There are sometimes more disputes around borscht than around politics. In fact, no one knows what the right borscht is. It should be tasty - that’s the main rule, ”says Ilya Lazerson, president of the St. Petersburg Chefs Guild. - Personally, I do not like when there are potatoes and bell peppers in borsch. In my version, they are not, and this is my right. Someone loves sauerkraut, and beets pre-cooked or baked. I like raw beets more. I cut it into thin strips, add a little sugar, water, vegetable oil, and after 5 minutes - tomato paste. Then I add the beetroot to the carcass and the finished one at the very end of cooking in the pan. Thanks to this, the soup acquires a rich, appetizing hue. And this is only one of the secrets of delicious borsch.

1. With or without broth?

For vegetarian borsch meat broth is not needed. But, if you are a fan of classic soup, then you need to cook a rich broth. For him, you can take beef brisket, chicken or pork and beef in a ratio of 1: 1. For flavor, it is better to fry the pieces of meat beforehand. Or immediately put the meat on the bones in cold water and put on fire. As it boils, remove the foam, add salt, bay leaf, several peas of black and allspice and cook for 2-3 hours until the meat is ready. Then you need to strain the broth, remove the meat from the bones, chop and return it back to the pan.

2. Stew the beets separately!

If you put beets in a common pot and then cook for about an hour, all the color from the vegetable will go away and the borscht will turn out to be faded. To avoid this, you need to grate the root crop on a coarse grater or cut with a knife into thin strips. Then add water, a teaspoon of sugar and necessarily a little acid (a couple of tablespoons of wine vinegar or lemon juice), this will help the root crop maintain its color. Put the beets on the fire and simmer until they are soft.

3. Or maybe cook?

The second popular option for cooking beets for borscht is to boil it in advance. It is important before dipping the vegetable into the water, rinse it thoroughly, without cutting the roots and crown, otherwise the juice will "go" to the pan. For better preservation of a bright shade, do not salt the water, but pour 1/2 tsp into it. vinegar or citric acid. Cooking time depends on the size of the fruit and the season - young small root vegetables are usually cooked for 20-30 minutes, old ones - 1-1.5 hours. However, today most chefs are advised not to cook, but to bake beets. To do this, wrap the fruit in food foil and send it to the oven for 30-40 minutes (the time depends on the size of the tuber) at + 180 ° C. In baked beets, taste and color do not “dissolve” in water, so this method of preparation is considered the most successful.

Classic borscht Photo: shutterstock.com

Ingredients:

• Beef Brisket - 500 g
• Pork - 500 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Beets - 2 pcs.
• Cabbage - 300 g
• Sweet pepper - 1 pc.
• Potato - 200 g
• Tomato paste - 1 tbsp. l
• Bay leaf, pepper, salt - to taste

How to cook:

1. Put the meat in a pan, pour 3 liters of cold water, bring to a boil, cook for 2 hours.
2. Cut the carrots into strips, onions in half rings, fry until golden. Put in a pan with chopped pepper.
3. Ten minutes later add the cabbage, then the potatoes.
4. Cut the beets into thin strips, simmer for 10 minutes, then add the tomato paste, cover and cook for another 20 minutes.
5. Put in borscht 10 minutes after potatoes. Cook another 10 minutes.
6. Add bay leaf, salt and pepper. Remove from heat, let stand for 20 minutes.

4. Do not forget about cabbage

Many people call borsch beetroot. These are actually different soups. There is cabbage in borsch, but not in beetroot. Most often, fresh white cabbage is used for borsch. But there may be variations on the topic. For example, you can put red or savoy in a saucepan - outwardly it looks like a white one, but it has a bright green color and corrugated bubble leaves. There are even options for borsch with cauliflower and Brussels sprouts, but with them you still get soup that is far from classic. Someone instead of fresh likes to add sauerkraut. It must be washed, chopped, stewed separately until soft and then added to the soup.

5. Unsweetened couple: onion and carrot

Nutritionists against all sorts of passerovki that add calories to the dish. But if we speak from the point of view of taste and gastronomic rules, then borsch without sautéing is not borsch. First, in vegetable oil, you must fry the onion in strips, then add the carrots chopped into strips to it. When the vegetables get a golden hue, put the tomato paste and simmer everything together for a few more minutes. Some housewives believe that instead of pasta, it is better to use tomatoes - fresh or in their own juice. Nevertheless, many professional chefs insist: only the pasta has a concentrated taste that is so necessary for the soup, which will give the borsch a beautiful shade and a pleasant sourness.

6. Vegetables - to taste

In addition to beets, carrots, onions and cabbage, other vegetables to taste are added to the borscht: potatoes, tomatoes and fresh bell peppers, which are also chopped with straws. In general, do not forget that all products in the soup should be cut approximately the same. You can use pepper of any color: green, yellow, red, orange. The main thing is to keep the proportion: there should be a lot of beets and cabbage in borsch, and 2-3 times less potatoes, tomatoes and peppers.

7. Who is the first in line?

Borsch, like most other soups beloved by Russians, belongs to the first course refueling dishes. It is preferred in the West that mashed mashed soups, and we should have a broth in which various delicious additives float. In order for these additives to harmoniously combine with each other and get the correct consistency (and not when one product is overcooked and the other crunches on the teeth), the correct dressing of the soup must be observed.

First, chopped cabbage should go to the pan, it is cooked longer than others. Then - sweet pepper and potatoes. At the very end, you need to put in the borscht sautéed onions with carrots and tomato paste and in the finale - prepared sour beets. After that, cook the soup no more than 5 minutes. If you cook borsch with sauerkraut, it must also be added in the final. If you put sour beets or cabbage first, and then potatoes, the latter will cook for a very long time (acid will interfere).

8. The final touch - lard with garlic

Many borscht lovers simply cannot imagine this soup without garlic dressing in fat. It gives the dish a bright juicy taste and a very appetizing garlic aroma ... For dressing you will need skinless lard, garlic and fresh herbs: dill and parsley. Products must be cut and chopped in a mortar or blender until a puree state. Then this oily, with a delicious aroma gruel is added to the finished hot borsch, the lid closes, and the soup is infused for at least 15 minutes. After that, the contents of the pan should not be boiled, otherwise the aromas of garlic and herbs will disappear.

9. Pampushki magnificent, rosy

We say “borsch” and the word “pampushka” comes to mind! Pampushka is a round bun made of yeast dough. It is better to start cooking it immediately after you put the broth to cook, because the yeast dough should rise properly and have time to bake. Water, egg, salt, sugar, vegetable oil, yeast, flour - ingredients for buns are simple. When the dough rises, roll the balls and put them on a baking sheet, but remember that during baking the dumplings will rise. If you want perfectly round buns, place them at a decent distance from each other. However, even if they stick together, hot they can be separated and pour garlic dressing. For dressing, take vegetable oil, crushed garlic, chopped dill with parsley and a little water. Mix everything and pour onto freshly baked chubby donuts.

10. Without sour cream, nowhere!

If a tureen is gathering dust on the shelf of your sideboard for a long time, take it out and use it for its intended purpose - it is in this beauty that it is customary to serve borsch for the big company. Nearby put the appropriate additives and appetizers for the dish - donuts, bread, chopped herbs and, of course, oily sour cream. Well, what soup without sour cream!

Borsch with beans Photo: shutterstock.com

Borsch with prunes and mushrooms

Ingredients:

• Prunes - 200 g
• Dried porcini mushrooms - 20 g
• Potato - 4 pcs.
• Fresh cabbage - 300 g
• Beets - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. l
• Sugar - 1 tbsp. l
• Parsley root - 1 pc.
• Flour - 0.5 tbsp. l
• Vegetable oil - 3 tbsp. l

How to cook:

1. Soak the mushrooms for 2 hours. Then cook for 1 hour. Remove the mushrooms, chop, save the broth.
2. Rinse the prunes, pour 2 cups of water, add sugar and cook until soft for 10 minutes.
3. Cut the beets into strips. Heat half the oil in a pan, add beets, 1 tbsp. l tomato paste and mushroom broth, simmer, stirring, over low heat for 15 minutes.
4. Cut onion, carrots and parsley root into strips and sauté with oil, tomato and flour for 5 minutes.
5. In a boiling mushroom broth, drop the cabbage, after boiling add potatoes and cook for 15 minutes.
6. Put the stewed beets and sauteed vegetables into the pan. Add mushrooms, cooked prunes with broth. Salt, pepper and cook for another 10 minutes.

Garlic mushrooms Photo: shutterstock.com

Garlic Pampushki

Ingredients:

• Wheat flour - 200 g
• Rye flour - 120 g
• Milk - 200 ml
• Eggs - 2 pcs.
• Yeast - 7 g
• Vegetable oil - 50 ml
• Sugar - 1 tsp.
• Flax Seeds - 50 g
• Garlic - 4 cloves
• Salt - a pinch

How to cook:

1. Heat the milk to room temperature. Add dry yeast, mix.
2. Put sugar, 1 egg, vegetable oil, a little sifted flour and flax seeds. Mix.
3. Add the remaining flour, knead the dough and leave it to rise for 1 hour.
4. Put on the table and give another 1 hour to rise, covering with a towel.
5. Make 7-8 round donuts, grease the top of the rolls with yolk and bake for 20 minutes at 180 ° C.
6. Grease still hot donuts with crushed garlic mixed with a small amount of vegetable oil, salt and water.

Recipes on how to cook borscht have been known since ancient times, the first mention of this dish was written in the Old Slavonic language, although it is somewhat not in the form we are used to. For some reason, borsch is considered a national Ukrainian dish, although this is part of the recipes with some features of national color.

Borsch, this is such a soup, the cooking methods of which are great, each hostess, when cooking, brings in her own, giving a unique and amazing taste.

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

Borsch is cooked with various types of meat, fish, meatless, cold stores. Therefore, I think you will be interested in cooking recipes with pork, beef, chicken, without meat and Belarusian soup - a minjack in Minsk. But first, some tips for the hostess

  The rules of cooking borscht - "overeating"

  Products for cooking.

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

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

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

Potato is better to choose one that does not boil, it should be cut into large pieces.

True borsch to taste is always with a slight sourness. Some housewives do this by adding vinegar, but still it is better to do this with citric acid, fresh tomatoes added to the roast, sauerkraut or pickle from it.

After the soup is ready, put spices in it and let it brew.

To give additional shades of taste, you can add various additives, such as mustard, horseradish, dry seasoning mixes.

I hope that the implementation of these rules in the preparation of borscht will help you prepare a rich, tasty, unique soup.

Now consider a few recipes on how to cook with and without meat.

Delicious recipes how to cook borsch

  Ukrainian borsch

To prepare this delicious dish, you will need 6 to 8 servings:

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

Rinse well, cut the meat in large pieces, be sure a piece with a bone.

Pour into a large saucepan for 2/3 of the water, lay the meat, bring to a boil. Further, the meat will cook on low heat for about an hour.

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

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

Beets can be cut into cubes, grated on a coarse grater and added to the soup and boiled for another 10–15 minutes. It can also be fried in butter or fat, usually if the beets are not very red. Pour chopped potatoes and cook until tender.

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

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

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

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

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

  Moscow borsch

For this soup, take:

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

Rinse the meat well, put it in a saucepan for an hour and a half, add bay leaf, pepper, salt.

Wash, peel and cut vegetables.

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

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

In a broth, boil potatoes, cabbage, salt again, pepper, lay the stewed vegetables, meat, fried ham and sausages, bring to a boil.

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

While serving, add sour cream and greens to the plates.

  Chicken Borscht Recipe

Product Composition:

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

We put the chicken in the pan, fill it with water, cook until tender, salt and pepper.

We lay potatoes, when ready, cabbage, then fry vegetables - first fry the onions, add grated carrots, beets with tomato paste and stew. Before being ready, add bay leaf and grated garlic to the borsch.

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

  How to cook meatless borsch

You will need:

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

Put boiling water in a pan.

While she is boiling, prepare vegetables: cut the beets into strips, onions into cubes, one carrot into strips, grate the second on a coarse grater, cut the potatoes into slices, cabbage and sweet pepper into strips, chop the greens.

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

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

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

When serving, add sour cream and herbs.

  How to cook "Fridge in Minsk"

To do this, take:

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

The recipe for a refrigerator is quite simple to prepare, takes little time and tastes very good.

Pre-cook the unpeeled beets, add a little vinegar in the cooking process.

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

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

Chop green onions and grind with boiled yolks with the addition of salt.

Finely chop the cucumbers, egg whites, lay it all in a cold broth.

Add beets, beetroot broth and lightly whipped kefir with sugar.

When serving, add dill.

Bon Appetit!

  Video recipe for cooking borsch in a slow cooker

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

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

In different regions of Russia, and especially Ukraine, it is prepared in different ways. Therefore, there are already many recipes for its preparation. And this suggests that this first dish is very respected, and for many it is generally the most delicious and favorite of the first courses.

Today I want to bring to your attention Ukrainian and Russian recipes. So that those who love him can cook him as often as possible, and at the same time not to repeat!

My grandmother, when she cooked this tasty and fragrant dish, she always said: “To cook a delicious borsch, you need to walk around it!” I was still small then and did not quite understand the meaning of this statement. Now I have 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 right, you need first of all desire and time! Nothing good will come out without this or that. Therefore, stock up on them, as well as the necessary products, and we will prepare the most delicious of its kind first course.

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

A classic recipe is one that is cooked in a traditional way. Today we will consider various options that may turn out to be quite surprising for you, but it’s worth starting with the classics.

My grandmother and mother prepared this dish in this way, and now I am cooking.

We will need:

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

Cooking:

1. To prepare a delicious rich broth, you must take meat on the bone. If the bone is cerebral, then it will be just wonderful. You can also put sugar bone. The difference lies in the fact that the brain is located in the brain tubular stones, and cartilage and connective tissue are located on the sugar bone.

Both that, and another gives a wonderful broth and does a dish especially tasty.

They use meat, who loves more. It is very tasty from beef and pork. So, for example, you can take a beef brain bone, a piece of beef meat and add pork ribs. The taste will be simply divine.

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

• 1 option. Pour the meat with water so that it is only slightly covered, set to boil. During the entire boiling period, foam will appear, it will need to be constantly removed. As soon as the water boils, remove the foam and wait 3-4 minutes. Then we get the meat, and pour the water.

The pan will need to be rinsed from meat plaque, you can rinse and meat. Then again put the meat in the pan and pour it with water, a volume of 2.5 liters. At the same time, you will get 3 liters of soup. This is about 6 good good portions.

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

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 the taste and color of the future dish.

And I want to note that the second option is more preferable. In this case, we do not pour out the healthy broth. But to stand at the pan during the formation of foam for a while.

If you missed the moment, and the foam has already turned into flakes, and the broth at the same time was boiled for at least 10 minutes, then the broth should not be poured out. 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 fully cooked. I cook to such a state until the meat begins to completely move away from the bone.

Throughout all the time it is necessary that the broth boil quite a bit, only gently gurgle. Active boiling will make the broth cloudy and tasteless.

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

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

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

7. Onion cut into cubes or thin half rings.

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

8. Warm the vegetable oil in a pan and lightly fry the onion in it. As soon as the onion starts to slightly brown, pour half a glass of boiled water into the pan, and then darken the onion until the water evaporates. The onion will become translucent and will not be found in the soup.

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

10. Add sugar and flour, mix. Flour will give a slight nutty smell when frying, and sugar slightly caramelizes carrots.

However, sugar can be added to beets.

Add a slice of butter. If you have ghee, then it is best to pass vegetables on it. But if not, then just add a piece of oil, the soup will have a very pleasant aroma and taste.

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

11. Cut the cabbage into thin strips. Cut it thinner, so it will be tastier, and besides it will boil faster. After all, you know that vegetables should not be cooked for too long so that there is no loss of vitamins.

Do not try to cut the potato immediately so that it does not darken. Clean it and put it in water, as the time comes to put it into the broth, we will cut it.

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

Do not throw out a long stick of garlic. It can come in handy if someone suddenly has a runny nose. If you burn this wand, put out the fire, and smoke that will go from the wand inhale one or the other nostril, then the runny nose will recede. And if you do this several times a day, then you can and in general heal it.

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

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

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

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

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

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

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

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

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

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

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

15. Cook for 15 minutes, then add the frying of carrots, onions and white roots, 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 fire, add fresh herbs and cover tightly.

18. Leave to insist for 15-20 minutes.

19. Then pour it on plates, sprinkle with fresh dill and season with sour cream.

20. Eat with pleasure!

Delicious homemade recipe for real Ukrainian borsch

In Ukraine, this is the main first course, and it is prepared according to many different recipes. Each mistress has her own little secrets and tricks of its preparation. And everyone gets such a rich dish that you can eat nothing more.

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

And now I will tell you how to cook beets in one of four ways.

A delicious recipe for borsch in a slow cooker for harvesting for the winter in jars

Today we have already considered many different recipes, where we prepared our favorite dish with all kinds of meat, and even with fish. But did you know that it can be prepared for the winter, twisting in a jar.

It’s very convenient, I cooked the harvest in the season when all the vegetables from my garden, nourished by heat and sun, and hid all this in a jar. In winter, opened, added to the meat broth and the dish is ready.

And for the speed of cooking, let's watch how to cook a workpiece in a slow cooker.

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

How to cook beetroot soup with beets so that it is red

Of course, everyone wants to cook a dish of saturated 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 will naturally not get a rich burgundy color, but will be as if faded.

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

1. Cut the beets into thin strips and simmer them in a small amount of oil or fat with tomato and vinegar. On a three-liter pot and about 1 to 2 beets, just add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help to 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 it and cut into strips. Add it 10 minutes before cooking, along with sautéed vegetables.

3. Beets can be boiled in a peel, then peeled, grated. Sprinkle with juice 1/2 - 1/3 of lemon and send to soup along with sautéed vegetables 10 minutes before being cooked.

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

I usually use the second or third method. So, in my opinion, the taste of the finished dish turns out more delicious, and the color is more saturated and vibrant.

However, there is another way to cook beets, which may be useful to us for our recipes. Unfortunately, I do not always use it, but writing about it is simply necessary.

Sour beets for delicious borsch

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

Borsch with pickled beets is very special and tastes very good. And fermenting it is easy and simple.

1. Take beets as much as you want to ferment, peel and cut it in any of the known ways. It all depends on how you are going to use it in the future.
2. Put the beets in a jar tight enough, leaving however a place for brine, which will have to cover the beets by 5-6 cm.
3. Cook brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 grams of salt (an incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
4. Put oppression and substitute a deep plate under the jar.
5. Leave the beets to ferment. Fermentation time can be kept different. Minimum 5 days, maximum 12 days.
6. During pickling, foam will form which needs to be removed. Excess juice will also leak, which will also form during fermentation.
7. It is believed that the fermentation process is completed when the foam ceases to stand out. It depends on the ambient temperature.
8. When the foam ceases to stand out, the can can be refrigerated. And use as needed.

I hope that today's selection will be interesting for you, and the material will be useful. And you can cook as much borscht as you want!

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

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

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

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

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

Bon Appetit!

It is difficult to find a dish more popular than borsch. Hot and rich, they can be eaten full, because a good borsch is cooked thick so that the spoon stands on the broth and is necessarily served with sour cream. But for those who are just mastering the basics of cooking, it may seem that cooking borsch is a very laborious task and will require a lot of time and effort. The most ordinary and familiar to a simple person borsch is simply prepared, the main thing is to remember the order of bookmarking products, this is the whole secret. Today we will tell you all the secrets of cooking delicious borsch and offer a win-win recipe for its preparation.

Cooking soup - where to start

The first thing to avoid when cooking borsch is rush. This dish is cooked on average 1.5 hours - long enough. But this is borsch. We set about cooking one of the most colorful first courses, and do not be afraid of such a long preparation. The lion's share of cooking is directly the broth. If you cook it in advance, then the first dish in cooking will take you an hour less than the expected time.

So, the first thing we choose is a recipe. The traditional recipe for red, home-made borsch should be based on three components:

• meat broth;
• cabbage;
• beet.

These ingredients are the basis of our first course, which is impossible to do without. Also, the recipe necessarily includes potatoes, onions and carrots - indispensable vegetables for the most delicious food of all time.

Depending on the possibilities, the broth can be cooked from beef and pork meat, but we suggest using poultry - it will turn out to be a lean, inexpensive, and envy tasty dish. Borsch can be lean, boiled on the water (vegetarian), and this option is also acceptable, but, of course, borsch without meat is a completely different story.

Three main secrets of cooking borsch

Whatever recipe you use when cooking homemade borsch, the main goal is to make the dish tasty. An ideal borscht for every housewife is by no means obtained from the first acquaintance with the recipe, but, nevertheless, experience comes with every preparation. Here are some important tips to help you cook rich, thick and satisfying borsch.

• Stew Beets

Borsch, as the first dish, should be appetizing and good in appearance. Properly prepared beets give the desired color to borsch. In order for the dish to retain its burgundy color after cooking, the beets need to be slightly fried and put in a frying pan in oil before laying in the broth. A teaspoon of sugar and a drop of lemon juice, added to the beets at the time of stewing, will help the root crop maintain a bright shade.

Note! Beets cut into strips retain their color better than grated.

• Potatoes for density

The saturation of the finished broth in borsch is a matter of taste. Someone loves a liquid and transparent consistency, someone - "yushka" thicker. For those who like thicker liquids, one trick used by our grandmothers to make borsch will be to their taste. At the very beginning of cooking, put 1-2 whole raw potatoes in water, cook them together with all the other products and do not remove until the very end of cooking. In the process of preparation, these potatoes are boiled in mashed potatoes and make the broth texture enveloping, thick and pleasant to the taste. In fact, the recipe is the same, but the taste of the first dish with boiled potatoes in it will be completely different.

• Add Tomatoes

There is a widespread opinion among housewives that if there is beets in the borscht, then it is not necessary to put tomatoes - after all, the color will be bright due to the root crop. This is fundamentally wrong. It is the tomato that gives the dish that acidity, without which the process of cooking borsch will be imperfect. Fresh tomatoes will be good in the dish - they can be cooked with onions and carrots; canned can be wiped through a sieve and put the mass into the broth.

On a note! As an alternative (to replace fresh tomatoes), the recipe recommends adding canned tomato paste, it needs only a few tablespoons per pan for the full taste of the dish.

How to cook

The recipe for cooking ordinary borsch is very simple. The main part of the ingredients is occupied by the usual kitchen vegetables. It is thanks to them that this unusually tasty first course is hearty and thick. Be sure the borsch is cooked with beets - it gives the characteristic dark red color that this dish is so famous for. You can use any available cabbage in borsch (pickled, sour, red-headed or Beijing), but only white-cabbage will give a characteristic aroma to the food.

Cooking time: ~ 1 h 30 min

Servings Per Container: 6.

To cook ordinary homemade borsch, you will need the following ingredients:

• 1 kg of chicken or duck;
• 1 large beet;
• 500 g of white cabbage;
• 4 potatoes;
• 1 large onion;
• 1 small carrot;
• 4-5 cloves of garlic;
• 5 tbsp. l tomato paste;
• 2 tbsp. l vegetable oil (for frying);
• 2 tbsp. l finely chopped parsley;
• 3 bay leaves;
• salt, ground black pepper;
• 0.5 tbsp. sour cream (to taste).

Recipe: Getting Started

1. Flush the bird. Put in a pan with a volume of 4-5 liters, pour the bird with cold water. Put on the fire and cook until the meat is ready (about 1 hour). From the broth periodically remove foam. At the end of cooking, remove the finished bird from the broth, cool a little and cut into portioned portions.

2. Wash beets, peel them. Cut the beets into thin strips. Heat half the prepared vegetable oil in a pan, put the beets, pour a little broth and cook over medium heat until soft (about 30-40 minutes). Periodically, you can add water or broth. At the end of beet stewing, add tomato paste to it, warm for another 10 minutes.

3. Peel onions and carrots. Chop vegetables randomly. Heat the remaining vegetable oil in a pan, put chopped carrots with onions in it. Cook vegetables until soft.

4. Peel potatoes, cut into neat little cubes or cubes. Next chop the white cabbage into strips.

5. Bring the broth to a boil. Put potatoes in boiling broth, 5-7 minutes after boiling potatoes - cabbage. Cook for 15 minutes, then add beets and sauteed onions with carrots and bay leaves. Salt and pepper the dish. Cook the soup for another 15 minutes.

Tip: In order for the dish to retain its rich beet color even after boiling, add 1-2 tbsp. To the broth at this stage. l 9% vinegar.

6. When 10 minutes remain before cooking, peel and chop the garlic using a press. Put chopped garlic in borsch. Cook another 5 minutes and turn off the heat.

7. Let the dish brew under a closed lid for 10-15 minutes. After pouring the finished dish on plates, be sure to add thick sour cream to each tablespoon, over which sprinkle fresh chopped parsley.

Bon Appetit!

So easily and simply you can cook the most popular first dish, which will find its eaters in any kitchen. Food can also be prepared on one broth, and meat after cooking to use for main dishes. And the last tip: if frozen vegetables (beets, carrots) are used in the preparation, then they do not need to be thawed beforehand - immediately place them in a frying pan and they will quickly soften and be ready for further cooking.

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5 years ago

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Borschtperhaps the most favorite first dish of the Russians. People dream about borscht when they are on long-distance travel abroad, and it’s borscht that is the first thing you want to eat when you return from vacation. Agree, borsch is the main national dish. Borsch is our everything! The recipes for cooking borscht are diverse, each hostess brings its subtleties and features to the cooking process. Only the basic composition remains unchanged: beets, cabbage, potatoes and carrots. And, of course, sour cream and garlic! Borsch can be cooked with meat and lean. In general, for every taste. I offer you my recipe for cooking borsch. I hope it has its own "secrets."

Products for borsch

For broth you need:

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

For cooking borsch we use:

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

Classic borsch with photo

How to cook borsch with meat

Since we are preparing a classic borsch with meat, then first they (meat) and do. We put a pot of water on fire in advance. Rinse the meat, cut into portions and put in already hot water.

IMPORTANT!   Pi’ll tell myself some deviation from the recipe and explain why meat should be spread in hot water. Hot, but not boiling water minimizes the amount of “foam” that forms and preserves the transparency of the broth. And most importantly, the high temperature of the water when laying meat will preserve the taste and nutritional properties of the product as much as possible.
  If you put the meat in cold water, then a significant part of the nutrients will go into the resulting foam. And very hot water “brews a crust”, which will preserve all that is useful inside a piece of meat.

When it boils, reduce the heat, remove the resulting foam. Salt, add a few pieces of black pepper peas, 1 bay leaf, 1 onion and ATTENTION!  - WHOLE WITH A STUMPER A sweet Bulgarian pepper that will fill our broth with a delicate aroma. I always cook borsch with bell pepper - aromatic! Cover and cook for 1 hour over medium heat. The broth should not boil too much, otherwise it will become cloudy.

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

Cut potatoes into cubes, as you like.

Bell pepper in thin stripes. Onion cut into half rings. Wash the tomato and drop the whole into a boiling broth for 25-30 seconds. The peel of a tomato at the same time bursts and lags behind the fetus and is very easy to remove.

Cut the tomato into small cubes.

We pass the onions in vegetable oil until golden brown, add the tomato and simmer for 2-3 minutes.

Thinly chop the cabbage.

When our broth was boiled, the meat became soft, remove the onion, bay leaf and bell pepper from the broth. Pepper can be cut and added to the borsch at the end of cooking. I also take out the meat and cut into portions.

First of all, spread the carrots in a boiling broth, because it is boiled for the longest time, when the carrots boil for 2-3 minutes, put the potatoes.

At this time, separately stew chopped beets. We spread it in a frying pan, pour 1/2 cup of broth, add 1 tsp sugar to improve the taste and color of beets. Stew until tender. It is better if the beets are slightly solid, then they will “reach” the borsch.

When the potatoes in the broth are almost ready (we check the readiness, puncture the potatoes with a knife), spread the cabbage. If the cabbage is thinly sliced, then there is no need to cook for a long time, tastes better if she crunches a little. Once it boils, add the finished beets, sauteed onions and tomato, chopped bell pepper (from the broth and fresh). Close the lid, cook for 3-5 minutes and remove from heat.

Garlic should be crushed with the flat side of the knife so that it gives its flavor better and cut into 2-3 parts. Add to the finished borsch. Sprinkle with parsley or other herbs. For example, if I cook in the spring and have already appeared