Borsch is a Slavic dish. The traditions of Kievan Rus do not change today. In every family, this first meal is prepared differently. Regardless of the recipe, borscht always remains rich, tasty and fragrant. In this article we will try to make out interesting options for cooking.

Read also: green borscht recipe with sorrel and egg

Borsch - a classic recipe with meat

First, we will figure out what is needed to prepare the first dish, and then we will discuss the process itself. We offer borsch according to the classic recipe with meat.

Components:

  • pork ribs, 500-600 grams;
  • beef pulp, 300 gr will be enough;
  • beets, carrots, onions, garlic;
  • potatoes - 4-5 medium tubers;
  • tomatoes, bell pepper;
  • cabbage - a third of the middle head;
  • beans - one glass;
  • sugar, vinegar, oil, salt, pepper;
  • greens - 1 bunch.

First you need to prepare the vegetables. To clean, wash, chop. It is advisable to soak the beans for 12 - 14 hours. Put the meat to cook. Add onion, carrot, pepper, salt to the meat.

Beets and carrots need to be cut into strips, tomatoes into cubes. All this is placed in a pan and fried. Onions, peppers, sugar go there. Pour some broth and vinegar. Everything is being put out.

Get the prepared meat from the broth, cut into small portions. Place potatoes, beans, cabbage in strained broth. Cook until almost cooked, then add the roast and pieces of meat. Finely chopped parsley, dill, celery toss at the end. After the soup begins to boil, it can be turned off. Before use, the dish should be infused, then it will be especially tasty and rich.

How to cook classic borsch in a slow cooker

Many housewives compare cooking in a slow cooker with a Russian stove.

The composition of the components:

  • beets, garlic, onions, carrots;
  • cabbage, potatoes - 400 g each;
  • pork pulp - 600 gr;
  • tomato paste - 300 gr;
  • vinegar;
  • laurel, salt, greens.

First chop finely the onion, grate beets, carrots. Grind potatoes, cabbage. Cut the meat into square slices and marinate with pepper and salt.

In a slow cooker, prepare frying in vegetable oil. To do this, put onion, beets, carrots, vinegar, tomato paste in it. Add all remaining ingredients and pour water. Select the “Soup” or “Stew” mode depending on the type of oven. A signal will alert you. Garnish with fresh herbs. Leave the finished dish in the multicooker to infuse.

Cooking red beetroot soup with beetroot

Red borsch is considered when beetroot is in its composition. It is also called beetroot. Sometimes, especially in summer, lean red borsch goes well. This recipe is now considered.

What is the recipe with beets:

  • 2 beets;
  • onion, carrot, fresh tomato;
  • potatoes - 5 medium tubers;
  • cabbage - 300 gr;
  • dill;
  • bay leaf, pepper, dried garlic;
  • sunflower oil, salt, water.

Since this dish is considered lean, there is no meat in it. Getting to the vegetables. Everything is cleaned, washed, cut, or rubs. Beets are sent to the pan when it becomes soft, onions and carrots, tomatoes are added. Potatoes, shredded cabbage, roasting are dropped into a container with boiling water. Before finishing put bay leaf and pepper.

In order to maintain a bright red hue of the broth, grate one beetroot and pour boiling water over it. The broth should stand, then strain and pour into borsch.

The color will be beet.

Served with sour cream.

In Ukrainian

Such a dish always turns saturated, satisfying.

Ukrainian borsch consists of:

  • 500 gr - pork;
  • carrots, onions;
  • 300 gr potatoes
  • 250 gr beets;
  • ½ tbsp tomato paste;
  • 400 grams of cabbage;
  • 20 g of lard;
  • frying oil, sugar;
  • cloves of garlic.

Actions:

Cook the meat broth with onion and other spices (laurel, peppercorns). Strain. Coarsely chop cabbage, potatoes. Stew vegetables by seasoning with tomato and sugar.

All components are added to the broth, frying and boiling until the potatoes and cabbage are ready. Let it brew for 20 minutes.

Serve borsch hot, season with bacon, mashed with garlic.

On a note. If you have a pre-prepared dressing for borsch for the winter, cooking will speed up.

Siberian borsch with meatballs and beans

The dish is unusual, but quite tasty. Everyone should at least once try the first course of this recipe.

Required Products:

  • 300 gr - meat bones;
  • 450 gr - minced pork and beef;
  • 200 gr - beans;
  • carrots, beets, onions, garlic, Bulgarian pepper - one each;
  • cabbage - 300 gr;
  • potatoes - 400 gr;
  • tomato paste;
  • greens, oil, salt, water, bay leaf.

First you need to cook the broth. Get the bones from the finished broth. Cut beets and send together with meatballs to the pan. While the vegetable and meatballs are cooked, it is necessary to cook the frying of vegetable components. Send her to the pot. Add cabbage, beans and garlic crushed in a mortar. Sprinkle with greens at the end. Borsch should be infused.

On a note. Sour cream and garlic sauce with herbs is ideal for dressing borsch.

Moscow recipe with meat, sausages and smoked meats

The dish takes a little longer to cook, but the taste is worth it.

What is necessary:

  • beef ribs - 300 gr;
  • sausages 3-4 pcs.;
  • smoked meats - 200 gr;
  • beets, carrots, onions, cabbage leaves, a portion of lemon;
  • a couple of spoons of tomato paste;
  • sugar;
  • butter - 50 gr;
  • salt, black pepper;
  • sour cream, greens - for serving.

Cooking in stages:

Cook the broth with ribs for 30-45 minutes.

Let's get down to the vegetables. We cut onions in half rings, carrots and beetroot straws.In a separate pan, put the beetroot, add sugar and a little lemon. This little trick will help preserve the vibrant shade of the vegetable. Pour a small portion of the broth. Everything is stewed for 10-15 minutes, after which we add chopped cabbage.

Pass the onions and carrots in butter. We send them to the pot with cabbage. Add the rest of the broth here.

We cut sausages, smoked pork, pour tomato paste.

All salt, pepper.

Tomim another 5-7 minutes and that's it, borsch is ready. When serving, we traditionally season with sour cream, decorate with greens.

Boyar borsch - with beef, pork and chicken

From the name it is clear that the basis of this dish is the broth, which is based on: chicken, pork and beef. In another way, this borsch can be called national team.

Ingredients Composition:

  • 0.5 kg of beef per bone;
  • 350 gr of any part of the chicken;
  • 300 gr of pork;
  • sauerkraut;
  • boiled beetroot;
  • onions, carrots;
  • parsley - 1 bunch;
  • tomato paste 200-300 gr;
  • flour 2 tablespoons;
  • bay leaf, garlic, peppercorns.

Actions:

First, boil the meat for 45-55 minutes over low heat. After this time, you need to get the chicken out of the broth, you need to cook the pork for another 20 minutes. Get the beef 40 minutes after the pork.

Cut the meat into pieces, and strain the broth.

Cabbage is stewed in a saucepan with oil and water for about an hour.

Fry chopped onions, grated carrots and cooked parsley in butter. Add 20 g of tomato paste to this and put out everything for 2 minutes.

The flour is fried in a dry frying pan, and later, when it has cooled, mix with 100 g of water. Cut the beetroot into strips.

After that, put in a hot broth: cabbage, onions, carrots, parsley. After 15 minutes, add beetroot, bay leaf, peppercorns. After another 5 minutes, flour, dill, garlic, and meat are sent here. After the dish boils, cook the borscht for another 3-5 minutes. Borsch is ready. Serve for dinner is recommended with sour cream.

Step-by-step recipe for borsch with sauerkraut

Borsch is cooked as usual, but with the only difference - sauerkraut is taken.

The components of the first dish:

  • potatoes, 3-5 tubers;
  • one medium onion, beetroot, carrot;
  • sauerkraut, 350 gr;
  • garlic;
  • tomato paste.

Consider cooking step by step:

We clean, cut and cook potatoes.

Cooking roasting. To do this, cut onions, three carrots and beetroot on a grater. Stew it all in sunflower oil in a pan. After a few minutes, add the tomato paste, chopped garlic and cabbage to the roasting. Everything is stewed for 5-7 minutes.

The potatoes are cooked, add frying to the pan. We are waiting for the moment of boiling and continue to boil for another 3-5 minutes. Optionally add greens at this stage.

Borsch is ready.

Tip. If the cabbage is very acidic, then it should first be squeezed.

With beans

With beans, you can cook lean borsch - no less tasty and healthy. With canned beans, food preparation takes less time.

For cooking you will need:

  • potatoes - 3-4 tubers;
  • cabbage - 200 gr;
  • beetroot, carrot, onion - 1 pc.;
  • tomato paste - 150 gr;
  • beans 1 can.

The cooking process is simple. In a pot of boiling water, place peeled and chopped potatoes. After 10 minutes add chopped cabbage. Separately, a frying pan is prepared in a pan. For its preparation you will need beetroot, carrot, onion and tomato mass. Fry should be stewed for 5-7 minutes, then put to vegetables. The last item is adding beans. 10 minutes after boiling, borsch can be turned off.

Kuban borsch

Products necessary for cooking the first dish:

  • beef - 350 gr;
  • parsley - 1 bunch (both tails and root are needed);
  • potatoes - 4-5 tubers;
  • beets, carrots, onions, peppers;
  • celery;
  • cabbage - 200 gr;
  • greens - 100 gr.

Whole meat is cooked for at least 60 minutes. Beef or rooster is perfect for this. Then vegetables are added in turn. Parsley root, its tails, whole potato, beetroot, celery, potatoes.

A frying pan is made in a pan, to which is added: onions, carrots, peppers.Then add tomato and a whole boiled potato. Potatoes should be mashed right in the pan. The grill will be ready in 4-6 minutes, after which it should be poured into the pan.

After all these manipulations, cabbage and greens are added to the broth. Everything is ready. For intense taste and aroma, borsch should be well infused.

Potted in the oven

The components include:

  • chicken meat (breast without bone) - 350 gr;
  • carrots, beetroot - 150 g each;
  • potatoes - 500 gr;
  • cabbage - 200 gr;
  • Bell pepper;
  • garlic, mix of herbs 100 g each;
  • tomato sauce - 250 ml.

Although the recipe for borscht differs from the traditional one, it is easy to prepare it. To begin with, it is important to thoroughly wash and cut the chicken into slices. Then it is worth grating carrots and beetroot on a grater. Chop potatoes, cabbage, bell peppers, garlic, parsley. After that, all the ingredients should be arranged in pots in turn. At the end, add water, salt to taste and, if desired, add hot pepper. In addition, 20 grams of tomato sauce should be put in each pot.

Pots filled with vegetables should be sent to the oven for 25-35 minutes, after this time the contents of the pot should be mixed and cooked for another 30 minutes. The temperature in the oven should be 180 degrees. The recipe is simple, but the finished dish is incredibly tasty.

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