Red borscht with beets: recipe with photo

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

Borsch is a special soup, the obligatory component of which is beets. The birthplace of this beautiful first course is, most likely, Kievan Rus. Currently, this dish is cooked in Ukraine and neighboring countries, including Russia. Each state has its own subtleties of cooking. On the vast territory of our country, borscht is prepared in extremely different ways. Here are some great red soup recipes that are used in Russia.

Recipe for borscht with beets and cabbage

Cabbage is an almost indispensable component of red soup. It is rare to find borsch on the menu without this ingredient. Cabbage gives the red soup a rich, slightly sweet flavor.

Step-by-step recipe for borscht with beets and cabbage:

1. Put 300-500 gr. into a 5 l pot. bone-in pork and 3 raw beets without skins. Fill with filtered water. When it boils, remove the foam.
2. Meat with beets will cook for 1 hour. There is time to prepare the vegetables. Peel 3-5 medium potatoes. Chop the cabbage thinly. Clear andchop 1 large onion and 1 carrot. Fry onions and carrots in oil, add a teaspoon of tomato paste or 1 - 2 fresh tomatoes to the fry. Simmer for 3 more minutes.
3. Before putting the vegetables into the water, chop the potatoes into medium-sized cubes. Dip cabbage, potatoes, fry in boiling water. Put s alt. Once it boils, cook the soup for 20 minutes.
4. Next, put finely chopped dill and parsley into the soup (it is convenient to freeze them from summer). Do not forget to put in finely chopped 3 cloves of garlic, 1 - 2 bay leaves, as well as lard just before turning off the dish. After 5 minutes, remove the bay leaf from the soup so that bitterness does not come out into the dish. Taste the amount of s alt.

This recipe for borscht with beets is very good. It suits every taste. Such a recipe for borscht with beets resembles our Russian cabbage soup, only there are more ingredients in the red soup. Consider another recipe for such a delicious first course.

Thick borscht recipe

The next recipe for beetroot borscht is with a photo that shows that the soup should be very thick.

This soup saturates the body like a second course, especially since it is served with rye bread and sour cream.

Ingredients for borscht with beets (thick red soup): 300 gr. beef with bone, 4 medium potatoes, half a small head of cabbage, carrots, 2 onions, 1 - 2 beets, 2 tbsp. spoons of tomato paste or 2 fresh tomatoes, 3 cloves of garlic, parsley anddill, rast. oil, 1 - 2 bay leaves, 5 peas of allspice, s alt, ground spices to taste.

The process of making thick borscht:

1. Boil 5 liters of water. Dip the meat into boiling water in one large piece. Cook for 60 minutes, skimming from time to time.
2. Clean vegetables.
3. Remove the finished meat from the dish in which it was cooked, put it on the board and cut into smaller pieces, supporting with a fork.
4. Into the broth put sliced potatoes, thinly chopped cabbage, meat. Put s alt, bay leaf, allspice.
5. In the oil heated in a large frying pan, lower the finely chopped onion and ground spices. Grind carrots on a grater. Let her go to the bow. While the vegetables are frying, grate the beets, put them in the pan with the vegetables and hold on the fire for a little longer.
6. Put tomato paste or tomatoes into a bowl with vegetables, which are first peeled and finely chopped. Simmer vegetables for about 5 minutes.
7. If the potatoes and cabbage are cooked until soft, then you need to try the broth for the amount of s alt. Add s alt if necessary.
8. Put the roast into the pot. Add finely chopped garlic. Turn off the fire after 5 minutes. The dish is ready!

Serve the dish with sour cream and, preferably, fresh herbs. This borscht is eaten with rye bread.

This recipe for red borscht with beets is especially appreciated by those who like to eat a hearty meal.

Vitamin borscht

Meals often turn out to be more he althy, vitamin-rich, if their components are left raw, not highly processed.temperature. Here is a recipe for borscht with fresh beets. Raw eaters always love it.

Ingredients for the recipe for borscht with raw beets: beets (possible with tops), carrots, 1 orange, 100 gr. zucchini, half a small head of cabbage, half an onion or green onion, 2 - 3 cloves of garlic, a little greens, 1 tbsp. tablespoons linseed oil, black pepper, 2 tbsp. spoons of lemon juice, s alt.

The process of making borscht from raw beets:

1. Grate raw beets and carrots for Korean carrots.
2. Squeeze orange juice.
3. Next, prepare the broth with a blender: half of the grated vegetables, orange and lemon juice, garlic, pepper. Add the required amount of water to the mass.
4. Cabbage finely chop, mash with a crush.
5. Cut the zucchini into cubes. Add chopped onion and herbs.
6. Dip all the ingredients into a saucepan and pour over the broth.

Add vegetable oil as desired.

The above recipe for borsch with fresh cabbage and beets is well suited for residents of the northern regions who suffer from a lack of vitamins in winter. It is in this type of soup that there are many vegetables that are beneficial for the human body.

Red soup without cabbage

How to cook borscht with beets? There are many recipes. Real borscht is always made with beetroot and usually with cabbage and potatoes. Almost always dressed with sour cream. But Russian people love to experiment. The soup described belowCabbage is called borscht, because they put beetroot in such a first dish, which gives the broth a beautiful red color.

Step-by-step recipe for borscht without cabbage:

1. Put the chicken to boil. Boil the beets in another bowl.
2. To the meat, boiled for about 20 minutes, put the potatoes, divided into halves.
3. Remove the finished potatoes and mash with a crush. Then put the puree back into the pot.
4. Add peeled and grated beets, browned onions and mushrooms.
5. S alt the dish, put half a teaspoon of sugar, ground black pepper.
6. Shortly before the dish is ready, put crushed garlic into the broth. Let the borscht brew a little.

This soup is suitable for those who do not really like cabbage.

Borscht with mushrooms and beans

Among the wide variety of beet soups there is borscht with mushrooms. Of course, mushrooms give the soup with beetroot a special unique taste.

The process of making borscht with mushrooms and hard beans:

1. In the pan, put the meat to boil.
2. Meanwhile, peel 1 beet and carrot. Chop the beets into thin sticks, carrots into circles. Put chopped vegetables in a small saucepan, pour over meat broth and simmer in the oven for about an hour.
3. Put pre-soaked dry mushrooms (6-7 pieces) and 3 tbsp. spoons of beans. When the mushrooms and beans are half cooked, add 1 chopped potato and cabbage to the broth.
4. Slightlylater put the onion, bell pepper, celery, parsley root.
5. Combine beets and carrots from the oven with meat and season the soup with garlic (2-3 cloves) and bacon (50 gr.). Put out the fire. Let the dish stand for 10 minutes.

When serving, add sour cream and a lot of greens to the plates. The special taste and aroma of this soup will be remembered for a long time.

Cold borscht

Borscht is not only hot, but also a special dish that is eaten cold.

Ingredients for making cold soup: 1 large beetroot, 200 gr. boiled meat or boiled sausage, 4 eggs, 2 - 3 fresh cucumbers, green onions, dill, parsley, sour cream, citric acid, s alt, sugar.

Cooking process:

1. Green finely chop and knead with s alt in a bowl. Cut cucumbers, meat and eggs into small cubes, mix with herbs and refrigerate for half an hour.
2. Peel the beets, cook until tender, chop on a coarse grater and put back into the broth.
3. Add citric acid (a few grains), s alt, sugar (half a teaspoon) to the broth.
4. Cool and combine with the rest of the products.

Served with sour cream.

Cold borscht is especially nice to eat in the summer heat. He is like a crumb. In winter, this dish can be served with pickled cucumbers.

What is classic borscht

Beetroot soup is usually cooked with meat. Meat broth gives borscht a bright taste of the first course. Mandatory ingredients are cabbage and potatoes. Sour cream is used as a dressing.

In the old days in Russia, borscht was a soup made from hogweed, an edible but somewhat poisonous plant.

Ural Borscht

In the Urals they prefer rich borscht with lots of meat. Beef is preferred and better with bone. The bone marrow gives the soup its richness and flavor. The Ural Mountains do not end with the territory where borscht is a frequent dish on the table. In Siberia, they cook the same red soup, which in different houses can vary greatly in terms of ingredients. Sometimes vinegar is added.

Borscht in Ukraine

In Ukraine they love to eat tasty and satisfying food. Therefore, borscht is cooked with bacon, garlic, and often with dumplings or dough ears with eggs.

They also cook borscht with dumplings. Dumplings with vegetable oil and garlic are common, which are served separately with red soup.

Lithuanian Borscht

Beetroot soup is also common in Lithuania.

It is often cooked with porcini mushrooms. Cumin is used as a seasoning. Soup ingredients are sometimes apples, turnips.

The recipes for borscht with beetroot can be so varied. Red soup can be cold and hot, meat or vegetable, as well as mushroom. Culinary experts prepare soup with beets, experimenting with various ingredients. They can cook the first course with or without cabbage, with or without potatoes. Each of the dishes is good in its own way, if the chef has a taste and put his soul into the art.