Borscht is the first thing many of us think of when we hear the word soup. One of the most popular soups found in both Russian and Ukrainian cuisine, as well as the cuisine of many Eastern European countries. Although there are differences in recipes and names, the most important thing they always have in common is the main vegetable ingredient is beets. Whether it’s delicious borscht with meat or lean, with cabbage or beans, the right red borscht will always be with beets. This is what makes him special and loved.

We always associate borscht with a home-cooked dinner, mother or grandmother in the kitchen and unique aromas meat and vegetables. I know a lot of people whose favorite soup is borscht. And I can understand their feelings. By the way, every family has its own tricks and peculiarities of preparing delicious borscht. Some add pepper, some add lemon juice, vegetables are added in different sequences, tomatoes and spices, garlic, dumplings, lard. It's varied and can make your head spin.

Just recently I talked about the version of borscht, and in this article I want to turn to borscht with meat, my favorite. And I think that many will agree with me.

The easiest recipe for making borscht with beef

First of all, I want to tell you how to cook delicious borscht with meat in beef broth. Beef meat is lean, tasty and healthy, rich in iron and proteins, and also contains B vitamins. Broths that are cooked from meat with bones are especially successful. Of course, you don’t need to boil one bone, but if you have a piece of meat with a small bone, the broth will definitely turn out excellent, thick and rich, but not greasy. Therefore, borscht with beef can be considered a safe dish for your figure, the main thing is not to use too much vegetable oil when preparing the frying.

For borscht you will need:

• beef - 400-500 g (possibly with a bone),
• beets - 1 large (or 2 small),
• cabbage - 300 grams,
• potatoes - 3-4 pieces,
• carrots - 1-2 pieces,
• onions - 1 piece,
• tomato paste - 2 tablespoons without top,
• garlic and herbs to taste,
• bay leaf - 1-2 pcs,
• vegetable oil - 2-3 tablespoons,
• salt, peppercorns.

Preparation:

1. Delicious borscht With meat it always starts with preparing the broth. It is necessary to thoroughly rinse the piece of meat, remove any broken bones and put it to cook over medium heat. During the cooking process, be sure to constantly skim any foam that appears from the surface of the water. If you don’t remove it, the broth will be cloudy and not tasty. Foam is a protein that is released from meat when heated. As soon as the water boils, reduce the heat to medium or slightly lower so that there is no active boiling, but only rare bubbles. This way the beef will almost simmer in the water and you will get a very tasty broth. Cooking can take anywhere from two to three hours, depending on what part of the carcass you used. Check for doneness by checking the tenderness of the meat.

2. When the meat becomes soft, you can remove it from the pan to cool. A little later, cut it into small pieces that will be convenient to eat. In the meantime, we will start adding vegetables. Peel potatoes, beets and carrots. Immediately cut the potatoes into cubes and place in a pan of boiling water. The fire can now be increased. Boil the potatoes for 10 minutes.

3. While the potatoes are cooking, cut the cabbage into thin strips. Do not make it too long; the pieces should fit in a tablespoon so that it is convenient to eat the finished soup. Put the cabbage to cook 10 minutes after the potatoes. And cook for another 10 minutes.

If you have autumn or winter cabbage, it takes longer to cook and is tougher. In this case, it can be placed with or in front of the potatoes.

4. At this time, put a frying pan on the fire with a small amount of vegetable oil. Finely chop the onion and pour it into the frying pan. Fry the onion until it becomes transparent and just starts to turn a little golden.

5. The next vegetable also goes into frying in a frying pan. This will be a carrot; it needs to be grated on a coarse grater. Do this in advance so that while you are grating it, the onions do not overcook. Add the grated carrots to the onions and continue sautéing, stirring constantly. The carrots and onions should become soft, but not browned. A fried crust will spoil the taste of the soup.

6. When the carrots soften a little and change color, it’s time to add the grated beets and tomato paste. They need to be added together because beets, when cooked, begin to lose their rich burgundy-red color, and the acid contained in tomato paste prevents this process and fixes the color. Some cooks add vinegar or vinegar to the soup to fix the color. citric acid, but this time we’ll make do with tomato paste.

7. Mix the vegetables well with the tomato paste and reduce the heat under the frying pan. Now cook over low heat until the beets soften a little. You can cover with a lid and lightly simmer the vegetables.

8. While the roast is stewing, check the potatoes and cabbage. Use a spoon to catch a piece of vegetables and try to cut them with a knife; if it cuts easily and does not crunch, then they are ready. It's time to return the boiled meat, cut into pieces, into the preparing borscht.

9. The vegetables are cooked, the frying is ready. It's time to connect them. Transfer the roast to the boiling broth with vegetables and stir thoroughly. Cook for another 5-7 minutes. Salt the borscht to taste, add a bay leaf and, if desired, a few peppercorns. Then turn off the stove, cover the soup with a lid and leave it to steep for 15-20 minutes.

10. If you want to add flavor to our delicious borscht with meat, then finely chop fresh herbs and garlic. Add to soup and stir. You can add herbs and garlic to the plates when serving.

Well, our beef borscht is ready. You can pour it into plates, add sour cream or herbs to taste. Take out fresh rye bread and invite everyone to the table.

Bon appetit!

Borscht with pork ribs - step-by-step recipe

If I choose what to cook delicious borscht with meat from, then in second place after beef I will have pork ribs. But not smoked, as we use for, but raw. From them we will cook a good, hearty broth for borscht, it will be correct and rich, because ribs consist of meat and bones, and the bone, as you know, best friend delicious broth.

You will need:

• pork ribs - up to 1 kg,
• beets - 1 piece (large),
• potatoes - 3-4 pieces,
• carrots - 1 piece,
• onion - 1 piece,
• tomato paste - 2 tablespoons,
• cabbage - 250-300 grams (1/4 head),
• garlic - 2-3 cloves,
• greens to taste,
• bay leaf,
• salt and pepper to taste.

Preparation:

1. Rinse the pork ribs thoroughly in running water. Then divide into pieces, cutting between the rib bones to leave one rib per piece. Ribs that are too long can be cut in half, but then be sure to rinse the meat again so that no bone fragments remain. Heat a frying pan and fry the ribs on both sides until lightly browned for 5 minutes. After this, pour water into the pan and let them cook for about 1 hour. Lightly fried meat will give the broth a golden color and a pleasant taste.

2. While the meat is cooking, you can prepare all the vegetables. The cabbage is peeled from the top leaves and chopped into small strips. Peel the potatoes and pour cold water so that it does not darken. Peel the beets and carrots and grate them on a coarse grater. Chop the onion into small squares. Peel the garlic and chop finely.

3. Once the meat is cooked, remove it from the pan and set it aside. We'll add it back to the soup later once the vegetables are cooked.

4. Cut the potatoes into cubes and add to the boiling broth to cook for 5-7 minutes.

5. Try the cabbage; if it is tough from the late varieties, then put it to cook 10 minutes after the potatoes. If it is young summer cabbage, then add the cabbage after frying and cook for only 7-10 minutes.

7. Place the onion in a frying pan with heated oil and fry it until soft, then add the carrots and beets. Mix everything well and reduce the heating temperature. Simmer the vegetables over medium heat, stirring for 10 minutes.

8. Add tomato paste to the frying, stir and fry for another 5 minutes. Tomato paste will give vegetables a red color and a characteristic smell. It is important not to turn up the heat, otherwise everything will be overcooked and tasteless.

9. By the time the cabbage and potatoes in the pan are ready to fry, they should become softer. Add the roast to the soup and stir. Cook for another 10 minutes over low heat until it is just bubbling rather than actively simmering. After this, you can add garlic and herbs. Salt and pepper the soup, add bay leaf.

10. Taste all the vegetables, they should be ready and soft. After this, remove the pan from the heat, return the pork ribs to the borscht and cover with a lid. Let the soup brew for 25-30 minutes. During this time, it will cool down a little and become saturated with the aromas and tastes of all the ingredients.

You can serve it to the table!

Ukrainian borscht with pork and beans - video recipe

Since we are considering the most delicious ways to prepare borscht with meat, we shouldn’t lose sight of Ukrainian borscht. It is necessarily cooked in meat broth and with pieces of meat. Let's add to this bell pepper and beans, these are the important ingredients of Ukrainian borscht. The right recipe preparation will help you make real tasty borscht, and in order not to make any mistakes, it is best to watch a very detailed and visual video. Don't forget to prepare an appetizer of lard with garlic and add a spoonful of sour cream. Consolidation!

Delicious borscht with meat and vegetables - step by step recipe

It would seem that what can be added to borscht with meat to make it even tastier, besides the standard set of vegetables or beans, as in the Ukrainian borscht recipe. It turns out that celery root and parsnip will help us enrich the taste wonderfully. These roots are not so difficult to find, and besides, many of us grow them in our own gardens. I suggest you cook borscht according to this recipe, and then evaluate the difference. Believe me, you will love this option too.

You will need:

• pork or beef with bone - 1-1.3 kg,
• potatoes - 3-4 pcs,
• carrots - 1 piece,
• beets - 1 piece,
• parsnip - 1 piece,
• celery stalks - 2 pieces,
• onions - 2 pcs.,
• sweet pepper- 1/2 pcs (or small),
• tomatoes - 400 grams (canned in own juice),
• tomato paste - 1.5 tablespoons,
• spicy adjika - 1 teaspoon,
• garlic - 2 cloves,
• ground coriander - 0.5 teaspoon,
• sugar - 1 teaspoon,
• bay leaf - 1-2 pcs,
• vegetable oil 2-3 tablespoons,
• salt and black pepper to taste.

Preparation:

1. Delicious borscht with meat starts with meat. Take pieces with bones for cooking. It can be either beef or pork, the only difference will be in the time the meat is cooked. Beef cooks for about 2-2.5 hours, pork - 1-1.5 hours. Rinse the meat under running cold water to remove any bone fragments, then place in a saucepan and cover with cold water. This is important, never hot. Now put it on the stove and cook. As it boils, gray foam will appear, which must be removed so that the broth is clear.

2. As soon as the meat boils, place two celery stalks and one small onion without peel into the pan. Continue cooking the meat until fully cooked.

3. While the broth is cooking, you need to prepare all the vegetable ingredients. Peel beets, potatoes, carrots, parsnips, and onions. Grate the carrots, beets and parsnips. Chop the cabbage into thin strips. Cut the sweet pepper into thin strips. Cut the onion into squares or quarter rings. Cut the potatoes into medium-sized cubes and cover them with cold water to prevent them from darkening.

Tomatoes also need to be prepared in advance if you have fresh ones. They need to be doused with boiling water and the skin removed. Then grate or grind with a blender at low speed into a paste.

4. When the meat is cooked, remove the onion and celery stalks from the broth. They were needed only for the taste and aroma of the broth. Now you can throw them away.

5. Remove the meat from the pan as well. Let it cool slightly, then separate the seeds and cut the rest into small pieces.

6. Heat vegetable oil in a frying pan over medium heat and add the onion first. Fry it for literally 2 minutes.

7. Now add the grated carrots and fry for another 2-3 minutes, stirring.

8. Bell peppers go into the pan next. Continue sautéing vegetables for another 2 minutes.

9. Now add the grated beets. Reduce heat to low and simmer vegetables for 5 minutes.

10. After five minutes of simmering, add the tomatoes in their juice along with the juice (or fresh grated ones) and tomato paste. Mix everything well.

11. Add aromatic and tasty spices to the roast. Ground coriander, adjika and a spoonful of sugar. Stir everything and continue to simmer over low heat for another 5 minutes.

13. Immediately add and white root parsnip. If you don’t have it, it’s not a big deal, you can cook without it, the broth will just have a slightly different taste. Add two bay leaves and cook further. As soon as it boils, remove the foam that appears, now the potatoes will produce it. After boiling, cook for 5-7 minutes until the potatoes are half cooked.

14. Fish out the bay leaf and add the cabbage. Cabbage should be cooked depending on how firm the variety is. The young one cooks very quickly, and the late one winter cabbage should simmer for at least 10 minutes. It is best to try the cabbage raw, and then when boiling, to understand when it is ready.

15. When the cabbage is almost ready, add the fry and cook at low simmer with small bubbles for another 5 minutes. Now you can add garlic to make the delicious borscht with meat even more aromatic.

16. Now add finely chopped greens. Cover with a lid and leave to steep for 20-25 minutes. The borscht will not lose its temperature, but at the same time it will be wonderfully saturated with aromas.

Well, our delicious borscht with pork and various vegetables is ready. It's time to serve. Don't forget sour cream and fresh bread. Have a nice lunch with your family!

Navy borscht - delicious video recipe with meat broth and smoked meats

Finally, I can’t help but mention this delicious recipe for borscht with meat. Navy borscht is prepared not only with boiled meat and broth, but also with the addition of aromatic, golden-brown smoked meats. Have you already imagined this taste and smell? For lovers of smoked meats, this borscht is just a godsend, believe me, I’m one of them. Classic borscht is certainly beyond competition, but this is a worthy variety.

For cooking you will need products already known to us; you could see their list at the very beginning of the article in the recipe for borscht with beef. But in addition to meat on the bone, from which we will cook a hearty broth, smoked ribs or knuckle will take part in the preparation. Beets, cabbage, carrots, potatoes - all these favorite vegetables are in place.

Borscht is considered one of the most popular soups; its recipe is based on the use of beets, carrots, onions, cabbage and potatoes. At the initial stage, it is important to prepare a cool, rich broth. To do this, use pork or beef on the bone. The soup goes well with sour cream, black pepper and croutons.

You can prepare borscht in various ways; the classic recipe involves assembling the soup. First, the broth is prepared and fried. Then vegetables are added. The soup should be left to steep for 20-40 minutes after cooking. The peculiarity of this dish is that its taste becomes more intense the next day!

How to cook borscht: some tricks

If you are thinking about how to cook delicious borscht, then you should start by choosing the base - meat. It is better to use pork and beef on the bone. This way the broth turns out rich and moderately fatty. Boil it for at least two hours, removing the foam. It is important to place vegetables correctly. First put the potatoes, then the cabbage and frying. The stewed beets are added last.

Classic borscht: cooking tricks

In the classic recipe, vegetables are fried. But if fried foods are contraindicated, then the vegetable mixture can be boiled. In the Ukrainian version, the soup is served with a dressing of rendered lard and garlic. Borscht should be served with rye bread or pampushki, greased with garlic and sprinkled with fresh herbs.

Borscht: classic recipe with photos

A step-by-step recipe with photos will help you prepare borscht correctly. Thanks to the proven recipe, the soup will be very tasty, satisfying and nutritious. Don't forget to add bay leaf and black allspice. Spices are added after turning off the soup. It is better to grind the pepper in a mortar.

The soup should be acidified. Some people use citric acid or vinegar, but the necessary sourness will be given to the broth by tomato, which needs to be grated or chopped in a blender.

Ingredients:

· Water – 2.5 liters;
· Meat on the bone – 600 grams;
· Fresh white cabbage – 250 grams. You can use sauerkraut;
· Beetroot – 2 medium root vegetables;
· Carrots – 1 piece;
· Onions– 2 heads;
· Tomatoes – 3 pieces;
· Vegetable oil – 5 tablespoons;
· Garlic – 5 cloves;
· Potatoes – 4 pieces;
· Black pepper – 8 peas;
· Salt to taste;
· Fresh herbs and sour cream for serving;
· Juice of half a lemon;
· Bay leaf – 3 pieces to taste.

Borsch: step-by-step classic recipe with photos

Cooking method:

1. Wash the meat well and soak for half an hour in cold water. In this case, the broth will be as rich and aromatic as possible;
2. Add the meat to the pan, add water and bring to a boil;
3. Using a slotted spoon, remove the foam, then reduce the heat and cook the broth for about 2 hours;
4. After the meat is easily removed from the bone, remove the meat and cool;
5. Bake the beets in the oven for 1 hour, then take them out, cool, cut into strips and sprinkle with lemon juice. In this case, the vegetable will retain its color and make the broth as rich and bright as possible;
6. While the broth is boiling and the beets are baking, prepare the frying. To do this, cut the onion into cubes and grate the carrots on a coarse grater. Fry vegetables in large quantities vegetable oil until half cooked;
7. Peel and grate the tomato, add it to stew with the onions and carrots;
8. We chop the cabbage with a special knife; if you don’t have one, then just use the cabbage-straw mode;
9. The meat is cut into pieces, which are dipped into the broth or added to the soup immediately before serving;
10. We begin to collect borscht. Add cabbage to the broth, after 5 minutes add potatoes, beets and fry;
11. The soup is cooked for 20 minutes with the lid closed. They salt it at the very end;
12. The fire is turned off, black pepper and bay leaf, grated garlic with salt are added to the soup;
13. The pan is wrapped in a blanket and the soup is left to brew for about half an hour;
14. Serve borscht with fresh herbs and bread. The soup goes well with lard and dumplings;
15. Season the soup with sour cream.

How not to spoil a delicious borscht recipe?

1. Every chef has his own ways of preparing delicious food. rich soup. But there are basic recommendations that should be followed during the cooking process:
2. You cannot salt the broth and frying at the very beginning of their preparation. Salt will change the taste and aroma of foods, make the broth less rich and kill the vitamins and minerals in vegetables. Salt is added only at the end of cooking!
3. Beets must be sprinkled with lemon juice. Otherwise, the soup will turn out to be an unsightly pale color. Sometimes the root vegetable is sprinkled with sugar. This will make the vegetable taste more intense;
4. The soup is barely simmering, not boiling. Boiling kills the taste and color of the dish;
5. The classic recipe is prepared only with meat broth. It is unacceptable to cook borscht in fish broth, add seafood, sausages, buckwheat, zucchini and eggplant.

Unusual ways to prepare and serve borscht

Real borscht takes a long time to prepare; the step-by-step recipe was discussed above. Now we’ll tell you about unusual ways to serve and prepare your favorite soup.

1. Soup in a bread plate

If you want to surprise your guests, then this serving method will help with that. The soup is served in bread crumb. It is better to choose round bread from rye flour. The lid is cut out of the loaf and the pulp is taken out. The inside is brushed with egg and baked for 5-7 minutes in the oven. The soup is poured into the loaf just before serving. You can eat the bread plate! This is the advantage of this method of serving soup.

2. Steamed borscht

For fans dietary dishes, the world's leading chefs suggest experimenting with cooking soup in a double boiler. In this case, the broth is boiled on the breast of chicken or turkey. The vegetables are cooked in a double boiler for about 30 minutes, after which they are chopped and added to the broth, and the grated tomato is also added there, which will give the necessary sourness. Salt, pepper and garlic are added at the end, after turning off the heat.

3. Borscht puree

Another dietary type of borscht is soup pureed in a blender. Vegetables are added to the broth in the order described above. Important! There is no frying; the vegetables are placed in the broth without heat treatment. After they are suitable, the contents are crushed with a blender. Pieces of meat are served separately. Cream soup goes well with crackers or croutons.

4. Vegetarian borscht

You can cook borscht without meat; the recipe for vegetarians involves the use of beans or nuts. Vegetables are added not to meat, but to vegetable broth, which is cooked from celery, spinach, onions and carrots. Frying is done in vegetable or organic coconut oil. Vegetables are also simmered in broth. The soup should not boil. Since there is no need to cook the meat, the cooking time is reduced to 30 minutes.

5. Molecular borscht

Molecular borscht: serving option

Molecular cuisine is becoming increasingly popular. But it is quite difficult to reproduce it at home without special skills. Traditional borscht is also represented in molecular cuisine, in which there are many ways to serve this soup. It is easy to prepare borscht in the form of jelly at home. To do this, the soup is cooked under normal conditions, then pureed. The borscht is filtered through cheesecloth. Add 1 sachet of agar-agar and bring to a boil. The mass is poured into molds and sent to the refrigerator until completely solidified. By serving borscht in the form of jelly, you will surprise your guests and emphasize your originality!

6. Polish borscht

Compared to Ukrainian borscht, Polish soup does not contain cabbage or potatoes. The dish is seasoned with a special beetroot-vinegar dressing. The dressing is prepared from beet skins and vinegar, which are simmered in water for about 30-40 minutes. You can't boil it! The dressing is added along with sour cream immediately before serving the soup.

7. “Lazy” borscht

This type of soup is a winter preparation that will always come in handy when you need to quickly prepare borscht, stew or other dishes. The vegetables included in the borscht are fried in a frying pan and then placed in sterilized jars along with vinegar, garlic and salt.

Hello, dear visitors!

Today I want to offer you an excellent soup recipe on the website “about tasty treats”. And what kind - classic borscht. For me personally, as I think for many, this is not just a dish, it is part of the culture of my people. And it doesn’t matter at all who first invented it, the residents of Ukraine or Russia, although the authorship certainly belongs to the former. I don’t strive for meaningless leadership, I just love to eat delicious food, and borscht is perfect for this.

At the same time, this soup is very beneficial for the body, thanks to the nutritional value of its ingredients, as well as its low calorie content. At the same time, you will quickly satisfy your hunger, get the maximum of all kinds of essential substances and maintain a slim figure.

It is also worth noting that the cooking process is quite easy, even a not very experienced cook can handle it, and the time required is relatively small. And purchasing the necessary ingredients will not be a serious blow to the budget. This soup is perfect as one of the standard first courses for the whole family.

Now let's start cooking...

Nutritional value of the dish per 100 grams.

BZHU: 3 /3 /5.

Kcal: 57.

GI: low.

AI: low.

Cooking time: 35 min + 1 hour 30 min (boiling the broth).

Number of servings: 4-5 pcs (1.1 kg).

Ingredients of the dish.

Bouillon.

• Water - 2.5 l.
• Pork or beef on the bone - 500 g.
• Carrots - 50 g.
• Bay leaf - 2 pcs.
• Peppercorns - 2 g.
• Onions - 50 g.

Soup.

• Beetroot - 100 g.
• White cabbage - 100 g.
• Potatoes - 200 g.
• Carrots - 100 g.
• Tomatoes - 100 g.
• Sweet pepper - 40 g.
• Garlic - 15 g (3 cloves).
• Tomato paste - 30 g (1 tbsp).
• Sugar - 8 g (1 tsp).
• Salt - 15 g (1 tbsp without a slide).
• Sunflower oil for frying - 40-50 ml (4 tbsp).
• Greens and sour cream for serving - optional.

Recipe.

Let's prepare the ingredients. Wash the vegetables, peel the root vegetables, remove the top leaves from the cabbage, and cut off the stalk of the peppers and tomatoes. Remove the seeds from sweet peppers. It is also better to rinse the meat with running water.

We start preparing the soup by boiling the broth.

Place meat on the bones, peeled whole onion and carrots, peppercorns and bay leaf into the pan. Fill the contents of the dish with cold water (2.5 l).

Cook the broth over maximum heat until it boils, then reduce to below medium power (3-4 out of 9). The cooking time for the broth depends on the type of meat. For pork, 1-1.5 hours is enough, but beef needs to be boiled for 2-2.5 hours.

Don’t forget to remove any foam that appears on the surface of the water during cooking (if it sticks to the surface of the pan, remove it with a clean cloth), otherwise the broth will turn out cloudy.

20-30 minutes before the end of cooking the liquid base of the soup, prepare its filling.

To do this, you need to chop the beets and carrots; I do this using a Korean carrot grater.

Fry the beets in a hot frying pan with oil over medium heat.

Immediately add carrots to it and, stirring occasionally, fry the vegetables together for about 3 minutes.

Meanwhile, thinly slice the bell pepper.

Add it to the frying. Cook the mixture for another 2-3 minutes.

Cut the tomatoes into medium cubes.

Fry the tomatoes in a frying pan with the rest of the vegetables, also for 2-3 minutes.

Then add tomato paste (1 tbsp) and garlic, passed through a press, mix and simmer the contents of the dish over low heat for about 5 minutes.

Finely chop the cabbage.

The broth is ready. Now it needs to be strained. We separate the meat from the bones, we will need it later, and throw away the rest.

Then dip the cabbage into the rich liquid and cook it over medium heat for about 10 minutes.

Cut the potatoes into large cubes.

Add the root vegetable to the cabbage. Continue cooking the soup for another 10-15 minutes.

Cut the boiled meat, separated from the bone, into small pieces. Then it can be lightly fried in a frying pan with oil (about 5 minutes).

The potatoes are almost cooked, now you can add the previously prepared roast and meat to the soup.

Cook the contents of the pan for about 5 minutes.

Lastly, add salt to our dish (1 tbsp). Then cover the pan with a lid and let the soup brew for another 5-10 minutes.

Pour the rich, aromatic and very tasty borscht into plates and serve with herbs and sour cream.

Bon appetit!

Borscht with meat should definitely appear on the home kitchen table from time to time. So bright, satisfying, aromatic, full of flavors, and with a large piece of tender meat.

At any time of the year, borscht with meat is relevant. It can be served cool in summer and hot in winter. Yes, have a bite with garlic and rye bread, and season the borscht itself with sour cream. In order for the meat in the borscht to be tender and soft, and for the broth itself to be aromatic and rich, the meat broth should be cooked for quite a long time, about an hour and a half. Knowing this and not having so much time left to prepare lunch or dinner, meat broth for borscht can always be prepared in advance. For example, a day before the desired moment.

I would like to note that with the beginning of the new summer season, and, consequently, with the appearance of young vegetables, from which I prepared this borscht, this dish acquires even more rich flavor shades. I decided to cut the carrots and beets into strips and thanks to this simple trick, the usual borscht with meat began to sparkle with new colors. I also add a spoonful of sugar to the borscht at the stage of preparing the dressing. This allows you to achieve a very interesting taste in borscht, which I can literally describe as follows: sour-sweet-salty. In general, words cannot express everything, and to try this wonderful borscht with meat you just need to cook it. And I will be happy to tell you and show you how to do this.

Ingredients:

• 2.5 liters of water
• 400 g pork
• 1 medium beet
• 1 medium carrot
• 3 medium potatoes
• 2 tablespoons tomato paste
• 1 onion
• 1.5 cups shredded cabbage
• 2 tablespoons sunflower oil
• bay leaf
• 1 tablespoon sugar
• salt to taste (0.3-0.4 tablespoons)
• ground pepper to taste
• black peppercorns (4-5 peas)
• fresh herbs

Borscht with meat, step-by-step recipe with photos

To prepare this recipe for borscht with meat, I used a piece of boneless pork weighing about 400 g. You can take pork with a bone (for example, ribs). And weight doesn’t play a role here. Even a small piece of meat will make excellent borscht.

Fill the pan with water, in my case it turned out to be 2.5 liters of water. Place a thoroughly washed piece of meat, a bay leaf and a few black peppercorns in cold water. Place the pan on the stove. Bring the water to a boil and reduce the heat to low. Cook the meat broth under a loosely closed lid for 1.5 hours, depending on the size of the piece of pork (the larger the piece, the longer the broth cooks).

When the meat broth is ready, remove the bay leaf and peppercorns.

Cooking vegetable dressing for borscht with meat. To do this, peel the carrots and beets and cut the vegetables into small strips. You can also simplify this task for yourself and grate the beets and carrots on a coarse grater.

We peel the potatoes, wash them and cut them into strips, but larger ones. Immediately after cutting, place the potatoes into boiling meat broth.

Heat the frying pan and add a little sunflower oil, literally two tablespoons. Fry the beets and carrots until tender for about 3-5 minutes over medium heat, then add two tablespoons of tomato paste and a level tablespoon of sugar, as well as very finely chopped onion, to the vegetables. Cook the vegetable fry for another 3 minutes, then add the vegetable dressing to the pan with the rest of the ingredients.

Cook the borscht with meat for 20 minutes from the moment you add the potatoes and vegetables, then chop the cabbage (I used young cabbage in this recipe for borscht with meat) and also add it to the borscht.

We continue to cook the borscht with meat for another 15 minutes, after which we add salt and pepper to taste, and also season it with fresh, finely chopped herbs.

The ideal option would be to let the borscht with meat brew under a tightly closed lid for 15-20 minutes, after which it will become even tastier. A piece of pork should be caught from the borscht and cut into portions, and then the meat should be returned to the borscht.

Ingredients:

• pork or beef – 0.5 kg;
• potatoes – 5-6 pcs.;
• white cabbage – 0.4 kg;
• tomato paste – 2 tbsp. l.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vinegar 9% - 1 tbsp. l.;
• lard – 50 g;
• salt – 0.5 tbsp. l.;
• bay leaf – 1 pc.;
• chili pepper – 2 rings;
• fresh tomatoes – 2 pcs.;
• fresh dill – 15 g;
• bell pepper – 1/2 pcs.;
• water – 3 l;
• ground black pepper – 0.5 tsp.

Advice! Lard can be replaced with a tablespoon of lard.

Preparation:

1. Cook the meat for about an hour if it is pork and two to three hours if it is beef (so the beef will be soft and tender). At the very end, add salt in the specified amount.
2. As soon as the meat broth is ready, add the diced potatoes into it and cook over low heat.
3. We will prepare the dressing using lard. To do this, cut off the skin from the lard and cut the pulp into cubes. Melt the fat in a frying pan over low heat.
4. Add diced onions and carrots to the melted lard, which we first cut into thin bars. Fry for a couple of minutes.
5. Add grated beets to the frying, cover with a lid and simmer until the vegetables are soft.
6. Using a slotted spoon, remove ½ of the boiled potatoes, mash them in a mortar and add to the frying. Following the potatoes, add chopped tomatoes, tomato paste and garlic cloves passed through a press into the frying pan. Mix everything, simmer for a couple of minutes, remove from heat and pour into the pan where the vegetables are cooked.
7. Bring the vegetables to a boil, add diced bell pepper, ground pepper, chili pepper, bay leaf, add acetic acid (can be replaced with lemon juice), add salt, and cook for 10-15 minutes over moderate heat.
8. At the end of cooking, pour shredded cabbage into the borscht, bring to a boil and immediately add chopped dill, then immediately remove from heat and let the dish steep for a little over an hour.
9. Serve Ukrainian borscht with sour cream and garlic donuts.

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 tomato sauce homemade) – 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.

	Let's cook the meat broth. You can use various herbs and roots. For spiciness, you can add a couple of chili peppers, but this is to taste.
	Cut all vegetables into strips. Chop the greens and mix with chopped garlic.
	We take the meat out of the cooked broth and separate it into fibers, and then chop it finely.
	Fry on vegetable oil carrots, beets and onions.
	Add tomatoes in their own juice or tomato paste and mix
	We dilute with water.
	Add sugar, salt, pepper and lemon juice (or 9% vinegar) and simmer over low heat until the beets are ready
	Add shredded cabbage to the boiling broth
	Next are potatoes
	And meat
	Add the vegetable mixture to the broth as well.
	Let it boil, skim off any foam if it appears and immediately remove from the stove.
	Add chopped herbs with garlic.
	Serve borscht with pampushki.

Moscow borscht with beef

Another interesting recipe cooking 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.

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.

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;

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. We give ready-made dish let it brew for a while and we can safely invite our family for dinner.

Borscht with sauerkraut and beans

This recipe can be classified as 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 and cook until half cooked.
2. WITH sauerkraut squeeze out the juice and put it in 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.

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.

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.

Video recipe for classic borscht

If you follow the cooking sequence, you can cook very aromatic borscht with rich taste By classic recipe or show a little imagination and make this dish unforgettable.

Also, if you remove the meat components from the main ingredients, you can actually get a very tasty dietary or vegetarian borscht.

Don’t be afraid to experiment with products, because this is how new popular dishes appear.