Remembering the famous saying, each housewife cooks borscht according to her own recipe. This is partly true, but not quite. If you cook a famous treat, adhering to the classic recipe, the dish will be very tasty and aromatic. The step-by-step recipe for borsch in the most famous modifications of execution will help in this.

Classic borscht recipe

On the one hand, the first dish is an ordinary vegetable soup, but on the other hand its taste and aroma turn out so bright that even children cannot refuse borsch.

Structure:

  • meat broth - 2 l;
  • beef - 420 g;
  • onion - 3 pcs.;
  • carrots - 1 pc.;
  • beets - 2 pcs.;
  • potatoes - 4 pcs.;
  • tomato paste - 2 tbsp. l .;
  • cabbage - ½ head of cabbage;
  • sunflower oil - 4 tbsp. l .;
  • sour apple - 1 pc.;
  • garlic - 1 clove;
  • salt - 1 tsp;
  • bay leaf - 1 pc.;
  • fresh greens - a bunch.

Stages of preparation:

  1. Boil the meat, removing the foam after boiling and adding a little salt. When the ingredient is practically boiled, we take it out of the pan, and use the broth for cooking borsch.
  2. We prepare peeled vegetables. Shred cabbage into small strips, carrots and beets are passed through a grater. We cut the potatoes into large ones, and the onions into small cubes.
  3. Fry onion with carrots in hot oil, and after 5 minutes add beets. Before use, combine beet pulp with citric acid.
  4. After 3 to 4 minutes, add tomato paste to the roasting, leave to simmer under the lid over low heat.
  5. Boil potatoes in a meat broth. The composition will boil, after 8 minutes add the cabbage. After 10 minutes, pour the dressing, salt.
  6. After 3 minutes, season the borsch with chopped garlic, grated sour apple, lavrushka and chopped herbs.
  7. Tomim 5 minutes with a closed lid. We taste it - if necessary, add a little salt or spices.

The classic recipe is implemented.

To make the soup even tastier, serve it with a spoonful of cold sour cream and garlic buns.

Cooking in a slow cooker

Modern housewives prefer to engage in culinary affairs with the help of a time-honored technique. Borsch in a slow cooker is in no way inferior to its usual counterpart, moreover, cooking is much easier.

Necessary components:

  • chicken fillet - 370 g;
  • potatoes - 5 tubers;
  • onion - 1 pc.;
  • beets - 1 pc.;
  • carrots - 1 pc.;
  • cabbage - ½ head of cabbage;
  • vegetable oil - 18 ml;
  • tomato paste - 2 tbsp. l .;
  • bay leaf - 1 pc.;
  • salt and pepper - ½ tsp;
  • water or broth - 2 l;
  • green onions - 77 g.

Work Stages:

  1. Boil the beets in the peel until cooked. When the component cools down, peel, cut into large strips.
  2. Dice the onion and chop the carrots with a grater.
  3. We pass the onions with carrots in a multicooker bowl in oil for 7 minutes using the "Frying" mode.
  4. Add beets and tomato paste. Stew for 5 minutes.
  5. We shift the dressing in a bowl. In the same mode, fry the chicken. Time - 7 - 10 minutes.
  6. Add potatoes to the chicken, then pour water. We activate the “Soup” program, prepare the composition for 22 minutes.
  7. We clean the cabbage, shred with thin chips. We enter the slow cooker, simmer with other ingredients for 8 minutes.
  8. We season the borsch with vegetable dressing and lavrushka, salt.
  9. We cook for 12 minutes, then switch the device to the "Heating" mode. Tomim a few more minutes.

Serve with herbs and sour cream.

First course with sauerkraut

In winter, borscht will turn out much tastier if you cook it with sour cabbage from a can.

To do this, prepare:

  • pork - 450 g;
  • onions and carrots - 1 pc.;
  • potatoes - 5 pcs.;
  • sauerkraut - 320 g;
  • beets - 1 pc.;
  • sweet pepper - 1 pc.;
  • tomato paste - 2 tbsp. l .;
  • parsley - 56 g;
  • bay leaf - 2 pcs.;
  • vegetable oil - 2 tbsp. l .;
  • salt - ½ tsp

 

Work Stages:

  1. Boil the meat. Be sure to remove the foam during boiling and do not forget to salt the composition. Remove the meat when it cools down, cut into small pieces.
  2. Filter the broth, combine with sauerkraut, simmer for 22 minutes at minimum heat.
  3. We prepare peeled vegetables. Beets with three medium carrots on a grater, chopped potatoes into slices, and onions - smaller arbitrarily. Sweet pepper shred straws.
  4. Add potatoes to the broth, followed by bell pepper. Of the other vegetables, we make the frying, sautéing each of the ingredients for at least 2 to 4 minutes.
  5. When the ingredients are soft, we introduce a paste of tomatoes and a little broth. Stir, simmer for 10 minutes over low heat.
  6. We shift the frying into borsch, supplement its composition with meat, lavrushka and spices.
  7. We close the finished borscht with a lid, we insist 17 minutes before serving.

How to cook with beans

In the old days, when meat was a scarce product, housewives cooked borsch with beans, supplying the treat with enough protein. The result is a fragrant and highly nutritious dish. To make its taste more saturated, it is enough to use meat broth instead of water

Required Components:

  • beans - 280 g;
  • potatoes - 4 tubers;
  • beets (large) - 1 pc.;
  • cabbage - ½ head of cabbage;
  • onions - 80 g;
  • carrots - 1 pc.;
  • bell pepper - 1 pc.;
  • tomato paste - 25 g;
  • garlic - 2 cloves;
  • green onions and parsley - a bunch;
  • sugar - 1 tsp;
  • apple cider vinegar - 1 tsp;
  • ground pepper - ½ tsp;
  • bay leaf - 1 pc.;
  • vegetable oil - 17 ml;
  • meat broth - 2 l.

Work Stages:

  1. We wash the beans, soak for several hours in heated water. After we clean it again, cook until soft on medium heat under the lid.
  2. We put the broth on the fire, connect with potato cubes. Cook for 23 minutes.
  3. We chop the beets with straws, pass the carrots through a grater, chop the onion into cubes.
  4. First, fry the beets in oil for a couple of minutes, then add the pepper sliced ​​in half rings to it. After 2 - 3 minutes, we introduce tomato paste, sugar and vinegar.
  5. In another pan of carrots and onions, do the frying.
  6. Grind cabbage into thin strips, pour into a saucepan, salt, cook for 7 minutes.
  7. We combine the composition of the treat with vegetable and beetroot dressing. Add the lavrushka, beans and spices.
  8. When the treat is almost ready, add chopped herbs and garlic.

Serve hot or cold with a spoonful of sour cream and fresh bread.

Cold beetroot soup

On hot summer days, I don’t want to overload the body with hot first courses. Cold treats are more suitable for this time. If you slightly modify the preparation of borsch, you can get a wonderful summer beetroot soup.

Required Components:

  • beets - 460 g;
  • sugar - 1 tbsp. l .;
  • carrots - 1 pc.;
  • fresh cucumbers - 2 pcs.;
  • boiled potatoes - 4 tubers;
  • boiled eggs - 5 pcs.;
  • green onions - a bunch;
  • fresh parsley - 70 g;
  • 3% vinegar - 2 tbsp. l .;
  • water - 2 l;
  • salt - ½ tsp

Work Stages:

  1. We clean the carrots with beets, divide into large pieces, then chop with a grater.
  2. We shift the vegetables into the pan, pour cold water. Cook for 23 minutes until the components get the right softness.
  3. Add sugar, a few tablespoons of vinegar and salt. Add some hot water.
  4. Cook for 10 minutes, then remove from the stove. When the dish cools down, rearrange it in the refrigerator.
  5. We clean boiled potatoes and eggs, cut into cubes. We perform a similar procedure with fresh cucumbers. Shred the greens as finely as possible. We combine the listed ingredients together, mix.
  6. We put a few spoons of the resulting side dish in a deep bowl, pour the chilled beetroot.
  7. We serve refreshments with chilled sour cream, freshly baked bread or garlic donuts.

There is nothing complicated in preparing real borsch if you have all the necessary ingredients in stock and at least an hour of free time. Those who do not know should be reminded: borsch is a dish whose taste every time turns out to be a little different, but still very bright and rich. Cook with pleasure!

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