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Classic borscht recipe with photo. How to cook delicious borscht. Recipes for beginners: how to cook delicious borscht



Before welding the delicious borscht, you should know the basic subtleties of the correct preparation of the first dish of this type. Let's start with the necessary set of products.

  • What do you need for borscht
  • Classic Ukrainian borscht
  • Borscht without meat with beans

What do you need for borscht

The traditional set for any kind of treat of a similar category remains:

Beet;
cabbage;
onion;
carrot;
vegetable or meat strong broth;
tomato paste or juice;
fresh or dried herbs;
fragrant spices.

At will and taste, some housewives like to add various flavorings and other products when cooking borscht:

Fresh garlic crushed into gruel;
vinegar;
sugar;
prunes;
mushrooms;
beans of various varieties.




Advice: legumes should be added to the dish only in a pre-boiled form, since all varieties of beans are cooked for a very long time, preferably with preliminary soaking overnight.

How much to cook cabbage for borscht

It all depends on the type of vegetable. So, early young varieties are prepared instantly and therefore you need to add it at the very end. If you plan to lay mid-season and late varieties of vegetables in the dish, you will have to cook cabbage shavings from 2 to 12 minutes - it all depends on taste preferences everyone. Some people like it if the plant crunches slightly when tasting, while others prefer well-cooked vegetables.

Which borscht is tastier - lean or with meat

Traditionally, this kind of first course is prepared on meat broth. At the same time, there must be bones in the protein supplement - in their structure there are substances that give a special taste to the finished soup. If vegetarianism has become the main lifestyle, you should not give up a full-fledged borscht. There are many recipes for lean dressing soups that have a rich taste and can saturate no worse than their meat counterpart.




Advice: laying chicken, pork or beef on the bone is necessary only in cold water- this will help fill the broth with a full palette of all flavor combinations.

Do I need to stew the beets separately

Here again, it all depends on taste preferences. If the pronounced taste of the root crop has its supporters in your family, you should stew the vegetable cut into thin strips with a small amount of water and sugar separately until half cooked. Beetroot always cooks longer than other ingredients, this trick will help bring it to the state of "al dente". That is, all vegetables will have the same degree of readiness.

If you want to keep the color of the potatoes in the red dressing soup, the beets are stewed with fried onions and carrots over low heat, and only then tomato paste and vinegar are added. In this case, it is better to grate the root crop on a fine grater.





It should be remembered: in acidic environment all foods take longer to cook, so dishes should be brought to a state of readiness immediately before adding citric acid, tomato paste or vinegar.

Several recipes for the most delicious borscht

There are a lot of cooking options for the first course, which is popular throughout the post-Soviet space. At the same time, each home has little tricks that make its own way of using products unique. We recommend several proven recipes, with the help of which even inexperienced housewives can cook excellent borscht.

Classic Ukrainian borscht




A traditional dish that does not have clear boundaries of belonging to national cuisine one or another Slavic people.

Ingredients:

5 l purified or drinking water;
700 g of meat on the bone (beef or pork);
white cabbage - the amount depends on one's own preference;
4 medium potatoes;
1 small beet;
2 onions of medium size;
2 small carrots;
2 tbsp. l. tomato paste;
fresh tomatoes and bell pepper- according to taste and desire;
1 clove of fresh garlic;
a bunch of your favorite fresh herbs;
ground black pepper, salt and Bay leaf- taste.

Cooking:

1. Rinse the meat, pour cold water and send to a strong fire under the lid.
2. As soon as it boils, reduce the fire to a minimum, remove the foam with a slotted spoon.
3. Cook until cooked, 10 minutes before laying vegetables, salt the finished broth to taste.
4. While the meat is cooking, peel and chop all the vegetables: potatoes in cubes, onions in small pieces, root vegetables and cabbage in thin strips.
5. Remove the cooked pork or beef from the broth, cut into portions.
6. Add potatoes to the broth with meat, cook until tender.
7. While the potatoes are cooking, fry the onion in lard or refined oil until transparent, put carrot chips on it.
8. As soon as the orange blank becomes soft, send the beets there, mix and cover.
9. After a few minutes, add pasta, diced peppers and tomatoes to the pan with vegetables, simmer until thickened.
10. Dilute the borscht dressing with a small amount of broth, simmer over low heat until the vegetables are fully cooked.
11. As soon as the potatoes become soft, put the cabbage in the broth, cover with a lid. Simmer over low heat until the desired readiness of the vegetable.
12. Pour the dressing into a saucepan with broth, mix. Add all spices except herbs and garlic.
13. Keep after boiling over low heat under the lid for about 5-7 minutes. Add crushed garlic and remove bay leaf.
14. When serving, flavor each serving big spoon homemade sour cream and generously sprinkle with chopped herbs.

Advice: you can’t leave a bay leaf in the finished dish - the spice will give all the necessary aromas in a few minutes, and then it can spoil the borscht with wormwood bitterness.

Borscht without meat with beans




This option will certainly come in handy for anyone who prefers not to use the meat of dead animals for food.

Ingredients:

1 kg white cabbage;
800 g of peeled potatoes;
2 medium table beets;
2 small carrots;
2 onions;
200 g boiled or canned beans in their own juice;
5 st. l. refined oil;
1-2 bay leaves;
2-4 tsp table salt;
favorite greens - to taste.

Cooking:

1. Pre-soak beans overnight. Boil until tender in a separate saucepan.
2. Pour 2.5 liters of purified or drinking water into a five-liter refractory container, cover with a lid and put on fire
3. Chop the peeled onion into a cube, fry on vegetable oil until transparent, remove with a slotted spoon into a separate container.
4. Remove the peel from the washed carrot, grate it on a coarse grater or chop it into strips and send it to the heated oil. Keep on low heat until a golden hue appears along the edges of the chips, send to the onion.
5. As soon as the water in the pan boils, put the fried vegetables in boiling water, cover and reduce the heat to a minimum.
6. Grate the washed and peeled beets on a coarse grater or chop into thin strips, fry in oil for up to 10 minutes. Send the root crop to the broth.
7. After 15 minutes, add diced potatoes to the general company.
8. Chop the cabbage into large chips. Spread the vegetable in the soup 10 minutes after boiling the potatoes.
9. Simmer on the slowest fire under the lid for another quarter of an hour (15 minutes).
10. Put beans in borscht. Add salt and pepper to taste.
11. After 10 minutes, season the dish with finely chopped herbs, cover and set aside for half an hour.
12. Serve with sour cream or crushed garlic clove.




Advice: the dish turns out to be slightly sweet, therefore, for lovers of the traditional sour taste, it is better to stew fried onions with carrots and a small amount of tomato paste, add to the dish after cabbage.

Borscht is a traditional everyday dish in almost every family. There are a lot of recipes on how to cook borscht, each hostess has her own and each turns out delicious in her own way. Rate my recipe, it’s easy to cook, and the borscht turns out great - tasty, fragrant and beautiful. 🙂

(per pan 4-5 liters)

  • soup beef with bone and pulp 500-700g
  • 1 medium sized beetroot
  • 1 medium sized carrot
  • 1/4 medium cabbage
  • 1 large or 2 small onions
  • 4-5 medium potatoes or 6-7 small ones
  • 2 tomatoes or 2 tbsp. tomato paste
  • 2-3 garlic cloves, 1 tbsp. apple cider vinegar
  • dill, parsley, salt, pepper, bay leaf 2-3 pcs.
  • odorless vegetable oil

Cooking:

Wash the meat, put it in a saucepan, pour 2.5-3 liters of water and cook at a low boil for an hour and a half, removing the foam. Salt to taste at the end of cooking. We take out the finished meat, separate it from the bones and cut into small pieces. We cover with a plate so that it does not wind, let it stand.

While the meat is cooking, prepare the vegetables.
My beets, clean, rub on a coarse grater.

We shred the cabbage.

My carrots clean, rub on a coarse grater.

Peel the onion and cut into small cubes.

Three tomatoes on a coarse grater, cut them in half and hold by the skin. The skin is then discarded.

Peel potatoes, cut into small cubes. Leave one potato whole.

In the broth in which the meat was cooked, lower the whole potato and cook at a low boil for 10-15 minutes. Then add the chopped potatoes and cook for another 7-10 minutes until the potatoes are ready. When the potatoes are almost ready, lay the cabbage.
If you are cooking borscht with young, early cabbage, then put it in the pan at the end of cooking borscht, at the same time as the already prepared frying, because early cabbage cooks very quickly, almost instantly.
While the potatoes and cabbage are cooking, prepare the borscht frying. Saute onion in oil over medium heat for 3 minutes until translucent. Then add the grated carrots and continue to fry for another 3-5 minutes.

As soon as the carrots become soft, add grated tomatoes to the pan and, if desired, 1-2 tbsp. l. tomato paste or your favorite ketchup better taste. Stir, reduce the heat to a minimum and simmer for another 3-5 minutes.

Simultaneously with frying, only in another pan, stew the beets.In a small skillet, add 2 tbsp. l. vegetable oil, spread the beets, add 3-4 tbsp. l. water and 1 tbsp. l. apple cider vinegar. Vinegar is added so that the beets do not lose color, and for taste, of course. Stir, close the lid and simmer over low heat for 10-12 minutes.
We pass the garlic through a press or finely chop it, add it at the very end of cooking along with the herbs.

We take out the boiled whole potato from the pan and mash it with a fork in mashed potatoes. I add mashed potatoes to almost every soup that I cook, be it borscht, or. The taste of the soup from this becomes noticeably better.

In the broth with potatoes and cabbage we spread the frying, stewed beets, mashed potatoes, chopped meat, a few peppercorns or ground to taste, 2-3 bay leaves. I repeat, if the cabbage is young, then at this moment we put it. We try, add salt, bring to a boil and boil for 3 minutes. See what a wonderful color borscht turns out?
Finely chop the greens.

At the very end of cooking, add garlic, herbs, stir and turn off immediately. Let the borsch infuse for at least half an hour. You can serve with sour cream, but without it, the taste of borscht is better felt.

Now you know how to cook borscht deliciously, it's not at all difficult, the main thing is to want it.

And today I say goodbye to you. Everyone good day and good mood!

Always cook with pleasure!

Smile! 🙂

Do you want to get married? Cook borscht!

Every housewife has her own secret of cooking borscht. Most mothers and grandmothers at one time did not get tired of broadcasting to their unlucky daughters and granddaughters that if you do not know how to cook this dish, then you will never get married. And the girls studied, because borscht, apparently, was the main ticket to a happy married life. More modern mothers are no longer so categorical, but nevertheless, this traditional Russian (or Ukrainian?) dish not only has not become obsolete, but still remains one of the main first courses. It is tasty, satisfying, and it can last for several days. In addition, the cost of ingredients is not too high. Most expensive

meat is costly, but to be honest, you can even save on it by buying a cheaper bone for broth.

As easy as pie

Here is the easiest recipe for the one with beef. Who else, but I prefer to put meat on the bone in the broth. A piece weighing 300-400 grams goes into a three-liter pot of water. It must be poured with cold water, brought to a boil and then cooked until tender on a slow fire under a half-open lid. To be honest, I did not know how much to cook borscht, but in general it takes about two hours to cook it. I put all the ingredients "by eye". While the broth is cooking, I peel potatoes (5-6 large pieces), carrots (one large or two small ones, as you're lucky), beets (1 piece, medium size). All this after cleaning must be rinsed well. We cut the potatoes into cubes, and three carrots and beets on a coarse grater. The worst thing for me is slicing the onion, but there's nothing to be done, it is also needed (1 large onion).

We make frying

The next step in how to cook borsch is the preparation of the so-called frying. To do this, you need to take a fairly deep frying pan, pour sunflower oil into it and, as soon as it warms up, put chopped onions, grated carrots and beets and two or three tablespoons of tomato paste. All this must be mixed well and spasser for 5-7 minutes. Check the meat in the broth. If it separates well from the bone or is easily pierced with a knife, then it is ready. We take it out with a slotted spoon on a plate, cut it into small pieces and throw it back into the broth. We also define potatoes there. The next step in the process called "how to cook borscht" will be cabbage shredding. But before that, it is better to remove the vegetables from the heat and transfer them directly from the pan to the pan, where pieces of beef and potatoes are already floating.

Final stage

While all this is simmering over low heat, you can quickly wash and chop a small cabbage. It should be added to an almost ready dish, literally two to three minutes before the end of cooking. This is necessary so that it does not boil soft and does not turn into porridge. Therefore, for now, we set aside the chopped head of cabbage to the side, and we ourselves move on to the next stage of how to cook borscht. This is the addition of salt, pepper and seasonings. Sprinkle spices to taste better. If the borscht turns out to be a little sour, you can add a little sugar to it. If, on the contrary, sourness is not enough, you can add citric acid at the tip of a knife. When you are satisfied with the result and make sure that the potatoes are boiled, finally put the cabbage in the pan. Wait for the dish to boil, let it gurgle for a couple more minutes. For flavor, you can squeeze a couple of cloves of garlic into it. That's all, you can turn it off. Let the dish brew under a closed lid for at least 15 minutes, after which it can be served with sour cream. As you can see, there is nothing complicated about how to cook borscht.

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

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

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

What to take

For the broth:

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

For frying:

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

For borscht:

  • fresh white cabbage - 300 g;
  • potatoes - 4 pcs. (medium);
  • salt, bay leaf, herbs - to taste.

For submission:

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

How to cook

Step 1. Cook the broth

Take a 3 liter pot. Pour 1.5–2 liters of water into it, put it. Put on medium heat. Keep an eye on the broth, remove the foam before boiling.

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

When it boils, cover the pot with a lid and simmer for an hour and a half.

Step 2. Frying

While the broth is cooking, fry the vegetables. Wash and clean beets, carrots and onions. Grate the beets on a coarse grater, and carrots on a medium grater. Onion cut into cubes.

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

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

Roast vegetables for another 5 minutes. After that, add tomato paste, mix and leave on gas for another 5-7 minutes.

Step 3. We collect borscht

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

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

Salt to taste.

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

Borscht is ready.

Serving

Borscht can be eaten immediately after cooking. But it usually tastes even better the next day.

Borscht is a traditional peasant dish. Salo and donuts were served to him only on holidays.

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

Bon appetit!

5 years ago

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Borsch, perhaps the most favorite first dish of Russians. It is about borscht that people dream of when they are in distant foreign trips, and it is borscht that is the first thing you want to eat when you return from vacation. Agree, borscht is the main national dish. Borscht is our everything! Recipes for borscht are varied, each housewife brings her own subtleties and peculiarities to the cooking process. Only the main composition remains unchanged: beets, cabbage, potatoes and carrots. And, of course, sour cream and garlic! Borsch can be cooked both with meat and lean. In general, for every taste. I offer you my recipe for cooking borscht. I hope it has its own "secrets".

Products for borscht

For the broth you need:

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

To prepare borscht we use:

  • Handful of thinly shredded white cabbage (about 200g)
  • 5 potatoes
  • 1 carrot
  • 1 bulb
  • 1 tomato
  • 2 small beets
  • 1 sweet bell pepper
  • 3-4 garlic cloves
  • 3-4 tbsp vegetable oil
  • sour cream
  • parsley or dill

Borscht classic with photo

How to cook borscht with meat

As we prepare the classic borscht with meat, then first we will deal with them (meat). Put a pot of water on the fire first. Rinse the meat, cut into portions and put in already hot water.

IMPORTANT! P I will allow myself a slight digression from the recipe and explain why meat should be put in hot water. Hot, but not boiling, water will minimize the amount of "foam" that forms and keep the broth clear. And most importantly, heat water when laying the meat will retain the taste and nutritional properties product.
If you lay the meat in cold water, then a significant part of the nutrients will pass into the resulting foam. A very hot water“brew a crust”, which will keep everything useful inside a piece of meat.

When it boils, reduce the heat, remove the resulting foam. Salt, add a few black peppercorns, 1 bay leaf, 1 onion and ATTENTION!— A whole sweet bell pepper with a peduncle, which will fill our broth with a delicate aroma. I always cook borsch with bell pepper - fragrant! Close the lid and cook for 1 hour over medium heat. The broth should not boil too much, otherwise it will become cloudy.

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

We cut the potatoes into cubes, as you like.

Bulgarian pepper in thin strips. Onion cut into half rings. Wash the tomato and put the whole one into the boiling broth for 25-30 seconds. At the same time, the peel of the tomato bursts and lags behind the fruit and is very easy to remove.

Cut the tomato into small cubes.

Saute the onion in vegetable oil until golden brown, add the tomato and simmer for 2-3 minutes.

Shred the cabbage finely.

When our broth is cooked, the meat has become soft, we remove the onion, bay leaf and bell pepper from the broth. Peppers can be chopped and added to borscht at the end of cooking. I also take out the meat and cut into portions.

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

At this time, separately stew the chopped beets. We put it in a pan, pour 1/2 cup of broth, add 1 tsp sugar to improve the taste and color of the beets. Simmer until ready. It is better if the beets are slightly hard, then they will “reach” in borscht.

When the potatoes in the broth are almost ready (we check the readiness by piercing the potatoes with a knife), spread the cabbage. If the cabbage is thinly sliced, then it does not need to be cooked for a long time, it will be tastier if it is a little crunchy. As soon as it boils, add the prepared beets, browned onions and tomatoes, chopped bell peppers (from the broth and fresh). Close the lid, cook for 3-5 minutes and remove from heat.

Crush the garlic with the flat side of a knife so that it gives off its flavor better and cut into 2-3 parts. Add to the finished borscht. Sprinkle with parsley or other herbs. For example, if I cook in the spring and there is already

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