How to cook red borscht with beets: a step by step recipe with a description and photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is impossible to find a more traditional dish than red borscht in Russian-Ukrainian cuisine. It is also very popular in many other countries of the former CIS. What is the reason for such an amazing love for this seemingly ordinary soup? Let's try to figure it out together by answering the question of how to cook red borscht with beets. A step-by-step recipe with a photo of the result will help us with this.

Recipe for classic borscht

To make the dish tasty and rich, you will have to work hard. But all efforts will pay off very quickly. After all, the main charm of borscht, unlike other varieties of first courses, is the opportunity to enjoy a fragrant hearty dinner for a few more 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 a freshly prepared dishby saturation and brightness.

Let's consider how to cook red borscht with beets without vinegar according to the recipe with step by step photo.

For this you will need:

• 500 g pork or beef (you can add beef bones for richness);
• 300g beets;
• 500 g cabbage and potatoes each;
• 2 each of onions and carrots;
• a few tablespoons of tomato paste;
• vegetable oil for frying;
• s alt and any spices to your taste.

Stage 1. Broth

Place the pot of water and meat over low heat. Immediately after boiling, add s alt along with all seasonings. In order for the broth to acquire its famous signature taste, you should not bring it to a boil, waiting for the appearance of only small bubbles. In this mode, the broth simmers for about 2 hours, after which all the bones should be removed from it.

Step 2. Preparing vegetables

Peel the potatoes and cut into small cubes, leaving one whole tuber. He will play his special role in the finished borscht.

Free the beets from the peel and finely chop or use a grater. Chop the cabbage in the usual way.

Peel and finely chop the onions and carrots.

Stage 3. Roasting

Sautéed vegetable dressing is an essential part of almost any soup. And in red borscht with beets, it is simply irreplaceable.

It is necessary to fry chopped vegetables until light golden brown: carrots and onions, adding tomato dressingand slightly extinguishing the resulting mixture.

Stage 4. Combining ingredients

Feel free to send fried and other prepared vegetables to the broth. Mix everything well, adding spices if necessary. Boiling time after this step will be approximately 25 minutes.

Stage 5. Secret passage

Before pouring borscht into portioned plates, you should remove the whole potato tuber, mash it with a fork, and then send it back to the pan. This little secret will give the dish its familiar since childhood taste of real Russian borscht.

Stage 6. Submission

The dish is served hot, if desired, it can be seasoned with sour cream. Its taste is perfectly complemented by fresh herbs and garlic croutons or regular rye bread.

There are many recipes with photos. Cooking red borscht with beets using one of them will be quite easy, the main thing is to remember a number of important points.

Tricks of the trade

Every good housewife always has a few secret tricks in store so that her culinary masterpiece does not leave indifferent those who sit at the dinner table. Let's see what secrets our inventive chefs have in store for red borscht with beets.

Bouillon should only be boiled with meat on the bone. Thus, it will turn out to be especially saturated, enriched with proteins and fats from the bone marrow. The meat is placed in cold water. It is connected withthe fact that, once in hot water, the meat pulp immediately “overgrown with a crust” of a protein that is in a denatured state. As a result, all juices remain inside, and the broth turns out to be liquid and fresh. Cool water has the opposite effect: due to the gradual heating, the taste properties of the pulp and bone are completely transferred to the finished dish.

Meat must be raw or baked.

Traditionally raw meat products are used. But the secret with baking is not known to everyone. Meanwhile, preliminary heat treatment contributes to the formation of a large amount of easily soluble substances in the meat, which will eventually create a natural broth concentrate.

To equalize the variety of flavors, it is advisable to resort to a sweet and sour combination. Vinegar or a special variety of sour tomatoes is responsible for sourness. The sweetness will be given by ordinary sugar, added in a small amount.

Special attention should be paid to the quality of the beets used. After all, the color and taste of the finished soup will depend on it.

But back to the culinary diversity in the preparation of this traditional Russian dish. How to cook red borscht with beets without vinegar in the best traditions of Russian cuisine?

Red borscht with beets

Ingredients:

• half a kilo of any meat;
• 3-5 medium potatoes;
• 2 carrots;
• 3 beetroots (the longer version is great because of its special sweetness);
• medium bulb;
• 1bell pepper;
• a tablespoon of tomato paste or a few fresh tomatoes;
• a pair of garlic cloves;
• ¼ cabbage head;
• s alt, pepper, vegetable oil to taste.

Instruction:

1. The meat must be cut into medium pieces, pour cold water and a little s alt. During the cooking process, the resulting foam should be constantly removed.
2. All vegetable ingredients must be peeled and washed thoroughly. Potatoes can be given any shape at the request of the hostess herself: cubes, straws, sticks. Next, the vegetable is sent to the boiling broth (an hour after boiling).
3. Garlic and onion very finely chopped for further frying with a little oil.
4. Thinly sliced or grated carrots and beets are sent to the same pan. All ingredients are mixed and stewed for about 10 minutes on very low heat.
5. At this time, you can work on tomatoes. There are a lot of options for processing them: rub through a sieve, grater or just finely chop. The main thing is that in the end a delicious tomato juice with pieces of pulp is formed. In the absence of fresh vegetables, you should throw a spoonful of regular tomato paste into the fry.
6. It remains to add finely chopped bell pepper to the vegetable mixture and simmer for another 5-7 minutes.
7. Next comes the turn of cabbage. This vegetable is sent to a pan with boiling potatoes and finely chopped meat.
8. It remains to add vegetable pie, boil everything together for a few minutes and throw fresh into the finished dishgreenery.
9. Before serving, the borscht should brew a little.

You can add sour cream, cook garlic donuts and start eating.

Here is such a simple recipe on how to cook red borscht with beets without vinegar. Enjoy!

Will borscht without meat be just as tasty? Let's find out with the example of the following recipe.

Lenten option with mushrooms

So, how to cook red borscht with beets without meat? Yes, so that it is not worse than the classic? The task is not easy. But we will try.

Prepare the food:

• potatoes and beets - 200 g each;
• fresh mushrooms - 250g;
• cabbage - 200 g;
• medium carrot;
• medium bulb;
• a couple of spoonfuls of tomato paste;
• a few tablespoons of lemon juice;
• 2 tablespoons of sugar;
• seasoned s alt to taste.

Start with mushrooms. They must be thoroughly washed, cleaned and boiled.

Traditional tandem of onions and carrots, fry with a little pasta, which can be replaced with fresh tomatoes.

Process potatoes and beets: the first must be cut into medium cubes, the second - in the form of thin straws, stew lightly.

Send cabbage with potatoes and frying to boiling mushroom broth.

The last step is to add lemon juice and beets with sugar. Here is such a sweet and sour flavor compote. But therein lies the charm of this dish.

Now you know how to cook red borscht with beetswithout vinegar, but with the necessary acidity.

Lenten version with beans

Let's take the quantity and composition of the ingredients from the previous recipe, but replace the mushrooms with boiled beans, or you can take the canned version. And now we have a completely new dish with other flavor accents.

How to cook red borscht with beets and beans? Let's see.

Cooking process:

1. Peeled carrots and beets are rubbed on a medium grater.
2. Chop the onion in the usual way.
3. Cut potatoes into small pieces.
4. Turn the cabbage into thin straws.
5. Bring 3 liters of water to a boil, s alt and throw in potato cubes.
6. Next, we send cabbage to the broth.
7. Fry the remaining vegetables over low heat for 10 minutes.
8. Then add pasta to them and simmer everything together for a few more minutes.
9. Send the finished vegetable mixture to the broth.
10. We also put canned beans with juice or fresh boiled beans there.
11. Bring the composition to a boil and boil for 7 minutes.
12. If necessary, s alt and dilute with water in case of excessively thick consistency.
13. Add 3 tbsp. tablespoons of lemon juice for a sour taste.
14. Pour the most delicious and he althy borscht into serving cups, seasoning with sour cream or mayonnaise as desired.

Beetroot soup

Usually beetroot is called red borscht without the addition of cabbage. Such a dish will have to the dining table in any form. It is equally good in a hot and cold state, and this is probably the reason for such an amazing popularity of this culinary masterpiece. The composition of the soup may vary slightly, but one ingredient remains the same. As the name implies, this is a beetroot.

So, how to cook red borscht with beets and without cabbage?

Ingredients:

• pork ribs - 700g;
• 1 large beetroot;
• onions and carrots - 1 each;
• potatoes - 3 pieces;
• tomato paste - 2 tbsp. spoons;
• dried celery root - half a teaspoon;
• a few peas of allspice;
• vinegar - 1 tbsp. spoon;
• 2 bay leaves;
• garlic, pepper and s alt to your taste;
• greens to decorate the finished dish.

Cooking process:

1. Divide the pork ribs into portions and fill with cool water.
2. Throw in the celery, peeled onion, bay leaf seasonings and peppercorns.
3. Put the broth to boil.
4. At this time, peel the carrots and potatoes, cut them and send them to a common container.
5. Hold the grated beets on low heat for about 15 minutes. with vinegar and water.
6. Send beet mass, garlic and spices to the broth.
7. Let the finished borscht simmer for a few minutes, after which it must be removed from the heat, poured into plates and, garnished with chopped herbs, serve.

Cold Beetroot

In the midst of hot summerdays cold beetroot is in special demand.

Let's consider how to cook red borscht with beets - a recipe with a photo of the result. It will be a classic with bread kvass and beetroot broth.

Ingredients:

• 2 large carrots;
• 3 medium beets;
• 2 fresh cucumbers;
• 2 boiled eggs;
• 650 g bread kvass;
• 650 g beetroot water;
• ch. spoon of sugar + tbsp. spoonful of vinegar;
• a little sour cream;
• to taste s alt and citric acid;
• greens.

Recipe:

1. Carrots with beets must be boiled and then cut into thin strips.
2. Cucumbers should be cut in the same way.
3. Pour the mixture of vegetables with beetroot broth and kvass.
4. Then you need to season the borscht with vinegar and citric acid.
5. It remains to add sugar, s alt and herbs at your discretion.

Serving beetroot to the table, you can decorate it with sour cream and cut boiled egg.

Borsch with sauerkraut

Another option on how to cook red borscht with beets without vinegar. Step-by-step recipe with a photo of the result.

Products:

• 500g beef ribs;
• 250g potatoes;
• 200 g sauerkraut;
• 300g beets;
• 1 pc. carrots and onions;
• 1, 5 tbsp. spoons of tomato paste;
• 5 garlic cloves;
• 1 tbsp spoonful of sugar;
• greens;
• s alt and spices to taste.

Prepared Ribspour cold water over medium heat.

Carefully squeeze and cut the cabbage.

Fry the onions and carrots well, adding the paste and simmering for two minutes.

Also lightly simmer the chopped beets with water and sugar.

Send all the previously made vegetable mixtures, as well as chopped potatoes and garlic, into the broth blank.

Stir and sample for salinity and acidity. If there is not enough sourness, then you can make up for it with a couple of spoons of cabbage juice.

Lastly put the beet stew.

After that, keep the soup on low heat for about 20 minutes and then let it brew well.

Red borscht in a slow cooker

A great way to simplify the preparation of any dish is to use a slow cooker. This rule also applies to borscht.

How to cook red borscht with beets in a slow cooker?

Composition of the dish is usual:

• vegetable mix of cabbage, potatoes, beets, garlic, onions and carrots;
• spices in the form of bay leaves, peppercorns and s alt;
• dressing with tomato paste or chopped fresh tomatoes.

Cooking process:

1. Boil the meat for 5-7 minutes to make the broth secondary as it is he althier.
2. Chop the carrots and onions, but do not overcook them for he alth reasons.
3. Cut cabbage and potatoes in the usual way.
4. Put all the ingredients except for the beets in a bowl and sprinkle with s alt and spicesand optional greens.
5. Set the timer for the required time according to the instructions.
6. Chop the beets by any method (this is not important) and stew a little in a regular frying pan for softness and preservation of a bright saturated color with a little water.
7. Put beetroot dressing into borscht and hold for another 5 minutes.

Here are such simple and affordable recipes for a traditional Russian dish. You can try each by choosing something for yourself. Or alternate all options, adding variety to your daily menu. The main thing is to remember that everything comes with experience. So, cook red borscht with beets more often, delighting your loved ones with this tasty and he althy dish.