3 recipes for the most delicious homemade borscht

Ingredients

Tip No. 2. There are two types of borscht: sour and sweet. To make it sweet, choose mature and dark beets. For an even sweeter taste, add 1-2 teaspoons of sugar. If you like sour borscht, add sauerkraut or sorrel.

Tip No. 3. Vegetables for borscht are prepared using a special method: potatoes are cut into strips, beets and carrots are grated on a large grater, and cabbage is chopped. Potatoes and cabbage are usually placed raw, onions and carrots are fried, sauerkraut and beets are stewed.

Tip #4: Be sure to fry the onions and carrots. This way you will preserve all their taste and aromatic properties. Add a small amount of oil and fry until light golden brown. This will give the soup an appetizing appearance.

Tip #5 : Don't overcook your vegetables. We recommend adding them to boiling water in order to retain some percentage of the necessary substances.

Tip No. 6. In the classic version, flour is added to the borscht. This increases the richness and taste of the broth. In advance, fry the flour in a dry frying pan for 5 minutes, stirring constantly. You can use not only wheat, but also rice, chickpea or oatmeal flour. Add flour dressing 10 minutes before the end of cooking.

Bouillon

The most delicious fish broth comes from the heads of large and small fish, for example perch and ruff. Mushroom broth is made from dried mushrooms. They are previously soaked in water and boiled there. Once the mushrooms are cooked, chop them finely. Vegetable broth is made from roasted vegetables. You need to cut them into cubes, boil them and then chop them.

The broth cooking time is 1-2 hours. If it is very rich, skim off the fat with a spoon.

Ingredients

Manufacturing process

Wash the meat, place in a saucepan and cover with cool water. Wait until it boils and cook for another 20 minutes. After boiling, use a slotted spoon to remove excess foam.
Peel the beets, grate them on a large grater and fry them in vegetable oil. Pour in a little meat broth and leave to simmer over low heat.
Finely chop the onion and fry in oil until golden brown. Add carrots, add a little more broth and simmer for 3-5 minutes.
Peel the potatoes, cut into cubes, add to the broth and let them boil.
Then add finely chopped fresh cabbage. Cook until done.
Salt and pepper to taste.
At the end, add the stewed beets, herbs and bay leaf. Cover the pan with a lid and cook for 3-5 minutes, then remove from heat.
When serving, season the borscht with sour cream.

Ingredients

Manufacturing process

Soak the mushrooms in water for an hour, wash well and boil.
Strain the broth and cut the mushrooms into strips.
Add diced potatoes to the broth. Let it boil and add tomato paste.
Chop the onion separately and fry in oil in a frying pan for 3-5 minutes. Add grated carrots, add a little broth and simmer for about 5 minutes. Then add the vegetables to the broth.
Salt, pepper, add bay leaf, vinegar and sugar.
Before removing from heat, add mushrooms to the pan.
Boil the prunes separately and remove the pits.
Before serving, add prunes to each plate, season with sour cream and garnish with herbs.

Ingredients

Manufacturing process

In advance, bake the beets in a preheated oven for an hour. Then peel and cut into strips.
Boil the sorrel separately in salted water. Cool and pass through a sieve.
Wash the beef and boil for 30-40 minutes, then cut into small pieces.
Boil the eggs hard and cut into small cubes.
Wash the cucumbers and also cut them into small cubes. Finely chop the green onions.
Place grated sorrel, beets, cucumbers, eggs and green onions into the pan. Fill with kvass, yogurt or kefir of your choice. Salt, add sour cream and cool.
Add beef to each plate before serving. Bon appetit!

Comments 2

1. Immediately - absurd. “The main component of the dish is beets. You can replace some products with others, but borscht without beets is no longer borscht.” There are many first courses that are prepared without beets and are called green borscht.

2. Further: “Tip No. 1. To enhance the taste and preserve the rich reddish color of the borscht, add vinegar when stewing the beets.” Not at all necessarily. 1. You can boil the beets ahead of time (some in the broth, some separately), grate the already boiled ones and add them to the borscht. 2. The beets can be chopped and stewed without adding vinegar, and added to the borscht at the VERY end, after turning off the heat.

How to cook borscht according to a traditional recipe

Anyone can cook perfect borscht.

In Kievan Rus, borscht was prepared from edible hogweed leaves—hence the name. Later they began to cook it with beets, and from the 19th century they added potatoes.

Now every family has its own borscht recipe. Beans, mushrooms, smoked meats, and even celery are added to the pan. We will teach you how to cook perfect ordinary borscht.

Ingredients

1½–2 liters of water;
400–500 g pork or beef on the bone.

2 small beets;
1 medium carrot;
3 medium onions;
4–5 tablespoons of vegetable oil;
a pinch of citric acid, a little table vinegar or ½ lemon;
2 tablespoons of tomato paste.

300 g of fresh white cabbage;
4 medium potatoes;
salt - to taste;
1–2 dried bay leaves;
greens - to taste;
1 clove of garlic - optional;
a pinch of ground cloves - optional;
a pinch of ground black pepper - optional.

Manufacturing

Step 1. Make the broth

Pour cool water into the pan, add the meat and place over medium heat. The broth will taste better if you use meat on the bone.

Watch the broth and skim off the foam before boiling.

When the liquid boils, cover the pan with a lid and cook over low heat for an hour and a half.

Step 2: Roast

Wash and peel the beets, carrots and onions. Grate the beets on a large grater, and grate the carrots on a medium grater. Cut the onion into small cubes.

Pour oil into the pan, turn on medium heat. Fry the onions and carrots, stirring, for about 5 minutes.

Then add the beets. Add citric acid, vinegar or lemon juice to it. Thanks to this, the borscht will be truly reddish and acquire a pleasant sourness.

Cook for another 5 minutes. After this, add tomato paste, stir and leave on the fire for another 5-7 minutes.

Step 3. Assemble the borscht

When the broth is cooked, remove the meat from it. While it cools, add shredded cabbage to the pan. After 5-10 minutes, add the potatoes cut into strips or cubes.

The order in which the vegetables are added can be changed. If the cabbage is young, it is better to add it after the potatoes. Well, either right away, if your potato variety is boiling quickly.

While the potatoes are cooking, remove the meat from the bone and cut into cubes. Return it to the soup. Add salt to taste.

Add the roast and stir.

Throw in the bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5-7 minutes.

For flavor, you can add slightly chopped garlic, ground cloves or black pepper to the pan. Leave the borscht to steep under the lid for 5–10 minutes.

How to serve borscht

Borscht can be eaten immediately after preparation. But, usually, it tastes even better the next day.

Add sour cream and fresh herbs to the plate. If you prefer it sour, add a slice of lemon.

Serve the borscht with rye bread or buns rubbed with garlic. The dish is also perfectly complemented by lard and donuts.

How to cook borscht according to a traditional recipe

Anyone can cook perfect borscht.

In Kievan Rus, borscht was prepared from edible hogweed leaves—hence the name. Later they began to cook it with beets, and from the 19th century they added potatoes.

Now every family has its own borscht recipe. Beans, mushrooms, smoked meats, and even celery are added to the pan. We will teach you how to cook perfect ordinary borscht.

Ingredients

1½–2 liters of water;
400–500 g pork or beef on the bone.

2 small beets;
1 medium carrot;
3 medium onions;
4–5 tablespoons of vegetable oil;
a pinch of citric acid, a little table vinegar or ½ lemon;
2 tablespoons of tomato paste.

300 g of fresh white cabbage;
4 medium potatoes;
salt - to taste;
1–2 dried bay leaves;
greens - to taste;
1 clove of garlic - optional;
a pinch of ground cloves - optional;
a pinch of ground black pepper - optional.

Manufacturing

Step 1. Make the broth

Pour cool water into the pan, add the meat and place over medium heat. The broth will taste better if you use meat on the bone.

Watch the broth and skim off the foam before boiling.

When the liquid boils, cover the pan with a lid and cook over low heat for an hour and a half.

Step 2: Roast

Wash and peel the beets, carrots and onions. Grate the beets on a large grater, and grate the carrots on a medium grater. Cut the onion into small cubes.

Pour oil into the pan, turn on medium heat. Fry the onions and carrots, stirring, for about 5 minutes.

Then add the beets. Add citric acid, vinegar or lemon juice to it. Thanks to this, the borscht will be truly reddish and acquire a pleasant sourness.

Cook for another 5 minutes. After this, add tomato paste, stir and leave on the fire for another 5-7 minutes.

Step 3. Assemble the borscht

When the broth is cooked, remove the meat from it. While it cools, add shredded cabbage to the pan. After 5-10 minutes, add the potatoes cut into strips or cubes.

The order in which the vegetables are added can be changed. If the cabbage is young, it is better to add it after the potatoes. Well, either right away, if your potato variety is boiling quickly.

While the potatoes are cooking, remove the meat from the bone and cut into cubes. Return it to the soup. Add salt to taste.

Add the roast and stir.

Throw in the bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5-7 minutes.

For flavor, you can add slightly chopped garlic, ground cloves or black pepper to the pan. Leave the borscht to steep under the lid for 5–10 minutes.

How to serve borscht

Borscht can be eaten immediately after preparation. But, usually, it tastes even better the next day.

Add sour cream and fresh herbs to the plate. If you prefer it sour, add a slice of lemon.

Serve the borscht with rye bread or buns rubbed with garlic. The dish is also perfectly complemented by lard and donuts.

Traditional borscht

Borscht is one of the most recognizable and favorite soups in our country, which is equally loved by both adults and children. Even for foreigners, Russian cuisine is often associated with the word “borscht”. Would you wonder what’s so special about this soup? The usual set of cheap vegetables, plus beets, which not everyone loves. My daughter, for example, cannot stand beets and dishes with them, but for some reason she devolves borscht on both cheeks. Surely, the secret lies in some incomprehensible harmony of the combination of these vegetables, thanks to which this soup acquires its own unique amazing taste - slightly sweet, slightly spicy, very rich and so attractive.

I will give here a traditional recipe for borscht in beef broth with beets and fresh cabbage, which is prepared from the most common goods available to everyone. There are no particular difficulties in making delicious homemade borscht, but this process takes quite a lot of time and effort. You will have to clean, cut, grate countless ingredients, and also dirty a huge amount of dishes. But in the end you will get one of the best soups in the world with the usual, catchy and deepest taste, familiar from youth and beloved by everyone. I am sure that traditional borscht prepared according to this easy recipe will become a favorite first course in your family!

Necessary information

Difficulty level:	3*	Serving Size:	300 g
Preparation time:	3 hours	Calorie content per serving:
Number of servings:	10	Cost of one serving:	19 rub.

How to cook borscht with beets and fresh cabbage - a traditional recipe with step-by-step photos

INGREDIENTS:

500 g beef brisket on the bone
3 liters of water
1 large beet
1 large onion
1 large carrot
2 huge potatoes
200 g white cabbage
2 teeth garlic
1 tbsp. l. tomato paste
3 tbsp. l. vegetable oil
1 tbsp. l. vinegar
2 tsp. Sahara
1 tbsp. l. without a mountain of salt
5 – 6 dark peppercorns
2 bay leaves

COOKING METHOD:

1. Let's start cooking traditional borscht by making meat broth. To do this, wash the beef brisket with running water, put it in a deep saucepan, fill it to the top with cool water and put it on high heat.

2. Bring to a boil, skim off the foam and cook the broth over low heat at a low simmer for 2 hours.

3. Remove the meat from the broth and cut into small pieces.

4. Peel the beets and grate them on a large grater or cut them into narrow strips.

Sprinkle it with sugar and sprinkle with vinegar. This is done so that the beets do not lose their rich reddish color when cooked in borscht, and the soup ultimately looks especially beautiful and appetizing. 5. Place the beets in a frying pan, add a little water or broth and simmer over low heat for 30 - 40 minutes, adding water if necessary.

6. Peel the onions and finely chop them.

7. Peel the carrots and grate them on a large grater.

8. Fry the vegetables in vegetable oil over medium heat for 8 - 10 minutes, add tomato paste and simmer for another 5 minutes.
Instead of tomato paste, you can take 3 tbsp. l. ketchup or any tomato sauce with a neutral taste. Roasted vegetables for borscht are ready!

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Comments: (11)

Oleg April 29, 2020 at 03:21 pm

The best, detailed, good recipe. Only instead of vinegar is lemon better. Thank you.

Olga Post creator April 29, 2020 at 4:50 pm

Thank you for your nice words, Oleg! Lemons, of course, are always better than vinegar, but judging by the current prices for them, soon you will only have to dream about them))

SergeyMay 4, 2020 at 09:17 pm

I really like borscht, but I never dared to cook it myself.
After reading the recipe, I decided to try it anyway, and yesterday I fulfilled my decision. You see, in my life I have done many things that (I hope) I can safely be proud of.
But how I rejoiced yesterday! I notified all my relatives and friends, posted photos of my creation in chats, without hesitation bragging about how yummy I managed to make the first time! I was surprised at myself)))) By the way, after reading Oleg’s comment and Olga’s answer to it, I still replaced the vinegar with lemon juice.
And because I really respect the sourness in borscht, I doubled its content in the dish (2 tablespoons instead of 1). And the amount of meat for the broth turned out to be a little more. The piece was 625 grams, not 500. Well, don’t cut it up. And along with the garlic, I decided to chop a little dill and cilantro directly into the pan. I like the color of the smell of these herbs. Not rich, weak. But I think these are just small touches that do not change Olga’s recipe. Olga!
Thank you for spiritual things! You are such a great guy! You not only very clearly and carefully described the creation of borscht - exactly what it should be.
You gave me the opportunity to enjoy the fruits of my own successful experience. Now, on occasion, I can safely boast of my culinary knowledge in this area. Fat plus for your karma for such a generous gift!))) With all my heart I wish you all the best))

Olga Post creator May 4, 2020 at 10:58 pm

Sergey, thank you so much for your kind words! Reviews like yours motivate me to cook more and develop the website)) I am sure that your experience in cooking borscht will help other readers prepare an impeccable dish to their own taste.

Alexey May 21, 2020 at 10:44 am

Olga, why do you serve the meat separately from the borscht and not in the borscht?

This is so that later you can put it on plates to suit your taste - for ladies much less, for men and children more)) But this, of course, is not important, you can return it to the borscht and, when distributing it, blame it on fortune

I cooked borscht according to your recipe... just added about a kilogram of meat. It's done!. Everyone liked it.

Olga Post creator June 11, 2020 at 12:34 pm

Great! I’m very glad that you liked the recipe, Sergey)) Thank you for your feedback!

When stewing beets, add a couple of cloves, the taste will be most intense and it is best to cook in a metal bowl and before letting it brew, add a little grated lard with garlic.

Olga Post creator September 16, 2020 at 11:44 pm

Thanks for the worthwhile tips! I’ll definitely try to create it this way, I think it will have a purely positive effect on the taste of the borscht!

3 recipes for the most delicious homemade borscht