Red borsch with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies hunger, warms and pleases with delicious taste. It is difficult to count how many versions of the traditional dish now exist: less high-calorie and faster, refreshing, etc.

This time, for pleasant, subtle sweet and sour “notes”, we will add vinegar and granulated sugar to the vegetable dressing, and otherwise we will act according to the standard recipe.

Ingredients per 5 liter pot:

• beef on the bone - about 700-800 g;
• fresh cabbage - 300 g;
• potatoes - 2-3 pieces;
• dill - ½ bunch;
• garlic - 3-6 teeth;
• bay leaf - 1-2 pieces;
• salt, allspice peas - to taste.

For frying:

• onion - 1 large;
• carrots - 1 large for frying (+ 1 carrot for meat broth);
• beets - about 300 g;
• vinegar 9% - 1 tbsp. a spoon;
• sugar - 1-2 teaspoons;
• tomato paste - 2 tbsp. spoons;
• vegetable oil (refined) - 2-3 tbsp. spoons.

Red borscht with beets and beef recipe with photo

1. Fill the beef to the top with water, boil. Remove the resulting foam with a spoon, load one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is fully cooked). 15 minutes before the end of cooking, throw in bay leaves and peppercorns.
   
2. Carefully remove the boiled meat from the broth, put it in a separate bowl. Discard carrots and spices. We pass the broth through a fine sieve to get rid of small lumps and possible bone fragments. Pour into a clean saucepan and bring to a boil again. In the strained broth, we immerse the cabbage chopped into thin strips.
   
3. Next - peeled and cut into equal cubes of potato tubers. We do not put salt yet, so that the vegetables boil faster. Cook at a low boil for 15-20 minutes.
   

   How to make a roast for red borscht with beets

4. In the meantime, we make vegetable frying for borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
   
5. Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
   
6. To the carrot-onion sauteing, lay out the beets, peeled and grated with large chips. We simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add the tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the mixed vegetables under the lid until fully cooked (about 20 minutes).
   
7. We shift the beetroot frying into a pan with already soft vegetables. The broth will immediately turn into a rich red color.
   
8. We divide the boiled meat into portions and lay it in an almost ready-made borscht. Simmer at a low boil, do not allow active seething! Finally, salt, take a sample, flavor with spices if desired.
   
9. At the end, we throw chopped garlic cloves and dill into the broth, after a couple of minutes we remove from heat.
   
10. We serve freshly brewed red borscht with beets, flavored with sour cream or just like that, adding a slice of fresh bread. Enjoy a hearty and warming first course!
    

Red borscht with beets and beef is ready! Enjoy your meal!

Borscht with beets is the most correct recipe for borscht. Recipes without beets cannot be called red borscht - this is not borscht, but rather an ordinary soup with cabbage.

In the recipe for borscht with beets, the composition is important; to prepare a red real dish, you should choose the right beets - this is the main ingredient in borscht.

Advice from the Miracle Chef. Special attention before cooking borscht, you should pay attention to the color of the root crop - its color should be dark red or burgundy.

How to cook borscht with beets? The recipe is simple, the dish is cooked in several ways: the beets are boiled in borscht as a whole, in a quick way in a separate pan to preserve the red color, or immediately cut into pieces.

Beetroot, cooked in pieces in broth or water, loses its red color, vegetables are boiled during the boil. To keep the red beetroot color during cooking, borscht is boiled with tomatoes, vinegar, lemon juice, acid.

The mandatory ingredients of home-cooked beetroot borscht are fresh or sour White cabbage, potatoes, meat.

Ingredients for red borscht with beets and tomatoes

• meat on the bone (I had a brisket) - 300-400 g;
• beets - 2 pcs.;
• fresh cabbage - half a small head of cabbage;
• carrots - 2 pcs.;
• onion - 1 pc.;
• potatoes - 4-5 pcs.;
• table vinegar - 2 tablespoons;
• fresh tomatoes or - 2 pcs.;
• garlic;
• salt;
• ground black pepper;
• granulated sugar - 1 tbsp;
• greens.

Recipe for borscht with beets and cabbage

We cook borscht with beets and tomatoes in meat broth, so we start cooking the dish by boiling borscht broth.

Meat in borscht is better to use with a marrow bone, pieces of meat on the bone give the broth a rich meaty taste.

In addition to the sugar meat bone, borscht broth is made from pork ribs, neck and spinal part of pork, and beef.

How much to cook the broth (in time) depends on the freshness of the meat.

1. Pour water into the pan, lower the washed piece of meat. To eliminate too strong beet smell during further cooking, you can put the whole parsley root, peeled from the peel, which at the end will need to be thrown away with the onion.
2. Bring the water to a boil, remove the resulting foam, cook over high heat for 5 minutes.
3. Then we take out the meat, drain the water, rinse the pan. We do this step so that the broth turns out to be transparent and more useful.
4. Put the pot back on clean water on the stove, after boiling, put the meat, peeled onion (parsley root) and cook until tender over low heat. Do not close the pot with a lid.
5. Next, add the peeled potatoes, cut into cubes or strips. We take out the onion and throw it away.
6. After a few minutes, lower the thinly chopped cabbage. When the borscht boils, reduce the heat and continue to cook the mixture.
7. Pour oil into a preheated frying pan and spread the carrots, previously grated on a coarse grater, on one half, and beets on the other. By the way, we can cut the beets into cubes, this will not affect the taste of the finished dish.
8. Pour the beets with vinegar, mix, close the lid. Simmer vegetables over low heat for 15-20 minutes. Add more oil if necessary to keep the mixture from burning.
9. After the vegetables become soft, add the chopped peeled tomatoes along with the juice. Stir and simmer for another 5 minutes.
10. Then we shift the stewed vegetables into the broth, reduce the heat. Salt, pepper, mix. We warm up for 5-7 minutes.

Of the ingredients in the recipe for borscht with beets, we still have garlic and herbs, we chop them and add them to the almost ready dish.

The final touch is to cover the borscht with a lid and let it stand for a while, after which we pour it into plates, put sour cream in each plate of borscht with beets.

Borscht with beets and cabbage is a rich, fragrant first course, which becomes even tastier the next day, therefore, unlike cabbage soup, it is better to cook borscht at home for a few days ahead, providing the family with a hearty delicious home-cooked dinner.

There is probably no dish more associated with Russian-Ukrainian cuisine than borscht. It is for the ability to implement recipes for borscht with beets and cabbage that girls are married, according to numerous stories.

How to cook homemade borscht

Properly cooked borscht will always be in great demand at your table. And in order to prepare it as such, it is worth considering a few points.

1. Use meat on the bone for the broth.
2. Pure meat will never give you that rich and tasty broth than a bone with marrow. Fats pass from it into the broth, proteins undergo the processes of destruction and denaturation, and due to the temperature, Mailar reactions occur, releasing a lot of flavor compounds.
3. When preparing broth, always place meat products in cool water.
4. When interacting with hot or even boiling water, the meat is instantly covered with a “crust” of denatured protein, which prevents meat juices from coming out and dissolving in water. Cold water does not give such an effect and, with gradual heating, draws out flavor extracts from meat and bones.
5. Use raw and baked meat products.
6. FROM raw meat everything is clear, but the use of baked meat products in the broth may surprise someone. But it is in well-baked bones and meat that a lot of water-soluble substances are contained, which are much easier to interact with water. In fact, roasted meat and bones make a powerful broth concentrate. These are not Maggi cubes.
7. Use a combination of sour and sweet to balance the flavors.
8. Don't be afraid to use vinegar or sour tomatoes. Such products will add sourness to the soup. You can balance them with regular sugar. It is important not to overdo them.
9. Don't boil too much borscht at a time.
10. Many housewives prefer to cook borsch almost in buckets, under the pretext of "enough for a week." But the next day, the soup will be quite bad in taste, compared to freshly brewed. And no matter how you warm it up, alas, the original taste will not return.

Step-by-step recipe for borscht with beets and cabbage

Ingredients:

• Beets - 250 grams
• Cabbage b / c - 400 grams
• Potato - 400 grams
• Carrots - 200 grams
• Onion r / y - 200 grams
• Vegetable oil - 40 ml
• Tomato paste - a couple of tbsp. spoons
• Beef bones - 300 grams
• Beef or pork - 400 grams
• Salt, spices and spices to taste

1 - Cooking the broth

Throw the bones with meat into a saucepan, fill with water and put on a quiet fire. Salt and season the boiled broth base. Boil the broth with light bubbling, not allowing it to boil, for about a couple of hours. Take out the beef bones after a while.

2 - Preparing the roast

Roasting is an integral part of borscht. Fry onions and carrots until golden. Then add the tomato paste and sauté the vegetables with it.

3 - Preparing vegetables

Remove the skin from the beets and chop. Do the same with cabbage. If necessary, you can do this with a grater. Cut potato tubers into medium cubes.

4 - Combination of vegetables and broth

Put vegetables, potatoes and beets with cabbage sautéed with pasta into the broth. Stir the contents of the pot, season as needed.

5 - Boiling borscht

It takes about 20-25 minutes to cook borscht with the collected ingredients.

6 - Submission

Serve borsch hot, with finely chopped greens and thick sour cream. Perfect for borscht Rye bread or garlic croutons from it.

Classic borscht with beets and cabbage

Classic borscht is essentially a collection of various recipes. Why? The answer is simple, every housewife and every cook prepares borsch in their own way, only adhering to the basics of the recipe.

Products:

• Beef brisket - 800 grams
• Fresh cabbage - 350 grams
• Beets - 150 grams
• Carrots - 100 grams
• Onion r / y - 100 grams
• Tomato paste - Art. a spoon
• Garlic - a couple of cloves
• Spices, spices - to taste
• Sugar - a tablespoon
• Vinegar - a tablespoon
• Water - 3 liters

Place beef ribs in cold water and send to moderate heat. Pour allspice and a little table salt into the pan. Boil the broth for half an hour. Do not let the liquid boil violently, this will worsen the taste of the broth and soup later.

Rinse the cabbage, disassemble into sheets. You can cut it both with the usual straws and with checkers - squares a centimeter per side.

Chop the onion and carrot, which are inseparable during frying, into strips. Fry them in oil until they take on a slightly golden color. Put the tomato paste a couple of minutes before removing it from the burner to the vegetables and sauté with it.

Cut the beets into thin slices and turn them into straws. It must be separately extinguished and softened. Do it handy in a saucepan. Put beets, sugar, salt into it and pour a small amount of water. Simmer until relatively soft, but do not overdo it, it should not fall apart.

Put browned vegetables and cabbage into the prepared broth. Pour in the vinegar, and then, put the half-stewed beets into the pan. Such a sequence will saturate the borscht with a bright scarlet color.

You have already noticed that there is no potato in the recipe. No, this is not a mistake and no one has forgotten about it. In the classic original recipe, potatoes are completely absent.

After mixing all the ingredients, you need to let the borscht brew, however, doing it without spices and garlic is a waste of time. Crumble the garlic into the soup, throw in a bay leaf and pepper. Now you can let the borscht brew for 10-15 minutes.

Serve borsch however you like. But you can, again, do everything classically, as befits our borscht. Serve with fat sour cream, fresh green onion feathers and lard, preferably smoked, and laid on a piece of Borodino bread.

The male half will also appreciate the combination of borscht and all the additions served with a strong forty-degree drink. The main thing is not to overdo it!

Ukrainian borscht recipe

Oh, this Ukrainian borscht! It is with him that most people have associations at the mention of soup. Such borscht has several varieties, including one that includes beans. Let's take a look at this option. If you are not a fan of legumes, then you can simply exclude it from the recipe.

Products:

• Pork or beef ribs - 500 grams
• Cabbage b / c - 200 g
• Beets - 200 g
• Potato - 150 g
• Carrots - 100 g
• R / y onion - 100 g
• Boiled beans - 120 g
• Apple cider vinegar - 1.5 tbsp. spoons
• Tomato paste - 1.5 tbsp. spoons
• Sugar - 2-3 teaspoons
• Herbs and spices - to taste
• Water - 2.5 liters
• Sour cream - 20 g
• Parsley with onions - medium bunch
• Garlic - 3-4 cloves

Chop the vegetables into strips. Fry onions and carrots, and later sauté with tomato puree.

Stew the beets with sugar and a pinch of salt.

Boil the rib broth. Cut them into pieces along the edge, in order to subsequently portion them to a separate person. Pour spices into the future soup, and let it cook over medium heat for an hour and a half.

In the finished broth, lay the diced potatoes, cabbage straws and beans. Pour in the vinegar and stir the soup. As sourness gets into the soup, you can safely add beets.

The matter remained with spicy foods, for example, garlic, bay leaf. After laying all the spices, sweat the borscht.

Serve the soup with bacon, fresh green onions, and sprinkle with chopped parsley on top.

How to cook red borscht - recipe

Red borsch is the most desired color soup for a housewife. Unfortunately, sometimes borscht turns gray or even brown. Someone complains about the wrong recipe, someone about worthless products. But it's all in the hands, and when these hands put the beets into the soup.

Products:

• Water - 3 liters
• Potato - 200 g
• Carrot - 70 g
• R / y onion - 70 g
• Beets - 350 g
• Pork or beef on the bone or ribs - half a kilo
• Cabbage b / c - 300 g
• Garlic - 4 cloves
• Tomato paste - 3 tbsp. spoons
• Lemon juice or vinegar - one and a half tbsp. spoons
• Spices, spices and salt to taste
• Sour cream, lard and onions for serving at will

Soup is not soup without a rich base, therefore, we start with it. Cut the meat into portions, transfer to a saucepan and fill them with water. Season with salt and cover until boiling. Open the boiled broth, remove the foam and fat, reduce the heat to a slight boil and leave for an hour and a half.

Spasser the onion-carrot mixture by mixing them with the pasta. Cut cabbage into strips, potatoes into soup cubes.

Chop the beets into strips and simmer with sugar until softened.

Combine the finished broth, browned vegetables, cabbage and potatoes. But before adding the beets, be sure to pour vinegar into the soup.

It is the acidic environment that will allow the very red, saturated color to spread and prevent it from mixing with others later. As soon as the acid is added to the soup, feel free to add half-stewed beets.

Boil borsch on low heat for twenty minutes, add garlic, spices and salt. Leave the soup to infuse for 15-20 minutes on the warm surface of the stove.

It is at the time when the laid products affect the color of borscht. And the better the proportion of the sour ingredient to the volume of water is observed, the more colorful the soup comes out.

Borscht with beets and sauerkraut

Sauerkraut in borscht allows you to use many times less additional acidifiers, like vinegar. And in addition to those listed, it adds its own, characteristic taste.

Ingredients:

• Water - two and a half liters
• Beef ribs - 400 grams
• Potato - 200 grams
• Beets - 250 grams
• Sauerkraut - 150 grams
• Onions and carrots - 80 grams each
• Tomato paste - one and a half tbsp. spoons
• Garlic - three to four cloves
• Sugar-sand - art. a spoon
• Greens for serving - medium bunch
• Seasonings, spices and salt to taste

“Disassemble” the ribs in portions, fill with water, salt and place on the stove. Gradually warming meat will give its best juices and tastes into the water, and salt will contribute to this.

Take sauerkraut in such a way that 150 grams turned out to be squeezed cabbage, without any juice. Slice it thinly and leave to await your fate.

Fry carrots and onions over high heat, add tomato paste to them and sauté for a couple of minutes, extinguishing the fire a little.

Chop the beets and stew a little with sugar and water. Remove it from the heat without removing the lid.

Put the roast, sauerkraut, chopped potatoes and chopped garlic into the broth. Stir the contents and taste. If the sourness is weak or not felt, then add a couple of tablespoons of cabbage liquid, or apple cider vinegar. And only after that combine beets with all products.

Boil the soup for 25 minutes, do not forget about the time for the infusion, so that the bubbling processes in the borscht stop and the tastes can evenly and calmly disperse among the ingredients.

Lenten borscht with beets, cabbage and mushrooms

Lean borscht can hardly be called borscht, if only because it was originally a soup with a base of broth on meat. But for the sake of circumstances or especially strange people, in the world it exists - lean borscht. Products:

• Potato tubers - 200 g
• Beets - 200 g
• Mushrooms - 70 g dried or 250 g fresh
• Cabbage b / k - 250 g
• Carrot -70 g
• Red onion - medium head
• Tomato paste - 2 tbsp. spoons
• Boiled beans - 150 g
• Water - 3 liters
• Sugar - 2 tbsp. spoons
• Lemon juice - a couple of tablespoons spoons
• Salt and spices to taste

When using dried mushrooms, soak them 8-10 hours before cooking. It is quite possible to leave them overnight. Rinse fresh mushrooms, peel and cook for a couple of hours.

Cut and fry the onion with carrots and sauté them with pasta. Separately, stew the beets, grated with straws. Cut potatoes into soup cubes.

In the mushroom broth, combine the passerovka, potatoes and chopped cabbage. Pour in the lemon juice and stir the contents of the pot. After acidifying the soup, feel free to add beets mixed with sugar.

Optionally, you can add a variety of spices, garlic and more.

Russian borscht with beets

Russian borscht in the homeland of its name is actually quite rarely brewed, as it is prepared without the use of potatoes.

Products:

• Pork on the bone - 400 g
• Beets - 200 g
• Carrot - 50 g
• Rib onion - 50 g
• Fresh cabbage - 300 g
• Tomato paste - 40 g
• Acetic acid - art. a spoon
• Spices and salt - to taste
• Sour cream and herbs for serving

According to the classics of the genre, first of all, cook the broth. Meat on the bone, water and a pinch of salt. Allowing a slight seething, cook it for an hour and a half.

Forgetting about the boiled meat for a while, fry the onions and carrots, then put tomato paste on them and sauté the vegetables with it.

We cut the cabbage and potatoes, as befits borscht - the first into strips, the second into a cube.

Grate or cut the beets. Put it in a saucepan, add a little water and simmer for twenty minutes with sugar.

Place the roast and chopped vegetables in a full-fledged broth. Add sourness to the soup and immerse our burgundy beauty in it.

Stir the soup, add spices or salt if necessary.

After letting it brew, you can serve borscht, as bequeathed, with garlic, black bread and fatty sour cream.

Recipe for red borscht with beef

Beef is great for broths and soups based on them. Beef bones contain just a cloud of all kinds of flavor compounds. You just need to get them.

Ingredients:

• Water - 3 liters
• Beef ribs - 500 g
• Beets - 200 g
• Potato - 200 g
• Fresh cabbage - 250 g
• Carrots and onions - 70 g each
• Apple cider vinegar - 2 tbsp. spoons
• Tomato paste - Art. a spoon
• Seasonings and salt - to your taste
• Sour cream - Art. spoon per serving

Divide the beef ribs into portions, immerse in a bowl of cold water. Put on the stove and add salt, it will draw the flavors and fatty acids from the meat into the water. Boil the broth for two and a half hours, with a barely noticeable seething. Be sure to remove the resulting fatty foam with a slotted spoon or spoon.

Extinguish, planed straws, beets, adding a little sugar. During the stewing, prepare onions and carrots, fry them with tomato paste.

Put chopped potatoes, cabbage and sautéed vegetables into the broth. Pour in the apple cider vinegar and stir to distribute the acid evenly throughout the soup. Add the beetroot stew immediately before the vinegar has evaporated. Stir and cook for 30-35 minutes. Leave the finished borsch under the lid, let it brew properly.

Serve soup with ribs and heavy sour cream.

You can cook a lot of borscht, some will be similar, some will be very different. Try, cook, experiment! Good luck!

Borsch with beets is deservedly considered one of the main traditional Russian dishes. Delicious, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to get real pleasure from borscht with beets, it is very important to cook it correctly. This is not the case for all hosts. This article will present the 7 best step-by-step recipes for classic borscht that will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

Perhaps this is the most popular step by step recipe classic borscht with beets in Russia. It is also present in the cuisines of other countries that were previously part of the Soviet Union.

If you want to know how to cook borsch with beets, the hostess, first of all, should get acquainted with the list of what she needs:

• 300 grams of pork or beef, depending on taste preferences;
• cabbage fork;
• 300 grams of potatoes;
• Bulgarian pepper;
• 200 grams of carrots and beets;
• Greens, bay leaf, salt, sugar and other flavors are added at the discretion of the hostess.

First of all, the hostess should chop the meat finely. It is with this action that the step-by-step recipe for classic borscht begins. Chopped meat is sent to cook.

As soon as the broth boils, a leaf of lavrushka is added to it. Cooking should continue for about 30 minutes, but this does not mean that the hostess is inactive. At this time, she cuts the rest of the ingredients, putting the chopped vegetables to the meat.

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onion, pepper, granulated sugar and pasta made from fresh tomatoes are added to the same container. It takes about 20 minutes to simmer the resulting "cocktail".

After that, the finished frying is sent to the meat and begins to cook with it until the dish is completely ready.

A good housewife should not only know how to cook borscht with beets, but also how to properly serve it.

A dish poured for consumption should be decorated with chopped herbs. This will positively affect both appearance borscht, and to his taste.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. It must be admitted that there is indeed logic in this.

Ukrainian women insist that in order to know exactly how to cook borscht with beets, you should purchase the following list of ingredients:

• At least 700 grams of meat;
• cabbage fork
• 2 potatoes;
• 3 tomatoes;
• 3 tablespoons of tomato paste;
• large head of garlic;
• A piece of fat;
• Spices are added to taste.

The key difference from the first recipe in the Ukrainian counterpart, of course, is the presence of fat. Well, really, how to cook borsch with beets and cabbage and not use lard? Without him, Ukraine is nowhere ...

To know how to cook borscht with beets in Ukrainian, the first step is to thoroughly rinse the meat and put it in a three-liter cooking pot. Quickly chopped vegetables go there too. After the broth has reached a boil, it is worth reducing the heat to the minimum mark, but continue cooking for another couple of hours.

To determine whether the meat is ready, Ukrainians recommend simply poking it with a fork. When the meat seems soft enough, it can be removed and finely chopped.

Of fundamental importance is the shape of the cut potatoes. It needs to be cut into cube-shaped pieces, but the cabbage can be finely chopped without thinking about its shape.

Vegetables are fried together with peppers on the stove, while tomato paste is added to the pan in front of them, which guarantees a particularly rich taste of borscht. The stewing lasts at least 15 minutes, the most chopped greens are added to the vegetables.

When the roast is sent to cook with the meat, it is worth continuing cooking for some more time without adding fire. All flavorings are sent to the borscht after the fire is turned off.

Everyone who tried the result of a step-by-step recipe for classic borscht, common in Ukraine, admitted that Ukrainian women really know a lot about how to cook borscht with beets.

Recipe for borscht with beans and beets

The recipe for borscht with beans has been criticized more than once, but in the end it nevertheless gained wide popularity. For him, the hostess will need:

• cabbage fork;
• 2 potatoes, 2 tomatoes;
• 100 grams of carrots and beets;
• 3 heads of garlic;
• Red beans;
• All spices and various flavors are added to the dish at the discretion of the hostess.

The word "vegetarian" immediately makes it clear that the recipe for borscht with beans implies the absence of meat in the dish.

First of all, the beans are soaked for several hours before cooking borscht. If, for some reason, you do not have time to soak it, it does not matter - you can always use store-bought beans canned in special jars.

After that, the beans are sent to a pot of water, put on fire. When the water boils, the fire level drops to the minimum mark. At this time, chopped vegetables are added to the pan: first potatoes, then slightly fried beets.

In parallel with this, vegetables are fried in a pan. When they go to the pan, it's time to stew tomatoes and garlic heads cut into tiny pieces.

Vegetables are chopped and get into the borscht with beets only last. In order for the dish to have a rich taste, housewives, who know well how to cook borscht with beets and cabbage, influence its taste with tomato paste. Yes, yes, you can’t do without it even in the recipe for borscht with beans, which also has a strong effect on the taste of the dish.

After all the ingredients are in the pan, cooking continues for another couple of minutes. Then the fire is turned off, and the borscht continues to infuse for at least an hour. Without this, the recipe for borscht with beans will lose a lot in its taste.

How to cook borscht in a slow cooker?

Housewives who know the step-by-step recipe for classic borscht love to experiment with cooking this dish. Using the slow cooker in the process is a great way to show everyone how to cook beetroot soup in a really original way.

The list of ingredients is not at all like the one in the recipe for borscht with beans. He looks much more like classic recipe borscht with beets or its Ukrainian counterpart.

For cooking you will need:

• 300 grams of meat;
• 2 tomatoes, 2 garlic heads;
• 200 grams of cabbage;
• 4 potatoes;
• 1 beet, 1 onion;
• Various flavors and spices are added at the discretion of the hostess.

This version of borscht with beets does not imply that the meat needs to be cut in a strictly defined way. In the process of cooking, you can show imagination, but it is better to cut the meat into small pieces - this way it will receive uniform processing from all sides.

The multicooker turns on the "Baking" mode, and the meat is kept in it for at least 20 minutes. In parallel with this, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed together with the meat for another quarter of an hour.

Then tomatoes and tomato paste are added to the dish, after another 15 minutes - finely chopped vegetables. At the last stage, roasting is filled with water.

Borscht with beets and the rest of the ingredients remains in the slow cooker for another hour with the “Extinguishing” mode turned on.

The sauerkraut experiment

For this type of borscht you will need:

• Half a kilogram of meat - exclusively beef, pork is not suitable;
• 200 grams of sour cabbage;
• 100 grams of beets, onions and carrots;
• 2 potatoes;
• Vinegar;
• Spices, vegetable oil and salt are added to taste.

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But she is able to refresh the bored perception of borscht in a very good way.

The meat is cut into small pieces and sent to the stove for cooking. When the water boils, the fire is reduced, but not to the minimum level, but to medium. This fire is maintained for another 1.5 hours. Salt is added a few minutes before the dish is fully cooked.

The hostess can cut all vegetables to her taste. If in the recipe for borscht with beans their size and shape really played a big role, then here they are not important.

Sauerkraut is washed with running water, it should be squeezed out of excess moisture with bare hands. Cabbage cleaned in this way is sent to a pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After that, the cabbage is finally combined with all the vegetables. Roasting, cabbage and spices are added to the broth with meat in strict order. After that, the borsch is cooked for another 20 minutes, and it can be considered ready.

A step-by-step recipe for classic borscht suggests that you can serve borscht with sauerkraut, sprinkling it with plenty of herbs.

Beef as the main ingredient for borscht

Further, the reader's attention is invited to another recipe for classic borscht with meat. As with the previous dish, pork is not good for it. The only meat that will decorate this recipe is high-quality beef.

For cooking, the hostess will need:

• 500 grams of beef left on the bone;
• 2 potatoes, 2 beets, 2 onions;
• 1 carrot;
• 1 tablespoon of vinegar;
• Spices and various flavorings are used at the discretion of the hostess.

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting cooking, thoroughly rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also relieves the hostess of the need to remove foam from the pan every 5 minutes of cooking.

Processed meat is placed in 4 liters cold water, in which lavrushka, onions and spices are already floating. After the broth is brought to a boil, it is worth keeping it on reduced heat for another 4 hours.

In parallel with this, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

When the beets are ready, they should be removed from the pan, but do not rush to get rid of the beetroot broth - at the final stage of cooking, you can add it to the borscht if there is not enough water in it. Such a trick is familiar only to women who know in great detail the recipe for classic borscht with meat.

When the main work on borscht with beets is completed, you should proceed to the heat treatment of carrots and onions. They are cut into small pieces and fried in a pan for 5 minutes.

After 4 hours, the meat is taken out of the future soup and also cut into small pieces, and then returned back to the fire along with potatoes, roasted and parsley. All this is abundantly salted and kept on the stove for at least 7 minutes.

A step-by-step recipe for classic borscht suggests that it is better not to cut the beets with a knife, but simply rub them on a grater. Then it is processed over medium heat, mixed with tomato paste and added to borscht. The broth languishes on the stove for another 15 minutes, until the potatoes are completely cooked.

Garlic is added to such borscht after the end of cooking. The crushed garlic head is evenly distributed over the broth, and the borscht is left to soak and saturate with flavors for 30 minutes.

Navy borscht is an even more unique recipe than soup cooked in a slow cooker, or borscht with beans.

For its manufacture you will need:

• Bones with a thin layer of meat;
• 200 grams of beets and carrots;
• 2 tomatoes, 2 onions;
• cabbage fork;
• 4 potatoes;
• Bacon;
• Vinegar;
• Bay leaf, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe because of its excessive specificity. Using meat bones instead of regular meat is a really bold experiment.

Housewives who do not know how to cook borscht with beets in a naval way think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones is compensated by the presence of bacon, but in order to add the required fat content to the dish and nutritional value, even the bones do a great job.

The step-by-step recipe for classic naval borscht is very simple.

Meat bones mixed with vegetables are poured with 2 liters of cold water. You should wait until the broth boils. Most likely, a lot of foam will come out on it - it should be carefully removed. In the end, the fire level is reduced by 50%, the broth is not removed from it for at least an hour.

After 60 minutes, bacon and salt are added to the broth. To understand that the borscht is almost ready, you should pry off the bones with improvised means - if the meat fibers separate from them, then the bones can be removed. It is at this stage that the meat is separated from the bones, and the broth is slowly filtered through a colander.

For processing beets according to this recipe, a grater is not required. It would be best to cut it into thin strips and send it to the pan, into which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture is simmered on fire for at least 60 minutes.

In parallel with this, vegetables are heat-treated in another pan. Then both roasts are combined, sugar is added to them, and all this is stewed on fire for another 20 minutes.

Cabbage and potatoes fall into the broth in the penultimate turn. The bay leaf and roast are added to the borscht after it has been brought back to a boil. The dish is kept at the minimum level of fire for another 15 minutes.

Before serving borscht, it is decorated with greens.

In this article, only 7 borscht recipes were presented. Housewives well versed in this matter know many more ways how to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and at the same time not disappoint your man.

Since ancient times, there was a saying in Rus': "The way to a man's heart lies through his stomach." You can lay this route with a variety of culinary creations. However, according to men, it is borscht with beets that is a favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. And she uses one of the recipes described above for this, or she will invent her own way of how to cook borscht with beets, it’s up to her to decide.

Borscht includes such sections as the required ingredients, the necessary inventory, the method of processing products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

We make delicious and beetroot

Many housewives are accustomed to the fact that borsch should be prepared exclusively from sauerkraut. But when young heads of this vegetable ripen in the beds, it is quite difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you about how to quickly cook borscht with fresh cabbage and beets. For this we need:

• beef on the bone - about 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• citric acid - 1/5 dessert spoon;
• medium carrot - 2 pcs.;

Required inventory

To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing ingredients for making red soup

How to cook delicious homemade borscht, the photo of which is presented in this article? To begin with, all the ingredients are processed. Beef on the bone is thoroughly washed and all tough veins and films are removed. Then proceed to the preparation of fresh vegetables. They are cleaned of peel, husk and surface leaves. After that, they begin to grind the products. Carrots and fresh beets are rubbed on a large grater, cabbage is chopped into thin strips, and potatoes and onions are cut into cubes. The greens are also rinsed separately and simply chopped with a knife.

Heat treatment process on the stove

How to cook For this you need to use a large pot. Place the beef on the bone in it and fill it with water. Then put the dishes on a strong fire and bring the water to a boil. After removing the foam from the surface of the broth, it is salted, covered with a lid and boiled for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are laid out in it. These ingredients are boiled for 25 minutes, after which carrots, potatoes and onions are added to them.

After additionally salting and peppering the products, mix them well, cover with a lid and cook for another 25 minutes. During this time, all vegetables should become as soft as possible.

Final stage

At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to it. After mixing the ingredients, the broth is again brought to a boil and boiled for about five minutes. Then the closed pan is removed from the stove and left aside for ¼ hour.

How to serve red soup to the dinner table?

Now you know how homemade borscht is prepared. After it is infused under the lid, it is poured into plates. Moreover, not only red and rich broth with vegetables, but also pieces of tender beef are added to each serving.

In addition to this dish, they serve fresh sour cream or mayonnaise. They eat delicious borscht along with a slice of bread and fresh herbs.

Cooking chicken borscht: photo, cooking method

Almost all housewives prepare red beet and cabbage soup using beef. But if you don’t have such a product, then we suggest making dinner from ordinary chicken. By the way, for such purposes, we recommend purchasing not a broiler bird, but a soup one. After all, this is the only way you will get a rich and fragrant broth that will make the first dish hearty and nutritious.

The technological map of borscht requires you to tell you what ingredients for its preparation should be purchased.

To do this we need:

• fresh beets - a couple of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• 6% - 2 large spoons;
• medium carrot - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, lavrushka, dill - add at your discretion;
• spices, including salt - to taste.

Required inventory

To deliciously cook borscht with fresh cabbage and beets, you need to stock up on the following inventory in advance:

• large saucepan;
• ladle;
• cutting board;
• with a sharp knife;
• frying pan;
• grater.

Preparation of ingredients

Real borscht is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

The chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then proceed to the processing of vegetables. They are peeled and crushed. Carrots are grated, potatoes and onions are cut into cubes, cabbage - into strips, and beets - into cubes.

At the very end, fresh greens are thoroughly washed and chopped with a knife.

Heat treatment

Having prepared meat and vegetables, proceed to their heat treatment. To do this, take a large saucepan and put the carcass of the bird in it. After salting the meat product and filling it with water, the dishes are put on a strong fire. After bringing the ingredients to a boil, they are covered with a lid and boiled for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (if desired, the skin and bones can be removed).

As for the broth, cabbage, carrots, parsley and onions are laid out in it. In this form, the products are cooked for 20 minutes. After that, potatoes are lowered into the broth and cooked for a similar amount of time.

Stew beets

To prepare a more fragrant and rich soup, fresh beets should be stewed separately. To do this, take a frying pan, add oil and vegetable sticks to it. After mixing the components, pour a little water (about ½ cup) into them and cover with a lid. In this form, beets are cooked for about 25 minutes. Then spices and table vinegar are added to it. The last ingredient is necessary to give the dish a little sourness.

Final stage

After keeping the beets on the fire for a few more minutes, they are removed from the stove and laid out in a common pan. Together with it, chopped greens and previously chopped poultry are placed in the broth.

After bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving red soup for family dinner

As you can see, there is nothing complicated in cooking chicken borscht from fresh cabbage. After the heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a dinner even more satisfying and nutritious, mayonnaise, fresh sour cream and White bread(you can lavash).

Summing up

Soup from fresh cabbage turns out no worse than the dish that is made using a pickled product. But in order to give this dinner a slight sourness, one of such components as or table vinegar is necessarily added to it. With the help of such seasonings, red soup will become more fragrant and rich. Otherwise, you need to add a small amount of sauerkraut to it (together with fresh).