How to cook delicious borscht. How to cook borscht. How to cook borscht step by step

17.10.2019

Borscht is not only a fundamental Slavic dish, it is a centuries-old tradition that originated in Kievan Rus carefully preserved and maintained by contemporaries. Rich, fragrant, with a rich taste, borscht on the table is in the blood with mother's milk, without it the life of the Slavic world is not imagined. Therefore, today we will consider the classic borscht recipe with a photo!

How diverse are the Slavic peoples, how many-sided are the borschts that differ national characteristics. Each is good in its own way. What they have in common is the numerous set of ingredients that provide a rich taste.

Moreover, each hostess has her own borscht, a personal vision of a dish with a unique twist. This is her pride and achievement. Not without reason native home certainly associated with the smell of homemade, beloved borscht.

Considering the fact that the caring nurse tries to diversify the menu and is in constant search for new recipes, we offer options for exceptionally delicious 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 by classic recipe tastes great and is surprisingly nutritious and satisfying. Useful qualities dishes are provided with a wealth of vegetables, meat.

The classic recipe implies meat broth, obligatory presence of beets, despite the fact that in some regions it is not used. We will cook beetroot in such a way that it will not dominate in borscht, but, nevertheless, will bring into it its own vitamins necessary for the body.

To prepare borscht, you need to prepare well, purchase fresh and high-quality products. First of all, it concerns meat.

A rich broth is obtained from beef, it is better to buy it on the bone, then the broth will turn out to be more saturated.

We prepare products for a three-liter pan

Five hundred grams of beef meat on the bone;
300 grams of potatoes;
One beetroot (small);
Two medium carrots (including one for the 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 there is 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, parsley.

How to cook classic borscht

We cook the broth

Cooking frying

The scent is all over the house! Seasoned with sour cream, borscht is fragrant with herbs and lavrushka. Invites to dinner. Bon appetit!

Avid beet lovers are advised by experienced chefs to stew it 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 borsch will have a more beet flavor.

This is not a dish, but complete collection useful elements. Thanks to the properties sauerkraut, borsch becomes not only tasty and spicy, but also infinitely useful.

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

Ingredients needed to make 4-5 servings

Pre-boiled broth of five hundred grams of beef;
Three hundred grams of sauerkraut;
Bulb one;
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;
Greenery, Bay leaf.

Cooking borscht with sauerkraut

Peel the beets, chop into strips.
Put the beets in a heated pan, lightly fry in oil.
Here add tomato paste, cabbage juice half a glass, simmer until tender. The fire should be weak, the pan must be covered.
Finely chop the peeled onion, fry until transparent.
Add shredded carrots to the onion, simmer everything together for 5-7 minutes.
Squeeze the cabbage if necessary, add to the frying, simmer well until all the moisture has evaporated.
Put the broth on the stove, boil.
Cut the peeled potatoes into medium cubes, throw into the broth, cook for ten minutes.
Cut the cooked meat, send to the potatoes.
Put stewed vegetables, spices in the form of bay leaves, peppercorns into the broth, boil.
After boiling, taste, add salt if necessary.
Make the fire moderate, simmer until tender. In time it will be approximately 15-20 minutes.
Five minutes before the readiness to 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 chefs advise to remove excess acid, if any, with a small amount of sugar.

Borscht with chicken meat very delicate in taste, moreover, more dietary and light.

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

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

If it is not enough, the legs are also perfect, since 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;
Bay leaf two - three pieces;
Salt and black pepper to taste;
Sunflower oil four tablespoons;
A bunch of greens.

Step by step cooking process

First of all, you need to put the broth. Dip the leg into cold water, which needs two to two and a half liters, put on the stove. When boiling, remove the foam, then add salt, throw in peppercorns, cook over moderate heat for 35 minutes, opening the lid.
There is time for vegetables. Peel and chop the beets, carrots, cabbage into strips, chop the onion into small pieces, cut the potatoes into medium cubes.
Put the beets to stew with the addition of oil, apple cider vinegar. Total time- at least five minutes.
Fry the onion in oil until transparent, add the carrots, fry together for three minutes, send the tomato paste here, stew for another four minutes.
Ready meat take out their broth.
Send the potatoes to the broth, let them cook alone for ten minutes.
Cut the cooled meat into portions, send after the potatoes.
Put the cabbage into the broth.
Add the stewed beets, let it boil.
Lay frying, lavrushka, chopped greens.
Boil, taste.
Boil another seven to ten minutes, remove from heat.
Allow twenty minutes to recover.

Chicken borsch is ready. It is beautiful and fragrant, and I want to try it. Season with sour cream when serving and enjoy!

Borschik in a slow cooker turns out just wonderful - rich, tasty. This is facilitated by the device itself. Here the dish really languishes, which cannot be said about the gas oven.

One involuntarily recalls the Russian miracle - the oven with its many-sided possibilities.

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 onion;
150 grams of potatoes;
One hundred gr. carrots;
Three hundred gr. beets;
Three Art. spoons of tomato paste;
Three garlic cloves;
Salt, pepper, bay leaf - as your heart desires;
Three Art. tablespoons of vegetable oil;
Lemon juice two - three tbsp. spoons.

Cooking borscht in a slow cooker

Finely chop the peeled onion.
Turn on the slow cooker for "Baking", put the onion in the bowl and fry in oil.
Peel the carrots, chop, send to the onion. Fry for ten minutes.
Lay the tomato component in the form of a paste. Let it stew in common boiler five minutes. Don't forget to stir.
Peel the beets, grate them, send them to fry along with lemon juice so that the beautiful colors of our favorite dish are not lost. Don't forget to salt and pepper. Let simmer for 15 minutes.
Now you need to cut the meat into portions.
Peeled potatoes also cut into cubes.
Shred the cabbage.
Put meat, potatoes, cabbage, lavrushka, peppercorns in the slow cooker. Pour water up to the maximum mark.
Turn on "Stew, Soup" for one hour and wait for cooking.
When turning off, open the lid, put the garlic, chopped or passed through a press, mix the borscht, let stand for ten minutes.

Borshchik is ready, it's time for the table. Happy you!

For those who like denser cabbage, it is recommended to put it in a slow cooker ten to fifteen minutes before shutting down.

Borsch with beans is good both in meat broth and in a lean version. Beans give the dish a unique zest and some piquancy. Not to mention the mass of vitamins and microelements with which beans enrich your favorite borscht.

This is a great option for those who observe church fasts and those who want to throw off overweight. Finally, it's just delicious!

So, we prepare the ingredients for 10 - 15 servings

Broth from 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 st. 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 variants of borscht, the choice of which depends on the desire of the cook. Add pre-cooked beans to borscht, or use the broth on which the beans were cooked.

Most use the first option, which has the advantage of a clear broth, while boiling the beans will darken the water, even if white beans are used. We will cook the beans in advance.

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

Conclusion - we are going 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 cooking delicious with beans

Beets should be cut into strips.
Stew it with the addition of water, vinegar, tomato puree. The operation lasts ten to fifteen minutes.
Fry chopped carrots in oil until half cooked.
Put the broth on the stove, add pieces of meat to it, cooked and cut into portions.
Peeled potatoes cut into medium cubes, put in a boiled broth, cook for ten minutes.
Cut the cabbage into strips, send to the potatoes after they boil for the allotted time.
Put in diced bell pepper.
Add the beans five minutes before the potatoes are ready.
Now is the time to send carrots and beets to borscht.
After boiling, you need to taste, salt, pepper if necessary.
Cook for another five minutes.
Let the cooked 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 an extraordinary borscht with sour cream and herbs. It's incredibly delicious!

Ukrainian borscht with donuts is separate story and a chapter in a wonderful book called "Borscht". Rich, with a breathtaking aroma, it will impress even the most sophisticated gourmet.

Pampushki anointed with garlic, next to it is frozen lard - oh, how can you stand it. Let's cook already, just can't wait to try!

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

Beef brisket broth with bone (800 grams);
One beet (large);
The fourth part of the average 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 st. a spoonful of sugar;
2 tbsp. spoons of milk;
6 art. spoons of vegetable oil;
2 cloves of garlic.

Cooking borscht with donuts

We are great, the broth was prepared in advance. We will do the subsequent processes in parallel: fiddling with dough and vegetables.
There is time to do donuts, because it takes time to raise the dough.
You need to take a glass of warm water, dilute yeast, sugar, salt in it. Add butter and 350 grams of flour. The best quality kneading will be provided by hand work, which we do - first we knead the dough in a bowl, then we transfer the dough to the table.
Mix thoroughly until it turns into a smooth ball. In the process, mix in the remaining 50 grams of flour. Then the dough must be smeared with oil and placed in a bowl, also oiled (so as not to stick). Cover, set aside for an hour in a warm place.
The dough is resting, let's take care of the vegetables that need to be peeled, washed and cut. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and peppers - in strips. Peel the garlic immediately, cut the tail off the tomato.
We do frying. To do this, fry the onion in oil, after five minutes add the carrots.
Five minutes have passed - add the beets, sprinkled with lemon juice and crushed with a small amount of sugar (0.5 tbsp. L.). Stir the vegetables, do not overcook, for this it is better to immediately reduce the heat.
Add a couple of ladles of broth to the vegetables, let them stew until the beets are ready. By the time it's twenty minutes.
Put the broth on the fire, bring to a boil.
Cut the cooked meat into pieces.
Send meat and potatoes to hot broth.
Potatoes are boiled for about ten minutes, then cabbage and bell peppers are added.
After boiling, the fire must be reduced - let it simmer.
Grind the tomato on a grater, add it to the frying for five minutes.
Next, lay the frying in the broth, stir, let it boil. We taste it, add what is missing. Adjust acidity with lemon juice.
Cut greens and garlic. To have this splendor in the best way gave its juices to borscht - we grind the mass in a mortar with a pinch of salt.
Vegetables are ready, add greens. Let it boil. And 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 pompoms

The dough has now risen and doubled in size. You can start baking.

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

Finally waited. There is nothing more to say, you need to try! Bon appetit!

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

Stewed vegetables for dressing is the third secret to make borscht red. We extinguish. How to cook borsch so that it is red? Ukrainian borscht is served with sour cream.

How to cook borscht. Soups are called borscht, which must include beets. It is believed that borscht is a Ukrainian dish. Cabbage can be replaced with beet tops, sorrel, spinach. You can put beans, potatoes, capsicum and some other products in borscht.

How to cook borscht.

Shredded fresh cabbage is put into the boiling broth, potatoes cut into cubes are added and boiled for 10-15 minutes. After that, vegetables sautéed with beets are put in, and borscht is boiled until tender.

Cook for 7 minutes and put the potatoes cut into strips. We put the meat in cold water and cook the broth. Before the end of cooking, season the borscht with garlic, mashed with bacon and herbs.

Borscht is very tasty and healthy dish. I cook borsch in a completely different way ... I put the cabbage last, otherwise it will not taste good. As far as I know, borscht with sauerkraut is not prepared. Pampushki is served with traditional Ukrainian borscht.

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

At the end of cooking, put the frying into the borscht, mix and let it boil. Cook the chicken in another pot. I visited a lot in Ukraine (Ukraine), the grandmother of my friends often cooked real Ukrainian borscht (Ukrainian borscht).

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

Cooking broth for borscht. Pour the meat with water, throw the onion, bring to a boil. Clean, wash. Finely chop cabbage for borscht. Add to carrots in dressing for borscht. Fry. Squeeze it into the borscht dressing with a garlic press.

How to cook red borscht?

The photo shows that the borscht broth turned out to be transparent. Adding to the consignment tomato paste, simmer for 10 minutes. Rule number 3. if you have delicious tomatoes(in summer), then you need to add 4-5 pieces to the dressing for borscht, the taste of borscht will be more saturated.

Borscht
broths
cold soups

We cut the meat for borscht into portioned pieces on the board. Rule number 4: there is never too much borscht, we cook a large pot. For borscht, donuts rubbed with garlic are obligatory. P.S. I recommend serving lard with a glass of vodka for borscht. Phew. Criticize. Borscht with pork is considered a classic, but beef and chicken are just as perfect.

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

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

Thus, the beetroot variety is the second secret for red borscht. Stew vegetables for 5-7 minutes, and then add them to the pan.

How to cook borscht:

If you want to add a tomato to the borscht, then stew it separately by adding greens to the chopped tomato in the pan. Anyone who has tried real borscht never remains indifferent! Pamper your family with real borscht - after all, this dish of Russian cuisine is appreciated even by gourmets!

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

» Borscht with potatoes

After all, eating really healthy and right food quite difficult, everywhere there are tricks. Proper nutrition is necessary for absolutely all people, for the normal functioning of the body. In order to eat right, you need to study a lot of scientific material.

Eat right and be energetic, healthy and cheerful! There are a great many recipes for borscht, but all of them are united by a constant sweet and sour taste, bright red color, the presence of beets and tomatoes.

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

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

Liquid meals are simply necessary for a person. Soups, cold or hot, borsch, hodgepodge or kharcho - there are a lot of products based on broth.

Delicious borscht also has several cooking options. Each hostess has her own secrets that are unknown to other chefs. That is why in every family the taste and composition of this dish is significantly different. Consider detailed instructions, a classic with a photo is presented in this article.

Selecting and preparing meat

Soup can be made from pork or beef, poultry or rabbit meat. However, the right borscht always has a basis. Still, it is better to give preference to beef tenderloin when preparing it.

When buying meat, pay attention to the presence of a bone in it. It is she who will help you prepare a rich broth and subsequently delicious borscht. Meat should not be dry. The product should "play" in the palm of your hand. Smell the selected piece. The smell should not be sharp and unpleasant. The meat tenderloin should have small layers of fat. This is necessary so that after cooking the product does not become hard.

If necessary, ask the seller to cut the meat into pieces certain size, in most meat markets this service is provided for a fee. You can also purchase an already processed product in the form of a goulash blank. In this case, you need to take care of buying a separate bone.

Broth preparation

It is necessary to thoroughly rinse the meat before. The classic recipe with meat involves a long-term cooking of the product. Place the processed product in a saucepan with a thick bottom and fill with water at room temperature. The volume of dishes depends on the desired amount of cooked product. Do not choose small pots, as a large number of ingredients may simply not fit there. Put the container on the fire and bring to a boil.

The foam that pops up during the cooking of the product must be carefully removed. After the first removal of plaque, it is necessary to salt the broth and, if necessary, add peppercorns. Boil the meat until it becomes soft. After cooking, remove the bone and proceed to further supplement the soup.

borscht dressing recipe

While the broth is cooking, you can not waste time, but cook necessary products for refueling. You will need the following components:

half a cabbage head;
two small carrots;
one medium-sized bulb;
beets in the amount of two pieces;
greens to taste: parsley or dill;
4 cloves of garlic;
medium-sized potatoes in the amount of 5 pieces;
three tablespoons of tomato paste or one tomato.

cooking cabbage

With meat) always implies the presence of cabbage. You need to remove the top leaves from it, and then proceed to shredding the product. Cut off a small piece of the vegetable from the side and cut it into thin strips. Repeat the procedure with the next part. In this way, you should process about half of a small head of cabbage.

Next, you need to take a deep frying pan and put the chopped cabbage there. Add some olive oil and simmer covered for 10 minutes. Meanwhile, prepare the tomato mixture. To do this, peel the tomato, after placing it in boiling water for half a minute. Cut the vegetable into small cubes and add to the pan. You can also use regular tomato paste. In this case, just put it in cabbage. Stir the product and simmer over low heat for another 10 minutes. After that, transfer the resulting tomato mixture to a separate bowl.

Carrots and onions

At the next stage of cooking the Borsch dish, a step-by-step recipe involves processing onions and carrots.

Peel the onion and cut it into small pieces. Put the product in a preheated pan with oil and fry until golden brown. At this time, grate the carrots on a coarse grater and add it to the onion. Saute vegetables for another 5 minutes with the lid open, stirring constantly. After that, put them in a common bowl with cabbage.

Beets and garlic

This product, perhaps, is one of the main ones that borscht contains. Step by step recipe says that the beets must be cleaned, washed under running water and grated on a coarse grater.

The processing of this ingredient differs from the rest in that it is not fried or sautéed.

Next, you need to peel the garlic and cut it into small cubes. If you have a device for processing it, then it is better to use it. Add the ingredient to the grated beets and set aside.

Potato

Take 5 medium sized potatoes and peel them. For borscht, it is better to choose classic potatoes. It contains the necessary amount of starch, which does not allow potato pieces to fall apart.

Cut into small squares or strips and soak in cold water.

We collect borscht (classic recipe with meat)

When the broth with meat is ready, put cabbage, carrots and onions into it. Stir ingredients thoroughly and cook until boiling again.

After that, you need to add Also stir the broth and cook it for another 15 minutes over low heat. It is necessary to constantly ensure that the soup does not “run away”. To do this, do not make a strong fire pressure and stir the dish as often as possible.

When the time indicated by the instructions comes out, you can put the next ingredient - potatoes. To do this, drain the liquid from it and carefully transfer the pieces to the broth. Cook the soup for another 10 minutes after the next boil.

Finishing touches

When the potatoes are cooked and soft, add finely chopped dill or parsley to the broth. You can also put a few bay leaves. This maneuver will give the dish a special alluring aroma.

There is one more point that should be taken into account when preparing the Borsch dish. The classic recipe with meat indicates the need for the broth to brew. To do this, you need to wait until the dish has cooled down and put it in the refrigerator. It will be possible to use the product only after a few hours, and preferably in a day. In this case, you will get an appetizing soup with the softest tender meat.

Serving to the table

Serve the dish with sour cream. It will only complement your borscht and make it even more delicious. Some families prefer to have borscht with mayonnaise. This option is also possible, but it already has a deviation from the classic recipe.

It is also necessary to serve ordinary sliced bread with the soup or cook which are ideally combined with this liquid dish.

Conclusion

Now you know how to cook borscht (classic recipe). You can find a photo of the cooked dish in this article.

Such a meal will become great option for lunch or dinner. Fragrant hot broth will warm you in cold inclement weather.

Also, borscht can be prepared for any celebration, especially if it is held in national traditions. Prepare the dish with pleasure, following the described instructions. In this case, you will achieve the desired result and receive well-deserved praise from your loved ones and guests.

Borscht is very mysterious and unusual dish, about the methods of preparation of which are still disputes. In different Slavic countries, borsch is cooked in its own way - with sausages, smoked meats, fish, horseradish, zucchini, beans and even apples. Each 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 delicious dish, which is impossible to resist. small children love it too, so in cookbooks for newborns there are tips and tricks for making this soup for babies. Now borscht has become almost an international dish, and if you want to please your family with borscht, choose any recipe - Ukrainian with donuts, Moldavian with chicken, Old Lithuanian 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 fragrant.

Borscht starts with broth

Borsch is usually boiled in a strong meat broth made from good beef, pork or chicken, and if you decide to use beef, use the 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 manage with minced meat and stew, and some manage to cook a vegetarian version of real Ukrainian borscht. If you are making meat broth, boil it as long as possible to make it richer. Bones are boiled for 5–6 hours, and meat for about 2.5 hours, just do not forget to remove the foam. During the cooking process, onions, carrots, celery and a bunch of greens can be added to the meat to enrich the taste of the broth. After cooking, 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 is cooked, it's time to put beets into it - it is the presence of beets that distinguishes real borscht from other first courses. The 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 beetroot can be added to the broth long before the meat is ready, or, having boiled it in a peel and cut into pieces, lay it in the soup at any stage of cooking borscht. You can put half a teaspoon of sugar in a saucepan with beets for a pleasant sweetness. Boiled beets are also stewed with carrots, onions, tomatoes or tomato paste - it turns out delicious dressing. You can use pickled or pickled beets, beetroot brine or tops. Czech housewives let the beets ferment a little warm water, and in the villages, beets are insisted on kvass. To enhance the red color, add a little to the borscht lemon juice or beet extract, 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 beetroot soup!

Tricks with vegetables when cooking borscht

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

At the end of cooking, you can do cabbage by finely chopping it and adding it to borscht, although some housewives introduce cabbage immediately after beets. Additionally, you can add zucchini, fresh or canned beans, bell peppers, apples, pea pods, turnips and corn - the choice of product depends on the recipe and the taste of the eaters. 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 pre-skinned.

Secrets of cooking borscht with frying

Frying makes fragrant, rich, bright, because fried vegetables have a more pleasant taste. Zazharka is prepared simply - 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 little flour until it becomes creamy, and only then add chopped carrots, bell peppers and boiled beets. In 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 vegetables, for spice, you can add sugar and garlic.

Modern culinary traditions are aimed at simplifying the cooking process as much as possible, and many housewives master recipes for how to cook borscht in a slow cooker to feed their families. delicious food in record time. But sometimes you want to devote the whole day to cooking dinner and slowly boil the broth, chop and fry vegetables, experiment with products, choose fragrant 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 the sour cream for dressing. And you can serve this miracle not only with donuts, but with any delicious bread. In the old days they knew - if there is borscht in the house, the household will not calm down until it is eaten. As the people said, "where there is borscht, look for us there."

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

Cooking borscht - where to start

The first thing to avoid when preparing borscht is haste. This dish takes an average of 1.5 hours to prepare, which is quite a long time. But this is borscht. We take on cooking one of the most colorful first courses, and you should not be afraid of such a long cooking time. The lion's share of cooking is taken directly by the broth. If you cook it in advance, then the first dish in cooking will take you an hour less than the estimated time.

So, the first step is choosing a recipe. traditional recipe red, homemade borscht should be based on three components:

meat broth;
cabbage;
beet.

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

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

Three main secrets of cooking borscht

Whatever recipe you use when cooking homemade borscht, the main objective so that the dish turns out delicious in the end. Every housewife does not get the perfect borscht from the first acquaintance with the recipe, but, nevertheless, experience comes with each preparation. Here are a few important tips, which will help you cook a rich, thick and satisfying borscht.

Beets - stew

Borsch, as a first course, should be appetizing and good on appearance. Properly prepared beets give borscht the right color. In order for the food to keep its burgundy color after cooking, the beets should be lightly fried and stewed in a frying pan in oil before laying in the broth. A teaspoon of sugar and a drop of lemon juice, added to the beets at the time of stewing, will help the root crop retain a bright shade.

Note! Chopped beets retain their color better than grated beets.

Potatoes for density

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

Adding tomatoes

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

On a note! As an alternative (to replace fresh tomatoes), the recipe calls for canned tomato paste, which only needs a few tablespoons per pot for full flavor.

How to cook

The recipe for ordinary borscht is very simple. The main part of the ingredients is occupied by vegetables familiar to the kitchen. Thanks to them, it's extraordinary tasty first the dish is hearty and thick. Be sure to cook borscht with beets - it gives a characteristic dark red color, which this dish is so famous for. Any available cabbage can be used in borscht (sauerkraut, sour, red cabbage or Beijing cabbage), but only white cabbage will add a characteristic flavor to the dish.

Cooking time: ~ 1 h 30 min.

Servings Per Container: 6.

To prepare a regular homemade borscht you will need the following ingredients:

1 kg chicken or duck;

1 large beet;

500 g white cabbage;

4 potatoes;

1 large onion;

1 small carrot;

4-5 garlic cloves;

5 st. l. tomato paste;

2 tbsp. l. vegetable oil (for frying);

2 tbsp. l. finely chopped parsley;

3 bay leaves;

salt, ground black pepper;

0.5 st. sour cream (to taste).

Recipe: Let's start cooking

1. Rinse the bird. Put in a saucepan with a volume of 4-5 liters, pour over the bird cold water. Put on fire and cook until the meat is fully cooked (about 1 hour). From the broth periodically skim the foam. Ready bird at the end of cooking, remove from the broth, cool slightly and cut into portioned pieces.

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

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

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

5. Bring the broth to a boil. Put potatoes into boiling broth, 5-7 minutes after boiling potatoes - cabbage. Boil for 15 minutes, then add the beets and browned onions with carrots and bay leaf. Salt and pepper the dish. Cook borscht for another 15 minutes.

Advice: So that the dish retains its rich beetroot color even after boiling, add 1-2 tbsp to the broth at this stage. l. 9% vinegar.

6. When 10 minutes remain before the end of cooking, peel and chop the garlic with a press. Put chopped garlic in borscht. Cook for another 5 minutes and turn off the heat.

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

Bon appetit!

This is how easy and simple you can cook the most popular first course, which will find its eaters in any kitchen. The dish can also be cooked in one broth, and the meat after cooking can be used for second courses. And the last tip: if frozen vegetables (beets, carrots) are used in cooking, then they do not need to be thawed first - immediately place them in a frying pan and they will quickly soften in it and will be ready for further cooking.

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