Borsch with meat and without meat: the best recipes. How to cook a rich Ukrainian borsch, with pork, beetroot, with cabbage, beef, chicken, lamb, meatballs, beans, mushrooms, a sprat in tomato, lean, in a sitter, vegetarian, without cabbage: recipes

We cook borscht: the most popular and delicious recipes of borsch in one place!

Borsch is the most delicious and popular Ukrainian dish. And this article is dedicated to him - a rich, tasty, satisfying first dish. It is worth noting that the basics are given in this article, because every housewife prepares in his own way, adding something, and taking something away. The article shows several options for cutting, and not crazy. After all, from how to chop, from the time when to put vegetables in borsch, it acquires a completely diverse notes!

How to cook delicious borscht: step -by -step classic recipe with pork meat and fresh cabbage

The authentic recipe for borscht is like the basis. Each girl for the first time prepares borsch on this recipe, if he had not previously been preparing in the family, but eventually makes her adjustments.

Recipes bring 5-6 liters to an exit (standard size for most families).

We give a table with the main ingredients for borsch. They lie in all cases, while the rest are complemented or taken depending on the recipe. The amount is given with a calculation of 5-6 liters of the first dish.

Products for 5-6 liters of a classic recipe for borsch, in addition to the base (in the table):

• Low -fat pork with a bone of 300 g;
• Small white beans 1 cup;
• Dill/parsley - a couple of twigs.

Excellent borscht is a hearty borsch. Pour the meat with cold water, wait until it boils, remove the foam and cook for 2-3 hours so that the broth does not boil. We cook as an ordinary broth, immediately adding salt, peppers (personally the author recommends a mixture of peppers) 3-5 grains, bay leaf. Penf must be collected. If there are many foams and it is not possible to collect it, in the boiling broth, share the glass of ice water - the foam will rise to the top.

An hour after you put the meat, add a glass of broken and washed beans.

As soon as the beans become soft and almost ready, add the potatoes chopped with cubes and check for salt, if you need to add to taste.

While the potatoes are cooked, we make a gas station:

• We cut the onion finely and send it to the pan;
• Add grated or finely chopped carrots (as you like) - pass;
• Add grated or finely chopped beets, and fry for 3-5 minutes;
• Add the tomato and, if necessary, water;
• Stew 10 minutes.

We take out the meat, remove it from the bone and cut/rub it with small parts, send it back to the pan.

We pure the cabbage and add to the pan when the potatoes and beans are completely ready. Cook for 3 minutes and add refueling and finely chopped greens. Cook for 5 minutes on a quiet heat and turn off. We let it brew for 15-20 minutes and can be poured into plates.

Serve with sour cream, lard and rye bread.

How to cook a rich Ukrainian borscht: recipe

We cook borscht according to the previous recipe, be sure to choose meat with bone, since it is the bone that gives a unique taste. In order for borsch to be rich and delicious, be sure to cook the broth for at least 2-3 hours.

Also, fever gives beans. It is she who complements borsch with a special taste and gives maximum saturation.

At the end, when adding a refueling, you need to “flush” borscht with garlic:

• For 5 liters of borsch 100 grams of fat and 2 garlic teeth;
• In a mortar or through a grinder (garlic, blender, meat grinder), chop the garlic and salty lard to a pasty state;
• Send with refueling to borsch and boil for 5 minutes.

Borsch with beef, beetroot and cabbage: delicious recipe

This recipe for cooking borscht is considered dietary, but not because of calorie content, but due to the lack of dressing in a pan.

The recipe is designed for a slow cooker.

Products for 5-6 liters of borscht in addition to the base (in the table):

• Beef without fat - 300 g;
• White beans are small 1 cup;
• Fresh tomato 2 pcs;
• Cabbage;
• Greens (dill, parsley to choose from or assorted).

We cut the beef with small cubes, my beans, send everything to the slow cooker and pour 2 liters of water. Turn on the soup or broth mode (depending on the multicooker). In the meantime, we cut beets, carrots, potatoes, onions with small cubes. We set to cook soup in a slow cooker for 10 minutes. Add cabbage, tomato, greens and set to cook for another 5 minutes.

Serve with low -fat sour cream and green onions.

This recipe is ideal for children under 3 years of age and those who adhere to proper nutrition. The perfect combination of taste and usefulness!

Tasty borsch with sauerkraut and chicken: recipe

In recent years, we are used to seeing fresh cabbage on the shelves all year round. But this was not always the case and before prepared borsch with sauerkraut after fresh cabbage ended.

Products for 5-6 liters of borscht in addition to the base (in the table):

• Brisket 1 pc;
• Sauerkraut (instead of fresh) - 300 g;
• Greens are dry.

Why do we recommend a brisket from chicken? Yes, because the broth is the basis of borsch. And with the chicken breast, the most magnificent broth turns out! So, remove the skin, pour warm water and cook for an hour. We lay potatoes, salt and spices and cook, and disassemble the meat on thin fibers and send it to borsch.

We throw sauerkraut into a colander and thoroughly rinse. Pour cold water and let stand for an hour. We drain the water and wash the cabbage again.

We make a refueling as in the first recipe, but add 1 tbsp. a spoonful of sugar.

As soon as the potatoes are cooked, add cabbage and dressing. We season with herbs, boil for 5 minutes and turn off. We let it brew for 15 minutes and can be served to the table.

Tasty borsch with lamb: recipe

Products for 5-6 liters of borscht in addition to the base (in the table):

• Baranina Bespan 400 gr.

We cut the lamb into small pieces and send it to cold water. Cook for 2 hours, removing the foam and at the end adding salt and spices.

We clean the beets and carrots, rub and send it to the pan. Next, send finely chopped potatoes. Cook for 15 minutes.

Put the pan and heat the oil. Fry onion and add tomato, greens. Stew 10 minutes.

Add the busy cabbage to the pan and season with refueling. Cook for 5 minutes, and let it brew for an hour.

Tasty borsch with meatballs: recipe

Delicious dietary borsch is loved by children and adults, as there are meatballs in it!

We put the potatoes and in parallel to the gas station, carrots, beets, as in previous recipes. Pour the dressing with a tomato and simmer for 10 minutes as usual.

In the meantime, we take a pig-headed minced meat, 1 egg, salt, pepper, greens, a little flour and knead the minced meat on the meatballs. We form meatballs in such quantities: 10 pcs for each liter of water. As soon as the potatoes are cooked, we lay the meatballs and as soon as they boil, add cabbage.

After it boils borsch with cabbage - we lay the gas station, cook for another 5 minutes and turn off. Serve with olive mayonnaise and with chopped greens.

Tasty Kuban borsch: recipe

This delicious borsch is most often prepared in the summer, because it was then that the market is full of fragrant Bulgarian pepper and soil tomatoes.

Products for 5-6 liters of borscht in addition to the base (in the table):

• Pork ribs 500 gr;
• Bulgarian pepper multi -colored 3 pcs;
• Half a glass of beans;
• 7 red soil tomatoes.

We put the ribs on a quiet fire and cook for 3 hours. We cut the potatoes with cubes and send to the pan. Remove the meat from the bone, cut into small pieces and send it to the pan.

We make a refueling:

• Fry onion cubes;
• Rub and fry the carrots;
• Rub and fry the beets;
• We shake the bell peppers into strips and send it to the pan;
• Pour the tomatoes with boiling water, remove the peel, cube mode and send to the gas station;
• Add a little water and simmer for 10 minutes.

When the potatoes are boiled, add a busy cabbage, boil for 3 minutes and add refueling. Serve with sour cream and fresh herbs.

Delicious lean borsch with beans and mushrooms: recipe

During the posts, the question arises - is it possible to cook borsch? Of course! We propose to prepare a delicious Ukrainian borsch with dry forest mushrooms, which are so famous not only in the western part of Ukraine, but also most of the territories of Russia.

Products for 5-6 liters of borscht in addition to the base (in the table):

• A glass of white bean shallow;
• 100 g of dried mushrooms;
• 200 grams of milk;
• The greens are fresh or dried.

Rinse the mushrooms and soak in milk for 2 hours. Again, wash the already restored mushrooms and cut. We clean the potatoes with cubes, put with mushrooms in a pan and cook for 20 minutes. Add spices to taste.

Meanwhile, fry the bow, carrots, beets for 5 minutes and stew with tomato and water for another 10 minutes.

We pure the cabbage and throw it into the pan, as soon as potatoes and mushrooms are cooked. Cook for 3 minutes and add a gas station. We season with herbs, let it boil for 5 minutes and lean borsch is ready!

Tasty borsch with sprats in tomato: Recipe

And this recipe can be prepared at home, but it turns out as tasty as tasty as possible at the stake, which gives an error aroma and taste.

Products for 5-6 liters of borscht in addition to the base (in the table):

• Bank of sprats in tomato;
• Beans 1 tbsp;
• Greens.

We set to boil the potatoes and make a refueling as usual in a pan, but add a jar of sprats to the tomato. As soon as the potatoes are cooked - add cabbage, boil for 3 minutes, and add gas stations and greens, cook for another 5 minutes and turn off.

Delicious borscht in Selski: recipe

Products for 5-6 liters of borscht in addition to the base (in the table):

• Meat for broth 300 g;
• Celery 150 g;
• Parsley root 1 pc;
• Bulgarian pepper 1 pc;
• Tomato 7 pcs;
• Fresh greens of a bunch;
• Yeast dough 500 gr;
• Face for the oven 10 pcs.

In the pan, lay the meat and a whole onion in the peel with cut roots, and cook for 2 hours. We take out the meat and grind. We distribute by 10 pots. We cut the potatoes with small cubes and distribute it over pots. Pour 2/3 broth, salt, pepper, cover with lids and send to the oven for 20 minutes.

We make a refueling, as usual, and distribute it into 10 servings, add the busy cabbage and greens, mix, close the dough with a cake and send it to the oven at a temperature of 180 degrees until the cake is completely baked.

Serve on the table immediately with sour cream, lard, garlic and rye bread.

Tasty borsch with beets, without cabbage: recipe

Tasty borsch with stew: recipe

A quick and tasty recipe for borsch with stew is suitable for those who want to cook quickly, as well as in camping conditions.

Boil the beans. We clean the potatoes and mode with small cubes, put it and add stews to cook and add.

We make a gas station: onions, carrots, beets, chop and pass. Add tomato or tomato paste, water and simmer for 10 minutes.

Grind the cabbage, add to borsch, cook for 3 minutes, add refueling, greens, cook for another 5 minutes, turn off and let it brew.

How to cook borsch with beets so that it is red: tips

There are several ways to process beets and carrots in borsch, starting from cutting and ending with the preparation method. There is no perfect method, because everyone is closer to their own method and taste. Therefore, we recommend that you try all the options and choose the same option that you like.

• Most Ukrainians choose a vinaigrette Buryak (bright red without veins) for cooking, but in Russia most often borsch is prepared from the so-called, borshchi storm;
• Cutting beets and carrots: cubes, strips, on a large or fine grater;
• Bookmark of beets in borscht: at the beginning of cooking along with meat, at the end of cooking, with refueling.

For borsch, always choose juicy, fresh beets without damage.

Video: delicious borsch vegetarian: recipe