Classic borscht - 10 step by step recipes

The standard dish of Slavic cuisine is borscht - red, rich and thick, so that a spoon can stand in it. Each housewife has her own recipe and secrets in cooking, however, below are step-by-step photos and recipes for this soup, which can rightfully be called classic.

Classic borsch with beets and cabbage

Classic borscht is made from red beets with the addition of fresh cabbage, the basis of the dish is meat broth. It is advisable to choose meat of more fatty varieties, unless it is assumed that the dish will be dietary or lean.

Cooking time: 2 hours 30 minutes.

Servings: 10.

• 
  Prepare the products necessary for cooking: wash and peel the vegetables, rinse them, remove and discard the top leaves from the cabbage and finely chop it, boil the beets and meat ahead of time.
• 
  Prepare frying. Chop the onion finely and pour into a pre-heated frying pan, into which pour sunflower oil. The onions should be sautéed until golden brown.
• 
  Turn on medium heat. Send the broth previously cooked on meat on the fire. Bring it to a boil, add chopped cabbage. Salt the water a little.
• 
  Cut the potatoes into medium pieces, put in a saucepan with the cabbage and cook for about 10 minutes, removing the foam. Add bay leaves.
• 
  Grate the carrots on a fine or medium grater, put them in a skillet with onions.
• 
  Remove pork (or other meat) from bones and divide into small pieces.
• 
  Put prepared meat in broth with potatoes and cabbage.
• 
  Grate the finished beets on a medium grater, add to the skillet with onions and carrots. Fry the roast for about 7 minutes, reducing the heat to low.
• 
  After 7 minutes. put tomato paste in a frying pan with vegetables and mix everything thoroughly.
• 
  After another 7 minutes. turn off the heat under the pan, add finely chopped garlic there and cover the pan with a lid. Leave the roast to infuse for 5-7 minutes.
• 
  Put the contents of the pan into a saucepan for the soup and stir, simmer for 5 minutes.
• 
  Chop the herbs finely, pour it into the borscht, add pepper and spices, stir. Taste the borscht, add more salt if necessary. Remove the bay leaves from the saucepan so that the soup does not start to taste bitter. Classic borscht is ready.

Bon Appetit!

Step-by-step recipe for classic Ukrainian borscht

Ukrainian borscht is famous all over the world, incl. thanks to the classics of literature who glorified him in their works. This is a rich meat soup with a rich red color. As a rule, in addition to meat, lard is also added to Ukrainian borscht for nutritional value, which makes the dish very high in calories, but incredibly tasty.

Cooking time: 2 hours.

Servings: 6.

Ingredients:

• Beef on the bone - 0.6 kg;
• Beets - 1 pc. (large);
• Small cabbage head - 1 pc.;
• Potatoes - 3-4 pcs.;
• Carrots - 90 g;
• Onions - 60 g;
• Parsley and celery root - 1 pc.;
• Garlic cloves - 3 pcs.;
• Pork fat - 20 g;
• Fatty sour cream - 130 g;
• Tomato paste or sauce - 1-2 tbsp. l .;
• Wheat flour - 1 tbsp. l .;
• Food vinegar - 1 tbsp. l .;
• Bay leaf - 2 pcs.;
• Allspice - 4-5 peas;
• Ground black pepper - to your liking;
• Parsley, dill - a couple of sprigs;
• Granulated sugar - to taste;
• Odorless sunflower oil - for frying;
• Butter 82.5% - 50 g.

Cooking process:

1. Boil the broth on the meat. When cooking, remove the foam formed on the surface from the curdled protein with a slotted spoon. Separately, in a mug, collect the fat from the meat from the surface of the broth.
2. Peel the beets, rinse, coarsely grate or cut into thin strips. Put in a frying pan, pour in vinegar, add granulated sugar, tomato paste and fat collected from the broth. Stew the beets under the lid until they are not completely cooked, if necessary, you can add a little broth from the pan.
3. Finely chop the celery and parsley root, peel the carrots, rinse and grate on a medium grater. Cut the onion into half rings. Saute the whole mass with the addition of vegetable oil or lard in a preheated pan until golden brown.
4. Add pre-peeled potatoes to the boiling broth, which must be cut into medium cubes, add finely shredded cabbage there and cook over medium heat for about 10-15 minutes. After that, add the ready-made beetroot mass and lay out the roast, allspice peas, salt and throw the bay leaf.
5. In a separate frying pan, melt the butter, fry the flour in it and pour in a little broth. Stir and pour into soup, cook for about 5 minutes.
6. Season the borsch with finely chopped bacon, grated with chopped garlic and parsley, let it boil. Turn off and leave to infuse, covered with a lid, about 15-20 minutes.
7. Pour the finished dish into soup bowls, add pieces of cooked meat, chopped herbs and sour cream.

Bon Appetit!

Delicious rich borscht on beef

Borscht cooked with red meat is especially satisfying. It replaces a full meal and satiates for a long time. All the beneficial substances contained in beef, during cooking, pass into broth and are quickly absorbed by the body.

Cooking time: 1 hour 50 minutes.

Servings: 9.

Ingredients:

• Beef - 450 g;
• Carrots - 1 pc.;
• Potatoes - 3 pcs. (average);
• Beets - 2 pcs.;
• Cabbage - 200 g;
• Sweet red pepper - 1 pc.;
• Tomato sauce - 3 tbsp l .;
• Large onions - 1 head;
• Granulated sugar - 1.5 tsp;
• Bay leaf - 3 pcs.;
• A clove of garlic - 1 pc.;
• Seasonings for soup - 2 tsp;
• Ground black pepper, ground red pepper, coriander - 0.4 tsp each;
• Salt - to your liking;
• Odorless sunflower oil - 2-3 tbsp. l.

Cooking process:

1. Rinse the meat (on the bone or in pieces) in hot water, put in a saucepan. Pour cold water from the filter into it, bring to a boil, while removing the foam with a slotted spoon. Pour the seasoning mixture so that the meat is saturated with the aromas of the spices, salt. Leave on medium heat for 1.5 hours.
2. Meanwhile, peel and dice the onion. Pour half of the onion to the meat, leave the other.
3. Cut the beets very thinly into strips.
4. Pour vegetable oil into the pan, pour the beets and the other half of the onion. Fry over medium heat until golden brown.
5. Peel the carrots, rinse and also cut into thin strips. Wash the bell peppers, remove the green leg and seeds, finely chop. Add carrots and peppers to vegetables in a skillet and fry for about 5 minutes more.
6. Lightly salt the frying, put granulated sugar and bay leaf there. Add 2-3 scoops of meat broth and simmer everything under the lid until the water evaporates and the vegetables soften.
7. Add tomato sauce and garlic passed through a press to frying. You can add a little vinegar to keep the beets from losing their color. Turn off the heat and leave the skillet covered with a lid.
8. When the meat is boiled for about an hour, cut and add the peeled and washed potatoes to it.
9. Finely chop the cabbage and send to the pan after the potatoes.
10. Remove the meat from the pan, remove it from the bone and cut it into pieces, and then return it to the soup.
11. Put the prepared frying in a saucepan, stir everything and leave to cook for another 5 minutes. Taste borscht and add salt or seasoning, if necessary. If there is no usual sourness, you can add a little more vinegar, if the borsch is sour, you can add a little sugar. Turn off the soup and let it stand.
12. Pour into portions, adding pieces of meat, sour cream, finely chopped greens to each plate.

Bon Appetit!

A simple recipe for meat borscht with pork

Classic borscht is usually cooked with pork. To do this, choose the fattest part of the meat or add lard. The recipe uses lemon juice instead of vinegar.

Cooking time: 2 hours.

Servings: 10.

Ingredients:

• Pork - 0.5 kg;
• White cabbage - 1 small head of cabbage;
• Beets - 2 pcs.;
• Potatoes - 3 pcs.;
• Onion - 1 head;
• Carrots - 2 pcs. (small);
• Sugar - 2 tsp without a slide;
• Bay leaf - 3 pcs.;
• Lemon - 1 pc.;
• Water - 3 liters;
• Butter fat - 30 g;
• Salt, spices, herbs - to your liking.

Cooking process:

1. Put the washed pork cut into large pieces in a deep saucepan. Put on high heat. When the water boils, it must be drained along with the foam that formed during boiling. Rinse the meat and fill with purified water from the filter (3 l). Add bay leaves. Cook the pork for about 40 minutes, skimming off the foam.
2. Peel and rinse vegetables. Coarsely grate the carrots and beets, cut the onion into small cubes.
3. Dissolve butter in a frying pan over medium heat, sauté carrots and beets in it, put onion. Pour in granulated sugar and squeeze out the juice of a quarter of a lemon. If desired, you can add tomato sauce (2 tablespoons) or finely chopped large tomato.
4. Pour a scoop of broth from a saucepan into the frying, simmer the mixture over low heat under a lid for about 15 minutes.
5. Finely chop the cabbage and pour into the broth to the meat, salt everything to taste.
6. Cut the potatoes into cubes and place in a saucepan with soup after the cabbage has boiled.
7. When the potatoes become soft, put the frying in the soup, add the seasonings and leave to cook for 5 minutes.
8. Let the borscht brew on the switched off stove under the lid for about 15 minutes. and serve with sour cream and herbs.

Bon Appetit!

Classic borscht with chicken

Chicken breast borsch has less calories than fatty meat. This soup will appeal to those who, for whatever reason, have given up eating red meat. Chicken breast cooks faster, and therefore borscht will take less time to cook.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Chicken breast - 1 pc. (large);
• Broth water - 3 l;
• Cabbage - half a head of cabbage;
• Beets - 2 pcs. (small);
• Potatoes - 3-4 pcs.;
• Carrots - 2 pcs.;
• Garlic cloves - 2 pcs.;
• Tomato sauce - 3 tbsp l .;
• Salt, pepper, spices and herbs - your choice and taste.

Cooking process:

1. Wash the chicken breast and add enough water to cover it completely. Put the saucepan over high heat and cook until the meat boils. When the water boils, it must be drained along with the foam and pour 3 liters of water from the filter into the pan. Return the pan to the stove and cook the meat after simmering over low heat, adding a little salt.
2. For frying, peel vegetables, wash in cold water. Coarsely grate the beets and carrots, cut the onions into cubes. Heat a frying pan with vegetable oil and put vegetables in it, add tomato sauce or pasta, fry until soft. Add spices to the roast.
3. Peel potatoes, wash and cut into medium sized cubes. Chop the cabbage finely.
4. About half an hour after draining the first broth, the breast will cook. Remove the meat from the soup and put the cabbage and potatoes there.
5. Cook for 20 minutes. after boiling, and then add frying to the vegetables and boil the soup again.
6. Remove the cooked chicken from the bones, cut into cubes and place in a saucepan. Turn off the heat and let the borscht brew for about 20 minutes.
7. Put garlic, passed through a press, and finely chopped greens in the soup. Taste ready-made borscht and add salt or seasonings to taste.

Bon Appetit!

Vitamin green borsch with sorrel

Surprisingly, borscht can be cooked even without beets. You can make such an original soup by adding a lot of herbs and chicken eggs to it. The taste of green borscht is not similar to the classic one, but it is not inferior to it in terms of benefits.

Cooking time: 55 min.

Servings: 6.

Ingredients:

• Chicken broth - 1.5 l;
• Parsley - 1 bunch;
• Onions with feathers - 1 bunch;
• Sorrel - 1 bunch;
• Medium potatoes - 2 pcs.;
• Eggs C2 - 3 pcs.;
• Onions - 0.5 heads;
• Bay leaf - 2 pcs.;
• Salt, herbs and spices to your liking.

Cooking process:

1. Pre-cook the chicken broth by adding the bay leaf. For borscht, you can take an inexpensive soup set or use the thighs and back, if possible with the skin.
2. Wash greens, dry, chop. Boil chicken eggs (2 pcs.) Until tender and peel. Peel and wash onions and potatoes.
3. Cut the onion in half, chop half into small cubes. Fry the onions until golden brown in a frying pan with odorless vegetable oil. Cut the eggs into quarters.
4. Put the fried onions and prepared herbs in a saucepan with cooked and strained broth.
5. Cut the potatoes into cubes, pour into the green borscht. Salt the soup, add any seasonings you want.
6. After 20 minutes. break the washed raw egg into broth, stir and cook until the egg grabs.
7. Place the sliced ​​eggs in the soup and remove the pan from the stove.
8. Serve with a slice of bread, seasoning the borsch with a spoonful of thick sour cream.

Bon Appetit!

Classic cold borscht made from beets, cucumbers and eggs

Cold borscht, also called beetroot or cold beetroot, is a worthy replacement for the usual hot borscht, an excellent option for a hot summer when you don't want fatty hot dishes. No meat is used in the preparation, so the soup will fit perfectly into the vegetarian menu.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

• Beets - 0.5 kg;
• Chicken eggs - 1 pc .;
• Potatoes - 300 g;
• Fresh cucumbers - 220 g;
• Green onions - 1 bunch;
• Dill - 1 bunch;
• Young beet tops - 50 g;
• Sour cream (for serving) - 40 g.

For refueling:

• Purified water - 0.5 l;
• Horseradish - 10 g;
• Sunflower oil - 20 ml;
• Ground black pepper and salt - to your taste;
• Granulated sugar - 10 g;
• Wine, apple or balsamic vinegar - 10 ml.

Cooking process:

1. Rinse and boil the beets and potatoes without removing the skin. The potatoes must be removed after 30 minutes, and the beets must be boiled for up to 1 hour.
2. Wash the egg and boil it hard. Put the boiled vegetables and the egg in cold water and hold there, so that later it will be easier to peel.
3. Peel the beets and cut into strips, while a small piece of beets must be rubbed on a medium grater, this will then give a bright color to the broth.
4. Put beets in a saucepan, pour in water. Let stand in this form for 20 minutes.
5. Peel the potatoes, cut into strips. Cut the cucumbers into small strips without peeling. Peel and cut the egg into several pieces.
6. Put the beets in a sieve, let the water drain. Pour odorless sunflower oil into the broth, add horseradish, salt and pepper. Add vinegar and sugar, while trying to adjust the acidity of the dish with these constituents.
7. Wash and dry the herbs. Chop green onions, dill, cut beet leaves into strips, cut the cuttings into small circles.
8. Arrange the vegetables in plates, pour in the dressing, put a piece of egg in each plate and sprinkle with herbs.
9. Add cold sour cream at the end and serve.

Bon Appetit!

Delicious borscht without cabbage

If at the last moment before preparing the planned borscht it turns out that there is no cabbage at home, you can safely skip this ingredient and cook a wonderful borscht without cabbage on a chicken leg.

Cooking time: 50 min.

Servings: 9.

Ingredients:

• Beets - 3 pcs. (small);
• Chicken leg - 1 pc.;
• Carrots - 1 pc.;
• Potatoes - 5 pcs.;
• Water - 1.6 l;
• Onion - 1 head;
• Odorless sunflower oil - 90 g;
• Tomato paste - 1 glass;
• Salt and ground black pepper, seasonings - to your liking;
• Bay leaf - 2 pcs.;
• Chives - 2 pcs.

Cooking process:

1. Wash the leg, peel and rinse all vegetables. Put the meat in a saucepan with chopped potatoes, add water and cook until the food is ready. Salt the broth and remove the foam that will form during the cooking process.
2. Meanwhile, cut the onions into cubes, grate the carrots on a coarse grater, cut the beets into small strips. Heat a frying pan with vegetable oil, fry the onions and carrots until light golden brown, then add the beets and fry a little more.
3. Add tomato paste to the pan (you can use homemade tomato paste if available). Simmer covered until soft. You can add 1 tsp. without a slide of sugar. If the frying begins to burn, pour 1 scoop of broth from the pan into the pan.
4. When the meat and potatoes in the soup are ready, put the frying in there and cook for about 20 minutes more. over low heat.
5. Pass the garlic through a press and add to the borscht along with bay leaves, pepper and spices. If desired, add 2-3 allspice peas.
6. Leave the soup on the switched off stove for 15-20 minutes, so that the borscht is infused and the taste of the seasonings can open up.
7. Serve hot, adding sour cream and finely chopped herbs if desired.

Bon Appetit!

Recipe for cooking borscht with garlic donuts

According to the recipe, a very tasty fragrant borscht is obtained, which is eaten in a bite with spicy garlic donuts. It is advisable not to buy buns, but to cook at home yourself.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

For borscht:

• Purified water - for broth;
• Beef or chicken breast - a couple of pieces with bones;
• Onions - 3 pcs.;
• Beets - 3 pcs.;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Cabbage - 0.5 heads of cabbage;
• Bulgarian pepper - 1 pc.;
• Tomatoes - 6 pcs.;
• Bay leaf - 2 pcs.;
• Salt, freshly ground pepper, seasonings for soup - according to your taste and discretion.

For garlic donuts:

• Milk - 250 ml;
• Eggs - 2 pcs.;
• Flour - 0.5 kg;
• Fast-acting yeast - 11 g;
• Vegetable oil - 4 tbsp. l .;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l .;
• Garlic - 3 cloves;
• Butter - 4 tablespoons l .;
• Dill - a couple of twigs;
• Salt - 1 pinch;
• Yolk - 1 pc. (for lubrication);
• Milk - 1 tbsp. l. (for lubrication).

Cooking process:

1. Rinse the meat, put in a saucepan and add water. Cook until boiling over high heat, drain off the foam. Pour in clean water, put on a whole peeled onion. Cook over medium heat for about 30-35 minutes, until the meat is cooked through. Do not forget to remove the foam.
2. Wash and peel vegetables and herbs.
3. While the broth is cooking, you can place the bun dough. Mix sifted flour and yeast, sugar, salt, stir. Add eggs at room temperature, sunflower oil, warm milk (not hot or cold). Knead the dough for about 25 minutes. in a combine or by hand until elastic. Gather the dough into a ball, grease the container and dough with vegetable oil, cover with a thin towel and leave in a warm place to rise for 1 hour. You can put the dough on the door of an open oven with a set temperature of 70-80 degrees. There should be no drafts in the house. You can also send the dough for proofing in a multicooker, having previously greased the bowl with vegetable oil, at a temperature of about 37 degrees.
4. When the meat is cooked, remove it from the soup and remove it from the bone, and discard the onion. Cut the potatoes into cubes and pour into the broth.
5. Coarsely grate the carrots and beets, finely chop the pepper into strips, cut the onion into cubes. Saute everything in vegetable oil.
6. Pour boiling water over the tomatoes, remove the skin, chop finely and put in the pan.
7. Finely chop the cabbage, add to the soup. After 5 min. add frying. Season with salt, pepper, seasoning and bay leaves.
8. In 10 minutes. add finely chopped garlic and dill, cook for 5 minutes. Cover and leave on the switched off stove.
9. An hour after the beginning of the proofing of the dough, it will double. Wrinkle and leave for another 20 minutes.Wrinkle again and shape into small round buns, place in a mold or on a baking sheet at a short distance from each other. Let rise for about 10 minutes. Brush with yolk mixed with milk and a pinch of sugar. Bake at 200 degrees for 20 minutes, then reduce the temperature to 180 degrees and bake for another 5 minutes. Grease the buns with sauce, turn off the oven and let stand in the open oven for a couple of minutes.
10. For the sauce, mix the garlic passed through a press, finely chopped dill, a pinch of salt and melted butter.
11. Serve the finished dish by cutting the meat into a plate, filling it with borscht, adding sour cream and sprinkling with fresh chopped herbs. Put 3-4 donuts separately to the dish.

Bon Appetit!

Classic borscht in jars for the winter

To prepare borscht, you can prepare a semi-finished product in the summer and roll it up in jars. With the help of such a preparation, you can cook borscht 2 times faster, since almost all the vegetable part will be added already prepared in advance. Such a trick will save any housewife whole hours of standing at the stove.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Beets - 800 g;
• Cabbage - 800 g;
• Onions - 0.5 kg;
• Tomatoes - 0.5 kg;
• Carrots - 0.5 kg;
• Sugar - 3 tbsp. l .;
• Salt - 2 tbsp. l .;
• Odorless sunflower oil - 100 ml;
• Water - 100 ml;
• Vinegar - 50 ml.

Cooking process:

1. Peel and wash all vegetables. Grate carrots and beets coarsely, chop cabbage.
2. Cut the tomatoes into medium-sized pieces, removing the dense white parts. Cut the onions into half rings.
3. Put all vegetables in a deep saucepan, add granulated sugar, salt and sunflower oil.
4. Pour water over the vegetables and cook over medium heat for about 20 minutes, stirring occasionally.
5. Wash jars and lids with soda, rinse. Put the glass containers in a cold oven, set the switch to 120 degrees and heat the jars for about 15 minutes. Boil the lids for 5 minutes. and dry.
6. Pour vinegar into the vegetables in a saucepan, mix, cook for another 1 minute. and pour hot into sterile jars.
7. Cover the jars with lids and roll them up with a seaming machine.
8. Turn the blanks upside down, cover with a warm blanket and leave to cool to room temperature for about 12 hours, and then put them in a cold, dark place for storage.
9. To prepare borscht, it is necessary to boil the meat in broth, boil potatoes in it and for 5 minutes. until the end of cooking, put the required amount of the workpiece from the can. Cook for 5 minutes, turn off, add spices and salt and let stand under the lid for another 15 minutes.

Bon Appetit!