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 coarse grater.
We shred the cabbage.
My carrots clean, rub on a coarse grater.
Onion clean and cut 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 it 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.
Put the frying into the broth with potatoes and cabbage, 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! 🙂
this is not borscht at all. at least in my understanding.
Firstly, it is not necessary to put so much meat - it's not aspic. Although this is an amateur. And you can take any meat - pork, chicken, beef. Best beef and pork bones. First of all, I put potatoes - a couple of pieces whole with meat, and cut the rest into pieces and about 20 minutes after boiling the meat. When boiling, be sure to remove the foam from the broth, otherwise unsightly rags will float in the pan. Let the broth with potatoes and meat boil. I cook while whole potato won't start falling apart. When the potatoes boil - salt the broth. In the meantime, we prepare the roast. We cut a large onion into medium-sized squares, fry in vegetable oil. When it becomes transparent, I add grated large carrots and half of the medium beets, also grated. All this is well-fried, stewed (but not fried). I add 1 tsp. sugar, stirred, then about 3 tbsp. tomato paste and 0.7 liters of homemade tomato juice or ground fresh tomatoes. If there is no fruit drink, then about half 0.5 liter jar pasta and about a glass of water (the amount of pasta to taste, depending on its quality). I steam it all well. Even half a calf in a saucepan will not save borscht with unsuccessful frying. Especially if the tomato is not well fried and steamed. I simmer until the color changes - there is almost no liquid, and the oil becomes orange on the surface. After that, I take it out of the pan whole potatoes and all its parts boiled by that time and knead with a spoon in the frying until mashed. The potatoes that are cut into pieces remain the same. After all this I send to the broth. stir, add finely chopped cabbage, chopped greens (parsley, dill), Bay leaf, chopped bell pepper. I add boiling water to the right amount and density. While it boils, I taste it. I add what you need - salt, sugar. If it so happens that I don’t have enough tomato paste (it happens) or the paste is really bad, then at the end I add citric acid to taste, this is extreme case. And so, with experience, I learned to calculate the amount of tomato per pan. As soon as it boils, I reduce the fire. Let it boil for a minute and immediately remove from heat. If the cabbage is young, then immediately after boiling. Cabbage should never be overcooked. This is the second rule after a well-steamed tomato. All. Let the borscht brew for about 15 minutes and you can eat. I did not indicate the proportions of the products, since every housewife does this according to her taste. Although. if approx. I have a 6L pot. potatoes take about 1 kg, large onions and carrots, half a beet, about half a head of medium cabbage. So that there is no porridge, but also do not chase vegetables with a spoon on a plate. Who loves. Well, I indicated the number of tomatoes above. It is due to tomatoes that color is achieved, and not due to beets (this is not beetroot). Someone does not like beets at all and does not put them in borscht at all. Could be so. This is the borscht that my grandmothers cooked, my mother. This recipe is from Ukraine, no doubt.
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 borsch, 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. On three-liter pan water is a piece weighing 300-400 grams. It needs to be filled cold water, bring to a boil and then cook 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, take a fairly deep frying pan, pour into it sunflower oil 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 almost ready meal, literally two or 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. 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.
Borscht (photo)
How to cook borscht step by step recipe with photo.
Delicious Ukrainian borsch. How cook correct red borscht. Pictures of real borscht. We are preparing a dressing for borscht. Cooking broth for borscht. Secrets of cooking borscht. Borscht cooking technology.
Why wrote BORSCH capital letters? Because the recipe that I will give here is the fruit of a large number research and experimentation. I visited Ukraine (in Ukraine) a lot, my friends grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a lot of recipes for Ukrainian borscht in Ukraine itself, let there be one more.
Rule number 1. The most basic rule of any first course is water. This applies to borscht in a special way. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.
As we write the recipe for the right borscht, we will discover the rest of the secrets of cooking delicious borscht.
What we need to cook borscht:
- Water.
- Meat, beef brisket.
- Cabbage 1/6 medium head
- Beets 4-5 medium size.
- Carrots 2 pcs.
- Bulb 2 pcs.
- Coriander 1/2 tsp.
- Pepper, salt to taste .
- Lemon 1/2
- Potatoes 2-3 pcs.
- Garlic 3 cloves.
- Tomato paste 2 tbsp. spoons.
The meat must be fresh. I have frozen, but it was frozen three days ago. Didn't calculate.
Cooking broth for borscht. Pour the meat with water, throw the onion, bring to a boil. We reduce the fire. Cook for 2.5 hours to gurgle a little. We constantly remove the foam.
We prepare vegetables. Clean, wash. cabbage for borscht chop finely.
Beets and carrots for dressing borscht three on a coarse grater.
We start preparing the dressing for borscht. Rule number 2. For borscht dressings all vegetables should be fried together. They will soak in the juice and then give the juice and flavor to the broth. Fry carrots in sunflower oil.
Onion cut into half rings.
Add to carrots dressing for borscht. Fry.
Add garlic. Squeeze it into dressing for borscht garlic press.
IN dressing for borscht Throw in 1/2 teaspoon coriander.
We spread the beets in the pan with the dressing. We extinguish. How to cook borsch so that it is red? Put the beets in the dressing. and tomatoes.
We squeeze the lemon. (It is clear that in Ukraine they don’t squeeze lemon, somewhere they use vinegar. We have lemon, because small children eat borscht)
Simmer over low heat for one hour.
The photo shows that borscht broth turned out transparent. This is because they did not forget to remove the foam.
If you notice that there is not enough liquid in the dressing, then you can add a little broth.
Add tomato paste to the dressing, 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. Three tomatoes on a grater, throw out the skin. We have delicious tomatoes did not have.
The fourth secret, we take out the meat from the broth before lowering the finished dressing there.
Salt the broth, pepper. Bring to a boil. Dip the cabbage into the broth.
We cut potatoes into small cubes.
We send the potatoes to the broth for borscht following the cabbage, cook for 30 minutes.
Put the borscht dressing into the broth.
Throw in a couple of bay leaves. We cook 10 minutes.
Dividing on the board meat for borscht into portions.
Add meat to borscht.
Rule number 4: there is never too much borscht, we cook a large pot.
Rule number 5: before serving, borscht should stand for at least a few hours.
Delicious borscht ready.
Whoever wants, adds sour cream to the borscht. For borscht, donuts rubbed with garlic are obligatory.
Who doesn't love delicious food? Such people probably do not exist at all. Even the fair sex, who carefully monitor their figure, will not refuse delicious and healthy dinner or lunch. What is the difference between lunch and regular meals? That's right - the first dish. It may be different.
Why is it good to include liquid meals in your diet?
Even if someone does not like soups, you still need to eat liquid dishes from time to time, because the broth is good for the stomach. It helps to digest food better and protects against unpleasant diseases such as stomach ulcers, gastritis, or an inflammation of the pancreas called pancreatitis. All these misfortunes can be avoided if you regularly include, for example, soup in your diet. But in our article we will tell you about the preparation of such a hearty and delicious first dishes like borscht. Every hostess has her own own way how to cook the most the best borscht. A simple recipe with a photo, which is given in the text, will make the cooking process understandable and accessible.
A little about the options for a delicious first course
In vain it is believed that borscht is rich fatty soup, from which kilograms are added to Of course, the real Ukrainian borscht is such - hearty, oily, and even with donuts. But there is also lean version borscht, which contains the very minimum of high-calorie ingredients, is sometimes boiled without meat at all. Those people who strictly observe fasting know how easy such borscht can be. Below are the most interesting recipes delicious borsch, cooked both in a saucepan and in a slow cooker.
Plain with chicken
To prepare this dish you need to prepare:
- approximately 3 liters of water;
- chicken leg or 3 chicken thighs, or you can take a whole chicken;
- potatoes - 5-6 tubers;
- half a cabbage;
- carrots - 1 piece;
- onion - 1 piece;
- greens, salt, vegetable oil;
- tomato paste gram 75 or 2 tomatoes.
Recipe simple borscht begins with the preparation of the broth: to obtain delicious dish First you need to defrost the chicken and boil it by lowering it into boiling water. A whole chicken must be cut into small pieces in advance. After boiling water, it must be poured out and collected cold water again. This will be the basis for the broth of our borscht. The chicken should be cooked until half cooked. While the process is underway, you need to wash and peel potato tubers, carrots, cabbage and onions. Then it is necessary to lay potatoes in a saucepan with half-cooked chicken, chopped not too large pieces. Finely chop the onion, and grate the carrots. When the water boils again after adding the potatoes, dip the finely shredded cabbage into the broth.
How to make a delicious roast for borscht: a continuation of the previous recipe
At the same time, we are preparing the frying, the recipe for a simple borscht, although, sorry for the tautology, is simple, but still it does not do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, in a pan, you need to fry carrots and onions together, all this is done in sunflower oil. When the frying acquires a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the frying is ready, transfer it to a saucepan with broth. While stirring the borscht from time to time, add salt or your favorite spices to it to taste. So that the borscht does not lose its saturated content, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the fire, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the borscht with sour cream or mayonnaise.
A simple recipe for borscht in a slow cooker: the necessary ingredients
The slow cooker has recently become a faithful assistant to the housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and effort. She cooks porridge, and bakes muffins, and cooks pilaf.
You can also cook borscht in it, it will turn out absolutely as tasty, no worse than cooked on the stove in a saucepan. So, products for the future borscht:
- pork with ribs - 300 grams;
- water - 2 liters;
- fresh cabbage - 200 grams;
- beets - 2 pieces
- carrot and onion - 1 each;
- potatoes - a couple of tubers;
- fresh tomatoes - 2 pieces;
- ghee - 1 spoon, 2 cloves of garlic;
- seasonings, salt, chopped herbs.
Let's start cooking
Perhaps this is the simplest recipe for borscht, which even a novice hostess can do, it will not cause much trouble. First you need to peel the beets, carrots and onions, then grate the carrots and beets on a coarse grater, and finely chop the onion with a knife. Finely chop fresh cabbage, finely chop the tomatoes, and chop the garlic finely, or pass it through a garlic press. In a multicooker bowl, a little oiled, put onions and carrots, set the “frying” mode and fry the vegetables for about five minutes. Mix all this with a silicone spatula so as not to scratch the coating of the bowl. The multicooker lid does not need to be closed. After 5 minutes, add to the vegetables rack of pork ribs and tomatoes and fry for another 5 minutes. After that, you need to put half of the grated beets, cabbage, potatoes into the bowl. For taste, you can sprinkle everything with granulated sugar. Salt and fill everything with hot boiled water from a teapot. Then select the “stewing” program (if there is a special “soup” program, then you need to select it). Cooking time - 60 minutes. After that, close the multicooker lid until it clicks. At the same time, pour the second half of the beets with a glass of boiled hot water, add some lemon juice and bring to a boil. This broth must be filtered through cheesecloth or bandage. After that, pour the broth into the multicooker container, add garlic, seasonings and finely chopped greens. On the multicooker program panel, set the “Heating” mode and leave for 10 minutes. Separate the finished meat from the bones, return the pieces of meat themselves back to the borscht. Bones can be discarded. Borscht is best served with sour cream.
Classic borscht with beets: ingredients
And now a simple one is offered to your attention. In general, each housewife has a different recipe, many use several types of meat or even replace it with stew. IN cookbooks you can find recipes with dumplings, with smoked ribs, and many more all kinds of cooking methods. And all this will be a variation on the theme of the classic borscht.
We present to your attention a recipe for a simple borscht, which will not take much time from the hostess. To prepare you need to take:
- 1 kilogram of beef;
- half a kilogram of potatoes;
- 300 grams of fresh cabbage;
- 300 grams of beets;
- 200 grams of carrots;
- 200 grams of onion;
- 3 small jars of tomato paste (metal);
- 3 garlic cloves;
- bay leaf, salt, allspice ground pepper or any spices;
- greenery.
Cooking process
First you need to wash the meat. In the event that it has been frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. When ready, take it out of the pan, cut into slices or sticks and put back into meat broth. Finely chop the onion, grate the carrots on a medium grater. Shred the cabbage. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a pan with the addition of sunflower oil. Pour a tablespoon of vinegar (to preserve color) and tomato paste to it. If there is no tomato paste in the house, it can be replaced with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate frying pan, fry the carrots in oil along with the onions. When they get a beautiful golden hue, remove the pan from the heat.
Sequence of adding ingredients
The recipe for a simple borscht implies, like other similar ones, a consistent laying of ingredients. Cut the potatoes into slices and place them in the boiling broth. During cooking, the dish must be tasted, salt to taste. After the broth boils again, put the cabbage in it. On a low heat, it should be cooked for about five minutes. Then add the beets to the pan and cook for another ten minutes. At the last moment, lay out the fried carrots with onions (the so-called frying), as well as the bay leaf.
If needed, add a little more salt and pepper. After that, add in practically ready borscht garlic, which was previously squeezed through a garlic press. Almost ready - remove the pan from the heat, let it brew for about twenty minutes. Fragrant, beautiful and delicious borscht pour into deep plates and serve, sprinkled with herbs and sour cream. It will turn out no less tasty if you put mayonnaise or thick sauce with spices. And with black rye bread it will turn out practically cooking masterpiece. A plate of such a first course will give energy for the whole day. Now you know how to cook borscht. A simple recipe and its options are given in our article, you just have to choose the one that is more to your taste and your family members.
