It would seem, who did not try such a tasty and satisfying dish as borsch? Surely there are no such people. Many novice housewives are confronted with the fact, asking themselves the question “how to cook beetroot soup with beets?”. In fact, there is nothing complicated in this process. The main thing is to know how to approach him correctly.
Material Content:
Classic beetroot and cabbage
The classic recipe for borsch with beets is present in many folk cuisines of the post-Soviet space. Almost all of them are identical, the only difference is a couple of ingredients.
What is needed:
- beef or pork - 350 g;
- cabbage - 300 g;
- potatoes - 300 g;
- bulg. pepper - 1 pc.;
- carrots - 2 pcs.;
- beets - 2 pcs.;
- lim juice - 3 tbsp. spoons;
- rast. oil - 2 tbsp. spoons;
- Tom. paste - 2 tbsp. spoons;
- greenery;
- laurel. sheet;
- sugar - 1 tbsp. a spoon;
- salt;
- pepper peas.
The meat is cut into small pieces, then send it to cook. After boiling, remove the foam that appears on top, put the bay leaf in the pan, cover it with a lid and cook for about half an hour. Cabbage is chopped finely, potatoes are chopped and all this is put to meat.
In parallel, heat the oil in a pan. Add carrots, beets, chopped onions and chopped straws to a coarse grater. A little later, lemon juice, sugar and tomato paste are also placed there. The mixture is mixed and stewed under the lid for 15 minutes. If necessary, you can add a small amount of water.
When the frying is ready, put it in a saucepan for meat and cook over low heat until fully cooked. Before that, do not forget to salt and add spices. Before serving, the soup in plates is sprinkled with finely chopped greens.
Traditional Ukrainian Recipe
Want to cook beetroot soup with beetroot in Ukrainian, but don’t know where to start? Then use the following step-by-step recipe.
What is needed:
- meat - 0.7 kg;
- cabbage - 200 g;
- beets - 2 pcs.;
- potatoes - 2 pcs.;
- bulg. pepper - 1 pc.;
- carrots - 2 pcs.;
- tomatoes - 3 pcs.;
- Tom. pasta - 3 tbsp. spoons;
- garlic - 1 clove;
- a piece of fat;
- greenery;
- salt and spices.
The washed meat is put in a pot of water (3 liters) and brought to a boil. In the process, remove the emerging foam. Peel the carrots with the onions and add them to the meat pan. Bring the broth again to a boil, and then reduce the heat to a minimum and cook for 2-3 hours.
Check the readiness of the meat with a fork. If it is soft enough - you can take it out. Cut it into small pieces and put it in a separate plate. The resulting broth is filtered through cheesecloth. The potato is cut into cubes, and the cabbage is finely chopped. Add them in turn with a 15-minute gap. After you put the cabbage, cooking lasts from 5 to 10 minutes.
At the same time, you have to do the roasting. Cut the onions and carrots, bell peppers into thin strips, tomatoes can be chopped using a submersible blender, and we rub the beets on a coarse grater. Also finely chop the greens. Stew the whole mixture of vegetables in a pan with oil for 10 minutes.
After the cabbage and potatoes are ready in the pan, fry is added, and the borsch is brought to a boil, and then cooked for no more than 10 minutes on low heat. In the end, before cooking, salt it, add spices and chopped garlic.
Vegetarian borsch with beets and beans
What is needed:
- cabbage - 200 g;
- potatoes - 2 pcs.;
- beets - 1 pc.;
- carrots - 1 pc.;
- tomato - 2 pcs.;
- garlic - 3 cloves;
- bulg. pepper - 1 pc.;
- red beans - 1 cup;
- greenery;
- sugar - 2 tsp;
- salt - 1 teaspoon;
- laurel. sheet;
- spice.
Soak beans in advance for cooking vegetarian borsch. The best option is at night, although it will be enough from 3 to 5 hours. If you are too lazy to do this or do not have enough time, then you can use canned beans from a jar.
Put the soaked (if raw) beans in a pot of water (3 liters) and bring to a boil. After that we reduce the fire to the smallest. Sliced and washed potatoes are added to the beans. Next is the beetroot. It is cut into strips and fried briefly in a pan with butter. We put it also in the pan.
The onion is finely chopped, fried until light blush, after which carrots cut into small strips are added to it. At the same time, we cut the tomatoes medium-sized. Onions and carrots are sent to the pan, and now it's the turn of tomatoes. Stew them lightly with chopped garlic cloves.
While they are cooking, finely chop the cabbage, chop the pepper and immediately send it to the borsch. Tomato paste is placed over the tomatoes, the mixture is mixed and fried for just a couple of minutes. Then add the frying to the pan, salt, put sugar and bay leaf, pepper to taste. Cook the dish for another two minutes and turn off the stove.
In the end, you need to let the borscht brew for at least about an hour to fully reveal the taste.
How to cook in a slow cooker?
What is needed:
- meat - 300 g;
- tomato - 2 pcs.;
- cabbage - 200 g;
- onion - 1 pc.;
- beets - 1 pc.;
- bulg. pepper - 1 pc.;
- potatoes - 4 pcs.;
- garlic - 2 cloves;
- lim juice;
- Tom. pasta - 3 tbsp. spoons;
- rast. oil;
- spice.
The meat is cut into pieces of arbitrary size, but it is better smaller for uniform processing. We set the “Baking” mode in the multicooker and cook the meat for 20 minutes. At the same time, we grate beets, carrots, cut tomatoes and chop onions. This component along with carrots, bell pepper is added to the meat. Stew for 15 minutes.
After adding the tomatoes and tomato paste, cook another 15 minutes. We put in the roasting chopped garlic, spices, cabbage and potatoes, and at the end pour water so that it completely covers the mixture. Salt the dish and cook in the "Stew" mode for no more than an hour.
With sauerkraut
What is needed:
- beef - 0.5 kg;
- sauerkraut - 200 g;
- beets - 1 pc.;
- onion - 1 pc.;
- potatoes - 2 pcs.;
- carrots - 1 pc.;
- bay leaf;
- vinegar - 1 teaspoon;
- Tom. paste - 1 tbsp. a spoon;
- greenery;
- rast. oil - 2 tbsp. spoons;
- salt - 2 tsp.
Cut the meat into slices, pour 2 liters of water in a saucepan and bring to a boil. After that, reduce the heat to medium and cook in this way for an hour and a half, constantly removing foam flakes. Add salt 5 minutes before cooking.
All vegetables are cut in a convenient and familiar way for you. Beets, onions and carrots are fried. Stew the mixture in a pan for about 7 minutes over medium heat. Add vinegar at the end. Sauerkraut is washed at this time and manually wrung out. We heat the oil in a pan and spread the cabbage there along with 50 ml of broth and tomato paste. Stew for 5 minutes.
Then the cabbage is combined with the rest of the vegetables. Potatoes are put in the boiling broth and cooked for 7 minutes. Next comes roasting, sauerkraut and spices. Cooking will take no more than 20 minutes. When serving in a plate, you can sprinkle greens.
Beef Borscht Recipe
What is needed:
- beef on the bone - 0.5 kg;
- potatoes - 2 pcs.;
- beets - 2 pcs.;
- onion - 2 pcs.;
- carrots - 1 pc.;
- Tom. paste - 2 tbsp. spoons;
- laurel. sheet;
- vinegar - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- salt, spices.
We rinse the meat and scald it with boiling water on all sides, so that when cooking, foam does not form.
We put it in 4 liters of cold water along with bay leaf, onion, salt and pepper. Bring the mixture to a boil, and then cook for 4 hours.
We clean and cut the beets in 2 parts, then transfer to a pan with heated water and bring to a boil. We put vinegar and sugar there. Reduce the heat and cook the beets until fully cooked. After that, you need to get the vegetable, and remove the broth. It should not be poured.
Carrots and onions are chopped, then passivated for 5 minutes in a pan. We get the meat from the broth, cut it into pieces. Potatoes, fried, meat and bay leaf, cut in any usual way, are placed in it. Salt and cook for 7 minutes.
Ready beets are rubbed on a coarse grater and stewed in a pan along with tomato paste. Put the mixture in borsch, bring to a boil, then reduce the heat and cook for 10 minutes until the potatoes are ready. If you do not have enough liquid in the soup, then you can safely add the remaining beet broth. When the dish is ready, add chopped garlic, mix and leave to infuse for half an hour.
Navy borscht - a simple and tasty recipe
What is needed:
- meat bones - 300 g;
- beets - 2 pcs.;
- cabbage - 200 g;
- potatoes - 4 pcs.;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- tomato - 2 pcs.;
- laurel. sheet;
- rast. oil - 2 tbsp. spoons;
- bacon - 100 g;
- sugar - 1 tsp;
- vinegar - ½ teaspoon;
- greenery.
The washed bones are placed in a pan along with the onion and carrots, pour 2 liters of cold water there. Bring the mixture to a boil, remove the resulting foam, reduce the heat to medium and cook for one hour.
Add bacon to the broth, salt. To check the meat, you can pry it with a fork. If it is easy to move away from the bones, then it is time to take it out. Do not forget to constantly remove the foam. After you get the bones, separate the meat from them. It remains with the bacon, and the broth is filtered.
Beets are peeled, cut into strips and passaged in a frying pan with vinegar and oil. Pour in the broth there in such quantity that it completely covers the beets and simmer on low heat for no more than an hour. Onions and carrots are fried for 10 minutes. Then both parts of the frying are combined, put sugar there, mix and simmer for another 15-20 minutes.
Add cabbage and potatoes to the broth. Bring to a boil, put a bay leaf, reduce heat and cook for 15 minutes. Put the frying in the broth, cook over low heat for another 15 minutes. Before the readiness, put finely chopped greens and salt. After removing the borsch from the stove, let it brew.
