Talents. Everyone is different. Drawing, dancing, or maybe design or are you passionate about engineering? No matter what abilities a person is endowed with, there is a niche in which anyone can succeed. And the name of this integral side of life is cooking.
It is very pleasant to learn this craft; it brings a lot of pleasant emotions. Especially the result of cooking. It can take you literally to 7th heaven. So let a classic, colorful dish do it today. By the way, there are more than one or two classic borscht recipes. See the selection by following the link. And today we will focus on the simplest of them.
Let the deliciously chopped and chopped vegetables with all their talent and juiciness dissolve deliciously in the fiery beef bone broth. You will feel the brilliant ability to conquer everyone with your dish.
Therefore, quickly show your culinary genius and deliciously bring your borscht idea to life at your next lunch! I am sure you will get a shiny, red and delicious result! I hope that you have already prepared it according to the recipe that I recommended earlier. Let me remind you, here is a detailed recipe on how to prepare hodgepodge at home.
How to cook delicious borscht with beef and fresh cabbage at home
How to cook? Very simple. Even if you are preparing it for the first time, you will definitely succeed. After all, in this article I will try to describe everything in as much detail as possible and will attach clarifying photographs. The end result is so beautiful and delicious!
To prepare we will need:
- Beef ribs (or other part of beef) – 800 grams
- Medium sized potatoes - 5 pieces
- Carrots – 1-2 pieces
- Beets – 1 medium or 2 small
- Onion – 2 small or 1 medium
- Cabbage – 500-600 grams
- Garlic – 3-5 cloves to taste
- Black peppercorns – 3 pcs.
- Cloves (seasoning) – 1 bud
- Bay leaf – 1-2 pieces
- Salt – to taste (about 2 tbsp)
- Granulated sugar (1-2 tablespoons without a slide)
- Ground pepper - to taste
- Table vinegar – 2 tbsp.
- The water is clean
- Tomato paste – 2 tbsp.
- A little vegetable oil
Classic borscht recipe
To make the dish tasty and rich, you will have to work hard. But all the efforts will pay off very quickly. After all, the main charm of borscht, unlike other types of first courses, is the ability to enjoy a flavorful, hearty lunch for several days after its preparation. A real find for any housewife.
Moreover, the taste of yesterday's and even the day before yesterday's borscht often surpasses the freshly prepared dish in richness and brightness.
Let's look at how to cook red borscht with beets without vinegar according to a recipe with step-by-step photos.
For this you will need:
- 500 g pork or beef (you can add beef bones for richness);
- 300 g beets;
- 500 g each of cabbage and potatoes;
- 2 pieces of onions and carrots;
- a few tablespoons of tomato paste;
- vegetable oil for frying;
- salt and any spices to your taste.
Cooking homemade borscht with fresh cabbage and beef ribs
So, let's begin the cooking process.
1. Let's start with meat. I use ribs. There are bones here, for fat, and meat, for taste and satiety. We cut them into pieces that are convenient for placing in a pan.
To make the broth clear and bright, you need to soak the meat in cold water for a couple of hours. She will “pull” the remaining blood out of him.
2. Then lower it into the pan. Fill with water. I cook in a 5 liter saucepan. Before it boils, foam will build up on the surface. You definitely need to get rid of it using a slotted spoon - a spoon with holes. It will remove the foam, but leave the broth. During the first boiling time, it will still be released; it also needs to be removed. During the cooking process, also ensure that the surface is as clean as possible.
Why do you need to get rid of this foam? If the broth boils and you don’t have time to remove it, it will all go down in flakes. Then it will be cloudy and unpleasant. If you still missed this moment, then this water needs to be drained, the meat and pan should be washed and new water should be poured.
3. You need to cook the meat for at least an hour. I do this longer, 2-3 hours, so that it comes off the bone well and is soft.
4. Let's prepare the remaining products. We peel the potatoes. Cut into small cubes. Place in a bowl and fill with water while it waits in the wings. The liquid will prevent the vegetable from darkening.
5. Peel the onion. Cut into small cubes. First I cut it into 2 parts, then put each half on the cut and cut it into medium strips lengthwise. Now - cubes across.
6. Peel carrots with three graters. If you want, you can cut it finely with a knife - into cubes or strips.
7. Peel the beets. Three of it with a coarse grater. Many will say that beets for borscht need to be cut only with a knife. I rub with a grater - it’s easier for me. If desired, you can cut into thin strips with a knife - as you wish!
8. Let's move on to cabbage. We chop it finely using a knife or a special shredder. If it is too hard, then you need to knead it with your hands so that it releases the juice.
9. So, all the vegetables are ready. Let's move on to the important point - preparing the frying.
10. Pour a little oil into the frying pan. When it gets hot, send the onion here. Fry until translucent, a couple of minutes. Then we add carrots to it. Fry together until soft, another 5 minutes on medium power.
11. Beet queue. We send it to the same pan with the vegetables. Fry for 5 minutes, stirring. Then add vinegar, granulated sugar and a couple of scoops of broth from the pan where the meat is cooked. Add tomato paste and mix everything. Simmer together for 15-20 minutes until the beets are ready. It should become soft. Salt the mixture and pepper to taste. At the end, we send the garlic here through a press. Stir and remove from heat.
12. Meanwhile, the beef has already been cooked. Place it on a plate to cool. And add the potatoes to the broth. If you noticed, we did not salt the contents of the pan when the meat was cooked. So now you need to add salt. We also send cloves and peppercorns here. Cook for 7-10 minutes, then add cabbage. Cook together until the vegetables are ready.
If the cabbage is late and tough, then it is better to cook it together with the potatoes at the same time.
13. When the potatoes and cabbage have become soft, you can add the beetroot dressing here. Separate the meat from the bones. Chop and add to soup too. Mix everything together. At this stage, you can add your favorite spices, for example, dried herbs. We put in the bay leaf (I forgot, but it’s not scary). Turn off the heating.
There is a saying that yesterday's borscht always tastes better. This means that the longer it sits (within reason, of course), the tastier it will be. Therefore, after removing from the stove, cover with a lid and let stand for at least 15 minutes.
Borscht in Ukrainian
If you add a little lard with garlic to the first one, it will turn out rich, satisfying and surprisingly tasty.
Ingredients:
- 500 g pork or beef meat on the bone;
- 400 g cabbage;
- 300 g potatoes;
- 250 g beets;
- 2-3 medium tomatoes;
- 100 g tomato paste;
- 50 g salted pork lard;
- 3-4 cloves of garlic;
- 1 tbsp. l. flour;
- salt, spices.
Preparation:
- Pour cold water over a whole piece of meat, wait until it boils, reduce the burner flame to low and cook for 1.5 hours, periodically skimming off any foam that forms.
- After 1.5 hours, remove the bone and meat, strain the broth if necessary. Separate the flesh from the bones, chop and put back into the broth.
- Add chopped potatoes and cabbage to the meat pulp (vegetables should be chopped coarsely) and cook for 20 minutes.
- While the potatoes and cabbage are cooking, prepare the remaining ingredients.
- Prepare the beets: cut them into medium strips, pour 1 tbsp. broth, add 1 tbsp. l. vinegar or 1 tsp. lemon juice and tomato paste. Simmer everything together over low heat for 30 minutes, covering the saucepan with a lid.
- Chop the onion and fry until transparent over low heat in butter. At the end of frying, add flour diluted in 0.5 tbsp. broth. Bring everything to a boil and turn off the heat.
- After 20 minutes, add beets, onions, spices and cook until the potatoes are fully cooked.
- At the very end of cooking, literally 3-5 minutes before the finish, add peeled and cut into slices tomatoes, lard, mashed with garlic and salt, into the borscht.
- Bring all ingredients to a boil, turn off the heat and be sure to let the dish sit for at least half an hour so that the aroma of spices and lard is fully revealed.
- Real borscht is always served with sour cream and chopped herbs.
The main secrets of ideal borscht - how to cook borscht so that it is tasty
To make your borscht really tasty and rich, you need to know a few simple secrets. Let's look at them right now!
Choosing meat
The choice of meat for making delicious soup is unlimited. You can cook it with chicken, pork, rabbit. But the classic still advises using a beef bone. It gives an unsurpassed richness, characteristic of real borscht!
Borscht or beetroot soup?
Often these two names are used as synonyms, completely replacing each other. But it is not so. Borscht certainly contains cabbage - salted, pickled, fresh - it doesn’t matter! And beetroot soup is prepared without it.
Beets - how to prepare, when to add?
The main ingredient of this dish is beets. Experienced housewives know that adding it to the broth during the cooking process will doom your soup to paleness. It is prepared separately, in a frying pan, by stewing. In order for it to retain its color, add a little vinegar. After it, you can add a little broth to the pan. After the beets are ready and the soup with meat and vegetables has already been cooked, you need to transfer the roast into the total mass and mix. Turn off the fire immediately.
Garlic
Where would we be without him? To ensure that the characteristic garlic aroma is present, this vegetable is added at the very end, when the dish is ready. Stir and let it brew.
Potato trick
Some people don't just boil cubes of potatoes in soup. If you boil it whole, peeled, and then extract and puree, the soup will be more tender and thick.
And the main rule in preparing homemade borscht (and not only) is love, care and the desire to create! After all, without these three main ingredients, even a perfectly executed recipe may lack “zest.”
My friends! I tried to show you my recipe in as much detail as possible and tell you about the secrets of preparing this dish! If you have any questions, I’m waiting for them in the comments. Take the articles to your social networks. You will find this opportunity further down this page!
Come visit me more often! See you soon!
Useful tips and tricks
Borscht with beets and meat, a step-by-step recipe for which makes the cooking process easier, should be rich, red and aromatic.
To prepare a dish with the listed characteristics, the following subtleties must be observed:
| Highlights | Notes |
| The soup should be cooked using high-quality and not very fatty meat. | That is, you should not buy the product in unverified places (without sanitary control certificates). And also, if you use very fatty meat, then the broth will turn out fatty. And if you use fillet without fat, the broth will turn out “empty”. |
| The soup should be cooked in the “second” broth | At the beginning of cooking, harmful substances may be released into the water, so it is recommended to drain the “first” broth. The correct way to cook broth is to put the meat in water and bring it to a boil. Then you need to drain the water and cook the soup in fresh water. |
| The soup broth should be cooked for at least 1.5 hours | The longer the soup base is cooked, the richer the borscht will be. |
| It is recommended to put carrots, beets and onions in soup after preliminary heat treatment | It is recommended to fry vegetables in oil and broth. Thanks to preliminary heat treatment, most of the toxic substances in the products are destroyed (harmful substances enter the vegetables when they are processed from “parasites” during the growing process). |
| At the end of cooking the borscht, it is recommended to add about 5 ml of lemon juice to the broth | Lemon juice preserves the brightness of the color of the soup, gives the broth a special sourness, and also neutralizes nitrates. |
| It is recommended to use broccoli or cauliflower instead of white cabbage. | White cabbage provokes excessive formation of gases in the intestines. Broccoli and cauliflower are easier for the body to digest. |
| Beets for borscht should be dark burgundy in color. | The darker the beets, the more pronounced the red color of the broth. |
| It is recommended to add beetroot dressing to the soup about 5 minutes before the borscht is ready. | If you add the dressing earlier, the broth may turn out to be pale in color. |
| When frying vegetables, it is advisable to use tomato paste rather than fresh tomatoes. | Tomato paste enhances the taste and color of borscht. |
| After boiling the broth, it is recommended to add about 2 g of salt | Thanks to the salt, the forming foam will gather in the center, and it can be removed all at once. |
| Garlic should be added to the soup approximately 1 minute before it is ready. | If you add garlic earlier, it will lose its aroma and beneficial properties. |
Borscht with beets and meat is recommended to be served with high-quality fatty sour cream. The product not only gives the soup a rich taste, but also neutralizes the harmful effects of oxalic acid (promotes the accumulation of salts in the body). Oxalic acid is contained in the dish, even if all the rules and step-by-step steps in the recipe are followed.
Cooking tips
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.
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