Borsch with beets and carrots and cabbage. Borscht with beets and cabbage. Russian borscht with beets

Step-by-step recipes for preparing rich borscht with beets and cabbage in meat broth, quick stew, without potatoes, with mushrooms or prunes

2017-11-22 Oleg Mikhailov

Grade
recipe

4700

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

1 gr.

Carbohydrates

3 gr.

32 kcal.

Option 1: Classic recipe for borscht with beets and cabbage

If the name of borscht indicates that it is not just a classic, but with beets and cabbage, then there is a subtlety in the technology that allows you to enhance the taste of these particular vegetables. Usually this is a certain cutting method and heat treatment mode that prevents these vegetables from being overcooked.

Ingredients:

600 grams of veal with bone;
one beet and one carrot;
large onion;
a quarter of cabbage fork;
five medium potatoes;
a couple of ripe tomatoes;
garlic, herbs, bay leaf, ground pepper;
odorless sunflower oil.

Step-by-step recipe for borscht with beets and cabbage

Wash and cut the meat into pieces of 100-150 grams, cook at low boil in a full three-liter saucepan, duration - one and a half hours. We periodically collect the foam, add some salt before finishing, after boiling it a little, remove the meat and chop it finely.

We chop the peeled vegetables in the traditional way: beets with carrots - into strips, you can chop or grate with a coarse grater, shred the cabbage into narrow strips. Cut the potatoes and onions into cubes, large and small, respectively, leaving one potato whole. Rub the tomatoes cut in half with the same grater and discard the remaining skin.

Dip the potatoes into the boiling meat broth, and after 10 minutes, add the chopped potatoes. Boil for the same time, add cabbage to the almost finished potatoes and leave on the same heat.

It takes a few minutes until the cabbage is ready, it’s time to saute the frying, add another portion and fry for four minutes. Place the onion in the heated oil first, then the carrots, and last add the grated tomatoes. Stew the beets in a separate frying pan with two tablespoons of oil, three of water and one of vinegar. Warm the beets under the lid for up to ten minutes.

Remove the whole potato from being boiled and mash it into a puree - it can be added to the pan for thickness, or placed in plates as desired. Add both sauteed vegetables, spices, chopped or crushed garlic. After waiting three minutes for the borscht to start boiling, turn it off and sprinkle with fine herbs. Let it sit under the lid, wrapped in towels, for a quarter to half an hour.

Option 2: Quick recipe for borscht with beets and cabbage stew

Do you have a half-liter jar of stew in your bins from your last hunt? Yes, it's just a gift! There is no such delicacy - an ordinary GOST jar of pork or beef will do. Borscht cooks quickly, and the ingredients are the most affordable.

Ingredients:

pork stew - can from 400 to 600 grams;
a third of a small head of cabbage;
one medium-sized onion and carrot, two beets, medium size;
a dessert spoon of lard or two of margarine;
ripe tomato - replaceable with a spoon of good tomato;
four boiled potatoes;
a spoonful of crushed garlic and a handful of chopped herbs.

How to quickly cook borscht with beets and cabbage from stew

The preparation is more reminiscent of cooking lean borscht: put finely chopped potatoes into boiling 2.7 liters of water and immediately after them, thin strips of shredded cabbage. We only remove the lid briefly during cooking.

The roast is cooked in fat from the stew; we add the lard indicated in the list of products as needed. First, fry the finely chopped onion, then add and mix the beets and carrots. Add a little broth from the saucepan, simmer over high heat until the beets begin to fade slightly, and add the chopped tomato. Cook under the lid until the tomato slices soften and immediately transfer to the pan.

In the vacated frying pan, heat the stew. If there is no need to limit calories, do it with lard or render lard. Mash large pieces of meat with a fork, add juice or jelly from canned food at the very end, after you have slightly warmed up the chopped garlic with the stew.

Add the meat part and boil for about three minutes, taste for salt only now, since garlic creates an additional feeling of saltiness. Sprinkle the already poured portions with herbs.

Option 3: Delicious borscht with beets, cabbage and pickles

Pickled cucumber is more of an ingredient in pickle, but borscht with cucumbers stewed in sour cream is not inferior in taste, either to it or to its brothers.

Ingredients:

a kilogram of chopped spinal bones or scapula;
two medium-sized onions, beets and carrots;
a glass of colored beans;
large pickled cucumber;
a spoonful of tomato paste and the same amount of chopped garlic;
tomato, medium size;
two large potatoes;
bay leaf and allspice;
butter or lard - one and a half tablespoons;
half a glass of sour cream.

How to cook

Leave the soaked beans for at least half a day; it is advisable to change the water at least twice, especially if it is warm in the kitchen. We also cook the meat and bone broth in four liters of boiling water in advance. Add one cut carrot and one onion to it. Without disassembling the meat from the bones, remove the vegetables, and leave the broth to cool and infuse.

We wash the beans and cook in clean water without salt, remove the meat from the bones, cut into pieces if necessary. We peel, cut or grate vegetables, choosing the size at your discretion.

We will saute everything in one wide frying pan, slightly moving it from the burner and moving the already fried vegetables to the “cold” side. First brown the chopped onion and place the carrots in its place. After heating for a few minutes and moving it to the side, add a little lard and simmer the beets.

Stir the sauté, push it towards the sides, freeing the middle. Having melted the rest of the lard, put the tomato slices in it and heat until they disintegrate. Add one and a half ladle of broth, simmer under the lid until the beets are soft enough, if necessary, add more broth or boiling water.

We heat the meat broth, along with the beans, the broth can be drained from it, or you can add it to the pan if desired. Add the chopped potatoes and cabbage, ten minutes later the beans, and boil for up to a quarter of an hour.

Add the frying, carefully collecting it from the pan with a spoon, and simmer the grated cucumber with coarse shavings in the remaining fat for a couple of minutes. Be sure to squeeze out any excess brine and cut off the skin if it is rough. After laying out the sour cream, simmer at a minimum temperature until the vegetables are cooked in the broth, then transfer to a saucepan and place the slices of meat in it.

Season the borscht with grated garlic, add herbs and salt to taste; lovers of spicy dishes can dip a cut pod of hot pepper into the switched off pan.

Option 4: Ukrainian classic borscht with beets and cabbage on pork

A chopped bone, carefully boiled in broth, saturates the borscht with such aromas that spices are no longer always in place. However, garlic and dill are difficult to spoil borscht with, as are the main vegetables - cabbage and borscht beets.

Ingredients:

chopped meaty part of pork knuckle with bone - one kilogram;
four potatoes;
onion and sweet carrot - one piece each;
large burgundy beets;
0.5 kilos of finely shredded cabbage;
4 tablespoons lard or unrefined oil;
two juicy fruits of bell pepper and large tomatoes;
a slice of salted lard, garlic, a quarter cup of chopped dill.

Step by step recipe

We scorch the knuckle over the burner or with a lighter, rinse it, cut it to the bone, and scald it. In three liters of water, bringing to a boil, add the meat and a quarter spoon of salt.

Thinly cut the skin from the beets, grate them into large chips and put two-thirds of its volume into the boiling broth. Next, cook the beets and meat under the lid for two hours, at almost zero boiling. Simmer the remaining beets, grated carrots and chopped onions under a lid with half the oil until the juice has evaporated and the vegetables begin to fry.

Cut the tomatoes into cubes, cut the peppers freed from seeds into short “noodles”, put them in a sauté pan and simmer again until the juice evaporates. Add a ladle or two of broth and bring the vegetables to a state of almost complete readiness.

Remove the finished meat from the bone, cut it into slices of the desired size, put it back into the borscht, add cabbage, boiling for 5-7 minutes, followed by potato cubes. Cook in a covered saucepan, meanwhile preparing the grout.

A real Ukrainian borscht is not complete without grouting. In a mortar or blender, at low speed, grind the chopped lard with garlic and half the herbs. Instead of cloves, you can use the arrows of a young plant.

Grout and stir in a minute before turning off the stove, sprinkle with herbs and immediately wrap the pan tightly or put in an oven preheated to maximum and turned off.

Option 5: Kuban borscht with beets and cabbage, without potatoes

Potatoes, although many people consider them “second bread,” are not to their taste. Borsch without it turns out somewhat unusual and a special taste is given to it using aromatic oil. You can use it flavored with sesame seeds, you can add cumin seeds to borscht, but in Kuban they simply use unrefined “oliya”.

Ingredients:

0.7 kilograms of pork belly;
a glass of large white beans;
two onions, one carrot, one beet and one sweet pepper;
vegetable oil, unrefined only - 55 grams;
two tablespoons of mild homemade adjika or tomato, maybe a spoonful of both;
small head of garlic;
small cabbage fork.

How to cook

After boiling the meat in three liters of clean salted water for 40 minutes, add the beans soaked overnight, the onion cut in half and the whole peeled beets. Leave covered with a minimum of heat until the beets are ready.

Saute the onion half rings until rich brown and replace them with carrots in the pan. Add oil one spoon at a time before frying each vegetable. We rather simmer the carrots, but do not fry them. Slice the boiled beets directly while hot, as thinly as possible, and add them to the softened carrots. Stir, add sauteed onion, half a tomato or adjika.

We remove all the outer husks from the garlic, cut off the remaining roots, rinse, pierce each clove with a knife and place in the broth for three minutes. Then transfer to a sauté pan and add the rest of the tomato and half a ladle of broth, simmer until the vegetable juice thickens.

Place shredded cabbage into the pan, and after 5 minutes add sliced, scalded prunes. After boiling for ten minutes, add the roast, add salt, and cook until the cabbage is ready.

Option 6: Unusual borscht with beets and cabbage, eggplants and prunes

Since we are talking about unusual borscht, let's prepare a luxurious dish with prunes and eggplants. Borscht will be spicy, serve it with rich sour cream.

Ingredients:

kilogram of veal shoulder;
150 grams of smoked pork;
large boiled beets;
each sweet carrot and bell pepper, two medium-sized onions and a couple of tomatoes;
refined oil;
small cabbage;
150 gram eggplant;
boiled potatoes - three pieces;
a pinch of sugar.

Step by step recipe

We prepare the broth from all fresh meat, chopped or cut into large pieces, and take a little more than three liters of water. Place one peeled onion in a saucepan and add salt after an hour. When the meat is ready, strain the broth.

We clean the washed fresh vegetables and cut them according to your tastes. Cut the eggplants into strips, cut half of the dark skin into half-centimeter thick slices, and cut the boiled beets into thin cubes. Soak prunes in water for half an hour.

In heated oil, sauté carrots and onions, add pieces of sweet pepper and heat for about five minutes. Grate the tomatoes, remove pieces of the skin and pour them into the fryer, a few minutes later, add the beets and sugar, simmer until the entire dressing has almost the same color.

Heat up the broth, add chopped meat, thin slices of smoked meats and potato cubes into it. After 10 minutes, add the cabbage in the form of thin straws. Immediately, as soon as the broth boils, pour out the tomato sauté, add eggplants and prunes. After boiling, turn off the stove and wrap the pan with borscht in a thick towel.

Option 7: Bachelor’s “kilachny” borscht with beets and cabbage

All bachelor's dishes are the standard of simplicity and accessibility, but who said that they are primitive? Yes, they cook quickly, and food can be bought for a handful of small coins, but this is an advantage, and not a disadvantage.

Ingredients:

a quarter kilogram of sauerkraut;
three eggs;
a jar of sprat or gobies in tomato;
each large beet and onion and two sweet carrots;
one and a half cups of soaked beans;
three tablespoons of dried herbs;
300 grams of potatoes;
a third of a glass of refined oil.

How to cook

Cook the beans and peeled beets and potatoes without cutting the vegetables until tender in three liters of water.

Fry large onion rings “until golden” in oil, put carrot sticks and seasonings in a frying pan, add salt, maybe sweeten a little, simmer for up to a quarter of an hour, with minimal heat.

Cut the boiled potatoes into cubes and place them in a sauté pan, turn off the heat, let them simmer under the lid, cut the beets into strips or grate them coarsely. Dip the cabbage, cut into noodles, into the broth, and ten minutes later add the fry.

After waiting for the boil to begin, open and transfer the canned food into the pan, and immediately add the beets. Five minutes is enough for these products; last add the herbs and chopped boiled eggs. Pour the boiled borscht without insisting.

Option 8: Hearty lean borscht with beets and cabbage (with lentils)

Lentils are a product on the Lenten menu; adding them to dietary borscht will make it more filling, but not much higher in calories. Those who like to cook everything in the world in a slow cooker, only after reading the recipe will immediately understand how to adapt it to their favorite kitchen appliance.

Ingredients:

liter jar of tomatoes, in tomato juice;
sweet carrots, white onions and borscht beets - 1 piece each;
2/3 cup red lentils;
100 grams of late variety cabbage;
three potatoes;
a handful of a mixture of chopped parsley and dill.

Step by step recipe

Cook the peeled potatoes, uncut, until half cooked, add the washed lentils, and catch the tubers and cut them into 6-8 pieces.

Shred the cabbage thinly, chop the remaining vegetables finely into the shape of your choice. Place in a pot and heat over high heat, adding a quarter cup of tomato until the potatoes noticeably soften.

When the frying is almost ready, put the tomatoes out of the can, simmer for up to five minutes, and put the dressing in the pan. After boiling, sprinkle with chopped garlic and herbs, turn off immediately, and leave for a short time. Salt and pepper a minute before turning off the heat.

Option 9: Mushroom borscht with beets and cabbage

Mushrooms and beans - a combination of satiety; when choosing the type of beans, pay attention to the color - the more brown the color, the better they go with the mushroom broth.

Ingredients:

beans of any color - a glass;
one hundred grams of dried mushrooms;
a quarter of a medium head of cabbage;
a spoonful of flour and tomato;
three medium-sized potatoes;
50 ml oil, lean, highly purified;
beets, onions, bell peppers and carrots - one piece of each vegetable;
sugar, herbs, salt, bay leaf;

How to cook

Soak the beans for two hours, rinse and boil for the same time. We soak the mushrooms half a day before, but boil them in the same water. Cut the pulp into strips, and dilute the mushroom broth with boiling water to a three-liter volume and place it on the stove. Place the mushrooms into the pan.

Boil beets cut into thin strips in vegetable broth for a quarter of an hour, add potato cubes and cook for exactly the same amount. Saute the grated carrots and chopped onions for about five minutes, sprinkle with flour, stir in the tomato, and, after keeping on the fire for a little while, pour into a saucepan.

Pepper and cabbage, cut into strips, add to the borscht along with the beans. Salt, you can add a little sugar if desired. After stirring, keep at a minimum boil for up to ten minutes, and leave for the same time after turning off. Place the greens in a pan or plates, at your discretion.

Borscht is one of the most favorite dishes of the entire population of Russia and neighboring countries. There are a lot of recipes for its preparation; it is believed that every housewife has her own secrets that make the first dish unique. However, in order for the borscht to be 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 dish, how the dressing is made, and what delicious cooking secrets the housewives of different regions reveal.

Although there are many varieties of red borscht with beets, the basic rules for its preparation remain unchanged. First you need to wash, peel and chop all the vegetables. Beets are processed separately, because they are the main ingredient of the first course. Its preparation takes place in several options:

Boil in the skins.
Bake in the oven.
Chop and simmer in a frying pan.

To keep the beets color, add a little citric acid, juice or vinegar to the cooking medium. As for the broth, it can be made from pork, lamb, veal, beef or pork bones, the pulp of any poultry or mushrooms. For tasty borscht, the broth needs to be fatty, and for it to become so, you need to cook the meat after boiling for at least 2.5 hours over low heat.

Only after preparing the broth, peeled and chopped potatoes are added to the borscht, after 15 minutes - shredded cabbage, then beets, and then frying vegetables. This is a basic step-by-step guide for preparing red borscht with beets, but each recipe has its own nuances and sequence that must be followed.

Step-by-step recipes for preparing red borscht with beets

Today, it is impossible to find a Russian person who knows how and loves to cook, but does not know how to cook red borscht with beets. Another thing is that there are many options for preparing it, but they prepare it differently in each region. For example, in the south they like borscht with fish, in northern Russian cities - with mushrooms, Belarusians cook it without cabbage with smoked meats, Ukrainians - with beans and pampushki. We propose to consider the most delicious recipes for making beetroot borscht.

Classic beef recipe with meat and fresh cabbage

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

800 g beef;
5 pieces. potatoes;
0.5 kg of white cabbage;
two beets;
two carrots;
two onions;
two cloves of garlic;
one tbsp. l. tomato paste;
one tsp. vinegar;
two tbsp. l. vegetable oil;
salt, herbs, spices.

Recipe:

Rinse the beef, cut into medium pieces, add water, and cook after boiling for 1.5–2 hours.
Peel the beets, cut into thin strips, add vinegar to preserve color, fry in vegetable oil for 5–7 minutes.
Cut the potatoes, carrots and onions into cubes, chop the cabbage thinly.
Fry the onions and carrots separately along with tomato paste, salt and spices.
Place the potatoes in the broth, add salt, and after 5 minutes, add the cabbage.
After 10 minutes of boiling, add the fried beets, and after another 10 – frying.
Garlic, passed through a press, is added at the very end a few minutes before turning off the heat. When all the ingredients are ready, remove the dish from the stove, sprinkle the borscht with finely chopped herbs, let it sit for half an hour, then serve.

Borsch with sauerkraut and pickled beets and carrots

The presence of sauerkraut in red borscht increases the amount of useful substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as lactic acid, which is useful for the human body. Therefore, the first course with sauerkraut is not only a very tasty, but also a healthy dish, but you will have to tinker with it. You can buy pickled beets in sweet and sour sauce ready-made or pickle yourself. Ingredients:

2.5 liters of chicken or any other broth;
200 g sauerkraut;
two pickled beets;
one carrot;
two potatoes;
one bow;
two tomatoes;
two cloves of garlic;
one tbsp. l. Sahara;
salt, bay leaf, spices, sunflower oil. oil.

Recipe:

Place potatoes, peeled and cut into cubes, into the boiling broth with chicken pieces.
Cut the onion into cubes, and grate the carrots, then fry the vegetables in sunflower oil for 5 minutes.
Add the fried vegetables to the pan with the broth.
Cut the pickled beets into small cubes and then place them in the broth.
Pour sugar into the sauerkraut, then simmer for 5-7 minutes over low heat.
When the potatoes are ready, add cabbage, grated tomatoes, chopped garlic, spices, bay leaf, and salt to the borscht.
Simmer under the lid for 7 minutes, turn off the heat, let it brew for 15-20 minutes.

Delicious beetroot borscht without cabbage

Red borscht without cabbage is called beetroot soup. It is tasty both hot and cold, so it is loved by all Slavic peoples without exception. This dish contains a variety of ingredients, but beets remain the same. We will look at a recipe for making delicious beetroot soup with pork ribs. Ingredients:

800 g pork ribs;
one large beet;
one carrot;
one bow;
two potatoes;
two tbsp. l. tomato. pastes;
one tsp. dried celery root;
5 pieces. allspice peas;
two bay leaves;
one tbsp. l. vinegar
two teeth garlic;
salt, pepper, chopped herbs.

Recipe:

Wash and cut the pork ribs into small pieces, place in a prepared container, and fill with water.
Add the peeled onion, celery root, allspice, and bay. leaf, put on the stove to cook the broth.
Grate the peeled beets and simmer in a frying pan with water and vinegar for about 20 minutes.
Peel the potatoes and carrots, cut them into cubes, and add them to the broth.
When ready, add the beets to the pan.
Add salt, spices, finely chopped garlic to the borscht.
Boil the beetroot soup with all the ingredients for 5 minutes, then turn off the heat and add the chopped herbs.

Red borscht is also eaten cold; it is especially popular on hot summer days. Beetroot soup is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time many recipes for cold soups with meat broths have appeared. We will look at the classic recipe for cold borscht with 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 liter of beet broth;
1 teaspoon sugar;
1 tbsp. a spoon of table or apple cider vinegar;
100 g sour cream;
salt, citric acid - to taste;
chopped fresh herbs.

Recipe:

Wash, boil beets and carrots, cut into strips.
Cut fresh cucumbers into strips.
Pour kvass over the vegetables, mix with beet broth.
Add citric acid, vinegar, salt, sugar, herbs.
Before serving the beetroot soup, do not forget to add chopped eggs and sour cream.

Lenten borscht without meat with mushrooms and green beans

Lenten borscht is perfect for vegetarians and fasting people, and meat broth can successfully replace mushroom broth. As a rule, canned beans are added to the dish, but we will add healthier green beans, which are sold frozen in supermarkets. Ingredients:

200 g of any fresh mushrooms;
150 g green beans;
150 g cabbage;
one beet;
one bow;
one carrot;
two potatoes;
two tbsp. l. tomato paste;
two tbsp. l. for frying any oil;
herbs, salt, spices.

Recipe:

Boil randomly chopped mushrooms in lightly salted water (20 minutes).
Add chopped potatoes to the mushroom broth, and after boiling, add shredded cabbage.
Peel the raw beets, sprinkle with vinegar, cut into strips, fry in oil, then add to the broth.
Peel the onions and carrots, cut them, fry them in a frying pan, add the tomato. pasta, salt, spices.
Combine the frying with the broth, bring to a boil, turn off the heat, add herbs, let the borscht brew.

Delicious borscht with sorrel and tomato paste without vinegar

Borscht with sorrel is considered a summer dish, but in winter it will also be relevant if you replace fresh sorrel with canned sorrel. This beetroot soup doesn't require much effort to prepare, and you're sure to love it. Ingredients:

half a kilo of chicken;
4 potatoes;
one beet;
one carrot;
one bow;
a bunch of sorrel;
two tbsp. l. tomato. pastes;
herbs, salt, spices.

Recipe:

Wash the chicken, divide it into pieces, and let it cook.
Peel the beets, cut them, and send them to boil in chicken broth.
Grate the carrots, cut the onions and potatoes into cubes.
Add the potatoes to the broth.
Fry onions and carrots for a while. oil, add tomato. pasta, salt, spices.
Add finely chopped sorrel to the borscht along with the frying, let simmer for 10 minutes, then turn off.
Serve with herbs and sour cream.

A simple recipe for chicken broth with tomato dressing in a slow cooker

A slow cooker will help you prepare red borscht much faster. This unit is a real salvation for working people who do not have the opportunity to devote a lot of time to cooking. Let's consider the simplest recipe for a slow cooker, but no less tasty than on the stove. Ingredients:

half a kilogram of beef pulp;
400 grams of fresh cabbage;
150 grams of potatoes;
100 grams of onion;
300 grams of beets;
100 grams of carrots;
three teeth garlic;
three tbsp. l. oils;
three tbsp. l. tomato paste;
salt, laurel. leaf, spices.

Recipe:

Finely chop the onion and fry in the bowl of a multicooker with the “Baking” mode.
Grate the carrots and add to the onions for 10 minutes.
Then add tomato paste for 5 minutes.
Peel the beets, chop as desired, add a pinch of citric acid, add to the vegetables, and leave to simmer for 15 minutes.
Cut the beef and potatoes into small cubes, shred the cabbage.
Add the remaining ingredients, salt, spices to the multicooker bowl, fill with water to the maximum, select the “Soup” mode and set for an hour.
After the end signal, add chopped garlic and herbs to the dish.

How to prepare seasoning for borscht for the winter from tomatoes

Borscht dressing is always useful in winter, so zealous housewives prepare it for future use. If the house has a large freezer, then vegetables can be frozen, but not everyone has this luxury, so the seasoning is stored in jars without sterilization. Ingredients:

2 kg tomato;
1 kg rep. Luke;
1 kg carrots;
10 pieces. bell pepper;
half a kilo of parsley;
half a kilo of dill;
1 pack of non-iodized salt.

Recipe:

Grate the carrots.
Finely chop the peppers and tomatoes.
Chop the greens and onions.
Cover the vegetables with salt, place them in glass jars, and store them in a cool place for several months.

Video recipe: how to properly cook Ukrainian borscht with beets

Ukrainian-style borscht is the use of lard as fat, which is pounded in a mortar with garlic, onions and herbs until a thick mass is formed. Some Ukrainian recipes call for the addition of toasted flour to give the borscht a thicker consistency. A beginner may not be able to handle such a dish. Even recipes with photos will not be able to convey the correctness and sequence of cooking steps, so we offer a video that shows in detail how to properly cook classic Ukrainian borscht:

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. wash thoroughly and remove all hard veins and films. Then they begin to prepare 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 red borscht? To do 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 it 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 delicious 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 use 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 fact that you probably have your own and best recipe for borscht with beets and cabbage, we suggest you pay attention to the selection of the following variations of this traditional dish: from classic borscht with beef broth, to a modern version in the creamy soup format. Interested?

Let's start with a recipe for an immortal classic, in which the best company for the finished dish will be sliced pork chops, fresh herbs, sour cream and aromatic garlic dumplings.

Ingredients:

For the broth:

beef ribs - 900 g;
laurel leaves - 3 pcs.;
pepper - 8 peas;
onions - 130 g;
carrots - 130 g.

For the borscht:

beets - 300 g;
young white cabbage - 200 g;
potatoes - 450 g;
carrots - 100 g;
parsley root - 45 g;
tomato paste - 2 tbsp. spoons;
vegetable oil - 35 ml;
garlic cloves - 2 pcs.

Preparation

Before you cook borscht with beets and cabbage, you need to make broth for it. We wash and clean the ribs if necessary. Pour the beef, carrot halves, onions, laurel leaves and peppercorns with 2.5 liters of water. We put the future broth on the fire for an hour and a half.

We pass the broth from the ribs through a sieve covered with gauze, and separate the boiled beef pulp from the bones.

Let's take on the vegetable borscht base, to prepare which you should first fry the grated beets in vegetable oil for about 5 minutes. After the allotted time, pre-chopped vegetables are sent into the frying pan, and after another 12 minutes - a couple of tablespoons of tomato paste or puree. At this stage, many people like to acidify the frying with vinegar, citric acid or fresh juice; we leave this step at your discretion.

Place potato cubes into the newly boiled broth, boil them until half cooked and add the roasted beets. After another 5 minutes, add shredded cabbage leaves to the borscht. When the cabbage is soft, turn off the burner and leave the borscht covered for at least half an hour before serving.

Recipe for borscht with sauerkraut and beets

To avoid adding vinegar to the broth for a slight sourness, borscht can be prepared in the manner of cabbage soup, replacing fresh cabbage with sauerkraut.

Ingredients:

beets - 350 g;
sauerkraut - 280 g;
potatoes - 200 g;
bacon or lard - 90 g;
carrots - 200 g;
garlic cloves - 2 pcs.;
beef broth - 2 l;
tomato puree - 50 g;
onions - 1 pc.

Preparation

After rendering the fat from the lard in a frying pan, fry the cabbage with grated beets, carrots, chopped onions and garlic. When the vegetables are half cooked, season them to taste and combine with tomato puree or paste.

Cook potato cubes in boiling broth. We base the soup with fried vegetables and bacon. Cooking borscht with beets and cabbage will take another 20 minutes. At the end of the allotted time, turn off the heat and leave the borscht to brew.

Ingredients:

beets - 350 g;
cauliflower - 350 g;
garlic cloves - 3 pcs.;
vegetable broth or water;
soy sour cream or cream;
parsley.

Preparation

Wash the beets thoroughly and cook until soft. Divide the cabbage into inflorescences and blanch. Place the soft vegetables in a blender bowl along with the crushed garlic into a paste and begin to beat until smooth, gradually adding portions of vegetable broth. When the borscht with beets and cabbage according to our modernized recipe is ready, warm it up before serving, top with cream or soy-based sour cream and generously season with herbs.

Borscht according to this recipe is also tasty when served cold.

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.

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

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;
greenery;
laurel sheet;
sugar – 1 tbsp. spoon;
salt;
peppercorns.

The meat is cut into small pieces, 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 roast is ready, put it in a saucepan with the meat and cook over low heat until fully cooked. Before doing this, do not forget to add salt and spices. Before serving, borscht in plates is sprinkled with finely chopped herbs.

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;
greenery;
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. We cut the onions and carrots, bell peppers into thin strips, the tomatoes can be chopped using an immersion blender, and the beets can be grated 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.

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;
greenery;
sugar – 2 teaspoons;
salt – 1 teaspoon;
laurel sheet;
spices.

To prepare vegetarian borscht, you need to soak the beans in advance. The best option is overnight, 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. Chopped 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 stirred 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, along with carrots and bell peppers, is added to the meat. Simmer for 15 minutes.

After adding the 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;
greenery;
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.

Place it in 4 liters of 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. Potatoes chopped in any usual way, fried meat and bay leaf are placed in it. 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. Put the mixture into 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;
greenery.

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 removing 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 for no more than an hour. Onions and carrots are fried for 10 minutes. Then both parts of the frying 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.