How to cook borscht with beets step by step. How to cook seasoning for borscht for the winter from tomato

You need to know how to cook borscht with beets in order to get appetizing dish with intense red. And for this it is necessary to perform several necessary nuances.

How to cook borscht with beets: learning to keep the color

Ingredients

Vegetable oil 2 tbsp Lemon juice 1 tsp tomato paste 1 tbsp Garlic 2 cloves Onion 2 pieces) Carrot 2 pieces) Beet 2 pieces) white cabbage 500 grams Potato 5 piece(s) meat 800 grams

Servings: 6
Cooking time: 3 minutes

How to cook beetroot borsch deliciously: a classic recipe

Delicious borscht is cooked on rich meat broth. Often beef is used for this, but you can take other types of meat - choose according to your taste. It is better to use meat on the bone - the broth will turn out to be more saturated.

Cut the meat into medium-sized bars, cover with water and simmer for about 2-2.5 hours. It is in the cooking time that the secret of the taste of the broth is hidden, so you should not remove it from the fire before the specified time.

At this time, prepare the beets. You can boil it, bake it or stew it.

To boil beets, cover them with water, add lemon juice and cook until soft. But it will be faster to put it out: coarsely grate the beetroot, mix it with lemon juice and simmer under the lid (after frying a little) until tender.

Chop onions and carrots, mix with tomato paste, salt and fry in oil until tender. Shred the cabbage.

When the broth is almost ready, cut the potatoes into cubes and lower them into the pan. Let it boil for 10 minutes, then put the roast in the broth, and after another 10 cabbage and beets and boil them for 3-4 minutes. Shortly before turning off the fire, add chopped garlic to the borscht. At the end, sprinkle the dish with herbs and let it brew for about 30 minutes. Serve with sour cream.

How to cook beetroot borscht: other options

By slightly changing the composition of the classic recipe, you can get absolutely different tastes this dish. It is prepared, for example:

with sauerkraut and pickled beets - this dish is different pleasant sourness. Cabbage before laying should be stewed for 5 minutes with sugar;
without cabbage pork ribs- a kind of rich beetroot variant.

And there is lean version- instead of meat, mushrooms are used in it, boiling them for 20-30 minutes to get a broth.

If you want to get a more dietary meat broth, then cook it on chicken breast. It will be less caloric. If you need more rich borscht then choose pieces of meat with fat.

Borscht is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation, it is believed that every housewife has her own secrets that make the first dish unique. However, in order for borsch to be tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite food, how the dressing is made, and what delicious secrets preparations are revealed by hostesses from different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several ways:

Cook in the skin.
Bake in the oven.
Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice or table vinegar. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushroom. For tasty borscht, the broth needs fatty, and in order for it to become so, you need to cook the meat after boiling for at least 2.5 hours over low heat.

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - chopped cabbage, then beets, and then vegetable frying. This is basic step by step guide cooking red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot soup.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result that you expected. Ingredients:

800 g of beef;
5 pieces. potatoes;
0.5 kg of white cabbage;
two beets;
two carrots;
two bulbs;
two cloves of garlic;
one st. l. tomato paste;
one tsp vinegar;
two st. l. vegetable oil;
salt, herbs, spices.

Rinse the beef, cut into medium pieces, cover with water, cook after boiling for 1.5-2 hours.
Peel the beets, cut into thin strips, add vinegar to preserve the color, fry in vegetable oil for 5-7 minutes.
Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
Fry onions and carrots separately with tomato paste, salt and spices.
Load the potatoes into the broth, salt, after 5 minutes, load the cabbage.
After 10 minutes of boiling, add the fried beets, and after another 10 minutes, fry.
Garlic, passed through a press, is added at the very end a few minutes before the fire is turned off. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, and then serve it to the table.

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also healthy food, but you will have to tinker with it. Pickled beets in sweet and sour sauce You can buy ready-made or pickle yourself. Ingredients:

2.5 liters of chicken or any other broth;
200 g sauerkraut;
two pickled beets;
one carrot;
two potatoes;
one bow;
two tomatoes;
two cloves of garlic;
one st. l. Sahara;
salt, bay leaf, spices, sunflower. butter.

In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
Cut the onion into cubes too, and grate the carrots, then fry the vegetables on sunflower oil 5 minutes.
Add the fried vegetables to the stock pot.
Cut the pickled beets into small cubes, and then lower them into the broth.
Pour sugar into sauerkraut, then simmer for 5-7 minutes over low heat.
When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. The composition of this dish includes a variety of products, but the beets remain unchanged. We will review the recipe delicious beetroot on the pork ribs. Ingredients:

800 g pork ribs;
one large beet;
one carrot;
one bow;
two potatoes;
two st. l. tomato. pastes;
one tsp dried celery root;
5 pieces. allspice peas;
two bay leaves;
one st. l. vinegar
two teeth. garlic;
salt, pepper, chopped herbs.

Wash and cut not big chunks pork ribs, put in a prepared container, fill with water.
Add cleaned head onion, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
Peel potatoes and carrots, cut into cubes, put in broth.
When ready, send the beets to the pan.
Add salt, spices, finely chopped garlic to the borscht.
Boil the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

cold beetroot

Red borscht is also eaten cold, it is especially relevant in hot summer days. Beetroot is a traditional dish Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We'll consider classic recipe cold borscht on beetroot broth and bread kvass. Ingredients:

three beet roots;
two carrots;
two fresh cucumbers;
2 hard-boiled chicken eggs;
2/3 liters of bread kvass;
2/3 liters of beetroot broth;
1 teaspoon of sugar;
1 st. a spoonful of table or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh herbs.

Wash, boil the beets and carrots, cut into strips.
Slice fresh cucumbers.
Pour vegetables with kvass, mix with beetroot broth.
Add citric acid, vinegar, salt, sugar, herbs.
Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lean borscht without meat with mushrooms and green beans

For vegetarians and fasting people, lean borscht is perfect, and meat broth will successfully replace mushroom broth. Beans, as a rule, are put in a dish canned, but we will add more useful green beans, which are sold in supermarkets in frozen form. Ingredients:

200 g of any fresh mushrooms;
150 g of green beans;
150 g cabbage;
one beet;
one bow;
one carrot;
two potatoes;
two st. l. tomato paste;
two st. l. for frying any oil;
herbs, salt, spices.

Boil chopped mushrooms in lightly salted water (20 minutes).
Add chopped potatoes to mushroom broth, and after boiling chopped cabbage.
Peel the raw beets, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
Onions, carrots, peel, cut, fry in a pan, add a tomato. pasta, salt, spices.
Combine the frying with the broth, bring to a boil, turn off the heat, add greens, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot will not require much effort to prepare, and you will definitely like it. Ingredients:

half a kilo of chicken;
4 potatoes;
one beet;
one carrot;
one bow;
bunch of sorrel;
two st. l. tomato. pastes;
herbs, salt, spices.

Wash the chicken, divide into pieces, put to boil.
Peel the beets, chop, send to boil in chicken broth.
Grate the carrots, cut the onion and potatoes into cubes.
Send the potatoes to the broth.
Saute onion and carrot. butter, add tomato. paste. salt, spices.
Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
Serve to the table with greens and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you cook red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

half a kilogram of beef pulp;
400 grams of fresh cabbage;
150 grams of potatoes;
100 grams of onion;
300 grams of beets;
100 grams of carrots;
three teeth. garlic;
three st. l. oils;
three st. l. tomato paste;
salt, laurel leaf, spices.

Finely chop the onion, fry in a multicooker bowl with the “Baking” mode.
Grate the carrots and add to the onion for 10 minutes.
After put the tomato paste for 5 minutes.
Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
Cut the beef and potatoes into small cubes, chop the cabbage.
Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the "Soup" mode and set for an hour.
After the end signal, add chopped garlic and herbs to the dish.

How to cook seasoning for borscht for the winter from tomato

Borsch dressing is always useful in winter, so zealous housewives prepare it for the future. If the house has a large freezer, then vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in jars without sterilization. Ingredients:

2 kg tomato;
1 kg rep. Luke;
1 kg of carrots;
10 pieces. bell pepper;
half a kilo of parsley;
half a kilo of dill;
1 pack of non-iodized salt.

Grate the carrot.
Finely chop the peppers and tomatoes.
Chop greens and onions.
Sprinkle the vegetables with salt, spread over glass jars, store for several months in a cool place.

Borscht with fresh cabbage and beets is a traditional Slavic dish. The composition of this soup includes available and simple ingredients. At the same time, the dish has pleasant taste And nutritional properties. The ideal borscht has a thick texture and a rich hue.

Peculiarities

Borscht with fresh cabbage and beets unique combination ingredients. It contains many vegetables. And this is not only red beets and white cabbage, but also carrots, potatoes, onions, garlic, bell pepper. This combination of components is beneficial. After all, vegetables are rich in vitamins and minerals. In addition, they perfectly complement each other.

Cabbage, for example, improves the tone of our body, beets help cleanse the intestines. Carrots improve eyesight, and onions boost immunity. The main thing is to properly cook borscht with fresh cabbage and beets.

Recipe

cook tasty first The dish will not be difficult. The main thing is to follow the technology. This will not only preserve useful components, but also the shade of the dish. So, we are preparing borscht with fresh cabbage and beets. This will require:

The process of making broth

To make borsch with fresh cabbage and beets tasty and rich, you need to properly prepare the broth. To do this, put the pork in a pot of water. whole piece. It should be cooked for 90 minutes. You only need to pour the meat cold water. After the specified time, the pork must be removed from the broth, and then the flesh should be cut from the bones. Put the meat back into the pot.

We cook borscht

Potatoes need to be peeled, washed thoroughly and cut into strips. The slices should be large. After all, potatoes will cook for at least 30 minutes. Raw beets should be peeled, washed well and grated. It must be put in a pan with butter from cream and simmer. It takes about 15 minutes. In the process of stewing, you can sprinkle the beets with citric acid or vinegar so that the borscht is red. You need to add this component to the soup 10 minutes before the end of cooking.

How long to cook fresh cabbage in borscht? Before laying, this component should be chopped into strips. You need to add cabbage to the broth 10 minutes after the potatoes. Otherwise, it will remain slightly stiff. Boil cabbage in borscht for 20 minutes.

Onions and carrots should be peeled, chopped, and then fried in a pan with butter. In this case, the fire should be minimal. Vegetables should not be simmered for long. Onions should become translucent and carrots should be soft. Such processing will preserve the aroma and taste of the components. It is recommended to lay the fry together with stewed beets.

As for salt, garlic and spices, it is recommended to add them to the borscht about 5 minutes before it is ready. Ready meal should take about two hours. This will make it more flavorful. If there is not so much time, then you can wait half an hour. As a result, the dish will have a rich taste.

Classic Ukrainian borscht recipe

Components such as garlic and lard allow you to get a rich and fragrant borscht. By adding them to the soup, you can get original dish. For cooking Ukrainian borscht would need:

How to make broth

The classic recipe for Ukrainian borscht is quite simple. The first thing to do is to prepare the broth. Pork and beef in a whole piece must be poured with cold water and placed on the stove. When the liquid boils, it is worth reducing the heating temperature and boiling the contents of the container for an hour and a half. Periodically, foam should be removed from the broth. After the specified time, the meat should be removed from the pan and the flesh should be separated from the bones.

While the broth is cooking, you can prepare the vegetables. Potatoes must be peeled, washed and cut into large pieces. Cabbage should be cleaned of withered leaves and coarsely chopped. These components must be put in the broth and boil for 20 minutes.

What to do with the rest of the products?

To make borscht red, you need to properly prepare the beets. This vegetable is recommended to be peeled, washed and cut into medium-sized strips. Then the beets should be poured with a glass of broth mixed with one tablespoon of vinegar or one teaspoon of lemon juice. To the products you need to add tomato paste. You need to stew the beets for half an hour, covering the container with a lid.

Onions and carrots should be peeled, washed and chopped. Vegetables must be fried over low heat with the addition of butter. At the end of their preparation, it is worth adding a little flour diluted in 1/2 cup meat broth. The contents of the container must be brought to a boil, and then removed from heat.

Final stage

Borscht with fresh cabbage and beets cooked according to this recipe turns out fragrant and red. After 20 minutes, add the rest of the vegetables and spices to the potatoes and cabbage. Borscht should be cooked until the components are fully cooked. 5 minutes before the end heat treatment you need to add tomatoes to the dish, previously peeled and chopped. Also, lard, pounded with salt and garlic, passed through a press, should be put in borscht. Bring the dish to a boil and then remove from heat.

In conclusion ready soup should stay for half an hour. This will bring out the flavor of the spices. Delicious borscht with beets and cabbage is ready. Serve it with chopped herbs and sour cream.

Recipe for borscht with fresh cabbage and beets on ribs

ribs - 500 grams;
water - 2 liters;
potatoes - 6 tubers;
carrots - 1 pc.;
Bulgarian pepper - 1 pod;
white onion - one head;
beets - 250 grams;
cabbage - 600 grams;
garlic - 1 clove;
apple cider vinegar or wine - 4 tbsp. spoons;
bunch of parsley;
salt, spices.

Broth preparation

Ribs should be poured with water, preferably cold, and cook for 5 minutes after boiling. Then the liquid must be drained, and the beef should be washed, removing the remaining foam. Prepared ribs should be placed in a saucepan and pour two liters only cold water. When the contents of the container boil, you need to add the onion, previously peeled, washed and chopped. The heating temperature should be reduced. The ribs need to cook for 40 minutes. The onion should be fully cooked through.

Adding vegetables

While the beef is cooking, you can prepare all the vegetables. They should be cleaned, washed and chopped. After 40 minutes, add the rest of the ingredients to the pot with the broth. In this case, the sequence should be observed: coarsely chopped potatoes, grated on coarse grater carrots, chopped bell peppers, spices. At the end, you need to add beets to the soup. It should be cut into strips. At this stage, it is necessary to pour vinegar into the borscht.

You need to cook the soup for about 5 minutes. After that, cabbage should be added to the dish. It is recommended to carefully chop it. How long to cook fresh cabbage in borscht? IN this case it will take about 10 minutes. If, after adding this component, foam forms on the surface of the soup, then it should be removed immediately. At the end of cooking, add a little salt to the borscht. If the soup turned out to be sour, then you should add a little sugar to it, boil for 2 minutes and remove from heat, adding chopped greens.

The peculiarity of this dish lies in its rich and bright taste, as well as in crispy beets and cabbage. It is recommended to serve the dish hot, seasoning a small amount sour cream.

In conclusion

It is difficult to imagine a tastier and hearty meal than borscht made from fresh cabbage and beets. A well-prepared dish will please the whole family. The main thing is to follow the sequence and not violate the technology. At the moment, there are many recipes for borscht. This allows you to diversify the diet with healthy dishes.

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

Vegetables are pre-washed and cut.
The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it be rich, so they put it on fire for 2 and a half hours. Lenten borscht cooked on mushroom or vegetable broth. So that the color of the main ingredient - beets does not change, when stewing, add a choice of: lemon juice, a little citric acid, a little vinegar.
Potatoes are added to the finished broth, after a quarter of an hour - cabbage, beets, frying.
Beets are subjected different kind processing:

rub and stew;
dipped into the broth immediately after cutting;
bake;
boil without cleaning.

Tip: the most delicious borscht turns out to beef broth. The meat with bones is allowed to boil, then the liquid is drained, the meat is washed, poured with water again and boiled over low heat for at least 2.5 hours.

Classic step by step recipe

To use this recipe, prepare all the ingredients:

0.8 kg of beef;
medium-sized potatoes - 5 pcs.;
cabbage - about 0.5 kg;
beets and carrots - 2 pcs. medium-sized root crop;
onion - 2 pcs.;
garlic - 2 medium cloves;
tomato paste - 1 large spoon;
vinegar - 1 tsp;
vegetable oil - 2 large spoons;
herbs, spices, salt.

Wash the meat, cut. Pieces are small, but not very small, place in a saucepan, fill with water, put on fire.
Remove the peel from the beets, cut into beautiful strips, transfer to a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that it remains red.
Peel the carrots and onions, cut into cubes, fry separately with the addition of tomato paste and spices.
Prepare the potatoes, and cut them into cubes, lower them into the broth. Salt after 5 minutes.
Finely chop the cabbage, add to the broth after 6 minutes. after loading potatoes.
After letting it boil for 15 minutes, lower the beets, and roast after another 12 minutes.
Before turning off the fire, season with garlic, passed through a press or mashed with fresh lard.
Try the borscht for readiness, remove from the stove, sprinkle with herbs, give it time to infuse.

Attention! If, immediately after lowering the potatoes, salt is added to the broth, the potatoes will remain firm.

Features of cooking beets

To make borscht red, use the advice of experienced housewives regarding cooking beets for borscht:

Take only maroon beets and at least 2 pcs.
After cleaning the root crops, take the fourth part of one of them and lower it into the boiling broth.
Finely grate the remaining ½ part, lightly salt and let stand.
Cut the rest, stew in oil, adding a little broth and tomato paste. Stir during the process, and as soon as the beets become soft, turn off the burner.
Add beets when potatoes and cabbage are almost done.
Grated and juiced beets, add at the end and pour in quite a bit of lemon juice.

Borscht with pickled beets

Pickled beetroot combined with sauerkraut makes borsch especially useful. The root crop is suitable both purchased and pickled independently. The proportions are as follows:

broth - 2.5 l;
sauerkraut - 0.2 kg;
beets - 2 pcs.;
potatoes - two large;
bulb - one;
tomatoes - 2 pcs.;
garlic - 2 cloves;
sugar - 1 tbsp. l.;
sunflower oil, salt, spices.

potatoes are dipped in a boiled broth;
onions are cut into cubes, carrots are rubbed and everything is fried together; vegetables from the pan are added to the broth;
chop the beetroot finely and put it in a saucepan;
to sauerkraut add sugar, simmer over low heat for 6 minutes;
add to the rest when the potatoes soften;
the tomatoes are rubbed, the garlic is crushed, then all this is poured into a container with borscht;
final step - adding bay leaf and greenery.

Before serving, the dish should be infused under the lid for half an hour.

Always cook with quality products, with love and a good attitude, and your borscht will always be delicious. And our and your own little secrets will help to make it a signature dish.

How to cook red borscht: video

Borsch with beets turns out to be a very beautiful color and unusual spicy taste. If you have never cooked such a dish, then be sure to try it - your family will surely like it. Serve any borscht with sour cream and chopped herbs.

How to cook traditional beetroot borscht

First of all, boil the broth from beef ribs. For 3 liters of water, they will need 800 g. When cooking, put one onion and one medium carrot. When the broth is cooked, take out the meat and vegetables. Now start cooking borscht.

Cut 500 g potatoes into cubes. Chop 2 medium carrots and 1 medium beet into strips. 2 onions chopped small cube. Grate 50 g of celery root on a coarse grater. Shred 400 g of cabbage.
Put half of the onions, carrots, beets and celery into the boiling broth. Boil everything together for 10 minutes.
While the vegetables are cooking, heat 30 ml of vegetable oil and 30 g of ghee in a large frying pan. pork fat. Put the remaining onions, carrots and celery into boiling oil - mix. Put the beets in the same pan, but do not mix them with other vegetables. Water the beets lemon juice or vinegar - 0.5 tsp When the vegetables soften, then pour 2 cups of tomato juice into them. Salt and pepper the roast. Put a couple of lavrushki. Leave the frying on low heat for 15 minutes - let it languish.
In the broth with boiled onions, beets, carrots and celery, put the prepared potatoes, and after 5-7 minutes - cabbage. Cook the dish until the potatoes are almost ready.
When the potatoes and cabbage are soft, pour the fried tomato into the dish. Simmer borscht for another 15 minutes. During this time, salt and pepper it to taste. Also add some sugar and citric acid to taste. Do not overdo it with the last two ingredients - put literally a tiny pinch and constantly stir the dish.
When serving, put a piece of boiled meat that you took out of the broth.

How to cook Poltava borscht with beets

For this borscht, you will need the same products as in the previous recipe, but without the celery root. The broth is best made from domestic chicken, goose or duck. The cooking technology for this dish is very different from the previous one.

Boil the broth. Remove the meat from the bones and cut into cubes. Set him aside.
Wash the beets under running water - use a brush. With a sharp knife Remove the skin from the beetroot and place it in a saucepan. Pour 100 ml of cold water over the peel and pour in 1 tbsp. vinegar. Put the saucepan on a small fire and simmer for 5-7 minutes. Take the saucepan off the fire.
In the first pan, prepare the frying: oil, fat, onions, carrots, tomato juice, salt, pepper, bay leaf.
In the second frying pan (without oil), put the grated beets on a coarse grater. Pour it with lemon juice or vinegar (0.5 tablespoons) and simmer until soft.
Put the potatoes and cabbage into the broth - cook until the vegetables are soft.
When the vegetables become soft, add tomato fried, stewed beets and pour in the beetroot broth. At this time, put and 1 fresh Bell pepper, finely chopped. Cook borscht for another 10 minutes. Taste for salt, pepper, sugar and acid. If necessary, then add.
5 minutes before the readiness, put the meat in the borscht.

How to cook lean beetroot soup

Even an inexperienced hostess is able to cook this borscht. For him, you do not need to cook separately frying and the dish does not need to be cooked for a long time.

First, prepare the vegetables:

Shred 1 small fork of cabbage.
Chop 1 medium onion.
Grate 1 medium carrot.
Finely chop 1 medium beetroot and pour over a tablespoon of lemon juice.
Chop 1 root parsley and celery each.
Cut 5 medium potatoes into cubes.

Now start cooking borscht:

Put all vegetables, except beets, in a three-liter saucepan.
Fill them with boiling water - it should be 2/3 parts in the pan.
Bring contents to a boil.
Place 3 tablespoons of tomato paste in a saucepan and stir. Boil 5 minutes.
Add the beets to the pot and bring to a boil again.
Remove the saucepan from the heat and add salt, pepper and sugar to taste to the borscht. If there is little acid, then pour in a little wine vinegar.
wrap up hot pot first into newspapers, and then into an old blanket.
Let the borscht brew for 30 minutes.

To make any borscht delicious, cook it over a very slow fire. This also applies to stewing vegetables in frying. With such a slow heat treatment, all vegetables will be ready at the same time, and borscht will delight you with a harmonious taste.