How to cook a delicious borsch so that this dish is always welcome, in a festive way, properly served? We will analyze all the subtleties and cookery tricks of creating your favorite food. We will provide it with a tantalizing aroma and attractive appearance. We preserve the beneficial properties of each used ingredient of the dish.

Classic borsch

The story of the creation of red soup, oddly enough, began in ancient Rome, where tons of beets and cabbage were grown for this particular dish. And already our classic borsch has gained the best qualities of traditional Russian cuisine.

Ingredients Composition:

  • sweet carrots;
  • meat (preferably brisket) - 500 g;
  • head of cabbage for a pound;
  • onion head;
  • ripe beets;
  • butter (lean and creamy);
  • vinegar (3%) —10 ml;
  • tomato puree - 40 g;
  • parsley root - 20 g;
  • fresh sour cream;
  • spices (salt, peppers), lavrushka;
  • a spoon of granulated sugar.

Cooking method:

  1. The basis of any soup, which includes borscht, is a quality broth. To improve the taste and aroma, together with the meat we put a couple of branches of fresh herbs, ½ carrots, peppercorns. Use beef, pork or chicken. Boil the composition over low heat for at least two hours.
  2. We clean and wash the parsley root, onions and carrots, chop the vegetables with straws. Pour 20 ml of sunflower oil into the pan, add 20 g of butter, pass the prepared foods until transparent.
  3. Cut the skin from the beets, rinse, chop into slices and simmer separately in vegetable fat. Initially, turn on a strong fire. When the pieces of the root crop settle, we reduce the heating intensity and maintain a very weak boil. Do not forget to periodically mix the composition, excluding its burning.Add broth if necessary.
  4. After a quarter of an hour, add tomato puree and sugar. To preserve the bright color of beets, and, as a result, the finished dish, we add vinegar. However, it can be replaced with pickled vegetables pickle or even sour kvass, as was done in the old days. We continue cooking for another 30 minutes.
  5. We filter 2 liters of broth, bring to a boiling state. Dip the cabbage shredded in small "checkers" into it, attach the stewed beets and sautéed roots. Cooking classic borscht for another half hour. 15 minutes before the end of the process, season the food with salt, sour cream and spices. Add the laurel leaf, as well as portioned pieces of meat, on which the broth was cooked.

We serve hogweed stew (the ancient name of the food) in hot condition with aromatic millet porridge.

First dish with beans

The small fruits of legumes are involved in the creation of thousands of varied dishes, making our food hearty, tasty and healthy.

Grocery list:

  • celery root - up to 7 pcs.;
  • juicy cabbage - ½ head of cabbage;
  • sweet carrots;
  • smoked brisket - 400 g;
  • salted bacon - 20 g;
  • Sweet pepper;
  • tomato paste - 40 g;
  • beetroot - 300 g;
  • beans - 150 g;
  • bulb;
  • potatoes - 200 g;
  • vinegar (3%) - 10 ml;
  • lean oil;
  • salt, regular sugar, greens.

Order of preparation:

  1. Boil 2 liters of delicious broth from smoked brisket. This requires up to two hours of slow heat treatment of the product. Do not forget to add sprigs of greens, peppercorns, a slice of carrots. A quarter of an hour before the end of the process, season the dish with salt, then filter, and put the meat into a separate bowl.
  2. Pre-soak the beans, changing the liquid several times, and then cook until tender. Salt the product at the end of the process, recline in a colander.
  3. Shred in the form of straws carrots, cabbage, peppers (without seeds) and celery root. We chop onions in half rings, potatoes in large slices.
  4. To make the lard easier to chop, slightly freeze it, and then chop it into small cubes. Put the pieces in a pan, heat the fat over low heat, remove the cracklings. Instead, we place the prepared vegetables and pass them to a transparent state.
  5. In a separate bowl we extinguish coarsely grated sweet beets. A few minutes before the readiness we attach a pinch of sugar, tomato paste, a spoonful of table vinegar.
  6. Dip cabbage and potato slices into boiling broth, boil until soft. Then we attach vegetable slicing, beans and portioned meat. After the start of a new boil, set the pan aside from the fire.

The borsch with beans is ready, but it needs to stand a little to form the final flavoring bouquet. Do not forget to season the dish with fresh sour cream.

Recipe for fasting

You can get lean borsch in such a way that the cooked dish is in no way inferior to the junk food, it becomes a tasty and healthy food.

Product Set:

  • lean oil;
  • potatoes - 5 small tubers;
  • bulbs - 2 pcs.;
  • tomato juice - 100 g;
  • prunes - up to 10 pcs.;
  • Sweet pepper;
  • fresh cabbage - 350 g;
  • carrot;
  • garlic cloves - 3 pcs.;
  • drinking water - 2.5 l;
  • beet;
  • roots (parsley, celery);
  • spices, herbs.

How to cook a delicious borsch in Post:

  1. We put a pan with filtered water on the stove, we heat the liquid.
  2. Cut peeled and washed vegetables: pepper (without seeds) and onions are divided into strips, chopped potatoes with cubes. Coarsely rub the beets, roots and carrots or chop products with straws.
  3. We spread in the pan with vegetable oil all the prepared components (except for beets and potatoes), we pass until golden brown.
  4. Add red root vegetables, tomato juice, chopped garlic and stew for another half an hour.
  5. Dip the potato slices into boiling drinking water and cook until tender. Then we attach the frying of vegetables, as well as pre-washed and divided into small parts prunes.
  6. We put chopped dill in a lean borsch, bring the composition to a boil and after two minutes we finish cooking.

The delicious first course is ready for lunch!

Traditional Ukrainian borsch

A distinctive feature of a traditional soup is, first of all, the form of cutting vegetables and the indispensable use of lard.

What is Ukrainian borsch? This is when the spoon in it “does not fall”!

Necessary components:

  • cabbage - 300 g;
  • meat (preferably on the bone) - 400 g;
  • onions, carrots - 1 pc.;
  • tomato puree - 50 g;
  • butter (sunflower and cream);
  • beets - 200 g;
  • cloves of garlic - 5 pcs.;
  • vinegar - 10 ml;
  • potatoes - 300 g;
  • flour - 30 g;
  • ripe tomatoes - 3 pcs.;
  • pork fat - 30 g;
  • beet kvass - 50 ml;
  • spices (salt and pepper), bay leaf, sour cream.

Step-by-step preparation:

  1. Boil the saturated broth, filter the composition, and divide the meat into portions.
  2. Grind lard, combine with chopped garlic, grind the mixture in a mortar, adding a dessert spoon of broth.
  3. We shred straw previously cleaned and well washed root crops. Stew beets for 40 minutes in oil, along with tomato puree, vinegar, beet kvass.
  4. We pass in chopped onions and carrots chopped into strips in vegetable and butter. Sift the flour to the vegetables and pour the ladle of hot broth. We mix the products and heat for another 5 minutes, until the whole mass thickens.
  5. We spread the potato slices in the soup and cook them until tender. We attach the stewed beets, vegetable frying and sliced ​​cabbage. Add garlic, mashed with chopped lard, tomato slices, a laurel leaf and pieces of laid meat. We continue heating to a new boil, after which we immediately turn off the fire.

We insist Ukrainian borsch for a quarter of an hour, serve with fresh sour cream and hot donuts.

On chicken stock

Poultry is a popular product for preparing any first course. Borsch on chicken broth still did not leave anyone indifferent.

Grocery list:

  • egg;
  • onion, parsley root;
  • buckwheat flour - 150 g;
  • potatoes - 4 pcs.;
  • drinking water - 40 ml;
  • chicken (parts of a bird);
  • table beets, carrots - 1 pc.;
  • cabbage - ½ head of cabbage;
  • tomato - 80 g;
  • butter (sunflower or butter);
  • vinegar (3%) - 10 ml;
  • salt, pepper, herbs.

Features of the preparation:

  1. Pour the treated chicken or its parts 2 l of filtered water, boil the broth, then filter the composition. Separate the meat from the bones and set aside for a while.
  2. Shred the peeled vegetables in the usual manner. We pass the carrots and onions to a soft state, stew the grated beets with tomato and vinegar.
  3. Dip in a boiled broth cabbage, sliced ​​in squares, as well as cubes of potatoes. Cook foods until cooked. Add vegetable frying, season the borsch with pepper and salt.
  4. Pour boiling and slightly salted water into the dishes, place the third part of the flour and whisk the mixture with a whisk. We cool it, and then attach one egg to the remaining buckwheat composition. We make a batch of dough, in consistency similar to thick sour cream.
  5. We scoop up a little cooked flour composition with a spoon and lower it into a broth with prepared products. We form such dumplings from the rest of the dough and after a new boil we turn off the fire.

Borsch on chicken stock, and even with lush dumplings, is an incredibly delicious meal!

How to make delicious in a slow cooker

Domestic kitchen appliances minimized our physical costs in cooking. Summer is coming, and with it comes time for green borsch. In the heat without such a liquid dish can not do!

More materials:borsch in the slow cooker

Required Components:

  • potatoes - 3 pcs.;
  • bulb;
  • Sweet pepper;
  • carrot;
  • eggs - 3 pcs.;
  • pork - 300 g;
  • tomatoes - 3 pcs.;
  • vegetable oil - 150 g;
  • fresh sorrel - a bunch;
  • onion feather, dill, salt, pepper.

Cooking Method:

  1. To start, boil the eggs. We put them in the bowl of the unit, pour a sufficient amount of water covering the product.We set the mode “Steaming”, the cooking time is 12 minutes.
  2. We empty the container of liquid and eggs. Pour fragrant oil in their place, add peeled and chopped onion, chopped carrots and chopped pepper without seeds. Now we use the program "Frying".
  3. We take out golden pieces of vegetables from the dishes and leave them in a separate bowl.
  4. Cut the peeled and washed meat into small pieces, place it in the utensils of the unit and pour 3 liters of drinking water. We turn on the “Soup” mode on the appliance, set the cooking time to 1 hour.
  5. Next, add the potato wedges. When they become soft, we add sour cream and slices of tomatoes diluted with water. Cook for another 7 minutes.
  6. For the best borsch, we choose not the youngest sorrel, so that the acid content creates the taste necessary for this dish. We remove hard stems from the grass, wash the leaves well, shake off excess liquid and chop coarsely.
  7. We send greens to the pan along with chopped dill and chopped onion feather. Add the lavrushka and diced eggs. Salt and pepper the food, after 2 minutes turn off the device.

Green borscht can be cooked in a slow cooker and meat broth. Serve the first dish in hot or chilled condition.

Red borsch with pork

To create a bright and saturated color in this delicious dish, we use the “secret” technique from recipes of Russian cuisine.

Ingredients Composition:

  • potatoes - 4 pcs.;
  • bulbs - 2 pcs.;
  • pork (pulp with layers of fat) - 600 g;
  • fresh cabbage - 400 g;
  • carrots - 2 pcs.;
  • purified water - 3 l;
  • beets - 2 pcs.;
  • tomato paste - 50 g;
  • vinegar - 20 ml;
  • lean oil;
  • pepper, salt, bay leaf.

Cooking method:

  1. The washed meat is placed in a pan and pour 2 liters of filtered water. We throw in the liquid sprigs of greenery, peas of pepper, a small onion with husk, and also peeled and sliced ​​carrots. Cook saturated broth, then filter it, and divide the meat into portions.
  2. As always, we process root crops well, chop potatoes in large pieces. Shred onion and carrots, pass in oil until soft.
  3. Grate 1 beetroot, stew in vegetable fat along with tomato paste.
  4. To make the borscht bright, we use the unique properties of sweet red root vegetables, as our grandmothers did. To do this, grind 500 g of beets on a fine grater, pour it with a liter of drinking water, add vinegar and heat the mixture to a boil. We shift the dishes to the edge of the burner, stand for 20 minutes and filter the composition.
  5. We spread the shredded cabbage and potatoes in a boiling broth, salt it and pepper, boil the products until cooked. We place the vegetable frying and stewed beets. Pour the red infusion obtained from root vegetables and end the cooking process after the start of a new boil.

Add meat slices already in portioned plates with hot red borsch. A spoonful of sour cream will complement this mouth-watering “still life”.

With beef

Many lovers of a delicious first course prefer it to cooked on the so-called sugar bone. And this is a good choice, because the broth is very rich and fragrant.

Grocery list:

  • beet;
  • onion and carrots;
  • tomato paste - 50 g;
  • tomatoes - 3 pcs.;
  • potatoes - 5 pcs.;
  • lean oil;
  • fresh cabbage - ½ head of cabbage;
  • beef on the bone - 600 g;
  • half a lemon;
  • salt, hot pepper, regular sugar, greens.

Cooking process:

  1. We spread a piece of meat in a spacious dish, fill it with water, heat to a boiling state, and then drain the dark composition.
  2. We wash the beef, place in a bowl with filtered liquid and boil until tender. For a quality broth, you need to spend at least 3 hours. At the end of the process, add salt.
  3. We clean the onion and carrots, shred not very large, passer in oil.
  4. Cut the skin off the beets, finely rub the vegetable and simmer along with the tomato paste.To preserve the color of the root crop, as well as creating a small acidity in the borsch, squeeze the juice of half a lemon.
  5. Here we put ordinary sugar. This sweet component is a natural flavor enhancer, so always add a pinch of white crystals in the first dishes.
  6. We filter the broth. We cook in it until cooked diced potatoes and shredded cabbage, then put the stewed beets, roast and pieces of meat.

We try the dish on salt and pepper, bring to a boil and set aside from the fire. Serve borsch with beef after a quarter of an hour, seasoning the food with chopped herbs and sour cream.

Cold borsch in Lithuanian

Useful and very tasty summer food is prepared quickly and easily.

The list of components:

  • eggs - 5 pcs.;
  • high-quality kefir - 500 ml;
  • fresh cucumbers - 300 g;
  • sugar beets - 300 g;
  • sour cream - 100 g.
  • dill, onion feather, parsley, salt, pepper.

Order of preparation:

  1. We clean hard-boiled eggs, cut them into small cubes.
  2. Cooking beets. We do this in one of two ways. In the first, we cook root vegetables in the peel, then cool, peel and cut into strips. You can do otherwise: chop the prepared vegetables, boil, use together with the liquid composition.
  3. In a spacious dish we combine eggs, sour cream, beetroot mixture, as well as finely chopped cucumbers and chopped greens.
  4. Pour the cooled products with kefir, salt and pepper.

Serve cold borsch in Lithuanian, as the authors of the dish do - with hot boiled potatoes. Particularly impressive is the tonic composition of the cooked dish.

With sauerkraut

An unforgivable omission would not be to recall the Russian borsch with sauerkraut, which has no analogue in the whole world.

Necessary components:

  • beets - 2 pcs.;
  • butter (lean and cream) - 30 g each;
  • carrots and onions - 2 pcs.;
  • ripe tomatoes - 2 pcs.;
  • tomato puree - 20 g;
  • flour - 60 g;
  • homemade cabbage - 300 g;
  • broth or drinking water — 2 l;
  • cloves of garlic - 5 pcs.;
  • regular sugar - 25 g;
  • vinegar - 10 ml;
  • lard (fat) - 50 g.

Cooking:

  1. We peel and wash the onions and carrots. We cut them into small parts, passer in sunflower oil until soft and spread in a bowl.
  2. Press the cabbage from the brine. If the strips are too long, cut them into smaller pieces and place in the freed pan.
  3. Add a little broth and simmer over low heat in butter for at least 2 hours, periodically stirring the products.
  4. In a separate bowl, cook beets in sunflower oil, peeled and chopped with straws, adding tomato puree, white sugar and vinegar to it.
  5. Dip the prepared cabbage in boiling soup, add the stewed beets.
  6. To slightly thicken the first dish, fry the flour, pour a glass of broth, mix well the composition. Bring it to a thick consistency and place in a pan with food.
  7. Grind pork fat, grind it with garlic cloves passed through the press, season the ready-made borsch with the resulting composition.

We serve the first dish with chopped herbs and homemade sour cream.

The secrets of delicious and delicious borsch

Each experienced chef has his own secret experience of getting the best borsch, with a rich taste and unusually beautiful color. However, there are major gastronomic rules created by culinary experts over the centuries.

Secrets of delicious borsch:

  • The freshness of the products used. This requirement must be observed in conjunction with the thorough processing (cleaning and washing) of each component of the food.
  • The form of slicing the food ingredients. It is advisable to do this as equally as possible so that the products are chopped, chopped or chopped in approximately the same form.
  • Bookmark the ingredients. Be sure to take into account the cooking time of each component of the food. For example, fresh cabbage is cooked much faster than potatoes, so we place it in the borsch later than the root crop.
  • The use of salt.With this spice we season the dish at the end of the heat treatment of the products, but not too late for the white crystals to evenly absorb into each ingredient of the dish.
  • Attention and attention again! We don’t leave borsch “to the mercy of fate”: we constantly observe changes in the tastes and aromas of the prepared food, bring them to the required condition.
  • Finally, the presentation of food. According to the rules of serving, the first dish must be poured into the tureen, wait until the liquid part thickens a little, and then serve it to the table.

How often do we notice that it is almost impossible to cook borsch in the same way. Each subsequent meal is somewhat different from the previous one, and not always for the better. The reason for this phenomenon is only one - the main secrets and secrets of delicious food are in our minds and in personal relation to this appetizing, but very difficult dish.

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