Borsch is one of the most famous dishes of Ukrainian national cuisine, which delight everyone who once tasted it. Each housewife can complement the classic borscht recipe to her taste. It is only important that the dish comes out rich, aromatic and thick.

Traditional Ukrainian borsch

A rich broth with vegetables and slices of meat has a pleasant smell and harmonious taste.

It is required:

  • pork on the bone - 700 g;
  • filtered water - 3 l;
  • potato tubers - 7 pcs.;
  • lard - 50 g;
  • onion - 1 pc.;
  • carrot - 1 large;
  • colored pepper - 1 pc.;
  • hot pepper - 1 - 2 rings;
  • beets - 1 small;
  • fleshy tomatoes - 2 pcs.;
  • concentrated tomato paste - 2 tbsp. l .;
  • cabbage forks - 500 g;
  • salt - 1 tsp. (more is possible);
  • black pepper powder - optional;
  • laurel leaf - 1 pc.;
  • 9% vinegar solution - 1 tbsp. l .;
  • peppercorns - 1 pc.;
  • chopped dill - 1 tbsp. l .;
  • cloves of garlic - 2 pcs.;
  • sour cream - to arrange portion serving.

Step-by-step method of cooking borsch:

  1. The meat is sent to the pot with water. We remove the foam, pour a pinch of salt and over low heat continue to simmer after boiling for another 1 hour.
  2. We send potatoes divided by cubes to the meat.
  3. Fat without skin is cut into plates and put into a pan. When fat is leaked from it, and the greaves remain, we send chopped onions to them.
  4. Thinly carrot and place it in a pan.
  5. Three beets in the same way, add to vegetables, fry another 10 minutes.
  6. We extract ½ part of the cooked potato, pour it to the onion and knead the potato masher.
  7. Next, put the pasta and mashed tomato into the roasting. Mix the dressing and add 2 cloves of garlic.
  8. Pour the finished frying into borsch and let it boil.
  9. Finely chop the cabbage and send to a common bowl.
  10. We spread the sheets of laurel and sweet pepper into cubes.
  11. Pour the vinegar and pour the right amount of salt with pepper.
  12. We cook the dish for 25 minutes to evaporate the cabbage, but retained the crispness.
  13. At the end, sprinkle finely chopped dill. We remove the pan from the heat and leave it alone for 1 hour.

We take out the bone from the finished dish, cut the meat from it and put it in the center of the portioned plates with a slide.

Recipe with donuts, step by step

Ukrainian borsch with donuts and a light garlic aroma that arouses appetite is a favorite dish in many families.

A 5 liter pan requires:

  • pork with bone - 800 g;
  • potato tubers - 6 - 7 medium;
  • beets - 2 small;
  • onion - 2 pcs.;
  • concentrated tomato paste - 2 full tbsp. l .;
  • sweet pepper - 1 pc.;
  • chili - 2 - 3 rings;
  • chives - 2 - 3 pcs.;
  • pork fat - 50 g;
  • ground pepper and fine salt - optional;
  • cabbage - 700 g;
  • refined oil - 2 - 3 tbsp. l .;
  • flour - 1 tbsp. l

Pampushki:

  • wheat flour - 500 g;
  • whole cow's milk - 100 ml (maybe a little less);
  • egg - 1 pc.;
  • powder quick-acting yeast - 1 full tsp;
  • butter - 1 tbsp. l .;
  • refined vegetable oil - 4 tbsp. l .;
  • granulated sugar - 1 tbsp. l .;
  • dill - a bunch;
  • garlic cloves - 5 pcs.;
  • water - 2 tbsp. l .;
  • salt is a pinch.

The cooking process in steps:

  1. We send the meat to the fire, pouring water in a saucepan in a pan.
  2. We fry the broth for 1 hour, while after boiling we lower the temperature. We constantly collect foam.
  3. After an hour, put the diced potatoes into the pan.
  4. Heat oil in a pan. Pour chopped onion onto it, after 3 minutes - grated carrots. Mix everything and continue to simmer.
  5. We beat off the fat with the back of the knife on the cutting board. Add a clove of garlic. Pour the mass into the roasting. Add the grated beets, simmer another 5 minutes.
  6. Lightly salt the roast and sprinkle with pepper.
  7. We spread tomato paste and mashed tomatoes without skins in a pan. Stew, add garlic, squeezed by pressing, vinegar and flour to thicken.
  8. When the potatoes boil for 5 minutes, pour the frying into the broth.
  9. We continue to languish borsch on a small fire. Cut the pepper into thin strips and pour into the pan with chili.Peppers should not be fried along with frying, because after such processing it will float in the borsch and lose its taste.
  10. We try the soup and season with salt and pepper as necessary.
  11. Three cabbage on a coarse grater.
  12. From the borscht we get the meat and fall asleep cabbage. After boiling, cook it for 10 minutes and turn off the heat. We sort pork into fibers.

Sprinkle borsch with aromatic herbs.

For donuts:

  1. We breed an egg in milk. Mix with it all the dry ingredients and knead the yeast dough.
  2. Add butter and vegetable oil.
  3. Leave the dough at room temperature, covering with a towel.
  4. When the yeast works, divide the dough into balls.
  5. We spread the blanks on a greased baking sheet and leave to rise for 20 minutes.
  6. We grease future donuts with an egg and put in an oven at 180 degrees for 20 minutes.
  7. Squeeze garlic in a press, add salt, chopped dill, oil and water. We mix.
  8. Rub the cooked air pampushki with garlic sauce.

Add sliced ​​meat to the plates in portions. Together with borsch we offer porous donuts and homemade sour cream.

Cooking with Chicken

Borsch with chicken is just as tasty and aromatic, but less greasy.

 

Essential grocery set:

  • chicken - 500 g;
  • smoked brisket - 100 g;
  • canned white beans - 250 g;
  • small beets - 1 pc.;
  • tomato - 1 pc.;
  • cabbage - 500 g;
  • carrot - 2 pcs.;
  • onion - 1 pc.;
  • Crimean red onion - 1 pc.;
  • garlic cloves - 3 pcs.;
  • laurel leaf - 2 pcs.;
  • parsley - a bunch;
  • salt and pepper crushed by the mill - to taste;
  • black pepper peas - 3 - 4 pcs.;
  • vegetable oil - 4 tbsp. l (for frying);
  • purified drinking water - 2.5 l.

The method of preparation in stages:

  1. We send chicken to cook on low heat.
  2. We clean the onions and carrots.
  3. After boiling water, collect the foam, put 1 onion and 1 whole carrot, bay leaf and spicy peas in a pan.
  4. We keep the broth under a closed lid over low heat. It should not boil too much. We periodically remove the foam.
  5. We chop red onion in half rings, and three beets with a second carrot.
  6. We chop the tomato into cubes, and chop the cabbage thinner.
  7. Grind parsley leaves in a mortar with garlic.
  8. Smoked brisket cut into cubes and fry in oil.
  9. Add salt, pepper and fry the onion. Add beets with tomato and fill the contents of the pan 3 tbsp. l hot broth. Stew vegetables for 5 minutes.
  10. We cook the broth for 1 hour, so that the meat easily departs from the bones.
  11. Remove the pan and pepper the broth. The vegetables that were cooked in it are not needed, the meat is removed from the bones and again lowered into the liquid.
  12. Boil the soup and bring to taste. We send beans and cabbage to the pan. Tomim 8 minutes.
  13. Pour roasting and grated parsley with garlic into the pan. Continue to cook another 2 minutes.

The dish is infused for 30 minutes, after which we distribute it on plates. Supplement with sour cream and finely chopped herbs.

Classic borsch with beef

Rich borsch with tender, fiber-separated beef, crisp cabbage and fragrant greens will become a real decoration of the table.

Grocery set:

  • young beef - 500 g;
  • medium-sized beets - 1 pc.;
  • potato tubers - 2 pcs.;
  • young cabbage - 250 g;
  • medium-sized carrots - 1 pc.;
  • onion - 1 pc.;
  • chopped parsley - 3 tbsp. l .;
  • concentrated tomato paste - 1 tbsp. l .;
  • refined lean oil - 3 tbsp. l .;
  • vinegar - 1 tsp;
  • fat sour cream - 2 tbsp. l .;
  • small salt - 2 tsp. (to taste);
  • black peppercorns - 3 pcs.;
  • laurel leaf - 1 pc.

The method of preparation of the dishes in stages:

  1. We wash the beef and cut into large pieces.
  2. Pour the meat with 1.5 liters of water and simmer for 90 minutes over low heat. In the process, foam appears. It must be removed with a slotted spoon.
  3. Salt only after cooking so that the meat remains juicy.
  4. Three peeled beets with carrots. We chop the onion smaller. Peel the potatoes and chop them into cubes.
  5. Warm the oil in a frying pan. Pour the carrots with onions and sauté, stirring, until the vegetables are golden for 6 - 7 minutes.
  6. At the end of the process, pour in the vinegar and spread the tomato paste.
  7. Pour potatoes and finely chopped cabbage into the broth. Cook for 10 minutes.
  8. Pour the vegetables, put the laurel leaf and pepper. Tomim 7 minutes.

Pour saturated Ukrainian dish in portions, decorate with herbs and fat sour cream.

In a slow cooker

The classic recipe for borsch with meat in a slow cooker will provide a tasty and satisfying dish with a slight sourness and the desired degree of density.

Components:

  • pork tenderloin - 300 g;
  • beets, onions, carrots - 1 pc.;
  • cabbage - 200 g;
  • potatoes - 4 pcs.;
  • garlic cloves - 3 pcs.;
  • concentrated tomato paste - 100 ml;
  • vinegar - 1 tbsp. l .;
  • bay leaf - 2 pcs.;
  • pepper and salt - as needed;
  • vegetable oil - 3 tbsp. l .;
  • chopped parsley - as you like.

Step-by-step recipe description:

  1. Finely chop the onion into cubes. Three beets with carrots.
  2. We cut potatoes into long sticks.
  3. Shred cabbage with thin chips.
  4. Cut the meat into small slices, salt, season with pepper and leave to marinate.
  5. We set the slow cooker to the "Frying" mode, pour the oil into the bowl and pour the carrots and onions into it. Fry them until transparent 2 - 3 minutes.
  6. Pour the beets and pour the vinegar so that it does not lose color. Fry vegetables for a couple of minutes.
  7. For almost ready vegetables, spread tomato paste, stir and leave for a while.
  8. We set the “Soup” program for 60 minutes at a temperature of 100 degrees. We mortgage the remaining ingredients.
  9. Pour 3 liters of boiling water, add 2 leaves of laurel, salt with pepper and garlic, crushed by the press.

At the end of the program, we serve a portioned dish with sandwiches covered with a paste of lard with garlic.

Cooking Vinegar

It is not always possible to maintain the color saturation of borsch, and the dish becomes yellowish-carrot.Vinegar will help preserve burgundy colors.

 

Products:

  • pork ribs - 1.5 kg;
  • beets - 1 pc.;
  • potato tubers - 6 pcs.;
  • onions - 1 pc.;
  • carrot - 1 pc.;
  • young cabbage - 500 g;
  • Bulgarian pepper - ½ pc.;
  • tomatoes - 2 pcs.;
  • garlic cloves - 5 pcs.;
  • refined vegetable oil - 3-4 tbsp. l .;
  • canned red beans - 200 g;
  • coarse salt to taste;
  • bay leaves - 1 pc.;
  • fresh parsley - 1 bunch;
  • 9% vinegar - 2 tsp;
  • thick sour cream - in portions for 1 tbsp. l

Step by step recipe:

  1. Fill the ribs with 3 liters of water and boil for 15 minutes.
  2. We drain the water, and my meat.
  3. Again, boil the ribs in the second water, removing the foam with a slotted spoon.
  4. We spread the carrot in the pan, divided into 3 parts, ½ part of the onion, salt and laurel leaf. Boil the broth for 20 minutes.
  5. We oil the grated beets with salt and vinegar.
  6. We chop cabbage. Filter the broth, throwing onions with carrots and seeds from the ribs.
  7. The meat is again lowered into the broth, we also lay the chopped potatoes, chopped cabbage and pepper. Tomim the dish for 30 minutes.The longer you cook the cabbage, the softer it will be in the finished dish.
  8. In a pan we pass the rest of the onions with carrots and tomatoes. Put the squeezed garlic into the mass.
  9. In the pan we place the stewed vegetable mixture, beans and finely chopped greens. Boil and let the dish stand.

Fragrant thick borscht is ready. Serve with a piece of meat in each plate and white wheat bread next to it.

Lenten Cold Soup Recipe

Cold tasty borsch is ideal for a hearty summer lunch.

List of ingredients:

  • beets - 500 g;
  • carrots - 150 g;
  • green onion - 1 bunch;
  • fresh cucumber - 4 pcs.;
  • boiled eggs - 2 pcs.;
  • sugar - 1 tbsp. l .;
  • salt to taste;
  • vinegar solution - 3 tbsp. l .;
  • greens and sour cream - for serving.

Lean refreshing borsch is prepared in stages:

  1. Cut the beets into strips and pour 1.5 liters of cold water and 1 tbsp. l vinegar. Cook for 40 minutes, cool, strain.
  2. The broth is poured into a jar and left for souring for 10 hours in the room. Cool the broth to 8 degrees.
  3. Peel the carrots separately until cooked and cut into strips.
  4. Cucumbers with onions are also thinly cut.
  5. We put chopped carrots with beets, chopped green onions and bars of fresh cucumbers in a container.
  6. Add sugar with salt and a bite. Pour the ingredients with beetroot broth.
  7. Cut the boiled eggs and greens finely.

We complement the presentation with sour cream and a pinch of parsley.

We do not recommend putting mayonnaise, since its rich active taste will interrupt the freshness of the taste of other ingredients.

With sauerkraut

The difference of this recipe is a more piquant taste, which is provided by sauerkraut.

Components:

  • pork on the bone - 500 g;
  • large onion - 1 pc.;
  • medium-sized beets - 1 pc.;
  • carrot - 1 pc.;
  • potato tubers - 4 pcs.;
  • sour cabbage - 200 g;
  • tomatoes in their own juice - 1 cup;
  • tomato paste - 1 full tbsp. l .;
  • water - 2.5 l;
  • laurel leaf - 1 pc.;
  • frying oil - 2 tbsp. l .;
  • salt and flakes of chopped black pepper - optional.

The method of preparation of borsch with sauerkraut:

  1. Boil the meat for about an hour, collecting foam.
  2. From the finished piece, cut the pulp, divide it into medium pieces and pour it into the broth again.
  3. We divide the potatoes into cubes and pour them into the pan.
  4. Chop the onion and pass it until transparent.
  5. Pour the peeled and grated carrots to the onion, mix.
  6. Three beets and spread to vegetables, where we simmer until soft.
  7. Grated tomatoes spread in a pan.
  8. Next, mix the tomato paste and simmer for 10 minutes.
  9. We spread the cabbage in a pan and simmer the borsch for a quarter of an hour.
  10. Pour the frying, season the dish to taste, cook for 5 minutes.

We insist borsch for another half hour, serve with sour cream and chopped herbs.

Rich and appetizing Ukrainian soup is known in every home, but any housewife can add original ingredients to the recipe, using the secrets and traditions of preparing the legendary delicacies.

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