home » All about roses » Borscht recipes for lunch. How to cook delicious borscht: the simplest and fastest recipe with photos. Secrets of cooking borscht with frying

Borscht recipes for lunch. How to cook delicious borscht: the simplest and fastest recipe with photos. Secrets of cooking borscht with frying

Borscht is not only a fundamental Slavic dish, it is a centuries-old tradition that originated in Kievan Rus, carefully preserved and supported by contemporaries. Rich, aromatic, richly flavored borscht on the table is in the blood with mother’s milk; life in the Slavic world cannot be imagined without it. So today we’ll look at a classic borscht recipe with photos!

As diverse as the Slavic peoples are, borscht is also diverse, differing in national characteristics. Everyone is good in their own way. What they have in common is a numerous set of ingredients that provide a rich taste.

Moreover, each housewife has her own borscht, a personal vision of the dish with a unique twist. This is her pride and achievement. It’s not for nothing that one’s home is certainly associated with the smell of homemade, beloved borscht.

Considering the fact that the caring nurse tries to make the menu varied and is constantly looking for new recipes, we offer options for exceptionally tasty borscht. Hoping that they will take their rightful place in the notebook of family recipes and will be able to add variety to your diet.

Borscht according to the classic recipe has an excellent taste, it is surprisingly nutritious and satisfying. The healthy qualities of the dish are ensured by the richness of vegetables and meat.

The classic recipe involves meat broth and the obligatory presence of beets, despite the fact that in some regions they are not used. We will prepare the beets in such a way that they will not dominate the borscht, but, nevertheless, will introduce into it their vitamins necessary for the body.

To prepare borscht, you need to be well prepared and purchase fresh and high-quality ingredients. First of all, this concerns meat.

A rich broth is made from beef; it is better to buy it on the bone, then the broth will be richer.

Preparing food for a three-liter saucepan

Five hundred grams of beef on the bone;
300 grams of potatoes;
One beet (small);
Two medium carrots (including one for broth);
Three hundred grams of fresh cabbage;
Two medium onions (including one for broth);
Two sweet peppers, preferably red;
A small package of tomato paste, at least three tablespoons. If you have tomato juice or fresh tomatoes, great. You need about five hundred ml of tomato juice;
Spices, as always, at will and taste (in the form of salt, peppercorns, bay leaf);
50 ml. sunflower oil;
A bunch of dill and parsley.

How to cook classic borscht

Cooking broth

Preparing the roast

Place the beet slices in a heated frying pan with oil, stirring, and fry for five to seven minutes.
Then add the onion, fry for three minutes, then add the carrots and half the amount of pepper. Fry everything together for ten minutes. There is no need to overcook vegetables. Adjust the time, taking into account the characteristics of your stove.
The vegetables are fried - add tomato paste. Stew the vegetables with it for 10 minutes. If using tomato juice, pour in 300 ml. (if there is not enough acid, add it later), simmer with the tomato for 20-30 minutes over low heat.
Next, you need to peel the potatoes, cut them into medium cubes or strips, as you wish.
Throw the potatoes into the broth.
Cut the meat and send it after the potatoes.
Peel the cabbage from unnecessary leaves and cut it into strips.
As soon as the potatoes are ready, throw in the cabbage, remaining sweet pepper, bay leaf, and chopped herbs.
Cabbage has boiled - add frying.
Let the borscht boil well, taste it, add salt and pepper if necessary. The acidity can be adjusted by adding tomato juice and a small amount of lemon juice. After which the borscht must come to a boil.
Let the finished borscht stand for about thirty minutes.

The aroma fills the whole house! Seasoned with sour cream, borscht is fragrant with herbs and bay leaves. Invites you to dinner. Bon appetit!

For avid beet lovers, experienced chefs advise stewing them in sunflower oil separately from frying, with the addition of a small amount of broth or water, tomato juice or paste.

In this case, the borscht will have a more beetroot flavor.

This is not a dish, but a complete collection of useful elements. Thanks to the properties of sauerkraut, borscht becomes not only tasty and piquant, but also infinitely healthy.

In the cold season, hot and appetizing, it will give strength and strengthen the immune system. Take the recipe for this wonderful borscht.

Ingredients needed to prepare 4-5 servings

Pre-cooked broth from five hundred grams of beef;
Three hundred grams of sauerkraut;
One bulb;
Carrots, one piece;
Beets, one piece;
Two - three potatoes;
Sunflower oil in the amount of two to three tbsp. l.;
Tomato paste - two - three tbsp. spoons;
Black peppercorns (4 pcs.);
Three cloves of garlic;
Greens, bay leaf.

Cooking borscht with sauerkraut

Peel the beets and chop into strips.
Place beets in a heated frying pan and fry lightly in oil.
Add tomato paste, half a glass of cabbage juice, and simmer until tender. The heat should be low and the pan should be covered.
Finely chop the peeled onion and fry until transparent.
Add chopped carrots to the onion, simmer everything together for 5 - 7 minutes.
If necessary, squeeze out the cabbage, add to the frying, and simmer thoroughly until all the moisture has evaporated.
Place the broth on the stove and boil.
Cut the peeled potatoes into medium cubes, throw them into the broth, and cook for ten minutes.
Cut the cooked meat and send it to the potatoes.
Add stewed vegetables, spices in the form of bay leaves and peppercorns to the broth, and boil.
After boiling, taste and add salt if necessary.
Turn the heat to moderate and simmer until done. In time it will be approximately 15 - 20 minutes.
Five minutes before readiness, add finely chopped garlic.

If you have enough strength, be sure to let the borscht brew. This will make him even better. Season with sour cream, sprinkle with herbs and eat to your health.

Experienced cooks advise removing excess acid, if any, with a small amount of sugar.

Borscht with chicken meat has a very delicate taste, and is also more dietary and light.

In addition to its unique taste, it has another advantage - it can be prepared faster. After all, chicken does not cook for long, if you do not take poultry into account.

You can use any part of the chicken carcass. In many ways, the choice depends on the time that the tireless housewife has.

If there is not enough of it, chicken legs are also perfect, fortunately they cook quickly.

We prepare a set of products for eight servings

Two chicken legs;
Two - three potatoes;
One beet;
One carrot;
Two hundred grams of fresh cabbage;
1 onion;
Tomato paste two tbsp. spoons;
Apple cider vinegar one teaspoon;
Two or three bay leaves;
Salt and black pepper to taste;
Sunflower oil four tablespoons;
A bunch of greenery.

Step-by-step cooking process

The first step is to add the broth. Immerse the legs in cold water, which requires two to two and a half liters, and place on the stove. When boiling, remove the foam, then add salt, add peppercorns, cook over moderate heat for 35 minutes, with the lid slightly open.
It's time to start eating vegetables. Peel and chop the beets, carrots, cabbage, chop the onion into small pieces, cut the potatoes into medium cubes.
Let the beets simmer with the addition of oil and apple cider vinegar. The total time is at least five minutes.
Fry the onion in oil until translucent, add the carrots, fry together for three minutes, add tomato paste here, simmer for another four minutes.
Remove the finished meat from the broth.
Place the potatoes in the broth and let them cook alone for ten minutes.
Cut the cooled meat into portions and send after the potatoes.
Place cabbage in broth.
Add stewed beets and let it boil.
Add the roast, bay leaves, and chopped herbs.
Boil, taste.
Boil for another seven to ten minutes, remove from heat.
Give yourself twenty minutes to recover.

Borscht with chicken is ready. It’s so beautiful and fragrant, I just want to try it. Season with sour cream when serving and enjoy!

Borscht in a slow cooker turns out simply wonderful - rich and delicious. The device itself contributes to this. Here the dish truly simmers, which cannot be said about a gas oven.

I can’t help but remember the Russian miracle - the stove with its multifaceted capabilities.

Ingredients for borscht in a slow cooker for seven to eight servings

Five hundred grams of beef pulp;
Four hundred grams of fresh cabbage;
One hundred grams of onions;
150 grams of potatoes;
One hundred gr. carrots;
Three hundred gr. beets;
Three tbsp. spoons of tomato paste;
Three garlic cloves;
Salt, pepper, bay leaf - as your heart desires;
Three tbsp. spoons of vegetable oil;
Lemon juice two to three tbsp. spoons.

Cooking borscht in a slow cooker

Finely chop the peeled onion.
Turn on the multicooker to “Baking”, place the onion in the bowl and fry in oil.
Peel the carrots, chop them, add them to the onions. Fry for ten minutes.
Add the tomato component into a paste. Let it simmer in a common pot for five minutes. Don't forget to stir.
Peel the beets, grate them, and fry them along with lemon juice so that the beautiful colors of our favorite dish are not lost. Don't forget to add salt and pepper. Let simmer for 15 minutes.
Now you need to cut the meat into portions.
Also cut the peeled potatoes into cubes.
Chop the cabbage into strips.
Place meat, potatoes, cabbage, bay leaves, and peppercorns in the slow cooker. Pour water to the maximum level.
Turn on “Stew, Soup” for one hour and wait for cooking.
When turning off, open the lid, add garlic, chopped or passed through a press, stir the borscht, let stand for ten minutes.

The borscht is ready, it's time to go to the table. Have a nice day!

For those who like denser cabbage, it is recommended to put it in the slow cooker ten to fifteen minutes before turning it off.

Borscht with beans is good both in meat broth and in the lean version. Beans give the dish a unique flavor and some piquancy. Not to mention the mass of vitamins and microelements that your favorite borscht enriches beans with.

This is a wonderful option for those who observe church fasts and want to lose extra pounds. Finally, it's simply delicious!

So, prepare the ingredients for 10 - 15 servings

Broth of 250 grams of beef brisket (those who want to fast, take plain water);
Five potatoes;
Two glasses of beans;
One beet;
One carrot;
Three hundred grams of cabbage;
2 sweet peppers;
30 grams of tomato puree;
Two tbsp. spoons of apple cider vinegar;
Vegetable oil for frying, 50 grams;
Spices, herbs.

Cooking borscht with beans

Let's start with beans.

There are two versions of borscht, the choice of which depends on the wishes of the cook. Add pre-cooked beans to the borscht, or use the broth in which the beans were cooked.

Most people use the first option, which has the advantage of a clear broth, whereas when cooking beans, the water will darken, even if you use white beans. Let's cook the beans in advance too.

To make the beans cook faster, they are soaked overnight, then cooked for an hour and a half.

Conclusion - if you are planning to cook borscht with beans, soak it and cook it in advance. We are well prepared, we have boiled beans.

We continue the process of preparing delicious beans

The beets need to be cut into strips.
Stew it with the addition of water, vinegar, and tomato puree. The operation lasts ten to fifteen minutes.
Fry the chopped carrots in oil until half cooked.
Place the broth on the stove, add pieces of meat, cooked and cut into portions.
Cut the peeled potatoes into medium cubes, add them to the boiling broth, and cook for ten minutes.
Cut the cabbage into strips and add to the potatoes after they have simmered for the required time.
Add diced bell pepper.
Add the beans five minutes before the potatoes are ready.
Now is the time to add carrots and beets to the borscht.
After boiling, you need to taste it, add salt and pepper if necessary.
Cook for another five minutes.
Let the prepared miracle brew for about 20 minutes. The components of the borscht will exchange greetings, this will make the taste much richer and more interesting.

Serve this extraordinary borscht with sour cream and herbs. It's incredibly delicious!

Ukrainian borscht with pampushki is a separate story and a chapter in a wonderful book called “Borscht”. Rich, with a breathtaking aroma, it will not leave even a sophisticated gourmet indifferent.

Dumplings coated with garlic, frozen lard next to them - oh, how can I stand it. Let's get cooking already, I just can't wait to try it!

For borscht in a four-liter saucepan you need to prepare

Beef brisket broth with bone (800 grams);
One beet (large);
A quarter of a medium head of cabbage;
Three potatoes;
One onion;
One medium carrot;
Two bell peppers;
One tomato;
3 cloves of garlic;
A third of a lemon;
One bunch of dill and parsley;
Salt, sugar, bay leaf, ground black pepper;
70 grams of vegetable oil for frying.

For making donuts

400 grams of flour;
Glass of water;
One and a half teaspoons of dry yeast;
Half a teaspoon of salt;
1 tbsp. spoon of sugar;
2 tbsp. spoons of milk;
6 tbsp. spoons of vegetable oil;
2 cloves of garlic.

Cooking borscht with donuts

Well done, we prepared the broth in advance. We will do the subsequent processes in parallel: fiddling with the dough and vegetables.
There is time to make donuts, because it takes time to rise the dough.
You need to take a glass of warm water, dilute yeast, sugar, and salt in it. Add butter and 350 grams of flour. The best quality of kneading will be ensured by working with your hands, which is what we do - first knead the dough in a bowl, then transfer the dough to the table.
Knead thoroughly until it turns into a smooth ball. In the process, mix in the remaining 50 grams of flour. Then the dough needs to be coated with oil and placed in a bowl, also greased with oil (so as not to stick). Cover and set aside in a warm place for an hour.
The dough is resting, let's take care of the vegetables that need to be peeled, washed and chopped. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and peppers in strips. Immediately peel the garlic and cut out the tail of the tomato.
Let's fry. To do this, you need to fry the onion in oil, after about five minutes add the carrots.
Five minutes have passed - add the beets, first sprinkling with lemon juice and crushing with a small amount of sugar (0.5 tbsp). Stir the vegetables; there is no need to overcook; to do this, it is better to immediately reduce the heat.
Add a couple of ladles of broth to the vegetables and let them simmer until the beets are ready. It takes about twenty minutes.
Place the broth on the fire and bring to a boil.
Cut the cooked meat into pieces.
Place meat and potatoes into hot broth.
The potatoes are boiled for about ten minutes, then cabbage and bell pepper are added.
After boiling, you need to reduce the heat - let it simmer.
Grind the tomato and add it to the fry for five minutes.
Next, add the roast to the broth, stir, and let it boil. We taste it and add what is missing. Adjust the acidity with lemon juice.
Chop the greens and garlic. In order for this splendor to give its juices to the borscht in the best way, we grind the mass in a mortar with a pinch of salt.
The vegetables are ready, add the herbs. Let it boil. But now you can turn it off.

No matter how much you would like to try this fragrant borscht, be sure to let it brew. You will be rewarded! After all, we will still have donuts.

Making pumps

At this time the dough has risen and doubled in size. You can start baking.

To do this, grease the mold with oil, tear off a piece of dough the size of an egg, make a ball out of it and place it tightly in the mold.
Then you need to cover the mold and let it stand for about fifteen minutes, this process is called proofing.
Then grease the top of the donuts with milk and place in a preheated oven (180 degrees). Time – 20 minutes.
To give the donuts a garlicky originality, you need to fill them.
To do this, pass 2 cloves of garlic through a press, add a little salt, vegetable oil, and two tablespoons of water. Stir the filling, whisking slightly with a fork.
Pour the fragrant mush over the still hot donuts directly into the mold, let them soak for 10 minutes. After this, you can remove it from the mold and serve it with borscht.

Finally they arrived. There is nothing more to talk about, you just have to try! Bon appetit!

We will be glad if you like our recipes. Share your borscht too. Thank you in advance!

For the recipe with photos, see below.

Today we have a classic dish of Russian and Ukrainian cuisine on our menu - rich red borscht with beets. Yummy too! Each housewife has her own secrets for preparing delicious borscht. So, I’m revealing my secrets. I described all the intricacies of the process of preparing borscht, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photographs should brighten up the reading process

Delicious borscht recipe quite simple, but there are some subtleties, without which, of course, it will turn out to be quite edible, but not so tasty! Although the borscht recipe is simple, the cooking process itself is quite labor-intensive. It is better if you are helped in the kitchen by your beloved husband or children, sister, brother, girlfriend or friend

Yes, you can cook borscht using different broth bases - pork or beef ribs, chicken, any soup set. But I prefer to cook borscht from chicken soup ( not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the intricacies of preparing the broth below. And here is a set of products necessary for borscht:

½ soup chicken (this is chicken, not broiler chicken) or pre-cooked broth;
white cabbage, about a third of an average head of cabbage;
potatoes, 3-5 medium pieces;
onion 1 head;
1 medium-sized carrot and the same beets;
a couple of tomatoes or tomato paste (2 tablespoons);
vegetable oil for frying;
2-3 cloves of garlic, salt and spices to taste.

Cooking golden broth

First of all, you need to cook the broth. Since we will cook it from soup chicken, and it is known to have rather tough meat, we will cook it until the meat softens. About 1.5 hours. Wash frozen or chilled chicken under the tap. Place half the chicken in a 4.5 liter saucepan and fill with cold water. We put it on fire. Once the water in the pan has boiled for 5 minutes, turn off the heat. Remove the pan from the stove and add the chicken. And now, attention, the first secret of delicious borscht: We pour the water out of the pan; we won’t need it anymore. Rinse the chicken a second time and place it in the pan.

Fill with cold water again and put on maximum heat. When the water boils again, the fire can be reduced. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools down a little, the meat needs to be separated from the bones and cut into pieces. Strain the finished broth through a fine sieve. Don't be alarmed that the process of cooking the broth is so long. The result will please you! Golden and rich broth! This way you can cook broth from any meat.

Preparing vegetables

Now that the broth is ready, you can start with the vegetables. And this is where you will need the help of your favorite assistants. Decide for yourself who to delegate the responsible mission of chopping cabbage and peeling potatoes. Then we cut the potatoes into large pieces. First add the cabbage to the broth and place the pan on maximum heat.

When my mother prepares borscht, she puts in the potatoes first, and then the cabbage. I know that many people do this. This is how anyone likes it. I like borscht so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself what to put in first, potatoes or cabbage

As soon as the broth with cabbage boils, reduce the heat to medium and add the chopped potatoes.

Preparing frying for delicious borscht

On your own or with the hands of tireless helpers, finely chop the onions. Place a frying pan with vegetable oil on low heat and add the onion. While the onions are fried until nicely golden, let's start with the carrots. It needs to be peeled and grated on a coarse grater. Add to slightly golden onions.

Beets, like carrots, are peeled and chopped. You can grate the beets or cut them into thin strips. This is what you like. Add beets to carrots and onions.

One of the main components of delicious borscht is tomato paste or tomatoes. If it's summer, then it would be a sin not to use fresh tomatoes. When it’s far from summer outside, I prefer to put natural tomato paste (without starch and other chemical additives, made according to GOST) into the borscht. Add a couple of tablespoons of tomato paste to the fried vegetables in the pan.

And now, attention, the second secret of delicious borscht: To make the borscht a bright red color, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

The last stage of preparing delicious borscht

To the vegetables that have been mashed and gently simmering in a pan, add our frying from the frying pan and chopped chicken meat (which was separated from the chicken after preparing the broth).

Let all the ingredients of the borscht simmer together for about five minutes and turn off the heat. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground peppers - white, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Stir, take a sample and close the lid.

I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit has passed, you can set the table and invite family helpers for dinner or lunch. Serve delicious borscht with fresh country sour cream! Delicious rich red borscht will not leave anyone indifferent! Bon appetit, dear readers.

And if your appetite is not satisfied with borscht alone, then for the second course I offer an excellent dish of classic Russian cuisine -

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

Classic borscht with beets and cabbage

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

Cooking time: 2 hours 30 minutes.

Servings: 10.

3 hours 25 min. Seal

Bon appetit!

Step-by-step recipe for classic Ukrainian borscht

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

Cooking time: 2 hours.

Servings: 6.

Ingredients:

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

Cooking process:

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

Bon appetit!

Delicious rich borscht with beef

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

Cooking time: 1 hour 50 min.

Servings: 9.

Ingredients:

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

Cooking process:

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

Bon appetit!

A simple recipe for meat borscht with pork

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

Cooking time: 2 hours.

Servings: 10.

Ingredients:

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

Cooking process:

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

Bon appetit!

Classic borscht with chicken

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

Cooking time: 1 hour.

Servings: 8.

Ingredients:

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

Cooking process:

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

Bon appetit!

Vitamin green borscht with sorrel

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

Cooking time: 55 min.

Servings: 6.

Ingredients:

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

Cooking process:

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

Bon appetit!

Classic cold borscht made from beets, cucumbers and eggs

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

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

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

For refueling:

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

Cooking process:

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

Bon appetit!

Delicious borscht without cabbage

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

Cooking time: 50 min.

Servings: 9.

Ingredients:

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

Cooking process:

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

Bon appetit!

Recipe for borscht with garlic donuts

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

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For the borscht:

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

For garlic donuts:

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

Cooking process:

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

Bon appetit!

Classic borscht in jars for the winter

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

Cooking time: 1 hour.

Servings: 6.

Ingredients:

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

Cooking process:

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

Bon appetit!

Borscht is the first thing many of us think of when we hear the word soup. One of the most popular soups found in both Russian and Ukrainian cuisine, as well as the cuisine of many Eastern European countries. Although there are differences in recipes and names, the most important thing they always have in common is the main vegetable ingredient is beets. Whether it’s delicious borscht with meat or lean, with cabbage or beans, the right red borscht will always be with beets. This is what makes him special and loved.

We always associate borscht with a home-cooked dinner, mother or grandmother in the kitchen, and the unique aromas of meat and vegetables. I know a lot of people whose favorite soup is borscht. And I can understand their feelings. By the way, every family has its own tricks and peculiarities of preparing delicious borscht. Some add pepper, some add lemon juice, vegetables are added in different sequences, tomatoes and spices, garlic, dumplings, lard. It's varied and can make your head spin.

Just recently I talked about the version of borscht, and in this article I want to turn to borscht with meat, my favorite. And I think that many will agree with me.

The easiest recipe for making borscht with beef

First of all, I want to tell you how to cook delicious borscht with meat in beef broth. Beef meat is lean, tasty and healthy, rich in iron and proteins, and also contains B vitamins. Broths that are cooked from meat with bones are especially successful. Of course, you don’t need to boil one bone, but if you have a piece of meat with a small bone, the broth will definitely turn out excellent, thick and rich, but not greasy. Therefore, borscht with beef can be considered a safe dish for your figure, the main thing is not to use too much vegetable oil when preparing the frying.

For borscht you will need:

beef - 400-500 g (possibly with a bone),
beets - 1 large (or 2 small),
cabbage - 300 grams,
potatoes - 3-4 pieces,
carrots - 1-2 pieces,
onions - 1 piece,
tomato paste - 2 tablespoons without top,
garlic and herbs to taste,
bay leaf - 1-2 pcs,
vegetable oil - 2-3 tablespoons,
salt, peppercorns.

Preparation:

1. Delicious borscht with meat always starts with preparing the broth. It is necessary to thoroughly rinse the piece of meat, remove any broken bones and put it to cook over medium heat. During the cooking process, be sure to constantly skim any foam that appears from the surface of the water. If you don’t remove it, the broth will be cloudy and not tasty. Foam is a protein that is released from meat when heated. As soon as the water boils, reduce the heat to medium or slightly lower so that there is no active boiling, but only rare bubbles. This way the beef will almost simmer in the water and you will get a very tasty broth. Cooking can take anywhere from two to three hours, depending on what part of the carcass you used. Check for doneness by checking the tenderness of the meat.

2. When the meat becomes soft, you can remove it from the pan to cool. A little later, cut it into small pieces that will be convenient to eat. In the meantime, we will start adding vegetables. Peel potatoes, beets and carrots. Immediately cut the potatoes into cubes and place in a pan of boiling water. The fire can now be increased. Boil the potatoes for 10 minutes.

3. While the potatoes are cooking, cut the cabbage into thin strips. Do not make it too long; the pieces should fit in a tablespoon so that it is convenient to eat the finished soup. Put the cabbage to cook 10 minutes after the potatoes. And cook for another 10 minutes.

If you have autumn or winter cabbage, it takes longer to cook and is tougher. In this case, it can be placed with or in front of the potatoes.

4. At this time, put a frying pan on the fire with a small amount of vegetable oil. Finely chop the onion and pour it into the frying pan. Fry the onion until it becomes transparent and just starts to turn a little golden.

5. The next vegetable also goes into frying in a frying pan. This will be a carrot; it needs to be grated on a coarse grater. Do this in advance so that while you are grating it, the onions do not overcook. Add the grated carrots to the onions and continue sautéing, stirring constantly. The carrots and onions should become soft, but not browned. A fried crust will ruin the taste of the soup.

6. When the carrots soften a little and change color, it’s time to add the grated beets and tomato paste. They need to be added together because beets, when cooked, begin to lose their rich burgundy-red color, and the acid contained in tomato paste prevents this process and fixes the color. Some cooks add vinegar or citric acid to the soup to fix the color, but this time we’ll make do with tomato paste.

7. Mix the vegetables well with the tomato paste and reduce the heat under the frying pan. Now cook over low heat until the beets soften a little. You can cover with a lid and lightly simmer the vegetables.

8. While the roast is stewing, check the potatoes and cabbage. Use a spoon to catch a piece of vegetables and try to cut them with a knife; if it cuts easily and does not crunch, then they are ready. It's time to return the boiled meat, cut into pieces, into the preparing borscht.

9. The vegetables are cooked, the frying is ready. It's time to connect them. Transfer the roast to the boiling broth with vegetables and stir thoroughly. Cook for another 5-7 minutes. Salt the borscht to taste, add a bay leaf and, if desired, a few peppercorns. Then turn off the stove, cover the soup with a lid and leave it to steep for 15-20 minutes.

10. If you want to add flavor to our delicious borscht with meat, then finely chop fresh herbs and garlic. Add to soup and stir. You can add herbs and garlic to the plates when serving.

Well, our beef borscht is ready. You can pour it into plates, add sour cream or herbs to taste. Take out fresh rye bread and invite everyone to the table.

Bon appetit!

Borscht with pork ribs - step-by-step recipe

If I choose what to cook delicious borscht with meat from, then in second place after beef I will have pork ribs. But not smoked, as we use for, but raw. From them we will make a good, hearty broth for borscht; it will be correct and rich, because ribs consist of meat and bone, and the bone, as you know, is the best friend of a tasty broth.

You will need:

pork ribs - up to 1 kg,
beets - 1 piece (large),
potatoes - 3-4 pieces,
carrots - 1 piece,
onion - 1 piece,
tomato paste - 2 tablespoons,
cabbage - 250-300 grams (1/4 head of cabbage),
garlic - 2-3 cloves,
greens to taste,
Bay leaf,
salt and pepper to taste.

Preparation:

1. Rinse the pork ribs thoroughly in running water. Then divide into pieces, cutting between the rib bones to leave one rib per piece. Ribs that are too long can be cut in half, but then be sure to rinse the meat again so that no bone fragments remain. Heat a frying pan and fry the ribs on both sides until lightly browned for 5 minutes. After this, pour water into the pan and let them cook for about 1 hour. Lightly fried meat will give the broth a golden color and a pleasant taste.

2. While the meat is cooking, you can prepare all the vegetables. The cabbage is peeled from the top leaves and chopped into small strips. Peel the potatoes and cover with cold water to prevent them from darkening. Peel the beets and carrots and grate them on a coarse grater. Chop the onion into small squares. Peel the garlic and chop finely.

3. Once the meat is cooked, remove it from the pan and set it aside. We'll add it back to the soup later once the vegetables are cooked.

4. Cut the potatoes into cubes and add to the boiling broth to cook for 5-7 minutes.

5. Try the cabbage; if it is tough from the late varieties, then put it to cook 10 minutes after the potatoes. If it is young summer cabbage, then add the cabbage after frying and cook for only 7-10 minutes.

7. Place the onion in a frying pan with heated oil and fry it until soft, then add the carrots and beets. Mix everything well and reduce the heating temperature. Simmer the vegetables over medium heat, stirring for 10 minutes.

8. Add tomato paste to the frying, stir and fry for another 5 minutes. Tomato paste will give vegetables a red color and a characteristic smell. It is important not to turn up the heat, otherwise everything will be overcooked and tasteless.

9. By the time the cabbage and potatoes in the pan are ready to fry, they should become softer. Add the roast to the soup and stir. Cook for another 10 minutes over low heat until it is just bubbling rather than actively simmering. After this, you can add garlic and herbs. Salt and pepper the soup, add bay leaf.

10. Taste all the vegetables, they should be ready and soft. After this, remove the pan from the heat, return the pork ribs to the borscht and cover with a lid. Let the soup brew for 25-30 minutes. During this time, it will cool down a little and become saturated with the aromas and tastes of all the ingredients.

You can serve it to the table!

Ukrainian borscht with pork and beans - video recipe

Since we are considering the most delicious ways to prepare borscht with meat, we shouldn’t lose sight of Ukrainian borscht. It is necessarily cooked in meat broth and with pieces of meat. To this we will also add bell peppers and beans, these are the important ingredients of Ukrainian borscht. The correct cooking recipe will help you make real tasty borscht, and in order not to make any mistakes, it is best to watch a very detailed and visual video. Don't forget to prepare an appetizer of lard with garlic and add a spoonful of sour cream. Consolidation!

Delicious borscht with meat and vegetables - step by step recipe

It would seem that what can be added to borscht with meat to make it even tastier, besides the standard set of vegetables or beans, as in the Ukrainian borscht recipe. It turns out that celery root and parsnips will help us greatly enrich the taste. These roots are not so difficult to find, and besides, many of us grow them in our own gardens. I suggest you cook borscht according to this recipe, and then evaluate the difference. Believe me, you will love this option too.

You will need:

pork or beef with bone - 1-1.3 kg,
potatoes - 3-4 pcs,
carrots - 1 piece,
beets - 1 piece,
parsnip - 1 piece,
celery stalks - 2 pieces,
onions - 2 pcs.,
sweet pepper - 1/2 pcs (or small),
tomatoes - 400 grams (canned in their own juice),
tomato paste - 1.5 tablespoons,
spicy adjika - 1 teaspoon,
garlic - 2 cloves,
ground coriander - 0.5 teaspoon,
sugar - 1 teaspoon,
bay leaf - 1-2 pcs,
vegetable oil 2-3 tablespoons,
salt and black pepper to taste.

Preparation:

1. Delicious borscht with meat starts with meat. Take pieces with bones for cooking. It can be either beef or pork, the only difference will be in the time the meat is cooked. Beef cooks for about 2-2.5 hours, pork - 1-1.5 hours. Rinse the meat under running cold water to remove any bone fragments, then place in a saucepan and cover with cold water. This is important, under no circumstances hot. Now put it on the stove and cook. As it boils, gray foam will appear, which must be removed so that the broth is clear.

2. As soon as the meat boils, place two celery stalks and one small onion without peel into the pan. Continue cooking the meat until fully cooked.

3. While the broth is cooking, you need to prepare all the vegetable ingredients. Peel beets, potatoes, carrots, parsnips, and onions. Grate the carrots, beets and parsnips. Chop the cabbage into thin strips. Cut the sweet pepper into thin strips. Cut the onion into squares or quarter rings. Cut the potatoes into medium-sized cubes and cover them with cold water to prevent them from darkening.

Tomatoes also need to be prepared in advance if you have fresh ones. They need to be doused with boiling water and the skin removed. Then grate or grind with a blender at low speed into a paste.

4. When the meat is cooked, remove the onion and celery stalks from the broth. They were needed only for the taste and aroma of the broth. Now you can throw them away.

5. Remove the meat from the pan as well. Let it cool slightly, then separate the seeds and cut the rest into small pieces.

6. Heat vegetable oil in a frying pan over medium heat and add the onion first. Fry it for literally 2 minutes.

7. Now add the grated carrots and fry for another 2-3 minutes, stirring.

8. Bell peppers go into the pan next. Continue sautéing vegetables for another 2 minutes.

9. Now add the grated beets. Reduce heat to low and simmer vegetables for 5 minutes.

10. After five minutes of simmering, add the tomatoes in their juice along with the juice (or fresh grated ones) and tomato paste. Mix everything well.

11. Add aromatic and tasty spices to the roast. Ground coriander, adjika and a spoonful of sugar. Stir everything and continue to simmer over low heat for another 5 minutes.

13. Immediately add the white parsnip root. If you don’t have it, it’s not a big deal, you can cook without it, the broth will just have a slightly different taste. Add two bay leaves and cook further. As soon as it boils, remove the foam that appears, now the potatoes will produce it. After boiling, cook for 5-7 minutes until the potatoes are half cooked.

14. Fish out the bay leaf and add the cabbage. Cabbage should be cooked depending on how firm the variety is. Young cabbage cooks very quickly, but late winter cabbage should simmer for at least 10 minutes. It is best to try the cabbage raw, and then during cooking, to understand when it is ready.

15. When the cabbage is almost ready, add the fry and cook at low simmer with small bubbles for another 5 minutes. Now you can add garlic to make the delicious borscht with meat even more aromatic.

16. Now add finely chopped greens. Cover with a lid and leave to steep for 20-25 minutes. The borscht will not lose its temperature, but at the same time it will be wonderfully saturated with aromas.

Well, our delicious borscht with pork and various vegetables is ready. It's time to serve. Don't forget sour cream and fresh bread. Have a nice lunch with your family!

Navy borscht - delicious video recipe with meat broth and smoked meats

Finally, I can’t help but mention this delicious recipe for borscht with meat. Navy borscht is prepared not only with boiled meat and broth, but also with the addition of aromatic, golden-brown smoked meats. Have you already imagined this taste and smell? For lovers of smoked meats, this borscht is just a godsend, believe me, I’m one of them. Classic borscht is certainly beyond competition, but this is a worthy variety.

For cooking you will need products already known to us; you could see their list at the very beginning of the article in the recipe for borscht with beef. But in addition to meat on the bone, from which we will cook a hearty broth, smoked ribs or knuckle will take part in the preparation. Beets, cabbage, carrots, potatoes - all these favorite vegetables are in place.

Appetizing borscht without lard and frying is useful for everyone, including people on a diet. A minimum of time is spent on its preparation. You only need to prepare the necessary products, wash, peel, cut and cook. The recipe for delicious borscht is easy to remember and does not require effort in the process. A large number of valuable microelements and vitamins are a storehouse for the health of the body. The amazing taste and aroma will pleasantly delight all household members and guests.

Borscht is a soup made from vegetables. Among the required ingredients are beets and cabbage. Without these components it is impossible to imagine a full-fledged dish with this name. There is still debate about its origin among historians of the post-Soviet space. At the same time, this dish is very popular among many peoples, although it may differ in composition.

The Romans served something vaguely reminiscent of modern borscht. This stew was prepared on the basis of vegetables and had a reddish tint. Typically, the Romans added various edible products (cereals, seasonings, meat) to liquid food. This type of nutrition allowed us to gain strength and receive all the vitamins, proteins and microelements necessary for health. The trade relations that Greece had with other countries made it possible to expand the boundaries of the use of beets. The Scythians, Slavs and other peoples had the opportunity to invent original red vegetable soups.

The ancient Slavs ate the hogweed plant. It is believed that this is what gave the name to vegetable soup with beets and cabbage. In those days it was called exclusively stew. But they cooked it very often. According to one version, the recipe for borscht was invented by the Cossacks. A dish of cabbage and beets became their favorite food from a certain time and became widespread. Today there are a considerable number of various borscht recipes. Each Slavic people contributed to their diversity. Modern chefs are experimenting by adding various exotic products to borscht.

A simple step-by-step recipe for delicious borscht

Fragrant, appetizing borscht can be prepared very quickly using this recipe. From the dishes you will need a saucepan with a volume of approximately 3-4 liters. For a large family, you can take a larger container. But you will also need to add the amount of vegetables. You need to prepare a knife for cutting, a cutting board, and a spoon in advance.

Required ingredients:

lean beef on the bone – 300 g;
drinking water – 3-4 l;
cabbage - or 1 head;
onions – 1-2 pcs. (depending on size);
salt - to taste;
bay leaf – 2-3 pcs.;
allspice peas – 3-5 pcs.;
hops-suneli – 5-7 g;
beets – 2-3 pcs.;
carrots – 2-3 pcs. (small);
tomato paste – 50-70 g;
potatoes – 4-5 pcs. (depending on size).

Step-by-step preparation of borscht:

1. Wash the meat with the bone, remove the veins, film, and debris and immerse it in a pan of water. Turn on the heat and bring to a boil. Then reduce the heat level and cook for approximately 15-20 minutes.

2. All vegetables specified in the recipe are peeled and washed. Rough parts and dried or spoiled leaves are removed from cabbage. Only the most tender and fresh ones are left.

3. The beets are first cut into slices, then into thin strips. Carrots are cut into cubes. To do this, it can first be chopped into rings or cut lengthwise. The onion is chopped into cubes or half rings. The potatoes are crushed into squares. Cabbage is chopped using a knife or a special grater. It is desirable that the twigs be thin and not rough.

4. Tomato paste is diluted in boiling broth and salted to taste.

5. Pour chopped vegetables into the pan. Mix everything, add suneli hops, allspice and cook until tender.

6. Turn off the heat and pour the finished borscht into bowls. Can be served with pepper, garlic or sour cream.

Each person chooses the ingredients for the dish at his own discretion. Usually all kinds of spices are added as additional products. It is important not to overdo it, so as not to make the borscht cloying or too specific. Tomato paste can be used in minimal quantities - 20-25 grams. If there are children at the table, it is better not to pepper the food at all during the cooking process. There are enough pepper shakers on the table for adults. In order not to oversalt, you should not rely on your taste if you have a taste for salty foods. You can always add salt to cooked food.

1. In order for the dish to cook as quickly as possible, there is no need to use old beef. It is advisable to give preference to veal.

2. You should never defrost meat in cold water. This method leads to a deterioration in the taste of the product. It is necessary to start defrosting in advance. Better the natural way.

3. If frying is used for borscht, it must be placed in the dish about 10 minutes before the end of cooking.

4. It is necessary to take into account the peculiarities of vegetables during the cooking process and follow the sequence of adding them to the pan. Typically, potatoes cook faster, while cabbage and beets take longer to fully cook.

5. Some gourmets love slightly undercooked cabbage leaves (so they have a pleasant crunch on the teeth). Other people want to eat only well-cooked vegetables. This fact must be taken into account when preparing borscht. You need to know the taste preferences of your loved ones and guests for whom the food is intended.

If you don’t have a lot of free time, and the question of an appetizing lunch is open, the best choice will be a simple step-by-step recipe for borscht. This vegetable soup can be safely offered to guests. And the absence of hot seasonings makes it possible to feed it to small children.

Bon appetit! If you liked the recipe, share it on social networks. Good luck everyone!

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