Classic borscht – 10 delicious homemade recipes

Classic borscht – 10 delicious homemade recipes

Use the recipes with photos in this section to prepare classic 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...

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2. Best selections
3. Soups first courses
4. Borsch
5. Classic 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 classic borscht with a unique taste

Each housewife produces classic 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 classic borscht with sour cream and garlic donuts.

A classic borscht recipe and 10 tips on how to make it even tastier and richer

Hello, friends! To this day, borscht is a classic 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 it comes out as usual, the most delicious reddish soup. 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.

Classic 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 in the morning 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.

Classic 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 classic 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 classic 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 classic 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 classic 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 classic 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 together 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 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.

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!

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 be tastier 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.