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 completely covering it with a lid, 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.

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

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

Red 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 use 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.

How to cook borscht so that it is reddish and retains its color?

Borsch! There is so much in this word... This dish is the dream of every man and the advantage of every lady. Each housewife has her own trump cards in making this soup. Its properties depend on a huge number of reasons, including the choice of ingredients.

To make borscht rich, catchy and tasty, you need to know certain subtleties and life hacks. Here we will get acquainted with the main ones.

How to cook reddish borscht so that the beets do not lose their color. Nuances

This question may seem strange to some. Reddish beets - reddish borscht. As if everything goes without saying. But, if you incorrectly add vegetables to the soup, the beets may lose their color and the dish will not be very appetizing in appearance.

What should I do? After all, in theory, beets take longer to cook than all other vegetables and they must go into the pan first?!

The answer is simple. Beets are not allowed to be added to the broth. It must be stewed in a frying pan along with carrots and onions. To fix the color, you definitely need to add a little vinegar or citric acid.

Meat broth for borscht should be rich. Therefore, it is necessary to cook it on the bone for at least 2 hours. Next add potatoes and cabbage. Once the vegetables are cooked, the final step is to add the beetroot dressing. Cook the beets in the soup after adding them for no more than 5 minutes.

And there’s no need to rush here either. After removing from the heat, the soup should sit for at least an hour. This way the beets will add color and flavor to the rest of the ingredients.

Borscht with fresh cabbage and beets according to a traditional recipe (recipe 1)

This recipe is the most popular among experienced housewives. For beginners, we will look at it step by step.

Ingredients for 3 liters of water:

Beef on the bone 1kg
Fresh cabbage 500g
4-5 potatoes
1 carrot
1 onion
2 tbsp tomato paste
2 cloves garlic
salt
spices for borscht
2 tbsp vinegar

Wash the meat and place in a saucepan. Cook over low heat after boiling for an hour.

The readiness of beef is determined by the degree to which the meat separates from the bone.

While the broth is preparing, let's prepare the vegetables. Chop the cabbage using a vegetable cutter or knife. Cut the peeled potatoes into cubes. Peel the beets and carrots and cut into strips. Finely chop the onion.

Once the meat is cooked, you need to remove it and separate it from the bone. Then cut it into pieces.

To ensure that the broth comes out clear, skim off the foam that arises during the cooking process more often!

Add the chopped meat to the bubbling broth.

The cabbage goes there too.

...and potatoes.

We send the beets with the addition of tomato paste to simmer in a frying pan hot with oil. After 10 minutes, add vinegar and wait a few more minutes. Then remove from heat.

We also sauté carrots and onions until golden brown.

Add onions, carrots and beets to the soup.

Garlic is an important part of borscht! We add it, having previously chopped it with a knife, at the very end of cooking. It gives borscht that unique smell and taste!

Remove the pan from the heat, let the borscht “rest” for 30 minutes and proceed to tasting with sour cream and herbs. Bon appetit!

How to cook Ukrainian borscht with sauerkraut and meat (recipe 2)

Borscht is a multinational dish. Almost all countries are fighting for the title of the birthplace of this soup. But it is Ukrainian borscht that is most famous all over the world. What's special about it? Try it!

For production we will need:

2 small or one medium beet
1 carrot
6 medium potatoes
300g sauerkraut
1 large onion 4 cloves garlic
1kg beef on the bone
1 tbsp sweet sand
1 tbsp apple cider vinegar
salt, pepper, seasonings to taste.

Wash the meat and let it cook over low heat after boiling for 1-1.5 hours. Salt the broth. Don't forget to remove the foam using a slotted spoon. While the meat is cooking, prepare the vegetables. Peel the potatoes and chop into cubes.

Finely chop the onion, cut the beets and carrots into strips.

The first to go for sautéing is the onion. Fry it until golden brown. Then the carrots go there, followed by the beets.

Simmer vegetables for no more than 10 minutes. Next add vinegar, sugar and finely chopped garlic.

When the meat is ready, remove it and separate it from the bone. Crush with a fork. Now we send the meat back into the broth. Next will be sauerkraut and potatoes.

After 20 minutes, add vegetable dressing, spices to the borscht and simmer for 3-5 minutes.

Ready borscht should sit for about an hour! Bon appetit!

Red borscht

The situation with housewives and their borscht is known and understandable: each has its own version of the dish, each of them believes that her particular recipe is the most authentic. the debate about what the right borscht to culinary theorists. It is much better and healthier for the stomach to practice in the kitchen!

There is still one indestructible aspect that immediately makes it clear whether borscht is successful or not - the color of the dish. “With Taste” shares the secret of making perfectly reddish borscht .

How to cook bright red borscht

Beets are a root vegetable, and any root vegetable is dense in its structure, and therefore takes a long time to prepare. At the same time, beets take longer to cook than others!

If you put all the vegetables into the broth at once, you will end up with overcooked potatoes and mushy cabbage, but the beets will still remain a bit harsh. The number with the earliest addition of beets will also not work: just boil all the color - the borscht will turn out to be pale brick. Therefore, we will prepare this ingredient for the borscht separately.

Place a wide-bottomed frying pan on heat and pour in sunflower oil. When it's warmed up properly, add the grated beets. Fry for 5-7 minutes, do not forget to stir.

It is vinegar that prevents the root vegetable from losing its color. Don’t worry: it won’t be sour, because we add sugar for balance. In fact, this is how borscht should taste: rich, sour-sweet.

It’s important to let the borscht steep for at least 30 minutes after cooking, so that all the flavors are intertwined and fully revealed. Serve with sour cream and garlic donuts, of course.

“With Taste” wants you to have an appetite and love as catchy as this borscht!