Recipes for beginners: how to cook savory borscht
Recipes for beginners: how to cook savory borscht
Every housewife understands how to cook delicious borscht. Another thing is what is included in the concept of savory borscht. Each family thinks differently: for some it is Ukrainian borscht with donuts, for others it is greenish, some people think that the most faithful borscht is cool, and for others it is scalding hot, with a piece of meat and sour cream. And everyone will think that this particular ordinary borscht recipe is the most accurate.
By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was confused, “How to cook borscht?” And I, without even suspecting that there was any difficulty in this, hastily told her the usual recipe for borscht, clarifying at the same time that borscht is the same cabbage soup, only with beets.
True, when we came for lunch, and in the pan, instead of borscht, we saw a strange dish in which cabbage, beets and ... were swimming. pasta, I realized that the usual recipe, in general, is not so simple for beginners. We diligently praised the brew so as not to offend the girl, but the idea that she was simply too lazy to look on the Internet to find a regular recipe for borscht did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be
Simple borscht recipe
To know how to cook savory borscht, you need to understand what any particular family brings to this definition. I will outline the usual recipe for borscht, which we consider ordinary in our family: with cabbage, meat and beets. And in order to prepare reddish borscht with meat, the following products are needed
Any kind of meat, preferably on the bone - 0.5-1 kg
Fresh potatoes - 6-8 pcs.
Fresh cabbage - small forks, approximately 1 kg
Fresh carrots, medium size - 1 pc.
Fresh beets, medium size – 1-2 pcs.
Bell pepper, sweet, large – 1 pc.
Onion, medium size – 1 pc.
Tomato paste – 2 tbsp.
l. Fresh tomato – 1 pc.
Garlic, fresh – 1-2 cloves
Flour – 1.5 tbsp.
l. Refined sunflower oil - for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
Fresh herbs
Mayonnaise or sour cream - to taste.
This list can be adjusted depending on taste preferences and financial abilities; the inevitable ingredients here are potatoes, beets, onions, carrots and cabbage. It is possible to do without meat (then it will be a lean borscht), you can easily do without new tomatoes, even without tomato paste and flour for frying, but without these vegetables, reddish borscht can no longer be called borscht.
Well, anyway, let's begin. So,
Recipes for beginners: how to cook savory borscht
Wash a piece of meat in cool water, cut off black, rough films from it, if there are any on it. Contrary to all borscht recipes, in which only the most delicious and selected pieces of meat are used for making first courses, I believe that here the housewives are wishful thinking.
Not everyone from young families can afford to cook for themselves only from premium meat. Usually, they save the best pieces for second courses, throwing worse ones into broths for soups. The main thing is that there is profit. And the fat will come from any kind of meat, even the most worthless one. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is also a layer of lard or subcutaneous fat? So, the taste of the borscht did not suffer at all. Although, maybe it’s natural that this is why our family, in principle, doesn’t really like boiled meat. But we are talking about borscht, not boiled meat! And its taste does not depend much on the quality of the meat.
Obviously, if we have the opportunity to cook from first-class meat, we shouldn’t take advantage of this opportunity.
Well, I was a little distracted. Let's continue. Pour a piece of meat with cool water and put the pan on the fire. The amount of water is completely unimportant, but, in any case, it should completely cover the meat. It depends on what level of fat content the borscht should be. Some people like their borscht to be fatty, others like it to be lean, but again, they care about calories. Let's assume that 2-2.5 liters of water is enough for a 1 kg piece of meat. In other words, take a 3-4 liter pan to fit all the contents. Before the water boils, start preparing the vegetables.
Shred the cabbage, peel the onions, carrots, beets, and remove the seeds from the peppers, removing the center with the stalk. Don't touch the potatoes yet, it's too early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.
After the water has boiled, remove the scale with a slotted spoon and reduce the heat under the pan. To remove all the scale, the pan needs to be moved a little to the side from the center of the burner, so that the scale is created only on one side. After no new scale has formed, you can carefully remove it from the walls of the pan with a clean napkin.
Using a spoon, remove the yellowish spots of fat floating on top of the broth and pour them into a clean plate so that the fat is not overcooked and does not “saponify”, in other words, it is tasty, fragrant and does not taste like soap. We will still need it. Repeat this function from time to time.
Salt the broth. Please note that during cooking the water will boil away a little, so add a little less salt without adding too much salt. Cover the pan with a lid to let it simmer and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb take a little longer to cook, but for borscht with pork, 35-40 minutes is enough.
But now, in fact, the production and answer to the question of how to prepare savory borscht begins. And a regular borscht recipe begins with making vegetable dressing.
Peel the potatoes, rinse them, remove all the eyes and cut them into pieces, not very large, and you don’t need to chop them too much. Moreover, almost everyone is already mashing the potatoes with a spoon. Place the potatoes in the broth, bring it to a boil again and, while the potatoes are cooking, chop the cabbage. Place that in the pan too.
Chop the onion and remaining vegetables. Pour oil into the pan and, when it is hot, put the onion in the pan and fry it lightly, stirring. Place there the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a large grater and, lastly, the beets. Stir it all and cover the pan with a lid - let it simmer for a little while.
Place tomato paste and flour in a jar or mug, mix well and dilute with cool water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste and flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and acquires the most striking color. That's it, the gas station is ready! It’s not enough yet, and the delicious borscht will be ready!
Now pour everything in the pan into the pan.
Be careful not to get burned! Stir the borscht and pour in the fat that is waiting on the plate. Add spices. I use the all-purpose dried seasoning “Aesthetics of Taste”, which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other spices, or add spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.
By the way, those who have subsidiary plots can prepare dill trunks and parsley and celery roots. I did this before. I collected a small bundle from these dried sticks, tied it tightly with thread and dipped it into the almost finished borscht for about 20 minutes. Later, of course, I took this bundle out by the thread so that it would not get in the way and spoil the appearance of the borscht in the pan.
And - the last touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. For those who do not like a very spicy taste, do not peel the cloves, just cut off the ends on both sides so that the juice and smell flow out. You can chop the garlic very finely or crush it with a garlic press. By the way, that’s what I do. All that remains is to put the bay leaf (2-3 leaves) and turn off the heat under our culinary masterpiece.
While the borscht is steeping for 10-20 minutes, chop the herbs, prepare sour cream or mayonnaise, and set the table. And later call me for lunch. And don’t forget to announce that you now understand how to cook savory borscht, and bookmark this regular borscht recipe under the general heading Recipes for Beginners, so I’ll have quite a lot more of them. The family will not die of hunger!
Traditional borscht
Borsch 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 - a little sweet, a little 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!
9. Chop the cabbage into narrow strips.
10. Peel the potatoes and cut into small slices.
11. Bring the meat broth to a boil and add potatoes to it.
12. Wait for it to boil again and add the shredded cabbage.
Cook at low simmer for 15 minutes. 13. Add roasted vegetables and stewed beets to the soup, cook for 7 - 8 minutes.
14. Add salt, peppercorns, bay leaf and crushed garlic, turn off the heat after a minute.
Cover the soup with a lid and let it brew for 15 minutes. Before serving, place pieces of boiled beef and fresh sour cream to taste on each plate.
You can offer the borscht with the freshest garlic buns or donuts. Savory, fragrant and rich traditional borscht is ready!
Other recipes for you:
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 borscht and when distributing hope for 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!
Traditional borscht
Borsch 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 - a little sweet, a little 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!
9. Chop the cabbage into narrow strips.
10. Peel the potatoes and cut into small slices.
11. Bring the meat broth to a boil and add potatoes to it.
12. Wait for it to boil again and add the shredded cabbage.
Cook at low simmer for 15 minutes. 13. Add roasted vegetables and stewed beets to the soup, cook for 7 - 8 minutes.
14. Add salt, peppercorns, bay leaf and crushed garlic, turn off the heat after a minute.
Cover the soup with a lid and let it brew for 15 minutes. Before serving, place pieces of boiled beef and fresh sour cream to taste on each plate.
You can offer the borscht with the freshest garlic buns or donuts. Savory, fragrant and rich traditional borscht is ready!
Other recipes for you:
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 borscht and when distributing hope for 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!
Recipes for beginners: how to cook savory borscht
Every housewife understands how to cook delicious borscht. Another thing is what is included in the concept of savory borscht. Each family thinks differently: for some it is Ukrainian borscht with donuts, for others it is greenish, some people think that the most faithful borscht is cool, and for others it is scalding hot, with a piece of meat and sour cream. And everyone will think that this particular ordinary borscht recipe is the most accurate.
By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was confused, “How to cook borscht?” And I, without even suspecting that there was any difficulty in this, hastily told her the usual recipe for borscht, clarifying at the same time that borscht is the same cabbage soup, only with beets.
True, when we came for lunch, and in the pan, instead of borscht, we saw a strange dish in which cabbage, beets and ... were swimming. pasta, I realized that the usual recipe, in general, is not so simple for beginners. We diligently praised the brew so as not to offend the girl, but the idea that she was simply too lazy to look on the Internet to find a regular recipe for borscht did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be
Simple borscht recipe
To know how to cook savory borscht, you need to understand what any particular family brings to this definition. I will outline the usual recipe for borscht, which we consider ordinary in our family: with cabbage, meat and beets. And in order to prepare reddish borscht with meat, the following products are needed
Any kind of meat, preferably on the bone - 0.5-1 kg
Fresh potatoes - 6-8 pcs.
Fresh cabbage - small forks, approximately 1 kg
Fresh carrots, medium size - 1 pc.
Fresh beets, medium size – 1-2 pcs.
Bell pepper, sweet, large – 1 pc.
Onion, medium size – 1 pc.
Tomato paste – 2 tbsp.
l. Fresh tomato – 1 pc.
Garlic, fresh – 1-2 cloves
Flour – 1.5 tbsp.
l. Refined sunflower oil - for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
Fresh herbs
Mayonnaise or sour cream - to taste.
This list can be adjusted depending on taste preferences and financial abilities; the inevitable ingredients here are potatoes, beets, onions, carrots and cabbage. It is possible to do without meat (then it will be a lean borscht), you can easily do without new tomatoes, even without tomato paste and flour for frying, but without these vegetables, reddish borscht can no longer be called borscht.
Well, anyway, let's begin. So,
Recipes for beginners: how to cook savory borscht
Wash a piece of meat in cool water, cut off black, rough films from it, if there are any on it. Contrary to all borscht recipes, in which only the most delicious and selected pieces of meat are used for making first courses, I believe that here the housewives are wishful thinking.
Not everyone from young families can afford to cook for themselves only from premium meat. Usually, they save the best pieces for second courses, throwing worse ones into broths for soups. The main thing is that there is profit. And the fat will come from any kind of meat, even the most worthless one. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is also a layer of lard or subcutaneous fat? So, the taste of the borscht did not suffer at all. Although, maybe it’s natural that this is why our family, in principle, doesn’t really like boiled meat. But we are talking about borscht, not boiled meat! And its taste does not depend much on the quality of the meat.
Obviously, if we have the opportunity to cook from first-class meat, we shouldn’t take advantage of this opportunity.
Well, I was a little distracted. Let's continue. Pour a piece of meat with cool water and put the pan on the fire. The amount of water is completely unimportant, but, in any case, it should completely cover the meat. It depends on what level of fat content the borscht should be. Some people like their borscht to be fatty, others like it to be lean, but again, they care about calories. Let's assume that 2-2.5 liters of water is enough for a 1 kg piece of meat. In other words, take a 3-4 liter pan to fit all the contents. Before the water boils, start preparing the vegetables.
Shred the cabbage, peel the onions, carrots, beets, and remove the seeds from the peppers, removing the center with the stalk. Don't touch the potatoes yet, it's too early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.
After the water has boiled, remove the scale with a slotted spoon and reduce the heat under the pan. To remove all the scale, the pan needs to be moved a little to the side from the center of the burner, so that the scale is created only on one side. After no new scale has formed, you can carefully remove it from the walls of the pan with a clean napkin.
Using a spoon, remove the yellowish spots of fat floating on top of the broth and pour them into a clean plate so that the fat is not overcooked and does not “saponify”, in other words, it is tasty, fragrant and does not taste like soap. We will still need it. Repeat this function from time to time.
Salt the broth. Please note that during cooking the water will boil away a little, so add a little less salt without adding too much salt. Cover the pan with a lid to let it simmer and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb take a little longer to cook, but for borscht with pork, 35-40 minutes is enough.
But now, in fact, the production and answer to the question of how to prepare savory borscht begins. And a regular borscht recipe begins with making vegetable dressing.
Peel the potatoes, rinse them, remove all the eyes and cut them into pieces, not very large, and you don’t need to chop them too much. Moreover, almost everyone is already mashing the potatoes with a spoon. Place the potatoes in the broth, bring it to a boil again and, while the potatoes are cooking, chop the cabbage. Place that in the pan too.
Chop the onion and remaining vegetables. Pour oil into the pan and, when it is hot, put the onion in the pan and fry it lightly, stirring. Place there the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a large grater and, lastly, the beets. Stir it all and cover the pan with a lid - let it simmer for a little while.
Place tomato paste and flour in a jar or mug, mix well and dilute with cool water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste and flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and acquires the most striking color. That's it, the gas station is ready! It’s not enough yet, and the delicious borscht will be ready!
Now pour everything in the pan into the pan.
Be careful not to get burned! Stir the borscht and pour in the fat that is waiting on the plate. Add spices. I use the all-purpose dried seasoning “Aesthetics of Taste”, which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other spices, or add spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.
By the way, those who have subsidiary plots can prepare dill trunks and parsley and celery roots. I did this before. I collected a small bundle from these dried sticks, tied it tightly with thread and dipped it into the almost finished borscht for about 20 minutes. Later, of course, I took this bundle out by the thread so that it would not get in the way and spoil the appearance of the borscht in the pan.
And - the last touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. For those who do not like a very spicy taste, do not peel the cloves, just cut off the ends on both sides so that the juice and smell flow out. You can chop the garlic very finely or crush it with a garlic press. By the way, that’s what I do. All that remains is to put the bay leaf (2-3 leaves) and turn off the heat under our culinary masterpiece.
While the borscht is steeping for 10-20 minutes, chop the herbs, prepare sour cream or mayonnaise, and set the table. And later call me for lunch. And don’t forget to announce that you now understand how to cook savory borscht, and bookmark this regular borscht recipe under the general heading Recipes for Beginners, so I’ll have quite a lot more of them. The family will not die of hunger!