How much vinegar to add to borscht and what is it for

Homemade red borscht recipe

The homemade borscht recipe is quite simple. Any housewife can cook it. The products are not expensive and are always available. It is better if you buy vegetables and meat at the market. There is more choice, the products are fresher and you can always bargain on price. Many mothers and grandmothers have their own special recipe for borscht and tell us how to cook it. We will tell you how to properly cook red borscht with a step-by-step recipe.

Products:

Meat, pork or beef, on the bone;
Potatoes 500 gr;
2 large boiled beets;
Tomato paste 2 tbsp;
White cabbage 300 g;
Carrots 1 pc.;
Onions 2 pcs.;
Salt and pepper to taste;
A couple of cloves of garlic;
Bay leaf 3 pcs.;
Green onions, parsley and dill.

Preparation:

It is advisable to take the meat on the bones so that the broth is richer. Wash it and put it in a saucepan. We take containers for borscht with a capacity of 3 liters. Periodically remove the foam.
Peel and cut the potatoes into slices convenient for you;
Finely chop the cabbage.
Cook the meat for 20 minutes, take it out onto a board and let it cool.
Add potatoes to the broth, another 5 minutes and add cabbage.
At this time, remove the meat from the bone, you can cut it and cook it again along with potatoes and cabbage.

Making the filling:

Pour oil into a frying pan, finely chopped onion, carrots and beets grated on a coarse grater, and fry everything together with pasta.
Chop the garlic and herbs.
We check the readiness of the potatoes; if they are cooked, then add garlic, herbs and spices to the dressing.
Let it simmer for another 5 minutes, remove from the stove and let it brew.
Before serving, add fresh herbs and a spoonful of 20% sour cream for decoration.

With this step-by-step recipe you can easily figure out how to cook red borscht.

In addition to red borscht, there are many varieties of this famous dish. Classic borscht, with vinegar, with parsnips, Ukrainian and Russian. Let's talk about all these recipes and their differences.

Red, classic borscht with beets and vinegar on a strong pork broth

There are many types of preparation of borscht, from young cabbage, from sauerkraut, with sausage and even beans, all of them are interesting and tasty in their own way. I want to share a very simple way to prepare borscht, without losing its color and having a Ukrainian flavor.

This recipe has several secrets or cooking principles that will provide you with an amazing, delicious lunch.

Borscht does not like haste; it is a Saturday dish, when everyone has slept well and you can slowly start cooking.

To prepare you will need:

Pork on the bone -400 gr.
Cabbage -0.5 kg.
Potatoes -4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Beetroot - 1 pc. large.
Vinegar -1 teaspoon.
Sugar - 1 tbsp.
Tomato paste -1 tbsp.
Salt, pepper and spices to taste.
Garlic 2.3 cloves
Small piece of salted lard.

First, you need to put the broth on the bones to cook, and do not forget that if we need a tasty broth, then we need to pour cold water over the meat, but if we need to boil just tasty meat, just add hot water. As soon as the broth begins to boil and foam forms, the water must be drained, the meat rinsed under running water and boiled again. Now the broth will be clear and very tasty. While the broth is cooking, slowly proceed to the preparation.

Peel the root vegetables, three on a coarse grater. Ideally, it is advisable to cut the vegetables into cubes, it will look nicer in the dish, but I find it easier to grate them.

Place the beets in a saucepan or frying pan and simmer separately. Add sugar, a little vinegar and tomato paste to it. By doing this we create an acidic environment and the beets will not lose color.

Fry carrots and onions in another frying pan until golden brown.

Finely chop the cabbage and add to the boiling broth. We always put cabbage in the borscht first, only after that do we add potatoes.

An exception may be young cabbage; it boils quickly enough. I first peeled the potatoes and cut them into small cubes.

As soon as the potatoes are cooked, season the borscht with already prepared beets, carrots and onions.

Salt and pepper to taste. In principle, the borscht is ready, but to make it incredibly tasty, you need to add two main ingredients: garlic and lard. To do this, use a blender to grind the lard and garlic.

The result is such an appetizing, aromatic mass, you can literally spread it on bread and eat it like that. But we will add one tablespoon to the already prepared borscht and let it brew and absorb all the flavors.

Red, classic borscht with beets and vinegar in a strong pork broth is ready.

Enjoy the taste. Bon appetit.

Borscht classic recipe

Classic borscht is prepared with meat and without tomato paste, only with beets, and fresh ones. We don’t make a dressing, but cook all the vegetables together.

A step-by-step recipe for classic borscht includes the following products:

Beef with bone 1 kg;
Half a kilo of red potatoes;
Cabbage 300-400 g;
1 carrot, 2 onions, one or two fresh beets depending on size;
Spices: salt, mixture of peppers, garlic to taste;
Greenery.

Preparation:

Boil the meat, cut it off the bone;
Chop the potatoes and cabbage and send them to boil in the broth;
After 15 minutes, add chopped onions and grated carrots. Let it simmer for another 5-7 minutes;
Chop the greens and garlic along with the spices and add them to the borscht a couple of minutes before it’s ready.
Finely chop the greens and add them after the borscht is ready. This will give a special aroma.

The recipe for classic borscht is surprisingly simple, and the step-by-step recipe will help you make it correctly. You choose the most convenient one for yourself; you don’t have to follow one cooking method.

? How much to add

? For a 3-5 liter pan of borscht, only 2-3 tablespoons of vinegar is enough. However, if a large amount of tomato paste or tomatoes is added to the frying, then you should limit yourself to one spoon of vinegar.

Otherwise, the borscht will taste sour.

If it was not possible to correctly calculate the amount of vinegar, and the borscht became sour, then you can correct the situation with the help of sugar. It is enough to add 1-2 teaspoons of granulated sugar to the broth.

Borscht recipe with parsnips

Many housewives love parsnips for their aroma and usefulness. And it fits perfectly into this recipe.

We will need:

pork 300 g;
parsnip 1 piece;
sweet bell pepper 1 pc;
one head of red onion;
fresh large tomatoes 4 pcs;
beets 1 piece;
cauliflower 300 gr;
dried bay leaves 3 leaves;
garlic 3 cloves;
salt;
pepper to taste.

Cooking:

Boil pork for 30 minutes
Peel the potatoes and add them to the meat, cook for another 10 minutes.
Shred the cabbage and add it to the broth.
Stew onions, parsnips, peppers and beets.
We pass the tomatoes through a meat grinder and add them to the dressing.
Garlic and herbs can also be fried.
Add everything to the pan and cook for 5-7 minutes.

And a delicious recipe for making borscht with parsnips is ready.

Why add vinegar to borscht?

Vinegar is the most popular preservative in home cooking. It is thanks to him that the beets do not lose their color even during prolonged cooking. The borscht turns out to be a rich, bright red hue.

? Without adding vinegar, the finished borscht will be a faded orange color. It is the presence of vinegar that guarantees the harmonious taste and pronounced aroma of the dish.

Under the influence of acid, extractive substances from meat and vegetables pass into the broth, and spices “sound” brighter. The borscht becomes rich, with a recognizable appetizing smell.

It is better to use ready-made 9% vinegar. Diluting the essence requires precise proportions and takes some time.

Ukrainian borscht recipe

It is a mistake to believe that the recipe for making borscht is the same. Using the example of the Ukrainian borscht recipe, each region has the most delicious one.

What products will be needed:

Salted lard 200 gr;
pork with fat 300 g;
one carrot;
bulb onions;
beets 2 pcs;
cabbage 300 gr;
garlic 3-4 cloves;
spices to taste.

Recipe for classic Ukrainian borscht, step-by-step cooking recipe:

Boil the meat and add finely chopped cabbage;
In a frying pan, fry onions, carrots, beets.
We pass the salted lard through a meat grinder and add it to the dressing, and add the garlic there too.
Mix everything in a saucepan and add herbs.
You should be careful with spices, since we have lard with salt and pepper, taste the borscht before adding spices.

According to the recipe for classic Ukrainian borscht, lard will always be included. For a delicious borscht recipe, you can add not only lard, but also, for example, smoked brisket. And pork ribs will add a rich taste and there will be no special differences in the recipe for such a delicious borscht. It is worth noting that delicious borscht is prepared not only in Ukraine. In Russia, this dish is also considered national and here is a step-by-step recipe for such borscht.

Borscht with chicken. Recipe with sugar beets

A week ago my parents came to visit. There was a reason to see each other - they were celebrating the name day of my son and their grandson. They always try to come to the holiday, because they love Nazar very much. They arrived, as always, with gifts and goodies. Among the gifts was sugar beets. I cook delicious borscht with it. I recommend that you try it too, if you can get hold of sugar beets (we have problems with this here - our only hope is in gifts from our parents). Borscht with sugar beets is much tastier than its counterpart with table beets. And if you also cook chicken in this borscht, then the whole family will eat it on both cheeks, and even ask for it to be cooked. I write this from my own experience. I always do this when we have borscht with sugar beets.

To prepare a delicious borscht with chicken and sugar beets, you need the following products:

a dozen potatoes
1 sugar beet
2-3 onions
1 medium sized carrot
handful of young beans
1-2 sweet peppers
a quarter of a small cabbage
0.5 liters of fresh tomato puree
1 kg chicken (sorry not homemade)
fresh herbs
salt and pepper to taste
vegetable oil for frying

Cooking time: about 2 hours Difficulty: medium
First, wash the chicken. Fill it with water and send the pan to the fire. After boiling, drain the water, rinse the chicken and fill it with water again. Send to cook and after boiling, reduce the heat. While the chicken is cooking, peel the beets and cut them into cubes. Place the beets in the pan with the chicken. Peel the potatoes. Cut it into cubes. Peel the onion and cut into cubes. We send it to fry in vegetable oil.

Peel and grate the carrots on a coarse grater. We send it to the frying pan and present it along with the onion. Place the potatoes in the pan along with the young beans. We also send sweet peppers there, which we cut into cubes. Shred the cabbage and also add it to the pan. We send the frying there too. Salt and pepper the borscht to taste.

When all the vegetables are ready, pour tomato puree into the pan. To prepare it, just mince the tomatoes. Instead of homemade tomato puree, you can use store-bought tomato paste (in this case, 3-4 tablespoons of tomato paste per large pan of borscht is enough). Add green stuff to the pan. Let the borscht simmer over low heat, and then steep under the lid. Serve the finished borscht with sour cream and fresh bread. It turns out very tasty!

Bon appetit!

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In what order should you cook borscht?

After all the necessary ingredients for preparing borscht are in front of you on the kitchen table, you can start cooking.

Fill the pan with water, leaving about 3 cm to the edge.
Place well-washed meat in it and place on high heat.
Wait until the water with the meat boils, turn the heat to medium, skim off any foam that has formed and leave on the stove until fully cooked.

While the broth is preparing, peel the vegetables.

After all the ingredients are cleaned and washed, we begin cutting them.

Dice the potatoes, cut the onion into half rings, grate the carrots and beets on a coarse grater. Finely chop the cabbage, finely chop the greens.

We take out the cooked meat, let it cool, separate it from the bone, cut it into medium pieces, strain the broth through a sieve, pour it back into the pan and send the potatoes to cook in it over low heat.
Meanwhile, take a frying pan, pour vegetable oil into it, put carrots, onions, beets on top, add tomato paste and fry over medium heat, stirring occasionally, for 10 minutes.
Now add the meat, cabbage, mixture from the frying pan to the potatoes, mix everything thoroughly, add salt to taste, put on medium heat, let it boil, then cook for another 10 minutes over low heat.
Turn it off, sprinkle with herbs, close the lid and let it brew for 15 minutes.

The borscht is ready, you can serve it with sour cream and croutons. Bon appetit, now you know how to cook borscht.

Tips and nuances of cooking traditional borscht

There are many recipes for borscht, but we will tell you how to properly cook traditional borscht. Using this recipe as a basis, you can give free rein to your imagination, which will allow you to cook borscht with a new taste every time. Beetroot gives borscht its rich, bright red color. This vegetable is present in all borscht recipes. Borscht is cooked in meat or chicken broth, and on fasting days mushrooms are added to the borscht, as a result of which this dish acquires a new amazing taste. If you decide to cook beef broth, then be patient - it cooks for about two hours. During this time, a lot of water can boil away, so this process should be controlled and water should be added periodically, but not cold, but boiling water, so that the broth does not lose its taste and color. 30-40 minutes before readiness, add bay leaf, 5-6 black peppercorns and 3-4 allspice to the broth. If you missed the moment of removing the foam at the beginning of cooking, then strain the finished broth through a sieve until it becomes transparent.

Lenten borscht

Chef Eka Dzhikia, Acha-Chacha restaurants (Moscow)

To prepare borscht you will need:

Water - 5 l Potatoes - 500 g Carrots - 400 g Beets - 400-500 g Cabbage - 800 g Tomato paste - 60 g Onions - 170 g Vegetable oil - 100 g Vinegar 9% - 20 g Dill and salt - to taste

Step by step recipe:

Pre-prepare all vegetables: wash and peel. Cut the onion into strips, grate the carrots and beets. Pour vegetable oil into a frying pan, lightly fry the onion, then add the carrots. Fry until half cooked over medium heat. Separately, cut the cabbage into small strips. Pour water into a saucepan and bring to a boil. Add carrots and onions to boiling water, after a couple of minutes add chopped cabbage. Add salt to taste. Separately, fry the grated beets in vegetable oil, a couple of minutes before they are ready, add tomato paste to the pan, mix thoroughly and simmer. Add cooked beets and vinegar to the pan and stir. At the very end, add the peeled and diced potatoes.

When serving, garnish with dill shavings.