Fresh cabbage borsch is a tasty, healthy, popular first course. But far from every novice hostess can cook it correctly, it was for them that we prepared this material. In the publication you will learn the secrets of making soup, which is sure to become a favorite in your family.

Classic fresh cabbage with pork

Pork is the most consumed type of meat. It is juicy, cooks quickly, tasty and satisfying. It is her that is applicable for the preparation of delicious borsch.

Products required:

  • meat - 200 g;
  • beets - 2 pcs.;
  • fresh white cabbage - 1 kg;
  • carrot - 1 fruit;
  • onion - 1 pc.;
  • potatoes - 2-3 pcs.;
  • tomato paste - 2 tbsp. l .;
  • tomato - 1 pc.;
  • salt;
  • seasonings;
  • some sunflower oil.

If there are no tomatoes in the refrigerator, then you can completely do without them.


Cooking:

  1. Rinse the meat, cut into large pieces, put in a pan, fill with water, put to cook. After boiling, remove the foam that has formed on the surface. You need to cook the pork for 40 minutes, it will become soft. Divide the pieces into smaller fibers, place them back in the pan.
  2. Peel the beets and carrots, cut into cubes. Chop the onion in half rings. Put the vegetables to fry over high heat, pouring a little oil into the pan. When they soften, and the liquid boils, you need to add the cubes of tomato, tomato paste. Fry until the sauce turns orange.
  3. Put the vegetable dressing and cabbage in the broth with meat. Add salt and seasonings.
  4. Peel the potato, cut into cubes, send to cook 10 minutes after boiling the remaining ingredients.
  5. Cook until the potatoes are cooked, it should become soft.

Serve borsch with sour cream or mayonnaise, fresh herbs.

How to cook with beets

Traditionally, borsch is cooked from beef. The taste of the broth becomes more pronounced, full. We suggest you try this recipe.

Ingredients:

  • beef - 200 g;
  • cabbage - 1 kg;
  • beets - 1-2 pcs. (look at the size of the root crop);
  • carrots - 1 pc.;
  • onion - 1 head;
  • potato - 2 pcs.;
  • tomato paste - 2 tbsp. l .;
  • bell pepper - 1 pc.;
  • salt;
  • seasonings.

You need to take good, thick pasta, for example, "Kuhmaster" and the like. If there is none, then use tomato ketchup without various additives, in this case 3-4 tablespoons are required. l
Stages of preparation:

  1. Pour the beef with water, set simmer. Cooking time is about 2 hours. As the foam forms, which is a lot from beef, be sure to remove it. When ready, cut the pieces of meat into fibers or cut.
  2. Fry onions, carrots, beets and bell peppers in a pan. Add tomato paste, simmer for a couple of minutes, stirring occasionally.
  3. Chop the cabbage, send to the broth. Next, lay the vegetable fry. Add seasoning (ideally dried herbs and vegetables), salt to taste.
  4. Cut the potatoes into small cubes, after peeling the tubers (if young, then you can not peel the peel). Put in the soup after it boils for 10-15 minutes. Cook for about 10 minutes, until the potatoes soften.

When serving in plates, add greens, sour cream. Borsch on meat broth is perfectly combined with brown bread and garlic.

Tasty chicken first course

A faster cooking option is with chicken. Such a soup will be less high-calorie, but as hearty and tasty as when using another type of meat.

Components:

  • chicken leg - 1 pc. (you can have two hips or two legs);
  • beets - 2 pcs.;
  • cabbage - 1 kg;
  • onions - 1 head;
  • carrots - 1 pc.;
  • parsley root - 2-3 pcs.;
  • garlic - 2 prongs;
  • tomato paste - 2 tbsp. l .;
  • potatoes - 3 tubers;
  • salt, seasoning.

Parsley can not be used. But its root will make the broth more pronounced in taste.
Cooking:

  1. Chop the ham in half along the cartilage that connects the lower leg with the thigh. Wash without removing the skin, put it in water with parsley root. Remove the foam, after 20 minutes the meat will be ready. Separate the meat from the skin, cartilage and bones, divide into fibers, send back to the broth. Remove the parsley.
  2. Prepare a dressing by frying vegetables in a pan (onions, beets, garlic, carrots) with tomato paste.
  3. Chop the cabbage into thin cubes, peel the potatoes and peel them into cubes.
  4. Send to the broth, which has already been salted and seasoned, boil cabbage, fry, and after 15 minutes, and potatoes.

Like any other type of this dish, chicken and fresh cabbage borsch will be more delicious with sour cream / mayonnaise, herbs.

Option of cabbage with vinegar

Many love sour borsch, and cook it from sauerkraut. If it is not, then take fresh, and when cooking, add a little vinegar.

Structure:

  • meat (any) - 200-300 g;
  • cabbage - 800-1000 g;
  • carrots - 1 fruit;
  • onion - 1 pc.;
  • beets - 1-2 pcs.;
  • potatoes - 3 tubers;
  • tomato paste - 2 tbsp. l .;
  • salt;
  • table vinegar or acid;
  • seasonings.

Step by step cooking:

  1. Boil the meat until cooked, divide it into smaller pieces.
  2. Fry onions and carrots, add beets, after 3-5 minutes - pasta and 1 tbsp. l vinegar (if table). If you have acid, then 1/2 tsp is enough. Refueling should acquire an orange tint, this will mean that the paste is well fried.
  3. Chop the cabbage, cut the potatoes into cubes.
  4. Put cabbage and vegetable dressing, salt and seasonings in the broth, cook for 15 minutes, then add the potatoes.

With the addition of vinegar, the potatoes will remain more resilient, will not fall apart, so do not check the readiness with a spoon, breaking, but “on the tooth”.

The secrets of cooking borsch

Each mistress has her own secrets of delicious borsch. We propose to consider the general, without which the soup will not be as high-quality as we wish.The cooking rules are as follows:

  1. The borshch will be the most delicious if it was cooked not just on meat broth, but on a decoction of bone. Hearty soup, the consistency is stronger and thicker, and there are more benefits, because the bone marrow contains substances necessary for the body.
  2. Be sure to remove the foam, it affects the appearance. If you don’t remove it, then the soup will turn out with an ugly gray tint, "scraps" will float in the broth, which is very unappetizing.
  3. Fry vegetables, do not spare time for this. If you put them raw immediately into the broth, it will taste bad.
  4. Always use tomato paste to season vegetables, even if tomatoes are added.
  5. Do not spare the ingredients. The thicker the borsch, the tastier it is.
  6. Change or wash the pan after cooking the meat. The walls will look ugly foamy ugly, it can discourage appetite.
  7. If you do not have time to remove the foam, and it has spread throughout the broth, just add raw cold water. When the contents of the pan boil again, the foam will collect on the surface, and you can easily remove it.

Borsch is a low-calorie, multi-component dish, filled with vitamins and other healthy substances. If the hostess knows how to cook such a delicious soup, then he will be her pride! Borsch is not in vain a favorite dish in many countries. But in ours it is a traditional dish, therefore it is necessary to learn how to cook it. The recipes and tips described in the article will help in this matter, and you can feed your family a delicious soup.

Similar:More from the author: