Borsch has long been a traditional Ukrainiandish. But it is loved and prepared not only in Ukraine, but also in Russia, Belarus, and also in countries far abroad. There are a lot of recipes for this delicious dish. There is even a saying that there is a borscht in each house. Each hostess introduces a unique note of taste in this dish, using her exclusive recipe. Red borsch is necessarily prepared with beetroot, which is the key ingredient in it. In this article, we will consider not only the main recipe for red borsch, but also its miraculous variations.

Products for classic red borsch

To prepare Ukrainian red borsch, you need these products:

• meat: pork or beef (on the bone) - 500 gr;
• white cabbage - 250-300 gr;
• potatoes - 3 pcs. (medium size);
• onions - 1 pc .;
• carrots - 1 piece;
• tomato paste - 2 tbsp. spoons;
• tomatoes - 2 pcs. (average);
• sweet pepper - 1 piece;
• beet - 1-2 pcs. (average);
• greens (dill, parsley)
• garlic - 2-3 teeth;
• salt, vegetable oil;
• pepper black peas;
• Bay leaf.

How to cook Ukrainian red borsch: recipe

Cooking begins with meat. Meat should be cooked separately about an hour (beef is cooked longer). Then drain the water, wash the meat and put it in a large saucepan of boiling water, where this masterpiece will be prepared. Then, clean, cut and put the vegetables in this 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 beet should be grated on a large grater,then fry in vegetable oil in a frying pan. Passivated beets are sent to the pan at the very end of the dish. To the color of borscht was bright and saturated, there is one secret. Borsch begins to be cooked with beetroot, which is completely put in a saucepan. At the end of the preparation of the soup, the beetroot is pulled out of the pan - it will have a pale color, since it "boiled", but if the vegetable is cut, then inside it will have all the same bright colors. So, that the borscht color was delicious and the soup answered the name "red", the cooked beetroot rubbed on the grater and again put in a pan. After this, the borscht should be given only to boil and immediately turn off, so that the beet again does not lose its color qualities.

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.

To fried onions and carrots are addedtomatoes and peppers. Tomatoes are preliminarily sipped with boiling water so that the peel is easier to remove. Pepper should be cleaned of seeds. Vegetables are cut into small pieces and sent to a skillet - to the onions with carrots. The contents of the frying pan are put out for 15 minutes, adding a tablespoon of tomato paste.

To prepare a red borsch, let's startprocessing of one more key ingredient - cabbage. Cabbage should be washed and finely chopped, then it should be put in a saucepan, bring to a boil and boil for 7-10 minutes. If cabbage is not young, then it should be cooked 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, 2 liters of water will be needed:

• home-made chicken - 300 g;
• carrots - 1 piece;
• onion - 1 piece;
• beets - 1 pc;
• cabbage - 500 gr;
• potatoes (medium) - 5-6 pieces;
• tomato paste - 0,5-1 tbsp. a spoon;
• root of parsley - 0,5-1 pcs .;
• celery root (crushed) - 1-2 tablespoons;
• parsley and dill greens;
• vegetable oil - 2-2.5 tbsp. spoons;
• salt - 1-1.5 teaspoons (or to taste).

Put chicken in cold water and bring toboiling. Remove foam with a noise. Porrushka and celery should be washed and cleaned. The root of parsley is cut into rings, and celery - straw. Put the cut into a saucepan and add salt. The broth should be cooked for 40-60 minutes. Peel and chop the onions. On the heated frying pan add the vegetable oil and put onions. Fry the onions until transparent (without over-frying) and add to the soup. Carrots should be washed, peeled and cut into strips. Put the carrot on the heated frying pan. Fry it in vegetable oil until golden brown. Add to broth and cook for 15 minutes. While the chicken is brewed, it is necessary to prepare the rest of the vegetables. Peel the beet and cut into small blocks. Cut cabbage thinly. Wash potatoes, peel and cut into small cubes. Cooked meat should be removed from the pan. Add the beetroot to the broth, which should be boiled for 10 minutes after boiling. Add chopped cabbage and bring to a boil. Chopped potatoes should also be sent to a pan and brought to a boil. Reduce heat and cook vegetables for 15-20 minutes. At the end add the tomato paste and turn it off. Allow the borscht to brew for 15-20 minutes, so that the vegetables convey the maximum taste to the dish. While borsch is languishing, it's time to cook dumplings. For their preparation, the following components will be required:

• flour - 1 glass;
• egg - 1 piece;
• water 0.5 cup;
• salt - 0,5 tsp.

In the flour add boiling water and stir. Let the dough cool down, then add the egg. Dough well knead. In a separate saucepan, boil the water and add salt. Then, with a tablespoon, take the dough, giving it the shape of balls, and lower it into boiling water. Each time the spoon is lowered into water so that the dough lags well. Balls from the dough cook for 10-15 minutes, until they pop up. Put the dumplings on a separate plate. Borscht serve with chicken and add a few dumplings to the plate. Sprinkle with greens on top. The dish is ready!

Red borsch with beets in pots: recipe

There is another good borscht recipe to have itcook, you need clay pots. Cooked in this way, borscht has a special rich taste. In ancient times mistresses in Ukrainian villages cooked borsch in pots, which long languished in the oven, and their appearance on the table was a real holiday! To make it, you need these products:

• beef - 200 g;
• pork - 200 g;
• chicken - 200 g;
• meat with bone (for broth);
• beet - 2 pcs .;
• carrots - 1 piece;
• onions - 1 pc .;
• fat - 50 gr;
• garlic - 3-4 teeth;
• tomato paste - 1.5 tbsp. a spoon;
• vinegar - 2 tbsp. spoons;
• flour - 1 teaspoon;
• salt, pepper, bay leaf.

The recipe for this wonderful dish begins with a broth. First you need to cook beef with a bone. During this time, it is cleaned and cut into strips of beet. Then it must be extinguished under the lid with the addition of vinegar and a small amount of water. When the vegetable is brought to half-preparedness, it is necessary to add to it a tomato paste and give another to be weeded. Next, cut the meat into small pieces. Salo is finely chopped and rubbed with garlic. The onion is cut and the carrot is rubbed. Vegetables are fried until golden, and in the end, add flour. In the pot, you must lay out the prepared foods, add the spices and pour the broth. Borsch in pots is put in the oven, so that it completely reaches the ready state. Ready dish is poured on plates, add sour cream and pepper to taste. Successful cooking and a pleasant appetite!

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