How to cook borscht according to classic recipes very tasty

Borscht is one of the favorite dishes of Russian cuisine. This popular folk dish is perfect for both lunch and dinner. You can easily prepare borscht according to the classic recipe with photos. By following the cooking instructions, you will get a delicious, rich borscht that can please anyone.

Moreover, borscht is very healthy, since it contains a lot of vegetables that can be either pre-fried or used fresh, preserving most of the nutrients in the vegetables.

Borscht can be served as a first course, followed by another. However, this dish can be prepared in such a way that it will be very filling and suitable as the only dish for lunch or dinner.

Below are various recipes for Russian and Ukrainian borscht, both in the classic form and in other versions.

Ukrainian borscht according to the classic recipe with beef and pork

The traditional recipe for Ukrainian borscht involves meat broth, which is prepared with pork or beef. For an unusual and original presentation, we will use bread as a tureen. Incredibly tasty, aromatic, slightly spicy, once you cook it, you fall in love once and for all.

We will need:

Beef (brisket on the bone) – 300-400 g
Pork (bone-in brisket/ribs) – 300 g
Potatoes – 3-4 pcs.
Cabbage – 300-400 g.
Beetroot – 200 g.
Onions – 1 pc.
Carrots – 1 pc.
Parsley root – 1 pc.
Tomato paste – 2 tbsp. l.
Tomatoes - 1-2 pcs.
Lard – 30-50 g
Garlic - 2-3 cloves
Parsley – 0.5 bunch
Dill - 0.5 bunch (optional)
Sugar – 1 tbsp. l.
Wheat flour – 1 tbsp. l. (optional)
Salt - to taste
Ground black pepper - to taste
Bay leaf – 1-2 pcs. (optional)
Sweet pepper – 1 pc. (optional)
Red wine vinegar – 1-2 tbsp. l. (taste)
Sour cream - for serving
Adjika – for serving (optional)

Preparation:

First, let's prepare the base of our soup, this is the broth. Place the meat in a saucepan, fill it with cold water, and place it on the stove. We wait until it boils, reduce the heat, and remove any foam that appears. Salt to taste, a couple of bay leaves, black peppercorns and allspice. Boil the broth for about 2-2.5 hours, during this time, at a slow boil, it turns out the most delicious and rich.

Let's prepare the vegetables. To avoid staining your hands from beets, apply a little sunflower oil to your hands and rub. Wash the vegetable, peel it, and chop it into thin strips. You can use a Korean carrot grater, but your hand movements should be short so that the strips are not too long.

Heat a little sunflower oil in a frying pan, add the beets, stirring occasionally, heat for a couple of minutes. Then add some hot broth and tomato paste. Mix everything well, the pieces should be completely covered with broth. After boiling, add a little sugar, and then cook over very low heat until cooked. Stir occasionally, the mixture should not burn.

Peel the onion, rinse under running water, and chop into small cubes. Fry in hot oil until golden brown.

Wash the carrots, remove the skin, and chop into thin strips. Add to the onion and sauté until soft. For a denser taste, add a tablespoon of wheat flour. Stirring, wait until the flour turns golden.

Add chopped tomatoes, salt and pepper, fry for 8-10 minutes, stirring constantly.

When the broth is prepared, it must be strained through a sieve, this way we will get rid of small bones. If the broth boils away during cooking, you can add water.

Cooking delicious borscht with beef on the bone

Delicious borscht with beef bone broth. Based on a dressing made from homemade tomatoes with bell peppers. An appetizing and very filling first course. Prepare it, you will definitely like it.

We will need:

Beef (brisket) – 500 grams
Beef bones - 400 grams
Beets - 1 piece
Carrots - 1 piece
Onion - 1 piece
Tomato – 250 grams
Potatoes - 150 grams
Bell pepper - 1 piece
Cabbage - 200 grams
Garlic – 5 cloves
Salt, pepper - to taste
Greens - to taste
Vegetable oil - to taste (for frying)

Preparation:

First, let's make the broth, put the meat and bones in the pan. Wait until it boils, remove the resulting foam using a spoon or slotted spoon. Reduce heat, cook for an hour. We take out the bones and meat, separate the pulp from the bones, cut into small pieces and return to the pan. Then wash the carrots well, remove the peel, chop into strips, and place in a saucepan. Peel the potatoes, wash them, cut them into cubes and add them to the broth

Peel the onion, chop finely, sauté in heated sunflower oil until transparent. Add the tomato, stir, fry for a few minutes.

Peel the beets, grate them on a coarse grater, place them in a frying pan, and simmer for 10 minutes.

We remove the bell pepper from the stalk and seeds and wash it under running water. Grind into cubes. Lightly fry and transfer the prepared dressing into the broth and add salt. Finely chop the cabbage and place it in the pan.

Cook for 10 minutes, all vegetables should be soft. Turn off the stove, add herbs and finely chopped garlic. Cover with a lid, let the borscht steep for 30 minutes.

Serve with a fresh slice of white bread. Bon appetit!

How to cook the famous Russian borscht

Is it possible to find a family where they don’t love and cook borscht? Is there such a restaurant where it is not on the menu? In sanatoriums, holiday homes, tourist centers, at all resorts in the World, this ancient, national, Russian dish always takes the most honorable place.

There are many ways to prepare borscht. What they don’t add to it and what they don’t cook it with! I have come across recipes for borscht with sour milk, with mushrooms, with herring and even with canned bulls. You read and think - this is how crazy you have to be in order to decide to cook something like this?

Dear friends, you don’t need to put mushrooms in the borscht; instead, prepare a tasty, aromatic and satisfying mushroom soup from them. Don’t cook it in sour milk; instead, bake it into delicious pancakes or pancakes. And, of course, you should not spoil the borscht with canned bulls. It’s better to place them carefully on the edge of a plate with mashed potatoes. Firstly, it will be much tastier, and secondly, no one will twist their finger at your temple.

Someone cooked borscht

Do you know what is the difference between Russian borscht and Ukrainian one? You will laugh, but the difference lies in the small buns, which in Ukraine are called “pampushki” and are served with Russian borscht. As for the borscht itself, it would be appropriate to note that it was prepared in ancient Rus' long before the appearance of such a territorial entity as Ukraine. But as soon as you put pampushki next to Russian borscht, it miraculously turns into Ukrainian.

How to cook borscht in a slow cooker with veal

A multicooker is a good helper for housewives with a frantic pace of life. For weight watchers, soup prepared in a slow cooker is ideal. Let's prepare delicious and low-calorie borscht

We will need:

Veal – 400 gr.
Carrots – 2 pcs.
Beets – 350 gr.
Potatoes – 4 pcs.
Onion – 1 large head
Bulgarian sweet pepper – 100 gr.
Tomato paste – 2 tablespoons
Citric acid 2 tsp.
Garlic – 2 cloves
Fresh herbs - to taste
Bay leaf – 2 pcs.
Black peppercorns – 6 pcs.
Vegetable oil – 1 tsp.
Salt - to taste

Preparation:

First, prepare the vegetables, wash the beets, carrots, onions, and potatoes well. Peel and start slicing. Grind the beets into thin strips, finely chop the onion, and chop the carrots into half rings.

Place the chopped vegetables into the multicooker bowl, set the “fry” mode, and fry the vegetables for 5 minutes.

Now let's take care of the pepper, peel it from seeds and chop it into cubes, put it in a slow cooker. Fry for another 5 minutes, stirring well. Pepper will give the dish a unique taste and aroma.

Wash the potatoes well, peel them and chop them into large cubes. Cut the veal into large squares; it is with veal that the soup will turn out very healthy. When the vegetables are fried, add potatoes and meat, peppercorns, and tomato paste. Mix everything well and add water.

Set the multicooker to soup mode, cooking time 60-90 minutes. When the dish is almost ready, add bay leaf, citric acid, finely chopped herbs and garlic. Now close the lid and wait for the end of the mode.

Place pieces of lard, slices of black bread, green onions and cloves of garlic on a dish. We pour the rich borscht into plates, add sour cream and invite everyone to the table. Bon appetit!

How to cook delicious borscht without meat

The dish is great for people on fasting. It is also successful without meat, you just need to cook it correctly.

We will need:

White cabbage – 400 gr.
Potatoes - 3-4 pcs.
Beets – 1 pc.
Carrots – 1 pc.
Onions – 1 pc.
Bell pepper – 1 pc.
Celery root – 100 gr.
Vegetable oil - for frying
Salt, pepper - to taste
Bay leaf – 1-2 pcs.
Tomato paste – 50 gr.
Fresh herbs – 1 bunch

Preparation:

Pour water into a saucepan and place it on the stove. Peel the potatoes, chop them into cubes, and place them in boiling water. Remove the foam that has formed and cook over low heat.

Peel beets, carrots, celery, rinse under water, and grate on a grater for Korean carrots. Remove the bell pepper from seeds and membranes and chop into strips.

Peel the onion and cut it into cubes. Heat the sunflower oil in a frying pan and fry the vegetable over high heat until golden brown. Next we add carrots and celery, mix and continue frying.

Next comes tomato paste and beets, fry for 5-7 minutes until the moisture evaporates. Pour in water, add spices, salt, simmer until done.

Grind the white cabbage and rub it with your hands

Place in a saucepan with the potatoes and cook until tender.

Add the prepared dressing to the cabbage and potatoes, add salt and pepper. Add finely chopped herbs and pressed garlic. Turn off the stove, cover with a lid, and let it brew.

Pour into plates and add sour cream. Serve with black bread. Bon appetit!

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:

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.
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.
Finely chop the onion, grate the carrots and beets on a coarse grater.
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.
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.
Serve with sour cream and fresh herbs.

Rich borscht with beef brisket tomatoes

A delicious, light soup thanks to the use of roasted tomatoes. They contain a huge amount of vitamins, due to the substances contained in them, we are able to endure stressful situations more steadfastly.

We will need:

Beef brisket – 1 kg.
Carrots – 3 pcs.
Onions – 4 pcs.
Bay leaf – 3-4 pcs.
Black peppercorns – 6-8 pcs.
Bell pepper – 1 pc.
Cabbage – 300 gr.
Beets – 1 pc.
Tomato - 2-3 pcs.
Tomato paste – 2 tbsp. l.
Garlic – 3-4 cloves
Fresh herbs - a bunch
Salt, pepper - to taste

Preparation:

Place the meat, bay leaf, peppercorns, peeled carrots and onions into a deep saucepan. After boiling, reduce the heat, cover with a lid, and cook for two hours.

Free the fresh tomatoes from their peels; to do this, make cuts and place the vegetable in boiling water for a minute. Then we put it in cold water. After these manipulations, the skin will come off easily. Chop the tomatoes into rings, transfer them to a heated frying pan, and fry for a couple of minutes. Then add the tomato paste and continue to simmer until smooth.

We clean the beets and chop them into thin strips. Place the vegetable in the pan with the tomatoes and fry until the beets are soft.

Pour in a little broth, stir and cover with a lid. Simmer the mixture over low heat for 1.5 hours.

Remove all ingredients from the broth and finely chop the meat. Cut the carrots into strips and the onion into half rings. Place the vegetables and meat into the broth.

Place chopped cabbage there and cook until soft. Add chopped garlic to the dressing and stir.

After this, transfer the dressing to the borscht and mix well. Boil for 5-7 minutes.

Add finely chopped greens. Pour into plates and serve. Bon appetit!

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:

We wash the meat, fill it with cold water and cook for two hours so that it easily falls off the bone.
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.
Finely chop the bell pepper and add to the onion, fry everything again for a couple of minutes.
Peel the carrots and grate them on a coarse grater, and send them after the sweet pepper.
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.
Add tomato paste and simmer everything for about 5 minutes.
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.
10 minutes before it’s ready, chop the cabbage thinly and throw it into the pan.
As soon as the ingredients in the pan boil, add the frying, salt, bring to readiness and turn off the stove.
Let the Kuban borsch brew for about an hour. Before serving, sprinkle everything with chopped fresh herbs.

Classic recipe for borscht with pork

A popular dish that is easy to prepare. Proper hot food includes a large number of vegetables and herbs

We will need:

Pork meat - 450 g
Potatoes - 2-3 pcs. (300 g)
Onion - 1 pc. (120 g)
Beets - 1-2 pcs. (200 g)
Carrots - 1 pc. (120 g)
Cabbage - 200 g
Tomato paste (optional) - 1-2 tbsp. l.
or fresh tomatoes (optional) - 2 pcs.
Vegetable oil - 2 tbsp. l.
Greens (dill, parsley, green onions) - to taste
Lemon juice (optional) - 1 tbsp. l.
Sour cream - to taste
Bay leaf (optional) - 2 pcs.
Garlic - 1-2 cloves
Salt, sugar, pepper - to taste

Preparation:

Peel the carrots, wash them well, chop them into cubes.

Peel the onion and chop finely with a sharp knife.

Peel, wash, and turn the potatoes into squares.

Chop the pork into medium-sized pieces.

We clean the beets and cut them into thin strips. Wash the greens, dry with paper towels, and finely chop.

Fry the onion in sunflower oil until golden brown.

Place the pieces of meat in a saucepan and cook over low heat for 15 minutes from the point of boiling. Then add potatoes, carrots and a little salt.

Place the beets into the frying pan, stir and sauté for a couple of minutes. Add a spoonful of sugar and a little lemon juice. Transfer the mixture to the pan with the meat and vegetables.

Next, add cabbage, salt and pepper to taste. Cook for about 15 minutes. At the end, add bay leaf and tomato paste. Garlic passed through a press. Remove from heat and let simmer for about half an hour. Bon appetit!

Recipe for borscht with beef and tomato paste

It’s very easy to prepare a delicious first dish, the main thing is to follow the recipe. So, let's begin.

We will need:

Beef – 500 g
Beetroot - 1 pc.
Potatoes - 2 pcs.
Cabbage - 200 g
Carrots - 1 pc.
Onion - 1 pc.
Greens (dill or parsley) - 2-3 teaspoons
Tomato paste - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoons
Vinegar - 1 teaspoon
Sour cream - 2 tbsp. spoons
Salt - 2 teaspoons
Black peppercorns - 2-3 pcs.
Bay leaf - 1 pc.

Preparation:

Wash the beef, cut into large pieces, and add water. Cook over medium heat for 1.5 hours, do not forget to remove the rising foam.

Peel the beets, wash them and chop them into strips.

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:

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.
We dilute the tomato paste in a mug with broth and pour it into the pan.
Throw in the chopped celery stalk.
Cut the apple into several parts and send it to cook along with the rest of the vegetables.
5 minutes before readiness, add chopped sorrel and chopped boiled eggs.
Before serving, decorate the plate with a spoonful of sour cream and fresh herbs.

Advice! Sorrel can be replaced with nettle leaves.