Borscht with meat - a classic recipe for cooking

Borsch is a traditional Slavic dish. The soup is prepared in meat or vegetable broth with the addition of essential ingredients - beets, carrots, onions, potatoes and cabbage. There are many options for its preparation, and each housewife has her own, proven borscht recipe, which her household loves.

The classic recipe for borscht with meat, beets and cabbage

Classic borscht is made from meat on the bone, because this way the broth turns out to be more aromatic, and is infused with spices and seasonings for about an hour after cooking. Ideally, it should be cooked in the oven, however, simmering for a long time allows vegetables and meat to give off all the aromas to make the dish really bright.

Cooking time: 2 hours 30 minutes

Cooking time: 30 min.

Servings - 4.

• 
  Fry the peeled one onion and one carrot in a dry skillet with a thick bottom.
• 
  Pour the bones or ribs into 1.5 liters of cold water and put on the fire, add the onion and carrots, cut in half, there. Bring to a boil, reduce heat and cook broth for about 40 minutes.
• 
  Strain the broth through a coarse sieve, cut the meat off the bones and leave to serve, remove the vegetables.
• 
  Finely chop the second onion, grate the carrots and beets on a coarse grater, the potatoes into 5-7 mm cubes, chop the cabbage finely, chop the garlic.
• 
  Put a frying pan with a thick bottom on the fire, pour in vegetable oil, fry the onions and carrots on it until soft - about 2 minutes. Transfer the vegetables to a separate bowl.
• 
  Place the beets in the pan and cook for about 30 seconds, then add the vinegar and stir to preserve the color of the beets, then continue to fry the beets for about 2 minutes. Put prepared onions and carrots in a frying pan and fry for another 2 minutes. Add tomato paste to the dressing for classic borscht and simmer for 2 minutes, stirring occasionally.
• 
  Pour the strained broth into a clean saucepan, bring to a boil and put the cabbage in it.
• 
  When the broth boils a second time, put the potatoes in it and cook for 10 minutes.
• 
  Transfer the beetroot and vegetable dressing to a saucepan and cook for another 5 minutes over low heat.
• 
  At the end of cooking, spices, salt, sugar, garlic, bay leaves and herbs are added to the borscht. Cut the meat remaining after cooking the broth and put it in a saucepan, cover the borscht with a lid and let it brew for about an hour.
• 
  Serve classic borscht with sour cream and herbs.

Hearty and rich borsch with sauerkraut and pork

This version of borscht turns out to be more fatty than cooked with beef, however, sauerkraut gives it a piquant sourness and neutralizes fat content. The dish turns out to be fragrant and rich, and for a fuller taste when serving, add a little sour cream and fresh herbs.

Cooking time: 2 hours 40 minutes.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Pork meat - 350-400 gr.
• Sauerkraut - 250 gr.
• Carrots - 1 pc.
• Beets - 1 pc.
• Potatoes - 1 pc.
• Tomato paste - 2 tablespoons
• Granulated sugar - 1 tablespoon
• Bay leaf - 3 pcs.
• Black peppercorns - 3 pcs.
• Garlic - 3-8 cloves.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 3-5 tbsp.

Cooking process:

1. Pour pieces of pork with water and put on the stove. After boiling, reduce the heat, remove the foam and simmer for about 2 hours.
2. We clean the beets, rub half on a coarse grater, cut the second part into strips.
3. Heat the vegetable oil in a frying pan, put all the beets, sugar, tomato paste, sauerkraut brine and half a ladle of broth, mix thoroughly and cook for about 15-20 minutes, periodically adding a little more broth if necessary.
4. Peel the onions and carrots, cut the onions into half rings, and rub some of the carrots on a coarse grater, cut some into strips, fry in a pan for about 6 minutes until golden brown.
5. Put sauerkraut and a little broth with the fried vegetables, simmer until the cabbage is ready for about 10 minutes.
6. Cut the peeled potatoes into bars and put them in the broth, then put the meat cut after cooking, as well as beetroot and vegetable dressings there. Add spices and cook over low heat for about 15 minutes.
7. At the end of cooking, salt and pepper the borscht, and add the crushed garlic. Borsch with pork and sauerkraut is ready!

Fragrant borsch with beef, beets and fresh cabbage

This version of borscht is suitable for those who are contraindicated in fatty and sour, since the dish is prepared on lean beef, and only a little lemon juice is added to the vegetables to preserve the color of the beets. At the same time, the taste and aroma of the finished dish will not disappoint even a real gourmet.

Cooking time: 2 hours 40 minutes.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Water - 3.5 l
• Beef, breast - 700-800 gr.
• Cabbage - 350 gr.
• Potatoes - 250 gr.
• Beets - 150 gr.
• Carrots - 100 gr.
• Onions - 150 gr.
• Tomato - 300 gr.
• Vegetable oil - 50 ml
• Garlic - 3 cloves.
• Bay leaves - 2-3 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Dill to taste.
• Granulated sugar - 1 tsp
• Lemon juice - 1 tsp

Cooking process:

1. Rinse the beef and keep in cold water for about 10 minutes. Then place in a saucepan, cover with cold water and bring to a boil, periodically skimming off the foam. Then reduce heat to low, add a small onion and salt and cook for 1-1.5 hours.
2. Chop vegetables (carrots, beets and cabbage) into strips, chop the onion into small cubes, potatoes into larger cubes, and grate the tomato on a coarse grater.
3. In a saucepan or frying pan, fry the beets with sugar and lemon juice in oil, pour half a ladle of broth and simmer over low heat for 20-25 minutes.
4. Separately sauté the onions and carrots in vegetable oil until golden brown, add the grated tomato, season with salt and pepper, cook over low heat until the tomato juice evaporates.
5. Remove the meat from the broth, cut into small pieces and return it to the saucepan. Add potatoes and cabbage there, cook for 12-15 minutes. Add cooked beets and sautéed vegetables, bring to a boil, add garlic, pepper, salt and chopped herbs, then remove from heat and let stand, covered, for 20 minutes.
6. Serve with sour cream and bread. Bon Appetit!

Step-by-step recipe for making homemade chicken borscht

Chicken borscht is easy and quick to prepare, and lean chicken meat is suitable even for those who follow a diet or have restrictions on the use of fatty ones. No vinegar or citric acid is added to the dish, so this option can be considered as gentle as possible for the stomach, but at the same time no less tasty and rich.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Chicken breast - 1 pc.
• Water - 3 l
• Beets - 2 pcs.
• Bulb onions - 1 pc.
• Carrots - 2 pcs.
• Cabbage - ½ shank.
• Potatoes - 4 pcs.
• Garlic - 2 cloves.
• Tomato paste - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Greens to taste.

Cooking process:

1. Chicken breast must be thoroughly rinsed, covered with water in a saucepan and put on high heat.
2. Peel the vegetables, cut the beets, carrots and onions into small strips, fry them in vegetable oil until soft, add tomato paste and simmer for a short time.
3. Cut the potatoes into large cubes, finely chop the cabbage.
4. After 30 minutes after the start of cooking, remove the chicken meat from the pan and put potatoes and cabbage in the broth. After another 20 minutes after boiling the broth again, add the prepared vegetable frying to it.
5. Separate the boiled meat from the bones and chop finely. Return the pieces of meat to the saucepan, turn off the heat and let it brew for about 20 minutes.
6. Then add finely chopped garlic and herbs to the borscht, serve with black bread and sour cream. Bon Appetit!

How to cook delicious borsch with meat and beans?

Usually borsch is made from the usual beets, carrots, potatoes, cabbage and onions, but some people prefer to add beans to it, which adds flavor and makes the dish even more satisfying, as well as bell pepper, which gives the borsch a special aroma.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings - 8.

Ingredients:

• Beef - 300-400 gr.
• Water - 3 l
• Bulb onions - 1-2 pcs.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Beets - 2 pcs.
• Tomato paste - 1 tablespoon
• Bulgarian pepper - 1 pc.
• Garlic - 3-4 cloves.
• Red beans (boiled or canned) - 100 gr.
• Cabbage - ¼ head of cabbage.
• Vegetable oil - 1 tablespoon
• Salt to taste.
• Granulated sugar - 2 tablespoons
• Table vinegar 9% - 2 tablespoons
• Bay leaf - 2 pcs.
• Ground black pepper - to taste.

Cooking process:

1. We wash the meat thoroughly and boil over low heat for about 1.5 hours.
2. We clean the vegetables, extract the seeds from the pepper, cut the carrots, onions, beets and peppers into strips, cut the potatoes into cubes.
3. Finely chop the cabbage.
4. In a saucepan, heat the vegetable oil with tomato paste and fry the beets, add sugar and vinegar there, pour in two glasses of broth and simmer over low heat for 30-40 minutes.
5. Saute the onions, carrots and peppers separately.
6. Remove the beef from the broth and put potatoes, cabbage and bay leaves in a saucepan, cook for 10-15 minutes. Then add browned vegetables and beets, cook for another 5 minutes. At the end, put the beans, salt and pepper to taste, leave to brew for 30 minutes.
7. Hearty borsch with meat and beans is ready!

Diet and incredibly tasty borscht with chicken broth

This version of borscht is the most dietary and healthy. On the one hand, it is cooked in chicken broth, which is considered the most useful, on the other hand, there is no spicy or sour in its recipe. At the same time, the taste of the dish does not suffer at all, and the abundance of vegetables makes it as rich and healthy as possible.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Beets - 1 pc.
• Cabbage - 1/3 head of cabbage.
• Beets - 1 pc.
• Potatoes - 1 pc.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 3 cloves.
• Water - 3 l
• Chicken meat (leg) - 2 pcs.
• Vegetable oil (for frying) - 1 tbsp.
• Butter - 1 tsp
• Vinegar - 2 tablespoons
• Salt to taste.
• Black pepper to taste.
• Bay leaf - 2 pcs.

Cooking process:

1. Remove the skins from the legs and pour cold filtered water, bring to a boil under a lid over low heat until the meat is fully cooked.
2. Cut one onion and one carrot in half, fry in a dry frying pan until tan, then put in the broth.
3. Grate the peeled beets on a coarse grater and sauté in vegetable oil, and then simmer until soft with a little water and vinegar.
4. Cut the potatoes into cubes, and the cabbage into thin strips. Remove the boiled meat and vegetables from the broth, put potatoes and cabbage in a saucepan.
5. Grate the second onion on a coarse grater, cut the onion into small cubes, sauté everything in vegetable oil until the onion is transparent.
6. Place prepared beets, carrots and onions in a saucepan, add salt and pepper to taste, put bay leaf and butter, simmer for 2 minutes.
7. Remove from heat, add finely chopped garlic to the borscht and let it brew for about 5 minutes.
8. Before serving, mix the borscht well and serve with sour cream and finely chopped herbs. Bon Appetit!

A simple and delicious recipe for making borscht with meat and mushrooms

You can take the meat for this dish based on your own preferences, because the star ingredient in the dish is mushrooms. This version of borscht is especially tasty if you use dry mushrooms, but even with fresh mushrooms, the dish will be satisfying and appetizing.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Meat (chicken, beef, pork) - 300 gr.
• Dried mushrooms (fresh or frozen) - 100 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Cabbage - 300 gr.
• Vegetable oil - 2-3 tbsp.
• Tomato paste - 2-4 tablespoons
• Beets - 1 pc.
• Potatoes - 4-6 pcs.
• Water - 2.5 l
• Salt to taste.
• Bay leaf - 1 pc.
• Garlic - 1 clove.

Cooking process:

1. Rinse dry mushrooms and soak in cold water for 1-2 hours. Fresh - peel, frozen - leave at room temperature to defrost. Finely chop the mushrooms and fry for about 10 minutes.
2. Grate the carrots on a coarse grater and add to the mushrooms with finely chopped onions. After a few minutes, put tomato paste in the frying and cook over low heat for another 10-15 minutes.
3. Pour the meat with water and cook for about an hour, periodically skimming off the foam, then remove the meat from the broth.
4. Put mushroom frying, medium-sized diced potatoes and finely chopped cabbage into a saucepan. Season the broth with bay leaves and salt.
5. Grate the beets on a coarse grater and fry in vegetable oil, then simmer until soft with a little broth.
6. Transfer the beets to a saucepan, stir, cook for another 5 minutes, add chopped garlic and leave under the lid for about 10 minutes.
7. Before serving, finely chop the meat and put on a plate, and then pour the borsch with mushrooms. Serve with garlic donuts and sour cream.

How to cook delicious borsch with tomato paste and meat?

An easy recipe for delicious borscht that even an inexperienced housewife can cook. Simple steps, available ingredients and a little time, and the result will delight both the author of the dish and grateful household members.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Meat broth - 1.2 l
• Beets - 200 gr.
• Cabbage - 200 gr.
• Potatoes - 200 gr.
• Carrots - 100 gr.
• Bulb onions - 40 gr.
• Tomato paste - 1 tablespoon
• Garlic - 3 cloves.
• Parsley or dill to taste.
• Bay leaf - 2 pcs.
• Fat (beef, lard or vegetable oil) - 2 tablespoons
• Table vinegar 6% - 1 tsp
• Granulated sugar - 1 tablespoon
• Salt to taste.

Cooking process:

1. Wash and clean the vegetables. Cut beets and carrots into long strips, onions into small cubes.
2. Saute vegetables in vegetable oil or melted fat for 15 minutes, then add tomato paste, sugar and vinegar to them.
3. Pour the broth into a saucepan and bring to a boil, add finely chopped cabbage and potatoes, cut into medium cubes, cover and cook for 8-10 minutes.
4. Transfer the frying vegetables to the broth, salt and cook until the beets and cabbage are cooked.
5. 3 minutes before the end of cooking, add bay leaf and chopped garlic to the borscht. Remove from heat and let it brew for 10 minutes. Serve with finely chopped herbs. Light and tasty borscht is ready!

Classic Ukrainian borscht with beef at home

Traditional borscht is cooked differently in each of the regions of Ukraine: somewhere the broth is cooked on several types of meat at once, and somewhere - with additional ingredients: beans, apples, prunes or bell peppers. This recipe for Ukrainian borscht will require beef and some smoked bacon, which will give the dish a colorful national flavor.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 min.

Servings - 8.

Ingredients:

• Cabbage - 500 gr.
• Beets - 500 gr.
• Beef - 300 gr.
• Potatoes - 250 gr.
• Smoked bacon - 150 gr.
• Sour cream 35% - 50 gr.
• Carrots - 1 pc.
• Lemon - 1 pc.
• Bulb onions - 2 pcs.
• Tomato paste - 2 tablespoons
• Parsley to taste.
• Bay leaf - 1 pc.

Cooking process:

1. Cut the beef into 3 cm pieces, put it in a saucepan with coarsely chopped onions and bay leaves. Simmer the broth for about 1 hour.
2. Cut the bacon into 1 cm cubes, fry them in a pan, add to it the carrots and beets grated on a coarse grater, as well as the onions cut into rings.
3. Add tomato paste to frying and simmer for 1 minute.
4. Transfer the finished mass to the broth, add the juice of half a lemon, cook for 10 minutes.
5. Chop the cabbage, cut the potatoes into 0.5 cm cubes, put everything in the broth and cook for 15 minutes.
6. Serve Ukrainian borsch with chopped smoked bacon, sour cream and herbs.

How to cook hearty and flavorful borscht with meat in a slow cooker?

For this dish, familiar ingredients are used, however, when cooking in a multicooker, vegetables are not fried: everything is put directly into the bowl of the device - quickly and easily.

Cooking time: 50 minutes.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Beef (brisket) - 800 gr.
• Potatoes - 500 gr.
• Beets - 100 gr.
• Carrots - 100 gr.
• Bulb onions - 100 gr.
• Cabbage - 200 gr.
• Vegetable oil - 4 tablespoons
• Lemon juice - 3 tsp
• Tomato paste - 1 tablespoon
• Water - 2 liters.
• Salt - 1 tablespoon
• Sugar - 1 pinch
• Bay leaf - 2 pcs.
• Black peppercorns - 5 pcs.

Cooking process:

1. Rinse the meat, cut into portions.
2. Chop the cabbage, chop the potatoes into large cubes, the onions into small cubes, and grate the beets and carrots on a coarse grater.
3. Pour vegetable oil into the multicooker bowl and in the "frying" mode cook the onion until golden brown - about 3 minutes, stirring occasionally. Add carrots and fry for another 3 minutes.
4. Add beets, stir, cook for 2 minutes, then add lemon juice and tomato paste, fry for another 3 minutes.
5. Put pieces of beef on top of the frying, then put potatoes, cabbage and cover with water. Add bay leaves, pepper, salt and sugar.
6. Close the slow cooker and cook in the "soup" mode for 30 minutes.
7. Serve borsch with herbs, finely chopped garlic and black bread.