Almost every nation has its own recipe for delicious borsch. Such a first course is very hearty and unusually tasty. Especially if you add sour cream and chopped greens to the plate.

The secrets of cooking the most delicious borsch

In fact, to cook a delicious borsch, you need to know some secrets of its preparation:

  1. Preparation begins with a decoction of meat. For a fragrant, rich broth, any variety is taken, but always with a bone. After the meat is cooked, it is necessary to drain the broth.
  2. At the next stage, the remaining ingredients, cabbage, potatoes and vegetables are laid, which are pre-passaged in oil.
  3. It is very important how vegetables are sliced, the slicing should be shallow, then the dish will be simply incomparable.
  4. It is also important not to digest the components, otherwise they will simply lose their shape.
  5. As for beets, it must be extinguished in a certain order, while this must be done in a separate pan, with the addition of a few drops of vinegar essence. Cooking time usually takes 15 minutes, then the vegetable will give the necessary color.
  6. Lastly, fry from carrots and onions is laid in borsch.

Now that all the intricacies of cooking are known, it is worth considering several popular recipes.

Classic performance

To begin with, it is worth trying to cook borsch according to the classic recipe, it will include the following ingredients:

  • beef meat with bone - 1.5 kg;
  • bay leaf - 3 pcs.;
  • potatoes - 4 tubers;
  • fresh cabbage - 300 g;
  • tomatoes - 2 pcs.;
  • vegetable oil - 50 ml;
  • carrot - 2 root crops;
  • acetic acid - 40 ml;
  • onion - 2 pcs.;
  • beets - 300 g;
  • granulated sugar - 1 tsp;
  • salt - 1 pinch;
  • peppercorns - 4 pcs.

Step by step recipe:

  1. Rinse the meat, fill it with water and cook.
  2. After boiling, remove the foam with a slotted spoon.
  3. Add the onion and one carrot to the broth.
  4. Cook the beef for another 2 hours.
  5. Dip the leaves of lavrushka into the borsch.
  6. Grind the beets, sauté them in oil, and then pour the prepared vinegar essence.
  7. Cut carrots, tomatoes and the remaining onion head, fry separately.
  8. Grind the boiled meat, remove the bones, decant the meat broth.
  9. Chop the cabbage with a very thin straw, send to the broth.
  10. Cut potato tubers, send sliced ​​cabbage.
  11. Put the fry in the pan first, and after 5 minutes the beets.
  12. Lay salt with peppercorns.

After 15 minutes, you can remove the pan from the stove, the soup will be ready. Serve recommended with sour cream and chopped garlic.

Traditional Ukrainian Recipe

To cook Ukrainian borsch, you need to prepare the following ingredients:

  • granulated sugar - 50 g;
  • pork - 500 g;
  • tomato paste - 60 g;
  • onion - 2 heads;
  • carrots - 1 unit;
  • fresh cabbage - ½ fork;
  • potatoes - 5 pcs.;
  • garlic - 3 cloves;
  • beets - 1 pc.;
  • vegetable oil - 40 ml;
  • salt and pepper - a pinch;
  • bay leaf - 2 pcs.

 

Step by step recipe:

  1. Place the washed pork in a suitable saucepan, add water and let the broth boil.
  2. Remove the resulting foam and cook for about 2 hours, then strain the liquid.
  3. Grind vegetables, fry onions with carrots in vegetable oil.
  4. Grate the beets with a grater and add it to the roast, then darken for about 10 minutes.
  5. Introduce granulated sugar, tomato paste, chopped garlic cloves, cover and simmer until vegetables are tender.
  6. Chop the cabbage leaves, chop the potatoes, run the vegetables into the meat broth.
  7. After 15 minutes, add a little salt, pepper, parsley, add fried vegetables and chopped pieces of pork.

Boil another 10 minutes and you can treat yourself to red Ukrainian borscht at home.

First dish with beans

It turns out to be very nutritious borsch with beans, to prepare such a nutritious first dish should be stocked:

  • pork - 400 g;
  • acetic acid - 15 ml;
  • granulated sugar - 1 tsp;
  • carrot - 1 pc.;
  • potatoes - 4 tubers;
  • garlic - 3 cloves;
  • tomatoes - 2 pcs.;
  • beans - 200 g;
  • beets - 1 root crop;
  • white cabbage - 0.3 kg;
  • onion - 2 heads;
  • Lavrushka - 3 leaves;
  • bell pepper - 1 pc.;
  • salt - 2 tsp;
  • vegetable oil - 40 ml;
  • peppercorns - 4 pcs.

To prepare a meal, you must follow the recipe:

  1. In the evening, you should soak the beans in cold water.
  2. In the morning, rinse a piece of pork, fill it with water and let the broth boil.
  3. Pour salt and peppercorns.
  4. Boil the beans separately.
  5. Grind carrots with onions and tomatoes, fry them in a pan with the addition of oil.
  6. Grate beets, add it to other vegetables, sauté for 10 minutes, then pour in acetic acid, sugar.
  7. Cut the cabbage into strips, and the potatoes into small cubes.
  8. Once the meat is ready, you need to get it, cut it into pieces, and strain the broth.
  9. Return the meat slices back to the borsch and wait for it to boil.
  10. Lay cabbage, and after 10 minutes, potato slices.
  11. Boil vegetables until cooked and cook.
  12. Add chopped pepper, after 10 minutes, chopped garlic and boiled beans.

The first dish is ready, you can pour fragrant borscht on plates and serve with sour cream and herbs.

Peerless lean borscht

For people who fast, you can cook no less tasty borsch, but without the addition of prohibited foods.

The recipe for such a dish includes the following components:

  • granulated sugar - 5 g;
  • tomatoes - 2 fruits;
  • fresh cabbage - ½ fork;
  • beets - 1 medium root crop;
  • acetic acid - 15 ml;
  • carrot - 1 unit .;
  • garlic - 2 cloves;
  • potatoes - 4 tubers;
  • bulbs - 2 heads;
  • vegetable oil - 50 ml;
  • Lavrushka - 2 leaves;
  • salt and pepper to taste.

Step cooking of lean first course:

  1. Remove the peel from the tomatoes and cut into small cubes.
  2. Cut cabbage, potatoes and carrots into strips.
  3. Put a pot of water on the stove and bring the liquid to a boil.
  4. Salt the broth and put cabbage in it.
  5. After 10 minutes, toss the chopped potato tubers.
  6. Fry the onion, add carrot to it, stew for 10 minutes.
  7. Add the tomatoes and the grated beets, obscure for another 10 minutes.
  8. Pour vinegar, sugar, mix the mass, fry for about 5 minutes, transfer everything to the broth.
  9. As soon as the borscht boils again, lay the chopped garlic, pepper and bay leaf, turn off the stove.

Let the borsch stand for 20 minutes, and then you can serve the dish.

Extraordinary variation with prunes

A very original taste is obtained with red borsch with the addition of prunes. Such a dish is unlikely to leave anyone indifferent. There is no doubt that homeworkers will definitely ask for supplements.

To prepare it, you should stock the following products:

  • beef meat - 600 g;
  • potatoes - 5 tubers;
  • fresh cabbage - 300 g;
  • carrot - 1 pc.;
  • onion - 1 unit;
  • sweet pepper - 1 fruit;
  • tomato paste - 50 ml;
  • granulated sugar - 1 tsp;
  • garlic - 3 cloves;
  • prunes - 150 g;
  • vegetable oil - 40 ml;
  • salt and pepper to taste.

 

Steaming first course:

  1. Rinse a piece of beef, fill it with water and boil until tender.
  2. Strain the broth, salt it, chop the meat and return the pan to the stove.
  3. Peel and chop the beets, fry them in oil.
  4. Separate onion and carrot.
  5. Chop the cabbage and send it to the meat broth, cook for 10 minutes.
  6. Place small potato cubes in borsch and cook the dish further.
  7. Peel the sweet pepper, remove the seeds and cut into strips, add to the borsch.
  8. Rinse, and then chop the prunes in any form, transfer the fruits to the pan.
  9. Add tomato paste, granulated sugar and ½ cup meat broth to the frying pan, mix the mass and simmer for another 10 minutes, then send it to the broth.
  10. Peel the garlic cloves, chop them and lay in the borsch.

After 10 minutes, turn off the heat and let the dish stand. It is worth noting that such borscht will become even tastier the next day.

How to cook in a slow cooker

If you don’t want to bother with the stove for a long time, you can cook delicious borsch in a slow cooker.

To do this, prepare:

  • beef meat - 500 g;
  • potatoes - 4 medium tubers;
  • carrot - 1 pc.;
  • beets - 300 g;
  • fresh cabbage - 400 g;
  • tomato paste - 1 tbsp. l .;
  • onion - 1 unit;
  • vegetable oil - 50 ml.
  • salt and pepper - a pinch.

The preparation of the first dish is carried out according to the following recipe:

  1. Peel and chop the onion, put in the bowl of the device and fry in the “Baking” mode on hot oil.
  2. Five minutes later, lay the grated carrot, simmer another 10 minutes.
  3. Lay the chopped beets and pasta, cook another 15 minutes.
  4. Cut beef into small pieces, send to vegetables.
  5. Add chopped potatoes and chopped cabbage after 20 minutes.
  6. Pour everything with water, switch the program to “Soup”.
  7. Salt the broth and pepper, set the timer for 60 minutes.

As soon as the slow cooker gives a signal of readiness, you can pour fragrant soup and invite everyone to dinner.

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