How to cook classic borscht with beets. How to properly cook borscht with beets

Reservoirs 09.02.2024

Reservoirs

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

rub and stew;
dipped into the broth immediately after slicing;
baked;
boil without peeling.

Tip: the most delicious borscht is made with beef broth. Allow the meat with bones to boil, then drain the liquid, wash the meat, add water again and cook 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 beef;
medium-sized potatoes - 5 pcs.;
cabbage - about 0.5 kg;
beets and carrots - 2 pcs. medium-sized root crops;
onion - 2 pcs.;
garlic - 2 medium cloves;
tomato paste - 1 large spoon;
vinegar - 1 tsp;
vegetable oil - 2 large spoons;
herbs, spices, salt.

Rinse the meat, cut it. Place the pieces, small, but not very small, in a saucepan, cover with water, and put on fire.
Peel the beets, cut into beautiful strips, place in a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that they remain 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 and place them in the broth. Salt after 5 minutes.
Shred the cabbage thinly and add to the broth after 6 minutes. after loading potatoes.
After letting it boil for 15 minutes, lower the beets, and fry after another 12 minutes.
Before turning off the heat, season with garlic, passed through a press or mashed with fresh lard.
Taste the borscht to see if it's ready, remove from the heat, sprinkle with herbs, and let it sit for a while.

Attention! If you add salt to the broth immediately after lowering the potatoes, the potatoes will remain hard.

Features of cooking beets

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

Take only dark burgundy beets and at least 2 pieces.
After peeling the root vegetables, take a quarter of one of them and place it in the boiling broth.
Finely grate the remaining ½ part, add a little salt and let it sit.
Chop the rest, simmer in oil, adding a little broth and tomato paste. Stir as you go, and once the beets are soft, turn off the burner.
Add the beets when the potatoes and cabbage are almost done.
Add grated and juiced beets at the end and pour in just a little lemon juice.

Borscht with pickled beets

Pickled beets in combination with sauerkraut make borscht especially healthy. The root vegetable is suitable either purchased or pickled yourself. The proportions are as follows:

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

potatoes are dipped into boiling broth;
cut the onion into cubes, grate the carrots and fry everything together; vegetables from the frying pan are added to the broth;
finely chop the beets and add them to the pan;
add sugar to the sauerkraut, simmer over low heat for 6 minutes;
add to the rest when the potatoes have softened;
the tomatoes are pureed, the garlic is chopped, then all this is poured into a container with borscht;
the final stage is adding bay leaves and herbs.

Before serving, the dish should sit covered for half an hour.

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

How to cook red borscht: video

five liters of water;

one kilogram of pork ribs with brisket;

one kilogram of potatoes;

three beets;

three carrots;

two onions;

half a head of white cabbage;

one and a half liters of tomato juice;

one hundred fifty milliliters of vegetable oil;

fifty milliliters of natural vinegar;

one tablespoon of sugar;

one tablespoon of dried dill;

five bay leaves;

one pod of red hot pepper;

one teaspoon of ground pepper mixture;

salt to your taste.

Cooking process:

1.Rinse the meat and place it in a saucepan. Fill with cold water and place on the stove. Cook the broth until the meat is completely cooked, remembering to remove the foam from the surface.

2. Peel the potatoes and cut them into cubes. Add to the pan if the broth is ready.

3. Peel the onion and chop it finely.

4.Also peel the carrots and beets, rinse and grate the vegetables using a grater with large holes.

5.Put a frying pan on the fire and heat the vegetable oil in it. Add the onion and cook until translucent.

6.Then add the carrots to the onions, continuing to sauté them together.

7.Add the beets last. Fry the vegetables, stirring them occasionally.

8.Pour natural vinegar into the borscht dressing. Thanks to it, the beets retain their red color, and the borscht itself acquires sourness.

9.Next add sugar. This little trick will significantly improve the taste of the dish and make it richer.

10. It remains to pour tomato juice into the dressing (it can be replaced with fruit drink, tomato paste or fresh tomatoes).

11. Finely chop the cabbage, throw it into the broth with the potatoes (it should be half ready by then).

12.At the very end, add a bay leaf and a pepper pod to the borscht dressing, which continues to simmer.

13.Add dried dill to the broth.

14.At this stage, add a mixture of peppers to the borscht. It is advisable to grind them right before adding them, but you can take the ready-made mixture.

15.Pour the prepared dressing into the broth, let all the ingredients boil for five to seven minutes (the borscht should boil).

16.After the specified time, remove the pan from the stove, cover it with a lid and let the borscht brew for a while (it should cool slightly).

17.Serve borscht in portioned bowls, topped with sour cream. Instead of regular bread, garlic bread or pampushki are great for this dish. You can also cut the lard into thin slices and also put it on the table. Bon appetit!

Preparation: 40 minutes

Recipe for: 10 servings

Red borscht with beets is a very common dish in our country and almost every family prepares such a first course. It is prepared with beef or pork. Boil the meat and cook borscht based on the meat broth. There are recipes for red borscht without meat, only with vegetables. Even based on vegetable broth, it amazes with its taste. I have been cooking it for a long time and quite often. The first borscht did not always turn out with a rich red color. Then I began to analyze why sometimes the dish is so pale. Today I will share my recipe and tell you how I cook borscht with beets so that it is red. I note that I cook it without meat, only with vegetables.

What to do to make borscht red

Red borscht gets its bright color from beets. The color and taste of borscht will depend on its quality. Therefore, you need to choose a root vegetable of a dark burgundy color, without veins, for borscht. During prolonged heat treatment, beets lose their color and I cook them in two parts.

Ingredients

Water - 2.5 liters
Cabbage - 300 grams
Beetroot - 300 grams
Carrots - 1 piece
Onion - 2 pcs.
Potatoes - 2 pcs.
Salt - to taste
Freshly squeezed lemon juice - 2 tbsp. spoons

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 the borscht 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 dish, how the dressing is made, and what delicious cooking secrets the housewives of different regions reveal.

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

Boil in the skins.
Bake in the oven.
Chop and simmer in a frying pan.

To keep the beets color, add a little citric acid, juice or table vinegar to the cooking medium. As for the broth, it can be made from pork, lamb, veal, beef or pork bones, the pulp of any poultry or mushrooms. For tasty borscht, the broth needs to be fatty, and 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 - shredded cabbage, then beets, and then frying vegetables. This is a basic step-by-step guide for preparing red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for preparing 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 preparing it, but they prepare it differently in each region. For example, in the south they like borscht with fish, in northern Russian cities - with mushrooms, Belarusians cook it without cabbage with smoked meats, Ukrainians - with beans and pampushki. We propose to consider the most delicious recipes for making beetroot borscht.

Classic beef recipe with meat and fresh cabbage

To prepare a hearty, flavorful red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But the whole family will be fed for at least 2 days, 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 you expected. Ingredients:

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

Recipe:

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

Borsch with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount of useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid, which is useful for the human body. Therefore, the first course with sauerkraut is not only a very tasty, but also a healthy dish, but you will have to tinker with it. You can buy pickled beets in sweet and sour sauce 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 tbsp. l. Sahara;
salt, bay leaf, spices, sunflower oil. oil.

Recipe:

Place potatoes, peeled and cut into cubes, into the boiling broth with chicken pieces.
Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
Add the fried vegetables to the pan with the broth.
Cut the pickled beets into small cubes and then place them in the broth.
Pour sugar into the sauerkraut, then simmer for 5-7 minutes over low heat.
When the potatoes are ready, add cabbage, grated tomatoes, chopped garlic, spices, bay leaf, and salt to the borscht.
Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot soup. It is tasty both hot and cold, so it is loved by all Slavic peoples without exception. This dish contains a variety of ingredients, but beets remain the same. We will look at a recipe for making delicious beetroot soup with pork ribs. Ingredients:

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

Recipe:

Wash and cut the pork ribs into small pieces, place in a prepared container, and fill with water.
Add the peeled onion, celery root, allspice, and bay. leaf, put on the stove to cook the broth.
Grate the peeled beets and simmer in a frying pan with water and vinegar for about 20 minutes.
Peel the potatoes and carrots, cut them into cubes, and add them to the broth.
When ready, add the beets to the pan.
Add salt, spices, and finely chopped garlic to the borscht.
Boil the beetroot soup with all the ingredients for 5 minutes, then turn off the heat and add the chopped herbs.

Red borscht is also eaten cold; it is especially popular on hot summer days. Beetroot soup is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time many recipes for cold soups with meat broths have appeared. We will look at a classic recipe for cold borscht made with beet 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 liter of beet broth;
1 teaspoon sugar;
1 tbsp. a spoon of table or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh herbs.

Recipe:

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

Lenten borscht without meat with mushrooms and green beans

Lenten borscht is perfect for vegetarians and fasting people, and meat broth can successfully replace mushroom broth. As a rule, canned beans are added to the dish, but we will add healthier green beans, which are sold frozen in supermarkets. Ingredients:

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

Recipe:

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

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered a summer dish, but in winter it will also be relevant if you replace fresh sorrel with canned sorrel. This beetroot soup doesn't require much effort to prepare, and you're sure to love it. Ingredients:

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

Recipe:

Wash the chicken, divide it into pieces, and let it cook.
Peel the beets, cut them, and send them to boil in chicken broth.
Grate the carrots, cut the onions and potatoes into cubes.
Add the potatoes to the broth.
Fry the onions and carrots. oil, add tomato. pasta, salt, spices.
Add finely chopped sorrel to the borscht along with the frying, let simmer for 10 minutes, then turn off.
Serve with herbs and sour cream.

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

A slow cooker will help you prepare 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. Let's 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 tbsp. l. oils;
three tbsp. l. tomato paste;
salt, laurel. leaf, spices.

Recipe:

Finely chop the onion and fry in the bowl of a multicooker with the “Baking” mode.
Grate the carrots and add to the onions for 10 minutes.
Then add tomato paste for 5 minutes.
Peel the beets, chop as desired, add a pinch of citric acid, add to the vegetables, and leave to simmer for 15 minutes.
Cut the beef and potatoes into small cubes, shred 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 prepare seasoning for borscht for the winter from tomatoes

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

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

Recipe:

Grate the carrots.
Finely chop the peppers and tomatoes.
Chop the greens and onions.
Cover the vegetables with salt, place them in glass jars, and store them in a cool place for several months.

Video recipe: how to properly cook Ukrainian borscht with beets

Ukrainian-style borscht is the use of lard as fat, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes call for the addition of toasted flour to give the borscht a thicker consistency. A beginner may not be able to handle such a dish. Even recipes with photos will not be able to convey the correctness and sequence of cooking steps, so we offer a video that shows in detail how to properly cook classic Ukrainian borscht:

For those who don’t know how to cook it so it’s red (step-by-step recipe), I’ll tell you what little tricks will help you achieve the desired result. This famous Ukrainian dish, which is known almost all over the world, is bright and very tasty. To prevent vegetables from losing their color during cooking, add lemon juice or vinegar (your choice) to the dressing.

Ingredients:

five liters of water;
one kilogram of pork ribs with brisket;
one kilogram of potatoes;
three beets;
three carrots;
two onions;
half a head of white cabbage;
one and a half liters of tomato juice;
one hundred fifty milliliters of vegetable oil;
fifty milliliters of natural vinegar;
one tablespoon of sugar;
one tablespoon of dried dill;
five bay leaves;
one pod of red hot pepper;
one teaspoon of ground pepper mixture;
salt to your taste.

Cooking process: