Sequence of cooking borscht. How to cook the most delicious borscht: step-by-step recipe with photos

Borscht is not only a fundamental Slavic dish, it is a centuries-old tradition that originated in Kievan Rus, carefully preserved and supported by contemporaries. Rich, aromatic, richly flavored borscht on the table is in the blood with mother’s milk; life in the Slavic world cannot be imagined without it. So today we’ll look at a classic borscht recipe with photos!

As diverse as the Slavic peoples are, so are the borschts, distinguished by their national characteristics. Everyone is good in their own way. What they have in common is a numerous set of ingredients that provide a rich taste.

Moreover, each housewife has her own borscht, a personal vision of the dish with a unique twist. This is her pride and achievement. It’s not for nothing that one’s home is certainly associated with the smell of homemade, beloved borscht.

Considering the fact that the caring nurse tries to make the menu varied and is constantly looking for new recipes, we offer options for exceptionally tasty borscht. Hoping that they will take their rightful place in the notebook of family recipes and will be able to add variety to your diet.

Borscht according to the classic recipe has an excellent taste, it is surprisingly nutritious and satisfying. The healthy qualities of the dish are ensured by the richness of vegetables and meat.

The classic recipe involves meat broth and the obligatory presence of beets, despite the fact that in some regions they are not used. We will prepare the beets in such a way that they will not dominate the borscht, but, nevertheless, will introduce into it their vitamins necessary for the body.

To prepare borscht, you need to be well prepared and purchase fresh and high-quality ingredients. First of all, this concerns meat.

A rich broth is made from beef; it is better to buy it on the bone, then the broth will be richer.

Preparing food for a three-liter saucepan

Five hundred grams of beef on the bone;
300 grams of potatoes;
One beet (small);
Two medium carrots (including one for broth);
Three hundred grams of fresh cabbage;
Two medium onions (including one for broth);
Two sweet peppers, preferably red;
A small package of tomato paste, at least three tablespoons. If you have tomato juice or fresh tomatoes, great. You need about five hundred ml of tomato juice;
Spices, as always, at will and taste (in the form of salt, peppercorns, bay leaf);
50 ml. sunflower oil;
A bunch of dill and parsley.

How to cook classic borscht

Cooking broth

Preparing the roast

Place the beet slices in a heated frying pan with oil, stirring, and fry for five to seven minutes.
Then add the onion, fry for three minutes, then add the carrots and half the amount of pepper. Fry everything together for ten minutes. There is no need to overcook vegetables. Adjust the time, taking into account the characteristics of your stove.
The vegetables are fried - add tomato paste. Stew the vegetables with it for 10 minutes. If using tomato juice, pour in 300 ml. (if there is not enough acid, add it later), simmer with the tomato for 20-30 minutes over low heat.
Next, you need to peel the potatoes, cut them into medium cubes or strips, as you wish.
Throw the potatoes into the broth.
Cut the meat and send it after the potatoes.
Peel the cabbage from unnecessary leaves and cut it into strips.
As soon as the potatoes are ready, throw in the cabbage, remaining sweet pepper, bay leaf, and chopped herbs.
Cabbage has boiled - add frying.
Let the borscht boil well, taste it, add salt and pepper if necessary. The acidity can be adjusted by adding tomato juice and a small amount of lemon juice. After which the borscht must come to a boil.
Let the finished borscht stand for about thirty minutes.

The aroma fills the whole house! Seasoned with sour cream, borscht is fragrant with herbs and bay leaves. Invites you to dinner. Bon appetit!

For avid lovers of beets, experienced chefs advise stewing them in sunflower oil separately from frying, with the addition of a small amount of broth or water, tomato juice or paste.

In this case, the borscht will have a more beetroot flavor.

This is not a dish, but a complete collection of useful elements. Thanks to the properties of sauerkraut, borscht becomes not only tasty and piquant, but also infinitely healthy.

In the cold season, hot and appetizing, it will give strength and strengthen the immune system. Take the recipe for this wonderful borscht.

Ingredients needed to prepare 4-5 servings

Pre-cooked broth from five hundred grams of beef;
Three hundred grams of sauerkraut;
One bulb;
Carrots, one piece;
Beets, one piece;
Two - three potatoes;
Sunflower oil in the amount of two to three tbsp. l.;
Tomato paste - two - three tbsp. spoons;
Black peppercorns (4 pcs.);
Three cloves of garlic;
Greens, bay leaf.

Cooking borscht with sauerkraut

Peel the beets and chop into strips.
Place beets in a heated frying pan and fry lightly in oil.
Add tomato paste, half a glass of cabbage juice, and simmer until tender. The heat should be low and the pan should be covered.
Finely chop the peeled onion and fry until transparent.
Add chopped carrots to the onion, simmer everything together for 5 - 7 minutes.
If necessary, squeeze out the cabbage, add to the frying, and simmer thoroughly until all the moisture has evaporated.
Place the broth on the stove and boil.
Cut the peeled potatoes into medium cubes, throw them into the broth, and cook for ten minutes.
Cut the cooked meat and send it to the potatoes.
Add stewed vegetables, spices in the form of bay leaves and peppercorns to the broth, and boil.
After boiling, taste and add salt if necessary.
Turn the heat to moderate and simmer until done. In time it will be approximately 15 - 20 minutes.
Five minutes before readiness, add finely chopped garlic.

If you have enough strength, be sure to let the borscht brew. This will make him even better. Season with sour cream, sprinkle with herbs and eat to your health.

Experienced chefs advise removing excess acid, if any, with a small amount of sugar.

Borscht with chicken meat has a very delicate taste, and is also more dietary and light.

In addition to its unique taste, it has another advantage - it can be prepared faster. After all, chicken does not cook for long, if you do not take poultry into account.

You can use any part of the chicken carcass. In many ways, the choice depends on the time that the tireless housewife has.

If there is not enough of it, chicken legs are also perfect, fortunately they cook quickly.

We prepare a set of products for eight servings

Two chicken legs;
Two - three potatoes;
One beet;
One carrot;
Two hundred grams of fresh cabbage;
1 onion;
Tomato paste two tbsp. spoons;
Apple cider vinegar one teaspoon;
Two or three bay leaves;
Salt and black pepper to taste;
Sunflower oil four tablespoons;
A bunch of greenery.

Step-by-step cooking process

The first step is to add the broth. Immerse the legs in cold water, which requires two to two and a half liters, and place on the stove. When boiling, remove the foam, then add salt, add peppercorns, cook over moderate heat for 35 minutes, with the lid slightly open.
It's time to start eating vegetables. Peel and chop the beets, carrots, cabbage, chop the onion into small pieces, cut the potatoes into medium cubes.
Let the beets simmer with the addition of oil and apple cider vinegar. The total time is at least five minutes.
Fry the onion in oil until translucent, add the carrots, fry together for three minutes, add tomato paste here, simmer for another four minutes.
Remove the finished meat from the broth.
Place the potatoes in the broth and let them cook alone for ten minutes.
Cut the cooled meat into portions and send after the potatoes.
Place cabbage in broth.
Add stewed beets and let it boil.
Add the roast, bay leaves, and chopped herbs.
Boil, taste.
Boil for another seven to ten minutes, remove from heat.
Give yourself twenty minutes to recover.

Borscht with chicken is ready. It’s so beautiful and fragrant, I just want to try it. Season with sour cream when serving and enjoy!

Borscht in a slow cooker turns out simply wonderful - rich and delicious. The device itself contributes to this. Here the dish truly simmers, which cannot be said about a gas oven.

I can’t help but remember the Russian miracle - the stove with its multifaceted capabilities.

Ingredients for borscht in a slow cooker for seven to eight servings

Five hundred grams of beef pulp;
Four hundred grams of fresh cabbage;
One hundred grams of onion;
150 grams of potatoes;
One hundred gr. carrots;
Three hundred gr. beets;
Three tbsp. spoons of tomato paste;
Three garlic cloves;
Salt, pepper, bay leaf - as your heart desires;
Three tbsp. spoons of vegetable oil;
Lemon juice two - three tbsp. spoons.

Cooking borscht in a slow cooker

Finely chop the peeled onion.
Turn on the multicooker to “Baking”, place the onion in the bowl and fry in oil.
Peel the carrots, chop them, add them to the onions. Fry for ten minutes.
Add the tomato component into a paste. Let it simmer in a common pot for five minutes. Don't forget to stir.
Peel the beets, grate them, and fry them along with lemon juice so that the beautiful colors of our favorite dish are not lost. Don't forget to add salt and pepper. Let simmer for 15 minutes.
Now you need to cut the meat into portions.
Also cut the peeled potatoes into cubes.
Chop the cabbage into strips.
Place meat, potatoes, cabbage, bay leaves, and peppercorns in the slow cooker. Pour water to the maximum level.
Turn on “Stew, Soup” for one hour and wait for cooking.
When turning off, open the lid, add garlic, chopped or passed through a press, stir the borscht, let stand for ten minutes.

The borscht is ready, it's time to go to the table. Have a nice day!

For those who like denser cabbage, it is recommended to put it in the slow cooker ten to fifteen minutes before turning it off.

Borscht with beans is good both in meat broth and in the lean version. Beans give the dish a unique flavor and some piquancy. Not to mention the mass of vitamins and microelements that your favorite borscht enriches beans with.

This is a wonderful option for those who observe church fasts and want to lose extra pounds. Finally, it's simply delicious!

So, prepare the ingredients for 10 - 15 servings

Broth of 250 grams of beef brisket (those who want to fast, take plain water);
Five potatoes;
Two glasses of beans;
One beet;
One carrot;
Three hundred grams of cabbage;
2 sweet peppers;
30 grams of tomato puree;
Two tbsp. spoons of apple cider vinegar;
Vegetable oil for frying, 50 grams;
Spices, herbs.

Cooking borscht with beans

Let's start with beans.

There are two versions of borscht, the choice of which depends on the wishes of the cook. Add pre-cooked beans to the borscht, or use the broth in which the beans were cooked.

Most people use the first option, which has the advantage of a clear broth, whereas when cooking beans, the water will darken, even if you use white beans. Let's cook the beans in advance too.

To make the beans cook faster, they are soaked overnight, then cooked for an hour and a half.

Conclusion - if you are planning to cook borscht with beans, soak it and cook it in advance. We are well prepared, we have boiled beans.

We continue the process of preparing delicious beans

The beets need to be cut into strips.
Stew it with the addition of water, vinegar, and tomato puree. The operation lasts ten to fifteen minutes.
Fry the chopped carrots in oil until half cooked.
Place the broth on the stove, add pieces of meat, cooked and cut into portions.
Cut the peeled potatoes into medium cubes, add them to the boiling broth, and cook for ten minutes.
Cut the cabbage into strips and add to the potatoes after they have simmered for the required time.
Add diced bell pepper.
Add the beans five minutes before the potatoes are ready.
Now is the time to add carrots and beets to the borscht.
After boiling, you need to taste it, add salt and pepper if necessary.
Cook for another five minutes.
Let the prepared miracle brew for about 20 minutes. The components of the borscht will exchange greetings, this will make the taste much richer and more interesting.

Serve this extraordinary borscht with sour cream and herbs. It's incredibly delicious!

Ukrainian borscht with donuts is a separate story and a chapter in a wonderful book called “Borscht”. Rich, with a breathtaking aroma, it will not leave even a sophisticated gourmet indifferent.

Dumplings coated with garlic, frozen lard next to them - oh, how can I stand it. Let's get cooking already, I just can't wait to try it!

For borscht in a four-liter saucepan you need to prepare

Beef brisket broth with bone (800 grams);
One beet (large);
A quarter of a medium head of cabbage;
Three potatoes;
One onion;
One medium carrot;
Two bell peppers;
One tomato;
3 cloves of garlic;
A third of a lemon;
One bunch of dill and parsley;
Salt, sugar, bay leaf, ground black pepper;
70 grams of vegetable oil for frying.

For making donuts

400 grams of flour;
A glass of water;
One and a half teaspoons of dry yeast;
Half a teaspoon of salt;
1 tbsp. spoon of sugar;
2 tbsp. spoons of milk;
6 tbsp. spoons of vegetable oil;
2 cloves of garlic.

Cooking borscht with donuts

Well done, we prepared the broth in advance. We will do the subsequent processes in parallel: fiddling with the dough and vegetables.
There is time to make donuts, because it takes time to rise the dough.
You need to take a glass of warm water, dilute yeast, sugar, and salt in it. Add butter and 350 grams of flour. The best quality of kneading will be ensured by working with your hands, which is what we do - first knead the dough in a bowl, then transfer the dough to the table.
Knead thoroughly until it turns into a smooth ball. In the process, mix in the remaining 50 grams of flour. Then the dough needs to be coated with oil and placed in a bowl, also greased with oil (so as not to stick). Cover and set aside in a warm place for an hour.
The dough is resting, let's take care of the vegetables that need to be peeled, washed and chopped. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and peppers in strips. Immediately peel the garlic and cut out the tail of the tomato.
Let's fry. To do this, you need to fry the onion in oil, after about five minutes add the carrots.
Five minutes have passed - add the beets, first sprinkling with lemon juice and crushing with a small amount of sugar (0.5 tbsp). Stir the vegetables; there is no need to overcook; to do this, it is better to immediately reduce the heat.
Add a couple of ladles of broth to the vegetables and let them simmer until the beets are ready. It takes about twenty minutes.
Place the broth on the fire and bring to a boil.
Cut the cooked meat into pieces.
Place meat and potatoes into hot broth.
The potatoes are boiled for about ten minutes, then cabbage and bell pepper are added.
After boiling, turn down the heat and let it simmer.
Grind the tomato and add it to the fry for five minutes.
Next, add the roast to the broth, stir, and let it boil. We taste it and add what is missing. Adjust the acidity with lemon juice.
Chop the greens and garlic. In order for this splendor to give its juices to the borscht in the best possible way, we grind the mass in a mortar with a pinch of salt.
The vegetables are ready, add the herbs. Let it boil. But now you can turn it off.

No matter how much you would like to try this fragrant borscht, be sure to let it brew. You will be rewarded! After all, we will still have donuts.

Making pumps

At this time the dough has risen and doubled in size. You can start baking.

To do this, grease the mold with oil, tear off a piece of dough the size of an egg, make a ball out of it and place it tightly in the mold.
Then you need to cover the mold and let it stand for about fifteen minutes, this process is called proofing.
Then grease the top of the donuts with milk and place in a preheated oven (180 degrees). Time - 20 minutes.
To give the donuts a garlicky originality, you need to fill them.
To do this, pass 2 cloves of garlic through a press, add a little salt, vegetable oil, and two tablespoons of water. Stir the filling, whisking slightly with a fork.
Pour the fragrant mush over the still hot donuts directly into the mold, let them soak for 10 minutes. After this, you can remove it from the mold and serve it with borscht.

Finally they arrived. There is nothing more to talk about, you just have to try! Bon appetit!

We will be glad if you like our recipes. Share your borscht too. Thanks in advance!

Borscht is a seasoning vegetable soup. It is loved not only in Russia and Ukraine, but also in Poland (barshch), Lithuania (barshchiai), Romania and Moldova (borsh).

In Kievan Rus, borscht was prepared from edible hogweed leaves (hence the name). Later they began to cook it with beets (hence the color). Potatoes have been added since the 19th century.

The average cost of borscht in Russia is 220 rubles. The cheapest borscht with delivery in Kazan is 37 rubles per serving. The most expensive borscht in the capital: a plate can cost 700 rubles or more.

What to take

For the broth:

water - 1.5–2 l.;
pork or beef on the bone - 400 g.

For frying:

beets - 2 pcs. (small);
carrots - 1 pc.;
onions - 3 pcs. (average);
tomato paste - 2 tbsp. l.;
sunflower oil - 4–5 tbsp. l.;
citric acid - a pinch.

For the borscht:

fresh white cabbage - 300 g;
potatoes - 4 pcs. (average);
salt, bay leaf, herbs - to taste.

To submit:

sour cream - 1 tbsp. l. (on each plate);
green.

How to cook

Step 1. Cook the broth

Take a 3 liter saucepan. Pour 1.5–2 liters of water into it, put. Place on medium heat. Keep an eye on the broth and skim off the foam before boiling.

The broth will be tastier if you use meat on the bone.

When it boils, cover the pan with a lid and simmer over low heat for an hour and a half.

Step 2. Frying

While the broth is cooking, fry the vegetables. Wash and peel the beets, carrots and onions. Grate the beets on a coarse grater, and grate the carrots on a medium grater. Cut the onion into cubes.

Pour sunflower oil into a frying pan and turn on medium heat. First fry the onions and carrots (5 minutes), then add.

Sprinkle the beets with citric acid or sprinkle with fresh lemon juice. Thanks to this, the borscht will be truly red.

Fry the vegetables for another 5 minutes. After this, add tomato paste, stir and leave on the gas for another 5-7 minutes.

Step 3. Assembling the borscht

When the broth is cooked, remove the meat from it. While the meat is cooling, add shredded cabbage to the broth. After 5-10 minutes, add the potatoes cut into strips.

iravgustin/Shutterstock.com

For now, separate the meat from the bone and cut into cubes. Return meat to soup.

Add salt to taste.

Add frying. Stir. Add bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5-7 minutes.

The borscht is ready.

Serving

Borscht can be eaten immediately after cooking. But, as a rule, it tastes even better the next day.

Borscht is a traditional peasant dish. Lard and pampushki were served with it only on holidays.

Pour the borscht into deep bowls. Add fresh herbs, ground black pepper (if you like it spicier) and a slice of lemon (if you prefer it sour). Borscht is eaten with rye bread or buns rubbed with garlic.

Bon appetit!

Classic borscht (red borscht) is a famous beetroot soup that the peoples of Eastern and Central Europe can rightfully be proud of. Borscht with beets has a particularly ancient history in Ukraine, which is why it is often called Ukrainian borscht. But there is also Lithuanian, Polish, Russian, Kuban, Moscow and even Siberian borscht. And they cook it differently in each individual region, and even with variations: meat, lean, and in the summer, cold borscht, which is often called kholodnik, beetroot soup... What unites the main thing is that wherever borscht is cooked, it is one of the most favorite culinary dishes. dishes. And the ability to deliciously cook real borscht in these parts is considered one of the main virtues of a woman, almost not inferior to beauty and kindness. Therefore, cooking borscht is a kind of sacrament, and borscht itself is one of the main aphrodisiacs for the Slavs. This word is delicious - borscht!

Green borscht- This is sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a variation of classic borscht; it has a completely different recipe and a completely different color - green. It comes from sorrel and other green ingredients.

To make the borscht thick, boil one whole potato in it. When the borscht is ready, take it out, mash it thoroughly and return it to the borscht.
When beets are cooked, their color and the color of their broth are muted. To make the borscht a juicy, bright color, place about a quarter of the beets chopped for borscht in a bowl, pour boiling water over it and leave for at least 20 minutes. When the borscht has already been removed from the heat, squeeze out the beets and pour the resulting juice into the borscht.
To improve the taste of borscht, it is recommended to take a piece of good lard, grind it with salt and garlic, and add the resulting mixture to the almost finished borscht.
Do not serve borscht immediately after cooking! Let the borscht steep for at least an hour.

And one more thing. If you cook borscht according to our recipes and you manage to cook delicious borscht, take a photo of your borscht and place it under the recipe - treat everyone to your borscht. Let everyone learn how to cook delicious borscht!

Ukrainian borscht is the pride of Ukrainian cuisine. Incredibly aromatic, thick, rich, spicy and incredibly tasty. Once you try it, you will fall in love completely and irrevocably!

They say that every region, and even every city of Ukraine, has its own recipe and secrets of making borscht. This is true! According to recent research, today there are 300 variants of the Ukrainian borscht recipe, and these are only those that are recognized as “official” and listed in cookbooks and collections.

Prepare the ingredients according to the list.

Place the beef in a saucepan and cover with cold water. Over medium heat, bring the water to a boil. As soon as the water boils, reduce the heat to low, skim off the foam from the broth and add the pork.

Bring the broth to a boil again, and then add a pinch of salt and, if desired, 1-2 bay leaves, as well as a few black peppercorns and allspice.

Cook the meat over low heat at a constant low simmer without covering the pan with a lid. Periodically skim off any foam that forms on the surface. In just an hour, the meat will be ready, but if time allows, it is better to cook the broth much longer - 2-2.5 hours. It is this long cooking at low temperature that allows you to get the most delicious and rich broth.

While the meat is cooking, let's start with the vegetables. Grease your hands with vegetable oil and peel the beets. The oil will protect the skin of your hands from staining. Cut the beets into thin strips.

Heat 1-2 tbsp over medium heat. vegetable oil. Add beets and, stirring, heat for 1-2 minutes.

When the pieces are warm and sizzling in the frying pan, pour in a little hot broth and add tomato paste. Mix everything thoroughly and, if necessary, add a little more broth so that all the pieces are covered with tomato sauce.

Bring the mixture to a boil. Add 2-3 generous pinches of sugar, then reduce the heat to low and simmer the beets until soft, stirring occasionally.

Meanwhile, prepare the remaining ingredients. Heat some vegetable oil over medium heat and add chopped onion. Stirring, sauté the onion for a few minutes until soft.

Then add carrots, cut into thin strips. The size of the straw should be approximately the same as that of the beets. Stirring, saute the vegetables for a few more minutes until the carrots are soft.

To make the borscht soup a little thicker and denser in taste, add a little wheat flour to the frying.

When the carrots are soft, sift 1 tbsp into the pan. wheat flour. If you sift the flour first, it will not curl into lumps. Stirring, cook the mixture for 1-2 minutes until the flour changes color from white to a nutty golden color.

Add chopped tomatoes, a little salt and ground black pepper and, stirring, sauté the vegetables for another 7-10 minutes until tender. In winter, instead of fresh tomatoes, you can add high-quality tomato juice (about 100 ml).

When the meat begins to fall away from the bone, the broth is ready. Remove the meat and strain the broth. This will both visually clean the broth and rid it of small particles of bones that may have settled to the bottom during cooking.

During prolonged cooking and further cooking, part of the broth will evaporate. In order to have enough broth to prepare borscht, you can either immediately pour in extra water, or dilute the broth with hot water to the required volume.

Peel and cut the potatoes into medium-sized cubes. Add potatoes to the broth and bring it to a boil.

Meanwhile, remove the meat from the bones and cut into small pieces. When the broth with potatoes boils, return the meat to the pan, bring the broth to a boil again and cook for 2-3 minutes.

Then add cabbage, cut into thin strips. Also add parsley root or a small piece of celery root.

It is worth saying that the time of planting cabbage depends on the season. Winter hard cabbage is added to borscht almost simultaneously with potatoes or even before it, because... it takes quite a long time for it to get ready. Young cabbage, on the contrary, should be added when the potatoes are almost ready.

If desired, also add bell pepper. First pierce the pepper with a fork in several places. Bring the broth to a boil and cook the vegetables for another 15-20 minutes.

Bell pepper in Ukrainian borscht is an optional component, but I really like the aroma and taste it gives, and I always add it when it’s in season. Like parsley root, peppers can be added whole to borscht, so that when they give off their aroma and the taste becomes rich enough, they can be easily removed from the pan.

Meanwhile, finely chop the lard. Combine lard with chopped garlic. Add 2-3 generous pinches of salt. If desired, you can also add some finely chopped fresh herbs. And then grind everything to a paste in a mortar or blender.

According to the classical canons, you need to use “old lard” (yellowed, with a characteristic smell and specific taste). Such lard in moderate quantities gives borscht a unique charm, but you need to be extremely careful with it. You need to add dressing from old lard to borscht in very small portions, constantly tasting it. If you add too much, its taste will drown out all the others.

When the potatoes and cabbage are almost ready, add the prepared roast. Bring the broth to a boil and cook everything together for a few more minutes, until the potatoes are cooked and the cabbage is the desired softness.

When the vegetables are ready, add the prepared lard and garlic to the broth, mix everything well, simmer over low heat for about another minute and turn off the heat.

Add a little red wine vinegar to taste the broth with a slight pleasant sourness. Then add beetroot dressing.

Mix everything thoroughly, taste and add more salt, ground black or hot red pepper to taste. Until this moment, we deliberately did not salt the borscht too much, so that when adding a salty dressing made from lard and garlic, the borscht would not be over-salted.

Sprinkle the borscht with fresh herbs, cover the pan with a lid and be sure to let the borscht steep for at least 10-15 minutes so that all the aromas and flavors blend.

In the meantime, if you wish, you can prepare a bread plate for Ukrainian borscht. Cut off the top of the bread and scoop out the crumb, leaving only a layer about 1 centimeter thick. Knead and compact the remaining crumb tightly. Then thoroughly brush the inside of the “bread plate” with lightly beaten egg white. Place the bread in an oven preheated to 180-200 degrees for 5-7 minutes until the bread is warmed through, dry and browned.

Ukrainian borscht is ready!

Serve borscht with sour cream, complemented with hot pampushkas with garlic and, if desired, hot pepper or adjika. Bon appetit!

Borsch (photo)

How to cook borscht, step-by-step recipe with photos.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. Preparing the borscht dressing. Cook the broth for borscht. Secrets of cooking borscht. Borscht preparation technology.

Why did I write BORSCH in capital letters? Because the recipe that I will give here is the fruit of a lot of research and experimentation. I visited Ukraine a lot (in Ukraine), my friends’ grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare with. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a huge number of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule No. 1. The most basic rule of any first course is water. This applies especially to borscht. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will reveal the rest of the cooking secrets delicious borscht.

What we need to prepare borscht:

Water.
Meat, beef brisket.
Cabbage 1/6 medium head
Beetroot 4-5 medium size.
Carrots 2 pcs.
Onion 2 pcs.
Coriander 1/2 teaspoon.
Pepper, salt to taste .
Lemon 1/2
Potatoes 2-3 pcs.
Garlic 3 cloves.
Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but they froze it three days ago. They didn't calculate it.

Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. Reduce the fire. Cook for 2.5 hours until it gurgles a little. We constantly remove the foam.

We prepare the vegetables. We clean, wash. Cabbage for borscht finely chop.

Beets and carrots for dressing borscht three on a coarse grater.

Let's start preparing the dressing for borscht. Rule #2. For borscht dressing All vegetables should be fried together. They will be soaked in juice and then release juice and flavor to the broth. Fry carrots in sunflower oil.

Cut the onion into half rings.

Add to carrots borscht dressing. Fry.

Add garlic. Squeeze it into borscht dressing garlic press.

IN borscht dressing throw in 1/2 teaspoon of coriander.

Place the beets in the pan with the dressing. Let's stew. How to cook borscht so that it is red? Add beets to the dressing. and tomatoes.

Squeeze the lemon. (It’s clear that in Ukraine they don’t squeeze lemon; somewhere they use vinegar. We use lemon because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that broth for borscht turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, you can add a little broth.

Add tomato paste to the dressing and simmer for 10 minutes. Rule #3. If you have tasty tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense. Grate the tomatoes and discard the skins. We didn't have any tasty tomatoes.