Borsch (photo)

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

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. Preparing the borscht dressing. Cook the broth for borscht. Secrets of cooking borscht. Borscht preparation technology.

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

Rule No. 1. The most basic rule of any first course is water. This applies especially to borscht. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As I write the recipe proper borscht, we will reveal the rest of the cooking secrets delicious borscht .

What we need to prepare borscht:

1. Water.
2. Meat, beef brisket.
3. Cabbage 1/6 medium head
4. Beetroot 4-5 medium size.
5. Carrots 2 pcs.
6. Onion 2 pcs.
7. Coriander 1/2 teaspoon.
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 they froze it three days ago. They didn't calculate it.

Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. Reduce the fire. Cook for 2.5 hours until it gurgles a little. We constantly remove the foam.

We prepare the vegetables. We clean, wash. Cabbage for borscht finely chop.

Beets and carrots for dressing borscht three on coarse grater.

Let's start preparing the dressing for borscht. Rule #2. For borscht dressing All vegetables should be fried together. They will be soaked in juice and then release juice and flavor to the broth. Fry carrots in sunflower oil.

Cut the onion into half rings.

Add to carrots borscht dressing. Fry.

Add garlic. Squeeze it into borscht dressing garlic press.

IN borscht dressing add 1/2 teaspoon of coriander.

Place the beets in the pan with the dressing. Let's stew. How to cook borscht so that it is red? Add beets to the dressing. and tomatoes.

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

Simmer over low heat for one hour.

The photo shows that broth for borscht 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, you can add a little broth.

Add to dressing tomato paste, simmer for 10 minutes. Rule #3. if you have delicious tomatoes(in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense. Grate the tomatoes and discard the skins. We have delicious tomatoes did not have.

The fourth secret is to remove the meat from the broth before adding the prepared dressing.

Salt and pepper the broth. Bring to a boil. Place the cabbage in the broth.

Cut the potatoes into small cubes.

Place the potatoes in the broth borscht after the cabbage, cook for 30 minutes.

Add borscht dressing to the broth.

Throw in a couple of bay leaves. Cook for 10 minutes.

Cutting on a board meat for borscht on portioned pieces.

Add meat to borscht.

Rule No. 4: you can never have too much borscht, cook it large saucepan.

Rule No. 5: Before serving, the borscht should sit for at least a few hours.

Delicious borscht ready.

Anyone who wants it can add sour cream to the borscht. Garlic-rubbed donuts are a must for borscht.

Stewed vegetables for dressing is the third secret to make the borscht red. Let's stew. How to cook borscht so that it is red? Ukrainian borscht is served with sour cream.

How to cook borscht correctly. Borscht is a name given to soups that must contain beets. It is believed that borscht is Ukrainian dish. Cabbage can be replaced beet tops, sorrel, spinach. You can put beans, potatoes, Bell pepper and some other products.

How to cook borscht correctly.

Add shredded fresh cabbage to the boiling broth, add potatoes cut into cubes and cook for 10-15 minutes. After this, put the sautéed beets vegetables, and cook the borscht until tender.

Cook for 7 minutes and add the potatoes cut into strips. Place the meat in cold water and cook the broth. Before finishing cooking, season the borscht with garlic, ground with bacon and herbs.

Borscht is very tasty and healthy dish. This is not how I cook borscht at all... I put the cabbage last, otherwise it won’t taste good. As far as I know, borscht with sauerkraut they don't cook. Dumplings are served with traditional Ukrainian borscht.

Borscht with chicken and rice? This is something new, you have to try it. I like Ukrainian borscht better, I want to try borscht with chicken, I’ve never cooked it. Borsch - National dish Russian cuisine, which is a hot first course of meat and vegetables.

At the end of cooking, add the frying mixture to the borscht, stir and let it boil. In another pan, cook the chicken. I visited Ukraine a lot (in Ukraine), my friends’ grandmother often cooked real Ukrainian borscht (Ukrainian borscht).

We cooked borscht over and over again and gradually developed a recipe for the classic Ukrainian borscht in our vision.

Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. We clean, wash. Finely chop the cabbage for borscht. Add carrots to borscht dressing. Fry. Squeeze it into the borscht dressing using a garlic press.

How to cook red borscht correctly?

The photo shows that the broth for the borscht turned out transparent. Add tomato paste to the dressing and simmer for 10 minutes. Rule #3. If you have tasty tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense.

• Borscht
• Broths
• Cold soups

We cut the meat for borscht into portions on a board. Rule No. 4: you can’t have too much borscht, cook a large pan. Garlic-rubbed donuts are a must for borscht. P.S. I recommend serving lard with borscht with a glass of vodka. Ugh. Criticize. Borscht with pork is considered classic, but beef and chicken are also perfect.

What is it like in the cut? If it has a dark, uniform color, then the borscht, if you add enough beets, will be just pink-red.

• Soups (borscht recipes)
• How to cook consommé
• Real Russian okroshka

Thus, the type of beet is the second secret for the borscht to be red. Stew vegetables for 5-7 minutes and then add them to the pan.

How to cook borscht:

If you want to add tomato to the borscht, then simmer it separately, adding greens to the frying pan with the chopped tomato. The one who tried real borscht, never remains indifferent! Pamper your family with real borscht – after all, this dish of Russian cuisine is appreciated even by gourmets!

How to eat properly interests all the inhabitants of our planet without exception. We constantly lack energy because we have to eat the first foods we come across, forgetting what proper nutrition is.

» Borscht with potatoes

After all, eating really healthy and the right food quite difficult, there are pitfalls everywhere. Absolutely all people need to eat right for the normal functioning of the body. In order to eat properly, you need to study a lot of scientific material.

Eat right and you will be energetic, healthy and cheerful! There are a great many recipes for borscht, but they all have one thing in common: sweet and sour taste, bright red color, presence of beets and tomatoes.

Many people cook borscht using mushroom or bone broth, you can cook soup on vegetable broth. Once the potatoes are half cooked, add the cabbage to the broth. Add sweet pepper cut into strips to the borscht - this will make your soup even more healthy and fortified.

It will no longer be borscht, but cabbage. As you can see, cooking real red borscht is not at all difficult. By classic recipe borscht is cooked on strong meat broth. Borscht is prepared in meat, mushroom, poultry, and broths. Borscht can also be vegetarian.

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 meat broth as a base. 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.

According to the classic recipe, potatoes are added 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 on the floor ready 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. TO ready-made borscht usually add a spoonful of thick 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.

Borsch - filling vegetable soup. It is loved not only in Russia and Ukraine, but also in Poland (barshch), Lithuania (barshchiai), Romania and Moldova (borsh).

IN Kievan Rus Borscht was prepared from edible hogweed leaves (hence the name). Later they began to cook it with beets (hence the color). Potatoes have been added since the 19th century.

The average cost of borscht in Russia is 220 rubles. The cheapest borscht with delivery in Kazan is 37 rubles per serving. The most expensive borscht in the capital: a plate can cost 700 rubles or more.

What to take

For the broth:

• water - 1.5–2 l.;
• pork or beef on the bone - 400 g.

For frying:

• beets - 2 pcs. (small);
• carrots - 1 pc.;
• onions - 3 pcs. (average);
• tomato paste - 2 tbsp. l.;
• sunflower oil- 4–5 tbsp. l.;
• citric acid - a pinch.

For the borscht:

• fresh white cabbage - 300 g;
• potatoes - 4 pcs. (average);
• salt, Bay leaf, greens - to taste.

To submit:

• sour cream - 1 tbsp. l. (on each plate);
• greenery.

How to cook

Step 1. Cook the broth

Take a 3 liter saucepan. Pour 1.5–2 liters of water into it, put. Place on medium heat. Keep an eye on the broth and skim off the foam before boiling.

The broth will be tastier if you use meat on the bone.

When it boils, cover the pan with a lid and simmer over low heat for an hour and a half.

Step 2. Frying

While the broth is cooking, fry the vegetables. Wash and peel the beets, carrots and onions. Grate the beets on a coarse grater, and grate the carrots on a medium grater. Cut the onion into cubes.

Pour sunflower oil into a frying pan and turn on medium heat. First fry the onions and carrots (5 minutes), then add.

Sprinkle the beets citric acid or sprinkle with juice fresh lemon. Thanks to this, the borscht will be truly red.

Fry the vegetables for another 5 minutes. After this, add tomato paste, stir and leave on the gas for another 5-7 minutes.

Step 3. Assembling the borscht

When the broth is cooked, remove the meat from it. While the meat is cooling, add shredded cabbage to the broth. After 5-10 minutes, add the potatoes cut into strips.

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For now, separate the meat from the bone and cut into cubes. Return meat to soup.

Add salt to taste.

Add frying. Stir. Add bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5-7 minutes.

The borscht is ready.

Serving

Borscht can be eaten immediately after cooking. But, as a rule, it tastes even better the next day.

Borscht is a traditional peasant dish. Lard and pampushki were served with it only on holidays.

Pour the borscht into deep bowls. Add fresh herbs, black ground pepper(if you like it spicy) and a slice of lemon (if you prefer it sour). Eating borscht with rye bread or buns, grated with garlic.

Bon appetit!

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

There are many recipes for borscht, but we will tell you how to properly cook traditional borscht. Using this recipe as a basis, you can give free rein to your imagination, which will allow you to cook borscht with a new taste every time. Beetroot gives borscht its rich, bright red color. This vegetable is present in all borscht recipes. Borscht is cooked in meat or chicken broth, and on fasting days mushrooms are added to the borscht, as a result of which this dish takes on a new amazing taste. If you decide to cook beef broth, then be patient - it cooks for about two hours. During this time, a lot of water can boil away, so this process should be controlled and water should be added periodically, 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 until it becomes transparent.

Classic borscht recipe

• While the broth is cooking, you can prepare vegetables - onions, carrots, beets. They need to 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 previously been removed.
• Place the potatoes, cut into cubes, into the pan with the broth, and when they are half ready, add shredded cabbage.
• After 5-10 minutes add vegetable stew 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 it to your loved ones. You have already learned how to cook borscht correctly, now learn how to serve it correctly. Place a piece of meat on each plate, and if you cooked the broth on the ribs, separate the meat from the bones. Traditionally, borscht is served with sour cream, and regular bread can be replaced with unsweetened buns soaked garlic sauce.

How to properly cook borscht with beans

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

Ingredients:

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

Cooking sequence:

From evening to cold water Soak the rinsed beans to soften. The next day, cook the beans in large quantities water for one and a half hours until ready.

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

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

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

Separately, fry the onions and carrots in vegetable oil. It is recommended to cut the onion into small cubes, and carrots - depending on the type of chopping the beets; if the beets were cut into strips, then cut the carrots in the same way, and if the beets were grated, then grate the carrots.

Five minutes before the potatoes are ready, add pre-boiled beans, finely chopped bell peppers, as well as onions and carrots to the broth. stewed beets. At the same stage, add salt, pepper and your favorite spices 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 stated above, serve borscht with sour cream, sprinkled with finely chopped fresh herbs, a slice of bread and a few cloves of garlic.

How to cook red borscht correctly

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

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

The color of borscht directly depends on the color of the beets from which it is cooked. Cut the beets and take a closer look at their color. The beets should have an even dark color. If the beets have white veins, the borscht will later turn out pinkish or completely orange. In addition, this will also affect its taste.

Beets for borscht should not be fried, but rather stewed, so that they do not lose color later when added to the broth. Be careful not to overdo it with stewing. Experienced chefs It is recommended to simmer beets for no more than 10 minutes.

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