Secrets of making real borscht. Cooking secrets: borscht The secret of delicious borscht made from fresh cabbage

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

Borscht starts with broth

Borscht is usually cooked in a strong meat broth made from good beef, pork or chicken, and if you decide to use beef, use brisket as it is softer and juicier. Some housewives add lamb bones to the broth to make the soup more rich, others cook borscht with duck, goose and rabbit, others make do with minced meat and stew, and some manage to cook a vegetarian version of real Ukrainian borscht. If you are making meat broth, simmer it for as long as possible to create a richer broth. Boil the bones for 5–6 hours, and the meat for about 2.5 hours, just remember to skim off the foam. During the cooking process, you can add an onion, carrots, celery and a bunch of herbs to the meat to enrich the taste of the broth. After cooking is complete, the vegetables are removed from the pan, the broth is filtered, the meat is separated from the bones, cut into pieces and added to the broth, sometimes with ham, sausages and homemade sausage.

How to cook delicious red borscht

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

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

Tricks with vegetables when cooking borscht

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

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

Secrets of cooking borscht with frying

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

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

Surely every housewife wants her dishes to be tasty, satisfying and rich in color. This is especially true for soups. According to the recipe, cabbage soup must be a pleasant yellow color (due to carrots and butter), and borscht must certainly be a rich red-burgundy color (due to beets). But, unfortunately, it is not always possible to achieve the desired color brightness. And if the first dish turns out red, then after a while the color goes away. How to save it? This is where regular table vinegar comes to the rescue.

Why add vinegar to borscht?

After reading the recipe, many housewives wonder: is it necessary to add vinegar to borscht? It seems that the acid can affect the taste of the dish. In fact, if you follow certain rules, then vinegar will not cause any harm to the taste.

So, why do they add acid to borscht? Firstly, vinegar essence helps add brightness and richness to color. Secondly, thanks to the use of vinegar, red borscht remains red, and does not turn cloudy yellow after some time. The borscht will be real, and not resemble cabbage soup only with beets.

Thirdly, if you use the ingredient correctly (know when to add vinegar to borscht), then the dish will end up with a pleasant sourness. Even if you don't make sauerkraut borscht, it will have a sour taste. This is a great option for those who like their borscht a bit sour.

When to add vinegar to borscht?

So, we figured it out. Vinegar in borscht is a necessary and very useful thing. Now all that remains is to figure out when to add vinegar to borscht.

This ingredient is added to the dish while preparing the beets. Experts advise frying carrots, onions and beets separately for this soup. Finely chopped onions and grated carrots are fried in a separate frying pan. And in a separate frying pan, grated beets are fried.

To begin with, the beets are fried over high heat for several minutes. Then reduce the heat and add a little broth from the soup. Simmer the beets for a few more minutes until they become soft. When to add vinegar to borscht? Acid is added at the last stage of cooking the beets. After you add the sour ingredient, you need to simmer the vegetable for another five to seven minutes. Then the beets are added to the soup.

How much vinegar should I add to borscht?

Now let's decide on the amount of acid. We know when to add vinegar to borscht. But what quantity and what essence is best to use?

To prepare borscht, you should use regular table vinegar (6% or 3%) vinegar. The amount of acid will depend on the volume of your pan, the amount of broth and the beets themselves. As a rule, one tablespoon of vinegar 6% is added to one liter of water. That is, if you have a three-liter saucepan, then you need to add three tablespoons of table vinegar to the beets.

Sugar is used to soften the acid. For one tablespoon of vinegar, add one teaspoon of sugar. It is poured directly after the vinegar into the frying pan with the beets. For those who like sour cabbage soup, but cook it from regular cabbage, you can reduce the amount of sugar or not add it at all. If sour cabbage soup is not your favorite dish, but you still want to preserve the color and its brightness, then you can reduce the amount of vinegar or add a little more sugar.

Some nuances

So, we know when to add vinegar to borscht, how much of it is needed and what this ingredient is needed for. Sometimes questions arise: “If there is no vinegar in the kitchen, there is no time to run to the store. What to do?" Chefs say that vinegar essence can be replaced with regular lemon juice. Again, add a tablespoon of freshly squeezed lemon juice per liter of water to the dish.

If you are in doubt whether to add vinegar to borscht, you can use citric acid. It will also retain color and add sourness to the dish. It must be added, as they say, “at the tip of the knife.” It is much more concentrated than lemon juice, so tablespoons have no use here. Sprinkle half a teaspoon of citric acid into a large saucepan, add a teaspoon of sugar, and you've got a vinegar substitute.

Remember, when you add vinegar to borscht, be sure to consider: whether you use tomato paste with vinegar, or whether you add canned tomatoes with acid to the soup. Read the ingredients of the products. If they already contain vinegar, then try to reduce the amount of the ingredient in the pan with beets.

And one last thing. Whether other housewives add vinegar to borscht, and whether you will do it, practice will show. But remember, it is added to the roasted beets, and not to the pan itself!

Ukrainian borscht with garlic – step-by-step recipe with photos of preparation

Borscht with garlic– this is the best dish you can come up with. It is garlic that fully reveals the taste qualities of each ingredient separately and makes the taste of Ukrainian borscht brighter, richer and more intense.

Garlic is considered a longevity product. Due to the fact that it contains a huge amount of useful substances, it has a number of positive properties for the human body. For example, the protein contained in garlic protects the body from the adverse effects of the environment. Phytoncides have an antibacterial effect. Allicin is able to reduce the level of “bad” cholesterol, prevents the formation of plaques, cleanses blood vessels, and also effectively destroys viruses. Therefore, we begin to actively eat garlic during epidemics. It has been used for medicinal and culinary purposes since ancient times.

Garlic can be added to vegetable oil, which will be used for frying vegetables. Many people add it to the broth at the beginning of cooking; others add a few cloves of garlic to the already prepared borscht. But our step-by-step recipe with photos will tell you how we will use garlic in preparing borscht so that all the vegetables fully reveal their taste. By the way, the broth can be made in advance, and then before starting to cook the borscht, all that remains is to warm it up and add the meat. In this case, by the time your husband comes home from work, you can prepare borscht in just 30 minutes!

Ingredients

Cooking steps

We will use these products that you see in the photo when preparing borscht with garlic. Wash and dry all the vegetables thoroughly, rinse the meat and pat dry with a paper towel. Place the spices and auxiliary ingredients in front of you so as not to forget about them while cooking.

Peel the beets and cut into small strips. Heat a frying pan and add vegetable oil. Place chopped beets on a hot frying pan and fry until an appetizing crust forms. Next, add tomato paste, granulated sugar and a little olive oil. Reduce the heat slightly and simmer for five minutes. Due to the sourness contained in tomato paste, the beets will not lose their colors, and the borscht will be rich in color.

Peel the carrots and potatoes, remove the skins from the onions and place in cold water. Grate the carrots on a coarse grater or cut into strips. Cut the potatoes into cubes or large strips. Finely chop the cabbage. Cut the onion into small cubes.

Take some meat broth and add to the beets with tomato paste, mix well and simmer under the lid for another 5-10 minutes.

When the meat is cooked, remove it from the broth and cool, cut into cubes or strips and return it to the broth. Skim off excess fat with a slotted spoon.

Add shredded cabbage to the meat broth, followed by chopped potatoes.

In a separate pan, fry the carrots and onions in olive oil. Fry until the vegetables turn golden brown. Add carrots and onions to broth.

Next, add the prepared beetroot-tomato dressing and mix well. Cook the borscht for another 15-20 minutes. Ten minutes before the end of cooking, add bay leaf and allspice. If necessary, add salt and a little sugar. If the tomato paste does not provide enough acid, you can add a little white wine vinegar to the borscht.

While the borscht is cooking, chop the herbs and garlic. Add half the herbs and garlic to the borscht and turn off the heat. Let the soup brew and all the ingredients become good friends with each other.

Now you can pour the borscht with garlic into plates. Add the remaining chopped herbs and garlic directly to the plate. Slice a fragrant black bread, a piece of lard, a juicy onion - and greet your husband from work. Don’t be surprised if your neighbors come to visit with him, because such a mouth-watering aroma is impossible to resist.

Why is vinegar added to borscht?

Vinegar is added to borscht to preserve the bright, rich red color of beets. Usually, vinegar is added to the overcooking, when beets with carrots and onions are overcooked, and then the finished overcooking is added to the almost finished borscht. Vinegar also gives borscht a pleasant sourness (if you don’t overdo it with vinegar) even when fresh cabbage is used when cooking borscht. But this is for those who like sour things. This is what I was taught to do in my youth by a friend who worked as a cook for many years. Not long ago I discovered a different recipe for making borscht, which uses already boiled beets and lemon instead of vinegar. And I like this borscht much more. The color of the borscht remains the same bright red and the citric acid gives it a very pleasant sourness with a slight lemon tint. But it’s all about taste and color.

Vinegar is added to borscht in two cases: when they use fresh cabbage instead of sauerkraut and when they want to preserve the bright color of beets and, accordingly, borscht. In the first case, sauerkraut itself perfectly sets off the taste of borscht, the so-called sourness, the highlight of real borscht, while fresh cabbage lacks it and you have to use vinegar or citric acid (even natural lemon). In other soups, pickles or olives are added for the same purpose. The acid also preserves the color of beets, the main ingredient of any borscht, and the dish turns out more elegant and appetizing. But in any case, whether or not to add vinegar is a matter of taste; for example, I can even do without it with fresh cabbage.

Vinegar in borscht is used to preserve the color of beets, if any are added. But if you cook the beets for a long time, the color will still be lost, so the beets are added to the roast, where they are almost cooked. Acid is also added here to fix the color. And the frying is placed in the borscht 5-10 minutes before it’s ready, then the color will be preserved. If you add too much vinegar, the borscht will acquire an overly acidic taste, i.e. it will simply become sour, which most people don’t like. If tomatoes/tomato paste are added to borscht, then vinegar is not added, because... tomatoes contain their own acid. Also, instead of a bite, you can use citric acid or lemon juice, as well as diced lemon. They will give the borscht a pleasant sourness, unlike vinegar. A slice of lemon is sometimes added when serving to add a pleasant sourness to the borscht. If you overdid it with vinegar, then you need to add a little sugar to the borscht. It will soften the sour taste.

Vinegar preserves the bright, red color of beets, although you don’t need to add it if borscht is cooked from sauerkraut, just add cabbage juice, it contains acid, which is quite enough. And if borscht is made from fresh cabbage and not from sauerkraut, vinegar gives a pleasant sour taste.

So that the borscht, or more precisely, the beets in the borscht, do not lose their rich color. Well, to make the dish more spicy, vinegar is also added. I still prefer to replace vinegar with lemon juice - the effect is the same - the color is not lost, and the taste is piquant, but softer.

I initially added either citric acid or vinegar to the borscht. I did this so that the broth would have a slight sourness, I like it better this way. Then they told me that if you add vinegar to the pan when frying beets, the beets will retain their color and the borscht will turn out to be a rich red color. Since then I always add vinegar to beets this way.

The beauty of borscht is its pleasant sourness. This can be achieved by using sauerkraut. If you cook borscht from fresh cabbage, the sourness is achieved by adding acid. You can use vinegar, you can use lemon. I always add a little sugar at the same time as the acid. Well, the acid in borscht gives a more saturated color. Acid and sugar are added not to the borscht itself, but to the roasted beets, the smell disappears, and a slight sourness remains.

Vinegar is added for sourness. Of course, this is a rather radical method. After all, you can use sauerkraut, sour tomato juice, for example. You can also use citric acid. Personally, I like it better with sourness. So try this option sometime.

Vinegar is added to borscht for brightness and richness of color, and if you want to get borscht with a taste “like in kindergarten”, everyone probably remembers this taste of childhood, I advise you to boil beets along with the meat, the taste will be unforgettable.

If the dish lacks acid, it is better to add more cabbage and tomato paste. Vinegar is too much. Borscht must be natural. Let it be sweet and sour due to vegetables, rich in roots, spices and herbs. Borscht can contain up to 30 different components. This is the king of first courses.

If you immediately pour a couple of drops of vinegar or citric acid into the borscht after cabbage, the cabbage will be crispy)))

The best recipes for every taste!

Is citric acid in borscht harmful at all?

The other day my husband bought some excellent pork on the bone and wanted borscht. I start cooking and suddenly I realize that there is no vinegar (I need vinegar to fry the beets so that they retain their color after heating), and the beets are already fried in vegetable oil in a frying pan!

“Oops,” I tell my husband, “what will happen”

“Throw away the lemons,” he advises.

Yes, I see that there is one in the locker. With caution, I throw the citric acid crystals into the frying pan and fry as usual. But I must say that I never taste a dish before serving, so I rely on my husband’s intuition.

The color of the borscht was a great success, it turned out even more persistent than with vinegar, the sourish taste turned out to be unusual, pleasant, although a little sharper than from vinegar.

And now the question is - does anyone else use lemon for borscht? And how do you like this replacement?

4vkusa.mirtesen.ru

Is it possible to add lemon to borscht?

All borscht recipes require the addition of vinegar. and they don’t write how much and in what concentration. For me it costs, for example, 70%. how to dilute it and how much is needed? a couple of drops or a teaspoon? How is this even done? and if I buy such diluted vinegar, 7% seems to be sold - how much is it then? So, it has come to the point that now I cook borscht without it at all. because I'm afraid to add vinegar incorrectly and ruin it.

I’ve never cooked borscht with vinegar in my life, I add as much as possible tomato paste
author, is it hard to try your own borscht??

Borscht turns out great without vinegar.

7-9% - a teaspoon. They add it to preserve the red color (after beets), and it also makes it spicier. But by and large, everything is delicious without vinegar))) By the way, instead of vinegar, if you have it on hand, I rub a sour apple - an Antonovka, for example (1 small or half a large one) into the “frying”.

Not an angel, thank you very much!

And I add lemon juice

add 1 tablespoon of vinegar (any kind). It turns out very tasty!

I like it with vinegar. not spicy without it. I don't like Ukrainian borscht.
I don’t know how much to put in, I’ll ask my mom))

I add beets and vinegar by eye, a tablespoon to the frying pan so that the beets do not change color!

9. horned tiger

vinegar in borscht? fi. sour apple or lemon juice. You can have a handful of red currants - it gives a cool flavor!

Vinegar, as they say correctly, is only for color. Instead, I throw in a couple of thin slices of lemon.

First add vinegar or lemon juice to the borscht, and then add boiled beets, then the borscht turns out raspberry-colored. There is no need to fry beets for soup at all.

This is the first time I've heard about vinegar.

13. Aryachy Orchachy Hello!

It’s good to add a little cucumber brine to the bowl, if available, it will give a pleasant taste.

Since the booze has started, please, ladies, share your recipes - how do YOU cook borscht? Somehow I’m not so good at it, although I cook soups and cabbage soup deliciously. But the borscht does not smell like borscht, but just like beets. Well, I don’t know how to explain. In short, I don’t like what I get instead of borscht) I’M WAITING FOR RECIPES! MERCY!!

I’ve never eaten borshkh with vinegar :) And tomato paste is never added to borshkh

The topic is just a ruse to stir up a scandal. Over the past two months there have been two topics about borscht recipes, and everywhere they argued about vinegar.
Author, please use the search function.

What are you arguing about? Anyone who has eaten borscht in canteens has noticed that borscht is always red. This is because they put vinegar in there.

Young lady_Kiseinaya 15, for the only time in my life, my guests (my husband’s relatives) ate borscht with 2-3 refills. Do you know how I cooked? (just don’t laugh out loud) I bought a can of stew and a can of borscht (you know the kind they sell in half-liter jars - usually next to squash caviar - only the cuts are large, I cut them even smaller), quickly threw everything into the pan (it had to be cooked in an hour “guest lunch”), threw a couple of potatoes there, bought sour cream and herbs. 4 guests and 1 husband ate a 3.5-liter saucepan at a time))) Everyone praised it, ate it with more and asked for recipes)))

20. Lady Marmalade

“they put vinegar” also say “they put it”

21. Lady Marmalade

If you don’t know, cucumber pickle is also made by adding vinegar. In addition to vinegar, you can add lemon juice, even sauerkraut, as long as there is an acidic environment, that’s why the borscht turns out dark burgundy and not red when you fry carrots and beets.

I also saw vinegar in all the recipes when I was learning to cook borscht. I cook without vinegar. Borscht is always bright red. But I don’t cook the beets, but grate them on a coarse grater and lightly fry them along with onions and carrots and tomato paste/grated tomatoes. I add lemon juice. I never add sugar, although it is also present in most recipes. I add salt, grated garlic and lemon juice (I once added cabbage brine instead, also delicious), at the end in several “steps”, testing the taste.

Kisunya, you don’t have vinegar, but vinegar essence! For God's sake, be careful with her!
This is a horror that needs to be diluted approximately 1:20! Add 20 parts of water to 1 part of your essence, then only this nasty thing will become relatively safe.
And if you want to acidify the borscht with vinegar at all costs, buy 3-6% Italian red wine vinegar. Or any cheap, but fruity one - grape or apple.
Pour to taste, well, for example, 1-2 tablespoons per 5-6 liter pan.

I pour a little vinegar on my eye. I forgot once and when I was eating borscht something was missing.

I add the beets as soon as I turn off the heat, then the lemon. juice

25 - scared the hell out of me.)))))))))) Don’t pour vinegar on your eye, you might end up without an eye.

29. Dropped by to see you

The dumbest post is ¦22 - vinegar is never added to the brine, because it is a product of natural fermentation; vinegar is added to the marinade for pickling.

My mom adds lemon juice and says it's better than vinegar. And her borscht turns out very tasty.
I don’t add anything at all, because borscht never works out for me. And I don't understand why. because I cook everything else very well

and I add pickled tomatoes from a jar, well, I just crush 3-4 cherry tomatoes with my hand and add them to the borscht at the end, that is, it turns out that I’m adding the same vinegar, but I didn’t even think about it)

You can add apple cider vinegar. But I add a slice of lemon to the borscht. Be sure to add seasonings (dried parsley, dill, tsuneli hops, bay leaf, cube). The borscht is wonderful!

33. Desert hedgehog

You can squeeze a lemon. About 10 years ago I saw the SMAK program, in which the Queen cooked “real Ukrainian borscht” - so she squeezed a whole lemon into a large pan.

I don’t like vinegar in borscht, I never put it in it. Borscht with vinegar - the taste of a Soviet canteen.

Arishka, 26, how do you cook beets if you add them when you turn off the heat?! O_o In general, you have to put them in almost at the very beginning - they cook for a long time.

Young lady_Kiseinaya, it seems to me that the key to good borscht is good meat. as well as its quantity 🙂 I take good beef, maybe on the bone. Sometimes I drain the first water after boiling - to remove this boiled blood and to make the broth clearer. It is desirable that there is a lot of meat, but it is not very fatty. I don’t like frying in borscht, so I immediately throw onions and carrots, beets into the broth, and then a little later - potatoes. At the very end I add beans (I buy them ready-made in jars). seasonings - only bay leaf and peppercorns. Well, and a little vinegar. But now, after reading here, I’ll add lemon juice :) Before serving, I cut a little parsley into the borscht + sour cream, of course :) My husband likes it :)

I never add vinegar to borscht. Mostly I do this.
I take two types of meat. pork and beef. Pork on the bone, beef tenderloin. I cook the broth.
Then I chop the cabbage and carrots. Until it boils. Then beets and potatoes, cut into strips. I do the frying like this: the remaining carrots + beets + a little onion + tomato.
When the vegetables become soft. Garlic, I crush the clove with the flat side of the knife and then finely chop it. Instead of salt, use pickled dill in winter. and in the summer, salt, uropium, parsley, peppercorns and a mixture of peppers. Rarely, rarely do I squeeze lemon juice.
Sometimes I add tomato paste to the frying.

Thanks to those who gave the recipes) I will try different options!! although I’m still FOR frying

Something interesting is beans and pickled tomatoes)) I’ll definitely try it.

The beets must be cooked separately. Then grate it (I like it finely), simmer it a little in a frying pan, sprinkle it with lemon juice (this is much healthier than vinegar), and put it in the borscht at the very last moment (later only greens), the beets are already ready! Do not boil under any circumstances, put in the beets and turn off the stove almost immediately..
In general, the key to success in preparing any soup is to cook it over low heat. It's long, tedious, but delicious.
Cabbage does not like high heat; cook it for a long time over low heat.

I throw everything in at once and the borscht is delicious and red as it should be

I add 1 tbsp apple juice

I’ve never cooked borscht with vinegar in my life, I add as much tomato paste as possible, but it’s hard to try your own borscht??

I always cook it with vinegar, this is so that the beets do not lose their color, and it turns out tastier. How many people cook everything with vinegar, a few drops when frying beets and that’s it.

I cook without vinegar. Once I put a spoon, and it turned out to be some kind of sour mess

girls, my grandmother taught me: pickle the beets for half an hour in a mixture of lemon juice and vinegar. True, she loses her life a little from this

vinegar is needed.
but only half a teaspoon (I take 5 percent Heinz)
added to the frying pan when starting to stew chopped raw beets in it
Immediately mix everything quickly, add a ladle of broth and simmer over medium heat
It's enough.

Instead of vinegar or lemon juice, I add beet kvass or cabbage brine or bran kvass (Moldavian) - whatever I have at this moment. And I get by very well in frying tomatoes + hours. l. tomato. paste or twisted tomatoes for winter + etc. paste. I cook some of the beets cut into strips with vegetables, and I rub some of them on a coarse grater and add them to the frying for 5 minutes. until the end of frying. the color is incomparable. I add the frying 10-15 minutes before. before turning off. at this moment I add 2 tbsp. lie twisted red bell pepper for the winter because of its taste and excellent color. uladu cabbage after vegetables before frying (should be a little crispy. Turn off the borscht and quickly add the greens, covering with a lid. You can cover it, as if wrapping it up, with a towel and let it brew for at least 30 minutes. Even without masa and beans - great, although I cook it with these products .

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Should I add vinegar to borscht?

I added vinegar when I fried the beets. When I started living with a guy, I learned from it that it was wrong. I don't add anymore

2. Blue clay.

No. There's already enough acid from tomatoes

I add, I forgot once - it turned out not tasty.

Yes. when I fry beets, they don’t lose color (the borscht turns out to be burgundy) and the soup has a spicy taste; borscht is distinguished from other soups by its unusual taste

2 fryings are made for the borscht. one onion and carrot. another beet + tomato + 1-2 tablespoons of vinegar. this is prof. I saw the chef cook like that

Have you just seen it, or have you eaten this creation? I don’t like borscht with vinegar, I never add it.

I add 1 tsp to the prepared

And I always do this. Onions, carrots, beets, tomatoes and vinegar. I don’t like it without vinegar.

When I stew beets, I add citric acid instead of vinegar.
Or, another option, cut one beet into pieces and pour hot water with the addition of citric acid. Let it brew, and then pour the beetroot infusion into the finished borscht. The color of the borscht will be burgundy.

I always put it in beets and tomatoes when stewing, and then add more. And I pour half a glass of sugar into a large saucepan. I add ordinary vinegar, not wine vinegar. I don't like it without vinegar.

I add apple

I will add 1 tbsp lemon juice to the beets.

A spoonful of vinegar, two sugars, official taste!

16. Irina Katsygina

I stew the beets in a separate pan and add a little vinegar to preserve their color.

I add a little apple cider vinegar.

I add it to the prepared tsp. 5 liter pan.

do you cook that much? 5 liters..
maybe for several people. and soup is usually cooked for more than one day

I use tomato paste or tomatoes to create the desired sourness. Vinegar is of no use then.

21. Blue clay.

do you cook that much? 5 liters.. Well, yes. For a few days. My husband and son are mostly at home.

do you cook that much? 5 liters..

But you don’t have to sweat for 3 days. I cook this for two.

I don't fry anything. I add a teaspoon of vinegar to the grated beets. I add it only so that the color of the borscht is red-burgundy.

Add fresh tomatoes and a lot of them and no vinegar is needed

I add it to the beets when roasting

And I squeeze lemon juice into the finished borscht. It tastes better with it - there is sourness)).
I don’t use vinegar because it gives me a stomach ache(

When I fry the beets, I add lemon juice. When ready, I taste it and, depending on the sourness, add a little wine or balsamic vinegar. Vegetarian borscht.

grate the beets, fill them with water and immediately add vinegar. sazar sollavra leaf. and fried tomato paste. You can add a little oil. Vinegar allows you to preserve the color of the beets. and the flavor of stewed beets is much brighter. Carcasses of beets can be stored in a refrigerator or in a freezer until the next time

no vinegar needed. You can put a dessert spoon of vodka on a plate of borscht. In general, vinegar is rarely needed, and you can also pickle in a lot of things, without any vinegar.

why not cognac?

This is the first time I've heard about this. I never add.

Yes this is correct. Personally, I bake the beets and then grind them almost ready, add tomato paste to the onions and carrots, and then lemon juice and sugar to the borscht. I did it yesterday

I add tomato juice, enough acid and no vinegar.

I don’t think that before in Rus' they added vinegar and sugar to borscht, and they didn’t fry it either. Throw the ingredients into the pot and into the oven. I respect traditional dishes, not only Russian cuisine, for their simplicity and rationality. Pilaf, for example, is also rational and tasty.

Borscht should have a sweet and sour taste.

Just add a little beetroot for color.

I don't add vinegar.

Once again I was convinced that most people cook all sorts of things. well, not very tasty food, to put it mildly. And then they wonder how they can eat it the next day. The fact that they cook here with vinegar, I wouldn’t even do it on the first day.

and where did you get the idea that your taste is the standard? Some people eat and praise sprouted millet, while others turn their nose up at a rack of lamb. so eat your unleavened borscht and be happy

Housewives, tell me, is it necessary to add vinegar to borscht? Thank you!

It tastes so good to me too)

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Red borscht is a classic of Ukrainian cuisine. Meaty, rich, with a lot of meat, spices and vegetables, such a dish cannot leave anyone indifferent. But not everyone turns out this dish red. How to make borscht red? Use our recipes to get real red borscht.

How to make borscht red?

This question may seem very strange, but if the order in which the vegetables are added is not correct, the color of the borscht may not turn out as desired. How to avoid this?

Everyone knows that beets give borscht its redness. It is also known that this particular vegetable takes longer to cook than others. Therefore, it is logical that the beets should be the first to be thrown into the future borscht. But the cooking process is quite long, so the color may change to yellow or brown.

For this reason, beets are not placed in the broth, but borscht dressing is made. To do this, you need to sauté onions, carrots, and beets in a frying pan, and add acid to stabilize the color. This could be tomato paste, a little citric acid or vinegar. When the potatoes and cabbage are cooked in the broth, simply add the prepared dressing. In this case, the borscht will turn out richly red.

Ukrainian borsch

Ingredients

Meat – 850 gr.
Potatoes – 750 gr.
Carrots – 300 gr.
Beans – 200 gr.
Parsley – 30 gr.
Sweet pepper – 150 gr.
Burak – 200 gr.
Onion – 100 gr.
Garlic – 50 gr.
Cabbage – 600 gr.
Tomato paste – 25 gr.
Salt – 10 gr.
Ground black pepper – 10 gr.

Preparation

To get good borscht, you need to carefully select the meat. You can take pork or beef. A good option would be meat on ribs. The meat must be washed, cut into large pieces (one piece is about 60 grams), if ribs are used, they must be divided one at a time and chopped into several parts.
Cook borscht in a five-liter saucepan. Water must be poured no more than two-thirds of the total volume so that all the contents fit. When the water boils, you need to throw in the chopped meat. During the boiling process, skim off any foam that forms.
Throw in a few bay leaves, salt and pepper.
You need to cook the broth for about an hour until the meat is tender.
The beans need to be soaked in water for several hours. Throw into the pan when the meat is almost done.
Cook for no more than twenty minutes so that the beans remain slightly raw.
The carrots must be peeled and cut into small pieces. Peel the peppers and peel the onions and cut them into medium-sized pieces.
Garlic should be crushed using a garlic press. In order not to look for this device if it is not there, you can use a fine-grain grater.
Add chopped ingredients to the broth: onions, carrots, garlic, pepper.
Cook for no more than 20 minutes.
The beetroot must be cleaned and grated with a coarse grater. You can cut it into small strips. The beetroot must be chosen as rich as possible so that the color of the borscht is red.
Cook the borscht in this composition for about ten minutes, after which you need to throw the peeled and chopped potatoes into the pan. You can cut it finely, you can throw in large pieces, and grind the finished product into borscht.
Tomato paste should be discarded after the potatoes are cooked. Try it. Borscht should be sour.
Boil the borscht with the paste for another 10 minutes.
Chop the cabbage and throw it into the borscht.
Cook for 5 minutes.
Wash the parsley and chop finely (you can also add dill). Throw into borscht.
Add salt and pepper.
The borscht must steep. Serve with a dollop of sour cream on a plate.

Ingredients

Meat – 650 gr.
Cabbage – 400 gr.
Potatoes – 400 gr.
Burak – 200 gr.
Onion – 150 gr.
Sweet pepper – 1 pc.
Sugar – 4 gr.
Tomato paste – 10 gr.
Garlic – 50 gr.
Salt – 10 gr.
Prunes – 180 gr.
Water – 3 l.
Pepper – 5 gr.
Parsley – 25 gr.

Preparation

The meat (you should choose beef on the bone, for example, meat on the rib or on the shoulder) must be washed, cut into large pieces, and placed in cold water. Place on medium heat. Bring to a boil, cook for one and a half hours.
The beetroot must be washed, peeled and grated with a coarse grater.
Peel the onion and cut into medium-sized cubes. Carrots must be peeled, grated or cut into strips.
The potatoes must be peeled and cut into medium-sized cubes.
Remove the seeds from the pepper and cut it into thin strips.
Wash prunes in warm water. Cut into medium-sized pieces of arbitrary shape.
Cabbage should be cut into strips.
Add potatoes, half of the chopped onions and carrots to the meat. Cook for 15 minutes. Fire is medium.
The remaining carrots and onions must be stewed together with beetroot in vegetable oil for about 5 minutes. Stir constantly.
Add tomato paste and 80 ml of broth from the pan to the pan. Simmer for no more than 5 minutes.
Add pieces of prunes, cabbage and bell peppers to the broth. Boil.
Add the fry to the pan.
Salt and pepper. Add sugar.
Cook over low heat for 10 minutes. The pan must be covered with a lid.
After turning off the heat, let it brew for half an hour.
Parsley (you can also use dill and other herbs) must be washed and finely chopped. Add to the pan.

To make the borscht tasty, use only the freshest vegetables.

To get bright red borscht with a strong beetroot flavor, you need to use table (dark) varieties of beetroot. If you only want a beetroot flavor, use pink beets, and the redness of the borscht will come from the tomatoes.

Borscht should be served hot with sour cream and fresh herbs. In rare cases, borscht can be served cold (this mainly applies to lean borscht).
Borscht is a healthy dish, which, if prepared correctly, can preserve most of the vitamins and minerals found in vegetables.
It is customary to add spices to borscht in large quantities, but not exotic ones. You can use bay leaf, ground or whole black pepper, ground red pepper, garlic and salt.
Various versions of borscht allow you to use mushrooms, fish, and dried fruits. If using mushrooms, add them after the potatoes. Fried fish must be added to the borscht at the end of cooking. And dried fruits should be added last.
Some recipes require adding various types of cereals to borscht. You can also use rice.

Borscht is a dish that can be identified with home comfort. A large number of vegetables makes it healthy; a large number of recipes allows you to find the optimal taste for everyone. Cooking borscht correctly and tasty is a troublesome task, but the whole family will be happy.

The rich taste and aroma of borscht bring great pleasure while eating. However, for some housewives this soup turns orange during the cooking process, and the dark cherry color disappears somewhere. How can you make the borscht turn red? There's nothing complicated about it. The main thing is to figure out why the dish gets a different color. You can give the soup a burgundy hue using different methods. You also need samples that will help you cook red borscht in the future.

Add acid to make borscht red

The color of borscht largely depends on the beets: choose salad beets, which have a dark burgundy tint. Do not add it to the soup too early and cook for about 10-15 minutes. Acid is also added to borscht to preserve color. These include:

tomato paste - it is placed in beets, which are sautéed in a frying pan separately from other vegetables;
wine or apple cider vinegar - sprinkle it over the beets before frying, but try not to overdo it;
lemon juice is suitable for those who do not like vinegar; A small amount is added at the beginning of sauteing.

What should I add to make the borscht red?

When frying beets, so that they retain their color, you can add 1-2 tbsp. l. Sahara. This vegetable is added to the borscht last, otherwise it will affect the color of the potatoes and cabbage during the cooking process.

How to keep borscht red: ways

Not all people like roasted vegetables, which are then added to the first dish. In this case, the borscht can be made burgundy without this process. There are other ways to fix the desired shade:

Remove the meat from the prepared broth and place the peeled beets in it. Add the rest of the vegetables to the dish and continue cooking. After 15 minutes, remove the beets. Wait for the soup to cook and then grate it into a bowl.
Boil the vegetable in its peel. To do this, first wash the beets and then put them in a saucepan for an hour. Do not add salt to the water, otherwise the vegetable will become tough. Now grate it and place it in the cooked borscht, which then cook for another 2 minutes.
Peel the beets. Grate it raw. Place in a metal bowl and fill with hot water. Now start making the borscht, and when it’s ready, add the beets to the dish. Boil for another 5 minutes.

On this page:

Borscht is already 300 years old! Previously, borscht was cooked only in Ukraine. Despite the fact that borscht is over 300 years old, there is still no classic recipe for borscht.

Important:
Properly cooked Ukrainian borscht with meat should be transparent and have a beautiful, appetizing red color.

Tips on how to deliciously cook borscht with meat

You can’t cook borscht with meat without beets

Beetroot is very healthy and is an excellent source of carbohydrates, mineral salts and vitamins, and also promotes blood formation, prevents the formation of blood clots, strengthens blood vessels, reduces blood pressure and cholesterol, cleanses the liver, kidneys and gall bladder.

Preparing beets

There are many different ways to prepare beets for cooking in borscht, but there are two main ones:

1. Stewing beets:

Peel, wash, cut into strips or slices the beets;
put it in a pan with heated lard and heat it;
add broth (about 20% beets);
add tomato paste or tomatoes, sprinkle with vinegar and simmer, stirring under the lid, for about 2 hours.

2. Sautéing beets:

Place finely chopped beets, carrots and onions in a deep frying pan with heated lard;
Heat the resulting mass, stirring, under the lid over low heat until almost cooked;
add vinegar, tomato paste and keep on fire for another 15 minutes.

Cabbage is the second obligatory vegetable in borscht

Cabbage is high in nutrients and antioxidants but low in calories.

Sequence of adding vegetables to borscht

The most important thing in cooking borscht- correct sequence of components. So that all vegetables are approximately equally ready for this, you need to adhere to the order of adding vegetables to the borscht.

Approximate sequence of adding vegetables (the exact sequence is indicated in recipes) until the end of cooking:

first put the potatoes in the already boiling broth - 30 minutes,
cabbage - 20 minutes,
sautéed vegetables - 15 minutes,
stewed and cut into strips beets, as a rule, put in 10 minutes,
spices and herbs are added in 5 minutes.

Fats for borscht

Pork lard is the main fat for preparing delicious borscht. It needs to be crushed in a mortar along with garlic, onions and other herbs and added to the borscht 3 minutes before it is ready.

How to deliciously cook borscht with meat

Everyone can cook borscht, but not everyone makes it tasty; some simple cooking tips will help:

To cook borscht with meat, you need to buy pork on the bone. Better - pork ribs.
After the meat boils, you need to drain the water, and then collect the foam while boiling.
You need to prepare the dressing yourself, and not buy ready-made.
Although vinegar improves the color of beets and increases the shelf life of borscht, it can slightly deteriorate the taste.
Real borscht always comes with sour cream.
Borscht, eggs, onions and thinly sliced lard with gray bread are a very tasty addition.

Grandma's secrets on how to cook delicious borscht with meat

Borscht cooked in a 4-liter saucepan tastes better than in a larger saucepan.
The meat is poured with cold water, the vegetables for vegetarian borscht are poured with boiling water.
The borscht vegetables will retain more vitamins if they are not cooked a little - later, under the lid, they will come on their own.
Spices should be added at the end of cooking borscht.
The finished borscht is not served immediately, but is allowed to brew for about 30 minutes and gain flavor.

Recipes for how to cook borscht with meat

Several culinary recipes for delicious borscht with meat.

Beef borscht

Ingredients for preparing borscht:

beef, tenderloin - 500 g;
white cabbage - 1/2 head;
meat broth - 2.5 liters;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 3 cloves;
dill greens - 1 bunch;
parsley - 1 bunch;
sweet pepper: red, yellow - 1 clove each;
tomato paste - 4 tbsp;
bay leaf - 2 pcs.;
allspice - 1 tsp;
beets - 2 pcs.;
granulated sugar - 4 tbsp;
vegetable oil - 100 g;
vinegar 6% - 1 tbsp;
large potatoes - 1 pc.

How to cook:

Squeeze the juice out of the first beet and cut the second into strips.
Sauté chopped beets with tomato paste in vegetable oil.
Add vinegar, pepper, sugar, bay leaf, two ladles of broth and simmer.
Chop the cabbage and grate the head of cabbage.
Cut onions, peppers, carrots into strips, potatoes into cubes.
Sauté vegetables in vegetable oil until golden brown.
Cut the beef into cubes and fry.
Add cabbage and potatoes to the meat, add broth and cook over low heat for 15 minutes.
Add sauteed vegetables, stewed beets and cook for another 15 minutes.
Salt and add pepper to taste.
Finely chop the greens and garlic.
Add herbs, garlic and beet juice 2 minutes before the end of cooking.

Borscht with meat from the film “Moscow Doesn’t Believe in Tears”

Ingredients for preparing 4 servings:

beef on the bone - 350 g;
beets - 2 pcs. (average);
cabbage - 150 g;
potatoes - 4 pcs.;
vegetable oil - 2 tbsp;
water - 1.5 l;
tomato paste - 1.5 tbsp;
flour - 1.5 tbsp;
bay leaf - 2 pcs.;
carrots - 1 pc.;
onions - 1 pc.
sugar - 1 tsp.
vinegar - 1 tsp.

“A real man Gosha” - he cooked borscht like this:

Boil beef on the bone for 1.5 hours.
Strain the broth, separate the beef from the bone and cut it into pieces.
Cut the beets into strips and fry them.
Add some broth, vinegar, sugar, and tomato paste, and then simmer for 20 minutes.
Cut the potatoes and cabbage into strips, add hot broth and cook for 15 minutes.
Add the already stewed beets and cook for another 5 minutes.
Fry and then add onions and carrots cut into strips and dredged in flour into the borscht.
Add salt, add spices and let simmer for 3-4 minutes over low heat.
Add pieces of meat to the borscht.

How to cook Ukrainian borscht with meat and pampushki

Ingredients for preparing 4 servings of borscht:

beef with bone - 250 g;
cabbage - 150 g;
beets - 150 g;
carrots - 50 g;
potatoes - 200 g;
garlic - 3 cloves;
onion - 1/2 pcs.;
lard - 20 g;
flour - 1 tbsp;
tomato paste - 10 g;
dill, parsley and parsley root;
bay leaf - 2 pcs.;
vinegar - 1 tsp;
vegetable oil.

Products for preparing dough for donuts:

flour - 160 g;
sugar - 10 g;
yeast - 5 g;
vegetable oil - 5 g;
eggs - 1 pc.;
salt to taste.

How to cook borscht with meat:

Cook the meat until almost done.
Cut it into 4 parts and put it in boiling broth.
Cut the potatoes and cabbage into strips and also put them in the boiling broth.
Salt everything to taste and cook over low heat.
Stew the beets cut into strips in a small amount of broth with vinegar and vegetable oil.
Sauté onions and roots with tomato paste and flour.
Place shredded cabbage in meat broth.
After 15 minutes, add the sautéed onions and roots to the borscht along with the stewed beets.
Chop and grind the lard with garlic and seasonings.
Add the lard dressing to the borscht 5 minutes before the end of cooking the borscht.

How to prepare pampushki for borscht:

Knead the dough, bake 16 donuts and pour sauce over them.
Prepare the sauce for donuts like this:
Grind the garlic with salt and add a little water and vegetable oil.
Let the borsch steep for half an hour. Season the borscht in the bowls with sour cream. Sprinkle with herbs. Serve the donuts.