Today we will cook a delicious and nutritious dish that will surely appeal to all members of your family who have tasted it.
- Beef ribs 0.5 kg,
- Bulgarian pepper 1 pc.,
- sunflower oil for frying,
- Bunch of fresh greens
- condiments,
- Large fresh tomatoes 5 pieces.,
- pink 1 pc.,
- White cabbage 0.5 kg,
- fresh carrot 1 PC.,
- Potatoes 0.5 kg,
- Onion 1 pc.
Pledge delicious borscht- rich broth from fresh meat with bones. We put the beef ribs in a saucepan, pour water and set to boil for an hour. While boiling, we clean the vegetables for borscht and rinse with water. We cut potatoes small pieces, put in a bowl and pour cold water so that it does not darken.
Next, we prepare a fragrant roast for borscht. To do this, chop the carrot into small strips, and the onion into cubes. Pour oil into a frying pan and add vegetables. We bet on slow fire, and occasionally stirring with a spatula, fry them until golden brown. If you want your borsch to be even tastier, you can add 50-60 g of creamy margarine to the fry.
When the vegetables for frying are ready, we take a whole beetroot, cut it in half, and chop it into small strips. Add the chopped beets to the simmering broth.
The broth boils along with the beets, and we waste no time, cut fresh tomatoes without skin into cubes or rub on a fine grater. Add the tomatoes to the pan with the fried vegetables. Let all the ingredients simmer together until the excess moisture has evaporated, and the frying begins to resemble in its consistency tomato paste. If the season fresh tomato ov has come to an end, then use pre-prepared tomato juice instead.
We clean the Bulgarian pepper from seeds, cut into strips and add to the fry. Let it simmer for another minute and remove from heat.
We take out the finished meat from the broth, remove it from the bones and cut it into pieces. Then we return the pieces of meat already pitted back to the broth.
When the beets are cooked, chop the cabbage and add to the boiling broth.
Following the cabbage, add pre-prepared potato slices to the broth. Season with salt, pepper and bay leaf.
After all the vegetables have reached readiness, add the roast and finely chopped greens to the broth. Let all the ingredients boil for five minutes, and remove ready borscht from fire. Pour freshly prepared on plates, sprinkle with chopped herbs. Serve black bread, sour cream, green onion and invite the whole family to dinner.
Alina Kolomoets
Hello to all site visitors!
Today we have borscht for lunch.
To begin with, we need beef ribs, 200-300 grams, and about 3-4 liters of water. We thoroughly wash the ribs, put in a five-liter saucepan, fill with water and put on fire. Varis broth for an hour and a half.
As soon as the broth boils, add salt and make the fire smaller.
While the broth is cooking, prepare all the ingredients.
We cut the cabbage, add some salt and squeeze it well so that it starts up the juice
Let's prepare the frying for our borscht.
On the coarse grater rub the carrots, and put on a frying pan heated with oil
When the carrots are lightly fried, add the onion to it.
Fry for five minutes and add, grated, beets
We add salt to our frying, cook it for another five minutes until the next stage.
While the vegetables are fried, we take out the tomato paste, in my case, this is the Chumak pyramid
We pour it into a container and fill it with our broth so that it becomes rare
Salt, pepper and pour this liquid into our frying
Cover with a lid and simmer over low heat for another ten minutes. The roast is ready.
At this time, our broth is cooked, we take out our ribs from it
We remove the meat from them, discard the bone, and cut our beef into pieces
Pour our meat back into the broth and add the potatoes
Cook until potatoes are soft.
Then we pour out our frying
Boil the liquid for another 10 minutes, after which, add our cabbage there
We're throwing Bay leaf ik, allspice, taste for salt, add more if needed.
After 10-15 minutes, our borsch is ready.
Cover with a lid and let it brew for 10 minutes.
Fine! Borscht is ready!
Let's put our food on the plates!
Bon Appetit!
I hope you will like it)
Thank you for your attention! Good luck! Till.
Cooking time: PT02H00M 2 hours
Approximate cost per serving: 45 rub.
Step-by-step recipes for cooking borscht with ribs on the stove and in a slow cooker with the addition of rice and smoked meats
2017-11-13 Yakovleva KiraGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
5 gr.
8 gr.
carbohydrates
7 gr.118 kcal.
Option 1: Borscht with ribs - a classic recipe
Borsch is a favorite lunch dish for many families in Russia, its benefits can hardly be overestimated. Classical Ukrainian borsch cooked with lard grated in a mortar with garlic, but this ingredient is not in the Russian recipe, but it does not become less tasty from this. The soup prepared in accordance with the technology will turn out to be rich red in color, fragrant and tasty.
Ingredients:
- 3 liters of water;
- 3 potatoes;
- 700 grams of smoked ribs;
- 2 beets;
- 400 grams of cabbage;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic.
Step by step recipe for borscht with ribs
First you need to prepare the broth, for this you need to cut the meat from the ribs, put them in a saucepan and pour salted water over them. Finely chop the meat and set aside, it will still be needed.
When the water boils, reduce the fire. Cook for forty minutes, not forgetting to periodically remove the foam.
Cut the peeled vegetables, chop the cabbage.
Dip the chopped meat into the soup.
When the borscht boils again, add the cabbage.
Fry beets, carrots and onions.
After the next boil, add potatoes first, then beets and fried carrots and onions.
Chop the garlic and dip in the soup, mix and turn off the heat.
Grind the greens, add to the borscht, cover with a lid and let it brew for twenty minutes.
Cabbage can be added, both fresh and sauerkraut, those who do not like beets can easily exclude it from the recipe. If used for cooking smoked ribs, then you should not add a lot of salt, as the meat will add flavor anyway. If someone prefers lean borscht, then you can cook it only on vegetables, but still more satisfying and rich soup it will turn out precisely on the ribs of pork or beef.
Option 2: A quick recipe for borscht with ribs in a slow cooker
In the period of autumn coolness, the body especially needs hearty and nutritious food. Borscht with ribs is perfect for this purpose. If you don’t have time to cook on the stove and follow each step of cooking, you can use a slow cooker. The cooked soup will turn out to be rich and fragrant, and it will require a minimum of effort.
Ingredients:
- 300 grams of beef ribs;
- 75 grams of carrots;
- 3 potatoes;
- 300 grams of cabbage;
- 2 tbsp. spoons of tomato paste;
- 1 beet;
- 75 grams of onion;
- 1 bell pepper.
How to quickly cook borscht with ribs
Chop the cabbage into small strips, cut the potatoes into small cubes.
Remove seeds and cut peppers.
Grate the onion and carrot.
Put all the vegetables and ribs in a slow cooker, pour water, salt and pepper.
Cook on the "Soup" mode for one hour.
V ready soup add chopped garlic and chopped greens, and a spoonful of sour cream in each plate.
The ribs can be put into the soup as a whole, or after cutting off the meat from it and adding it twenty minutes before it is ready. Can be added smoked brisket and beet kvass, with them the taste of borscht will be even brighter. Before laying smoked meats in a pan, they need to be cut and fried a little in a pan in a small amount olive oil.
Option 3: Green borscht with ribs, sorrel and rice
Borsch is a dish that everyone has tried at least once in their life, most people prefer it to other types of soups. Borscht became popular back in the days of the peasantry and since then in traditional recipe changed many times and received new ingredients. Like any other dish, each chef tried to make the borsch recipe unique and bring something of his own to it. but classic version simple and does not require expensive and rare products. Potatoes, onions, carrots, cabbage and a little - that's all you need for hearty lunch. And if you want something more unusual, then you can cook borscht with sorrel and rice on the ribs, it is also called green borscht.
Ingredients:
- 300 grams of ribs;
- 1 onion;
- 1 egg;
- 1 carrot;
- 3 potatoes;
- 300 grams of sorrel;
- 150 grams of rice.
Step by step recipe
Fill the ribs with water. After it boils, cook for half an hour, removing the foam.
Cut the onion, grate the carrots, fry for a few minutes. In this case, it is better not to use a lot of oils.
Peel and cut potatoes into cubes.
Soak rice in warm water ten minutes, then rinse thoroughly.
Add rice and potatoes to the soup.
Rinse and cut the sorrel, it is better not to use the stems. Add to soup, cook for ten minutes.
Add the stir fry to the soup, reduce the heat to low and cook for another five minutes.
In a separate bowl, break the egg and beat it well with a whisk, pour into the borscht in a thin stream so that the egg lump does not turn out.
Chop the greens, peel the garlic and pass through the garlic press, add everything to the soup, mix.
Let the borscht boil again and turn it off.
When cooking the ribs, you need to carefully monitor the water, as it boils away, foam will appear, which must be removed with a slotted spoon. If the ribs are not smoked, you need to cook them longer until the meat begins to move away from the bones, this usually takes about an hour. And to fresh herbs has not lost its rich color, you need to add it to borscht just a couple of minutes before the end of cooking.
Option 4: Borscht with ribs and beans
One of the most delicious options cooking borscht - with beans. It can be used both fresh white and pickled, but in the latter case, you will have to lightly fry it in a pan, this can be done along with roasted onions and carrots.
Ingredients:
- 0.5 kg of pork ribs;
- 0.5 cups of white beans;
- 2 beets;
- 300 grams of cabbage;
- 2 potatoes;
- 1 carrot;
- 2 tomatoes;
- 1 onion;
- 3 garlic cloves;
- 1 bell pepper.
How to cook
Beans need to be soaked overnight.
Pour the ribs with water, bring to a boil and cook for half an hour, removing the foam.
Cut the beets into strips.
Pour beans and beets into the soup, cook for an hour.
Chop onions, peppers and carrots, fry everything in a small amount of oil.
Finely chop the tomato and simmer with the rest of the vegetables for fifteen minutes.
Add potatoes to the borscht, after ten minutes fry and cabbage.
After the soup boils, cook for another five minutes.
Add chopped garlic, salt and spices to the borscht, let it brew for twenty minutes under a tightly closed lid.
Option 5: Borscht with ribs and chicken
Borsch with ribs always turns out to be more rich than simply cooked with meat, you can make it tastier by adding chicken bouillon and some cucumber pickle. This lunch is sure to be appreciated.
Ingredients:
- 200 ml chicken broth;
- 2 potatoes;
- 1 beet;
- 200 grams of chicken wings;
- 100 grams of Beijing cabbage;
- 200 ml cucumber pickle;
- 200 grams of smoked pork ribs;
- 100 grams of sour cream;
- 1 onion;
- 1 carrot;
- 2 tbsp. spoons of tomato paste;
- 50 grams of celery.
Step by step recipe
Boil the chicken in a small amount of water, drain it.
Add to chicken pork ribs, pour three liters of water, cook for forty minutes.
Chop carrots, beets and onions, fry for seven minutes.
Add to vegetables canned beans, simmer for three minutes.
Cut the potatoes into cubes, chop the cabbage, alternately lower into the boiling soup, cook for twenty minutes.
Dip the cabbage into the borscht, when it becomes soft, add vegetables, broth and brine.
When the soup boils, throw in a bay leaf, reduce the heat and cook for another ten minutes.
Add finely chopped greens to the borscht, cover with a lid and let it brew for about twenty minutes on a hot, turned off stove.
Borscht will be much tastier if it rests for a while before serving. It is customary to serve it by adding a tablespoon of sour cream to each serving, then the taste of the dish will be pleasant and a little peculiar. Sometimes mayonnaise is used instead of sour cream, but then it is better to choose homemade or quail eggs.
Probably, every housewife sooner or later comes to the conclusion that she must certainly master the intricacies of cooking this Russian dish. Borscht cooked on beef ribs is especially satisfying and appetizing. The bone broth is always more “rich”, despite the fact that some nutritionists doubt its nutritional properties.
It will take about an hour and a half to prepare the broth using beef ribs, and the borsch itself will “ripen” about two hours after you start the culinary chores. It may be long, but all expectations will be justified.
Products:
beef ribs - 500 g; water - 1.5 l; medium-sized potatoes - 2-3 pcs.; fresh white cabbage - 300 g; medium-sized beets - 1 pc.; medium-sized carrots - 1 pc.; bulb - 1 pc.; garlic - 2 teeth; tomato paste - 1 tbsp. a spoon; table vinegar 6-9% - 1 tbsp. a spoon; bay leaf - 2 pcs.; black peppercorns - 2 pcs.; sunflower oil - 2 tbsp. spoons.
Cooking. Pour the beef ribs with filtered water, put the pan with them on medium heat. As soon as the first signs of boiling of the broth appear, we take a slotted spoon in our hands and carefully remove the foam. Then just boil the meat under a closed lid over low heat, pre-salted. After an hour and a half, we check the readiness of the beef: if the meat detaches well from the ribs, then it is ready. We take it out, let it cool, remove from the bones and cut into large pieces.
Since the broth is cooked for a long time, during this time we can easily prepare all the other ingredients for laying in the borscht. We need to chop the vegetables and prepare the frying.
We cut potatoes into cubes.
Shred the cabbage into thin strips.
Coarsely rub the beets on a grater or cut into small sticks.
Finely chop the onion, grate the carrots coarsely.
Add potatoes and cabbage to the prepared broth at the same time.
Saute beets for sunflower oil by adding tomato paste and a spoonful of vinegar to the pan. Instead of tomato paste in the summer season, it is better to use a fresh tomato.
Add the fried beets to the broth about ten minutes after boiling the broth with potatoes and cabbage.
Fry carrots and onions. Add to broth.
Five minutes before readiness, add bay leaf and pepper to the soup, squeeze the garlic.
Turn off the gas and let the borscht brew. Serve to the table, adding pieces of meat to the plate, sprinkled with herbs and sour cream.
P.S.: If this tutorial turned out to be useful for you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under publication.
The author's photos of Lyubov Rtishcheva were used in the design of the master class. Copying is prohibited!
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In Russia, it is probably difficult to find a person who would never eat borscht. However, borscht, cooked even according to the same recipe, often turns out to have a completely different taste.
My article on the topic "How to cook borscht" will be very useful for young housewives. But even those who have cooked borscht more than once will be able to find something new in cooking borscht and put this knowledge into practice.
I will cook borscht with meat. But according to the same recipe, you can cook lean borscht. Moreover, I cook such borscht very often and it is very tasty.
Ingredients for making borscht:
- meat (beef ribs)
- 5-7 potatoes
- 1 carrot
- 1 small beetroot
- head of cabbage
- 1 bell pepper
- tomato paste or homemade tomato
- 1-2 bulbs
- greenery
- Bay leaf
Let's start by cooking the meat. Moreover, I have beef, which is cooked for a long time. Therefore, we take a pan in which borscht will be cooked. Pour water into it, put the washed and cut into pieces meat. We put on fire. Remove the foam that forms with a slotted spoon. When the water boils, reduce the heat, salt and cook until the meat is cooked. We take the meat out of the pan on a plate, cover it with something.
Well, we continue to cook borscht. We clean the potatoes and lower them whole into our broth. If the broth boils too much, then add water. Bring to a boil, reduce heat and simmer until tender.
While the potatoes are cooking, we need to prepare the frying for borscht. Peel the onion and cut finely.
We clean the carrots and rub on a grater.
Peel and grate small beets. I want to say a few words about the choice of beets. Sometimes there are beets with stripes inside. It is not necessary to take such a beet. Borscht will not be red even if you put a large beetroot.
Wash bell pepper, remove seeds and cut into small pieces. If you do not like Bulgarian pepper, then add it grated or twisted in a meat grinder. It adds a special flavor to borscht.
Pour into a glass or mug of water, add 2 teaspoons of tomato paste there. Of course, borsch cooked from fresh tomatoes has a completely different taste. Therefore, in season, use ripe tomatoes for borscht. I cut them in half and rub them on a coarse grater.
We put a frying pan on the fire. Pour vegetable oil. When the pan is hot, add the chopped onion and sauté.
When the onion is lightly fried, add carrots, beets and bell peppers. Simmer for 1-2 minutes.
Add diluted tomato paste. Simmer until the liquid has evaporated.
The borscht roast is ready.
We cut cabbage for borscht.
In the meantime, we have boiled potatoes. We take it out with a slotted spoon on a plate and knead it. This can be done with a fork or a masher. This is a very important point. Some potatoes for borscht are cut into pieces. I like this option better. By mashing the potatoes with a fork, we get part of the potato in pieces, and part in the form of mashed potatoes. Put the potatoes back in the pot. where borscht is cooked.
Add cabbage to borscht.
Immediately add the roast for borscht.
Add bay leaf. When our borscht boils again, cook it for 2-10 minutes. Time depends on cabbage and your tastes. My cabbage is young and tender. So I cook for 2 minutes. Winter varieties cook the cabbage longer, until soft. But I don't like much soft cabbage. That's why I never boil it for a long time. And I have friends who quit cooking cabbage with potatoes. So everyone has different tastes.
When our cabbage is ready, add greens, turn off the heat and cover the pan with a lid. Let it steep for 10 minutes.
Can't you smell the scent yet? I feel like I want to eat.
Serve young garlic and black bread with borscht. Yummy!
If you have a need to eat something else, then cook very light and tasty. And for dessert, have a cup fragrant tea with ginger c.
Bon Appetit!
Write in the comments, I'm very interested in your opinion.
If you have a question: "How to cook borscht", then you have come to the right address. By preparing borscht according to this recipe, you will get excellent, tasty and healthy
