Making and serving seasoned soups. Traditional recipe for Ukrainian borscht

Borscht, like any other popular dish, can be prepared in a million different ways: it is made from pork and beef, from various smoked meats and based on lard, with or without adding potatoes, cabbage and other vegetables, adding lard, abandoning meat altogether... There are a lot of variations, and every housewife knows how to cook borscht correctly: this is the only way how she does it. Therefore, perhaps no other dish causes so much controversy.

But whatever the recipe, there are small tricks, which will help you make borscht irresistible, amaze your family, impress your friends, and boast about your brilliant soup on forums.

Meat selection

Borscht is a meat soup, although it has many vegetarian options, and it is also cooked with poultry meat, fish broth. And yet the classic is meat. Pork, as in the south of Russia and Ukraine, or beef, as in the middle zone.

The duet of these two types of meat looks great: the broth is rich and moderately fatty.

Bouillon

It should turn out rich and of high quality - then the soup will be excellent. Therefore, we do not regret meat. And if you intended to cook borscht only on the bones, then it is better to change your plans and add a piece of meat to the bone.
Before cooking, the meat must be thoroughly washed and covered with cold (!) water. Precisely cold, since in this case the meat will give all its taste and aroma to the broth. Hot water we pour meat when the main thing is to get boiled meat, not broth.

You need to cook the broth slowly, immediately bring to a boil, skim off the foam and simmer over low heat for at least 2 hours.

After the meat is cooked, it must be removed, removed from the bones, freed from veins and cut into pieces. How - depends on the wishes of the hostess. You can do it in portions and then put them on each plate, or you can finely chop them.

The order of laying vegetables

The order is: potatoes, cabbage, then vegetable stew(sauté, stewed beets). If the cabbage is sour, then you need to cook it for just a minute and immediately add the sauté. If you use winter white cabbage, then it needs more time, about 10 minutes - even if it doesn’t cook right away, it will finish cooking later in the hot soup. The cabbage should be added when the potatoes are half cooked.

If you cook beets directly in borscht, then they should be added after the cabbage. And don’t cook it for a long time - 10 minutes is enough for it, if, of course, you cut it into thin strips.

Potato

You need to cut the potatoes quite large, and it’s better to choose the one that doesn’t boil soggy.

If you fry the potatoes a little before adding them, the soup will turn out even richer, its taste will be full, voluminous, rich and delicate.

Vegetables: boil or fry

Everyone cooks borscht differently, there is no single law. Some housewives hate boiled, not fried vegetables, some like to fry them, while others simply have a sick stomach, and fried vegetables are contraindicated.

So there are plenty of options. If you need to cook vegetables, then add the onion before the potatoes, cook, remove when adding potatoes.

Cut the carrots into strips and add them at the same time as the potatoes.

Place tomatoes before potatoes, cook until soft, remove and rub through a sieve. Return to soup at the end of cooking.

Passerovka

Most good option- do not fry the vegetables, but caramelize them - simmer over very low heat, until the onions are transparent and the carrots are soft. This way the carrots will retain their color and flavor.

Beet

Recipe This is the fun part. Beetroot for borscht is boiled in soup - this is the worst option. This is how beets lose their color. It is best to prepare it in advance: bake it in the oven or steam it. And then cut into strips and put into borscht. If you make borscht with lard, you can additionally fry it in lard.

To prevent the beets from losing their color, sprinkle them with lemon juice before adding them to the soup. And here we smoothly move on to the topic of acidifying borscht.

What to acidify with

Many people use vinegar to acidify soup. It performs two functions: acidifies and preserves saturated color beets.

But vinegar is not the best useful supplement into the soup, so many replace it with other acidifiers: lemon juice, tomatoes added to the fry, even sauerkraut or a spoonful of brine from it.

Spices

They are put in after switching off. Standard set: black and allspice peas, Bay leaf. Grind the pepper well in a mortar.

Refueling

Recipe Classic of the genre - crushed lard with garlic. This is more of a Ukrainian variation, but the borscht with it turns out simply wonderful. In principle, fat can be removed. But garlic - under no circumstances. Without it, borscht will not work.
It is best not to cut the garlic or put it through a press - but to pound it in a mortar and salt.

After this operation, you need to wait a few minutes, taste the soup and add more salt if necessary.

If you are ripe vegetarian borscht or the meat does not seem rich enough - then you can add a piece of butter at this stage.

After the soup has cooked

The borscht must be allowed to stand and soak in its own aromas. The pot of soup is wrapped in a warm blanket and left untouched for at least half an hour.

Then served with sour cream, herbs, donuts...

You will need:

1 chicken breast
- 1 tbsp. l. Vegeta seasonings
- 2 onions
- 1 carrot
- 2 beets
- 300 g cabbage
- 2 tbsp. l. tomato paste
- 2-3 potatoes
- 1 tbsp. l. vinegar
- 1 tbsp. l. Sahara
- pepper
- 2 bay leaves

Preparation:

1. Pour water over the breast and bring to a boil. Add the peeled onion, seasoning, salt and cook for 40 minutes. Cut the beets and carrots into strips, finely chop the onion. Place the vegetables in a small saucepan, add tomato paste, oil and vinegar and simmer, covered, for 15-20 minutes, stirring occasionally. Add water if necessary.

2. Add shredded cabbage to the stewed vegetables, stir and simmer for another 20 minutes.

3. Place stewed vegetables in the prepared broth, bring to a boil, add diced potatoes, peppercorns, and bay leaves. Cook until the potatoes are done. Salt to taste. Pour the borscht into bowls and garnish with greens. Serve with sour cream.

Green borscht

3 liters of water
- 300 g pork ribs
- 1 carrot
- 3-4 tbsp. l. rice
- 2 eggs
- 4-5 potatoes
- a bunch of sorrel
- 1 onion
- greenery
- sour cream
- salt
- spices

Preparation:

1. Make broth based on ribs. Add chopped potatoes, washed rice and carrot pieces. When the potatoes are cooked, add chopped sorrel, finely chopped onion, herbs and diced boiled eggs. Salt and season with spices to taste. Cook for about 3 minutes more.

2. Add chopped garlic, after 1-2 minutes remove from heat. Serve with herbs, seasoned with sour cream.

Lenten borscht

You will need:

500 g beets
- 2 medium onions
- 2 cloves of garlic
- 2 carrots
- 1/2 tsp. paprika
- salt
- black pepper
- 2 stalks of petiole celery
- vegetable oil
- 1 tsp. peppercorns
- 1 tbsp. l. caraway or dill seeds
- 1 tbsp. l. lemon juice
- 200 g white cabbage
- onion greens
- 1 potato
- 2 tbsp. l. tomato paste

Preparation:

1. Peel carrots, potatoes, beets and onions. Cut the carrots into slices, beets and potatoes into cubes.

2. Coarsely chop the cabbage. Pour 2 liters of boiling water over cabbage, potatoes and carrots, add peppercorns, cumin or dill seeds and cook for 10 minutes after boiling.

3. Lightly fry the beets vegetable oil by adding lemon juice.

4. Cut the onion into cubes and lightly sauté. Finely chop the celery stalks.

5. Add sautéed onions, celery and beets to the borscht. Pepper, salt, add paprika, cumin seeds and tomato paste.

6. Stir the borscht and cook until full readiness potatoes. Peel the garlic and pass through a garlic press.

7. Serve the finished borscht with finely chopped onions and garlic.

Ukrainian borsch

You will need:

3 liters of meat broth
- 4 potatoes
- 2 beets
- 1 carrot
- 1 onion
- 0.5 kg cabbage
- 4 tomatoes
- 1 tbsp. l. butter
- 1 tbsp. l. Sahara
- 1 tsp. vinegar

Preparation:

1. Finely chop or grate the beets and carrots, chop the onion, place in a saucepan, add sugar, butter, a little broth, vinegar and carcass for 20 minutes, then add blanched tomatoes, diced, and carcass for another 20 minutes. Instead of tomatoes, you can use tomato paste (3 tbsp.) or tomato juice(1 tbsp.).

2. Place diced potatoes and thinly shredded cabbage into the broth and cook until almost done.

3. Add stewed vegetables, peppercorns and bay leaves (to taste) and cook for another 10 minutes. Pass the garlic through a meat grinder, mix with finely chopped lard and season the borscht with this mixture. Garnish the borscht with parsley.

Red borscht with sour cream

You will need:

300 g beef ribs
- 2-3 beets and carrots
- 2-3 potatoes
- 1 bell pepper
- 2 onions
- 3 cloves of garlic
- 3 tomatoes
- 200 g fresh cabbage
- 100 g beans
- 3 tbsp. l. tomato paste
- 1 tbsp. l. vinegar

Preparation:

1. Boil the meat in boiling salted water, periodically skimming the foam from the surface. Soak the beans in cold water for 5-6 hours.

2. Cut the potatoes into cubes and place in the broth. Add beans. Cook over low heat.

3. Prepare the dressing. Cut the beets into strips, grate the carrots, and cut the onion into cubes. Fry all the vegetables in vegetable oil until golden brown, add tomato paste, grated tomatoes, vinegar and simmer for 5 minutes.

4. Add dressing to the broth. Finely chop the cabbage. Cut the pepper into small cubes.

5. When the potatoes become soft, add cabbage and pepper. Add salt and pepper. Cook until fully cooked. At the end of cooking, add chopped garlic and chopped herbs to the borscht. Serve with sour cream.

Green borscht with sorrel

You will need:

1l beef broth
- 1 onion
- a bunch of dill and parsley
- 3 potatoes
- 3 eggs
- 200 g sorrel
- salt
- pepper
- 200 g Chinese cabbage
- 8 tbsp. l. sour cream
- 1 carrot

Preparation:

1. Boil the broth and add potatoes, cut into strips. Cook for about 10 minutes.

2. Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a medium grater.

3. Sauté onions and carrots butter. Coarsely chop the cabbage.

4. Add fried vegetables to the broth. Cook for another 10 minutes.

5. Rinse the sorrel and greens and place in a colander to drain. Chop the sorrel coarsely, and dill and parsley finely. Sorrel, Chinese cabbage and put half of the greens in the borscht and cook until tender.

6. Hard boil the eggs. Cool, peel, crumble or grate.

7. Add a spoonful of eggs and sour cream to each serving of borscht. Decorate with greens.

Borscht with pork

You will need:

500 g pork
- 50 g dried white mushrooms
- 1 beet
- 200 g cabbage
- 2 potatoes
- 1 onion
- 1 carrot
- 1 parsley root
- 1 tbsp. l. tomato paste
- 2 tomatoes
- 1 tsp. vinegar
- salt
- pepper

Preparation:

1. Rinse the pork, cut into large pieces, add 1.5 liters of water and cook for 90 minutes over medium heat, skimming off any foam that forms. At the end of cooking, add salt.

2. Wash the mushrooms, soak in warm water for 30 minutes, then boil, cool and cut in small pieces. Cut the prepared potatoes into cubes. Peel the beets, wash them, cut them into strips. Grate the carrots and parsley root on a coarse grater. Finely chop the onion. Shred the cabbage.

3. Simmer beets, carrots, parsley root and onions in vegetable oil for 5-7 minutes, add vinegar and tomato paste at the end of simmering. Place potatoes and cabbage in the boiling broth, cook for 10 minutes, then add stewed vegetables, mushrooms, diced tomatoes, bay leaves and peppers, cook for another 5-7 minutes.

Borscht with meatballs

You will need:

3 small beets
- 2 table spoons of vegetable oil
- 1 table, spoon of granulated sugar
- 1 table, spoon of 3% vinegar
- 3 table spoons of tomato paste
- 1 carrot
- 2 onions
- 2.5 liters of meat broth
- 300 g sauerkraut
- 200 g potatoes
- 2 cloves of garlic
- 200 g meatballs
- salt, ground black pepper to taste

Advice: if the sauerkraut is very sour, place it in a cold water, then drain in a colander and squeeze out

Preparation:

1. Wash the beets, peel and grate on a coarse grater. In a deep frying pan, heat 1 tablespoon of vegetable oil, add beets, add granulated sugar, vinegar, tomato paste, pour in 2 tablespoons hot water, cover the pan with a lid and simmer for 15-20 minutes.

2. Wash the carrots, peel and grate on a coarse grater. Peel the onion, wash, finely chop and fry together with the carrots in the remaining vegetable oil for 5 minutes.

3. Boil the meat broth. Squeeze out the sauerkraut, add to the broth, bring to a boil and cook for another 15 minutes. Wash the potatoes, peel them, cut them into cubes, put them in the broth and cook for 5 minutes. Add meatballs and cook for another 10 minutes. Peel the garlic and pass through a press. Put it in the soup, add stewed beets, stir, salt and pepper and cook for 5 minutes.

4. When serving, add sour cream and chopped herbs to each plate, if desired.

Ukrainian borsch

1 kg beef (pulp or on the bone)
- 500 g potatoes
- 300 g fresh cabbage
- 400 g beets
- 200 g carrots
- 200 g onion
- 3 tbsp. tomato paste
- 1 tsp. vinegar 6%
- 2-3 cloves of garlic
- 2-3 bay leaves
- salt to taste
- pepper to taste
- vegetable oil
- greens to taste

Borsch- a filling multi-component soup and is a technologically difficult dish to prepare. The main component of any borscht is beets (exception: green borscht), first of all, it creates the taste, aroma and color of borscht, and because of this, borscht belongs to vegetable soups.

Features of preparing borscht is Preliminary processing vegetables, and again, this primarily applies to beets. Before adding it to the soup, beets can be prepared in several ways: stewing in crushed form, baking or boiling in the peel. As a rule, when pre-cooking beets, some kind of acid is added to the medium where the cooking takes place ( table vinegar, lemon juice) to preserve color. Beets are always cooked separately from other vegetables. Also, as a rule, onions, carrots, and parsley are sautéed separately, followed by the addition of tomatoes or tomato paste.

I decided to take a swing at a dish whose history goes back at least half a millennium, a kind of " business card"Slavic national cuisines. So that this culinary miracle does not disappear in the multicultural river, so that every owner and hostess knows how to cook delicious and rich borscht, I am taking on this difficult task.

You can talk for a long time about borscht, about its history, about its features, about its fans, the nuances of cooking in various national cuisines, but this will not bring us any closer to a fragrant, steaming plate of such a familiar delicacy.

The recipe is primarily aimed at those who did not inherit the family secret of making borscht, but want to touch this mystical sacrament and create a miraculous combination of products in their kitchen.

For cooking we will definitely need good mood and fighting spirit. And if you are preparing borscht for the first time, then convince yourself that making it delicious is simple, because it really is.

(I myself learned from a recipe from the Internet. Ten years have passed, and my version of borscht confidently and guaranteedly evokes high positive ratings from friends and acquaintances who were lucky enough to taste the fruits of my culinary creativity.)

And if you understand the language in which I am writing this, then your genetic code and subconscious already have all the information necessary for preparation; we will only remember it a little now.

They cast aside doubts, believed in themselves, and remembered “borscht is a simple dish.” Now let's continue.

Three ingredients for making borscht.

Let's take a closer look at the first component: meat for borscht.

In the Russian version, it is customary to eat beef on the bone, in the Ukrainian - pork (also with bones). We can wage a holy war for a long time on the topic of how it will be more correct, better, tastier, but we will try to come to harmony.

You can use both beef and pork, and their combinations. A piece of meat with a bone with a total weight of one to two kilograms is perfect for a five-liter pan. Deviations of half a kilo in any direction are quite acceptable. No need to calculate milligrams here, this is a dish Slavic cuisine, and our ancestors did not suffer from scrupulousness (Left-handed does not count).

We cut into large pieces to cook faster. We pay attention to water. I hope that you have a household filter or use bottled water. There is no need to pour directly from the tap - the water must be clean.

Loading meat to take hot bath. The following unnoticed, but very important heroes must definitely keep him company.

These are five to seven bay leaves, a dozen allspice peas and several cloves. Nothing is ground, everything is whole.

Water, meat and spices are ready to turn into rich broth. But there is one comrade who must also take his place in the pot of boiling water.

This is a bow. It will give the broth some tenderness, because in the end you will get not just meat broth, but meat and vegetable broth. A large onion or two medium ones (or three small ones).

As soon as it boils, reduce the heat, close the lid and go about our business for two hours. We are gaining strength, because in 120 minutes we will have to do a lot of cutting and work at a pace.

The brew gurgles quietly in the pan, which is to be the basis of the borscht, time passes, two hours slowly drag on.

Reflections on the nuances of cooking.

Two hours have passed. It's time to gather your strength and move on to the second pillar of borscht: cabbage and potatoes.

Here is our gardening and field duet.

From such a solid state we turn one into cubes, the other into strips. Make sure you don't get confused :)

The time has come to extract meat, bones, spices and onions from several liters of already boiling broth. The onion and spices have fulfilled their duty and are thrown into the trash. You shouldn’t get too excited with meat - it’s hot, so let’s give it time to come to room temperature.

And we ourselves send the potatoes and cabbage into the broth.

The first one absorbed the second one, and that means it’s time for the third component in preparing borscht: frying. Sometimes this important component is called the word “refueling”.

Place the frying pan on the fire, pour in 50-100 grams sunflower oil. Meanwhile, peel and chop the fresh onion. (One large or two medium ones).

The onion is ready to cook.

We leave him alone with the heated frying pan and move on to the carrots.

Peel and grate two large or three medium carrots. Sometimes we get distracted in order to stir the frying onion.

When the first pieces of onion approach brown, it’s time to introduce onions to carrots.

The solemn moment has taken place, stir and turn our attention to the spices. We need dried dill, dried parsley and ground allspice. The total amount of spices is approximately one and a half tablespoons.

Pour in and mix.

Meet this tomato paste, without her there is absolutely nowhere. A two hundred gram jar will be just right. It is desirable that it is just tomato paste, without any enhancers or preservatives. And it should be delicious on its own. You can check this with a spoon and your mouth.

Place in a frying pan...

And mix thoroughly.

Now the beets. There should be a little more of it than carrots. So determine the quantity yourself, since the size of the beets can vary within very wide limits. It is desirable to have beets that are a little soft, not rock hard.

It is she who will give that unforgettable shade to the borscht. But first she will go through coarse grater, like carrots.

The result of passing through steel teeth looks something like this, and onions, carrots, spices and tomato paste can’t wait for their friend.

So let's connect them.

The beets lay down on the frying pan and absorbed all the liquid, it became somehow dry. Needs to be fixed.

Take a ladle, scoop out the broth and pour it into the frying pan. Two or three ladles sufficiently moisten the frying, and we reduce the heat and take “color protection”.

We return to the cooled meat. We select the bones and send them either to the trash or to our beloved dog. The second is preferable, but not necessary. While the sound of a brain bone being chewed is heard from the dog’s place, we cut the meat into pieces ourselves.

Pour the pieces of meat into the broth in which I take a hot bath, potatoes and cabbage. Stir the frying.

We take the entire frying pan and dump (transfer) all the contents (both liquid and fried) into the pan. Mix.

We put the kettle on. We will need boiling water to dilute the contents of the pan from a porridge state to a thick borscht state.

The photo shows the final ingredients: sugar, salt and vodka. A tablespoon of sugar, a tablespoon of salt and a glass of vodka. Let them be ready, and we dilute the contents of the pan with boiling water and give our ingredients ten minutes to swim together.

We peer into the boiling thicket, into this ocean of borscht, where we see as if ancient Slavic energies are splashing out from the scarlet brew. This sight makes us think about the power of the ancient dish, about its sacred essence, about its involvement in the mystery of cooking.

Borscht is the name given to soups that necessarily include beets. Borsch - Ukrainian National dish. Borscht is prepared with bone broth, mushroom broth, sometimes with poultry broth (goose, duck) and vegetarian.

The assortment of borscht is varied in terms of product composition, cooking method and taste. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, in most cases White cabbage. Depending on the type of borscht, potatoes, beans, Bell pepper and other products.

Beets for borscht, except naval and Siberian, are cut into strips, and for naval and Siberian - into slices. Several methods are used to prepare beets for borscht: stewing, sautéing, boiling and baking.

To stew, put chopped beets in a cauldron, pour in broth or water (15-20% of the beet weight), add fat, tomato puree, vinegar, sugar, cover with a lid and simmer for 1-1.5 hours, stirring occasionally. Beets stewed without vinegar soften faster, but become discolored, so to shorten the cooking time and preserve the color of the beets, vinegar and tomato puree can be added to it 10 minutes before the end of stewing. When stewing beets that have an intense color, you do not need to add vinegar. Sometimes beets are stewed with sautéed vegetables and cabbage.

When sauteing, chopped beets, carrots, and onions are placed in a deep bowl with heated fat and sautéed until softened over low heat, stirring occasionally. Then pour in vinegar, add tomato puree, sugar and heat for another 10-15 minutes. This method is the most rational, as it promotes better preservation of coloring and aromatic substances and saves time. In this way, fat consumption increases.

Beets are boiled whole, peeled with the addition of vinegar or unpeeled without vinegar. In the latter case, the boiled beets are peeled, cut into strips or slices and placed in borscht along with sautéed vegetables and tomato puree.

You can use it to prepare borscht borscht dressing, which contains beets, carrots, onions, parsley, fat, flour, sugar, vinegar, spices. The dressing (75 g per serving) is added 10-12 minutes before the end of cooking the borscht.

Fresh cabbage for borscht is cut into strips, and for naval and Siberian cabbage - into checkers. Sauerkraut is pre-stewed. Potatoes are cut into cubes, for naval and Siberian potatoes - into cubes. Carrots and onions are chopped into strips, for naval and Siberian onions - into slices and sautéed.

Borscht is a must have sweet and sour taste and dark red color. If the borscht is not brightly colored, then before serving it is tinted with beetroot infusion.

During the holidays, you can serve borscht with cheesecakes, pies, pampushki, 1 krupenik.

Borsch. Place shredded cabbage into the boiling broth, cook for 8-10 minutes, add sautéed vegetables, then stewed beets and continue cooking. At the end of cooking, add salt, sugar, spices and bring to readiness. If sauerkraut is used for borscht, then it is stewed along with beets. Borscht can be seasoned with browned flour, diluted with broth or water.

Beets 200, fresh cabbage 150 or sauerkraut 171, carrots 50, parsley - 1 (root) 13, onions 48, tomato puree 30, cooking oil 20, sugar 10, 3% vinegar 16, broth or water 800. Yield: 1000.

Moscow borscht. IN meat broth boil the bones of the smoked pork, strain the broth, boil and cook the borscht in the manner indicated above. The set of meat products includes: smoked-boiled ham, boiled meat, sausages. Use one piece of each type per serving, cut 1 of them, pour in a small amount of broth, bring to a boil and boil for 3-5 minutes.

When leaving, put it on a plate meat products, pour borscht, add sour cream and herbs; Cheesecakes with cottage cheese are served separately on a pie plate.

Borscht with cabbage and potatoes. Place shredded cabbage into the boiling broth, bring to a boil, add potatoes, cut into cubes, add sautéed vegetables, cook for 10-15 minutes, add stewed or boiled beets and cook until tender. 5-10 minutes before the end of cooking, add salt, sugar, and spices. You can season it with browned flour diluted with broth or water.

Beets 200, fresh cabbage 100 or sauerkraut 86, potatoes 107, carrots 50, parsley (root) 13, onions 48, tomato puree 30, cooking fat 20, sugar 10, 3% vinegar 16, broth 800 .

Ukrainian borscht. Place fresh cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cut into cubes or slices, cook for 10-15 minutes, add sautéed vegetables and stewed beets. Bring to a boil, add sweet pepper, cut into strips, add browned flour diluted with broth or water, add spices, salt, sugar and cook until tender. Before serving, season with garlic, ground with bacon. If borscht is prepared with sauerkraut, then it is put in a stew after the potatoes.

When leaving, put meat on a plate, pour borscht, add sour cream and herbs. Dumplings can be served separately.

Navy borscht. Brisket or other smoked pork meats are cooked in bone broth. Cabbage is cut into pieces, potatoes into cubes, and other vegetables into slices. Borscht is prepared in the same way as borscht with cabbage and potatoes.

When leaving, put 1-2 pieces of boiled smoked pork on a plate, pour in borscht, add sour cream and herbs. Separately, you can serve croup or buckwheat porridge.

Siberian borscht. For this borscht, beans are cooked separately. Place the meatballs in a saucepan or on a deep baking sheet in one row, fill 1/3 with broth and simmer.

Place cabbage, cut into checkers, into the boiling broth, bring to a boil, add diced potatoes and cook for 10-15 minutes. Then add sautéed vegetables and stewed beets, bring to a boil, add cooked beans, spices, salt, sugar and cook until tender. IN ready-made borscht add garlic, crushed with salt.

When leaving, put meatballs on a plate, pour borscht, add sour cream and herbs.

Borscht.
Borscht boiled in meat broth with ham, smoked brisket, lard, sausages, duck, goose, and also in fish broth.
Borsch can be cooked with mushrooms, prunes, dried fruits or only with vegetables.
The bulk of vegetables in borscht are cabbage and beets. In addition, carrots, onions, parsley, celery, tomato puree or tomatoes are added to the borscht. Cabbage can be replaced beet tops, rhubarb leaves, spinach, sorrel. Potatoes are added to some types of borscht. To preserve the color of the beets in the borscht, and also to improve the taste, add vinegar, sour kvass, citric acid, pickled cabbage or tomatoes. Before serving, borscht is sprinkled with finely chopped parsley or dill.
Depending on the combination of products or the shape of the chopped vegetables, borscht is called Ukrainian, Moscow, or naval.
Ukrainian borscht boiled with lard and potatoes. IN Moscow borscht Before serving, add beef, ham or sausages. For naval borscht vegetables are cut into slices, and for all other broths into strips.

Recipes

Borsch without meat. (recipe)
Ingredients: beets 100g, cabbage 60g, carrots 20g, parsley 5g, onions 20g, tomato puree 15g, flour 5g, table margarine 15g, sugar 3g, vinegar 3% 8ml, sour cream 10g, bay leaf 1 piece, herbs, salt and pepper to taste.
Stew beets, cut into strips or slices, in a saucepan with the addition of fat, tomato puree, and sugar. To preserve the color, add 2-3 vinegar. To prevent the beets from burning, stir them, adding broth or water as needed.
The beets must first be stewed for high fire When the beets boil and settle, reduce the heat and maintain a low simmer. Stews the beets for 15-20 minutes.
Place shredded fresh cabbage in a bowl with boiling broth, bring to a boil, add stewed beets, sautéed roots and onions and cook the borscht for 15-20 minutes. 5-10 minutes before the end of cooking, season the borscht with white sauce, add bay leaf, pepper, and salt.
For borscht with sauerkraut, first simmer the cabbage with fat. To prevent the cabbage from burning, add a little broth or water and simmer for 1 hour in a container with a closed lid.
Place sour cream on a plate before serving and sprinkle with chopped herbs. You can serve cheesecakes with cottage cheese or krupenik with borscht.

Ukrainian borscht. (recipe)
Ingredients: pork lard (lard) 20g, beets 150g, white cabbage 100g, potatoes 100g, carrots 30g, parsley 10g, onions 25g, garlic 3g, tomato puree 40g, flour 5g, sugar 5g, vinegar 3% 10ml, sour cream 2 tablespoons, herbs, 1 bay leaf, pepper and salt to taste.
Chop fresh cabbage and place in a saucepan with boiling broth, bring to a boil. Add potatoes, sauteed roots and onions with tomato from fresh tomatoes, stewed or boiled beets and cook until done.
Grind the lard with garlic and herbs, add to the borscht 5-10 minutes before the end of cooking.
When serving, put sour cream on a plate and sprinkle with chopped herbs.

Borscht with smoked goose or duck.
Ingredients: goose or duck 100g, beets 150g, fresh or pickled cabbage 100g, carrots 30g, parsley and celery 20g, onions 50g, tomato puree 40g, flour 10g, table margarine 25g, sour cream 2 tablespoons, garlic 2 cloves, bay leaves 1 leaf, greens, pepper and salt to taste.
Prepare the vegetables, chop them, add broth, add smoked goose or duck and cook until done. 10 minutes before the end of cooking, salt the borscht and season with white sauce, crushed garlic, add spices and vinegar to taste.
When serving in borscht, add a piece of poultry, sour cream and sprinkle with chopped herbs

Borscht with beans. (recipe)
Ingredients: potatoes 200g, beets 150g, fresh cabbage 100g or pickled 60g, dry beans 50g or canned 100g, carrots 35g, parsley 10g, onions 50g, tomato puree 30g, flour 10g. table margarine 25g, sour cream 25g, bay leaf 1 piece, herbs, vinegar, salt and pepper to taste.
Cook the beans and beets separately until tender. Cut the roots into slices, chop the onion and sauté with fat and tomato puree. Cut the cabbage into squares, potatoes into cubes. Place cabbage in boiling broth or water, bring to a boil, add roots, potatoes, beets and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add beans with broth, spices, pour in white sauce, season with salt and vinegar to taste.
Serve borscht with sour cream and sprinkle with chopped herbs.

Green borscht. (recipe)
Ingredients: potatoes 200g, beets 100g, carrots 30g, parsley 10g, onions 25g, green onions 30g, sorrel 100g, spinach 100g, flour 6g, tomato puree 30g, table margarine 25g, sugar 3g, vinegar 3% 1 teaspoon, sour cream 25g, bay leaf 1 piece, parsley and dill, salt and pepper to taste.
Cut the beets into strips, sprinkle with salt, add vinegar, stir, place in a saucepan, add fat from the broth, tomato puree, sugar, salt, vinegar and simmer until tender. Carrots, parsley and onions, cut into strips, sauté in fat.
Place potatoes, cut into slices, into boiling broth or water, bring to a boil, add stewed beets, sautéed roots and cook the borscht until tender. 5-10 minutes before the end of cooking, add chopped leaves of sorrel, spinach, green onions and season with white sauce and spices.
Serve borscht with sour cream and chopped herbs.

Kuban borscht. (recipe)
Ingredients: 6-7 liters of water, 1-1.5 kg of pork or duck (borscht made with duck is tastier and richer), 1 kg of potatoes, fresh cabbage 600-700g, red beets 350-400g. For frying, sunflower oil 2-3 tablespoons, pork fat 100g, onions 150-200g, carrots 70-80g, sweet pepper 1 piece, fresh red tomatoes 900ml; salt to taste, 1 bay leaf, parsley and dill 10g each.
Place meat or duck in a saucepan with water and cook until done. Place the boiled meat on a plate and sprinkle with salt.
Place grated fresh beets into the broth and cook at a low simmer until the beets turn light. Then add the potatoes cut into slices or cubes and cook until tender, add salt. Separately prepare the frying; to do this, put chopped onion in a frying pan with fat, fry until golden brown, add grated carrots, fry for 2-3 minutes. Bell pepper cut into strips and add to the onion and carrots, fry for 2-3 minutes and pour over the tomato made from fresh red tomatoes. You can add 1 tablespoon of tomato puree or tomato paste.
Place the fry in a saucepan with potatoes; when it boils, add shredded cabbage and bay leaves, let simmer for 10 minutes (do not cook for long so that the cabbage crisps a little), add chopped herbs.
When serving, put sour cream on a plate. Borscht can be served with pampushki soaked in garlic dressing.