How to prepare broth for borscht. How to cook the most delicious borscht: secrets. Cooking borscht with beans

2011-10-19

Borscht is a dish generous in taste and color, but stingy in the secrets of its preparation. Well, I read a bunch of recipes, and everything is simple - take it, put it in, cook it, cut it. But practically no one explains how to take it, how to put it, how to cook it, how to cut it. I decided to remember my youth a little and prepare a mini-essay on the topic How to cook borscht.

But first, just about borscht. In my maternal grandfather’s family they did not recognize any other liquid dish other than borscht. As a child, I practically didn’t know any other first course - my mother also cooked borscht. Almost every day. My father also considered only borscht to be soup. But I didn’t know how to cook, that is, I practically didn’t know how to cook at all! The question of how to cook borscht was not before me - my mother cooked, and I studied diligently. Mom believed that I would still be ready when I got married.

And at one fine moment I was going to do it - get married. Only my mother, for some reason, was completely unprepared for this. After the news of my imminent marriage, she left the celebration of her birthday in sunny Sochi and rushed to St. Petersburg. Two hours by plane and she’s there.

My future husband, having learned that my mother was coming, came from the Leningrad region, where he worked in a construction team. Vova was a very multi-talented boy. He knew how to cook borscht to appease an angry mother. And so, the table is set, the borscht is poured into plates. The first spoon and my mother is delighted - when did I learn to cook? How delicious! And I'm ashamed. I have no idea how to cook this very borscht. I tell my mother that this is not my fault. Mom was taken aback and immediately assessed Vova as the most worthy candidate for my skinny hand. You won’t go hungry with him - that was my mother’s verdict.

And under the guidance of my husband, I learned to cook. And not only borscht, although I still like its recipe.

How to cook borscht with beets - step-by-step recipe with photos

We will need such products

Meat (see below) 0.8-1 kg.
Fresh cabbage 400 grams
2 medium-sized beets.
Carrots 1 piece.
4-5 medium sized potatoes.
Onion 1 head.
Hot pepper 1 small.
Bell pepper 1-2 pieces.
Bay leaf 1 large.
Butter 1 teaspoon.
Lard 1 tablespoon.
Black pepper 1 teaspoon.
Coriander 1 teaspoon.
Parsley half a bunch.
Dill 1 large bunch.
Tomato paste 2 tablespoons.
Garlic 4-6 cloves.
Wine vinegar 6% 2 tablespoons.
Sugar 2-3 tablespoons.
Salt to taste.

This recipe is designed for a saucepan with a displacement of 4 liters.

What meat is used and how to cook broth for borscht

How to cook borscht with meat so that later you don’t feel excruciatingly painful for wasted time, money and food? To prepare delicious borscht you need to know a bunch of subtleties. For example, meat. What meat should I choose for the broth?

Broth for borscht can be made from “experienced” chicken, lean pork ribs, and the front part of beef brisket, which is called “chelyshko.” Also good are a rump with a “sugar” bone, a rump with a bone, the back of a rump, a shoulder blade, and a neck. The choice is yours. But I’ll add a couple of comments. If you want to get a rich broth and tasty meat, then you should stop at pork or beef ribs, as well as shoulder, sirloin, rump and rump. The neck and “older chicken” will make a rich broth. You can combine different parts of the mascara. Try different options and choose the one you like best.

I suggest you familiarize yourself with the beef cutting diagram so that terms such as rump do not confuse you.

1-Neck, 2-Breast, 3-Mellow, brisket, 4-Thick edge, 5-Thin edge, 6-Sirloin, 7-Tenderloin, 8-Flank, peritoneum, 9-Peritoneum, 10-Shoulder, 11-Rump, 12-Flank, 13-Rump, 14-Shank

So, let's continue the conversation. Now we need to buy meat for the borscht. It's best to go to the market. Even in our small border town, about 15 people sell good meat at the market. We choose the meat with pleasure and arrangement. Good mature and high-quality beef, for example, should have a beautiful crimson color. The surface of the meat should be smooth and shiny. We also pay attention to the smell of meat - pleasantly smelling raw meat will also give us aromatic broth.

Don’t be shy about pressing on the meat - if the dimple from your fingers disappears after a couple of seconds, then you can safely pick up the meat. Pay attention to the color of the fat layers - in beef they should be cream or yellowish. If the color of the beef is brownish, then the meat is not worth buying - there is a possibility that it has been lying on the counter for a long time. Today I have a piece of boneless beef shoulder prepared.

If the choice fell on a chicken, then you should pay attention to its beak. It should be shiny. The carcass of fresh chicken is elastic, despite its age.

If we cook broth for pork borscht, then it is worth knowing that the color of good-quality meat is pink-red, and the fat is white or cream. I won’t repeat about the smell - you already know that it should be pleasant.

Now do you see how many different tricks there are in preparing such a familiar dish? We've only just chosen the meat, but we still have a lot of nuances ahead - we won't be bored! The most important thing in choosing meat is experience. When it appears, buying meat will turn from nervous walking from counter to counter into a pleasant experience. I hope that we have a rough understanding of the meat issue! It's time to cook the broth. But don’t relax - this is also not easy and requires some knowledge.

Although many professionals will now judge me, I first advise soaking the meat in cold water for an hour and a half. This may not be culinary feng shui, but that’s how I do it. As a result of soaking, ichor, random debris and other ingredients we don’t need will separate. After soaking, we will get simply luxurious meat for a rich broth.

After resting in the font, pat the meat dry with a napkin and fill it with cold water so that the liquid completely covers the meat. Keep in mind that during cooking, approximately one third of the liquid will evaporate. I put the meat in a large piece, without cutting or chopping. The ribs can be chopped. It is better to disassemble the chicken into pieces - this way it can be placed more compactly in the pan.

Place the pan on the stove over the lowest heat. After 40-60 minutes, the water will finally warm up and foam will appear. Here, our dear, we will carefully remove over the next 1.5-2 hours, depending on the type of meat. When you cook the broth at a low temperature, the meat will be tender and the broth will be tasty. True, you will have to be patient - the broth using this technology takes a long time to cook - 3-5 hours. Cook the broth until the meat is completely cooked. This is an important condition. We are primarily interested in how to cook borscht so that it is tasty and healthy, right? I’ll explain what the complete readiness of the meat has to do with this.

How to cook broth for borscht

Vegetables for borscht should be cooked for a minimum time. And, like Italian pasta, be slightly al dente. That is, this is a state when the vegetables are almost ready, but still retain some elasticity and are not overcooked. Now it’s clear why we cook meat until tender? For those who don’t understand, I’ll explain - so that the meat in borscht is soft and the cabbage is slightly crunchy, and not vice versa.

Preparing onions and carrots

Peel the onion and cut into cubes. Peel the carrots and cut into thin strips. I hope you have heard that we CUTE carrots and not grate them? Grated carrots in borscht is a complete perversion. The taste of cut vegetables is significantly different from the taste of grated ones, and besides, cut vegetables look more aesthetically pleasing. There is only one “but” - we cut the carrots into very thin strips, and not into bars as thick as a sausage!

Heat the pan, but do not overheat. We put it in. Now add the onions and carrots to the frying pan.
Fry, stirring, until the onion is golden. Make sure that the vegetables do not burn. Otherwise, the taste of the dish will be hopelessly spoiled.

Preparing beets

Next up is beets. There are several options here. Beets can be baked in the oven, boiled whole in their skins, and then cut into thin (!) strips. Or you can chop, fry and stew raw beets. Today we will focus on the second option. Peel the beets. We cut into thin strips.

If there is fat in the broth, then remove this fat, put it in a frying pan or pan, and evaporate the liquid. We need a little fat - about a teaspoon. If the broth is not fatty, then use an additional portion of lard for frying. Then add sugar, fry the sugar until a beautiful creamy color appears.

Now is the time to add our beets to this delicious caramel.
Add wine vinegar or lemon juice to a saucepan or frying pan,
and also some broth. We mean that beets should be stewed, not boiled. We stew the beets until they are almost completely cooked - the “al dente” principle is firmly stuck in our heads. At the very end of stewing, add tomato paste and heat everything thoroughly for 2 minutes.

Preparing potatoes and cabbage

While the beets are stewing, you can peel and cut the potatoes into cubes.
The cabbage should be cut into thin slices.

Assembling borscht

And now comes the solemn moment - the actual assembly of the borscht from individual parts. Strain the broth

Separate the meat from the bones (if you cooked meat and bone broth), bring to a boil, put chopped potatoes in it. After adding the potatoes, bring the broth almost to a boil and turn on the fire again. After 5 minutes, try the potatoes - if they begin to give in a little to your teeth, then you need to add cabbage,
after 5 minutes add the frying
and sweet pepper cut into strips.

It's time to add bay leaf, black pepper, hot pepper, ground coriander. Cook, tasting the vegetables all the time. As soon as they reach the desired softness combined with elasticity, add the stewed beets and thoroughly stir the almost finished borscht.

Peel the garlic, cut it finely, crush it with a knife laid flat, and put it in the pan. Finely chop the dill and parsley and also add to the pan.

We try - if there is not enough salt, sugar or spices, then we add, but always a little. There should not be anything too ostentatious in the borscht. Balance and harmony of tastes is our motto!
We learned to add drop by drop, on the tip of a knife, a small pinch when we were preparing many other dishes. If we like everything, then the borscht is ready! By the way, have you already read how to cook?

The finished borscht should come to its senses and rest for 20-30 minutes. Or better yet, a couple of hours. But I'm afraid the aromas will attract eaters much faster, and we'll have to shoo them away with a ladle. But let’s allow ourselves to break the strict process and not let the yummy stuff sit for too long. The time of oohing and ahhing over the deliciousness and beauty of your work is quickly approaching. Serve it by putting a little boiled meat, cut into pieces, into each plate. For those who like it, we also add a spoonful of sour cream.

There are so many borscht recipes for as many women as there are. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of preparing this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht sparkles with new flavors, is distinguished by its piquancy and aroma.

It's difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In northern Russia, soup with cabbage was called shchi. The further south you went, the more heat-loving vegetables grew that could be added to first courses. It is possible that borscht was first prepared in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous throughout the world.

In Russia, the first mentions of borscht appeared in the 16th and 17th centuries; Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroi (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer stew from hogweed and beets - it became the prototype of the modern dish.

Each locality has its own rules and recipes for preparing borscht, but it can be divided into two main types: red (now popular among Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, and Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - it is a light soup of greens and boiled beets, with the addition of boiled chopped eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly prepare borscht with beets, use the secrets of experienced chefs.

Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to use pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook saturated vegetable broth in advance.
Beet. This is what gives it the bright red color. It can be cut into strips or grated, but never add it raw to the liquid, otherwise it will boil out and the borscht will become faded in color. Pour in a little vegetable oil and sauté the beets until soft, after sprinkling them with vinegar and adding a spoonful of sugar, this way they will not lighten during the cooking process and will keep the color of the borscht bright. It’s even better to bake the beets in foil, then they will retain their natural properties.
Roasting. Borscht without frying is not borscht, but a soup made from boiled vegetables. Diced onions are sauteed in oil until transparent, add grated carrots and after a couple of minutes add a little flour. It can also be fried separately in butter or vegetable oil. Flour will provide additional thickness and velvety.
Tomatoes. Never skimp on tomato paste or sauce; the borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to the plate.
Cabbage. Finely chopped, young or mature, white cabbage or Beijing, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and let stand for 5-7 minutes.
Additional ingredients. Mushrooms, beans, and prunes add piquancy and originality to the borscht. By alternating additives, you can achieve new flavors each time.
Intuition. Few people strictly follow the recipe and measure out the required amount of ingredients. Borscht is cooked by eye; ingredients are added in quantities that your feelings tell you.
Saturation. The borscht must be steeped and soaked in aromas. Let it sit for a while before serving. And the next day it will taste even better.
Serving. Borscht will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle finely chopped herbs on top and add a spoonful of sour cream. Place chopped lard, garlic and black bread on the table. Don't forget about the garlic donuts!

Every cook praises his borscht

There are a huge number of variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borscht prepared according to one of the recipes below.

Let's prepare real Ukrainian borscht, respecting the national flavor and taste preferences! Just don’t wait for the exact weight of the food to be laid out - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone; it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Skim off the foam, add salt, place on low heat and simmer for 2-3 hours until the meat is cooked. Don't forget to add the whole onion and carrot for flavor, a bay leaf, and a few black peppercorns.

A little secret: cook several peeled large potatoes along with the meat.

While the meat is cooking, let's start frying. Cut the lard into small pieces and fry it until it becomes crackling (translucent), add finely chopped onion and fry until transparent. We cut the beets into strips, the carrots can be finely chopped or grated on a coarse grater, and we simmer the vegetables along with the cracklings.

Add sugar to the fry and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, dust them with flour and stir. Now add tomato sauce or grated fresh tomatoes and simmer for a few more minutes.

The broth is ready. We take out the contents from it. We select the bones and separate the meat into fibers or cut into pieces. The onions and carrots have served their purpose - throw them away. Mash whole boiled potatoes into a puree - this gives the broth thickness and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add frying. Taste it, add salt and pepper if necessary.

Shred the cabbage and place it in the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's brew. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

Prepare meat broth from pork, beef or chicken. Use the meat for main courses or chop it and send it back to the borscht.
Add the potatoes into cubes and cook until tender.
Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
Add sauerkraut and frying to the borscht, cook until done.
Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called “green”, and it is perfectly refreshing in the summer and no less tasty in the winter. True, in winter you have to use canned sorrel, which experienced housewives prepare in the summer especially for these purposes.

There is nothing complicated in preparation; green borscht is based on the classic borscht recipe, only sorrel is used instead of cabbage.

Cook the meat broth and prepare other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the roast. In any oil, bring the onion to a translucent state, add beets and carrots, simmer until soft. Add tomatoes.

Cut the cooked meat into pieces. Add potatoes and cook for 20-30 minutes. Now fry – add and cook for a few more minutes. Finally the turn came to put in the sorrel and eggs; as soon as it boils, turn it off immediately. We insist and serve.

Vegetarian (lenten) borscht with beans or mushrooms

Hearty borscht can be prepared not only with meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.

Soak dry beans in cold water for several hours, or overnight.
Cook it until soft in salted water.
Add potatoes and fried vegetables: onions, beets, carrots, tomatoes.
Lastly, add finely shredded cabbage and boil for no more than 10 minutes. Turn off the heat and let it brew.

Bean borscht is filling, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add richness to the broth; they are best used for making salads.

Instead of beans, you can take mushrooms, pre-fried in oil. Better yet, combine them.

Navy borscht

It takes a long time to prepare, but it's so worth it - you'll lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

Cook broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to low. After an hour, add salt, and after another 30-40 minutes, check the readiness of the meat - it should be soft and pierce with a fork. We take out and throw away the onion.
Add pieces of smoked brisket and cook while the roast is being prepared.
Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
Separately, fry the onions and grated carrots.
Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or strips, as you like. Place in a saucepan and cook until done.
We don’t chop the cabbage as we are used to, but cut it into squares and throw it into the borscht.
Next comes the frying.
After boiling, cook for 7 minutes.
The borscht is ready, serve.

Lunch is ready! It's time for the table!

Now you know how to cook borscht with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time the borscht turns out new, original, and most importantly - tasty. Cook with pleasure!

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 can take anywhere from 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 citric acid to the soup to fix the color, 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. Take out fresh rye bread and invite 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 make a good, hearty broth for borscht; it will be correct and rich, because ribs consist of meat and bone, and the bone, as you know, is the best friend of a tasty 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 bubbling rather than 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 correct cooking recipe 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.

You should not overcook vegetables, because then they will lose their original shape. For example, if we talk about cabbage, then it is worth assessing what variety it is. If the head of cabbage is a winter variety, then, as a rule, the leaves of the fruit are coarser and less juicy, which means they will take a little longer to cook than, for example, spring varieties.

The winter subspecies is boiled in boiling broth for at least 15 minutes, but the spring subspecies is tender, so 5 minutes will be enough, after which you can add the potatoes. It is preferable to cook the broth for such a charming dish on the bone, because then it will be more aromatic and rich. Of course, if there are health restrictions, then it is simply cooked in water, that is, they make vegetable broth.

An important point when working with beets!

When preparing delicious borscht, the beets must be stewed separately, and after the initial processing, add them to the main dish. To do this, select a juicy root vegetable of a rich scarlet color. The pulp should not be interspersed; usually such beets taste very sweet.

The root vegetable is cut into thin strips and sent to a heated frying pan, fried for 15-20 minutes, after which a few drops of vinegar essence are added to the mass. This is necessary for rich color and improved taste. Carrots and onions are chopped, just like beets, and fried until golden brown.

Correct preparation of the most aromatic and delicious borscht!

The first step is to cook a rich, flavorful bone broth. If you use pork, then the cooking time is several hours; when using lamb, cooking can take up to 5 hours, that is, the more tender the product, the shorter the broth preparation time.

Afterwards, the broth must be filtered and brought to a boil, and then cabbage, potatoes, and sautéed vegetables are added. Since there are a huge number of varieties of recipe cards, there may be more incoming ingredients, thereby storing products occurs somewhat differently.

Several recipes for the most delicious borscht

Flavored borscht with beans

To prepare this awesome dish you need:

pork (you can use pork ribs);
one large beetroot;
¼ of a medium head of white cabbage;
half a glass of beans (any);
4 pieces of potatoes;
one head of onion;
one carrot;
one bell pepper;
a few tablespoons of tomato paste (any);
small celery root;
spices (bay leaf, salt).

Preparation

The amount of ingredients included is calculated for 4 liters of cooked broth. After the liquid has been strained, the meat is separated from the bone and finely chopped, and then immediately put back into the broth.

All ingredients (except potatoes) are cut into thin strips. It is important! Next, start cooking. Before adding the broth, soak the beans in cold water. You can do this at night, it will only be better. Potatoes are cut into medium cubes.

Place the beets in a heated frying pan with vegetable oil, fry, add carrots and onions, and at the end add bell pepper and celery root. Fry for a few minutes, add tomato paste, saute until half cooked and turn off.

After the broth has been prepared and strained, bring it to a boil and add beans (after draining the liquid from them), cook until almost done and add cabbage. Once the broth has boiled again, add the potatoes, cook for 15 minutes and add the sautéed vegetables.

Thus, they cook until cooked, and at the end they bring it to taste. 5 minutes before the end of cooking, add bay leaf and finely chopped herbs. If you want to add black peppercorns, then you should not put them in bulk in the borscht, because when chewing the peas it is unpleasant. Therefore, you need to make a neat bag out of gauze, pour the required amount of grains into it and place it on the edge, pressing it with a lid. After 5-10 minutes of cooking, remove the spices. Bon appetit!

Ukrainian borscht with garlic and green beans

This borscht will not leave any person on Earth indifferent!

Ingredients:

pork (ribs);
vegetable oil for frying vegetables;
cabbage ¼ head (small size);
a few drops of vinegar essence;
one beet, carrot, onion;
5 potatoes;
fresh cilantro;
spices.

Preparation

Put cabbage into the strained, ready-made broth, and after 10 minutes, potatoes. The cutting is the same as in the previous recipe. Fry the beets in advance, adding a few drops of vinegar essence, carrots, onions and green beans (can be bought frozen at the store).

After laying the potatoes, after 15 minutes, lay out the fried vegetables and bring to readiness. 5 minutes before the end of cooking, add finely chopped cilantro. turn off, leave for 15 minutes and pour into portions. Add grated garlic to each plate. According to personal preference, borscht is served with sour cream or mayonnaise. Bon appetit!

Every housewife knows how to cook delicious borscht. Another thing is what is included in the concept of delicious borscht. Each one has its own opinion: for some it’s Ukrainian borscht with donuts, for others it’s green, someone thinks that the most correct borscht is cold, and for others it’s scalding hot, with a piece of meat and sour cream. . And everyone will think that this simple borscht recipe is the most correct one.

By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was confused: “How to cook borscht?” And I, without even suspecting that there was any difficulty in this, hastily told her a simple recipe for borscht, clarifying that borscht is the same as cabbage soup, only with beets.

True, when we came for lunch, and in a saucepan instead of borscht we saw a strange dish in which cabbage, beets and... were swimming. pasta, I realized that a generally simple recipe is not so simple for beginners. We diligently praised the brew so as not to offend the girl, but the thought that she was simply too lazy to look on the Internet to find a simple recipe for borscht did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be

Simple borscht recipe

To know how to cook delicious borscht, you need to understand what each specific family means in this definition. I will describe a simple recipe for borscht, which we consider traditional in our family: with cabbage, meat and beets. And in order to prepare red borscht with meat, you need the following products

Any meat, preferably on the bone – 0.5-1 kg
Fresh potatoes – 6-8 pcs.
Fresh cabbage - small forks, approximately 1 kg
Fresh carrots, medium size – 1 pc.
Fresh beets, medium size – 1-2 pcs.
Bell pepper, sweet, large – 1 pc.
Onion, medium size – 1 pc.
Tomato paste – 2 tbsp. l.
Fresh tomato – 1 pc.
Garlic, fresh – 1-2 cloves
Flour – 1.5 tbsp. l.
Refined sunflower oil – for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
Fresh herbs
Mayonnaise or sour cream - to taste.

This list can be adjusted depending on taste preferences and financial capabilities; the required ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but without these vegetables, red borscht can no longer be called borscht.

Well, let's begin. So,

Recipes for beginners: how to cook delicious borscht

Rinse a piece of meat in cold water, cut off dark, rough films from it, if there are any on it. Contrary to all the borscht recipes, which suggest using only the most delicious ones for preparing the first courses, I believe that the housewives here are wishful thinking.

Not all young families can afford to cook exclusively from premium meat. As a rule, they save the better pieces for second courses, throwing worse ones into soup broths. The main thing is that there is profit. And the fat will come from any meat, even the most unsuitable one. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is still a layer of lard or subcutaneous fat? So, the taste of the borscht did not suffer at all. Although, maybe, of course, because in our family, in principle, they don’t like boiled meat too much. But we are talking about borscht, not boiled meat! And its taste depends little on the quality of the meat.

Of course, if you have the opportunity to cook from first-class meat, you should not neglect this opportunity.

Well, I got a little distracted. Let's continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it should completely cover the meat. It depends on what level of fat content the borscht should be. Some people like their borscht to be fatty, others like it to be leaner, again, they care about calories. Let's assume that 2-2.5 liters of water is enough for a 1 kg piece of meat. That is, take a 3-4 liter pan to fit all the contents. Before the water boils, start preparing the vegetables.

Shred the cabbage, peel the onions, carrots, beets, and remove the seeds from the peppers, removing the center with the stalk. Don't touch the potatoes yet, it's too early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.

After the water has boiled, remove the scale with a slotted spoon and reduce the heat under the pan. To remove all the scale, the pan must be moved slightly to the side from the center of the burner so that scale forms on only one side. After no new scale has formed, you can carefully remove it from the walls of the pan with a clean napkin.

Using a spoon, remove the yellow spots of fat floating on top of the broth and pour them into a clean plate so that the fat does not digest and “saponify,” that is, it is tasty, aromatic and does not taste like soap. We will still need it. Repeat this procedure from time to time.

Salt the broth. Please note that during cooking the water will boil away a little, so add a little less salt, without adding a little salt. Cover the pan with a lid to let it simmer and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb take a little longer to cook, but for borscht with pork, 35-40 minutes is enough.

And now the actual preparation begins and the answer to the question of how to prepare delicious borscht. And a simple borscht recipe begins with preparing a vegetable dressing.

Peel the potatoes, wash them, remove all the eyes and cut them into pieces, not too large, but you don’t need to chop them too much. Moreover, many people mash the potatoes with a spoon already on the plate. Place the potatoes in the broth, bring it to a boil again and, while the potatoes are cooking, chop the cabbage. Place that in the pan too.

Chop the onion and remaining vegetables. Pour oil into the pan and, when it is hot, put the onion in the pan and fry it lightly, stirring. There also put the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a coarse grater and, last of all, the beets. Mix it all and cover the pan with a lid and let it simmer a little.

Place tomato paste and flour in a jar or mug, stir well and dilute with cold water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste and flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes a brighter shade. That's it, the gas station is ready! A little more and the delicious borscht will be ready!

Now pour everything in the pan into the pan. Be careful not to get burned! Stir the borscht and pour in the fat that is waiting on the plate. Add spices.
I use the universal dried seasoning “Aesthetics of Taste”, which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or add spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.

By the way, those who have subsidiary plots can prepare dill stems and roots of parsley and celery. That's what I did before. I collected a small bundle from these dried sticks, tied it tightly with thread and dipped it into the almost finished borscht for about 20 minutes. Then, naturally, I took this bundle out by the thread so that it would not get in the way and spoil the appearance of the borscht in the pan.

And - the final touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. For those who don’t like a too spicy taste, don’t peel the cloves, just cut off the ends on both sides so that the juice and aroma flow out. You can chop the garlic very finely or crush it with a garlic press. By the way, that’s what I do. All that remains is to put the bay leaf (2-3 leaves) and turn off the heat under our culinary masterpiece.

While the borscht steeps for 10-20 minutes, prepare sour cream or mayonnaise and set the table. And then call me for lunch. And don’t forget to announce that you now know how to cook delicious borscht, and bookmark this simple borscht recipe under the general heading Recipes for Beginners, because I’ll still have quite a lot of them. The family will not die of hunger!