How to cook delicious red borscht: recipes of Ukrainian, lean, Lithuanian cold borscht with step-by-step video and photo instructions

on 10.09.2018

Each housewife has her own secrets how to cook delicious borscht. Some fry beets separately, others necessarily add sauerkraut, others do not represent how you can cook borscht without beans. Talk about the perfect borscht is difficult, because the housewives have their own idea of ​​it. Therefore, our magazinegathered the best recipes for cooking borscht in different ways.Choose for yourself which one of them deserves to be called ideal.

The main thing in the article

How to cook a delicious soup with beets: the basics of cooking

Whatever way the soup is prepared, the basics of cooking are the same for everyone. Consider them in more detail:

  1. The basis of borscht is broth.It can be any: meat, chicken, vegetable and even fish. For the classic borscht cooking, it’s best to make broth from pork, beef, chicken, duck or turkey.
  2. Save beet colorcan, if it is to extinguish separately. In the process of cooking beets in it you need to add a little vinegar, it will help to maintain the rich color of the vegetable. Sugar added along with vinegar will help neutralize acidity.
  3. In order to receivethick soup with a velvety taste,add some flour to the zazharku. It will help thicken the broth, making the soup nourishing.
  4. After cookingthe dish must stand (insist)so that all vegetables are soaked with each other's tastes. Gourmets claim that the most delicious borsch is yesterday's.
  5. Concerningfiling,then borschik poured into deep plates and plentifully sprinkled with greens. Sour cream is served separately. The best additions to borsch are pampushkas with garlic.

How to cook red borscht: step by step recipe with photos

We offer to cook one of the variants of red borscht, which is classic. Initially prepare the products (proportion to 4 liters of water):

  • pork for broth, you can take the tenderloin, ribs or sternum - 300–500 g;
  • beets - 2 pcs of medium size;
  • potatoes - 4 pieces;
  • cabbage - 1/4 of the head of the average size;
  • two large onions;
  • two carrots;
  • Table vinegar - 1 tablespoon;
  • tomato paste - 2 tablespoons;
  • sugar - 1 tablespoon;
  • cooking oil for frying;
  • spice;
  • greens (parsley, dill).

Prepare the ingredients for the broth. Cut the meat into portions, peel the onions and carrots, wash half a bunch of parsley.
Prepared products put in a saucepan and add water. Cook for 2 hours.
Peel vegetables for frying (onions, carrots, beets).
Cut the onion and grate the beets and carrots. Pour some oil into the pan, pour onions, after - carrots and beets. Pour 1 tablespoon of vinegar and pour 1 tablespoon of granulated sugar, simmer until the vegetables are soft. Add tomato paste last, fry for another 5 minutes.
Peel potatoes, wash, cut into cubes. Cabbage shred long pieces.
At the end of the broth preparation, remove the vegetables and meat from the liquid. Put potato and cabbage into it. Boil down 30–40 min.
Now move the frying pan to the pan. Add the borscht, add the spices.
Let the borscht boil for another 10–12 minutes, add chopped greens and turn it off.
Let the dish stand for 30–40 minutes and you can spill the borsch on deep plates and serve with sour cream, bacon and dumplings.

The recipe for delicious borscht with beans

Beans in borscht may well replace meat,as it makes the taste of this dish more saturated and rich. Accordingly, with the addition of beans, the caloric content of borscht increases, but the taste from the addition of legumes only benefits. Cooking ingredients:

  • bone with meat for broth - 0.5 kg;
  • 1 tbsp beans;
  • 2 beets;
  • 4 large potatoes;
  • 1/4 of the cabbage;
  • one onion;
  • one big carrot;
  • Tomato - 3 pcs;
  • 4-6 cloves of garlic;
  • spice;
  • greenery.
  1. Beans soak overnight.
  2. Pour 3–4 liters of water over the bone, let it boil. Remove the noise.
  3. Put the beans in boiling broth and cook until ready.
  4. Remove the bone and salt.
  5. Cabbage chop thin strips. Send to saucepan. Let boil and boil for another 10 minutes.
  6. Peel all vegetables. Cut potatoes into small cubes, put them to cabbage. Boil for 5 minutes.
  7. Crumble the beets into cubes and fry in vegetable oil for 5–10 minutes with the addition of garlic, which should be cut into halves of the cloves and tossed into hot oil.
  8. When the beets are soft, put onion, diced, and grated carrots. Extinguish 10–15 min.
  9. Take off the skin of the tomatoes and send them to the grill. When they are completely extinguished to a uniform consistency, salt and add spices.
  10. Put everything in boiling broth and boil another 20-40 minutes.
  11. At the last minute to try the dish, if necessary, add spices and herbs.

The classic recipe for borscht with beets and cabbage

The classic recipe involves a thick dish, obtained at the end of cooking. To create one will need:

  • beef sternum –500–800 g;
  • half a small cabbage;
  • three beets;
  • two medium carrots;
  • two onions;
  • 1 tbsp flour;
  • 1 tablespoon of tomato paste;
  • 1 tablespoon of sugar and vinegar;
  • spice.
  1. Breast should be soaked in cold water for a couple of hours.
  2. After that, transfer it to the pan and pour 3-4 liters of water. When the broth begins to boil, remove the noise.
  3. Vegetables clean. Cut potatoes into cubes, pour into boiling broth.
  4. Place the chopped cabbage there.
  5. Beets cut into long sticks. Leave a full 1/4 of one beet. Pour the sticks into the pan. Add vinegar and sugar. Stew until soft vegetable.
  6. When the beets have finished cooking, put it in a saucepan with potatoes.
  7. Now you need to clean the onions and carrots. Shred all randomly and send to the pan.
  8. When the mass begins to fry, pour 1 tablespoon of flour and simmer until cooked vegetables. At the very end put the tomato paste and, if necessary, add a little water.
  9. The remaining piece of beet to rub on a fine grater and with zazharkoy pour into the pan.
  10. When everything is well boiled, add salt and spices, finely chopped greens.
  11. Squeeze 3–4 cloves of garlic into borsch and leave to infuse for another 10–25 minutes.

How to cook cold borsch: Lithuanian recipe

Lithuanian cold borscht recipe is especially relevant in the summer. Its peculiarity is that it is prepared on kefir. For cold Lithuanian dishes you need to prepare:

  • beets - 2 pcs of medium size;
  • kefir - 1 l;
  • fresh cucumbers - 2-3 pieces;
  • three chicken eggs;
  • sour cream –3–4 tbsp;
  • greens (onion, dill) - 1 beam;
  • salt to taste
  1. Wash beets and cook in the peel. Clear.
  2. Boil eggs. Clean up
  3. Grate beets.
  4. Cucumbers and eggs cut into cubes.
  5. Grind greens. All vegetables folded in a saucepan, salt.
  6. Add sour cream, mix.
  7. Gradually pouring kefir, stir the cold borsch, dissolving sour cream.
  8. This soup is served chilled with hot potatoes.

Read more about how to cook delicious cold borscht, see our article.about the best recipes of beetroot soup (fridge).

How to cook Ukrainian borsch with meat, beans and apples: photo-recipe

Such borscht is a celebration of taste, which you will certainly appreciate. Cooking Products:

  • 400–500 g of meat (you need to take pork and beef on the bone in the same ratio);
  • one big beet;
  • 0.5 st beans;
  • potatoes - 400 g;
  • cabbage - 400 g;
  • 1 tablespoon of tomato juice, preferably homemade;
  • two sour apples;
  • one carrot;
  • one onion;
  • roots - a half of a root of parsley and a celery;
  • greenery.

Now to the stages of work:

Beans soak overnight.
Boil broth from beef. Take the meat, remove it from the bone and cook with the soaked broth for 40–60 minutes along with the soaked beans.
Peel the beets and cut into strips. The same actions to make with pork.
Fry the meat until golden, add beets, pour 100-150 ml of broth, cover the pan with the lid and simmer for 20-30 minutes.
Clean the roots, onions and carrots.All cut (grate).
Fry the roots with onions in a frying pan, pour in tomato juice. When boils - pour in the broth.
Peel potatoes, cut into cubes. Cabbage finely chopped.
Send them to the pan. Remove the peel from apples, cut them into small pieces and attach to vegetables. Salt
When the potatoes are ready, send stewed beets with pork to the pan.
Boil borsch for another 20–30 minutes, add herbs and spices.

How to cook a delicious homemade soup with meat in a slow cooker?

Dishes from the slow cooker successfully settled down on the tables of our fellow citizens. Therefore, the soup of this miracle pot is no surprise. But this method of cooking saves a lot of time, and the soup, which is long steeped in the bowl, turns out just amazing. You will need to cook the following products:

  • 300–400 g of chicken meat or 1 large chicken leg;
  • one beet;
  • one onion;
  • one carrot;
  • three potatoes;
  • cabbage –150–200 g;
  • 2 tablespoons of tomato paste;
  • two cloves of garlic;
  • salt and spices to taste.
  1. Peel all vegetables. Cut onions, carrots and rub beets.
  2. Fry them in vegetable oil in the "baking" or "fry" mode.
  3. Put a portion of the cut meat into the bowl of the slow cooker.
  4. Dilute tomato paste with 0.5 cc of water and pour into the bowl. Close the multicooker lid and let the ingredients boil for 10–15 minutes.
  5. During this time, cut the potatoes into cubes, and chop the cabbage in long slices.
  6. Put everything in a bowl, pour water to the top mark. Sprinkle with spices and salt.
  7. Stew 45 minutes in the "soup" or "stewing" mode.
  8. Open the lid, attach the grated garlic, close and leave in the heating mode for 15–20 minutes.
  9. Serve borsch with greens and sour cream.

How to cook soup with sauerkraut and meatballs: a recipe

The original taste will be given to sauerkraut borscht, but thanks to the meatballs it will be rich and the cooking time will be reduced, since it will not be necessary to boil the broth. For this borsch need:

  • 250 grams of minced meat;
  • one beet;
  • two onions;
  • one carrot;
  • 3-4 potatoes;
  • 250 g sauerkraut;
  • 20–25 g of butter;
  • greens and spices to taste.
  1. Dip sauerkraut in boiling water.
  2. While it is boiling, peel all the vegetables. Cut potatoes into cubes and send to sauerkraut.
  3. Cut one onion, grate carrots and beets.
  4. Fry vegetables in a pan, putting them in the following sequence: onion, carrot, beet.
  5. When the vegetables in the frying are soft, put the butter in the pan.
  6. When it melts, send everything to the pan, where the potatoes are cooked with cabbage. Salt
  7. While the soup is boiled, grind the second onion and mix it with minced meat. Add spices to it, mix.
  8. Wet hands to form meatballs and place them in borscht.
  9. When the meatballs pop up, try the dish, if necessary - dosolit. Add greens, boil for another 5 minutes and the soup is ready.

How to cook lean borscht without meat?

Borsch can be cooked without meat. Due to its rich composition, this dish is equally tasty "sounds in any performance." But if you are a vegetarian or fasting, then this recipe is sure to take note. Cooking Products:

  • one beet;
  • 50 g dry mushrooms, the white mushroom is the best option;
  • 50 grams of beans;
  • one onion;
  • one carrot;
  • 2-3 potatoes;
  • 250 grams of cabbage;
  • one bell pepper;
  • 2 tbsp tomato (homemade or pasta);
  • 1 tablespoon sugar
  • 1 tbsp flour;
  • greens, salt and spices.
  1. Soak the beans for at least 4 hours.
  2. Pour it with water and cook for about 1.5 hours from the moment of boiling.
  3. Soak the mushrooms, when they swell, add them to the beans and cook for another 40 minutes.
  4. Vegetables clean. Beets cut into cubes and send in boiling mushroom broth.
  5. Place the diced potatoes and cabbage straws in the same place.
  6. Fry onion with carrot. Pour sugar and flour. All fry.
  7. Dissolve the tomato paste in water or broth and pour into the broil.
  8. Pour it into the broth, add spices and salt.
  9. Wash the Bulgarian pepper and place it whole in a borscht. Crumble and add greens.
  10. Make a small fire and cook soup until the Bulgarian pepper is completely ready.

Lenten recipe for borscht with crucian: how to cook an unusual borscht?

Recipe for borscht with crucians more than 100 years. He was served in the houses of the gentry in the days of fasting, when meat was forbidden. For such an unusual dish you need to prepare:

  • medium-sized crucians - 3–6 pcs;
  • 0.5 st beans;
  • beets - 1-2 pieces;
  • one large carrot;
  • one onion;
  • a quarter of a medium head of cabbage;
  • dried mushrooms - 50 g;
  • roots (parsley, parsnip);
  • tomato juice - 0.5 tablespoons;
  • beet kvass, it can be replaced with table vinegar 1-2 tbsp;
  • salt, herbs and spices.
  1. Soak the beans and mushrooms.
  2. Clean the fish, remove the insides, then make frequent cuts on the carcass. Salt and leave.
  3. Boil the beans, add to it the mushrooms cut into strips.
  4. Vegetables clean. Send potatoes to broth. When boils, add cabbage to it.
  5. Fry the onions, carrots and beets in a pan. Pour sugar, add vinegar and simmer for 20–30 minutes in a fryer.
  6. While everything is fried and boiled, fry crucian carp in flour until a nice golden color.
  7. Pour tomato juice into zazharku, stew for another 5 minutes. All pour to the broth.
  8. When it boils, put the fried carp in a saucepan and boil for 5–10 minutes.
  9. This dish is served with greens and sour cream.

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