A simple recipe for homemade borscht is the first dish for all time. Borscht: a classic recipe with meat

Borscht is a traditional everyday dish in almost every family. There are a lot of recipes on how to cook borscht, each hostess has her own and each turns out delicious in her own way. Rate my recipe, it’s easy to cook, and the borscht turns out great - tasty, fragrant and beautiful. 🙂

(per pan 4-5 liters)

soup beef with bone and pulp 500-700g
1 medium sized beetroot
1 medium sized carrot
1/4 medium cabbage
1 large or 2 small onions
4-5 medium potatoes or 6-7 small ones
2 tomatoes or 2 tbsp. tomato paste
2-3 garlic cloves, 1 tbsp apple cider vinegar
dill, parsley, salt, pepper, bay leaf 2-3 pcs.
odorless vegetable oil

Cooking:

Wash the meat, put it in a saucepan, pour 2.5-3 liters of water and cook at a low boil for an hour and a half, removing the foam. Salt to taste at the end of cooking. We take out the finished meat, separate it from the bones and cut into small pieces. We cover with a plate so that it does not wind, let it stand.

While the meat is cooking, prepare the vegetables.
My beets, clean, rub on a coarse grater.

We shred the cabbage.

My carrots clean, rub on a coarse grater.

Peel the onion and cut into small cubes.

Three tomatoes on a coarse grater, cut them in half and hold by the skin. The skin is then discarded.

Peel potatoes, cut into small cubes. Leave one potato whole.

In the broth in which the meat was cooked, lower the whole potato and cook at a low boil for 10-15 minutes. Then add the chopped potatoes and cook for another 7-10 minutes until the potatoes are ready. When the potatoes are almost ready, lay the cabbage.
If you cook borscht with young, early cabbage, then put it in the pan at the end of cooking borscht, at the same time as the already prepared frying, because early cabbage cooks very quickly, almost instantly.
While the potatoes and cabbage are cooking, prepare the borscht frying. Saute onion in oil over medium heat for 3 minutes until translucent. Then add the grated carrots and continue to fry for another 3-5 minutes.

As soon as the carrots become soft, add grated tomatoes to the pan and, if desired, 1-2 tbsp. l. tomato paste or your favorite ketchup for the best taste. Stir, reduce the heat to a minimum and simmer for another 3-5 minutes.

Simultaneously with frying, only in another pan, stew the beets.In a small skillet, add 2 tbsp. l. vegetable oil, spread the beets, add 3-4 tbsp. l. water and 1 tbsp. l. apple cider vinegar. Vinegar is added so that the beets do not lose color, and for taste, of course. Stir, close the lid and simmer over low heat for 10-12 minutes.
We pass the garlic through a press or finely chop it, add it at the very end of cooking along with the herbs.

We take out the boiled whole potato from the pan and mash it with a fork in mashed potatoes. I add mashed potatoes to almost every soup that I cook, be it borscht, or. The taste of the soup from this becomes noticeably better.

In the broth with potatoes and cabbage we spread the frying, stewed beets, mashed potatoes, chopped meat, a few peppercorns or ground to taste, 2-3 bay leaves. I repeat, if the cabbage is young, then at this moment we put it. We try, add salt, bring to a boil and boil for 3 minutes. See what a wonderful color borscht turns out?
Finely chop the greens.

At the very end of cooking, add garlic, herbs, stir and turn off immediately. Let the borsch infuse for at least half an hour. You can serve with sour cream, but without it, the taste of borscht is better felt.

Now you know how to cook borscht deliciously, it's not at all difficult, the main thing is to want it.

And today I say goodbye to you. Good day and good mood everyone!

Always cook with pleasure!

Smile! 🙂

Classic borsch is a hearty meat meal for real men. It is not for nothing that there are jokes among the people about checking future wives with borscht. In fact, cooking borscht according to the classic recipe is not for every housewife. This is a tricky dish that has its own secrets. But is it really that difficult to cook it? And if it didn’t work before, maybe try again today?

Borscht is a complex multicomponent soup. Beetroot gives it a beautiful burgundy color, and correctly selected meat gives it a rich rich taste. Probably, it is these products that are the main components for any borscht, the rest of the ingredients vary depending on the recipe and the desire of the hostess. In the old days in Rus', this was the name of the soup obtained from the boiled leaves of hogweed, a plant common in those days.

Today, two countries: Ukraine and Russia, claim the authorship of the dish. We will try to consider all the variations of its preparation, choose the most delicious one and learn how to cook real borscht!

Classic recipe for red borscht with meat

Many housewives think that cooking classic borscht with meat is a whole story. They are afraid to start cooking because it will take a long time. And not everyone’s borscht comes out red, and turns into an ordinary uninteresting soup. In fact, this is the main recipe for real red borscht, which we will reveal in this classic recipe.

Ingredients:

potatoes 2 pieces;
2-3 carrots;
large beets;
about 700 grams of cabbage;
bulb;
two tablespoons of tomato paste;
300 - 400 g of pork or beef;
spices to taste.

How to cook:

First of all, we will put the pieces of meat in cold water. As soon as the water boils, the broth must be drained. Pour ice water again and now cook the meat until it is ready. Borsch is still a vegetable soup, so we need to properly and tasty cook meat in it. And so it turns out, if it is boiled in cold water - the meat does not give all the juices into the broth, but remains very fragrant.

While the meat is cooking, we need to peel all the vegetables.

Let's start cutting. We do not grind the onion much: we leave large cubes.

Carrots and beets must be cut into thin strips, and the easiest way is to grate.

And here is the secret of real red color in borscht: vegetables should not be fried, but languished in a pan. To do this, heat the oil in it, reduce the heat, shift all the chopped vegetables. They should be stewed for about 20 minutes, during which time it is necessary to periodically stir the frying with a spoon.

Potato cut into cubes. 90 minutes after the start of cooking the meat, it can be put into the broth.

The next step is cabbage shredding. To make the straw thin, it is enough to correctly find a slice of cabbage. To do this, first cut it in half along the stalk, cut it into quarters and begin to plan from the sharp end, farthest from the stalk.

After 20 minutes, we fill the frying. To do this, put in it two tablespoons of tomato paste. Simmer for about 2 more minutes.

7 minutes after the start of cooking the potatoes, put the cabbage in the pan and take out the meat, cut it in portions.

The most crucial moment comes: we shift the slightly cooled frying and cabbage into the soup, mix it well with a spoon.

Now you can salt and pepper the soup to your liking. I like to add garlic and parsley, grated on a fine grater.

Before serving such a soup, cut the boiled meat and arrange it on plates. In each, you can put a little greenery and a spoonful of sour cream. Borsch is obtained with a sour-sweet flavor, bright red saturated color, and its preparation does not take much time - the meat takes the longest to cook.

Recipe for classic borscht with sauerkraut

Sauerkraut borscht is a traditional Russian dish with a bright sour taste and aroma. Such a dish becomes even more delicious on the second day after its preparation.

Ingredients:

pork or beef about 300 400 g;
one small beet;
sauerkraut 300 g;
3 potatoes;
one bulb;
small carrot;
a tablespoon of tomato paste;
butter for frying;
bay leaf, garlic, salt and pepper.

To dress the dish, prepare herbs and sour cream to taste.

Cooking:

Cut the meat of your choice into large pieces. We put the meat in a saucepan, add about 2 liters of water there and leave it to boil.

After boiling, do not forget to remove the foam! The meat will cook for about 70 minutes depending on the size of the pieces.

We clean the potatoes and cut them into large sticks.
We cut the onion as small as possible, and peel the carrots and rub on a coarse grater.

This recipe will have its own way of giving the soup a bright red color. Peel the beets and divide the family into 2 halves. Look at one part as usual on a coarse grater, and the other on a fine grater.

For frying, put butter in a frying pan - it will give a special flavor to the soup, put all the vegetables on it, except for the beets grated on a fine grater and simmer for about 20 minutes.
At the end of cooking, add sauerkraut to it and sauté everything together for 2-3 minutes. Now you can salt and pepper the sauté.

If desired, add a grated head of garlic to it.

About ten minutes before the end of cooking the meat, put the potatoes in the broth and cook for about 12 more minutes.
We shift the passerovka into the soup and mix it well. Add tomato paste to it, diluted in half a glass of water. Cook the soup until the potatoes are ready.
And now the most interesting thing is to put the remaining finely grated beets into the borscht. The color immediately changes, it becomes unusually beautiful! Put the bay leaf in the soup and cook for another two minutes.

You can season borscht poured on plates with tomato paste, sour cream and herbs, and it is best served with garlic croutons. Enjoy your meal!

Classic Ukrainian borscht with donuts

If you say that you do not like borscht, then you probably have not tried the real Ukrainian version of this dish. Red borsch is prepared very simply from products that are always in the refrigerator.

We will need:

800 g of brisket or shoulder meat;
two bulbs;
3 medium carrots;
4-5 potatoes;
2 small beets;
2 tomatoes;
2 bell peppers;
kilogram of cabbage;
Garlic;
Bay leaf, spices to taste.

For donuts:

warm water 1 tbsp.,
pinch of salt,
sugar 1-3 tablespoons,
oil rast. 3 tablespoons
yeast 11 gr.,
flour 3 tbsp. (450 gr.).

Cooking:

We put the meat in a saucepan and fill it with water so that it only slightly covers it. Let it boil for 2-3 minutes, and then drain the water. Now you can pour a new amount of water up to half a five-liter pan.

Bring to a boil over low heat, remove the remaining foam and put one whole onion and half a carrot into the future soup. The broth will cook for about an hour and a half.

After an hour and a half, add bay leaves and peppercorns to the soup, about a tablespoon of salt and leave on fire for half an hour.

From the finished broth we take out and set aside the meat. Vegetables need to be thrown out, they have already worked their way out. We filter the broth.

We cut the meat into small pieces, removing the bones and tendons. It will be useful to us at the end of cooking.

We cut the potatoes into cubes and lay them in a boiling broth. While the potatoes are cooking, prepare the roast. To do this, peel the carrots, beets and onions, finely chop them.

Shred the bell pepper and cabbage, cut the tomato.

We send chopped carrots and onions to a hot pan, fry them for about 10 minutes.

Add 2 tablespoons of tomato paste and tomatoes to them, mix well.

We shift the beets to the vegetables, pour them with a spoonful of lemon juice or vinegar - so it will retain its color.

Put the bell pepper in the frying pan and simmer it all for about 10 minutes.

At the end of cooking, sprinkle the frying with one teaspoon of sugar, salt and pepper. When the potatoes are ready, we shift the sautéing into the soup.

If done before it is ready, it will remain tough due to the acid in the roast.

Lastly, put the shredded cabbage into the pan. Cabbage needs to get the density of borscht - put it so that there is a spoon. Let's try the soup again. Add acid or sugar if needed.

We put a dry head of garlic and leave it from the fire - borscht always tastes better if it sits for a while.

During this time, we will prepare donuts. We take warm water, put sugar and salt in it, mix well.

Add instant yeast and three tablespoons of vegetable oil to the liquid.

Add flour little by little and mix the dough first with a spoon, and when it becomes thick enough, with your hands. The dough should not be too sticky to your hands.

Lubricate the sheet with sunflower oil and form buns - roll the balls about 4 cm in diameter and put them on a baking sheet. They will cook for 15-20 minutes.

If desired, three garlic, mix it with 100 grams of butter. Lubricate the buns with this mass and fill them with finely chopped greens.

Delicious traditional borscht with donuts is ready!

Recipe for classic chicken borscht

When there is not enough time and effort to cook real meat borscht, or if you are on a diet that does not include the presence of meat on the menu, you can always whip up borscht with chicken. We will cook this soup in a deep saucepan.

Ingredients:

one chicken breast;
half a kilo of cabbage;
one carrot;
one beet;
3 potatoes;
bulb;
garlic;
herbs, salt and pepper to taste.

Cooking:

Cut the chicken into small cubes, transfer it to a hot saucepan and simmer for about 10 minutes.
During this time, we clean and grate the carrots and beets on a coarse grater, finely chop the onion, transfer them to the chicken. Stew in own juice for 10 minutes.
We clean the potatoes, cut them into thin sticks. We chop the cabbage.
Pour one and a half liters of water into a saucepan, bring to a boil.
We lay potatoes and cabbage, cook until tender.
At the very end of cooking, when the potatoes have already become soft, put two tablespoons of tomato paste, finely chopped garlic, salt, pepper and bay leaf into the soup to taste.

Traditionally, we season the soup with herbs and sour cream! The preparation of this borscht will take you 40 minutes on the strength, which will not affect its taste in any way. Such borscht will be not only a dietary dish, but also a delicious men's lunch.

Check out the recipe for Ukrainian borscht with garlic from Ilya Lazerson

Now you are not afraid of any type of borscht. Use the secrets and invent your own cooking methods. Bon appetit to you and your family and until new recipes!

A rich and fragrant borscht will turn out only on a properly prepared broth. It turns out especially appetizing on the broth of pork and beef brisket. Kiev borscht, for example, is prepared with beef and lamb broth, Odessa or Poltava borscht is made with duck (goose) broth.

To prepare the broth, we wash small pieces of beef (500 g) and pork (300 g) brisket. We put the meat in a saucepan, pour it with cold water: there should be 1.5 times more water than the amount of the intended broth. Bring the water to a boil, reduce the heat, remove the foam, cover the pan with a lid and cook the broth for 2-2.5 hours. The water should boil weakly so that the meat languishes in it: as a result, the borscht broth will turn out to be especially rich.

The juice of pickled or fresh beets added to the broth will help to give borscht a pleasant light sourness and a particularly rich color.

Another important point in the preparation of borscht is the preparation of vegetables before laying in the broth and the sequence of laying. Beets should be stewed separately, cut into cubes or strips, with the addition of a small amount of vinegar or lemon juice in order to preserve the brightness of the color as much as possible. It is better to stew beets in well-heated pork fat or butter.

Sometimes the beets are boiled or baked whole in their skins, then they are peeled, cut and put into the broth.

I usually dip potatoes into the broth about 15 minutes before the end of cooking, fresh young cabbage at about the same time. A few minutes after laying the cabbage - a line of stewed beets, followed by sautéed vegetables - carrots and onions. 10 minutes before the end of cooking borscht, I put spices. If it is planned to lay fresh garlic, then its output is literally 1-2 minutes before readiness, so that the valuable aroma is preserved. Before adding the garlic, you need to chop or crush in a mortar.

By the way, about spices. You can use a special mixture of spices for borscht. You can make a choice in favor of the most appropriate, in your opinion, spices. Parsley root and greens, bay leaf and black pepper are very appropriate for making borscht. Coriander, dill, herbs and celery root will also give it a special taste. Ukrainian borscht is characterized by a dressing of finely chopped lard (200 g), several sprigs of parsley and 3-4 cloves of garlic, mixed and crushed in a mortar, which is added 2-3 minutes before the borscht is ready.

Borscht with fresh cabbage has a pleasant light taste, which is why it has a large number of admirers. To prepare it for a 4-liter pan, you will need the ingredients:

beef (on the bone or fillet) 1 kg
beets 400 g
potatoes 500 g
fresh cabbage 300 g
onion 200 g
carrots 200 g
tomato paste 3 tbsp
vinegar 6% 1 tsp
garlic 2-3 cloves
pepper
bay leaf 2-3 pcs.
greenery
vegetable oil

We wash the meat, fill it with water and cook for 1.5 hours. Then add the diced potatoes. When the broth boils, put the chopped cabbage and cook for 5 minutes.

Meanwhile, we stew the beets, cut into strips, in vegetable oil, add vinegar and tomato paste and simmer for 5-7 minutes. Then add to the soup and cook for 10 minutes.

Chop the onion, grate the carrots and fry the vegetables in vegetable oil. Add to soup.

After we put the bay leaf, salt and pepper, garlic passed through the garlic.

Remove the pan from the heat and leave covered for 10-20 minutes.

Pour the finished borscht into bowls and serve with sour cream and herbs.

Borsch 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, fragrant, with a rich taste, borscht on the table is in the blood with mother's milk, without it the life of the Slavic world is not imagined. Therefore, today we will consider the classic borscht recipe with a photo!

As diverse as the Slavic peoples are, so many-sided are the borschts, which differ in national characteristics. Each is good in its own way. What they have in common is the numerous set of ingredients that provide a rich taste.

Moreover, each hostess has her own borscht, a personal vision of a dish with a unique twist. This is her pride and achievement. Not without reason, after all, a home is certainly associated with the smell of homemade, beloved borscht.

Considering the fact that the caring nurse is trying to diversify the menu and is constantly looking for new recipes, we offer options for exceptionally delicious 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.

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

The classic recipe implies meat broth, the obligatory presence of beets, despite the fact that in some regions it is not used. We will cook beetroot in such a way that it will not dominate in borscht, but, nevertheless, will bring into it its own vitamins necessary for the body.

To prepare borscht, you need to prepare well, purchase fresh and high-quality products. First of all, it concerns meat.

A rich broth is obtained from beef, it is better to buy it on the bone, then the broth will turn out to be more saturated.

We prepare products for a three-liter pan

Five hundred grams of beef meat on the bone;
300 grams of potatoes;
One beetroot (small);
Two medium carrots (including one for the 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, parsley.

How to cook classic borscht

We cook the broth

Cooking frying

The scent is all over the house! Seasoned with sour cream, borscht is fragrant with herbs and lavrushka. Invites to dinner. Bon appetit!

Avid beet lovers are advised by experienced chefs to stew it 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 borsch will have a more beet 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 spicy, but also infinitely useful.

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

Ingredients needed to make 4-5 servings

Pre-boiled broth of five hundred grams of beef;
Three hundred grams of sauerkraut;
Bulb one;
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, chop into strips.
Put the beets in a heated pan, lightly fry in oil.
Here add tomato paste, cabbage juice half a glass, simmer until tender. The fire should be weak, the pan must be covered.
Finely chop the peeled onion, fry until transparent.
Add shredded carrots to the onion, simmer everything together for 5-7 minutes.
Squeeze the cabbage if necessary, add to the frying, simmer well until all the moisture has evaporated.
Put the broth on the stove, boil.
Cut the peeled potatoes into medium cubes, throw into the broth, cook for ten minutes.
Cut the cooked meat, send to the potatoes.
Put stewed vegetables, spices in the form of bay leaves, peppercorns into the broth, boil.
After boiling, taste, add salt if necessary.
Make the fire moderate, simmer until tender. In time it will be approximately 15-20 minutes.
Five minutes before the readiness to 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 to remove excess acid, if any, with a small amount of sugar.

Borsch with chicken meat is very delicate in taste, moreover, it is more dietary and light.

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

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

If it is not enough, the legs are also perfect, since 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;
Bay leaf two - three pieces;
Salt and black pepper to taste;
Sunflower oil four tablespoons;
A bunch of greens.

Step by step cooking process

First of all, you need to put the broth. Immerse the legs in cold water, which needs two to two and a half liters, put on the stove. When boiling, remove the foam, then add salt, throw in peppercorns, cook over moderate heat for 35 minutes, opening the lid.
There is time for vegetables. Peel and chop the beets, carrots, cabbage into strips, chop the onion into small pieces, cut the potatoes into medium cubes.
Put the beets to stew with the addition of oil, apple cider vinegar. The total time is at least five minutes.
Fry the onion in oil until transparent, add the carrots, fry together for three minutes, send the tomato paste here, stew for another four minutes.
Ready meat take out their broth.
Send the potatoes to the broth, let them cook alone for ten minutes.
Cut the cooled meat into portions, send after the potatoes.
Put the cabbage into the broth.
Add the stewed beets, let it boil.
Lay frying, lavrushka, chopped greens.
Boil, taste.
Boil another seven to ten minutes, remove from heat.
Allow twenty minutes to recover.

Chicken borsch is ready. It is beautiful and fragrant, and I want to try it. Season with sour cream when serving and enjoy!

Borschik in a slow cooker turns out just wonderful - rich, tasty. This is facilitated by the device itself. Here the dish really languishes, which cannot be said about the gas oven.

One involuntarily recalls the Russian miracle - the oven with its many-sided possibilities.

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 Art. spoons of tomato paste;
Three garlic cloves;
Salt, pepper, bay leaf - as your heart desires;
Three Art. tablespoons of vegetable oil;
Lemon juice two - three tbsp. spoons.

Cooking borscht in a slow cooker

Finely chop the peeled onion.
Turn on the slow cooker for "Baking", put the onion in the bowl and fry in oil.
Peel the carrots, chop, send to the onion. Fry for ten minutes.
Lay the tomato component in the form of a paste. Let it stew in a common cauldron for five minutes. Don't forget to stir.
Peel the beets, grate them, send them to fry along with lemon juice so that the beautiful colors of our favorite dish are not lost. Don't forget to salt and pepper. Let simmer for 15 minutes.
Now you need to cut the meat into portions.
Peeled potatoes also cut into cubes.
Shred the cabbage.
Put meat, potatoes, cabbage, lavrushka, peppercorns in the slow cooker. Pour water up to the maximum mark.
Turn on "Stew, Soup" for one hour and wait for cooking.
When turning off, open the lid, put the garlic, chopped or passed through a press, mix the borscht, let stand for ten minutes.

Borshchik is ready, it's time for the table. Happy you!

For those who like denser cabbage, it is recommended to put it in a slow cooker ten to fifteen minutes before shutting down.

Borsch with beans is good both in meat broth and in a lean version. Beans give the dish a unique zest and some piquancy. Not to mention the mass of vitamins and microelements with which beans enrich your favorite borscht.

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

So, we prepare the ingredients for 10 - 15 servings

Broth from 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 st. 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 variants of borscht, the choice of which depends on the desire of the cook. Add pre-cooked beans to borscht, or use the broth on which the beans were cooked.

Most use the first option, which has the advantage of a clear broth, while boiling the beans will darken the water, even if white beans are used. We will cook the beans in advance.

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

Conclusion - we are going 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 cooking delicious with beans

Beets should be cut into strips.
Stew it with the addition of water, vinegar, tomato puree. The operation lasts ten to fifteen minutes.
Fry chopped carrots in oil until half cooked.
Put the broth on the stove, add pieces of meat to it, cooked and cut into portions.
Peeled potatoes cut into medium cubes, put in a boiled broth, cook for ten minutes.
Cut the cabbage into strips, send to the potatoes after they boil for the allotted time.
Throw in the diced bell peppers.
Add the beans five minutes before the potatoes are ready.
Now is the time to send carrots and beets to borscht.
After boiling, you need to taste, salt, pepper if necessary.
Cook for another five minutes.
Let the cooked 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 an 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 impress even the most sophisticated gourmet.

Pampushki anointed with garlic, next to it is frozen lard - oh, how can you stand it. Let's cook already, just can't wait to try!

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

Beef brisket broth with bone (800 grams);
One beet (large);
The fourth part of the average 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;
Glass of water;
One and a half teaspoons of dry yeast;
Half a teaspoon of salt;
1 st. a spoonful of sugar;
2 tbsp. spoons of milk;
6 art. spoons of vegetable oil;
2 cloves of garlic.

Cooking borscht with donuts

We are great, the broth was prepared in advance. We will do the subsequent processes in parallel: fiddling with dough and vegetables.
There is time to do donuts, because it takes time to raise the dough.
You need to take a glass of warm water, dilute yeast, sugar, salt in it. Add butter and 350 grams of flour. The best quality of kneading will be ensured by working with your hands, which we do - first we knead the dough in a bowl, then we transfer the dough to the table.
Mix thoroughly until it turns into a smooth ball. In the process, mix in the remaining 50 grams of flour. Then the dough must be smeared with oil and placed in a bowl, also oiled (so as not to stick). Cover, set aside for an hour in a warm place.
The dough is resting, let's take care of the vegetables that need to be peeled, washed and cut. Potatoes and onions in cubes (small onions), carrots, beets, cabbage and peppers - in strips. Peel the garlic immediately, cut the tail off the tomato.
We do frying. To do this, fry the onion in oil, after five minutes add the carrots.
Five minutes have passed - add the beets, sprinkled with lemon juice first and crushed with a small amount of sugar (0.5 tbsp. L.). Stir the vegetables, do not overcook, for this it is better to immediately reduce the heat.
Add a couple of ladles of broth to the vegetables, let them stew until the beets are ready. By the time it's twenty minutes.
Put the broth on the fire, bring to a boil.
Cut the cooked meat into pieces.
Send meat and potatoes to hot broth.
Potatoes are boiled for about ten minutes, then cabbage and bell peppers are added.
After boiling, the fire must be reduced - let it simmer.
Grind the tomato on a grater, add it to the frying for five minutes.
Next, lay the frying in the broth, stir, let it boil. We taste it, add what is missing. Adjust acidity with lemon juice.
Cut greens and garlic. In order for this splendor to best give its juices to borscht, we grind the mass in a mortar with a pinch of salt.
Vegetables are ready, add greens. Let it boil. And 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 pompoms

The dough has now risen and doubled in size. You can start baking.

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

Finally waited. There is nothing more to say, you need to try! Bon appetit!

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

How to imagine lunch without rich, juicy, fragrant borscht? It combines only the most useful and delicious products.

We will tell you how to cook borscht.

You will need:

water - 3 l;
one carrot;
beef meat - 0.7 kg;
three potatoes;
vegetable oil;
one beet;
spices: lavrushka, ground pepper, parsley, basil, salt;
tomato sauce - 25 gr;
one bulb;
two cloves of garlic.

The classic borscht recipe requires step-by-step actions:

It is best to take beef meat on the bone. It must be rinsed under the tap, put on the bottom of the pan and pour water on top.
Immediately pour 10 grams of salt so that the broth boils quickly.
As soon as the liquid boils, we set the minimum power of the fire and then cook the meat for an hour, removing the gray foamy mass from the surface of the broth.
At this time, process all vegetables by peeling and washing them.
We free the cabbage from old leaves and chop a fresh white head of cabbage.
As soon as the meat has become soft, take it out of the pan, remove the bone, and cut the flesh into pieces.
We put them back into the broth.
As soon as the soup boils again, add cabbage to the meat.
After 5 minutes, throw in the potato cubes.
Sprinkle pepper and more salt to taste.
Finely chop the beets and sauté in a frying pan in oil.
After 10 minutes, spread the tomato sauce to it.
After a minute, the contents of the pan are transferred to the prepared soup.
Grind carrots, onions with a knife and fry until a golden hue appears.
We send the roast into the broth liquid.
Then throw in finely chopped garlic.
As soon as the borscht is ready, throw in fresh herbs and the remaining spices.
Turn off the gas and let the dish brew for half an hour.

How to cook borscht in a slow cooker?

A slow cooker is a necessary device if you want to cook delicious food quickly and easily.

Grocery list:

beets - 0.1 kg;
beef - 0.8 kg;
water - 2 l;
carrots - 0.1 kg;
salt - 15 gr;
potatoes - 0.5 kg;
onion - 0.1 kg;
tomato paste - 30 gr;
five peas of black pepper;
lemon juice - 20 ml;
fresh cabbage - 0.2 kg;
two bay leaves.

Cooking method:

In a slow cooker, the meat is cooked along with all the vegetables, so choose boneless beef.
We clean the meat from the film in running water and chop into portioned pieces.
We remove the upper leaves from the cabbage head and chop with a knife.
Cut the peeled potatoes into small pieces.
We carry out the beets through a grater, repeat this procedure with peeled carrots.
Chop the onions.
We heat the slow cooker with poured vegetable oil in the “Frying” mode and lay out the onion pieces.
Fry until golden brown for three minutes.
We continue cooking with chopped carrots for another three minutes with the lid open.
Add beets and lemon juice.
After two minutes, put the tomato paste and pass it all together for 4 minutes.
We rearrange the slow cooker to a neutral position, put pieces of meat on top.
Add potatoes, chop cabbage, pour water.
We pour all the necessary seasonings, including salt.
We set the program "Soup" in the menu of kitchen appliances, time - 50 minutes.
As soon as the dish is cooked, add a spoonful of sour cream to it or chop the greens. Bon appetit!

in Ukrainian

Required Ingredients:

white cabbage - 0.2 kg;
water - 3 l;
one sweet pepper;
two bulbs;
pork meat (ribs) - 0.7 kg;
two tomatoes;
one garlic clove;
a piece of fat;
two carrots;
salt to taste;
one beet;
pepper, ground to taste;
three potatoes;
two bows;
tomato sauce - 50 gr;
greenery.

Step by step cooking instructions:

Put the washed meat in a saucepan, fill it with water and wait for it to boil.
Don't forget to skim off the foam from time to time.
Put the peeled whole onions and carrots into the boiling liquid.
Simmer until pork is tender, about 2 hours.
After that, add salt, and remove the vegetables from the broth.
Put the finished meat on a cutting board, remove the bones, and chop the flesh into large pieces.
Strain the broth and pour into another bowl.
Peel and cut vegetables according to the standard scheme.
Add chopped potatoes and cook for 15 minutes.
Add shredded white cabbage.
After 5 minutes, you need to start frying.
Peeled and washed beets cut into strips.
Chop the onion into cubes.
Remove the core and cap from the bell pepper and chop into strips.
Wash the tomatoes, dip first in boiling water, and then in cold water, remove the thin skin and pass through a blender.
Chop fresh parsley.
Add all the ingredients in turn to a hot pan with oil - first beets, then onions, carrots, peppers, tomatoes with tomato sauce.
Fry for 10 minutes, and then simmer for 12 minutes with the addition of broth and salt under the lid.
Pour the contents of the skillet into the soup pot. Wait until it boils and then cook for another 5 minutes.
After that, pour greens, seasonings, salt to taste and crushed garlic.
Wait for the dish to infuse for 15 minutes and enjoy the extraordinary taste and aroma of Ukrainian borscht.

Siberian borscht with meatballs and beans

The dish is prepared much faster, but the taste only gets better from this.

You will need:

minced pork - 0.5 kg;
one fork of cabbage;
one bell pepper;
five potatoes;
tomato sauce - 45 gr;
canned beans - 0.4 kg;
one beet;
salt and pepper to taste;
one bulb;
four cloves of garlic;
frying oil;
greens at will;
beef bones for broth.

Cooking option:

For a first-class borscht, you need a delicious broth.
To do this, we lower the bones into the water, put the bay leaf, salt and put on the stove.
As soon as the liquid boils, the bones can be removed.
Fashion meatballs from minced meat, you can buy ready-made meatballs.
Put them in the broth along with beetroot straws.
Then throw in the potato cubes.
For frying, chop the onion and carrot.
Saute slices of sweet pepper, carrots and onions in a pan for 15 minutes.
Pass the peeled garlic cloves through a press, chop the cabbage with a shredding knife.
As soon as the contents of the pan are cooked, pour it into the borscht.
Next, throw in canned beans and a lot of garlic.
After 10 minutes, chop the greens.
Ready fragrant and rich borscht can be poured into plates.

Moscow recipe with meat, sausages and smoked meats

You will need:

beef - 1 kg;
one carrot;
tomato paste - 65 gr;
smoked meats - 100 gr;
a couple of sausages;
one bulb;
beets - 0.3 kg;
melted butter - 30 gr;
white cabbage - 0.3 kg;
greens, salt, spices - to taste;
sour cream - 40 gr;
apple cider vinegar - 20 gr.

How to cook delicious borscht with beets:

Dip the meat with the bones in a pot of water and cook until it is tender.
Prepare all vegetables according to the standard scheme.
Fry beetroot strips in a pan with ghee along with chopped onions and carrots.
Add a little sugar, broth and 10 g of vinegar there and simmer for 5 minutes.
When the beef is cooked and the broth is boiling, put the shredded cabbage into the pan.
After 10 minutes put the dressing and cook over low heat.
Add chopped smoked meats, dry ingredients and herbs.
Wait until it boils and turn it off.
Pour the steaming soup into bowls and add a spoonful of sour cream.

Boyar borscht with beef, pork and chicken

Required Ingredients:

sugar - 10 gr;
beef meat - 0.2 kg;
chicken meat - 0.2 kg;
butter - 30 gr;
two carrots;
pork - 0.2 kg;
two bulbs;
tomato paste - 50 gr;
water - 2.5 l;
bacon - 70 gr;
a few peas of black pepper;
four garlic cloves;
one beet;
salt - to taste;
vinegar.

Step-by-step instruction:

Pour the meat on the bones with water and cook for 3 hours on a low power of the fire.
From time to time it is necessary to remove gray foam and grease from the surface.
Make a roast of carrots and onions, adding a spoonful of broth at the end.
In another pan, stew the beetroot sticks with vinegar, tomato paste, sugar and broth.
As soon as all types of meat are cooked, remove them from the pan and cut into pieces.
Strain the broth, put the meat back.
We cut the bacon into cubes, crush the garlic in a press.
We take clay pots and put in them all the prepared products for borscht.
Pour all this splendor with broth, pour spices, add salt.
We close the pots in the oven for half an hour.

Step by step recipe for borscht with sauerkraut

If you like sour dishes, be sure to make borscht with sauerkraut for lunch.

Grocery list:

one carrot;
meat broth - 2 l;
potatoes - 0.3 kg;
sauerkraut - 0.2 kg;
Bay leaf;
one bulb;
salt and pepper to taste;
beets - 250 gr.

Cooking secrets:

We take any meat to your taste and cook the broth.
Fry onion slices with carrots in vegetable oil.
Cabbage needs to be squeezed out of the juice a little.
Put cabbage in a frying pan with sautéed vegetables.
Process the beets on a grater.
Make small cubes from potatoes.
Transfer the grated beets to the pan and simmer all the vegetables under the lid for 10 minutes
Send the potato cubes to the broth to boil.
Send the roast to the borscht after 15 minutes.
Pour spices, salt.
Garlic, sour cream and herbs can be added to the finished borscht for fullness of color and taste. Bon appetit!

Borscht for the winter in jars

If you do not want to bother with cooking for a long time, you can make borscht in advance and roll it into jars. And in winter, just boil the broth and add the contents of the cans to it - and an amazing dinner is ready.

List of ingredients:

onion - 0.5 kg;
salt - 30 gr;
beets - 0.8 kg;
vinegar - 45 ml;
cabbage - 0.8 kg;
vegetable oil - 100 ml;
carrots - 0.5 l;
water - 0.1 l;
tomatoes - 0.5 kg;
granulated sugar - 56 gr.

Cooking option:

Run the peeled beets through a food processor.
Do the same with carrots.
Finely chop the cabbage with a knife.
Chop the tomatoes and chop the onions.
Put all products in a saucepan, pour water, oil, pour sugar and salt.
Cook everything together for 20 minutes, then pour the vinegar and fill the sterilized jars with the resulting borscht and roll up.
In total, you should get about three liters of soup.
In winter, boil the broth with meat, cut potatoes and add dressing from cans.