Preparation: 40 minutes

Recipe for: 10 servings

Red borscht with beets is a very common dish in our country and almost every family prepares such a first course. It is prepared with beef or pork. Boil the meat and cook borscht based on the meat broth. There are recipes for red borscht without meat, only with vegetables. Even based on vegetable broth, it amazes with its taste. I have been cooking it for a long time and quite often. The first borscht did not always turn out with a rich red color. Then I began to analyze why sometimes the dish is so pale. Today I will share my recipe and tell you how I cook borscht with beets so that it is red. I note that I cook it without meat, only with vegetables.

What to do to make borscht red

Red borscht finds its bright color thanks to beets. The color and taste of borscht will depend on its quality. Therefore, you need to choose a dark burgundy root vegetable without veins for borscht. For prolonged periods heat treatment The beets lose their color and I cook them in two parts.

Ingredients

• Water - 2.5 liters
• Cabbage - 300 grams
• Beetroot - 300 grams
• Carrots - 1 piece
• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Salt - to taste
• Freshly squeezed lemon juice - 2 tbsp. spoons

It would seem, who hasn’t tried such a tasty and satisfying dish as borscht? Surely there are no such people. Many novice housewives are faced with a fact, asking themselves the question “how to cook borscht with beets?” In fact, there is nothing complicated in this process. The main thing is to know how to approach it correctly.

Classic borscht with beets and cabbage

The classic recipe for borscht with beets is available in many folk cuisines post-Soviet space. Almost all of them are identical, the difference is only a couple of ingredients.

What you will need:

• beef or pork – 350 g;
• cabbage – 300 g;
• potatoes – 300 g;
• Bulgarian pepper – 1 pc.;
• carrots – 2 pcs.;
• beets – 2 pcs.;
• lim. juice – 3 tbsp. spoons;
• rast. oil – 2 tbsp. spoons;
• volume. pasta – 2 tbsp. spoons;
• green;
• laurel sheet;
• sugar – 1 tbsp. spoon;
• salt;
• peppercorns.

Meat is cut into pieces small size, then we send it to cook. After boiling, remove the foam that appears on top, put a bay leaf in the pan, cover it with a lid and cook for about another half hour. The cabbage is finely shredded, the potatoes are cut and all this is added to the meat.

At the same time, heat the oil in a frying pan. Add carrots, beets, chopped onions and chopped peppers, grated on a coarse grater. A little later, lemon juice, sugar and tomato paste are also added there. The mixture is stirred and simmered under the lid for 15 minutes. If necessary, you can add a small amount of water.

When the frying is ready, put it in a saucepan with the meat and cook over low heat until full readiness. Before doing this, do not forget to add salt and spices. Before serving, borscht in plates is sprinkled with finely chopped herbs.

Traditional Ukrainian recipe

Do you want to cook borscht with beets in Ukrainian, but don’t know where to start? Then use the following step-by-step recipe.

What you will need:

• meat – 0.7 kg;
• cabbage – 200 g;
• beets – 2 pcs.;
• potatoes – 2 pcs.;
• Bulgarian pepper – 1 pc.;
• carrots – 2 pcs.;
• tomatoes – 3 pcs.;
• volume. pasta – 3 tbsp. spoons;
• garlic – 1 clove;
• a piece of lard;
• green;
• salt and spices.

The washed meat is placed in a pan of water (3 liters) and brought to a boil. Skim off any foam that appears during the process. Peel the carrots and onions and also add them to the pan with the meat. Bring the broth to a boil again, and then reduce the heat to low and simmer for 2-3 hours.

Check the readiness of the meat with a fork. If it is soft enough, you can remove it. Cut it into small pieces and place in a separate plate. The resulting broth is filtered through cheesecloth. The potatoes are cut into cubes, and the cabbage is finely chopped. Add them one by one with a 15-minute interval. After you add the cabbage, cooking continues for 5 to 10 minutes.

At the same time, you need to start frying. Cut onions and carrots, bell peppers into thin strips, tomatoes can be chopped using immersion blender, and grate the beets on a coarse grater. We also finely chop the greens. Simmer the entire mixture of vegetables in a frying pan with oil for 10 minutes.

After the cabbage and potatoes are ready in the pan, frying is added, and the borscht is brought to a boil, and then cooked for no more than 10 minutes over low heat. At the end, before it’s ready, salt it, add spices and chopped garlic.

Vegetarian borscht with beets and beans

What you will need:

• cabbage – 200 g;
• potatoes – 2 pcs.;
• beets – 1 pc.;
• carrots – 1 pc.;
• tomato – 2 pcs.;
• garlic – 3 cloves;
• Bulgarian pepper – 1 pc.;
• red beans – 1 cup;
• green;
• sugar – 2 teaspoons;
• salt – 1 teaspoon;
• laurel sheet;
• spices.

To prepare vegetarian borscht, you need to soak the beans in advance. Most best option- at night, although 3 to 5 hours will be enough. If you are too lazy to do this or don’t have enough time, you can use canned beans from a jar.

Place the soaked (if raw) beans in a pan of water (3 liters) and bring to a boil. After this, reduce the heat to very low. Sliced ​​and washed potatoes are added to the beans. Next is the turn of beets. It is cut into strips and briefly fried in a frying pan with oil. We also put it in the pan.

The onion is finely chopped, fried until lightly browned, after which carrots cut into small strips are added to it. At the same time, chop the tomatoes into small pieces. Onions and carrots go into the pan, and now it’s the tomatoes’ turn. Lightly simmer them together with chopped garlic cloves.

While they are cooking, finely chop the cabbage, chop the pepper and immediately add it to the borscht. Tomato paste is added to the tomatoes, the mixture is mixed and fried for literally another couple of minutes. Then add the roast to the pan, add salt, sugar and bay leaf, and pepper to taste. Cook the dish for another two minutes and turn off the stove.

At the end, you need to let the borscht brew for at least about an hour so that the taste is fully revealed.

How to cook in a slow cooker?

What you will need:

• meat – 300 g;
• tomato – 2 pcs.;
• cabbage – 200 g;
• onion – 1 pc.;
• beets – 1 pc.;
• Bulgarian pepper – 1 pc.;
• potatoes – 4 pcs.;
• garlic – 2 cloves;
• lim. juice;
• volume. pasta – 3 tbsp. spoons;
• rast. oil;
• spices.

The meat is cut into pieces of arbitrary size, but it is better to be smaller for uniform processing. Set the multicooker to “Baking” mode and cook the meat for 20 minutes. At the same time, grate beets and carrots, cut tomatoes and chop onions. This component, together with carrots, bell pepper added to meat. Simmer for 15 minutes.

After adding tomatoes and tomato paste cook for another 15 minutes. Add chopped garlic, spices, cabbage and potatoes to the fryer, and at the end add water so that it completely covers the mixture. Salt the dish and cook in the “Stew” mode for no more than an hour.

With sauerkraut

What you will need:

• beef – 0.5 kg;
• sauerkraut – 200 g;
• beets – 1 pc.;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• bay leaf;
• vinegar – 1 teaspoon;
• volume. pasta – 1 tbsp. spoon;
• green;
• rast. oil – 2 tbsp. spoons;
• salt – 2 teaspoons.

Cut the meat into pieces, pour 2 liters of water into a saucepan and bring to a boil. After this, reduce the heat to medium and cook in this way for an hour and a half, constantly removing the foam flakes. Add salt 5 minutes before cooking.

All vegetables are cut in a way that is convenient and familiar to you. Frying is done from beets, onions and carrots. Simmer the mixture in a frying pan for about 7 minutes over medium heat. At the end add vinegar. At this time, the sauerkraut is washed and squeezed out by hand. Heat the oil in a frying pan and put the cabbage there along with 50 ml of broth and tomato paste. Simmer for 5 minutes.

Then the cabbage is combined with the rest of the vegetables. Place potatoes into the boiling broth and cook for 7 minutes. Next comes frying, sauerkraut and spices. Cooking will take no more than 20 minutes. When serving in a plate, you can sprinkle with herbs.

Recipe for red borscht with beef

What you will need:

• beef on the bone – 0.5 kg;
• potatoes – 2 pcs.;
• beets – 2 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• volume. pasta – 2 tbsp. spoons;
• laurel sheet;
• vinegar - 1 tbsp. spoon;
• sugar – 1 tbsp. spoon;
• salt, spices.

We wash the meat and scald it on all sides with boiling water so that foam does not form during cooking.

We put it in 4 liters cold water along with bay leaf, onion, salt and pepper. Bring the mixture to a boil, and then cook for 4 hours.

Peel and cut the beets into 2 parts, then transfer them to a saucepan with heated water and bring to a boil. Add vinegar and sugar there. Reduce the heat and cook the beets until fully cooked. After this, you need to remove the vegetable and remove the broth. It should not be poured out.

Carrots and onions are chopped, then sauteed for 5 minutes in a frying pan. We take the meat out of the broth and cut it into pieces. It contains any chopped in the usual way potatoes, roasting, meat and bay leaf. Salt and cook for 7 minutes.

The finished beets are grated on a coarse grater and stewed in a frying pan along with tomato paste. Place the mixture in the borscht, bring to a boil, then reduce the heat and cook for 10 minutes until the potatoes are ready. If you don’t have enough liquid in the borscht, you can safely add the remaining beetroot broth. When the dish is ready, add chopped garlic, stir and leave to simmer for half an hour.

Navy borscht - a simple and tasty recipe

What you will need:

• meat bones – 300 g;
• beets – 2 pcs.;
• cabbage – 200 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• tomato – 2 pcs.;
• laurel sheet;
• rast. oil – 2 tbsp. spoons;
• bacon – 100 g;
• sugar – 1 teaspoon;
• vinegar – ½ teaspoon;
• green.

The washed bones are placed in a saucepan along with onions and carrots, pour 2 liters of cold water into it. Bring the mixture to a boil, skim off the resulting foam, reduce the heat to medium and cook for an hour.

Add bacon to the broth and add salt. To check the meat, you can pry it with a fork. If it comes away easily from the bones, then it’s time to take it out. Don't forget to constantly remove the foam. After you remove the bones, separate the meat from them. It remains with the bacon, and the broth is strained.

The beets are peeled, cut into strips and sauteed in a frying pan along with vinegar and oil. Pour in the broth in such an amount that it completely covers the beets and simmer over low heat. more than an hour. Onions and carrots are fried for 10 minutes. Then both parts of the roast are combined, add sugar, mix and simmer for another 15-20 minutes.

Add cabbage and potatoes to the broth. Bring to a boil, add bay leaf, reduce heat and cook for 15 minutes. Place the roast into the broth and cook over low heat for another 15 minutes. Just before it’s ready, add finely chopped herbs and salt. After removing the borscht from the stove, let it brew.

Step-by-step recipe with photos and videos

Borscht is the most popular dish in the world. There are many modified recipes. But there are features without which borscht is not quite “borscht”, and many will agree with this. These are beets, cabbage, lard with garlic and tomato dressing.

In our family, borscht takes pride of place, and I make sure to cook it every two weeks. I don’t always use beets, but I always cook them with eggs, sometimes I cook them with pork or beef, sometimes I replace them with homemade chicken or lamb, and during Lent I cook borscht with beans. All variations of this dish are good in their own way, each has its own zest. My husband likes the borscht to be rich, thick, without any seasonings, and for the cabbage to have a little crunch. I take his wishes into account.

Prepare the necessary ingredients to prepare red borscht with beets according to the classic recipe.

Rich, satisfying, transparent meat broth is the key to delicious borscht. Therefore, the first stage of preparation must be taken very seriously. It is better to use for this homemade chicken. It must be thoroughly washed both outside and inside. Place in a deep saucepan and add water. Add bay leaves, peeled onion and garlic clove. Place the pan on the fire. At the moment of boiling, reduce the heat to a minimum and remove the resulting noise.

Prepare vegetable dressing for classic borscht. To do this, you need to peel the vegetables: onions, beets and carrots.

Cut the onion into small cubes and grate the carrots.

Cut the beets into thin strips.

In a frying pan with heated vegetable oil add onions, after a minute add carrots. Stirring, fry until soft. Pour in tomato juice and, continuing to stir periodically, evaporate the liquid as much as possible.

It is necessary to fry the prepared beets until soft.

When the chicken is cooked, which may take from half an hour to two hours, depending on the age of the chicken, remove the meat and strain the broth through a fine sieve. Return the light, clear, rich and aromatic broth to the heat.

Peel and cut the potatoes into strips, and place them in the broth after boiling. Cook at low boil for 15-20 minutes.

Then add the vegetable dressing along with the beets.

Next, send the shredded cabbage.

Grind the lard in a mortar and squeeze out a clove of garlic with a garlic press. Place garlic lard into borscht.

Add salt, ground allspice and chopped herbs to taste. Bring to a boil and turn off after 5 minutes. Cover with a lid and leave to steep for 15 minutes.

Remove the meat from the bones, place on plates and pour over the borscht. If desired, add sour cream and sprinkle with herbs.

Classic borscht with beets turned out rich, aromatic and very tasty. Bon appetit. Cook with love.

Borscht includes such sections as the required ingredients, the necessary equipment, the method of processing the products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

We make it delicious and with beets

Many housewives are accustomed to the fact that borscht should be made exclusively from sauerkraut. But when young heads of this vegetable ripen in the beds, it is quite difficult to resist using them as an additional ingredient.

That is why in this article we decided to tell you how to quickly prepare borscht with fresh cabbage and beets. For this we need:

• beef on the bone - approximately 650 g;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• citric acid - 1/5 dessert spoon;
• medium carrot - 2 pcs.;

Required inventory

To prepare borscht with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• grater.

Processing ingredients for making red soup

How to cook delicious homemade borscht, the photo of which is presented in this article? First, process all the ingredients. Beef on the bone is thoroughly washed and all hard veins and films are removed. Then they start preparing fresh vegetables. They are cleaned of peel, husk and surface leaves. After this, they begin to grind the products. Carrots and fresh beets are grated on a large grater, cabbage is chopped into thin strips, and potatoes and onions are cut into cubes. They also rinse the greens separately and simply chop them with a knife.

Stovetop cooking process

How to cook For this you need to use a large saucepan. Beef on the bone is placed in it and filled with water. Then place the dishes over high heat and bring the water to a boil. After removing the foam from the surface of the broth, salt it, cover with a lid and cook for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, remove it and cool. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and bay leaves are placed in it. These ingredients are boiled for 25 minutes, after which carrots, potatoes and onions are added.

Add additional salt and pepper to the products, mix them thoroughly, cover with a lid and cook for another 25 minutes. During this time, all vegetables should become as soft as possible.

Final stage

At the very end of cooking the dish, citric acid, fresh herbs and previously shredded meat are added to it. After mixing the ingredients, bring the broth to a boil again and cook for about five minutes. Then remove the covered pan from the stove and leave it aside for ¼ hour.

How to serve red soup at the dinner table?

Now you know how to prepare homemade borscht. After it sits under the lid, it is poured into plates. Moreover, not only red and rich broth with vegetables is added to each serving, but also pieces of tender beef.

In addition to this dish, fresh sour cream or mayonnaise is served. Eat delicious borscht along with a slice of bread and fresh herbs.

Cooking chicken borscht: photo, cooking method

Almost all housewives prepare red soup from beets and cabbage using beef. But if you don’t have such a product in stock, then we suggest making lunch from regular chicken. By the way, for such purposes we recommend purchasing not broiler poultry, but soup poultry. After all, this is the only way you will get a rich and aromatic broth, which will make the first dish satisfying and nutritious.

The technological map of borscht requires telling you what ingredients you should purchase to prepare it.

To do this we need:

• fresh beets - a couple of medium tubers;
• soup chicken - a small carcass;
• fresh white cabbage - ½ medium elastic fork;
• potatoes - 2 pcs.;
• large onion - 1 pc.;
• 6% - 2 large spoons;
• medium carrot - 2 pcs.;
• sunflower oil - 5 large spoons;
• green onions, parsley, bay leaf, dill - add as desired;
• spices, including salt - to taste.

Necessary equipment

To prepare tasty borscht with fresh cabbage and beets, you need to stock up on the following equipment in advance:

• large saucepan;
• ladle;
• cutting board;
• sharp knife;
• frying pan;
• grater

Preparing Ingredients

Real borscht is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

The chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then they begin to process the vegetables. They are peeled and crushed. The carrots are grated, the potatoes and onions are cut into cubes, the cabbage into strips, and the beets into cubes.

At the very end, wash the fresh greens thoroughly and chop them with a knife.

Heat treatment

Having prepared the meat and vegetables, they begin to cook them. To do this, take a large pan and place the bird carcass in it. After salting the meat product and filling it with water, the dishes are placed on high heat. After bringing the ingredients to a boil, cover them with a lid and cook for an hour. Then the soft and tender bird is removed, cooled and divided into portions (skin and bones can be removed if desired).

As for the broth, cabbage, carrots, bay leaves and onions are placed in it. In this form, the products are cooked for 20 minutes. After this, potatoes are dipped into the broth and cooked for the same amount of time.

Stew beets

To prepare a more aromatic and rich soup, fresh beets should be stewed separately. To do this, take a frying pan, add oil and cubes of vegetables to it. After mixing the ingredients, add a little water (about ½ cup) and cover with a lid. In this form, the beets are cooked for about 25 minutes. Then spices and table vinegar are added to it. The last ingredient is necessary to give the dish a slight sourness.

Final stage

After keeping the beets on the fire for a few more minutes, remove them from the stove and place them in a common pan. Along with it, chopped greens and previously chopped poultry are placed in the broth.

After bringing the ingredients to a boil, cook them for about three minutes and immediately remove from the stove.

Serving red soup for a family dinner

As you can see, there is nothing complicated in preparing chicken borscht from fresh cabbage. After heat treatment of the ingredients, the dish is distributed onto plates and immediately presented to family members.

To make such a lunch even more satisfying and nutritious, it must be accompanied by mayonnaise, fresh sour cream and white bread(you can have lavash).

Let's sum it up

Fresh cabbage soup turns out no worse than the dish made using fermented product. But in order to give this dinner a little sourness, one of the following components, such as table vinegar, must be added to it. With the help of such seasonings, red soup will become more aromatic and rich. Otherwise, you need to add a small amount of sauerkraut (together with fresh cabbage).

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

1. Vegetables are pre-washed and chopped.
2. The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it is rich, so it is put on the fire for 2 and a half hours. Lenten borscht is prepared in mushroom or vegetable broth. To ensure that the color of the main ingredient - beets - does not change, when stewing add your choice: lemon juice, a little citric acid, a little vinegar.
3. Potatoes are added to the prepared broth, after a quarter of an hour - cabbage, beets, and frying.
4. The beets are subjected different types processing:

• rub and stew;
• dipped into the broth immediately after slicing;
• baked;
• boil without peeling.

Tip: the most delicious borscht is made with beef broth. Allow the meat with bones to boil, then drain the liquid, wash the meat, add water again and cook over low heat for at least 2.5 hours.

Classic step-by-step recipe

To use this recipe, prepare all the ingredients:

• 0.8 kg beef;
• potatoes average size- 5 pcs.;
• cabbage - about 0.5 kg;
• beets and carrots - 2 pcs. medium-sized root crops;
• onion - 2 pcs.;
• garlic - 2 medium cloves;
• tomato paste - 1 large spoon;
• vinegar - 1 tsp;
• vegetable oil - 2 large spoons;
• herbs, spices, salt.

1. Rinse the meat, cut it. Place the pieces, small, but not very small, in a saucepan, fill with water, and put on fire.
2. Peel the beets, cut into beautiful strips, place in a frying pan with oil, simmer for 7 minutes, adding a little vinegar so that they remain red.
3. Peel the carrots and onions, cut into cubes, fry separately with the addition of tomato paste and spices.
4. Prepare the potatoes, cut them into cubes and place them in the broth. Salt after 5 minutes.
5. Shred the cabbage thinly and add to the broth after 6 minutes. after loading potatoes.
6. After letting it boil for 15 minutes, lower the beets, and fry after another 12 minutes.
7. Before turning off the heat, season with garlic, passed through a press or mashed with fresh lard.
8. Taste the borscht to see if it's ready, remove from the heat, sprinkle with herbs, and let it sit for a while.

Attention! If you add salt to the broth immediately after lowering the potatoes, the potatoes will remain hard.

Features of cooking beets

To make the borscht red, use the advice of experienced housewives regarding preparing beets for borscht:

1. Take only dark burgundy beets and at least 2 pieces.
2. After peeling the root vegetables, take a quarter of one of them and place it in the boiling broth.
3. Finely grate the remaining ½ part, add a little salt and let it sit.
4. Chop the rest, simmer in oil, adding a little broth and tomato paste. Stir as you go, and once the beets are soft, turn off the burner.
5. Add the beets when the potatoes and cabbage are almost done.
6. Add grated and juiced beets at the end and pour in just a little lemon juice.

Borscht with pickled beets

Pickled beets in combination with sauerkraut make borscht especially healthy. The root vegetable is suitable either purchased or pickled yourself. The proportions are as follows:

• broth - 2.5 l;
• sauerkraut - 0.2 kg;
• beets - 2 pcs.;
• potatoes - two large;
• onion - one;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• sugar - 1 tbsp. l.;
• sunflower oil, salt, spices.

• potatoes are dipped into boiling broth;
• cut the onion into cubes, grate the carrots and fry everything together; vegetables from the frying pan are added to the broth;
• finely chop the beets and add them to the pan;
• To sauerkraut add sugar, simmer over low heat for 6 minutes;
• add to the rest when the potatoes have softened;
• the tomatoes are pureed, the garlic is chopped, then all this is poured into a container with borscht;
• the final stage is adding bay leaves and herbs.

Before serving, the dish should sit covered for half an hour.

Always cook with quality ingredients, love and a good attitude and your borscht will always be delicious. And our and your own little secrets will help you make it a signature dish.

How to cook red borscht: video