Seasonings and spices for borscht. Spicy herbs and spicy mixtures for soups, cabbage soup and borscht

Read the original recipes for preparing a delicious winter dressing for borscht. Learn how to make salty relish.

To ensure that your borscht is as tasty in the winter as it is in the summer, you should stock up on borscht seasoning ahead of time. Of course, you can buy all the necessary vegetables for this dish in the supermarket in the cold season, but they will cost much more than in the summer. And besides, store-bought vegetables are not as healthy as your own - from the garden.

And by the spring they will completely lose their vitamins and minerals and begin to deteriorate. Therefore, preparing for the winter is one of the best options for winter storage of vegetables.

Recipe for borscht seasoning for the winter with beets

To save time on preparing borscht in winter, housewives prepare canned food. Next, we’ll learn how to make vegetable dressing with beets.

Recipe:

Components:

Onion - 425 g
Carrots – 425 g
Sweet pepper - 425 g
Tomatoes - 2.8 kg
Beetroot – 425 g
Vinegar - 45 ml
Sugar - 45 g
Vegetable oil – 125 ml

Borscht dressing with beets

Preparation:

Take all the vegetables, peel and wash them
Chop the pepper and onion with a knife
Grate the remaining vegetables
Pour the tomato juice into a large container and put it on gas.
When the liquid boils, add the beets
After 17 minutes carrots
After 24 minutes pepper
Then onion, sugar, oil, vinegar, salt
Add greens at the very end
Then pour everything into sterile jars and roll up the lids.

Borscht seasoning for the winter without beets: recipe

You can prepare the dressing for the first course without beets. After all, not every year there is a harvest for this vegetable. Moreover, it often happens that some household members do not like borscht with beets.

Recipe:

Ingredients:

Onion - 5 pcs.
Carrots – 650 g
Sweet pepper - 650 g
Tomatoes – 650 g
Vinegar - 45 g
Vegetable oil – 125 ml
Sugar - 45 g
Salt - to taste
Green

Cooking process:

Prepare vegetables: peel, wash, chop
Scroll the tomatoes through a juicer
Cut the greens
Take a container and pour oil into the bottom
Put onions in there
Let it fry slightly
Then mix carrots with onions
After 14 minutes add pepper
After 14 minutes, tomato juice with pulp
Add sugar, vinegar, salt
Toss in the greens.
When all the vegetables are well stewed, place them in jars
Cover the dressing for the winter with lids

Borscht seasoning for the winter with tomatoes: recipe

This borscht dressing is suitable not only for cooking borscht, but it can also be an excellent addition to main courses, for example, pasta.

Recipe:

Compound:

Tomatoes – 725 g
Greens - 1 bunch.
Carrots – 650 g
Onion - 7 pcs.
Garlic - 1 goal.
Pepper – 650 g
Citric acid - 1/3 tsp.
Salt, sugar - to taste
Vegetable oil – 125 ml

Cooking process:

Peel the onions, carrots, garlic
Remove the seeds from the pepper
Wash all the vegetables
Cut the tomatoes into 4 parts
Chop the remaining vegetables
Pour oil into container
Place the onion there for 16 minutes
Then add pepper, grated carrots
After 24 minutes tomatoes
Salt, add lemon, sugar
Simmer until the dressing is ready
At the end, add some greens
Place it in jars and roll it up

Borscht seasoning with beans for the winter: recipe

Bean seasoning is a tricky product. This preservation should be stored in a cool place. But borscht cooked from such a dressing turns out very tasty and satisfying.

Recipe:

Components:

Carrots - 1.4 kg
Beans - 1.4 kg
Tomatoes - 4.5 kg
Beetroot - 2.3 kg
Onion - 900 g
Pepper - 950 g
Salt - 4 tbsp.
Vegetable oil 425 ml
Vinegar - 125 ml
Greens - 1 bunch.

Cooking process:

Peel the vegetables and wash
Cut the pepper into cubes, as well as the onion.
Pass the tomatoes through a juicer
Grate the beets and carrots on a grater (large)
Cook the beans
Add all other vegetables to the container with beans
Pour vinegar, oil, add salt
Let it cook for about 55 minutes.
Add greens at the end
Pack everything into jars and cover the dressing with lids

Seasoning for winter borscht with cabbage

Recipe:

Compound:

Hot pepper - 1 pc.
Cabbage - 925 kg
Beetroot – 900 g
Sweet pepper - 925 g
Onion - 560 g
Carrots – 560 g
Tomatoes – 975 g
Vegetable oil - 175 g
Vinegar - 55 ml
Salt, sugar

Cooking process:

Pass washed tomatoes through a meat grinder
Peel carrots, onions, beets, wash
Chop the onion and grate the rest of the vegetables
Shred the cabbage finely
Wash the sweet pepper, remove the seeds, cut
Pour oil into a container with a non-stick bottom
Add onions there, after a while: beets, carrots, peppers
Then add the tomatoes
After a while, place the cabbage in the container
Add salt, vinegar, sugar, hot pepper
When it boils a little, fill the jars with the dressing and roll up

Seasoning for borscht from pepper for the winter

Sweet pepper gives first courses a special flavor. And if you have a large harvest of bell peppers in the summer, then the recipe for canned peppers for the winter will come in handy.

Recipe:

Compound:

Pepper - 4.5 kg
Onion - 6 pcs.
Tomatoes - 2.5 kg
Vegetable oil – 125 ml
Hot pepper - 1 pc.
Vinegar - 45 ml
Salt - 1 des.l.
Dill - 1 bunch.

Cooking process:

Remove the seeds from the peppers
Wash it and the tomatoes
Cut the tomatoes into 4 parts
Peel the onion, wash it, cut it
Cut the sweet pepper into 4 parts
Place onion in hot oil for five minutes
Then add all the remaining vegetables there.
Add salt and simmer for 35 minutes
At the end, pour vinegar and add herbs
After boiling, pour into jars and seal with metal lids

Seasoning for borscht for the winter without vinegar

This seasoning should be stored in a cool place. It can be used not only as a dressing for borscht, but also as an addition to main courses.

Recipe:

Ingredients:

Beetroot - 1.7 kg
Sweet pepper - 890 g
Carrots – 890 g
Onion - 6 pcs.
Tomatoes – 890 g
Sugar - 2 tbsp.
Salt - 1 tbsp.
Vegetable oil – 65 ml

Cooking process:

Wash the tomatoes, squeeze the juice in a juicer
Put the tomato juice on the fire, add salt, sugar, butter to the pan
When the tomato boils, add chopped onion, carrots, beets (grated on a coarse grater)
Simmer until vegetables are soft
Then put it in jars and roll it up

Seasoning for borscht for the winter: freezing recipes

Frozen vegetables last a long time in the freezer. You can cook an excellent first course from them, and the taste of borscht will be the same as from fresh vegetables.

Recipe:

Compound:

Carrots - 3 pcs.
Beets - 2 pcs.
Tomatoes - 5 pcs.
Greens - 1 bunch.

Cooking process:

Peel carrots, onions, beets
Grate the ingredients on a coarse grater
Cut the tomatoes into cubes
Add chopped greens
Mix everything
Place in ziplock bags and place in the freezer.

Salty seasoning for borscht for the winter

Recipe:

Components:

Tomatoes – 425 g
Onion - 325 g
Carrots – 425 g
Parsley - 275 g
Pepper – 425 g
Salt - 400 g

Process:

Prepare vegetables (wash, peel, grate, cut)
Mix them in a large container
Add salt
Distribute it evenly over the entire surface
Send refills to jars
Cover the vegetables with nylon lids and transfer them to the cellar

Winter vegetable seasoning for borscht

Above are many recipes for winter dressing for borscht. Now every housewife will be able to choose a seasoning that she and her household will like. After all, everyone cooks differently. First course lovers have their own preferences. Some people like spicy food, while others like sour food. Therefore, when preparing the dressing, these factors should also be taken into account. You can adjust the recipes to suit your taste.

Delicious dressing with ratunda pepper

Video - Seasoning for borscht: cooking secrets

Another advantage of this preparation is that in the summer and autumn the price of vegetables is not as high as in the winter. Moreover, they are grown not in greenhouses with the help of various additives, but in garden beds. Therefore, seasoning for borscht, prepared independently, turns out to be much healthier and cheaper than those ingredients that were brought from overseas in the winter.

If you have a large freezer, then you can use them in the summer and during the cold season (by the way, the color and aroma of such components are completely preserved). Otherwise, we recommend making a home-canned product.

Step-by-step recipe for borscht seasoning

There are many ways to make red soup seasoning at home. The most popular recipe is the one that uses tomatoes and sweet bell peppers. These ingredients will make your soup flavorful and rich.

So how do you prepare winter borscht seasoning from tomatoes? To do this you need to purchase:

ripe red tomatoes - 1 kg;
red sweet pepper - 1 kg;
medium-sized table salt - to your taste.

Component Processing

How to make Seasoning for borscht is easy and simple to prepare. Sweet peppers and fresh tomatoes are processed first. They are thoroughly washed and cleaned (seeds and stalks are removed from the pepper). After this, the ingredients are coarsely chopped and passed through a meat grinder. If desired, they can be crushed using a blender.

The process of cooking vegetables on the stove

Seasoning for winter borscht from tomatoes should be prepared in a deep, thick-walled pan. Previously chopped vegetables are placed in it, salted well (to taste) and mixed thoroughly.

Place the dish on the stove and bring its contents to a boil. In this state, the ingredients are boiled for 3-5 minutes.

As soon as the borscht seasoning is prepared, it is placed hot in sterilized jars and immediately rolled up. After keeping the workpiece at room temperature for 24 hours, it is put into the refrigerator. Due to the fact that no vinegar or citric acid was added to the vegetables, this product should only be stored in the cold. Otherwise, the seasoning will sour and become moldy.

How to use?

Seasoning for borscht is a universal preparation that can be used not only for preparing red soup, but also for creating other dishes. For example, some people add it to stews, while others use it as a regular sauce. In any case, when using this workpiece, it should be remembered that salt has already been added to it, and it has already been subjected to heat treatment.

By the way, some housewives freeze the finished seasoning rather than storing it in the refrigerator. Also, chopped garlic, quince, grated apple, etc. are often added to it. This makes the preparation even tastier and more aromatic.

How to prepare seasoning for borscht with beets?

Beetroot seasoning for red soup is a classic preparation, thanks to which you can easily and quickly make a very rich and tasty borscht. To prepare a vegetable mixture for the winter, you need to prepare the following ingredients:

fresh large beets - 500 g;
sweet fleshy tomatoes - 2.5 kg;
large juicy carrots - 500 g;
yellow or red sweet pepper - 500 g;
sweet onions - 500 g;
beet sugar - about 60 g (use according to your taste);
apple cider vinegar 6% - about 4-5 large spoons;
refined vegetable oil - 130 ml;
table salt - to your taste.

Processing the ingredients

Seasoning for borscht with beets comes in handy if you need to quickly prepare red soup, but you don’t have enough ingredients. To implement the presented recipe, all vegetables are thoroughly washed and peeled. After this, they begin to grind them.

Fresh fleshy tomatoes are minced in a meat grinder, sweet peppers and onions are finely chopped, and carrots and beets are grated on a large grater.

Heat treatment of vegetables

To prepare the borscht seasoning, place the tomato puree in a thick-walled pan and place it on the stove. As soon as the tomatoes boil, add grated beets. Cook in this way for 25 minutes.

By adding carrots to the vegetables, they are cooked for the same amount of time. In exactly the same way, sweet peppers and onions are placed alternately in the dishes.

5-7 minutes before the end of heat treatment, add sugar, refined vegetable oil, and apple cider vinegar to the ingredients.

Seaming process

After adding spices and oil to the vegetables, boil them for about 5 more minutes and place them in sterilized jars. After this, they are rolled up with tin lids and left at room temperature until completely cooled.

It is advisable to store such a workpiece in a cool place (for example, in a cellar). Although there are also cooks who prefer to freeze borscht seasoning. In this case, grated beets and carrots, as well as chopped onions, should first be fried in vegetable oil (separately, 3-6 minutes each). Next, you need to combine the ingredients in a saucepan with chopped tomatoes. It is not necessary to add sugar, table vinegar and salt to them. The products should be thoroughly mixed and distributed into plastic containers. If desired, you can additionally add chopped herbs and crushed garlic to this seasoning.

Making raw seasoning for red soup

Seasoning for borscht for the winter may not be subjected to heat treatment. In this case, it should be prepared in small jars and stored only in the refrigerator or freezer. It is advisable to use this seasoning entirely, that is, you must put the entire contents of the jar into the soup, otherwise the leftovers will spoil.

So, to make a tasty and healthy seasoning for red soup, we will need the following ingredients:

red sweet pepper - 1 kg;
sweet fleshy tomatoes - 2 kg;
large juicy carrots - 1 kg;
onions - 1 kg;
coarse table salt - use according to your taste;
fresh dill and parsley - a small bunch each.

Processing vegetables for seasoning

Before preparing this, you need to process all the components. Vegetables are thoroughly washed and then peeled, stems and seeds removed. By the way, you should also remove the hard skin from the tomatoes. To do this, they are first scalded with boiling water, kept in it for about 10-17 minutes, and then the film is carefully removed.

After preparing the vegetables, start chopping them. Tomatoes and onions are cut into cubes, sweet peppers are cut into strips, and juicy carrots are grated on a coarse grater. Fresh herbs are also washed, dried and finely chopped separately.

Seasoning formation process

After chopping the vegetables and herbs, place them in a large container, add salt and mix well. After keeping the ingredients aside for about 15 minutes, they are laid out in dry and clean jars, and then covered with plastic lids and sent to the refrigerator.

Features of the workpiece

Raw seasoning for borscht for the winter turns out to be quite salty. This fact should be taken into account when preparing red soup. It is better not to add salt to the meat broth, otherwise your dish will not be very tasty.

If desired, raw vegetable seasoning can be stored not in the refrigerator, but in the freezer. In this case, it is better not to add salt to the preparation. In this case, the onions and carrots must be pre-fried (in sunflower oil).

Let's sum it up

Now you know several ways to prepare tasty and aromatic seasoning for borscht at home. It should be noted that the recipes presented are far from the only ones. By the way, you can compose them yourself, according to your taste and discretion. For example, some housewives additionally add finely shredded cabbage, citric acid, various spices, herbs, garlic, etc. to the seasoning. Such components help produce a more aromatic and rich preparation, which makes red soup tasty and nutritious.

Using the presented recipes in practice, you will no longer have to stand at the stove for a long time, making borscht in the classic way. The seasoning, specially prepared for this soup, is prepared in a matter of minutes. All you have to do is boil the meat product and open a jar of vegetables.

On the eve of winter, with an abundance of still cheap vegetables, all chefs are actively engaged in twists that will allow them to survive the cold months in a tasty, vitamin-rich and varied way. In compiling long lists of the contents of numerous jars, such a miracle as borscht seasoning is often forgotten. Recipes for a wide variety of, sometimes intricate, poorly stored or little in demand pickles are discussed. And a very necessary product remains outside the brackets.

Meanwhile, seasoning for borscht should be included in winter preparations by every zealous housewife. After all, thanks to it, a delicious, hearty everyday dish can be prepared in a matter of minutes. And much cheaper than buying products at “winter” prices! And at the same time, during the season, such preservation makes it possible to make useful substandard items, which the “inner hamster” does not allow to throw away, but is not suitable for anything serious.

There are a great many recipes for seasoning borscht for the winter. Let's go from the simplest to the more complex ones.

Universal refill

This twist got its name due to the fact that it can be used not only in preparing borscht. It is used in stewing meat, preparing a number of soups and creating sauces. But still, such preservation is most appropriate as a seasoning for borscht.

The ratio of tomatoes and bell peppers is 4 to 1. The vegetables are washed and the pods are peeled. Both ingredients are passed through a food processor, blender or meat grinder - whichever is found among the kitchen equipment. The gruel simmers on the burner for about a quarter of an hour and is poured into jars, at the bottom of which whole garlic cloves and bay leaves are placed. Roll up, cool, put away for storage. You can even keep this borscht seasoning in the pantry without exploding.

Beetroot for borscht

Winter alyssettes are often stringy, dry, and dull in taste. Therefore, many housewives prefer to prepare them in the fall, supplementing imported greenhouse vegetables purchased at the nearest supermarket with beetroot seasoning for borscht. The preparation is simple to the point of primitiveness: root vegetables are boiled, cooled, peeled and cut into strips. It is used to fill sterilized half-liter jars (disposable volume, very convenient for use). To pour a glass of water, take a spoonful of 9 percent vinegar and sugar, a teaspoon of salt and three cloves - this amount of components should be enough for two kilos of beets. The hot marinade is poured into jars, they are immediately sealed and kept cool.

By the way, you can treat yourself to this alyssum in the form of caviar: just fry it in vegetable oil and gobble it up with gusto.

Complete seasoning for winter borscht with beets

If you want to fuss with cooking as little as possible in the cold, and want to get as many vegetables as possible first, it is better to use the following recipe.

Three kilos of beets and a kilo of carrots are coarsely grated. A kilogram of onion is finely chopped, the same amount of sweet pepper is chopped into strips, and tomatoes - into cubes. First, carrots are stewed in a large frying pan, then onions are added to it, after 10 minutes - beets and a glass of water. A quarter of an hour later, add pepper shavings with tomato cubes, after another 10 minutes - three tablespoons of salt, seven - sugar and half a glass of vinegar. The stew lasts another quarter of an hour - and any chopped greens are added. After five minutes, the mass is distributed into jars, sealed and cooled in a warm place.

Actually - borscht

The composition of the seasoning for borscht can include almost everything that is required to create this first dish. Including cabbage. So on a winter evening after work, all that remains is to cook the broth and add a few potatoes to the jar with the preparation. Take a kilogram of beets, tomatoes, sweet peppers and cabbage, half the amount of carrots, and 300 grams of onions. Root vegetables are boiled and coarsely grated, cabbage is chopped into strips, onions and peppers are chopped into cubes, tomatoes are minced, parsley, taken at discretion, is chopped. All this is placed in a large saucepan and supplemented with crushed garlic. A dressing is made from a little liter of water, six tablespoons of sugar and five salts, which is boiled and poured into the vegetables. While assembling, the borscht seasoning simmers on the stove for about ten minutes. Peppercorns and bay leaves are placed at the bottom of three-liter sterilized cylinders, the preparation is poured into containers and supplemented with a spoonful of table vinegar. The jars are twisted, cooled in a warm place and stored until the right time.

For those who are fasting

Those who take care of their figure or observe Christian traditions are unlikely to cook borscht in broth. They can take care of this ahead of time and create a seasoning for borscht for its lean version. A quarter kilo of beans is soaked for half a day and boiled for 40 minutes. Half a kilo of onion is cut into half rings, 500 grams of beets and carrots are grated. These vegetables are fried. Two kilos of cabbage are chopped, salted and mashed until the juice is released. Then it is added to the stewed vegetables along with beans, flavored with a kilogram of chopped tomatoes, a glass of salt and half a glass of sugar, peppered and simmered on fire for three quarters of an hour. Before removing, add vinegar (two-thirds of a glass) and mix the mixture. The final touch is rolling up and placing on shelves.

Seasoning for borscht for the winter: recipes without vinegar

Actually, the basic techniques remain the same as in other recipes. The set of ingredients can be used for both light and lean borscht. The only difference is that acetic acid is replaced with lemon juice. For two liters of borscht seasoning, it will be enough to squeeze one large citrus into it. Instead of lemon juice, you can dilute the same acid, but here you will have to experiment with its amount diluted in water: housewives do not indicate the exact concentration, usually working “by eye”. Juice or acid solution is added at the very end of stewing.

However, if you have an extensive cellar, you can do without such preservatives altogether - constant coolness will play their role. On the other hand, the sourness won’t hurt: anyway, in most cases the borscht comes out sweetish due to the beets and carrots, and therefore you have to squeeze a slice of lemon into it.

Borscht is one of the most popular first courses, prepared with beets and meat broth. There are also varieties of lean borscht (without meat), borscht with mushrooms, sorrel or beans.

Borscht broth can be cooked using any bone-in meat (beef, pork or chicken). The characteristic red color is given to the dish by beets, which are immediately added to the dish or pre-fried with carrots and onions.

Peppers, tomatoes (or tomato paste), herbs and seasonings are often added to the dressing. In addition to the usual salt, pepper, garlic and bay leaf, you can add special seasonings for borscht, which are sold in any store.

The broth will turn out especially tasty if you add roots (parsley or celery) to it. An integral ingredient of the dish is cabbage. Try to diversify the dish with spices that are not traditional for borscht: tarragon, basil, marjoram, thyme or angelica.

Mostly they take white cabbage, but in some cases it can be replaced with Beijing cabbage. Borscht with zucchini turns out to be quite tasty and unusual. Mushrooms can be used fresh or dried, which are pre-soaked in water.

The main principle of preparing borscht is to lay out all the ingredients step by step: first add potatoes to the prepared broth, then cabbage and only then – vegetable dressing. Borscht can be hot or cold. The cold first course is prepared mainly in spring or summer.

Borscht - preparing food and dishes

To prepare borscht you will need a large saucepan, a frying pan, a cutting board, a knife and a grater. Recently, recipes for borscht in a slow cooker have become very popular. Pour some water into the bowl and warm up the multicooker, then rinse the bowl and wipe dry.

All vegetables must be thoroughly washed, beets and carrots peeled. Beets can be grated or cut into strips. In some recipes, onions and carrots are sautéed separately from the beets. Before adding beets to borscht, you can stew them, boil them separately, or bake them.

15 recipes for delicious borscht

Classic borscht

Classic borscht is one of the most popular first courses. The main components of the dish are meat broth and a standard set of vegetables for borscht: potatoes, cabbage, beets and carrots with onions.

Required ingredients:

Ready-made beef broth – 3 liters (or 1 kg of beef on the bone for its preparation);
1 large beet (or 2 small);
2 large potatoes;
Onions – 1 pc.;
Medium carrots – 1 pc.;
White cabbage – 270-300 g;
Garlic – 2 cloves;
30 ml tomato paste (or 1 tomato);
Vegetable oil – 30 ml;
Salt and pepper - to taste;
Any greens.

Cooking method:

First, let's prepare the meat and vegetables: rinse the meat under running water and set it to boil into broth. Beef cooks on average for at least 2.5 hours. Don't forget to remove the foam with a slotted spoon. The finished broth should be strained through cheesecloth into another pan. While the broth is cooking, wash and peel all the vegetables (potatoes, beets, carrots and cabbage).

Cut the potatoes into medium-sized pieces, peel the carrots and beets on a grater, and finely chop the cabbage. We also chop the onion. Place onions in a frying pan with vegetable oil, then carrots and beets. Simmer the vegetables for about 25 minutes. Add tomato paste diluted in water; if the beets are not very sweet, add a little sugar.

Add potatoes and cabbage to the broth, cook them until soft, 15 minutes before the end of cooking, add vegetable dressing to the pan. At the very end, put the meat cut into pieces and finely chopped garlic into the pan. Cook for another 3 minutes and turn off the heat. The borscht should sit for about 20 minutes, but it tastes best the next day.

Green borscht

Green borscht is almost the same as green cabbage soup. The first course is cooked using meat broth. The sorrel included in the composition gave the dish its name. The broth can be made with beef or chicken, but beef will still be better.

Required ingredients:

Chicken or beef – 380-400 g;
Potatoes – 2-3 pcs.;
Carrots – 1 pc.;
1 onion;
Sorrel - a large bunch;
Greens and parsley roots;
Chicken eggs – 2-3 pcs.;
Butter – 50-55 g;
Salt and pepper - to taste;
Bay leaf;
for filing.

Cooking method:

Wash the meat and let it cook in one piece. We also add parsley root, bay leaf, peppercorns and a little salt to the broth. Cut the peeled carrots into slices and also place them in the broth. Finely chop the onion and place it in the pan.

Once the meat is cooked (chicken cooks much faster than beef), remove the roots and bay leaves. We also take out the meat, separate it from the bones and set it aside for now. Cut the potatoes into bars and put them in boiling broth.

Chop the sorrel and parsley. After the potatoes are cooked, add the sorrel and chopped meat. After 5 minutes, add parsley and chopped boiled eggs. A minute before the end of cooking, add a piece of butter. Let the borscht sit for about 15 minutes. Serve the dish with sour cream and fresh bread.

Red borscht

Many people love borscht in its rich red color. And to achieve this, you need not to spare the beets. This recipe also uses lean beef, other vegetables and spices.

Required ingredients:

Half a kilo of beef on the bone;
320 g beets;
Potatoes – 3-4 small pieces;
1 onion;
1 carrot;
2 tbsp. l. tomato paste;
Fresh cabbage – 220 g;
4 liters of water;
6 peppercorns;
Ground pepper;
Salt;
Garlic – 1 clove;
Bay leaf;
Vegetable oil;
1 tbsp. l. Sahara;
Vinegar (6%) – 30 ml;
Fresh greens.

Cooking method:

Cook meat broth from half a kilo of meat and 4 liters of water with the addition of bay leaf, pepper and salt. Grate the peeled carrots and beets, finely chop the onion, and cut the potatoes into cubes. We take out the boiled meat, remove it from the bone and cut it into portions.

Place meat pieces and potatoes into the broth. Sauté onions and carrots in vegetable oil. Then put the beets in the pan and add a little vinegar, simmer everything together under a closed lid. Then add sugar, a little salt and tomato paste.

Simmer the vegetables for another 5-6 minutes. Pour the dressing into the pan with the borscht, then add the shredded cabbage. Cook the borscht over low heat for another 17-20 minutes. At the end, add chopped garlic and leave the dish to steep. Serve with chopped herbs and sour cream.

Borscht in a slow cooker

With the advent of multicookers, many dishes began to be prepared using this device. First courses are no exception. Try preparing a hearty, rich borscht in a slow cooker and treat your family and guests to it.

Required ingredients:

on the bone – 320 g;
1 onion;
2 tomatoes;
Carrots – 1 pc.;
1 bell pepper;
4 potatoes;
Fresh cabbage – 230 g;
2 cloves of garlic;
1 beet;
Tomato paste – 45 ml;
Vegetable oil (olive oil is possible);
Lemon juice;
Spices (pepper, bay leaf and any to taste).

Cooking method:

Wash the meat and cut into small pieces. Set the “baking” mode and cook the meat for about 20 minutes. Peel the carrots and beets and grate them on a coarse grater. Scald the tomatoes, remove the skin and cut into small slices.

Add the carrots and onions to the meat and cook for another 15 minutes. Cut the pepper into cubes and place in a slow cooker. After 15 minutes, add tomatoes and tomato paste, cook for another 15 minutes. Then add beets, seasonings and chopped garlic.

After 12-14 minutes, add chopped potatoes and shredded cabbage. Fill everything with water to the maximum level, add salt and set the “quenching” mode for 60 minutes.

Ukrainian borscht

Try to cook real Ukrainian borscht using this recipe and you won’t regret it! To prepare it, it is better to take pork ribs and sweet sugar beets.

Required ingredients:

Meat – 650-700 g;
Potatoes – 180 g;
Beets – 1 medium;
Onions – 2 heads;
2 carrots;
Tomato paste – 30 ml;
2-3 tomatoes;
1 bell pepper;
Fresh - by eye;
Garlic clove;
A piece of lard;
Green;
Salt.

Cooking method:

We cook meat broth from meat. As soon as the meat becomes soft, add the chopped potatoes. At this time, peel the beets and carrots and grate them. Finely chop the onion. Fry the vegetables in the following order: first add the beets, then add the onions, and then the carrots.

Remove the peel from the tomatoes (to do this, immerse them in boiling water) and cut the pulp into cubes. Place tomato paste and tomatoes in a frying pan with vegetables. Add a little water and diced pepper. Simmer all vegetables for 13-17 minutes.

While the dressing is preparing, finely chop the cabbage. Check the potatoes: if they have become soft, add them to the borscht. After boiling, add cabbage and any chopped greens. If the cabbage is a winter variety, add it before frying. After 5-6 minutes, add a small piece of lard and chopped garlic. Turn off the heat after a minute.

Lenten borscht

Lenten borscht turns out no less tasty than borscht made with meat broth. Just choose the best and freshest vegetables for its preparation.

Required ingredients:

Water – 2.5 liters;
Beets – 1 pc.;
Carrots – 1 small;
Potatoes – 4 pcs.;
Cabbage – 190-200 g;
Garlic clove;
Fresh herbs;
Vegetable oil;
Pepper;
Salt;
Onion;
Bell pepper;
3-4 tomatoes or tomato paste.

Cooking method:

We wash the potatoes from dirt, peel them and cut them into small pieces. Remove the top leaves from the cabbage, wash the rest and finely chop. We clean the beets and carrots and cut them into thin strips. Peel the onion and finely chop it.

Remove the seeds from the pepper and cut it into strips. Cut the tomatoes into cubes, after removing the skin. Place beets, carrots and onions in a frying pan, fry a little, then add tomatoes and a glass of water. Simmer everything together for 10-12 minutes. Place potatoes in boiling salted water, and after 12 minutes cabbage. After a few minutes, add the frying and cook the borscht for another 15-18 minutes. At the very end, add chopped herbs and garlic. The dish should sit under a closed lid for 20 minutes.

Borscht with beans

Beans make the dish even richer and tastier, and the abundance of greens adds freshness and aroma.

Required ingredients:

A piece of beef on the bone;
Beets – 2 small;
Several small potatoes;
1 piece each carrots and onions;
Half a fork of cabbage;
1 tomato;
A little lard;
White beans;
Garlic clove;
15 ml each of vegetable oil and tomato paste;
Salt;
Vinegar – 5 ml;
Sugar – 1 tsp;
Ground black pepper;
Cilantro, dill and parsley.

Cooking method:

It's best to soak the beans the night before. After this it will cook for an hour and a half. You need to taste it periodically so as not to overcook it. We cook broth from the meat; when the meat is cooked, we take it out and separate it from the bone. We clean the beets and grate them on a coarse grater, then put them in a small saucepan, add a little broth, add vinegar and sugar and simmer over low heat for about 35-40 minutes.

Fry chopped onions and grated carrots in melted lard. Pour boiling water over the tomato, remove the skin, cut the pulp into small pieces. Fry the tomato along with chopped garlic and a small amount of tomato paste. As soon as the beets are cooked, add onions, carrots and tomatoes.

Mix everything, remove the pan from the heat and leave for 10 minutes. Place the potatoes cut into bars into the boiling broth, then add the shredded cabbage. As soon as the potatoes become soft, add stewed vegetables, cooked beans, seasonings and chopped meat. Cook the borscht for another 5-7 minutes and taste. If necessary, add salt and pepper. Serve the dish with chopped herbs and sour cream.

Borscht with beets

A very simple borscht recipe that even a novice housewife can handle. This first course is prepared quite quickly, since chicken meat is used here.

Required ingredients:

Potatoes – 5 small pieces;
Chicken – 400 g;
1 small beet, carrot and onion;
White cabbage – 360-380 g;
Green;
Tomato paste;
Pepper;
Salt.

Cooking method:

We wash the chicken in cool water and cook chicken broth from it. While it's cooking, you can make the vegetable dressing. Grate the beets and carrots on a coarse grater, chop the onion. Fry the vegetables in vegetable oil, but not all at once, but add them one by one: first beets, then carrots, and finally onions. fry them for 4-5 minutes.

Take a glass and dilute the tomato paste in a small amount of water, add a little salt and pepper, maybe half a teaspoon of sugar. Pour the mixture into the pan and simmer the vegetables under a closed lid for 15-17 minutes. We take out the finished meat, separate it from the bones and disassemble it into pieces. Throw diced potatoes into the boiling broth, and after 15 minutes shredded cabbage.

After another 10 minutes, add the dressing into the pan and cook everything together for another 8-10 minutes. A minute before the end of cooking, add chicken. Ready borscht should sit for 15 minutes. Serve the dish with sour cream or mayonnaise and herbs.

Borscht with pampushki

Borscht with donuts is a real feast for the stomach! Pamper your family and friends with this tasty and satisfying dish.

Required ingredients:

Beef on the bone;
Onion (for broth);
Parsley root;
3 small beets;
Potatoes – 4 pcs.;
Half a head of fresh cabbage;
Bell pepper – 1 pc.;
Tomatoes – 6 pcs.;
Bulbs for dressing – 2 pcs.;
Seasonings (pepper, bay leaf and salt);

For donuts:

– 150 ml;
Water – 100 ml;
Yeast – 30 g;
Salt;
1 tbsp. l. Sahara;
450-500 g wheat flour;
Rye flour – 1 tbsp. l.;
Vegetable oil;
Garlic

Cooking method:

Let the meat cook. After boiling, drain the water and refill the meat. Place the parsley root and peeled onion into the pan. Bring to a boil, reduce the heat to low and cook until the meat is cooked. Periodically remove the foam from the surface with a slotted spoon. While the meat is cooking, make the dough for the donuts. Mix the milk with water and heat it up a little, add sugar and yeast.

After 5 minutes, add rye flour and a spoonful of wheat. Mix everything thoroughly. Now add a little salt, a spoonful of vegetable oil and add flour in small portions. Knead the dough with your hands, cover with a clean towel and put in a warm place. We take out the finished meat along with onions and roots.

Place peeled potatoes, cut into cubes, into the boiling broth. Sauté beets, carrots and peppers in vegetable oil. Add peeled and grated tomatoes to the stir-fry. Shred the cabbage thinly and add to the borscht. After a few minutes, add the sautéed vegetables into the broth. Peel the onion and lightly fry it in vegetable oil, then add it to the pan with borscht. After the onion, add a bay leaf, a little pepper and salt. After boiling, reduce the heat and add chopped garlic and chopped herbs.

After 10 minutes, turn off the heat and infuse our borscht. Now let's start making donuts: make small balls from the dough and wait 10 minutes for them to arrive. Place them on a greased baking sheet, brush the donuts themselves with egg and place in the oven for 12-15 minutes. Mix 15 ml of oil and water, add garlic passed through a press. Pour the prepared donuts with the prepared sauce. Let's enjoy delicious borscht with golden brown donuts!

Borscht with sorrel

A very healthy and satisfying first course. For cooking, you can take any meat; you will need a standard set of vegetables and fresh sorrel.

Required ingredients:

Meat on the bone;
Sorrel – bunch;
Potatoes – 6-7 pcs.;
2 pcs. carrots and onions;
A little tomato paste;
Any greens;
Spoon of flour;
Salt;
Pepper;
2 eggs;
Bay leaf.

Cooking method:

Prepare meat broth as usual. As soon as it is cooked, throw in 2 peeled potatoes. Sauté onions and carrots, cut into small cubes, in sunflower oil, and at the end add grated tomatoes (or tomato paste) and a spoonful of flour.

Mix everything thoroughly and simmer for another 5 minutes. Season the roast with a little pepper and salt. We take out the boiled potatoes, puree them and add them back to the broth (this will make the borscht more rich). Cut the rest of the potatoes into cubes and throw them into the borscht. After 15 minutes, add the roast and bay leaf. At the end of cooking, add chopped herbs.

Boil the eggs hard, chop with a knife and add to the borscht. After cooking, the dish should simmer, after 20 minutes the borscht can be served.

Cold borscht

This first dish is also called “Beetroot soup”. This borscht is perfect for a hot summer day when you want something substantial.

Required ingredients:

Half a kilo of beets;
Carrots – 130-150 g;
A bunch of green onions;
4 cucumbers;
2 eggs;
45 ml vinegar;
Sugar – 1 tbsp. l.;
2 tsp. salt;
Green;
Sour cream – 120 g.

Cooking method:

We wash the beets, peel them and cut them into strips. Take a pan, pour 1.5 liters of water and 15 ml of vinegar. Place the beets there and set to simmer over low heat (cook for 40-45 minutes). Strain the finished beets, pour the broth into a jar and place in a warm place for 8 hours. Cook the peeled carrots until tender and cut into strips.

Cut the cucumbers into strips. Finely chop the green onions. Place carrots, beets, cucumbers and onions in a pan. Add a little salt, sugar and 2 tbsp. l. vinegar. Pour the beet broth into the vegetables and mix everything thoroughly. Finely chop the boiled eggs and chop the greens. Serve the dish with sour cream, boiled eggs and herbs.

Borscht with chicken

Chicken borscht is an excellent alternative to fattier first courses made from pork or beef. Try to prepare this delicious, healthy dish and enjoy it without worrying about your figure.

Required ingredients:

Chicken fillet – 380-400 g;
5 pcs. potatoes;
Beets – 1 pc.;
2 carrots;
1 onion;
Half a head of cabbage;
Sunflower oil;
Tomato paste;
Green;
Pepper and salt.

Cooking method:

Wash the chicken and cut into small pieces. Place the meat in boiling salted water. Cut the potatoes into cubes and throw them into the pan 10-13 minutes after the meat. We fry the grated beets and carrots, and a little later add the chopped onion.

Dilute tomato paste with water, add a little mustard if desired. Pour the mixture into the pan with vegetables. Simmer everything together for 12 minutes. Wash and chop the cabbage. Add cabbage and dressing to the prepared meat and potatoes. Salt and pepper the dish and add finely chopped herbs. Cook for another 20-25 minutes and turn off the heat. Let the borscht steep for 25 minutes.

Borscht without meat

This incredibly tasty borscht is a real find for a vegetarian and just a person watching their figure. Instead of regular white cabbage, Peking cabbage is used.

Required ingredients:

Potatoes – 240 g;
Carrots - 140 g;
Onion – 1 head;
Beetroot – 240 g;
Beijing cabbage – 160 g;
Tomato paste – 15 ml;
Salt;
A teaspoon of sugar;
2 peppercorns;
Garlic – 2 cloves;
Green;
2 bay leaves;
You can add special seasonings for borscht.

Cooking method:

Peel the potatoes, cut them and put them in boiling water. Prepare a fry of grated carrots, chopped beets and chopped onions. Stew vegetables with a little water, tomato paste, sugar, pepper and bay leaf.

Add frying immediately after the potatoes become soft. Add all spices and seasonings. Shred the cabbage thinly and add to the borscht after frying. Cook everything together for another 20 minutes, testing to make sure the cabbage is soft. If there is not enough salt or pepper, add it. After the dish has steeped, serve with sour cream and chopped herbs.

Borscht with mushrooms

Mushroom borscht turns out very tasty and aromatic. The dish with dried mushrooms is especially appetizing, but you can also use fresh champignons.

Required ingredients:

320 g white cabbage;
3 potatoes;
2 medium beets;
2 onions;
1 medium carrot;
Fresh – 230 g;
1 bell pepper;
Half a teaspoon of sugar;
Salt;
Vegetable oil;
Tomato paste – 20-30 ml;
10-15 ml vinegar (9%).

Cooking method:

Cook the beets in their skins until tender (about 1 hour), cool, peel and grate. Cut the onion into cubes, peel the carrots into three small graters. Peel the potatoes and cut them into cubes, wash the mushrooms and cut them into small pieces. Remove the seeds from the pepper and cut into strips. Finely chop the cabbage. Pour 2.5 liters of water into a saucepan and put on fire.

Place potatoes in boiling water and cook for 15 minutes. Next add cabbage and chopped pepper. Fry the onions and carrots in vegetable oil, after 7 minutes add the mushrooms.

Stew mushrooms with vegetables for 7-8 minutes. Add tomato paste and simmer for another 2-3 minutes. Add beets and roast to the borscht. Then add vinegar and sugar, pepper and salt the dish to taste. cook the borscht for 10-15 minutes and leave to steep. Serve the dish with herbs or chopped green onions.

Like any other dish, borscht has its own secrets and peculiarities in preparation. Improve your culinary skills and never cease to surprise your loved ones with new delicious dishes. Perhaps the tips below will help you turn ordinary borscht into a real culinary masterpiece:

The most delicious borscht is made with strong meat broth. If time permits, it is better to cook the meat for as long as possible;

To keep beets bright in color, sprinkle them with lemon juice or boil them in water with vinegar;

The first thing added to the broth is potatoes;

The cabbage is added as soon as the potatoes become moderately soft, but not overcooked;

It is better to add frying 10-15 minutes before the end of cooking.

If you optimize your labor costs in the kitchen and even in the garden, then you will definitely like this idea and will like it. Now we are actively stockpiling various vegetables for the winter, for example, carrots, onions, beets... And somehow we are also trying to please ourselves with the remains of summer peppers and root parsley. And if you combine all this “from scratch”, you will get an excellent lifesaver for housewives, especially for lovers of borscht with a rich taste and color. Well, there’s nothing to say about the fact that storing a jar of dried borscht seasoning is much easier than boxes and boxes with giant beets and carrots that have grown far beyond the limits of calibrated vegetables for storage. A profitable and successful solution from all sides. And the most important thing is that the aromatic powder will not contain any glutamate or other additives questionable for our health! Only benefits, only the best and most delicious. The principle of preparing such a seasoning for borscht with beets is very simple: peel the vegetables, chop or chop them, lay them out, dry them, grind them in a blender, put them in an airtight jar. And then we use this aromatic mixture when required. By the way, when you add this dry seasoning to a dish, the ground vegetables not only give color, but also a pleasant texture and swell when cooked. Therefore, this spice can also serve as an excellent base for preparing bright vegetable sauces and the basis of puree soups. As they say, not borscht alone...

Cooking method: in electric dryer.

Ingredients for 5 tier dryer:

3 large beets
2 large carrots
1 large onion
1 large parsley root
2 cloves garlic
3 colored bell peppers.