Borscht with beets and cabbage step by step. Vegetarian borscht with beets and beans

Borscht is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation; it is believed that every housewife has her own secrets that make the first dish unique. However, in order for the borscht to be tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite dish, how the dressing is made, and what delicious secrets The preparations are revealed by the housewives of different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unchanged. First you need to wash, peel and chop all the vegetables. Beets are processed separately, because they are the main ingredient of the first dish. Its preparation takes place in several options:

1. Boil in the skins.
2. Bake in the oven.
3. Chop and simmer in a frying pan.

To keep the beets color, add a little citric acid, juice or table vinegar. As for the broth, it can be made from pork, lamb, veal, beef or pork bones, the pulp of any poultry or mushrooms. For delicious borscht The broth needs to be fatty, and to make it that way, you need to cook the meat after boiling for at least 2.5 hours over low heat.

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - shredded cabbage, then beets, and then frying vegetables. This is basic step by step guide preparing red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for preparing red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for preparing it, but they prepare it differently in each region. For example, in the south they like borscht with fish, in northern Russian cities - with mushrooms, Belarusians cook it without cabbage with smoked meats, Ukrainians - with beans and pampushki. We suggest considering the most delicious recipes preparing beetroot borscht.

Classic beef recipe with meat and fresh cabbage

To prepare a hearty, flavorful red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But the whole family will be fed for at least 2 days, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result you expected. Ingredients:

• 800 g beef;
• 5 pieces. potatoes;
• 0.5 kg white cabbage;
• two beets;
• two carrots;
• two onions;
• two cloves of garlic;
• one tbsp. l. tomato paste;
• one tsp. vinegar;
• two tbsp. l. vegetable oil;
• salt, herbs, spices.

Recipe:

1. Rinse the beef, cut into medium pieces, add water, and cook after boiling for 1.5–2 hours.
2. Peel the beets, cut into thin strips, add vinegar to preserve color, fry on vegetable oil 5–7 min.
3. Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
4. Fry the onions and carrots separately with tomato paste, salt and spices.
5. Place the potatoes in the broth, add salt, and after 5 minutes, add the cabbage.
6. After 10 minutes of boiling, add the fried beets, and after another 10 – frying.
7. Garlic, passed through a press, is added at the very end a few minutes before turning off the heat. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, then serve.

Borsch with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid, which is beneficial for the human body. Therefore, the first course with sauerkraut- this is not only a very tasty, but also a healthy food, but you will have to tinker with it. Pickled beets sweet and sour sauce You can buy ready-made or marinate yourself. Ingredients:

• 2.5 liters of chicken or any other broth;
• 200 g sauerkraut;
• two pickled beets;
• one carrot;
• two potatoes;
• one bow;
• two tomatoes;
• two cloves of garlic;
• one tbsp. l. Sahara;
• salt, bay leaf, spices, sunflower oil. oil.

Recipe:

1. Place potatoes, peeled and cut into cubes, into the boiling broth with pieces of chicken.
2. Cut the onion into cubes too, and grate the carrots, then fry the vegetables on sunflower oil 5 minutes.
3. Add the fried vegetables to the pan with the broth.
4. Cut the pickled beets into small cubes and then place them in the broth.
5. Pour sugar into the sauerkraut, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, add cabbage, grated tomatoes, chopped garlic, spices, bay leaf, and salt to the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so everyone loves it Slavic peoples without exception. This dish contains the most different products, but the beets remain unchanged. We will look at the recipe delicious beetroot soup on pork ribs. Ingredients:

• 800 g pork ribs;
• one large beet;
• one carrot;
• one bow;
• two potatoes;
• two tbsp. l. tomato. pastes;
• one tsp. dried celery root;
• 5 pieces. allspice peas;
• two bay leaves;
• one tbsp. l. vinegar
• two teeth garlic;
• salt, pepper, chopped herbs.

Recipe:

1. Wash and cut the pork ribs into small pieces, place in a prepared container, and fill with water.
2. Add the peeled onion, celery root, allspice, laurel leaf, put on the stove to cook the broth.
3. Grate the peeled beets and simmer in a frying pan with water and vinegar for about 20 minutes.
4. Peel the potatoes and carrots, cut them into cubes, and add them to the broth.
5. When ready, add the beets to the pan.
6. Add salt, spices, and finely chopped garlic to the borscht.
7. Boil the beetroot soup with all the ingredients for 5 minutes, then turn off the heat and add the chopped herbs.

Red borscht is also eaten cold; it is especially relevant in hot weather. summer days. Beetroot soup is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time many recipes for cold soups with meat broths have appeared. We'll consider classic recipe cold borscht with beet broth and bread kvass. Ingredients:

• three beet roots;
• two carrots;
• two fresh cucumbers;
• 2 hard-boiled chicken eggs;
• 2/3 liter bread kvass;
• 2/3 liter of beet broth;
• 1 teaspoon sugar;
• 1 tbsp. tablespoon or apple cider vinegar;
• 100 g sour cream;
• salt, citric acid - to taste;
• chopped fresh herbs.

Recipe:

1. Wash, boil beets and carrots, cut into strips.
2. Cut into strips fresh cucumbers.
3. Pour kvass over the vegetables, mix with beet broth.
4. Add citric acid, vinegar, salt, sugar, herbs.
5. Before serving the beetroot soup, do not forget to add chopped eggs and sour cream.

Lenten borscht without meat with mushrooms and green beans

Lenten borscht is perfect for vegetarians and fasting people, and meat broth will successfully replace mushroom. As a rule, canned beans are added to the dish, but we will add healthier green beans, which are sold frozen in supermarkets. Ingredients:

• 200 g any fresh mushrooms;
• 150 g green beans;
• 150 g cabbage;
• one beet;
• one bow;
• one carrot;
• two potatoes;
• two tbsp. l. tomato paste;
• two tbsp. l. for frying any oil;
• herbs, salt, spices.

Recipe:

1. Boil randomly chopped mushrooms in lightly salted water (20 minutes).
2. Add chopped potatoes to mushroom broth, and after boiling shredded cabbage.
3. Raw beets Peel, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
4. Peel the onions and carrots, cut them, fry them in a frying pan, add the tomato. pasta, salt, spices.
5. Combine the frying with the broth, bring to a boil, turn off the heat, add herbs, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered summer dish, but in winter it will also be relevant if fresh sorrel replace with canned. This beetroot man will not require special effort for cooking, and you will definitely like it. Ingredients:

• half a kilo of chicken;
• 4 potatoes;
• one beet;
• one carrot;
• one bow;
• a bunch of sorrel;
• two tbsp. l. tomato. pastes;
• herbs, salt, spices.

Recipe:

1. Wash the chicken, divide it into pieces, and let it cook.
2. Peel the beets, cut them, send them to boil in chicken bouillon.
3. Grate the carrots, cut the onions and potatoes into cubes.
4. Add the potatoes to the broth.
5. Fry onions and carrots for a while. oil, add tomato. pasta, salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let simmer for 10 minutes, then turn off.
7. Serve with herbs and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you prepare red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Let's consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

• half a kilogram of beef pulp;
• 400 grams of fresh cabbage;
• 150 grams of potatoes;
• 100 grams of onion;
• 300 grams of beets;
• 100 grams of carrots;
• three teeth garlic;
• three tbsp. l. oils;
• three tbsp. l. tomato paste;
• salt, laurel. leaf, spices.

Recipe:

1. Finely chop the onion and fry in the bowl of a multicooker with the “Baking” mode.
2. Grate the carrots and add to the onions for 10 minutes.
3. Then add tomato paste for 5 minutes.
4. Peel the beets, chop as desired, add a pinch of citric acid, add to the vegetables, and leave to simmer for 15 minutes.
5. Cut the beef and potatoes into small cubes, shred the cabbage.
6. Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the “Soup” mode and set for an hour.
7. After the end signal, add chopped garlic and herbs to the dish.

How to prepare seasoning for borscht for the winter from tomatoes

Borscht dressing will always come in handy in winter, so thrifty housewives prepare it for future use. If the house has a large freezer, then vegetables can be frozen, but not everyone has this luxury, so the seasoning is stored in jars without sterilization. Ingredients:

• 2 kg tomato;
• 1 kg rep. Luke;
• 1 kg carrots;
• 10 pieces. bell pepper;
• half a kilo of parsley;
• half a kilo of dill;
• 1 pack of non-iodized salt.

Recipe:

1. Grate the carrots.
2. Finely chop the peppers and tomatoes.
3. Chop the greens and onions.
4. Sprinkle the vegetables with salt and arrange glass jars, store for several months in a cool place.

Video recipe: how to properly cook Ukrainian borscht with beets

Borscht in Ukrainian is used as fat lard, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes involve adding toasted flour to give the borscht a thicker consistency. A beginner may not be able to handle such a dish. Even recipes with photos will not be able to convey the correctness and sequence of actions during preparation, so we offer a video that shows in detail how to properly cook a classic Ukrainian borsch:

Step-by-step recipe with photos and videos

Fresh cabbage borscht – rich first dish for home-cooked dinner. It is easy to prepare during the fresh harvest season, when all the markets are overflowing with vegetables and spicy herbs. If you are on a diet, cook borscht in water. For a more satisfying result, use meat broth, which can be prepared in advance. If desired, if you are not a fan of sorrel first courses, you can omit it.

To prepare borscht with fresh cabbage, take the following ingredients.

Peel the potato tubers. Wash and cut in small pieces. Boil water in a suitable saucepan. Drop the potato slices. Place the container on the fire. Bring to a boil. Cook for 7-10 minutes until the potato pieces are soft.

Peel the beets, grate them coarse grater. Pour half the vegetable oil into the frying pan. Add beets. Pour in a little water and simmer covered for 8-10 minutes.

Add sour cream, stir and simmer for about five minutes.

Add the roasted beets to the cooking pot, stir and bring to a boil. Cook over low heat for 10-15 minutes.

Peel the onions and carrots. Pour the remaining oil into the frying pan. Add chopped onion and grated carrots. Stir and fry over low heat until the vegetables are soft.

Add tomato paste, pour a little broth from the cooking pot, stir. Simmer for 5-7 minutes over low heat.

Cut fresh cabbage into strips. Add to remaining ingredients and bring to a boil. Cook for 5-8 minutes.

Wash the sorrel and remove thick stems. Finely chop the leaves and place in a saucepan. Boil the contents of the pan and cook for up to 10 minutes.

Add fried onions and carrots. Stir. Season with spices and cook for another 8-10 minutes.

Sprinkle with chopped herbs and turn off the heat. Let the borscht brew for a while.

Fresh cabbage borscht is ready. Bon appetit!

Our tables won't be the same without first courses! Among all the stews, I would like to highlight it. Simple step by step recipe with photo for a short time will help housewives prepare a complete meal, which can not only give you a feeling of fullness, but also warm you up in the cold. There are a lot of cooking options. Everyone prepares borscht using a more familiar recipe. But one thing remains unchanged - our people have been preparing borscht from time immemorial, are preparing it today and will continue to prepare it in the future.

Ingredients

Preparation

2. The onion should be peeled and finely chopped. Carrots must be thoroughly washed and grated using a fine grater. Lightly fry in half the measured vegetable oil.

3. Beets should be peeled and the tails cut off on both sides. The peeled vegetable needs to be coarsely grated. Place the grated beets in a frying pan, add the remaining vegetable oil and place over medium heat.

4. During frying, add the juice of half a lemon. Stir occasionally.

5. The cabbage should be peeled from a couple of top leaves and chopped with a sharp knife.

6. During this time, the broth with meat pieces should boil. As it boils, foam will form on it. It should be carefully removed. Cook the meat for about 40 minutes.

7. Add cabbage slices.

8. Now you should peel and cut the potatoes into medium pieces. It is best to add it to the pan when the broth with cabbage boils.

9. Place fried onions and carrots into the borscht.

10.Add required quantity salt.

11. Cook for about 20 minutes

.

12. Add fried beets.

13. Place bay leaf and finely chopped dill into the borscht. Bring the dish to readiness.

Before serving, it is best to let the borscht sit for a while under the lid. You can complement this dish with donuts, fresh herbs and sour cream.

prigotovim-v-multivarke.ru

Borscht with beets and fresh cabbage

Beef ribs – 500 g

Potatoes – 5-6 pcs.

Onions – 1 pc.

Sweet pepper – 1 pc.

Garlic – 1 clove

Greens – 1 bunch

Allspice – 1 pc.

Bay leaf – 1 pc.

Salt (sea) – 2 tbsp.

White wine vinegar – 4-5 tbsp.

Pepper, h.m. - to taste

Cooking process

It’s a paradox, but the most delicious Ukrainian borscht in my life was taught to me by a Jewish woman. An old grandmother is a neighbor who spent her entire life cooking for the professor’s family. I got many delicious recipes from her while she was alive, but today we will cook borscht with beets and fresh cabbage. No frying, everything is only the most delicious, natural and healthy.

This version of borscht must be prepared on beef ribs. They need to be washed well under running water, transferred to a saucepan, and added 2 liters of water. When the water boils, cook the ribs for 3-4 minutes, you don’t need to collect the foam.

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

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

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

After another 5 minutes add chopped Bell pepper. I freeze it for future use in the winter.

In summer you can add grated large tomato without skin.

Add cloves and allspice.

And bay leaf. Shred the cabbage.

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

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

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

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

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

www.iamcook.ru

Borscht recipe with fresh cabbage and beets

Despite the fact that you probably have your own and most best recipe borscht with beets and cabbage, we suggest you pay attention to the selection of the following variations of this traditional dish: from classic borscht with beef broth, to modern version in puree soup format. Interested?

Borscht with beets and fresh cabbage

Let's start with the recipe for an immortal classic, in which the best company ready-made dish will consist of sliced ​​cherries, fresh herbs, sour cream and aromatic garlic dumplings.

Before you cook borscht with beets and cabbage, you need to make broth for it. We wash and clean the ribs if necessary. Fill the beef, carrot halves, onions, laurel leaves and peppercorns with 2.5 liters of water. We put the future broth on the fire for an hour and a half.

Pass the broth from the ribs through a sieve covered with gauze, and the boiled beef pulp separate from the bones.

Let's take on the vegetable borscht base, to prepare which you should first fry the grated beets in vegetable oil for about 5 minutes. After the allotted time, pre-chopped vegetables are sent into the frying pan, and after another 12 minutes - a couple of tablespoons of tomato paste or puree. At this stage, many people like to acidify the frying with vinegar, citric acid or fresh, we leave this step at your discretion.

Place potato cubes into the newly boiled broth, boil them until half cooked and add the roasted beets. After another 5 minutes, add shredded cabbage leaves to the borscht. When the cabbage is soft, turn off the burner and leave the borscht covered for at least half an hour before serving.

Recipe for borscht with sauerkraut and beets

To avoid adding vinegar to the broth for a slight sourness, borscht can be prepared in the manner of cabbage soup, replacing fresh cabbage with sauerkraut.

After rendering the fat from the lard in a frying pan, fry the cabbage with grated beets, carrots, chopped onions and garlic. When the vegetables are half ready, season them to taste and combine with tomato puree or paste.

Cook potato cubes in boiling broth. We base the soup with fried vegetables and bacon. Cooking borscht with beets and cabbage will take another 20 minutes. At the end of the allotted time, turn off the heat and leave the borscht to brew.

Recipe for lean borscht with beets and cauliflower

Wash the beets thoroughly and cook until soft. Divide the cabbage into inflorescences and blanch. Place the soft vegetables in a blender bowl along with the crushed garlic into a paste and begin to beat until smooth, gradually adding portions vegetable broth. When the borscht with beets and cabbage according to our modernized recipe is ready, warm it up before serving, pour cream or sour cream on soy based and generously season with herbs.

Borscht according to this recipe is also tasty when served cold.

← Click “Like” and follow us on Facebook

Spring is the time when we are irresistibly drawn to fresh herbs and the first vegetables. This is understandable; it is necessary to compensate for the winter deficiency in vitamins. As soon as the young sorrel appears, it’s time to prepare green cabbage soup. The dish is easy to prepare, budget-friendly, filling and tasty.

Perhaps it’s already difficult to surprise anyone with borscht. However, this hearty first course the dish leaves no one indifferent. You never get tired of borscht because there are so many options for preparing it. Today we invite you to prepare borscht with fresh cabbage.

If you want to feed the whole family delicious food, healthy lunch, then prepare cauliflower soup. It will perfectly satisfy your hunger and allow you to enjoy excellent taste. It can be given to even the smallest children without worrying about preparing a separate dish for them.

In the summer, when it's hot, we cook more lungs dishes. Okroshka and cold borscht are frequent guests on our tables. But sometimes you want hot soup for starters. We offer to cook summer option chicken soup with cauliflower. This soup is also suitable for children.

vtarelochke.ru

How to cook borscht with beets and fresh cabbage: step-by-step recipe

There are many options for preparing borscht. Using this recipe, you can quickly prepare a real delicious borscht with beets and cabbage, which turns out better than in a restaurant.

How to cook borscht, ingredients:

• 1 beet,
• 300 grams of fresh cabbage,
• 300 grams of pork ribs (preferably lean),
• 2 carrots,
• 3 onions,
• 10 black peppercorns,
• 2 tablespoons of tomato paste,
• 2 tablespoons vinegar,
• 1 tablespoon sugar,
• 3 bay leaves,
• 100 grams of lard,
• 3 cloves of garlic,
• some fresh herbs (dill and parsley),
• garlic.

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

Step one, how to cook the broth?

Cut the ribs into small pieces, trimming off any excess fat. Place the ribs in a 4-quart saucepan and pour cold water and place on the stove. When it boils, skim off the foam.

Add 1 carrot and 1 onion to the meat and leave to cook over medium heat for 40 - 60 minutes. Add peppercorns and 1 bay leaf to the broth for taste.

Salt when the meat is almost ready.

Step two, preparing the dressing

Cut the onion into thin half rings, carrots and beets into strips. The finer you chop, the faster the vegetables will fry.

Place the saucepan on the stove and sauté the onion in it until translucent.

Add carrots and fry until soft.

Add beets and tomato paste. Fry for a couple of minutes until the tomato paste changes color.

Add vinegar, sugar, bay leaves (pre-moistened with water) to the borscht dressing, add water or broth to lightly cover the vegetables. Leave to simmer over low heat.

Step three, cutting and laying vegetables

Chop the cabbage thinly, put it in a bowl and cover with cold water - this will make it juicy, sweet and crispy.

Cut the potatoes into cubes.

Strain the prepared broth, add potatoes to it, and bring to a boil.

Drain the cabbage and rinse it under running water. Place in boiling broth, let it boil again and add dressing, boil.

Step four, spicy grout

Prepare the “grout” by grinding lard, garlic and herbs using a blender, pour in a little yushka so that the lard melts, and immerse in borscht.

Step five, laying the meat

If you like meat in borscht, then remove it from the ribs that were boiled for broth, cut it and put it in a saucepan. IN last time bring to a boil.

Leave the borscht to steep for 30-40 minutes.

The dish is ready, serve with sour cream and garlic donuts.

We thank the “Food by Food” channel for the video recipe for making borscht with beets and fresh cabbage:

www.appetitnoe.com

Borscht with beets and fresh cabbage step by step recipe with photos