Recipes borscht

Ask any follower Slavic cuisine, a first dish is the most popular, even iconic, and is likely to hear the answer - borscht.Preparation of this soup has managed to become the mistress of a certain criterion level of skill.Borscht recipes, which are found in cookbooks, presented in great variety - Poltava, Moscow, Lithuanian, Ukrainian classical and many others.Here are some ways to prepare, the results of which will surprise its pleasant taste properties you, your household and guests.


Traditional borscht recipes may include a variety of ingredients.This unusual soup can be prepared with meat broth or have a completely vegetarian set of components.It is believed that every woman has their own secrets for cooking borscht correct.But there are universal tips that will make this dish perfect.

basis borscht - properly cooked broth.If you are cooking on the meat, try to endure it so that it has managed to give the precious juices, borscht giving a unique flavor, but it has not lost its str

ucture.Another important feature - the correct harvesting vegetables.Beets should extinguish separately from the others, because this vegetable has a longer thermal treatment.Nice savory taste of borscht gives pre-baked beets added to the broth.

Every housewife has its own set of spices for borscht.If you are not strong in the choice of spices, use a universal option - a mixture of black pepper, bay leaf and parsley root.Cooking vegetarian soup, broth during cooking it is advisable to use the mushrooms.This will give him extra fat, thin pleasant aroma.If you cook the meat on the bones, it is always split up along the pre decoction of 4-6 hours, and pull apart the cartilage tissue.For a thicker consistency, some add the broth fried flour.

step by step recipes for tasty borscht

Even if you have not yet reached this level of culinary skill to acquire their own proprietary recipe borscht, you can perfectly practice and hone their skills using the instructions below.Detailed recipes contain a full set of required ingredients, steps describe the cooking process so adored by many first serves.

Classic red borscht with beef beetroot and cabbage

Let's start with the classics.Borsch based on beef broth with fresh beetroot and cabbage - all the familiar dish that managed to acquire cult status.Spoil the dish is very difficult, but the cook so that all the participants of the meal were the best impressions - easily.For it will need the following components:

  • 1 kg of beef;

  • 500g.potatoes;

  • 400g.beet;

  • 300 gr.cabbage;

  • 200g.carrots;

  • 200g.onions;

  • 3 cloves of garlic;

  • 3 tbsp.l.tomato paste;

  • teaspoon of vinegar;

  • salt, pepper, bay leaf, parsley to taste.

  1. Meat filled with water, boil for 1.5 hours.Then removed, cut into portions, again dipped into the broth.

  2. potatoes and beets to clean, cut into strips.

  3. Onions cut into cubes.

  4. Carrots grate.

  5. chop cabbage.

  6. Buriak fry in vegetable oil, add tomato paste, simmer for 5 minutes.add vinegar to save the color of beets.

  7. Carrots and onions are fried until golden brown.

  8. potatoes immersed in a broth, add salt.

  9. When the broth begins to boil add the cabbage, beets 5 minutes later, another 10 - onions and carrots.

At the end of cooking add 2-3 bay leaves, garlic, crushed through spadefoot.Technology of preparation of this recipe means that after all the ingredients are well cooked, the pan is removed from the heat and infuse for 15 - 20 minutes.After that, the dish is ready to eat.Add to each plate a spoonful of sour cream, herbs and be prepared for the fact that the meal participants strongly require supplements!

Recipe of the Ukrainian borsch with pork ribs

classic recipe for borscht Ukrainian, cooked on pork ribs, is one of the most successful win-win variations of this dish.The broth obtained nourishing, fragrant, hearty.For the preparation you will need:

  • 1 kg pork ribs;

  • 300 gr.cabbage;

  • 2 large potatoes;

  • 2 medium beets;

  • 3 small tomatoes;

  • 4 cloves of garlic;

  • 1 onion;

  • 2 tbsp.l.tomato paste;

  • 1 tbsp.l.vinegar;

  • 4 pcs.bay leaf;

  • black pepper;

  • dried celery root;

  • salt and other spices to taste.

  1. Pork ribs cut, peel onion, prepare pepper, celery, bay leaf.Put all the ingredients into the water, put on fire.

  2. Beets grate, fry in a frying pan with the addition of water and vinegar.

  3. Peeled potatoes cut throw the broth.

  4. shinkuem cabbage, chopped tomatoes.

  5. After 20 minutes extract from the pan the onion, add the cabbage, tomatoes, chopped garlic.

  6. Add the tomato paste and herbs, cook for approximately 7-10 min., Then remove from heat and leave to infuse for about 15 minutes.

simple recipe with chicken broth with tomato sauce in multivarka

Many borscht recipes include chicken.With this meat is easy to operate, it has a low caloric value.Lightweight and easy way to prepare a meal using Multivarki.For it will be necessary: ​​

  • 400g.chicken;

  • one onion;

  • one bell pepper;

  • 4 medium potatoes;

  • 2 medium tomatoes;

  • a carrot;

  • 200g.cabbage;

  • 2 cloves of garlic;

  • one medium-sized beets;

  • 3 tbsp.l.tomato paste;

  • olive oil;

  • lemon juice;

  • salt and other seasonings to taste.

  1. diced meat, matured in olive oil in the "Baking" mode for 20 minutes.

  2. Carrots and beets are rubbed.

  3. diced tomatoes.

  4. onion finely chopped, add the carrot to the meat for 15 minutes.

  5. Bulgarian pepper cut into cubes, add to multivarku.

  6. after 15 minutes.add the tomatoes, tomato paste.

  7. After 10 min.- Beets, drizzle with lemon juice.

  8. After 10 min.- Chopped garlic, chopped cabbage, sliced ​​potatoes.

  9. All ingredients are filled with water left in the "quenching" mode for one hour.

vegetable soup without meat with mushrooms and green beans

vegetarian borscht recipes without meat ingredients - is not uncommon.The combination of thin vegetable flavors lean broth gives a unique taste.This dish is low-calorie, and will not hit your wallet.The list of ingredients includes:

  • 0,5 0,5 raw beets and boiled;

  • a carrot;

  • 50g.celery root;

  • one onion;

  • half sweet peppers;

  • 4 potatoes;

  • 1,5 Art.l.tomato paste;

  • 100g.frozen honey agaric;

  • beans;

  • 150 gr.cabbage;

  • 2 cloves of garlic;

  • greens, vinegar, salt and sugar to taste.

  1. Raw beets cut into thin strips, add the boiling water along with the mushrooms.

  2. Carrots, celery cut into strips, and onions with pepper cubes.In oil fried celery root, then add the carrots, then sprinkle with sugar mixture.

  3. Enter in zazharku onion, bell pepper, chopped garlic, tomato paste.

  4. Cut potatoes into cubes, add water.

  5. After 5 min.add beans.

  6. When the potatoes are cooked, add zazharku, cook for 7 minutes.

  7. Add the shredded cabbage and boiled beets.

  8. Cook until cooked cabbage and give it brew.

Green sorrel soup with tomato paste and vinegar without

Sorrel soup - a classic Russian cuisine.Spicy Sour taste of sorrel gives this dish a special notes and this food is traditionally associated with the spring and summer menu.To prepare this dish you will need:

  • 3-4 medium potatoes;

  • one onion;

  • 1-2 pcs.carrots;

  • 0,3-0,5 cup of rice or millet;

  • 1-2 Art.l.tomato paste;

  • 1-2 bundle of fresh sorrel;

  • vegetable oil;

  • bay leaf, salt and pepper to taste;

  • 4 boiled eggs.

  1. Pour grits with boiling water for 15 minutes.

  2. Cut potatoes into strips.

  3. in boiling water omit the potatoes and millet.

  4. Simmer, covered for 20 minutes.

  5. chopped green onions.

  6. Clean, wash and chop the carrots and onions.

  7. Add green onions in the pan.

  8. In a frying pan fry the onions and carrots.

  9. After 2-3 minutes add the tomato paste and simmer for 1 minute.

  10. resulting zazharku add to soup and cook for 5 minutes.

  11. Sorrel and fresh herbs to put in the finished soup.

  12. Let it brew for 10-15 minutes.

  13. In each plate add egg cut in half.

How to prepare cold Lithuanian borscht with kefir

Summer - time for a refreshing cold soups.The recipe of one of them came to us from the Baltic states.Lithuanian cold soup on kefir - a godsend for your summer menu.To prepare the necessary: ​​

  • 3-4 medium beets;

  • 3 fresh cucumber;

  • 4 hard-boiled eggs;

  • bunch of dill;

  • bunch of green onions;

  • liter of yogurt (substitute kvass if desired);

  • 4 tbsp.l.sour cream;

  • salt and spices to taste.

  1. beets boiled in their skins until cooked.

  2. eggs and cucumbers cut into small cubes.

  3. Pre-washed and dried herbs finely chopped.

  4. When beets to cool, cut it on a coarse grater.

  5. All the ingredients are mixed in the pan seasoned with salt and spices, pour sour cream and yogurt.

  6. soup is brought to the desired consistency with water.

  7. Served with ice cubes.

Borsch with sauerkraut pickled beets and carrots

This classic recipe is good for the winter, when fresh vegetables are difficult to reach and to help home cooks come summer harvesting.List of ingredients following:

  • meat on the bone (pork ribs, beef brisket, etc...);

  • 300 gr.sauerkraut;

  • 300 gr.pickled beets;

  • 4 medium potatoes;

  • a carrot;

  • one onion;

  • one bell pepper;

  • 2 tbsp.l.tomato paste;

  • vegetable oil;

  • salt and spices to taste.

  1. meat put to boil for about an hour.

  2. Potatoes cut into small sticks, carrots and beets - julienne, onion - half rings.

  3. Sauerkraut extinguished about 20 minutes.

  4. meat removed from the broth.

  5. broth is filtered, it is added to the potatoes.Once it boils, add sauerkraut.

  6. Onions, carrots and diced pepper saute in a frying pan.

  7. tomato paste is added to the zazharku.

  8. The broth is added and cooked beets 5 minutes.

  9. Put in soup dressing, spices and leave to languish around 20 minutes.

delicious beet borscht cabbage without

Borscht without cabbage has a mild taste and is easy to prepare.For him, we need the following ingredients:

  • about 800 grams.pork;

  • one large beet;

  • 2 medium potatoes;

  • a carrot;

  • one onion;

  • 3 cloves of garlic;

  • 2 tbsp.l.tomato paste;

  • 1 tbsp.l.vinegar;

  • 1 ch. L.dried celery root;

  • salt, pepper and other seasonings to taste.

  1. Put in a pan the meat, the purified whole onion, bay leaf and dried celery root.

  2. Pour all the water, put on a strong fire.

  3. Potatoes cut into cubes, goes to pot when the water boils.

  4. Beet rubbed on a coarse grater, quenched in oil with vinegar approx.20 minutes.

  5. Carrots cut into strips, goes into the broth.

  6. Beet introduced into the pot after readiness.

  7. Borsch boil for 10 min., After which it adds garlic and spices.

  8. Cook for another 10 minutes, let stand about 15 minutes.

How to make dumplings with garlic borscht to

hard to imagine the classic Ukrainian borscht without pampushek.Preparing this simple bakery product easily.To do this you will need:

  • 1 tsp..dry yeast;

  • 2 hours. L.Sahara;

  • 300 gr.fat;

  • glass of milk;

  • 2-2,5 cups flour;

  • 2 tbsp.l.vegetable oils;

  • 1 egg;

  • water;

  • 4-5 cloves of garlic;

  • salt;

  1. Prepare yeast dough, give it brew for 1-1.5 hours, so that it "has come."

  2. From the resulting mass sculpt small balls, greasing hands sunflower oil to the dough did not stick to your hands.

  3. spread the dumplings in the pan, cover and leave for 20 minutes.

  4. lubricate dumplings egg, put in the oven, preheated to 200 degrees for 20-30 minutes.

  5. Ready dumplings decorate slices of bacon, herbs, crushed garlic.

Videoretsepty: how to cook a delicious homemade soup

This is not all the recipes describing how to cook hearty, delicious, fragrant soup.Below are video tutorials that you can use to please their households original variations of the legendary dishes.Each video contains a detailed description of a set of ingredients that has a step by step structure allowing right to observe the sequence of actions for the preparation of borscht.Video lessons prepared by experienced professional chefs, ready to share with you their secrets.

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