How to cook borsch with beets, so that it was red - step by step recipe with photos and videos

Borsch is one of the most favorite dishes of the whole population of Russia and the near abroad. There are a lot of recipes for his preparation, it is believed that every mistress has her own secrets, which make the first dish unique. However, to make the borscht tasty, red and rich, you need to follow certain rules when cooking. Let's figure out what ingredients are needed to prepare everyone's favorite food, how the dressing is done, and what delicious secrets of cooking are revealed by the owners of different regions.

Tips for preparing a dish

Although there are many varieties of red borsch with beets, the basic rules for its preparation remain unshakable. First you need to wash, peel and cut all the vegetables. Beets are processed separately, because it is the main ingredient of the first dish. Its preparation takes place in several versions:

1. Brew in the skin.
2. Bake in the oven.
3. Grind and put out in a frying pan.

To keep the beet color, add a little citric acid, juice or table vinegar to the cooking medium. As for the broth, it can be cooked from pork, lamb, veal, beef or pork bones, the flesh of any poultry or mushrooms. For a tasty borscht broth is needed fat, and so that he became, cook the meat after boiling should be at least 2.5 hours on a slow fire.

Only after cooking the broth in the borscht is added peeled and chopped potatoes, after 15 minutes - chopped cabbage, then - beets, and then also vegetable roast. This is a basic step-by-step guide to cooking red borsch with beets, but each recipe has its own nuances and consistency that must be adhered to.

Step-by-step recipes for the preparation of red borsch with beet

To date, it is impossible to find a Russian person who knows how and likes to cook, but does not know how to weld a red borsch with beetroot. Another thing is that there are many options for preparing it, but they prepare it in different regions in different ways. For example, in the south they like borsch with fish, in northern Russian cities - with mushrooms, Belarusians cook without cabbage with smoked meat, Ukrainians - with beans and pampushkas. We suggest to consider the most delicious recipes for the preparation of beetroot soup.

Classic recipe of beef with meat and fresh cabbage

To prepare a hearty, aromatic red borscht according to the classic recipe, you need to work hard, because this dish is not simple. But at least 2 days the whole family will be fed, and the next day the dish will become even more rich and tasty. The main thing is to follow the prescription clearly, and then you will get the result you expected. Ingredients:

• 800 g of beef;
• 5 pcs.potatoes;
• 0, 5 kg of white cabbage;
• two beets;
• two carrots;
• two bulbs;
• two cloves of garlic;
• one art.l.tomato paste;
• one tsp.vinegar;
• two st.l.vegetable oil;
• salt, herbs, spices.

Cooking recipe:

1. Wash beef, cut into medium pieces, pour water, cook after boiling for 1.5-2 hours.
2. Peel the beet, cut into thin strips, add the vinegar to preserve the color, fry in vegetable oil for 5-7 minutes.
3. Cut potatoes, carrots and onions into cubes, chop the cabbage thinly.
4. Onions and carrots fry separately together with tomato paste, salt and spices.
5. Potatoes are loaded in broth, salt, after 5 minutes, load cabbage.
6. After 10 minutes of boiling, add the fried beets, and after 10 minutes - roast.
7. Garlic, passed through the press, is added at the very end a few minutes before the fire is turned off. On the readiness of all the ingredients, take the dish off the plate, sprinkle the borscht with finely chopped herbs, let it brew for half an hour, then serve to the table.

Borsch with sauerkraut and marinated beets and carrots

The presence of red cabbage soup increases the amount of nutrients, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid, useful for the human body. Therefore, the first dish with sauerkraut is not only very tasty, but also useful food, but it will have to tinker with it. Pickled beets in sweet and sour sauce can be bought already ready or marinated yourself. Ingredients:

• 2.5 liters of chicken or any other broth;
• 200 g of pickled cabbage;
• two pickled beets;
• one carrot;
• two potatoes;
• one onion;
• two tomatoes;
• two cloves of garlic;
• one art.l. Sahara;
• salt, bay leaves, spices, sunflower seeds.butter.

Cooking recipe:

1. In the boiling broth with chicken pieces, put the potatoes, peeled and diced into cubes.
2. Onions are also cut into cubes, and the carrots should be grated, after which fry the vegetables in sunflower oil for 5 minutes.
3. Fried vegetables in a saucepan with broth.
4. Pickled beetroot cut into small cubes, and then dip into broth.
5. In sauerkraut pour the sugar, then put out the minutes 5-7 on low heat.
6. When the potatoes are ready, put cabbage, mashed tomatoes, chopped garlic, spices, bay leaf, salt into the borsch.
7. Stew it under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot soup without cabbage

A red borsch without cabbage is called beetroot. It is tasty and hot and cold, so we love all the Slavic peoples without exception. The composition of this dish includes a variety of foods, but the beet remains unchanged. We will consider the recipe for cooking delicious beetroot on pork ribs. Ingredients:

• 800 g of pork ribs;
• one large beet;
• one carrot;
• one onion;
• two potatoes;
• two st.l.tomato.pastes;
• one tsp.dried celery root;
• 5 pcs.fragrant peppercorns;
• two bay leaves;
• one art.l.vinegar
• two teeth.garlic;
• salt, pepper, chopped greens.

Cooking recipe:

1. Wash and cut into small pieces of pork ribs, put in a prepared container, fill with water.
2. Add the peeled onion, celery root, sweet pepper, laurel.sheet, put on the plate to boil broth.
3. Peeled beets grate on a grater, cook in a frying pan with water and vinegar for about 20 minutes.
4. Peel potatoes and carrots, cut into cubes, put in broth.
5. Beet too, when ready, send it to a saucepan.
6. Add salt, spices, finely chopped garlic to borsch.
7. Cook the beetroot with all the products for 5 minutes, then turn off the heat and add chopped greens.

Cold beetroot soup

Red borscht is eaten and cold, especially it is relevant in hot summer days. Beetroot is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time, many recipes of cold soups appeared on meat broths. We will consider the classic recipe for cold borscht on beet broth and bread kvass. Ingredients:

• three beet roots;
• two carrots;
• two fresh cucumbers;
• 2 hard-boiled chicken eggs;
• 2/3 liters of bread kvass;
• 2/3 liters of beet broth;
• 1 teaspoon of sugar;
• 1 tbsp.tablespoon table or apple cider vinegar;
• 100 g of sour cream;
• salt, citric acid - to taste;
• chopped fresh herbs.

Recipe for cooking:

1. Wash, boil the beets and carrots, cut into strips.
2. Cut the fresh cucumber with fresh straw.
3. Pour kvass with vegetables, mix with the beet broth.
4. Add citric acid, vinegar, salt, sugar, greens.
5. Before serving beetroot, do not forget to put chopped eggs and sour cream.

Lenten soup without meat with mushrooms and green beans

Vegetarians and fastingers will perfectly match lean borsch, and the meat broth will successfully replace the mushroom soup. Beans, as a rule, put canned in a dish, but we will add a more useful pod, which is sold in supermarkets in frozen form. Ingredients:

• 200 g any fresh mushrooms;
• 150 g of string beans;
• 150 g cabbage;
• one beet;
• one onion;
• one carrot;
• two potatoes;
• two st.l.tomato paste;
• two st.l.for frying any oil;
• greens, salt, spices.

Cooking recipe:

1. In lightly salted water, cut the mushrooms randomly( 20 minutes).
2. Add chopped potatoes to the mushroom broth, and after boiling, chop the cabbage.
3. Raw beetroot clean, sprinkle with vinegar, cut into strips, fry in oil, then add to broth.
4. Onions, carrots peel, cut, fry in a frying pan, add tomato.pasta, salt, spices.
5. Combine the roast with broth, bring to a boil, turn off the fire, add greens, let the borsch infusion.

Delicious borsch with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in winter it will also be relevant if fresh sorrel is replaced with canned. This beetroot will not require much effort for cooking, and you will definitely enjoy it. Ingredients:

• half a kilo of chicken;
• 4 potatoes;
• one beet;
• one carrot;
• one onion;
• a bundle of sorrel;
• two st.l.tomato.pastes;
• greens, salt, spices.

Cooking recipe:

1. Wash the chicken, divide into pieces, put on a stew.
2. Beets are cleaned, cut, send to be cooked in chicken broth.
3. Carrot grate on a grater, cut the onions and potatoes into cubes.
4. Send potatoes to the broth.
5. Onions and carrots fry on a plant.oil, add the tomato.pasta, salt, spices.
6. Finely chopped sorrel add to borsch with roast, allow to boil for 10 minutes, then turn off.
7. Serve with greenery and sour cream.

A simple recipe for chicken broth with tomato dressing in the multigrade

It's much easier to make a red borsch with a multivark. This unit is a real salvation for working people who do not have the opportunity to devote much time to cooking. Consider the simplest recipe for a multivark, but no less delicious than on a stove. Ingredients:

• half a kilo of pulp pulp;
• 400 grams of fresh cabbage;
• 150 grams of potatoes;
• 100 grams of onion;
• 300 grams of beets;
• 100 grams of carrots;
• three tooth.garlic;
• three st.l.oil;
• three st.l.tomato paste;
• salt, laurel.leaf, spices.

Cooking recipe:

1. Finely chop the onions, fry in the bowl multivarki with the "Baking" mode.
2. Grate the carrots and add to the onion for 10 minutes.
3. After put the tomato paste for 5 minutes.
4. Beet peel, randomly cut, add a pinch of citric acid, send to vegetables, leave to stew for 15 minutes.
5. Cut beef and potatoes into small cubes, chop cabbage.
6. Add the remaining ingredients, salt, spices to the bowl of the multivark, pour water to the maximum, select the "Soup" mode and put it on the hour.
7. After the end signal, add crushed garlic and greens to the dish.

How to prepare seasoning for borscht for the winter from tomato

Borsch refueling in winter is always useful, so careful housewives prepare it for future use. If the house has a large freezer, vegetables can be frozen, but not everyone has such a luxury, so the seasoning is stored in cans without sterilization. Ingredients:

• 2 kg tomato;
• 1 kg rep. Luke;
• 1 kg of carrots;
• 10 pcs. Bulgarian pepper;
• a half a kilo of parsley;
• half a kilo of dill;
• 1 pack of iodized salt.

Cooking recipe:

1. Carrot grate on the grater. Peppers, cut the tomatoes finely.
2. Crumble the greens and onions.
3. Fill vegetables with salt, spread on glass jars, store for several months in a cool place.

Video recipe: how to cook Ukrainian borsch with beet

Borsch in Ukrainian is the use of fat as a fat, which is pounded in a mortar with garlic, onions and greens until a thick mass forms. Some Ukrainian recipes provide for the addition of toasted flour to impart a thicker texture to the borsch. A newcomer may not be able to eat such a dish. Even the recipes with photos can not convey the correctness and sequence of actions during cooking, so we offer a video that details how to cook classic Ukrainian borsch: