How to cook a classic prescription borsch - Lifehaker

In Kievan Rusi, borsch prepared from edible leaves Borschevik - hence the name. Later began to boil with a swamp, and from the XIX century add potatoes.

Today in each family there is a prescription borscht. Packs, and mushrooms, and smoked, and even celery are added to the pan. We will teach you to prepare the perfect traditional borsch.

Ingredients

Ingredients for borscht

For broth:

  • 1½-2 l of water;
  • 400-500 g of pork or beef on the bone.

For roaster:

  • 2 small swings;
  • 1 medium carrot;
  • 3 mid-bulbs;
  • 4-5 tablespoons of vegetable oil;
  • pinch of citric acid, some table vinegar or ½ lemon;
  • 2 tablespoons of tomato paste.

For borscht:

  • 300 g of fresh white cabbage;
  • 4 medium potatoes;
  • salt to taste;
  • 1-2 dried laurels;
  • Greens - to taste;
  • 1 garlic clove - optional;
  • pinching hammering cloves - optional;
  • The pinch of ground black pepper is optional.

Cooking

Step 1. Swarge Broth

Pour cold water into the pan, lay out meat and put on the middle fire. Broth will be tastier if you use meat on the bone.

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Follow the broth, remove the foam before boiling.

3 dinner for two with free

When the liquid boils, cover the pan with a lid and boil on a slow fire hour and a half.

Step 2. Make a grip

Wash and clean the swarm, carrots and onions. Out of a cooler, and carrots - on medium. Onions cut into small cubes.

Pour the oil in the pan, turn on the middle fire. Fry onion and carrots, stirring, about 5 minutes.

Step-by-step booster recipe: Pour cold water in a saucepan, lay out meat

Then lay out the swamp. Add lemon acid, vinegar or lemon juice. Thanks to this, borsch will be truly red and acquired a pleasant kitty.

Step-by-step booster recipe: remove the foam before boiling

Prepare a snag for another 5 minutes. After that, add tomato paste, mix and leave on fire another 5-7 minutes.

Step-by-step recipe for borscht: fry the onions and carrots, stirring, about 5 minutes

Step 3. Collect borsch

When the broth is welded, remove the meat out of it. While it cools, pour into the pan is a chopped cabbage. After 5-10 minutes, add the potatoes sliced ​​with straw or cubes.

The order of bookmarking vegetables can be changed. If the cabbage is young, it is better to add it already after potatoes. Well, or at the same time, if your potato grade is rareling quickly.

Step-by-step recipe for borscht: Add lemon acid, vinegar or lemon juice

While potatoes are cooked, separate the meat from the dice and cut the cubes. Return it to the soup. Salt to taste.

Step-by-step recipe: add tomato paste, mix and leave on fire another 5-7 minutes

Add grip and mix.

How to cook borsch: add chopped straw or cubes potatoes

Skip the bay leaf and finely chopped greens. Cover the saucepan with a lid and boil another 5-7 minutes.

Add chopped straw or cubes potatoes

For fragrance, it is possible to add a little crushed garlic, ground cloves or black peppers into the saucepan. Leave the borsch under the lid to be 5-10 minutes.

How to file a borsch on the table

Borsch can be eaten immediately after cooking. But, as a rule, the next day he is even tastier.

Add sour cream and fresh greens to the plate. If you prefer crushing, put the lemon slicker.

Serve rye bread or buns, holled garlic. Also, the dish perfectly complement the fat and pampushki.

Authors Aimkukniga ReceptingLabiy Authors

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Borscht

Borscht! Cook delicious borsch! And you will teach you! Boosch with meat and with a swallow, with cabbage and beans, even borsch with nettle to cook! In our collection there are Ukrainian borsch recipes (the most correct and real), as well as Russians, Lithuanian, Polish, etc. Everyone is interesting in their own and everything is delicious. Choose your boards recipe ...

Aimkuk

How to cook borsch?

Borsch - a recipe that does not give peace to millions ... This is a soup that is prepared on the basis of beets and thanks to this vegetable has a characteristic red color. This first dish refers to the traditional Slavic cuisine: they are preparing his Russian cooks, Belarusian, Ukrainian, common borsch and in Poland, Lithuania.

Today I suggest cooking this breeding soup, as they prepare it in Ukraine, more precisely in the south of Ukraine. I am sure that there will always be skeptical gourmets and strict connoisseurs of Ukrainian classical cuisine, but it will be useful to remember that, like any extremely popular dish, the borsch has a lot of different options, on this recipe it is very satisfying, welcome and just incredibly tasty.

Ingredients for borscht

Bouillon:

  • Beef - 300-400 g
  • Pork - 300 g
  • Bay leaf - 2 pcs.
  • Black peas pepper - 4-5 pcs.
  • Fascinated peas pepper - 3-4 pcs.
  • Salt - chipotch

Beet refueling:

  • Beets - 1 pc.
  • Hot broth - 200 ml
  • Tomato paste - 2 tbsp.
  • Sugar - 1 tbsp.
  • Vegetable oil - 2 tbsp.

Lukovo-carrot refilling:

  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Tomato - 1 pc.
  • Flour - 1 tbsp.
  • Salt - chipotch
  • Ground pepper ground - pinch
  • Vegetable oil - 3 tbsp.

Borscht:

  • Whole bulb with meat
  • Lukovo-carrot refilling
  • Beet refueling
  • Cabbage - 300-400 g
  • Potatoes - 3-4 pcs.
  • Pepper Bulgarian - 1 pc.
  • Salo - 50 g
  • Garlic - 2 teeth
  • Vinegar - 1 tbsp.
  • Salt to taste
  • Red pepper ground - to taste
  • Fresh parsley - to taste

Cooking borsch!

  • Prepare ingredients. All vegetables can be cleaned and rinse in running water. Also fresher fresh greens. Let meat meat - I have a beef tenderloin and pork on the bone.

  • Swarm broth for borscht. In the pan we will post beef and cold water.

  • We will put a saucepan on the stove and wait, when the liquid boils. We will scream. Fire to Ubuim to the minimum.

  • We post a pork into the pan.

  • Add the peas of black and fragrant peppers. Zakine laurel leaves, putting. Bouillon will cook on a small fire under a closed lid 2-2.5 hours, removing the scale regularly if necessary.

  • Take a leaper refueling. Beets of squeeze (or apply a knife) by a broomstick on a vegetable grater.

  • In the pan, hill vegetable oil and lay out the crushed beet. We slow down on medium heat 3-4 minutes and add hot broth by jumping out of the pan. Add tomato paste, mix the wooden blade. Add sugar. We all mix and step under the closed lid, having linked the fire to the minimum, before the beet preparedness.

  • Carrots squeeze (or apply a knife) with a burst on a vegetable grater.

  • Onions finely sink.

  • Cabbage to sink thin straw.

  • Potatoes with medium sized cubes.

  • Prepare onion-carrot gas stations. In the pan, hill vegetable oil and lay out the crushed bow. On average fire we will pass 3-4 minutes. I will add carrots to Luka. We continue to pass, constantly stirring the spatula, until the softness of carrots.

  • Tomato will be covered with boiling water in order to easily remove the upper skin.

  • We will add flour to vegetables in a pan and will interfere with the spatula of the frying pan content until the ingredients are completely connected.

  • Then add the pulp of tomato, sliced ​​into small cubes. We mix. We will add black ground pepper, salt, once again mix and furious vegetable mass of 5-7 minutes under the closed lid, having linked fire to the minimum. Lukovo-carrot refilling is ready.

  • We will deal with yourself by borsch. From the finished broth extracted all the meat, let's put it on the plate cool, and the broth is a perdiece after several layers of gauze, again plug in the pan and put on the stove. We are waiting when the broth boils - we will lay out potato cubes.

  • Following with cubes of beef and pork chopped with cubes, pre-separating the meat from the bone.

  • Add cabbage straw. Also in boiling broth, we will post a whole Bulgarian pepper, pre-pumping it in several places for a fork. Pepper will give a pleasant flavor, but this ingredient is not mandatory. Fire to Ubavim to a minimum level, cover the saucepan with a lid.

  • After 15-20 minutes from the moment of boiling the broth, we add to the saucepan to the other ingredients of the onion-carrot gas station. We continue to cook borsch until the cabbage is ready - it should be soft.

  • During this time, we apply a piece of salary with small cubes. Salad cubes will lay out in a mortar and will give the garlic cloves there through the press. Add a pinch of salt. Pestitian thoroughly thoroughly before obtaining a pasty mass.

  • In a saucepan with a borsch, add a paste from a bass and garlic, we mix and turn off the fire in a minute.

  • Extract from the pot of Bulgarian pepper. To give the dish of light sourness to add vinegar. Next, we introduce a beet gas station to borsch. We mix. We will remove the sample and add red ground pepper and salt to taste. Spring hot borsch in finely chopped greens. Cover the pan with a lid and leave for 10-15 minutes to come for a complete compound of flavors and flavors.

  • Hot borsch wrestling on the portion plates and give me to the table with sour cream.

  • Bon Appetit!

Did you like the borsch? The recipe can be sent to friends and acquaintances:

By the way, borsch can be welded on another recipe ...

Preparing a lean satiety dining dish - vegetarian borsch with beans, but without cabbage. Not a classic, but Borsch deserves attention!

Ingredients

Potatoes - 2-3 pcs.

Pepper Bulgarian - 0.5 pcs.

Onion - 1 pc.

Carrot - 0.5 pcs.

Pasternak root - 1 pc.

Beets - 0.5 pcs.

Unrefined sunflower oil - 2 tbsp.

Tomatoes in their own juice - 0,5 banks

Tomato paste - 3 tbsp.

Canned beans - 1 bank

Salt, pepper, sugar - to taste

Bay leaf - 1-2 pcs.

Riot, welded and delicious meat borsch with a classic composition of ingredients smelling garlic and greens. Brillon cook one and a half hours.

Ingredients

For 3 liter pans:

Beef - 400 g

Potatoes - 3 pcs.

Cabbage - 180 g

Carrot - 1 pc.

Beets - 1 pc.

Pepper sweet - 1 pc.

Tomato paste - 2 tbsp.

Sugar - 1 tsp.

Onion - 1 large

Garlic - 1 teeth

Bay leaf - 2 pcs.

Pepper red hammer

Coriander hammer

Seasoning in powder - 1 tsp.

Vegetable oil - 3 tbsp.

One of the options of Ukrainian borscht - on a chicken hammer with beans. Bean beans and chicken broth need to be welded in advance (together).

Ingredients

Water - 2.5 l

Chicken ham - 400 g

Beans - 0.5-1 Glass

Carrot - 1 pc.

Beets - 1 pc.

Onions - 1 pc.

Potatoes - 3 pcs.

Tomato Juice - 1 Glass

White cabbage - 300 g

Salt, sugar - to taste

Sunflower oil - 50 ml

Pepper peas - 5-6 pcs.

Bay leaf - 2 pcs.

Garlic - 1-2 teeth

Right borsch is boosted for a long time. At least, if you decide to cook borsch on the rubble. But the broth has such a borscht - just arrangement!

Ingredients

1 kg calf ribs

2 large beets

1/2 Small Kochana Cabbage

1 carrot

1 Lukovitsa

3 potatoes

2 tbsp. Lemon juice

2 tbsp. Tomato paste

Green parsley and dill

1 tsp. Sahara

1 tsp. Papriks

Salt, pepper - to taste

Classic recipe for meat borscht according to V.V. Pravyobkin. Play the most accurately and close to the recipe. It turns out delicious!

Ingredients

Beef (breast without bones) - 500 g

Water - 2 l

Beets 400 g

Cabbage - 450 g

Carrot - 1 pc.

Parsley root - 1 pc.

Potato - 4 pcs.

White onion - 3 pcs.

Garlic - 4 teeth

Tomato paste 100 g

Vinegar - 1 tbsp.

Sugar sand - 1 tbsp.

Salo pork grained - 1 tbsp.

Salo Pork Salt - 15g

Creamy butter - 25 g

Parsley green - 0.25 beam

Bay leaf - 3 pcs.

Easy pepper - 3 pcs.

Black pepper pepper - 5 pcs.

Salt - 3 tbsp.

Traditional Ukrainian borsch on meat broth from pork and beef. It is also offered an unusual feed of soup in loaf of bread.

Ingredients

On a saucepan 3 l:

Beef (sneaker on the bone) - 300-400 g

Pork (Bones / Rib Breast) - 300 g

Potatoes - 3-4 pcs.

Cabbage - 300-400 g

Svetla - 200 g (1pc. Medium size)

Onion - 1 pc.

Carrot - 1 pc.

Parsley root - 1 pc.

Tomato paste - 2 tbsp.

Tomatoes - 1-2 pcs.

Salo - 30-50 g

Garlic - 2-3 teeth

Parsley - 0.5 beam

Dill - 0.5 beam (optional)

Sugar - 1 tbsp.

Wheat flour - 1 tbsp. (optional)

Salt to taste

Ground black pepper - to taste

Bay leaf - 1-2 pcs. (optional)

Sweet pepper - 1 pc. (optional)

Vinegar red wine - 1-2 tbsp. (taste)

Sour cream - for feeding

Adzhika - for feeding (optional)

The welded borsch on the chicken breast broth: the broth can be prepared for an hour, in parallel we prepare a grip of vegetables and spices. Next, connect ..

Ingredients

Chicken breast (preferably on the bone) - 1 pc.

Beets - 1-2 pcs.

Onions - 1 pc.

Carrot - 1 pc.

Sweet pepper - 1 pc.

Potatoes - 2 pcs.

Cabbage - Quochan

Garlic - 3 teeth

Green dill and parsley

Tomato paste - 2 tbsp. l.

Vinegar - 2 tbsp. l.

Sugar sand - 2-3 h. L.

Salt pepper

Vegetable oil - for roasted

The options for cooking red borscht a lot, and they all require certain skills. Each hostess has its favorite recipe for years. ...

Ingredients

Beets - 1 pc.

Carrot - 1 pc.

Potatoes - 3 pcs.

Bulb - 1 pc.

White Cabbage - 1/4 Small Kochan

Tomato paste - 2 tbsp.

Unrefined sunflower oil - 2 tbsp.

Salt - 3 ppm

Dried dill - 1 tsp.

Water - 2.5 l

A simple, fast and no less tasty recipe for the preparation of real boards with beets. Save you time and will satisfy your whole family ...

Ingredients

Meat minced meat - 300 grams;

Cabbage - 200 grams;

carrots - 1 pc;

Potatoes - 2 pcs;

Onions - 1 pc;

Beets - 1 pc;

Garlic green - 2 pcs;

Red pepper;

Sugar - to taste;

salt to taste;

Khmeli - Sunnels - to taste;

Tomato paste - 1 tbsp;

greens;

sour cream.

I do not know how to you, and in summer it does not climb heavy food in the throat. But nevertheless, from traditional and ...

Ingredients

Beet: 1-2 pieces;

Beans: 200 grams;

Cabbage: 250 grams

Potatoes: 1-2 pieces;

Carrot: 1-2 pieces;

Onions: 1 pc;

Tomato paste: 1 tablespoon;

Vegetable oil: 4 tablespoons;

Sugar: 2 teaspoons;

Vinegar table: 0.5 teaspoons;

Black pepper peas 6-8 pcs;

Bay leaf: 2 pcs;

Dill greens;

Salt: 1.5 teaspoons.

Each hostess has its own boards recipe. I offer you a lean borsch on the fragrant oil. In my family it ...

Ingredients

Potatoes - 2 pcs.

Onion on 0.5 pcs.

Pepper Sweet - 0.5 pcs.

Cabbage - 0.5 pcs.

Carrot - 0.5 pcs.

Beets - 0.5 pcs.

Tomatoes - 2 pcs.

Tomatoes in their own juice - 3 tbsp. l.

Unrefined sunflower oil - 3 tbsp. l.

Garlic - 1 teeth

Salt, pepper - to taste

Bay leaf - 1 pc.

Greens - to taste

Very tasty and appetizing cold borsch beet (beetter) is a great dish for summer heat. Try!

Ingredients

Beets - 2 pcs.

Cucumber short - 2 pcs.

Eggs - 4 pcs.

Potatoes - 4 pcs.

Water - 2-2.5 l

Sausage boiled - 200 g

Dill - 1 beam

Onion green - 1 beam

Lemon juice - to taste

Salt to taste For feeding:

Sour cream

Mustard

Horseradish

I suggest you cook with me delicious borsch with mushrooms! Such a borsch will be very by the way in the post and also have to ...

Ingredients

Potatoes - 2 pcs.

Onions - 1 pc.

Carrot small - 1 pc.

Champignons - 100 g

The beets are small - 1 pc.

Vegetable oil - 2 tbsp.

Vegetable Bouillon Cube - 1 pc.

Tomato paste - 1 tbsp.

White cabbage - 150 g

Bulgarian pepper - 0.5 pcs.

Garlic - 1 teeth

Greens of dill and parsley - 10 g

Green borsch with sorrel - a tasty, useful and very simple dish. Such a borsch in childhood I was preparing my grandmother and ...

Ingredients

Meat broth - 2 l

Potatoes - 3 pcs.

Carrot - 1 pc.

Onion - 1 pc.

Sorrel - 1 beam

Parsley, dill - 1 small beam

Boiled eggs - 5 pcs.

Salt, pepper - to taste For feeding:

Sour cream, green bow

Borsch - Probably one of the most popular soups in any family, and mine is no exception. With chicken, with pork, ...

Ingredients

Cabbage - 200 g

Sweets - 1 pc.

Carrot - 1 pc.

Potatoes - 3 pcs.

Onion - 1 pc.

Chicken thigh - 150 g

Celery - 1 Cache

Garlic - 1 pc.

Tomato sauce - 3-4 tbsp.

Greens - 0.5 beam

Vinegar White wine - 2-3 tbsp.

Sea salt - to taste

Pepper C.M. - taste

Sugar - 1 tbsp.

Vegetable oil - 2 tbsp.

Lavr - 1-2 pcs.

Once I tried to girlfriend Lithuanian cold borsch on the kefir and just fell in love with him! This borsch may well become ...

Ingredients

Beets - 1 pc.

Radish - 4 pcs.

Fresh cucumber - 1 pc.

Chicken eggs - 2 pcs.

Dill and Bow - 30 g

Kefir - 500 ml

Water boiled cold - 200 ml

Potatoes - 1 pc.

Spices - to taste

Paradox, but the most delicious Ukrainian borsch in my life taught me to prepare a Jewish. An old grandmother is a neighbor who is all his life ...

Ingredients

On a saucepan of 5 liters:

Beef ribs - 500 g

Potatoes - 5-6 pcs.

Carrot - 1 pc.

Onion - 1 pc.

Pepper sweet - 1 pc.

Beets - 1 pc.

Cabbage - 600 g

Garlic - 1 teeth

GREEN - 1 bundle

Carnation - 1 pc.

Pepper fragrant - 1 pc.

Bay leaf - 1 pc.

Salt (sea) - 2 tbsp.

Sugar - 3 tbsp.

Wine vinegar - 4-5 tbsp.

Pepper CM - to taste

Borsch is the most popular dish in the world. There are many modified recipes. But there are features without which borsch - not quite ...

Ingredients

Home chicken - 600 g

Cabbage - 1/2 Kochan

Beets - 1 pc.

Carrot - 1 pc.

Onions - 3-4 pcs.

Potatoes - 5-7 pcs.

Tomato Juice - 200 ml

Garlic - 2 teeth

Salo - 50 g

Vegetable oil - 2 tbsp.

Bay leaf - 2-3 pcs.

Dill, parsley - 3 twigs

Salt, ground fragrant pepper - to taste

Well, who does not like borsch ... The aroma is not confused with anything - rich, appetizing! And the borsch itself, it does not matter ...

Ingredients

Beef (Golyshka) - 600 g

White cabbage - 150 g

Carrots - 150 g

Beets - 70 g

Onion - 1 pc.

Pepper sweet - 1 pc.

Tomato paste - 1 tbsp.

Sunflower oil - 2 tbsp.

Parsley Greens - 3 Spots

The other day I pretended what kind of dish I was preparing most often and suddenly found out that it was borsch. Borsch in me in ...

Ingredients

White cabbage - 150 g

Potatoes - 180 g

Beets - 150 g

Carrot - 100 g

Onion - 100 g

Pepper sweet - 100 g

Tomato paste - 50 g

Sunflower oil refined - 50 g

Garlic - 30 g

Apple vinegar - 2 tbsp.

Sugar - 2 tsp.

Salt to taste

Vegetable broth or water - 1.5 liters

Cooking borscht is creativity. Each hostess has its own recipe for branded borscht. They say that borsch cooked in a slow cooker ...

Ingredients

Water - 3 l

Breast beef - 0.5 kg

Beets - 1 pc.

Carrot - 1 pc.

Onion onion - 1-2 pieces.

Potatoes - 0.5 kg

Pepper Bulgarian - 1-2 pieces.

Tomato paste - 2-3 tbsp.

Tomatoes - 3-4 pcs.

Cabbage - 200 g

Garlic - 2-3 teeth

Bay leaf - 2 pcs.

Fascinated pepper - 3-4 pcs.

Pepper polka dot - 3-4 pcs.

Seasoning (paprika, for borscht) - to taste

Vegetable oil - for frying

Salt to taste

Green (parsley, dill) - a small beam

Cold borsch sorrel, beautiful dish for hot summer. Light, refreshing, low-calorie, very useful and bright summer green.

Ingredients

...

Sorrel - big beam

Dill - beam

Potatoes - 4-5 pcs.

Eggs - 4 pcs.

Fresh cucumbers - 3 pcs.

Sour cream - at will

Water - 1.5 l

Ingredients

All members of my family fans of borscht. And in all versions. I dare to call this recipe Classic, because the homeland is borscht Ukraine, ...

Pork ribs - 600 grams;

Potatoes - 2 pieces;

Carrot - 1 piece;

Swarm - 1 piece;

Onion - 1 piece;

White cabbage - 300 grams;

Tomatoes - 3 pieces;

Garlic - 3 teeth;

Sunflower oil - 30 ml;

Salt to taste;

Pepper black ground - to taste;

Greens - 15 grams.

Ingredients

Sweets - 1 pc.

Carrot - 1 pc.

Potatoes - 3 pcs.

Onions - 1 pc.

Lovely borsch in a classic recipe is obtained very tasty and colorful - it will surely want to try all your households, because the fragrance ...

Cabbage - 1/2 fork (250 g)

Beans - 150 g

Tomato paste - 2 tbsp.

Vegetable oil - 30 ml

Sugar sand - 1 tbsp.

Salt - 1 tsp.

Vinegar 9% - 1.5 tbsp.

Bay leaf - 2 pcs.

Hot water - 2 l

Soda - on the tip of the knife

Ingredients

Water - 3 l

What can be tastier summer boards to the dining table. All vegetables that have grown on our garden can be used for cooking ...

Beets - 300 g

Onion - 230 g

Carrot - 200 g

Tomatoes - 500 g

Pepper Sweet - 230 g

Zucchini - 400 g

Cabbage Belococcal - 400 g

GREEN - 1 bundle

Salt to taste

Sunflower oil - for frying

Pepper black ground - to taste

Garlic - 3 teeth

Ingredients

This is a borsch recipe as in kindergarten. Revised several technological maps, the content of products in the maps of different gardens is slightly different (in ...

Reception per 100 g of final product:

Beets - 20.5 g

Potatoes - 10 g

Carrot - 6.3 g

Onions - 1.8 g

Tomato paste - 6 g

Vegetable oil - 2 g

Sugar - to taste

Meat Broth (or Water) - 70 g

Ingredients

Often, a good hostess is determined by the ability to cook delicious borsch. And indeed, the list of ingredients for the preparation of one of the most popular first ...

Beef on the bone - 350 g

Pasternak root - 1 pc.

Onion - 1 pc.

Beets - 1 pc.

Carrot - 2 pcs.

White cabbage - 150 g

Potatoes - 3-4 pcs.

Vegetable oil - 3 tbsp.

Bay leaf - 2-3 pcs.

Black peas - 5-6 pcs.

Wheat flour - 120 g

Egg chicken - 1 pc.

Salt - 2 ppm

Ground coriander - 1/2 C.L.

Apple vinegar - 2 tbsp.

Tomato Puree - 200 ml

Water - 2.5 l

Garlic - 3-4 teeth

Ingredients

Beets - 1 pc.

Onions - 1 pc.

Carrot - 1 pc.

In relatively unloading and lean days, I propose to try out the vegetarian version of the popular first dish - red borscht without meat. All that ...

White cabbage - 1/4 pcs.

Tomato Puree - 200 ml

Beans - 150 g

Tomato paste - 2 tbsp.

Sugar - 1 tbsp.

Potatoes - 4-5 pcs.

Bay leaf - 1-2 pcs.

Salt - 1/2 C.L.

Pepper peas - 3-5 pcs.

Greens

Ingredients

I want to offer you to prepare Polish borsch. A distinctive feature of this borscht is that it is not eaten by spoons, and drink from ...

Pork bones - 1 kg

Pasternak root - 1 pc.

Beets - 5 pcs.

Onions - 2 pcs.

Pepper Bulgarian - 1 pc.

Vegetable oil - for frying

Garlic - 3 teeth

Flour - 2 tbsp.

Tomato paste - 70 g

Salt to taste

Sugar - 1 tsp.

Bay leaf - 2 pcs.

Sour cream - 400 g

Pepper Ch / M - to taste

Ingredients

Today we are preparing lean borsch, but not with beans, but with lentils. This recipe is good because it can be cooked spontaneously, ...

Lentils Red - 1/3 cup

Cabbage - 1/4 Small Fork

Cooked coat - 1 pc.

Carrot - 1 pc.

Onions - 1 pc.

Tomato - 1 pc.

Potatoes - 1 pc.

Ketchup - 2-3 tbsp.

Salt to taste

Vegetable oil - 2-3 tbsp.

A mixture of peppers - to taste

Dried dill, parsley - to taste

Bay leaf - 1 pc.

Water - 1.5-2 liters

Ingredients

Do you have such that, by gathering cooking, you find that the cabbage is either at all, or left a small ...

Chicken ham - 1 pc;

Potatoes - 6 pcs;

Sunflower oil - 30 ml;

Water is 1.7 liters;

Beet - depending on the size of 2-3 pcs;

Carrots - 1 pc;

Onions - 1 pc;

Vegetable oil - 100 ml;

Tomato refueling (paste) for borscht - 1 cup;

Garlic - 2 teeth;

Bay leaf - 1 pc;

Black ground pepper - to taste.

Ingredients

Belarusian borsch is different from Ukrainian in that it does not include cabbage. Prepare it with the addition of beet kvass. BUT ...

Ingredients:

Water - 4 l

Pork - 600 g

Beets - 5 pcs.

Carrot - 1 pc.

Potatoes - 4 pcs.

Beets - 3 pcs.

Dill - 0.5 beam

Vinegar - 1 tbsp.

Sugar - 1 flat Article.

Bay leaf - 2 pcs.

Black peas pepper - 10 pcs.

Garlic - 5 teeth

Salo fat - 120 g

Salt to taste

Beetal kvass - 100 ml

Black ground pepper - to taste

Greens - 0.5 beam

Sausages - 3-4 pcs.

Sour cream - when filing

Ingredients

Delicious green borsch with a young greens (dill, parsley, sorrel, spinach), cooked on a light chicken broth.

Water - 2-2.5 l

Chicken breast - 300-400 g

Fresh spinach - 1 beam

Fresh sorrel - 1 beam

Young potatoes - 4-5 pcs.

Carrot - 1 pc.

Onions - 1 pc.

Ripe and large pink tomato - 1 pc.

Boiled egg - 3-4 pcs.

Dill - 4 twigs

Parsley - 4 twigs

Vegetable oil - 1 tbsp.

Salt

Sour cream - for feeding

Ingredients

I advise you at least once to cook lean borsch with prunes. This recipe causes me warm memories related to childhood. My ...

Potatoes - 3 pcs.

Carrot - 1 pc.

Beets - 1 pc.

Onions - 1 pc.

White cabbage - 250 g

Garlic - 2 teeth

Bean - 0.5 cup

Water - 2 l

The prunes dried - 10-12 pcs.

Bay leaf - 2 pcs.

Tomato Juice - 300 ml

Salt to taste

Pepper peas - 5 pcs.

Parsley, dill - to taste

Sunflower oil - for frying

Ingredients

Booschin is impossible to cook a bit. Even if you take all the products to take a little, a lot of products need to put in a saucepan. But still ...

For borscht on a saucepan of 5 liters:

Potatoes - 3 pcs.

Pork - 600 g

Pasternak root - 1 pc.

Pork with a cerebral bone - 800 g

Onion - 2 pcs.

Petrushka - 1 root

Onions - 2 pcs.

Tomatoes - 6 pcs.

Greens - 0.5 beam

Chili pepper - to taste

Garlic - 4-5 teeth

Salt to taste

Salo Old - 50 g

Cabbage - 0.5 pcs.

Pepper Bulgarian - 1 pc.

Pepper Ch / M - to taste Flour - 1 tbsp.

For Pampushki:

Flour - 2 glasses, or 300 g (glass capacity of 250 ml)

Milk - 85 ml

Egg - 1 pc.

Yeast - 1 tsp.

Creamy butter - 1 tbsp.

Sugar - 1 tbsp.

Beets - 3 pcs.

Chili pepper - to taste

Vegetable oil - 3 tbsp.

Vegetable oil - 1 tbsp.

Water - 1.5 tbsp.

Salt to taste

Ingredients

Flour - 1 tbsp.

Today we are preparing borsch with pampushki. This "first dish" deserves attention at no less than traditional Ukrainian dumplings. Therefore, we are patient ...

Flour - 250 g

Sour milk - 170 ml

Salt cook - 2 g

White cabbage - 250 g

Dry yeast - 5 g

Sunflower oil - 50 ml For borscht:

Yolk - for lubrication

Water - 3 liters

Potatoes - 4 pcs.

Bay leaf - 2 pcs.

Pork with a bone - 700 g

Tomatoes - 2 pcs.

Pork with a cerebral bone - 800 g

Beets - 1 pc.

Cabbage white - 1/3 fork

Table vinegar - 1 tsp. (for beet)

Sunflower oil - for frying

Carrot - 1 pc.

Vegetable oil - 2 g

Bulgarian pepper - 1 pc.

Salt cook - to taste

Garlic - 3 teeth

Dry parsley - 10 g

Sour cream or mayonnaise - for filing

Green onions - for feed

Ingredients

Beets - 1 pc.

Potatoes - 3 pcs.

From all the first dishes, I love the most. I like his sour-sweet taste, bright color, and I get a gastronomic ...

Pork with a cerebral bone - 800 g

Peas Nut (closed) - 200 g

Pepper sweet - 1 pc.

Bay leaf - 1 pc.

Vegetable oil - 2 tbsp.

Cabbage - 150-200 g

Tomato paste - 1 tbsp.

A mixture of root - 1 tsp.

Vegetable seasoning - 1 tsp.

Salt to taste

Vegetable oil - 2 g

Tomatoes - 2 pcs.

White cabbage - 250 g

Spices - to taste

Aimkuk

Greens - for feeding

NEW!

Ingredients

Beets - 1 pc.

Carrot - 1 pc.

Bulb - 1 pc.

Potatoes - 4 pcs.

Right classic dish with a bright aroma of sweet pepper and garlic. Fat and weld due to pork broth and refueling on the fat.

White Cabbage - 150 g

Tomatoes in Tomat - 300 g

Pork - 400 g

White cabbage - 250 g

Vegetable oil - 2 tbsp.

Salt to taste

Vegetable seasoning - 1 tsp.

Salo Salo - 50 g

Sweet pepper - 1 pc.

Water - 2.5 l

Greens - for feeding

Bay leaf - 3-4 pcs.

Ingredients

Swarge turkey broth, add potatoes and cabbage. Pour vegetable roaster from beets, carrots and onions for color and bright taste!

2.5 liters of water:

Turkey meat (thigh or fillet) - 300-350 g

White cabbage - 200 g

Potatoes - 150 g

Beets - 80 g

Carrot - 60 g

Onions - 40 g

Vegetable oil - 30-40 g

Vegetable seasoning - 1 tsp.

Greens - to taste

Greens - for feeding

Tomato paste - 1-1.5 art. l.

Ingredients

When cooking, we will make a roaster of onions and beets. And also add a sauer cabbage, which will give the soup the necessary acid.

Beets - 200 g (1 pc.)

Carrot - 90 g (1 pc.)

Sauer cabbage - 150 g

Potatoes - 200 g (4 pcs.)

Bow - 100 g (1 pc.)

Bay leaf - 1 pc.

Garlic - 2 teeth

Tomato sauce - 1 tbsp.

Salt to taste

Vegetable oil - for frying

Black pepper - to taste

Aimkuk

Water - 1.5 l

Swim borsch just. After all, this is the most ordinary soup ... only with a long history. Of course, some nations consider to be borscht with a cult dish and tend to build some recipes in the rank of the ideal, considering it precisely his recipe for borscht in the most correct and tasty. But we believe that the borsch is an international dish, which even in one village is prepared in different ways (depending on the wealth of at least). In essence, the borscht recipe - always correct if the borsch is tasty and such how every particular culinary will want to see him.

This means that any borsch (recipe in the sense) has the right to exist and should not be osquean, stamped or sentist. In Ukraine, Borshi with Salom, in Belarus, Russia, Lithuania, there is no "single" ideal, but also here in each region there are preferences, strict vegetarians and do not understand how to put animals in the borsch. However, everyone appreciates the simple recipes of delicious boors and is glad to eat this dish "in any incomprehensible situation" (C). And our booster recipes are that! Share

Aimkuk

selection of recipes with friends
selection of recipes with friends

All Borsch: 7 detailed recipes from the chefs of two capitals

Do you like boosch while you love him we? Do you know how to cook? We asked for chefs of restaurants in Moscow and St. Petersburg to share the recipes of branded boors.

Classic beef borsch

To cook borsch, you will need: Beef breast - 600 g Bone beef - 1 kg Belococcal cabbage - 500 g Potatoes - 500 g Beets - 450 g Carrot - 300 g Onions - 200 g Bay leaf - 3 pcs Table vinegar - 1 tbsp. l. Black pepper - 4 g Salt - 3 g

Sugar - 3 g

Step-by-step recipe:

1. Beef breast and dice to boil until ready in a large amount of water. Get meat from pan and postpone cool.

2. Cut into a thin straw onions and carrots, fry in a frying pan with the addition of vegetable oil. Add straw from beets, tomato paste and a drop of vinegar so that the beet saved his saturated color. Extinguish and add to broth.

3. Thinly chop the white cabbage, omit into the pan.

4. Cut the potatoes of the middle straw and send to the rest of the vegetables.

5. Add a bay leaf, fragrant black pepper, sugar and salt to taste. Also add a couple of vinegar drops to get characteristic of borscht sour-sweet taste. Cook before the prepared vegetables.

6. Beef is divided into fibers and cut into the size of the spoon, so that it is convenient to eat.

7. Before submitting to lower meat into the bulk. Serve with a large spoon of homemade thick sour cream, finely chopped greens, black pepper and sandwich from black rye bread, mustard and sala.

Classic beef borsch

Borsch with ripe cherries and croissants with fua-gra Broth beef - 185 ml White cabbage - 8 g Grier - 30 g Passerized carrot - 5 g Onions Passerved - 5 g Pepper black peas - 1 g Cherry - 20 g Bay leaf - 1 pc. Cherry - 10 g Fresh parsley - 5 g

Sour cream - 40 g

Beef Broth: Beef bone - 60 g Onions - 15 g Carrot - 20 g Water - 330 g

Beef breasts on dice - 110 g

Grier: Sugar Sand - 20 g Vegetable oil - 5 ml Vinegar - 1 ml Tomato paste - 40 g Beets - 350 g

Pepper Red Bulgarian - 70 g

Rogani from duck and fua-gra: Onions - 20 g Water - 20 ml Salt - 1 g Duck ham - 30 g Foi Gra - 10 g Puff pastry - 30 g Yolk - 1 pc

Sugar - 3 g

Borscht:

Cream 35% - 10 ml

1. Cook beef broth: beef bones to preach in the oven, sneaks to scream with boiling water.

2. Onions and carrots for the broth also put in a saucepan, pour all cold water, put on a strong fire, bring to a boil. Then reduce the fire and cook 2-3 hours on slow fire.

3. As soon as the broth will be ready, remove the onions and carrots, separating the meat from the dice, cut into portion slices and add back.

4. Make a grip: Clear beets, rub on a large grater. Bulgarian pepper cleaned and chop finely. Pour vegetable oil into the pan and fry the Bulgarian pepper, add waste beet, everything should be mixed. Then report the tomato paste, the table vinegar (it helps to keep the color of beets) and sugar. Remove the fire and leave the roaster to stew until readiness (20-25 min).

5. Separately parse onions and carrots.

Pepper Red Bulgarian - 70 g

6. Add to a broth add a chopped cabbage, a bay leaf, in 10-15 minutes add a roaster, bring to a boil, add pastened onions and carrots, fresh cherry and give boil to booster for another 5 minutes.

1. Clear onions, finely cut and pass.

2. Skip through the meat grinder duck ham and fua-gra-gras, add salt, water and parserous onions. To stir thoroughly.

3. Wrap the mince into puff pastry, lubricating it pre-mix from yolk and cream.

4. Bake in the oven preheated to 200 degrees for 15 minutes.

Ready borsch in a plate for feeding, put slices of sausages and decorate with parsley. Serve with cooked croissants and sour cream.

Borsch with tomlar beef cheek and smalts Brand Chief Konstantin Osskin, Restaurant Red. Steak & Wine

Classic beef borsch

(St. Petersburg) Boulevard beef meat - 5 liters White cabbage - 1/4 Kochan Purified beet - 2 pcs. Large Onion - 1 bulbs Carrot purified - 1 pc. Potatoes peeled - 2 pcs. Large Garlic - 2 teeth Tomato paste - 2 tablespoons Vinegar Table - 4 tablespoons Salt to taste Sugar - to taste Pepper fragrant peas - to taste

Bay leaf - 3 sheets

For the preparation of tomlente beef cheeks: Cheeks beef - 800 g Red Dry Wine - Half Bottle Beef Broth - 1 liter Vinegar Table - 4 tablespoons Wheat flour - 50 g Pepper - to taste Carrot - 1 pc. Onion - 1 pc. Celery - 1 stem Thyme - 5-6 twigs Pepper fragrant peas - to taste

Coriander peas - 1 teaspoon

Step-by-step recipe: Tylene cheeks

1. Beef cheeks get from the packaging, to dry, salt, pepper, cut into flour and fry on vegetable oil in a saucepan. Get your cheeks from the pan.

2. Cut up arbitrarily onions, carrots and celery. Fry vegetables in the same saucepan as cheeks. Add red dry wine, beef broth, coriander and thyme. Boil. Salted well.

3. Put the cheeks back into the saucepan. To cover the saucepan with a lid or foil and remove into the oven, heated to 180'C for 3 hours.

4. After 3 hours, get a saucepan from the oven and remove the cheeks from the broth.

Step-by-step recipe: Borsch

1. Cabbage cut into small straws - such to fit into a spoon. We put the beef broth on the fire and lay cabbage into it so that it began to steal.

2. Onions, beets and carrots cut the shallow straw of the same size as cabbage. Fry everything individually until golden color.

3. Mix the bow beets and carrots in one pan and put it on the middle fire. Add part of vinegar, salt, sugar and bay leaf to vegetables. Well mix well. Separately, fry the tomato paste and add it to vegetables. Everyone is mixed again and the carnation turned on 10 minutes on a weak heat, after which we remove it from the fire.

4. Potatoes cut the medium storage and add to the cabbage. Cook 10 minutes, after which we add to the pan the resulting Brez. Mix soup. Fire make average and do not give boors boiling.

5. I bring the soup to taste the remaining salt, sugar and vinegar and add ready-made chopped cheeks. Remove from fire.

6. In the finished borsch, we lower the gauze bag with crushed garlic cloths and peas of fragrant pepper. We leave for 12 hours. Let's feed soup with sour cream, fresh greens and Borodino bread.

We also recommend submitting to the booster of fat or sled.

Ukrainian borsch with pampushki Chef Elena Nikiforova, restaurant "Shine"

Classic beef borsch

(Moscow) Beef breast - 700 g Onions (for cooking) - 1 pc. Carrots (for cooking) - 1 pc. Onions (for Passerovka) - 80 g Carrot (for Passerovka) - 80 g Potatoes - 1900 g Cabbage Belococcal - 900 g Giant Bean Bean - 200 g Beets - 2100 g Salo - 170 g Garlic - 30 g Tomato paste - 500 g

Sugar - 3 g

Garlic sauce - garlic, dill, water to taste

1. Cook the broth from beef: meat from the bones does not take off, bring to a boil, remove the foam, reduce the fire and cook on a quiet fire about 40 minutes.

2. Cut onions and carrots, burn on a dry pan - and add to broth.

3. Continue cooking broth for about 2.5 hours. At the end, add a bay leaf and remove the broth from the fire.

4. Remove meat with bones and cut into small pieces, put back into the broth.

5. Add potatoes and boil to the finished broth.

6. Wash beans, cook in a separate saucepan until half-welded, drain the water, add to the boost and bring to a boil.

7. Chopping cabbage and add to soup.

8. Pass onions and carrots, add to soup.

9. Passerize beets with tomato paste, add to soup.

Raw, unsalted fat scroll through a meat grinder with garlic, add to the finished borscht. Serve borsch with sour cream, pampushki and garlic sauce.

Borsch with a sad beef Su-chef team, restaurant Red. Steak & Wine

Classic beef borsch

"Block" Broth beef under construction - 3.2 liters Carrot - 3 medium pcs. Onion - 3 medium pcs. Pepper Bulgarian - 2 pcs. Beets - 6-7 medium pcs. Tomato paste - 250 g Vinegar table - 6 tbsp. l. Lemon - 4 h. L. Juice Lemon. Sugar - 3 tbsp. l. Vegetable oil - 6 tbsp. l. Garlic - 3 teeth Cabbage - 1 Middle Kochan Potatoes - 4 large pieces. Sour cream Beef - 700 g

Sugar - 3 g

Parsley

Cook broth from beef bones until readiness. For him, we take brain bones (for weldings) and save for 2 hours on fruit sawdust. Meat for borscht also kip, then drunk. Carrots, onions, pepper and beets cut by straw, tomato pasterev, garlic cut into small cubes. ( ! Nb. Carrots, onions, pepper and beets cut by straw, tomato pasterev, garlic cut into small cubes. ( To remove the skin from pepper it was easier, you can pre-burn it with a burner). Carrots and onions fry on vegetable oil until golden color, add pepper. Beets lay on a well-hot frying pan to carrots and onions, add sugar and vinegar (

Vinegar is added to preserve color and small acids at the moment when the vegetables are almost ready), fresh lemon, parsed tomato paste. Fill a part of the broth so that the broth covers vegetables, bring to a boil and Tomis on slowly heat for about 20 minutes.

In the broth we boil potatoes until half-ready and take it out. Next, in the same broth, we cook cabbage almost until readiness - separately from potatoes. Kabesto add vegetables and potatoes. Add meat. We bring to a boil, add salt, pepper, vinegar, sugar to taste.

Serve, sprinkling with parsley and adding sour cream.

Lean Borsch Chef Eka Dzhikia, Restaurants "Shine"

Classic beef borsch

"Acha-Chacha" Belococcal cabbage - 500 g Water - 5 l Carrot - 400 g Beets - 400-500 g Cabbage - 800 g Tomato paste - 60 g Onions - 170 g Vegetable oil - 100 g Vinegar 9% - 20 g

Sugar - 3 g

Dill and salt - to taste

Prepare all vegetables: wash and clean from the peel. Onions cut into straw, carrots and beets to grate on the grater. Pour vegetable oil in the pan, fry slightly onions, then add carrots. Fry to half-year on medium heat. Separately cut into a cabbage of shallow straw. Pour water into a saucepan, bring to a boil. Add carrots and onions to boiling water, add chopped cabbage in a couple of minutes. Add salt to taste. Separately fry in vegetable oil with waste beets, a couple of minutes before readiness to add tomato paste to the frying pan, mix and put it out thoroughly. Add the cooked beet and vinegar in the pan, mix. At the very end, add purified and sliced ​​potatoes.

When filing, decorate the chips of dill.

Borsch with sour cream and lady with lard Chef Stanislav Levoho, Restaurant Red. Steak & Wine

Classic beef borsch

"Bunching" Beef on the bone - 500 g Cabbage white - 1.5 kg Beets - 450 g Potatoes - 400 g Onion ones - 300 g Beets - 500 g Water - 2 liters Vegetable oil - 2 tbsp. Spoons Bay leaf - 2 leaf Salt, pepper - to taste

Sugar - 3 g

Greens (dill, parsley) - to taste

Rinse meat, put in a saucepan and fill with cold water. Wait until the water boils, and cook the beef for another 20 minutes. After boiling with the help of a noise, remove the extra foam. Clean the beets from the peel, soda on a large grater and fry on vegetable oil. Pour some meat broth and leave to stew on slow fire.

Finely torn onions and fry it on the oil until golden color. Add carrots, pour some more broth and extinguish for 3-5 minutes. Clean potatoes, cut into cubes, add to the broth and let it boil. Then add finely chopped fresh cabbage. Boil until readiness. Sung and pepper in taste.

At the end, add steamed beets, greens and bay leaf. Cover the saucepan with a lid and boil the borsch for 3-5 minutes, then remove from the fire.

We recommend to feed soup with rye shoe, gentle lard, sour cream and greens.

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Separate meat from the dice and cut the cubes. Return it to the soup

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How to cook borsch: add a grip and mix.

1. Here is the set of ingredients you need.

How to cook borsch: throw a bay leaf and finely chopped greens.

2. First you need to cook broth. Wash meat, lay out in a saucepan and fill with water. After boiling, remove the fire to a minimum and boil to the softness of meat (time depends on what meat you have chosen). Gently get it out of broth after readiness.

Skip the bay leaf and finely chopped greens.

3. Bouillon, if desired, strain. Satisfy the taste and put the potatoes sliced ​​with cubes. Boil around 10-12 minutes.

The most delicious borsch - photo STEP 1

4. Clean the onions with carrots, grind and fry in a frying pan with a small amount of vegetable oil.

The most delicious borsch - photo Step 2

5. In a saucepan with a broth, lay out roasted vegetables and finely chopped cabbage.

The most delicious borsch - photo Step 3

6. In the meantime, pour some other oil in the snowmate and lay out the grated beet. Fry a couple of minutes and add vinegar. Take another 5 minutes, and after lay out tomato paste. Tomit on slow fire another 5-7 minutes.

The most delicious borsch - photo Step 4

7. Put the meat into the broth, pre-cutting it with portion pieces, and beet.

8. Add salt, pepper, sugar and garlic to taste. Boil for another 7-10 minutes until potatoes are ready. After remove from the fire, cover the lid and leave for half an hour.

Before feeding, you can add greens and sour cream.

Bon Appetit!

Average rating: 4.3, total votes: 503

Borsch is the famous Slavic beet soup cooked on meat broth. Borsch is so popular dish that is not only prepared in absolutely each of our family and is regularly fed to the table, but also managed to conquer international recognition and is a kind of business card of Slavic cuisine. There are a lot of ways to cook borsch, and it cannot be said that some of them are wrong. Just from the region to the region ingredients and preparation methods change in accordance with local traditions. And if you ask two owners living in different fields, prepare traditional folk borsch, you will get two completely different dishes. We studied how this wonderful dish is prepared in different parts of the country and are ready to help you do not get lost in the recipes of the most delicious boors.

  • Borsch recipe Classic step-by-step
  • Despite the fact that actually the classic borscht recipe does not exist, it is safe to say that some recipes are more common, and some less often. And if on some recipe and you can stick a label of classic borscht, then it is for this one.
  • You will need:
  • Beef - 500 g;
  • Carrots - 1 pc.;
  • Onions - 1 pc.;
  • Beets - 1 pc.;
  • Green dill - to taste;
  • Tomato paste - 1 tbsp. l.;
Bon Appetit!
Bon Appetit!

Bay sheet - 2 pcs.;

  • Salt to taste;
  • Pepper black ground - to taste.
  • Cooking process:
  • Rinse beef under running water and cut it with small cubes. Take a big saucepan, put meat into it, pour with water and put on fire for 40 minutes. In the process of cooking on the surface of the broth, foam will be formed, remove it with a tablespoon.
  • In the meantime, the broth is boiled, clean and wash potatoes, beets and carrots. Carrot with beetterates on a large grater, and potatoes cover the cubes, put in a deep bowl and fill with water so that it does not worry.
  • Leek Clean the husks and lie with small pieces.
  • Boil the kettle and dissolve a tomato paste in a glass of hot water.
  • Put the frying pan on fire with a small amount of vegetable oil. When the frying pan roars, throw onions into it and stirring, fry until golden color.
  • Add carrots with beets to the pan, pour them with water with tomato paste, mix, cover with a lid, reduce the fire and extinguish until readiness, interfere with it.
  • Throw the potatoes in the welded broth, pre-drained the water from it, and boil around 10-15 minutes.

Add a grip from the frying pan into the pan, alter, salt and stick to the taste and add a bay leaf. Reduce the power of the fire under the saucepan to the minimum, cover the lid and leave the borsch for 20 minutes.

Wash and finely lie dill.

When the borsch is ready, throw dill in a pan, cover it with a lid and let stand for another 10 minutes.

Borsch is the famous Slavic beet soup cooked on meat broth. Borsch is so popular dish that is not only prepared in absolutely each of our family and is regularly fed to the table, but also managed to conquer international recognition and is a kind of business card of Slavic cuisine. There are a lot of ways to cook borsch, and it cannot be said that some of them are wrong. Just from the region to the region ingredients and preparation methods change in accordance with local traditions. And if you ask two owners living in different fields, prepare traditional folk borsch, you will get two completely different dishes. We studied how this wonderful dish is prepared in different parts of the country and are ready to help you do not get lost in the recipes of the most delicious boors.

  • Borsch recipe Classic step-by-step
  • Despite the fact that actually the classic borscht recipe does not exist, it is safe to say that some recipes are more common, and some less often. And if on some recipe and you can stick a label of classic borscht, then it is for this one.
  • You will need:
  • Beef - 500 g;
  • On the table borsch can be served with sour cream. Bon Appetit.
  • Carrots - 1 pc.;
  • Onions - 1 pc.;
  • Beets - 1 pc.;
  • Green dill - to taste;
  • Tomato paste - 1 tbsp. l.;
Wash and finely lie dill.
Wash and finely lie dill.

Bay sheet - 2 pcs.;

  • Boosch recipe with cabbage
  • Another very common and popular borscht recipe is a borsch with cabbage. Cabbage attaches to the taste of a small contrasting acid and makes the soup itself with an increase in the amount of the thickness.
  • Cabbage - 200 g;
  • Rinse beef under running water and cut it with small cubes. Take a big saucepan, put meat into it, fill with water and put on fire for 40 minutes.
  • Take care of vegetables. Clean the washed potatoes, beets and carrots. Carrots with beet grinding on a large grater, and potatoes are disturbed by cubes and leave it in cold water.
  • Finely torn purified onions.
  • Wash your cabbage, disassemble the Kochan on separate leaves. Patch the cabbage leaves so as to get a thin straw.
  • Divide a tomato paste in a glass of hot water.
  • Take a grip for borscht. Heat a little vegetable oil in a pan, add onions and stirring, fry until golden color.
  • Put vegetables in the pan, add water with tomato paste, cover the lid and turn the mixture until readiness.
  • Add cabbage, potatoes in the finished broth, and boil around 10-15 minutes.

Add a grip from the frying pan into the pan, alter, salt and stick to the taste and add a bay leaf. Reduce the power of the fire under the saucepan to the minimum, cover the lid and leave the borsch for 20 minutes.

Place in the pan of boating refueling, mix, adjust the taste of salt and spices, add a bay leaf. Dog fire to a minimum and leave a borsch under the lid for another 20 minutes.

Finely sweep the washed dill.

Borsch is the famous Slavic beet soup cooked on meat broth. Borsch is so popular dish that is not only prepared in absolutely each of our family and is regularly fed to the table, but also managed to conquer international recognition and is a kind of business card of Slavic cuisine. There are a lot of ways to cook borsch, and it cannot be said that some of them are wrong. Just from the region to the region ingredients and preparation methods change in accordance with local traditions. And if you ask two owners living in different fields, prepare traditional folk borsch, you will get two completely different dishes. We studied how this wonderful dish is prepared in different parts of the country and are ready to help you do not get lost in the recipes of the most delicious boors.

  • Add dill in the finished borsch and leave to stand under the lid for 5 minutes ..
  • How to cook delicious borsch game step-by-step recipe
  • Borsch with chicken, cabbage and dumplings are very common in Ukraine, and in particular in Poltava region. This is a very good booster recipe, since the soup is very satisfying and welded. In such a borsch, you without any problems feel even the largest and hungry family.
  • Despite the fact that actually the classic borscht recipe does not exist, it is safe to say that some recipes are more common, and some less often. And if on some recipe and you can stick a label of classic borscht, then it is for this one.
  • You will need:
  • Beef - 500 g;
  • Chicken thigh - 2 pcs.;
  • Cabbage - 0.5 kg;
  • Potatoes - 250 g;
  • Parsley root - 50g;
  • Salo - 30 g;
  • Tomato paste - 2 tbsp. l.;
  • Green dill - to taste;
  • Tomato paste - 1 tbsp. l.;
Place in the pan of boating refueling, mix, adjust the taste of salt and spices, add a bay leaf. Dog fire to a minimum and leave a borsch under the lid for another 20 minutes.
Place in the pan of boating refueling, mix, adjust the taste of salt and spices, add a bay leaf. Dog fire to a minimum and leave a borsch under the lid for another 20 minutes.

Bay sheet - 2 pcs.;

  • Flour - 0.5 tbsp.;
  • Egg chicken - 1 pc.;
  • Greens - to taste;
  • In advance, get fat from the refrigerator to the beginning of cooking it was soft.
  • Rinse the chicken thighs under running water. Clean them from the skins and put in a deep saucepan with water. Put a saucepan on fire for about an hour. Periodically, do not forget to shoot formed on the surface of Navar.
  • Clean and wash the carrot with beet and soda them on a coarse grater.
  • Leek Clean the husk and finely lie.
  • Dry potatoes with a small cube and leave it in a bowl with water.
  • Parsley root clean, wash and cut into small straws.
  • Kochan Wash cabbage, cut in half and cut half with small squares.
  • When the broth is welded, get a chicken out of it, put it in a deep bowl and fill with cold water so that it sails.
  • Throw into a saucepan cabbage with potatoes.
  • Divide the tomato paste with a glass of hot water.
  • On the fascinated oil, fry the bow until the golden crust.
  • Add carrots to the pan, celery root and beets, pour them with water with tomato paste and stirring, extinguish until readiness.
  • Rinse and finely torn greenery (it is best to use dill, green onions and parsley).
  • Cut the fat with small cubes, having pre-cutting off the skin from it.
  • With the help of a mortar and pestle, squeeze the fat with greens.
  • Add grip to the pan and mix.
  • Take the cooled meat and the hands of disassembled it into small pieces, separating from the bone and removing fat. Shaped meat return to the pan. Sung and pepper the borsch, add fat to it with greens, mix, reduce the fire and leave the tomboy for about half an hour.
  • At this time, boil the kettle and put 2 liters of water on the stove. Pour into a deep bowl of 3 tablespoons of boiling water and dissolve a pinch of salt in it. Add flour flour to boiling water and mix to a homogeneous state. Cool the dough by placing a bowl with him in a deeper bowl with cold water.

When the dough is cool, take the egg in it, pour the remainder of the flour and knead.

To get a dance, take a tablespoon and scoop her dough, and then lower it into a boiling water in a saucepan. Galushka will fall from a spoon, acquiring the necessary shape and volume. When all dicks will be in a saucepan, and then approve of them for 2-3 minutes, and then drain the water, with the help of a colander.

Place the gallushki into an empty pan and cover the lid.

Borsch is the famous Slavic beet soup cooked on meat broth. Borsch is so popular dish that is not only prepared in absolutely each of our family and is regularly fed to the table, but also managed to conquer international recognition and is a kind of business card of Slavic cuisine. There are a lot of ways to cook borsch, and it cannot be said that some of them are wrong. Just from the region to the region ingredients and preparation methods change in accordance with local traditions. And if you ask two owners living in different fields, prepare traditional folk borsch, you will get two completely different dishes. We studied how this wonderful dish is prepared in different parts of the country and are ready to help you do not get lost in the recipes of the most delicious boors.

  • Feeding on the table, put the required number of dumps into each plate. It is also recommended to fix the borsch sour cream. Bon Appetit.
  • Pampushki Recipe
  • Well, since it was about the booster, it is impossible not to admit that it is difficult to imagine this dish without fragrant pampushki. These small lush buns are perfectly combined with a borsch, and you can safely serve them to any soup prepared by the recipes presented above. Especially if you consider the fact that they are preparing simply elementary - it will be fairly sinner not to spend a little extra time on their preparation to please yourself and their loved ones.
  • Flour - 250 g;
  • Salo - 30 g;
  • Milk - 0.5 tbsp.;
  • Yeast dry - 6 g;
  • Creamy butter - 1 tbsp. l.;
To get a dance, take a tablespoon and scoop her dough, and then lower it into a boiling water in a saucepan. Galushka will fall from a spoon, acquiring the necessary shape and volume. When all dicks will be in a saucepan, and then approve of them for 2-3 minutes, and then drain the water, with the help of a colander.
To get a dance, take a tablespoon and scoop her dough, and then lower it into a boiling water in a saucepan. Galushka will fall from a spoon, acquiring the necessary shape and volume. When all dicks will be in a saucepan, and then approve of them for 2-3 minutes, and then drain the water, with the help of a colander.

Bay sheet - 2 pcs.;

  • Garlic - 4 teeth;
  • Sugar - 0.5 Art. l.;
  • Salt to taste.
  • Sketch flour through fine sieve.
  • In a small saucepan, warm the milk and dissolve yeast in it. It is important that the milk is warm, and not hot.
  • Add salt with sugar to milk, and then stir the oil in it. Add flour with a thin flower, constantly stirring to avoid the formation of lumps.
  • To knead the dough, cover it with a towel or food film and put in a warm place for 20 minutes.
  • Turn on the oven and put it warmer at 200 ° C.
  • Take a baking sheet and check it with culinary parchment.
  • Hands form balls from the dough and lay them on the baking sheet.
  • At every point of the test from above, make shameless cuts in the shape of a cross.
  • Wear an egg with a whisk and with the help of a culinary bruster, dear pampushki them. If you wish, you can sprinkle them on top of sesame seeds.

When the oven is warm up, reduce the temperature to 180 ° C and send a baking line for 20 minutes.

Clean garlic cloves from husk and crush with garbers, or soda on a shallow grater. Mix garlic with two tablespoons of vegetable oil. Also, if you wish, you can add very finely chopped greenery to the oil, for example, dill.

Five minutes before readiness, remove the pampushki from the oven, lubricate them with garlic butter and send back to complete readiness.

Let's get ready to cool down a little, so as not to burn your hands, and serve on the table along with a borsch. Bon Appetit.

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