Borsch is a popular dish of Russian cuisine, loved by many adults and children. Hearty, bright, aromatic treats are prepared in almost every house in order to enjoy a delicious dinner for several days. Borsch with beef will turn out to be especially chic, if you study useful tips for cooking it, and then, following the selected recipe, feel free to start creating it.

How to cook beef broth

Borsch made in accordance with all the rules is distinguished by its harmonious taste, rich red color and contains many different vegetables. Probably every housewife wants to feed her family such a dish, and hear compliments in her address.

But for this you need to not only know how to cook a delicious borsch, but also be able to cook its basis - a quality broth.

For broth, it is better to use beef with bone. It should be selected depending on the size of the pan, then rinse well and immerse in cold water. When the liquid boils, add salt, and continue to cook the meat on low heat.

During cooking, it is necessary to remove the emerging foam and try not to allow the water to boil violently, since in this case the broth will turn cloudy.

Cooking time is about two hours, depending on the weight of the piece and its size. When the meat becomes soft, the liquid base can be used for borsch. It is worth remembering that you need to lay the ingredients in a hot broth, then they will retain vitamins, and the dish will be much tastier.

The best recipe for frying for borsch

Vegetable frying gives the borsch an amazing red color and gives a unique aroma.It is cooked in lard or sunflower oil from tomato and ripe vegetables. To get a delicious roast, all components should be laid in stages and not exceed the time required for cooking.

Essential Ingredients:

  • beets - 0.1 kg;
  • carrot - 130 g;
  • large onion;
  • tomato paste - 30 g.

Cooking:

  1. Peel the onion from the onion and chop in half rings.
  2. Cut the peel from beets and carrots, then rub them on a grater with large holes.
  3. Pour vegetable oil (60 ml) into the pan, put onion and fry until translucent.
  4. Add carrots and simmer foods together, stirring occasionally, for five minutes.
  5. Lay the beets, stir and fry for another three minutes.
  6. Introduce the tomato and cook the frying under the lid for seven minutes, not forgetting to stir the composition. If the paste is too thick, you must first dilute it with a small amount of water.

Tomato dressing is ready, now it should be used as intended. To make frying for borscht even more aromatic, you can add finely chopped bell pepper to it.

Classic beetroot soup with fresh cabbage

To prepare a dish according to the classic recipe, you need to take fresh vegetables and tomato, bought in a store or made at home. It is advisable to choose beef of medium fat content, with it the broth will turn out to be rich and nutritious.

Essential Ingredients:

  • meat on the bone - 0.6 kg;
  • cabbage (white) - 0.3 kg;
  • water - 3.3 l;
  • five potatoes;
  • three cloves of garlic;
  • sugar - 10 g;
  • four peas of pepper (black);
  • salt - to your taste;
  • greens (dry or fresh) - 40 g;
  • tomato puree - 400 ml;
  • one carrot;
  • small beets - 1 pc.;
  • bay leaves - 3 pcs.

Cooking:

  1. Rinse the beef and place in a pot with cool water. Then bring to a boil, salt. Boil the broth, removing the foam. When it is ready, the meat must be removed and the liquid filtered.
  2. Now you need to do the frying. To do this, cut the onions into cubes, peel the beets and carrots and chop them into strips. Fry vegetables in vegetable oil until golden brown, then add tomato paste and simmer for another five minutes.
  3. Peel the potatoes, cut into long slices and lay in a boiling broth. After ten minutes, add the roast and continue cooking for another quarter hour.
  4. Chop cabbage into thin strips, chop the garlic under a press. Then put them in a pan, add laurel leaves, peppercorns, cook for seven minutes.
  5. At the end, add chopped greens, put the diced meat into cubes, mix, and turn off the burner after two minutes.

Ready borsch with beef meat is allowed to stand in a sealed container for forty minutes, then pour into plates and serve with sour cream.

The first dish in the multicooker

Red borsch cooked in a slow cooker is an excellent solution for busy housewives. To make a treat in this way, it will take a minimum of time, and the result will certainly delight you with its amazing taste and appetizing appearance.

Essential Ingredients:

  • potatoes - 200 g;
  • one beetroot;
  • garlic - three cloves;
  • veal (pulp) - 0.45 kg;
  • cabbage - 280 g;
  • tomato sauce - 45 g;
  • salt and dry pepper - 5 g each;
  • onion head;
  • carrot - 75 g.

Cooking:

  1. Cut the onions into squares, carrots - into strips. Then put the vegetables in the bowl of the device, pour refined oil and simmer them in the “Baking” mode for ten minutes.
  2. After that add tomato sauce to the bowl and cook for another four minutes.
  3. Turn the peeled beets with a grater into fine chips. Then add to the fried vegetables and cook for a quarter of an hour in the same mode.
  4. Chop the meat into cubes, cut the potatoes into pieces, and cabbage into long and narrow slices. Grind garlic with a special device.
  5. Put prepared foods in a bowl, put bay leaf, pepper, then add salt and water.
  6. Select the “Soup” function and cook the dish for 60 minutes.

Put freshly chopped dill in fresh borsch, pour it into a beautiful tureen and treat everyone present.

Traditional Ukrainian Recipe

Real Ukrainian borsch can be easily made at home. The dish turns out beautiful, satisfying, and its seductive aroma will gather the whole family at a large table.

Essential Ingredients:

  • beef - 0.7 kg;
  • water - 4.5 l;
  • potatoes - 0.4 kg;
  • two onions;
  • three large tomatoes;
  • a piece of fat;
  • four cloves of garlic;
  • one bell pepper;
  • cabbage - 370 g;
  • beets - 1 pc.;
  • parsley with dill - 65 g;
  • carrots - 2 pcs.;
  • coarse salt - as needed.

Cooking:

  1. The washed beef is placed in a pot with clean water, put on the stove and cook the broth. After that, take the prepared meat from the pan and divide it into pieces.
  2. Peel and rinse the potatoes, then cut into rectangles, put in a hot broth and cook for twenty minutes.
  3. Cut the onion into small cubes, grind the carrots on a grater.
  4. Pour vegetables in a pan and fry in vegetable oil for about three minutes. Then add the chopped beets and simmer another five minutes.
  5. Scald tomatoes with boiling water, peel and chop in a blender, add to the pan.
  6. Finely chop the bell pepper and send to the rest of the vegetables.
  7. Cook frying for seven minutes, then set aside.
  8. Pour tomato dressing in a pot of potatoes, and when the liquid boils, put chopped cabbage.
  9. Continue cooking for six minutes, then add pieces of meat, chopped greens and turn off the stove.
  10. Skip the garlic under the press, cut the fat into squares. Then combine them and grind thoroughly.
  11. Season the cooked borsch with a mixture of fat and garlic, salt and let it stand for about three hours.

Serve wonderful treats hot, with garlic buns or brown bread.

Green borsch with beef

Green borsch with meat, eggs and herbs has a juicy, fresh and sour taste due to the presence of sorrel. In addition, the dish has a low calorie content, so all supporters of a healthy diet will like it.

Essential Ingredients:

  • beef meat - 0.55 kg;
  • three medium potatoes;
  • four eggs;
  • sorrel - 350 g;
  • water - 3.3 l;
  • carrot;
  • ground pepper, salt - to your taste;
  • green onions, parsley, cilantro, dill - 150 g.

Cooking:

  1. Cook the beef broth, then chop the prepared meat and place it in the pan again.
  2. Rinse the peeled potatoes and cut into slices. Chop the carrots in circles, lay in the broth with potatoes and cook for twenty minutes.
  3. Boil eggs, free from shell and crumble with squares.
  4. Chop green onions with ringlets, sorrel in strips, finely chop dill with parsley.
  5. Add chopped eggs and greens to the pan. Salt borsch, season with pepper and put out the fire after three minutes.

You can eat refreshments immediately after cooking, with sour cream and homemade pickles.

With sauerkraut

Borsch on beef broth with sauerkraut - a real treat for lovers of the first dishes. It has an unusual taste and a peculiar aroma, and the use of hot pepper will add a spicy touch to the treat.

Essential Ingredients:

  • lean beef - 0.45 kg;
  • two potatoes;
  • carrots - 80 g;
  • sauerkraut - 230 g;
  • tomato paste - 20 g;
  • vinegar - 12 ml;
  • medium onion;
  • hot pepper (chili) - 4 g;
  • beets - 70 g;
  • water - 2 l;
  • salt, laurel leaves - optional.

Cooking:

  1. Chop the beef into pieces, put in a pan with salted water and boil.
  2. Cut the potatoes into thick strips, chop the onion into cubes, rub the carrots and beets on a grater.
  3. In a skillet with fat, add carrots with onions and simmer for about seven minutes, then lay the beets, pour vinegar and cook for another quarter hour.
  4. Squeeze out excess juice from sauerkraut, then place it in a separate bowl and simmer for five minutes in oil with the addition of tomato paste and broth (50 ml).
  5. After this, combine cabbage with vegetables in a pan and mix.
  6. Put chopped potatoes in the broth and add vegetable frying eight minutes after the boil begins.
  7. Then pour hot pepper, bay leaves and cook for a quarter of an hour.

A terrific dish is ready, its unusual, pleasantly spicy taste will be remembered for a long time by relatives and friends who came to a family dinner.

With beans

Borsch with beans is nutritious, healthy and very tasty. It is better to cook it from canned beans, but you can also take ordinary beans, which will have to be cooked separately.

Essential Ingredients:

  • beef with bone - 400 g;
  • carrots - 90 g;
  • cabbage - 0.25 kg;
  • potatoes - 200 g;
  • bow - head;
  • canned beans (red) - 280 g;
  • tomato puree - 25 ml;
  • vinegar (apple) 6% - 6 ml;
  • sugar, spices, small salt - at your discretion.

Cooking:

  1. Cook transparent broth based on beef meat.
  2. Chop the potatoes with medium cubes and send to the pan.
  3. Cut into small pieces carrots and onions, then fry them in oil until golden brown and put in borsch.
  4. Finely chop the cabbage and put it in the pan too.
  5. Combine grated beets with tomato puree, pour sugar and add vinegar. Then stew in oil for about five minutes and put to the rest of the products.
  6. Uncork a jar of beans, drain the liquid and fill it with borsch, add salt and the desired spices.
  7. Cook for seven minutes, then remove from stove.

The first dish with beans can be served with slices of cooked meat or not add it, because thanks to bean grains, borscht is quite satisfying.

The secrets of cooking delicious borsch

There are a few tricks to help you prepare a really great dinner treat.

They are as follows:

  1. Before you put beets in borsch, it is advisable to treat it with lemon juice or acetic acid. Thanks to this, the color of the vegetable will remain bright.
  2. The taste of the dish will become softer and more pleasant if you take out a little potatoes during the cooking process, turn it into mashed potatoes, and then put it back into the pan.
  3. It is impossible to expose vegetables to too long a heat treatment, because of this, borsch can take on an unattractive appearance and aftertaste.
  4. When cooking the broth, you can add celery root or parsley, then it will turn out more flavorful.
  5. To give the treat a bright taste, at the end of cooking it needs to be seasoned with herbs and boiled for several minutes.

Cooked borsch is recommended to insist about half an hour before serving, then its taste will fully open and will be deeper and more saturated. Cook with pleasure!

Related:More from the author: