Once again the question arises - how to deliciously feed a large family. And if you know how to cook delicious borscht, consider that the question “What to cook” has been resolved.
No matter who you expect to see at the dinner table: a crowd of hungry teenagers, a future son-in-law or husband's parents, it is clear that most of them will not refuse to indulge in delicious rich borscht.
Recipe for frying borscht
The taste and color of borscht is determined by properly prepared frying. It is this that gives a unique flavor and aroma to this traditional dish. There are approximately as many recipes for dressings as there are types of borscht themselves. Each housewife has her own, so the taste is unique. Frying is prepared in lard, vegetable oil or butter. The ingredients and proportions, as well as the degree of roasting, are also different. Products are laid in stages.
Sometimes frying is not added to borscht; this happens when stomach diseases do not allow eating food with fried vegetables. Fresh tomatoes are an excellent substitute for pasta, and sometimes neither one nor the other is added at all. Green pepper is often added to the frying, this adds piquancy and taste. However, there are ways to make beautiful borscht without frying, and we will present one of them below. We will also share a basic, traditional recipe with photos and videos, describe how to cook and specify how much to cook.
How to cook delicious borscht - simple recipes for every day
What surprises foreigners so much about Slavic cuisine?
Our soups, or rather the most important dish - borscht! It is found in Russian, Belarusian and Ukrainian cuisine. Therefore, it is wrong to assign it to any nationality. I boldly call it Slavic! Why do our soups surprise overseas guests? Yes, because they have soups - it’s just to whet your appetite. They are in the form of puree or completely liquid. You definitely can’t get enough of these. Well, our first courses! They are so satisfying and rich that you don’t even need a second course after them. If you eat the second course, then pour less soup. It saturates the stomach too quickly.
And we can talk about the main first course for a long time. It's amazing how many options he has. There is sauerkraut, there are lean vegetarian soups, with and without beets, with a variety of meats, the Ukrainian version is always with lard and even donuts. I won’t have time to list everything. And today I chose the most popular recipes, in my opinion.
If this is not the case, feel free to add your own options below in the comments. Let's start cooking borscht!
Recipe for frying borscht
- sunflower oil 60 g
- carrots 150 g
- onion 150 g
- beets 100 g
- wheat flour 30 g
- tomato paste 25 g
Lenten recipe for first course without meat with beans
This version of the first course seems to me the most delicious, especially when you observe Orthodox fasting. It is prepared without beets, but with beans. Beans are known to be rich in proteins and successfully replace meat.
In addition, the recipe calls for a lot of vegetables. A delicious fry of them is prepared. The borscht turns out rich and appetizing. Usually mine ask for more.
1. To optimize the cooking process (oh, how I lost it) pour clean water into a 4-5 liter pan
water and put on fire. We put laurel leaves.
2. Peel all vegetables and rinse with water. Cut the potatoes into cubes. Decide for yourself what size. When the water boils in the pan, add the potatoes and cook over low heat for 5-7 minutes.
3. Shred the cabbage into a separate bowl. In general, we cut all the vegetables into separate containers.
4. Chop the onion into half rings. Bulgarian pepper strips. And grate the carrots.
5. Pour vegetable oil into a frying pan and fry the onion. It has become a little softer, so we add carrots and bell peppers there. Simmer, fry, stir occasionally with a spatula.
6. Cut our garlic into slices. Take the beans out of the jar and drain the water.
Take beans of any color: white, red. And not even necessarily canned. You can just boil it separately in advance until soft.
7. Add tomato paste, garlic and beans to the frying pan. Stir and fry for 5 minutes.
8. The delicious roast is ready. Oh, and it’s delicious, spicy! This can be prepared separately during Lent and eaten with bread.
9. The potatoes are cooked a little and we add cabbage to them. Cook everything until the vegetables are ready.
To make the borscht thick and tasty, soften several potatoes into a puree and dissolve them in the soup broth.
10. Potatoes and cabbage are cooked. Now you can add salt and pepper.
11. Pour all our roast into the soup, boil for another 2-3 minutes.
All! The soup is ready. Pour into plates or deep soup bowls. Serve with finely chopped greens and Bon appetit!
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Source
Features of preparing borscht with and without frying
The broth, if the borscht is classic red, is prepared from pork or beef meat on the bone - like a soup, but this traditional frying is added to it at the end of cooking. Sometimes vinegar and sugar are even added to borscht to preserve color and spiciness. Recently, more and more people are switching to proper nutrition, which does not involve frying in oil. We recommend freezing greens, they taste better.
Traditional borscht cannot, for example, be eaten by a diabetic or a child, although it is very tasty. Therefore, more and more often we see recipes for dietary chicken borscht or even lean ones, which do not involve frying the food. Such dishes are simmered over low heat under a lid, after adding unfried vegetables (they are boiled), and then simply infused.
Tip: to cook borscht without frying, you need to add onions, carrots and grated beets with tomato paste to the broth or boiling water with potatoes and cabbage. Bring to a boil and turn off. Buckwheat is sometimes added to lean borscht without frying to increase calorie content and improve color.
It is necessary to cover the pan with ready-made dietary borscht with a warm blanket and leave for 40 minutes. After this, the aromatic, tasty borscht can be served. If you have a multicooker, then it is convenient to do everything in it, and then leave it without frying in the heating mode for 25-30 minutes. Lenten borscht will be good not only in winter, but also cold in hot summer.
If you approach the preparation wisely, you can please the whole family and not lose useful vitamins and microelements during cooking. Winter and the cold season in general is a time for borscht and family gatherings. Pamper your loved ones and good luck to you!
An interesting version of sauerkraut
To miss out on all the variants of our original Slavic dish, cabbage soup made from sauerkraut, is simply a crime!
This cooking recipe, where sauerkraut is placed, is called cabbage soup or cabbage soup. I won’t tell you how many centuries this dish has been around. But I know for sure that it’s a lot. You could even say that the soup has stood the test of time))
The unsurpassed sourness in borscht is what we like here. But this option for preparing frying together with cabbage is what I like best. I hope you enjoy it too!
For a 4-5 liter pan we need:
Here, as you noticed, we cook without potatoes. Sometimes borscht can be cooked without it. This will definitely not spoil the taste. On the contrary, the dish turns out to be less rich in carbohydrates.
1. Boil the brisket according to the method as in the first recipe. Simmer it over low heat for 1.5-2 hours with bay leaf, but without salt. To understand whether the meat is cooked, try it. It should be soft and easy to chew.
Mom's borscht
Borscht is the king of soups. But this is not just a tasty, satisfying and nutritious dish. Real red borscht in meat broth is medicine . Yes, yes, don’t be surprised, it’s been tested by generations of our family. If you are exhausted by the routine at work, if the leaden winter sky makes you sad, if your relationships with loved ones are not going well and nothing in life makes you happy, start cooking and eating borscht...
As a child, I really loved red borscht , but preparing it seemed so difficult to me that I was sure it was impossible to learn! Time has simplified everything. Now I cook borscht weekly and I want to share with you my recipe for this wonderful dish. This is how my mother and grandmother prepared borscht.
You will need:
- beef with bone 1 kg (brisket)
- potatoes 4-5 pcs
- 2 medium onions (for broth and frying)
- carrots 1 pc (100 g)
- beets 1 piece (100 g)
- parsnips 1 piece (100 g) (can be omitted)
- red bell pepper 1 pc (100 g)
- cabbage 200 gr
- tomato juice 0.5 l (or 2-3 tbsp tomato paste)
- vegetable oil 100-120 ml
- bay leaf 2 pcs
- salt
- sugar
- garlic 2 cloves
- lard or raw smoked bacon 20 g
The weight of vegetables is approximate. There may be less of something, more of something. The main thing is that all these vegetables are present. Instead of fresh bell pepper, you can use canned pepper (lecho); it must be crushed using a blender.
If you use tomato paste , dilute it with broth (1.5 cups). Be careful when choosing tomato paste. Modern manufacturers actively use pumpkin puree, coloring it and adding artificial flavors. There is nothing bad in pumpkin itself, but it is not a friend of borscht. You can also use canned peeled tomatoes; they must be chopped in a blender. Well, in the summer season, use fresh tomatoes - cut them in half and grate them, discarding the skin.
Step-by-step photo recipe:
First of all, cook the broth . It is best to cook it from beef brisket , but another part of beef with a bone will also work. If there is a piece of pork in the house, or some pork knee is lying around in the freezer, feel free to throw it into the pan, borscht really likes this kind of proximity. But you can do without pork.
the meat in a saucepan (5 liters) and fill with cold water (3 liters), bring the contents to a boil. Don't miss the moment when foam . It should be scooped up with a spoon and thrown away.
How to cook a dish in Ukrainian
The same, legendary Ukrainian! With pork ribs, beets and old lard. Delicious and aromatic. Having prepared it, you will feel like you are sitting in a real Ukrainian tavern.
You need to cook it slowly. Set aside an hour or two to prepare the soup and start doing magic in the good sense of the word. Then the dish turns out to be satisfying and moderately fatty. And so that the spoon is worth it! I mean, thick.
What is there to say? If you read the recipe, it means you want it, Ukrainian borscht!
For a 5-liter pan we need:
1.Ukrainian dish begins with rich broth. We wash the pork ribs and set them to cook. Here I will tell you the secret of how to avoid foam and get a clean, transparent broth for a beautiful soup.
Well, you won’t be able to avoid it completely, but the broth will definitely be as it should be. To do this, cook the meat until it boils. Foam has appeared - you don’t have to remove it. Or you can take it off. At your discretion. We just drain the first water. We rinse the pork ribs again and return to boiling in clean water over high heat.
Mom's borscht. Brief recipe.
You will need:
- beef with bone 1 kg (brisket)
- potatoes 4-5 pcs
- 2 medium onions (for broth and frying)
- carrots 1 pc (100 g)
- beets 1 piece (100 g)
- parsnips 1 piece (100 g) (can be omitted)
- red bell pepper 1 pc (100 g)
- cabbage 200 gr
- tomato juice 0.5 l (or 2-3 tbsp tomato paste)
- vegetable oil 100-120 ml
- Bay leaf
- salt
- sugar
- garlic 2 cloves
- lard or raw smoked bacon 20 g
Place the meat in a saucepan (5 liters) and fill with cold water (3 liters) . Bring to a boil, skim off the foam, add the onion, bay leaf, salt and simmer over low heat for 2 hours.
In a frying pan with vegetable oil, fry the vegetables, cut into strips. Onions - 10 minutes, then peppers - 10 minutes, then carrots, parsnips and beets - 15 minutes, add salt and sugar. Pour tomato juice or tomato paste diluted with broth into the roast and fry for another 15-20 minutes. Taste the frying and adjust it to the final taste by adding salt and sugar. Remove the meat from the broth, remove from the bones and cut into portions. Place the potatoes in the broth and cook for 20 minutes. Add pieces of meat and cabbage, cook for 5 minutes. Add the fry to the borscht, stir, bring to a boil and until the final taste is achieved, adding salt and sugar. At the very end, add chopped garlic with lard and finely chopped herbs to the borscht, bring to a boil, cover with a lid and turn off. Let the borscht brew for 30-40 minutes.
Delicious winter borscht dressing with beets, tomatoes, carrots and peppers
This dressing is one of the most delicious. There is a rich selection of vegetables that will make the borscht taste rich. To cook the first dish, all you need to do is cook the potatoes and cabbage, add this seasoning and that’s it! Well, this is for the Lenten version. If you do it with meat, you will have to spend time on the broth, there’s no getting around it.
There will be no vinegar here. Citric acid is used as a preservative. The weight of the products is indicated in their purified form.
Ingredients for 3 l:
- fresh tomatoes - 2 kg
- bell pepper – 0.5 kg
- onions - 0.5 kg
- carrots - 0.5 kg
- beets - 0.5 kg
- hot pepper - 1 pc. (optional)
- sunflower oil - 200 ml
- greens - to taste (dill, parsley, basil)
- sugar - 1 tbsp.
- salt - 1 tbsp.
- citric acid - 1 tsp.
How to cook:
1.Immediately prepare a large pan in which all the vegetables will be stewed. Cut the tomatoes into large slices and pass through a meat grinder. Pour the resulting tomato into the selected pan.
Do not use enamel cookware for this recipe. The mixture may burn in it.
2. Do the same with onions as with tomatoes: turn them into pulp using a meat grinder. Pour the mixture into a common container.
3. Remove seeds from hot and sweet peppers and cut into tongues. Scroll through the bitter pod first, and then all the sweet ones. This order is necessary so that washing the meat grinder does not cause problems with burning of the skin of your hands. The pepper mixture is sent to the rest of the chopped vegetables.
4. Grate the carrots and beets on a coarse grater and place in a saucepan. The main set of products is prepared, mix everything thoroughly.
5. Pour refined sunflower oil into the vegetable mixture, mix everything again and put the preparation on the fire. Bring to a boil and turn the heat as low as possible. Prepare the borscht dressing for 1 hour.
There is no need for the vegetables to cook or boil too much. It is important that they simmer on minimal heat. Do not close the lid.
6. Rinse the greens thoroughly and chop finely. You can use absolutely any herb you like in borscht: dill, parsley, basil, cilantro, celery. Here, proceed strictly according to taste. You don't have to add anything at all.
7.After simmering the seasoning for half an hour, add herbs to it and stir.
8. 10 minutes before readiness, add sugar, salt and citric acid. And during this time, sterilize the jars and lids.
9. Divide the boiling dressing into glass containers and roll up the lids, which must be removed from the boiling water. Turn over and leave to cool at room temperature. There is no need to wrap it up.
10. Tasty, bright, rich in different flavors, borscht dressing is ready. It will help out in winter and save time.
Ingredients
for filing
Bright, rich, thick borscht is a soup familiar from childhood, which is prepared without complicated manipulations. There are a great many of his recipes. We suggest you prepare borscht by adding flour to the frying. Due to this it will become thicker. This borscht with fresh herbs, garlic and a spoonful of sour cream is very good!
Author of the publication
Yulia Arkadieva
Yulia Arkadieva
Born, raised and lives in Yekaterinburg. A creative person, she worked as a designer for a very long time and did scrapbooking (nowadays this happens much less often, unfortunately). I've always loved to cook. My passion for photography began a year ago, after a culinary marathon. Two children: Semik (3 years old) and Marusya (1 year old).
Prepare ingredients, peel vegetables.
Place beef with bone in a large saucepan. Pour in 2.5 liters of water and cook for about 40 minutes. Periodically skim the foam from the broth after it boils. Remove the finished meat from the broth and set aside.
Cut the potatoes into cubes approximately 1x1 cm, add to the broth and cook for 10 minutes. Then add salt and cook for another 10 minutes.
While the potatoes are cooking, finely chop the cabbage and add to the boiling soup.
Grate the beets and carrots on a coarse grater.
Place the beets and carrots in a preheated frying pan with 1 tablespoon of vegetable oil. Simmer for 5 minutes.
Peel the tomato and chop finely. Add tomato, tomato paste and sprinkle with vinegar. Simmer for another 5 minutes. Season with borscht.
Finely chop the onion and sauté in a tablespoon of vegetable oil until soft.
Add 1 tbsp. l. flour, mix well and sauté for another 5 minutes. If desired, you can add a couple of tablespoons of broth. Add the flour mixture to the soup.
Add black peppercorns, bay leaf, finely chopped garlic and chopped meat. Cook for another 10 minutes.
Close the lid tightly and let the soup brew for 1-2 hours.
Borsch
ready! Serve with sour cream and herbs. Bon appetit!
Cooking tips:
This borscht can also be cooked in water, resulting in a very tasty lean version of this dish.
Roasting ingredients
The final stage of frying is its heat treatment. To do this, it is advisable to take a saucepan. Pour oil into it and place on the stove. As soon as the oil is well heated, place all the previously chopped vegetables, except tomatoes, into a saucepan. Fry the vegetables for about twenty minutes, turning constantly. Then add the crushed tomatoes, salt and stir well. Simmer everything together for another fifteen minutes. Place the prepared borscht mixture into jars and seal with lids.
Then turn the baths upside down, wrap them well in a blanket or blanket and leave until they cool completely. Already cold, they can be placed in the pantry. Jars and lids must be thoroughly washed and sterilized beforehand to avoid swelling. A preparation for borscht prepared in this way helps out many housewives, saving them time later.
Cooking method
Prepare ingredients, peel vegetables.
Place beef with bone in a large saucepan. Pour in 2.5 liters of water and cook for about 40 minutes. Periodically skim the foam from the broth after it boils. Remove the finished meat from the broth and set aside.
Cut the potatoes into cubes approximately 1x1 cm, add to the broth and cook for 10 minutes. Then add salt and cook for another 10 minutes.
While the potatoes are cooking, finely chop the cabbage and add to the boiling soup.
Grate the beets and carrots on a coarse grater.
Place the beets and carrots in a preheated frying pan with 1 tablespoon of vegetable oil. Simmer for 5 minutes.
Peel the tomato and chop finely. Add tomato, tomato paste and sprinkle with vinegar. Simmer for another 5 minutes. Season with borscht.
Finely chop the onion and sauté in a tablespoon of vegetable oil until soft.
Add 1 tbsp. l. flour, mix well and sauté for another 5 minutes. If desired, you can add a couple of tablespoons of broth. Add the flour mixture to the soup.
Add black peppercorns, bay leaf, finely chopped garlic and chopped meat. Cook for another 10 minutes.
Close the lid tightly and let the soup brew for 1-2 hours.
Borsch
ready! Serve with sour cream and herbs. Bon appetit!
Dressing borscht for the winter from beets, carrots and apples - a simple recipe
It would seem, why put apples in borscht? But in this recipe they feel very harmonious. It’s better, of course, to take sour varieties. The weight of the products is indicated in their purified form.
Ingredients for 3.5 l:
- beets - 1.5 kg
- carrots - 0.5 kg
- onions - 0.5 kg
- sweet pepper - 0.5 kg
- apples - 0.5 kg
- ripe tomatoes - 0.5 kg
- vegetable oil - 200 ml
- acetic acid 70% - 1 tbsp.
- salt - 3 tbsp.
- sugar - 12 tbsp.
Preparation:
1. Peel apples, carrots and beets. Grate these fruits on a coarse grater and place in a saucepan.
2.Cut the onion and pepper into small cubes. Naturally, the vegetables need to be peeled before doing this. Chop the tomatoes into medium cubes. Place all food in one pot.
3.Add vegetable oil, sugar and salt, mix. Place the preparation on the fire and bring to a boil. Reduce heat and simmer for 35 minutes, stirring occasionally. Borscht dressing is thick, so there is a risk of burning.
You can cook on a divider to protect the workpiece from such troubles.
4. Jars and lids, as always, are sterilized in any convenient way. But before that, they need to be washed with baking soda, and not with chemical dishwashing detergent. 5 minutes before readiness, pour vinegar essence into the seasoning. If only 9% vinegar is available, then you will need 8 tbsp.
5.Pour the finished dressing into jars and roll up. Turn it over and check for leaks: nothing should leak. Next, you need to cover the canned food with a blanket or rug and let it cool slowly. The original workpiece can now be sent to a permanent storage location. And in winter it will become a lifesaver when time is short.
How to properly fry borscht?
In cooking borscht, in addition to a tasty piece of meat with a sugar bone, frying the borscht plays a big role, it should be bright, beautiful, well fried, then you get a rich color and aroma. Put fat in a frying pan or cauldron, then diced onion, sauteed a little, put carrots (shredded on a grater), fry, when the carrots give color, add fresh pepper cut into strips (can be salted), preferably of different colors, then put beets (shredded on a grater, fry everything until tender, add soup seasonings for borscht, red pepper taste, (who likes it spicy), mix everything for a couple of minutes, then add tomato paste (preferably homemade), fry while stirring for five minutes, you don’t need to fry for a long time, otherwise the borscht will be dark in color, at the end the highlight - add a couple of cloves of finely chopped garlic, dill and parsley, stir for a minute and if the borscht is ready, put our frying in a saucepan, bring to a boil, boil for three minutes and let it brew for ten minutes, the borscht is ready to serve, pour, season with sour cream, bon appetit!
There are several tricks to make the borscht as tasty as possible.
The beets are not taken raw, but pre-boiled.
I use olive oil, it tastes better.
First, I saute the finely chopped onion until transparent; the heat should be medium so that the onion does not burn. Next, I add carrots to the onions, usually I grate them on a fine, but not the finest grater, the carrots and onions are sautéed for about three minutes, then I add ketchup to them and also sauté for about three minutes. Then you can add a little broth or water, chopped bell pepper and simmer under the lid for several minutes. Boiled beets need to be grated on a coarse grater and lemon juice squeezed onto it, not whole, half or all, lemon is added to taste, beets with lemon should be added to a frying pan and simmered for about five minutes. Now you can put the sauteed mixture into the borscht, and balance the acidity of the lemon with sugar.
Recipe for red borscht so that beets retain their color
How to prepare our famous dish so that the beets give out the maximum of their color? And I will tell you these secrets. And you will prepare a beautiful, aromatic red-burgundy soup.
I will prepare the soup in a lean, vegetarian version. But you can cook the dish with meat broth. How to prepare meat broth - look at the first or second preparation option above in the article.
For a 4-5 liter pan we need:
1. Choose a larger pan, 4-5 liters. You know, the older the borscht, the tastier it becomes. This is one of its nuances. Perhaps it will infuse for 1-2 days and then a simply awesome first course will be on the table.
2. Peel the skins of the potatoes and beets. We cut the potatoes as convenient as possible, either into slices or cubes.
3. We also cut one beet. And we chop the other into strips for frying.
4. Place the vegetables in a saucepan. We also send a few bay leaves there. Fill with clean water and put on the stove to cook.
5. Prepare the frying of the remaining vegetables. Except, of course, cabbage. We chop it finely and you can even knead it separately in a bowl with salt.
6. Chop the peeled onions and carrots. Carrots can be chopped into the same strips as with the second beet.
7. Cut the tomatoes into quarters.
If desired, they can be doused with hot water and the skin removed.
8.Pour the onion into a heated frying pan with oil and fry a little. Throw in carrots, beans and beets.
9.Pour in a tablespoon of lemon juice or table vinegar. The acid will help us preserve the natural color of the beets.
10. Throw tomatoes into the almost finished frying and fry until it is ready.
11. Add cabbage to the half-cooked beets and potatoes in a saucepan. Boil the vegetables until tender.
12.At this time, cut the garlic and chop the dill, parsley, and cilantro.
13.At the last step, add the roast and garlic with herbs. Add salt and add spices to taste.
It is allowed to put Georgian hops-suneli or utskho-suneli in the borscht. Then the soup will acquire an incredible taste and aroma.
14. Turn it off immediately. Let the dish sit for a bit. Pour into plates, season with sour cream and fresh herbs.
We eat with pleasure!
Ingredients
- 1½–2 liters of water;
- 400–500 g pork or beef on the bone.
- 2 small beets;
- 1 medium carrot;
- 3 medium onions;
- 4–5 tablespoons of vegetable oil;
- a pinch of citric acid, a little table vinegar or ½ lemon;
- 2 tablespoons of tomato paste.
- 300 g fresh white cabbage;
- 4 medium potatoes;
- salt - to taste;
- 1–2 dried bay leaves;
- greens - to taste;
- 1 clove of garlic - optional;
- a pinch of ground cloves - optional;
- a pinch of ground black pepper - optional.
Without spices you can’t get delicious borscht!
Bouillon cubes. If you don’t like the specific smell, then put them in the middle of cooking along with the vegetables.
Dry spices: kmeli-suneli, black pepper, red pepper or a mixture of peppers, basil, dill, parsley, bay leaf, coriander.
Fresh herbs: parsley, dill, basil.
Preparation
Step 1. Make the broth
Pour cold water into the pan, add the meat and place over medium heat. The broth will be tastier if you use meat on the bone.
Keep an eye on the broth and skim off the foam before boiling.
When the liquid boils, cover the pan with a lid and simmer over low heat for an hour and a half.
Step 2: Roast
Wash and peel the beets, carrots and onions. Grate the beets on a coarse grater, and grate the carrots on a medium grater. Cut the onion into small cubes.
Pour oil into the pan, turn on medium heat. Fry the onions and carrots, stirring, for about 5 minutes.
Then add the beets. Add citric acid, vinegar or lemon juice to it. Thanks to this, the borscht will be truly red and acquire a pleasant sourness.
Cook for another 5 minutes. After this, add tomato paste, stir and leave on the fire for another 5-7 minutes.
Step 3. Assemble the borscht
When the broth is cooked, remove the meat from it. While it cools, add shredded cabbage to the pan. After 5-10 minutes, add the potatoes cut into strips or cubes.
The order in which the vegetables are added can be changed. If the cabbage is young, it is better to add it after the potatoes. Well, or at the same time, if your potato variety boils quickly.
While the potatoes are cooking, remove the meat from the bone and cut into cubes. Return it to the soup. Add salt to taste.
Add the roast and stir.
Throw in the bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5-7 minutes.
For flavor, you can add a little chopped garlic, ground cloves or black pepper to the pan. Leave the borscht to steep under the lid for 5–10 minutes.
Cooking borscht from fresh cabbage with meat: step-by-step preparation
I offer a classic version of hearty, delicious meat borscht. We take beef or veal for meat, or even pork. I picked up a good piece of veal on the bone. The meat was cooked well in the soup and became tender. Exactly the kind that is simply pleasant to eat.
A little beetroot gave it its nice red-orange color. Overall, the recipe is just right! Let's get ready, my dears!
1. Let's start preparing the dish with rich broth. To do this, place a piece of meat (or several pieces) in a pan with clean water. Place on high heat and wait for it to boil.
2. Just before boiling, foam will appear. It needs to be removed with a spoon with holes. These spoons are very convenient - the foam remains, and the broth itself is poured back into the pan.
3. A few quick movements and all the foam was removed. At the same time, the water boils, reduce the heat and cover with a lid. Cook the meat for 1 hour.
The time to cook meat depends on the meat. The pork is cooked for about an hour. But beef and veal - about 1.5-2 hours.
Well, now we have a lot of time while the meat is cooking to peel the root vegetables and fry them.
4. Peel potatoes, onions, carrots, and beets. Wash with water. Cut the potatoes into slices or cubes.
5. Finely chop the onion. And grate the beets and carrots into separate cups on a coarse grater. Chop the cabbage.
6.After the required time, add the potatoes to the prepared broth.
7.And finely chopped cabbage.
8. Let them cook on low heat for 15-20 minutes.
9.Heat a frying pan with vegetable oil. Add the onion to fry until transparent.
10.Add grated carrots to the onions. Fry it a little.
11.The final stage is beets. Mix all the vegetables thoroughly and fry, simmer until tender.
12.Take out a piece of meat from the broth. It is better to use a special fork with two long teeth for this. This way you are guaranteed to protect your delicate hands from burning.
13.Pour the roast into the broth and cook for 5 minutes.
14. Place the meat on a meat board. Holding it with the same fork, cut the hot meat into small pieces.
Boards absorb odors and therefore every good housewife always keeps several boards in the kitchen: for fish, for meat, for vegetables and fruits, for bread.
15. Add pieces of meat to borscht. Salt, pepper and add bay leaf. Cook for just one more minute and remove from heat.
Then it is better to throw away the bay leaf. Otherwise it will give unnecessary bitterness.
An awesome tasty dish is ready.
Pour a ladle of borscht into bowls and serve with sour cream and brown bread. Let's eat delicious food!
