How to cook beetroot soup properly. - Combination of vegetables and broth

Beets are an important ingredient in the preparation of borscht. It is thanks to this bright root vegetable that the first dish turns out so fragrant and tasty. A rich burgundy color is not only pleasing to the eye, but also conducive to the appearance of appetite.

To cook borsch with beets, you need to know the main points of the process, properly prepare the products and calculate the time. The peculiarity of the dish is that it becomes even tastier on the second day. Therefore, you can safely prepare borscht for the whole family and not worry that you need to cook something again for tomorrow.

Preparation of ingredients for borscht with beets

There are several ways to prepare beets:

• boil without peeling;
• bake in the oven;
• cut or rub on a grater and stew in a pan.

Beets must be heat treated before being sent to the pan. If it is put in its raw form, then the borscht will acquire an ugly rusty color. For a brighter natural shade, add lemon juice or table vinegar.

Cooking the first course becomes faster and easier with the use of canned beets. It is already flavored with vinegar to avoid color loss, cut and does not require prior heat treatment. It is simply sent to the pan after the potatoes become soft.

The remaining vegetables (potatoes, cabbage, onions and carrots) are prepared in the usual way. Potatoes are peeled and cut into cubes. The carrots are grated, and the onions are finely chopped. It is better to chop the cabbage into thin strips.

Pulp or meat on the bone must be washed well and dried. Put in a saucepan, cover with water and boil until fully prepared. To make the broth clear, you can throw in the onion. Some prefer to drain the primary broth, cook the meat further by adding pure water.

Types of borscht

Borscht can be cooked on various broths:

• meat (pork, beef, turkey, chicken);
• mushroom;
• vegetables (vegetarian option).

Many cooks say that it is better to take bone-in meat for the broth. So it turns out more rich and saturated. You can also use rack of pork ribs, brain part and neck.

Vegetarian borscht with beets is also very tasty and rich. Vegetables make it light and at the same time satisfying. Such a dish is popular among those who are on a diet or fasting.

Cooking methods

Borscht with beets can be cooked on the stove, in the oven or using the latest technologies (slow cookers, microwaves). Each of the methods is good and has its own nuances.

On the stove

According to the classic recipe for making borscht, the broth is first boiled. Then potatoes, cabbage, and then sautéed beets are added. Last but not least, roasted carrots and onions.

Sometimes as a variety you can add beans or green pea. Some people like it when mushrooms are present in the dish. This addition makes the first one more interesting in taste.

Basic cooking recipe:

1. Boil the meat on the bone for at least 2 hours over low heat. Then you can separate the bone and discard it, and cut the pulp into pieces.
2. After added potatoes, chopped into cubes.
3. After 10 minutes, chopped fresh cabbage is sent to the pan.
4. While the vegetables are cooking, you can prepare the roast. Beets are fried in a pan with the addition of vegetable oil. You can cover it with a lid to make it soft.
5. Separately, you need to fry onions and carrots, chopped arbitrarily.
6. First, beets are added to the pan, then onions and carrots.
7. At the end of cooking, you can add spices, garlic and Bay leaf.

Borscht should be served in deep bowls, sprinkled with finely chopped herbs if desired. You can offer homemade sour cream or white bread croutons.

In a slow cooker

With the help of such a wonderful assistant as a slow cooker, you can quickly cook delicious borscht. Technology allows you to save useful material contained in the products, as well as have an output amazing aroma and taste.

1. Cut the meat into medium-sized pieces. Send to a multicooker bowl, into which a little oil is first poured. Having set the “Frying” mode, you need to fry the meat for 10 minutes, stirring it occasionally.
2. Add grated beets and carrots, chopped onions.
3. After frying the vegetables, switch the multicooker to the "Extinguishing" mode, pour water and leave for 10 minutes under the lid. Can add tomato paste, sugar to taste and vinegar.
4. Then you can fall asleep potatoes, chopped into small cubes. Cabbage is next in the bowl. The container must be filled with water up to the upper mark.
5. The contents of the bowl must be salted and seasoned. Set the "Soup" mode and cook for 45 minutes.
6. At the end of cooking, add garlic and herbs.

In the oven

Despite the fact that the classic method of cooking borscht is using a stove, many people prefer the wind version. At the same time, the products retain vitamins and reveal the taste at 100%. The first dish in the oven will be appreciated by nursing and pregnant women, and children will also like it.

It is convenient to cook borsch in portioned pots or in one large clay container. First you need to prepare the ingredients, and then arrange them in a container and send them to the oven.

Cooking order:

1. Beets need to be boiled with a peel, peeled and rubbed on a grater. Sauté a little in a pan with vegetable oil. When it becomes soft, you can add finely chopped garlic, tomato paste, lemon juice and sugar.
2. The remaining ingredients are cut and chopped in the usual way. If borscht is cooked with meat, then small pieces should be placed on the bottom of the dish.
3. After laying out the products in layers and pouring water, the pots are covered with a lid and put in the oven. Do not forget about salt, pepper, bay leaf.
4. Borscht should languish at a temperature of 160C for 2 hours.
5. When the dish is ready, you need to turn off the oven and leave it under the lid for another half hour.

A beautiful serving in portioned pots is possible even for a celebration. So borscht can become completely everyday dish, but festive.

Cooking time for classic borscht with beef is 2.5 hours, including half an hour of infusion. It is required to spend 1 hour of pure time at the stove. If chicken is taken for borscht, then the total cooking time for borscht will be reduced to 1.5 hours, since chicken for broth is cooked for only 1 hour, and such borscht does not need to be insisted.

How to cook borscht with beets

Products

These are the products that are added to classic borscht. If you want to break the rules, Here's what else is often added to borscht:
1. Mushrooms and beans. Beans will make the dish much more satisfying, and mushrooms will add flavor.
2. Sugar - then borscht will be especially good with sour cream. If the beets are sweet varieties, then you do not need to add. Sugar is added at the very end, so try it and decide for your particular case whether sugar is needed or not.

How to cook borsch - step by step

Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, bay leaf, put the meat in the water, cook over low heat under the lid for 2 hours after boiling. Salt the water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The pot is covered with a lid.

Finely chop the onion, rub the garlic or finely chop it, rub the beets or chop them into pieces - here to taste. And similarly with carrots, you can rub it, or you can cut it into semicircles. Someone even grinds in a meat grinder. IN classic recipe variations are allowed according to your taste. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then in front of the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add it along with potatoes.
- Potato
- Vegetable roast with beetroot - to be cooked while vegetables are cooked.

Heat the pan, fry the onion for 5 minutes over high heat, stirring occasionally. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are fried). Then add tomatoes or tomato paste, pour a ladle of broth from a pan with meat into a pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple more minutes, add to borscht - all the vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, at the same time check the broth for salt. Boil the roast in borscht for 3 minutes.

The pot with borscht is tightly closed with a lid, carefully placed on a blanket and wrapped around it from all sides, preferably in several layers.

This completes the preparation of borscht. Now it remains only to pour it into plates and serve with sour cream and fresh chopped herbs.

Fkusnofakty

How to store borscht
Close the pot with borscht tightly with a lid and store in the refrigerator for up to 7 days (remember that vinegar is a strong preservative). Borscht can be frozen in a bag - frozen, it is stored for a month.

Food cost
The cost of products for the preparation of a 4-liter borscht pot is 350 rubles. (on average in Moscow as of October 2018).

How to make diet borscht
The dish can be made less high-calorie if you do not cook frying. It is enough to peel and cut vegetables - and add them to the soup: beets, cabbage after 10 minutes, potatoes, carrots and onions after 5 minutes. And you can cook borscht without meat at all - lean borscht is also very good.

How to cook borscht in kitchen gadgets

How to cook borscht in a pressure cooker
1. Wash the beets, peel and grate on a coarse grater.
2. Put the beets in a pressure cooker, fry them in an open pressure cooker for vegetable oil 10 minutes, then add onions and carrots, after a couple of minutes tomato paste - and simmer for 5 minutes all together.
3. Add meat - for borscht in a pressure cooker, boneless meat cut into small pieces is suitable, fry for a couple of minutes.
4. Put potatoes and cabbage.
5. Add salt and spices to the borsch, additionally lemon juice from half a lemon
6. Pour in water, close the pressure cooker with a lid and cook for 20 minutes, then wait for the pressure to drop, add greens and serve.

How to make donuts for borscht

Recipe
1. Heat water to 40 degrees, dilute yeast in it, cover and leave for 10 minutes.
2. Measure out 0.75 cups of flour, add sugar and salt, butter - and mix well.
3. Add diluted yeast to the flour mixture.
4. Pour in the remaining flour and knead the dough, then cover it and leave it in a warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form donuts from dough balls, put them on a baking sheet covered with baking paper. The distance between the donuts should be at least 1.5 centimeters so that they do not touch during the lifting process.
7. Shake egg and use a pastry brush to grease the donuts.
8. Bake donuts for 20 minutes.

Serve warm pampushki with borscht.

And again about borscht

Borscht includes sections such as required ingredients, necessary inventory, the method of processing products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

We make delicious and beetroot

Many housewives are accustomed to the fact that borscht should be made exclusively from sauerkraut. But when young heads of this vegetable ripen in the beds, it is quite difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you about how to quickly cook borscht with fresh cabbage and beets. For this we need:

• beef on the bone - about 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• citric acid - 1/5 dessert spoon;
• medium carrot - 2 pcs.;

Required inventory

To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing ingredients for making red soup

How to cook delicious homemade borscht, whose photo is presented in this article? To begin with, all the ingredients are processed. Beef on the bone is thoroughly washed and all tough veins and films are removed. Then start preparing fresh vegetables. They are cleaned of peel, husk and surface leaves. After that, they begin to grind the products. Carrots and fresh beets are rubbed on a large grater, cabbage is chopped into thin strips, and potatoes and onions are cut into cubes. The greens are also rinsed separately and simply chopped with a knife.

Heat treatment process on the stove

How to cook red borscht? To do this, you need to use a large saucepan. Place the beef on the bone in it and fill it with water. Then the dishes are placed on strong fire and bring the water to a boil. After removing the foam from the surface of the broth, it is salted, covered with a lid and boiled for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are laid out in it. These ingredients are boiled for 25 minutes, after which carrots, potatoes and onion.

After additionally salting and peppering the products, mix them well, cover with a lid and cook for another 25 minutes. During this time, all vegetables should become as soft as possible.

Final stage

At the very end of cooking, add to it citric acid, fresh herbs and previously chopped meat. After mixing the ingredients, the broth is again brought to a boil and boiled for about five minutes. Then the closed pan is removed from the stove and left aside for ¼ hour.

How to serve at the dinner table?

Now you know how homemade borscht is prepared. After it is infused under the lid, it is poured into plates. Moreover, not only red and rich broth with vegetables, but also pieces of tender beef.

In addition to this dish, they serve fresh sour cream or mayonnaise. They eat delicious borscht along with a slice of bread and fresh herbs.

Cooking chicken borscht: photo, cooking method

Almost all housewives prepare red beet and cabbage soup using beef. But if you don’t have such a product, then we suggest making lunch from regular chicken. By the way, for such purposes, we recommend purchasing not a broiler bird, but a soup one. After all, this is the only way you will get a rich and fragrant broth that will make the first dish hearty and nutritious.

The technological map of borscht requires you to tell you what ingredients for its preparation should be purchased.

To do this we need:

• fresh beets - a couple of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• 6% - 2 large spoons;
• medium carrot - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, lavrushka, dill - add at your discretion;
• spices, including salt - to taste.

Required inventory

To deliciously cook borscht with fresh cabbage and beets, you need to stock up on the following inventory in advance:

• large saucepan;
• ladle;
• cutting board;
• with a sharp knife;
• frying pan;
• grater.

Preparation of ingredients

Real borscht is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

The chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then proceed to the processing of vegetables. They are peeled and crushed. Carrots are grated, potatoes and onions are cut into cubes, cabbage - into strips, and beets - into cubes.

At the very end, fresh greens are thoroughly washed and chopped with a knife.

Heat treatment

Having prepared meat and vegetables, proceed to their heat treatment. To do this, take a large saucepan and put the carcass of the bird in it. Salting meat product and filling it with water, put the dishes on a strong fire. After bringing the ingredients to a boil, they are covered with a lid and boiled for an hour. Then soft and tender bird take out, cool and divide into portioned pieces(if desired, the skin and bones can be removed).

As for the broth, cabbage, carrots, parsley and onions are laid out in it. In this form, the products are cooked for 20 minutes. After that, potatoes are lowered into the broth and cooked for a similar amount of time.

Stew beets

For more aromatic and rich soup fresh beets should be stewed separately. To do this, take a frying pan, add oil and vegetable sticks to it. After mixing the components, pour a little water (about ½ cup) into them and cover with a lid. In this form, beets are cooked for about 25 minutes. Then spices and table vinegar are added to it. The last ingredient is necessary to give the dish a little sourness.

Final stage

After keeping the beets on the fire for a few more minutes, they remove it from the stove and spread it in common pan. Together with it, chopped greens and previously chopped poultry are placed in the broth.

After bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving red soup for family dinner

As you can see, in preparation chicken borscht from fresh cabbage there is nothing complicated. After the heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a dinner even more satisfying and nutritious, mayonnaise, fresh sour cream and White bread(you can lavash).

Summing up

Soup from fresh cabbage turns out no worse than the dish that is made using fermented product. But in order to give this dinner a slight sourness, one of such components as or table vinegar is necessarily added to it. With the help of such seasonings, red soup will become more fragrant and rich. Otherwise, you need to add a small amount of sauerkraut to it (together with fresh).

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

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

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

In the north of Russia, soup with the addition of cabbage was called shchi. The farther south, the more heat-loving vegetables grew, which can be added to first courses. It is possible that borscht was first cooked in Kievan Rus, since it was Ukrainian borscht that received most widespread and famous all over the world.

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

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

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

And the cold one was cooked in spring and summer - this light soup from greens and boiled beets, with the addition of boiled chopped eggs And fermented milk products for refueling. It was eaten cold and often boiled potatoes were used instead of bread.

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

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

Each cook praises his borscht

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

And let's cook a real Ukrainian borscht, in compliance with the national flavor and taste preferences! Just do not wait for the calculation of the exact weight of the products - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone, it takes a long time to cook, but the broth turns out delicious. Pour cold water and bring to a boil. Remove the foam, salt, put on a minimum heat and simmer for 2-3 hours until the meat is ready. Do not forget to put the whole onion and carrot for flavor, bay leaf, a few black peppercorns.

A little secret: cook together with meat and a few peeled large potatoes.

While the meat is cooking, let's fry. We cut the fat into small pieces and fry it to the state of cracklings (translucent), add a finely chopped onion and fry until a transparent color. Cut the beets into strips, carrots can be finely chopped or grated on coarse grater, stew vegetables together with cracklings.

Add sugar to the frying and sprinkle with vinegar to give brightness. As soon as the beetroot has become soft, ten minutes of stewing is enough, crush it with flour and mix. Now add tomato sauce or grated fresh tomatoes, simmer for a few more minutes.

The broth is ready. We extract the contents from it. We select the bones, and disassemble the meat into fibers or cut into pieces. Onions and carrots have served their purpose - we throw them away. Whole boiled potatoes are mashed into puree - this gives the density of the broth and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add roast. We taste, if necessary, salt, pepper.

Shred the cabbage, send it to the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's insist. Ukrainian borsch ready with lard.

Serve with donuts and greens.

Soup with sauerkraut

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

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

Borscht with sorrel

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

There is nothing complicated in cooking, the green borscht is based on the classic borscht recipe, only sorrel is put instead of cabbage.

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

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

We cut the cooked meat into pieces. Throw potatoes and cook for 20-30 minutes. Now frying - add and boil for a few more minutes. Finally, the turn came to put sorrel and eggs, as soon as it boils, we immediately turn it off. We insist, serve to the table.

Vegetarian (lean) borscht with beans or mushrooms

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

• Soak dry beans in cold water for a few hours, maybe overnight.
• Cook it until soft in salted water.
• Add potatoes and roasted vegetables: onions, beets, carrots, tomato.
• Lastly, we throw finely shredded cabbage, boil for no more than 10 minutes. Turn off the fire and let it brew.

Bean borscht is rich in satiety, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. canned beans does not give saturation to the broth, it is better to use it for making salads.

Instead of beans, you can take mushrooms, previously fried in oil. It's even better to combine.

Naval borscht

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

1. We cook the broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. After an hour, salt, and after another 30-40 minutes we check the readiness of the meat - it should be soft and pierced with a fork. Take out and discard the onion.
2. Add the smoked brisket pieces and cook until the roast is cooked.
3. Cut the beets into strips, sprinkle with vinegar and fry on sunflower oil until soft. Pour the broth into it and simmer for half an hour.
4. Separately fry onions and grated carrots.
5. Chop or grate the tomatoes on a coarse grater. Add to the beets, stew everything together for several minutes. Cut the potatoes into cubes or strips, as you like. Put in a saucepan, cook until done.
6. We do not chop the cabbage, as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. Borscht is ready, we serve it to the table.

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

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

This first course, rich in taste, color and composition, will perfectly warm you in winter cold for usefulness and energy value its constituent ingredients. Every good housewife has her own signature recipe borscht. Red borsch with beets and meat turns out to be of an appetizing color, it is best served with garlic pampushkas or black bread and garlic, and many people like to eat it with fresh onions or green onions. Classic borscht is cooked with beets, cabbage and meat. The broth can be cooked on pork or other meat, the main thing is that it be on the bone, then the broth will be rich and satisfying.

In order for the borsch to be a beautiful red color, you need to choose right beets, round, fresh and burgundy. Tomato juice or good tomato paste is also essential in a classic borscht recipe.

Taste Info Borscht and cabbage soup

Ingredients

• potatoes - 400 g,
• pork on the bone - 300 g,
• onion - 150 g,
• carrots - 100 g,
• beets - 100 g,
• white cabbage - 200 g,
• tomato juice- 400 ml,
• vegetable oil - 40 g,
• cumin seeds - 1/4 tsp,
• bay leaf - 1 pc.,
• salt, pepper - to taste.

How to cook classic borscht with beets and meat

Prepare all the ingredients for cooking beautiful borscht. Boil broth from a piece of pork. It is better to do this in advance, because the preparation of the broth will take about 1 hour. I like to cook the broth in the evening, and then when it cools down, put it in the refrigerator so that I can cook borscht the next day. So with work and other women's worries it turns out more convenient.

When cooking the broth, do not forget to remove the foam, cook the broth over low heat, make sure that the broth does not boil too much. At the beginning of cooking, you can also put a whole peeled onion into the water, after 10 minutes of cooking it will give its taste to the broth and will no longer be needed, catch it and throw it away. It is not necessary to salt the broth during cooking, you can add salt later.

After the broth is cooked, remove the meat from the broth, free from the bone.

Clean the vegetables.

Cut the potatoes into cubes and put in a boiling broth, add 1 tsp. salt if you haven't added it before.

Prepare the borscht dressing. Cut the onion into cubes, in a heated frying pan with non-stick coating fry it in refined vegetable oil (I have sunflower) until transparent.

After that, add the carrots grated on a coarse grater to the onion. Fry the carrots with onions for 5-7 minutes until soft.

Then add the grated beets and fry for another 5 minutes. You can cut the carrots and beets into cubes, but it is the grated beets that will give their red color as much as possible and the borscht will be such a rich red color.

Pour the tomato juice into the pan with the vegetables. If it is not possible to purchase or use juice, you can take tomato paste, 3-4 tbsp. If you use tomato paste, then you need to add more liquid, it can be a ladle of broth or filtered water.

Add cumin, salt and freshly ground black pepper there. Simmer the contents of the pan for 10-15 minutes.

In the meantime, to an almost ready potato, add finely chopped with a knife white cabbage and boiled meat cut into small pieces. Boil and cook for 7-10 minutes. Here it must be borne in mind that young cabbage is cooked faster than winter cabbage. In any case, you need to try the cabbage, it should not be digested or undercooked. If the potatoes are a little overcooked, then don’t worry, you won’t spoil the borscht with this.

One more piece of advice. Keep track of the volume of the pan, look at the photo, you see - the volume is not completely filled, but all because we still need to add tomato dressing.

In the dressing, during this time, the tomato juice will evaporate a little and the frying will become thicker. The frying turned out to be a rich red color, remove it from the fire.

Pour the roast from the pan into the pot with the meat and vegetables. Salt to taste and boil for 3-5 minutes. At the end of cooking borscht, add 1 bay leaf.

Turn off the heat under the saucepan and let the borscht brew for 10-15 minutes. Take the bay leaf out of the pan as it will be bitter.

Serve classic borscht with beets and meat in a serving plate with sour cream, garlic and black bread.