Borsch: classic recipe with meat. How to cook borscht: step-by-step recipe. How to cook delicious borscht - simple recipes for every day How to cook delicious borscht with meat

All fans of delicious food know for sure that traditional Ukrainian cuisine is not complete without borscht. Every housewife should know the recipe for the most delicious borscht, because it is an excellent first course that can capture the heart of any man. Of course, this is provided that it is prepared correctly, without any errors.

A little history

This dish has all the features traditional for Ukrainian and South Russian cuisines; it was prepared by our ancestors - the Slavs. It got its name because the main ingredient in this dish is beets, and in ancient times the vegetable was called “borscht”. From the territory of Kievan Rus, where the dish was invented, it spread throughout the surrounding area and even to neighboring states. That is why it is currently in countries such as Poland, Lithuania, Romania and Belarus. This dish was very fond of the Russian rulers Catherine the Second and Alexander the Second, as well as the famous ballerina Anna Pavlova, whose name also went down in history.

Varieties of borscht

There are a considerable number of varieties of this soup, and which borscht is the most delicious remains a mystery to this day. This diversity is due to the fact that each nation put something of its own into the obtained recipe, characteristic of the national traditions of its native state - this changed the taste of the finished dish in the crust.

All presented varieties are divided into two large categories: red borscht and cold borscht, which is also popularly called kholodnik. Kholodnik is more common in Belarus, where it is eaten as a snack with hot boiled potatoes.

Kholodnik

It is very simple to prepare such a dish - it is based on pre-prepared beets, which must first be pickled. As a rule, all ingredients are added raw to such a dish. All ingredients are diluted with kefir or other fermented milk products, the desired amount of hard-boiled chicken eggs is added to a common pan, and then everything is seasoned with sour cream and served.

There are a considerable number of fans of such a bright and tasty dish in the world. It is prepared mainly in summer or spring, when all the ingredients can be easily obtained fresh.

Red

However, as many gourmets admit, the most delicious borscht is red, which is prepared by heat treating food and served hot. Its main ingredients are vegetables, which should initially be taken fresh. As a rule, the standard set includes carrots, potatoes, beets, cabbage, tomatoes and herbs. If desired, you can prepare lean borscht, but many housewives prefer to pre-cook meat broth from different types of meat. Many step-by-step recipes for the most delicious borscht recommend using chicken or pork broth. With such a combination of meat in the broth, the finished soup turns out to be the most aromatic and delicate in taste.

Before serving the finished dish, season it with sour cream or mayonnaise. In Ukrainian culture, the tradition of eating such soup as a bite with garlic and bread is especially widespread.

The most delicious borscht: step-by-step recipe with photos

In order to prepare an excellent soup, which is the king of traditional Ukrainian cuisine, you do not need to have a lot of culinary skills. It is enough to simply understand the order of cooking the ingredients, and also know how to properly cook a tasty and clear broth for the future soup.

Step 1: Preparing the broth

Many famous chefs recommend using pork or, in extreme cases, chicken to prepare the most delicious borscht. If you choose the first option, it is best to use the breast part and bones for cooking, which can be bought inexpensively at almost any butcher shop.

Preparation of the broth should begin by boiling the bones, which should be filled with cold purified water. After this, cover the pan with a lid and put it on the stove to cook. As soon as the contents begin to boil, you should reduce the heat and begin to gradually remove the resulting foam. Correct actions at this stage will ensure a tasty and clear broth.

As practice shows, for the most delicious borscht, the bones need to be cooked for a couple of hours, without turning off the heat and skimming off the foam regularly. After this, you need to add meat to them in the amount indicated in the selected recipe. In this composition, the pan should be kept on low heat for a couple of hours.

If the broth is made from chicken, it will take about an hour or two to prepare. If this type of broth is chosen, it is not recommended to add another type of meat to it, so as not to interrupt the taste.

Ingredients

In the classic recipe for the most delicious Ukrainian borscht, he recommends using a standard set of ingredients. It necessarily includes bright red beets (called beets in some recipes) - a couple of root vegetables, no more than 0.5 kg of fresh cabbage, a couple of medium-sized carrots, the same number of onions, five potatoes. This is a basic soup set, which is designed for broth made from 800 g of pork meat.

Step 2. Preparation of ingredients, their pre-processing

All components of borscht must be washed and peeled in advance. After this, the potatoes need to be cut into medium-sized cubes. As practice shows, root vegetables cut in this way give the finished soup a special taste.

Grate the beets into a separate plate on a coarse grater. Many people prefer to cut it into strips or bars by hand, but the recipes for the most delicious borscht often say that the vegetable, chopped in this way, gives the final result that original red or even burgundy color. After the beets have been grated, they should be sprinkled with the juice of half a lemon and, after mixing thoroughly, left in a cool place for 15-20 minutes.

The cabbage needs to be chopped, which most housewives do with a regular kitchen knife. However, in the modern world there are a considerable number of devices that can also be used. Some chefs recommend chopping the vegetable into cubes, but this does not change the taste of the soup.

Step 3. Preparing the borscht dressing

Ukrainian borscht becomes the most delicious only if the housewife uses lard, grated with garlic, as a dressing. To prepare it, you need to take a small piece of this product (about 50 grams) and grind it thoroughly. After this procedure, a couple of cloves of garlic are added to a common bowl, and in this composition the mass is crushed in a mortar until a state of homogeneity is formed. When ready, the dressing should be covered with cling film and refrigerated until needed.

Some experienced housewives advise using old lard, which has a slightly yellowish color, to prepare such a mixture. However, along with them, there are recommendations regarding the use of aromatic lard with spices.

Step 4. Preparing the roast

Properly prepared frying is the element without which the most delicious borscht cannot be obtained. Photos depicting bright red borscht are taken to clearly convey the color that the dish should have if it was properly fried.

At the very beginning, you need to heat a frying pan, preferably with a non-stick coating, into which you should pour a small amount of sunflower oil. After it heats up, you need to put grated carrots and chopped onions into the frying pan. After this, 3-4 tomatoes, previously peeled, or 2-3 tablespoons of tomato paste should be sent to them. Vegetables need to be mixed well during frying. After some time, add beets to them and mix well. Everything in the pan is covered with a lid and simmered for 10-15 minutes.

Step 5. Cooking borscht

First, you need to heat the prepared broth to boiling water, into which you should add the prepared potatoes and chopped meat. In this composition, the dish is cooked for 10 minutes, after which you need to add shredded cabbage, continuing to cook over high heat for a short period - about 10 minutes.

After the vegetables begin to become more or less soft, the heat should be reduced and the prepared frying should be added to the pan. In this composition, everything is boiled until the vegetables are completely cooked; a dressing made from lard and garlic is added to the borscht, as well as finely chopped herbs, salt, pepper and other seasonings to taste. Be sure to add 1-2 bay leaves here, which give the dish not only a pleasant aroma, but also some piquancy.

Tricks for cooking borscht

Any good housewife should know how to cook the most delicious borscht. This dish can become special if you follow the basic instructions and know some small tricks in the process of creating it.

A large part of success lies in the right products. To prepare borscht, do not be afraid to use too fatty pieces of meat - the juiciness and softness of the broth, as well as its richness, have never harmed the finished dish. A separate trick lies in the choice of beets: it is better to take them in small sizes. In such root vegetables there is a smaller number of veins, which ensures greater juiciness of the fruit and, as a result, a brighter color of the finished borscht.

If the potato chosen for cooking is too boiled, you can cut it larger - by the time the cabbage is cooked, the potatoes will not have time to boil to a puree. Some families prefer to pre-fry it before storing it - the vegetable turns out not only dense, but also especially tasty.

You can use bell pepper in the general composition of the ingredients - it will add some zest to the taste of the finished borscht. It is best to choose this vegetable at the market. The ideal fruit is green in color and rather unprepossessing in appearance - this will be the most aromatic and rich in useful components.

If different types of meat are used to cook borscht, it is best to use it in a 1:1 ratio.

You can use more than just lard and garlic as a dressing. For variety, at the final stage of preparing the soup, you can use ghee, fried cracklings or simple sour cream with the maximum percentage of fat content.

In order for the soup to be as aromatic as possible, after cooking it is advisable to wrap the pan with it in a towel and leave it to steep for six hours - the result will pleasantly surprise you.

The recipe for the most delicious borscht (with photo), which is presented here, is not a standard. It can be varied in any way the housewife wishes. Some people add their own secret ingredients to this soup, which improve the quality of the finished dish. Examples of these could be legumes, mushrooms or some special spices.

Borscht, like any popular dish, can be prepared in a million different ways: it is made from pork and beef, from various smoked meats and based on lard, with or without potatoes, cabbage and other vegetables, with added lard, without meat at all... There are a lot of variations, and every housewife knows how to cook borscht correctly: only the way she does it. Therefore, perhaps no other dish causes so much controversy.

But whatever the recipe, there are little tricks that will help you make borscht irresistible, amaze your family, impress your friends, and boast about your brilliant soup on forums.

Meat selection

Borscht is a meat soup, although it has many vegetarian options, and it is also cooked with poultry meat and fish broth. And yet the classic is meat. Pork, as in the south of Russia and Ukraine, or beef, as in the middle zone.

The duet of these two types of meat looks great: the broth is rich and moderately fatty.

Bouillon

It should turn out rich and of high quality - then the soup will be excellent. Therefore, we do not regret meat. And if you intended to cook borscht only on the bones, then it is better to change your plans and add a piece of meat to the bone.
Before cooking, the meat must be thoroughly washed and covered with cold (!) water. Precisely cold, since in this case the meat will give all its taste and aroma to the broth. We pour hot water over meat when the main thing is to get boiled meat, not broth.

You need to cook the broth slowly, immediately bring to a boil, skim off the foam and simmer over low heat for at least 2 hours.

After the meat is cooked, it must be removed, removed from the bones, freed from veins and cut into pieces. How - depends on the wishes of the hostess. You can do it in portioned pieces and then put them on each plate, or you can finely chop them.

The order of laying vegetables

The order is as follows: potatoes, cabbage, then stewed vegetables (sauteed, stewed beets). If the cabbage is sour, then you need to cook it for just a minute and immediately add the sauté. If you use winter white cabbage, then it needs more time, about 10 minutes - even if it doesn’t cook right away, it will finish cooking later in the hot soup. The cabbage should be added when the potatoes are half cooked.

If you cook beets directly in borscht, then they should be added after the cabbage. And don’t cook it for a long time - 10 minutes is enough for it, if, of course, you cut it into thin strips.

Potato

You need to cut the potatoes quite large, and it’s better to choose the one that doesn’t boil soggy.

If you fry the potatoes a little before adding them, the soup will turn out even richer, its taste will be full, voluminous, rich and delicate.

Vegetables: boil or fry

Everyone cooks borscht differently, there is no single law. Some housewives hate boiled, not fried vegetables, some like to fry them, while others simply have a sick stomach, and fried vegetables are contraindicated.

So there are plenty of options. If you need to cook vegetables, then add the onion before the potatoes, cook, remove when adding potatoes.

Cut the carrots into strips and add them at the same time as the potatoes.

Place tomatoes before potatoes, cook until soft, remove and rub through a sieve. Return to soup at the end of cooking.

Passerovka

The best option is not to fry the vegetables, but to caramelize them - simmer over very low heat, until the onions are transparent and the carrots are soft. This way the carrots will retain their color and flavor.

Beet

Recipe This is the fun part. Beetroot for borscht is boiled in soup - this is the worst option. This is how beets lose their color. It is best to prepare it in advance: bake it in the oven or steam it. And then cut into strips and put into borscht. If you make borscht with lard, you can additionally fry it in lard.

To prevent beets from losing color, sprinkle them with lemon juice before adding them to the soup. And here we smoothly move on to the topic of acidifying borscht.

What to acidify with

Many people use vinegar to acidify soup. It performs two functions: it acidifies and preserves the rich color of the beets.

But vinegar is not the healthiest addition to soup, so many people replace it with other acidifiers: lemon juice, tomatoes added to the fry, even sauerkraut or a spoonful of brine from it.

Spices

They are put in after switching off. The set is standard: black and allspice peas, bay leaf. Grind the pepper well in a mortar.

Refueling

Recipe Classic of the genre - crushed lard with garlic. This is more of a Ukrainian variation, but the borscht with it turns out simply wonderful. In principle, fat can be removed. But garlic - under no circumstances. Without it, borscht will not work.
It is best not to cut the garlic or put it through a press - but to pound it in a mortar and salt.

After this operation, you need to wait a few minutes, taste the soup and add more salt if necessary.

If your vegetarian borscht is ripe or the meat borscht seems not rich enough, you can add a piece of butter at this stage.

After the soup has cooked

The borscht must be allowed to stand and soak in its own aromas. The pot of soup is wrapped in a warm blanket and left untouched for at least half an hour.

Then served with sour cream, herbs, donuts...

First of all, remember well or print out the recipe and turn off the computer so as not to be distracted. Having no experience in cooking borscht, we do not recommend preparing other dishes at the same time. There are many recipes for this dish, but today we are preparing classic homemade and very tasty borscht from the optimal amount of ingredients. How long to cook the borscht, what meat to use and what order to add it - you will find all the answers in the article below.

How to make simple borscht at home: detailed recipe

To do this you need:

• meat - 500 g;
• tomato paste - 1 tbsp. l. or 2-3 pieces of salted or fresh tomatoes;
• lard - 100 g or 50 ml vegetable oil;
• sauerkraut - 1 cup;
• potatoes - 6-7 medium-sized pieces;
• beets - 1 pc.;
• carrots - 2 pcs.;
• onions - 2 heads;
• bay leaf - 2-3 pcs.;
• peppercorns - 3-5 pcs.;
• garlic - 3-4 cloves;
• greenery;
• salt - 0.5 tsp.

Home cooking technology

1. Pour cold water into a six-liter saucepan, a little more than half. Be sure to take filtered or settled water, free of chlorine.
2. Rinse the meat with cool water and place in the prepared pan. To make the broth richer, it is better to take the meat with the bone and cook it whole until tender, and then divide it into portions.
3. Place the pan with meat on high heat.
4. Peel potatoes, carrots and onions. Meanwhile, the broth is boiling, and foam appears on the surface; it is advisable to remove it: the broth will be more transparent. If you didn’t have time, it’s okay, you can strain the hot broth through a sieve.
5. We cut half of the peeled potatoes into cubes and put them in the broth. If you are preparing pork borscht, then the potatoes should be added immediately after the broth boils, and if you are using beef, then after 30 minutes. This is done so that the potatoes are well boiled and the broth is richer.
6. After half an hour, add the second half of the diced potatoes, one carrot and one onion, peppercorns and bay leaf to the pan. Carrots and onions can also be cut into cubes.
7. When all the vegetables are already in the pan, add salt, but do not forget that our cabbage is also salted.
8. After boiling, cook for about 15 minutes and add sauerkraut. In the finished soup, sauerkraut can remain elastic - this is normal, or boil over, which is also very tasty, it all depends on the characteristics of its salting.
9. While the future borscht is being cooked in a saucepan, prepare the dressing in a frying pan. We render the lard and remove the fat. Add beets cut into strips or coarsely chopped and fry a little. Since the beets take longer to cook, we will add the carrots later, after 5-7 minutes. It can also be grated or chopped into strips. Cut the onion into cubes, add to the beets and continue to fry, stirring occasionally.
10. At the end of frying, add tomato paste or tomatoes and continue the process a little more. The borscht is almost ready, taste it and add more salt if there is not enough salt.
11. Add the roast and crushed garlic to the boiling borscht, let the soup boil again and immediately remove from the heat.
12. Let the borscht brew for a while, and finally catch and remove the bay leaf.
13. Serve with sour cream and herbs.

If you want to know how to cook borscht with chicken, then there is nothing special about it and the recipe is not very different from the traditional one. Chicken has tender meat and therefore the cooking time for the soup will be reduced by almost half. For quick borscht, it is better to divide the chicken into portions. After the meat boils, wait 10-15 minutes and add vegetables. Then proceed in accordance with the above recipe on how to cook borscht with meat.

Now let’s answer the question that most often arises in the process of preparing borscht: how to cook borscht with meat and in what order to do it so that it does not lose its beautiful, appetizing color? Red color can be achieved using tomatoes or beets. To do this, use a recipe for borscht with pork or a recipe for borscht with beef and make it a little smarter. After all, everything is individual. The color can depend on the quality of the beets (there is a variety that gives the soup a brown color, no matter how hard you try), and on how sour the cabbage is. Now you will learn how to cook borscht with beets and sauerkraut so that it turns out red, and how to cook borscht with fresh cabbage so that the color is bright and rich. We reveal the secrets of the chefs, leaving you no chance to miss the mark.

1. Don't boil the beets. The color is lost during the cooking process. Therefore, grate a third of the beets used on a fine grater and add when the soup is ready, bring to a boil, remove from heat and let it brew a little.
2. Cook the beets separately. The color will be brighter if you boil it in the peel. Then grate and add at the end of cooking.
3. Use sour sauerkraut. The bright color of borscht depends on the acidity, and the acidity, in turn, depends on the sauerkraut. If the cabbage is slightly acidic, then the borscht will turn out bland, and the beets will not give the desired shade.
4. Add acid. To do this, use vinegar, tomato brine, citric acid or lemon juice. Add the acidifier you have to the dressing and evaporate a little so that the foreign smell disappears.
5. While preparing the dressing, keep the pan over low heat. since the beets will languish and only slightly lose color.
6. Tomatoes will give the borscht a beautiful red color. This is a favorite option for those who know how to cook Ukrainian borscht. The tomatoes should be peeled and added either to the roast or to the broth after the potatoes are cooked.
7. Tomato paste. It must be of good quality. Dilute half a glass of tomato paste with hot broth from the soup to a homogeneous consistency and pour it back, bring to a boil.

If you have your own unique secrets on how to cook borscht with meat so that it turns out a beautiful red color, share it in the comments. Using our tips and recommendations, you now know how to cook borscht with meat so that even picky people (both adults and children) will like it. And if they ask you for more, consider that you have solved the problem perfectly!

Borsch (photo)

How to cook borscht, step-by-step recipe with photos.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. Preparing the borscht dressing. Cook the broth for borscht. Secrets of cooking borscht. Borscht preparation technology.

Why did I write BORSCH in capital letters? Because the recipe that I will give here is the fruit of a lot of research and experimentation. I visited Ukraine a lot (in Ukraine), my friends’ grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare with. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a huge number of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule No. 1. The most basic rule of any first course is water. This applies especially to borscht. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will reveal the rest of the cooking secrets delicious borscht.

What we need to prepare borscht:

1. Water.
2. Meat, beef brisket.
3. Cabbage 1/6 medium head
4. Beetroot 4-5 medium size.
5. Carrots 2 pcs.
6. Onion 2 pcs.
7. Coriander 1/2 teaspoon.
8. Pepper, salt to taste .
9. Lemon 1/2
10. Potatoes 2-3 pcs.
11. Garlic 3 cloves.
12. Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but they froze it three days ago. They didn't calculate it.

Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. Reduce the fire. Cook for 2.5 hours until it gurgles a little. We constantly remove the foam.

We prepare the vegetables. We clean, wash. Cabbage for borscht finely chop.

Beets and carrots for dressing borscht three on a coarse grater.

Let's start preparing the dressing for borscht. Rule #2. For borscht dressing All vegetables should be fried together. They will be soaked in juice and then release juice and flavor to the broth. Fry carrots in sunflower oil.

Cut the onion into half rings.

Add to carrots borscht dressing. Fry.

Add garlic. Squeeze it into borscht dressing garlic press.

IN borscht dressing add 1/2 teaspoon of coriander.

Place the beets in the pan with the dressing. Let's stew. How to cook borscht so that it is red? Add beets to the dressing. and tomatoes.

Squeeze the lemon. (It’s clear that in Ukraine they don’t squeeze lemon; somewhere they use vinegar. We use lemon because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that broth for borscht turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, you can add a little broth.

Add tomato paste to the dressing and simmer for 10 minutes. Rule #3. If you have tasty tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense. Grate the tomatoes and discard the skins. We didn't have any tasty tomatoes.

The fourth secret is to remove the meat from the broth before adding the prepared dressing.

Salt and pepper the broth. Bring to a boil. Place the cabbage in the broth.

Cut the potatoes into small cubes.

Place the potatoes in the broth borscht after the cabbage, cook for 30 minutes.

Add borscht dressing to the broth.

Throw in a couple of bay leaves. Cook for 10 minutes.

Cutting on a board meat for borscht into portioned pieces.

Add meat to borscht.

Rule No. 4: you can’t have too much borscht, cook a large pan.

Rule No. 5: Before serving, the borscht should sit for at least a few hours.

Delicious borscht ready.

Anyone who wants it can add sour cream to the borscht. Garlic-rubbed donuts are a must for borscht.

Borscht is the most famous Ukrainian national dish; its variations are more common among the Eastern Slavs, but the rich red soup is loved all over the world. There are many ways to prepare this dish, each housewife makes her own changes, its taste depends not only on the housewife, but also on the region where it is prepared. Borscht with meat, the recipe is considered a classic, and can use beef, pork, chicken, turkey or lamb. If we talk about vegetables, then these are onions, bell or sweet peppers, tomatoes, beets, cabbage, herbs, garlic, carrots.

Features of preparing classic meat borscht

1. The basis of every borscht is a deliciously prepared broth. It will be rich and tasty from fresh beef and pork brisket. You need to add meat in a 2:1 ratio. You can prepare this soup according to the recipe using other types of meat products.
2. It is very important to remove the foam that forms when cooking the broth in time, otherwise the borscht will turn out cloudy. A simple rule - the less the water boils, the more rich and tasty the broth will be.
3. It is important to properly prepare vegetables before placing them in borscht with meat. It is better to stew fresh beets a little earlier than other vegetables. For a beautiful rich color, drizzle the beets with a little pure lemon juice.
4. The aroma of borscht directly depends on your favorite spices. But, there are classic borscht seasonings - parsley root and greens, fresh in summer, dried in winter. Black pepper, a couple of bay leaves, celery greens, dill will not interfere with the taste; coriander will add subtlety of taste. Don’t forget about garlic in the recipe; it’s added to borscht at the very end.
5. If you want a soup with a pronounced acidity, add pickled beet juice, fresh beet starter or beet juice. Borscht preparation can be made on the basis of beets for the winter; preparing a dish with it is faster and easier.

A selection of the best recipes for borscht with meat

Classic borscht with pieces of pork and beef

Ingredients for borscht:

• meat (beef or pork) – 400–600 g;
• cabbage - half a large head of cabbage;
• potatoes – 5 pcs.;
• carrots – 2 pcs.;
• beets – 1 large piece;
• tomato paste – 2 tablespoons or 3 tomatoes;
• salt, parsley, dill;
• sour cream.

Step-by-step preparation:

1. For the recipe for borscht with meat, put it on the boil, since it takes the longest to cook. Season the prepared meat broth with salt and pepper.
2. Cut the potatoes into large cubes, the beets into strips, and transfer to a saucepan.
3. Prepare the borscht dressing: cut the carrots into strips or grate them, finely chop the onion or blend in a blender, place in a heated frying pan and fry in vegetable oil until the borscht is soft.
4. Add tomato paste or finely chopped tomatoes to the vegetables, stir and leave to simmer over low heat. If there is not enough liquid, add tomato juice and simmer until fully cooked.
5. Transfer the prepared dressing into a saucepan, add finely shredded cabbage and chopped bell pepper. Let the borscht boil for a bit, then add the greens, cover with a lid and turn off the heat.
6. Borscht will taste better if it is steeped first. Place a piece of meat on each plate, along with the borscht, and season with sour cream or mayonnaise.

How to cook borscht with meat "Kuban style"

Borscht, the favorite food of all men, the recipe of which combines all the earth's juices and the bounty of sunny days. The main ingredients are juicy vegetables, which give the borscht its incredible aroma.

Ingredients:

• a little more than half a kilogram of meat (pork belly or beef);
• 1 large beet;
• 3 onions;
• 3 tomatoes;
• 2 carrots;
• 3 potatoes;
• A quarter of a head of cabbage;
• 1 bell pepper;
• Fresh herbs;
• A tablespoon of tomato paste;
• 4 cloves of garlic;
• Pepper, salt, bay leaf;
• 3 tablespoons of vegetable oil.

Step-by-step preparation:

1. To prepare borscht with meat, rinse the pork and add 2 liters of water according to the recipe. Cook until boiling and reduce heat. Lightly salt, cover and leave to cook for an hour.
2. Add pre-cut beets to the broth.
3. To prepare borscht, pour oil into a hot frying pan and fry the chopped onion. Grate the carrots on a coarse grater and add to the onion as soon as it turns golden. Stew and add thinly sliced ​​bell pepper.
4. Pour boiling water over the tomatoes in the borscht, peel them, cut into small cubes and place in the pan with other vegetables.
5. Dilute tomato paste with tomato juice and pour into vegetables. Simmer until done.
6. Meanwhile, pour the potatoes, cut into small pieces, into a saucepan and add salt if necessary. Place the preparation for the borscht from the frying pan into the pan, turn up the heat, and while the borscht is boiling, add the shredded cabbage.
7. Reduce heat, cover the pan with a lid and simmer the borscht with meat for 5 minutes over low heat.
8. Add finely chopped herbs and garlic. Let the finished borscht brew for half an hour under a closed lid.

Classic Ukrainian borscht with beef

If you spend a little effort and time, and make the necessary efforts, then you will definitely end up with a delicious borscht, thick, satisfying, with pieces of meat. Remember that when preparing a recipe, it is important to be inspired, cook with enthusiasm, then the food will turn out delicious.

Ingredients:

• one kilogram of meat (beef);
• five hundred grams of potatoes;
• three hundred grams of fresh cabbage;
• four hundred grams of beets;
• two hundred grams of carrots;
• two hundred grams of onion;
• three tablespoons of tomato paste;
• one teaspoon of vinegar;
• two bay leaves;
• three cloves of garlic;
• parsley root;
• vegetable oil;
• salt, pepper, herbs - to taste.

Cooking method:

1. To prepare borscht with beef, fill it with water and cook for about an hour and a half. Then we take out the meat, cut it into pieces and put it back into the broth.
2. While the beef is cooking, chop the cabbage, carrots and onions into strips or in another convenient way. We also don’t forget about potatoes and beets in the borscht with meat; we cut them up.
3. Fry the beets in a frying pan in vegetable oil, pour in a little vinegar and tomato paste. If the paste is thick, add a little water.
4. Fry the onions for the borscht and the carrots together in vegetable oil.
5. Place the vegetables described in the meat borscht recipe into the broth. First the potatoes, after a quarter of an hour the cabbage, then the beets and boil a little more. Salt to taste.
6. Add onions and carrots just before the borscht is ready. Season with bay leaf, parsley root, and taste for salt and pepper. Garlic lovers can squeeze it into the borscht at this stage.
7. Boil all the ingredients of the borscht with the meat together and let it brew under the lid for half an hour.

Borscht with meat and beets

Ingredients:

• a large pan of meat broth (I usually combine different types of meat - a piece of pork, for example, and a chicken leg);
• half a head of cabbage;
• medium-sized beets;
• one carrot;
• one onion;
• five small potatoes;
• a bunch of greenery;
• salt;
• peppercorns;
• a couple of bay leaves;
• a teaspoon of acetic acid;
• vegetable oil for frying.

Method for preparing borscht:

1. Cut the potatoes into strips and place them in boiling broth. We chop the cabbage thinly and approximately five minutes after the start of cooking, we also add the potatoes to the pan according to the borscht recipe.
2. Take a small onion, peel and chop. Peel the carrots and beets and grate them on a coarse grater or cut them into strips.
3. Any greens go well with borscht with meat, choose the one you like best. Wash the greens and chop finely.
4. Pour a couple of tablespoons of oil into the frying pan and add the vegetables. Fry for a couple of minutes, then pour in a little boiling broth to prepare borscht. Simmer for a quarter of an hour according to the recipe.
5. Transfer the vegetable dressing into the pan, add salt, five to seven peppercorns, bay leaf and acetic acid. Cook the meat borscht for another ten minutes.
6. Serve the finished dish with sour cream. Its calorie content is quite high, but the taste is worth it.

Hearty borscht with pork, potatoes and tomatoes

Recipe ingredients:

• pork meat 250 g;
• potato;
• onion;
• carrot;
• tomatoes;
• Bell pepper;
• 50 gr. sunflower oil;
• Salt and seasonings - to taste.

Step-by-step preparation:

1. Thoroughly wash the vegetables and meat in the borscht. Place the pork, cut into small pieces, into a saucepan and add 1 liter of cold water. Place over low heat, bring to a boil and cook until almost done.
2. While the meat is cooking in the borscht, peel the vegetables. Chop the onion and grate the carrots on a medium grater. Pour oil into a frying pan, wait until it heats up and saute the carrots and onions. Add chopped pepper and tomato to them.
3. 15 minutes before the end of cooking, add the potatoes cut into small pieces, and a little later add the fried vegetables. If the color is not saturated enough, you can add tomato paste.
4. Bring the borscht to a boil and simmer for a few minutes. Add spices and salt to taste according to the recipe. Let the borscht and meat simmer for a few minutes over very low heat, then turn it off and let it brew.

How to cook borscht from meat with fresh cabbage

Ingredients:

• 300 grams of fresh cabbage;
• 300 grams of meat;
• 300 grams of potatoes;
• 5 tablespoons of millet or rice;
• 150 ml tomato juice;
• a tablespoon of flour;
• bulb;
• salt and ground black pepper to taste.

Cooking steps:

1. Pour 2.5 liters of cold into a saucepan, add pork ribs, chicken or a piece of meat as they say in the borscht recipe. After boiling, remove the foam. The broth is cooked over medium heat for about 40 minutes. Then the onion is dipped into it and salted to taste.
2. The potatoes are peeled and cut into large pieces and added to the soup. The finished meat is removed, cut into small pieces and placed on plates or at the end of cooking borscht.
3. Add washed rice, preferably crushed rice, or millet. Chop the cabbage well in a food processor or chop with a knife. When the rice boils, add the cabbage.
4. If you want fattier borscht with meat, finely chop 100 grams. lard, put it in a saucepan or on a heated frying pan. Add flour according to the borscht recipe, fry it until golden brown, add chopped onion. The onion should be golden and soft.
5. When the rice is almost ready, add pieces of meat and tomato juice. Adjust the amount of tomato juice depending on its acidity.
6. Boil the borscht over low heat, add the roast, a pinch of ground black pepper, and bay leaf. We infuse the finished borscht and serve it to the guests.

Borscht with sauerkraut and meat

Ingredients:

• sauerkraut (300 grams);
• pork pulp (0.5 kg);
• potatoes (0.5 kg);
• vegetable broth (800 ml);
• onion (1 medium sized onion);
• green cilantro (20 grams);
• vegetable oil;
• tomato paste (4 tablespoons);
• ground cumin and black pepper;
• sour cream (4 tablespoons);
• salt.

Cooking method:

1. For the recipe for borscht with meat, rinse the pork pulp thoroughly under running water. Dry by placing on a paper towel. Cut the pork into small cubes. Place the chopped pork in a saucepan and add one liter of cold water. Place the borscht pan on the fire, bring to a boil, skim off the foam and cook for 40 minutes.
2. Peel the potatoes, wash them well and cut into small pieces. Bring the vegetable broth to a boil. Place the chopped potatoes with the meat, pour in the vegetable broth and cook for 20 minutes.
3. Finely chop the onions for borscht. Wash the green cilantro in the borscht under cold water and dry. Fry the chopped onion with cilantro in vegetable oil, add tomato paste and simmer for 7 minutes. Squeeze out the sauerkraut; if it is very sour, soak for 20 minutes in cold water. Add the cabbage to the pan with the vegetables and pasta. Sprinkle with cumin. Simmer for 10 minutes.
4. Transfer all the ingredients from the frying pan into the pan with the potatoes. Season with salt and pepper. Cook for another 5 minutes. Serve the borscht hot and add chopped herbs and sour cream to each plate. Instead of pork, you can use chicken, veal or beef.

Video recipe: Classic borscht with meat