The most popular soup in Russia is borscht. This is a vegetable soup with meat broth. Can be made from chicken, beef or pork. In the classic recipe, the meat is boiled first, and then the vegetables are added. The dish should be allowed to brew for about 25 minutes, and then poured into plates and eaten.
A rich broth is made from beef or pork on the bone. Meat is usually cooked for 1.5-2 hours. do not forget to add bay leaf, pepper and spices at the end of cooking. If you cook soup from fresh cabbage, it is better to acidify the broth. To do this, use lemon juice.
Every housewife has her own tricks for making soup. Some people like to eat it with cracklings, some eat it with garlic dumplings. The most important thing is to use high-quality filter water.
How to cook borscht from fresh cabbage so that it is red (recipe without vinegar)
According to this recipe, the borscht turns out amazing, sweet and sour, rich and delicate in taste. You will have to work a little to prepare it, but the result is undoubtedly worth it. The soup really turns out very tasty and aromatic, and your family will surely appreciate this dish.
Ingredients for 3.5 water:
- Meat (pork) – 400 grams,
- Beetroot (large) - 1 pc.,
- Carrots (medium size) - 1 pc.,
- Onion (large) - 1 pc.,
- Garlic – 6 cloves,
- Potatoes – 3-4 pcs.,
- Cabbage - 700 grams,
- Tomato paste - 2-3 tbsp. (you can use fresh tomato)
- Citric acid – 1 tsp,
- Salt and sugar - to taste,
- Vegetable oil for frying,
- Dried dill – 2 tsp. (or a bunch of fresh),
- Peppercorns - a pinch
- Bay leaf - several leaves.
Step-by-step recipe with photos
Prepare all the ingredients required to prepare borscht. Wash and peel the vegetables.
You can use any meat, it doesn’t matter who prefers what, chicken meat will do. The only difference is the cooking time. This recipe uses pork - sirloin on the bone. Very tasty, juicy and tender meat. Cut the pulp into small pieces and rinse thoroughly.
Place the chopped meat in a saucepan along with the bone and beets; thanks to the bone, the broth becomes richer. Fill with water and put on fire.
As soon as the water boils, remove the foam. While the beets and meat are cooking, you can start seasoning.
Place bay leaf, peppercorns and dill into the pan. If fresh dill is used, it should be added at the very end of cooking.
Chop the cabbage into thin strips. Finely chop the onion.
Grate the carrots on a fine grater. Remove the red vegetable from the broth and leave to cool. Place the cabbage in a saucepan to cook.
After 10 minutes, add the potatoes cut into strips into the soup.
While the beets are cooling, you need to grease the frying pan with vegetable oil and sauté the onions and carrots, remembering to stir occasionally.
After 10 minutes, add tomato paste or a tomato, which must first be peeled and finely chopped, you can grate it.
Grate the beets on a fine grater, pass the garlic through a garlic press.
Then everything needs to be done very quickly. Place the beets and garlic in a frying pan, immediately add citric acid and a tablespoon of sugar. Mix thoroughly, simmer for 5 minutes and turn off.
That's it, the dressing for the delicious borscht is ready. At this point, the kitchen is filled with a magical aroma.
Check to see if the cabbage and potatoes are ready, then you can safely add the dressing to the pan. All that remains is to salt the soup and add sugar if required. Very tasty borscht is ready! Let it brew for about half an hour and you can pour the soup into bowls.
If desired, add sour cream or mayonnaise for taste and the whole family can enjoy this wonderful first course. Bon appetit!
How to prepare seasoning for borscht for the winter from tomatoes
Borscht dressing is always useful in winter, so zealous housewives prepare it for future use. If the house has a large freezer, then vegetables can be frozen, but not everyone has this luxury, so the seasoning is stored in jars without sterilization. Ingredients:
- 2 kg tomato;
- 1 kg rep. Luke;
- 1 kg carrots;
- 10 pieces. bell pepper;
- half a kilo of parsley;
- half a kilo of dill;
- 1 pack of non-iodized salt.
- Grate the carrots.
- Finely chop the peppers and tomatoes.
- Chop the greens and onions.
- Cover the vegetables with salt, place them in glass jars, and store them in a cool place for several months.
You need to know how to properly prepare borscht with beets in order to end up with an appetizing dish with a rich red color. And for this it is worth fulfilling several necessary nuances.
How to cook borscht with beets: learning to preserve color
Ingredients
Vegetable oil 2 tbsp. Lemon juice 1 tsp. Tomato paste 1 tbsp. Garlic 2 cloves Onion 2 pieces Carrots 2 pieces Beetroot 2 pieces White cabbage 500 grams Potatoes 5 pieces meat 800 grams
- Number of servings: 6
- Cooking time: 3 minutes
Cook bean borscht with fresh cabbage so that the beets do not lose color
Lenten bean and beet soup without meat. You can prepare meat broth according to this recipe and cook as shown below. Beans add a special flavor to this dish. Be sure to soak the beans overnight before cooking. So, let's start cooking.
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Ingredients for 2 liters of water:
- One large potato tuber
- Beets, carrots, onions, tomatoes - 1 pc.,
- Cabbage - 200 gr.,
- Tomato paste - 2 tables. spoons,
- Garlic - 3 cloves,
- Boiled beans - 2 cups,
- Pepper and salt to taste.
Soak the beans and cook until tender. In 5 min. don't add too much salt. Place the pan on the stove, pour in water (2 liters).
We chop or grate all the vegetables. Cut the potatoes into cubes and place in boiling water.
Place the frying pan on the heat to fry the onions and carrots. Fry for 5-10 minutes. and add beets. Now add chopped or frozen tomatoes and immediately tomato paste. Stir and fry for 5-7 minutes.
Then add just a little salt and ground black pepper. Reduce heat and simmer covered.
When the potatoes become a little soft, add beans and fresh cabbage to the pan. When it boils, reduce the heat and cook for 3 minutes.
We spread the fried vegetables. Salt and add finely chopped garlic. You can add fresh or frozen herbs.
Let it boil and turn it off immediately. Add bay leaf and let the borscht brew for 15 minutes.
Chicken borscht in a slow cooker: recipe for delicious red borscht
This soup is also jokingly called the love potion. Everyone loves him: adults and little children. I choose chicken for those who watch their figure. This meat contains the necessary proteins and a minimum of calories.
Let's start cooking. The recipe makes 8 servings.
For red soup we will need:
- Chicken meat - 400 gr.,
- Carrots - 2 pcs.,
- Onion - 1 pc.,
- Potatoes - 5-6 pcs.,
- Beetroot - 1 pc.,
- Tomato paste - 50 gr.,
- Cabbage - 500 gr.,
- Garlic, pepper, salt.
Pour water (4 liters) into the multicooker and heat it. Mode - soup or boiling. Place chicken in boiling water. Set the timer for 30 minutes. Do not cover with lid. When it boils, remove the foam.
Cut a small part of the potatoes (2 pieces) into small cubes. When the chicken is cooked, add the potatoes into the meat broth. Cut the rest of the potatoes into large cubes and leave them in a plate with water.
Chop the cabbage. Heat a frying pan and place the cabbage in it. Pour not a lot of plants. oils and water. cover with a lid and leave to simmer.
We cut the fresh red vegetable not too finely. In this case, now you need to stir the cabbage and skim the foam from the chicken broth in the slow cooker. Add tea. a spoonful of salt into the meat broth.
Add beets to cabbage. Now fry these vegetables together, not forgetting to stir.
When the small potatoes disintegrate in the broth, add the coarsely chopped potatoes.
Meanwhile, add tomato paste to the beets and cabbage in the pan.
Prepare carrots and onions. We cut them finely. Carrots can be grated. Transfer the fried cabbage and beets to the soup. Stir the broth.
Now rinse the frying pan or take another one and put it on the fire. Pour a little oil and fry the onions and carrots.
We cut the garlic. Stir vegetables in a frying pan. so that it doesn't burn. After 10 minutes, transfer them to the slow cooker. Add seasonings to taste, salt and pepper to taste.
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Add garlic. Cook for another 10 minutes (until the potatoes are ready) and pour into plates. The soup turns out rich and thick. Have a nice day everyone and bon appetit.
Here you can read how to cook pork ribs with potatoes in a slow cooker.
Secrets of making borscht from sauerkraut with beef so that it is red
The most delicious red soup is the one made from sauerkraut. A real Russian dish is still popular. The secret of the special taste is that sauerkraut adds sourness.
Ingredients
- Beetroot - 500 gr.,
- Potatoes - 5 pcs.,
- Sauerkraut - 200 gr.,
- Meat on the bone (beef),
- Carrots - 1 pc.,
- Tomatoes - 2 pcs. or tomato paste,
- Onions - 2 pcs.,
- Sweet pepper - 1 pc.,
- Lemon - half
- Garlic - 3 cloves, pepper, bay leaf, salt, sugar, herbs, vegetable matter. oil.
Let the meat cook for 1.5 hours. Don't forget to remove the foam. Then strain the broth. I don't do this sometimes. I just take the meat out and separate it from the bone, cutting it into small pieces.
Cut the potatoes into cubes. Rinse potato cubes to remove starch with cold water.
Place the pan with the broth on the stove and transfer the chopped meat there.
Cut the beets into cubes. Place the frying pan on the stove and pour 2 tablespoons. spoons of plant oils Fry for 3-4 minutes and add half a glass of broth from the pan. Simmer for 5 minutes, stir.
The secret of making bright red borscht
To ensure that the soup is bright red and the beets do not lose color, squeeze half a fresh lemon into the pan with the beets.
Instead of lemon, you can pour 9% vinegar. Pour 2 tsp. spoons of sugar to remove excess acid. Stir and simmer for another 5 minutes.
In another frying pan, fry carrots, onions, and bell peppers for 5 minutes. The roast is ready. Transfer to a plate.
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In the same frying pan (you don’t need to wash it) fry the sauerkraut. Simmer it for 10 minutes over low heat. Add fried vegetables to the cabbage. Mix and simmer everything together for 5 minutes.
Transfer the potatoes to the boiling broth. Cook for ten minutes. Then we transfer the roasted vegetables and fried beets into the broth. Let it cook for another 10 minutes. Salt to taste, add chopped garlic and half the chopped herbs. Cook for another five minutes. The soup is ready!
Delicious borscht on ribs
In this recipe, you should definitely use only beef ribs to make the dish satisfying, especially tasty and rich.
Ingredients:
- ½ kg beef ribs;
- 2 liters of water;
- 6 potatoes;
- 1 carrot;
- 1 bell pepper;
- 1 onion;
- 1 beet;
- 600 g cabbage;
- 1 clove of garlic;
- 3 tbsp. l. Sahara;
- 4 tbsp. l. wine vinegar (can be replaced with apple cider vinegar);
- a small bunch of parsley;
- spices;
- salt.
Preparation:
- Pour cold water over the ribs and boil them for 5 minutes.
- Drain the resulting broth and rinse the meat to remove any remaining foam. Pour 2 liters of fresh cold water, bring to a boil, add finely chopped onion and cook, reducing heat to low, for 40 minutes. Don't worry about the onions being overcooked: that's how it should be in this recipe.
- After 40 minutes, start adding vegetables in the following sequence with an interval of 5 minutes: first, potatoes cut fairly coarsely, then grated carrots, then peppers and spices cut into medium strips, and at the very end - beets cut into the same strips as pepper. Add vinegar immediately.
- Cook all the ingredients over low heat for exactly 5 minutes, then add the shredded cabbage and simmer for another 10 minutes.
- If foam appears on the surface after adding cabbage to the soup, be sure to skim it off.
- Next add salt. If you think the dish is too sour, add sugar to achieve the desired taste.
- At the very end of cooking, add garlic and herbs to the borscht, stir, cook for literally 2 minutes and turn off the stove.
- The main highlight of the traditional dish is the rich, bright color and crispy cabbage with beets.
Borscht is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation; it is believed that every housewife has her own secrets that make the first dish unique. However, in order for the borscht to be tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite dish, how the dressing is made, and what delicious cooking secrets the housewives of different regions reveal.
Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unchanged. First you need to wash, peel and chop all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several options:
- Boil in the skins.
- Bake in the oven.
- Chop and simmer in a frying pan.
To keep the beets color, add a little citric acid, juice or vinegar to the cooking medium. As for the broth, it can be made from pork, lamb, veal, beef or pork bones, the pulp of any poultry or mushrooms. For tasty borscht, the broth needs to be fatty, and for it to become so, you need to cook the meat after boiling for at least 2.5 hours over low heat.
Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - shredded cabbage, then beets, and then frying vegetables. This is a basic step-by-step guide for preparing red borscht with beets, but each recipe has its own nuances and sequence that must be followed.
