How to cook borsch? 8 delicious recipes

How to imagine a dinner without rich, juicy, fragrant borsch? It combines only the most wholesome and delicious foods.

We will tell you how to cook borsch.

Classic borsch with meat

You will need:

• water - 3 l;
• one carrot;
• beef meat - 0.7 kg;
• three potatoes;
• vegetable oil;
• one beetroot;
• white cabbage - 0.3 kg;
• spices: parsley, ground pepper, parsley, basil, salt;
• tomato sauce - 25 gr;
• one onion;
• two cloves of garlic.

The classic borscht recipe requires step-by-step actions:

1. It is best to take beef meat on the bone. It must be washed under the tap, put on the bottom of the pan and pour water on top.
2. We immediately pour 10 grams of salt so that the broth quickly boils.
3. As soon as the liquid boils, set the minimum power of the fire and then cook the meat for an hour, removing the gray foam mass from the surface of the broth.
4. At this time, process all vegetables by peeling and washing them.
5. We free cabbage from old leaves and chop a fresh white head of cabbage.
6. Once the meat has become soft, remove it from the pan, remove the bone, and cut the flesh into pieces.
7. We launch them back into the broth.
8. As soon as the soup boils again, add the cabbage to the meat.
9. After 5 minutes, roll the potato cubes.
10. Sprinkle pepper and salt to taste.
11. Finely chop the beets and sauté them in a frying pan in oil.
12. After 10 minutes we spread tomato sauce to it.
13. After a minute, transfer the contents of the pan to the cooking soup.
14. Grind carrots, onions with a knife and fry until golden brown.
15. We send the frying to the broth.
16. Next, throw finely chopped garlic.
17. Once the borsch is ready, throw in fresh herbs and remaining spices.
18. Turn off the gas and let the dish brew for half an hour.

How to cook borsch in a slow cooker?

A slow cooker is a necessary device if you want to cook delicious food quickly and easily.

Grocery list:

• beets - 0.1 kg;
• beef - 0.8 kg;
• water - 2 l;
• carrots - 0.1 kg;
• salt - 15 g;
• potatoes - 0.5 kg;
• onions - 0.1 kg;
• tomato paste - 30 gr;
• five peas of black pepper;
• lemon juice - 20 ml;
• fresh cabbage - 0.2 kg;
• two bay leaves.

Cooking method:

1. In a slow cooker, meat is cooked with all vegetables, so choose boneless beef.
2. We clear the meat from the film in running water and chop into portioned pieces.
3. Cabbage head rid of the upper leaves and shred with a knife.
4. We cut the peeled potatoes into small slices.
5. We carry the beets through a grater, repeat this procedure with peeled carrots.
6. Chop the bulbs.
7. We heat the slow cooker with the poured vegetable oil in the "Frying" mode and spread the onion pieces.
8. Fry until golden brown for three minutes.
9. Continue cooking with chopped carrots for another three minutes with the lid open.
10. Add beets and lemon juice.
11. After two minutes, put the tomato paste and pass all together for 4 minutes.
12. We rearrange the slow cooker in a neutral position, put pieces of meat on top.
13. Add the potatoes, chop the cabbage, pour the water.
14. Pour all the necessary seasonings, including salt.
15. We install the program “Soup” in the menu of kitchen appliances, the time is 50 minutes.
16. Once the dish is cooked, add a spoonful of sour cream or crumble the greens. Bon Appetit!

In Ukrainian

Essential Ingredients:

• white cabbage - 0.2 kg;
• water - 3 l;
• one bell pepper;
• two onions;
• pork meat (ribs) - 0.7 kg;
• two tomatoes;
• one garlic clove;
• a piece of fat;
• two carrots;
• salt to taste;
• one beetroot;
• ground pepper to taste;
• three potatoes;
• two onions;
• tomato sauce - 50 gr;
• greenery.

Step-by-step instruction in preparation:

1. Put the washed meat in a pan, fill it with water and wait for the boil.
2. Remember to remove foam from time to time.
3. Put boiled whole onions and carrots in boiling liquid.
4. Cook until pork is tender - about 2 hours.
5. After that add salt and remove vegetables from the broth.
6. Put the finished meat on a cutting board, remove the bones, and chop the flesh into large pieces.
7. Strain the broth and pour into another bowl.
8. Peel and cut vegetables according to the standard scheme.
9. Put chopped potatoes and cook for 15 minutes.
10. Add shredded white cabbage.
11. After 5 minutes, it is necessary to start frying.
12. Cut the peeled and washed beets in the form of straws.
13. Chop the onion into cubes.
14. Paprika to get rid of the core and the cap and chop with straws.
15. Wash the tomatoes, dip them first in boiling water, and then in cold, remove the thin skin and pass through the blender.
16. Chop fresh parsley.
17. Add all the ingredients in turn to a hot pan with oil - first beets, then onions, carrots, peppers, tomatoes with tomato sauce.
18. Fry for 10 minutes and then simmer for 12 minutes with the addition of broth and salt under a lid.
19. Pour the contents of the pan into the soup pot. Wait for boiling and after it cook for another 5 minutes.
20. After this, pour herbs, seasonings, salt to taste and crushed garlic.
21. Wait until the dish is infused for 15 minutes and enjoy the unusual taste and aroma of Ukrainian borsch.

Siberian borsch with meatballs and beans

The dish is prepared much faster, but the taste of it only gets better.

You will need:

• minced pork - 0.5 kg;
• one forks of cabbage;
• one bell pepper;
• five potatoes;
• tomato sauce - 45 gr;
• canned beans - 0.4 kg;
• one beetroot;
• salt and pepper to taste;
• one onion;
• four cloves of garlic;
• frying oil;
• greens optional;
• beef bones for broth.

Cooking Option:

1. First-class borscht needs a delicious broth.
2. To do this, lower the bones into the water, put the bay leaf, salt and put on the stove.
3. Once the fluid boils, the bones can be removed.
4. Fashion meatballs from minced meat, you can buy ready-made meatballs.
5. Put them in the broth along with straws of beets.
6. Next toss the potato cubes.
7. For frying, grind onions and carrots.
8. Sauté in a pan for 15 minutes slices of sweet pepper, carrots and onions.
9. Peeled garlic cloves through a press, chop cabbage with a chopping knife.
10. As soon as the contents of the pan are cooked, pour it over to the borsch.
11. Next, throw canned beans and a lot of garlic.
12. After 10 minutes, crush the greens.
13. Ready-made aromatic and rich soup can be poured on plates.

Moscow recipe with meat, sausages and smoked meats

You will need:

• beef - 1 kg;
• one carrot;
• tomato paste - 65 gr;
• smoked meats - 100 gr;
• a pair of sausages;
• one onion;
• beets - 0.3 kg;
• clarified butter - 30 g;
• white cabbage - 0.3 kg;
• herbs, salt, spices - to taste;
• sour cream - 40 gr;
• apple cider vinegar - 20 gr.

How to cook a delicious beetroot soup with beets:

1. Dip the meat with bones into a pot of water and cook until it is soft.
2. Prepare all vegetables in a standard way.
3. Fry the beetroots in a pan with ghee, along with chopped onions and carrots.
4. Add in a little sugar, broth and 10 grams of vinegar and simmer for 5 minutes.
5. When the beef is cooked and the broth boils, put the chopped cabbage in the pan.
6. After 10 minutes, lay the dressing and cook over low heat.
7. Add chopped smoked meats, bulk ingredients and herbs.
8. Wait for boiling and turn off.
9. Pour the steaming soup into the plates and add a spoonful of sour cream.

Boyar borsch with beef, pork and chicken

Essential Ingredients:

• sugar - 10 g;
• beef meat - 0.2 kg;
• chicken meat - 0.2 kg;
• butter - 30 gr;
• two carrots;
• pork - 0.2 kg;
• two onions;
• tomato paste - 50 gr;
• water - 2.5 l;
• bacon - 70 gr;
• a few peas of black pepper;
• four garlic cloves;
• one beetroot;
• salt to taste;
• vinegar.

Step-by-step instruction:

1. Pour the meat on the bones with water and cook for 3 hours at low heat.
2. From time to time it is necessary to remove gray foam and grease from the surface.
3. Make a fry of carrots and onions, adding a spoonful of broth at the end.
4. In another pan, put out the beet straws with vinegar, tomato paste, sugar and broth.
5. Once all kinds of meat are cooked, remove them from the pan and cut into slices.
6. Strain the broth, put the meat back.
7. We cut the bacon into cubes, press the garlic in the press.
8. We take clay pots and put in them all the prepared products for borsch.
9. Pour all this splendor with broth, pour spices, add salt.
10. We close the pots in the oven for half an hour.

Step-by-step recipe for borsch with sauerkraut

If you like dishes with sourness, be sure to make borsch with sauerkraut for lunch.

Grocery list:

• one carrot;
• meat broth - 2 l;
• potatoes - 0.3 kg;
• sauerkraut - 0.2 kg;
• Bay leaf;
• one onion;
• salt and pepper to taste;
• beets - 250 gr.

Secrets of cooking:

1. We take any meat to your taste and cook the broth.
2. Fry sliced ​​onions with carrots in vegetable oil.
3. Cabbage needs a little squeeze from the juice.
4. Put cabbage in a pan to sautéed vegetables.
5. Process the beets on a grater.
6. Make small cubes from potatoes.
7. Transfer the grated beets into a pan and cook all the vegetables under the lid for 10 minutes
8. Potato cubes send to the broth to cook.
9. After 15 minutes, send the fry to the borsch.
10. Pour spices, salt.
11. Garlic, sour cream and herbs can be added to the finished borsch for completeness of color and taste. Bon Appetit!

Borsch for the winter in banks

If you don’t want to bother with cooking for a long time, you can make borsch in advance and roll it into jars. And in winter, just boil the broth and add the contents of the cans to it - and a terrific lunch is ready.

List of ingredients:

• onions - 0.5 kg;
• salt - 30 g;
• beets - 0.8 kg;
• vinegar - 45 ml;
• cabbage - 0.8 kg;
• vegetable oil - 100 ml;
• carrots - 0.5 l;
• water - 0.1 l;
• tomatoes - 0.5 kg;
• granulated sugar - 56 gr.

Cooking Option:

1. Pass the peeled beets through a food processor.
2. Do the same with carrots.
3. Finely chop the cabbage with a knife.
4. Cut tomatoes, and chop onions.
5. Put all products in a pan, pour water, oil, pour sugar and salt.
6. Cook together for 20 minutes, then pour the vinegar and fill the sterilized cans with the borscht obtained and roll up.
7. In total, about three liters of soup should turn out.
8. In winter, cook the broth with meat, cut the potatoes and add the dressing from the cans.