Cook delicious borscht. Cooking real Ukrainian borscht. We prepare products for a three-liter pan

Delicious borscht is cooked in meat broth. To speed up the process (after all, we strive to cook a quick borscht), we take meat that cooks quickly. It can be chicken or young pork, beef and veal need to be cooked longer. We cut the pork belly into pieces that will easily fit into the saucepan, fill with water. Let's prepare the rest of the components we need. It is known that cabbage is the basis of borscht. Young cabbage will cook quickly too. Let's chop it up.

We will cook the meat for about half an hour in salted water. Remove the foam that will form during cooking. After half an hour (we count from boiling water), add potatoes and cabbage and set to cook on low heat under the lid.

The taste of borscht largely depends on the dressing. Let's prepare it. We cut the young beets into strips, grate the carrots, and chop the onion into half rings.

Stew vegetables for 15 minutes in a pan in a small amount of water or broth. When the water evaporates, add vegetable oil and fry the contents of the pan a little.

Then add the tomato paste (you can replace the sauce by increasing its amount) and keep it on fire for another 3-4 minutes.

Add dressing to borscht, cook for 15 minutes. At the end, put bay leaf, pepper and herbs. Borscht is ready.

Enjoy your meal!

Before you cook the most delicious borsch, 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

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 until cooked, 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 the taste preferences of each. 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 cooked in 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: lay chicken, pork or beef on the bone 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 an acidic environment, all foods take longer to cook, so the dish should be brought to a state of readiness immediately before adding citric acid, tomato paste or vinegar.

Several recipes for the most delicious borscht

Classic Ukrainian borscht

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

Ingredients:

5 liters of 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 peppers - to taste and desire;
1 clove of fresh garlic;
a bunch of your favorite fresh herbs;
ground black pepper, salt and bay leaf - to taste.

Cooking:

1. Rinse the meat, pour cold water over it and send it 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 with a large spoonful of 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 of 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 in 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.

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

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

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

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

My grandmother, when she cooked this delicious and fragrant dish, always said - “To cook delicious borscht, you need to walk around it!” I was still small then, and did not quite understand the meaning of this statement. Now I have been preparing everything myself for a long time, and I know exactly what this expression means.

In order for everything to turn out tasty and right, you need, first of all, desire and time! Without one or the other, nothing good will come of it. Therefore, stock up on them, as well as the necessary products, and we will prepare the most delicious first course of its kind.

And first we will have a recipe that is prepared most often - this is a classic!

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

My grandmother and mother cooked this dish in this way, and now I cook it too.

We will need:

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

Cooking:

1. To prepare a delicious rich broth, be sure to take meat on the bone. If the bone is brain, then it will be just wonderful. You can also put a sugar bone. The difference lies in the fact that the marrow contains the brain, and the sugar bone contains cartilage and connective tissue.

Both of them give a wonderful broth and make the dish especially tasty.

Meat is used, who likes what more. Very tasty, it is obtained from beef with pork. So, for example, you can take a beef marrow bone, a piece of beef meat and add pork ribs. The taste will be simply divine.

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

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

The pan will need to be rinsed from meat plaque, you can also rinse the meat. Then again place the meat in a saucepan and pour it with water, a volume of 2.5 liters. In this case, you will get 3 liters of finished soup. That's about 6 good quality servings.

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

The transparency of the finished broth depends on how carefully you remove the foam. Therefore, this step cannot be ignored. It is very important for the taste and color of the future dish.

And I want to note that the second option is more preferable. In this case, we do not pour out the healthy broth. But it will take some time to stand by the pan during the formation of foam.

If you missed the moment, and the foam has already turned into flakes, and the broth has been cooked for at least 10 minutes, then you should not pour out the broth. Just strain it through cheesecloth.

3. As soon as the water with the meat boils (in both cases), the fire will need to be reduced to a minimum and the meat should be cooked until fully cooked. I cook until the meat begins to completely move away from the bone.

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

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

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

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

7. Cut the onion into cubes or thin half rings.

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

8. Heat vegetable oil in a frying pan and lightly fry the onion in it. As soon as the onion begins to lightly blush, pour half a glass of boiled water into the pan, and then simmer the onion until the water evaporates. The onion will become translucent and will not be found in the soup.

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

10. Add sugar and flour, mix. The flour will give a slight nutty flavor when roasted, and the sugar will lightly caramelize the carrots.

However, sugar can also be added to beets.

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

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

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

Do not try to cut the potatoes right away so that they do not darken. Peel it and put it in water, when it's time to send it to the broth, we'll cut it.

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

Don't throw away the long garlic stick. It can come in handy if someone suddenly has a runny nose. If this wand is set on fire, the fire is extinguished, and the smoke that comes from the wand is inhaled through one or the other nostril, then the runny nose will recede. And if you do it several times a day, then you can generally cure it.

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

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

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

13. And so, the broth is ready, the meat is removed from the bone, cut and sent back to the broth. We continue to cook.

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

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

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

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

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

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

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

15. Boil for 15 minutes, then add the roasted carrots, onions and white roots, bring to a boil. Boil 5 minutes.

16. Add beet dressing, minced garlic and bay leaf. Cook for 5 minutes, add ground black pepper to taste and cook for another 2 minutes.

17. Turn off the fire, add fresh herbs and cover tightly.

18. Leave to infuse for 15-20 minutes.

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

20. Eat with pleasure!

Delicious homemade recipe for real Ukrainian borscht

In Ukraine, this is the main first course and it is prepared according to a wide variety of recipes. Each housewife has her own little secrets and tricks of its preparation. And everyone gets such a rich dish that you can not eat anything else at all.

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

And now I’ll tell you how you can cook beets in one of four ways.

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

Today we have already considered many different recipes where we prepared our favorite dish with all types of meat, and even with fish. Did you know that it can also be prepared for the winter by wrapping it in a jar.

Very convenient, I cooked the workpiece in the season when all the vegetables from my garden, saturated with warmth and sun, and hid it all in a jar. In winter, I opened it, added it to the meat broth and the dish is ready.

And for quick cooking, let's see how to cook a workpiece in a slow cooker.

It's that simple! I like this idea, what do you think about it?

How to cook borscht with beets so that it is red

Of course, everyone wants to cook a dish with a rich, bright color. But not everyone succeeds. How to cook it so that it always turns out beautiful, dark red or burgundy?

The first thing you need is to choose ripe, burgundy beets. If the beets are red, then the borsch will naturally not turn out to be a rich burgundy color, but will be, as it were, faded.

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

1. Cut the beets into thin strips and stew them in a small amount of oil or fat with tomato and vinegar. For a three-liter saucepan and about 1 - 2 beets, it is enough to add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help keep the beets dark and the broth bright and beautiful.

2. Beets can be peeled and boiled whole, vinegar should be added to the water during cooking. When the beets are ready, cool them and cut into strips. Add it 10 minutes before the end of cooking along with browned vegetables.

3. Beetroot can be boiled in a peel, then peel it, rub it on a grater. Sprinkle juice of 1/2 - 1/3 lemon and send to the soup along with sautéed vegetables 10 minutes before readiness.

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

I usually use the second or third way. So, in my opinion, the taste of the finished dish is more delicious, and the color is more saturated and bright.

However, there is another way to cook beets that we can use for our recipes. Unfortunately, I do not always use it, but it is simply necessary to write about it.

Pickled beets for delicious borscht

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

Borscht with sour beets is very special and has a very pleasant taste. And fermenting it is easy and simple.

1. Take as many beets as you want to ferment, peel them and cut them in any of the known ways. It all depends on how you are going to use it in the future.
2. Put the beets in a jar quite tightly, leaving, however, a place for the brine, which will have to cover the beets by 5-6 cm.
3. Prepare brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 g of salt (incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
4. Put oppression and substitute a deep plate under the jar.
5. Leave the beets to ferment. The fermentation time may vary. Minimum 5 days, maximum 12 days.
6. During fermentation, foam will form, which will need to be removed. Excess juice will also flow out, which will also be formed during the fermentation process.
7. It is believed that the fermentation process is completed when the foam ceases to stand out. It depends on the ambient temperature.
8. When the foam ceases to stand out, the jar can be put in the refrigerator. And use as needed.

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

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

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

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

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

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

Bon appetit!

Classic borsch is a hearty meat meal for real men. It is not for nothing that there are jokes among the people about checking future wives with borscht. In fact, cooking borscht according to the classic recipe is not for every housewife. This is a tricky dish that has its own secrets. But is it really that difficult to cook it? And if it didn’t work before, maybe try again today?

Borscht is a complex multicomponent soup. Beetroot gives it a beautiful burgundy color, and correctly selected meat gives it a rich rich taste. Probably, it is these products that are the main components for any borscht, the rest of the ingredients vary depending on the recipe and the desire of the hostess. In the old days in Rus', this was the name of the soup obtained from the boiled leaves of hogweed, a plant common in those days.

Today, two countries: Ukraine and Russia, claim the authorship of the dish. We will try to consider all the variations of its preparation, choose the most delicious one and learn how to cook real borscht!

Classic recipe for red borscht with meat

Many housewives think that cooking classic borscht with meat is a whole story. They are afraid to start cooking because it will take a long time. And not everyone’s borscht comes out red, and turns into an ordinary uninteresting soup. In fact, this is the main recipe for real red borscht, which we will reveal in this classic recipe.

Ingredients:

• potatoes 2 pieces;
• 2-3 carrots;
• large beets;
• about 700 grams of cabbage;
• bulb;
• two tablespoons of tomato paste;
• 300 - 400 g of pork or beef;
• spices to taste.

How to cook:

First of all, we will put the pieces of meat in cold water. As soon as the water boils, the broth must be drained. Pour ice water again and now cook the meat until it is ready. Borsch is still a vegetable soup, so we need to properly and tasty cook meat in it. And so it turns out, if it is boiled in cold water - the meat does not give all the juices into the broth, but remains very fragrant.

While the meat is cooking, we need to peel all the vegetables.

Let's start cutting. We do not grind the onion much: we leave large cubes.

Carrots and beets must be cut into thin strips, and the easiest way is to grate.

And here is the secret of real red color in borscht: vegetables should not be fried, but languished in a pan. To do this, heat the oil in it, reduce the heat, shift all the chopped vegetables. They should be stewed for about 20 minutes, during which time it is necessary to periodically stir the frying with a spoon.

Potato cut into cubes. 90 minutes after the start of cooking the meat, it can be put into the broth.

The next step is cabbage shredding. To make the straw thin, it is enough to correctly find a slice of cabbage. To do this, first cut it in half along the stalk, cut it into quarters and begin to plan from the sharp end, farthest from the stalk.

After 20 minutes, we fill the frying. To do this, put in it two tablespoons of tomato paste. Simmer for about 2 more minutes.

7 minutes after the start of cooking the potatoes, put the cabbage in the pan and take out the meat, cut it in portions.

The most crucial moment comes: we shift the slightly cooled frying and cabbage into the soup, mix it well with a spoon.

Now you can salt and pepper the soup to your liking. I like to add garlic and parsley, grated on a fine grater.

Before serving such a soup, cut the boiled meat and arrange it on plates. In each, you can put a little greenery and a spoonful of sour cream. Borsch is obtained with a sour-sweet flavor, bright red saturated color, and its preparation does not take much time - the meat takes the longest to cook.

Recipe for classic borscht with sauerkraut

Ingredients:

• pork or beef about 300 400 g;
• one small beet;
• sauerkraut 300 g;
• 3 potatoes;
• one bulb;
• small carrot;
• a tablespoon of tomato paste;
• butter for frying;
• bay leaf, garlic, salt and pepper.

To dress the dish, prepare herbs and sour cream to taste.

Cooking:

1. Cut the meat of your choice into large pieces. We put the meat in a saucepan, add about 2 liters of water there and leave it to boil.

After boiling, do not forget to remove the foam! The meat will cook for about 70 minutes depending on the size of the pieces.

1. We clean the potatoes and cut them into large sticks.
2. We cut the onion as small as possible, and peel the carrots and rub on a coarse grater.

This recipe will have its own way of giving the soup a bright red color. Peel the beets and divide the family into 2 halves. Look at one part as usual on a coarse grater, and the other on a fine grater.

1. For frying, put butter in a frying pan - it will give a special flavor to the soup, put all the vegetables on it, except for the beets grated on a fine grater and simmer for about 20 minutes.
2. At the end of cooking, add sauerkraut to it and sauté everything together for 2-3 minutes. Now you can salt and pepper the sauté.

If desired, add a grated head of garlic to it.

1. About ten minutes before the end of cooking the meat, put the potatoes in the broth and cook for about 12 more minutes.
2. We shift the passerovka into the soup and mix it well. Add tomato paste to it, diluted in half a glass of water. Cook the soup until the potatoes are ready.
3. And now the most interesting thing is to put the remaining finely grated beets into the borscht. The color immediately changes, it becomes unusually beautiful! Put the bay leaf in the soup and cook for another two minutes.

You can season borscht poured on plates with tomato paste, sour cream and herbs, and it is best served with garlic croutons. Enjoy your meal!

Classic Ukrainian borscht with donuts

We will need:

• 800 g of brisket or shoulder meat;
• two bulbs;
• 3 medium carrots;
• 4-5 potatoes;
• 2 small beets;
• 2 tomatoes;
• 2 bell peppers;
• kilogram of cabbage;
• Garlic;
• Bay leaf, spices to taste.

For donuts:

• warm water 1 tbsp.,
• pinch of salt,
• sugar 1-3 tablespoons,
• oil rast. 3 tablespoons
• yeast 11 gr.,
• flour 3 tbsp. (450 gr.).

Cooking:

We put the meat in a saucepan and fill it with water so that it only slightly covers it. Let it boil for 2-3 minutes, and then drain the water. Now you can pour a new amount of water up to half a five-liter pan.

Bring to a boil over low heat, remove the remaining foam and put one whole onion and half a carrot into the future soup. The broth will cook for about an hour and a half.

After an hour and a half, add bay leaves and peppercorns to the soup, about a tablespoon of salt and leave on fire for half an hour.

From the finished broth we take out and set aside the meat. Vegetables need to be thrown out, they have already worked their way out. We filter the broth.

We cut the meat into small pieces, removing the bones and tendons. It will be useful to us at the end of cooking.

We cut the potatoes into cubes and lay them in a boiling broth. While the potatoes are cooking, prepare the roast. To do this, peel the carrots, beets and onions, finely chop them.

Shred the bell pepper and cabbage, cut the tomato.

We send chopped carrots and onions to a hot pan, fry them for about 10 minutes.

Add 2 tablespoons of tomato paste and tomatoes to them, mix well.

We shift the beets to the vegetables, pour them with a spoonful of lemon juice or vinegar - so it will retain its color.

Put the bell pepper in the frying pan and simmer it all for about 10 minutes.

At the end of cooking, sprinkle the frying with one teaspoon of sugar, salt and pepper. When the potatoes are ready, we shift the sautéing into the soup.

If done before it is ready, it will remain tough due to the acid in the roast.

Lastly, put the shredded cabbage into the pan. Cabbage needs to get the density of borscht - put it so that there is a spoon. Let's try the soup again. Add acid or sugar if needed.

We put a dry head of garlic and leave it from the fire - borscht always tastes better if it sits for a while.

During this time, we will prepare donuts. We take warm water, put sugar and salt in it, mix well.

Add instant yeast and three tablespoons of vegetable oil to the liquid.

Add flour little by little and mix the dough first with a spoon, and when it becomes thick enough, with your hands. The dough should not be too sticky to your hands.

Lubricate the sheet with sunflower oil and form buns - roll the balls about 4 cm in diameter and put them on a baking sheet. They will cook for 15-20 minutes.

If desired, three garlic, mix it with 100 grams of butter. Lubricate the buns with this mass and fill them with finely chopped greens.

Delicious traditional borscht with donuts is ready!

Recipe for classic chicken borscht

When there is not enough time and effort to cook real meat borscht, or if you are on a diet that does not include the presence of meat on the menu, you can always whip up borscht with chicken. We will cook this soup in a deep saucepan.

Ingredients:

• one chicken breast;
• half a kilo of cabbage;
• one carrot;
• one beet;
• 3 potatoes;
• bulb;
• garlic;
• herbs, salt and pepper to taste.

Cooking:

1. Cut the chicken into small cubes, transfer it to a hot saucepan and simmer for about 10 minutes.
2. During this time, we clean and grate the carrots and beets on a coarse grater, finely chop the onion, transfer them to the chicken. Stew in own juice for 10 minutes.
3. We clean the potatoes, cut them into thin sticks. We chop the cabbage.
4. Pour one and a half liters of water into a saucepan, bring to a boil.
5. We lay potatoes and cabbage, cook until tender.
6. At the very end of cooking, when the potatoes have already become soft, put two tablespoons of tomato paste, finely chopped garlic, salt, pepper and bay leaf into the soup to taste.

Traditionally, we season the soup with herbs and sour cream! The preparation of this borscht will take you 40 minutes on the strength, which will not affect its taste in any way. Such borscht will be not only a dietary dish, but also a delicious men's dinner.

Check out the recipe for Ukrainian borscht with garlic from Ilya Lazerson

Now you are not afraid of any type of borscht. Use the secrets and invent your own cooking methods. Bon appetit to you and your family and until new recipes!

5 years ago

500 views

Borsch, perhaps the most favorite first dish of Russians. It is borscht that people dream about when they are on long trips abroad, 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, the high temperature of the water when laying the meat will preserve the taste and nutritional properties of the product as much as possible.
If you lay the meat in cold water, then a significant part of the nutrients will pass into the resulting foam. And very hot water will “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 firm, 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