What you need to prepare not just beetroot soup, but a real traditional one Ukrainian borscht? You need to go somewhere to the Ukrainian outback, find a Ukrainian woman of respectable age, and tearfully beg, ask her to cook borscht for you :) It is possible that they will not refuse you, and then you will be able to taste a plate of aromatic, rich real Ukrainian borscht!...
But this option doesn’t suit me, you say, because... I can’t travel so far to look for someone... I want borscht today, here and now!
And you’ll be right, to enjoy the taste of real Ukrainian borscht, you don’t have to go anywhere! Because Yana shared with us an excellent recipe for completely authentic Ukrainian borscht, the pride of Ukrainian cuisine. She talked about all the intricacies, secrets and nuances of cooking, so you simply can’t help but succeed! The borscht turns out thick, rich, aromatic and incredibly tasty - once you try it, it’s impossible not to fall in love!
So, the main components of success in preparing borscht are high-quality, tasty ingredients. First, a rich broth is prepared - the basis of borscht; for it, of course, you need to choose tasty meat, preferably on the bone, there will be more fat. As an option - pork ribs will be excellent choice. But borscht can also be cooked with chicken, turkey, beef or even water. These will already be variations of borscht, but still, such borscht has a place to exist.
The most important secret of Ukrainian borscht is a piece of old lard, ground with garlic and added at the end of cooking, this dressing gives an amazing aroma!
And of course, borscht loves a lot of fresh herbs, sour cream and donuts - this is a Ukrainian classic! Enjoy the process and great results!
Ingredients
| meat (pork ribs, shoulder or thigh) | 400-500 g |
|---|---|
| water | 3 l |
| cabbage | 200 g |
| potato | 2-3 pcs |
| beets (small) | 1 piece |
| onion | 2 pcs |
| carrot | 2 pcs |
| bell pepper | 1 piece |
| tomatoes | 2-3 pcs |
| tomato sauce (or ketchup) | 2 tbsp. |
| parsley and dill | |
| 1 clove of garlic | |
| a small piece of old bacon | |
| salt | |
| freshly ground pepper |
Step-by-step recipe with photos
Wash the meat, put it in a pan, add cold water and bring to a boil. Carefully remove the foam, put the peeled onions and carrots in the pan. Bring to a boil again, reduce the heat so that the broth barely simmers, and cook the meat for about 2-3 hours until it will not become soft. At the end of cooking, add salt to the broth, remove the onion and carrots and discard.
Advice.
The readiness of the meat is checked with a fork or knife. If the knife enters the flesh with virtually no resistance, the meat is ready.
Remove the meat from the pan, cool, separate from the bones and cut into small pieces. Strain the meat broth through several layers of gauze and pour into a clean pan (you will get about 2 liters of broth).
Wash the potatoes, peel and cut into strips or cubes.
Wash the cabbage, cut out the stalk and chop finely.
Add potatoes to the broth and cook for about 15 minutes.
Then add cabbage and cook for about 5 minutes.
Advice.If the cabbage is young, it cooks quickly in about 5-7 minutes. Winter cabbage needs to be cooked longer, so it is better to add it to the broth along with potatoes, then the vegetables will be ready at the same time.
Prepare frying
Wash the beets, peel and cut into thin strips.
Wash the carrots, peel and cut into small cubes.
Peel the onion and cut into cubes.
Wash the bell pepper, remove the seeds and membranes, and cut into strips or small cubes.
Wash the tomatoes, make a cross-shaped cut on each one, put them in boiling water for 2 minutes, then in cold water and remove the skins.
Cut the tomatoes into cubes or grind in a blender.
Wash and chop the greens.
Heat in a frying pan vegetable oil, add beets and fry for 4 minutes.
Add onion, fry for about 2 minutes.
Then carrots - fry the vegetables until light golden brown.
This is not borscht at all. at least in my understanding.
Firstly, you don’t have to put so much meat - it’s not jellied meat. Although this is not for everyone. And you can take any meat - pork, chicken, beef. The best are beef and pork bones. I put the potatoes in first - a couple of them whole along with the meat, and cut the rest into pieces and about 20 minutes after the meat boils. When boiling, be sure to remove the foam from the broth, otherwise unsightly rags will float in the pan. Let the broth with potatoes and meat simmer. I cook until the whole potatoes start to fall apart. When the potatoes boil, salt the broth. Meanwhile, prepare the frying. Cut a large onion into small squares and fry in vegetable oil. When it becomes transparent, add grated large carrots and half a medium beet, also grated. I fry and stew all this well (but do not fry). I add 1 tsp. sugar, stirred, then about 3 tbsp. tomato paste and 0.7 liters of homemade tomato juice or ground fresh tomatoes. If there is no fruit drink, then about half 0.5 liter jar pasta and about a glass of water (the amount of pasta to taste depending on its quality). I evaporate it all well. Even half a veal in a pan will not save borscht with unsuccessful frying. Especially if the tomato is not well fried and evaporated. I simmer until it changes color - there is almost no liquid, and the oil on the surface becomes orange in color. After that, I take out the whole potato and all its parts that have been boiled by that time from the pan and mash them with a spoon until pureed. Those potatoes that are cut into pieces remain the same. Afterwards I put it all into the broth. I stir, add finely shredded cabbage, chopped herbs (parsley, dill), bay leaf, chopped bell pepper. Add boiling water to the desired amount and thickness. While it boils, I taste it. I add what is needed - salt, sugar. If it happens that I don’t have enough tomato paste (this happens) or the paste is completely bad, then at the end I add citric acid to taste, as a last resort. And so, with experience, I learned to calculate the amount of tomato per pan. As soon as it boils, I reduce the heat. Let it simmer for a minute and immediately remove from heat. If the cabbage is young, then immediately after boiling. Never overcook cabbage. This is the second rule after a well-steamed tomato. All. Let the borscht brew for about 15 minutes and you’re ready to eat. I did not indicate the proportions of the products, since each housewife does this according to her own taste. Although. if approximately. I have a 6 liter saucepan. It takes about 1 kg of potatoes, large onions and carrots, half a beet, about half a head of medium cabbage. So that there is no porridge, but also not to chase vegetables around the plate with a spoon. Who likes it how? Well, I indicated the number of tomatoes above. It is through tomatoes that the color is achieved, and not through beets (this is not beetroot). Some people don’t like beets at all and don’t put them in borscht at all. That's possible. This is the borscht that my grandmothers and mother prepared. This recipe is from Ukraine, no doubt about it.
Who among us doesn’t like to eat delicious food? There are probably no such people at all. Even representatives of the fair sex who carefully monitor their figure will not refuse a tasty and healthy dinner or lunch. What distinguishes lunch from a regular meal? That's right - the first course. It may vary.
Why is it beneficial to include liquid foods in your diet?
Even if someone does not like soups, they still need to eat liquid dishes periodically, because broth is good for the stomach. It helps digest food better and protects against unpleasant diseases such as stomach ulcers, gastritis or inflammation of the pancreas, which is called pancreatitis. All these misfortunes can be avoided if you regularly include, for example, soup in your diet. But in our article we will tell you about preparing such a hearty and tasty first course as borscht. Each housewife has her own way of preparing the best borscht. A simple recipe with a photo, which is given in the text, will make the cooking process understandable and accessible.
A little about the options for a delicious first course
It is wrong to believe that borscht is rich fatty soup, from which kilograms are added to Of course, real Ukrainian borscht is like this - hearty, buttery, and even with donuts. But there is also a lean version of borscht, which contains the bare minimum of high-calorie ingredients; sometimes it is cooked without meat at all. Those people who strictly observe fasting know how easy such borscht can be. Below are the most interesting recipes delicious borscht, cooked both in a saucepan and in a slow cooker.
Simple with chicken
To prepare this dish you need to prepare:
- approximately 3 liters of water;
- chicken leg or 3 chicken thighs, or you can take a whole chicken;
- potatoes - 5-6 tubers;
- half a head of cabbage;
- carrots - 1 piece;
- onion - 1 piece;
- herbs, salt, vegetable oil;
- tomato paste 75 grams or 2 tomatoes.
A simple borscht recipe begins with preparing the broth: to get a tasty dish, you first need to defrost the chicken and boil it by dipping it in boiling water. The whole chicken must be cut into small pieces in advance. After the water boils, you need to pour it out and collect cold water again. This will be the basis for our borscht broth. The chicken should be cooked until half cooked. While the process is going on, you need to wash and peel the potato tubers, carrots, cabbage and onions. Then you need to put potatoes, cut into not too large pieces, into the saucepan with the half-cooked chicken. Finely chop the onion and grate the carrots. When the water boils again after adding the potatoes, add finely shredded cabbage to the broth.
How to make delicious fried borscht: continuation of the previous recipe
At the same time, we are preparing the frying, the recipe for simple borscht, although, excuse the tautology, is simple, it still cannot do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, you need to fry carrots and onions together in a frying pan; all this is done in sunflower oil. When the frying takes on a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the roast is ready, transfer it to a saucepan with broth. Stirring the borscht periodically, add salt or your favorite spices to taste. To prevent the borscht from losing its richness, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the heat, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the borscht with sour cream or mayonnaise.
A simple recipe for borscht in a slow cooker: necessary ingredients
The multicooker has recently become a faithful assistant for housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and effort. She cooks porridge, bakes muffins, and prepares pilaf.
You can cook borscht in it, it will turn out absolutely as tasty, no worse than cooked on the stove in a pan. So, the products for the future borscht:
- pork with ribs - 300 grams;
- water - 2 liters;
- fresh cabbage - 200 grams;
- beets - 2 pieces
- carrots and onions - 1 piece each;
- potatoes - a couple of tubers;
- fresh tomatoes - 2 pieces;
- melted butter - 1 spoon, 2 cloves of garlic;
- seasonings, salt, chopped herbs.
Let's start cooking
Perhaps this is the simplest borscht recipe that even a novice housewife can do; it won’t cause much trouble. First, you need to peel the beets, carrots and onions, then grate the carrots and beets on a coarse grater, and finely chop the onion with a knife. Finely chop the fresh cabbage, finely chop the tomatoes, and either chop the garlic finely or pass it through a garlic press. Place onions and carrots in a multicooker bowl, lightly greased with oil, set to “fry” and fry the vegetables for about five minutes. Mix it all with a silicone spatula so as not to scratch the coating of the bowl. There is no need to close the multicooker lid. After about five minutes, add the pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After this, you need to put half of the grated beets, cabbage, and potatoes into the bowl. You can sprinkle a little on everything for taste. granulated sugar. Salt and pour hot boiled water from a kettle over everything. Then select the “quenching” program (if available special program“soup”, then you need to choose it). Cooking time - 60 minutes. After this, close the multicooker lid until it clicks. At the same time, pour a glass of boiled hot water over the second half of the beets, add a little lemon juice and bring to a boil. This broth must be filtered through gauze or bandage. Then pour the broth into the multicooker container, add garlic, seasonings and finely chopped herbs. On the multicooker program panel, set the “Warming” mode and leave for 10 minutes. Separate the finished meat from the bones, return the pieces of meat back to the borscht. The bones can be thrown away. It is best to serve borscht with sour cream.
Classic borscht with beets: ingredients
And now we bring to your attention a simple one. In general, each housewife has a different recipe, many use several types of meat or even replace it with stew. In cookbooks you can find recipes with dumplings, with smoked ribs, and many other different cooking methods. And all this will be a variation on the theme of classic borscht.
We present to your attention a recipe for simple borscht, which will not take much time from the housewife. To prepare you need to take:
- 1 kilogram of beef;
- half a kilogram of potatoes;
- 300 grams of fresh cabbage;
- 300 grams of beets;
- 200 grams of carrots;
- 200 grams of onion;
- 3 small jars of tomato paste (metal);
- 3 garlic cloves;
- bay leaf, salt, allspice or any spices;
- green.
Cooking process
First you need to wash the meat. If it was frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. Once ready, remove it from the pan, cut it into pieces or sticks and put it back into the meat broth. Finely chop the onion and grate the carrots on a medium-sized grater. Chop the cabbage into strips. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a frying pan with sunflower oil. Pour a tablespoon of vinegar into it (to preserve the color) and tomato paste. If you don’t have tomato paste at home, you can replace it with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate frying pan, fry the carrots and onions in oil. When they acquire a beautiful golden hue, remove the pan from the heat.
Sequence of ingredients
The recipe for simple borscht implies, like other similar ones, the sequential addition of ingredients. Cut the potatoes into pieces and place them in the boiling broth. During cooking, taste the dish and add salt to taste. After the broth boils again, add the cabbage to it. It should be cooked over low heat for about five minutes. Then add the beets to the pan and cook for another ten minutes. At the last moment, add the fried carrots and onions (the so-called frying), as well as the bay leaf.
If necessary, add a little more salt and pepper. After this, add garlic to the almost finished borscht, which was previously squeezed through a garlic press. Almost ready - remove the pan from the heat and let it sit for about twenty minutes. Pour the aromatic, beautiful and tasty borscht into deep plates and serve, sprinkling with herbs and adding sour cream. It will be no less tasty if you put mayonnaise or a thick sauce with spices on the plate instead. And with black rye bread it will be almost culinary masterpiece. A plate of this first course will give you energy for the whole day. Now you know how to cook borscht. A simple recipe and its variations are given in our article; you just have to choose the one that suits you and your family members more.
Borscht is the first thing many of us think of when we hear the word soup. One of the most popular soups found in both Russian and Ukrainian cuisine, as well as the cuisine of many Eastern European countries. Although there are differences in recipes and names, the most important thing they always have in common is the main vegetable ingredient is beets. Whether it’s delicious borscht with meat or lean, with cabbage or beans, the right red borscht will always be with beets. This is what makes him special and loved.
We always associate borscht with a home-cooked dinner, mother or grandmother in the kitchen, and the unique aromas of meat and vegetables. I know a lot of people whose favorite soup is borscht. And I can understand their feelings. By the way, every family has its own tricks and peculiarities of preparing delicious borscht. Some add pepper, some add lemon juice, vegetables are added in different sequences, tomatoes and spices, garlic, dumplings, lard. It's varied and can make your head spin.
Just recently I talked about the version of borscht, and in this article I want to turn to borscht with meat, my favorite. And I think that many will agree with me.
The easiest recipe for making borscht with beef
First of all, I want to tell you how to cook delicious borscht with meat in beef broth. Beef meat is lean, tasty and healthy, rich in iron and proteins, and also contains B vitamins. Broths that are cooked from meat with bones are especially successful. Of course, you don’t need to boil one bone, but if you have a piece of meat with a small bone, the broth will definitely turn out excellent, thick and rich, but not greasy. Therefore, borscht with beef can be considered a safe dish for your figure, the main thing is not to use too much vegetable oil when preparing the frying.
For borscht you will need:
- beef - 400-500 g (possibly with a bone),
- beets - 1 large (or 2 small),
- cabbage - 300 grams,
- potatoes - 3-4 pieces,
- carrots - 1-2 pieces,
- onions- 1 piece,
- tomato paste - 2 tablespoons without top,
- garlic and herbs to taste,
- bay leaf - 1-2 pcs,
- vegetable oil - 2-3 tablespoons,
- salt, peppercorns.
Preparation:
1. Delicious borscht with meat always starts with preparing the broth. It is necessary to thoroughly rinse the piece of meat, remove any broken bones and put it to cook over medium heat. During the cooking process, be sure to constantly skim any foam that appears from the surface of the water. If you don’t remove it, the broth will be cloudy and not tasty. Foam is a protein that is released from meat when heated. As soon as the water boils, reduce the heat to medium or slightly lower so that there is no active boiling, but only rare bubbles. This way the beef will almost simmer in the water and you will get a very tasty broth. Cooking may take two to three hours, depending on what part of the carcass you used. Check for doneness by checking the tenderness of the meat.
2. When the meat becomes soft, you can remove it from the pan to cool. A little later, cut it into small pieces that will be convenient to eat. In the meantime, we will start adding vegetables. Peel potatoes, beets and carrots. Immediately cut the potatoes into cubes and place in a pan of boiling water. The fire can now be increased. Boil the potatoes for 10 minutes.
3. While the potatoes are cooking, cut the cabbage into thin strips. Do not make it too long; the pieces should fit in a tablespoon so that it is convenient to eat the finished soup. Put the cabbage to cook 10 minutes after the potatoes. And cook for another 10 minutes.
If you have autumn or winter cabbage, it takes longer to cook and is tougher. In this case, it can be placed with or in front of the potatoes.
4. At this time, put a frying pan on the fire with a small amount of vegetable oil. Finely chop the onion and pour it into the frying pan. Fry the onion until it becomes transparent and just starts to turn a little golden.
5. The next vegetable also goes into frying in a frying pan. This will be a carrot; it needs to be grated on a coarse grater. Do this in advance so that while you are grating it, the onions do not overcook. Add the grated carrots to the onions and continue sautéing, stirring constantly. The carrots and onions should become soft, but not browned. A fried crust will spoil the taste of the soup.
6. When the carrots soften a little and change color, it’s time to add the grated beets and tomato paste. They need to be added together because beets, when cooked, begin to lose their rich burgundy-red color, and the acid contained in tomato paste prevents this process and fixes the color. Some cooks add vinegar or vinegar to the soup to fix the color. citric acid, but this time we’ll make do with tomato paste.
7. Mix the vegetables well with the tomato paste and reduce the heat under the frying pan. Now cook over low heat until the beets soften a little. You can cover with a lid and lightly simmer the vegetables.
8. While the roast is stewing, check the potatoes and cabbage. Use a spoon to catch a piece of vegetables and try to cut them with a knife; if it cuts easily and does not crunch, then they are ready. It's time to return the boiled meat, cut into pieces, into the preparing borscht.
9. The vegetables are cooked, the frying is ready. It's time to connect them. Transfer the roast to the boiling broth with vegetables and stir thoroughly. Cook for another 5-7 minutes. Salt the borscht to taste, add a bay leaf and, if desired, a few peppercorns. Then turn off the stove, cover the soup with a lid and leave it to steep for 15-20 minutes.
10. If you want to add flavor to our delicious borscht with meat, then finely chop fresh herbs and garlic. Add to soup and stir. You can add herbs and garlic to the plates when serving.
Well, our beef borscht is ready. You can pour it into plates, add sour cream or herbs to taste. Get fresh rye bread and call everyone to the table.
Bon appetit!
Borscht with pork ribs - step-by-step recipe
If I choose what to cook delicious borscht with meat from, then in second place after beef I will have pork ribs. But not smoked, as we use for, but raw. From them we will cook a good, hearty broth for borscht, it will be correct and rich, because ribs consist of meat and bones, and the bone, as you know, best friend delicious broth.
You will need:
- pork ribs - up to 1 kg,
- beets - 1 piece (large),
- potatoes - 3-4 pieces,
- carrots - 1 piece,
- onion - 1 piece,
- tomato paste - 2 tablespoons,
- cabbage - 250-300 grams (1/4 head of cabbage),
- garlic - 2-3 cloves,
- greens to taste,
- bay leaf,
- salt and pepper to taste.
Preparation:
1. Rinse the pork ribs thoroughly in running water. Then divide into pieces, cutting between the rib bones to leave one rib per piece. Ribs that are too long can be cut in half, but then be sure to rinse the meat again so that no bone fragments remain. Heat a frying pan and fry the ribs on both sides until lightly browned for 5 minutes. After this, pour water into the pan and let them cook for about 1 hour. Lightly fried meat will give the broth a golden color and a pleasant taste.
2. While the meat is cooking, you can prepare all the vegetables. The cabbage is peeled from the top leaves and chopped into small strips. Peel the potatoes and cover with cold water to prevent them from darkening. Peel the beets and carrots and grate them on a coarse grater. Chop the onion into small squares. Peel the garlic and chop finely.
3. Once the meat is cooked, remove it from the pan and set it aside. We'll add it back to the soup later once the vegetables are cooked.
4. Cut the potatoes into cubes and add to the boiling broth to cook for 5-7 minutes.
5. Try the cabbage; if it is tough from the late varieties, then put it to cook 10 minutes after the potatoes. If it is young summer cabbage, then add the cabbage after frying and cook for only 7-10 minutes.
7. Place the onion in a frying pan with heated oil and fry it until soft, then add the carrots and beets. Mix everything well and reduce the heating temperature. Simmer the vegetables over medium heat, stirring for 10 minutes.
8. Add tomato paste to the frying, stir and fry for another 5 minutes. Tomato paste will give vegetables a red color and a characteristic smell. It is important not to turn up the heat, otherwise everything will be overcooked and tasteless.
9. By the time the cabbage and potatoes in the pan are ready to fry, they should become softer. Add the roast to the soup and stir. Cook for another 10 minutes over low heat until it is just barely bubbling and not actively simmering. After this, you can add garlic and herbs. Salt and pepper the soup, add bay leaf.
10. Taste all the vegetables, they should be ready and soft. After this, remove the pan from the heat, return the pork ribs to the borscht and cover with a lid. Let the soup brew for 25-30 minutes. During this time, it will cool down a little and become saturated with the aromas and tastes of all the ingredients.
You can serve it to the table!
Ukrainian borscht with pork and beans - video recipe
Since we are considering the most delicious ways to prepare borscht with meat, we shouldn’t lose sight of Ukrainian borscht. It is necessarily cooked in meat broth and with pieces of meat. To this we will also add bell peppers and beans, these are the important ingredients of Ukrainian borscht. The right recipe preparation will help you make real tasty borscht, and in order not to make any mistakes, it is best to watch a very detailed and visual video. Don't forget to prepare an appetizer of lard with garlic and add a spoonful of sour cream. Consolidation!
Delicious borscht with meat and vegetables - step by step recipe
It would seem that what can be added to borscht with meat to make it even tastier, besides the standard set of vegetables or beans, as in the Ukrainian borscht recipe. It turns out that celery root and parsnips will help us greatly enrich the taste. These roots are not so difficult to find, and besides, many of us grow them in our own gardens. I suggest you cook borscht according to this recipe, and then evaluate the difference. Believe me, you will love this option too.
You will need:
- pork or beef with bone - 1-1.3 kg,
- potatoes - 3-4 pcs,
- carrots - 1 piece,
- beets - 1 piece,
- parsnip - 1 piece,
- celery stalks - 2 pieces,
- onions - 2 pcs.,
- sweet pepper - 1/2 pcs (or small),
- tomatoes - 400 grams (canned in their own juice),
- tomato paste - 1.5 tablespoons,
- spicy adjika - 1 teaspoon,
- garlic - 2 cloves,
- ground coriander - 0.5 teaspoon,
- sugar - 1 teaspoon,
- bay leaf - 1-2 pcs,
- vegetable oil 2-3 tablespoons,
- salt and black pepper to taste.
Preparation:
1. Delicious borscht with meat starts with meat. Take pieces with bones for cooking. It can be either beef or pork, the only difference will be in the time the meat is cooked. Beef cooks for about 2-2.5 hours, pork - 1-1.5 hours. Rinse the meat under running cold water to remove any bone fragments, then place in a saucepan and cover with cold water. This is important, under no circumstances hot. Now put it on the stove and cook. As it boils, gray foam will appear, which must be removed so that the broth is clear.
2. As soon as the meat boils, place two celery stalks and one small onion without peel into the pan. Continue cooking the meat until fully cooked.
3. While the broth is cooking, you need to prepare all the vegetable ingredients. Peel beets, potatoes, carrots, parsnips, and onions. Grate the carrots, beets and parsnips. Chop the cabbage into thin strips. Cut the sweet pepper into thin strips. Cut the onion into squares or quarter rings. Cut the potatoes into medium-sized cubes and cover them with cold water to prevent them from darkening.
Tomatoes also need to be prepared in advance if you have fresh ones. They need to be doused with boiling water and the skin removed. Then grate or grind with a blender at low speed into a paste.
4. When the meat is cooked, remove the onion and celery stalks from the broth. They were needed only for the taste and aroma of the broth. Now you can throw them away.
5. Remove the meat from the pan as well. Let it cool slightly, then separate the seeds and cut the rest into small pieces.
6. Heat vegetable oil in a frying pan over medium heat and add the onion first. Fry it for literally 2 minutes.
7. Now add the grated carrots and fry for another 2-3 minutes, stirring.
8. Bell peppers go into the pan next. Continue sautéing vegetables for another 2 minutes.
9. Now add the grated beets. Reduce heat to low and simmer vegetables for 5 minutes.
10. After five minutes of simmering, add the tomatoes in their juice along with the juice (or fresh grated ones) and tomato paste. Mix everything well.
11. Add aromatic and tasty spices to the roast. Ground coriander, adjika and a spoonful of sugar. Stir everything and continue to simmer over low heat for another 5 minutes.
13. Immediately add the white parsnip root. If you don’t have it, it’s not a big deal, you can cook without it, the broth will just have a slightly different taste. Add two bay leaves and cook further. As soon as it boils, remove the foam that appears, now the potatoes will produce it. After boiling, cook for 5-7 minutes until the potatoes are half cooked.
14. Fish out the bay leaf and add the cabbage. Cabbage should be cooked depending on how firm the variety is. Young cabbage cooks very quickly, but late winter cabbage should simmer for at least 10 minutes. It is best to try the cabbage raw, and then during cooking, to understand when it is ready.
15. When the cabbage is almost ready, add the fry and cook at low simmer with small bubbles for another 5 minutes. Now you can add garlic to make the delicious borscht with meat even more aromatic.
16. Now add finely chopped greens. Cover with a lid and leave to steep for 20-25 minutes. The borscht will not lose its temperature, but at the same time it will be wonderfully saturated with aromas.
Well, our delicious borscht with pork and various vegetables is ready. It's time to serve. Don't forget sour cream and fresh bread. Have a nice lunch with your family!
Navy borscht - delicious video recipe with meat broth and smoked meats
Finally, I can’t help but mention this delicious recipe for borscht with meat. Navy borscht is prepared not only with boiled meat and broth, but also with the addition of aromatic, golden-brown smoked meats. Have you already imagined this taste and smell? For lovers of smoked meats, this borscht is just a godsend, believe me, I’m one of them. Classic borscht is certainly beyond competition, but this is a worthy variety.
For cooking you will need products already known to us; you could see their list at the very beginning of the article in the recipe for borscht with beef. But in addition to meat on the bone, from which we will cook a hearty broth, smoked ribs or knuckle will take part in the preparation. Beets, cabbage, carrots, potatoes - all these favorite vegetables are in place.
Loading...It's hard to find a more popular dish than borscht. Hot and rich, you can fill yourself up with it, because good borscht is prepared thick enough to stand on a spoon, in broth and always served with sour cream. But for those who are just learning the basics of cooking, it may seem that cooking borscht is a very labor-intensive task and will require a lot of time and effort. The most common and familiar to the common man Borscht is prepared simply, the main thing is to remember the order in which you add the ingredients, that’s the whole secret. Today we will tell you all the secrets of cooking delicious borscht and offer a win-win recipe for its preparation.
Cooking borscht - where to start
The first thing to avoid when preparing borscht is haste. This dish takes an average of 1.5 hours to prepare - quite a long time. But this is borscht. We are taking on the task of cooking one of the most colorful first courses, and don’t be intimidated by such a long preparation time. The broth itself takes up the lion's share of cooking. If you cook it in advance, the first dish will take you an hour less to prepare than expected.
So, first of all, choose a recipe. Traditional recipe red, homemade borscht should be based on three components:
- meat broth;
- cabbage;
- beet.
These ingredients are the basis of our first dish, which we cannot do without. The recipe also necessarily includes potatoes, onions and carrots - essential vegetables for the most delicious meal of all time.
Depending on the possibilities, the broth can be cooked from beef, pork, but we suggest using poultry - based on it you will get a low-fat, inexpensive and enviable delicious dish. Borscht can also be lean, cooked in water (vegetarian), and this option is also acceptable, but, of course, borscht without meat is a completely different story.
Three main secrets of cooking borscht
Whatever recipe you use when cooking homemade borscht, the main goal is for the dish to end up delicious. Every housewife does not get the perfect borscht from the first time she gets acquainted with the recipe, but, nevertheless, with each preparation comes experience. Here are some important tips that will help you cook rich, thick and satisfying borscht.
- Beets - stew
Borscht, as a first course, should be appetizing and good for appearance. Properly prepared beets give the borscht the desired color. In order for the food to retain its burgundy color after cooking, the beets must be lightly fried and simmered in a frying pan in oil before adding them to the broth. A teaspoon of sugar and a drop of lemon juice added to the beets at the time of stewing will help the root vegetable retain its bright color.
Pay attention! Beets cut into strips retain their color better than grated beets.
- Potatoes for thickness
The richness of the finished broth in borscht is a matter of taste. Some people like a liquid and transparent consistency, others prefer a thicker “yushka”. For those who like thicker liquids, you will like one trick that was used by our grandmothers in preparing borscht. At the very beginning of cooking, put 1-2 whole raw potatoes in the water, cook them along with all other products and do not remove them until the very end of cooking. During the cooking process, these potatoes will be mashed and the consistency of the broth will be enveloping, thick and pleasant to the taste. Essentially, the recipe is the same, but the taste of the first dish with potatoes boiled in it will be completely different.
- Add tomatoes
There is a widespread opinion among housewives that if there are beets in the borscht, then it is not necessary to add tomatoes - after all, the color will already be bright due to the root vegetable. This is fundamentally wrong. It is the tomato that gives the dish that sourness, without which the process of preparing borscht will be imperfect. Fresh tomatoes will be good in this dish - they can be cooked together with onions and carrots; canned ones can be rubbed through a sieve and poured into the broth.
Note! As an alternative (to replace fresh tomatoes), the recipe recommends adding canned tomato paste; you only need a few tablespoons per pan for the full flavor of the dish.
How to cook
The recipe for making ordinary borscht is very simple. The main part of the ingredients consists of vegetables familiar to the kitchen. It is thanks to them that this incredibly tasty first course turns out nourishing and thick. Be sure to cook borscht with beets - it gives the characteristic dark red color for which this dish is so famous. You can use any available cabbage in borscht (sauerkraut, sour, red or Beijing), but only white cabbage will give the dish its characteristic aroma.
Cooking time: ~ 1 h 30 min.
Number of servings: 6.
To prepare regular homemade borscht, you will need the following ingredients:
- 1 kg chicken or duck;
- 1 large beet;
- 500 g white cabbage;
- 4 potatoes;
- 1 large onion;
- 1 small carrot;
- 4-5 cloves of garlic;
- 5 tbsp. l. tomato paste;
- 2 tbsp. l. vegetable oil (for frying);
- 2 tbsp. l. finely chopped parsley;
- 3 bay leaves;
- salt, ground black pepper;
- 0.5 tbsp. sour cream (to taste).
Recipe: Let's start cooking
1. Rinse the bird. Place in a 4-5 liter saucepan and cover the bird with cold water. Place on the fire and cook until the meat is completely cooked (about 1 hour). Periodically skim the foam from the broth. At the end of cooking, remove the finished bird from the broth, cool slightly and cut into portions.
2. Wash the beets and peel them. Cut the beets into thin strips. Heat half the prepared vegetable oil in a frying pan, add the beets, pour in a little broth and cook over medium heat until soft (about 30-40 minutes). You can periodically add water or broth. At the end of stewing the beets, add tomato paste and heat for another 10 minutes.
3. Peel the onions and carrots. Chop vegetables randomly. Heat the remaining vegetable oil in a frying pan and add chopped carrots and onions. Cook vegetables until soft.
4. Peel the potatoes, cut into neat cubes or cubes. Next, chop the white cabbage into strips.
5. Bring the broth to a boil. Place the potatoes into the boiling broth, and 5-7 minutes after boiling the potatoes, add the cabbage. Cook for 15 minutes, then add beets and sautéed onions, carrots and bay leaves. Salt and pepper the dish. Cook the borscht for another 15 minutes.
Advice: To ensure that the dish retains its rich beetroot color even after boiling, add 1-2 tbsp to the broth at this stage. l. 9% vinegar.
6. When there are 10 minutes left before the end of cooking, peel and chop the garlic using a press. Place chopped garlic into borscht. Cook for another 5 minutes and turn off the heat.
7. Let the dish sit under a closed lid for 10-15 minutes. When pouring the finished food into plates, be sure to add a tablespoon of thick sour cream to each, and sprinkle fresh chopped parsley on top.
Bon appetit!
This is how you can easily and simply prepare the most popular first course, which will find its eaters in any kitchen. The dish can also be prepared using one broth, and the meat after cooking can be used for main courses. And the last piece of advice: if frozen vegetables (beets, carrots) are used in cooking, then you do not need to defrost them first - immediately place them in a frying pan and in it they will quickly soften and be ready for further cooking.
