How to cook borscht with beets so that it is reddish; step by step recipe

How to cook borscht with beets so that it is reddish - step-by-step recipe

Borscht is a famous national dish that is understood virtually all over the world. It belongs to classic Ukrainian cuisine. The amazing fact is that every time during production, housewives use the same products, but the taste often comes out different from what it used to be.

Almost everything depends on the properties of the ingredients. Therefore, it is better if the vegetables come from your own garden and the meat is homemade. It should be noted that borscht is considered a low-calorie dish, especially if it is cooked in light chicken broth. A common problem that housewives encounter is the lack of a rich reddish color. To get it you need to know and use in practice the usual tricks of making a dish. By the way, let me remind you that last time I suggested making rassolnik soup with barley and cucumbers.

How to cook borscht with beets so that it is reddish

First you need to choose the right beets. The degree of saturation of the reddish color depends on this ingredient. The vegetable should be fresh, dark purple in color, without white streaks. To get as much juice as possible for making the dressing, the beet should be grated on a small grater.

By the time the beets are prepared, the sunflower oil should already be heated in the frying pan, because they should be fried immediately. To fix the color, be sure to add a small amount of lemon juice or vinegar, and then mix thoroughly. The whole process takes place on high heat, in fact the highest.

The amount of acid directly depends on the size that you plan to prepare. On average, one tablespoon is needed for one beet weighing 200 grams. At the end, crushed garlic is added, and then the frying is sent to the pan with potatoes and broth. Be sure to add little sugar so that the acid is not so pronounced

Reddish borscht with meat, cabbage and beets (step-by-step recipe)

Reddish borscht is a unique dish. Each housewife has her own signature recipe; each family prepares this dish differently. Some people are used to thickening borscht with crushed potatoes; some cooks add vinegar and sugar to preserve the reddish color and balance the taste. There are production options in which the potatoes are served separately, and the beets are previously baked in the oven. You can’t try all the recipes! Let's start with the most common thing - preparing reddish borscht with the freshest cabbage in pork broth. Very tasty!

Ingredients for a 3.5-4 liter stock pot:

pork on the bone – 400 g;
water – 3 l;
dried celery root, parsnip, parsley - 1 tbsp. l.;
allspice – 4-5 peas;
bay leaf – 1-2 pcs.

white cabbage – 300 g;
potatoes – 4-5 tubers (medium size);
beets – 1 pc. (not very big);
carrots – 1 pc.;
onions – 1 evenly large or 2 small onions;
refined sunflower oil – 50-70 ml;
tomato paste – 2-3 tbsp. l.;
table salt – 1-1.5 tbsp. l. (taste);
garlic – 2-3 cloves;
dark ground pepper – 0.5 tsp.

Cook broth based on pork. To make it rich and fragrant, you need to eat meat on the bone. Also, when cooking, it is better to add few spices. Celery, parsley and/or parsnip roots, bay leaves and allspice work well. Place the washed meat and spices in a saucepan and add cool water. Place over medium heat and bring to a boil. After this, reduce the heat and cook the broth for 1.5-2 hours at low heat. Remove the foam that appears on the surface with a slotted spoon.

While the broth is cooking, prepare the vegetables. Peel the beets and grate them on a large grater.

Also grate the peeled carrots coarsely and chop the onion into small cubes.

Fry the beets in heated vegetable oil for 4-6 minutes, stirring with a spatula.

Then add onions and carrots to the frying pan, stir and fry the vegetables until lightly browned.

Add tomato paste to fry and pour 1.5-2 cups of hot boiled water. Stir the contents of the pan, reduce heat and simmer until the vegetables are soft.

Meanwhile, wash and peel the potatoes, cut them into medium-sized pieces.

Finely chop the cabbage, removing the top leaves first.

When the broth is cooked, strain it through cheesecloth and return to the pan. Add potatoes and place on the stove. Place the meat on a plate and wait for it to cool.

Cook the potatoes from the moment they boil for 10 minutes. Then put the cabbage in the pan. If the cabbage is young, then it should be added later, at the very end of cooking.

When the potatoes become soft, add the frying vegetables to the pan. Stir and cook the borscht for another 7-10 minutes, until all ingredients are cooked.

Remove the cooled pork from the bones and cut into small pieces.

Add pork to borscht. Season the dish with black pepper and garlic passed through a press, and add salt. Stir and cook for another 2-3 minutes. Remove the pan from the heat and cover with a lid.

Before serving, it is recommended to let the borscht steep for 30-40 minutes. Serve with donuts, lard, sour cream and fresh herbs. Bon appetit!

By the way, look at the video for another option. After all, every housewife cooks in her own way.

In fact, preparing everyone’s favorite reddish borscht is not as easy as it seems at first glance. To prevent the cabbage from being overcooked, it should be added 5-10 minutes before the end of cooking. But it’s better to take crumbly potatoes. Then it is combined with a rich meat broth, and the dish comes out very tasty.

Borscht with beets

Each housewife, naturally, has her own recipe for making borscht. I would like to share one of my own recipes with you. Perhaps you will like it and use it. Rich color and taste. This borscht also comes with black bread, garlic and a spoonful of sour cream. Mmm. delicious.

Canned borscht “The main thing is no need to steam!”

Our dear zealous mothers and mothers-in-law! If you are worried about your own kids, who always have no time to cook and eat their first meal, make this magical preparation for borscht for them for the winter. In winter, your beloved child (or unscrupulous daughter-in-law) will gratefully cook and eat this delicious borscht, spending no more than half an hour on everything together (both making and eating). The borscht will turn out very tasty, even if there is only water in the house - it will take 5 minutes to make. And if there is meat, or chicken, or stew and a few potatoes, the result will exceed all your expectations. This is my debut recipe on the website, but I’m not afraid to post it, I literally understand that I won’t be ashamed of it. A friend shared the recipe for this miracle with me; I’ve been preparing borscht this way for 7 years now, and it always comes out unrivaled. Everyone loves my borscht and can eat it any day. At the moment, it’s the season of preparations and you and I will still have to take a steam bath))) - but in the winter, you will try this cool borscht and remember me with a good word.

The reddest borscht

This is not a borscht recipe like that, no! Kulina forbid I should add the hundred and fiftieth version of making this soup, especially since my version does not differ much from the traditional one. But I would like to share one aspect with those who have problems with the introduction of beets. Previously, I had never been able to preserve its catchy, rich color in soup. Neither vinegar, nor sugar, nor short-term stewing, nor other tricks helped - when they got into the broth, the beets were practically boiled right away. The color of the borscht became similar to cabbage soup, and I, out of shame for yet another failure, looked like borscht (true, reddish). Then my mother and I found a method for introducing beets into the broth, in which its natural color is preserved one hundred percent. I have never seen a brighter borscht nowhere.

Ukrainian borscht from Aunt Nyusha

Dear cooks and guests, I present to your attention the borscht that I learned to cook from Aunt Nyusha. Our family rented an outbuilding from the lovely Ukrainian Petrenko family for 11 years (!). Ninety-nine-year-old grandmother Grunya could no longer cook for herself, but she helped her daughter cut vegetables. They were helped by their old daughter-in-law Tanya, whose husband died in the war, but who, through the kindness of spiritual Agrofena Petrovna, lived with them. I will outline everything that I saw and learned step by step. Borscht is cooked with meat, and during fasting, sunflower oil is used with beans and instead of lard. Now we will cook with lard grout. After a small plate of such borscht you don’t remember about food for a long time. The dish is very nutritious, satisfying, and the main thing is tasty.

Borscht in Petrovsky style

Sorry for the thousandth borscht recipe! This is my debut on the website. And I decided to start with a dish that I had prepared more than once. There is no such borscht here yet, but it deserves to be. I gave the name to borscht because my beloved’s mother, Galina Petrovna, shared this recipe with me. Its roots, like borscht, go deep into Ukraine. This recipe was prepared when she was still little. I got it about 6 years ago, but I’ve only been using it for 18 months. I was very confused by the cucumber in the borscht. I was skeptical about this - either borscht, or pickle... As practice has shown, it was in vain! I probably wouldn’t have decided to follow this recipe if... We once came to my mother-in-law for the whole day to pick berries. For lunch there was borscht. I refused the second one. After 2 plates of borscht it would no longer fit. For dinner I also asked for borscht. And they poured it into a jar for me to take with me. I have been cooking borscht for 17 years. I tried a bunch of different recipe options. I stopped myself on this. Maybe you will like this taste too.

Ukrainian borscht with pampushki

There are many recipes for making borscht on the website. And there is Ukrainian borscht too. Still, I’ll share my step-by-step recipe for making Ukrainian borscht and donuts. May cooks who adhere to a diet forgive me (Diet is a set of rules for human consumption of food) , this borscht is not for them.

Borscht dressing

It’s very comfortable in the winter – you open a small jar and the borscht is ready in half an hour. It can be vegetarian, it can be made with broth, it can be made with stew – it’s absolutely a matter of minutes!

Borsch from Pal Sanych

So, BORSCH. And no, you know, nationalism. Anyone who reads it will understand! There were a lot of discussions. Very. And in any case, it turned out that only that and specifically that story is, no matter what, the surest and only true method of preparing the most delicious Food given to us. Fine. He pretended to believe it and hid. And so he sat in ambush until an acquaintance arrived from Ukraine. Big one, as he calls himself, hAhol. There was once a man who was a cook. Even the military. But that's not the point at all. The point, as we remember, is borscht. I asked a question, I showed it to him, I said... all the discussions and stories were “about Borscht”. Pasha looked at me with surprise and pity, saying, he doesn’t know how to cook borscht..., and ordered me to get the food. Defending only one phrase, BUT. capacious. – We will prepare Borscht for now! If it tastes bad, spit in my eye. And if someone doesn’t like it, or thinks that this is not how Borscht is prepared, then it’s not for me. Let these go... to the Rada.

Kuban borscht with beans and prunes

I really love this particular borscht. Prunes give a sweetish taste, tomatoes give a sour taste, and adjika gives a spicy taste. I don’t put potatoes in this borscht, they are unnecessary. Very tasty, try it.

Borscht in a slow cooker

Nowadays it has become common to cook in a slow cooker, and there are not so few recipes, even ordinary ones. I was about to make my own favorite borscht with fried meat, it turned out even tastier than in a saucepan..

Borsch with beets . Borscht with beets – the first course is made with broth with beets.

Borscht is one of the most popular dishes, and in the light of the relevance of a healthy lifestyle, borscht has no equal. After all, it is prepared with beets - one of the most necessary vegetables. And the unforgettable taste of borscht is legendary. Even foreigners who are “suspicious” of new dishes turn out to be very receptive to borscht. As they say, love at the first spoon.

Borscht is not difficult to cook. First, boil the bone broth from the meat. Then they take out the meat and cut it into pieces. Simmer the grated beets in a frying pan until half cooked. You can sprinkle the vegetable with vinegar so that the beets do not lose their pretty, catchy color. During the stewing process, add tomato paste, a little salt and sugar. Carrots and parsley are cut and sauteed with onions. Diced potatoes and shredded fresh cabbage are thrown into the bubbling broth, then stewed beets and sautéed vegetables are added. The recipe for Ukrainian borscht involves adding 1 bell pepper, which is sautéed in fat with flour and broth. After adding the indicated ingredients, boil the borscht for another 5 minutes, add lard, garlic, spices to taste and turn off the heat. The borscht is infused for about 10 minutes and then served.

Reddish borscht recipe

A common dish in Ukrainian cuisine is borscht. In fact, this is a rich vegetable soup, because its traditional composition includes onions, carrots, potatoes, beets, cabbage (fresh or pickled), sweet peppers, tomatoes. There are many options with different combinations of these vegetables; every housewife prepares reddish borscht, the recipe for which is passed down from generation to generation, in her own way. The usual color of borscht comes from the use of beets or tomatoes (new tomatoes, tomato paste). Based on beetroot, the dish comes out with the most saturated and dark reddish, almost burgundy, color.

The main principles of making real borscht

The rich reddish color is the hallmark of borscht, it comes out thanks to beets. It is not recommended to put raw fruit in the soup; with long-term heat treatment, it loses its color. Specifically, to preserve coloring parameters, the vegetable is stewed or sautéed. When browning borscht, the fruit is grated on a large grater and fried in a small amount of vegetable oil. To stew, chop into strips, add a small amount of water, add a little oil and vinegar (can be replaced with citric acid). Fry the beet mass over high heat until the water boils, after which the heat is reduced. Young beets are stewed for 10–15 minutes, mature ones for 30–40 minutes.

There is another option for preserving the color of beetroot in borscht. The fruits are cut into large pieces and boiled in a small amount of water with the addition of vinegar. The purchased rich beet broth is poured into ready-made borscht to acquire a bright red color.

5 best recipes for reddish borscht

Borscht with beets and fresh cabbage – recipe

To make reddish borscht, pour water into a saucepan, add meat and cook over medium heat until done. It is better to take the meat on the bone.

When the meat is cooked, add the potatoes, which must be peeled and cut into medium cubes earlier.

Finely chop the fresh cabbage for borscht in advance, and after 5 minutes transfer it to the pan, without covering it with a lid one hundred percent, which corresponds to the recipe.

Now let's prepare the rest of the borscht ingredients. The onion must be peeled and finely cut into cubes.

Carrots need to be cut into small pieces or grated. Select medium-sized beets for reddish borscht and grate them as well.

The borscht will be richest and most beautiful in color if you fry the vegetables in advance. Heat a frying pan, pour a little vegetable oil. Place the chopped onion in the pan and fry until translucent. Add the grated carrots and beets to the onions. Immediately pour in 2 tbsp. l. vinegar and add a spoonful of sugar. Next, stir, cover with a lid and leave to simmer for 10-20 minutes. Specifically, simmer, not fry! At the very end, add grated tomato to the frying dish to preserve the catchy color of the borscht.

When the fresh cabbage and potatoes are actually cooked, add stewed onions and carrots to them. Stir everything. Leave to simmer over low heat to give the borscht a reddish color. At this moment, the main thing is not to boil, otherwise it will lose its own taste and color. Sprinkle the finished borscht with chopped dill and garlic according to the recipe. Cover it with a lid and let it brew a little longer. Before serving, add sour cream, it will be much tastier. You can serve borscht with garlic buns or dark bread with crushed lard and herbs. Bon appetit!

How to cook real reddish borscht with beets and sauerkraut

Step-by-step recipe preparation:

We wash the meat for the reddish dish and put it in cool water. Remove the foam and after the borscht broth has boiled for the first time, add salt and ground pepper to your taste. If the foam is not removed, the broth will be cloudy. After removing the foam, add large pieces of carrots and onions, then discard them; vegetables help to reveal the taste sensations. It is worth using a bone for the broth, then the borscht itself will turn out to be the richest.
Peel the onion and cut into fine cubes. Three boiled beets in advance on a medium grater. Peel the carrots and chop them into small strips, or better yet, grate them on a large grater. For this borscht recipe, we will take sauerkraut in half with fresh cabbage, in a 1 to 1 ratio.
Place finely chopped garlic in a perfectly heated frying pan, and then add onion. Once the onion becomes transparent, add grated carrots. Next, put the beets in the roast and pour in a little tomato juice. Simmer the borscht mixture for a couple of minutes.
Peel and cut the potatoes into cubes. Cut the boiled meat into small cubes and add it together with the potatoes to the broth.
One by one, place the roast and sauerkraut into the reddish borscht. We do not close the pan with a lid; in the first couple of minutes of boiling, the cabbage releases all its nasty odors, which prevents it from getting into the dish. Be very careful with salt in this borscht recipe, because sauerkraut is already significantly salted.
5 minutes before turning off, add a teaspoon of sunflower oil. This is done so that the broth is transparent and light.
Turn off the finished borscht of a rich reddish color and let it brew for half an hour. Place a spoonful of sour cream on a plate. The dish is delicious served with garlic buns or donuts.

Recipe for reddish borscht with beets without cabbage

Method to prepare reddish borscht:

Cook broth for borscht. So that the dish does not turn out too fatty, take beef, preferably with a bone. Pour the meat with cool water, after boiling, remove the foam and put the onion and carrots in the broth.
Cut the beets or grate them on a coarse grater and simmer with vinegar and a small amount of water under the lid. After 5-8 minutes, add tomato paste to the vegetables, so the reddish color will be richer.
Cool the meat for borscht that was cooked in the broth and cut into small pieces. We chop the lard and mix it with herbs and garlic, previously passed through a press for our recipe.
Chop the onion and carrots and fry until golden brown. Add flour at the end of frying, this will give the borscht thickness.
The fragrant reddish soup can be cooked in pots in the oven, or in a pan on the stove. Stir the roast, beet and meat into the broth, add spices, salt and pepper. Cook the borscht for 20-30 minutes, then leave to steep for half an hour.

Borscht with beets and fresh cabbage - a traditional recipe for borscht in meat broth

Every housewife has her own favorite borscht recipe. Some cook borscht with sorrel, with the addition of mushrooms, others - with beans, and some add smoked meats.

This dish is a kind of soup, seasoned with vegetables. I’ll tell you a recipe for how to cook traditional borscht. At home this is quite easy.

How to cook Ukrainian borscht with beets, cabbage and meat

Products for making broth:

purified water - approximately 2 liters;
pork or beef meat on the bone - 500 gr.

Products for frying:

beets - two medium pieces;
carrot - 1 piece;
onions - 3 pieces;
tomato paste - 3 tables. spoons;
vegetable oil - 6 table. spoon;
citric acid - ½ teaspoon.

Products for making borscht:

white cabbage - 400 g;
potatoes - 5 medium pieces;
adding salt, pepper, bay leaf - to your own taste.

Products for serving:

sour cream - 2 teaspoons (for each serving);
dill, parsley - optional.

How to cook borscht with beets so that it is reddish. Step-by-step manufacturing recipe

The process of making borscht consists of three easy steps. Let's start looking at them.

1st step: you need to cook the broth

We take a deep saucepan, in some places with a volume of three liters. We fill it with clean water, one and a half to two liters, and put the meat in the water. Place the pan on the stove over medium heat.

Before the broth boils, remove the foam. Once the water has boiled, close the pan and cook the meat over low heat for approximately 1.5-2 hours.

In order for the broth to acquire a unique taste, buy meat only on the bone.

Step 2: frying

While the meat is cooking, fry the vegetables. Wash the beets under running water and remove the skin. We also peel the carrots and onions.

The beets must be grated using a coarse grater, and the carrots must be grated using a medium grater. Onion mode in the form of cubes.

Pour vegetable oil into a frying pan and fry carrots and onions over medium heat for 4-5 minutes. After the onions acquire a brownish-golden color, add the beets.

Sprinkle lemon juice on top or sprinkle with citric acid. This will give the borscht a truly reddish color. Fry all the vegetables for another 5-6 minutes. Next, you need to add tomato paste, mix thoroughly and simmer over low heat for about another 6 minutes.

3rd step: collecting borscht

Once the broth is ready, remove the cooked meat from the pan. While it cools, add shredded cabbage to the broth, and after 6-11 minutes add potatoes cut into strips.

While the potatoes are cooking, separate the meat from the bone and cut it into small cubes. After cutting, we send it back to the broth.

Add the roast, add salt to your taste and mix all the ingredients well. Add 4-5 bay leaves and finely chopped herbs.

Cover the pan with a lid and cook the contents for about 4-6 minutes. Remove the pan from the heat, the borscht is ready.

Traditional Ukrainian borscht with beet and cabbage in meat broth

Ready borscht can be served immediately after it is cooked. And absolutely, on the second day after making the borscht is even tastier than on the first.

Pour borscht into a deep plate. Season with sour cream and fresh greens. Those who like borscht sour and spicier can season the dish with ground black pepper and a slice of lemon.

It is advisable to eat borscht with rye bread or a bun, which must be rubbed with garlic before eating.