Lenten borscht with boiled beets

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There are many recipes for borscht, and each of them is good in its own way. For me, the most delicious is the “red” borscht, that is, the one prepared with beets and tomatoes. Today we will talk about one of my favorites - lean borscht with boiled beets.

I understand that it’s difficult to surprise with lean borscht. But such borscht has its advantages. For example, it cooks many times faster than “non-lenten” borscht, and you can always serve it with available meat or lard, or even sausage. Typically, for classic borscht, raw beets are used, on the basis of which a frying or dressing is prepared. And such borscht really turns out to be very tasty, aromatic and rich. But if you boil the beets first (whole in their skins), and only then add them to the borscht, then this gives the dish an even richer color, and the taste becomes brighter.

Let me show you my experience of preparing lean borscht with boiled beets, and if the recipe interests you, be sure to prepare the same ruby ​​borscht for yourself :)

Cooking time:

40 minutes Number of servings – 8

Cooking features

Cooking borscht is an art that needs to be mastered if the reputation of a skilled housewife is important to you. Improperly prepared borscht looks unappetizing, and its taste leaves much to be desired. When starting to cook borscht, you need to know a few subtleties:

• Beautiful red borscht cannot be prepared without beets and tomatoes. They can be replaced or supplemented with tomato paste or juice, but it is impossible to completely do without this component.
• Beets are added no more than 10 minutes before the dish is ready, so that they do not become discolored as a result of prolonged cooking.
• Using acidic products, including vinegar and lemon juice, helps maintain the rich color of the beets.
• Vegetables for borscht should be cut carefully, into small pieces, only then will it look aesthetically pleasing.
• Follow the correct sequence of adding products. If you put them all at once, by the end of cooking some will remain raw, others will be overcooked, and the beets will be discolored.
• The correct borscht is thick borscht. Don’t skimp on vegetables and don’t be lazy about cutting them more.
• It’s not scary to cook a lot of borscht - once it’s steeped, it only becomes tastier.
• Fresh herbs and garlic are often added to borscht made from boiled beets. They are placed in a plate, and if you put them directly in the pan, you need to boil them for a few minutes - otherwise the soup will quickly turn sour.

Boiled cabbage borscht, like traditional borscht, is seasoned with sour cream. If you are fasting and have chosen a vegetarian version of the dish, you can replace sour cream with lean mayonnaise.

Ingredients for “Borscht with boiled beets and chicken”:

• Chicken (Or chicken frames 1.8 kg) - 1 kg
• Carrots – 130 g
• Tomato paste - 140 g
• Bell pepper – 100 g
• Tomato – 130 g
• Onions - 130 g
• Beetroot (boiled) - 350 g
• White cabbage / Cabbage - 300 g
• Potatoes - 380 g
• Black pepper - 5 g
• Salt - 30 g
• Bay leaf - 3 pcs
• Parsley – 15 g
• Garlic – 20 g
• Vegetable oil – 60 ml
• Butter - 50 g
• Vinegar (9%) – 30 ml
• Sugar - 20 g

Cooking time: 105 minutes

Number of servings: 16

Borscht with boiled beets and meat

Compound:

• beef on the bone - 0.6 kg;
• lard - 100 g;
• white cabbage - 0.3 kg;
• potatoes - 0.6 kg;
• beets - 0.3 kg;
• carrots - 0.2 kg;
• onions - 150 g;
• garlic - 3 cloves;
• tomato paste - 40 ml;
• table vinegar (9 percent) - 5 ml;
• water - 3.5 l;
• salt, spices - to taste.

Cooking method:

• Wash the beef and dry with a napkin. Place in a saucepan and add the amount of water specified in the recipe. Put it on fire.
• Wash the beets and place in a separate pan. Fill with water. Let it cook. Cook for about an hour, checking the degree of softness with a knife. Drain in a colander and leave to cool.
• When the water in the pan with meat boils, remove the foam that appears on the surface and reduce the heat. Add spices. Peppercorns, black and allspice, and bay leaves work well. When the meat becomes soft and begins to fall off the bone easily, remove it from the broth and cool. It will take about the same time to prepare the broth as it does to cook the beets.
• Peel the boiled beets and cut into small pieces.
• After peeling the potatoes, cut them into larger pieces, about a centimeter by two centimeters.
• Remove the top leaves from the cabbage head. Finely chop the cabbage.
• Scrub and wash the carrots. Cut it into strips.
• Peel the onion. Cut into thin half rings.
• Cut the lard into small pieces and place in a saucepan. Melt it.
• Place carrots and onions in melted lard and fry them until soft.
• Add tomato paste, stir. Simmer for a few minutes and remove the saucepan from the heat.
• Strain the broth and return to the pan.
• Separate the meat from the bones, cut into small pieces, and place in the broth.
• Place the pan on the fire and bring the broth to a boil.
• Dip the potatoes into the broth. Once it comes back to a boil, add the cabbage.
• Cook for 15 minutes after adding the cabbage, then add the fried vegetables and finely chopped garlic. Salt the soup to taste.
• After 5 minutes, pour a spoonful of vinegar into the broth, stir, then immediately add the beets. Wait for the borscht to boil again, then cook for 2-3 minutes, remove the pan from the heat.

How to cook “Borscht with boiled beets”

1. In a separate pan, cook the broth with meat, as usual, not forgetting to skim off the foam. As soon as the foam has been removed, throw in 3 crushed garlic cloves and one peeled carrot. And let it all cook. Boil the beets in a separate saucepan.

2. Now add peeled, washed and chopped potatoes to the boiling broth, but take out the meat to cut into portions and return. When the broth boils again, remove the garlic, add spices and reduce the heat.

3. Fry the remaining carrots and onions in melted lard and add them to the soup along with the remaining fat. Let it boil.

4. And now add vinegar directly to the soup, and only then add chopped beets. This is to make the borscht bright. Bring to a boil, then turn off and cover with a lid.

5. Be patient and wait for two hours to pass. And now you can serve borscht!

Borscht with boiled beets and chicken

Compound:

• chicken breasts - 0.8 kg;
• water - 3.5 l;
• white cabbage - 0.3 kg;
• potatoes - 0.5 kg;
• carrots - 0.2 kg;
• sweet pepper - 0.4 kg;
• onions - 150 g;
• boiled beets - 0.25 kg;
• fresh tomatoes - 0.3 kg;
• garlic - 3 cloves;
• fresh herbs - 50 g;
• lemon juice - 20 ml;
• salt, spices - to taste.

Cooking method:

• Make broth from chicken breasts. Remove chicken from pan. Once the breasts are cool, remove the poultry from the bones and return to the pan.
• Peel the potatoes, cut into one and a half centimeter cubes, and place in the broth. Place the pan on the stove.
• Shred the cabbage. Place it in the pan when the broth boils.
• Peel and finely chop the onion.
• Peel the carrots and grate them coarsely.
• Wash the pepper, remove seeds, and chop into small strips.
• Add carrots, onions and peppers to the soup 10 minutes after the cabbage.
• Give the tomatoes boiling water and peel them. Cut the tomato pulp into small cubes and add to the soup 10 minutes after the onions, peppers and carrots. Salt the borscht to taste.
• Peel the beets and cut into thin strips. Pour lemon juice into it and stir. Add to the rest of the ingredients 10 minutes after adding tomatoes to the borscht.
• After 5 minutes, add finely chopped herbs and garlic. Boil the borscht for 2-3 minutes, remove from heat.

Preparation

Wash the beef in cold water and place it on the bottom of a deep pan. Pour cold water over the meat and place on medium heat. To make the broth tasty, you should never throw meat into boiling water. When the water boils and foam appears, drain the water. The meat and pan can be rinsed again to remove any remaining foam. Fill the contents of the pan again with fresh cold water and bring to a boil. Cook the broth over low heat for about 50-60 minutes, skimming off any foam that forms.

Tip: you can cook the broth from other meats; chicken or pork will also turn out delicious.

Then add the bay leaf and peppercorns into the broth. Cook the broth for about 30-40 minutes. You can also add peeled whole carrots, onions or a stalk of celery to the broth for flavor.

Borscht with boiled beets

Print recipe

The main ingredient of traditional borscht is beets. If you boil it in advance, the process of preparing borscht will be greatly simplified. The dish will remain just as tasty and rich. So, try making borscht with boiled beets , maybe you will like this recipe and use it.

Borscht ingredients:

• 2 liters of water
• 1 PC. beets
• 1 onion
• 0.5 l tomato juice
• 0.5 kg meat (beef, pork or chicken)
• 1 head of cabbage
• 4 potato tubers
• bay leaf, salt and pepper - to taste

Recipe for “Borscht with boiled beets and chicken”:

We cut the vegetables into strips, optionally into checkers or cubes, as you prefer.

Fill the chicken with cold water and place on the stove. When the water boils, remove the foam from the broth and reduce the heat. While the broth is cooking, fry the vegetables.

Pour vegetable oil into a frying pan and add onions. Lightly fry and add carrots. Then sweet pepper, butter, tomatoes and tomato paste. We cooked the vegetables for 15 minutes.

The broth was cooked for 1 hour. Using a slotted spoon, remove the chicken from the broth and set aside to cool; later, we will separate the meat from the bones.

Add cabbage to the boiling broth. When it boils, add the potatoes. Cook for 15 minutes. Then put the fried vegetables with tomato paste into the pan and continue cooking for another 10 minutes.

Add beets and bring to a boil. Then sugar, vinegar, salt, bay leaf, black pepper, chicken, garlic, herbs.

Let it boil for 1 minute and turn it off. Let the borscht stand for 20 minutes without covering it with a lid (otherwise the borscht will lose its color).

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Comments and reviews

December 14, 2021 libra 0110 #

December 14, 2021 alexey3692 # (recipe author)

Cooking method

Pour the required amount of water into the pan and put on fire. Wash the meat thoroughly and place in boiling water. In order not to spoil the taste of the broth, it is necessary to periodically collect the foam with a slotted spoon. Add bay leaf and salt. The meat should be cooked for at least an hour and during this time you can prepare the dressing.

Peel the onion, wash and cut into small cubes. Wash the carrots, peel and grate on a medium grater. In a preheated frying pan in vegetable oil, fry the onion until light golden brown and add grated carrots.

Fry for a few minutes, add tomato juice. Add greens.

Simmer the vegetables for 10 minutes and add the boiled beets. (The beets must be boiled in advance. To do this, rinse them well, put them in a saucepan, add cold water and cook for about an hour. Check readiness with a knife - it should fit into it easily. After the beets are ready, they must be cooled. Then peel and grate on a coarse grater).

Wash the potatoes, peel and cut into cubes. (I added two boiled eggs to the borscht, deviating slightly from the recipe - I can’t imagine borscht without eggs).

Wash and chop the cabbage thinly and add it to the pan when the potatoes are almost ready.

When the potatoes and cabbage are ready, add the stewed vegetables and simmer for another 5 minutes. Pepper and add salt if necessary. After this, remove the pan from the stove and let the borscht steep for 15 minutes so that the taste is richer.

After the borscht is completely prepared, it needs to be poured into portioned plates, seasoned with homemade sour cream and served hot.

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