How to cook borscht with beets step by step recipe

Hearty, rich borscht, a traditional dish of Ukrainian cuisine, can be called a winter dish. It is prepared from vegetables that are suitable for long-term storage and are available all year round. However, there are also summer versions of the dish, for example, borscht with fresh cabbage. This soup is lighter and pleasant to eat in the summer. The only drawback is that if the cabbage is not young, the cooking time will increase slightly.

Some people like to simmer such borscht, then the taste of cabbage is practically not felt in the overall taste, while others like slightly undercooked cabbage, when it crunches and is clearly felt in the borscht. The choice is yours!

How to cook borscht with beets

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

Vegetables are pre-washed and chopped.
The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it is rich, so it is put on the fire for 2 and a half hours. Lenten borscht is prepared in mushroom or vegetable broth. To ensure that the color of the main ingredient, beets, does not change, when stewing, add your choice: lemon juice, a little citric acid, a little vinegar.
Potatoes are added to the prepared broth, after a quarter of an hour - cabbage, beets, and frying.
Beets are subjected to different types of processing:

rub and stew;
dipped into the broth immediately after slicing;
baked;
boil without peeling.

Tip: the most delicious borscht is made with beef broth. Allow the meat with bones to boil, then drain the liquid, wash the meat, add water again and cook over low heat for at least 2.5 hours.

Classic step-by-step recipe

To use this recipe, prepare all the ingredients:

0.8 kg beef;
medium-sized potatoes - 5 pcs.;
cabbage - about 0.5 kg;
beets and carrots - 2 pcs. medium-sized root crops;
onion - 2 pcs.;
garlic - 2 medium cloves;
tomato paste - 1 large spoon;
vinegar - 1 tsp;
vegetable oil - 2 large spoons;
herbs, spices, salt.

Some housewives advise adding a little vinegar to preserve the color of the beets.

Rinse the meat, cut it. Place the pieces, small, but not very small, in a saucepan, fill with water, and put on fire.
Peel the beets, cut into beautiful strips, place in a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that they remain red.
Peel the carrots and onions, cut into cubes, fry separately with the addition of tomato paste and spices.
Prepare the potatoes, cut them into cubes and place them in the broth. Salt after 5 minutes.
Shred the cabbage thinly and add to the broth after 6 minutes. after loading potatoes.
After letting it boil for 15 minutes, lower the beets, and fry after another 12 minutes.
Before turning off the heat, season with garlic, passed through a press or mashed with fresh lard.
Taste the borscht to see if it's ready, remove from the heat, sprinkle with herbs, and let it sit for a while.

Attention! If you add salt to the broth immediately after lowering the potatoes, the potatoes will remain hard.

Features of cooking beets

To make the borscht red, use the advice of experienced housewives regarding preparing beets for borscht:

Take only dark burgundy beets and at least 2 pieces.
After peeling the root vegetables, take a quarter of one of them and place it in the boiling broth.
Finely grate the remaining ½ part, add a little salt and let it sit.
Chop the rest, simmer in oil, adding a little broth and tomato paste. Stir as you go, and once the beets are soft, turn off the burner.
Add the beets when the potatoes and cabbage are almost done.
Add grated and juiced beets at the end and pour in just a little lemon juice.

Step-by-step recipes for preparing red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for preparing it, but they prepare it differently in each region. For example, in the south they like borscht with fish, in northern Russian cities - with mushrooms, Belarusians cook it without cabbage with smoked meats, Ukrainians - with beans and pampushki. We propose to consider the most delicious recipes for making beetroot borscht.

Classic beef recipe with meat and fresh cabbage

To prepare a hearty, flavorful red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But the whole family will be fed for at least 2 days, and the next day the dish will become even richer and tastier. The main thing is to strictly follow the recipe, and then you will get the result you expected. Ingredients:

800 g beef;
5 pieces. potatoes;
0.5 kg of white cabbage;
two beets;
two carrots;
two onions;
two cloves of garlic;
one tbsp. l. tomato paste;
one tsp. vinegar;
two tbsp. l. vegetable oil;
salt, herbs, spices.

Rinse the beef, cut into medium pieces, add water, and cook after boiling for 1.5–2 hours.
Peel the beets, cut into thin strips, add vinegar to preserve color, fry in vegetable oil for 5–7 minutes.
Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
Fry the onions and carrots separately along with tomato paste, salt and spices.
Place the potatoes in the broth, add salt, and after 5 minutes, add the cabbage.
After 10 minutes of boiling, add the fried beets, and after another 10 – frying.
Garlic, passed through a press, is added at the very end a few minutes before turning off the heat. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it sit for half an hour, then serve.

Borsch with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount of useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid, which is useful for the human body. Therefore, the first course with sauerkraut is not only a very tasty, but also a healthy dish, but you will have to tinker with it. You can buy pickled beets in sweet and sour sauce ready-made or pickle yourself. Ingredients:

2.5 liters of chicken or any other broth;
200 g sauerkraut;
two pickled beets;
one carrot;
two potatoes;
one bow;
two tomatoes;
two cloves of garlic;
one tbsp. l. Sahara;
salt, bay leaf, spices, sunflower oil. oil.

Place potatoes, peeled and cut into cubes, into the boiling broth with chicken pieces.
Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
Add the fried vegetables to the pan with the broth.
Cut the pickled beets into small cubes and then place them in the broth.
Pour sugar into the sauerkraut, then simmer for 5-7 minutes over low heat.
When the potatoes are ready, add cabbage, grated tomatoes, chopped garlic, spices, bay leaf, and salt to the borscht.
Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot soup. It is tasty both hot and cold, so it is loved by all Slavic peoples without exception. This dish contains a variety of ingredients, but beets remain the same. We will look at a recipe for making delicious beetroot soup with pork ribs. Ingredients:

800 g pork ribs;
one large beet;
one carrot;
one bow;
two potatoes;
two tbsp. l. tomato. pastes;
one tsp. dried celery root;
5 pieces. allspice peas;
two bay leaves;
one tbsp. l. vinegar
two teeth garlic;
salt, pepper, chopped herbs.

Wash and cut the pork ribs into small pieces, place in a prepared container, and fill with water.
Add the peeled onion, celery root, allspice, and bay. leaf, put on the stove to cook the broth.
Grate the peeled beets and simmer in a frying pan with water and vinegar for about 20 minutes.
Peel the potatoes and carrots, cut them into cubes, and add them to the broth.
When ready, add the beets to the pan.
Add salt, spices, finely chopped garlic to the borscht.
Boil the beetroot soup with all the ingredients for 5 minutes, then turn off the heat and add the chopped herbs.

Cold beetroot

Red borscht is also eaten cold; it is especially popular on hot summer days. Beetroot soup is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time many recipes for cold soups with meat broths have appeared. We will look at the classic recipe for cold borscht with beet broth and bread kvass. Ingredients:

three beet roots;
two carrots;
two fresh cucumbers;
2 hard-boiled chicken eggs;
2/3 liters of bread kvass;
2/3 liter of beet broth;
1 teaspoon sugar;
1 tbsp. a spoon of table or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh herbs.

Wash, boil beets and carrots, cut into strips.
Cut fresh cucumbers into strips.
Pour kvass over the vegetables, mix with beet broth.
Add citric acid, vinegar, salt, sugar, herbs.
Before serving the beetroot soup, do not forget to add chopped eggs and sour cream.

Lenten borscht without meat with mushrooms and green beans

Lenten borscht is perfect for vegetarians and fasting people, and meat broth can successfully replace mushroom broth. As a rule, canned beans are added to the dish, but we will add healthier green beans, which are sold frozen in supermarkets. Ingredients:

200 g of any fresh mushrooms;
150 g green beans;
150 g cabbage;
one beet;
one bow;
one carrot;
two potatoes;
two tbsp. l. tomato paste;
two tbsp. l. for frying any oil;
herbs, salt, spices.

Boil randomly chopped mushrooms in lightly salted water (20 minutes).
Add chopped potatoes to the mushroom broth, and after boiling, add shredded cabbage.
Peel the raw beets, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
Peel the onions and carrots, cut them, fry them in a frying pan, add the tomato. pasta, salt, spices.
Combine the frying with the broth, bring to a boil, turn off the heat, add herbs, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered a summer dish, but in winter it will also be relevant if you replace fresh sorrel with canned sorrel. This beetroot soup doesn't require much effort to prepare, and you're sure to love it. Ingredients:

half a kilo of chicken;
4 potatoes;
one beet;
one carrot;
one bow;
a bunch of sorrel;
two tbsp. l. tomato. pastes;
herbs, salt, spices.

Wash the chicken, divide it into pieces, and let it cook.
Peel the beets, cut them, and send them to boil in chicken broth.
Grate the carrots, cut the onions and potatoes into cubes.
Add the potatoes to the broth.
Fry onions and carrots for a while. oil, add tomato. pasta. salt, spices.
Add finely chopped sorrel to the borscht along with the frying, let simmer for 10 minutes, then turn off.
Serve with herbs and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you prepare red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Let's consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

half a kilogram of beef pulp;
400 grams of fresh cabbage;
150 grams of potatoes;
100 grams of onion;
300 grams of beets;
100 grams of carrots;
three teeth garlic;
three tbsp. l. oils;
three tbsp. l. tomato paste;
salt, laurel. leaf, spices.

Finely chop the onion and fry in the bowl of a multicooker with the “Baking” mode.
Grate the carrots and add to the onions for 10 minutes.
Then add tomato paste for 5 minutes.
Peel the beets, chop as desired, add a pinch of citric acid, add to the vegetables, and leave to simmer for 15 minutes.
Cut the beef and potatoes into small cubes, shred the cabbage.
Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the “Soup” mode and set for an hour.
After the end signal, add chopped garlic and herbs to the dish.

Classic step-by-step recipe

To use this recipe, prepare all the ingredients:

0.8 kg beef;
medium-sized potatoes - 5 pcs.;
cabbage - about 0.5 kg;
beets and carrots - 2 pcs. medium-sized root crops;
onion - 2 pcs.;
garlic - 2 medium cloves;
tomato paste - 1 large spoon;
vinegar - 1 tsp;
vegetable oil - 2 large spoons;
herbs, spices, salt.

Rinse the meat, cut it. Place the pieces, small, but not very small, in a saucepan, fill with water, and put on fire.
Peel the beets, cut into beautiful strips, place in a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that they remain red.
Peel the carrots and onions, cut into cubes, fry separately with the addition of tomato paste and spices.
Prepare the potatoes, cut them into cubes and place them in the broth. Salt after 5 minutes.
Shred the cabbage thinly and add to the broth after 6 minutes. after loading potatoes.
After letting it boil for 15 minutes, lower the beets, and fry after another 12 minutes.
Before turning off the heat, season with garlic, passed through a press or mashed with fresh lard.
Taste the borscht to see if it's ready, remove from the heat, sprinkle with herbs, and let it sit for a while.

Attention! If you add salt to the broth immediately after lowering the potatoes, the potatoes will remain hard.

Features of cooking beets

To make the borscht red, use the advice of experienced housewives regarding preparing beets for borscht:

Take only dark burgundy beets and at least 2 pieces.
After peeling the root vegetables, take a quarter of one of them and place it in the boiling broth.
Finely grate the remaining ½ part, add a little salt and let it sit.
Chop the rest, simmer in oil, adding a little broth and tomato paste. Stir as you go, and once the beets are soft, turn off the burner.
Add the beets when the potatoes and cabbage are almost done.
Add grated and juiced beets at the end and pour in just a little lemon juice.

Borscht with pickled beets

Pickled beets in combination with sauerkraut make borscht especially healthy. The root vegetable is suitable either purchased or pickled yourself. The proportions are as follows:

broth - 2.5 l;
sauerkraut - 0.2 kg;
beets - 2 pcs.;
potatoes - two large;
onion - one;
tomatoes - 2 pcs.;
garlic - 2 cloves;
sugar - 1 tbsp. l.;
sunflower oil, salt, spices.

potatoes are dipped into boiling broth;
cut the onion into cubes, grate the carrots and fry everything together; vegetables from the frying pan are added to the broth;
finely chop the beets and add them to the pan;
add sugar to the sauerkraut, simmer over low heat for 6 minutes;
add to the rest when the potatoes have softened;
the tomatoes are pureed, the garlic is chopped, then all this is poured into a container with borscht;
the final stage is adding bay leaves and herbs.

Before serving, the dish should sit covered for half an hour.

Always cook with quality ingredients, with love and a good attitude, and your borscht will always be delicious. And our and your own little secrets will help you make it a signature dish.

Lenten borscht with boiled beets

white cabbage - 150 g;
boiled beets - 150 g;
boiled carrots - 150 g;
sweet pepper - 0.2 kg;
potatoes - 0.5 kg;
canned green peas - 130 g;
vegetable oil - 20 ml;
tomato paste - 40 ml;
sugar - 10 g;
apple cider vinegar (6 percent) - 20 ml;
onions - 100 g;
salt, spices, fresh herbs - to taste;
water - 2 l.

Cooking method:

Peel the boiled carrots and beets. Cut into strips and place in different plates.
After peeling the potatoes, cut them into small cubes, about a centimeter in size.
Chop the cabbage very finely.
Cut the pepper into thin strips.
Drain the liquid from the jar of peas.
Place cabbage and potatoes in a saucepan and bring to a boil.
Add some salt and season. Cook until the dressing is ready.
Heat oil in a frying pan, add peeled and finely chopped onion.
When the onions turn golden, add the carrots.
After 2-3 minutes, add the beets to the vegetables. Sprinkle it with vinegar, add salt and sugar.
After 2-3 minutes, add tomato paste and continue cooking for 5 minutes.
Place the prepared dressing in a saucepan with borscht. Add canned peas to it. Add some salt. Continue cooking for 7-8 minutes.

You can use frozen peas instead of canned peas. Then it is put into the soup as soon as the water boils. Greens are added directly to the plates.

Borscht with boiled beets is indistinguishable in appearance from that cooked using traditional technology. Its taste is no less pleasant. You can replace fresh beets with boiled ones without losing the quality of the dish.

For those who don’t know how to cook it so it’s red (step-by-step recipe), I’ll tell you what little tricks will help you achieve the desired result. This famous Ukrainian dish, which is known almost all over the world, is bright and very tasty. To prevent vegetables from losing their color during cooking, add lemon juice or vinegar (your choice) to the dressing.

Ingredients:

five liters of water;
one kilogram of pork ribs with brisket;
one kilogram of potatoes;
three beets;
three carrots;
two onions;
half a head of white cabbage;
one and a half liters of tomato juice;
one hundred fifty milliliters of vegetable oil;
fifty milliliters of natural vinegar;
one tablespoon of sugar;
one tablespoon of dried dill;
five bay leaves;
one pod of red hot pepper;
one teaspoon of ground pepper mixture;
salt to your taste.

Cooking process:

1.Rinse the meat and place it in a saucepan. Fill with cold water and place on the stove. Cook the broth until the meat is completely cooked, remembering to remove the foam from the surface.

2. Peel the potatoes and cut them into cubes. Add to the pan if the broth is ready.

3. Peel the onion and chop it finely.

4.Also peel the carrots and beets, rinse and grate the vegetables using a grater with large holes.

5.Put a frying pan on the fire and heat the vegetable oil in it. Add the onion and cook until translucent.

6.Then add the carrots to the onions, continuing to sauté them together.

7.Add the beets last. Fry the vegetables, stirring them occasionally.

8.Pour natural vinegar into the borscht dressing. Thanks to it, the beets retain their red color, and the borscht itself acquires sourness.

9.Next add sugar. This little trick will significantly improve the taste of the dish and make it richer.

10. It remains to pour tomato juice into the dressing (it can be replaced with fruit drink, tomato paste or fresh tomatoes).

11. Finely chop the cabbage, throw it into the broth with the potatoes (it should be half ready by then).

12.At the very end, add a bay leaf and a pepper pod to the borscht dressing, which continues to simmer.

13.Add dried dill to the broth.

14.At this stage, add a mixture of peppers to the borscht. It is advisable to grind them right before adding them, but you can take the ready-made mixture.

15.Pour the prepared dressing into the broth, let all the ingredients boil for five to seven minutes (the borscht should boil).

16.After the specified time, remove the pan from the stove, cover it with a lid and let the borscht brew for a while (it should cool slightly).

Ingredients:

Beetroot – 1 piece (150-170 g) + 1 small beetroot;
onion – 1 piece;
carrots – 1 piece;
fresh tomatoes – 3-4 pcs (250-300 g of tomatoes in their own juice);
potatoes – 5 pcs;
cabbage - 0.5 medium fork;
dill – 1 bunch;
bay leaf – 1-2 pcs;
peppercorns or ground - to taste;
vegetable oil – 2 tbsp. l;
garlic - a few cloves;
water – 2 liters;
salt – 1 tsp. (taste).

How to cook thick red borscht with beets. Recipe

I like my borscht thick, so that the spoon can stand up. If you like more broth, use a third of the cabbage fork rather than half. While the water is boiling, I peel the potato tubers and divide them approximately in half. I cut one part into large pieces, the other into cubes or strips.

I place large pieces of potatoes in boiling water and cook until they begin to soften (15-20 minutes). Then it will knead in the puree and give a kind of “fat”, thickening the broth.

At this time, I cut and stew vegetables for borscht. I cut the onion into half rings or cubes. Carrots and beets in strips (thin pieces).

I heat the oil in a deep frying pan. I pour out the beets. First, I simmer without a lid for a few minutes, then I cover it and continue to simmer until half cooked. The beets will become almost soft. To speed up the process and prevent it from burning, you can add a little water.

I take the cooked potatoes out of the pan. I mash it into a puree with a masher, add a little broth from the pan, and bring it to a creamy consistency. I put it back into the pan. I stir, kneading lumps if they have formed.

As soon as it boils, add the potatoes cut into small cubes. I let it boil again and cover with a lid. Cook until the potatoes are ready.

Meanwhile, the beets have become softer, and you can add onions and carrots to them. I stir, simmer for a few minutes, the carrots should soften a little.

I grate fresh tomatoes or chop them in a blender. In winter I use tomatoes in their own juice; this amount of borscht takes half a 700-gram jar along with juice. You can use frozen tomatoes or tomato sauce. I add the tomatoes to the beets with vegetables, simmer for five minutes, lightly frying the tomato. After roasting, it develops a characteristic sweet and sour taste, and the color becomes brighter.

Let the vegetables simmer slowly. Without wasting time, shred the cabbage with a sharp knife. Not very thin so that it doesn’t get too soft when cooking.

I add fried beets and vegetables to the borscht, cook for a couple of minutes, then add cabbage. Salt to taste. Without covering with a lid, cook the borscht until the beets and cabbage are soft. If the cabbage is young, then I add it after the beets are cooked.

Well, now the promised secret of how to cook red borscht with beets so that it turns out red (or beet color - as you like). Shortly before it’s ready, I peel and grate a small beetroot. I pour boiling water in, let it boil, turn off the heat. I don't cover it with a lid. This beet broth is infused for about ten minutes, until the borscht is ready. Then I strain the broth and throw away the beet pulp. I pour the beet broth into the borscht, add bay leaves and pepper. I let it boil and turn it off immediately. That's the whole secret, I hope it's useful to you.

My borscht always turns out red, and the longer it sits, the brighter and tastier it becomes.

I cook the borscht two to three hours before lunch so that it has time to brew. Before serving, I heat it up and pour the hot red borscht with beets into plates. Sprinkle with chopped dill and garlic and serve. Bon appetit!

Those who prefer a meat option can watch the recipe in video format

Borscht with beets is deservedly considered one of the main traditional Russian dishes. Tasty, satisfying, healthy - it wins the heart of everyone who tries it for the first time. True, in order to truly enjoy borscht with beets, it is very important to prepare it correctly. Not all housewives succeed in this. This article will present the 7 best step-by-step recipes for classic borscht, which will not leave anyone indifferent, and readers will finally get the answer: how to cook borscht with beets to definitely please your husband.

Classic recipe for borscht with beets and cabbage

Perhaps this is the most popular step-by-step recipe for classic borscht with beets in Russia. It is also present in the cuisines of other countries that were formerly part of the Soviet Union.

If you want to know how to cook borscht with beets, the housewife should first of all get acquainted with the list of what she will need:

300 grams of pork or beef depending on taste preferences;
Cabbage fork;
300 grams of potatoes;
Bell pepper;
200 grams of carrots and beets;
Greens, bay leaves, salt, sugar and other flavorings are added at the discretion of the housewife.

The first thing the housewife should do is finely chop the meat. It is with this action that the step-by-step recipe for classic borscht begins. The chopped meat is sent to cook.

As soon as the broth boils, a bay leaf is added to it. Cooking should continue for about 30 minutes, but this does not mean that the hostess is inactive. At this time, she cuts the remaining ingredients, adding chopped vegetables to the meat.

Borscht with beets cannot do without this vegetable. While cooking continues, beets and carrots are fried on all sides in vegetable oil. Onions, peppers, granulated sugar and paste made from fresh tomatoes are added to the same container. The resulting “cocktail” needs to simmer for about 20 minutes.

After this, the finished frying is sent to the meat and begins to cook with it until the dish is completely prepared.

A good housewife should not only know how to cook borscht with beets, but also how to serve it correctly.

The dish poured for consumption should be decorated with chopped herbs. This will have a positive effect on both the appearance of the borscht and its taste.

Borscht with beet tops

Another version of the recipe for a summer dish using beet tops.

I stew carrots, onions and parsley. I add diced young beet stalks to them and sprinkle them with vinegar. I would like to remind you that beets are sprinkled with vinegar so that the crimson color does not change during cooking and they do not turn brown. Instead of vinegar, you can add citric acid, tomato sauce, fresh tomatoes or cabbage brine.

Add diced potatoes to the meat broth, at the end of cooking beets and vegetables, chopped tomatoes and cook until tender.

Traditional step-by-step recipe for classic Ukrainian borscht

Ukrainian women believe that they know better than anyone in the world how to cook borscht with beets. I must admit, there really is logic in this.

Ukrainian women insist that in order to know exactly how to cook borscht with beets, you should purchase the following list of ingredients:

At least 700 grams of meat;
Cabbage fork
2 potatoes;
3 tomatoes;
3 tablespoons of tomato paste;
large head of garlic;
A piece of lard;
Spices are added to taste.

The key difference from the first recipe in the Ukrainian analogue, of course, is the presence of lard. Well, really, how to cook borscht with beets and cabbage and not use lard? There is nowhere in Ukraine without him...

To know how to cook borscht with beets in Ukrainian, the first step is to thoroughly rinse the meat and place it in a three-liter cooking pan. Quickly chopped vegetables are sent there too. After the broth has reached a boil, you should reduce the heat to low, but continue cooking for another couple of hours.

To determine whether the meat is ready, Ukrainians recommend simply poking it with a fork. When the meat seems soft enough, it can be removed and finely chopped.

The shape of the cut potatoes is of fundamental importance. It needs to be cut into cube-shaped pieces, but cabbage can be finely chopped without thinking about its shape.

Vegetables along with peppers are fried on the stove, while tomato paste is added to the frying pan before them, which guarantees the borscht a particularly rich taste. Stewing continues for at least 15 minutes, and the most chopped greens are added to the vegetables.

When the frying goes to cook along with the meat, it is worth continuing cooking for some more time without turning up the heat. All flavoring additives are added to the borscht after the heat is turned off.

Everyone who tried the result of a step-by-step recipe for classic borscht, common in Ukraine, admitted that Ukrainian women really know a lot about how to cook borscht with beets.

Video: Step-by-step recipe for making borscht from fresh cabbage

Borscht is a classic dish of Slavic cuisine. It contains the simplest and most affordable ingredients, and the taste and nutritional properties are wonderfully good! Every housewife should know how to cook borscht with beets and fresh cabbage so that it turns out perfect: moderately thick, tasty and rich in color.

Any traditional borscht includes vegetables such as carrots, onions, fresh cabbage, beets, and potatoes. This combination of ingredients is not random and has health benefits. So, cabbage improves body tone, beets cleanse the intestines well, other vegetables are also rich in vitamins and minerals and go well together.

A step-by-step recipe will help you cook “real” borscht. It’s no secret that many housewives don’t like to cook it just because the bright red color of the dish is lost in the process. But there are several basic rules, following which you will maintain a rich shade.

Ingredients:

300 g pork;
1 onion;
1 beet;
1 carrot;
4 potatoes;
400 g cabbage;
3 cloves of garlic;
salt pepper.

Preparation:

Recipe for borscht with beans and beets

The recipe for borscht with beans has been criticized more than once, but in the end it still gained wide popularity. For it the owner will need:

Cabbage fork;
2 potatoes, 2 tomatoes;
100 grams of carrots and beets;
3 heads of garlic;
Red beans;
All spices and various flavoring additives are added to the dish at the discretion of the hostess.

The word “vegetarian” immediately makes it clear that the recipe for borscht with beans involves the absence of meat in the dish.

First of all, the beans are soaked for several hours before preparing the borscht. If for some reason you don’t have time to soak them, it doesn’t matter - you can always use store-bought beans canned in special jars.

After this, the beans are sent to a pan of water set on fire. When the water boils, the fire level drops to the minimum level. At this time, chopped vegetables are added to the pan: first potatoes, then slightly fried beets.

At the same time, the vegetables are fried in a frying pan. When they go into the pan, it’s time to stew the tomatoes and cut the garlic heads into small pieces.

Vegetables are chopped and added to the borscht with beets only as a last resort. In order for the dish to have a rich taste, housewives who know well how to prepare borscht with beets and cabbage influence its taste with the help of tomato paste. Yes, yes, you can’t do without it even in a recipe for borscht with beans, which also has a strong effect on the taste of the dish.

After all the ingredients are in the pan, cooking continues for a couple more minutes. Then the fire is turned off, and the borscht continues to infuse for at least an hour. Without this, the recipe for borscht with beans will lose a lot in its taste.

How to cook borscht in a slow cooker?

Housewives who know the step-by-step recipe for classic borscht love to experiment with preparing this dish. Using a slow cooker in the process is a great way to show everyone how to cook borscht with beets in a truly original way.

The list of ingredients is not at all similar to the one in the recipe for borscht with beans. It is much more similar to the classic recipe for borscht with beets or its Ukrainian equivalent.

For cooking you will need:

300 grams of meat;
2 tomatoes, 2 garlic heads;
200 grams of cabbage;
4 potatoes;
1 beet, 1 onion;
Various flavorings and spices are added at the discretion of the housewife.

This version of borscht with beets does not imply that the meat needs to be cut in a strictly defined way. You can use your imagination during the cooking process, but it is better to cut the meat into small pieces - this way it will receive uniform processing on all sides.

The “Baking” mode is turned on in the multicooker, and the meat is kept in it for at least 20 minutes. At the same time, vegetables are cut, onions and garlic are carefully chopped. The chopped ingredients are sent to the slow cooker and stewed along with the meat for another quarter of an hour.

Then tomatoes and tomato paste are added to the dish, and after another 15 minutes, finely chopped vegetables are added. At the last stage of frying, water is added.

The borscht with beets and other ingredients remains in the multicooker for another hour with the “Stew” mode turned on.

Cheesecake recipe

You can serve cheesecakes with any borscht. It turns out to be a truly festive dish. There are a large number of cheesecake recipes. Let's try to bake fluffy cheesecakes using yeast.

Mix a glass of milk, 15 grams of yeast, one and a half tbsp. spoons of granulated sugar, half a teaspoon of soda and 2 chicken eggs. Add 3 cups of sifted flour, stir thoroughly. Add 50 grams of butter or margarine, 1 tbsp. a spoonful of vegetable oil. Continue kneading until the dough begins to move away from your hands and the sides of the bowl. Sprinkle the dough with flour and leave it warm to rise. During the process of rising, knead it 2-3 times and let it rise. Make sure that the dough does not sit too long, otherwise the cheesecakes will turn out sour.

Place the risen dough on a table sprinkled with flour and roll it into a flagellum. Cut into small circles and form cheesecakes. Place them on a greased baking sheet, seam side down, spaced 5 centimeters apart. The baked goods will rise. Leave it warm for about 20 minutes, the baked goods will still rise. Use a wooden pestle to make a hole inside and fill it with cottage cheese filling. The cheesecakes should still rise, so spread them with beaten egg and bake for 20 minutes.

For the filling, take 500 grams of pureed cottage cheese, combine with 2 chicken eggs, add half a glass of granulated sugar, a little salt, 2 tbsp. spoons of melted butter. You can add raisins, zest, vanilla or candied fruits for taste.

And if I’m short on time, I prepare cheesecakes according to my quick recipe.

Grind 200 grams of softened butter, 200 grams of sour cream and one egg, add salt and 2 cups of flour to taste. I put it on the table, on which I pour another glass of flour, stir. I roll it out into a thin layer, cut it into circles with a cup, and place the curd filling in the middle. I pinch the edges and brush with egg. Baking time is 20 minutes.

Some tips for all borscht and beetroot recipes. Don’t forget to add spices at the end of cooking - bay leaf, red and allspice. They enhance the taste of the soup. Pay attention to the dill, the soup will have a special aroma!

You can add a little sugar to the broth, 1-2 teaspoons. The taste and smell of the dish will be completely different. Garlic cut into small cubes should be added when turning off the heat. The dish will be spicy and spicy. Sour cream is always served with any borscht!

The most important and crucial final points when cooking a dish are to constantly taste what you are cooking. A lot depends on these subtleties, especially the taste and aroma of the prepared dish. Recipes for borscht with beets should be successful and delight your family.

And I would like to wish you a bon appetit, tasty and aromatic soups!

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Experiment with sauerkraut

For this type of borscht you will need:

Half a kilogram of meat - exclusively beef, pork is not suitable;
200 grams of sauerkraut;
100 grams of beets, onions and carrots;
2 potatoes;
Vinegar;
Spices, vegetable oil and salt are added to taste.

Few housewives know how to cook borscht with beets and cabbage. Many women are afraid to take risks when cooking and prefer fresh cabbage to sauerkraut. But it can very well refresh the boring perception of borscht.

The meat is cut into small pieces and sent to the stove for cooking. When the water boils, the fire is reduced, but not to the minimum level, but to medium. This fire is maintained for another 1.5 hours. Salt is added a few minutes before the dish is completely cooked.

The housewife can cut all the vegetables to her taste. If in the recipe for borscht with beans their size and shape really played a big role, then here they are not important.

Sauerkraut is washed with running water; excess moisture should be squeezed out with bare hands. The cabbage, cleaned in this way, is sent to a frying pan with vegetable oil and tomato paste, where it is processed for about 5 minutes.

After this, the cabbage is finally combined with all the vegetables. Frying, cabbage and spices are added to the broth with meat in strict order. After this, the borscht is cooked for another 20 minutes, and it can be considered ready.

A step-by-step recipe for classic borscht suggests that you can serve borscht with sauerkraut, sprinkling it generously with herbs.

Option 8: Hearty lean borscht with beets and cabbage (with lentils)

Lentils are a product on the Lenten menu; adding them to dietary borscht will make it more filling, but not much higher in calories. Those who like to cook everything in the world in a slow cooker, only after reading the recipe will immediately understand how to adapt it to their favorite kitchen appliance.

Ingredients:

liter jar of tomatoes, in tomato juice;
sweet carrots, white onions and borscht beets - 1 piece each;
2/3 cup red lentils;
100 grams of late variety cabbage;
three potatoes;
a handful of a mixture of chopped parsley and dill.

Step by step recipe

Step 1:

Cook the peeled potatoes, uncut, until half cooked, add the washed lentils, and catch the tubers and cut them into 6–8 pieces.

Step 2:

Shred the cabbage thinly, chop the remaining vegetables finely into the shape of your choice. Place in a pot and heat over high heat, adding a quarter cup of tomato until the potatoes noticeably soften.

Step 3:

When the frying is almost ready, put the tomatoes out of the can, simmer for up to five minutes, and put the dressing in the pan. After boiling, sprinkle with chopped garlic and herbs, turn off immediately, and leave for a short time. Salt and pepper a minute before turning off the heat.

Beef as the main ingredient for borscht

Next, the reader is offered another recipe for classic borscht with meat. As with the previous dish, pork is not suitable for this dish. The only meat that will complement this recipe is high-quality beef.

To prepare, the housewife will need:

500 grams of beef left on the bone;
2 potatoes, 2 beets, 2 onions;
1 carrot;
1 tablespoon vinegar;
Spices and various flavoring additives are used at the discretion of the housewife.

The key difference between this recipe and the previous one is that the beef in it is not separated from the bone. Before starting culinary work, you should carefully rinse the meat with running water and pour boiling water over it. This not only disinfects the product, but also saves the housewife from having to remove foam from the pan every 5 minutes of cooking.

The processed meat is placed in 4 liters of cold water, in which bay leaf, onions and spices are already floating. After the broth is brought to a boil, it is worth keeping it on reduced heat for another 4 hours.

At the same time, large beets are divided into 2 halves and boiled in a separate container along with vinegar and sugar.

When the beets are ready, you should remove them from the pan, but do not rush to get rid of the beet broth - at the final stage of cooking, it can be added to the borscht if there is not enough water in it. This trick is familiar only to women who know the recipe for classic borscht with meat in great detail.

When the main work on the borscht with beets is completed, you should move on to heat treatment of the carrots and onions. They are cut into small pieces and fried in a frying pan for 5 minutes.

After 4 hours, the meat is removed from the future soup and also cut into small pieces, and then returned back to the fire along with the potatoes, fried and bay leaves. All this is generously salted and kept on the stove for at least 7 minutes.

A step-by-step recipe for classic borscht suggests that it is better not to cut the beets with a knife, but simply grate them. Next, it is processed over medium heat, mixed with tomato paste and added to the borscht. The broth simmers on the stove for another 15 minutes until the potatoes are completely cooked.

Garlic is added to this borscht after cooking. The chopped garlic head is evenly distributed throughout the broth, and the borscht is left to soak and be saturated with flavors for 30 minutes.

Navy borscht is an even more unique recipe than soup cooked in a slow cooker, or a recipe for borscht with beans.

To make it you will need:

Bones with a thin layer of meat;
200 grams of beets and carrots;
2 tomatoes, 2 onions;
Cabbage fork;
4 potatoes;
Bacon;
Vinegar;
Bay leaves, herbs and granulated sugar are added at the discretion of the hostess.

Many cooks refuse this recipe due to its excessive specificity. Using meat bones instead of regular meat is a truly bold experiment.

Housewives who don’t know how to cook navy-style borscht with beets think that this dish will never satisfy their men, not realizing that the small amount of meat on the bones here is compensated by the presence of bacon, and in order to add the required fat content to the dish and nutritional value, even bones cope well.

The step-by-step recipe for classic naval borscht is very simple.

Pour 2 liters of cold water over the meat bones mixed with vegetables. You should wait until the broth boils. Most likely, a lot of foam will appear on it - it should be carefully removed. Ultimately, the fire level is reduced by 50%, and the broth is not removed from it for at least an hour.

After 60 minutes, bacon and salt are added to the broth. To understand that the borscht is almost ready, you should pry off the bones with improvised means - if the meat fibers separate from them, then the bones can be removed. It is at this stage that the meat is separated from the bones, and the broth is slowly strained through a colander.

To process beets according to this recipe, you do not need a grater. It would be best to cut it into thin strips and place it in a frying pan onto which vinegar and vegetable oil have already been poured. Strained broth is also added there. The mixture simmers on fire for at least 60 minutes.

At the same time, vegetables are cooked in another frying pan. Then both roasts are combined, sugar is added to them, and the whole thing is simmered over the fire for another 20 minutes.

Cabbage and potatoes go into the broth next to last. Bay leaves and frying are added to the borscht after it has been brought to a boil again. The dish is kept at the minimum heat level for another 15 minutes.

Before serving borscht, it is decorated with herbs.

This article presented only 7 borscht recipes. Housewives who are well versed in this issue know many more ways to cook borscht with beets, how to cook borscht with beets and cabbage, how to diversify the recipe for borscht with beans, and not disappoint your man.

Since ancient times, there has been a saying in Rus': “The way to a man’s heart is through his stomach.” You can pave this route with a variety of culinary creations. However, according to men, it is borscht with beets that is the favorite dish for many of them. To have reason to be proud of herself, a woman must definitely learn how to cook it. Whether she uses one of the recipes described above for this or invents her own way of preparing borscht with beets is up to her.

Borsch! There is so much in this word... This dish is the dream of every man and the advantage of every woman. Each housewife has her own trump cards in preparing this soup. Its quality depends on many factors, including the choice of ingredients.

To make borscht rich, bright and tasty, you need to know certain subtleties and life hacks. Here we will get acquainted with the main ones.

How to cook red borscht so that the beets do not lose color. Nuances

This question may seem strange to some. Red beets - red borscht. Everything seems to be obvious. However, if you add vegetables to the soup incorrectly, the beets may lose color and the dish will not look very appetizing.

What should I do? After all, in theory, beets take longer to cook than all other vegetables and should go into the pan first?!

The answer is simple. Beets should not be added to the broth. It should be stewed in a frying pan along with carrots and onions. To fix the color, be sure to add a little vinegar or citric acid.

Meat broth for borscht should be rich. Therefore, you need to cook it on the bone for at least 2 hours. Next add potatoes and cabbage. Once the vegetables are cooked, the final step is to add the beetroot dressing. Cook the beets in the soup after adding them for no more than 5 minutes.

But there’s no need to rush here either. After removing from heat, the soup should sit for at least an hour. This way the beets will add color and flavor to the other ingredients.

So, we conclude:

Beets need to be cooked separately in the form of borscht dressing, without adding a large amount of water;
There you must add a tablespoon of vinegar or citric acid;
After placing it in the soup, remove from heat for 5 minutes.

By adding finely chopped tomato to the beetroot dressing, you will get an even richer color and aroma!

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 with beets is considered an original Russian and Ukrainian culinary tradition. Historically, borscht used to be a national food in ancient Rome, where cabbage and beets were grown for this very purpose. Be that as it may, every Russian family prepares delicious borscht according to its own recipe, passing the secret from one generation to another.

The classic borscht recipe includes beets, cabbage, potatoes, onions, carrots, tomatoes, garlic, and pork ribs. These ingredients contain all the essential nutrients. Before serving, you can place a spoonful of sour cream and chopped fresh herbs in a dish.

A delicious first hot course is also prepared with beef, chicken, duck, turkey meat and fish broth. Read the simplest and most delicious borscht recipes on the Povareshka website.

Borscht with fresh cabbage and beets according to the classic recipe (recipe 1)

This recipe is the most popular among experienced housewives. For beginners, we will look at it step by step.

Ingredients for 3 liters of water:

Beef on the bone 1kg
Fresh cabbage 500g
4-5 potatoes
1 carrot
1 onion
2 tbsp tomato paste
2 cloves garlic
spices for borscht
2 tbsp vinegar

Rinse the meat and place in a saucepan. Cook over low heat after boiling for an hour.

The readiness of beef is determined by the degree to which the meat separates from the bone.

While the broth is preparing, let's prepare the vegetables. Shred the cabbage using a vegetable slicer or knife. Cut the peeled potatoes into cubes. Peel the beets and carrots and cut into strips. Finely chop the onion.

Once the meat is cooked, you need to remove it and separate it from the bone. Then cut it into pieces.

To make the broth clear, skim off the foam that arises during the cooking process more often!

Add the chopped meat to the boiling broth.

Cabbage goes there too.

...and potatoes.

We send the beets with the addition of tomato paste to simmer in a frying pan hot with oil. After 10 minutes, add vinegar and wait a couple more minutes. Then remove from heat.

We also sauté carrots and onions until golden brown.

Add onions, carrots and beets to the soup.

Garlic is an important part of borscht! We add it, after chopping it with a knife, at the very end of cooking. It gives borscht that unique aroma and taste!

Remove the pan from the heat, let the borscht “rest” for 30 minutes and proceed to tasting with sour cream and herbs. Bon appetit!

Video recipe: how to properly cook Ukrainian borscht with beets

Ukrainian-style borscht is the use of lard as fat, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes call for the addition of toasted flour to give the borscht a thicker consistency. A beginner may not be able to handle such a dish. Even recipes with photos will not be able to convey the correctness and sequence of cooking steps, so we offer a video that shows in detail how to properly cook classic Ukrainian borscht:

The classic step-by-step recipe for Lenten borscht will help out vegetarians or those who regularly fast. It is also indicated as a low-calorie dietary dish. Even without meat, borscht with cabbage and beets turns out to be quite filling. The classic recipe must be thick so that the spoon stands up. For rich taste and benefits, add aromatic roots, fresh juicy vegetables, mustard, herbs and more. Dietary Lenten borscht is served with black bread, national Armenian or Georgian bread, or with Ukrainian garlic dumplings on water. Next, consider a step-by-step recipe for this dish.

How many calories are in lean borscht with potatoes?

If you watch your diet, you will think about the calorie content of the dish. The energy value of the dish depends on the recipe. If the recipe for red lean borscht is prepared with frying, then the calorie content will be 90-100 calories per 100 g. If the vegetables are added raw, then the calorie content will drop to 30-37 kcal.