How to cook borscht tasty and right - 7 step by step recipes

Perhaps every housewife has her own recipe and secrets on how to cook borscht tastier than others. This hearty and rich first course has long been an integral part of the traditional diet and confidently wins the hearts of gourmets far beyond the borders of their homeland.

How to cook classic borsch

Many Russians cook borscht according to the classic recipe. The first dish is very nutritious and nutritious.

For him, it is worth preparing the following ingredients:

• drinking water - 3 l;
• carrot - 1 root crop;
• a piece of beef with bone - 700 g;
• potatoes - 4 tubers;
• vegetable oil - 50 ml;
• beets - 1 pc.;
• fresh cabbage - 300 g;
• tomato paste - 1 tbsp. l .;
• garlic - 2 cloves;
• onions - 1 head;
• salt and pepper to taste.

To cook a delicious borsch, you need to follow the following recipe:

1. We thoroughly wash the beef, put it in the pan, fill it with water and set it to boil, while periodically remove the foam with a slotted spoon.
2. Pour salt (so the water boils faster) and cook for about 1.5 hours.
3. Peel and chop the onion.
4. Using a grater, rub the carrots and beets.
5. Shred white cabbage.
6. We take out the meat, remove the bone, and cut the flesh into small pieces and return them to the pan.
7. Throw shredded cabbage into the broth.
8. Dice the potatoes and send it to the borsch.
9. Fry the onion with carrot and beetroot in a frying pan in vegetable oil.
10. Add tomato paste to vegetables and simmer for 10 minutes.
11. Ready vegetable mass is sent to the rest of the ingredients.
12. Grind the garlic and add it to the broth, add pepper.

Cook for another 10 minutes and turn off the heat. Serve with herbs and sour cream.

Cooking in Ukrainian

Perhaps there is not a single person who would not like borsch in Ukrainian.

To cook it you need to stock up such products:

• cabbage - 200 g;
• drinking water - 3 l;
• onion - 2 heads;
• carrot - 1 pc.;
• beets - 1 pc.;
• garlic - 2 cloves;
• fresh tomato - 1 fruit;
• pork ribs - 700 g;
• potatoes - 4 tubers;
• tomato paste - 2 tbsp. l .;
• refined oil - 1 tbsp. l .;
• bell pepper - 1 pc.;
• parsley, dill - 5 branches;
• salt and spices to taste.

To properly prepare such borsch, we do not depart from the recipe:

1. We wash the ribs, put them in a pan with water and wait for the broth to boil. Then we cook exactly 1 hour. Periodically remove the foam that appears during cooking.
2. We put in the borscht peeled, but not chopped onion heads and carrots.
3. After half an hour we take out the meat, cut it into portions, and cut the carrots into cubes.
4. Now filter the broth, add salt to it and put it on the fire again.
5. We return the meat with carrot to the borsch.
6. Add chopped potatoes and chopped cabbage.
7. Grind the beets with garlic, dice the pepper and tomato and fry them until soft, and then transfer the mass to the broth.
8. Finely chop the greens, send it to the borsch.
9. Peel the broth and remove the pan from the stove.

Let the borsch stand for 20 minutes and pour on plates. Tasty lunch is ready.

First dish with beans

You can cook delicious borsch with the addition of beans, such a dish turns out to be rich and very satisfying.

 

The following ingredients are included in the recipe for red borsch:

• pork - 500 g;
• cabbage - 1 small forks;
• sweet pepper - 1 pc.;
• potatoes - 5 tubers;
• beets - 1 root crop;
• carrot - 1 pc.;
• canned beans - 400 g;
• onion - 1 head;
• garlic - 3 cloves;
• tomato paste - 2 tbsp. l .;
• vegetable oil - 1 tbsp. l .;
• salt and spices to taste.

You can prepare a meal for dinner according to the following recipe:

1. Boil pieces of meat in salted water until tender.
2. Add diced potatoes to the meat broth.
3. Rub the carrots with beets on a grater, chop the onion and garlic cloves.
4. Fry vegetable oil in oil over low heat, lay tomato paste 5 minutes before cooking.
5. Thinly chop the fresh cabbage, but first remove the top leaves from the head.
6. Throw cabbage into borsch.
7. Cook for 20 minutes, then add the fried vegetables.
8. Pour seasonings, beans, cook for another 10 minutes and turn off the heat.

A delicious lunch is ready, you can pour aromatic borsch on plates and serve.

Red borsch with sauerkraut and meat

You can prepare the first dish with the addition of sauerkraut, the taste of such borsch will have a light and pleasant acidity.

Required Products:

• beef with bone - 0.6 kg;
• water - 3 l;
• potatoes - 300 g;
• carrot - 1 pc.;
• sauerkraut - 200 g;
• onion - 1 head;
• beets - 200 g;
• Lavrushka - 2 leaves;
• salt - 2 tsp.

Cooking method:

1. We put beef meat in a pan with water and cook it for 1 hour, removing the foam formed during cooking.
2. In a pan we pass chopped onion and grated carrots.
3. Add to the fried vegetables beets, chopped on a grater, and simmer until soft.
4. We take the beef from the broth, cut the meat into pieces, and remove the bone.
5. We return the meat back, pour salt.
6. Cut potato tubers and toss them into the broth.
7. Add sauerkraut and sauteed vegetables to the borsch.
8. Cook for another 30 minutes and remove the pan from the heat, 5 minutes before cooking, pour bay leaf into the broth.

Serve the dish with chopped dill and sour cream.

If the experiment with sauerkraut seems too bold, use it in half with fresh.

Recipe for multicooker

The easiest way to cook borsch in a slow cooker. You just need to lay down the products, choose the right program, and the device will do everything by itself.

Essential Ingredients:

• beef meat - 800 g;
• drinking water - 2 l;
• potatoes - 500 g;
• carrot - 100 g;
• beets - 100 g;
• white cabbage - 200 g;
• onion - 100 g;
• tomato paste - 2 tbsp. l .;
• black pepper - 3 peas;
• juice of fresh lemon - 1 tbsp. l .;
• Lavrushka - 2 leaves;
• salt - 1 tsp.

Stages of preparation:

1. Put chopped onions, chopped carrots and beets in the bowl of the “kitchen assistant”, turn on the “Fry” mode.
2. After 5 minutes, add lemon juice to the vegetables, and after 2 minutes - tomato paste. Stew with the lid open.
3. We switch the program to “Cooking”, put sliced ​​beef, potato cubes and cabbage onto vegetables.
4. Pour the prepared water, add salt, peppercorns and lavrushka, cook the broth for 50 minutes.

As soon as the timer announces the end of cooking, you can pour rich soup on plates. It will be much tastier if you put in each serving a spoonful of homemade sour cream.

Option for fasting

Fasting and vegetarians offer to cook lean borsch. In terms of taste, it will be no worse than traditional.

 

Products that are required for cooking the first dish:

• fresh cabbage - 1 small forks;
• carrot - 1 medium root crop;
• potatoes - 5 tubers;
• vegetable oil - 50 ml;
• tomato sauce - 2 tbsp. l .;
• onion - 2 pcs.;
• beets - 1 pc.;
• salt and spices - 1 pinch each.

Cooking method:

1. Peel and cut the potato tubers into small cubes.
2. Fill them with water and set to cook.
3. Grind the onion and fry the vegetables in vegetable oil.
4. Add the grated carrot to the onion and fry for another 5 minutes.
5. Three beets on a grater and combine it with frying, simmer the vegetables until soft.
6. Add tomato paste to the vegetable mass and cook another 10 minutes.
7. In the broth we put shredded cabbage and fried vegetables.
8. Add salt and prepared spices, cook soup for another 15 minutes.

Lenten dish is ready, you can serve. The taste will be much more interesting if you sprinkle the broth with fresh herbs.

Perfectly complement the lean borscht mushrooms. Use, if possible, fragrant forest, not champignons.

Green borsch with sorrel

This borsch can be consumed both in the hot state and in the cold.

To prepare it, you need to prepare:

• beef with bone - 0.7 kg;
• potatoes - 4 tubers;
• fresh sorrel - 1 bunch, or 200 g;
• onion - 1 head;
• carrot - 1 pc.;
• egg - 3 units .;
• dill and parsley - 3 branches each;
• salt and pepper to taste.

Step-by-step process:

1. Rinse the meat, remove existing veins from it and cut into portions.
2. Put the beef to cook for 1.5 hours.
3. After, strain the broth, remove the stone from it.
4. Put the meat back into the pan and cook further.
5. Grind and then fry the onions with carrots.
6. Put potatoes into small broth, cut into small cubes.
7. Salt the borsch, add the frying, cook for another 10 minutes.
8. Rinse the sorrel and other herbs, pour into the broth. Wait for the water to boil, and turn off the fire.

Borsch with sorrel is ready, but it needs to be given time to stand. 20 minutes will be enough. In a plate before serving, put half the egg and a spoonful of sour cream.