How to cook classic Ukrainian borsch with fresh beets (a simple step-by-step recipe with a photo)? Cooking delicious red borscht with beets in meat broth.

Description

Red borscht- one of the most common dishes of Ukrainian, Russian and Belarusian cuisines. It got its name because of its characteristic color, which is achieved by adding fresh tomatoes or tomato paste to it.

Red borscht is divided into two subspecies: lean and meat, that is, borscht is cooked either in meat broth or vegetable broth. Thus, this first course can be easily adapted for those people who fast or for some reason do not eat meat products.

It should be noted that this dish is very tasty, and therefore the recipe for its preparation should be in service with every good hostess!

We invite you to learn how to cook red borscht with beets with us. And this step-by-step photo recipe will help in this, which reveals all the nuances and secrets of preparing this first dish.

Ingredients

(500 g)
(1 PC.)
(3 pcs.)
(3 pcs.)
(4 things.)
(3 cloves)
(150 g)
(400 g)
(1 PC.)
(1 PC.)

Cooking steps

At the initial stage, our task is to prepare all the necessary vegetables. It is advisable to soak the meat for borscht in water in advance.

Now we send the meat, and in particular the pork tenderloin, to cook. Don't forget to just clean up the resulting foam!

Now is the time to start cooking! To do this, we first need to finely chop the cabbage, onion and beetroot, and cut the bacon into small pieces. Now we put a saucepan on a slow fire and throw lard into it. Let it melt a little. After that, put the onion in the saucepan and bring it to the state of formation of a golden crust. After that, we send carrots and beets there. Pour all this with tomato paste and a small amount of pre-prepared broth. Simmer over low heat until the meat is fully cooked.

In the picture below, you can see what the final frying should look like.

After the meat is cooked, it must be removed from the broth, cool slightly and cut into cubes (medium size). Then we return the meat back to the broth. Then we will send potatoes and cabbage there, and a little later we will add pepper.

While the preparation for borsch comes to the stove, we will make a dressing from lard, garlic and dill. All these ingredients must be ground into a homogeneous mass.

Now all the blanks must be collected together in one pan. Then you need to mix it all well, and then leave it to reach on the stove over low heat for just a couple of minutes.

Now red borscht with beetroot can be served on plates and enjoyed!

Bon appetit!!!

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 cubes, cubes (to taste) and put them into the meat broth (for those who wish -), about an hour after the start of its boil.

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 - delicious taste! Try our delicious beetroot soup prepared according to our recipe, you won't regret it!

Everyone probably knows that the classic Ukrainian borscht, cooked with beets and meat, is a very tasty first course. But, knowing how many components it contains, not everyone undertakes to cook it. But to prepare it, at all, is not difficult. The main thing is to choose the right recipe. There are a lot of cooking methods: with the addition of certain vegetables, on broth or even on kvass. Let's prepare a classic Ukrainian borscht, it is also called red. Step by step photographs will help you better understand what and how happens in the cooking process.

Ingredients:

2-3 pork ribs;

2 large potatoes;

1-2 beets;

1 carrot;

1 st. a spoonful of salt;

1 st. a spoonful of tomato paste;

1/2 cabbage.

How to cook classic red borscht

Starting to cook, just put water on the broth.

In parallel, in a separate saucepan, we put the beets in their uniforms to cook. Usually, 1 beet is boiled separately, and the second is fried with carrots and onions. If you need a very rich burgundy color, then you need to cook all the beets separately.

The water boils - lower the meat and simmer over low heat. We remove the foam with a slotted spoon, we get a beautiful broth.

While the broth is cooking, you need to prepare the frying. We chop the onion. We pass the beets and carrots through a coarse grater.

Fry the vegetable trinity in oil, add the tomato.

We make the peeled potatoes into cubes.

We chop the cabbage.

Add potatoes to the broth and then fry.

Boil for 10 minutes, add cabbage. Salt/pepper.

Vegetables should not be hard or crunchy. We check their readiness by tingling with a knife. During cooking, the color of the beets is boiled out. The photo above shows that at this stage, the borscht becomes not red, but more carrot-colored.

To obtain the desired red color, we clean the boiled beets, grind them on a grater or chop them thinly. As you can see in the photo, I rubbed it.

Add to borscht. Boil no more than a minute.

You can add a little bell pepper.

When the classic Ukrainian borscht is ready, let it brew for at least 30 minutes under a closed lid.

When you open the lid, you will feel an insanely alluring aroma that will inexorably fill both the brain and the stomach. At this moment, there is nothing left but to quickly take a spoon with a plate and a jar of cold sour cream, without which borscht is not borscht.

We sit down at the table and enjoy the unique taste of a unique first course. Bon appetit.

It's a paradox, but the most delicious Ukrainian borscht in my life was taught to me by a Jewish woman. An old grandmother is a neighbor who has cooked food in a professorial family all her life. I got a lot of delicious recipes from her while she was alive, but today we will cook borscht with beets and fresh cabbage. No frying, everything is only the most delicious, natural and healthy.

This version of borscht is necessarily cooked on beef ribs. They need to be washed well under running water, put into a saucepan, add 2 liters of water. When the water boils, cook the ribs for 3-4 minutes, the foam can not be collected.

Drain the water, lightly rinse the ribs under running water. This procedure will eventually make the borscht absolutely clean and transparent. Pour clean water, bring to a boil, turn on the quietest fire. During the entire cooking process, borscht should not boil too much.

Add finely chopped onion and cook the ribs for 35-40 minutes. By the end of cooking borscht, the onion will be completely boiled.

Boil potatoes for 5 minutes, add peeled, grated carrots.

After another 5 minutes, add the chopped bell pepper. I freeze it for the winter.

In summer, you can add grated large tomato without skin.

Add cloves, allspice.

And bay leaf. We chop the cabbage.

While the carrots and peppers are cooking, cut the beets into thin strips (no grater!).

Add beets to the pan, pour 4-5 tbsp. white wine or balsamic vinegar. It will give the necessary acid to the borscht and will not allow the beets to change their color. Cook for 5 minutes, add cabbage, cook for another 7-10 minutes. After adding cabbage, foam will appear on the surface of the borscht, it needs to be collected. In a properly cooked borscht, beets and cabbage should remain crispy.

Now you need to salt the borscht and add sugar to taste, it will regulate the acidity of the borscht.

At the end of cooking, add crushed garlic, boil it for 1-2 minutes, add chopped greens, mix and immediately turn off the stove. Insist borscht for at least 2 hours.

Borscht with beets and fresh cabbage is ready. Serve with sour cream, black bread or donuts. Enjoy!

For those who do not know how to cook it so that it is red (step by step recipe), I will tell you what little tricks will allow you to achieve the desired result. This is a famous Ukrainian dish, which is known almost all over the world, bright and very tasty. To prevent the 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 and 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 a mixture of ground peppers;
salt to your taste.

Cooking process:

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

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

3. Clean the onion and chop it finely.

4. Also remove the peel from carrots and beets, rinse and rub the vegetables on a grater with large holes.

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

6. Then put the carrots to the onion, continuing to sauté them together.

7. Lay out the beets last. Roast the vegetables, stirring occasionally.

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

9. Next put the sugar. Such a small trick will significantly improve the taste of the dish, make it more saturated.

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

11. Thinly chop the cabbage, throw it into the broth to the potatoes (it should be half ready by that time).

12. At the very end, in the dressing for borscht, which continues to be stewed, throw a bay leaf and a pepper pod.

13. And add dried dill to the broth.

14. At this stage, a mixture of peppers should be added to the borscht. It is advisable to ceiling them right before adding, but you can also take the finished mixture.

15. Put the finished dressing into the broth, let all the ingredients boil for five to seven minutes (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 (while it should cool slightly).

How to cook beetroot soup

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 is 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 to various types of processing:

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

Tip: the most delicious borsch is made with 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.

Some housewives advise adding a little vinegar to preserve the color of the beets.

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. Read more:.

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;
sugar is added to sauerkraut, simmered 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;
the final stage is the addition of bay leaf and herbs.

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.

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