Borsch is a dish of all time.
Bright, rich and fragrant.
Do you know how to cook it?
If not, we will teach!
Here are the best recipes on how to cook a delicious homemade borscht from various ingredients.
How to cook borsch - general principles
The dish can be prepared with meat broth or a vegetarian option. Since vegetables are the basis, any enticing recipe can be redone. All ingredients are finely chopped, part is simply boiled, and part is fried or stewed in a pan with oil. Then they all connect.
What is usually included in borsch:
• beets;
• cabbage;
• potato;
• bow;
• carrots.
But also beans can be added to dishes, sometimes they put mushrooms, use all kinds of spices. A special place is occupied by green borsch, the basis of which is leaf sorrel.
Recipe 1: How to Cook Borsch with Beets without Cabbage
Beetroot soup is a classic. It can be cooked by any housewife. Pork is used, but you can take other meat, poultry.
Ingredients
• 400 grams of pork;
• 1 medium carrot;
• 2-3 potatoes;
• 2 sweet peppers;
• 2 cloves of garlic;
• 2-3 beets;
• a spoon of vinegar;
• 1 onion head;
• salt, greens.
This is the number of products per 2.5 liters of liquid.
Cooking
1. My pork, put in water, prepare the broth. Periodically remove fat and foam. Then we take out the meat, cut into pieces and bring back. Soup can be salted.
2. Cut the peeled potatoes, send to the broth.
3. Rub the peeled carrots and send to the potatoes. Dice the chopped and peeled onion head.
4. We clean the whole beetroot, rub finely, pour into a skillet with heated oil. Fry for a couple of minutes, add vinegar, a little water, cover and simmer until soft.
5. Dice the peppers, throw into the pan, as soon as the potatoes become soft, boil for a minute.
6. Spread the beets and cook for a couple more minutes. We taste it.
7. Add spices, chopped garlic, herbs, lavrushka and immediately turn off the stove. Let the dish stand for half an hour and you can send it to the table!
Recipe 2: How to Cook Sauerkraut Borsch
Sauerkraut is a product that gives borsch acid and an unusual, but very rich taste. A recipe with meat, but you can also cook a vegetarian dish, replacing the broth with water or a vegetable broth.
Ingredients
• a piece of meat on the bone (about a pound);
• 0.3 kg of sauerkraut;
• 1 medium sized beets;
• 1 carrot;
• 2 potatoes;
• 1-20 onion heads;
• 60 ml of paste;
• 2 cloves of garlic.
Cooking
1. Boil the meat for broth. But you can do this in advance. If the soup is vegetarian, then just pour a couple of liters of boiling water.
2. Peel the potatoes, transfer to a saucepan.
3. Cut the onion head, fry in a pan. Add chopped carrots. As soon as the vegetables begin to brown, add the cabbage, squeezing from the brine. But we don’t pour the brine, we need it. Fry vegetables.
4. Grate the beets coarsely and fry in another skillet. Then add a little cabbage pickle, put tomato paste in them, simmer for ten minutes.
5. As soon as the potatoes begin to pierce, add cabbage with vegetables, then beets.
6. Make a small fire and simmer the borscht for 10 minutes. You do not need to give the borscht to gurgle actively so that all the vegetables are intact.
7. Add herbs, salt, season with spices and garlic.
Recipe 3: How to Cook Fresh Cabbage Borsch
Light and dietary version of borsch with fresh cabbage. It is cooked without adding everyone’s favorite potatoes, but you can put it in a pan and make the food more satisfying.
Ingredients
• 0.5 kg of beef with bone;
• 400 g of cabbage;
• 300 g of beets;
• 150 g carrots;
• 150 g of onion;
• 3-4 tomatoes;
• spices;
• oil (a little bit);
• garlic, herbs, sour cream.
Cooking
1. Boil the beef until cooked. We peel the meat from the bone and throw it back into the pan.
2. Fry for a minute in a pan the chopped onion head. Add chopped carrots to it, fry.
3. We rub tomatoes, we send in speed. Stew for eight minutes.
4. Three peeled beets and simmer until soft in a separate frying pan or saucepan.
5. Shred the cabbage, transfer to a pan with broth, cook until soft, but do not boil.
6. Spread the fried vegetables and beets, cook all together for about three minutes.
7. Season with bay leaf, pepper and turn off. When serving, put fresh herbs in each serving, garlic and sour cream to taste.
Recipe 4: How to Cook Borsch with Beans
Vegetarian version of borscht, a source of satiety and taste in which we act red beans. Similarly, you can cook the first dish with meat. Beans must be soaked before cooking with cold water and allowed to swell, you can stand the night.
Ingredients
• 2 cups beans;
• 50 g of tomato puree;
• 2 tablespoons of vinegar 3%;
• 300 g of cabbage;
• one beetroot;
• one carrot;
• one bell pepper;
• four potatoes.
For the broth, about 2.5 liters of water.
Cooking
1. Boil the beans until cooked, but do not boil. Beans must be whole. We drain the water and set aside.
2. Cook the diced potatoes in the water until half ready, pour the grated carrots coarsely, and then the beans, salt.
3. Grate the beets and fry in a pan, season with vinegar, pour a little broth from the pan and simmer until soft, at the end put the tomato.
4. Add the cabbage, which must be chopped with straws. Salt the soup and bring the vegetables to readiness.
5. At the end, add finely chopped Bulgarian pepper, previously freed from seeds.
6. We shift the beets with tomato into the pan, cook for three minutes.
7. Fill the first dish with your favorite spices, pepper, herbs, bay leaf and you're done! Turn off, let stand for half an hour and serve to the table, flavored with sour cream.
Recipe 5: How to Cook Sorrel Borsch
Green borsch is an unusual dish that many people know about, but not everyone knows how to cook it. And it fits perfectly into the summer diet. It can be cooked in vegetable, meat, chicken broth. How to cook borsch from sorrel?
Ingredients
• three potatoes;
• one carrot;
• two liters of any broth;
• one onion head;
• 5 eggs;
• 2 bunches of sorrel;
• 1 bunch of greenery;
• salt and other spices;
• sour cream.
Cooking
1. Dice potatoes, pour into boiling broth and cook until half ready.
2. Finely chop the carrot and also the onion head, send it to the potatoes and bring it almost ready. Now you can add the dish.
3. In a separate saucepan, boil hard-boiled eggs, peel and cut in half.
4. Cut the greens and sorrel, throw in the borsch, as soon as all the vegetables are cooked.
5. Season the dish with pepper, bay leaf.
6. Pour into plates, put in each half eggs and a spoonful of sour cream.
7. Sometimes boiled eggs are cut into cubes and thrown immediately into the pan, which is not prohibited.
8. You can also beat raw eggs with a fork and simply pour into a pot with boiling soup. It also turns out delicious.
Recipe 6: How to Cook Borsch with Sprats in Tomato
Borsch with sprats is an economical dish that solves the problem of lack of time or meat. It turns out satisfying and tasty.
Ingredients
• 1 beet, carrot and onion;
• 300 grams of cabbage;
• 1 can of sprats;
• 4 potatoes;
• 40 ml of tomato;
• greens and sour cream.
Cooking
1. Pour water, send to boil.
2. Throw potatoes, which we cut into strips or cubes.
3. Fry chopped onions in a pan.
4. After one minute, add the carrots.
5. Now it’s the turn of the grated beets, and then pour in a little broth, cover and stew.
6. To the half-finished potato, put the cabbage, cut into strips. Now add the borscht.
7. Put the tomato in the pan and simmer for a couple of minutes.
8. Put the sprat in the pan, followed by frying from the pan.
9. We cook everything together with a small boil for two minutes.
10. Season with herbs, spices and you're done! Serve with sour cream.
Recipe 7: How to Cook Borsch in a Multi Cooker
A simple and quick recipe for borsch for a slow cooker. We save time, but at the same time we get a tasty dish!
Ingredients
• 0.4 kg of beef pulp;
• 0.25 kg of beets;
• 0.1 kg of carrots;
• 0.1 kg of onions;
• 0.2 kg of potatoes;
• 0.4 kg of cabbage;
• 60 grams of tomato paste;
• spices;
• 40 ml of oil;
• 2 cloves of garlic.
Cooking
1. Turn on the slow cooker and fry the onion in oil in the baking mode.
2. Add carrots, fry together for about ten minutes.
3. Then put the paste and the grated beets, continue cooking vegetables for another 10 minutes, you can pour a little vinegar or lemon juice to maintain brightness.
4. Now add the diced beef, also the chopped potatoes and the slaw.
5. Salt, put spices, fill with water and put on the stewing mode. If the meat is young, then an hour is enough.
6. Open, fall asleep greens, garlic and cover again. Let the borscht brew.
How to cook borsch - useful tips and tricks
• It is not necessary to put garlic in a pan with borsch, even if indicated in the recipe. It turns out much tastier and more aromatic if you put chopped cloves in a plate. You can also serve sour cream sauce with garlic, pepper, salt and herbs.
• Adding vinegar preserves beet color. But if this ingredient is scary, you are afraid for your digestive system, then you can replace it with lemon juice. Or add a couple of spoons of apple cider vinegar to beets.
• Borsch will be tastier if you cook it in advance and let it brew at least an hour before dinner. In general, in Russia it was believed that the most delicious dishes on the second day after repeated boiling.
• Do you like fat? Prepare a borsch dressing from it. Cut a piece of salted bacon into small cubes, add crushed garlic, a little pepper and fresh herbs and you're done. A spoon of such an additive in borsch will make the dish incredibly tasty and fragrant.
