Cooking time for classic borscht with beef is 2.5 hours, including half an hour of infusion. You need to spend 1 hour of clean time at the stove. If you use chicken for the borscht, then the total cooking time for the borscht will be reduced to 1.5 hours, since the chicken for the broth is cooked for only 1 hour, and such borscht does not need to be infused.

How to cook borscht with beets

Products

Classic recipe for a 4 liter saucepan
Beef on the bone- 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used because the bone deepens the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will be fattier, and, as a result, high in calories. Borscht is less often prepared with chicken or turkey meat. In this case, cooking is less and, as a rule, cheaper. IN general case, it is better to take fresh meat on the bones. If the meat is frozen, defrost it in advance.
Beet- 2 medium or 1 large, 250-300 grams
Carrot- 1 large
Cabbage- 300 grams
Potato- 3 large pieces or 5 small ones
It is better to take larger potatoes for borscht to make peeling more convenient.
Tomatoes- 3 pieces
In the classic variation, add tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is a little more acidic than tomatoes, but it helps preserve the bright color of borscht, as it contains vinegar. Or a few canned tomatoes or juice from canned beans(if it includes tomatoes). Cook in the same way - fry along with vegetables. Or you can cook the tomato paste yourself - peel the tomatoes, chop and simmer over low heat until it becomes a sauce. It’s good to add bell pepper to this homemade tomato-borscht paste.
Vinegar 9% - 2 tablespoons
So that the color of the dish becomes rich red and the taste becomes sharper. For a 4 liter pan you need 1 teaspoon of vinegar 9% or 2 teaspoons of vinegar 6%; sometimes a tablespoon of sugar is added along with the vinegar. When preparing vinegar, you can replace it with freshly squeezed lemon juice (from half a lemon). Please also note that the added canned tomatoes or store-bought tomato paste, if used to replace tomatoes, already contains vinegar.
Onion- 2 heads or 1 large
Garlic- 3-4 teeth
Dill, parsley- 50 grams
Salt and pepper, bay leaf- taste

These are products that are added to classic borscht. If you want to deviate from the rules, this is what else is often added to borscht:
1. Mushrooms and beans. Beans will make the dish much more filling, and mushrooms will add flavor.
2. Sugar - then borscht will be especially good with sour cream. If the beets are sweet varieties, then there is no need to add. Sugar is added at the very end, so try it and decide for your specific case whether sugar is needed or not.

How to cook borscht - explained step by step

Stage 1. Boil the meat broth - cook for about an hour and a half.

Wash the beef, pour 3 liters of water into a 4-liter pan, add the peeled onion and peppercorns, Bay leaf, put the meat in water, cook over low heat, covered, for 2 hours after boiling. Salt the water at the beginning of cooking - you need half a tablespoon of salt. After cooking the broth, the meat is slightly cooled and disassembled (cut) into pieces and returned to the broth. Cover the pan with a lid.

Stage 2. Chop and cook the vegetables in the correct order - about half an hour.

Finely chop the onion, grate or finely chop the garlic, grate or chop the beets into pieces - depending on your taste. And similarly with carrots, you can grate them, or you can cut them into semicircles. Some even grind it in a meat grinder. The classic recipe allows for variations to suit your taste. Add vegetables to borscht in this order:
- Cabbage - if it’s ordinary, then before the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like your cabbage crispy, add it along with the potatoes.
- Potato
- Vegetable frying with beets - which must be prepared while the vegetables are boiling.

Stage 3. Fry the vegetables and add flavorings - 15 minutes.

Heat a frying pan, fry the onion for 5 minutes over high heat, stirring. Add carrots and garlic to the onion, fry for 5 minutes. Add beets, fry for 5-10 minutes over medium heat (some people like the beets crispier). Then add tomatoes or tomato paste, pour a ladle of broth from the pan with meat into the frying pan with vegetables, add additional sugar and vinegar to taste, simmer for a couple more minutes, add to the borscht - all the vegetables in it should already be cooked by this point. It’s better to taste both potatoes and cabbage, and at the same time check the broth for salt. Cook the fry in borscht for 3 minutes.

Stage 4. Let the borscht sit for half an hour.

The pan with borscht is tightly closed with a lid, carefully placed on a blanket and wrapped on all sides, preferably in several layers.

This completes the preparation of borscht. Now all that remains is to pour it into plates and serve with sour cream and fresh chopped herbs.

Fkusnofacts

How to serve borscht
Sour cream, bread with lard or basturma, green onions and garlic, hard-boiled chicken eggs, cheesecakes with cottage cheese, and donuts are served on the table.

How to store borscht
Cover the pot with borscht tightly and store in the refrigerator for up to 7 days (remember that vinegar is a strong preservative). Borscht can be frozen in a bag - once frozen, it will keep for a month.

Cost of products
The cost of ingredients for preparing a 4-liter pan of borscht is 350 rubles. (average for Moscow as of October 2018).

How to make diet borscht
The dish can be made less caloric if you do not fry it. Just peel and cut the vegetables and add them to the soup: beets, after 10 minutes cabbage, after 5 minutes potatoes, carrots and onions. Or you can cook borscht without meat at all - lean borscht is also very good.

How to cook borscht in kitchen gadgets

How to cook borscht in a slow cooker
1. Place the meat in a multicooker pan, add water, salt and cook in the “Stew” mode for 1.5 hours.
2. Separately, fry onions and carrots, beets, and tomatoes in a frying pan.
3. Add the frying to the borscht along with potatoes and cabbage.
4. Set the multicooker to the “Stew” mode and cook the borscht for another 1 hour.

How to cook borscht in a pressure cooker
1. Wash the beets, peel and grate on a coarse grater.
2. Place the beets in a pressure cooker, fry them in an open pressure cooker for vegetable oil 10 minutes, then add onions and carrots, after another couple of minutes, tomato paste - and simmer for 5 minutes all together.
3. Add meat - for borscht in a pressure cooker, boneless meat, cut into small pieces, fry for a couple of minutes.
4. Place potatoes and cabbage.
5. Add salt and spices to the borscht, additionally lemon juice from half a lemon
6. Pour water, close the pressure cooker with a lid and cook for 20 minutes, then wait until the pressure drops, add herbs and serve.

How to make donuts for borscht

Products
Flour - 1.5 200 gram glasses
Water - 100 milliliters
Sugar - 1 tablespoon
Salt - a quarter teaspoon
Sunflower oil - 1 tablespoon
Yeast - 10 grams
Chicken egg for greasing - 1 piece

Recipe
1. Heat the water to 40 degrees, dilute the yeast in it, cover and leave for 10 minutes.
2. Measure out 0.75 cups of flour, add sugar and salt, butter and mix well.
3. Add diluted yeast to the flour mixture.
4. Add the remaining flour and knead the dough, then cover it and leave it in warm place for 40 minutes.
5. Preheat the oven to 150 degrees.
6. Form dough balls into donuts and place them on a baking sheet lined with baking paper. The distance between the donuts should be at least 1.5 centimeters so that they do not touch during the lifting process.
7. Beat the chicken egg and brush the donuts with a pastry brush.
8. Bake the donuts for 20 minutes.

Serve the donuts warm with the borscht.

And again about borscht

Answers and tips

Borscht is one of the most popular first dishes in our country. Every housewife should be able to cook delicious, rich red borscht. No man can resist this dish! There are many options for preparing borscht, but they are all united by the main feature of borscht - it is bright red color(not raspberry, like beetroot) and a special sweet and sour taste.

Classical Ukrainian borsch cooked in strong meat broth. The longer you cook, the richer and more flavorful the soup will be. On average, cooking takes at least two hours. To make the color more saturated, you can sprinkle the beets with lemon juice, or boil them separately, unpeeled, adding 1 tbsp to the water. a spoonful of vinegar. The ingredients are for a 4 liter pan.

Ingredients for cooking:

• Beef - 1 kg, on the bone;
• Potatoes - 3-4 pcs;
• Cabbage - 300 g;
• Carrots - 2 pcs;
• Beets - 3 pcs;
• Onion - 1 piece;
• Tomato paste - 3 tbsp;
• Vinegar - 1 tsp;
• Bay leaf - 3 pcs;
• Garlic - 3 cloves;
• Vegetable oil - optional;
• Salt, pepper - to taste;
• Greens - to taste;
• Sour cream - to taste;

Preparation steps:

1. Wash the meat, add water, cook for 1.5 hours (periodically removing the foam).
2. In the meantime, prepare the ingredients. Peel the beets and cut into cubes (I use a special attachment in a blender for this).
3. Chop the onion. Peel the carrots and grate them. Shred the cabbage.
4. Fry the beets in vegetable oil for 3-5 minutes.
5. Add tomato paste and vinegar, simmer for 7 minutes. Sometimes the paste is very thick, in which case I dilute it with water.
6. In another pan (or wash this one), fry the onion for 3 minutes.
7. Then add carrots and fry everything together until soft.
8. When the meat is cooked, remove it and cut into pieces. Strain the broth and put the chopped meat in it, bring to a boil.
9. Now peel the potatoes, cut into cubes and put in boiling broth, add salt.
10. When the broth boils, add cabbage and cook for 7 minutes.
11. Add beets, cook for 10 minutes. Then add onions and carrots, cook for 3 minutes.
12. Add bay leaf and garlic through a garlic press. Taste and add salt and pepper if necessary. Let it brew for 15 minutes. Serve with sour cream and herbs!

When I was collecting recipes for preparing Ukrainian borscht that I knew for this article, I was amazed at their diversity. There are as many borschts as there are Ukrainian regions and towns, even more. Of course, I won’t tell you about them all; I’ll choose the very best.

But most importantly, I will try to answer the question: what are the principles for preparing this amazingly popular dish? Its secrets, rules and ingredients? Why doesn’t every housewife make real Ukrainian borscht - really tasty and “the one”. Legendary.

Ukrainian borscht recipe - what's included?

Bouillon, most often beef. But the broth can be prepared from any other meat - pork, lamb, rabbit, poultry, as well as offal, sausages and even canned meat. By the way, you can combine different types of meat, for example, fatty pork with goose and dietary beef brisket.

A 3-liter saucepan will use half a kilo of meat bones.

Delicious borscht is made from fish (unexpectedly?), both sea and river, and even canned. And I assure you, it will not be an ear, but real Ukrainian borscht. Popular recipes for making borscht with mushroom and bean broth. But it’s better not to talk about vegetarian recipes in the presence of gourmets; they are not nutritionists and may misunderstand you.

Kvass broth . Do you know how Ukrainian borscht was prepared in Hetman Ukraine? Real Ukrainian borscht was once cooked not with broth, but with kvass. Imagine: raw meat, beets and sautéed vegetables with roots are poured with kvass, salted and peppered, flavored with sugar and put on fire. This delicious brew sits on the fire exactly until it stops producing foam (which, of course, needs to be skimmed off). Then the kvass with the ingredients goes into the oven (apparently, before the stove?) and cooks over low heat for 4 hours. At the very end (in 15-20 minutes) add lard, crushed with garlic, and sour cream.

Vegetables. Recipes for preparing Ukrainian borscht include the following obligatory vegetables: beets (in Ukrainian “buryak”), potatoes, fresh white cabbage and carrots, onions, tomatoes (tomatoes or paste, sauce, juice), garlic. Less commonly used are beans, peppers (bitter and bell peppers), leeks, green peas, eggplants, and zucchini.

Roots, fresh herbs : parsley, dill, less often celery, parsnips and dry herbs, popular in the family as seasonings. Herbs and seasonings can be added as.

Seasonings. I know one Georgian family in which the hostess prepares Ukrainian borscht with Georgian seasonings: utskho suneli and cilantro. Another friend throws rosemary in there. It turns out delicious. But this is exotic. Black pepper, rarely allspice and cloves are usually added. Bay leaf, of course.

Lard, bacon . It is believed that lard should be old and “smelly”, but more on that later.

How to choose and prepare meat for Ukrainian borscht

Choose

If you decide to cook Ukrainian meat borscht, buy bones with meat from the front and hind legs of the animal at the butcher shop. Do you know the difference between marrow bones and sugar bones? Marrow ones are those that are lower from the joint (bone marrow is visible in them), sugar ones are higher. Both types are suitable for us, but marrow bones are preferable.

An excellent choice is brisket, which has the perfect combination of meat, fat and bones, and drumstick, which has a high content of connective tissue containing gelatin. Bone broth prepared from this part of the animal carcass has a very strong aroma and taste.

Let's prepare

In order for the borscht to turn out tasty, the bones must be chopped so that the bone marrow finds a “way out” and mixes with the broth. Moreover, it doesn’t matter what kind of meat you make the broth from, the approach to bones for beef, pork, lamb or duck and turkey is the same.

How to get rich broth in an economical way?

Broths have such an unpleasant feature - foam. In all the recipes you can read the same thing: that it needs to be removed, removed and removed. Is there a more economical way? Fortunately, there is.

So, boil water in a saucepan. Place the meat there in one piece and boil again over high heat. When it boils again, drain the water and rinse the meat thoroughly, after which we put it on the fire again, the fill is now cold water.

This is where all “written” recipes begin. And we continue to prepare Ukrainian borscht, saving ourselves from the need to “bother” with foam. In this case, the meat was not cooked, the internal juices were still in it, and now we had access to it without unnecessary “garbage” and aftertaste.

The fact that the water is cold is important. And you don’t have to be afraid to add salt. Both conditions are for obtaining a rich broth.

Note. As for when it is better to salt the broth, the spears have been broken for a long time. The main thing: salt promotes the release of juices (therefore we recommend doing this at the beginning), but it slows down the cooking time (boiling) of the product, which is why many people add salt before removing it from the heat. Choose: if you need an excellent broth, add salt at the beginning, if you prefer tasty tender meat, then at the end.

When the broth boils again, again, for the last time, remove the foam. Now add 2 whole peppers to the broth - a bitter pod and a sweet bell pepper, a whole onion (peeled from the husk or with it, you can “in a stocking”) - then we will throw away both the onion and the pepper.* At this stage (and not at the end) our recipe for Ukrainian borscht instructs to throw a bay leaf. Then close the lid and leave for 2-3 hours on low heat.

When the meat is cooked, take it out and cut into pieces. Throw away the onion and peppers. And we will add prepared vegetables to the broth.

*Instead of live peppers, you can use a few allspice peas.

• More about the tricks of preparing this dish and its properties:.

Real Ukrainian borscht is cooked thick, not empty!

Real Ukrainian borscht is thick borscht. Thickness can be achieved in different ways.

Method 1. For example, potatoes. To do this, they put it in the borscht twice: first, finely chopped (2 pieces), so that it boils, giving the broth that same thickness, and then larger, so that it remains “in the form of potatoes.” It will take 4-5 pieces for everything, depending on the size.

Method 2. Another way to achieve the desired thickness for borscht is to add a little sauteed flour to it. Flour or semolina is fried with ghee/vegetable butter and poured into the broth, usually at the very end, before adding crushed lard.

How to prepare beets for Ukrainian borscht

Beets are being prepared different ways. But there are also general points, and they are the most important. First of all, add vinegar or citric acid. Firstly, this will preserve the vegetable’s bright, original color, and the borscht will never look “faded.” Secondly, vinegar will add a pleasant sourness to the dish. Thirdly, it will create an interesting effect - it caramelizes the beets: having become soft on the inside, it will remain hard on the outside. Very cute and tasty effect.

So, we added vinegar, salt and sugar to taste, and now fry (passerate) the beets in a saucepan, then add a little clear broth and simmer. The beets for the bright red, authentic Ukrainian borscht are ready. Just remember that she gives way to the potatoes.

Note. You can add a couple of dried prunes to the beets. Or you can ferment the beets first.

How to cook pickled beets. The beets are peeled, cut into thin slices and placed in a glass jar. Then all this should be poured with cold boiled water, close the jar with a lid and leave for a couple of days in the refrigerator.

Pickled beets are used in borscht along with juice. Fresh or previously (2 days) aged in cold water. It’s so tricky, but it turns out very tasty.

More about beet kvass and its preparation. And about how to properly cook beets -

Vegetables for Ukrainian borscht - further on the list

Sauté carrots, onions and tomatoes separately!

Carrot until orange-golden, along with the roots, onion until golden brown. It is best to sauté in ghee. If you are preparing dietary or vegetarian borscht, use vegetable borscht.

Tomatoes. If these are fresh tomatoes, pour boiling water over them, remove the skin and pass through a meat grinder. Ideally, remove the seeds from the tomatoes and then add them to the frying pan. If it is tomato paste, then sauté it immediately by adding a little broth.

Fresh cabbage you can mash it with a rolling pin, and fermented hold in a hot frying pan for a couple of minutes, stirring. Then it will lose all its hardness.

Note: You can, of course, cut vegetables however you like, even into rings or into logs. But it is best to cut potatoes into cubes, beets on a coarse grater, and all other vegetables into thin strips. It’s been tested, and for some reason it tastes better.

Mushrooms. The given recipe for preparing Ukrainian borscht contains neither mushrooms nor beans. However, if you like borscht with mushroom broth or just dried mushrooms added to it, pre-soak them for 3-4 hours.

Beans It’s better to soak it overnight. And cook separately from all other vegetables because it takes a lot of time.

The order of adding products when cooking Ukrainian borscht

Let's make a reminder so as not to confuse anything.

So, the potatoes will go first, followed by white cabbage about 5 minutes later, if the heads of cabbage are “old”. If the recipe calls for fresh or pickled cabbage, it should be added along with the beets, not before.

Note: the potatoes are added before the acid is added (tomatoes, for example, vinegar or sauerkraut). The fact is that it “compacts” our starchy vegetable and makes it rough and tasteless.

When the potatoes and cabbage are cooked, add the remaining vegetables and roots. If the recipe for Ukrainian borscht contains toasted flour, then use that too. Keep on fire for another 5-7-10 minutes.

Finally, the finishing touch is lard, crushed in a mortar along with garlic, dill, parsley, green peas and salt. Definitely old yellow lard, which evokes unkind aesthetic feelings.

In some recipes for preparing Ukrainian borscht, preference is given to bacon. Well, it's a matter of taste.

We put the lard into the almost finished borscht and increase the heat. As soon as it boils, turn it off immediately.

Let the borscht sit for half an hour. Then we try and adjust:

add sugar, salt, spices (black pepper, cloves, sweet peas), other dry herbs, vinegar - everything that we need (if not enough). Then we insist some more. Pour into plates, with sour cream and chopped herbs. Serve pampushki with borscht.

Preparing pampushki for real borscht

Dumplings- these are round buns made from yeast dough, doused with garlic sauce.

Prepare the dough from flour, warm yeast and butter mixed with sugar. We make small buns no more than 10 cm and bake in the oven.

For the garlic gravy: crushed garlic with a pestle, salt, water or vegetable oil.

That's all, actually. We prepared Ukrainian borscht with pampushki. Bon appetit!

Other national dishes:

Borscht is a dish that each of us has probably tried. Every housewife and every cook knows the recipe for this extraordinary dish. However, to prepare the real delicious borscht, you need to know some subtleties and little secrets. The soup is seasoned with beets, the main ingredient. Beets can be used boiled, sautéed or stewed. The borscht recipe, in addition to it, is added with various other vegetables.

There is an opinion that every housewife cooks borscht with her own individual taste. And this is true, there are a lot of options for preparing this dish, so everyone will find a recipe with that unique taste. The basis of borscht is properly cooked meat broth. You can use any meat for it. The classic recipe is usually based on beef or pork on the bone, but many people prefer poultry. If you take meat on the bone, you must first cook it and remove the bone. It is not recommended to add salt to the broth at the very beginning. This won't make the taste any better, but... nutrients will get lost. To cook the broth correctly, you need to take the meat on the bone, add cold water and after boiling, remove the foam, then turn the heat down and cook for about two hours. Only by observing these secrets can the broth be cooked clear and rich.

you need to stock up on Ingredients:

• Meat on the bone - 1 kg.
• Beetroot - 1 pc.
• Potatoes - 4 pcs.
• Bow - 1 goal.
• Carrots - 1 pc.
• Bell pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Fresh cabbage - 300 g.
• Greenery.
• Vegetable oil.
• Spices.

Recipe

1. Like every recipe, ours also states that before starting to prepare borscht, the meat needs preliminary preparation. We wash a piece of meat in cold water, cut off all excess films, if any, from it. Fill the meat with cold water and place the container on the stove. The amount of water does not matter, the main thing is that it completely covers the meat. This affects the fat content of the borscht. For about 1 kilogram of meat you need to take 2 - 2.5 liters of water.

2. While the broth is cooking, you need to prepare the vegetables.

3. Chop the cabbage, peel the onions and carrots. We work on the beets, remove the seeds from the peppers, taking out the center with the stalk. There is no need to touch the potatoes yet. Otherwise, it will become black and dry, then the borscht will be tasteless.

4. Don't forget about the broth. After the water boils, remove the scale with a slotted spoon and make the flame smaller. To get rid of all the scale, move the pan a little to the side so that the scale forms on one side. After new scale stops appearing, use a clean napkin to remove all its remnants from the walls of the pan. Use a spoon to remove any fat spots floating on top of the broth. From time to time you need to repeat everything. Salt the broth. The recipe reminds you that the water will boil away a little during cooking, so add a little less salt.

Secrets to help: To make the soup thicker, you need to boil one whole potato in it. When it is ready, take it out, knead it thoroughly and put it back.

5. We begin to prepare vegetable dressing. The recipe recommends doing everything consistently, cutting the vegetables correctly, and then the soup will turn out very tasty, rich and aromatic, which will delight the whole family.

6. Peel the potatoes, wash them and remove all the eyes. Cut into not too large cubes. Moreover, for thickness you can mash the potatoes with a spoon. Place it in a saucepan and let it boil, while the potatoes are boiling, chop the cabbage. We put it in the pan.

7. Chop the onion and other vegetables. Pour oil into the frying pan and, when it is hot, add the onion, lightly fry, stirring. There we also place peppers cut into thin strips and diced tomatoes, grated carrots and at the very end we fill the top with beets. Stir and cover the pan with a lid - let it simmer a little.

Secrets to help: To make the soup rich in color, you need to add a teaspoon of 6% acetic acid or lemon juice to the pan with beets. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

8. In order not to disrupt the cooking recipe, put tomato paste and flour in a separate plate, stir everything thoroughly and dilute with cold water, stirring vigorously so that no lumps form. Remove the lid from the pan and add tomato preparation while stirring continuously. Continue stirring the contents of the pan until the color tomato paste will not change and will not acquire a rich red tint. Then pour the finished product into the pan. Stir the borscht and add spices.

Secrets to help: To improve the taste of borscht, the recipe advises taking a piece of good lard, grinding it with salt and garlic, and adding the resulting aromatic mixture to the finished soup. This is done like this: cut a piece of lard finely with a knife, take a couple of cloves of garlic and crush it on a board with a masher, mix, evenly rubbing the lard with the garlic. Before turning off the gas, we dip our aromatic garlic preparation into the borscht. Be sure to cover the pan with a lid (don’t close it, just cover it), and let it brew a little for a richer taste.

9. Add seasonings. Usually these are peppercorns, bay leaves, fresh parsley.

10. Let the borscht stand for a while so that it is saturated with the garlic aroma, this will take 20-30 minutes under closed lid. After this time, you can serve the dish on the table and invite the whole family for dinner. Eating this borscht is very tasty with fresh village sour cream! The recipe for a delicious, rich dish with a pleasant red color will not leave even the most severe critic indifferent!

INTERESTING: Before the advent of potatoes, borscht was prepared with beets and beans. It was cooked separately or boiled in broth along with meat. This is how they cook it now, reducing the amount of potatoes or completely replacing them with beans.

Any borscht will be even more delicious if you eat it not with simple bread, but with fresh, hot pampushki - buns made from yeast dough with aromatic garlic sauce. They are very simple and easy to prepare.

In contact with

Borscht is one of the most famous Slavic dishes throughout the world. Recipe for real Ukrainian borscht- this is what every housewife should know. Its various versions are found in Polish, Belarusian, and Russian cuisines.

Of course, the championship belongs to Ukrainian borscht . Historians believe that it was in the territory Kievan Rus This dish was invented. Initially, it was food for the lower strata of the population; no meat was added to it, replacing it with salted lard, ground with onions and garlic.

We'll tell you how to cook borscht, the recipe of which has been perfected over many centuries of its culinary history. This dish is served in the best Ukrainian and Russian restaurants, and even in the culinary capitals of the world, gourmets are not averse to treating themselves to it.

Ukrainian borscht recipe

Number of persons 5

Ingredients

1. Red beets, or, as Ukrainians call them, beets - 1-2 pieces;
2. Meat for broth - 0.8 kg;
3. Cabbage - a small head weighing about 300-400 grams;
4. Carrots - 2 medium-sized pieces;
5. Potatoes - 5 small tubers;
6. Onions - 2 heads;
7. Half a lemon;
8. Sunflower oil - 30-40 ml;
9. Salted lard - about 50 grams;
10. Greens (dill and parsley);
11. Garlic (a couple of cloves);
12. Tomatoes, peeled - 3-4 pieces.

Instructions

1. Cook the broth, skimming off the foam. For meat, you can safely use both pork and beef. Don't be afraid of fatty fillet; borscht is a filling and non-dietary dish. It will take approximately 2 hours to cook the beef. Pork cooks a little faster.
2. Cut the carrots and onions into small cubes, sauté in oil for 5 minutes, then add the tomatoes and simmer for another 5 minutes.
3. Three beets on a medium grater, put in a separate bowl, add salt, squeeze the juice of half a lemon onto it (you can replace it with table vinegar). Let stand for 20 minutes, then add to the sautéed vegetables and simmer for 15 minutes. We recommend that you choose beets small size- it has fewer coarse veins.
4. Strain the cooked broth, add diced potatoes to it. Chop the meat from the broth into small pieces. Boil the broth for about 10 minutes, then add finely chopped cabbage and chopped meat, cook over high heat for another 5-7 minutes. Slava cabbage is perfect for this dish - it becomes very tender during the cooking process.
5. Prepare seasoning from lard. To do this, finely chop the bacon, add garlic to it and grind in a mortar. There is a lot of controversy about lard in borscht. Some gourmets believe that it should be as old as possible, already yellowed. You can use this, but we still recommend good lard with spices.
6. Two minutes before readiness, add stewed vegetables to the borscht.
7. Remove the soup from the heat and season with lard seasoning.
8. Let the borscht brew for at least 6 hours - it is not served immediately after cooking. It should infuse in a pan, wrapped in a towel. Read more: .

Borscht Ukrainian recipe

Despite various disagreements and disputes, Ukrainian borscht is a truly and originally Ukrainian dish. Its composition contains two main features that indicate the nationality of this dish: the first is the abundant presence of beets, almost as the main ingredient.

Second, preliminary sautéing of vegetables just before adding them to borscht, which is not at all hallmark national Russian cuisine, but for Ukrainian cuisine this is a common thing. Disputes about how to properly cook Ukrainian borscht are endless and are doomed to be unreasonable in advance, since there is not and cannot be one single recipe for Ukrainian borscht. There are a huge number of them, because every family prepares it differently.

Almost all regions of Ukraine have their own recipes for preparing borscht, and they always differ greatly from each other. The use of beets is common in all recipes; they give an evenly red tint towards the end of cooking.

Every experienced chef knows how to cook Ukrainian borscht correctly. And every housewife has her own recipe for preparing this wonderful dish. One housewife prefers to stew all the vegetables before putting them in the pan, another likes to use unusual herbs and spices, the third generally cooks borscht only in chicken broth, which makes it possible to get an original and delicious recipe borscht

Sometimes young housewives are not at all aware of how to properly cook Ukrainian borscht, and because of this, their husbands are deprived of the opportunity to enjoy the amazing smell and taste of this dish.

Nuances and tips for preparing traditional Ukrainian borscht

Since there are a huge number of recipes for making borscht, next we will talk about traditional Ukrainian borscht. If we take as a basis this recipe, then you can easily give free rein to your imagination and cook borscht with a new taste every time.

Beetroot gives the borscht its rich red color. Beets are present in almost all borscht recipes. It is customary to cook borscht in chicken or meat broth, and on fasting days mushrooms are generally added to borscht, thanks to which this dish acquires an amazing new taste.

If you plan to cook beef broth, you need to be patient because it takes about two hours to cook. For so much for a long time more than half of the water boils away and therefore the cooking process should be monitored and water should be periodically added, but not very cold, boiling water is best, so that the beef broth does not lose its color and taste.

Forty minutes before the end of cooking, add a bay leaf, six to seven black peppercorns, and four allspice to the broth. If you accidentally missed the moment of skimming at the beginning of cooking, then the finished broth needs to be strained through a sieve, so it will become transparent.

Recipe for classic Ukrainian borscht

While the broth is cooking, you need to prepare the vegetables - beets, onions, carrots. They should be cut into thin strips, the onion should be peeled and chopped thoroughly, and fried in a frying pan in vegetable oil until golden brown, along with beets and carrots.

Fifteen minutes before it’s ready, add tomato paste or finely grated tomatoes, from which the skins have been removed in advance.

Carefully place the potatoes, cut into small cubes, into the pan with the broth when the potatoes are almost ready to finely chop the white cabbage.

After ten minutes, add the stewed vegetables from the pan and cook for another ten minutes. At the end of cooking, add chopped herbs and garlic. Let the borscht brew for thirty minutes, and then pour it into bowls, and you can treat your loved ones. You already know how to cook Ukrainian borscht correctly, now you need to learn how to serve it correctly.

How to properly prepare Ukrainian borscht with beans?

If the majority prefer to cook lean borscht, that is, without meat and broth, then they try to add beans to the borscht. It is thanks to the beans that the borscht acquires a complete and rich taste when complete absence meat. Traditionally, in almost all villages of Ukraine, it is customary to cook borscht in a thick meat broth and with a lot of beans.

Required ingredients:

1. Beef brisket five hundred grams;
2. Potatoes six pieces;
3. Four hundred grams of beans;
4. Three beets;
5. One large carrot;
6. One onion;
7. White cabbage five hundred grams;
8. Two red bell peppers;
9. Tomato paste forty grams;
10. Vinegar forty ml.

Cooking process

1. In the evening, soak the washed beans in cold water for maximum softening. The next day at large quantities water cook the beans for almost two hours until full readiness.
2. Boil broth from beef brisket over low heat; when the broth is almost ready, add shredded white cabbage.
3. After the broth with cabbage boils, add potatoes cut into thin strips.
4. Finely chopped or grated beets are fried in vegetable oil in a deep frying pan. Lightly fried beets are poured with a medium amount of water, tomato paste and vinegar are added, and simmered for fifteen minutes under a tightly closed lid.
5. Carrots and onions are separately fried in vegetable oil. If the beets have been cut, then it is recommended to cut the carrots, and if the beets have been grated, then the carrots should also be grated, and the onions should be cut into small cubes.
6. Three minutes before the potatoes are fully cooked, add pre-boiled beans, bell peppers cut into thin strips, stewed beets, carrots and onions to the broth. At this stage, you should add salt, your favorite spices and pepper to the borscht. Usually this is two bay leaves, four allspice peas, and dried herbs.
7. After the next boil, the borscht is thoroughly boiled under a tightly closed lid for seven minutes. Then remove from heat and let sit for about thirty minutes.
8. This is the correct sequence of how to properly cook Ukrainian borscht with beans. The finished dish is served hot with sour cream, fresh herbs, a few cloves of garlic and slices of freshly baked bread.

How to cook red Ukrainian borscht correctly?

Quite often, even strict adherence to the instructions described above does not provide a one hundred percent guarantee that the borscht you prepare will be a bright red rich color. This happens only because some nuances were observed incorrectly. Useful tips to add red color to Ukrainian borscht:

1. It is generally accepted that if vegetables are not grated, but cut into thin strips or very small cubes, then the borscht will turn out to be bright red.
2. The color of the finished borscht directly depends on the color of the beets. The swela must have an even dark color. If the beets have white veins, then the borscht will turn out pale pink, or completely orange color. In addition, this will not have a good effect on the taste of borscht.
3. It is recommended to stew the beets for borscht, and not fry them, so that in the future they do not lose their color after they are dipped into the broth. You have to be careful with stewing. Cooks with extensive experience recommend stewing beets for no more than ten minutes. In fact, all recipes for preparing any borscht are not that complicated. You just need to put your mood and efforts into it and you will be pleasantly surprised by the delicious borscht.
4. Real Ukrainian borscht is usually cooked strictly in meat broth. The most commonly used is beef brisket. You can also use pieces of meat without bones, and preferably with bones, as the broth will be richer.
5. First of all, it is recommended to pour water for borscht into the pan twice as much as you plan to get a rich broth. The borscht takes quite a long time to cook and therefore half of the water has time to evaporate.
6. Meat should be placed in water immediately. When the water in the pan boils, it must be reduced and simmered over low heat for three hours. Be sure to remove the foam. If large bones or even bones are used for the broth, then the cooking time can be safely doubled. After this time, the meat is removed from the broth. It is added at the end, when the dish is almost ready. Finely chopped or whole piece. The moment the meat is removed from the pan and broth, it should be salted to your taste.
7. While the broth is cooking, it is recommended to prepare all the vegetables. The most basic ingredients for Ukrainian borscht are: cabbage, potatoes, onions, carrots, and a lot of beets. Almost all culinary specialists agree that in order to prepare real Ukrainian borscht it is necessary to use parsley root. For three liters of broth the following quantities of ingredients are needed: three large potatoes; three medium beets, one large carrot, one head of onion, one parsley root, one medium head of white cabbage. All vegetables should be thoroughly cleaned.
8. Potatoes are cut into cubes, parsley is cut into strips, carrots and beets are grated on a coarse grater, onions are chopped, cabbage is finely chopped.
9. After the broth is cooked, chopped potatoes are sent into it, and after fifteen minutes finely shredded cabbage.
10. While the potatoes and cabbage are cooking, fry the beets in melted pork lard.
11. During the roasting process, the beets are generously sprinkled with lemon juice or vinegar. This way it will retain its bright color in the future. Also add two teaspoons of sugar. Beets are fried separately from other vegetables.
12. The remaining vegetables are simultaneously fried in another frying pan, onions, carrots, parsley root, in lard or butter.
13. Three tablespoons of tomato paste are added to the beets while they are stewing, or to other vegetables.
14. Fifteen minutes after the cabbage is dipped into the broth with potatoes, stewed beets and fried vegetables are also sent there. Also at this time you can put chopped meat into the borscht.
15. After the borscht has boiled for five minutes, add two bay leaves and four black peppercorns.
16. A true Ukrainian borscht is unthinkable without a special dressing. It is prepared in this way: lard along with garlic is thoroughly ground, chopped parsley is added. This dressing is added two minutes before the borscht is ready.
17. Ready borscht must sit for some time. After finishing cooking, you need to put it on the slowest fire, or remove it from the stove and wrap it up for twenty.
18. Sour cream is required for ready-made borscht.

How to cook real Ukrainian borscht?

Interesting features of preparing varieties of Ukrainian borscht:

Chernigov borscht It is customary to cook with beef and pork broth. Apples and zucchini are also added to it. Beets should be stewed without adding lemon juice or vinegar. All the required acid is taken from zucchini and sour apples, which are usually added along with tomatoes at the end of cooking. In addition, beans are added to Chernigov borscht, which are boiled in advance.

Odessa or Poltava borscht It is customary to cook with poultry broth. Chicken, duck, goose are great. Poltava borscht is also necessarily seasoned with dumplings, which must be prepared in advance from buckwheat flour and boiled for the final preparation of borscht.

Kyiv borscht differs in that, along with vegetables, finely chopped fried lamb is usually added to it, and at the end of cooking three sour apples.

Ukrainian borscht recipe

Many people have heard how Ukrainian borscht tastes - bright and rich, and if it is served with pampushki, then the whole thing can be considered a complete meal. This first course is usually cooked in meat broth, and what makes it special is its color – rich red. In order for the finished dish to acquire this color, you need to know some secrets.

We offer you several options on how to prepare Ukrainian borscht, step by step recipe with a photo will help in creating delicious and delicious dish. Try to cook this dish, your family will admire it taste qualities freshly prepared borscht. In addition to it, serve aromatic dumplings with garlic, they will reveal its taste.

Ukrainian red borscht

To prepare such borscht you need a little inspiration and you will definitely end up with an excellent dish of Ukrainian cuisine. There are no particular difficulties in preparation, you just need to follow each stage of cooking.

Ingredients:
1 kg pork;
3 potatoes;
1 carrot;
1 tbsp. beans;
parsley root;
1 red beet;
3 cloves of garlic;
1 sweet pepper;
1 onion;
½ head of cabbage;
3 bay leaves;
65 gr. tomato paste;

How to cook Ukrainian borscht:

Take a saucepan of about 6 liters. Pour water into the pan; it should fill the dish about 2/3. Place the dishes on the stove and bring the contents to a boil. While the water is boiling, rinse the meat and then cut it into large pieces. Place the pieces of meat in boiling water. After it boils, remove the foam.

Add bay leaves, roots, spices along with salt. You can also use a mixture of peppers, they will enrich the taste. Prepare a rich broth; this will take about 1 hour. During this time the pork will become quite soft. If you use ribs, the meat will easily separate from the bones. Then add the beans that were previously soaked in water to the pan.

We wait for the contents of the pan to boil, then turn the heat to minimum and boil everything for 20 minutes. After the specified time, the beans will be almost ready. After this, place the carrots cut into pieces into the broth, as well as Bell pepper and onions. Next, add the garlic cloves, which were previously crushed with your palm. Cook everything for 15 minutes.

Peel the beets, grate them, you can also cut them into strips. Place the chopped beets into the borscht and mix everything thoroughly. Ukrainian borscht with beets acquires a correspondingly bright color. Boil all the ingredients for 10 minutes, then add the potatoes, cut into cubes. When the potatoes are ready, add the required amount of tomato paste to the borscht. Taste the broth; you should feel a slight sourness; if desired, you can add a little more or less paste.

After adding the pasta, boil the first dish for 10 minutes. Thinly slice the cabbage and cook everything for 5 minutes. Then, to make a delicious Ukrainian borscht, add spices and salt. At the end of cooking this dish, you need to add chopped greens. Serve the finished dish with sour cream, it is better if it is homemade. Fresh garlic and onions go well with borscht. Now you can treat your household to a wonderful dinner.

Ukrainian borscht, step-by-step recipe with photos

This borscht recipe uses lard and is added at the end of cooking the borscht. Thanks to this ingredient, the dish acquires a special taste and aroma.

Ingredients:
600 gr. pork ribs;
3 medium potatoes;
1 beet;
2 carrots;
pair of heads onions;
3 medium tomatoes;
60 gr. tomato paste;
1 bell pepper;
a small head of cabbage;
a small piece of lard;
1 clove of garlic.

Preparation of Ukrainian borscht:
We wash the ribs, put them in a pan and fill them with water. Cook them until ready. Cut the potatoes into cubes and place them in boiling meat broth. Fry the beets in a frying pan, which we previously cut into strips. Add chopped onion and chopped carrots to the beets.

Fry all ingredients until golden. Then add the sweet cubes to the pan bell pepper. When preparing Ukrainian borscht, the photo demonstrates that the vegetables need to be stewed, the whole process will take 10 minutes. While the vegetables are stewing, start shredding the cabbage. When the potatoes are ready, add the frying mixture to the pan, as well as chopped herbs.

The recipe for real Ukrainian borscht includes a special ingredient - lard; it must be crushed in a mortar along with a clove of garlic and immediately transferred to the contents of the pan. Turn off the pan with the first dish and let the borscht brew. Then pour the hot dish into plates and serve with fresh sour cream.

Flavorful Ukrainian borscht, step-by-step recipe

Do you want to feed the whole family delicious and rich borscht? Try preparing a flavorful and satisfying first course using the recipe below.

Ingredients:
820 gr. beef brisket;
2.6 l. water;
5 potatoes;
2 medium beets;
a couple of carrots;
320 gr. cabbage;
2 onions;
40 gr. tomato paste;
35 ml lemon juice;
35 ml sunflower oil;
50 gr. salted lard;
2 cloves of garlic;
salt and dill.

How to cook Ukrainian borscht:

First you need to prepare the meat, to do this we wash it. Place the brisket in a pan of water and place on the stove. When the contents of the pan boil, remove the foam. After this, turn the heat to minimum, cover the dish with a lid and cook the meat for 2 hours.

While the meat is cooking, peel the potatoes. We cut it into small pieces. Remove the finished meat from the pan and strain the broth. Place the potato pieces into the pan with the broth and cook for 20 minutes. Peel and rinse the onion and carrots. Cut the onion into cubes and chop the carrots using a grater.

Heat the frying pan and add sunflower oil to its surface. Place carrots and onions in heated oil. Sauté vegetables for 3 minutes. After this, you need to add the required amount of tomato paste to the pan. Fry everything for 5 minutes. Peel the beets, wash them, grate them using a coarse grater. Pour lemon juice over the beets and then place them in the pan with the vegetables. Simmer everything over low heat for 15 minutes.

Next, to prepare Ukrainian borscht according to the recipe, chop the cabbage. Add the fried and stewed vegetables from the frying pan to the pan. When the contents of the pan boil, add cabbage. Boil borscht with cabbage for 7 minutes. Cut the boiled meat into pieces and return to the pan. Peel the garlic and cut the salted lard into cubes.

Grind lard with garlic cloves in a mortar. Remove the borscht from the heat, season it with chopped lard and garlic. Taste the dish and add salt if necessary. Let the borscht steep for 4 hours, and then add finely chopped dill. If you want to learn more about how to cook Ukrainian borscht step by step, the video will demonstrate the entire cooking process from start to finish. Now the borscht is ready and can be served. Bon appetit!

Ukrainian borscht with pampushki

This hot first course must be served with pampushki, because it is with them that you can taste what Ukrainian borscht tastes like. A step-by-step recipe for preparing the first course and baking is offered below, try to cook it all.

Ingredients for borscht:

320 gr. beef;
½ head of cabbage;
1 medium beet;
6 potatoes;
1 carrot;
onion head;
4 cloves of garlic;
5 tomatoes;
20 gr. wheat flour;
25 gr. granulated sugar;
110 gr. sour cream;
lemon juice (from ½ lemon);
several bay leaves;
spices and salt;

Ingredients for donuts:
300 gr. flour;
11 gr. dry yeast;
160 ml milk;
25 gr. Sahara;
3 cloves of garlic;
75 ml kvass.

How to cook Ukrainian borscht, step-by-step recipe:

Clean the meat from the films, then fill it with water and cook until cooked. Peel the beets, cut them into strips, sprinkle with salt and sprinkle with lemon juice. Mix the chopped beets and place them in a deep, thick-bottomed frying pan. Add the fat that was previously collected from the broth to the surface of the frying pan. Place chopped tomatoes, sugar there and simmer everything until half cooked.

Prepared roots with onions must be cut and sautéed with added fat. Strain the finished meat broth and cut the meat into pieces. Place potato wedges into the broth, bring everything to a boil, add shredded cabbage. Cook all ingredients for 15 minutes. Add the vegetables that were sautéed in the pan, the flour dressing and the necessary spices. We bring everything to a ready state.

Season the finished dish with lard and garlic, first pound everything in a mortar. Let the borscht boil, add the herbs. Before serving, add meat and sour cream. To prepare pampushki, dilute dry yeast with warmed milk. Add sugar and salt, sunflower oil and flour. Knead the dough and leave it to ferment. Divide the finished yeast dough into pieces, roll them into balls and place them on a greased baking sheet, leaving the dough to rise.

Bake the donuts in the oven at 190 C. Prepare the garlic dressing. Crush the garlic, add salt and sunflower oil. Pour in the kvass and mix everything well. Pour the prepared donuts with the resulting dressing and serve them hot with the borscht. Prepare Ukrainian borscht for your family, the recipe with photos showed step by step the whole process of preparing this delicious dish. Now you can enjoy the taste of borscht and garlic donuts.

Real Ukrainian borscht

My husband has distant relatives who live in Ukraine. We visited them a couple of times, where we tried national dishes. One of them is “Ukrainian borscht”! The housewife prepares it according to the same proven recipe, passed down from generation to generation, from mother to daughter.

The borscht turns out delicious, rich and very rich! Authentic Ukrainian borscht, which I now make at home in Belarus! My family is simply delighted with this borscht!

Composition for 3 l. water:

• 1-2 small beef bones
• 2 medium beets
• 2 medium potatoes
• 1 small carrot
• 2 medium onions
• 100-150 g fresh white cabbage
• dill and parsley
• 20-30 g fresh lard
• 1-2 cloves of garlic
• 2 tbsp. l. tomato paste or 2 fresh tomatoes
• 4-5 peppercorns
• Bay leaf.

Cooking real Ukrainian borscht:

Wash the bones and place them in a pan with cold water. Bring to a boil. We wash the beef bones and place them in a clean pan, pouring enough water to cover all the bones. When the water boils, add one whole peeled onion, peppercorns and cook over low heat for exactly an hour.

After an hour, take out the boiled onion, add 2 tsp. salt and throw in the peeled potatoes, cut into strips.

Add water so that you have a total of three liters! While the potatoes are cooking, peel the remaining vegetables. Grate the carrots and beets, cut the onion and cabbage into small strips. Please note that real Ukrainian borscht includes raw beets!

Lightly fry the vegetables in vegetable oil (add a little oil) and simmer for 5-7 minutes, adding a little water or broth from the soup, and add 2 tbsp. spoons of tomato paste or the pulp of two fresh tomatoes.

Place the vegetables in the borscht and chop the lard. We cut it finely into small squares, then fry it over low heat until cracklings like this form.

Peel the garlic and chop it finely.

Add to the soup along with the fat from the greaves. Throw in another bay leaf and cook for 5 minutes. Add finely chopped herbs to the prepared Ukrainian borscht and let the soup simmer, covered, for another 15 minutes.

That's all, real Ukrainian borscht is ready. Can be served.

Ingredients:

• beets - 2 pieces
• carrots - 1 thing
• onion - 1 thing
• potatoes - 4 pieces
• head of cabbage - 0.5 pieces
• tomatoes - 4 pieces
• butter - 1 tablespoon
• sugar - 1 tablespoon
• 3% vinegar - 1 tea spoon
• garlic - 3 clove
• lard - 3 piece
• parsley
• Bay leaf
• black pepper
• Calorie content of the dish: 176.55Kcal
• Proteins: 3.015
• Fat: 8.475
• Carbohydrates: 23.495

Preparation:

Exit: 5 liters of borscht, that is, about 10 servings.
Finely chop or grate the beet and carrots, chop the onion. Place everything in a small saucepan. Put there: 1 tablespoon of sugar, 1 tablespoon of butter, a little broth or water, 1 teaspoon of vinegar. Simmer everything for about 20 minutes, then add the tomato and simmer for another 20 minutes.

Place chopped potatoes and shredded cabbage in a large saucepan with prepared meat broth and cook until almost done (10 minutes). Then pour in the stewed vegetables, add peppercorns and bay leaves and cook for another 10 minutes.

Crush 3 cloves of garlic, and mix 3 pieces of finely chopped lard with garlic and add to the borscht along with parsley. If you have bell peppers, simmer them together with vegetables.
Serve borscht with sour cream and garlic donuts.

The real thing tastes better the next day. When reheating, make sure that the borscht does not boil over, as this will cause the color to be lost and the taste of the borscht will deteriorate.