How to cook soup with beets so it was a red

Soup is one of the favorite dishes of the entire population of Russia and neighboring countries. Recipes of cooking a lot, it is believed that each family has its own secrets, which make the first dish unique. However, the soup was delicious, red and rich, it is necessary in the preparation of rules to follow. Let’s see what ingredients are needed to prepare a favorite dish, as is filling and tasty reveals the secrets of cooking the mistress of different regions.

Tips on cooking meals

Although there are many varieties of red borscht with beets, remain inviolable basic rules of cooking it. First you need to wash, peel and slice all the vegetables. Beet is processed separately, because it is the main ingredient of the first dish. Her training takes place in several ways:

Processing beets for borsch

  1. Cooking in the skin.
  2. Bake in the oven.
  3. Chop and saute in a frying pan.

To beet kept the colour add on Wednesday, cooking a bit of citric acid, juice or vinegar. As for the broth, it can be prepared from pork, lamb, veal, beef, or pork bones, flesh of any birds or mushrooms. For a delicious soup broth need fat, and that he became so, to cook the meat after boiling, you need at least 2.5 hours on a slow fire.

Only after cooking the broth in the soup is added the peeled and sliced potatoes in 15 minutes – shredded cabbage, then beets, and then another, and vegetable roasting. This is a basic walkthrough of making red borscht with beets, but each recipe has its own nuances and consistency that must be followed.

Step-by-step recipes for red borscht with beets

Today, find a Russian person who knows how and loves to cook but doesn’t know how to cook red borsch with beets, impossible. Another thing is that the options of cooking a lot, but it is prepared in each region differently. For example, in the South, I love soup with fish, in the Northern Russian cities – with mushrooms, Belarusians cook cabbage with smoked meat, the Ukrainians – with beans and donuts. We propose to consider the most delicious recipes beet borscht.

A classic recipe of beef with meat and fresh cabbage

To prepare a rich, flavorful red soup classic recipe, you need to work hard, because this dish is not simple. But at least 2 a day the whole family will be fed, and the next day the dish will be even richer and tastier. Most importantly, strictly follow the recipe, and then you will get the results that you want. Ingredients:

  • 800 g of beef;
  • 5 pieces of potato;
  • 0, 5 kg of white cabbage;
  • two beet;
  • two carrots;
  • two onions;
  • two teeth of garlic;
  • one tbsp tomato paste;
  • one tsp. of vinegar;
  • two tbsp vegetable oil;
  • salt, herbs, spices.

Classic red borscht


  1. Beef wash, cut into medium pieces, cover with water, boil after boiling for 1.5–2 hours.
  2. Peel beetroot, cut into thin strips, add the vinegar to preserve color, fry in vegetable oil for 5-7 minutes.
  3. Potatoes, carrots and onions cut into cubes, finely shred the cabbage.
  4. Onions and carrots fry separately along with tomato paste, salt and spices.
  5. Download potatoes in the broth, add salt, after 5 minutes, download the cabbage.
  6. After 10 minutes of boiling, add the roasted beets, and another 10 – fries.
  7. Garlic passed through the press, add at the end a few minutes before turning off the fire. When ready all the ingredients, remove the dish from the stove, sprinkle the soup with chopped fresh herbs, let stand half an hour, then serve.

Soup with sauerkraut and pickled beets and carrots

The presence of red borscht sauerkraut increases the amount of nutrients, because it contains vitamins C, K, b, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, and is also useful for the human body lactic acid. So the first dish of sauerkraut is not only delicious, but healthy dish, but it will have some trouble. Pickled beets in sweet and sour sauce you can buy ready or to marinate on their own. Ingredients:

  • 2.5 l chicken or any other broth
  • 200 grams of cabbage;
  • two marinated beets;
  • one carrot;
  • two potatoes;
  • one bow;
  • two tomatoes;
  • two cloves of garlic;
  • one tablespoon of sugar;
  • salt, Bay leaf, spices, etc. oil.

Borscht with canned beets


  1. In the boiling broth with the chicken pieces put the potatoes, peeled and diced.
  2. Onions also cut into cubes and the carrots should be grated on a grater, then sauté the vegetables in sunflower oil for 5 minutes.
  3. Fried vegetables add to the pan with the broth.
  4. Pickled beets cut into small cubes, then ladle in the broth.
  5. Sauerkraut pour the sugar, then simmer for 5-7 minutes on low heat.
  6. When potatoes are ready, put in the soup cabbage, grated tomatoes, chopped garlic, spices, Bay leaf, salt.
  7. Simmer, covered for 7 minutes, turn off fire, let steep for 15-20 minutes.

Delicious beet borscht without cabbage

Red borscht without cabbage called cold soup. It is delicious in hot or cold, so love all the Slavic peoples, without exception. The composition of this dish include a variety of products, but the beet remains unchanged. We will look at a recipe of delicious beetroot soup to pork chops. Ingredients:

  • 800 g pork ribs;
  • one large beet;
  • one carrot;
  • one bow;
  • two potatoes;
  • two tbsp of tomato. paste;
  • one tsp. of dried celery;
  • 5 pieces of allspice;
  • two Bay leaves;
  • one tbsp of vinegar
  • two tooth. garlic;
  • salt, pepper, chopped parsley.

Borakove soup without kapusti


  1. Wash and cut into small pieces of pork ribs, put in the prepared container, cover with water.
  2. Add peeled onions, celery, allspice, Laurel. the letter, put on the stove to boil the broth.
  3. Refined beet RUB on a grater, to extinguish in a pan with water and vinegar for about 20 minutes.
  4. Potatoes and carrots clean, cut into cubes, put into the broth.
  5. Beets preparedness also send in a saucepan.
  6. Add the soup, salt, spices, chopped garlic.
  7. Boil the soup with all products 5 minutes, then turn off the heat and add the chopped herbs.

Cold soup

Red borsch and eat cold, it is especially relevant in the hot summer days. Borscht is a traditional Russian dish, which was originally prepared without meat, but over time, there are many recipes for cold soups in meat broth. We consider the classic recipe of cold beet soup in the broth and bread kvass. Ingredients:

  • three of the beet root;
  • two carrots;
  • two fresh cucumber;
  • 2 hard-boiled eggs;
  • 2/3 liter of bread kvass;
  • 2/3 of a liter of beet broth;
  • 1 teaspoon of sugar;
  • 1 tbsp table or Apple cider vinegar;
  • 100 g of sour cream;
  • salt, citric acid – to taste;
  • chopped fresh herbs.

Cold soup


  1. Wash, boil the beets and carrots, cut into strips.
  2. Cut strips of fresh cucumber.
  3. Pour kvass vegetables, mix with beet broth.
  4. Add citric acid, vinegar, salt, sugar, herbs.
  5. Before serving the beetroot don’t forget to put sliced egg and sour cream.

Vegetable soup without meat with mushrooms and green beans

Vegetarians and those who fast perfect vegetable soup, and the broth was successfully replaced with a mushroom. Beans, as a rule, in a dish put canned, but we will add more useful green, which is sold in supermarkets in frozen form. Ingredients:

  • 200 g of any fresh mushrooms
  • 150 g green beans;
  • 150 g of cabbage;
  • one beet;
  • one bow;
  • one carrot;
  • two potatoes;
  • two tbsp of tomato paste;
  • two tbsp for frying any oil;
  • herbs, salt, spices.

Soup with green beans and mushrooms


  1. In lightly salted water arbitrarily sliced mushrooms, boil (20 min).
  2. Add the sliced potatoes in the mushroom broth and after boiling shredded cabbage.
  3. Raw beets peel, sprinkle with vinegar, cut into strips, fry in butter, then add the broth.
  4. Onion, peel the carrots, cut into pieces, fry in a pan, add tomato. pasta, salt, spices.
  5. Connect sauté with broth, bring to a boil, turn off the heat, add the herbs, allow the soup to infuse.

Delicious soup with sorrel and tomato paste without vinegar

Soup with sorrel is considered a summer dish, but in the winter it will also be relevant if fresh sorrel to replace canned. This soup does not require much effort to prepare and will surely please you. Ingredients:

  • pound chicken;
  • 4 potatoes;
  • one beet;
  • one carrot;
  • one bow;
  • bunch of sorrel;
  • two tbsp of tomato. paste;
  • herbs, salt, spices.

Red borsch with sorrel


  1. Chicken wash, cut into large pieces, bring to a boil.
  2. Beets clean, cut, send to stew in chicken broth.
  3. Carrots to RUB on a grater, onion and potatoes cut into cubes.
  4. Send in the soup potatoes.
  5. Onions and carrots fry in Rast. oil, add the tomato. pasta., salt, spices.
  6. Finely chopped sorrel add the soup along with zazharkoy, let simmer for 10 minutes, then turn off.
  7. Serve with greens and sour cream.

A simple recipe for chicken broth with tomato salsa in a slow cooker

Much faster to cook red borsch will help multivarka. This unit is a real salvation for working people, who have no opportunity to devote a lot of time cooking. Let’s consider the simple recipe for the slow cooker, but no less tasty than on the stove. Ingredients:

  • a pound of beef;
  • 400 grams of fresh cabbage;
  • 150 grams of potatoes;
  • 100 grams of onions;
  • 300 grams of beets;
  • 100 grams of carrots;
  • three tooth. garlic;
  • three tablespoons of oil;
  • three tbsp tomato paste;
  • salt, Laurel. leaf, spices.

Soup in slow cooker


  1. Slice the onion finely, fry in a bowl multivarki mode of «Baking».
  2. Grate carrot and add to the onions for 10 minutes.
  3. Then put the tomato paste for 5 minutes.
  4. Beets clean, cut arbitrarily, add a pinch of citric acid, send to the vegetables, simmer for 15 minutes.
  5. Beef and potatoes cut in small cubes, shred the cabbage.
  6. In the bowl multivarki add the remaining ingredients, salt and spices, cover with water to the maximum, select the mode «Soup» and put in the hours.
  7. After the beep, add the dish with the chopped garlic and parsley.

How to prepare seasoning for borscht for the winter from tomatoes

Borschova dressing in the winter is always useful, so thoughtful hostess prepare it for the future. If you have a large freezer, the vegetables and you can freeze it, but not everyone has that luxury, so seasoning is kept at the Bank without sterilization. Ingredients:

  • 2 kg of tomatoes;
  • 1 kg of dried. bow;
  • 1 kg of carrots;
  • 10 PCs bell pepper;
  • a pound of parsley;
  • a pound of fennel;
  • 1 packet of non-iodized salt.

Tomato dressing for borscht for the winter


  1. Carrots grate on a grater.
  2. Peppers, tomatoes finely chop.
  3. Chop the greens and onions.
  4. Pour the vegetables with salt, place in glass jars and keep for several months in a cool place.

Video recipe: how to cook Ukrainian borscht with beets

Borshch Ukrainian is used as the fat lard that was pounded in a mortar with garlic, onions and herbs until until a thick mass. Some Ukrainian recipes include the addition of toasted flour to give a thicker texture of the soup. To the beginner this may be not under force. Even recipes with photos can not convey the correctness and the sequence of actions during cooking, so we offer a video which shows in detail how to cook traditional Ukrainian borsch:

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