Borsch with beets and cabbage, meat, carrots. Ukrainian classic recipe step by step with photos

Publication in the group: First courses

Borscht with beets and cabbage is a very popular soup, for which there are a huge number of recipes. Borscht is a special type of first course, the main products of which are beets and cabbage. Beetroot is an annual or perennial (depending on the type) herbaceous plant from the amaranth family. It is thanks to the addition of beets that the borscht acquires a beautiful red hue.

Borscht recipes vary greatly in different regions:

name of borscht	distinctive feature in cooking
Kuban	with beans, zucchini and bacon
Siberian	with meatballs and beans
Ukrainian	with bell pepper, lard and garlic
summer	add beet tops
green	with sorrel, spinach and eggs
mushroom	with mushrooms and prunes

Based on many years of research by the famous geneticist and breeder, Nikolai Ivanovich Vavilov, it follows that the homeland of beets and cabbage is the Mediterranean countries. Gradually, cabbage and beets conquered the markets of Rome, Egypt and Greece. The results of archaeological excavations show that they have been used as a food product in our area since about the 5th century BC. e. The first mention of cabbage and beets in Ancient Greece can be dated back to the end of the 9th century BC. e.

Borscht with beets and cabbage, the recipe for which every cook knows, owes its name to the Germans. The name comes from the hogweed plant from the Umbelliferae family, the leaves and stems of which are edible in any form. In ancient times, this particular plant was used to prepare borscht instead of beets.

Classic recipe

There are a huge variety of borscht recipes; the most common and popular among all is considered to be “classic” borscht, which combines several recipes used by different nationalities.

Composition of ingredients

When preparing this borscht you will need:

beef with bone – about 600 g;
small onion – 1 pc.;
medium-sized carrots – 1 pc.;
potatoes – 5 pcs.;
small beets – 4 pcs.;
tomato sauce – 2.5 tbsp. l. with top;
9% vinegar - 1.5 tsp;
vegetable oil for frying vegetables;
salt;
garlic cloves;
ground black pepper.

When preparing classic borscht, some of the ingredients can be replaced with others. For example, instead of beef, you can use lean pork, rabbit or chicken. Some housewives use fish fillet or lamb. If preference is given to beef, it is desirable that the bone be marrow, in which case the broth will be rich.

To achieve a beautiful and bright color of the broth, vinegar is added during cooking of the beets. This gives the borscht a slightly sour taste. 9% vinegar can easily be replaced with lemon juice, apple cider vinegar or wine vinegar.

Step-by-step cooking process

It is necessary to prepare the ingredients for borscht according to the list and make sure that they are all available.
Borscht with beets and cabbage, the recipe for which is different for each housewife, begins with boiling the meat. To do this, place the cooked, washed meat in a large saucepan and fill it with filtered cold water so that it is completely covered.
Next, cover the dish for boiling meat with a lid and place it on the stove over high heat. At the moment the broth boils, the resulting foam is removed from it.
After this, you need to add salt to the soup and boil the meat until fully cooked over minimally reduced heat. The approximate cooking time for meat is about 1.5 hours.
While cooking the meat broth, you can start preparing other ingredients for the soup. First you need to wash and peel the potatoes.
Then you should cut it into cubes of the same size and fill them with water.
You need to remove the husk from the onion and thinly slice it on a special kitchen board.
The carrots need to be washed and the top layer of peel removed, then grated or cut with a knife.
To prepare beets, you need to wash them thoroughly and remove the top layer of skin. Then finely chop or grate on a coarse grater.
The cabbage is finely chopped on a cutting board into short strips.
A few cloves of garlic are grated on the smallest grater or very finely chopped on a kitchen board.
After preparing the broth, meat pieces are taken out of it. It needs to be cut into small pieces and put on a separate plate.
Add diced potatoes to the broth freed from beef and cook for about 10 minutes.
While the potatoes are cooking, you can start frying. In vegetable oil heated in a frying pan, you need to place the prepared carrots and onions.
After obtaining a golden crust, reduce the heat of the burner and leave the vegetables to simmer until the required softness is obtained.
At the moment when the frying is ready, it must be transferred to the broth, along with the pre-shredded cabbage.
While the broth with vegetables is cooking, you can prepare roasted beets for adding to the pan. To do this, place chopped beets in heated vegetable oil in a frying pan for 4 minutes until they brown slightly.
Then pour vinegar into the beets, mix everything well and leave to simmer for 6 minutes.
After this, put tomato sauce, prepared garlic cloves and ground pepper into the frying pan with the beets. The resulting mixture should be simmered over low heat for another 5 minutes.
The last things to go into the pan are the reserved meat, cut into pieces, and the beet mixture.
Mix all the ingredients in the pan thoroughly and leave on low heat for another 2 minutes.
Next, you need to turn off the burner and let the finished soup brew for 10 minutes.

What can I add?

In the classic recipe for preparing borscht with beets and cabbage, you can include the roots of parsley or celery plants. Once the soup is cooked, the added ingredients must be removed from it. By adding these ingredients, the dish will acquire an original flavor.

Instead of tomato sauce, you can put natural tomato pulp into the soup. To do this, you need to make several cuts in the tomato peel and immerse it in boiling water. After 3 minutes. remove the skin from the product, cut into small pieces and grind the tomato pulp in a blender until it becomes mushy. With this cooking method, the soup will taste “summery.”

For a little spiciness, add a little spicy garlic and red pepper to the soup.

How to serve a dish

Classic borscht is served with sour cream or mayonnaise sauce. The addition of finely chopped herbs gives the dish a special taste: parsley, green onions and dill.

Siberian borscht with meatballs and beans

The recipe for preparing “Siberian” borscht is somewhat different from the preparation of regular “Classic” borscht.

Composition of ingredients

To cook “Siberian” borscht you need the following ingredients:

cabbage (fresh or fermented) – approximately 300 g;
common beans – 1/3 cup;
medium onion – 1 pc.;
small carrots - 1 pc.;
sugar – 1 tbsp. l.;
large beets – 2 pcs.;
6% vinegar – 1/2 1 tsp;
potatoes – 3 pcs.;
meat broth;
salt;
tomato sauce – 1.5 tbsp. l.;
ground black pepper;
garlic – 4 small cloves;
bay leaves – 3 pcs.;
vegetable oil for frying;
greenery;
sour cream.

To make meatballs you will need:

minced meat – 500 gr;
medium onion – 1 pc.;
egg – 1 pc.;
water – 1 tbsp. l.;
ground black pepper;
salt.

When preparing the broth for Siberian borscht, you can use:

pork;
rabbit meat;
beef;
chicken meat.

When preparing meatballs, you can add a little low-fat milk instead of water.

Step-by-step cooking process

Before starting to prepare borscht, it is advisable to soak the beans in water 6 hours before starting cooking.
Next, without adding salt, you need to cook it.
While the beans are cooking, you should prepare the carrots and onions. To do this, you need to cut the carrots into strips and finely chop the onion.
Then you need to roast the vegetables. To do this, you need to fry the onions and carrots in a frying pan in heated oil until golden brown, then add a couple of tablespoons of meat broth and leave the vegetables to simmer.
While the vegetables are stewing, put the pre-chopped beets to stew in a second frying pan. Add tomato sauce, vinegar and broth to it.
Then after separate simmering for 20 minutes. Place all the vegetables in one frying pan and remove from the stove.
It's time to cut the potatoes into strips and finely chop the cabbage forks. When preparing borscht from sauerkraut, it is advisable to simmer it thoroughly in advance so that it becomes softer.
Then you need to put the cooked potatoes, beans and cabbage into the finished soup and simmer them over low heat for about 20 minutes.
It's time to start making meatballs. Add to the minced meat: diced onion, salt, ground pepper, egg, milk or water.
All products must be thoroughly mixed and formed into balls of meat - meatballs.
Add ready-made meatballs to the finished soup and boil them for 8 minutes. After this, you need to add the pre-prepared roast and simmer for another 6 minutes.
At the very end of cooking, garlic and bay leaf are added to the borscht.
After boiling, remove the borscht from the stove, cover with a lid and leave for 30 minutes.

What can I add?

When cooking Siberian borscht, you can add Uzbek peas called chickpeas. Before cooking, it must be soaked in water for at least 8 hours.

How to serve a dish

Borscht with beets and cabbage, the recipe for which is quite unusual, is seasoned with sour cream and finely chopped herbs when serving. Dill and parsley in the finished soup can be replaced with green onions and cilantro. When serving borscht, you can offer mayonnaise instead of sour cream.

How to cook borscht with meat

Let me tell you right away, you will have to be patient. It doesn’t matter which borscht recipe is chosen, in any case there will be something to tinker with. Therefore, it is best to start four hours before the planned delivery time.

So, borscht. The step-by-step recipe for its preparation is as follows:

Bouillon

There are no difficulties here:

Wash the meat. If necessary, cut it into fist-sized pieces and add to the pan.
Pour in cold water 3-4 cm short of the edge.
Boil over high heat until foam appears. Reduce the flame, remove the noise. Cover the pan with a lid leaving a small gap.
Move the pan slightly away from the center of the burner so that the broth simmers sluggishly on one side only. That way he won't get confused.

Moscow borscht with sausages

“Moscow” borscht is very different in taste from classic borscht due to the addition of smoked meats to it.

Composition of ingredients

To prepare “Moscow” borscht you will need:

smoked pork parts – 250 g;
beef meat – about 100 g;
a small piece of ham or ham - approximately 100 g;
fermented or fresh cabbage – approximately 250 g;
small beets – 3 pcs.;
sausages;

small carrots – 2 pcs.;
small onions – 2 pcs.;
tomato paste – 1.5 tbsp. l.;
vegetable oil for frying;
6% vinegar – 1 tbsp. l.;
salt and black pepper;
greenery;
sour cream.

Step-by-step cooking process

To prepare “Moscow” borscht, you need to boil ham, beef and smoked meat (this could be pork belly or knuckle). Cooking time will be approximately 1.5 hours.
While the meat is boiling, you can prepare other ingredients.
Onions are cut into half rings. Carrots, cabbage and beets are chopped into strips. Cooked vegetables are fried in different pans:
Fry onions and carrots in one pan until golden brown, then for 5 minutes. simmer with broth.
Fry the beets in a second frying pan for 2 minutes, then add tomato and vinegar.
Boiled meat is taken out of the finished broth, cut into pieces and placed on a separate plate.
Place chopped cabbage in the boiled broth and cook for about 20 minutes. Then add to the broth: roasted vegetables, bay leaf, salt, ground black pepper.
After 5 min. After cooking, remove the splits from the pan and give the borscht for 10 minutes. insist.
At this point, you need to cut the sausages into circles and place them on a separate plate.

How to serve a dish

“Moscow” borscht is cooked without adding potatoes, so it is served with potato pies or Ukrainian pampushki. The finished soup is poured into bowls, chopped pieces of meat and sausages are added to it. The dressing for borscht is sour cream and pre-chopped greens. If desired, when serving the dish, sour cream can be replaced with mayonnaise. Thanks to this, the taste of the dish and calorie content will be changed.

White borscht with sauerkraut without potatoes

Cabbage soup, cabbage soup, white borscht - all this is soup with sauerkraut and without traditional beets. This soup, which can also be called borscht, is part of our culture. Our compatriots in America presented such borscht at one of their events, which made an extraordinary impression on local guests. Later, this event was written about in a Ukrainian newspaper in America, which also included a recipe for this “overseas dish.”

And then the forums were full of impressions from Americans who were lucky enough to try this with their Ukrainian or Russian friends. The Americans exchanged their impressions and bewilderments about the fact that we (Russians, Ukrainians) love such rich soups, complex in their components, and even hot, regardless of whether it is summer or winter outside. It’s only our custom to have soup or borscht for lunch, but abroad this is rare. And generally only in winter, to keep warm. The above-mentioned event, or another gathering of fellow countrymen in America, just happened to be in the summer, hot July, which caused such a storm of emotions among Americans. And I will give below this recipe, which was published in a New York publication.

To prepare white borscht with sauerkraut without potatoes, you will need:

pork ham – 600 g bouillon cube – 1.5 pcs. water – 4 tbsp. spices: bay leaf, peppercorns, salt, dried marjoram, sauerkraut - 1 tbsp. + 4 tbsp. l. juice celery root – 100 g celery stalk – 3 pcs. carrots – 2 pcs. onion – 1 pc. white cabbage, fresh - 2 tbsp.

How to cook white borscht with sauerkraut without potatoes:

1. Place the chopped pork in a large saucepan, add water and bring to a boil. Add bouillon cubes (chicken) and spices. Reduce heat and simmer for 2 hours. 2. When the meat is cooked, remove it from the broth and set it aside. Skim off excess fat from the broth. 3. Add sauerkraut and cook over low heat for 20 minutes. 4. Chop the celery, finely chop the carrots and add to the broth, cook over low heat for 10 minutes. 5. Finely chop fresh cabbage and add to the broth, also add finely chopped onion. Boil everything together until the vegetables are ready, about 20 minutes. 6. At the end, add the meat to the borscht and boil together for 10 minutes. Add salt and pepper to taste. Serve white borscht hot, adding cabbage juice.

VIDEO RECIPE WHITE BORSHCH WITH SAUERED CABBAGE WITHOUT POTATOES

Bon appetit!

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Poltava borscht with chicken and dumplings

Borscht with beets and cabbage, the recipe for which is very original, differs from other soups by the addition of dumplings and lard.

Composition of ingredients

The following products are added to Poltava borscht:

chicken fillet – 600 g;
potatoes – 4 pcs.;
lard – 60 g;
small onion – 1 pc.;
small carrots - 1 pc.;
young fresh cabbage – 250 g;
garlic cloves – 3 pcs.;
celery or parsley (root);
tomato paste – 1 tbsp. l.;
granulated sugar - 1 tbsp. l.;
6% vinegar – 1/2 tbsp. l.;
bay leaf – 1 pc.;
salt;
ground black pepper;
sour cream;
fresh greens.

When preparing dumplings you will need:

70 grams of baking flour;
1 small chicken egg:
100 grams of water.

When preparing dumplings, you can use low-fat milk instead of water, which will give them a richer taste. Instead of canned tomato, you can add fresh tomato pulp, crushed in a blender, to the soup.

Step-by-step cooking process

The process of preparing Poltava borscht begins with cooking chicken broth.

To do this, thoroughly washed chicken parts are poured with running water and placed on low heat. The approximate cooking time for chicken is 40 minutes. after it boils.
While the meat is cooking in the broth, you can prepare other ingredients for use.
Carrots and parsley root (or celery) are cut into thin slices. The onion is chopped into quarter rings or half rings. The cooked vegetables are fried together in a frying pan with a small amount of chicken broth added.
Beets, cut into strips, are fried in another frying pan along with vinegar, garlic and lard. Then granulated sugar and tomato paste are added to them. All the ingredients are simmered together to the desired consistency.
The finished meat is taken out of the finished broth and cut into portions.
Then, the almost cooked soup is salted and peppered, chopped potatoes and chopped cabbage are placed in it. Cook everything together for about 15 minutes.
After this, roasted vegetables, chopped cooked meat and bay leaf are added to the half-cooked soup. After 10 min. Before cooking the soup, it must be removed from the stove and left to steep for 30 minutes.
While the soup is steeping, you can make dumplings for the borscht. To do this, you need to bring water to a boil, pour 1/3 of the prepared flour into it and mix everything thoroughly. After the mixture has cooled to room temperature, add a chicken egg and pour in the remaining flour. Mix everything thoroughly until smooth.

Dumplings are boiled in separately prepared salted water. The prepared dough can be dosed with a teaspoon and the future dumplings can be placed in boiling water. Approximate cooking time for dumplings is 10 minutes.

How to serve a dish

“Poltava” borscht is poured into plates, into which dumplings are placed. If desired, borscht is seasoned with sour cream, mayonnaise and finely chopped herbs in advance.

How to cook borscht - classic recipe with beef (Kuban)

Products for a six-liter pan:

beef on the bone – 1-1.5 kg,
small cabbage fork,
1 medium sized beetroot,
parsley root,
carrots – 2 pcs.,
fresh, sour tomatoes (not pink!) - 5 pieces or 2 full tablespoons of store-bought tomato paste,
potatoes – 2 pcs.,
1 bell pepper,
a bunch of dill and green onions (can be replaced with parsley or dried herbs),
2 large cloves of garlic,
onions – 2 pcs.,
Bay leaf,
a handful of beans
peppercorns – 1/2 tsp.

For sautéing you will need a little vegetable oil (3-4 tbsp.). It can be replaced with butter or lard, but it is better to take regular refined sunflower oil. Salad (with flavor) is not suitable.

To serve, prepare pork lard (50 grams) and sour cream.

Cooking borscht (step by step)

First we make the broth in two stages:

Rinse the beef, place it in a saucepan, fill it with water, and put it on the fire.
As soon as the liquid boils, drain. We remove the remaining foam from the walls with paper napkins. Rinse the meat again and add fresh water. This technique allows you to get a clean, clear broth.
Add the onion, parsley root, and carrots cut into halves.
Place on high heat.
After boiling, reduce the heat to low, cover with a lid, and leave for 2.5-3 hours.
In 30 min. until done, add salt, bay leaf and spices.

Make sure that the boiling broth does not boil, but barely “moves.” The longer it sits on the fire, the richer it turns out.

In a separate bowl, set the beans, pre-soaked overnight and washed, to boil. This can be done the day before so that the beans have time to completely soften.

While everything is chugging along, let’s prepare the remaining components for the borscht:

Carefully remove the skins from the tomatoes, cut them into quarters, place them in a ladle, salt them so that the juice appears, and let them simmer for 30-40 minutes until a thick tomato paste is obtained. Use a potato masher to give a uniform texture and set aside for now.
Grind the prepared beetroot on a coarse grater, fry in fat until tender, add tomato from the ladle. From dark burgundy it immediately becomes bright scarlet.
We clean the carrots, wash them and chop them on a grater.
Fry in a frying pan in a small amount of fat. Stir constantly.
Wash and chop the greens.
Brown the second onion (chopped) in a frying pan.
Remove the outer leaves from the cabbage, cut off the stalk, and finely chop into strips.

For dressing, pound salted lard and garlic in a mortar.

Fry a tablespoon of flour in a dry frying pan until golden brown. When sauteed, starch is destroyed in it, and proteins lose their ability to swell. Borscht with this dressing will not be sticky, but will acquire a subtle nutty flavor.

I used to like throwing thin strips of sausage into an almost finished dish, but then I got hooked on beans. It makes the taste richer and not as harsh as when using store-bought smoked meats.

The final stage of preparing borscht

Remove the onion, bay leaf, and root vegetables from the pan. Throw it away. We don't need them anymore. Next, we adhere to the following algorithm:

We separate the meat pulp from the bone, cut it into portions the size of half a matchbox, and return it back.
Place the beans and chopped cabbage into the boiling broth. Cook with the lid closed for 15-20 minutes or until soft.
Next, add the peeled, diced potatoes.
After 5 minutes, throw in thin strips of sweet pepper.
Then, one by one, with an interval of 1-2 minutes, add the roasted carrots, beetroot and tomato mix, and fried onions.
Stir, throw in the greens and crushed garlic. Let it boil and turn it off immediately.

Serve with salted lard, hot pepper for a bite, garlic donuts or rye bread. A bunch of green onions won't hurt. Be sure to (!) put a spoonful of sour cream on each plate. This is the only way you will get a self-sufficient, complete and very useful product. It improves your mood, warms you up and does something else inside, which brings peace and tranquility.