Borscht with meat - 5 classic recipes for preparing delicious red borscht in meat broth

Prepared by: Arutyunova Kristina

07/10/2017 Cooking time: 1 hour 0 minutes

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Today I want to share with you a recipe for making classic borscht with beets. The result will pleasantly surprise not only you, but also your household. It will be satisfying and very flavorful. Let's get started!

How to cook “Classic borscht with beets”

First you need to cook the broth. To do this, rinse the meat and add water, put it on the fire and bring to a boil. Periodically, it is necessary to remove foam from the surface. For a richer taste, it is recommended to use meat on the bone. This will make the borscht more rich.

Now let's start preparing the frying. All vegetables must be peeled and washed. Finely chop the onion, grate the carrots and beets, chop the cabbage, and cut the potatoes into small cubes. Pour vegetable oil into a hot frying pan and fry the onion, then add the carrots and sauté for several minutes, stirring occasionally. Next, add the beets and simmer over medium heat, then add the tomato paste. It is recommended to add citric acid to the beets to help them retain their color.

Now add the roast to the broth, remove the meat, cut it into pieces and also add it to the pan. We send shredded cabbage there, and then potatoes. Cook, adding spices, covered. Classic borscht with beets is ready. Bon appetit!

Recipe for lean borscht without meat

Ingredients:

Large beets - 1 piece
onion - 1 piece
carrots - 2 pcs.
tomato paste - 2 tablespoons
potatoes - 3 pcs.
tomatoes - 2 pcs.
olive oil - 2 tbsp. l
parsley and dill - 3 sprigs each
khmeli-suneli - 1/2 teaspoon
garlic - 2-3 cloves
allspice peas - 3-5 pcs
bay leaf - 2 pcs
salt and ground black pepper - to taste.

Cooking method:

First of all, we need to wash and peel all the vegetables. Then grate the beets, carrots and onions on a coarse grater. In my case, an electric grater.

Next, transfer the resulting mass into a suitable pan, add medium-sized tomatoes cut into squares, tomato paste and 2-3 tablespoons of olive oil.

Then put the pan on medium heat for 15 minutes, cover with a lid and stir occasionally every 2-3 minutes so that the vegetables are evenly stewed and do not burn.

After the vegetables are ready and their weight has been reduced by almost half, add the potatoes cut into strips and fill with 1.5 liters of water.

After the soup boils, we need to add the seasonings listed above, pepper and salt to taste, mix. And cook for another 15 minutes until the potatoes are ready.

Turn it off, squeeze out the garlic and let it brew a little more under the lid closed.

We serve our soup with sour cream and fresh herbs.

Borscht with pampushki - a classic recipe

Borscht with pampushki is traditionally considered a dish of Ukrainian cuisine. To prepare it, you need to take a lot of ingredients - both for the soup itself and for baking the donuts. Borscht according to this recipe turns out to be very tasty, simply incomparably tasty, aromatic and rich. :))

Freshly baked pampushki are perfect for this dish. Some people just like them with garlic sauce. which is a more traditional option, while others add dill and parsley. Most of my friends and relatives think that their favorite finely chopped greens look very appetizing on these buns.

Ingredients:

Pork/beef – 700 g
Potatoes – 3 pcs.
Cabbage – 0.5 pcs.
Beets – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Tomatoes – 2 pcs.
Bell pepper – 1 pc.
Greenery
Garlic – 4-5 cloves
Lard – 50 g
Salt - to taste
Pepper h/m - to taste
Vegetable oil - for frying
Flour – 1 tbsp.

For donuts:

Flour – 2 cups
Milk – 85 ml
Egg – 1 pc.
Yeast – 1 tsp.
Butter – 1 tbsp.
Vegetable oil – 1 tbsp.
Sugar - to taste
Dill/parsley – 0.5 bunch
Garlic – 4-5 cloves
Vegetable oil – 3 tbsp.
Water – 1.5 tbsp.
Salt - to taste

Stages of preparing borscht:

1. First we need to cook the broth. We take beef on the bone and a piece of pork, the total mass of meat with the bone is approximately 700 grams. Rinse the meat in running water and place it in a saucepan.

2. Fill with water so that it covers the meat, put on the fire, and bring to a boil. Reduce the gas and remove the pan from the heat, pour out the water. Pour boiling water over the meat again, bring to a boil, skim off any remaining foam. Add the onion and carrots and cook at a low simmer under the lid for 1.5-2 hours.

It is not necessary to drain the first broth, but if there are any artificial additives or harmful substances in the meat, they will go away with it.

3. After an hour and a half, we open the lid and add peppercorns and bay leaves. Pour a level tablespoon of salt, mix and let the broth cook for another 30 minutes.

If you add carrots, onions, parsley or celery roots to the pan when cooking the broth, it will turn out more tasty and aromatic.

4. Meanwhile, while the meat is cooking, we prepare our vegetables. We wash, clean, cut, grate - in general, we don’t waste time. :))

5. Then we remove the onion and carrot from our broth. We throw everything away as the vegetables have lost their taste. We will also take out the meat and cool it. Strain the broth through cheesecloth or a sieve.

The cooking time depends on the meat (old or young, chicken or beef), so we determine readiness by piercing it with a fork or knife.

6. We disassemble the cooled meat, separate it from the bones, cut off the fat, tendon - everything that you consider unnecessary. We will add the meat last. Cover the meat so that it does not dry out or lose its appearance. We add potatoes to the broth first - cut them into cubes or strips, as you like. Next, after 10-15 minutes, add cabbage.

If the potatoes are starchy and overcooked, cut them into cubes and keep them in water for a while so that the starch comes off.

7. While the potatoes are boiling, prepare the frying: we will need beets, carrots, onions, tomatoes and bell peppers. Tomatoes, if grown out of season, do not improve the taste of borscht, so it is better to take canned ones in their own juice.

Borscht will look more beautiful and appetizing if the vegetables are cut in one style - into strips or cubes.

Let's prepare a frying pan for frying onions - pour in refined sunflower oil, heat and fry our onion for 2-3 minutes. Add carrots, stir, let simmer for 3-4 minutes and add tomatoes.

8. We also put chopped beets here, since tomatoes create an acidic environment - they retain its color. The beets can be sprinkled with lemon juice (2 teaspoons) if the tomatoes are sweet. Add bell pepper here and stir. If there is not enough liquid, then add a couple of tablespoons of broth. It is necessary to simmer until the vegetables become soft.

9. By this time, our potatoes and cabbage will be cooked, and you can add the dressing.

We add the dressing when the potatoes are almost cooked, since the acidic environment interferes with the process of cooking the potatoes.

10. After the broth boils, taste it, you can add salt/sugar at your discretion.

Some housewives add canned beans, just a little, for variety (without liquid from the can).

11. If you like cabbage to crunch, then add it at the same time as frying; to improve the taste, you can fry the cabbage. We add thickness to the borscht with this vegetable, so add the amount at your discretion.

The taste is very interesting if you fry pre-chopped cabbage.

Then you can put a couple of bay leaves, freshly ground pepper, peppercorns, allspice - to your taste.

Before serving, the borscht needs to sit for all the flavors to mix. It is served with sour cream and donuts. The stages of preparing donuts will be described below.

Preparation of donuts:

1. Take yeast, it must be diluted with a small amount of warm water (35 degrees). Mix with a teaspoon and add a pinch of sugar. Leave them like this for 5-10 minutes to transition from dry to liquid.

If during this time the yeast has not “come to life” and has not begun to foam, then it is not suitable for cooking.

2. Add a glass of milk, salt, sugar, vegetable oil to the yeast, mix everything until smooth.

3. Add flour, after sifting it. Knead the soft dough. Knead the dough for 5-7 minutes.

During the kneading process, we minimize the use of flour; the dough should not be too hard. Sprinkle your hands with flour so that the dough does not stick, and also dust the table on which you knead with flour.

4. Grease the kneaded dough with vegetable oil and place it in a bowl, cover it with a warm towel and leave for 1-1.5 hours.

Place the dough in a warm place, its volume should double.

5. Knead the risen dough and divide it into small balls. Place our future buns on a greased baking sheet. Let them sit for 15-20 minutes while the oven preheats.

6. Before putting into the oven, grease our buns with yolk.

Bake in an oven preheated to 180 degrees until done - about 20 minutes.

7. While our donuts are baking, let's prepare garlic sauce. Grind the garlic cloves with salt, add a tablespoon of unrefined vegetable oil, and mix.

8. Add a tablespoon of water and stir until smooth. You can chop dill or other favorite greens.

9. Brush the finished buns with garlic-dill sauce. You can put them in a saucepan and shake them under the lid to stir them so that they are better soaked. The donuts turned out soft, airy and very tasty.

The aromas of a delicious dish and wonderful pastries will naturally work up an appetite in your household. :))

We set the table, it’s time to invite everyone to try borscht with pampushki, while everything is freshly prepared - piping hot, and the smells are in the air.

Bon appetit!

To the content.

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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Every cook praises his borscht

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

Classic (Ukrainian) recipe

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

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

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

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

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

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

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

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

Serve with donuts and greens.

Soup with sauerkraut

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

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

Borscht with sorrel

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

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

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

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

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

Vegetarian (lenten) borscht with beans or mushrooms

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

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

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

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

Navy borscht

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

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

Lithuanian cold borscht with kefir and vinegar

Our beetroot soup has a large “family”, since it is prepared in many Eastern European countries and the recipes are similar. Just the names are different. Shaltibarchai, as he is called, is one of his siblings. This is a dish of Lithuanian cuisine. I suggest you get to know him better.

Ingredients:

Kefir - 1 l
Water – 250 ml
Boiled beets - 2 pcs.
Green onions, dill - a bunch each
Cucumber - 1 pc.
Boiled eggs - 2 pcs
Vinegar - 4 tablespoons
Sugar - 1 tablespoon
Salt - 1 tablespoon

You can change the amount of vinegar, sugar and salt to your taste.

Preparation:

1. Boil water, add salt, sugar and vinegar. Stir.

2. Grate the boiled beets on a coarse grater. Then add to boiling water, stir and let it boil again. Then remove from the stove, cover the pan with a lid and leave to marinate for several hours, or better yet, overnight.

3. When the beets are steeped, start adding the rest of the ingredients. Chop the cucumber, boiled eggs and all the greens. Place in a saucepan with marinade.

4. Next, pour in kefir and mix thoroughly. Now our soup is ready. It is usually served with boiled potatoes. Enjoy your meal.

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:

Classic recipe for cold borscht made from boiled beets

Let's look at one of the most common options for preparing this soup. Boil potatoes, beets and eggs in advance. After this, you can begin to form the dish.

The recipe is designed for two servings, so you can increase the proportions if desired.

Ingredients:

Boiled cold water - 500 ml
Boiled beets - 1 piece
Boiled potatoes - 1 pc.
Fresh cucumber – 2 pcs.
Radishes – 5 pcs.
Boiled eggs - 3 pcs
Lemon juice - 1.5 tablespoons
Salt, sugar - to taste
green onions, dill, parsley - bunch

Cooking method:

1. Pour water into a deep bowl. Add salt, sugar and lemon juice. And stir until completely dissolved. Taste, if something is not enough, add.

2. Grate the boiled beets on a medium grater and place in prepared water and stir.

3. Cut the boiled potatoes into cubes. Finely chop or grate the cucumbers, radishes and eggs. Chop all the greens. Place all ingredients in a separate dish and mix.

4. Then add everything to the water with the beets. Let it brew a little, about 15 minutes, and you’re ready to serve. And to make it even tastier, add sour cream to a plate. It will be simply delicious.

Borscht with smoked beef

Team of sous-chefs, Blok restaurant (St. Petersburg)

To prepare borscht you will need:

Smoked beef broth - 3.2 liters Carrots - 3 medium pcs. Onions - 3 medium pcs. Bell pepper - 2 pcs. Beets - 6-7 medium pieces. Tomato paste - 250 g Table vinegar - 6 tbsp. l. Lemon - 4 tsp. lemon juice Sugar - 3 tbsp. l. Vegetable oil - 6 tbsp. l. Garlic - 3 cloves Cabbage - 1 medium head Potatoes - 4 large pieces. Beef - 700 g Sour cream Parsley

Step by step recipe:

Cook the beef bone broth until cooked. For it, we take marrow bones (for richness) and smoke them for 2 hours on fruit sawdust. We also smoke the meat for borscht, then boil it.

Cut the carrots, onions, peppers and beets into strips, sauté the tomato paste, and cut the garlic into small cubes. ( !NB To make it easier to remove the skin from the pepper, you can pre-burn it with a torch). Fry carrots and onions in vegetable oil until golden brown, add pepper. Place the beets in a well-heated frying pan with the carrots and onions, add sugar and vinegar ( !NB vinegar is added to preserve color and slight sourness at the moment when the vegetables are almost ready), fresh lemon, sautéed tomato paste. Pour in some of the broth so that the broth covers the vegetables, bring to a boil and simmer over low heat for about 20 minutes.

Boil the potatoes in the broth until half cooked and remove them. Next, cook the cabbage in the same broth until almost done - separately from the potatoes. Add vegetables and potatoes to the cabbage. Add meat. Bring to a boil, add salt, pepper, vinegar, sugar - to taste.

Serve sprinkled with parsley and sour cream.

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