Red borscht can be cooked in many ways, but beets are always put in it. It is this vegetable that gives a bright color. To make the dish rich and tasty, you need to approach cooking with all responsibility. Here are the best step-by-step recipes for red borsch for vegetarians and meat-eaters. Let the dinner be bright!
Red borsch - general principles of cooking
• Broth. Red borscht can be prepared on meat, chicken, vegetable broth. It all depends on the selected product. On average, from 2 to 3 liters of water is added per 500-800 g of meat or poultry. But you can always make less concentrated soups. Below is a step-by-step recipe for red borsch on the water, that is, a vegetarian option.
• Beets. It needs to be boiled or stewed separately. To maintain a beautiful color, add a little acid: vinegar, lemon juice, dry concentrated acid. It is important to bring the beets to softness before adding to the general pan with borsch.
• Vegetable sauté. In addition to beets, separately fried vegetables are added to dressing borscht. Usually it is onions, carrots, peppers, tomatoes or tomato paste.
• Other vegetables. These are potatoes and cabbage, legumes. They are not always laid in the pan, but are present in most home recipes.
• Spices, herbs. They add flavor to the dish. Part of the salt is added in the middle of cooking with vegetables, but the dish is brought to the desired taste at the very end. For aroma, garlic, herbs, laurel, various types of fresh or dried peppers are put in red borsch.
Red borsch: a step-by-step recipe without cabbage
The traditional version of the first dish, which does not add cabbage. The step-by-step recipe for red borsch uses chicken stock, but you can take any other kind of meat or make a vegetarian soup.
Ingredients
• 1 kg of chicken;
• 2 tablespoons of tomato paste;
• 3 cloves of garlic;
• 4 potatoes;
• carrot;
• two beets;
• 1 tsp vinegar or 2 tbsp. l lemon juice;
• 50 ml of oil;
• a pair of onion heads;
• herbs, laurel, sour cream and spices.
Cooking
1. We wash the chicken or a piece of meat, throw it into the pan, immediately add one peeled, but not cut onion, throw a bay leaf, put a few peas of pepper.
2. Add about three liters of water to the pan, send it to cook on the stove.
3. When boiling, remove the foam that forms on top. After that, reduce the fire, cook with a weak, barely noticeable boil until the chicken is soft. About an hour. If meat is used, the cooking time will increase to 2-2.5 hours.
4. As soon as the chicken is cooked, the broth needs to be filtered from the remnants of onions and spices, remove the bird. We rinse the pan, rinse off all the plaque from the walls, return the strained broth and put on the stove, bring it to a boil again.
5. Cut the potatoes into large pieces, toss into the future borsch.
6. We wash the beets, peel, grate finely or cut into strips with a knife. Pour a little oil into the stewpan, spread, fry for a couple of minutes.
7. Add vinegar or lemon juice to the beets, pour the soup ladle from the pan, cover and simmer until soft.
8. Pour the remaining oil into an empty pan, put on the stove.
9. We clean the second onion head, cut into neat cubes, large pieces should not float in borsch. We lay in the oil, start frying.
10. Grate the carrots, send to the onion, fry together until almost done.
11. To the tomato paste add half a glass of water or broth from the pan, stir, pour into a pan to the carrots with onions. We fry for about five minutes.
12. To the almost finished potatoes, spread the stewed beets, salt. Boil a couple of minutes.
13. Now we spread the vegetables with tomato paste, stir, bring the borsch to a boil.
14. We remove the fire and simmer for about ten minutes, so that the tastes of the ingredients merge, we taste.
15. Chop the garlic and herbs, add to the pan, stir and turn off. Cover, let the borscht brew for about half an hour.
16. Divide the chicken into neat pieces. You can remove the bones and use only meat.
17. Arrange the bird on plates, pour red borsch, add a spoonful of sour cream. Separately, you can serve mustard, lard, rye crackers.
Red borsch: a step by step recipe with cabbage and pork ribs
In this step-by-step recipe for red borsch, the broth is made from ribs, but you can take other parts of pork. The dish is very rich, hearty and aromatic, it is prepared with fresh cabbage.
Ingredients
• 800 g of ribs;
• 2-3 potatoes;
• 2 beets;
• 400 g of cabbage;
• 2 onion heads;
• 1 large carrot;
• 2-3 tomatoes;
• 40 ml of oil;
• spices, garlic, sour cream, herbs.
Cooking
1. Cut the ribs, put in a pan, pour three liters of water, put on the stove. When boiling, remove the foam with excess fat from the broth, add the onion. You can throw one bay leaf and several peppercorns. Cook the broth for an hour. Since cut ribs are used, we will not take them out.
2. Peel the beets, chop them into small strips, lightly fry them in vegetable oil and add the soup ladle directly from the pan. In order not to lose color, drip a little vinegar or throw a pinch of citric acid. Stew under the lid until soft.
3. We catch the onion and laurel, add chopped potatoes to the pan, throw half a spoonful of salt, until this amount is enough.
4. Cut the onions, carrots, put in a pan with warmed oil. Passing to a rosy color.
5. Rinse the tomatoes, cut them in half and rub them so that the skin remains. Throw it away. Add the tomato mass to the pan to the fried vegetables. Cook together for about five minutes, until the color becomes brighter.
6. Did you boil the potatoes for 10 minutes? It's time to fall asleep cabbage, if it is not young. If the vegetable is summer, then it will be prepared very quickly, so you need to fall asleep to almost finished potatoes.
7. Let the cabbage boil for a few minutes, first shift the stewed beets, and after boiling add vegetables from the second pan.
8. Cooking red borsch on a very low fire. Let it languish for about fifteen minutes. During this time, the vegetables will give a beautiful color to the broth, the meat is saturated with their aroma.
9. Now we taste it, put more salt, pepper, you can add any seasonings to your borscht at your discretion.
10. At the very end, we season the first dish with herbs. You can immediately add garlic, but it is better to submit it separately or mixed with sour cream, you get dressing for borsch.
11. We cover the finished borsch and let stand a little longer on the stove so that it “ripens”.
Vegetarian red borscht: a step by step recipe with beans
In a step-by-step recipe for red borsch, beans are boiled. If there is no time, then you can take canned beans from a can. For borsch, ordinary beans in their juice will work, but you can also take the product in tomato sauce.
Ingredients
• 120 g of dry beans;
• 4 potatoes;
• 300 g of cabbage;
• 100 g of onion;
• 1 carrot;
• 2 tbsp. l pastes;
• 2 beets
• spices, herbs, oil;
• 1-2 peppers;
• a fourth of lemon.
Cooking
1. Rinse beans, sort and pour cold water. It is better to do this the day before the beans stand for at least 5-6 hours. Beans will then boil faster, and harmful substances will also go into the water.
2. Drain, fill in new water. Put the swollen beans on the stove and boil the beans until soft, but it is better not to overdo it. They should not crack or fall apart.
3. Peel the beets, cut into small cubes or straws. You can use beets. We put it in a small pan or in a saucepan with a heated spoon of oil, fry a little. Add 100 ml of hot water and squeeze the juice of lemon, cover and simmer until completely soft.
4. Pour 2.5 liters of water into the pan, put on the stove. Bring the liquid to a boil. This is the future broth.
5. Peel the potatoes, cut them in quarters, put in boiling water, start cooking.
6. Pour a little oil into the pan, put on the stove.
7. Cut the onion, put it in the fry.
8. Peel the carrots, rub, but not very finely, shift to the onion, fry together.
9. Cut bell pepper, remove seeds, crumble in small cubes and add to vegetables. We cook everything until soft.
10. Dilute the tomato paste to a liquid state. You can grate a few tomatoes or chop with a blender. Pour into a pan, simmer for about five minutes.
11. As soon as the potato begins to be pierced, but has not yet been completely cooked, add the shredded straw cabbage. You can make borscht without it. Cook until soft, add.
12. Put the boiled beans without liquid into the pan, bring to a boil again.
13. Add the beets, let the borscht boil.
14. Now we spread the red passerovka with pepper, again bring the borsch to a boil, boil over low heat for about ten minutes.
15. Pepper, salt, bring to the desired taste, season with fresh or dried herbs.
Red borsch - useful tips and tricks
• Before boiling meat, stirring the broth is not recommended, so as not to disturb the resulting foam. Otherwise, it will fall apart into small pieces, it will not work to remove, the broth will be muddy, and the borscht is ugly.
• Is borscht overloaded? This is easy to fix! Add peeled potatoes to the pan, let it boil a little, then just stand. You can also tie a little rice in a gauze bag, put in a dish for a while.
• Delicious borsch is obtained not only from fresh poultry or meat, but also from smoked meats. In addition, they do not require much time for cooking; they are laid together with potatoes in ordinary water.
• Vegetarian red borscht can be cooked on mushroom broths. It will turn out unusual, but very tasty and fragrant.
• Traditional Ukrainian borscht is served at the table with a special dressing made from mashed lard with garlic. Often, various spices, herbs, mustard are added to it. The aromatic mixture can be put immediately on a plate or spread on bread.
