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 borsch 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 dressing is made, and what delicious cooking secrets are revealed by housewives from different regions.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several ways:

1. Cook in the skin.
2. Bake in the oven.
3. Grind and stew in a pan.

To keep the color of the beets, add a little citric acid, juice or table vinegar to the cooking medium. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the pulp of any bird or mushrooms. For tasty borscht, the broth needs fatty, and in order 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 - chopped cabbage, then beets, and then vegetable frying. This is basic step by step guide cooking red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for cooking 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 its preparation, but it is prepared differently in each region. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meats, Ukrainians - with beans and donuts. We propose to consider the most delicious recipes cooking beetroot soup.

Classic beef recipe with meat and fresh cabbage

To cook hearty, fragrant red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, 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 that you expected. Ingredients:

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

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

Borscht with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also a healthy dish, but you will have to tinker with it. Pickled beets in sweet and sour sauce can be bought ready-made or pickled 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 st. l. Sahara;
• salt, bay leaf, spices, sunflower. oil.

1. In a boiled broth with chicken pieces, put the potatoes, peeled and diced.
2. Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
3. Add the fried vegetables to the stock pot.
4. Cut the pickled beets into small cubes, and then lower them into the broth.
5. Pour sugar into sauerkraut, then simmer for 5-7 minutes over low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borscht.
7. Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

Red borscht without cabbage is called beetroot soup. It is delicious both hot and cold, so we love all Slavic peoples without exception. The composition of this dish includes a variety of products, but the beets remain unchanged. We will look at the recipe for making delicious beetroot on pork ribs. Ingredients:

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

1. Wash and cut pork ribs into small pieces, put in a prepared container, fill with water.
2. Add the peeled onion head, celery root, allspice, laurel. leaf, put on the stove to cook the broth.
3. Grate the peeled beets, simmer in a pan with water and vinegar for about 20 minutes.
4. Peel potatoes and carrots, cut into cubes, put in broth.
5. When ready, send the beets to the pan.
6. Add salt, spices, finely chopped garlic to the borscht.
7. Boil the beetroot with all the products for 5 minutes, then turn off the heat and add the chopped greens.

cold beetroot

Red borscht is also eaten cold, it is especially relevant in hot summer days. Beetroot is a traditional dish Russian cuisine, which was originally prepared without meat, but over time, many recipes for cold soups on meat broths appeared. We'll consider classic recipe cold borscht on beetroot 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 liters of beetroot broth;
• 1 teaspoon of sugar;
• 1 st. a spoonful of table or apple cider vinegar;
• 100 g sour cream;
• salt, citric acid - to taste;
• chopped fresh herbs.

1. Wash, boil the beets and carrots, cut into strips.
2. Slice fresh cucumbers.
3. Pour vegetables with kvass, mix with beetroot broth.
4. Add citric acid, vinegar, salt, sugar, herbs.
5. Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lean borscht without meat with mushrooms and green beans

For vegetarians and fasting people, lean borscht is perfect, and meat broth will successfully replace mushroom broth. Beans, as a rule, are put in a dish canned, but we will add more useful green beans, which are sold in supermarkets in frozen form. Ingredients:

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

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

Delicious borscht with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned one. This beetroot will not require much effort to prepare, and you will definitely like it. Ingredients:

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

1. Wash the chicken, divide into pieces, put to boil.
2. Peel the beets, chop, send to boil in chicken broth.
3. Grate the carrots, cut the onion and potatoes into cubes.
4. Send the potatoes to the broth.
5. Saute onion and carrot. butter, add tomato. paste. salt, spices.
6. Add finely chopped sorrel to the borscht along with the frying, let it boil for 10 minutes, then turn it off.
7. Serve to the table with greens and sour cream.

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

A slow cooker will help you cook 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. 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 st. l. oils;
• three st. l. tomato paste;
• salt, laurel leaf, spices.

1. Finely chop the onion, fry in a multicooker bowl with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Peel the beets, chop them randomly, add a pinch of citric acid, send to the vegetables, leave to stew for 15 minutes.
5. Cut the beef and potatoes into small cubes, chop the cabbage.
6. 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.
7. After the end signal, add chopped garlic and herbs to the dish.

How to cook seasoning for borscht for the winter from tomato

Borsch dressing is always useful in winter, so zealous housewives prepare it for the future. If the house has a large freezer, then vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in jars without sterilization. Ingredients:

• 2 kg tomato;
• 1 kg rep. Luke;
• 1 kg of carrots;
• 10 pieces. bell pepper;
• half a kilo of parsley;
• half a kilo of dill;
• 1 pack of non-iodized salt.

1. Grate the carrot.
2. Finely chop the peppers and tomatoes.
3. Chop greens and onions.
4. Sprinkle vegetables with salt, arrange in glass jars, store for several months in a cool place.

Cooking: 40 minutes

Recipe for: 10 servings

Red borscht with beets is a very common dish in our country and this first dish is prepared in almost every family. It is prepared with beef or pork. The meat is boiled and borscht is cooked on the basis of the meat broth. There are recipes for red borscht without meat, only with vegetables. Even based on vegetable broth, it impresses with its taste. I have been making it for a long time and quite often. The first borscht did not always turn out with a rich red color. Then I began to analyze why sometimes the dish is so pale. Today I will share my recipe and tell you how I cook borscht with beetroot so that it is red. I note that I cook it without meat, only with vegetables.

What to do to make borscht red

Red borscht gets its bright color from beets. The color and taste of borscht will depend on its quality. Therefore, you need to choose a maroon root for borscht, without veins. With prolonged heat treatment, the beetroot loses its color and I cook it in two parts.

Ingredients

• Water - 2.5 liters
• Cabbage - 300 grams
• Beets - 300 grams
• Carrot - 1 piece
• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Salt - to taste
• Freshly squeezed lemon juice - 2 tbsp. spoons

Boil the broth. To make it fragrant and rich, cook it from a meat and bone set, and not from pulp. Wash carrots, peel. You don't need to cut vegetables. Use parsley, celery, if desired. You can also throw a bunch of your favorite greens into the broth, after tying it with a thread. From spices, I usually take bay leaf and allspice. Place everything in a suitably sized bowl. Fill with cold drinking water. Put on the stove. Bring to a boil. Then turn down the fire. Cook uncovered for about 1.5 hours.

One of the secrets of the bright red color of borscht is properly cooked beets. There are several ways to keep its shade. For example, bake in the oven separately from the rest of the ingredients of the dish. Wrap clean, dry beets in a "uniform" in foil (place in a heat-resistant bag). Bake in the oven at 180-200 degrees for about 90 minutes.

In the same way I cook Bell pepper. It is easy to remove the film from the baked vegetable, so only tender pulp will go into the borscht. If you cut a raw pod and fry it with carrots and onions, then the film will remain. Baking time - half an hour.

When the vegetables are baked, take them out of the oven. Expand. Leave to cool.

By the way:

If you don't have an oven, cook the beets in a skillet. Grate it on a coarse grater. Fry in vegetable oil until soft, and then add a little apple (table) vinegar. The acid will prevent the vegetable from discoloring, so the color of the borscht will turn out perfect.

Cooking process:

1. Rinse the meat and put it in a saucepan. Pour cold water and put on the stove. Boil the broth until the meat is fully cooked, remembering to remove the foam from the surface.

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

3. Clean the onion and chop it finely.

4. Also remove the peel from carrots and beets, rinse and rub the vegetables on a grater with large holes.

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

6. Then put the carrots to the onion, continuing to sauté them together.

7. Lay out the beets last. Roast the vegetables, stirring occasionally.

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

9. Next put the sugar. Such a small trick will significantly improve the taste of the dish, make it more saturated.

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

11. Thinly chop the cabbage, throw it into the broth to the potatoes (it should be half ready by that time).

12. At the very end, in the dressing for borscht, which continues to be stewed, throw a bay leaf and a pepper pod.

13. And add dried dill to the broth.

14. At this stage, a mixture of peppers should be added to the borscht. It is advisable to ceiling them right before adding, but you can also take the finished mixture.

15. Put the finished dressing into the broth, let all the ingredients boil for five to seven minutes (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 (while it should cool slightly).

17. Serve the borscht in portioned plates, pouring sour cream over it. Instead of regular bread, garlic bread or donuts are great for this dish. You can also cut the fat into thin slices and put it on the table too. Enjoy your meal!

Step by step recipe with photo and video

Borscht is the most popular dish in the world. There are many modified recipes. But there are features without which borscht is not quite “borscht”, and many will agree with this. These are beets, cabbage, lard with garlic and tomato dressing.

In our family, borscht occupies a place of honor, and I cook it every two weeks. I don’t always use beets, but I always cook with eggs, sometimes I cook with pork or beef, sometimes I replace it with homemade chicken or lamb, and in fasting I cook borscht with beans. All variations of this dish are good in their own way, each has its own zest. The husband likes the borscht to be rich, thick, without any seasonings, and the cabbage crunches a little. I take into account his wishes.

Prepare the necessary ingredients for making red borscht with beets according to the classic recipe.

Rich, satisfying, transparent, meat broth is a guarantee delicious borscht. Therefore, the first stage of preparation must be taken seriously. It is better to use homemade chicken for this. It must be thoroughly washed both outside and inside. Place in a deep saucepan and cover with water. Add bay leaves, peeled onion and garlic clove. Send the pot to the fire. At the moment of boiling, reduce the heat to a minimum and remove the resulting noise.

Prepare vegetable dressing for classic borscht. To do this, you need to peel vegetables: onions, beets and carrots.

Cut the onion into small cubes, and grate the carrots.

Cut the beets into thin strips.

In a frying pan with hot vegetable oil add onions, after a minute add carrots. Stirring, fry until soft. Pour in the tomato juice and, continuing to stir occasionally, evaporate the liquid as much as possible.

Until the state of softness, it is necessary to fry the prepared beets.

When the chicken is cooked, and this may take from half an hour to two hours, depending on the age of the chicken, remove the meat and strain the broth through a fine sieve. Light, transparent, rich and fragrant broth return to the fire.

Peel and cut the potatoes into strips, and put them in the broth after boiling. With a low boil, cook for 15-20 minutes.

Then add the vegetable dressing along with the beets.

Send shredded cabbage next.

Grind the lard in a mortar and squeeze out a clove of garlic with a garlic press. Put the garlic fat into the borscht.

Add salt, ground allspice and chopped herbs to taste. Bring to a boil and turn off after 5 minutes. Cover with a lid and leave for 15 minutes to infuse.

Take the meat away from the bones, arrange on plates and pour the borscht. If desired, add sour cream and sprinkle with herbs.

The classic borscht with beets turned out to be rich, fragrant and very tasty. Enjoy your meal. Cook with love.