How to cook delicious borscht salted garlic tomatoes. Borscht with fresh tomatoes - a step by step recipe with a photo, how to cook it

Pepper black peas

Bulgarian sweet pepper

(3-4 cloves)

(1 small bunch)

(taste)

Ground allspice

(taste)

ground chili pepper

Cooking steps

First of all, you need to prepare meat broth. In order for borscht with tomatoes to turn out to be very rich and with each spoon its taste opens in a new way, the broth must be cooked correctly. In our recipe, the secret of its preparation will be revealed to you. Place the meat in a deep pot Bay leaf, peppercorns, two peeled carrots and ... a few onions in the husk! You will not believe it, but the broth itself with the addition of such components will become very rich and insanely tasty! Pour a little more water, since in the process of cooking borscht we will use the broth for other processes. Once the water boils, turn off the heat. Cover the pot and let the meat and vegetables simmer and exchange flavors for two hours.

Fresh tomatoes must be peeled. Make shallow cuts in the skin of the tomatoes in the shape of a cross. Pour boiling water into a deep container and immerse the tomatoes in it for a minute. Pour cold water into another container and transfer the tomatoes. After that, take them out and easily remove the skin. Cut fresh tomatoes into thin rings and place in a preheated pan. Saute them for a few minutes until they release their juices, then add a few tablespoons of tomato paste. Please note that vegetable oil we will not add: tomatoes should be stewed in own juice. Tomatoes should be cooked until, together with tomato paste, they turn into a homogeneous mass. Stir the tomatoes constantly.

In the meantime, peel the beets and cut into thin long strips. The thinner you cut the beets, the more interesting it will look in borscht. It is better not to chop the beets on a coarse grater, as it will release a lot of juice, and even during cooking it will acquire an incomprehensible consistency. When the tomatoes with tomato paste become homogeneous mass, add chopped beets to them. Cook the beets with tomatoes until they are soft.

Now you need to add to vegetable dressing a little broth, mix well and cover with a lid. Stir the vegetables from time to time and add the broth. In this matter, it is important not to rush, because if the beet-tomato paste “boils”, the beets will lose their noble color, and the borscht will turn out to be a pale tomato shade.

Let's go back to our broth. Remove from it all the ingredients that were languishing there. Cool the meat and cut into portioned pieces or cut into large strips. Everything else can be sent to the bin, since we have already “pulled out” all the juices from carrots and onions. Peel the onion from the husk and cut into half rings. Peel the carrots and cut into strips as thin and long as the beets. Peel the sweet bell pepper from the seeds and rinse well. Cut the pepper into small cubes or thin strips. Send all chopped vegetables and meat to the broth.

Finely chop white cabbage and send to borscht. Cook it to the degree you like (if you like soft cabbage-10 -15 minutes, if you prefer crispy - 5-7 minutes).

Now it's time to return to our beetroot-tomato dressing. Due to the fact that she languished for almost two hours, the dressing acquired a noble pomegranate hue and an unusual aroma. Taste it: if you are satisfied with the ratio of sour tomatoes and sweet beets, you do not need to add anything. If not, then add some lemon juice or granulated sugar. Peel the garlic, crush the cloves with the flat side of a knife and chop finely. Take enough garlic to make a tablespoon. Add minced garlic to the beet-tomato dressing and mix thoroughly.

Then send immediately ready gas station into borscht and mix well.

Let the borscht boil together with the dressing for 5-7 minutes, no more cooking is needed. Wash and dry the greens, finely chop it and send it to the borscht. Turn off the heat and cover the borscht with tomatoes with a lid: let all the vegetables exchange flavors and aromas.

This dish will taste even better the next day. To this rich, thick and appetizing borscht with tomatoes it's not a sin to serve a glass cold vodka. And if you want a borschik spicier, then you can add a few pods of red pepper to it. Spill delicious soup on plates, sprinkle fresh herbs on top, and serve.

Borscht with garlic

3065 0 30 min. five

Borscht with pork

4570 0 60 min. 10

3997 0 60 min. 6

xcook.info

Borscht with tomatoes

Borscht with tomatoes

There are a lot of recipes for borscht, and each hostess has her own. I suggest you try my version - borscht with tomatoes. AT this case- with fresh ones, although they can be replaced with tomatoes in their own juice. This is how my grandmother cooked, then my mother, now I cook too. Borscht turns out to be amazing - very tasty, thick, rich and bright. I advise from the bottom of my heart!

Wash chicken pieces well, add water and put on fire. Bring to a boil, remove the foam, salt to taste. cook on low fire almost ready.

Cut the potatoes into arbitrary pieces, add to the broth and cook for 15-20 minutes.

Make cross cuts on fresh tomatoes.

Pour boiling water for 3-4 minutes, drain the water, peel. Next, cut in small pieces.

Fry in vegetable oil until soft onion. Add finely grated beets.

Salt a little, add sugar, mix. Simmer over low heat for 5-7 minutes. Add tomatoes.

Mix, simmer until thick sauce. Pour in some water. At the end of the stew, add chopped garlic and turn off the gas.

When the potatoes are ready, add prepared cabbage and chopped sweet potatoes to the pan. bell pepper.

Then send to the pan and the contents of the pan. Pour in spices. Mix everything, boil for another 5-7 minutes.

Turn off the gas. Let the borscht brew for 10-15 minutes. Do not cover with a lid! Served to the table unusually tasty and fragrant borscht with hot tomatoes, sour cream and herbs. Try it, you won't regret it!

Enjoy your meal!

rutxt.ru

Summer red borscht with fresh tomatoes

You can argue endlessly about how to cook delicious red borscht. Some culinary experts believe that only beets should give it a specific shade, and there can be no other red ingredients in its composition. Others without fail add something tomato-paste, sauce, juice or fresh tomatoes and are convinced that borscht should be exactly red, and not brown-beetroot. Be that as it may, no one is forbidden to experiment with their favorite dish. And if it gets more pleasant taste means the experiment was a success. We present you the recipe on the pages of the site "Culinariada" summer borscht with fresh tomatoes, and you can already adjust it in your own way.

For pigs or beef ribs cook the broth, which will become the basis for your borscht. However, you can cook a dish just on the water, being satisfied that vegetable oil is present in its recipe, and this fat component will be enough. But in our family, for example, men vegetarian borscht do not favor, so you always have to cook meat broth.

Take out the meat from the finished broth - then you will serve it separately to the first course. You make a vegetable stir-fry. Chop the onion finely. Rub peeled beets and carrots on a coarse grater - each separately. Pour tomatoes with boiling water for five minutes and then rinse them under running water. cold water- from a sharp temperature drop, their skin will exfoliate from the pulp, and it can be easily separated. Remove the skin from the tomato, and chop their flesh with a knife into small cubes.

Heat vegetable oil in a frying pan. First, fry the onion in it - so that its pieces become translucent and slightly golden. Then put in the carrots. Fry over medium heat for about a couple more minutes. Now put half of all the grated beets, mix and continue the frying process, and after another 3 minutes add chopped tomatoes. Close the pan with a lid and simmer the vegetables until the tomatoes turn into a soft mass. Turn off the fire under the pan and proceed directly to cooking borscht.

Thinly shred white cabbage. Peel potatoes and cut into small cubes. First put the cabbage in the boiling broth, and after 5-7 minutes you can also put the potatoes. Continue to cook the vegetables in the broth over low heat. After 3-5 minutes, you can lower into the pan and fry with tomatoes, and after another 5 minutes - salt, pepper the dish and put the remaining grated raw beets. If desired, you can also send a small leaf of lavrushka there. But this is not necessary, borscht will turn out very fragrant anyway. Let it boil for another 1.5-2 minutes and turn off the fire. You leave the borscht under closed lid for at least another half an hour - in order for it to infuse. In general, a truly rich taste of borscht appears after a few hours. So cook it for dinner in advance and never rush to serve directly from the fire.

Be sure to put a spoonful of sour cream, a little fresh herbs and, if desired, a pinch of chiseled garlic in bowls with borscht.

More on this topic:

kulinariada.ru

Borscht with tomatoes

Borscht with tomatoes is an appetizing first course that is not a problem to cook at home, especially when it is summer or early autumn outside and all the markets are overflowing with seasonal vegetables. The recipe and cooking technology for each hostess is slightly different, but the laying process and the composition of the ingredients are very similar. I propose to please your homemade easy, rich and bright soup that not only adults but also children will like. If you are not a meat lover rich soups, do not use them, it is enough to cook borscht from fresh vegetables. You will get a very tasty vegetable soup.

To prepare borscht with fresh tomatoes, we recommend using juicy and fleshy tomatoes, perfect for this first course large tomatoes not suitable for preservation.

Borscht can be made lean and vegetarian, or you can cook borscht on chicken or beef, then it will turn out very hearty borscht. You can also use frozen broth, in my family we often freeze chicken broth.

Also, if desired, beans can be added to the borscht. If you add raw beans, then it is better to soak it in warm water for 4-6 hours. Delicious borscht will turn out with canned beans. With it, the first dish is even easier to cook, add 5-10 minutes before cooking.

Ingredients

• Potatoes 650 g;
• Onion 180 g;
• Carrots 190 g;
• Tomatoes 450 g;
• Beets 100 g;
• White cabbage 560 g;
• Bulgarian pepper 2 pcs.;
• Vegetable oil 50 g;
• Chicken leg 1 pc.;
• Water 3.5-4 l;
• Bay leaf 2 pcs.;
• Salt - 1 tablespoon;
• Ground black pepper - 0.3 tsp;
• Parsley 1 bunch.

How to cook delicious borscht with tomatoes

When using meat, you first need to prepare the broth. AT this recipe, chicken leg rinse well, lower into a cooking pot. Pour cold water and send it to the fire. Boil the contents.

Cut the skin off the beets. Rinse. Cut into thin sticks or chop on a large grater. Add to pot with chicken meat. Cook until the beetroot pieces become softer and the broth becomes clear.

Peel and rinse potatoes. Cut into small pieces. Add the pieces to the pot. Let it boil.

Shred white cabbage into thin strips. Rinse the bell pepper, remove the seeds, cut into thin sticks.

Add the prepared vegetables to the rest of the ingredients. Stir. Boil. Simmer until the potato pieces and cabbage are soft, about 10-15 minutes.

For frying, peel and finely chop the onion. Rinse and grate the carrots on a coarse grater. Fry until soft in hot vegetable oil.

Rinse the tomatoes. Cut in half. Grate on a coarse grater. Remove skin. Add mashed tomatoes. Stir. Simmer over low heat for about ten minutes with the lid closed.

Peel the garlic cloves, finely chop. Add to tomato sauce and turn off the fire.

Add the fried vegetables to the pot. Stir. Boil and boil for 10 minutes over moderate heat.

Season with salt, pepper and bay leaf. Let the soup boil, boil for 2-3 minutes.

Add chopped parsley. Borscht with tomatoes is ready. Let it brew a little, without covering the pan with a lid, and serve. Enjoy your meal!

Red borscht with tomatoes and cabbage should preferably be served with garlic, black bread and sour cream.

vkys.info

Cuisine of Smiru

• 1 beetroot
• 1 carrot
• 1 pc onion
• slice of white cabbage
• 4 potatoes
• 6 small tomatoes
• vegetable oil for frying
• dill greens
• Bay leaf
• spices to taste

Recently, in the news on the STB channel, I watched a strange report about how one enterprising comrade made a website where he sells (!) Recipes for money for rich and lazy people. And in the load (as in the days of the USSR, when in stores for a well-sold product they gave themselves such a mandatory weight in the form of stale goods, I already forgot what this load was called) he brings home to his recipes for an additional fee full list products - ingredients for the preparation of a recipe purchased on the site. To put it mildly, in our time, at her age, she has already ceased to be surprised at anything, but here - not the right word was surprised. I just ate my ear when I looked. There are such enterprising people that they literally make money out of thin air!

So - this simple and crazy delicious recipe borscht with fresh tomatoes, and I give it to all rich and lazy people for free! The report said that the service of a resourceful seller is mainly used by students with money and those who do not know how to cook at home, because all their lives they had enough to eat in public catering. Sorry, in restaurants, of course. So - do you want to feel like a culinary specialist? Put on your apron and try this simple, healthy, inexpensive, and ubiquitous dish. available products. Especially for those who are in the tank (I have never tried to cook food with my own hands), I simplified the recipe for borscht with fresh tomatoes to the extreme - I cooked it not in meat broth, but in water. The simplification of the borscht recipe did not particularly affect the taste.

So, let's begin. Peel one table beet, rinse under water. Cut into strips with a knife. In a clean 2 liter saucepan (make 4 servings), dip the chopped beets and cover with cold water about 2/3 of the saucepan. Turn on the stove, put the pot to boil. In the meantime, peel pieces of 4 medium potatoes, cut off a “watermelon” slice about 7-8 cm thick from a head of cabbage. Peel the potatoes, cut into cubes with a side of about 1.5 cm. Chop the cabbage. Set the cabbage and potatoes aside (you can combine them in one bowl) while the beets cook, and start peeling the carrots and onions. These vegetables need to be cut into small cubes (not necessarily equilateral) and put in a pan. Boil water in the kettle, and at the same time check if the beets have boiled. If the beets boil, note the time and let it boil for at least 5 minutes on its own. Only after this time can cabbage and potatoes be lowered into the pan at the same time.

While the kettle is boiling, wash 6 pieces of medium-sized tomatoes of any variety, dip them into a deep container. Scald the tomatoes with boiling water from the kettle so that the water completely covers them. Let stand for 5 minutes, and then drain the boiling water, cool the tomatoes under running water, and, cutting off the area under the stalk, remove the peel from the tomatoes. In scalded tomatoes, it separates perfectly. Now chop the tomatoes in any way: with a knife into cubes or with a blender, and add them to the pan with onions and carrots. Pour vegetable oil into these vegetables (a little more than half a 100-gram glass) and put on fire. At first, there will be a lot of juice from the tomatoes in the pan, but be patient - you must not only evaporate the juice, but also wait until the vegetables begin to fry, sticking to the bottom of the pan. To do this, they must be periodically stirred with a spoon.

While borscht is being cooked and roasted, you have time to chop a small bunch of dill and prepare spices for borscht. Follow the fry - is it ready? Then pour it into the pan with the rest of the vegetables. We add our spices and dill next.

Salt is usually added to taste. I put a little more than half a tablespoon on such a pan (without a slide!). Didn't add sugar. The taste of borscht with fresh tomatoes turned out just right! With a pleasant sourness, with a delicate sweetness from tomatoes, with the aroma of dill, with tomato seeds - well, just like my grandmother cooked for me in childhood. Mmmmm. Overeating!

www.kuhnyasmi.ru

What dish is usually served to foreigners when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread- a meal! The ingredients for it can be found in any refrigerator, and preparing it is very simple.

But it happens that desired products ends at the most inopportune time. Is it possible, for example, to weld delicious borscht without beets? Surprising, but possible! Try to cook borscht without beets according to our recipes - and you are guaranteed to cook it very often.

Borscht is known for its bright, beautiful color. So that your dish is not inferior classic borscht, use tomato paste. It will take quite a bit to make the soup rich, red. In addition, along with tomato paste or instead of it, you can add tomatoes chopped or twisted in a meat grinder, take Peking cabbage instead of white cabbage, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and everything is equally divided, as needed.

Step-by-step recipes for making borscht without beets

Classic variant

Ingredients

• water - 3 l;
• meat (pork, beef, chicken, turkey - in a word, any will do) - 800 g;
• white cabbage - 400 g;
• potatoes - 300 g;
• onion - 0.5 pcs.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. l.;
• greens (dill, parsley) - 1 bunch;
• bell pepper - 1 pc.;
• salt, spices - to taste.

Cooking time: 2 hours
Servings: 10
Cuisine: Russian

Cooking:

1. Pour the meat with cold water and put on fire. It is important that the water is cold - then during the cooking process, the meat will give the soup more taste and aroma. While the broth boils, chop the onion.

2. Chop the cabbage with a knife or on a special grater.

3. Grate carrots on coarse grater. If you like it when the vegetables in the soup are a little crunchy, you can cut it into cubes.

4. Cut potatoes.

5. Prepare the roast. To do this, you first need to heat a frying pan with vegetable oil, then put the onion and fry lightly.

6. Then add carrots and chopped bell pepper to the onion. Often, when preparing borscht, many people forget about bell pepper - and in vain, thanks to it, borscht becomes especially tasty. Fry everything until light golden brown.

7. 5-7 minutes before readiness, add tomato paste to the frying. Pour a couple of tablespoons of broth into the pan, mix everything well and let it simmer.

8. Periodically, you need to remove the foam from the broth. As soon as the meat is ready (it will take about 1.5 hours), put the frying in a saucepan and mix. Add chopped potatoes.

9. When the potatoes are cooked until half cooked, put the cabbage. If you take a little more cabbage than indicated in the recipe, the soup will be thicker and tastier.

10. Boil the borscht until the potatoes are soft and the cabbage is slightly firm and crispy. It's time to salt the soup.

Optionally you can add citric acid so that the borscht acquires a pleasant sourness.

For a more flavorful soup, add dried herbs or a mixture of peppers.

11. After that, cook borscht for another 5 minutes, then remove from heat. The dish is ready - you can serve, seasoning each serving with sour cream and fresh herbs.

Video: cook borscht without beets with tomato paste

As you can see, the recipe is very simple, it helps out when there is little time left, but you need to cook a full meal. And the next day, borscht becomes even more fragrant and tastier.

Instead of tomato paste, you can add tomato juice. In this case, it must be added at the end of cooking in proportion to 3 liters of broth - 0.5 cups tomato juice. Such a borscht retains saturated color and taste.

From fresh tomatoes and young cabbage

Ingredients

• broth - 3 l;
• young cabbage - 0.5 head;
• potatoes - 2 pcs.;
• tomatoes - 5 pcs.;
• dill, parsley, green onion- 1 bunch;
• garlic - 2 cloves.
• salt to taste.

Cooking time: 1 hour
Servings: 10
Cuisine: Russian

1. Prepare meat or vegetable broth. Put it on the fire, cut and wash the potatoes. Wait until the broth boils and dip the potatoes into it. Cook for 20 minutes.

2. Grind the tomatoes in a blender or pass through a meat grinder. You should get a smooth puree.

3. Fry chopped garlic in a preheated pan.

4. Pour into the pan, to the garlic tomato puree and cook until thickened, about 10 minutes. During this time, excess liquid should evaporate.

5. Shred the cabbage. It should be added almost at the end of cooking, as the leaves of young cabbage are tender and can quickly boil. Let the soup simmer for 2-3 minutes.

6. Cut greens.

7. Add boiled tomato puree to the broth with cabbage and potatoes, salt and cook for another 3 minutes. At the end, add greens, let it brew for 15 minutes.

Borscht turns out appetizing, fragrant, light. It's amazing how such a delicious dish can be made with so few ingredients.

Video: how to cook soup with young cabbage and fresh tomatoes

Be sure to try cooking borscht without beets - if only for the sake of a new experience. And in summer - with fresh vegetables - this soup is good, and in winter, when beetroot supplies are already running out, and you want borscht. Especially this vitamin dish will be on a cold and gloomy day.

Calories: Not specified
Cooking time: Not indicated

We offer to cook red borscht with tomatoes. No matter how many recipes popular dish, each one has something different, special, which makes this recipe different from others. This recipe also has its own “zest” - fresh tomatoes. Someone will think - "they were surprised, many people add tomatoes to borscht, and there is nothing new in this." But it depends on how and when to add them. Perhaps roasted tomatoes are not new, but tell me - have you ever added whole tomatoes to borscht? Most likely no. That's the point of our recipe. Try it and you will immediately feel the difference in taste. They give a pleasant sourness that remains and does not disappear, as a result of which, borscht does not need to be acidified at all with vinegar or a slice of lemon. Of course, everything also depends on the taste of the tomato, so for ours we need sour tomatoes, you can even put not quite ripe ones.

Ingredients:

- meat broth - 3 liters;
- potatoes - 4 pcs;
- white cabbage - half a small fork;
- carrots - 1 small;
- beets - 1 medium;
- onion - 2 small heads;
- garlic - 2 cloves;
- fresh tomatoes - 5 pcs;
- vegetable oil - 3 tbsp. l;
- salt - to taste;
- sugar - 1 tsp (to taste, it is not necessary to add);
- dill greens - a bunch;
- bay leaf - 2 pcs.

Recipe with photo step by step:

Putting potatoes and tomatoes in boiling broth"> Putting potatoes and tomatoes in boiling broth"> Peel one large potato, cut it into pieces. Cut two ripe fleshy tomatoes in half. We do not peel the skin, we cut out only the place where the stalk was attached. Put the potatoes and tomatoes in the boiling broth. Cover with a lid and cook until the potatoes are tender (about 15 minutes).

At this time, we clean the beets, cut off a small piece, put it aside. The rest is cut into thin strips (bars). In a frying pan, heat up two tablespoons of oil, lightly fry the beets in oil. Then pour in 3-4 tbsp. l. broth or water, cover the pan with a lid and simmer the beets until soft.

We take out the potatoes and tomatoes from the broth. Remove the skin from the tomato. We wipe the vegetables through a colander or knead with a crush. Return to the pot and stir until all lumps are dispersed. Thus, we will acidify and thicken the borscht.

Peel the remaining potatoes, cut into strips. Add to the broth, which already has mashed potatoes with tomatoes. Cook for 10 minutes until the potatoes are soft.

Add to broth stewed beets(we take it out of the oil with a spatula, the oil remains in the pan). Cook borscht for about 10-12 minutes at a very quiet boil.

In the same pan, lightly fry the finely chopped onion (until soft), add another tablespoon of oil. We spread the carrots cut into strips, simmer for several minutes until the carrots absorb the oil. Add diced tomatoes. Now vegetable mix need to fry a little so that the tomatoes become more rich taste and the oil turned orange.

While the vegetables are fried, chop the cabbage into strips, not very thin. We try beets for readiness. When almost ready, add cabbage to the borscht. Cover with a lid and cook over low heat for 5-6 minutes.

Our cabbage has reached half-cookedness, vegetable frying is ready. We shift the contents of the pan into the pan along with the oil. Stir, taste the borscht for salt, if necessary, add some salt and add sugar. Cook until the cabbage is done.

A piece of beets, which we set aside, three on a fine grater. Pour in enough water so that it barely covers the beets. We put on a quiet fire. As soon as the first signs of boiling appear, turn off the heat. Do not cover with a lid, let the broth brew.

A minute before readiness, season the borscht with crushed garlic and throw in the parsley. We filter the beetroot broth through a fine sieve or colander. We throw out the beets, we only need a decoction.

Pour the beetroot broth into a slightly boiling borscht, warm it up, but in no case bring it to a boil. Otherwise, the borscht will become light, lose its brightness. Stir, turn off the fire. We leave the borscht to infuse on a warm stove.

Serve hot borscht. Greens and finely chopped garlic, as well as sour cream, are best placed on the table in separate bowls so that everyone can add to their taste. Enjoy your meal!




Here is another interesting recipe.

Step-by-step recipe for making borscht with tomatoes with the addition of vegetables, root vegetables, beans and mushrooms, fragrant herbs and spices

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

4 gr.

carbohydrates

79 kcal.

Option 1: Classic Borscht with Tomatoes

One of the most appetizing first dishes - it's borscht with tomatoes. It is not at all difficult to cook it for dinner, having a couple of hours available, some of this time will not require your participation at all - this is the preparation of the base - meat broth. And the rest of the process is simple and understandable to every housewife, but there are also special tricks.

Ingredients:

• Beef brisket 650 gr. (on the bones);
• 550 gr. young potatoes;
• Onion bulb (large);
• small carrot;
• 3 fresh tomatoes;
• 2 sweet peppers of the "Swallow" variety;
• A small head of cabbage;
• 3 small beets;
• A large pinch of sugar and salt;
• Tomato paste - 50 gr.;
• a tablespoon of apple cider vinegar;
• Spices and seasonings;
• Fresh greens - a large bunch;
• A little vegetable or sunflower oil.

Step by step recipe for borscht with tomatoes

To begin with, it is worth doing the preparation of the base - meat broth. To do this, beef brisket, without cutting into portioned pieces, except that, cut in half, boil. To make the base fragrant and tasty, the broth, after boiling and removing the foam, must be cooked on the lowest heat so that the water barely boils. In the broth itself, which cannot be salted before the meat is cooked, you can add dry spices to taste (lavrushka, black and allspice in a pot, cloves umbrella), roots (they can not even be peeled, but just washed well) - onions and fresh carrots, parsley or celery root, cuttings from fresh herbs.

Boil the broth for about 1.5 hours, after which it must be removed, cooled and cut, or disassembled into small pieces that will fit in a spoon.

While the meat is cooking, prepare the vegetables. To begin with, it is worth rubbing or cutting the beetroot into thin strips, put it on a flat plate and sprinkle briefly granulated sugar so that the root crop starts juice.

Chop onions and carrots and fry them in vegetable oil until the vegetables begin to turn golden. Add diced or pureed tomatoes, stew a little and set aside.

In a clean frying pan, heat the vegetable oil, put the beets and fry until the excess liquid has evaporated. Add tomato paste and vinegar, and after a couple of minutes remove from heat.

Cut the peeled potatoes into cubes or strips, chop fresh cabbage into thin, not very long strips. Dip the vegetables in the broth along with the meat, and boil for about 5 minutes. Now you can add carrot-tomato roast from vegetables, and after 5-7 minutes - stewed beets.

Let the soup sweat, add chopped fresh herbs, if desired, garlic cloves, passed through a kitchen press and hot pepper Chile.

To serve borscht with tomatoes, you definitely need sour cream, pieces of black bread with a crispy crust, salted lard with meat layers, green onion feathers and garlic cloves.

Option 2: A quick recipe for borscht with tomatoes

For cooking quick borscht with tomatoes, it is recommended to use fresh and juicy, fleshy tomatoes, or (if out of season) use canned tomatoes in its own juice.

Ingredients:

• Fresh cabbage - 0.5 head;
• Potatoes - 3 pcs.;
• Onion and carrot;
• 1 beetroot (borscht) pink with veins;
• Tomatoes - 5 pcs. (or a can of canned);
• 3 garlic cloves;
• A little vegetable oil;
• Salt and spices, seasoning, some fresh or dry herbs.

How to quickly cook borscht with tomatoes

Cut the potatoes and chop the cabbage, add water and put the pan on the fire.

Cut half an onion and fry butter, add chopped tomatoes, stew, and squeeze into a thick tomato sauce fresh garlic cloves.

Fry the other half of the onion, but with the addition of borscht beets and carrots, and transfer both types of frying to the pan.

Boil the borscht until all the vegetables are ready, add salt and spices, chopped fresh herbs, and let the dish brew for about half an hour.

Such borsch can be served with mayonnaise or sour cream, a slice of lemon, traditional additions to the first course, for example, homemade adjika.

Option 3: Borscht with tomatoes and bell peppers

The secret of making delicious borscht is passed down in the family from generation to generation, with all the subtleties and nuances. Well, the family secret itself is that the dish is adapted to the tastes of all family members. Borscht with tomatoes can be cooked not only in meat broth or a vegetarian (lean) option, but also use lard with meat layer for taste and aroma.

Ingredients:

• Salo with meat layer (homemade) - 100 gr.;
• Fresh cabbage - 200 gr.;
• Fresh potatoes - 3 pcs.;
• Bulgarian pepper (red) - 3 pcs.;
• Tomatoes in a jar - 1 pc.;
• 1-2 small onions;
• Carrot -1 pc.;
• A little salt and spices;
• Fresh greens.

Put a pot with a thick bottom and sides on the stove, and non-stick coating and heat it up. Homemade lard cut into thin slices, then into straws, and then into very small cubes. Transfer the bacon to a saucepan and melt the fat out of it, and then fry the pieces until fried cracklings.

Finely chop the onion, transfer to the cracklings and gild. Grate the carrots and add to the pot. Cut into strips red, fleshy and Bell pepper, put it in a saucepan, fry a little and pour chopped tomatoes. Simmer for about 4 minutes, add clean water to the desired volume.

As soon as the vegetable broth with bacon cracklings boils and boils a little, you can load chopped cabbage and potatoes into it.

Cook borscht until vegetables are ready, add fresh herbs, a little salt and spices and remove from heat.

Highlight the taste ready borscht you can use black bread and thin slices of bacon with mustard, and add a good portion of sour cream to the soup itself.

Option 4: Borscht with tomatoes and sauerkraut

Borscht with tomatoes cooked with sauerkraut will leave a pleasant impression for a long time, because the taste of this first course has a characteristic sourness and a pleasant aroma.

Ingredients:

• Meat (pulp) of beef or pork - 500 gr.;
• Sauerkraut - 400 gr.;
• Fresh carrots - 1 pc.;
• Onion - 2 heads;
• Fresh fleshy tomatoes - 400 gr.;
• A little salt and pepper;
• Fresh greens;
• Thick sour cream - for serving.

Step by step cooking recipe

Meat cut into small pieces, rinse and pour clean water. Put the pan on the stove, bring to a boil and remove the foam. Boil the meat for half an hour over low heat, and then add chopped cabbage to the broth.

Fry onions and carrots. Cut the tomatoes, transfer them to the roots and simmer over low heat for 10 minutes. To balance the taste and make the aroma of tomatoes brighter, you can add a pinch of granulated sugar.

Transfer the frying to a saucepan, and simmer the soup on the stove for about 25-28 minutes until fully prepared all vegetables. Add some fresh herbs to the pan and let the borsch with tomatoes brew.

Serve the first course hot, pouring into plates and garnishing with fresh herbs, flavor with a portion of sour cream.

Option 5: Borscht with tomatoes and two types of cabbage

In borscht with tomatoes, for a rich taste, you can use fresh and sauerkraut, and cook the broth on juicy meat ribs.

Ingredients:

• Pork ribs - 700 gr.;
• 325 gr. fresh white cabbage;
• 425 gr. not very salty sauerkraut;
• Small bulb;
• Beets - 2 pcs.;
• Fresh tomatoes - 5 pcs.;
• Greens dry or fresh - to taste;
• Salt, black pepper, lavrushka;
• A little vegetable oil.

Step by step cooking recipe

Make meat broth pork ribs, after cutting them into portioned pieces. When cooking, be sure to remove the foam, and add dry spices to the broth.

Fry the onion in a pan, cut the beets into thin slices and continue to fry, add the tomatoes. Once the ribs are fully cooked, add chopped fresh and sauerkraut, and vegetable fry.

Boil borscht for about half an hour over low heat, before turning off the stove, add some fresh herbs to the soup and, if desired, a small clove of garlic.

Borscht can be served with donuts or slices of fresh bread, fatty and thick sour cream, green onion feathers.

» Borscht with fresh tomatoes and peppers

Borscht with peppers and tomatoes large quantity greenery is the taste of spring, summer, sun. Luckily now fresh vegetables can be purchased at any time of the year. This borscht will appeal to even the most sophisticated gourmets.

Necessary products for borscht with tomatoes:

• Meat broth - 2.5 - 3 liters
• Potatoes - 5-6 pcs.
• White cabbage - 450-500 gr.
• Carrot - 1 pc.
• Onion - 2 pcs.
• Tomatoes - 3 - 4 pcs.
• Sweet red pepper - 1 pc.
• Salt - 1 tbsp. l.
• Ground black pepper - 1/3 tsp.
• Garlic - 2-3 teeth.
• Greens (parsley, dill) - 10 pcs.

Borscht with peppers and tomatoes step by step recipe:

Step 1
Strain the meat broth (beef, pork-beef or pork is better), pour into a 5-liter saucepan. Cut the potatoes into strips (or cubes), transfer to the broth and put on fire. If the broth is not salted, then add salt.

Step 2
Boil water, place the tomatoes in a deep container and pour boiling water for 5-10 minutes.

Step 3
In the meantime, chop the onion, grate the carrots, chop the bell pepper. Transfer to a skillet and fry.

Step 4
Remove the tomatoes from the water, peel (if it is not peeled well, put in boiling water for another couple of minutes), cut into cubes. As soon as the vegetables are fried, transfer the chopped tomatoes (along with the released juice) to the pan, reduce the heat, cover and simmer for 5-10 minutes.

Step 5
Once the potatoes have boiled, reduce the heat and leave to simmer. After 5 minutes, add chopped cabbage to the pan, let it boil over high heat, then reduce the heat again and leave to boil.

Step 6
After 5 - 7 minutes, transfer the frying to the pan, mix. Bring salt to taste, add ground black pepper, garlic and chopped herbs (if you have meat from which the broth was prepared, you can add it to the borscht). If the pot is not full, you can add water. Boil. Reduce heat and simmer until potatoes and cabbage are tender, about 3-5 minutes.

Step 7
If the potatoes are ready, but the cabbage is still crunchy, you can turn off the borscht and let it brew for 10-15 minutes. AT hot pot cabbage will come, but the potatoes will not be digested. It is important to remember that finely chopped potatoes are cooked very quickly, depending on the variety, 13-17 minutes. In borscht, the main thing is not to boil the potatoes, so you need to do everything very quickly. Sometimes you can prepare tomatoes and fry vegetables in advance.

Borsch with pepper is ready, now you know the delicious recipe for this dish, bon appetit!

If you are interested in how to cook borscht with beets and other options for cooking borscht,.

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