Recipe for a simple borscht for beginners. The easiest recipe for delicious borscht

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

Which of us doesn't love to eat delicious food? Such people probably do not exist at all. Even the fair sex, who carefully monitor their figure, will not refuse a tasty and he althy dinner or lunch. What is the difference between lunch and regular meals? That's right - the first dish. It may vary.

Why it's good to include liquid meals in your diet

Even if someone does not like soups, you still need to eat liquid dishes from time to time, because the broth is good for the stomach. It helps to digest food better and protects against unpleasant diseases such as stomach ulcers, gastritis, or an inflammation of the pancreas called pancreatitis. All these misfortunes can be avoided if you regularly include, for example, soup in your diet. But in our article we will tell you about the preparation of such a hearty and tasty first course as borscht. Every housewife has her own way of making the best borscht. A simple recipe with a photo that is givenin the text, will make the cooking process understandable and accessible.

A little about the options for a delicious first course

In vain it is believed that borsch is a rich fatty soup, from which kilograms are added exponentially. Of course, real Ukrainian borscht is like this - hearty, oily, and even with donuts. But there is also a lean version of borscht, which contains the very minimum of high-calorie ingredients, sometimes it is boiled without meat at all. Those people who strictly observe fasting know how easy such borscht can be. Below are the most interesting recipes for delicious borscht, cooked both in a saucepan and in a slow cooker.

Easy chicken borscht recipe

To prepare this dish you need to prepare:

• approximately 3 liters of water;
• chicken leg or 3 chicken thighs, or you can take a whole chicken;
• potato - 5-6 tubers;
• half a cabbage;
• carrot - 1 piece;
• onion - 1 piece;
• greens, s alt, vegetable oil;
• tomato paste 75 grams or 2 tomatoes.

Recipe for a simple borscht begins with the preparation of the broth: to get a delicious dish, you first need to defrost the chicken and boil it in boiling water. A whole chicken must be cut into small pieces in advance. After boiling water, it must be poured out and cold water refilled. This will be the basis for the broth of our borscht. The chicken should be cooked until half cooked. While the process is in progress, you need to wash and clean the tuberspotatoes, carrots, cabbage and onions. Then it is necessary to lay potatoes in a saucepan with half-cooked chicken, cut into not too large pieces. Finely chop the onion, and grate the carrots. When the water boils again after adding the potatoes, dip the finely shredded cabbage into the broth.

How to make a delicious stir-fry for borscht: continuation of the previous recipe

At the same time, we are preparing the frying, the recipe for a simple borscht, although, sorry for the tautology, is simple, but still it does not do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, in a pan, you need to fry carrots and onions together, all this is done in sunflower oil. When the frying acquires a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the frying is ready, transfer it to a saucepan with broth. While stirring the borscht from time to time, add s alt or your favorite spices to it to taste. So that the borsch does not lose its rich burgundy color, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the fire, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the borscht with sour cream or mayonnaise.

A simple recipe for borscht in a slow cooker: the necessary ingredients

The slow cooker has recently become a faithful assistant to housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and effort. She cooks porridge, bakes muffins, and cooks pilaf.

You can also cook borscht in it, it will turn out absolutely as tasty, no worse than cooked on the stove in a saucepan. So, products for the future borscht:

• pork with ribs - gram 300;
• water - 2 liters;
• fresh cabbage - 200 grams;
• beets - 2 pieces
• carrot and onion - 1 each;
• potato - a couple of tubers;
• fresh tomatoes - 2 pieces;
• ghee - 1 spoon, 2 cloves of garlic;
• seasonings, s alt, chopped herbs.

Start cooking

Perhaps this is the simplest recipe for borscht, which even a novice hostess can do, it will not cause much trouble. First you need to peel the beets, carrots and onions, then grate the carrots and beets on a coarse grater, and finely chop the onion with a knife. Finely chop fresh cabbage, finely chop the tomatoes, and chop the garlic finely, or pass it through a garlic press. In a multicooker bowl, a little oiled, put onions and carrots, set the “frying” mode and fry the vegetables for about five minutes. Mix all this with a silicone spatula so as not to scratch the coating of the bowl. The multicooker lid does not need to be closed. After about five minutes, add pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After that, you need to put half of the grated beets, cabbage, potatoes into the bowl. For taste, you can sprinkle everything with granulated sugar. S alt and fill everything with hot boiled water from the kettle. Then select the "extinguishing" program (if there is a special program"soup", then you need to choose it). Cooking time - 60 minutes. After that, close the multicooker lid until it clicks. At the same time, pour the second half of the beets with a glass of boiled hot water, add a little lemon juice and bring to a boil. This broth must be filtered through cheesecloth or bandage. After that, pour the broth into the multicooker container, add garlic, seasonings and finely chopped greens. On the multicooker program panel, set the “Heating” mode and leave for 10 minutes. Separate the finished meat from the bones, return the pieces of meat themselves back to the borscht. Bones can be discarded. Borscht is best served with sour cream.

Classic borscht with beets: ingredients

And now your attention is invited to a simple recipe for borscht with beets. In general, each housewife has a different recipe, many use several types of meat or even replace it with stew. In cookbooks, you can find recipes for borscht with beans, dumplings, smoked ribs, and many other ways of cooking. And all this will be a variation on the theme of the classic borscht.

We present to your attention a recipe for a simple borscht, which will not take much time from the hostess. For cooking you need to take:

• 1 kilo of beef;
• half a kilo of potatoes;
• 300 grams of fresh cabbage;
• 300 grams of beets;
• 200 grams of carrots;
• 200 grams of onion;
• 3 small jars of tomato paste (metal);
• 3 garlic cloves;
• bay leaf, s alt, fragrant groundpepper or any spices;
• greens.

Cooking process

First you need to wash the meat. In the event that it has been frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. When ready, take it out of the pan, cut into pieces or cubes and put back into the meat broth. Finely chop the onion, grate the carrots on a medium grater. Shred the cabbage. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a pan with the addition of sunflower oil. Pour a tablespoon of vinegar (to preserve color) and tomato paste to it. If there is no tomato paste in the house, it can be replaced with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate frying pan, fry the carrots in oil along with the onions. When they are a nice golden color, remove the pan from the heat.

Sequence of adding ingredients

The recipe for a simple borscht implies, like the rest of the same, a consistent laying of ingredients. Cut the potatoes into slices and place them in the boiling broth. During cooking, the dish must be tasted, s alt to taste. After the broth boils again, put the cabbage in it. On a low heat, it should be cooked for about five minutes. Then add the beets to the pan and cook for another ten minutes. At the last moment, lay out the fried carrots with onions (the so-calledfrying), as well as bay leaf.

If needed, add some more s alt and pepper. After that, add garlic to the almost ready borscht, which was previously squeezed out through a garlic press. Almost ready - remove the pan from the heat, let it brew for about twenty minutes. Fragrant, beautiful and tasty borscht pour into deep plates and serve, sprinkled with herbs and sour cream. It will turn out no less tasty if you put mayonnaise or a thick sauce with spices in a plate instead. And with black rye bread you get almost a culinary masterpiece. A plate of such a first course will give energy for the whole day. Now you know how to cook borscht. A simple recipe and its options are given in our article, you just have to choose the one that is more to your taste and your family members.