Borsch is the best meal for lunch. With proper cooking, it turns out to be very satisfying, aromatic and incredibly tasty, especially if you add sour cream. We will tell you how to cook delicious borsch.

Classic borsch

You will need:

  • apple cider vinegar - 45 ml;
  • cabbage - 0.3 kg;
  • salt - 4 pinches;
  • potato tubers - 5 pcs.;
  • tomatoes - 3 pcs.;
  • olive oil - 40 ml;
  • carrots - 2 pcs.;
  • black pepper - 2 pinches;
  • onion head - 1 pc.;
  • a pinch of sugar;
  • beets - 2 pcs.

For rich broth:

  • peppercorns - 7 pcs.;
  • beef - 1.5 kg;
  • Lavrushka - 3 leaves;
  • one onion head;
  • salt - 15 g;
  • parsley - 1 sprig;
  • carrots - 1 pc.

Algorithm of actions:

  1. We dip the veal on the bones in a pan with water and wait for the moment of boiling. After that, remove the foam and put in the broth in its entirety peeled onions, carrots and a sprig of parsley. Cook the beef for 2.5 hours. At the end, lower the lavrushka.
  2. Peel the remaining vegetables for borsch. Pass the chopped beets in oil for 3 minutes. Pour vinegar and 20 ml of broth to it. Cook for another 15 minutes.
  3. Tomatoes are crushed in large cubes, onions are small, and chopped carrots with thin cubes.
  4. Fry the prepared vegetables, first put the onions, after 3 minutes the carrots, after another 5 minutes pour the tomatoes and pass everything together for 10 minutes.
  5. Grind the pulp of cooked beef, discard the bones.We clean the broth with gauze.
  6. In the filtered liquid, drop the crumbled cabbage, after 5 minutes add the cubes of potatoes.
  7. We spread the vegetable frying from the pan, wait another 5 minutes.
  8. After this, pour a little sugar and add the beets stewed in vinegar.
  9. After 15 minutes, return the pieces of beef to the pan, pour pepper, salt.
  10. After 10 minutes, you can remove the pan with delicious aromatic borsch from the stove.
  11. For serving, you can put crushed garlic, a little dill and sour cream on plates with soup. Https: //www.youtube.com/watch? V = UZpvkYlHzHQ & t = 174s

First dish with beans

List of ingredients:

  • water - 3 l;
  • meat of any kind - 0.4 kg;
  • vinegar - 15 ml;
  • beans - 0.2 kg;
  • a pinch of sugar;
  • three garlic cloves;
  • tomato paste - 30 g;
  • Lavrushka - 1 leaf;
  • three potatoes;
  • one bell pepper;
  • one beet tuber;
  • salt;
  • one carrot;
  • black pepper - 5 g.

Cooking borsch with beans:

  1. 10 hours before the expected preparation of the dish, we lower the beans into the water.
  2. Pour the meat with three liters of water and wait until the broth boils. Then we add salt and black pepper.
  3. In another bowl, we begin to cook the beans.
  4. We process peeled carrots and finely chopped onions on a grater.
  5. We pass the chopped root vegetables in oil.
  6. Peel potato tubers and cut into small cubes.
  7. We cut the cabbage rid of the upper leaves with a knife.
  8. By that time, the meat in the broth should be cooked, we send potatoes, cabbage and frying from the pan to it.
  9. Pour a little oil into another pan, add vinegar, sugar, tomato paste, salt and chopped beets. Stew foods for 5 minutes.
  10. Spread chopped bell pepper in the soup, cook for 10 minutes. Put the beans and cook another 10 minutes.
  11. At the very end, add the garlic passed through the press and pour into the plates. Https: //www.youtube.com/watch? V = 00KV85gPDAk & t = 56s

Recipe for fasting

Required Products:

  • two tomatoes;
  • salt - 15 g;
  • beets - 2 pcs.;
  • sugar - 4 g;
  • cabbage - half a head of cabbage;
  • vinegar - 10 ml;
  • carrots - 1 pc.;
  • garlic cloves - 2 pcs.;
  • potato tubers - 2 pcs.;
  • onion - 1 pc.;
  • vegetable oil - 30 ml;
  • one bay leaf.

How to make a delicious lean borsch:

  1. All peeled vegetables, except for tomatoes and cabbage, cut into strips.
  2. We remove the current skin from the tomato, chop the flesh into cubes.
  3. Cabbage forks thinly chopped with a knife.
  4. In boiling salt water, spread the potatoes with cabbage.
  5. Simultaneously in a pan we pass carrots with onions for 5 minutes, not forgetting to add vegetable oil.
  6. Add half the total amount of beets to the frying and cook for another 10 minutes.
  7. To the remaining beets in a bowl add vinegar and boiling water.
  8. We shift the tomatoes to the vegetables in the pan, pour salt with black pepper. Stew the frying for 20 minutes.
  9. Pour the contents of the pan into the pan, throw a sheet of laurel. Pour the beet juice, which was formed after combining beets, vinegar and boiling water.
  10. After chopping the minced garlic, we insist on the dish for 10 minutes and enjoy its excellent taste. Https: //www.youtube.com/watch? V = ZJc7tDw6_k4 & t = 163s

On chicken stock

The composition of the recipe:

  • tomato sauce - 30 g;
  • potatoes - 4 pcs.;
  • sour cream - 40 g;
  • one beetroot;
  • onion head;
  • garlic cloves - 4 pcs.;
  • two carrots;
  • chicken meat - 0.6 kg;
  • cabbage - 0.2 kg.

How to cook a delicious borsch:

  1. Chop the bird into pieces and cook it until soft.
  2. After boiling the broth, roll the potato cubes. Do not forget to salt the meat.
  3. We process beets with carrots on a grater with large links. Onion with a finely chopped knife. We press garlic in the press.
  4. Passed vegetables for 5 minutes in oil. After that, spread tomato paste to them.
  5. 10 minutes after the potatoes, toss the chopped cabbage.
  6. After 5 minutes, pour the whole fry and cook for 5 minutes.
  7. Pour beautiful fragrant soup into the serving plates, add sour cream.

In a slow cooker

What you need to take:

  • three garlic cloves;
  • potatoes - 0.15 kg;
  • beets - 0.3 kg;
  • salt - 15 g;
  • cabbage - 0.4 kg;
  • tomato sauce - 40 g;
  • ground black pepper - 6 g;
  • bulb;
  • vegetable oil - 50 ml;
  • veal - 0.5 kg;
  • carrot - 0.3 kg.

Step-by-step preparation:

  1. Finely chop the peeled onion with a knife and sauté in a multi-cooking bowl in the Baking program.
  2. We prepare the carrots through a grater and load to the onion. Fry foods together for 10 minutes.
  3. We spread the tomato sauce and cook for another 4 minutes.
  4. We process peeled beets on a coarse grater and add to the frying. Stew for 15 minutes.
  5. We chop the beef pulp in portioned cubes.
  6. We cut the potatoes into smaller squares, in a standard way we chop the forks of cabbage.
  7. Alternately, toss the veal, potatoes and cabbage into the slow cooker. Next, launch a couple of bay leaves, pour water to the top mark and pour pepper.
  8. We prepare a delicious aromatic dish for an hour in the "Soup" mode.
  9. At the end, add chopped garlic to the borsch and set it on the table. Https: //www.youtube.com/watch? V = gdO9KV1wVqI

Red borsch with pork

You will need:

  • sugar - 40 g;
  • pork meat - 0.5 kg;
  • tomato paste - 70 g;
  • onions - 0.2 kg;
  • salt - 16 g;
  • cabbage - half a head of cabbage;
  • potatoes - 0.3 kg;
  • garlic cloves - 4 pcs.;
  • beets - 0.32 kg;
  • refined oil - 45 ml;
  • carrot - 0.2 kg.

The recipe for delicious borscht is step by step:

  1. In the dishes with cold water, we start the meat. As soon as it boils, change the water. We continue to cook until soft pork.
  2. We chop the onions into cubes, carrots into thin cubes.
  3. We make frying of carrots, beets, sugar, tomato paste, butter and onions.
  4. We cut potato tubers into cubes and run into the meat broth. After 7 minutes, remove the pork from the pan and chop it.
  5. Finely chop the cabbage with a knife and send it to the soup, add salt.
  6. After 10 minutes, spread the frying and pieces of meat.
  7. It remains to mix the amazing borsch of bright red color and serve it to households. Https: //www.youtube.com/watch? V = j84R_y6Us9o

With sauerkraut

In the preparation of borscht you can mix many different products and change the recipe. For example, if you like the taste of sourness, add garlic or use sauerkraut instead of regular.

Recipe Components:

  • one carrot;
  • vegetable oil - 40 ml;
  • two potatoes;
  • one onion;
  • beef meat - 0.5 kg;
  • sour cream - 50 g;
  • sauerkraut - 0.2 kg;
  • salt - 18 g;
  • tomato paste - 15 g;
  • one beetroot;
  • vinegar - 15 ml;
  • leaf parsley.

Algorithm of actions:

  1. We cut the beef into pieces and run into a container with 2 liters of water, pour salt and start cooking. After 90 minutes, the meat will be ready.
  2. Chop the potato tubers into strips, chop the onion, pass the beets and carrots through the grater.
  3. Pass the onions with carrots and refined oil for 7 minutes. Pour vinegar.
  4. Remove juice from a bowl of cabbage. Put the squeezed cabbage into a pan in the oil, add tomato sauce and 60 ml of broth. Stew the ingredients for 5 minutes.
  5. We shift the cabbage to fry. We start the potatoes in the broth and cook for 10 minutes.
  6. After that, add the contents of the pan to the soup and cook for 15 minutes. Https: //www.youtube.com/watch? V = xLhJb8Wa8t8 & t = 62s

The secrets of delicious and delicious borsch

In order for the borscht to turn out to be truly tasty, rich and aromatic, it is necessary to adhere to some rules:

  1. Beets should be stewed in a separate bowl, otherwise the borsch will lose its bright red hue. For greater saturation during stewing, add a little sugar and vinegar to the beets.
  2. For an ideal dish, if it's not lean soup, you need a rich fatty meat broth. To do this, first meat is boiled, and only after its readiness vegetables are added.
  3. For an interesting golden hue, fry first put the onion in the pan, and after 5 minutes the carrots.
  4. To make the soup feel pleasant sourness - combine tomatoes and tomato paste. And for spice, after the borsch is ready, chop crushed garlic there.

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