How delicious to cook beef borscht. Delicious borscht with beef - how to cook
Calories: Not specified
Cooking time: 60 min
How many hostesses, so many options for cooking borscht. And there are all kinds of borscht: Ukrainian and Kuban, Ural and Russian, Polish, Lithuanian and Belarusian, as well as vegetarian borscht, with dumplings and donuts, mushroom borscht with ears and simple meatballs, borscht with stew and borscht with chicken. The list can be continued for a long time, but let's get back to our beef borsch, a step-by-step recipe with a photo of which read and see below.
The list of products for making borscht does not indicate how much water is needed. The answer is simple: the volume of water depends on the desired thickness of the soup, on average from 2.5 to 3.5 liters. My family loves to have a “spoon in borscht”, for this reason, 2.5 liters of water was enough for me for the listed ingredients.
I recommend cooking for frying in ghee or sunflower oil, but without a bright aroma. So, we are preparing the city borscht with beef.
- beef with bone - 500 g;
- fresh cabbage - ½ fork;
- sauerkraut - 100 g;
- beets - 1 pc.;
- onion - 1 pc.;
- sweet pepper - ½ pcs.;
- potatoes - 3 pcs.;
- garlic - 1-2 cloves;
- carrots - 1-2 pieces;
- greens + green onions;
- salt - a pinch;
- sugar - 1 teaspoon;
- tomato paste - 2 tsp;
- dry paprika - ½ tsp;
- peppercorns - 4-6 pcs.;
- bay leaf - 2-3 pieces;
- oil for frying.
Recipe with photo step by step:
Put meat with a bone, peeled carrots and onions, as well as several sprigs of fresh herbs in a saucepan. Fill with clean cold water. Boil the broth over medium heat for about an hour, until the beef is soft. Remove the foam that forms on the surface of the broth with a perforated spoon. 
Prepare vegetables for frying: chop onion and sweet pepper, grate or chop carrots and beets with a vegetable cutter, chop dill and parsley. 
Pass the chopped vegetables in a frying pan with oil for about 10 minutes over medium heat until almost cooked. 
Prepare spices for frying in a pan: red paprika, ground black pepper, a mixture of dried herbs, sugar and salt. 
Add tomato paste, sugar, herbs and dry seasonings to the sautéed vegetables in a pan. 
Mix everything, add two or three tablespoons of hot broth from the pan, bring to readiness over low heat. In the last minutes, add the garlic and bay leaf. Roast for borscht with beef is ready! 
Shred fresh cabbage into thin or wide strips - as you like. 
Discard the whole onion and green branches from the broth, chop the carrots and leave in the pan. Remove the soft beef from the broth, cut into pieces and return to the pan. Add chopped potatoes and cook for 10 minutes. 
Add fresh cabbage to almost cooked potatoes. Cook over medium heat for another 5 minutes. 
Squeeze the sauerkraut lightly and place in a saucepan. Cook for about 10 minutes until the sour cabbage is ready. 
Put the roast in a saucepan. Move, simmer for a few minutes on low heat. 
Sprinkle the borscht with chopped dill and green onions, add allspice peas and a clove of garlic. Add salt and pepper to taste. 
In conclusion, hold on fire for 2-3 minutes. Borscht with beef is ready! 
Before serving rich and thick on the table, it is advisable to let it brew for an hour or two. But if your family asks for borscht, feed them immediately! 
Add a spoonful of thick rustic sour cream and a fresh green onion to a plate with borscht. Have a delicious borscht and bon appetit! 
P.S. Why urban borscht? Yes, just all the products are bought at the city market.
This variant of the rich popular Ukrainian dish is the most favorite among the majority. Despite the fact that it will take a little more time to prepare it, and it is more expensive. Beef gives the broth a unique recognizable taste, and meat in borscht does not get lost like chicken, and does not become tasteless and dry like pork.
Prepare a delicious beef borscht according to this recipe with a photo and your children will eat the first course with the same pleasure as they gobble up dessert.
Ingredients
- Potatoes - 500 g;
- Beef on the bone - 450 g;
- Onion - 2 pcs.;
- Carrots - 1 pc.;
- Beets - 1 pc.;
- White cabbage - 200 g;
- Tomato juice - 300 ml;
- Vegetable oil - 4 tablespoons;
- Bay leaf - 2 pcs.;
- Salt, pepper to taste.
How to cook delicious beef borscht
The first step is to prepare the beef broth. Rinse the piece of meat thoroughly and cover it with cold water. Place the saucepan over medium heat. During the cooking process, be sure to remove the gray foam from the surface of the broth, otherwise it will turn out dirty and opaque. Boil beef for 1.5 hours after boiling, then add ½ onion and 1/3 carrot, cut into medium sticks. Simmer with vegetables for another 30 minutes.
While the broth is cooking, prepare the vegetable dressing for the borscht. To do this, peel the onion and cut it into small cubes. Sauté the onion in pre-heated vegetable oil in a frying pan until soft and translucent. Grind the carrots on a coarse grater and send to the pan with the onions. Then chop the beets in the same way and add to the vegetable fry. Cook everything together over moderate heat for 10 minutes, stirring occasionally to prevent the vegetables from burning.
After this time, pour tomato juice into the pan to the vegetables, add salt, ground black pepper and simmer for another 10 minutes until a third of the liquid has evaporated. Instead of tomato juice, you can add 1 tbsp. tomato paste and add a little water or broth from the pan to the pan. So the taste and color of the dressing will turn out to be more saturated.
Cut potatoes into cubes. Finely chop the cabbage with a sharp knife.
Meanwhile, the broth is ready. Take the beef out and let the flesh of the meat cool for slicing. Remove the onion half and carrots from the pan. They can be finely chopped and added to the soup along with the dressing. Send the chopped potatoes to the pan.
Potatoes will cook for about 7-8 minutes after boiling. Then add white cabbage to the pan. Bring the borsch to a boil and cook for 5 minutes so that the cabbage does not become completely soft.
Free the meat from bones and fat and cut into cubes. Send to the pan with vegetables.
Pour the dressing from the skillet into the pot. Add salt to taste and cook for 5 minutes on the lowest heat. Before the end of cooking, add a bay leaf and a few peas of allspice.
Remove the pot with beef borscht from the heat and be sure to let it brew under a closed lid for 20 minutes. After that, remove the bay leaf and pour into plates.
Serve borsch in portions with sour cream, a clove of garlic and rye bread. Bon Appetit!
Cooking Tips:
- Tastier and more aromatic soup broth will turn out if you cook it on the bone. The best option for borscht would be beef ribs. You can also cook the broth on a beef shoulder. So it will turn out more fat and rich.
- To make borscht a very rich color and have a slight sourness, prepare beets separately from other products. Grind it on a grater, then send it to a pan with a small amount of vegetable oil. Add a little water or broth and simmer for 5 minutes. Then pour 1 tbsp into the pan. plain vinegar and mix well. Remove heat and immediately add to soup. This technique allows you to give borscht a very bright beetroot color that will not fade when cooked.
Red borscht with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies hunger, warms and pleases with delicious taste. It is difficult to count how many versions of the traditional dish now exist: less high-calorie and faster, refreshing, etc.
This time, for pleasant, subtle sweet and sour "notes", we will add vinegar and granulated sugar to the vegetable dressing, and otherwise we will act according to the standard recipe.
Ingredients per 5 liter pot: 
- beef on the bone - about 700-800 g;
- fresh cabbage - 300 g;
- potatoes - 2-3 pieces;
- dill - ½ bunch;
- garlic - 3-6 teeth;
- bay leaf - 1-2 pieces;
- salt, allspice peas - to taste.
For frying:
- onion - 1 large;
- carrots - 1 large for frying (+ 1 carrot for meat broth);
- beets - about 300 g;
- vinegar 9% - 1 tbsp. a spoon;
- sugar - 1-2 teaspoons;
- tomato paste - 2 tbsp. spoons;
- vegetable oil (refined) - 2-3 tbsp. spoons.
Red borscht with beets and beef recipe with photo
- Fill the beef to the top with water, boil. Remove the resulting foam with a spoon, load one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is fully cooked). 15 minutes before the end of cooking, throw in bay leaves and peppercorns.
- Carefully remove the boiled meat from the broth, put it in a separate bowl. Discard carrots and spices. We pass the broth through a fine sieve to get rid of small lumps and possible bone fragments. Pour into a clean saucepan and bring to a boil again. In the strained broth, we immerse the cabbage chopped into thin strips.
- Next - peeled and cut into equal cubes of potato tubers. We do not put salt yet, so that the vegetables boil faster. Cook at a low boil for 15-20 minutes.
How to make a roast for red borscht with beets
- In the meantime, we make vegetable frying for borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
- Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
- To the carrot-onion sauteing, lay out the beets, peeled and grated with large chips. We simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add the tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the mixed vegetables under the lid until fully cooked (about 20 minutes).
- We shift the beetroot frying into a pan with already soft vegetables. The broth will immediately turn into a rich red color.
- We divide the boiled meat into portions and lay it in an almost ready-made borscht. Simmer at a low boil, do not allow active seething! Finally, salt, take a sample, flavor with spices if desired.
- At the end, we throw chopped garlic cloves and dill into the broth, after a couple of minutes we remove from heat.
- We serve freshly brewed red borscht with beets, flavored with sour cream or just like that, adding a slice of fresh bread. Enjoy a hearty and warming first course!
Red borscht with beets and beef is ready! Good appetite!
A favorite and regular soup in most Russian families. What is lunch without delicious rich borscht. And it is difficult to describe how useful this soup is. Traditional Ukrainian borscht is prepared with the addition of bacon (it is ground in a mortar with garlic and added at the end of cooking borscht). The classic Russian recipe is very similar to the Ukrainian one, only there is no fat in it. Borsch according to the recipe below is very tasty, with a rich red color. Try it, you will definitely like it!
Ingredients:
For 3 liters of water:
Beef on the bone - 700-800 grams
Cabbage fresh - 300 grams
Potato- 2-3 medium potatoes (200-300 grams)
Beet- 2 small or 1 medium (100-150 grams)
Carrot- 1 piece of medium size (75-100 grams)
Onion onion - 1 medium-sized onion (75-100 grams)
Tomato naya paste - 1 tbsp. spoon, or 1 small tomato
Butter vegetable for roasting
Garlic- 2 cloves
Spices: salt, ground black pepper, bay leaf, herbs (dill, parsley, basil).
How to cook delicious red borscht
1. The first step is to boil the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and pour cold water over it. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to low. Borsch should be cooked on low heat, then the vegetables in it will not boil soft and will not turn into porridge. Beef is cooked for about 1 hour. The readiness of the meat can be checked by how easily it separates from the bone.
2
. While the broth is being prepared, you need to peel the vegetables: potatoes, carrots, beets, onions. Remove spoiled leaves from fresh cabbage and chop.
3
. When the meat is cooked, it must be removed from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. It is convenient to do this with two forks.
4.
Dip the chopped boiled meat back into the broth. Do not forget to regularly remove the dirty foam from the surface of the broth.
5
. When the broth boils, we send the chopped fresh cabbage to the pan.
6
. Cut the potatoes into cubes and send to the pan after the cabbage, after the water boils again. In general, it is advisable to add each new ingredient every time the broth boils (do not forget that borscht is cooked over low heat). Add salt and pepper. Optionally, you can flavor the borscht with spices: hops-suneli, curry, adjika (dried).
7
. Grate the beets on a coarse grater or chop into small strips.Put in a heated pan with vegetable oil. And simmer over low heat, stirring regularly, for about 10 minutes. A few minutes before removing the pan from the heat, you need to sprinkle the beets with lemon juice or vinegar (this is the second secret to delicious red borscht). Add tomato paste and stir. Heat the beetroot with the tomato for 1 more minute on the fire. Now the beets are ready for dressing in borscht.
8
. We send the beets to the soup.
9
.
Cut the onion into small cubes, grate the carrots on a coarse grater or finely chop (it turns out more beautiful). Put on the bottom of a preheated pan with vegetable oil and fry until golden brown. Do not overdo it. The onion should not be fried, it should remain juicy, therefore, as soon as a golden hue appears, the frying must be removed from the heat (this is one secret to a delicious borscht).
10.
After the next boiling of the broth, lay in it the frying of onions and carrots.
11
. Now a very important ingredient is garlic (another secret of borscht). It can be cut into small cubes or simply cut into quarters. It is important to add garlic at the very end of cooking borscht. It acts as a natural flavor and aroma enhancer.
12.
A variety of greens, both fresh and dried, will become an invariable decoration of your borscht. It also needs to be added to the borscht 5 minutes before the end of cooking.
Turn off the heat and let the soup brew for 20-30 minutes. By the way, the classic borscht has an amazing feature, the next day it becomes even tastier.
Delicious classic red borscht is ready
Bon Appetit!
Secrets of delicious borscht
Such a first dish as borscht is found in different cuisines of the world. But the most delicious and rich is Ukrainian borscht. The dish has been cooked on the territory of Ukraine ever since they began to grow vegetables, especially beets, and eat meat. Borsch is a peasant dish, because everything that grew in the garden was put into it, and ran in the yard. In different regions of the country, to this day, different types of meat and poultry are put into borscht, for example, Poltava borscht always comes with goose. But the traditional Ukrainian borscht is served with beef or pork on the bone.
To create a great and tasty borsch, you need to stock up on such products as water, cabbage and beets, carrots and onions, potatoes and beans, and, of course, meat with a bone. Modern housewives put tomato paste, but the traditional recipe includes tomatoes and sour cream. Spices: bay leaf, salt and black and red pepper. The main thing is to cook the ingredients longer, the meat for 1.5 hours, then add the cabbage, after boiling the potatoes, simmer for about 20 minutes. Roast beets, carrots and onions are stewed over low heat. Sour cream (optional) and tomato paste (tomatoes) are added to the mixture - everything is stewed for about 20 minutes, after which it is added to borscht. Borsch is cooked for about 2-2.5 hours over low heat, stirring every time you add an ingredient.
To make your dish spicy and rich, put a pinch of sugar, not just salt. And in order for the borscht to be rich, a mixture of Ukrainian fresh bacon and garlic is added - rubbed into gruel, added half an hour before removing the pan from the heat. If you use tomatoes, add a spoonful of vinegar for sourness, borscht will be doubly tastier and piquant. When removed from heat, chop the greens to taste, but you can do without it at all. But, remember, the dish should be infused for about 2 hours under the lid, and then eaten for so long with sour cream, donuts, garlic and lard.
Borscht is not only tasty, but also healthy. Vegetables will benefit the whole orgasm and enrich with vitamins. Meat contains protein, which is so necessary for the normal functioning of the whole organism. And garlic, onions are excellent remedies for colds, for raising immunity. A hot yushka is a balm for the stomach.
Video "Borsch, a classic Ukrainian recipe from Chef Ilya Lazerson
Borsch is the most delicious and favorite dish among the Slavic peoples. This is a universal dish that everyone loves - from young to old. And how to cook rich borsch so that it is healthy and appetizing? The Internet is full of information on how to cook classic borscht - one recipe is better than the other, we will give here the most popular and proven recipe.
According to the good old traditions, Ukrainian borscht is never cooked without everyone's favorite bacon, which gives borscht a unique rich taste and aroma. The most diligent housewives grind bacon in a mortar, generously seasoning it with garlic.
According to the classic recipe for borscht, unlike the Ukrainian original, lard is excluded from the recipe. But, this does not affect the taste of the dish at all, so we want to offer you a classic recipe for making borscht.
Ingredients for cooking per 3 liters of water:
- Beef bones with meat - 0.7-0.8 kg;
- Fresh white cabbage - 300 gr.;
- Potatoes - 200-300 gr. (several medium potatoes);
- Red beets - 100-150 gr. (several small root crops);
- Carrots - 75-100 gr. (1 piece of medium size);
- Onions - 75-100 gr. (1pc medium size);
- Tomatoes / tomato paste - 1 medium size / 1 tablespoon;
- Vegetable oil - for frying;
- Garlic - a couple of cloves;
- Sugar - 1 hour a spoon;
- Salt to taste;
- Spices: ground black pepper, bay leaf, dill, parsley and basil.
Cooking borscht according to the classic recipe:
- First you need to prepare the broth. We wash our beef under running water from excess blood, fill it with cold water. First, put the pan on high heat, try not to bring to a boil to remove the foam. As soon as we saw that it begins to form on the surface of the water, we reduce the fire to a minimum. And throughout the cooking process do not add fire. The lid is open at this time. This procedure allows you to get a clear and fragrant broth. After the noise (foam) has been removed, add some salt to the water (1 teaspoon will be enough). Some housewives add bay leaves and a whole onion at the beginning of cooking. On average, beef is cooked for about an hour and a half, in any case, we check it for readiness with a fork.
- While the broth is cooking, we are engaged in vegetables. We clean potatoes, carrots, onions and beets. Remove the top and damaged leaves from the cabbage and chop it.
Cut beetroot into thin slices
carrots (can be grated)
finely chop the onion
and cut potatoes into cubes.
- We take out the finished meat from the broth. After it has cooled, separate it from the bone and divide into portions.
- Send the meat back to the broth and remove the foam from its surface.
- As soon as the broth boils, you need to add chopped cabbage.
- Immediately after the cabbage, when the broth boiled again, we send the potatoes into it. At the same stage, we add salt, pepper and spices, which are used as desired in each individual case: curry, suneli hops, dried adjika.
- Next, you need to stew the beets in vegetable oil in a heated frying pan. For this, 10 minutes is enough. Remember to stir regularly to ensure it cooks evenly. Before removing the pan from the heat, add a few drops of lemon juice or vinegar. This preserves the taste and rich color of the vegetable. Add tomato paste here and keep on fire for another minute.
- And now the aromatic dressing is ready. We send it to the soup.
- Fry the onion in vegetable oil.
- Literally immediately after the onion, you need to add finely chopped carrots (or you can grate it on a coarse grater). Vegetables are fried until golden brown so that they do not lose their juiciness.
- Add fried onions and carrots to the pan.
- At the very end of cooking, put finely chopped garlic or you can squeeze it through a garlic grinder. This product in borscht acts as a flavor and aroma enhancer.
- 5 minutes before turning off the fire, fragrant greens are added: fresh, frozen or dried.
Turn off the fire and wait 20-30 minutes. During this time, he will have time to properly get enough of the aromas embedded in him. Note that the next day the dish becomes even tastier.
Bon Appetit! Our borsch according to the classic recipe with meat is ready! Let's enjoy a delicious meal!
Borsch is a special kind of soup, the main ingredient of which is beets. This is a traditional dish of all Slavic peoples, but it was Ukrainian borscht that received special honor. Ukrainians have been preparing this dish since the time when such products as beets and potatoes appeared on their table.
The peasants put in it everything that they could grow in the garden and everything that ran in their yard, i.e. vegetables and meat. A traditional Ukrainian dish is cooked on pork or beef bones.
In addition, for cooking, beets, potatoes, carrots, onions should always be at hand, in some cases beans are also added. The traditional recipe involves the addition of tomatoes and sour cream, but modern housewives, especially in winter, can replace tomatoes with tomato paste or canned tomato juice. It is necessary to add spices such as salt, bay leaf and pepper.
A prerequisite is the duration of cooking - at least 1.5 hours over low heat. Be sure to follow the sequence of adding vegetables: cabbage - potatoes - beetroot dressing - onion and carrot frying. All ingredients are added after adding the previous one and boiling the broth.
To give taste lies not only salt, but also a teaspoon of sugar.
Garlic or lard-garlic dressing adds flavor to the dish. And vinegar is added to the tomato paste for sourness. And don't forget the greens!
After cooking, do not rush to taste the dish, let it brew. The bigger, the better. And then use sour cream, lard, donuts and garlic.
Video borscht recipe
Borscht is tasty and healthy. There are many vitamins that are found in vegetables, healthy protein that is found in meat, and garlic and onions - from all ailments. So borscht is a general strengthening balm for the body.
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Classic borscht: recipe with photo
Borsch is one of the favorite dishes of Russian cuisine. This popular folk dish is perfect for both lunch and dinner. You can easily cook borscht according to the classic recipe with a photo. Following the cooking instructions, you will get a delicious rich borscht that can please anyone.
Moreover, borscht is very useful, as it contains a lot of vegetables that can be either fried in advance or used fresh, retaining most of the nutrients in vegetables.
Borscht can be served as a first course followed by another. However, this dish can be prepared in such a way that it is very satisfying and suitable as the only dish for lunch or dinner.
Below are various recipes for Russian and Ukrainian borscht, both in the classic form and in other versions.
Classic recipe for borscht with meat
To prepare borscht in its classic form, it is better to use beef. Your borscht will be richer if you choose bone-in beef. Try to choose only fresh and high-quality products, especially meat.
To prepare classic borscht, you will need:
- Beef - 600 gr,
- Potatoes - 3-4 pieces,
- Beets - 1 large or 2 small,
- Carrots - 1 piece,
- Tomatoes - 1 piece,
- Onion - 2 pcs,
- Cabbage - 300 gr,
- Tomatoes - 1 piece,
- Lemon - 1/3 part,
- Greens (parsley, dill, green onions) - 50 gr,
- Spices: salt, pepper - to taste,
- Bay leaf - 2 pcs,
- Garlic - 2-3 cloves,
- Sour cream - to taste.
How to cook classic borscht:
- Rinse the meat, place it in a saucepan, fill the saucepan with cold water almost to the top and set to boil. The water will evaporate a little during cooking, so don't worry if the vegetables won't fit. Don't forget to skim off the foam that will start to appear before boiling. It is very important not to miss the moment of foam formation and remove it as carefully as possible. To make it easier to remove all the foam, drop a pinch of salt immediately when boiling, the foam will float up. After boiling water, reduce the heat to a light boil and cook until fully cooked. When the meat is ready, take it out and strain the broth. Then chop the beef into small pieces and put it back into the pot along with the bone. Now you can add other ingredients.
- Vegetables can be prepared while the meat is cooking. They need to be cleaned and washed. Finely chop the onion, cut the carrot into thin strips.
- Heat a frying pan, add vegetable oil and lower the onion. When it is lightly browned, you need to add carrots and fry for another five minutes. You can also, before adding carrots, pour 100 grams of boiled water into the pan and wait until it has completely evaporated. Thus, you will get a transparent onion, and it will not be visible in the borscht. When frying vegetables, you can also add a small piece of butter in order to improve the taste and aroma. Here you can also add various dried herbs to your taste. After light roasting, turn off the heat and let cool slightly.
- Meanwhile, prepare the cabbage. Cut it into thin strips.
- Cut potatoes into large cubes.
- Peel and chop the garlic. Greens should also be chopped.
- Cut the beets into thin strips, pour a little lemon juice over it (you can replace the lemon juice with vinegar) and lightly fry, you can use the oil left over from the onions and carrots.
- Cut the tomato into cubes. Some people prefer to peel tomatoes. To do this, you can pour boiling water over the tomato, after a couple of minutes you can easily remove the skin.
- After all the vegetables are prepared, we first send cabbage to the broth, cook it for 15 minutes, then lower the potatoes. So that the potatoes do not darken, it is better not to cut them in advance, but to do this before adding to the broth.
- Salt the broth while adding the vegetables.
- Omit the sautéed onions and carrots 15 minutes after adding the potatoes. Wait for the broth to boil.
- After boiling, you can lower the beets, garlic and bay leaf. You can also add other seasonings for borscht to taste, do not forget about ground black pepper.
- Boil for a few more minutes, at the end, lower the chopped greens, turn off the heat, close the lid and let the dish brew for 20 minutes.
- Serve borscht with sour cream.
Classic borscht with meat is ready!
Recipe for homemade Ukrainian borscht
Ukrainian borsch should be thick, so its preparation is slightly different from the classic recipe.
Recipe for real Ukrainian borscht:
- Beef on the bone - 500 gr,
- Salo - 100 gr,
- Cabbage - 300 gr,
- Carrots - 1 piece,
- Beets (medium) - 2 pcs,
- Potato - 3 pcs,
- Onion - 2 pcs,
- Tomatoes (tomato paste) - 1 pc.,
- Vinegar - half a teaspoon,
- Sugar - one tablespoon
- Flour - one tablespoon
- Hot red pepper - to taste
- Fresh herbs - to taste,
- Bay leaf - 2 pcs,
- Melted butter - 3 tablespoons,
- Sour cream - to taste.
Recipe preparation method:
- We wash the meat, lower it into a saucepan and fill it with water. We put to boil until boiling, remove the foam as in the previous recipe. It is important that the bone is present in the meat, then the broth will turn out rich and thick. After you remove the foam, cook the borscht over low heat so that the water gurgles slightly for an hour.
- An hour after the water has boiled, but the beef has not yet cooked, lower the whole, peeled onion and whole hot red pepper.
- Half an hour before the dish is ready, dip one peeled potato into the borscht.
- Now prepare the vegetables. Cut the onion, carrot into strips into thin cubes. Peel the skin off the tomatoes by immersing them in boiling water for a few minutes, then the skin will easily come off. Peeled tomatoes also cut into cubes.
- Heat the ghee in a frying pan, lower the onion, sweat it for five minutes over medium heat. You can also add spices to taste here to add flavor. You can add a few tablespoons of broth to the frying so that the onion languishes. Then dip carrots, a teaspoon of sugar and flour into the pan. Flour and sugar will add a special taste. Simmer for a few more minutes.
- Now prepare the beets. Peel, wash, cut into strips, lightly fry in a pan. Dip the tomato paste or tomatoes into the beets, then a little vinegar and a couple of tablespoons of the broth. Simmer for a few minutes.
- Slice the cabbage thinly.
- When the beef is cooked, remove it from the broth, and also remove the onion and red pepper. They can be thrown away. Cut the meat into small pieces and put back into the broth.
- Dip the cabbage in the borscht and the rest of the diced potatoes.
- After 10 minutes, add the roasted onions and carrots. Keep on low heat for ten minutes.
- Remove the whole potato from the broth, which was omitted an hour after boiling. Pound it into a puree, it will not be difficult, because by this time the potatoes will already begin to fall apart. Then dip the potato mass back into the broth.
- Add the beetroot broth to the broth and simmer for another five minutes.
- Cut the bacon, you can use bacon, chop the garlic and herbs, and grind all the ingredients into a gruel. Then dip the grated mass into the borscht, a couple of bay leaves, add salt and pepper to taste.
- Remove the borscht from the heat and let it steep for 30 minutes.
- Serve Ukrainian borscht with chopped herbs and sour cream.
You will get a delicious, fragrant, rich borscht that will not leave anyone indifferent!
Borscht with sausages and smoked pork
One of the popular types of this dish is prepared with the addition of smoked pork, which can create not only a rich broth and aroma, but also a special taste.
To prepare this recipe you will need:
- Smoked pork bones - 300 gr,
- Beef - 100 gr,
- Ham - 100 gr,
- Sausages - 3 pcs,
- Cabbage - 300 gr,
- Onion - 1 pc,
- Beets - 2 pcs,
- Carrots - 1 piece,
- Tomato paste - 1 tablespoon
- Vinegar - 1 tablespoon,
- Spices, salt, pepper - to taste,
- Fresh herbs - to taste,
- Vegetable oil - 2 tablespoons,
- Sour cream - to taste.
Recipe preparation method:
- Prepare the broth from prepared pork meats.
- Peel and cut the onion into thin cubes. Peel the carrots and cut into strips, as well as beets - into thin strips. Cabbage should be finely chopped.
- Fry the onions and carrots in a frying pan, heating the vegetable oil. Roasting should take no more than 10 minutes. Also separately fry the beets in a pan and add tomato paste and a spoonful of vinegar to it. Beets can be fried in oil left over from onions and carrots.
- When the broth is ready, dip the cabbage into it first. Both fresh cabbage and sauerkraut will do. After 15 minutes, add the roasted onions and carrots. At this stage, you can use various spices, dried herbs, salt, pepper to taste. After another 10 minutes, add beetroot roast, throw in a couple of bay leaves, wait for it to boil, then turn off the heat and hold it under a closed lid for a while so that the broth is infused.
- Cut the boiled beef meat and sausages into strips or in another way convenient for you.
- Before serving, dip the required amount of beef and sausages into the finished dish, sprinkle with chopped herbs and add a spoonful of sour cream to the plate.
Such borscht consists of different types of meat in large quantities, thanks to which the dish turns out to be very satisfying. This recipe does not include potatoes due to the abundance of meat, but you can make this dish according to your taste, for example, reduce the portion of meat and add potatoes. You can also pre-boil the ham and add it to the finished dish along with beef and sausages.
How to make borscht red
In order to get a rich red or burgundy color in the process of cooking borscht, you need to choose the right beets, because everyone knows that borscht acquires such a shade thanks to beets. Ripe burgundy-colored beets will give the borscht a rich hue, and young red beets will give a lighter hue.
Beets can be sent to borsch raw, only lightly fried in a pan, or you can pre-boil in a peel or bake, then grate and add 10 minutes before readiness.
There is another way to diversify the taste of borscht - this is the use of sauerkraut. Such borscht will turn out very tasty and a little unusual.
Secrets of cooking delicious borscht
- As you may have noticed, some recipes include sugar. It can be added at the time of frying vegetables so that the carrots are slightly caramelized. Sometimes a spoonful of sugar is added to the broth itself. This is done to give a special saturation.
- Vinegar is added to add acidity. It can be replaced with lemon juice. When using sauerkraut, be careful with the addition of vinegar or lemon juice so that the dish does not turn out too sour.
- Do not use lean meat, then the broth will not turn out rich. The presence of a bone is necessary, which contributes to the density.
- Adding herbs is optional, but desirable for flavor.
- Any borscht must be infused. The longer the borscht sits, the tastier the dish. Perhaps many of you have already noticed that on the second day, borscht is even richer and tastier. It is advisable to let the dish stand for at least half an hour under a closed lid, but it is better to let it brew for 1.5 - 2 hours.
Any borsch requires patience, as it takes a lot of time. But the time spent will bring you a lot of pleasure and delight your family with delicious, rich, fragrant and satisfying borscht!
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Classic beef borscht
Of course, you can cook delicious and rich borscht on chicken or pork, however, classic borscht is cooked on beef broth. It is advisable to use beef on the bone, then there will be the same fat in the borscht. Before adding vegetables, the meat must be boiled for at least an hour. Tomato must be added to borscht, it can be in any form: for example, tomato paste, juice or grated tomatoes. To make your borscht tastier, give preference to homemade tomato juice or twisted tomatoes for the winter - many housewives make such preparations specifically for borscht.
Ingredients
- 400 g beef with bone
- 1 beetroot
- 1 carrot
- 1 bulb
- 2 tbsp. l. vegetable oil
- 150 g white cabbage
- 4-5 potatoes
- 2.5 liters of water
- 1.5 tsp salt
- 1 tsp spices
- 2-3 bay leaves
- 150 ml tomato juice (1.5 tablespoons tomato paste)
Cooking
1. Wash the meat with the bone, remove excess pieces (cartilage, bone fragments, fat). Dip in water and cook until boiling. After 5 minutes, drain the primary broth, rinse the pan, rinse the meat and repeat the procedure. Boil borscht in a secondary broth.
2. The ingredients for frying should be prepared as follows: peel and grate the beets and carrots on a coarse grater. Remove the husk from the onion and cut it into small cubes.
3. In a frying pan, heat the oil for frying and transfer the chopped vegetables. Saute over low heat for 5 minutes, stirring.
4. Pour the vegetables in the pan with tomato juice, or add tomato paste and 150 ml of water. Stir and simmer under a closed lid for 15-20 minutes. Then pour the roast into the pan to the meat.
5. Rinse white cabbage under the tap and shake off excess water. Chop the vegetable into short thin strips, send to the pan.
6. Peel the potatoes, wash and cut into cubes or cubes. Wait for the water in the pot to boil again and add the potatoes. Boil the borscht for another 20-25 minutes - until the potatoes are ready. At this point, the meat can be taken out, separated from the bone and sent back to the borscht.
7. Serve classic beef borscht with sour cream, fresh herbs, bread, bacon, garlic or onions - whoever has what preferences.
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Borscht classic recipe with photo step by step with beef
Cooking time: 1 hour 20 minutes Servings: 5
How to cook delicious beef borscht
Borscht classic recipe with photos step by step with beef. The borscht turned out great! Delicious, fragrant, rich.
In our family, borscht is the favorite first course for everyone. Recently there was a program where they told the recipe for a very tasty borscht. We decided to give it a try and were delighted.
Ingredients:
- Beef on the bone - 250 grams
- Pork on the bone - 250 grams
- Beets - 1 pc.
- Carrot - 1 pc.
- Onion - 1 pc.
- Garlic - 4 cloves
- Salo - 50 grams
- Cabbage - 100 grams
- Tomato - 1 pc.
- Potatoes - 2 pcs.
- Adjika - 2 tbsp. l.
- Tomato paste - 2 tbsp. l.
- Vinegar - 2 tsp
- Sugar - 2 tsp, salt - to taste
- Flour - 1 tbsp. l.
- Bay leaf - 2 pieces, parsley