. Peel the washed potatoes, beets and carrots. Grind the carrots and beets on a coarse grater, and chop the potatoes into cubes and leave them in cold water.
• Finely chop the peeled onion.
• Wash the cabbage and separate the head into individual leaves. Chop the cabbage leaves into thin strips.
• Dissolve tomato paste in a glass of hot water.
• Start frying the borscht. Heat a little vegetable oil in a frying pan, add the onion and, stirring, fry until golden brown.
• Place the vegetables in the pan, add water and tomato paste, cover with a lid and simmer the mixture until tender.
• Add cabbage and potatoes to the prepared broth and cook for about 10-15 minutes.
• Place the borscht dressing into the pan, stir, adjust the taste with salt and spices, add bay leaf. Reduce heat to low and leave the borscht covered for another 20 minutes.
• Finely chop the washed dill.
• Add dill to the prepared borscht and leave to stand covered for 5 minutes.

Borscht can be served with sour cream. Bon appetit.

Borscht with chicken, cabbage and dumplings is very common in Ukraine, and in particular in the Poltava region. This is a very good borscht recipe, because the soup turns out to be very satisfying and rich. With this borscht you can easily feed even the largest and hungriest family.

You will need:

• Chicken thigh – 2 pcs.;
• Cabbage – 0.5 kg;
• Potatoes – 250 g;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Beetroot – 1 pc.;
• Parsley root – 50g;
• Lard – 30 g;
• Tomato paste – 2 tbsp. l.;
• Flour – 0.5 tbsp;
• Chicken egg – 1 pc.;
• Greens - to taste;
• Salt - to taste;
• Ground black pepper - to taste.

Cooking process:

• Remove the lard from the refrigerator in advance so that it is soft before cooking.
• Rinse chicken thighs under running water. Peel them and place them in a deep saucepan with water. Place the pan on the fire for about an hour. Periodically, do not forget to remove the fat formed on the surface.
• Peel and wash the carrots and beets and grate them on a coarse grater.
• Peel the onion and finely chop it.
• Chop the potatoes into small cubes and leave them in a bowl of water.
• Peel the parsley root, wash it and cut it into small strips.
• Wash the head of cabbage, cut it in half and cut the halves into small squares.
• When the broth is cooked, remove the chicken from it, place it in a deep bowl and cover with cold water to cool.
• Throw the cabbage and potatoes into the pan.
• Dissolve tomato paste with a glass of hot water.
• Fry the onion in hot oil until golden brown.
• Add carrots, celery root and beets to the pan, cover them with water and tomato paste and, stirring, simmer until tender.
• Wash and finely chop the greens (it is best to use dill, green onions and parsley).
• Cut the lard into small cubes, after cutting off the skin.
• Using a mortar and pestle, grind the lard into the herbs.
• Add the roast to the pan and stir.
• Take the cooled meat and use your hands to separate it into small pieces, separating it from the bone and removing the fat. Return the cut meat to the pan. Salt and pepper the borscht, add lard and herbs, stir, reduce the heat and leave to simmer for about half an hour.
• At this time, boil the kettle and put 2 liters of water on the stove to boil. Pour 3 tablespoons of boiling water into a deep bowl and dissolve a pinch of salt in it. Add a third of the flour to the boiling water and stir until smooth. Chill the dough by placing the bowl containing it in a deeper bowl of cold water.
• When the dough has cooled, beat the egg into it, add the rest of the flour and knead.
• To make dumplings, take a tablespoon and scoop out the dough with it, then drop it into boiling water in a saucepan. The dumpling will fall off the spoon, acquiring the required shape and volume. When all the dumplings are in the pan, cook them for 2-3 minutes and then drain the water using a colander.
• Transfer the dumplings to an empty pan and cover with a lid.

To serve, place the required number of dumplings on each plate. It is also recommended to season the borscht with sour cream. Bon appetit.

Well, since we are talking about borscht, we must admit that it is difficult to imagine this dish without aromatic donuts for a bite. These small fluffy buns go perfectly with borscht, and you can safely serve them with any soup prepared according to the recipes presented above. Especially considering the fact that they are simply prepared, it would be downright sinful not to spend a little extra time preparing them to please yourself and your loved ones.

You will need:

• Flour – 250 g;
• Milk – 0.5 tbsp;
• Dry yeast – 6 g;
• Butter – 1 tbsp. l.;
• Chicken egg – 1 pc.;
• Garlic – 4 cloves;
• Sugar – 0.5 tbsp. l.;
• Salt - to taste.

Cooking process:

• Sift the flour through a fine sieve.
• Heat the milk in a small saucepan and dissolve the yeast in it. It is important that the milk is warm, not hot.
• Add salt and sugar to the milk, and then stir the butter into it. Add flour in a thin stream, stirring constantly to avoid the formation of lumps.
• Knead the dough with your hands, cover it with a towel or cling film and place in a warm place for 20 minutes.
• Turn on the oven and set it to preheat at 200°C.
• Take a baking sheet and line it with parchment paper.
• Using your hands, form the dough into balls and place them on a baking sheet.
• Make shallow cuts in the shape of a cross on the top of each dough ball.
• Beat the egg with a whisk and use a pastry brush to coat the donuts with it. If desired, you can sprinkle sesame seeds on top.
• When the oven has warmed up, reduce the temperature to 180°C and place the baking sheet in it for 20 minutes.
• Peel the garlic cloves and crush them using a garlic press, or grate them on a fine grater. Mix garlic with two tablespoons of vegetable oil. If you wish, you can also add very finely chopped herbs, such as dill, to the oil.
• Five minutes before they are ready, remove the pampushki from the oven, brush them with garlic oil and send them back until fully cooked.

Let the finished donuts cool slightly so as not to burn your hands, and serve along with the borscht. Bon appetit.

The standard dish of Slavic cuisine is considered to be borscht - red, rich and thick enough to hold a spoon in it. Each housewife has her own recipe and cooking secrets, but below are step-by-step photos and recipes for this soup, which can rightfully be called classic.

Classic borscht with beets and cabbage

Classic borscht is made from red beets with the addition of fresh cabbage; the base of the dish is meat broth. It is advisable to choose fattier varieties of meat, unless the dish is intended to be dietary or lean.

Cooking time: 2 hours 30 minutes.

Servings: 10.

3 hours 25 min. Seal

Bon appetit!

Step-by-step recipe for classic Ukrainian borscht

Ukrainian borscht is famous all over the world, incl. thanks to the classics of literature who glorified him in their works. This is a rich meat soup with a rich red color. As a rule, in addition to meat, lard is also added to Ukrainian borscht for nutritional value, which makes the dish very high in calories, but incredibly tasty.

Cooking time: 2 hours.

Servings: 6.

Ingredients:

• Beef on the bone – 0.6 kg;
• Beets – 1 pc. (large);
• Small head of cabbage – 1 piece;
• Potatoes – 3-4 pcs.;
• Carrots – 90 g;
• Onions – 60 g;
• Parsley and celery root - 1 pc.;
• Garlic cloves – 3 pcs.;
• Pork lard – 20 g;
• Full-fat sour cream – 130 g;
• Tomato paste or sauce – 1-2 tbsp. l.;
• Wheat flour – 1 tbsp. l.;
• Food vinegar – 1 tbsp. l.;
• Bay leaf – 2 pcs.;
• Allspice – 4-5 peas;
• Ground black pepper - to your taste;
• Parsley, dill - a couple of sprigs;
• Granulated sugar - to taste;
• Odorless sunflower oil - for frying;
• Butter 82.5% - 50 g.

Cooking process:

1. Boil broth in meat. When cooking, remove the foam that forms on the surface from the coagulated protein with a slotted spoon. Separately, collect the fat from the meat from the surface of the broth in a mug.
2. Peel the beets, rinse, grate coarsely or cut into thin strips. Place in a frying pan, pour in vinegar, add granulated sugar, tomato paste and fat collected from the broth. Simmer the beets under the lid until partially cooked; if necessary, you can add a little broth from the pan.
3. Finely chop the celery root and parsley, peel the carrots, rinse and grate on a medium grater. Cut the onion into half rings. Sauté the entire mass with the addition of vegetable oil or lard in a preheated frying pan until golden brown.
4. Add pre-peeled potatoes to the boiling broth, which need to be cut into medium cubes, add finely shredded cabbage and cook over medium heat for about 10-15 minutes. After this, add the prepared beet mass and add the roast, allspice peas, salt and throw in a bay leaf.
5. Melt the butter in a separate frying pan, fry the flour in it and pour in a little broth. Stir and pour into soup, cook for about 5 minutes.
6. Season the borscht with finely chopped lard, grated with chopped garlic and parsley, and let it boil. Turn off and leave to infuse, covered, for about 15-20 minutes.
7. Pour the finished dish into soup bowls, add pieces of cooked meat, chopped herbs and sour cream.

Bon appetit!

Delicious rich borscht with beef

Borscht cooked with red meat is especially satisfying. It replaces a full meal and fills you up for a long time. When cooked, all the beneficial substances contained in beef go into the broth and are quickly absorbed by the body.

Cooking time: 1 hour 50 min.

Servings: 9.

Ingredients:

• Beef – 450 g;
• Carrots – 1 pc.;
• Potatoes – 3 pcs. (average);
• Beets – 2 pcs.;
• Cabbage – 200 g;
• Sweet red pepper – 1 pc.;
• Tomato sauce – 3 tbsp. l.;
• Large onion – 1 head;
• Granulated sugar – 1.5 tsp;
• Bay leaf – 3 pcs.;
• Garlic clove – 1 pc.;
• Seasonings for soup – 2 tsp;
• Ground black pepper, ground red pepper, coriander - 0.4 tsp each;
• Salt - to your taste;
• Unscented sunflower oil – 2-3 tbsp. l.

Cooking process:

1. Rinse the meat (on the bone or in pieces) in hot water and place in a saucepan. Pour cold water from the filter into it, bring to a boil, while skimming off the foam with a slotted spoon. Pour in a mixture of seasonings so that the meat is saturated with the aromas of spices, and add salt. Leave on medium heat for 1.5 hours.
2. Meanwhile, peel and cut the onion into small cubes. Add half the onion to the meat and leave the other half.
3. Cut the beets very thin into strips.
4. Pour vegetable oil into a frying pan, add the beets and the second half of the onion. Fry over medium heat until golden brown.
5. Peel the carrots, rinse and also cut into thin strips. Wash the sweet pepper, remove the green stem and seeds, and finely chop. Add carrots and peppers to the vegetables in the pan and fry for about 5 minutes.
6. Lightly salt the roast, add granulated sugar and bay leaf. Add 2-3 scoops of meat broth and simmer everything under the lid until the water has evaporated and the vegetables have softened.
7. Add tomato sauce and garlic, passed through a press, to the frying. You can add a little vinegar so that the beets do not lose their color. Turn off the heat and leave the pan covered.
8. When the meat has boiled for about an hour, cut it and add peeled and washed potatoes to it.
9. Finely chop the cabbage and place in the pan after the potatoes.
10. Remove the meat from the pan, remove it from the bone and cut it into pieces, then return it to the soup.
11. Place the prepared roast into the pan, stir everything and leave to cook for another 5 minutes. Taste the borscht and add salt or seasonings if necessary. If there is no usual sourness, you can add a little more vinegar; if the borscht is sour, you can add a little sugar. Turn off the soup and let it sit.
12. Pour into portions, adding pieces of meat, sour cream, and finely chopped herbs to each plate.

Bon appetit!

A simple recipe for meat borscht with pork

Classic borscht is usually prepared with pork. To do this, choose the fattest part of the meat or add lard. Instead of vinegar, the recipe uses lemon juice.

Cooking time: 2 hours.

Servings: 10.

Ingredients:

• Pork – 0.5 kg;
• White cabbage – 1 small head;
• Beets – 2 pcs.;
• Potatoes – 3 pcs.;
• Onion – 1 head;
• Carrots – 2 pcs. (small);
• Sugar – 2 tsp. without slide;
• Bay leaf – 3 pcs.;
• Lemon – 1 pc.;
• Water – 3 l;
• Fatty butter – 30 g;
• Salt, seasonings, herbs - to your taste.

Cooking process:

1. Place the washed pork, cut into large pieces, into a deep pan. Place on high heat. When the water boils, it must be drained along with the foam that formed during boiling. Rinse the meat and fill with purified water from the filter (3 l). Add bay leaf. Cook the pork for about 40 minutes, skimming off the foam.
2. Peel and rinse vegetables. Coarsely grate the carrots and beets, cut the onion into small cubes.
3. Melt the butter in a frying pan over medium heat, saute the carrots and beets in it, and add the onions. Add granulated sugar and squeeze in the juice of a quarter of a lemon. If desired, you can add tomato sauce (2 tbsp) or finely chopped large tomato.
4. Pour a scoop of broth from the pan into the frying pan, simmer the mixture over low heat under the lid for about 15 minutes.
5. Chop the cabbage thinly and add it to the broth with the meat, salt everything to taste.
6. Cut the potatoes into cubes and place them in a saucepan with the soup after the cabbage boils.
7. When the potatoes become soft, add the roast to the soup, add seasonings and leave to cook for 5 minutes.
8. Let the borscht brew on the stove with the lid off for about 15 minutes. and serve with sour cream and herbs.

Bon appetit!

Classic borscht with chicken

Borscht made with chicken breast is lower in calories than with fatty meat. This soup will appeal to those who, for whatever reason, have given up eating red meat. Chicken breast cooks faster, so cooking borscht will take less time.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Chicken breast – 1 pc. (large);
• Water for broth – 3 l;
• Cabbage - half a head of cabbage;
• Beets – 2 pcs. (small);
• Potatoes – 3-4 pcs.;
• Carrots – 2 pcs.;
• Garlic cloves – 2 pcs.;
• Tomato sauce – 3 tbsp. l.;
• Salt, pepper, seasonings and herbs - of your choice and taste.

Cooking process:

1. Wash the chicken breast and add enough water to cover it entirely. Place the pan over high heat and cook until the meat begins to boil. When the water boils, it must be drained along with the foam and pour 3 liters of water from the filter into the pan. Return the pan to the stove and cook the meat after boiling over low heat, adding a little salt.
2. To fry, peel the vegetables and wash in cold water. Grate the beets and carrots coarsely, cut the onion into cubes. Heat a frying pan with vegetable oil and put vegetables in it, add tomato sauce or paste, fry until soft. Add spices to the fryer.
3. Peel the potatoes, wash and cut into medium-sized cubes. Finely chop the cabbage.
4. About half an hour after draining the first broth, the breast will be cooked. You need to remove the meat from the soup and put cabbage and potatoes there.
5. Cook for 20 minutes. after boiling, and then add the roasted vegetables to the pan and boil the soup again.
6. Remove the cooked chicken from the bones, cut into cubes and place in a pan. Turn off the heat and let the borscht steep for about 20 minutes.
7. Add garlic, passed through a press, and finely chopped greens into the soup. Taste the prepared borscht and add salt or seasonings to taste.

Bon appetit!

Vitamin green borscht with sorrel

Surprisingly, borscht can be cooked even without beets. You can make such an original soup by adding a lot of herbs and chicken eggs to it. Green borscht does not taste like classic borscht, but is not inferior to it in terms of benefits.

Cooking time: 55 min.

Servings: 6.

Ingredients:

• Chicken broth – 1.5 l;
• Parsley – 1 bunch;
• Feathered onions – 1 bunch;
• Sorrel – 1 bunch;
• Medium potatoes – 2 pcs.;
• Eggs C2 – 3 pcs.;
• Onions – 0.5 heads;
• Bay leaf – 2 pcs.;
• Salt, seasonings and spices - to your taste.

Cooking process:

1. Pre-cook chicken broth by adding bay leaf. For borscht, you can use an inexpensive soup set or use thighs and back, if possible with skin.
2. Wash the greens, dry them, chop them. Boil chicken eggs (2 pcs.) until tender and peel. Peel and wash the onions and potatoes.
3. Cut the onion in half, chop half into small cubes. Fry the onion until golden brown in a frying pan with odorless vegetable oil. Cut the eggs into quarters.
4. Place the fried onions and prepared herbs into the pan with the prepared and strained broth.
5. Cut the potatoes into cubes and add to the green borscht. Salt the soup and add any seasonings you wish.
6. After 20 min. Break a washed raw egg into the broth, stir and cook until the egg sets.
7. Add chopped eggs to the soup and remove the pan from the stove.
8. Serve with a slice of bread, seasoning the borscht with a spoonful of thick sour cream.

Bon appetit!

Classic cold borscht made from beets, cucumbers and eggs

Cold borscht, also called beet soup or kholodnik, is a worthy replacement for regular hot borscht, an excellent option for hot summers when you don’t want fatty hot dishes. No meat is used in the preparation, so the soup fits perfectly into the vegetarian menu.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

• Beetroot – 0.5 kg;
• Chicken eggs – 1 pc.;
• Potatoes – 300 g;
• Fresh cucumbers – 220 g;
• Green onion – 1 bunch;
• Dill – 1 bunch;
• Young beet tops – 50 g;
• Sour cream (for serving) – 40 g.

For refueling:

• Purified water – 0.5 l;
• Horseradish – 10 g;
• Sunflower oil – 20 ml;
• Ground black pepper and salt - to your taste;
• Granulated sugar – 10 g;
• Wine, apple or balsamic vinegar – 10 ml.

Cooking process:

1. Wash the beets and potatoes and cook without removing the skin. The potatoes must be removed after 30 minutes, and the beets must be cooked for up to 1 hour.
2. Wash and hard boil the egg. Place the cooked vegetables and egg in cold water and keep there to make it easier to peel later.
3. Peel the beets and cut into strips, while grating a small piece of beets on a medium grater, this will then give a bright color to the broth.
4. Place beets in a saucepan and add water. Let stand like this for 20 minutes.
5. Peel the potatoes, cut into strips. Cut the cucumbers into small strips without peeling. Peel the egg and cut into several pieces.
6. Place the beets in a sieve and let the water drain. Pour odorless sunflower oil into the broth, add horseradish, salt and pepper. Add vinegar and sugar and taste to adjust the acidity of the dish with these ingredients.
7. Wash and dry the greens. Chop the green onions, dill, cut the beet leaves into strips, cut the cuttings into small circles.
8. Arrange the vegetables in plates, pour in the dressing, put a piece of egg in each plate and sprinkle with herbs.
9. Add cold sour cream at the end and serve.

Bon appetit!

Delicious borscht without cabbage

If at the last moment before preparing the planned borscht it turns out that there is no cabbage at home, you can safely skip this ingredient and prepare a wonderful borscht without cabbage on a chicken leg.

Cooking time: 50 min.

Servings: 9.

Ingredients:

• Beetroot – 3 pcs. (small);
• Chicken leg – 1 pc.;
• Carrots – 1 pc.;
• Potatoes – 5 pcs.;
• Water – 1.6 l;
• Onion – 1 head;
• Unscented sunflower oil – 90 g;
• Tomato paste – 1 cup;
• Salt and ground black pepper, seasonings - to your taste;
• Bay leaf – 2 pcs.;
• Garlic cloves – 2 pcs.

Cooking process:

1. Wash the leg, peel and rinse all the vegetables. Place the meat in a pan with chopped potatoes, add water and cook until the food is ready. Salt the broth and skim off the foam that will form during the cooking process.
2. Meanwhile, cut the onions into cubes, grate the carrots on a coarse grater, and cut the beets into small strips. Heat a frying pan with vegetable oil, fry the onions and carrots until light golden brown, then add the beets and fry a little more.
3. Add tomato paste to the pan (you can use homemade tomato preparation if you have it). Simmer covered until soft. You can add 1 tsp. without a mountain of sugar. If the roast starts to burn, pour 1 scoop of broth from the pan into the pan.
4. When the meat and potatoes in the soup are ready, add the roast and cook for about 20 minutes. over low heat.
5. Pass the garlic through a press and add to the borscht along with bay leaf, pepper and spices. If desired, you can add 2-3 peas of allspice.
6. Leave the soup on the turned off stove for 15-20 minutes so that the borscht infuses and the flavor of the seasonings has time to develop.
7. Serve the dish hot, adding sour cream and finely chopped herbs if desired.

Bon appetit!

Recipe for borscht with garlic donuts

The recipe produces a very tasty aromatic borscht, which is eaten as a bite with spicy garlic dumplings. It is advisable not to buy buns, but to prepare them at home yourself.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For the borscht:

• Purified water - for broth;
• Beef or chicken breast - a couple of pieces with bones;
• Onions – 3 pcs.;
• Beetroot – 3 pcs.;
• Carrots – 1 pc.;
• Potatoes – 4 pcs.;
• Cabbage – 0.5 heads;
• Bell pepper – 1 pc.;
• Tomatoes – 6 pcs.;
• Bay leaf – 2 pcs.;
• Salt, freshly ground pepper, seasonings for soup - according to your taste and discretion.

For garlic donuts:

• Milk – 250 ml;
• Eggs – 2 pcs.;
• Flour – 0.5 kg;
• Instant yeast – 11 g;
• Vegetable oil – 4 tbsp. l.;
• Salt – 1 tsp;
• Sugar – 1 tbsp. l.;
• Garlic – 3 cloves;
• Butter – 4 tbsp. l.;
• Dill - a couple of sprigs;
• Salt – 1 pinch;
• Yolk – 1 pc. (for lubrication);
• Milk – 1 tbsp. l. (for lubrication).

Cooking process:

1. Rinse the meat, put it in a saucepan and add water. Cook until boiling over high heat, drain the foam and water. Fill with clean water and add a whole peeled onion. Cook over medium heat for about 30-35 minutes until the meat is cooked. Don't forget to remove the foam.
2. Wash and peel vegetables and herbs.
3. While preparing the broth, you can put in the bun dough. Mix sifted flour and yeast, sugar, salt, mix. Add eggs at room temperature, sunflower oil, warm milk (not hot or cold). Knead the dough for about 25 minutes. in a food processor or by hand until elastic. Gather the dough into a ball, grease the container and the dough with vegetable oil, cover with a thin towel and leave in a warm place to rise for 1 hour. You can place the dough on the door of an open oven with a temperature set at 70-80 degrees. There should be no drafts in the house. You can also send the dough to proof in a multicooker, after greasing the bowl with vegetable oil, at a temperature of about 37 degrees.
4. When the meat is cooked, remove it from the soup and remove it from the bone, and discard the onion. Cut the potatoes into cubes and add to the broth.
5. Coarsely grate the carrots and beets, chop the pepper into thin strips, and cut the onion into cubes. Sauté everything in vegetable oil.
6. Pour boiling water over the tomatoes, remove the skin, chop finely and place in a frying pan.
7. Finely chop the cabbage and add to the soup. After 5 min. add frying. Salt, pepper, add seasonings and add bay leaf.
8. In 10 minutes. add finely chopped garlic and dill, cook for 5 minutes. Cover with a lid and leave on the stove turned off.
9. An hour after the dough starts proofing, it will double in size. Knead and leave for another 20 minutes. Knead again and form small round buns, place in a mold or on a baking sheet at a short distance from each other. Let rise for about 10 minutes. Brush with yolk mixed with milk and a pinch of sugar. Bake at 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and bake for another 5 minutes. Brush the buns with sauce, turn off the oven and let them sit in the open oven for a couple more minutes.
10. To make the sauce, mix garlic passed through a press, finely chopped dill, a pinch of salt and melted butter.
11. Serve the finished dish by cutting the meat into a plate, pouring borscht over it, adding sour cream and sprinkling with fresh chopped herbs. Place 3-4 donuts separately with the dish.

Bon appetit!

Classic borscht in jars for the winter

To prepare borscht, you can prepare a semi-finished product in the summer and roll it into jars. Using this preparation, you can cook borscht 2 times faster, since almost the entire vegetable part will be added already prepared in advance. This trick will save any housewife hours of standing at the stove.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Beetroot – 800 g;
• Cabbage – 800 g;
• Onions – 0.5 kg;
• Tomatoes – 0.5 kg;
• Carrots – 0.5 kg;
• Sugar – 3 tbsp. l.;
• Salt – 2 tbsp. l.;
• Unscented sunflower oil – 100 ml;
• Water – 100 ml;
• Vinegar – 50 ml.

Cooking process:

1. Peel and wash all vegetables. Grate the carrots and beets coarsely and chop the cabbage.
2. Cut the tomatoes into medium-sized pieces, removing the dense white parts. Cut the onion into half rings.
3. Place all the vegetables in a deep saucepan, add granulated sugar, salt and sunflower oil.
4. Pour water into the vegetables and cook over medium heat for about 20 minutes, stirring occasionally.
5. Wash jars and lids with baking soda and rinse. Place the glass container in a cold oven, set the switch to 120 degrees and treat the jars with heat for about 15 minutes. Boil the lids for 5 minutes. and dry.
6. Pour vinegar into the vegetables in the pan, stir, cook the mixture for another 1 minute. and pour into sterile jars when hot.
7. Cover the jars with lids and seal using a seaming machine.
8. Turn the workpieces upside down, cover with a warm blanket and leave to cool to room temperature for about 12 hours, and then put them in a cool, dark place for storage.
9. To prepare borscht, you need to boil the meat in the broth, boil the potatoes in it and for 5 minutes. Before the end of cooking, add the required amount of the product from the jar. Cook for 5 minutes, turn off, add spices and salt and let stand covered for another 15 minutes.

Bon appetit!

Borscht is one of the favorite dishes of Russian cuisine. This popular folk dish is perfect for both lunch and dinner. You can easily prepare borscht according to the classic recipe with photos. By following the cooking instructions, you will get a delicious, rich borscht that can please anyone.

Moreover, borscht is very healthy, since it contains a lot of vegetables that can be either pre-fried or used fresh, preserving most of the nutrients in the vegetables.

Borscht can be served as a first course, followed by another. However, this dish can be prepared in such a way that it will be very filling and suitable as the only dish for lunch or dinner.

Below are various recipes for Russian and Ukrainian borscht, both in the classic form and in other versions.

Classic recipe for borscht with meat

To prepare borscht in the classic form, it is better to use beef. Your borscht will be richer if you choose beef with bone. Try to choose only fresh and high-quality products, especially meat.

To prepare classic borscht you will need:

• Beef – 600 gr,
• Potatoes – 3-4 pcs.
• Beets – 1 large or 2 small,
• Carrots – 1 piece,
• Tomatoes – 1 piece,
• Onions – 2 pcs.
• Cabbage – 300 gr,
• Tomatoes – 1 piece,
• Lemon – 1/3 part,
• Greens (parsley, dill, green onions) – 50 g,
• Spices: salt, pepper - to taste,
• Bay leaf – 2 pcs.
• Garlic – 2-3 cloves,
• Sour cream - to taste.

Method for preparing classic borscht:

1. Rinse the meat, place it in a pan, fill the pan with cold water almost to the top and let it cook. The water will evaporate a little during cooking, so don't worry about the vegetables not fitting in. Don't forget to skim off any foam that starts to appear before boiling. It is very important not to miss the moment of foam formation and remove it as thoroughly as possible. To make it easier to remove all the foam, add a pinch of salt immediately when boiling, the foam will float. After the water boils, reduce the heat to a light simmer and cook until fully cooked. When the meat is ready, remove it and strain the broth. Then chop the beef into small pieces and place it back in the pan along with the bone. Now you can add other ingredients.
2. Vegetables can be prepared while the meat is cooking. They need to be cleaned and washed. Finely chop the onion, cut the carrots into thin strips.
3. Heat a frying pan, add vegetable oil and lower the onion. When it is slightly browned, add the carrots and fry for another five minutes. You can also, before adding carrots, pour 100 grams of boiled water into the frying pan and wait until it has completely evaporated. This way you will get a transparent onion and it will not be visible in the borscht. When frying vegetables, you can also add a small piece of butter to improve the taste and aroma. You can also add various dried herbs to suit your taste. After lightly frying, turn off the heat and let cool slightly.
4. Meanwhile, prepare the cabbage. Cut it into thin strips.
5. Cut the potatoes into large cubes.
6. Peel and chop the garlic. The greens should also be chopped.
7. Cut the beets into thin strips, pour a little lemon juice over them (you can replace lemon juice with vinegar) and lightly fry, using the remaining oil from the onions and carrots.
8. Cut the tomato into cubes. Some people prefer to peel the tomatoes. To do this, you can pour boiling water over the tomato; after a couple of minutes you can easily remove the skin.
9. After all the vegetables are prepared, first add the cabbage to the broth, cook it for 15 minutes, then add the potatoes. To prevent the potatoes from darkening, it is better not to cut them in advance, but to do this before adding them to the broth.
10. Salt the broth as you add the vegetables.
11. Lower the frying of onions and carrots 15 minutes after adding potatoes. Wait for the broth to boil.
12. After boiling, you can add beets, garlic and bay leaves. You can also add other borscht seasonings to taste, don’t forget ground black pepper.
13. Boil for a few more minutes, at the end add the chopped herbs, turn off the heat, close the lid and let the dish brew for 20 minutes.
14. Serve borscht with sour cream.

Classic borscht with meat is ready!

Homemade Ukrainian borscht recipe

Ukrainian borscht should be thick, so its preparation is slightly different from the classic recipe.

Recipe for making real Ukrainian borscht:

• Beef on the bone – 500 g,
• Lard – 100 g,
• Cabbage – 300 gr,
• Carrots – 1 piece,
• Beets (medium) – 2 pcs.
• Potatoes – 3 pcs.
• Onions – 2 pcs.
• Tomatoes (tomato paste) – 1 piece,
• Vinegar - half a teaspoon,
• Sugar - one tablespoon,
• Flour - one tablespoon,
• Hot red pepper - to taste,
• Fresh herbs - to taste,
• Bay leaf – 2 pcs.
• Ghee - 3 tablespoons,
• Sour cream - to taste.

Method of preparing the dish according to the recipe:

1. We wash the meat, put it in a saucepan and fill it with water. Let it cook until boiling, skim off the foam as in the previous recipe. It is important that there is a bone in the meat, then the broth will be rich and thick. After you remove the foam, cook the borscht over low heat until the water gurgles slightly for an hour.
2. An hour after the water has boiled, but the beef has not yet cooked, add the whole, peeled onion and whole hot red pepper.
3. Half an hour before the dish is completely ready, place one peeled potato in the borscht.
4. Now prepare the vegetables. Cut the onion and carrots into thin cubes. Peel the tomatoes by dipping them in boiling water for a few minutes, then the skin will easily come off. Also cut the peeled tomatoes into cubes.
5. Heat the ghee in a frying pan, add the onion, and simmer for five minutes over medium heat. You can also add spices to taste to add flavor. You can add a few tablespoons of broth to the frying so that the onions simmer. Then place the carrots, a teaspoon of sugar and flour into the pan. Flour and sugar will add a special taste. Simmer for a few more minutes.
6. Now prepare the beets. Peel, wash, cut into strips, lightly fry in a frying pan. Dip tomato paste or tomatoes into the beets, then a little vinegar and a couple of spoons of broth. Simmer for a few minutes.
7. Cut the cabbage into thin strips.
8. When the beef is cooked, remove it from the broth and remove the onion and red pepper. You can throw them away. Cut the meat into small pieces and put it back into the broth.
9. Dip the cabbage into the borscht and the rest of the diced potatoes.
10. After 10 minutes, add the fried onions and carrots. Keep on low heat for ten minutes.
11. Remove the whole potatoes from the broth, which were lowered an hour after boiling. Crush it into puree, it will not be difficult, since by this time the potatoes will already begin to fall apart. Then lower the potato mixture back into the broth.
12. Add the roasted beets to the broth and simmer for another five minutes.
13. Chop the lard, you can use lard, chop the garlic and herbs, and grind all the ingredients into a paste. Then add the ground mixture, a couple of bay leaves, and add salt and pepper to taste.
14. Remove the borscht from the heat and let it sit for 30 minutes.
15. Serve Ukrainian borscht with chopped herbs and sour cream.

You will get a delicious, aromatic, rich borscht that will not leave anyone indifferent!

Borscht with sausages and smoked pork

One of the popular types of this dish is prepared with the addition of smoked pork, which can create not only a rich broth and aroma, but also a special taste.

To prepare this recipe you will need:

• Smoked pork bones – 300 g,
• Beef – 100 g,
• Ham – 100 g,
• Sausages – 3 pcs.
• Cabbage – 300 gr,
• Onion – 1 piece,
• Beets – 2 pcs.
• Carrots – 1 piece,
• Tomato paste – 1 tablespoon,
• Vinegar – 1 tablespoon,
• Spices, salt, pepper - to taste,
• Fresh herbs - to taste,
• Vegetable oil - 2 tablespoons,
• Sour cream - to taste.

Recipe preparation method:

1. Prepare broth from prepared smoked pork meats.
2. Peel and cut the onion into thin cubes. Peel the carrots and cut into strips, and the beets into thin strips. The cabbage needs to be finely chopped.
3. Fry the onions and carrots in a frying pan, heating the vegetable oil. Frying should take no more than 10 minutes. Also fry the beets separately in a frying pan and add tomato paste and a spoonful of vinegar. The beets can be fried in the oil left over from the onions and carrots.
4. When the broth is ready, dip the cabbage into it first. Both fresh cabbage and sauerkraut will do. After 15 minutes, add the fried onions and carrots. At this stage, you can use various spices, dried herbs, salt, and pepper to taste. After another 10 minutes, add the roasted beets, throw in a couple of bay leaves, wait until it boils, then turn off the heat and keep the broth closed for a while so that the broth infuses.
5. Cut the boiled beef and sausages into strips or in another way convenient for you.
6. Before serving, dip the required amount of beef and sausages into the finished dish, sprinkle with chopped herbs and add a spoonful of sour cream to the plate.

This borscht consists of different types of meat in large quantities, making the dish very satisfying. This recipe does not include potatoes due to the abundance of meat, but you can prepare this dish to your liking, for example, reduce the portion of meat and add potatoes. You can also pre-boil the ham and add it to the finished dish along with beef and sausages.

In order to get a rich red or burgundy color when preparing borscht, you need to choose the right beets, because everyone knows that borscht gets this shade thanks to beets. Ripe burgundy beets will give the borscht a rich hue, while young red beets will give it a lighter hue.

Beets can be sent to borscht raw, just lightly fried in a frying pan, or you can pre-boil them in their skins or bake them, then grate them and add them 10 minutes before they are ready.

There is another way to diversify the taste of borscht - using pickled beets. This borscht will be very tasty and a little unusual.

Secrets of making delicious borscht

1. As you may have noticed, some recipes include sugar. It can be added at the time of frying vegetables so that the carrots are slightly caramelized. Sometimes a spoonful of sugar is added to the broth itself. This is done to give it a special richness.
2. Vinegar is added to add sourness. It can be replaced with lemon juice. When using sauerkraut, be careful with adding vinegar or lemon juice so that the dish does not become too sour.
3. Do not use lean meat, otherwise the broth will not be rich. The presence of a bone is imperative, which helps to add thickness.
4. Adding herbs is not necessary, but is advisable to add flavor.
5. Any borscht must be steeped. The longer the borscht sits, the tastier the dish. Perhaps many of you have already noticed that on the second day the borscht is even richer and tastier. It is advisable to let the dish sit for at least half an hour with the lid closed, but it is better to let it sit for 1.5 - 2 hours.

Any borscht requires patience, as it takes a lot of time. But the time spent will bring you a lot of pleasure and will delight your family with delicious, rich, aromatic and satisfying borscht!

Every housewife knows how to cook delicious borscht. Another thing is what is included in the concept of delicious borscht. Each one has its own opinion: for some it’s Ukrainian borscht with donuts, for others it’s green, someone thinks that the most correct borscht is cold, and for others it’s scalding hot, with a piece of meat and sour cream. . And everyone will think that this simple borscht recipe is the most correct one.

By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was confused: “How to cook borscht?” And I, without even suspecting that there was any difficulty in this, hastily told her a simple recipe for borscht, clarifying that borscht is the same as cabbage soup, only with beets.

True, when we came for lunch, and in a saucepan instead of borscht we saw a strange dish in which cabbage, beets and... were swimming. pasta, I realized that a generally simple recipe is not so simple for beginners. We diligently praised the brew so as not to offend the girl, but the thought that she was simply too lazy to look on the Internet to find a simple recipe for borscht did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be

Simple borscht recipe

To know how to cook delicious borscht, you need to understand what each specific family means in this definition. I will describe a simple recipe for borscht, which we consider traditional in our family: with cabbage, meat and beets. And in order to prepare red borscht with meat, you need the following products

Any meat, preferably on the bone – 0.5-1 kg
Fresh potatoes – 6-8 pcs.
Fresh cabbage - small forks, approximately 1 kg
Fresh carrots, medium size – 1 pc.
Fresh beets, medium size – 1-2 pcs.
Bell pepper, sweet, large – 1 pc.
Onion, medium size – 1 pc.
Tomato paste – 2 tbsp. l.
Fresh tomato – 1 pc.
Garlic, fresh – 1-2 cloves
Flour – 1.5 tbsp. l.
Refined sunflower oil – for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
Fresh herbs
Mayonnaise or sour cream - to taste.

This list can be adjusted depending on taste preferences and financial capabilities; the required ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but without these vegetables, red borscht can no longer be called borscht.

Well, let's begin. So,

Recipes for beginners: how to cook delicious borscht

Rinse a piece of meat in cold water, cut off dark, rough films from it, if there are any on it. Contrary to all the borscht recipes, which suggest using only the most delicious ones for preparing the first courses, I believe that the housewives here are wishful thinking.

Not all young families can afford to cook exclusively from premium meat. As a rule, they save the better pieces for second courses, throwing worse ones into soup broths. The main thing is that there is profit. And the fat will come from any meat, even the most unsuitable one. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is still a layer of lard or subcutaneous fat? So, the taste of the borscht did not suffer at all. Although, maybe, of course, because in our family, in principle, they don’t like boiled meat too much. But we are talking about borscht, not boiled meat! And its taste depends little on the quality of the meat.

Of course, if you have the opportunity to cook from first-class meat, you should not neglect this opportunity.

Well, I got a little distracted. Let's continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it should completely cover the meat. It depends on what level of fat content the borscht should be. Some people like their borscht to be fatty, others like it to be leaner, again, they care about calories. Let's assume that 2-2.5 liters of water is enough for a 1 kg piece of meat. That is, take a 3-4 liter pan to fit all the contents. Before the water boils, start preparing the vegetables.

Shred the cabbage, peel the onions, carrots, beets, and remove the seeds from the peppers, removing the center with the stalk. Don't touch the potatoes yet, it's too early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.

After the water has boiled, remove the scale with a slotted spoon and reduce the heat under the pan. To remove all the scale, the pan must be moved slightly to the side from the center of the burner so that scale forms on only one side. After no new scale has formed, you can carefully remove it from the walls of the pan with a clean napkin.

Using a spoon, remove the yellow spots of fat floating on top of the broth and pour them into a clean plate so that the fat does not digest and “saponify,” that is, it is tasty, aromatic and does not taste like soap. We will still need it. Repeat this procedure from time to time.

Salt the broth. Please note that during cooking the water will boil away a little, so add a little less salt, without adding a little salt. Cover the pan with a lid to let it simmer and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb take a little longer to cook, but for borscht with pork, 35-40 minutes is enough.

And now the actual preparation begins and the answer to the question of how to prepare delicious borscht. And a simple borscht recipe begins with preparing a vegetable dressing.

Peel the potatoes, wash them, remove all the eyes and cut them into pieces, not too large, but you don’t need to chop them too much. Moreover, many people mash the potatoes with a spoon already on the plate. Place the potatoes in the broth, bring it to a boil again and, while the potatoes are cooking, chop the cabbage. Place that in the pan too.

Chop the onion and remaining vegetables. Pour oil into the pan and, when it is hot, put the onion in the pan and fry it lightly, stirring. There also put the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a coarse grater and, last of all, the beets. Mix it all and cover the pan with a lid and let it simmer a little.

Place tomato paste and flour in a jar or mug, stir well and dilute with cold water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste and flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes a brighter shade. That's it, the gas station is ready! A little more and the delicious borscht will be ready!

Now pour everything in the pan into the pan. Be careful not to get burned! Stir the borscht and pour in the fat that is waiting on the plate. Add spices.
I use the universal dried seasoning “Aesthetics of Taste”, which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or add spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.

By the way, those who have subsidiary plots can prepare dill stems and roots of parsley and celery. That's what I did before. I collected a small bundle from these dried sticks, tied it tightly with thread and dipped it into the almost finished borscht for about 20 minutes. Then, naturally, I took this bundle out by the thread so that it would not get in the way and spoil the appearance of the borscht in the pan.

And - the final touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. For those who don’t like a too spicy taste, don’t peel the cloves, just cut off the ends on both sides so that the juice and aroma flow out. You can chop the garlic very finely or crush it with a garlic press. By the way, that’s what I do. All that remains is to put the bay leaf (2-3 leaves) and turn off the heat under our culinary masterpiece.

While the borscht steeps for 10-20 minutes, prepare sour cream or mayonnaise and set the table. And then call me for lunch. And don’t forget to announce that you now know how to cook delicious borscht, and bookmark this simple borscht recipe under the general heading Recipes for Beginners, because I’ll still have quite a lot of them. The family will not die of hunger!