Knowing how to cook borscht is delicious and fast will be beneficial for every housewife. Especially if in her house they love Slavic cuisine. This soup is hearty, aromatic, mouth-watering. This is a great family dinner option.
Material Content:
Classic borsch with meat
Most often cooked borsch with meat. For this, pork or beef is taken. Slices of flesh on the bones are required, otherwise the soup will not be able to make rich, satisfying. You can mix two types of meat in one dish at once.
Ingredients:
- pork ribs - 580 - 600 g;
- beef brisket - 280 - 300 g;
- beets - 1 pc.;
- garlic - 5-6 cloves;
- carrots, sweet peppers, onions, tomatoes - 2 pcs.;
- sugar - 1 tsp;
- vinegar - 1 tbsp. l .;
- cabbage - 250 - 300 g;
- salt, dry herbs, spices.
Cooking:
- Rinse all meat, if necessary, chop coarsely and send to one common pan. To fill with water. Immediately send to the meat ingredients for peeled onions and carrots. You can optionally use when cooking broth lavrushka, peppercorns, any fragrant roots. You need to cook it on low heat for about an hour, periodically removing the foam.
- Chop the beets and the remaining carrots with a thin, long straw. Tomatoes and peppers - in arbitrary pieces, onions and garlic - in cubes. Finely chop the cabbage.
- First, brown the onions and garlic in a pan. Then pour carrots and beets there. Cook together a couple of minutes. Pour vinegar, add sugar and chopped pepper, tomatoes. If fresh tomatoes were not at hand, you can take a couple of spoons of pasta, ketchup instead.
- After 5 to 6 minutes pour a whole soup ladle in the broth, cover everything with a lid and simmer until the vegetables are soft.
- With meat bones from the already cooked broth, cut off all the flesh. Return the latter to the soup. Throw the bones.
- Send into the broth the vegetable mass from the pan, fresh and thinly chopped cabbage. Salt the dish, add spices.
- Cook another quarter hour. Sprinkle the finished treat with dried herbs, cover tightly, wrap in a warm towel and leave to insist for about half an hour.
Serve the soup with garlic donuts and fresh sour cream.
Cooking with Chicken
If pork or beef was not at hand, then this does not mean that you have to abandon borsch. Tasty soup is obtained on chicken meat.
Ingredients:
- onion - half;
- garlic - 4 cloves;
- cabbage - 1/2 or ¼ head of cabbage (depending on size);
- celery stalks, potatoes, carrots, beets - 2 pcs.;
- poultry fillet - 2 pcs.;
- apple cider vinegar - 2 tbsp. l .;
- lime / lemon juice - 1 tbsp. l .;
- chicken broth - 2 - 3 l;
- salt and spices.
Cooking:
- Dice the onion and send to the pan with a thick bottom. Fry in hot oil.
- Pour celery slices. Mix well. Simmer a couple of minutes.
- Pour potato sticks, shredded cabbage, grated carrots, beets. Salt, sprinkle everything with salt and spices. Pour the broth and cook for about 40 minutes.
- Salt and pepper the poultry breasts. Fry them in hot oil until cooked. Cool and cut into small pieces.
- When all the vegetables are ready, pour vinegar and citrus juice into the pan. Add chicken meat. Add the dish if necessary. Cook it a couple more minutes.
Serve the resulting borsch with chicken for dinner with sour cream and fresh dill.
In Ukrainian with sauerkraut
Instead of fresh, sour (pickled) cabbage can also be used for borsch. How to cook such a soup, prompt step by step recipe. It turns out the Ukrainian variation of the dish.
Ingredients:
- beef ribs - 380 - 400 g;
- potatoes - 350 - 400 g;
- beets - half;
- sauerkraut - 180 - 200 g;
- water - 1.7 - 2 liters;
- carrots and onions - 1 pc.;
- tomatoes - 2 pcs.;
- salt, garlic, oil.
Cooking:
- Chop the ribs. Rinse, pour fresh water. Cook for a quarter of an hour. In the process, remove the foam with a slotted spoon.
- Put grated beets and cubes of potatoes into the broth. When the liquid boils for a couple of minutes, salt it and add the lavrushka.
- While the base of the soup is cooked, you need to cook the frying of grated carrots, onion cubes, chopped garlic and tomatoes. You can take ketchup instead of a portion of tomatoes.
- When the meat and potatoes are cooked, put sauerkraut in a pan to them. If the product is very acidic, then it must first be thoroughly washed with clean water.
- After 10 minutes add the borsch to the roast. Add to it. Cook another 7 to 8 minutes.
Garlic can be sent not to be fried, but directly to the pot for meat and vegetables a couple of minutes before being ready, then its aroma will be better revealed in the dish.
Lean first course
The meatless version of the first course being discussed will appeal to all fasting as well as vegetarians.
Ingredients:
- cabbage - 1 head of cabbage (small);
- potatoes - 4 pcs.;
- carrots and onions - 1 pc.;
- tomato paste - 2 tbsp. l .;
- beets - 1 pc.;
- garlic, salt, oil and favorite spices.
Cooking:
- To prepare lean borsch with fresh cabbage, first of all you need to cut the potatoes into small cubes and send them to cook.
- After 10 - 15 minutes, add finely chopped cabbage.
- Peel and chop onions, grate raw carrots. Cook the roast from these ingredients. If desired, add small cubes of garlic to it.
- Send grated beets in a pan to vegetables. Fry the ingredients together. After a quarter of an hour, pour the tomato paste diluted with water. Instead of this mixture, tomato juice can be used.
- When the cabbage and potatoes in the broth become soft, add the frying pan. If pasta or tomato juice made the soup sour, 1 tbsp. Will help to correct this moment. l granulated sugar.
- Add salt, favorite spices. Cook soup until all vegetables are cooked.
Pour the resulting first course into beautiful portioned plates. Serve with greens and / or lean mayonnaise.
Recipe for multicooker
If there is no desire to stand by the stove and monitor the soup, help in the matter of its preparation, you can ask the slow cooker.
Ingredients:
- beef and cabbage - half a kilo;
- onions, potatoes and carrots - 100 - 120 g each;
- beets - 280 - 300 g;
- tomato paste - 3 tbsp. l .;
- garlic - 3 cloves;
- salt, oil, pepper.
Cooking:
- You can properly cook borsch according to different schemes, but it is best to start with cooking the fry. To do this, grind onions, garlic, carrots and send them to the bowl of the multicooker with heated oil. Wait until all vegetables are well browned.
- Put the tomato paste in the bowl. Mix everything well.
- Add grated beets. Add salt and pepper. Leave the food cooked in a quenching mode for 10 - 12 minutes.
- Cut beef into strips. Potatoes - in cubes. Finely chop the cabbage.
- Transfer the remaining prepared ingredients into the appliance bowl. Fill everything with water. Add up.
- Cook in the “Soup” or “Stew” mode for about 70 minutes.
Ready-made borsch should be allowed to insist on the "Warm-up" mode for about a quarter of an hour.
Bean Variation
Red bean is best for such a soup.
Ingredients:
- red beans - 180 - 200 g;
- cabbage - a small head of cabbage;
- onion - 1 head;
- beef - half a kilo;
- potatoes - 4 tubers;
- beets - 2 pcs.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- tomatoes - 3 pcs.;
- oil, spices, salt.
Cooking:
- Rinse the beans thoroughly and soak them in ice water for about an hour.
- Drain, boil the beans until fully cooked. In parallel, put the meat to cook, pouring it with clean water.
- After about an hour, pour finely chopped cabbage, cubes of potatoes and beans into the prepared broth.
- From chopped onions, carrots and beets, prepare a roast fry. Send her to the soup.
- Last add the cubes of tomatoes, salt, spices.
- Cook borsch until all ingredients are cooked.
A couple of minutes before removing the soup from the heat, crush fresh garlic cloves into it.
How to cook green borsch
The main feature of green borsch is the replacement of beets with sorrel. As a result, the soup is very tasty and healthy.
Ingredients:
- any meat broth - 3 - 3.5 l;
- potatoes - 3 - 4 pcs.;
- fresh sorrel - a large bunch;
- raw eggs - 2 pcs.;
- onion - 1 head.
Cooking:
- Cut the potatoes into cubes, pour meat broth and send to cook for 20 to 25 minutes.
- Rinse and grind the sorrel in any convenient way to a mushy state. Send it to the broth along with small onion cubes. Salt and boil the soup until all the ingredients are cooked.
- Boil the eggs separately. Pour them into a ready-made green borsch.
Serve refreshments with fresh fat sour cream.
Each good housewife has her own recipe for borsch. Experiments with classic variations of the dish will help you find it.
