Red borsch with beets and beef (with vinegar). Borscht recipe classic step-by-step recipe with meat How to cook borscht step-by-step cooking

Classic borscht - no housewife, no house can do without this dish.

There is an opinion that men should always serve only borsch from the first courses.

It is also true that borscht has a unique property, the next day it becomes even tastier and more aromatic.

Today we offer you our old recipes for making real classic borscht with meat.

The main ingredients in the recipes are almost the same, but the cooking methods are slightly different.

All that is needed for borscht is meat, it is better to use brisket and vegetables.

Vegetables are cut into thin strips, beets are stewed, and all other vegetables are lightly fried: fats absorb and retain aromatic substances, essential oils, which are contained in the roots. In addition, the coloring matter of carrots and tomatoes dissolves in fats and makes the food look appetizing.

An important condition for the successful preparation of a dish is the correct sequence of food placement. Since the heat treatment of beets, for example, is rather long, in order for them to retain their color, citric acid or lemon juice, as well as tomato puree, are added to it at the tip of a knife.

Along with fried roots and sautéed onions, add spices to the borscht. At the end of cooking, it is recommended to add sweet Bulgarian pepper.

The borscht, brought to readiness, is left for infusion (for twenty minutes), then served to the table.

Buckwheat porridge, pancakes, cheesecakes, pies, pies, pies with garlic are served with borscht. Bon Appetit!

Classic borscht recipe with meat

Six hundred grams of pork ribs;

Beef pulp - three hundred grams;

One teahouse l. granulated sugar;

One table. l. acetic acid;

Four hundred grams of cabbage;

Salt, pepper, herbs.

The vegetables are washed and peeled. The beans are soaked, after swelling, they are boiled.

The meat is washed and put to cook on low heat (for one hour). Add whole onion, carrots, peppercorns, salt and lavrushka.

Beets and carrots are cut into strips, the tomato is cut into cubes, and all this is fried in a pan. Add onions, peppers, sugar. Then pour in a little acetic acid and broth, leave to stew.

When the broth is cooked, the meat is taken out of it. Potatoes, cut into wedges, beans and shredded cabbage are added to the pan.

Cook until half cooked and add frying. The boiled meat is cut and sent to the pan.

Let it boil and remove from heat. For half an hour, the borscht should be infused. Serve sprinkled with chopped herbs.

Borscht recipe classic with meat "Home-style"

Eight hundred grams of beef on the bone;

Fresh cabbage (three hundred grams);

Tomato paste (one table. L.);

Oil, pepper, lavrushka.

The meat is washed, put in a saucepan and the broth is cooked (slightly salted).

While the broth is boiling - prepare the vegetables. Peel potatoes, carrots, beets and onions. The potatoes are cut into cubes, the carrots and beets are chopped on a grater, the onions are finely chopped, the cabbage is chopped.

Beets, carrots and onions are stewed in a pan with vegetable oil. A minute before readiness, the beets are poured with lemon juice or acetic acid. Add tomato paste (take from the jar only with a clean wooden spoon).

When the broth is cooked, the meat is removed and separated from the bones. Cut into pieces and send back to the stock pot.

Then chopped fresh cabbage is laid. After boiling, add potatoes. After the water boils again, add seasonings, salt and pepper. Then the borscht is seasoned with prepared roasting.

At the end of cooking add garlic, cut into quarters, and chopped herbs. Bon Appetit!

Borscht recipe classic with meat "Ukrainian style"

Five hundred grams of pork on the bone;

Tomatoes or a glass of tomato juice;

Salt, oil, herbs.

Pork meat is washed and put to cook. As it boils, remove the foam and reduce the gas. Let it boil for two minutes and drain all the water. Pour the meat with clean water and leave the broth to simmer on slow gas for one and a half to two hours.

Meanwhile, they are preparing vegetables. Peel and cut the potatoes into wedges. Once the meat is done, it is taken out and the potatoes are sent to the pot.

While the potatoes are boiling, the onions are peeled and finely chopped.

Chop carrots and beets or cut into small strips.

Heat oil in a frying pan, add chopped onion and sauté.

Pour one tablespoon of sugar, stir.

Then add the carrots and continue to simmer.

At the end, beets are added to the frying.

The next step is to add chopped tomatoes or tomato paste (can be replaced with tomato juice). Sprinkle with seasonings on top.

The vegetable mixture is stewed for another five minutes and transferred to a saucepan with broth.

After boiling, chopped cabbage is dipped into the borscht.

When the borscht boils again, add salt, pepper, sugar and taste it. It should be borne in mind that after the borscht is infused, it becomes salty.

Classic borscht recipe with meat "Russian style"

Boneless beef - half a kilogram;

Beets (four hundred grams);

Parsley root (one);

One hundred grams of tomato paste;

One table at a time. l. acetic acid, sugar and ghee of pork;

Fifteen grams of salted pork fat;

Pour the beef breast with water and boil for about two hours.

While the meat is being cooked, vegetables are being prepared for borscht.

Potatoes are cut into cubes, cabbage - into strips, carrots and beets are chopped on a grater.

Beets are sprinkled with vinegar to keep them from fading.

Grease the pan with lard and spread the beets on it. Add sugar and tomato paste, stew.

Finely chop the onion.

Pork fat is mixed with garlic and chopped parsley.

When ready, meat is taken out of the broth. Gas is added and potatoes are poured into the broth, as it boils - cabbage.

Carrots, onions and parsley root are fried in a separate frying pan in butter. Sent to broth. Beet stew is also added.

Boiled meat is cut into portions and sent to borscht.

At the end of the preparation of borscht, garlic is added to it, grated with lard and parsley. Salt, add seasonings and let it boil. After twenty minutes, the borscht is poured into plates, sour cream is added and served to the table.

"Green" borscht with meat (classic recipe)

Three hundred grams of meat;

Tomato (one) or tomato paste (two tablespoons. L.);

The meat is boiled and removed from the broth. The rice is washed and added to the broth along with grated carrots and potatoes.

Prepare a dressing: one large carrot, onion, beets are grated and fried. You can put more beets. Put mashed tomato or tomato paste in the roast.

The next step is to add sorrel, dill and parsley to the borscht. At the end of cooking, add chopped bell peppers and roast. Serve with half a boiled egg, sour cream. Unusual deliciousness!

Classic recipe for Ukrainian borscht with meat

Salted or fresh tomatoes - 3;

A glass of sauerkraut;

The meat is washed, poured with water and put on fire, after boiling, remove the foam and reduce the gas.

Prepare vegetables. Peel potatoes, carrots and onions.

The peeled potatoes are cut into wedges and poured into the broth. Also add diced carrots and onions, peppercorns and lavrushka.

After everything has boiled for ten to fifteen minutes, add sauerkraut.

While the borscht continues to cook, the beets are cut into strips and fried in a pan. Add chopped carrots and chopped onions.

At the end, tomatoes are added to the roast. Frying is poured into the boiling broth.

The garlic passed through the press is added. Let it boil, leave to brew and serve with sour cream.

The classic recipe for Russian borscht with meat

Three hundred grams of beef;

Fresh cabbage - four hundred grams;

Garlic (three to four feathers);

Half a glass of tomato puree or 4-5 fresh tomatoes;

Two hundred grams of fat;

Pork lard (fifty grams);

Bulgarian pepper and ground;

The meat is poured with water and cooked on low gas.

Meanwhile, vegetables are being prepared. Beets are cut into strips, salted, sprinkled with lemon juice. Mix everything, put it in a saucepan or deep frying pan, add fat, tomato puree, sugar. Leave to simmer.

The parsley roots are peeled, the onion is finely chopped and fried.

Sliced \u200b\u200bpotatoes are added to the cooked strained broth. Then the chopped cabbage is dipped and boiled for ten minutes. Add fried vegetables, bell peppers, seasonings.

When serving, add sour cream, meat, herbs to the table.

Classic borscht recipe with meat - tricks and tips

So that vegetables are not boiled, borscht is cooked on a weak gas.

If the meat separates easily from the bone, then it is ready.

If all the ingredients are already in the pot, but there is still free space to the top of the pot, you can add some boiled water to the broth.

As soon as the broth boils, you need to immediately remove the foam. It is important not to miss this moment, otherwise the broth will turn out to be opaque and cloudy.

If, nevertheless, the foam was removed with a delay, strain the broth through a fine sieve or cheesecloth.

Potatoes are placed in pork borscht as soon as the broth boils, with beef - half an hour after boiling.

How to cook classic borscht with meat properly

Borsch is the national Ukrainian soup, which, nevertheless, is very popular in our country. Its main feature is a rich red color, which is achieved by adding beets to the broth.

First of all, you need to boil the meat broth. After boiling, you need to constantly monitor the broth and remove the formed foam from the surface. Cover the boiling broth with a lid, reduce the gas to a minimum and leave the meat to cook for 15-20 minutes.

Meanwhile, we prepare the vegetables. Chop the cabbage into medium-sized strips, three carrots and beets in a coarse grater, chop the onion.

Put the carrots, beets and onions in a hot frying pan, and, stirring constantly, bring until golden brown.

After frying the vegetables, put the tomato paste in the pan, add the vinegar and cover the whole mixture with a lid, letting the vegetables stew for 10 minutes.

After 20 minutes from the moment the broth boils, put the chopped cabbage in it, salt, pepper, and leave to simmer for another 20 minutes.

Put the vegetables from the pan into the finished broth, turn off the gas under the pan, and leave the soup in this state for 10 minutes.

Ready soup can be sprinkled with fresh herbs on top, and season with a spoonful of mayonnaise or sour cream.

Borscht with pork meat

To prepare a soup with a volume of 3 liters, you will need the following amount of ingredients:

pork meat - 500 grams;
beets - 2 pieces;
large carrot - 1 piece;
large onion - 1 piece;
cabbage - 1 small head of cabbage;
greens to your taste;
salt and pepper to your taste;
lavrushka leaves - 2 pieces;
tomato paste - 2 tablespoons.

Approximate cooking time: 1 hour 20 minutes.

Energy value of borscht with pork meat per 100 g: 40.9 kcal.

The first step is to prepare the meat. We wash the pork and chop it into small cubes. Put in a saucepan along with bay leaves and cook for 30 minutes, constantly removing the scale formed with a spoon.

Chop the head of cabbage into small strips and after boiling the meat, put it in a saucepan with broth. Add salt and seasonings to taste. Cover the saucepan with a lid and leave to simmer for 20 minutes.

Meanwhile, we are preparing the frying. Rub the carrots and beets through a coarse grater, and chop the onion into small cubes. We spread the vegetables in a frying pan hot with oil and fry over low heat, stirring occasionally so as not to burn. Before being ready, add tomato paste to the vegetables, mix well, turn off the gas and leave to infuse to fry the vegetables under the lid.

Take note of the recipe with step-by-step photos of children's cupcakes that can be served on a sweet table.

The recipe for classic sorrel cabbage soup is here.

What to cook for the second quickly and tasty - the most original selection of recipes.

How to cook borscht in a slow cooker

The following products are needed for a multicooker with a bowl volume of 5 liters:

meat (beef, brisket) - 800 grams;
potatoes - 500 grams;
beets - 100 grams;
carrots - 100 grams;
onion - 100 grams;
cabbage - 200 grams;
vegetable oil - 4 tablespoons;
lemon juice - 3 teaspoons;
tomato paste - 1 tbsp. the spoon;
salt - 1 tbsp. the spoon;
pepper and herbs to your taste.

Approximate cooking time: 60 minutes + 30 minutes cooking time.

Energy value of borscht per 100 grams: 24.5 kcal.

The selected meat must be washed well and cleaned of small veins and remaining bones, and then cut into small portioned cubes.

The cabbage should be chopped into strips, the potatoes should be cut into cubes, slices or cubes - whatever you like. Three carrots and beets on a grater or cut into strips - here the choice also depends on taste. Cut the onion into small cubes.

Pour the sunflower oil into the multicooker bowl, and, turning on the "frying" mode, pour the onion into it. Fry until golden brown, then add carrots to the bowl and fry them for three minutes. Add the beets and pour the lemon juice over the vegetables so that the beets retain their color. We fry for another 2-3 minutes, then add the tomato paste, mix everything well and turn off the "frying" mode.

Put cubes of meat, potatoes and cabbage on the finished vegetable mixture. The order of layers can be skipped, all the same, during cooking, everything will mix. Pour 2.5 liters of water into a bowl, add lavrushka leaves, salt and pepper, cover the lid of the multi-hooter and put it in the soup cooking mode for 50 minutes, setting the maximum pressure power. During this time, the meat should cook well.

After the signal of readiness, let the soup brew for about 10 minutes. You can serve borscht by seasoning it with sour cream or mayonnaise, sprinkling with fresh herbs or garlic if desired.

Lean recipe step by step

Delicious borscht can be cooked without using meat. For a 2.5 liter pot, the following amount of ingredients is needed:

potatoes - 4 medium pieces;
cabbage - 200 grams;
vegetable oil - 5 tablespoons;
beets - 1 piece;
carrot - 1 piece;
onion - 1 piece;
tomato paste - 2 tablespoons;
salt and pepper to your taste;
fresh greens.

Approximate cooking time: 40 minutes.

Energy value of borscht per 100 grams: 37.8 kcal.

Vegetables must first be washed and peeled. The cabbage is chopped into small strips, the potatoes are cut into strips or cubes. Three graters of carrots and beets, cut the onion into small cubes.

The next step is to prepare vegetable frying. Put the onion in a frying pan heated with sunflower oil. We fry it until it acquires a golden hue, after which we put carrots with beets on it and fry for 10 minutes, without stopping occasionally stirring. Put the tomato paste into the finished vegetable mixture, stir it again and turn off the gas.

Pour water into a saucepan, season with salt and pepper, and put on fire. After boiling, pour the potatoes into a saucepan, reduce the gas and cook the potatoes for about 10 minutes. The next step is to pour the cabbage into the broth and cook for about 5 minutes more.

As it becomes clear that the cabbage has boiled, put the vegetable frying in the finished broth and remove the fire. We leave the ready-made soup to stand for 10 minutes, after which we serve it on the table, sprinkle with herbs and season with sour cream or mayonnaise.

Culinary subtleties

There are some subtleties in the preparation of delicious rich borscht.

To make the soup more satisfying, in the pan, before laying out the frying, you can add 2-3 potato tubers, cut into cubes or strips.

To give the borsch a bright red color, in the broth, before adding the cabbage, you can put 1 beet, cut into small pieces. Before adding frying to the broth, it is recommended to get the beets from the broth.

To prevent the beets from losing their color and the soup to remain deep red, you can add a couple of teaspoons of lemon juice to the broth. It will also add a slightly sour taste to the soup.

To give the borsch more flavor, you can add a spoonful of sugar to the broth. The main thing is not to overdo it.

Borscht with beef

Borscht is a symbol of Russian-Ukrainian friendship. Our traditional vegetable soup with beets. Any housewife should be able to cook this soup.

There are many borscht recipes. Each village, each house cooks borscht in its own way and believes that it is his borscht that is the most correct! You can endlessly talk about this topic. From myself, to be honest, borscht is not only a delicious dish, but also a state of mind. In this recipe, I will tell you how to make a classic beef borscht.

Classic borscht with meat - recipes for delicious homemade red borscht soup

All over the world, borscht is considered a Russian dish, although it is cooked everywhere, in Ukraine, Poland, Czechoslovakia and other countries. They say that the hostess passed the cooking exam if she learned how to cook the classic rich borscht with meat.

Classic borscht is always a soup with meat, beets, fried with tomatoes and cabbage.

And everything else - additives and preferences of each person personally - as you like. It is also impossible to confuse such a first dish with another one due to its rich red color.

Today in my article I will talk about the many cooking options. And each is tasty in its own way, and is traditional for each nation. But I am sure that there is no person who has never tasted such a soup in his life.

To be honest, my family and I are very fond of the aromatic classic borscht with meat. And we are happy to cook it at least once a week. Which I advise you too.

Pork borscht - a classic step by step recipe

The best lunch dish for the whole family is borscht soup. Hearty, aromatic and incredibly tasty borscht that creates a cozy home atmosphere. Any housewife has her own traditional recipe, by the taste of which you can determine the hand of a culinary specialist with closed eyes.

Real borscht in pork broth can be cooked following my advice. The most important thing for the first course is rich broth and beautiful frying.

To cook six servings of delicious borscht according to this recipe, we take the products:

a piece of pork with bone - 500 gr;
fresh cabbage - half a head of cabbage;
carrots and onions - 1 pc.;
3 cloves of garlic;
5 potatoes;
one medium beet;
tomato paste;
frying oil;
salt, sour cream, sugar - to taste.

To prepare borscht, you must be guided by the following actions:

Boil the broth, put the prepared meat on a plate, and strain the broth.
Cut the pork into small pieces, put them back in the pot and put on fire.
Peel all vegetables and cut: potatoes and onions into cubes, grate carrots.
While the potatoes are boiling, pour a little oil into the pan, and sauté the vegetables over medium heat until golden brown. We need to stir them so that they do not burn.
When the potatoes have boiled for 10 minutes, lay out the shredded cabbage.
Cut the beets into cubes, you can use a grater. We spread it in a pan with vegetables and fry, stirring occasionally. Add 2 tablespoons of tomato paste. Mix everything, add salt and sugar to taste.
Now we spread the frying. Borscht should be tasted with salt, add salt if necessary. We keep it on low heat for another 10 minutes, and turn it off.
Ready borscht should "rest" for at least half an hour.

Before serving, season the classic borsch with sour cream and sprinkle with fresh herbs. And if you bake fragrant garlic buns, the result will surpass all expectations.

Classic borscht with beef meat

Good housewives know that on the second day the borscht becomes very tasty, as it infuses well. This recipe does not need to fry vegetables, they are simply stewed in a small amount of broth.

The beef broth itself contributes to the full saturation of the first course, therefore, vegetable oil is not used. The calorie content of ready-made borscht, per 100 grams of serving, is only 33 kcal.

To prepare three liters of borscht, prepare the following ingredients:

Beef - 500 gr;
Cabbage - 400 gr.;
Carrots - 1 pc.;
Onion - 1 pc.;
Garlic - 3-4 cloves;
Potatoes - 5 pcs.;
Beets - 400 gr.;
tomato paste - 4 tbsp. l.
salt, sour cream - to taste.

Wash the meat thoroughly.
Put beef in a saucepan, add water and put on medium heat. After boiling, remove the foam and cook over low heat for 1.5 to 2 hours. It depends on the quality of the meat ingredient.
Peel and cut vegetables: potatoes and onions into small cubes, cabbage, beets and carrots into strips.
Put vegetables in a frying pan, add broth and simmer.
Add tomato and spices, salt and squeeze the garlic on a press. Stir everything carefully, remove from the stove.
Remove the cooked meat, cut into small pieces.
Put potatoes in the boiled broth, wait for boiling, then cabbage and boil for 10 minutes.
When the vegetables are ready, add the dressing, boiled meat and salt. Hold the borscht under the lid for several minutes, then set aside and let it brew.

Such borsch is eaten hot, sour cream is used for seasoning.

Step-by-step chicken borscht recipe - simple without cabbage

This borscht recipe is prepared by Belarusian chefs. It turns out to be dietary, its calorie content is only 20 kcal per 100 grams. This culinary dish differs significantly from the traditional borscht, but it tastes great.

For Belarusian soup, the following are useful:

500 g of chicken with bones;
4 potatoes;
1 carrot;
2 onions;
1 large beet;
sunflower oil for frying;
3 tbsp adjika;
bay leaf;
1 tbsp vinegar;
black peppercorns;
ground black pepper;
salt;
fresh parsley.

Step 1. Put the chicken in a container, add water and place on the stove.

Step-2. The broth is boiling, at this time it is necessary to remove the foam. Boil until the meat is ready, then remove the chicken.

Step-3. Dip the diced potatoes into the boiling chicken broth.

Step-4. Fry grated carrots and chopped onions. Add the chopped beets to the pan for joint stewing. At the end, add fresh tomatoes or homemade adjika, a little vinegar.

Step-5. Cut the meat and put in the broth.

Step-6. The potatoes are boiled, stewed vegetables "go" into the pan, after which the borscht will boil for another 10 minutes, you need to salt it, add herbs and spices.

Step-7. It is imperative that the finished dish should stand for at least 15 minutes, as a result it will become more saturated.

This borscht is served with sour cream.

Real Ukrainian borscht - a classic recipe

The most rich borscht is cooked in Ukraine, the dish has a bright red color, it makes you appetite. It is served with garlic donuts or black bread, seasoned with sour cream, biting with lard. We prepare it according to a recipe that is feasible for any novice housewife.

Products for the recipe:

rack of pork ribs;
onions - 2 pcs.;
carrots - 2 pcs.;
water - 3 l;
fresh cabbage - 500 gr.;
beets - 2 pcs.;
½ lemon or 1 tbsp. l. vinegar;
tomato paste;
butter;
vegetable oil;
salt, sugar, black and red pepper, paprika - to taste;
bay leaf;
lard - a little;
garlic and herbs.

Wash the ribs, put them in a pot of water.
Wash the onion head and one carrot, put in boiling water.
Bring the broth to a boil, remove the foam in a timely manner, otherwise the broth will be unclear. Cook the meat until tender.
Cut the peeled beets into strips, put them in a deep frying pan, pouring broth, salt and sugar. We send pepper, paprika and tomato to the beets. Everything must be simmered over low heat, until the beets are cooked.
Cut the carrots into the same strips, the onions into half rings.
Melt 30 grams of butter in a frying pan and fry the vegetables until soft.
When the meat is cooked in the broth, we take it out and cool it. We filter the broth from the remnants of carrots, onions and bones. We return it to the fire again.
After boiling, add cabbage, potatoes and sautéed vegetables. Borscht is cooked over moderate heat for 20 minutes.
Garlic and bacon are crushed until smooth, chopped greens are added to the mixture.
Separate the cooled meat from the bones and return to the borscht.
At the end of cooking, squeeze lemon juice or vinegar. This will give the soup an amber red color.
We introduce beetroot dressing, mix gently.
Bay leaf should be added to the borscht at the end of cooking, for 3 minutes.
Remove from heat, add lard and garlic dressing, stir.
Cover the pan with a lid and wrap it in a warm blanket. Leave to infuse for 1-2 hours.

Classic hot beetroot with beef bone

Great beetroot with meat - very tasty and satisfying. It is very simple to prepare such beetroot, the main element of its saturation is beef on the bone.

beef with bone - 400 gr.;
beets, carrots and onions - 1 pc each;
potatoes - 250 gr.;
1 tomato;
half bell pepper;
salt, spices, herbs;
garlic;
sour cream.

Cooking beetroot as follows:

We wash the meat under running water, put it in a saucepan and put it on fire.
Cut the peeled beets into small pieces and put them in the broth.
After boiling, remove the foam, add chopped onions and carrots.
Cook the broth until the meat is tender, usually for one hour. After we take out the beets from it,
We clean and cut the potatoes into small cubes and send them to the pan.
Cut the finished meat into pieces and return it to the broth.
Grind the beets on a grater, add them to the pan, you get a very beautiful color. Salt the soup to taste.
While the beetroot is boiling, cut the bell pepper into cubes, grate the tomato and chop the garlic. Put in a saucepan, turn off the heat in a minute.
2 bay leaves add a finishing touch to the dish.

You need to serve the beetroot with herbs and sour cream. Spicy, tasty and hearty soup borsch-beetroot will please you and your family!

Borscht with sauerkraut and beans

Ingredients for the recipe:

Beets - 1 pc.;
Carrots - 1 pc.;
Potatoes - 2 pcs.;
onion - 1 pc .;
tomato paste - 3 tablespoons;
tomatoes - 1 pc.;
sauerkraut. - 100 gr.;
canned red beans - 1 can;
sugar - 1 tsp;
lard - 50 gr.;
beef with bones - 500 gr.;
garlic;
salt.

To cook such borscht, you need:

Make beef broth, remove the cooked meat from the liquid and cut into pieces.
Grind the vegetables.
Melt the lard until fat is released, on which first fry the onions and carrots, then the beets.
Put sauerkraut in a frying pan, add sugar, cabbage juice and fry.
Then add the tomato, mix everything and fry, stirring continuously.
Put diced potatoes in the broth.
Then add frying to the broth and cook for 20 minutes.
Cut the skinless tomato into cubes and send it to the pan.
Salt and add the beans.
You need to cook the soup for another 15 minutes, then add the garlic. As soon as the potatoes are ready, turn off the heat.

Traditional delicious borscht in a slow cooker - video recipe

And what kind of pilaf I cook in a slow cooker: with both beef and lamb - delicious!

Poltava borscht with dumplings with three types of meat - video recipe in gypsy style

Borsch dressing "Lick your fingers" - a recipe for the winter

The taste of the main dish depends on the borsch preparation. I have a favorite recipe for winter dressing, which is an indispensable ingredient in delicious classic borscht.

You will need the following products:

beets - 3 kg;
tomatoes - 1 kg;
sweet pepper - 400 gr.;
onions - 300 gr.;
garlic - 2 heads;
vegetable oil - 800 gr. refined;
vinegar essence - 100 gr.;
sugar - 4 tablespoons;
salt - 60 gr.;
½ pod of hot pepper.

Pour a little vegetable oil into the pan, put the chopped onion and fry it until a beautiful golden hue.
Put the grated beets, chopped peppers and chopped tomatoes into a pan with the onions. Add a little bitter pepper there.
Salt the mixture of vegetables to taste, add a little sugar, pour out the remaining oil, and simmer.
Combine sweet peppers with garlic, and simmer again for another 20 minutes. Pour in vinegar 2 minutes before cooking.
Put the dressing in sterilized containers, wrap it up and let it brew.

How to cook borscht so that it is red

The beautiful color of the borscht depends on the correct order of the vegetables in the broth. There are some simple secrets to avoid mistakes.

We must cook the beets separately from other ingredients, for example, in the form of a dressing, and without adding water to it. This root vegetable can be stewed along with other vegetables.
Vinegar or a few drops of citric acid will help firm the color.
After the beets have entered the soup, do not keep it on fire for more than 5 minutes.
Add beets to the first dish last, when all the vegetables have been cooked.
After cooking the main dish, it should "rest", the beets will help saturate other ingredients with their color and taste.
To add color saturation to borscht, you can add tomato to the dressing with beets.

The same colorful and aromatic, and incredibly tasty is the mixed meat hodgepodge - worth paying attention!

Pampushki for borsch with garlic

A fluffy round bun with a crispy crust, flavored with butter and garlic gravy will make any person hungry.

There are a large number of recipes for making donuts. The main thing is to choose the right kind of flour so that the products turn out to be rich and appetizing. I want to suggest the best and most interesting recipe.

For him you will need products:

1 glass of milk;
0.5 kg of flour;
2 eggs;
1 tbsp. l. Sahara;
vegetable oil - 150 gr.;
yeast - 1 sachet;
garlic and herbs;

Cooking garlic buns:

We take warm milk, add yeast, sugar, salt, eggs and butter to it. Stir everything with a wooden spoon.
Knead soft and elastic dough, adding flour.
Put it in a warm place to rise.
When the dough has doubled, knead and form into balls.
Put buns on a baking sheet lined with parchment, greasing with oil.
Bake at 200 ° for 30-40 minutes.
Melt the butter, add the squeezed garlic and salt, mix.
Dip the hot donuts in the gravy, sprinkle with herbs.

I hope, using my recipes and advice, everyone will definitely be able to cook homemade high-quality aromatic and rich classic borscht, to please their relatives with delicious and healthy food.

Borscht is the first thing that many of us will think about when they hear the word soup. One of the most popular soups found in both Russian and Ukrainian cuisine, as well as the cuisine of many Eastern European countries. Even with differences in recipes and names, but the most important thing always unites them, the main vegetable ingredient is beets. Whether it's delicious borscht with meat or lean borsch with cabbage or beans, the right red borscht will always be with beets. This makes him special and loved.

We always associate borscht with homemade dinner, mom or grandmother in the kitchen and unique aromas of meat and vegetables. I know a lot of people whose borscht is their favorite soup. And I can understand their feelings. By the way, every family has its own tricks and features of cooking delicious borscht. Someone adds pepper, someone lemon juice, vegetables are laid in a different sequence, tomatoes and spices, garlic, dumplings, bacon. He's a variety and may be dizzy.

Most recently, I talked about the borscht variant, and in this article I want to refer to the borscht with meat, my favorite. And I think that many will agree with me.

The easiest recipe for making beef borscht

First of all, I want to tell you how to cook delicious borscht with meat in beef broth. Beef meat is lean, tasty and healthy, rich in iron and proteins, and also contains B vitamins. Broths that are cooked from meat with bones are especially successful. Of course, you don't need to cook one bone, but if you have a piece of meat with a small bone, then the broth will definitely turn out to be excellent, thick and rich, but not fatty. Therefore, borscht with meat on beef can be considered a safe dish for your figure, the main thing is not to use too much vegetable oil when cooking frying.

For borscht you will need:

beef - 400-500 gr (possible with a bone),
beets - 1 large (or 2 small),
cabbage - 300 grams,
potatoes - 3-4 pieces,
carrots - 1-2 pieces,
onions - 1 piece,
tomato paste - 2 tablespoons without top,
garlic and herbs to taste,
bay leaf - 1-2 pcs,
vegetable oil - 2-3 tablespoons,
salt, peppercorns.

Preparation:

1. Delicious borscht with meat always begins with the preparation of the broth. It is necessary to thoroughly rinse the piece of meat, remove the fragments of the bones and cook it over medium heat. In the process of cooking, be sure and constantly remove the emerging foam from the surface of the water. If you do not remove it, the broth will be cloudy and not tasty. Foam is a protein that is released from meat when heated. As soon as the water boils, reduce the heat to medium or slightly lower so that there is no active boil, but only rare bubbles. So the beef will almost simmer in the water and you will get a very tasty broth. It can take anywhere from two to three hours to cook, depending on which part of the carcass you used. Check the doneness by the tenderness of the meat.

2. When the meat is tender, you can remove it from the pan to cool it down. A little later, cut it into small pieces that will be convenient to eat. In the meantime, we will start laying vegetables. Peel potatoes, beets and carrots. Cut the potatoes straight into cubes and place in a saucepan in boiling water. The fire can already be added. Boil potatoes for 10 minutes.

3. While the potatoes are cooking, cut the cabbage into thin strips. Do not make it too long, the pieces should fit in a tablespoon so that the ready-made soup is convenient to eat. Put the cabbage to simmer 10 minutes after the potatoes. And cook for another 10 minutes.

If your cabbage is autumn or winter, then it takes longer and harder to cook. In this case, it can be placed with or in front of the potatoes.

4. At this time, put a frying pan on the fire with a little vegetable oil. Chop the onion finely and add it to the skillet. Fry the onions until they become transparent and just begin to golden a little.

5. The next vegetable also goes to frying in a pan. This will be a carrot, it must be grated on a coarse grater. Do this ahead of time so that the onions don't overcook while you rub. Add the grated carrots to the onion and continue to brown, stirring constantly. The carrots and onions should be soft, but not browned. A grilled crust will spoil the taste of the soup.

6. When the carrots soften a little and change color, it's time to add grated beets and tomato paste. Together they need to be added because beets begin to lose their rich burgundy-red color during heat treatment, and the acid contained in tomato paste prevents this process and fixes the color. Some cooks add vinegar or citric acid to the soup to fix the color, but this time we will do with tomato paste.

7. Stir the vegetables well with the tomato paste and reduce heat under the skillet. Now we cook the frying over low heat until the beets soften a little. You can cover and simmer vegetables slightly.

8. While the frying is stewing, check the potatoes with cabbage. Spoon a piece of vegetables with a spoon and try to cut them with a knife, if it is easy to cut and does not crunch, then they are ready. It's time to return the boiled meat, cut into pieces, to the cooking borscht.

9. The vegetables are cooked and the frying is ready. It's time to connect them. Transfer the frying to the boiling vegetable broth and stir well. Cook for another 5-7 minutes. Salt borscht to taste, add bay leaf and, if desired, a few peppercorns. Then turn off the stove, cover the soup with a lid and leave it to infuse for 15-20 minutes.

10. If you want to add flavor to our delicious borscht with meat, then finely chop fresh herbs and garlic. Add to soup and stir. You can add herbs and garlic to the plates as you serve.

Well, our borsch with beef is ready. You can pour it into plates, add sour cream or herbs to taste. Get out fresh rye bread and invite everyone to the table.

Enjoy your meal!

Borscht with pork ribs - a step by step recipe

If you choose from what to cook delicious borsch with meat, then in second place after beef I will have pork ribs. But not smoked, as we use for, but raw. From them we will cook a good hearty broth for borscht, it will be correct and rich, because the ribs consist of meat and bone, and the bone, as you know, is the best friend of a delicious broth.

You will need:

pork ribs - up to 1 kg,
beets - 1 piece (large),
potatoes - 3-4 pieces,
carrots - 1 piece,
onion - 1 piece,
tomato paste - 2 tablespoons,
cabbage - 250-300 grams (1/4 head of cabbage),
garlic - 2-3 cloves,
greens to taste
bay leaf,
salt and pepper to taste.

Preparation:

1. Rinse pork ribs thoroughly in running water. Then divide into pieces, cutting between the rib bones so that one rib remains in one piece. Ribs that are too long can be chopped in half, but be sure to rinse the meat again so that no bone fragments remain. Preheat a skillet and fry the ribs on both sides until lightly browned for 5 minutes. After that, pour water into a saucepan and set them to cook for about 1 hour. Lightly roasted meat will give the broth a golden color and a pleasant taste.

2. While the meat is cooking, all vegetables can be prepared. The cabbage is peeled from the top leaves and chopped into small strips. Peel the potatoes and cover with cold water so that they do not darken. Peel and grate the beets and carrots. Chop the onion into small squares. Peel and chop the garlic.

3. After the meat is cooked, remove it from the pan and set it aside. We'll put it back in the soup later when the vegetables are cooked.

4. Cut the potatoes into cubes and toss to the boiling broth for 5-7 minutes.

5. Try the cabbage, if it is tough from the late varieties, then put it to simmer 10 minutes after the potatoes. If it is a young summer, then the cabbage is laid after frying and cooked for only 7-10 minutes.

7. Put onion in a skillet with heated oil and fry it until soft, then add carrots and beets. Mix everything well and reduce the heating temperature. Simmer vegetables over medium heat, stirring for 10 minutes.

8. Add tomato paste to frying, stir and fry for another 5 minutes. Tomato paste will give the vegetables a red color and characteristic smell. It is important not to add heat, otherwise everything will be overcooked and tasteless.

9. The cabbage and potatoes in the pan should be softer by the time they are ready to fry. Add the stir-fry to the soup and stir. Cook for another 10 minutes over low heat so that it gurgles barely noticeably, and does not actively boil. After that, you can add garlic and herbs. Season the soup with salt and pepper, add bay leaves.

10. Taste all vegetables, they should be tender and soft. After that, remove the pan from the heat, return the pork ribs to the borscht and cover with a lid. Let the soup steep for 25-30 minutes. During this time, it will cool down a little and be saturated with the aromas and flavors of all the ingredients.

You can serve it to the table!

Ukrainian borsch with pork and beans - video recipe

Since we are considering the most delicious ways to cook borscht with meat, then you should not lose sight of the Ukrainian borscht. It is compulsorily prepared in meat broth and with pieces of meat. To this we also add bell peppers and beans, these are the important ingredients of Ukrainian borscht. The correct cooking recipe will help you make a real tasty borscht, and in order not to be mistaken anywhere, it is best to watch a very detailed and visual video. Do not forget to prepare a lard with garlic appetizer and add a spoonful of sour cream. Delight!

Delicious borsch with meat and vegetables - a step by step recipe

It would seem that you can add to borsch with meat to make it even tastier, except for the standard set of vegetables or beans, as in the recipe for Ukrainian borsch. It turns out that celery root and parsnips will help us to enrich the taste. These roots are not so difficult to find, and besides, many of us have them in our own garden. I suggest you cook borscht according to this recipe, and then evaluate the difference. Trust me, you will love this option too.

You will need:

pork or beef with bone - 1-1.3 kg,
potatoes - 3-4 pcs,
carrots - 1 pc,
beets - 1 pc,
parsnip - 1 pc,
celery stalk - 2 pieces,
onions - 2 pcs,
bell pepper - 1/2 piece (or small),
tomatoes - 400 grams (can be canned in their own juice),
tomato paste - 1.5 tablespoons,
spicy adjika - 1 teaspoon,
garlic - 2 cloves,
ground coriander - 0.5 teaspoon,
sugar - 1 teaspoon,
bay leaf - 1-2 pcs,
vegetable oil 2-3 tablespoons,
salt and black pepper to taste.

Preparation:

1. Delicious borscht with meat begins with meat. Take pieces with bones for cooking. It can be either beef or pork, the difference will only be in the time the meat is cooked. Beef is cooked for about 2-2.5 hours, pork - 1-1.5 hours. Rinse the meat under running cold water so that no bone debris remains, then place in a saucepan and cover with cold water. This is important, not hot in any way. Now place on the stove and cook. As it boils, a gray foam will appear, which must be removed so that the broth is transparent.

2. Once the meat is boiling, place two celery cuttings and one small onion without the skin in a saucepan. Continue cooking the meat until cooked through.

3. While the broth is being cooked, prepare all the vegetable ingredients. Peel beets, potatoes, carrots, parsnips, onions. Grate carrots, beets and parsnips. Chop the cabbage into thin strips. Cut sweet peppers into thin strips. Cut the onion into squares or quarters of rings. Cut the potatoes into medium-sized cubes and cover them with cold water to prevent browning.

Tomatoes also need to be prepared in advance if you have fresh ones. They need to be doused with boiling water and peeled off. Then grate or grind with a blender at low speed into a gruel.

4. When the meat is cooked, remove the onion and celery stalks from the broth. They were needed only for the taste and aroma of the broth. They can now be thrown away.

5. Remove the meat from the pan as well. Let it cool slightly, then separate the seeds and cut the rest into small pieces.

6. Heat vegetable oil in a skillet over medium heat and put onion first. Fry it for literally 2 minutes.

7. Now add the grated carrots and cook for another 2-3 minutes, stirring occasionally.

8. Sweet peppers are sent to the pan next. Continue sautéing the vegetables for another 2 minutes.

9. Now add the grated beets. Reduce heat to low and simmer vegetables for 5 minutes.

10. After five minutes of stewing, add the juiced tomatoes along with the juice (or grated fresh) and tomato paste. Mix everything well.

11. Put fragrant and tasty spices in the frying. Ground coriander, adjika and a spoonful of sugar. Stir everything and continue to extinguish the frying on low heat for another 5 minutes.

13. Immediately add the white parsnip root. If you don't have it, it's okay, you can cook without it, just the broth will have a slightly different taste. Place two bay leaves in the same way and cook further. As soon as it boils, remove the foam that appears, now the potatoes will give it. After boiling, cook for 5-7 minutes until the potatoes are half cooked.

14. Catch the bay leaf and add the cabbage. The cabbage should be cooked depending on how firm it is. Young cabbage is cooked very quickly, and late winter cabbage should boil for at least 10 minutes. It is best to try the cabbage raw, and then when boiling, in order to understand when it will be ready.

15. When the cabbage is almost ready, add the fry and cook with an inactive boil in small bubbles for another 5 minutes. Now you can put garlic to make the borsch with meat even more flavorful.

16. Now add the finely chopped greens. Cover with a lid and leave to infuse for 20-25 minutes. Borsch will not lose its temperature, but at the same time it will be remarkably saturated with aromas.

Well, that's our delicious borsch with pork and various vegetables is ready. Time to serve. Don't forget sour cream and fresh bread. Have a nice dinner with your family!

Naval borsch - a delicious video recipe based on meat broth with smoked meats

Finally, I cannot fail to mention this delicious recipe for borscht with meat. Naval borscht is prepared not only with boiled meat and broth, but also with the addition of aromatic ruddy smoked meats. Have you already imagined this taste and smell? For lovers of smoked meats, this borscht is just a godsend, believe me, I am one of them. The classic borscht is certainly beyond competition, but it is a worthy variety.

For cooking, you will need products already known to us, you could see their list at the very beginning of the article in the recipe for borscht with beef. But besides meat on the bone, from which we will cook a hearty broth, smoked ribs or shank will take part in the preparation. Beets, cabbage, carrots, potatoes - all these favorite vegetables are in place.

Borsch is a famous Slavic beet soup cooked in meat broth. Borscht is such a popular dish that not only is it prepared in absolutely every of our families and is regularly served at the table, but also managed to win international recognition and is a kind of visiting card of Slavic cuisine. There are many ways to cook borsch, and one cannot say that one of them is wrong. It's just that from region to region, ingredients and cooking methods change in accordance with local traditions. And if you ask two housewives living in different areas to cook traditional folk borscht, you will get two dishes that taste completely different. We have studied how this wonderful dish is prepared in different parts of the country and are ready to help you not to get lost in the recipes of the most delicious borscht.

Despite the fact that in fact the classic recipe for borscht does not exist, it is safe to say that some recipes are more common and some less common. And if you can stick a label of a classic borscht on a recipe, it is on this one.

You will need:

Beef - 500 g;
Carrots - 1 pc.;
Onions - 1 pc.;
Beets - 1 pc.;
Dill greens - to taste;
Tomato paste - 1 tbsp. l .;
Bay leaf - 2 pcs.;
Salt to taste;

Cooking process:

Rinse the beef under running water and cut it into small cubes. Take a large saucepan, put the meat in it, fill it with water and put on the fire for 40 minutes. During the cooking process, foam will form on the surface of the broth, remove it with a tablespoon.
Meanwhile, while the broth is cooking, peel and wash the potatoes, beets, and carrots. Grate the carrots with beets on a coarse grater, and chop the potatoes into cubes, put in a deep bowl and cover with water so that it does not turn black.
Peel the onion and chop into small pieces.
Boil the kettle and dissolve the tomato paste in a glass of hot water.
Put a frying pan with a little vegetable oil on the fire to warm up. When the pan is hot, pour the onion into it and, stirring it, fry until golden brown.
Add the carrots and beets to the pan, cover them with water and tomato paste, stir, cover, reduce heat and simmer until tender, stirring occasionally.
Throw potatoes into the cooked broth, after draining the water from it, and cook for about 10-15 minutes.
Add the frying pan to the pan, stir, season with salt and pepper to taste, and add the bay leaf. Reduce the heat under the saucepan to minimum, cover and leave the borscht for 20 minutes.
Wash and finely chop the dill.
When the borsch is ready, put the dill into the pan, cover it with a lid and let it stand for another 10 minutes.

Another very common and popular recipe for borscht is borscht with cabbage. Cabbage gives the borscht taste a slight contrasting sourness and makes the soup itself more satisfying by increasing the amount of thick.

You will need:

Beef - 500 g;
Carrots - 1 pc.;
Onions - 1 pc.;
Beets - 1 pc.;
Cabbage - 200 g;
Dill greens - to taste;
Tomato paste - 1 tbsp. l .;
Bay leaf - 2 pcs.;
Salt to taste;
Ground black pepper - to taste.

Cooking process:

Rinse the beef under running water and cut it into small cubes. Take a large saucepan, put the meat in it, cover with water and put on fire for 40 minutes.
Prepare vegetables. Peel washed potatoes, beets and carrots. Chop the carrots with beets on a coarse grater, and chop the potatoes into cubes and leave them in cold water.
Chop the peeled onion finely.
Wash the cabbage, disassemble the head of cabbage into individual leaves. Chop the cabbage leaves into thin strips.
Dissolve the tomato paste in a glass of hot water.
Try frying borscht. Heat some vegetable oil in a frying pan, add onion and, stirring occasionally, fry until golden brown.
Transfer vegetables to a skillet, add water and tomato paste, cover and simmer until tender.
Add cabbage, potatoes to the finished broth and cook for about 10-15 minutes.
Transfer the borsch dressing to a saucepan, stir, adjust the taste with salt and spices, add the bay leaf. Reduce heat to low and leave borsch covered for another 20 minutes.
Chop the washed dill finely.
Add dill to the finished borscht and leave to stand under the lid for 5 minutes ..

Borscht can be served with sour cream on the table. Enjoy your meal.

Borsch with chicken, cabbage and dumplings is very common in Ukraine, and in particular in the Poltava region. This is a very good borscht recipe, because the soup turns out to be very satisfying and rich. With this borscht, you can easily feed even the largest and most hungry family.

You will need:

Chicken thigh - 2 pcs.;
Cabbage - 0.5 kg;
Potatoes - 250 g;
Carrots - 1 pc.;
Onions - 1 pc.;
Beets - 1 pc.;
Parsley root - 50g;
Lard - 30 g;
Tomato paste - 2 tbsp l .;
Flour - 0.5 tbsp.;
Chicken egg - 1 pc .;
Greens to taste;
Salt to taste;
Ground black pepper - to taste.

Cooking process:

Remove the lard from the refrigerator in advance so that it is soft by the start of cooking.
Rinse the chicken thighs under running water. Peel them and place them in a deep pot of water. Place the pot over heat for about an hour. Do not forget to periodically remove the fat formed on the surface.
Peel and wash the carrots and beets and grate them on a coarse grater.
Peel the onion and chop finely.
Chop the potatoes into small cubes and leave them in a bowl of water.
Peel the parsley root, wash and cut into small strips.
Wash the head of cabbage, cut in half and cut the halves into small squares.
When the broth is cooked, remove the chicken from it, place it in a deep bowl and cover with cold water to cool.
Toss the cabbage and potatoes into the pot.
Mix tomato paste with a glass of hot water.
Fry the onion in hot oil until golden brown.
Add carrots, celery root and beets to the pan, cover them with water and tomato paste and, stirring occasionally, simmer until tender.
Rinse and finely chop the herbs (best using dill, green onions and parsley).
Cut the bacon into small cubes, after cutting off the skin from it.
Using a mortar and pestle, grind the bacon with herbs.
Add the frying to the pan and stir.
Take the cooled meat and use your hands to disassemble it into small pieces, separating it from the bone and removing the fat. Return the cut meat to the saucepan. Salt and pepper the borscht, add bacon with herbs to it, stir, reduce heat and leave to simmer for about half an hour.
At this time, boil the kettle and put 2 liters of water on the stove to boil. Pour 3 tablespoons of boiling water into a deep bowl and dissolve a pinch of salt in it. Add a third of the flour to boiling water and stir until smooth. Chill the dough by placing the bowl in a deeper bowl of cold water.
When the dough has cooled, beat an egg into it, add the rest of the flour and knead.
To get a dumpling, take a tablespoon and scoop the dough with it, then dip it in boiling water in a saucepan. The dumpling will fall off the spoon, acquiring the required shape and volume. When all the dumplings are in the pan, cook them for 2-3 minutes, and then drain the water using a colander.
Transfer the dumplings to an empty saucepan and cover.

When serving, place the required number of dumplings on each plate. It is also recommended to season the borsch with sour cream. Enjoy your meal.

Well, since we are talking about borscht, it must be admitted that it is difficult to imagine this dish without fragrant pampushkas to taste. These small, fluffy buns are perfect for borscht, and you can safely serve them with any soup prepared according to the recipes presented above. Especially when you consider the fact that they are prepared simply elementary - it would be downright sinful not to spend a little extra time on their preparation in order to please yourself and your loved ones.

You will need:

Flour - 250 g;
Milk - 0.5 tbsp.;
Dry yeast - 6 g;
Butter - 1 tbsp. l .;
Chicken egg - 1 pc .;
Garlic - 4 cloves;
Sugar - 0.5 tbsp. l .;
Salt to taste.

Cooking process:

Sift flour through a fine sieve.
In a small saucepan, heat the milk and dissolve the yeast in it. It is important that the milk is warm, not hot.
Add salt and sugar to the milk, and then stir the butter in it. Add flour in a thin stream, stirring constantly to avoid clumping.
Knead the dough with your hands, cover it with a towel or cling film and place in a warm place for 20 minutes.
Turn on the oven and set it to preheat at 200 ° C.
Take a baking sheet and line it with cooking parchment.
Shape the dough into balls with your hands and place on a baking sheet.
Make shallow cross-shaped cuts on top of each ball of dough.
Beat the egg with a whisk and brush over the donuts using a cooking brush. Sprinkle sesame seeds on top if you like.
When the oven is preheating, reduce the temperature to 180 ° C and place the baking sheet in it for 20 minutes.
Peel the garlic cloves and crush with a garlic press, or grate on a fine grater. Mix the garlic with two tablespoons of vegetable oil. You can also add very finely chopped herbs, such as dill, to the oil if you wish.
Five minutes before cooking, remove the donuts from the oven, brush them with garlic oil and send them back until cooked.

Let the prepared donuts cool slightly so as not to burn your hands, and serve along with the borscht. Enjoy your meal.

Ingredients:

pork or beef - 0.5 kg;
potatoes - 5-6 pcs.;
white cabbage - 0.4 kg;
tomato paste - 2 tbsp l .;
beets - 1 pc.;
onion - 1 pc .;
carrots - 1 pc.;
vinegar 9% - 1 tbsp. l .;
lard - 50 g;
salt - 0.5 tbsp. l .;
bay leaf - 1 pc .;
chili pepper - 2 rings;
fresh tomatoes - 2 pcs.;
fresh dill - 15 g;
bell pepper - 1/2 pc.;
water - 3 l;
ground black pepper - 0.5 tsp.

Advice! Lard can be replaced with a tablespoon of lard.

Preparation:

Cook the meat for about an hour if it is pork and two to three hours if it is beef (so the beef will be soft and tender). At the very end, add salt in the specified amount.
As soon as the broth is ready, pour the diced potatoes into it and cook over low heat.
We will cook the dressing with bacon. To do this, cut off the skin from the bacon, and cut the pulp into cubes. Melt the fat in a skillet over low heat.
Add diced onions and carrots to the melted bacon, which we pre-cut into thin bars. Fry for a couple of minutes.
Add grated beets to frying, cover with a lid and simmer until vegetables are soft.
Using a slotted spoon, take out ½ part of the boiled potatoes, knead in a mortar and add to the frying. Following the potatoes, we send chopped tomatoes, tomato paste and garlic cloves passed through a press to the pan. Mix everything, simmer for a couple of minutes, remove from heat and pour into a saucepan where vegetables are boiled.
Bring the vegetables to a boil, add diced bell pepper, ground pepper, chili pepper, lavrushka to them, pour in acetic acid (can be replaced with lemon juice), salt, and cook for 10-15 minutes on a moderate flame.
At the end of cooking, pour the chopped cabbage into the borscht, bring to a boil and immediately add the chopped dill, then immediately remove from the heat and let the dish brew for a little over an hour.
We serve Ukrainian borsch with sour cream and garlic donuts.

Classic borscht recipe: step by step with a photo

For the classic borscht recipe, we need:

Beef meat - 1 kg.
Beets - 2-3 pcs.
Carrots - 1 pc.
Bulb onions - 2 pcs.
Garlic - 4-5 cloves.
Cabbage - 500 gr.
Tomatoes in their own juice (can be replaced with tomato paste or homemade tomato sauce) - 400-500 gr.
Celery - 1 stalk.
Bulgarian pepper - 1 pc.
Potatoes - 1-2 pcs.
Bay leaf - 1-2 pcs.
Dill, parsley - 1-2 branches.
Sunflower oil for frying.
Lemon - 1 pc. (can be replaced with 9% vinegar - 1 tablespoon)
Salt, sugar, black pepper - to taste.

A step-by-step recipe for a classic delicious borscht.

	Let's cook meat broth. Various herbs and roots can be used. You can add a couple of chili peppers for spice, but that's to taste.
	Cut all vegetables into strips. Chop greens and mix with chopped garlic.
	We take out the meat from the cooked broth and disassemble it into fibers, and then finely chop it.
	Fry carrots, beets and onions in vegetable oil.
	Add tomatoes in their own juice or tomato paste and stir
	We dilute with water.
	Add sugar, salt, pepper and lemon juice (or 9% vinegar) and simmer over low heat until the beets are cooked
	Add chopped cabbage to the boiling broth
	Followed by potatoes
	And meat
	We also add the vegetable mixture to the broth.
	Let it boil, remove the foam if it appears, and immediately remove it from the stove.
	Add chopped herbs with garlic.
	We serve borsch with donuts.

Moscow borsch with beef

Another interesting recipe for making borscht, this time in the Moscow style with beef.

We need the following products:

beef - 1 kg;
beets - 1 pc.;
cabbage - ½ kacana;
carrots - 1 pc.;
onions - 1 pc .;
potatoes - 5 pcs.;
red bell pepper - 1 pc .;
tomato paste - 2 tbsp l .;
acetic acid 9% - 1 tsp;
granulated sugar - 1 tsp;
water - 4 l;
garlic - 2 cloves;
salt and pepper to taste.

Cooking process:

We wash the meat under cool running water, put it in a saucepan and pour water so that it covers the beef. Cook until tender.
We take out the meat from the pan, filter the broth through a sieve, and cut the beef piece into several parts. Throw it back into the broth.
Finely chop the onion, rub the carrots and beets on a coarse grater.
Preparing the dressing. To do this, fry the onions with carrots in a pan with the addition of vegetable oil until golden brown, add beets, sugar, acetic acid, pour half a glass of broth and simmer for half an hour.
Put the container with the meat component on the fire, bring to a boil, add finely chopped cabbage, after 15 minutes add chopped potatoes, bell pepper, cut into thin strips into the pan, pour out the dressing, salt, pepper and cook until the potatoes are ready.
Serve with sour cream and fresh herbs.

Kuban borsch without beets

When preparing red soup in the Kuban, usually beets are replaced with tomato paste to give the first course a special sourness. The most important rule is that borscht should be rich, so hostesses choose exclusively meat on the bone and preferably with a fat layer.

Ingredients for a 5 L saucepan:

pork meat on the bone - 0.7 kg;
large potatoes - 3 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
green bell pepper - 1 pc .;
cabbage - 400 g;
fresh tomatoes - 3 pcs.;
tomato paste - 2 tbsp l .;
vegetable oil - 2 tbsp. l .;
greens to taste;
salt to taste.

Advice! For Kuban borscht, it is better to take young cabbage.

Preparation:

We wash the meat, fill it with cold water and cook for two hours so that it easily falls behind the bone.
We do the frying. Cut the onion into small cubes, pour into a frying pan with hot vegetable oil, fry for a couple of minutes over moderate heat.
Finely chop the bell pepper and add to the onion, fry everything again for a couple of minutes.
Peel the carrots and rub them on a coarse grater, send them after the sweet pepper.
Dip the tomatoes in boiling water for a few seconds and remove the skin, cut into small cubes. We also put the pulp in a pan with the rest of the vegetables.
Add tomato paste and simmer for about 5 minutes.
We take out the cooked meat, clean it from the bone, cut it into arbitrary pieces and put it back in the pan, then send the diced potatoes.
10 minutes before readiness, finely chop the cabbage, put it in a saucepan.
As soon as the ingredients in the saucepan boil, lay out the frying, salt, bring to readiness and turn off the stove.
Let the Kuban borscht brew for about an hour. Before serving, sprinkle everything with chopped fresh herbs.

Borscht without cabbage

The dressing in combination with potatoes and meat broth without cabbage has an unusual, interesting taste. For the broth, it is better to use pork or beef meat so that the first course is rich and rich.

Ingredients:

meat broth - 2.5 l;
potato tubers - 0.5 kg;
beets - 150 g;
carrots - 100 g;
onion - 1 pc.;
lavrushka - 2 pcs.;
tomato paste - 2 tbsp l .;
garlic - 2 cloves;
ground pepper and salt - to taste;

Cooking process:

Bring the meat broth to a boil, put randomly chopped potatoes into a saucepan, cook over medium heat until half cooked.
Grate the beets and carrots, chop the onion at random, pass the garlic through a press, put everything in a pan, on hot vegetable oil, fry until golden brown.
Dissolve the tomato paste in a glass of boiled water and pour it for frying, cover with a lid, stew the vegetables a little and pour it into a saucepan with meat broth to the potatoes.
Add bay leaves, salt and pepper.
We check the readiness of the potatoes and turn off the stove.
We let the finished dish brew for a while and we can safely invite the family for dinner.

Borscht with sauerkraut and beans

This recipe can be attributed to the winter version. Sauerkraut gives the first dish a certain sourness, which harmoniously combines with the taste of other vegetables cooked in meat broth.

List of required products:

sauerkraut - 0.5 kg;
beans - 150 g;
meat broth - 4 l;
potatoes - 6 pcs.;
bow - 1 head;
beets - 1 pc.;
fresh dill - 15 g;
salt to taste;
bay leaf - 2 pcs.;
peppercorns - 4 pcs.;
vegetable oil - for frying.

Advice! If you want to replace sauerkraut with pickled cabbage, do not forget to add a little vinegar to the dressing to add a certain sourness to the finished dish..

Preparation:

In a saucepan with meat boiling in water, place chopped potatoes, beans and 1/3 of the grated beets, cook until half cooked.
Squeeze the juice from sauerkraut and send it to the pot for potatoes.
Fry onions and beets in vegetable oil in a pan.
Pour the dressing into the cooking container and add the remaining ingredients, excluding the fresh dill.
Once the borsch is ready, sprinkle the dish with chopped fresh dill.

Green borsch with sorrel

This first course can be prepared in a vegetarian style and eaten cold, but we will cook it with chicken drumstick.

sorrel - a bunch;
boiled eggs - 2 pcs.;
chicken drumsticks - 4 pcs.;
potatoes - 2 pcs.;
tomato paste - 1 tbsp l .;
onions - 1 pc .;
celery stalks to taste;
sour apple - 1 pc .;
water - 3 l.;
salt to taste.

Preparation:

Fill the chicken drumsticks with water and put on moderate heat, bring to a boil, add the chopped onion and after 5 minutes add the potatoes.
Dilute tomato paste in a mug with broth and pour into a saucepan.
Toss in the chopped celery stalk.
Cut the apple into several pieces and send it to cook along with the rest of the vegetables.
5 minutes before cooking, add chopped sorrel and chopped boiled eggs.
Before serving, decorate the plate with a spoonful of sour cream and fresh herbs.

Advice! Sorrel can be replaced with nettle leaves.

Cold borscht recipe classic

An unusual name for borscht, isn't it? However, the list of products is also not quite ordinary ... So, we need:

boiled beets - 1 pc .;
boiled potatoes - 2 pcs.;
boiled egg - 1 pc .;
fresh cucumber - 1 pc .;
green onions and dill - to taste;
kefir - 250 ml;
mineral water - 250 ml;
salt to taste.

Preparation:

Rub all vegetables on a coarse grater, chop green onions and dill with a knife. We mix everything in a deep bowl.
Pour kefir and mineral water in equal amounts into a bowl, add salt, mix everything thoroughly and the cold borscht is ready.
It remains to pour it into plates and garnish with parsley leaves.

Video recipe for classic borscht

If you follow the sequence of preparation, you can cook a very aromatic borsch with a rich taste according to the classic recipe, or show your imagination a little and make this dish unforgettable.

Also, if you remove the meat components from the main ingredients, then in fact you can get a very tasty dietary or vegetarian borscht.

Do not be afraid to experiment with products, because this is how new popular dishes appear.