How to cook such a famous dish as borsch - lean, based on various types of meat or in a slow cooker - is said in many cookbooks and blogs on the Internet. And we have collected the best options for how to cook Ukrainian borsch in accordance with various tastes of readers.

Real Ukrainian borsch - a step-by-step recipe

The simplest recipe for Ukrainian borsch:

  • chicken / turkey fillet - 600 gr;
  • potatoes - 3 medium tubers;
  • beets - 1 medium;
  • garlic - 3-4 cloves;
  • onion - 1 head;
  • oil - a pair of spoons;
  • homemade tomato paste - 5 tablespoons a table .;
  • salt - ½ tsp;
  • sugar - 1 tsp;
  • white-headed - half a small fork;
  • Bay leaf;
  • parsley - 70 gr.;
  • paprika, black pepper - a pair of pinch.

Cooking step by step:

  1. First, wash the breast, lower it into the water (approximately 3 liter pan), salt, put the lavrushka. You can immediately cut the meat into small cubes, or boil, cool and disassemble into fibers - as you like. Do not forget to remove the foam flakes. After boiling, slightly reduce the heat.
  2. While the fillet is boiled, we will take care of the vegetables: clean, wash. Cut the potatoes into a small cube, approximately 1 cm thick. Three beets, three carrots in separate bowls. Finely chop the onion, crush the garlic.
  3. Heat the oil, fry the onion and garlic until golden, stirring occasionally. Add spices, beets to them, mix and simmer under the lid for about 15 minutes.
  4. Meanwhile, chop the cabbage. Add to the frying, when it evaporates a little - put the pasta, sugar and a couple of soup ladles. Mix and leave to cook for a third of an hour.
  5. Meanwhile, add potatoes to the broth. After a third of the hour, spread the frying, chop and add the parsley. On low heat, stirring, cook for 5-7 minutes and turn it off.Let us brew for a while.

Recipe with donuts

According to the classics of the genre, real Ukrainian borsch is usually served with donuts instead of slices of ordinary bread. Pampushki are fragrant, airy buns with garlic and herbs. They are perfect for all types of borsch - lean, based on chicken, pork or beef broth.

A similar recipe: garlic soup with borsch

For donuts you will need:

  • water - 1 tsp;
  • salt - ½ tsp;
  • sugar - 1 tbsp. l .;
  • vegetable oil - 2 tbsp. l .;
  • yeast - 10 gr.;
  • milk - 1 glass .;
  • garlic - 3 cloves;
  • greens - 100 gr;
  • flour - 300 gr.

Heat the milk a little so that sugar can be dissolved in it. Add salt, yeast, a couple of spoons of sifted flour, oil to it. Mix everything, cover and let stand for a while so that the yeast begins to act.

As soon as the dumpling dumplings begin to swell, add the remaining flour and knead. It is important to knead the dough thoroughly, then put in a bowl and let it warm.

As soon as the billet doubles, you can proceed directly to the formation of donuts: grease a baking sheet with oil, knead the dough a little, form balls and place it in the heat proofing. After a quarter of an hour, you can put it in the oven 200 degrees until an appetizing blush forms.

As soon as they bake, remove and cover with a towel - give them a little "breathe" and relax.

In a mortar, grind garlic with salt, add a little water. Dip all the dumplings in the sauce and sprinkle with chopped herbs.

On a note. To make the dumplings shiny, cover them with a beaten egg before baking.

Ukrainian red borsch with beans

  • a glass of beans;
  • a couple of units of beets;
  • 3 potatoes;
  • a quarter fork of cabbage;
  • a bunch of greenery;
  • Lavrushka
  • peppercorns;
  • a couple of units of carrots;
  • lean oil;
  • medium onion;
  • tomato paste;
  • a couple of tsp Sahara;
  • 2.5 liters water for cooking the broth;
  • 1 ½ tbsp. l salt.

First you need to prepare the beans in advance: rinse under a stream of water and soak for four hours. After used, drain the water and put in fresh broth for an hour.

In the meantime, you can do vegetables: peel, rinse, chop. As a rule, carrots are cut into strips or rubbed on a grater; chop the onion as small as possible; potatoes are divided into cubes; thinly chopped cabbage.

As soon as the cooking time of the beans passes, put the potato cubes, shredded cabbage. Boil for about ten minutes.

Heat the oil, and fry the carrots with onions for several minutes. Put the paste, dilute everything with a few tablespoons of the broth and cook for a few more minutes. Transfer to a pan with preparing borsch.

Peel and rub the beets, stew with oil for about five minutes and also transfer to the broth. Add lavrushka, sugar, cover and continue cooking for another quarter of an hour over medium heat.

Before serving, add fresh herbs to the plate.

On a note. The same borsch can be prepared with poultry - it will turn out to be more rich, hearty, aromatic.

Lenten Recipe

  • tomatoes - 2 fruits;
  • carrots - 1;
  • onion - 1;
  • potatoes - 2 units;
  • half a small fork of cabbage;
  • garlic cloves - 2;
  • Lavrushka
  • salt - 1 table. l .;
  • sugar and vinegar to taste;
  • Lent oil - 2 tbsp. l .;
  • beets - 2 units.

Prepare vegetables: peel, rinse. Cut the carrots, onions, beets and potatoes into strips, chop the white and chopped tomatoes, peel the tomatoes and cut them into cubes, grate the garlic, or pass through a press.

Next, the preparation goes in this order:

  1. Boil water and dip the potatoes with cabbage. To salt.
  2. In hot oil, sauté the onions and carrots for about five minutes.
  3. Add the beets, vinegar and sugar to the passivation, cook for ten minutes at a quiet temperature.
  4. Add tomatoes to the passivation, cook from a third of an hour.
  5. Transfer the passions to the pan, boil, collect the foam, put the parsley, boil for five minutes, put the garlic, cover and turn off the heat.

On a note.For color saturation, you can pre-fill part of the grated beets with a spoon of vinegar and mix, and add them to the pan a few minutes before the end of cooking.

With beef

You can cook Ukrainian borsch with beef:

  • beef - 1 kg;
  • bacon - 100 gr;
  • potatoes - 200 gr;
  • cabbage - 300 gr;
  • beets - 300 gr;
  • white beans - 100 gr;
  • onion - 2 units;
  • carrots - 2-3 units;
  • bell peppers - 1 unit;
  • Lavrushka
  • tomato paste - 3 tables. l .;
  • large tomato - 150 gr;
  • a mixture of peppers - 1 tsp;
  • salt - 1 table. l .;
  • you can add a few peas of ordinary black and allspice;
  • garlic - 1 unit;
  • water - 5 l;
  • mix of dill and parsley - 30 gr.

First you need to boil the meat portion - the beef is cooked for a long time. Rinse the tenderloin, dip in water and put on a strong fire to boil faster. The emerging foam needs to be collected - it spoils the taste of the broth and affects its transparency.

To make the meat taste special during cooking, after boiling put a small onion and carrot, cut into 2 parts, add the lavrushka. Cook at medium temperature for an hour.

While the meat is boiling, rinse and soak the beans in ice water. After an hour of cooking the meat, you will need to add it to the pan, continue cooking for another hour.

Boil the beets until half cooked, checking its condition with a fork.

At this stage, you can remove the meat and leave to cool. After it will need to be disassembled into portions or cut into medium slices.

Together with meat, you need to take out vegetables and lavrushka - they are no longer needed, since they gave their juice and aroma to the broth. Only the beans remain cooked.

Next, you need to peel the boiled beets and grate coarsely. Half can be sent immediately to the broth. Cook with a quarter of an hour.

Meanwhile, prepare root crops: wash, peel, cut into cubes. Potatoes can be immediately spread in the broth.

Then prepare the remaining vegetables: peel off the husks and seeds (where required), chop the onion, pepper and tomato in a small cube, and the carrots can be grated. Pass in hot oil for about fifteen minutes. Add the paste and 3-4 tablespoons of boiling broth, stir well. Cook a few more minutes. Transfer to broth and cook for about five minutes.

Chop the cabbage and, together with the remaining beets, send to the broth.

Cut the fat into a small cube, combine with grated garlic, grind a little and put it into the borsch. Add salt and pepper to taste, put slices of previously boiled meat. Mix well, boil for several minutes, cover and leave for about half an hour.

Before serving, put a spoonful of sour cream and a little chopped fresh herbs in a plate with a portion of borsch.

Ukrainian borsch with pork

  • pork - 500 gr;
  • 3 medium potatoes;
  • beets - 2 medium;
  • carrots - 1;
  • onion - 2;
  • cabbage - a quarter of a medium fork;
  • tomato paste or sauce - 4 full tbsp. l .;
  • sugar - a couple of Art. l .;
  • garlic - 4 cloves;
  • salt - ½ tbsp. l .;
  • oil.

Divide the pork tenderloin into 2-3 parts - so it boils faster. Pour water and wait until it boils. Drain and refill the pan with cold water.

Cooking vegetables, as usual. We start the frying with onions and garlic, gradually turn on beets, pasta, sugar.

We shred cabbage into the broth, and potatoes with straws. By this time, the broth should be prepared for 40-45 minutes. The meat must be removed and cut into pieces with a knife and fork.

Lower the grill into the broth, return the meat, mix. Boil everything together for several minutes, turn it off and let it brew.

With fat

For 8 servings:

  • beets - 400 gr;
  • smoked bacon - 100 gr;
  • potatoes - 200 gr;
  • cabbage - 400 gr;
  • onions - 1 ½ units;
  • carrots - 1;
  • beef - 250 gr;
  • lemon - 1;
  • parsley, sour cream for serving;
  • tomato paste - 1 ½ tbsp. l

We divide the beef tenderloin into several small pieces. Fill with five liters of water, there we drop one onion and lavrushka at will. We put on a strong fire for an hour.

In the meantime, prepare the frying. In this recipe, it will be unusual - with lard.We cut a piece of bacon into small slices of 1 cm and fry it to the state of cracklings - small pieces of bacon should become translucent.

Large three beets, carrots, onions cut into rings. All vegetables are added to the cracklings, continue to cook, stirring. As soon as the beets color all the ingredients, you can put the paste. Cook a couple more minutes.

Remove the lavrushka and onion from the broth, spread the frying, cut the half of the lemon very finely and also put in the pan - sourness will add piquancy and maintain a bright color.

We leave to cook for 10 minutes, and meanwhile, chop the cabbage and cut the potatoes. First we put cabbage, and after a quarter of an hour - potatoes. After 15 minutes you can serve.

In a slow cooker

  • chicken meat - 300 gr;
  • carrots, onions and beets - 1 unit each;
  • tomato paste - a pair of table. l .;
  • cabbage - 150 gr;
  • salt pepper;
  • potatoes - 3 units;
  • Bay leaf;
  • garlic - a couple of cloves.

Prepare the frying of onions, carrots and beets in oil in the “Baking” mode for 10 minutes, stirring. After adding pieces of meat, fry a quarter of an hour. Dilute the paste in half a cup of warm water, pour in the vegetables, mix and close the lid for 15 minutes.

While preparing the frying, chop the cabbage and chop the potatoes. After the timer signal, add vegetables, pour heated water to the highest mark, season, salt. In the "Extinguishing" mode, cook for 45 minutes with the lid closed.

After that add grated garlic, if desired greens, leave to brew for about ten minutes in the “Preheat” program.

On a note. Serve with mayonnaise or sour cream. If garlic was not added in the preparation, you can clean the teeth for a bite when serving.

With pepper and lemon

  • 300 gr of any meat;
  • 2 small beets;
  • 1 carrot;
  • 1 clove of garlic;
  • large potato;
  • a third of lemon;
  • a pair of small onions;
  • bell pepper;
  • a pinch of chili, sweet paprika, hops-suneli;
  • the whole tea. l salts;
  • 1.5 tbsp. l Sahara.

As in previous recipes, the first thing we cook is the broth. While it is boiling, we pass the vegetables: grated carrots and beets, onions chopped with half rings. Squeeze the juice from citrus directly into the frying, and cut the flesh very finely and send to the vegetables.

Cut the potatoes into strips and add to the broth immediately after collecting the foam and reducing the heat.

Add salt and sugar to the roasting, season with spices, stir well. When the broth boils again - put the frying.

Grind the garlic in a convenient way and fry for a couple of minutes in the remaining oil in a pan and then put in the borsch. After a third of an hour you can serve to the table.

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