Traditional borscht recipe and 10 tips on how to cook it even tastier and richer

Traditional borscht recipe and 10 tips on how to cook it even tastier and richer

Hello, friends! To this day, borscht is a traditional recipe. I'll tell you how to cook the true, real, most delicious borscht with meat.

I really like borscht, but to cook it, you need to have 2 hours and a set of all the ingredients. You also need to tune in and work with pleasure to make a very tasty soup for 2 days for the whole family.

Often my friend Victoria and I discuss how to properly prepare this or that dish. And when the conversation turned to borscht, she brought notes from her own mother, which described detailed {instructions} for making traditional reddish borscht: the ingredients were listed and the manufacturing sequence was analyzed, drawings and photos were attached with a detailed description of how to prepare this wonderful dish correctly, what you need to take from goods so that the usual, most delicious reddish soup comes out. I took note of almost everything from these recordings and will tell you about it.

Ingredients

So, now we will need 2 types of meat on the bone: pork and beef. This is an indispensable condition for the soup to be rich and tasty. If you are in a good mood, take a larger pan, check the ingredients and start cooking according to the step-by-step recipe with photos.

Traditional borscht recipe

Video recipe

5 manufacturing options

• Vegetarian

This is a soup without meat, only with vegetables and legumes. Such a dish immediately moves into the category of economical, but this does not make it less tasty, you just need to be able to cook it and serve it perfectly. This is a hot dish that will warm you up on a cool winter day and will not spoil your figure.

• With prunes

Anything paired with prunes is delicious! Add this dried fruit and get a unique version of the dish. Prunes in hot soup boil, become soft and tender, and a pleasant sourness and sweetness of the oriental fruit appears. Be sure to try cooking it with prunes, you will get the feeling of a completely new dish.

My mother cooked this dish with dried mushrooms. She soaked the mushrooms overnight (that is, in the dark) , and during the day she carefully washed them and boiled them separately. Then she took the mushrooms out of the broth, squeezed them out and cut them into small pieces. I cooked everything in mushroom broth, and fried the mushrooms themselves in butter and added them to the finished dish. Try cooking it the same way, it’s very tasty!

• Ukrainian

Ukrainian borscht is a special dish! No matter what kind of mistress of Ukrainian cuisine is obliged to know how to cook it. Everything is cooked according to the traditional recipe, but with its own secrets. For example, lard without a slot, from which crispy cracklings are rendered and added to plates if desired. Other tricks will be described in the recipe later.

• Bachelor with chicken

Perhaps the most common option. Boil the chicken, then simply add finely chopped vegetables to the broth: cabbage, carrots, beets, potatoes, onions. Add salt and spices, let it brew, and the soup is ready. Men often don’t bother with details, prepare everything simply and quickly, and it turns out very tasty. Just ask any bachelor!

Useful tips

1. It is better to use 2 types of meat at once: beef and pork, pork and chicken.
2. For the broth, choose pork ribs so that they have as much meat as possible and as little fat as possible. Then the broth will be rich, but not greasy.
3. The beets should be added at the very end and cooked for another 2 minutes, but no more. Then its color will not be lost, but will become beautiful, burgundy.
4. The borscht should definitely rest and sit in the pan, covered, for at least 20 minutes. During this period of time, the smells of vegetables and meat will merge and become saturated. The next day it becomes even tastier.
5. It is better to cut all vegetables identically, into short strips, so it will be more convenient to eat. Pay special attention to the cabbage tenderloin; it does not have to be cut long, otherwise it will be awkward to eat with a regular spoon.
6. You can add either fresh tomatoes or tomato paste.
7. Try to ensure that the broth does not boil intensely, but cooks over low heat, as if simmering.
8. At the very end of production, you need to add lemon juice or vinegar to create sourness.
9. Add a teaspoon of sugar, it tastes better.
10. It is necessary to sauté beets with vinegar, this way they will better retain their own color.
11. For those who like more acid, you can add a little sauerkraut, but then the taste definitely needs to be shaded with sugar.
12. When they say “this borscht with vodka,” they mean that a couple of minutes before it’s ready, a shot of vodka was added to the pan. Alcohol opens up the taste of all components.

Conclusion

I cook a lot all the time: for the kids, my husband, my parents and my friends. They are happy, they like it. With borscht there is always dressing, donuts and pleasant conversation. After all, food is not only about eating goods, but also about communication and aesthetics. Cook according to our recipe, set the table, look how wonderful the reddish borscht looks in a plate on a snow-white tablecloth.

How do you cook borscht? What personality does your recipe have? Write about it in the comments, check our magazine more often.

Homemade borscht: traditional recipe

Borscht is considered one of the most popular soups; its recipe is based on the use of beets, carrots, onions, cabbage and potatoes. At the initial step, it is important to prepare a cool, rich broth. To do this, use pork or beef on the bone. The soup is excellent mixed with sour cream, black pepper and croutons.

You can prepare borscht using different methods; the traditional recipe involves assembling the soup. First, the broth is prepared and fried. Then vegetables are added. The soup should be left to steep for 20-40 minutes after cooking. The uniqueness of this dish is that its taste becomes more intense the next day!

How to cook borscht: some tricks

If you are thinking about how to cook savory borscht, then you should start by choosing the base - meat. It is better to use pork and beef on the bone. This way the broth comes out rich and moderately fatty. Boil it for at least 2 hours, removing the foam. It is important to add vegetables correctly. First put the potatoes, then the cabbage and frying. Stewed beets are added last.

Traditional borscht: tricks of making

In the traditional recipe, vegetables are fried. But if fried foods are contraindicated, then the vegetable mixture can be boiled completely. In the Ukrainian version, the soup is served with a dressing of rendered lard and garlic. Borscht should be served with rye bread or pampushki, greased with garlic and sprinkled with fresh herbs.

Borscht: traditional recipe with photos

A step-by-step recipe with photos will help you prepare borscht correctly. Thanks to the verified recipe, the soup will turn out to be very tasty, satisfying and nutritious. Don't forget to add bay leaf and dark peppercorns. Spices are added after turning off the soup. It is better to grind the pepper in a mortar.

The soup should be acidified. Some people use citric acid or vinegar, but the tomato will give the broth the necessary sourness, which must be grated or chopped in a blender.

Ingredients:

· Water – 2.5 liters;
· Meat on the bone – 600 g;
· Fresh white cabbage – 250 gr.
You can use sauerkraut; · Beetroot – 2 medium root vegetables;
· Carrots – 1 piece;
· Onions – 2 heads;
· Tomatoes – 3 pieces;
· Vegetable oil – 5 tablespoons;
· Garlic – 5 cloves;
· Potatoes – 4 pieces;
· Dark pepper – 8 peas;
· Salt to taste;
· Fresh herbs and sour cream for serving;
· Juice of half a lemon;
· Bay leaf – 3 pieces to taste.

Borsch: step-by-step traditional recipe with photos

Manufacturing method:

1. We thoroughly wash the meat and soak it in cool water for half an hour. In this case, the broth will be very rich and fragrant;
2. Add the meat to the pan, add water and bring to a boil;
3. Using a slotted spoon, remove the foam, then reduce the heat and cook the broth for about 2 hours;
4. After the meat just pulls away from the bone, remove the meat and cool;
5. Bake the beets in the oven for 1 hour, then take them out, cool, cut into strips and sprinkle with lemon juice. In this case, the vegetable will retain its own color and make the broth very rich and catchy;
6. While the broth is boiling and the beets are baking, prepare the frying. To do this, cut the onion into cubes and grate the carrots on a large grater. Fry the vegetables in a large amount of vegetable oil until half cooked;
7. Peel and grate the tomato, add it to stew with the onions and carrots;
8. We shred the cabbage with a special knife, if you don’t have one, then just use the forks in strips;
9. The meat is disassembled into pieces, which are dipped into the broth or added to the soup just before serving;
10. We begin to collect borscht. Add cabbage to the broth, after 5 minutes add potatoes, beets and fry;
11. The soup is cooked for 20 minutes with the lid closed. They salt it at the very end;
12. The fire is turned off, dark pepper and bay leaf, garlic grated with salt are added to the soup;
13. The pan is wrapped in a blanket and the soup is left to brew for about half an hour;
14. Borscht is served with fresh herbs and bread. The soup is excellent mixed with lard and dumplings;
15. Season the soup with sour cream.

How not to spoil the recipe for delicious borscht?

1. Every cook has his own methods for making a tasty, rich soup. But there are main tips that you should follow during the cooking process:
2. It is not allowed to salt the broth and frying at the very beginning of their production. Salt will change the taste and smell of goods, make the broth less rich and destroy vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals in vegetables. Salt is added only at the end of cooking!
3. The beets are certainly sprinkled with lemon juice. Otherwise, the soup will turn out to be an ugly pale color. From time to time, the root vegetable is sprinkled with sugar. This will make the vegetable taste more intense;
4. The soup is slightly simmering, not boiling. Boiling kills the taste and color of the dish;
5. The traditional recipe is prepared only with meat broth. It is unacceptable to cook borscht in fish broth, add seafood, sausages, buckwheat, zucchini and eggplant.

Borscht: cooking tips

Unusual methods of making and serving borscht

Real borscht takes quite a long time to prepare; the step-by-step recipe was discussed above. Now we will tell you about unusual methods of serving and making your favorite soup.

1. Soup in a bread plate

If you want to amaze your guests, then this serving method will help with this. The soup is served in bread crumb. It is better to choose round bread made from rye flour. The lid is cut out of the loaf and the pulp is taken out. The inside is greased with egg and baked for 5-7 minutes in the oven. The soup is poured into the loaf just before serving. You can eat the bread plate! This is the advantage of this method of serving soup.

2. Steamed borscht

For fans of dietary dishes, the world's leading chefs let you experiment with making soup in a double boiler. In this case, the broth is boiled on the breast of chicken or turkey. The vegetables are cooked in a double boiler for about 30 minutes, after which they are crushed and added to the broth, and a grated tomato is added there, which will give the desired sourness. Salt, pepper and garlic are added at the end, after turning off the heat.

3. Borscht puree

Another dietary type of borscht is soup pureed in a blender. Vegetables are added to the broth in the order described above. Fundamentally! There is no frying; the vegetables are placed in the broth without heat treatment. After they are ready, the contents are crushed with a blender. Pieces of meat are served separately. The puree soup mixes perfectly with crackers or croutons.

4. Vegetarian borscht

You can cook borscht without meat; the recipe for vegetable eaters involves the addition of beans or nuts. Vegetables are added not to meat, but to vegetable broth, which is cooked from celery, spinach, onions and carrots. Frying is done in vegetable or organic coconut oil. Vegetables are also simmered in broth. The soup should not boil. Because there is no need to cook the meat, the cooking time is reduced to 30 minutes.

5. Molecular borscht

Molecular cuisine is becoming increasingly popular. But it is quite difficult to reproduce it at home without special abilities. Traditional borscht is also represented in molecular cuisine, in which there are a huge number of methods for serving this soup. At home, you can simply prepare borscht in the form of jelly. To do this, the soup is cooked in ordinary conditions, then pureed. The borscht is filtered through cheesecloth. Add 1 sachet of agar-agar and bring to a boil. The mass is poured into molds and sent to the refrigerator until completely solidified. By serving borscht in the form of jelly, you will amaze your guests and emphasize your originality!

6. Polish borscht

Compared to Ukrainian borscht, Polish soup does not contain cabbage or potatoes. The dish is seasoned with a special beetroot-vinegar dressing. The dressing is prepared from beet skins and vinegar, which are simmered in water for about 30-40 minutes. It is not allowed to boil it! The dressing is added along with sour cream just before serving the soup.

7. “Lazy” borscht

This type of soup is a winter preparation that always comes in handy when you need to quickly prepare borscht, stew or other dishes. The vegetables included in the borscht are fried in a frying pan, and then, together with vinegar, garlic and salt, are placed in sterilized jars.

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 - 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

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)

1. Oleg April 29, 2020 at 03:21 pm

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

1. 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))

1. 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))

1. 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.

1. 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.

1. 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.

1. 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 – 10 delicious homemade recipes

Use the recipes with photos in this section to prepare traditional borscht to your own taste. Determine the calorie content of the upcoming dish, calculate the number of servings, preparation time, and most importantly, determine which products you can replace with what. Read more...

1. Main
2. Best selections
3. Soups first courses
4. Borsch
5. Traditional borscht

• Soups first courses
• Traditional food recipes
• Dishes with carrots
• Dishes with beets
• Dishes with cabbage
• Dishes with potatoes
• Meat and meat products
• Potato with meat
• Cabbage with beets
• Cabbage with meat
• Beetroot borscht
• Soup with meat
• Traditional soups
• Cabbage soup
• Tomato soup
• Meat with onions
• Cabbage with onions
• Potato soup
• Ukrainian food
• Recipes without butter and margarine

Prepare your own traditional borscht with a unique taste

Each housewife produces traditional borscht in her own way, no matter what recipes are used. Take a look at the various options for its manufacture and choose the best one for yourself. In addition to the different set of goods, several options for their preparation are used, as well as the order of addition during the cooking process. Naturally, it cannot do without culinary “magic” - after all, any cook brings a bit of his own effort into the dish. This is why very similar recipes produce different tastes.

There is a main set of essential ingredients for traditional borscht:

• beet;
• cabbage;
• carrot;
• onion.

Potatoes are often used, although from time to time chefs prefer to cook without them. They also add sweet peppers, herbs, and tomatoes. The main thing here is to maintain the correct proportions: cabbage and beets should take up approximately two to three times the size of other vegetables.

The main part of traditional borscht is the broth. For it, a certain number of types of meat are usually consumed. These are beef, pork and chicken.

5 most frequently used ingredients in traditional borscht:

In the process of making borscht, it is very important to observe the order in which the vegetables are added.

1. First prepare the broth. The meat is boiled for two to three hours with spices.
2. Beets are processed in advance so that they retain their own color. It is fried in a frying pan, baked, boiled in the skin with the addition of acid.
3. Add vegetables in the following order: cabbage, potatoes, sweet peppers, sautéed onions and carrots, tomato paste, cooked beets.
4. You can change the sequence of adding, so the cabbage will be crispy if you add it at the end of cooking. The only rule is that the potatoes are added before the acid is introduced, otherwise they will not be cooked.

5 fastest recipes for making borscht:

Every housewife has her own secrets for making delicious borscht. Here are the most noteworthy of them:

• To make the taste richer, add a little sugar to the beets before stewing;
• a couple of apple slices, a little mustard will give it some piquancy;
• They serve traditional borscht with sour cream and garlic donuts.