Borscht with pickled beets

Borscht is a common Slavic dish that has a rich taste and a catchy reddish or red color. For almost all of us, such stew is an indispensable component of the daily menu. It should be noted that the process of making this first dish is quite long, but it can be greatly simplified if you use pickled vegetables. We recommend that you try the most delicious borscht with pickled beets. To make it, it is very convenient to use pickled beets for the winter; half a liter jar should be enough for you.

To make the dish rich, cook it in vegetable or meat broth. Tender vegetables with a special sweet and sour flavor with the smell of the freshest dill and garlic - an incredible taste combination that will please even a real gourmet. Prepare and enjoy homemade borscht with canned beets.

water or broth - 3 l;
potatoes – 400 g;
fresh white cabbage – 300 g;
onion - 1 pc.;
carrots – 100 g;
pickled beets – 200 g;
tomato paste – 80 g;
bell pepper – 200 g;
salt and black pepper, herbs - to taste;
bay leaf – 2-3 pcs.;
refined sunflower oil – 50 ml;
garlic – 2-3 teeth.

Manufacturing

Place a saucepan on the stove 2/3 filled with cool running water. While the water is boiling, peel and wash the potatoes. Cut it into medium cubes, then add to boiling water. Cook for about 5-8 minutes after the contents of the pan boil.

If you want to cook borscht with meat, then boil chicken or pork for 40 minutes, beef for 50 minutes. You can create this in advance in the evening, put the pan in the refrigerator and cook the borscht the next day.

Wash cabbage forks. Cut into medium or narrow strips. Place the chopped cabbage in the pan with the potatoes, continue cooking the vegetables, this process will take approximately 5-8 minutes.

Peel the onions and carrots. Cut the onion into small cubes, chop the carrots using a medium or small grater. Place a frying pan on the stove, heat it, then pour in a little refined oil. First add the onion, after 2-3 minutes add the carrots. Sauté vegetables over low heat. Add more vegetable oil as needed.

The canned beets are already cut into strips, so you can immediately add them to the sautéed vegetables, stir, then continue to simmer everything over low heat for 5-7 minutes.

Now add tomato paste and 100-150 ml of vegetable broth. Stir all the ingredients until a homogeneous mixture, fry for 5-10 minutes, then remove the pan from the stove.

Wash fresh bell peppers (you can also use frozen ones) and remove seeds. Cut the pulp into small cubes and add to the sautéed vegetables. Continue making, stirring everything occasionally.

Transfer the stewed vegetables to the contents of the pan and stir. Take a couple of cloves of garlic, peel, wash, and then finely chop. Add it to the rest of the ingredients and continue cooking for 10-15 minutes. Taste the broth, add salt and spices to taste.

To make the borscht catchy and tasty, add a little fresh herbs - dill, parsley or celery leaves. Boil the dish under a closed lid for 5-7 minutes.

Beetroot borscht from a jar is ready!

Serve the dish with homemade sour cream and fragrant garlic donuts. Bon appetit!

Making Tips:

To give borscht with pickled beets a special sourness, pour a little lemon juice into the finished dish.
Before serving, let the borscht brew, it will become even tastier and more aromatic.
Instead of vegetable broth, you can use mushroom or bean broth.
Garlic is best added at the final step of preparing the dish.

Borscht with pickled beets and chicken

Cooking: 45 minutes

I’m sharing a recipe for homemade borscht with pickled beets and chicken.

Housewives often pickle beets for the winter. From such a preparation you can cook a tasty, satisfying and richly colored reddish borscht. There are a huge number of advantages here - you no longer need to peel and cook beets, just uncork a jar of pickled beets and add borscht during the making process. Time is saved significantly and you can quickly prepare dinner for the whole family.

Ingredients

Water – 2.8 l
Chicken – 200 g
Potatoes – 250-300 g
White cabbage – 250-300 g
Carrot – 70 g
Onions – 60 g
Pickled beets – 80-100 g
Vegetable oil – 40 g
Tomato juice – 150 g
Bay leaf – 1 pc.
Fresh dill – 1-2 g
Salt – 5 g
Dark ground pepper – 1 g

How to cook borscht with chicken and pickled beets

Wash chicken to make broth. You can eat any part of the chicken. Pour water over the chicken and cook after boiling for 20 minutes over medium heat, adding salt. Skim off the foam. The borscht broth is ready.

Peel the potatoes and cut them into cubes.

Add potatoes to the prepared chicken broth and cook for 10 minutes.

Peel the onions and carrots for frying. Cut the onion into cubes and grate the carrots.

Fry the onions and carrots in vegetable oil in a frying pan for 2-3 minutes, then add the pickled beets. I had it pickled in the form of sticks; there was no need to cut it.

Pour in tomato juice or fruit drink, simmer for another 5 minutes over low heat. Then remove from heat.

Chop white cabbage for borscht.

Add the cabbage to the broth with the potatoes and cook for 7-8 minutes.

When the potatoes and cabbage become soft, add fried vegetables and pickled beets to the borscht. Cook the borscht for another 5 minutes.

At the end, add bay leaf, dark ground pepper to taste and turn off the heat. Let the borscht brew under the lid for 5-7 minutes. The bay leaf will release its own scent.

Borscht with pickled beets is ready. Pour into portioned plates and add finely chopped fresh dill and sour cream to taste.

RECEPT-SUPA.RU

Soup recipes step by step and with photos

Reddish borscht with pickled beets

Reddish borscht with pickled beets is a very tasty version of borscht without tomato. Obviously, pickled beets are not always at hand, but they are quite simple to prepare. But the marinating process will take at least a day. If you prepare pickled beets in advance, then making the borscht itself is significantly simplified and requires even less effort. It is best to cook borscht with pickled beets using pork broth.

Recipe creator: K. Kryn
After production you will receive 4 servings
Production time (excluding beet pickling): 2-2.5 hours

Ingredients

Pork on the bone – 300-400 g
Pickled beets – 3-4 handfuls
Potatoes – 4-6 pcs. (medium size)
Cabbage – 1/3-1/2 fork
Carrots – 2 pcs. (medium size) one carrot - for broth, 2nd - for frying
Onion – 2 pcs. (medium size) one onion - for broth, 2nd - for frying
Paprika (other names: bell pepper, sweet pepper) – 1 pc. (medium size)
Dill – 8-10 sprigs
Green onions – 4-6 feathers
Salt - to taste
Water
Vegetable oil (for frying)
Cucumber or tomato marinade (for pickling beets)
Sour cream (to add to the finished dish)

Step by step recipe

Pickle the beets. Boil the beets completely without peeling them, cool, peel and grate. Place in a jar or other similar container, pour in cucumber or tomato marinade and keep in the refrigerator for at least a day. The marinade can be prepared by adding sugar, salt and vinegar (or lemon juice) to taste to cool boiled water.

Cook pork broth. Rinse a piece of pork on the bone, put it in a saucepan, add water to about 4-6 cm below the edge and put on fire. While the broth is coming to a boil, peel one carrot and one onion. Just before boiling, skim off the foam from the broth. As soon as the broth boils, put the carrots and onions in it, reduce the heat and cook under a loosely covered lid until the meat separates from the bone.

Prepare potatoes and cabbage. When the broth is almost ready, finely chop the cabbage. Peel the potatoes and cut into small pieces.

Strain the broth. Throw out the carrots and onions. Place the piece of pork on a plate to cool. Put the broth back on the heat and bring to a boil.

Add potatoes. Dump the potatoes into the broth, stir and bring to a boil.

Add cabbage. As soon as the broth with potatoes boils again, dump the cabbage in there. Stir, bring to a boil, cover loosely with a lid and reduce heat.

Prepare a fry of onions, carrots and paprika. Peel the onions and carrots. Remove the seeds from the paprika. Cut the onion into small cubes, grate the carrots, cut the paprika into narrow strips. Pour vegetable oil into a cool, dry frying pan to about 1-2 mm above the bottom and heat over medium heat. Place the onion in the heated oil and stir. Then dump out the carrots and mix again. Simmer over low heat under a closed lid for 3-5 minutes, add paprika, stir and simmer further over low heat under a closed lid until fully cooked - pieces of carrots and paprika should just break off with the edge of a spoon.

Borscht with pickled beets

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Onion 1 pc.
Carrot 1 pc.
Garlic 3 teeth.
Potatoes 5 pcs.
White cabbage 400 gr.
Beetroot 300 gr.
Water 2.5 l.
Pork with pulp on the bone 500 gr.
Bay leaf 2 pcs.
Salt to taste
Spices to taste
Greens to taste
Vegetable oil in fact

Useful for you : more than 1 hour
Geography of the dish : Russian
Main ingredient : Onion
Type of dish : Lunch

Fill the meat with water, add bay leaf and salt to taste. Bring to a boil, skim off any foam that has formed and, lowering the heat, continue to cook under the lid slightly open until the meat begins to fall away from the bone. Then we strain the broth so that it is clear, rinse the pan and pour it back.

Put the broth back on the fire and bring it to a boil again. Add meat to it, which needs to be cut into pieces.

Next add shredded cabbage.

Immediately after boiling, add the diced potatoes and while the vegetables are cooking, fry them.

Chop the onion into cubes and grate the carrots.

Fry the vegetables until soft and add chopped garlic and spices. Cook everything together for another 2-3 minutes. When the garlic and spices give off their own smell, add the frying to the pan.

At the very end, when all the ingredients are ready, add the pickled beets.

I grate the beets and add them along with the juice.

After boiling, cook the borscht for a few more minutes and add the herbs.

Let the finished borscht brew for a little while and serve it to the table, pouring it into plates and flavoring it with sour cream. Bon appetit!