How to cook borscht with beets so that it is red step by step recipe. How to cook borscht with beets so that it is red

Many, many years ago, I had absolutely no idea how to cook borscht with beets. The first experience was so sad that the contents of the borscht pot went into the sewer network.

But a negative experience is also an experience! Therefore, the shame never happened again. Now the recipe for how to cook red borscht with beets from meat is asked by many friends who have tasted my first dish. I will not hide the recipe for making beetroot soup with cabbage from you.

How to cook borscht with beets, step by step recipe

Ingredients:

• 500-600 grams of meat - it can be pork, beef, or chicken. We have lately become accustomed to low-fat pork cartilage or strips,
• 2-3 pieces of potatoes,
• 1 carrot
• 3 pcs. intense color beets (elongated is best - it is sweeter),
• 1 small onion
• 2 cloves of garlic
• 1 sweet pepper
• 3-4 tomatoes or a spoonful of tomato paste,
• fresh greens,
• 200 gr fresh cabbage
• vegetable oil,
• salt - as needed.

Cooking

We cut the meat into small portions, rinse and place in a saucepan to obtain meat broth, salt to taste. Do not forget to periodically remove the foam, while preparing vegetables at this time.

Since it is necessary to cook borscht with beets, its quality is very important so that in the end you get not a red slurry, but a handsome red borscht. Therefore, it is better to overdo it with beets than underdo it.

All ingredients - my fillers, clean. We cut the potatoes either large, or into strips, or into small sticks, cubes (to taste) and run in meat broth(for those who wish -), about an hour after the start of its boiling.

We chop the onion and garlic cloves in the smallest possible way (horrible memories and intolerance to floating fatty onions in food do not go away from childhood) and slightly sauté them in a frying pan in a small amount of oil.

There, in the pan, we pour the beets and carrots chopped into thin strips or grated on a special grater (on which carrots are chopped in Korean). We mix everything in a pan, cover with a lid, reduce the light and let it simmer for about ten minutes.

We ourselves will prepare tomatoes for our borscht. They can be finely chopped, grated, rubbed through a sieve, as you like. The crux of the matter is to obtain tomato juice with pulp, but without skin and seeds. If you don't have fresh tomatoes on hand, you can also use a spoonful of tomato paste.

Add the tomato (tomato) component to the pan, in which onions, garlic, beets, carrots are stewed and mix everything well. There is also chopped Bulgarian sweet pepper. Simmer another five minutes.

At this time, finely-finely and add to the pan, where meat and potatoes are cooked. Next is the contents of the pan. Let it boil for ten minutes, add fresh finely chopped greens, cover with a lid and let it brew.

Serve borscht with sour cream and mayonnaise. Garlic donuts are good with borscht with beets, as well as just a crust of bread grated with garlic.

Small digressions to the side: the borscht with beetroot prepared by you will be very tasty and rich, if a little earlier than the chopped potatoes, you start boiling one or two whole potatoes in the broth.

Before unloading the contents of the pan with stewed vegetables into the pan, remove these potatoes from the broth, mash them into a puree and return to the simmering broth. Mmmm - amazing taste! Try delicious borscht with beetroot, prepared according to our recipe, you won't regret it, by the way!

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 stew it: 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

Slightly changing composition classic recipe, you can get completely different tastes of this dish. It is prepared, for example:

• with sauerkraut and pickled beets - this dish has a 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 also a lean option - they use mushrooms instead of meat, 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 a richer borscht, then choose pieces of meat with fat.

How to cook borscht from fresh cabbage to make it appetizing? Good housewives know the answer to this question. This first dish belongs to the category of complex ones, because it includes many ingredients and has a lot of subtleties in cooking. There are ways to prepare this dish for vegetarians and people on a diet. Its lean version can be eaten without heating.

Dish Features

• The recipe for fresh cabbage borscht may differ for different cooks, but the common will be the mandatory presence of tomatoes (paste, sauce, fresh tomatoes) and cabbage itself.
• In most cases, the dish includes beetroot, which gives it a beautiful shade and taste.
• In addition, borscht with fresh cabbage is always seasoned with fried onions and carrots.
• And they serve food by adding a spoonful of sour cream and chopped greens (parsley, dill or cilantro) to the plate. The portion looks appetizing, and with its aroma "crashes" gourmets of all ages, especially men.

You can cook chicken borscht with fresh cabbage or make it lean, but the most tasty food obtained on beef or pork broth. You can read about how to properly cook the broth in another article.

Instructions for cooking delicious borscht

A classic borscht made from fresh cabbage with beets for cooking at home takes 40 minutes from the hostess (not counting the duration of cooking the broth).
Step-by-step photos and videos will make it easier to understand the cooking scheme.

Ingredients for 3 liters of liquid (water or broth):

• Cabbage - 450 grams (approximately 1/3 of a medium fork);
• Beets (medium) - 150 grams;
• Potatoes - 400 grams;
• Carrots (small) - 1 piece;
• Onion (medium size) - 1 piece;
• Sweet pepper (preferably red) of medium size - 1 piece;
• Tomato paste or sauce in such an amount that, when diluted, a glass of juice is obtained (you can take ready-made tomato juice);
• Fresh tomatoes (you can do without them in winter) - 350 grams;
• Vegetable oil in a frying pan;
• Vinegar - 1 tablespoon (or to taste);
• Garlic - 2 cloves;
• Chopped greens (for example, dill) - 1 tablespoon per serving;
• Sour cream - to taste or 1 tablespoon per serving.

The process of cooking borscht with fresh cabbage step by step:

1. All vegetables must first be thoroughly washed and then peeled. If the broth was in the refrigerator, it must be brought to a boil (during this time the vegetables will be prepared).
2. Peeled potatoes cut into cubes and put in a boiling liquid.
3. The broth from the presence of a cold ingredient will stop boiling. It is necessary to wait for it to boil over high heat, then reduce the heat so that the liquid boils a little.
4. Now we need to act quickly. Chop the cabbage and put it in a bowl. Repeat point 3.
5. Grate the peeled beets on a coarse grater (or chop with a combine, or cut into thin strips). Repeat point 3.
6. Cut the onion into small cubes, grate the carrots on a coarse grater.
7. To warm vegetable oil in a frying pan, simmer onions in it (do not bring to golden, especially brown).
8. Add carrots to the onion and fry everything together for 3-5 minutes.
9. Introduce tomato paste or sauce into the roast, add broth (from the pan where vegetables are boiled). Simmer covered for 10-15 minutes, adding liquid as needed (the browning should not be too liquid all the time, but it should not stick to the bottom of the pan).
10. In the meantime, it's worth taking care of the rest of the components. Cut the pepper into thin strips, and cut the tomatoes into slices. Add these ingredients to the dish 10 minutes before the end of cooking.
11. 3-5 minutes before the end of cooking borscht, add the roast to the pan.
12. Now you need to fill the dish with garlic passed through the press, cover the pan with a lid, and turn off the heat. Let the borscht brew for an hour.
13. After that, you can serve borscht with. Add a spoonful of sour cream and herbs to the plate, put a portioned piece of meat.

Particularly impatient can immediately start the meal, but in order for the dish to show its full power, the vegetables must release juices, which will combine into a surprisingly tasty combination.

• Delicious borsch from fresh cabbage will turn out if the beets are stewed in a pan until soft before going to the pan. Add a spoonful of vinegar to it, and then just add it to the borscht. It is important that the cabbage is almost cooked by this time, because the vinegar slows down the cooking time.
• Lean borsch from fresh cabbage is prepared in a similar way. Only water is used instead of broth, and at the end of cooking, the contents of the jar are sent to the pan canned fish in tomato sauce.
• Delicious borsch from fresh cabbage will turn out if, at the end of cooking, lard crushed with garlic is added to the pan. You can cut it up a little. No need to be afraid that pieces of fat will float on the surface (it will completely melt).

Now you can cook fresh cabbage borsch on your own and please your loved ones. Bon Appetit!

Video: Step-by-step recipe for making borscht from fresh cabbage

Borsch - classic dish Slavic cuisine. It consists of the simplest and most affordable ingredients, and the taste and nutritional properties wonder how good! Every housewife should know how to cook borsch with beets and fresh cabbage so that it turns out perfect: moderately thick, tasty and rich in color.

Any traditional borsch includes vegetables such as carrots, onions, fresh cabbage, beets, potatoes. This combination of ingredients is not accidental and has health benefits. So, cabbage improves the tone of the body, beets cleanse the intestines well, other vegetables are also rich in vitamins and minerals and go well with each other.

A step-by-step recipe will help you cook "real" borscht. It's no secret that many housewives do not like to cook it just because the bright red color of the dish is lost in the process. But there are a few basic rules, following which you will keep a rich shade.

Ingredients:

• 300 g pork;
• 1 onion;
• 1 beet;
• 1 carrot;
• 4 potatoes;
• 400 g cabbage;
• 3 cloves of garlic;
• salt pepper.

Cooking:

Read also:

Borscht in Ukrainian

If you add a little bacon with garlic to the first, it will turn out to be rich, satisfying and surprisingly tasty.

Ingredients:

• 500 g of pork or beef meat on the bone;
• 400 g cabbage;
• 300 g potatoes;
• 250 g of beets;
• 2-3 medium tomatoes;
• 100 g of tomato paste;
• 50 g of salted lard;
• 3-4 cloves of garlic;
• 1 st. l. flour;
• salt, spices.

Cooking:

1. Pour a whole piece of meat with cold water, wait until it boils, reduce the burner flame to a minimum and cook for 1.5 hours, periodically removing the resulting foam.
2. After 1.5 hours, remove the bone with meat, strain the broth if necessary. Separate the pulp from the bones, cut and put back into the broth.
3. Put chopped potatoes, cabbage (vegetables should be cut coarsely) to the meat pulp and cook for 20 minutes.
4. While potatoes and cabbage are cooking, take care of the rest of the ingredients.
5. Prepare the beets: cut them into medium strips, pour 1 tbsp. broth, add 1 tbsp. l. vinegar or 1 tsp. lemon juice and tomato paste. Simmer everything together over low heat for 30 minutes, covering the saucepan with a lid.
6. Chop the onion and fry until translucent over low heat. butter. At the end of frying, add flour diluted in 0.5 tbsp. broth. Bring everything to a boil and turn off the heat.
7. After 20 minutes, lay the beets, onions, spices and cook until the potatoes are fully cooked.
8. At the very end of cooking, literally 3-5 minutes before the finish, put peeled and sliced ​​​​tomatoes into borscht, mashed with garlic and salt lard.
9. Bring all the ingredients to a boil, turn off the heat and be sure to let the dish stand for at least half an hour so that the aroma of spices and bacon fully reveals.
10. Real borscht is always served with sour cream and chopped herbs.

Delicious borscht with ribs

In this recipe, be sure to use only beef ribs to make the dish hearty, especially tasty and rich.

Ingredients:

• ½ kg of beef ribs;
• 2 liters of water;
• 6 potatoes;
• 1 carrot;
• 1 bell pepper;
• 1 onion;
• 1 beet;
• 600 g cabbage;
• 1 clove of garlic;
• 3 art. l. Sahara;
• 4 tbsp. l. wine vinegar(can be replaced with apple);
• a small bunch of parsley;
• spices;
• salt.

Cooking:

1. Cover the ribs with cold water and boil them for 5 minutes.
2. Drain the resulting broth, rinse the meat from the remaining foam. Pour 2 liters of fresh cold water, bring to a boil, add finely chopped onion and cook, reducing heat to a minimum, 40 minutes. Don't worry about the onion overcooking, that's how it should be in this recipe.
3. After 40 minutes, start laying the vegetables in the following sequence with an interval of 5 minutes: first, potatoes cut rather large, then grated carrots, then peppers and spices cut into medium strips, and at the very end, beets cut into the same strips as peppers. Pour in the vinegar immediately.
4. Cook all the ingredients on the smallest fire for exactly 5 minutes, then put the chopped cabbage and boil for another 10 minutes.
5. If foam appears on the surface after adding cabbage to the soup, be sure to collect it.
6. Next, add salt. If you think the dish is too sour, add sugar to get the desired taste.
7. At the very end of cooking, put garlic and herbs in borscht, stir, boil for literally 2 minutes and turn off the stove.
8. The main highlight of the traditional dish is rich bright color and crispy cabbage with beets.

One of the favorite first courses of the peoples of Europe is beetroot soup. In Ukraine, this dish is called "borscht". It is beets that give borscht an incredible aroma and bright burgundy color. IN different countries Borscht with beets is prepared in different ways. In this article, we will tell you a few step by step recipes on how to cook borscht with beets.

If you want your borscht with beets to be not burgundy, but red, then in this case you need to follow a special cooking technology.

We tell in detail recipe how to cook borscht with beets beautiful red:

1. Peel 6 small beetroots. 4 of them need to be cut into cubes with a knife, and 2 grate on a coarse grater.
2. Cut into cubes:

• one onion
• one carrot
• a few canned tomatoes
• 6 young potatoes
• one small head white cabbage(it should be chopped into strips)

1. All the vegetables cut in the previous step must be placed in a large saucepan, pour everything with water and put on fire to cook the vegetable broth.
2. After the broth boils (after half an hour), add to the borscht:

• beets, grated
• 3 tablespoons of sugar
• 3 tablespoons white wine or apple cider vinegar
• ground black pepper

1. After 10 minutes, after you add additional ingredients, beetroot borscht will be ready. It can be removed from the stove and poured into portioned plates.
2. Garnish each serving with a dollop of sour cream and fresh dill.

How to cook borscht with beets and sauerkraut?

Next, we will tell you how to cook delicious borscht with beets and sauerkraut. By the way, such borscht is much healthier than with ordinary cabbage, although it has a certain astringency in taste. How to cook it:

1. Boil the meat broth first. We recommend using beef, although this is not essential. You can choose the kind of meat that you and your family love.
2. Prepare vegetables for borscht:

• grate one carrot on a coarse grater
• dice one onion
• sauté onions and carrots in a pan
• rinse a little sauerkraut and squeeze it
• chop the celery
• grate one beet on a coarse grater
• add all of the above vegetables to the pan where the carrots and onions were stewed

1. Cut the potatoes into cubes and place them in the pot where you have the meat broth. Immediately add here a few peas of black allspice and bay leaves.
2. Pour vegetable broth into broth. Let it boil for another 15 minutes.
3. Serve borsch with beets and cabbage with sour cream and garlic donuts.

How to cook borscht with beets and chicken?

Let's go to the recipe how to cook borscht with beets and chicken. You will get a light but very tasty rich borscht that will appeal to people who adhere to the canons diet food. What and why you need to do to cook a delicious beetroot borscht:

1. Wash 3 chicken legs and fill them with cold water large saucepan. Immediately add pepper, salt and bay leaf here.
2. When chicken bouillon boil, remove the resulting foam from it with a slotted spoon, and then cover it with a lid and let the broth boil for half an hour.
3. During this time, you can prepare vegetables:

• dice a few potatoes
• chop onion into strips
• grate one carrot and beet on a coarse grater
• finely grate the garlic
• chop one white cabbage

1. All vegetables, except cabbage and potatoes, need to be fried in a heated pan. When they are passivated, it is necessary to pour a little tomato juice(half a liter) and one tablespoon of flour.
2. Place potatoes and cabbage in the broth. Let it all boil for 25 minutes.
3. After that, add the frying to the broth and leave the borscht to boil for 10 minutes.
4. Serve borscht with fresh herbs and a spoonful of sour cream.

How to cook borscht with beets and beans?

Very satisfying, but at the same time lean borscht obtained with beets if you add beans instead of meat to the broth. Moreover, the beans can be fresh or canned - this is not a fundamental issue. How to make this soup:

1. Soak one cup of beans in cold water. She should stand in this form for at least a couple of nights.
2. When the beans are ready, they will need to be washed and boiled in a saucepan for one hour.
3. After that, you can add diced potatoes, allspice (several peas), bay leaf to the water where the beans were cooked.
4. While the potatoes are cooking, you need to prepare a vegetable dressing from:

• carrots
• beets
• garlic
• bell pepper

1. Ready frying must be poured into a saucepan with potatoes and boiled for 10 minutes.

Note that you do not need to add cabbage to borscht with beets and beans. You can do this if you wish, but it is not necessary. If you have in the kitchen slow cooker, you can cook borscht with beets and beans in it.

How to cook Ukrainian borscht with beets?

Now we will tell you how to cook a delicious borscht with beets and tomato paste. This type of borscht is cooked in Ukraine, because in this country borscht is traditional dish. What needs to be done to prepare a real Ukrainian borsch with beets:

1. First, prepare the pork broth:

• place the meat in a saucepan, fill it with water, add pepper and onion;
• as soon as the meat boils, drain the water, take the meat into pieces so that there are no cartilage and bones in it, and pour in new water;
• the second broth should boil for one hour.

1. Add diced onion, grated carrots, allspice, garlic and bay leaf to the broth.
2. Cooking roast from:

• diced onion
• chopped beetroot julienne
• tomato paste

1. Pour the roast into the broth. Immediately add sour cream to the broth.
2. Shred a head of white cabbage, and then pour everything into the broth.
3. Serve borscht with sour cream, fresh herbs and garlic donuts.

How to cook borscht with beets for the winter?

Some wonder how to cook borscht with beets and vinegar not to make it too sour. There is a great way out - to make a sourdough starter for borscht, which can be used in winter and beyond. This will help to save a lot of time in the process of cooking borscht:

1. First, the beets are cut. It can also be grated on a coarse grater or in a food processor.
2. Carrots are prepared in exactly the same way.

1. A head of white cabbage is shredded.
2. One onion is cut into strips.
3. All vegetables are mixed in one pan and poured with water.
4. Salt, pepper, bay leaf, sugar, oil and vinegar are added to the water. Everything is boiled for 20 minutes, and then transferred to sterilized jars.

How to cook borscht with beets: photo

Borscht with beets is a unique dish, but its taste is unsurpassed. It is made from the most simple products that everyone in the house definitely has. We hope that the recipes presented in this article will help you diversify the menu for your family.

Video: "How to cook borscht with beets?"