Borscht has long been a traditional Ukrainian dish.dish. But it is loved and cooked not only in Ukraine, but also in Russia, Belarus, and in countries far abroad. There are a large number of recipes for this delicious dish. There is even a saying that every house has its own borscht. Each housewife brings a unique note of taste to this dish, using her exclusive recipe. Red borscht is always prepared with beets, which are the key component in it. This article will consider not only the basic recipe for red borscht, but also its wonderful variations.

Products for classic red borsch

To prepare Ukrainian red borscht, you will need the following products:

• meat: pork or beef (on the bone) - 500 g;
• white cabbage - 250-300 g;
• potatoes - 3 pcs. (medium size);
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato paste - 2 tbsp;
• tomatoes - 2 pcs. (medium);
• sweet bell pepper - 1 pc;
• beets - 1-2 pcs. (medium);
• greens (dill, parsley)
• garlic - 2-3 cloves;
• salt, vegetable oil;
• pepper black peas;
• Bay leaf.

How to cook Ukrainian red borsch: recipe

The preparation of the dish begins with meat.The meat needs to be cooked separately for about an hour (beef takes longer to cook). Then drain the water, rinse the meat and put it in a large pot of boiling water, where this masterpiece will be cooked. Then clean, cut and put the vegetables in the following order:

Potatoes are cut into cubes and put into broth. After boiling, the potatoes are boiled for 15 minutes. In the water, put a laurel leaf and pepper peas.

Raw beets should be grated on a coarse grater,then fry in vegetable oil in a frying pan. The sautéed beets are added to the pan at the very end of cooking. There is one secret to making the borscht bright and saturated in color. The borscht is cooked with the beets, which are placed whole in the pan. At the end of cooking the soup, the beets are taken out of the pan - they will have a pale color, as they have been "boiled", but if you cut the vegetable, then inside it will have the same bright colors. So, to make the borscht appetizing in color and for the soup to correspond to the name "red", the cooked beets are grated and put back into the pan. After this, the borscht should only be allowed to boil and then turned off immediately so that the beets do not lose their color qualities again.

Next comes the turn of onions and carrots: the latter is rubbed on a large grater, and the onion is cut into small cubes. Vegetables should be fried in vegetable oil until golden brown.

Add to fried onions and carrotstomatoes and peppers. Tomatoes are first scalded with boiling water to make the skin easier to remove. Peppers should be seeded. Vegetables are cut into small pieces and sent to the frying pan - to the onions and carrots. Simmer the contents of the frying pan for 15 minutes, adding a tablespoon of tomato paste.

To prepare red borscht, let's get startedprocessing another key ingredient - cabbage. The cabbage should be washed and thinly sliced, then put into a saucepan, bring to a boil and cook for 7-10 minutes. If the cabbage is not young, then it should cook for at least 20 minutes.

Stewed vegetables are added to the broth with boiled cabbage and potatoes, after which the borsch should be allowed to boil and cook for another 10 minutes.

At the end, add chopped garlic and greens and turn off the fire.

Ready borscht served with sour cream and pampushkami.

Recipe of Poltava borsch with dumplings

To prepare this delicious dish, for 2 liters of water you will need:

• domestic chicken - 300 gr;
• carrots - 1 pc.;
• onion - 1 pc;
• beetroot - 1 pc;
• cabbage — 500 gr;
• potatoes (medium) - 5-6 pcs.;
• tomato paste - 0.5-1 tbsp;
• parsley root - 0.5-1 pc.;
• celery root (chopped) - 1-2 tbsp;
• parsley and dill greens;
• vegetable oil - 2-2.5 tbsp;
• salt - 1-1.5 teaspoons (or to taste).

Place the chicken in cold water and bring to a boil.boiling. Skim off the foam with a slotted spoon. Wash and peel the parsley and celery. Cut the parsley root into rings and the celery into strips. Place the chopped vegetables in a saucepan and add salt. Cook the broth for 40-60 minutes. Peel and chop the onion. Add vegetable oil to a preheated frying pan and add the onion. Fry the onion until translucent (do not overcook it) and add to the soup. Wash, peel and cut the carrots into strips. Place the carrots in a preheated frying pan. Fry them in vegetable oil until golden brown. Add to the broth and cook for 15 minutes. While the chicken is cooking, prepare the remaining vegetables. Peel the beets and cut into small strips. Thinly slice the cabbage. Wash, peel and cut the potatoes into small cubes. The cooked meat should be removed from the pan. Add the beets to the broth, which should be cooked for 10 minutes after boiling. Add the chopped cabbage and bring to a boil. The shredded potatoes should also be put into the pan and brought to a boil. Reduce the heat and cook the vegetables for 15-20 minutes. At the end, add the tomato paste and turn off. Let the borscht sit for 15-20 minutes so that the vegetables impart maximum flavor to the dish. While the borscht is simmering, it is time to prepare the dumplings. To prepare them, you will need the following ingredients:

• flour - 1 cup;
• egg - 1 pc.;
• water 0.5 cup;
• salt - 0.5 teaspoon.

Add boiling water to the flour and stir.Let the dough cool, then add the egg. Knead the dough well. Boil water in a separate saucepan and add salt. Then take the dough with a tablespoon, shaping it into balls, and lower it into boiling water. Lower the spoon into the water each time so that the dough comes off well. Boil the dough balls for 10-15 minutes until they float. Put the dumplings on a separate plate. Serve the borscht with chicken and add a few dumplings to the plate. Sprinkle with herbs on top. The dish is ready!

Red borsch with beets in pots: recipe

There is another good recipe for borscht, soto cook, you need clay pots. Borscht prepared in this way has a special rich taste. In ancient times, housewives in Ukrainian villages cooked borscht in pots that languished in the oven for a long time, and their appearance on the table was a real holiday! To prepare it, you will need the following products:

• beef - 200 gr;
• pork — 200 gr;
• chicken - 200 gr;
• meat with bone (for broth);
• beetroot - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• lard - 50 gr;
• garlic - 3-4 cloves;
• tomato paste - 1.5 tbsp;
• vinegar - 2 tbsp;
• flour - 1 teaspoon;
• salt, pepper, bay leaf.

The recipe for this wonderful dish starts with broth.First, boil the beef with the bone. During this time, peel and cut the beetroot into strips. Then stew it under a lid with vinegar and a small amount of water. When the vegetable is half-cooked, add tomato paste and let it simmer some more. Next, cut the meat into small pieces. Finely chop the lard and rub it with garlic. Chop the onion and grate the carrot. Fry the vegetables until golden brown, and finally add flour. Put the prepared products in the pots, add spices and pour in the broth. Put the borscht in the pots in the oven until it is completely cooked. Pour the finished dish into plates, add sour cream and pepper to taste. Enjoy your cooking and bon appetit!

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