home Endocrinology How to cook red borscht with beets and cabbage. How to cook classic Ukrainian borscht with fresh beets (a simple step-by-step recipe with photos)

How to cook red borscht with beets and cabbage. How to cook classic Ukrainian borscht with fresh beets (a simple step-by-step recipe with photos)

The main ingredient of traditional borscht is beets. If you boil it in advance, then the process of preparing borscht will be greatly simplified. The dish will remain just as tasty and rich. So try to cook borscht with boiled beets maybe you will like this recipe and you will use it.

Borscht Ingredients:

Cooking borscht with boiled beets

(this item is for those who have not cooked the beets in advance) We wash and put the beets in a saucepan, pour cold water and cook for an hour. We check the readiness with a knife, as soon as the beets are ready, cool them, then rub them on a coarse grater.

Pour water into a saucepan and put on fire. We wash the meat and put it in boiled water, collect the foam with a slotted spoon. Add lavrushka and salt. We cook the meat for about an hour. While it is cooking, start preparing the dressing.

We clean the onion and cut it into cubes. Wash the carrots, peel and grate on a medium-sized grater. In a preheated frying pan, fry the onion in vegetable oil until golden brown, and then add the carrots.

Fry the dressing for 3-5 minutes and add tomato juice and herbs.

Simmer for about 10 minutes. And add grated boiled beets.

We wash the potatoes, peel, cut into cubes and put in a saucepan. We will also do it with cabbage, only chop it finely and send it to the pan when the potatoes are ready.

We add our stewed vegetables (dressing) when the potatoes and cabbage are ready and cook for about 5 more minutes. Add pepper and salt to taste. Remove the pan from the stove and let the borscht brew for 20 minutes for saturation.

Serve borscht with boiled beets with sour cream. Bon appetit!

blog-reception.ru

Borscht with boiled beets

Do you love borscht? I believe so, since you have visited this page! I will be happy to tell you how to cook borscht with boiled beets, I will reveal a couple of secrets of cooking this first course!

INGREDIENTS

Step 1

1. In a separate pan, cook the broth with meat, as usual, not forgetting to remove the foam. As soon as the foam was removed, we throw into it 3 crushed garlic cloves, one peeled carrot. And let it all boil. Boil the beets in a separate saucepan.

Step 2

2. Now add peeled, washed and chopped potatoes to the boiling broth, but take out the meat to cut into portions and return it back. When the broth boils again, remove the garlic, add spices and reduce the heat.

Step 3

3. Fry the remaining carrots and onions in melted lard and send them to the soup along with the rest of the fat. Let it boil.

Step 4

4. And now add vinegar directly to the soup, and only then - chopped beets. This is to make the borscht bright. Bring to a boil, then turn off and cover with a lid.

Step 5

5. Have patience and wait for two hours to pass. And now you can serve borscht!

povar.ru

Borscht with boiled beets

Beets boiled in advance will greatly simplify the process of preparing traditional Ukrainian borscht, so beloved in every family. At the same time, the taste will remain the same rich and unforgettable. Try to cook borscht with boiled beets and you, of course, will appreciate this recipe and use it more than once.

Cooking time: 1.5 hours
Servings: 6-8
Cuisine: Ukrainian cuisine
Main ingredient: beets
Generic name: borscht

List of ingredients

Cooking method

Pour the required amount of water into the pan and put on fire. Wash the meat thoroughly and place in boiling water. In order not to spoil the taste of the broth, it is periodically necessary to collect foam with a slotted spoon. Add bay leaf and salt. The meat should be cooked for at least an hour and during this time you can prepare the dressing.

Peel the onion, wash and cut into medium-sized cubes. Wash the carrots, peel and grate on a medium grater. In a heated frying pan in vegetable oil, fry the onion until pale golden and add the grated carrot to it.

Fry for a few minutes, add tomato juice. Add greens.

Stew vegetables for 10 minutes and add boiled beets. (Beetroot must be boiled in advance. To do this, it must be washed well, put in a saucepan, poured with cold water and boiled for about an hour. Readiness is checked with a knife - it should easily enter into it. After the beetroot is ready, it must be cooled. Then peel and grate on a coarse grater).

Wash potatoes, peel and cut into cubes. (I added two boiled eggs to the borscht, deviating slightly from the recipe - I can’t imagine borscht without eggs).

Also wash and finely chop the cabbage and add to the pan when the potatoes are almost ready.

When the potatoes and cabbage are ready, add the stewed vegetables and boil for another 5 minutes. Pepper and add salt if necessary. After that, the pan must be removed from the stove and let the borscht brew for 15 minutes, so that the taste is more saturated.

After the borscht is completely ready, it must be poured into portioned plates, seasoned with homemade sour cream and served hot.

food.ua

Borscht with boiled beets recipe

The most common borscht recipe, but the only thing is that the beets will have to be boiled in advance. This greatly simplifies the process of cooking borscht. If it were possible, I would cook everything in advance, and then just throw it into the pan and cook everything in five minutes (just kidding). So let's get started.

To make borscht with boiled beets, you will need:

tomato juice - 0.5 l

cabbage - 1 head

How to cook borscht with boiled beets:

1. So, you and I will need a medium-sized pan. Pour water into a pot and put it on the stove.

2. We wash the meat well and put it in already boiling water.

3. Do not forget to collect the foam, so as not to spoil the taste of the broth.

4. Add bay leaf. The meat needs to be cooked for at least one hour, it all depends on what kind of meat you took.

5. In the meantime, while the broth is being cooked, we need to prepare the dressing.

6. Peel the onion, wash and cut into cubes.

7. My carrots, peel and rub on a medium grater.

8. Beets must first be boiled. To do this, we wash it well, put it in a saucepan, fill it with cold water and cook for about 1 hour. It all depends on what kind of beets you have, old or young. We test for readiness with a knife. When the beets are ready, put them on a plate and let them cool down. Then we clean and rub on a medium grater.

9. My potatoes, peel and cut into small pieces.

10. Wash the cabbage, remove the top leaves and chop finely.

11. In a heated frying pan in vegetable oil, first fry the onion until golden, then add the carrots. After frying a little, pour in the tomato juice. Stew vegetables for about 10 minutes and only then add boiled beets.

12. When the meat is ready, take it out of the broth, cut it into small pieces and put it back into the pan.

13. Add potatoes and bring to half-cooked, and then put the chopped cabbage.

14. When the potatoes and cabbage are almost ready, add the stewed vegetables and cook for about 5 more minutes. Then remove from the heat and leave to brew for another 10-15 minutes.

When the borscht is finally ready, pour into portioned plates and serve with sour cream.

We also offer to cook Ukrainian borscht according to the video recipe.

Video recipe Ukrainian borscht

www.1001eda.com

Boiled beetroot borscht

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I wonder if you remember the taste of the dishes that were prepared for us in kindergarten? Of course, I have already forgotten, but my youngest (she is now 14 years old) still remembers borscht with donuts with longing.

Somehow I specially prepared donuts for her, they turned out to be successful, by the way. But borscht, such as in the kindergarten, I did not succeed, no matter how hard I tried. Yes, and the daughter specifically could not explain how he differed from mine (although everyone always praises him with me!).

And then one day there were no raw beets in the store, I didn’t want to go anywhere else with bags, and I decided to buy already boiled, because I read somewhere that you can also make quite a decent borscht from it.

In a word, I cooked borsch, and my daughter was wildly delighted. It turned out that he was exactly like in the kindergarten, exactly what she had always dreamed of.

Personally, I like my version much more, but this one turned out to be quite successful, and indeed, its taste evokes some distant memories from childhood, when they were fed deliciously and correctly. Now I periodically cook it this way to please my youngest.

For a 3-liter pot of borscht, we need:

In principle, the recipe is almost the same as that of the classic borscht (I shared it before), but let me remind you.

I cut the pork ribs into small pieces, rinse them with water:

I throw them into a saucepan, fill it with water, and put it on the stove to cook. I cook them for forty minutes.

As soon as the broth boiled, removed the foam, lowered the fire and left to cook further.

In the meantime, I cook cabbage. This time I use store-bought marinated. It is not particularly spicy, so I only lightly wash it:

And then cut into smaller pieces:

I lower it into the pan - boil with meat (but after I removed the foam).

After about ten minutes, the broth can be salted, as the cabbage has already boiled a little, and has given up its part of the salt.

Cut potatoes into small cubes

I add it to the meat broth about half an hour after the start of cooking.

Finely chop onions, rub carrots on a coarse grater. I put everything in a frying pan heated with vegetable oil:

While the vegetables are fried, I chop a fresh tomato:

Then I add it to the onions and carrots:

I peel boiled beets from the skin, rub it on a coarse grater:

I also put it in a pan and add sugar and table vinegar there:

I mix, let the beets fry a little, then put the tomato paste:

Again I interfere with everything, cover with a lid, reduce the fire to 100 degrees and leave to simmer for fifteen minutes.

In principle, the vegetables are already ready, you just need to let them get to know each other better so that they become one.

While the vegetables recognize each other in a pan, cut the greens:

We put the contents of the pan into the broth at the very end, immediately we try for salt and sugar. If everything is normal, add greens, bay leaf, black peppercorns, let the borscht warm up (but do not boil!) And remove from the stove:

If the borscht boils, it will lose both the color and the desired taste, so be careful here.

That's the whole recipe, as always, nothing complicated. And the taste is really like from a distant childhood!

More borscht recipes:

Delicious borscht

There is probably no such person who would not love borscht! Everyone eats it! But, to be honest, I have never eaten tastier than my mother's borscht anywhere, even in Ukraine. For a very long time I could not cook it the way my mother did. And my children, and my husband, asked for “grandmother's” borscht. Detailed cooking recipe and 17 photos.

Boil the broth. To make it fragrant and rich, cook it from a meat and bone set, and not from pulp. Wash carrots, peel. You don't need to cut vegetables. Use parsley, celery, if desired. You can also throw a bunch of your favorite greens into the broth, after tying it with a thread. From spices, I usually take bay leaf and allspice. Place everything in a suitably sized bowl. Fill with cold drinking water. Put on the stove. Bring to a boil. Then turn down the fire. Cook uncovered for about 1.5 hours.

One of the secrets of the bright red color of borscht is properly cooked beets. There are several ways to keep its shade. For example, bake in the oven separately from the rest of the ingredients of the dish. Wrap clean, dry beets in a "uniform" in foil (place in a heat-resistant bag). Bake in the oven at 180-200 degrees for about 90 minutes.

In the same way, I cook sweet peppers. It is easy to remove the film from the baked vegetable, so only tender pulp will go into the borscht. If you cut a raw pod and fry it with carrots and onions, then the film will remain. Baking time - half an hour.

When the vegetables are baked, take them out of the oven. Expand. Leave to cool.

By the way:

If you don't have an oven, cook the beets in a skillet. Grate it on a coarse grater. Fry in vegetable oil until soft, and then add a little apple (table) vinegar. The acid will prevent the vegetable from discoloring, so the color of the borscht will turn out perfect.

There are as many correct recipes for red borscht as there are housewives who undertake to cook it. There are especially many Ukrainian and Polish variants. Borsch is cooked on kvass, with meat, fish, mushrooms, beans, turnips, apples, dumplings in the form of tiny dumplings. But most of the technological secrets are associated with the main ingredient - beets.

Why is borscht losing its red color?

Borscht with beets should be red. Everyone who sits at the table knows this. But anyone who has ever tried to cook it knows how quickly almost ready soup becomes brown and unappetizing.

The color of beets, and hence borscht, comes from the unique phytonutrient betacyanin.

It is quite rare in nature, only in rhubarb, several types of cacti and flowers. Its beneficial properties are simply off scale, the main actions are antioxidant and anti-inflammatory. Unfortunately, this flavonoid is very unstable, it easily oxidizes and dissolves in water.

Therefore, once in the pan, the beets generously share their blush with all the products and with the broth. But, at the finish line, just before readiness, it itself becomes like boiled cabbage, without color and taste, and the broth loses color in a matter of minutes. The air bubbles that form in the actively boiling broth instantly destroy betacyanin.

Although the taste of borscht does not change, the dish loses its attractiveness and some of its useful properties.

How to make borscht red

Beets are a stubborn root crop. It takes longer to cook than all other ingredients, so it is often put into the pan first. This is a fatal mistake of an inexperienced hostess.

Another mistake is to boil the borscht for a long time so that all the vegetables are boiled until soft.

To preserve the betacyanin, the beets will have to be cooked separately, not allowed to boil, and put into the borscht last. For an additional guarantee, the medium into which the beets fall, that is, the broth, must be acidified.

Following these principles, housewives and professional chefs choose the right technological solutions. The properties of beets were taken into account in the original, ancient recipes.

One of the first tricks is to supplement the broth with beetroot kvass 1:1. Kvass will add piquancy, sourness and sweetness to the taste at the same time, while retaining the color of beets. This ancient technique can be used in the modern kitchen. Beetroot, filled with cold water, is aged in a warm room for eight days. Thanks to the work of the sugars contained in it and the yeast flying in the air, the process does not require intervention. In the old days, borsch was prepared almost daily and kvass was constantly updated. A modern housewife can freeze it in portioned packages and, if necessary, add it to the broth during cooking or to ready-made borscht along with beets.
An acidic environment can be created using pickled beets or sauerkraut. In winter, this technique is very popular. Pre-blanks are stewed or fried a little so that the vegetables become softer.
You can acidify the broth with vinegar or lemon juice.
A mild acid is found in tomatoes, they are added in a pureed form to the dishes where the beets are cooked.

To make beets soft and edible, suitable for adding to ready-made borscht, it:

cut into strips and stew in a small amount of water, not allowing to boil;
sauté separately or together with other vegetables;
baked in the oven as a whole, cut and put in the soup before cooking;
separately boiled whole in a uniform or without, and grated into the soup so that it gives up its color.

Often beets are divided into two parts: one is boiled in borscht, the other is cooked separately and added before cooking. Adding a small amount of sugar to stewed or sautéed beets, or straight into the broth, also helps preserve the color.

Classic red borscht with beets and cabbage

How to cook red borscht using technological tricks and get a 100% successful result? First of all, you need to observe a sense of proportion and often try the broth for the content of salt, sugar and acid.

Ingredients:

rich meat broth;
beet;
cabbage;
potato;
carrot;
tomato paste;
garlic;
vinegar;
sugar;
salt;
a mixture of peppers and bay leaf to taste.

Beetroot is an important ingredient, but not the main one. The amount of vegetables should be about the same. Excess beets can spoil the taste of the dish.

Pre-prepare dressing for borscht: saute carrots, onions and beets. Add salt and sugar to taste. Season with tomato paste and remove from heat.
Add chopped cabbage to the broth. After 5 - 7 minutes - potatoes.
When the vegetables are ready, pour in a couple of tablespoons of vinegar. It is better to use not alcohol, but wine or apple.
Put the dressing, add crushed garlic, pepper and bay leaf.
Remove from heat immediately and leave to infuse for 15-20 minutes.
Borscht, like all soups with cabbage, tastes better the next day. An important point: you need to warm it up in small portions, avoiding boiling. Otherwise, with such difficulty, the color obtained will disappear along with the first bubbles.

Cooking in Ukrainian

Real Ukrainian borscht is akin to a work of art. The three pillars on which it is based are juicy beetroot, rich broth and lard.

Other ingredients:

The most successful borsch is obtained in the summer, when the garden is full of fresh vegetables and herbs.

Beets are prepared separately - stewed, fried or baked. There are copyright options here.
Tomatoes need to be scalded and mashed. Be sure to remove the skin. Pour the tomato puree into the beets. Add salt and sugar.
Saute carrots and onions together. You can add bell pepper if you wish.
Young milk beans do not require soaking, but they are cooked longer than other vegetables.
One potato can be put whole. When it boils, it is mashed into a puree and returned to the broth - so it will turn out thicker and denser.
When the beans, cabbage and potatoes are cooked in the broth, passerovka is laid out in the borscht, beet kvass or vinegar is poured in, and only after that beets are added.
Borscht is immediately removed from the fire.
Garlic and lard are turned into a homogeneous puree using a blender. Previously, this dressing was carefully pounded in a mortar. It can be spread on bread and served separately. However, borsch requires a final chord - a couple of tablespoons of bacon with garlic should slowly melt in a saucepan, combining and softening all the flavors. After half an hour, borsch can be seasoned with herbs, sour cream and served with traditional donuts.

Delicious first course with beef

It is best to cook red borscht in beef broth with a sugar bone.

The broth will not be very greasy, but strong and fragrant. Just such a character suits borscht.

Ingredients:

beef on the bone, such as ribs;
beets and other vegetables to taste;
salt, sugar, wine vinegar;
garlic.

Beef broth will require special spicy herbs - lovage, tarragon and thyme.

Beef broth for borsch is cooked according to all the rules: the meat is loaded into cold water, the foam that has risen during boiling is necessarily removed. The broth slowly languishes for about 2 - 2.5 hours, it should not boil with a key. The finished broth must be filtered so that there are no small bones left in it. Cut the meat and return to the pot.
Separately prepare borscht dressing from beets, carrots and onions. Be sure to taste it for salt and sugar before putting it in borscht.
Boil cabbage and potatoes until tender. After the broth is acidified with vinegar, nothing will be boiled in it.
Before being ready, put the dressing in the borscht. Taste the broth again, if necessary, at this stage the taste can be adjusted.
Season with garlic and herbs. Remove saucepan from stove.

Red borscht with chicken broth

On chicken broth, you can cook light borscht, almost dietary.

Ingredients:

chicken;
beets and other vegetables;
salt, sugar, lemon;
garlic.

From herbs, basil, marjoram and oregano are suitable for tender chicken meat.

Broiler chicken is cooked for no more than an hour, be sure to remove the foam. The laying hen will have to be boiled for 2 to 3 hours, but it will give off more flavor and nutrients without turning into a rag. Usually the broth is recommended to filter. Salt it before readiness and be sure to try it. All the salt can be put in the borscht dressing, and the broth can not be salted at all.
Cabbage and potatoes are added to the pan to the meat. To reduce the calorie content of the dish, potatoes can be left out or replaced with a young turnip, as Lithuanians and Ukrainians do.
Separately cook the beets, season them with salt and sugar. You can not add tomatoes to this version of borscht.
Saute carrots and onions.
Acidify the broth with lemon juice.
Lay out the borscht dressing.
Add chopped garlic and herbs.
Leave the soup to steam under the lid, removing from the heat.

Cut the beets into strips, simmer in a small amount of water until soft. Before being ready, add salt, sugar, tomato puree to it.
Saute carrots, colored peppers and onions, avoiding the formation of a crust.
Place beans, cabbage and potatoes in a bowl. Beans take longer to cook, so vegetables are laid at a short interval.
When all the vegetables are cooked, lay out the passerovka and acidify the broth.
Transfer beetroot to a saucepan and remove from heat.
Season with garlic and herbs. Let rest covered for a quarter of an hour.

How to make red cold borscht

The summer version is prepared exceptionally quickly, pleases with a small amount of calories and a fresh taste.

Ingredients:

beet;
potatoes (for those who are not on a diet);
eggs;
fresh cucumbers;
fresh greens;
lemon juice;
sugar;
salt;
sour cream.

Separately, beetroot broth and dressing from cucumbers and herbs are prepared. To make the dish more satisfying, you can cut lean boiled meat, sausage, fish.

For a decoction, cut the beets into strips or grate.
Season boiling water with salt, sugar and lemon juice to taste. Carefully lay out the beets. Depending on the cut, simmer it without boiling for 5 to 20 minutes. Cool and chill in the refrigerator.
Boil potatoes and eggs separately. Cool and clean. Cut into small pieces or large slices. In Lithuania, hot boiled potatoes with herbs are served separately with cold borscht.
Cut cucumbers and greens, arrange on plates.
Pour beetroot broth and season with sour cream.

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 for 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 the appearance of borscht and its 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:

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. Much more it looks like a classic recipe for 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 the foam from the pan every 5 minutes of cooking.

The processed meat is placed in 4 liters of cold water, in which parsley, 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.

You need to know how to cook borscht with beets in order to get an appetizing dish with a rich red color as a result. And for this it is necessary to perform several necessary nuances.

How to cook borscht with beets: learning to keep the color

Ingredients

Vegetable oil 2 tbsp Lemon juice 1 tsp tomato paste 1 tbsp Garlic 2 cloves Onion 2 pieces) Carrot 2 pieces) Beet 2 pieces) white cabbage 500 grams Potato 5 piece(s) meat 800 grams

Servings: 6
Cooking time: 3 minutes

How to cook beetroot borsch deliciously: a classic recipe

Delicious borscht is cooked on rich meat broth. Often beef is used for this, but you can take other types of meat - choose according to your taste. It is better to use meat on the bone - the broth will turn out to be more saturated.

Cut the meat into medium-sized bars, cover with water and simmer for about 2-2.5 hours. It is in the cooking time that the secret of the taste of the broth is hidden, so you should not remove it from the fire before the specified time.

At this time, prepare the beets. You can boil it, bake it or stew it.

To boil beets, cover them with water, add lemon juice and cook until soft. But it will be faster to put it out: coarsely grate the beetroot, mix it with lemon juice and simmer under the lid (after frying a little) until tender.

Chop onions and carrots, mix with tomato paste, salt and fry in oil until tender. Shred the cabbage.

When the broth is almost ready, cut the potatoes into cubes and lower them into the pan. Let it boil for 10 minutes, then put the roast in the broth, and after another 10 cabbage and beets and boil them for 3-4 minutes. Shortly before turning off the fire, add chopped garlic to the borscht. At the end, sprinkle the dish with herbs and let it brew for about 30 minutes. Serve with sour cream.

How to cook beetroot borscht: other options

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

with sauerkraut and pickled beets - this dish has a pleasant sourness. Cabbage before laying should be stewed for 5 minutes with sugar;
without cabbage on pork ribs - a kind of rich beetroot.

And there is also a lean option - they use mushrooms instead of meat, boiling them for 20-30 minutes to get a broth.

If you want to get a more dietary meat broth, then cook it on chicken breast. It will be less caloric. If you need a richer borscht, then choose pieces of meat with fat.