Red borscht with beets recipe with photos. Without borscht, lunch is not lunch, or how to cook borscht with beets

It would seem, who hasn’t tried such a tasty and satisfying dish as borscht? Surely there are no such people. Many novice housewives are faced with a fact, asking themselves the question “how to cook borscht with beets?” In fact, there is nothing complicated in this process. The main thing is to know how to approach it correctly.

Classic borscht with beets and cabbage

The classic recipe for borscht with beets is present in many folk cuisines of the post-Soviet space. Almost all of them are identical, the difference is only a couple of ingredients.

What you will need:

• beef or pork – 350 g;
• cabbage – 300 g;
• potatoes – 300 g;
• Bulgarian pepper – 1 pc.;
• carrots – 2 pcs.;
• beets – 2 pcs.;
• lim. juice – 3 tbsp. spoons;
• rast. oil – 2 tbsp. spoons;
• volume. pasta – 2 tbsp. spoons;
• greenery;
• laurel sheet;
• sugar – 1 tbsp. spoon;
• salt;
• peppercorns.

The meat is cut into small pieces, then we send it to cook. After boiling, remove the foam that appears on top, put a bay leaf in the pan, cover it with a lid and cook for about another half hour. The cabbage is finely shredded, the potatoes are cut and all this is added to the meat.

At the same time, heat the oil in a frying pan. Add carrots, beets, chopped onions and chopped peppers, grated on a coarse grater. A little later, lemon juice, sugar and tomato paste are also added there. The mixture is stirred and simmered under the lid for 15 minutes. If necessary, you can add a small amount of water.

When the roast is ready, put it in a saucepan with the meat and cook over low heat until fully cooked. Before doing this, do not forget to add salt and spices. Before serving, borscht in plates is sprinkled with finely chopped herbs.

Traditional Ukrainian recipe

Do you want to cook borscht with beets in Ukrainian, but don’t know where to start? Then use the following step-by-step recipe.

What you will need:

• meat – 0.7 kg;
• cabbage – 200 g;
• beets – 2 pcs.;
• potatoes – 2 pcs.;
• Bulgarian pepper – 1 pc.;
• carrots – 2 pcs.;
• tomatoes – 3 pcs.;
• volume. pasta – 3 tbsp. spoons;
• garlic – 1 clove;
• a piece of lard;
• greenery;
• salt and spices.

The washed meat is placed in a pan of water (3 liters) and brought to a boil. Skim off any foam that appears during the process. Peel the carrots and onions and also add them to the pan with the meat. Bring the broth to a boil again, and then reduce the heat to low and simmer for 2-3 hours.

Check the readiness of the meat with a fork. If it is soft enough, you can remove it. Cut it into small pieces and place in a separate plate. The resulting broth is filtered through cheesecloth. The potatoes are cut into cubes, and the cabbage is finely chopped. Add them one by one with a 15-minute interval. After you add the cabbage, cooking continues for 5 to 10 minutes.

At the same time, you need to start frying. We cut the onions and carrots, bell peppers into thin strips, the tomatoes can be chopped using an immersion blender, and the beets can be grated on a coarse grater. We also finely chop the greens. Simmer the entire mixture of vegetables in a frying pan with oil for 10 minutes.

After the cabbage and potatoes are ready in the pan, frying is added, and the borscht is brought to a boil, and then cooked for no more than 10 minutes over low heat. At the end, before it’s ready, salt it, add spices and chopped garlic.

Vegetarian borscht with beets and beans

What you will need:

• cabbage – 200 g;
• potatoes – 2 pcs.;
• beets – 1 pc.;
• carrots – 1 pc.;
• tomato – 2 pcs.;
• garlic – 3 cloves;
• Bulgarian pepper – 1 pc.;
• red beans – 1 cup;
• greenery;
• sugar – 2 teaspoons;
• salt – 1 teaspoon;
• laurel sheet;
• spices.

To prepare vegetarian borscht, you need to soak the beans in advance. The best option is overnight, although 3 to 5 hours will be enough. If you are too lazy to do this or don’t have enough time, you can use canned beans from a jar.

Place the soaked (if raw) beans in a pan of water (3 liters) and bring to a boil. After this, reduce the heat to very low. Chopped and washed potatoes are added to the beans. Next is the turn of beets. It is cut into strips and briefly fried in a frying pan with oil. We also put it in the pan.

The onion is finely chopped, fried until lightly browned, after which carrots cut into small strips are added to it. At the same time, chop the tomatoes into small pieces. Onions and carrots go into the pan, and now it’s the tomatoes’ turn. Lightly simmer them together with chopped garlic cloves.

While they are cooking, finely chop the cabbage, chop the pepper and immediately add it to the borscht. Tomato paste is added to the tomatoes, the mixture is stirred and fried for literally another couple of minutes. Then add the roast to the pan, add salt, sugar and bay leaf, and pepper to taste. Cook the dish for another two minutes and turn off the stove.

At the end, you need to let the borscht brew for at least about an hour so that the taste is fully revealed.

How to cook in a slow cooker?

What you will need:

• meat – 300 g;
• tomato – 2 pcs.;
• cabbage – 200 g;
• onion – 1 pc.;
• beets – 1 pc.;
• Bulgarian pepper – 1 pc.;
• potatoes – 4 pcs.;
• garlic – 2 cloves;
• lim. juice;
• volume. pasta – 3 tbsp. spoons;
• rast. oil;
• spices.

The meat is cut into pieces of arbitrary size, but it is better to be smaller for uniform processing. Set the multicooker to “Baking” mode and cook the meat for 20 minutes. At the same time, grate beets and carrots, cut tomatoes and chop onions. This component, along with carrots and bell peppers, is added to the meat. Simmer for 15 minutes.

After adding the tomatoes and tomato paste, cook for another 15 minutes. Add chopped garlic, spices, cabbage and potatoes to the fryer, and at the end add water so that it completely covers the mixture. Salt the dish and cook in the “Stew” mode for no more than an hour.

With sauerkraut

What you will need:

• beef – 0.5 kg;
• sauerkraut – 200 g;
• beets – 1 pc.;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• bay leaf;
• vinegar – 1 teaspoon;
• volume. pasta – 1 tbsp. spoon;
• greenery;
• rast. oil – 2 tbsp. spoons;
• salt – 2 teaspoons.

Cut the meat into pieces, pour 2 liters of water into a saucepan and bring to a boil. After this, reduce the heat to medium and cook in this way for an hour and a half, constantly removing the foam flakes. Add salt 5 minutes before cooking.

All vegetables are cut in a way that is convenient and familiar to you. Frying is done from beets, onions and carrots. Simmer the mixture in a frying pan for about 7 minutes over medium heat. At the end add vinegar. At this time, the sauerkraut is washed and squeezed out by hand. Heat the oil in a frying pan and put the cabbage there along with 50 ml of broth and tomato paste. Simmer for 5 minutes.

Then the cabbage is combined with the rest of the vegetables. Place potatoes into the boiling broth and cook for 7 minutes. Next comes frying, sauerkraut and spices. Cooking will take no more than 20 minutes. When serving in a plate, you can sprinkle with herbs.

Recipe for red borscht with beef

What you will need:

• beef on the bone – 0.5 kg;
• potatoes – 2 pcs.;
• beets – 2 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• volume. pasta – 2 tbsp. spoons;
• laurel sheet;
• vinegar - 1 tbsp. spoon;
• sugar – 1 tbsp. spoon;
• salt, spices.

We wash the meat and scald it on all sides with boiling water so that foam does not form during cooking.

Place it in 4 liters of cold water along with bay leaf, onion, salt and pepper. Bring the mixture to a boil, and then cook for 4 hours.

Peel and cut the beets into 2 parts, then transfer them to a saucepan with heated water and bring to a boil. Add vinegar and sugar there. Reduce the heat and cook the beets until fully cooked. After this, you need to remove the vegetable and remove the broth. It should not be poured out.

Carrots and onions are chopped, then sauteed for 5 minutes in a frying pan. We take the meat out of the broth and cut it into pieces. Potatoes chopped in any usual way, fried meat and bay leaf are placed in it. Salt and cook for 7 minutes.

The finished beets are grated on a coarse grater and stewed in a frying pan along with tomato paste. Put the mixture into the borscht, bring to a boil, then reduce the heat and cook for 10 minutes until the potatoes are ready. If you don’t have enough liquid in the borscht, you can safely add the remaining beetroot broth. When the dish is ready, add chopped garlic, stir and leave to simmer for half an hour.

Navy borscht - a simple and tasty recipe

What you will need:

• meat bones – 300 g;
• beets – 2 pcs.;
• cabbage – 200 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• tomato – 2 pcs.;
• laurel sheet;
• rast. oil – 2 tbsp. spoons;
• bacon – 100 g;
• sugar – 1 teaspoon;
• vinegar – ½ teaspoon;
• greenery.

The washed bones are placed in a saucepan along with onions and carrots, pour 2 liters of cold water into it. Bring the mixture to a boil, skim off the resulting foam, reduce the heat to medium and cook for an hour.

Add bacon to the broth and add salt. To check the meat, you can pry it with a fork. If it comes away easily from the bones, then it’s time to take it out. Don't forget to constantly remove the foam. After removing the bones, separate the meat from them. It remains with the bacon, and the broth is strained.

The beets are peeled, cut into strips and sauteed in a frying pan along with vinegar and oil. Pour in the broth in such an amount that it completely covers the beets and simmer over low heat for no more than an hour. Onions and carrots are fried for 10 minutes. Then both parts of the frying are combined, add sugar, mix and simmer for another 15-20 minutes.

Add cabbage and potatoes to the broth. Bring to a boil, add bay leaf, reduce heat and cook for 15 minutes. Place the roast into the broth and cook over low heat for another 15 minutes. Just before it’s ready, add finely chopped herbs and salt. After removing the borscht from the stove, let it brew.

Borscht with beets is deservedly considered one of the main traditional Russian dishes. Tasty, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to truly enjoy borscht with beets, it is very important to prepare it correctly. Not all housewives succeed in this. This article will present the 7 best step-by-step recipes for classic borscht, which 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 formerly part of the Soviet Union.

If you want to know how to cook borscht with beets, the housewife should first of all get acquainted with the list of what she will need:

• 300 grams of pork or beef depending on taste preferences;
• Cabbage fork;
• 300 grams of potatoes;
• Bell pepper;
• 200 grams of carrots and beets;
• Greens, bay leaves, salt, sugar and other flavorings are added at the discretion of the housewife.

The first thing the housewife should do is finely chop the meat. It is with this action that the step-by-step recipe for classic borscht begins. The chopped meat is sent to cook.

As soon as the broth boils, a bay leaf 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 remaining ingredients, adding 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. Onions, peppers, granulated sugar and paste made from fresh tomatoes are added to the same container. The resulting “cocktail” needs to simmer for about 20 minutes.

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

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

The dish poured for consumption should be decorated with chopped herbs. This will have a positive effect on both the appearance of the 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. I must admit, there really is logic in this.

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

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

The key difference from the first recipe in the Ukrainian analogue, of course, is the presence of lard. Well, really, how to cook borscht with beets and cabbage and not use lard? There is nowhere in Ukraine without him...

To know how to cook borscht with beets in Ukrainian, the first step is to thoroughly rinse the meat and place it in a three-liter cooking pan. Quickly chopped vegetables are sent there too. After the broth has reached a boil, you should reduce the heat to low, 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.

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

Vegetables along with peppers are fried on the stove, while tomato paste is added to the frying pan before them, which guarantees the borscht a particularly rich taste. Stewing continues for at least 15 minutes, and the most chopped greens are added to the vegetables.

When the frying goes to cook along with the meat, it is worth continuing cooking for some more time without turning up the heat. All flavoring additives are added to the borscht after the heat 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 still gained wide popularity. For it the owner will need:

• Cabbage fork;
• 2 potatoes, 2 tomatoes;
• 100 grams of carrots and beets;
• 3 heads of garlic;
• Red beans;
• All spices and various flavoring additives 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 involves the absence of meat in the dish.

First of all, the beans are soaked for several hours before preparing the borscht. If for some reason you don’t have time to soak them, it doesn’t matter - you can always use store-bought beans, preserved in special jars.

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

At the same time, the vegetables are fried in a frying pan. When they go into the pan, it’s time to stew the tomatoes and cut the garlic heads into small pieces.

Vegetables are chopped and added to the borscht with beets only as a last resort. 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 the help of tomato paste. Yes, yes, you can’t do without it even in a 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 a couple more 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 preparing this dish. Using a slow cooker in the process is a great way to show everyone how to cook borscht with beets in a truly original way.

The list of ingredients is not at all similar to the one in the recipe for borscht with beans. It is much more similar to the classic recipe for borscht with beets or its Ukrainian equivalent.

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 flavorings and spices are added at the discretion of the housewife.

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

The “Baking” mode is turned on in the multicooker, and the meat is kept in it for at least 20 minutes. At the same time, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed along with the meat for another quarter of an hour.

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

The borscht with beets and other ingredients remains in the multicooker for another hour with the “Stew” mode turned on.

Experiment with sauerkraut

For this type of borscht you will need:

• Half a kilogram of meat - exclusively beef, pork is not suitable;
• 200 grams of sauerkraut;
• 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 it can very well refresh the boring perception of borscht.

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 completely cooked.

The housewife can cut all the 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; excess moisture should be squeezed out with bare hands. The cabbage, cleaned in this way, is sent to a frying pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After this, the cabbage is finally combined with all the vegetables. Frying, cabbage and spices are added to the broth with meat in strict order. After this, the borscht 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 generously with herbs.

Beef as the main ingredient for borscht

Next, the reader is offered another recipe for classic borscht with meat. As with the previous dish, pork is not suitable for this dish. The only meat that will complement this recipe is high-quality beef.

To prepare, the housewife will need:

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

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting culinary work, you should carefully rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also saves the housewife from having to remove foam from the pan every 5 minutes of cooking.

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

At the same time, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

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

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

After 4 hours, the meat is removed from the future soup and also cut into small pieces, and then returned back to the fire along with the potatoes, fried and bay leaves. All this is generously 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 grate them. Next, it is processed over medium heat, mixed with tomato paste and added to the borscht. The broth simmers on the stove for another 15 minutes until the potatoes are completely cooked.

Garlic is added to this borscht after cooking. The chopped garlic head is evenly distributed throughout the broth, and the borscht is left to soak and be saturated with flavors for 30 minutes.

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

To make it 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 leaves, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe due to its excessive specificity. Using meat bones instead of regular meat is a truly bold experiment.

Housewives who don’t know how to cook navy-style borscht with beets think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones here is compensated by the presence of bacon, and in order to add the required fat content to the dish and nutritional value, even bones cope well.

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

Pour 2 liters of cold water over the meat bones mixed with vegetables. You should wait until the broth boils. Most likely, a lot of foam will appear on it - it should be carefully removed. Ultimately, the fire level is reduced by 50%, and 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 strained through a colander.

To process beets according to this recipe, you do not need a grater. It would be best to cut it into thin strips and place it in a frying pan onto which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture simmers on fire for at least 60 minutes.

At the same time, vegetables are cooked in another frying pan. Then both roasts are combined, sugar is added to them, and the whole thing is simmered over the fire for another 20 minutes.

Cabbage and potatoes go into the broth next to last. Bay leaves and frying are added to the borscht after it has been brought to a boil again. The dish is kept at the minimum heat level for another 15 minutes.

Before serving borscht, it is decorated with herbs.

This article presented only 7 borscht recipes. Housewives who are well versed in this issue know many more ways to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and not disappoint your man.

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

Real borscht must be prepared with beets. If borscht is the favorite first dish of one of your loved ones, then you need to know how to cook borscht with beets.

Be sure to try it, there is nothing complicated in preparing borscht with beets.

What you need for borscht with beets

If you are preparing the first course in a five-liter pan, then you need:

1. Meat (½ kilogram of beef or lean pork and 100 grams of lard).

— A small head of cabbage (about 1 kilogram)
— Beets (2 medium-sized pieces)
— Onion (1 small head)
— Carrots (2 medium-sized pieces)
– Potatoes (about ½ kilogram)
— Tomato paste (150 grams)

3. Spices:

- Salt and sugar (to taste)
— Ground black pepper (to taste)
— Greens (dill or parsley)
— Vinegar (½ tablespoon)
— Garlic (3-4 cloves)

Recipe for borscht with beets

Cut the meat into small pieces and cook for about two hours in a saucepan. In this case, it is necessary to remove the foam that forms on the surface of the broth while cooking the meat.

During this time we cook the vegetables. Cut onion into small cubes, carrots
grind on a grater. Put the lard into the frying pan; when it starts to melt, add the onion and fry it until golden brown. Then add the carrots to the pan and fry over low heat along with the onions for 5 minutes.

Then add tomato paste and coarsely grated beets to the frying mixture. Young beets can be grated raw. Pre-boil the “older” beets for 30 minutes and then chop them. Add vinegar to the pan so that the beets do not lose their beautiful color. Fry these vegetables for another 5 minutes.

Now let's move on to potatoes and cabbage. Peel the potatoes and cut them into small ones cubes. Shred the cabbage thinly.

After the meat is cooked, add potatoes and cabbage to the pan first. Cook them until done. We select the cooking time depending on the “age” of the vegetables. If the vegetables are young, 10 minutes will be enough. In other cases, increase the cooking time to 20 minutes.

Now it's time to “color” the borscht. Add the contents of the frying pan – the roasted vegetables – to the pan and cook everything together for another 10 minutes.

Before turning off the heat under the pan, add salt and sugar to taste, ground black pepper, chopped garlic and finely chopped herbs to the borscht.

The first course “Borscht with beets” is served with sour cream. Don't forget to buy it in advance. It is sour cream that will give the dish the taste of real borscht. Experienced housewives who know how to cook borscht with beets , I advise you to prepare it a day before use; they say that the borscht will acquire a more pronounced taste on the second day. Personally, I didn’t notice such a feature of this dish, but I won’t argue with them. I advise you to try it!

Red borscht with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies your hunger, warms you up and delights with its delicious taste. It’s hard to count how many versions of a traditional dish there are now: less calorie and faster, refreshing, etc.

This time, for pleasant, subtle sweet and sour “notes,” we’ll add vinegar and granulated sugar to the vegetable dressing, but otherwise we’ll follow the standard recipe.

Ingredients for a 5-liter saucepan:

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

For frying:

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

Red borscht with beets and beef recipe with photo

1. Fill the beef to the top with water and boil. Using a spoon, skim off the resulting foam and place one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is completely cooked). About 15 minutes before the end of cooking, throw in the bay leaf and peppercorns.
   
2. Carefully remove the boiled meat from the broth and place it in a separate bowl. Throw away the carrots and spices. Pass the broth through a fine sieve to remove small pieces and possible bone fragments. Pour into a clean saucepan and bring to a boil again. Dip cabbage, shredded into thin strips, into the strained broth.
   
3. Next are potato tubers, peeled and cut into equal cubes. Do not add salt yet so that the vegetables boil faster. Cook at low boil for 15-20 minutes.
   

   How to make frying for red borscht with beets

4. Meanwhile, make vegetable frying for the borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
   
5. Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
   
6. Add peeled and grated beets to the carrot and onion sauté. Simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the assorted vegetables under the lid until fully cooked (about 20 minutes).
   
7. Transfer the roasted beets into a pan with already soft vegetables. The broth will immediately turn a rich red color.
   
8. Divide the boiled meat into portions and add it to the almost finished borscht. Simmer at a low boil, do not allow active boiling! Finally, add salt, take a sample, and season with spices if desired.
   
9. At the end, add chopped garlic cloves and dill into the broth, and after a couple of minutes remove from heat.
   
10. Serve freshly cooked red borscht with beets, flavored with sour cream or just like that, adding a slice of fresh bread. Enjoy this hearty and warming first course!
    

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

There are so many borscht recipes for as many women as there are. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of preparing this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht sparkles with new flavors, is distinguished by its piquancy and aroma.

It's difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In northern Russia, soup with cabbage was called shchi. The further south you went, the more heat-loving vegetables grew that could be added to first courses. It is possible that borscht was first prepared in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous throughout the world.

In Russia, the first mentions of borscht appeared in the 16th and 17th centuries; Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroi (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer stew from hogweed and beets - it became the prototype of the modern dish.

Each locality has its own rules and recipes for preparing borscht, but it can be divided into two main types: red (now popular among Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, and Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - it is a light soup of greens and boiled beets, with the addition of boiled chopped eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly prepare borscht with beets, use the secrets of experienced chefs.

1. Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to use pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook saturated vegetable broth in advance.
2. Beet. This is what gives it the bright red color. It can be cut into strips or grated, but never add it raw to the liquid, otherwise it will boil out and the borscht will become faded in color. Pour in a little vegetable oil and sauté the beets until soft, after sprinkling them with vinegar and adding a spoonful of sugar, this way they will not lighten during the cooking process and will keep the color of the borscht bright. It’s even better to bake the beets in foil, then they will retain their natural properties.
3. Roasting. Borscht without frying is not borscht, but a soup made from boiled vegetables. Diced onions are sauteed in oil until transparent, add grated carrots and after a couple of minutes add a little flour. It can also be fried separately in butter or vegetable oil. Flour will provide additional thickness and velvety.
4. Tomatoes. Never skimp on tomato paste or sauce; the borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
5. Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to the plate.
6. Cabbage. Finely chopped, young or mature, white cabbage or Beijing, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and let stand for 5-7 minutes.
7. Additional ingredients. Mushrooms, beans, and prunes add piquancy and originality to the borscht. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the recipe and measure out the required amount of ingredients. Borscht is cooked by eye; ingredients are added in quantities that your feelings tell you.
9. Saturation. The borscht must be steeped and soaked in aromas. Let it sit for a while before serving. And the next day it will taste even better.
10. Serving. Borscht will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle finely chopped herbs on top and add a spoonful of sour cream. Place chopped lard, garlic and black bread on the table. Don't forget about the garlic donuts!

Every cook praises his borscht

There are a huge number of variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borscht prepared according to one of the recipes below.

Let's prepare real Ukrainian borscht, respecting the national flavor and taste preferences! Just don’t wait for the exact weight of the food to be laid out - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone; it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Skim off the foam, add salt, place on low heat and simmer for 2-3 hours until the meat is cooked. Don't forget to add the whole onion and carrot for flavor, a bay leaf, and a few black peppercorns.

A little secret: cook several peeled large potatoes along with the meat.

While the meat is cooking, let's start frying. Cut the lard into small pieces and fry it until it becomes crackling (translucent), add finely chopped onion and fry until transparent. We cut the beets into strips, the carrots can be finely chopped or grated on a coarse grater, and we simmer the vegetables along with the cracklings.

Add sugar to the fry and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, dust them with flour and stir. Now add tomato sauce or grated fresh tomatoes and simmer for a few more minutes.

The broth is ready. We take out the contents from it. We select the bones and separate the meat into fibers or cut into pieces. The onions and carrots have served their purpose - throw them away. Mash whole boiled potatoes into a puree - this gives the broth thickness and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add frying. Taste it, add salt and pepper if necessary.

Shred the cabbage and place it in the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's brew. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

• Prepare meat broth from pork, beef or chicken. Use the meat for main courses or chop it and send it back to the borscht.
• Add the potatoes into cubes and cook until done.
• Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
• Add sauerkraut and frying to the borscht, cook until done.
• Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called “green”, and it is perfectly refreshing in the summer and no less tasty in the winter. True, in winter you have to use canned sorrel, which experienced housewives prepare in the summer especially for these purposes.

There is nothing complicated in preparation; green borscht is based on the classic borscht recipe, only sorrel is used instead of cabbage.

Cook the meat broth and prepare other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the roast. In any oil, bring the onion to a translucent state, add beets and carrots, simmer until soft. Add tomatoes.

Cut the cooked meat into pieces. Add potatoes and cook for 20-30 minutes. Now fry – add and cook for a few more minutes. Finally the turn came to put in the sorrel and eggs; as soon as it boils, turn it off immediately. We insist and serve.

Vegetarian (lenten) borscht with beans or mushrooms

Hearty borscht can be prepared not only with meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.

• Soak dry beans in cold water for several hours, or overnight.
• Cook it until soft in salted water.
• Add potatoes and fried vegetables: onions, beets, carrots, tomatoes.
• Lastly, add finely shredded cabbage and boil for no more than 10 minutes. Turn off the heat and let it brew.

Bean borscht is filling, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add richness to the broth; they are best used for making salads.

Instead of beans, you can take mushrooms, pre-fried in oil. Better yet, combine them.

Navy borscht

It takes a long time to prepare, but it's so worth it - you'll lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

1. Cook broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to low. After an hour, add salt, and after another 30-40 minutes, check the readiness of the meat - it should be soft and pierce with a fork. We take out and throw away the onion.
2. Add pieces of smoked brisket and cook while the roast is being prepared.
3. Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
4. Separately, fry the onions and grated carrots.
5. Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or strips, as you like. Place in a saucepan and cook until done.
6. We don’t chop the cabbage as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. The borscht is ready, serve.

Lunch is ready! It's time for the table!

Now you know how to cook borscht with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time the borscht turns out new, original, and most importantly - tasty. Cook with pleasure!