Borscht with beef, beets and cabbage: classic step-by-step recipe

Classic borscht recipe: step by step with photos

For the classic borscht recipe we need:

• Beef meat – 1 kg.
• Beets – 2-3 pcs.
• Carrots – 1 pc.
• Onions – 2 pcs.
• Garlic – 4-5 cloves.
• Cabbage – 500 gr.
• Tomatoes in their own juice (can be replaced with tomato paste or homemade tomato sauce) – 400-500 gr.
• Celery – 1 stalk.
• Bell pepper – 1 pc.
• Potatoes – 1-2 pcs.
• Bay leaf – 1-2 pcs.
• Dill, parsley - 1-2 sprigs each.
• Sunflower oil for frying.
• Lemon – 1 pc. (can be replaced with 9% vinegar - 1 tbsp.)
• Salt, sugar, black pepper - to taste.

Step-by-step recipe for classic, delicious borscht.

Borscht in a slow cooker without cabbage

• Cooking time: 1.5 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 49 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Borscht without cabbage in a slow cooker will turn out with an exquisite aroma and moderately thick. If you want to maintain its thick consistency, you can increase the amount of potatoes - add some of the tubers whole, boil them, and finally grind them into puree using a potato masher. The resulting dish in a slow cooker is distinguished by its bright color due to the addition of an additional component - bell pepper.

Ingredients:

• broth – 2500 ml;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• sweet pepper – 1 pc.;
• greens – 25 g;
• vegetable oil – 60 ml;
• tomato puree – 300 g.

Cooking method:

1. Heat the oil in the “Baking” mode, add the grated beets, and sauté for five minutes. Add onion cubes and carrot sticks, after five minutes slices of bell pepper.
2. Pour in tomato puree and let sit for three minutes.
3. Add potato cubes and fill with broth.
4. Set the “Stew” mode, leave for an hour, season with herbs.

Moscow borscht with beef

Another interesting recipe for making borscht, this time in Moscow style with beef.

We will need the following products:

• beef – 1 kg;
• beets – 1 pc.;
• cabbage – ½ head;
• carrots – 1 pc.;
• onions – 1 pc.;
• potatoes – 5 pcs.;
• red bell pepper – 1 pc.;
• tomato paste – 2 tbsp. l.;
• acetic acid 9% - 1 tsp;
• granulated sugar – 1 tsp;
• water – 4 l;
• garlic – 2 cloves;
• salt and pepper - to taste.

Cooking process:

1. We rinse the meat under cool running water, place it in a saucepan and pour water so that it covers the beef. Cook until done.
2. We take the meat out of the pan, strain the broth through a sieve, and cut the beef piece into several pieces. Throw it back into the broth.
3. Finely chop the onion, grate the carrots and beets on a coarse grater.
4. We are preparing the dressing. To do this, fry the onions and carrots in a frying pan with the addition of vegetable oil until golden brown, add beets, sugar, acetic acid, pour in half a glass of broth and simmer for half an hour.
5. Place the container with the meat component on the fire, bring to a boil, add finely shredded cabbage, after 15 minutes add chopped potatoes, bell pepper, cut into thin strips, pour in the dressing, salt, pepper and cook until the potatoes are ready.
6. Serve with sour cream and fresh herbs.

Meat borscht with beans

Another simple recipe for meat borscht will teach you how to make this popular dish incredibly satisfying. To do this, beans are added to the borscht. Sometimes this recipe for red borscht can be used when preparing a lean version, in which hearty and protein-rich beans replace the meat. In addition to protein, this representative of legumes is rich in a variety of vitamins and minerals, which in turn have a positive effect on the functioning of the cardiovascular system and the human brain. Beans are similar to meat not only in their protein qualities, but also in their cooking principle. After all, if the beans are not pre-soaked for several hours in clean water, then they will cook until soft, like meat, for about two hours. The advantage of adding beans when preparing borscht is that it contains amino acids that will help absorb the beneficial substances contained in other permanent ingredients of borscht. The version of preparing borscht with beans is often called Ukrainian, and in general, any interpretation of cooking borscht is usually called a Ukrainian dish, because it was from Ukrainian practical housewives that the world learned about such a magnificent first course.

Borscht with beans: step-by-step recipe with photos

Ingredients:

- pork or beef on the bone (400 g); - beans (1 cup); - potatoes (3 pcs.); - half a small head of cabbage; — onion (1 pc.); — carrots (1 pc.); — medium-sized tomatoes (4 pcs.); — Salt (1 tbsp); — Black pepper sweet peas (to taste)

Step-by-step recipe for making red meat borscht with beans

1. First fill a glass of beans with drinking water for two to three hours. If you don’t have time to soak the beans, you should start preparing the broth by placing the meat and beans in the pan at the same time. They require approximately the same amount of time to reach a state of readiness. It is important not to miss the time for foam formation. If you prepare borscht with beans that have not been pre-soaked, starch may appear on the surface of the water, which can be removed using a slotted spoon.

Borscht with beans: recipe for cooking

2. Periodically checking the beans for softness, you can start frying. To do this, chop the onion head with a knife. The carrots are peeled and grated on a coarse grater. A preheated frying pan is greased with vegetable oil, into which chopped onions and carrots are fried. It is important to frequently stir all the ingredients in the pan, because they must be fried over high heat, with every chance of burning and ruining the dish. 3. Add finely chopped tomatoes to the rosy onions and fried carrots. They do not need to be peeled by pouring boiling water over them. Simply cut into small cubes and add to the pan. It is important to continue stirring the tomatoes and vegetables, although the heat should be reduced to low. The resulting mixture should simmer for a few more minutes. 4. It’s time to peel the potatoes, rinse well and cut into cubes or small strips, then add to the pan with the meat and beans, first reduce the flame to medium. 5. Following the potatoes, pre-shredded cabbage is sent to cook. 6. Having added salt and pepper to the pan, you can finally add the frying with tomatoes. 7. Let the fragrant and beautiful borscht simmer for a few more minutes over low heat until the potatoes and cabbage become soft.

Borscht with beans: recipe with photos

So it’s not at all difficult to get one of the most satisfying and healthy options for preparing borscht in meat broth.

The classic borscht with meat itself is a dish of unique taste and aroma. And the longer it sits after cooking, the tastier and richer it becomes. Every day it seems to ripen in the refrigerator, revealing the entire palette of flavors even brighter. Classic meat borscht should be served hot, with slices of crusty bread. It wouldn’t hurt to have some fresh herbs to decorate a plate of borscht when serving. You can add a small amount of sour cream to the serving. Many people like to add spiciness and piquancy to borscht with fresh onions or garlic cloves. Rich, satisfying meat borscht can truly be considered the king of first courses. Containing only healthy ingredients, it is able to satisfy the strongest hunger, and its incredible aroma will gather the whole family around the big table!

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Kuban borscht without beets

When preparing red soup in Kuban, beets are usually replaced with tomato paste to give the first dish a special sourness. The most important rule is that the borscht should be rich, so housewives choose exclusively meat on the bone and preferably with a layer of fat.

Ingredients for a 5 liter saucepan:

• pork meat on the bone – 0.7 kg;
• large potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• green bell pepper – 1 pc.;
• cabbage – 400 g;
• fresh tomatoes – 3 pcs.;
• tomato paste – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• greens - to taste;
• salt - to taste.

Advice! For Kuban borscht it is better to take young cabbage.

Preparation:

1. We wash the meat, fill it with cold water and cook for two hours so that it easily falls off the bone.
2. Let's fry. Cut the onion into small cubes, pour into a frying pan with hot vegetable oil, fry for a couple of minutes over moderate heat.
3. Finely chop the bell pepper and add to the onion, fry everything again for a couple of minutes.
4. Peel the carrots and grate them on a coarse grater, and send them after the sweet pepper.
5. Place the tomatoes in boiling water for a few seconds, remove the skin and cut into small cubes. We also put the pulp in the pan with the rest of the vegetables.
6. Add tomato paste and simmer everything for about 5 minutes.
7. We take out the cooked meat, peel it from the bone, cut it into arbitrary pieces and put it back into the pan, followed by the diced potatoes.
8. 10 minutes before it’s ready, chop the cabbage thinly and throw it into the pan.
9. As soon as the ingredients in the pan boil, add the frying, salt, bring to readiness and turn off the stove.
10. Let the Kuban borsch brew for about an hour. Before serving, sprinkle everything with chopped fresh herbs.

Required Products

To prepare borscht in a 5 liter saucepan you will need:

• 4 liters of water;
• 1 beef bone with meat;
• 0.5 kg pork pulp;
• about ½ small head of fresh cabbage;
• 10-12 medium potatoes;
• 1 large or 3 small carrots;
• 1 medium beet root;
• 1 large or 2 small onions;
• 1 medium tomato;
• 3-4 cloves of garlic;
• greens to taste;
• 2 tsp. without a heap of salt (be sure to try);
• 1/3 tsp. ground black pepper;
• ½ tsp. sweet paprika (seasoning);
• 1 tbsp. l. with a heap of tomato paste;
• 2 bay leaves;
• 3 tbsp. l. vegetable oil for sautéing vegetables.

Don't be surprised that there are a lot of potatoes. We love thick borscht. I recently looked at a recipe for cabbage soup, where they advise adding 4 potatoes to the same pan. And in this case, what should you eat in this soup, if there is also little cabbage?

Borscht without cabbage

The dressing in combination with potatoes and meat broth without cabbage has an unusual, interesting taste. It is better to use pork or beef for the broth, so that the first dish turns out rich and rich.

Ingredients:

• meat broth - 2.5 l;
• potato tubers – 0.5 kg;
• beets – 150 g;
• carrots – 100 g;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• garlic – 2 cloves;
• ground pepper and salt - to taste;
• vegetable oil - for frying.

Cooking process:

1. Bring the meat broth to a boil, add randomly chopped potatoes into the pan, cook over moderate heat until half cooked.
2. We grate the beets and carrots, chop the onion randomly, pass the garlic through a press, put everything in a frying pan in hot vegetable oil, fry until golden brown.
3. Dissolve the tomato paste in a glass of boiled water and pour it into the fryer, cover with a lid, simmer the vegetables a little and pour into a pan with meat broth for the potatoes.
4. Add bay leaf, salt and pepper.
5. Check the potatoes for readiness and turn off the stove.
6. Let the finished dish sit for a while and we can safely invite the family for lunch.

Lenten borscht in a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 27 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook borscht without meat in a slow cooker is described in the recipe below. The resulting soup can be used by fasting people or vegetarians. Due to the low calorie content of the resulting dish, it is good even for those who are losing weight without worrying about the extra pounds deposited on the waist or stomach. A large amount of fresh cabbage, shredded into thin strips, adds satiety to the dish.

Ingredients:

• cabbage – 400 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• beets – 2 pcs.;
• tomato juice - a glass;
• vegetable oil – 80 ml;
• garlic – 2 cloves;
• water – 2000 ml;
• sugar - a pinch;
• bay leaf – 2 pcs.;
• vinegar – 20 ml.

Cooking method:

1. Chop the onion, grate the carrots coarsely, and fry until translucent using the “Fry” function.
2. Coarsely grate the beets. Send half for frying, and pour boiling water and vinegar into the rest. Season the roast with vinegar and sugar. Simmer for five minutes.
3. Pour in tomato juice, simmer for six minutes, add potato pieces and cabbage strips.
4. Pour boiling water, season with spices, simmer for an hour in the appropriate program. Add crushed garlic, beet juice, boil for 20 minutes.

Borscht with sauerkraut and beans

This recipe can be considered a winter version. Sauerkraut gives the first dish a certain sourness, which harmoniously combines with the taste of other vegetables cooked in meat broth.

List of required products:

• sauerkraut – 0.5 kg;
• beans – 150 g;
• meat broth - 4 l;
• potatoes – 6 pcs.;
• onion – 1 head;
• beets – 1 pc.;
• fresh dill – 15 g;
• salt - to taste;
• bay leaf – 2 pcs.;
• peppercorns – 4 pcs.;
• vegetable oil - for frying.

Advice! If you want to replace sauerkraut with pickled cabbage, do not forget to add a little vinegar to the dressing to give the finished dish some sourness.

Preparation:

1. Place chopped potatoes, beans and 1/3 of the grated beets into a saucepan with meat boiling in water, cook until half cooked.
2. Squeeze the juice from the sauerkraut and add it to the pan for the potatoes.
3. Fry onions and beets in vegetable oil in a frying pan.
4. Pour the dressing into the cooking container and add the remaining ingredients, with the exception of fresh dill.
5. As soon as the borscht is ready, sprinkle the dish with chopped fresh dill.

How to deliciously cook classic borscht with meat

Everyone has the opportunity to cook borscht, but not everyone turns it out tasty; simple cooking tips can help with this:

• To prepare borscht with meat, you need to purchase pork on the bone. Preferably pork ribs.
• After the meat boils, you need to drain the water, and then collect the foam while boiling.
• You need to prepare the filling yourself, and not buy it prepared.
• Although vinegar enhances the color of beets and increases the shelf life of borscht, it can somewhat spoil the food taste.
• Real borscht definitely comes with sour cream.
• Borscht, eggs, onions and thinly chopped lard with gray bread will be very tasty.
• Borscht cooked in a four-liter saucepan turns out more appetizing than in a larger saucepan.
• Meat is poured with cool water, vegetables for vegetarian borscht are poured with hot water.
• The borscht vegetables will retain more vitamins if they are left a little unfinished and, in the future, they will come under the lid on their own.
• Spices should be added at the end of cooking borscht.
• The finished borscht is not served immediately, but is allowed to brew for about 30 minutes and accumulate flavor.

Green borscht with sorrel

This first course can be prepared in a vegetarian style and eaten cold, but we will cook it with chicken drumstick.

• sorrel - bunch;
• boiled eggs – 2 pcs.;
• chicken drumsticks – 4 pcs.;
• potatoes – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• onions – 1 pc.;
• celery stalks - to taste;
• sour apple – 1 pc.;
• water – 3 l.;
• salt - to taste.

Preparation:

1. Fill the chicken drumsticks with water and put on moderate heat, bring to a boil, add the chopped onion and after 5 minutes add the potatoes.
2. We dilute the tomato paste in a mug with broth and pour it into the pan.
3. Throw in the chopped celery stalk.
4. Cut the apple into several parts and send it to cook along with the rest of the vegetables.
5. 5 minutes before readiness, add chopped sorrel and chopped boiled eggs.
6. Before serving, decorate the plate with a spoonful of sour cream and fresh herbs.

Advice! Sorrel can be replaced with nettle leaves.

Description of preparation:

Beef borscht is very nutritious and healthy.
If you cook borscht from freshly picked vegetables and season with juicy tomatoes, the effect will exceed all expectations. Beef borscht can be cooked in different ways. If you start cooking the beef the day before, you will significantly reduce the cooking time. For borscht with beef, you can and even need to take brisket and cook a rich broth. Good luck and bon appetit! Purpose: For lunch Main ingredient: Meat / Beef Dish: Soups / Borscht

Classic cold borscht recipe

An unusual name for borscht, isn't it? However, the list of products is also not quite ordinary... So, we will need:

• boiled beets – 1 pc.;
• boiled potatoes – 2 pcs.;
• boiled egg – 1 pc.;
• fresh cucumber – 1 pc.;
• green onions and dill - to taste;
• kefir – 250 ml;
• mineral water – 250 ml;
• salt - to taste.

Preparation:

1. We grate all the vegetables on a coarse grater, chop the green onions and dill with a knife. Mix everything in a deep bowl.
2. Pour equal amounts of kefir and mineral water into a bowl, add salt, mix everything thoroughly and the cold borscht is ready.
3. All that remains is to pour it into plates and garnish with parsley leaves.

How to cook beef borscht: recipe, photo. How long to cook beef for borscht?

Food and drinks November 18, 2014
There is hardly a single family in Slavic countries that can do without borscht. This is a very tasty dish. Let everyone have their own idea of ​​how to cook borscht (from beef, pork, or without meat at all), their own tricks and different composition of additional ingredients - the dish remains the same, only each time it acquires new flavor nuances. However, some culinary techniques and components included in cabbage soup remain unchanged.

Secrets of delicious borscht

Despite the details of how to cook beef borscht you intend to add, what vegetables you are going to add, except cabbage, beets, carrots and onions, you need to remember the main rules.

1. If you want to get a beetroot shade of borscht, take beetroot. If you want a pronounced red, buy soup, which turns almost white when cooked (and more tomatoes or pasta).
2. No delicious borscht with beef needs a large amount of seasonings and spices - just pepper, garlic and bay leaf. When ready, add greens - and that’s enough. Otherwise, the smell and taste will not be borscht at all.
3. To make beef borscht tasty, with not overcooked but not too hard ingredients, acidic ingredients like beets sprinkled with vinegar, tomatoes or sauerkraut (there are such recipes!) are added later than the other ingredients.
4. You need to add salt and season with garlic before turning off the heat. Then the vegetables in the borscht will remain strong, and the borscht itself will not overpower the garlic smell.

The main thing is the broth

The quality of your dish largely depends on it. The broth should turn out to be very rich, especially since the chosen meat is lean, and a crust of lard will not form on the broth even when it has cooled. Therefore, the question of how long to cook beef for borscht can be answered unequivocally: until you get tired of it. But no less than two hours! Keep the heat to a minimum, so less foam is formed. And be sure to remove the one that does appear. To ensure that the base of your borscht is transparent and not cloudy, put uncut carrots and onions in it - they are then thrown away. Before the end of cooking, about ten minutes, seasonings are added: bay and peppercorns. They then go into the trash bin along with the boiled vegetables. And of course, before further actions, the broth should be strained.

Basic recipe

If you don’t yet know how to cook beef borscht, start with the simplest recipe. We've already dealt with the broth, so we'll skip this step. We just note that the meat must be removed, cut into pieces and returned to the pan at the end. The beets are cooked in a separate vessel. If it is too big, it is cut in half. Do the same with potatoes, carrots and cabbage, only they can be boiled in a common vessel. Vegetables are cut into strips (potatoes can be cubes). The onions are finely chopped and poached in vegetable oil; When the onion becomes almost transparent, add tomato paste and simmer for several minutes. All that remains is to combine all the ingredients in a saucepan, add salt and heat. Traditionally, this first course is served with herbs and sour cream.

Russian borsh

Its characteristic feature is that preparing beef borscht in Russian means not putting chopped potatoes in it. It is allowed to introduce it with boiled whole tubers or slices already when serving. The broth is predominantly beef, but many housewives combine beef with pork and praise the result. When the base is ready, the meat is taken out, cut and thrown back. When it boils again, add shredded cabbage until it is completely done. At the same time, cut onions, beets, root parsley (or celery) and carrots - everything except the onion into thin strips. Vegetables are placed in a saucepan or deep frying pan, into which sunflower oil and half a glass of broth are poured. They will simmer for about twenty minutes. After half the allotted time, add diced tomatoes, a little vinegar and sugar - as you add the latter, constantly taste so as not to over-sweet. When the vegetables are cooked, the frying is poured into the pan, the borscht is boiled a little more, turned off and left to infuse. You can call for lunch!

Ukrainian borsch

If you are especially interested in how to cook beef borscht according to the recipes of this country, get ready to add lard to it - you can’t do without it. Another distinctive feature is the bean component in the dish. It’s worth paying special attention to: some housewives cook the beans separately, but most insist on cooking them together, so the borscht turns out more fragrant. The beans are soaked, preferably overnight. The water is then drained and the beans are added to the broth about halfway through the cooking time. Onions, beets and carrots are chopped, placed in a frying pan and fried. When the onion begins to translucent, add tomatoes, ground into a pulp (or tomato paste), bell pepper cut into strips, a little broth, and the dressing is simmered for about 15 minutes. At this time, diced potatoes are added to the broth: about five minutes after boiling, the dressing is added, more ten minutes later - shredded cabbage. Just before removing from the heat, add lard, grated with garlic, and salt. Leave the borscht infused for at least 10 minutes with the lid on and the stove off - this way it will be tastier.

Some clarifications

Modern Ukrainian women have modified the recipe in many ways. So, instead of grinding garlic and lard, many people cut their favorite Ukrainian product into cubes, mix it with vegetable oil and make a dressing with the mixture. The garlic is pressed through a press and placed in the pan before turning off. In the old original Ukrainian recipe, flour was also included - it was added to stewed vegetables. Now this component has been abandoned altogether. And beans are now put in borscht, and also if a Lenten dish is being prepared - not with broth, but with bean broth, or if cabbage soup is prepared with mushrooms (the so-called Carpathian recipe). You can try to cook any option.

How to cook borscht in a slow cooker

As always, this device is great! Moreover, borscht with beef in a slow cooker can be prepared in two ways. The broth is traditionally cooked using one of them, and the dish itself is prepared on its basis in the “soup” mode. According to the second, the meat is not boiled separately. If you choose the latter method, for the base you need to use boneless meat that cooks quickly. For example, brisket. It is cut into portions before being sent to the bowl. The remaining ingredients are prepared similarly to the “saucepan” recipe. First, in frying mode, without a lid, let the onions cook for three minutes. Then carrots are added for the same time, and at the end - beets, for a couple of minutes. Next, tomato paste goes into the dressing, and after 3 minutes the mode turns off. Meat, potatoes and cabbage are placed on top, water with seasonings is poured, the lid is closed and the “soup” is turned on for half an hour. Before calling to the table, try the meat. If it's too hard, extend the time.

Now you know how to cook borscht in very different ways. The recipe with beef (the photo clearly demonstrates this) gives not only a tasty, but also an appetizing-looking result.

Source: fb.ru