What part of beef is best to use for borscht?

How to cook delicious borscht with pork

For cooking, I advise you to take not pure pulp, be sure to buy meat on the bone, you can even use ribs. You might find recipes for borscht dressing for the winter useful - check them out on another page.

Take:

• Pork meat – 1.3 kg.
• Water – 4.5 liters.
• Potatoes – 3-4 tubers.
• Fresh cabbage – 400 gr.
• Carrot.
• Large beets.
• Large onion.
• Parsnip – 1 root.
• Petiole celery – 2 stalks.
• Bell pepper – ½ part.
• Tomatoes, fresh or in their own juice – 400 gr.
• Tomato paste – 1.5 large spoons.
• Spicy adjika – a small spoon.
• Garlic – 2 cloves.
• Coriander – ½ small spoon.
• Granulated sugar - a small spoon.
• Bay leaves - a couple.
• Sunflower oil – 3 large spoons.
• Dill - several sprigs.
• Parsley - the same amount.
• Salt - to taste.

Step by step recipe:

Rinse the piece of pork and dry it slightly.

Place in a saucepan and cover with cold water. Bring to a boil. Place the whole onion and a couple of celery stalks in the pan. Cook the meat until cooked, periodically skimming off the foam.

While the meat is cooking, chop all the vegetables. You can use a regular grater or use a Korean one. Rub coarse shavings over beets, carrots, and parsnip root. Chop the cabbage into strips. Cut the onion into small cubes. Remove the seeds from the sweet pepper and cut the pulp into cubes. Chop the dill and parsley.

Remove the cooked meat from the pan and leave to cool. Remove the onion and celery stalks from the broth - we will no longer need them. When the pork has cooled, disassemble it into pieces and discard the bones.

Fry the vegetables. Heat oil in a frying pan, add chopped onion. After a minute, add the carrots. Stirring the vegetables, fry them for another 2-3 minutes. Place the beets, and after a couple of minutes add the chopped bell pepper. Reduce heat to moderate and fry contents for about 5 minutes.

Now it's the turn of the tomatoes. Add the pasta and tomatoes from the jar. If you decide to use fresh tomatoes, cut them into cubes.

Add sugar, coriander, add adjika. Stir the dressing and cook at slightly less than medium power for another 4-5 minutes.

Place the pieces of meat into the pan.

Add potatoes cut into large cubes and parsnips (if you don’t have them, it’s okay not to add them).

Place the bay leaf in the broth, let it boil, skim off any foam if it appears. After boiling, reduce the heat and cook at a gentle simmer until the potatoes are half cooked.

Take out the bay leaf; it’s time to throw it away. Place cabbage straws. Continue cooking the borscht for another 3 minutes. If the cabbage is of winter varieties, then add a couple more minutes of cooking.

Transfer the vegetable dressing to the pan. Be sure to add salt. At this point, you can add garlic if you can’t imagine borscht without it. Boil for literally 3-4 minutes.

Add chopped greens. Then let the soup boil vigorously, turn off the burner. Do not rush to immediately pour the borscht into plates. Let it sit for 10-15 minutes.

Ukrainian borscht - classic recipe

I have already said that there are as many recipes for borscht as there are housewives. It would seem that the products are the same, but small nuances give the dish a completely different taste. Keep the recipe for real Ukrainian borscht.

What you will need for a 3 liter pan:

• Pork with bone – 400 gr.
• White cabbage – 180 gr.
• Onion – 100 gr.
• Beets – 150 gr.
• Potatoes – 300 gr.
• Carrots – 80 gr.
• Bell pepper – 120 gr.
• Garlic – 5 gr.
• Tomato paste – 40 gr.
• Ground coriander - a pinch.
• Bay leaf – 2 pcs.
• Black pepper, red hot pepper - a pinch each.
• Sunflower oil – 60 ml.
• Sugar – 5 gr.
• Dill, sour cream.

How to cook:

1. Make pork broth. To do this, place the piece in a saucepan and cover with cold water. Add coriander, both types of pepper, bay leaf. Cook for about an hour, periodically skimming off the foam.
2. Finely chop the onion, cut the peeled beets, carrots, and bell peppers (pulp) into strips.
3. Cut the potato tubers into cubes.
4. Fry the beet slices for 5 minutes. Then add the onions with carrots and peppers (if desired, they can be fried separately, but then transferred to the beets).
5. Dilute tomato paste with a small amount of broth and pour into the vegetables. Simmer until the beets are soft.
6. Remove the cooked meat from the pan. Divide into small portions. Instead of meat, put potatoes. Cook for 15-20 minutes until the potatoes are soft.
7. Shred the cabbage and add to the soup.
8. After 5 minutes, transfer the dressing and chopped garlic from the pan.
9. Salt the dish and add sugar. Boil the borscht, then turn it off and let it brew.

Classic borscht with beef

A wonderful recipe, based on the real Russian traditions of making borscht. You can add beans to the soup, and if you like first courses made from this vegetable, go to the page where I introduce my readers to recipes for bean soup with meat.

Compound:

• Beef on the bone – 400 gr.
• Fresh cabbage – 1.5 kg.
• Potatoes – 4 pcs.
• Carrot.
• Onion - head.
• Beetroot – 1 root vegetable.
• Water – 1.5-2 liters.
• Vegetable oil – 2 tablespoons.
• Lavrushka – 2 pcs.
• Dill and parsley - to taste.
• Ground pepper, salt.
• Sour cream – 100 ml.

Preparation:

1. Cook a rich beef broth with bone. Don't forget to skim off the foam when the water boils. Cook for 20 minutes.
2. Meanwhile, peel the vegetables. Coarsely grate the beets and fry in oil in a frying pan. Add a little broth and simmer over low heat for 10-15 minutes.
3. Separately, fry the diced onion. Then add coarsely grated carrots. Fry for 5 minutes, then pour in a little broth. Simmer for 3-5 minutes.
4. Peel and cut the potatoes into large cubes. Place in a saucepan and cook until sliced ​​soft.
5. Then add the shredded cabbage. Continue cooking until the cabbage seems ready to you (I write this because many people don’t like soft cabbage in borscht, so the decision about readiness is up to you).
6. Salt the borscht and season with pepper. Add other seasonings; personally, I often add suneli hops.
7. Lay out the stewed beets, add bay leaves and chopped greens.
8. Cook for another 3-5 minutes. Turn off the borscht and keep it on the burner for another 10-15 minutes to allow the soup to simmer.

Borscht with chicken

In Kuban they prepare borscht not only with beef and pork, but also with chicken, and this is also considered a classic option. In the South they prefer to cook without beets, but residents of the northern villages, on the contrary, add a lot.

We take:

• Chicken meat – 300 gr.
• Cabbage – 200 gr.
• Large beets (or 2 medium ones).
• Green sweet pepper.
• Large onion.
• Tomato.
• Potatoes – 350 gr.
• Salt and seasonings at your discretion.

Preparation:

1. Prepare the meat broth by pouring cold water over the chicken and bringing to a boil. Cook until the meat is done. Then remove, select the bones, and crumble the meat into pieces.
2. Grate the carrots and beets using a large-mesh grater.
3. Add vegetables to broth. Add whole potatoes. Since chicken borscht is more tender, in the original recipe the carrots are not fried. But here it is at your discretion.
4. After 5 minutes, add chopped cabbage.
5. Make a fry. Chop the onion into cubes, similarly cut the tomato and the flesh of the green sweet pepper. Continue cooking until the potatoes are cooked.
6. Place them one by one in a frying pan with a small amount of oil. Fry until beautifully golden.
7. Remove the whole potato from the broth, mash it, and return it to the broth.
8. Cut the remaining potatoes into soup strips.
9. Add the potato slices to the pan and continue cooking until the potatoes are tender. Place the roast. Boil the borscht for about 5 more minutes. turn off the stove and let the borscht stand for a while.

Cooking secrets

? For borscht to be a success, you need to remember that:

1. The meat for the broth is placed in cold water. For every 0.5 kg of meat, take at least 2 liters of water.
2. The longer the broth cooks, the richer the taste. At the same time, it should not boil, but only gurgle slightly. Ideally, broth with large bones is boiled for 5-6 hours after skimming.
3. The broth will be more flavorful if the vegetables used for cooking are pre-baked in a dry frying pan until characteristically charred.
4. The beets are stewed separately and added to the soup when they are ready 10 minutes before the end.
5. The soup needs to be acidified before adding the beetroot dressing. This is necessary so that the beets do not discolor. Lemon juice or vinegar is suitable for this.
6. Borscht “loves” garlic. At the end of cooking, squeeze 1-2 heads directly into the pan.
7. The finished soup is allowed to gain flavor under the lid for at least 10 minutes.

Trick: if you add a pinch of salt to the broth that is starting to boil, the foam will gather in the center of the pan in a dense layer and it will be easy to remove it at once.