Cooking borscht recipe. How to make a delicious roast for borscht: continuation of the previous recipe. Cooking borscht from fresh cabbage with meat: step-by-step preparation

Borscht is very mysterious and unusual dish, the methods of preparation of which are still debated. In different Slavic countries, borscht is cooked in its own way - with sausages, smoked meats, fish, horseradish, zucchini, beans and even apples. Every family has its own secrets of delicious borscht, which are passed down from generation to generation, but one thing remains unchanged - the love for it is amazing delicious dish, which is impossible to resist. Small children also love it, so cookbooks for newborns contain tips and recommendations for preparing this soup for infants. Now borscht has become almost an international dish, and if you want to please your family with borscht, choose any recipe - Ukrainian with pampushki, Moldavian with chicken, Old Lithuanian with mushrooms and kohlrabi, Polish with bread kvass or Siberian with meatballs. Borscht has always been a symbol of home warmth and comfort, so it is important that it be tasty and aromatic.

Borscht starts with broth

Borscht is usually cooked on strong meat broth made from good beef, pork or chicken, and if you choose to use beef, use brisket as it is softer and juicier. Some housewives add lamb bones to the broth to make the soup more rich, others cook borscht with duck, goose and rabbit, others make do with minced meat and stew, and some manage to cook a vegetarian version of the real thing. Ukrainian borscht. If you are making meat broth, simmer it for as long as possible to create a richer broth. Boil the bones for 5–6 hours, and the meat for about 2.5 hours, just remember to skim off the foam. During the cooking process, you can add an onion, carrots, celery and a bunch of herbs to the meat to enrich the taste of the broth. After cooking is complete, the vegetables are removed from the pan, the broth is filtered, the meat is separated from the bones, cut into pieces and added to the broth, sometimes with ham, sausages and homemade sausage.

How to cook delicious red borscht

After the broth has been cooked, it’s time to add beets to it - it is the presence of beets that distinguishes real borscht from other first courses. Exception - green borscht, which can be prepared with or without beets, with the addition of sorrel, spinach, nettles and wild garlic.

Raw finely chopped beets can be added to the broth long before the meat is ready, or, by boiling it in the peel and cutting into pieces, add it to the soup at any stage of cooking borscht. You can put half a teaspoon of sugar in a saucepan along with the beets for a pleasant sweetness. Boiled beets are also stewed with carrots, onions, tomatoes or tomato paste - a delicious dressing is obtained. You can use pickled or pickled beets, beet brine or tops. Czech housewives let the beets ferment a little in warm water, and in the villages the beets are infused with kvass. To enhance the red color, add a little to the borscht. lemon juice or beet extract, which is obtained after boiled or raw beets are passed through a juicer. However, for this purpose you can add beetroot infusion to the soup. There is a rule - beetroot borscht you won't spoil it!

Tricks with vegetables when cooking borscht

If chopped onions are added to the broth immediately after the beets, by the end of cooking the borscht it will be so boiled that it will be invisible in the soup, but will give it a piquant taste and aroma. The carrots are introduced into the broth a little later, cut into strips, and then the potatoes are sent into the pan - in this case, it is better to put a couple of tubers in the soup whole. Carrots and onions are added to borscht either raw or with preliminary stewing or frying, and whole boiled potatoes can be crushed or additionally added to the liquid mashed potatoes so that the borscht is thicker.

At the end of cooking, you can take care of the cabbage by finely chopping it and adding it to the borscht, although some housewives add cabbage immediately after the beets. Additionally, you can add zucchini, fresh or canned beans, bell pepper, apples, pea pods, turnips and corn - the choice of product depends on the recipe and the taste of the eater. Don't neglect spices, use dried dill, parsley, roots, garlic, black pepper, cilantro, marjoram and fresh ginger. And the finishing touches are tomato paste added directly to the pan with borscht or tomatoes chopped in a blender with the skins removed.

Secrets of cooking borscht with frying

Roasting makes it aromatic, rich, and bright, since fried vegetables have a more pleasant taste. Frying is simple to prepare - carrots and onions are fried until golden brown in lard or oil, and then tomato paste or fresh tomatoes. You can first fry the onion with a small amount flour until it becomes creamy, and only then add chopped carrots, bell peppers and boiled beets. During the process of frying vegetables, you can and should add water so that the vegetable mixture does not burn; at this stage, many people add vinegar or lemon juice to the vegetables; for piquancy, you can add sugar and garlic.

Modern culinary traditions are aimed at simplifying the cooking process as much as possible, and many housewives are mastering recipes for how to cook borscht in a slow cooker to feed their family delicious food in record time. But sometimes you want to devote the whole day to preparing dinner and slowly cook the broth, chop and fry vegetables, experiment with products, choose aromatic spices and let the borscht brew for half an hour, as it should be. Don't be surprised if the saucepan is empty by the end of the weekend, and don't skimp on sour cream for dressing. And you can serve this miracle not only with donuts, but also with any delicious bread. In the old days they knew that if there is borscht in the house, the household will not rest until it is eaten. As the people said, “where there is borscht, look for us there.”

Borsch (photo)

How to cook borscht, step by step recipe with photo.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. Preparing the borscht dressing. Cook the broth for borscht. Secrets of cooking borscht. Borscht preparation technology.

Why did I write BORSCH in capital letters? Because the recipe that I will give here is the fruit of a lot of research and experimentation. I visited Ukraine a lot (in Ukraine), my friends’ grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare with. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a huge number of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule No. 1. The most basic rule of any first course is water. This applies especially to borscht. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will reveal the rest of the cooking secrets delicious borscht.

What we need to prepare borscht:

1. Water.
2. Meat, beef brisket.
3. Cabbage 1/6 medium head
4. Beetroot 4-5 medium size.
5. Carrots 2 pcs.
6. Onion 2 pcs.
7. Coriander 1/2 teaspoon.
8. Pepper, salt to taste .
9. Lemon 1/2
10. Potatoes 2-3 pcs.
11. Garlic 3 cloves.
12. Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but they froze it three days ago. They didn't calculate it.

Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. Reduce the fire. Cook for 2.5 hours until it gurgles a little. We constantly remove the foam.

We prepare the vegetables. We clean, wash. Cabbage for borscht finely chop.

Beets and carrots for dressing borscht three on coarse grater.

Let's start preparing the dressing for borscht. Rule #2. For borscht dressing All vegetables should be fried together. They will be soaked in juice and then release juice and flavor to the broth. Fry carrots in sunflower oil.

Cut the onion into half rings.

Add to carrots borscht dressing. Fry.

Add garlic. Squeeze it into borscht dressing garlic press.

IN borscht dressing throw in 1/2 teaspoon of coriander.

Place the beets in the pan with the dressing. Let's stew. How to cook borscht so that it is red? Add beets to the dressing. and tomatoes.

Squeeze the lemon. (It’s clear that in Ukraine they don’t squeeze lemon; somewhere they use vinegar. We use lemon because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that broth for borscht turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, you can add a little broth.

Add to dressing tomato paste, simmer for 10 minutes. Rule #3. If you have delicious tomatoes(in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense. Grate the tomatoes and discard the skins. We have delicious tomatoes there wasn't.

The fourth secret is to remove the meat from the broth before adding the prepared dressing.

Salt and pepper the broth. Bring to a boil. Place the cabbage in the broth.

Cut the potatoes into small cubes.

Place the potatoes in the broth borscht after the cabbage, cook for 30 minutes.

Add borscht dressing to the broth.

Throw in a couple of bay leaves. Cook for 10 minutes.

Cutting on a board meat for borscht into portioned pieces.

Add meat to borscht.

Rule No. 4: you can’t have too much borscht, cook a large pan.

Rule No. 5: Before serving, the borscht should sit for at least a few hours.

Delicious borscht ready.

Anyone who wants it can add sour cream to the borscht. Garlic-rubbed donuts are a must for borscht.

5 years ago

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Borsch, perhaps, the most favorite first dish of Russians. It is borscht that people dream about when they are on long trips abroad, and it is borscht that is the first thing they want to eat when they return from vacation. Agree, borscht is the main thing national dish. Borscht is our everything! Recipes for preparing borscht are varied; each housewife brings her own subtleties and characteristics to the cooking process. Only the basic composition remains unchanged: beets, cabbage, potatoes and carrots. And, of course, sour cream and garlic! Borscht can be prepared with both meat and lean. In general, for every taste. I offer you my recipe for making borscht. I hope it has its own “secrets”.

Products for borscht

For the broth you need:

• 700 g beef pulp
• 2.5 liters of water
• 1 onion
• 1 sweet bell pepper
• salt, peppercorns, bay leaf

To prepare borscht we use:

• A handful of finely shredded white cabbage (about 200 g)
• 5 potatoes
• 1 carrot
• 1 onion
• 1 tomato
• 2 small beets
• 1 sweet bell pepper
• 3-4 cloves of garlic
• 3-4 tbsp vegetable oil
• sour cream
• parsley or dill

Classic borscht with photo

How to cook borscht with meat

Since we are preparing a classic borscht with meat, then we’ll deal with it (the meat) first. Place a pot of water on the fire in advance. Rinse the meat, cut into portions and place in already hot water.

IMPORTANT! P Let me deviate slightly from the recipe and explain, why should meat be placed in hot water?. Hot, but not boiling water will minimize the amount of “foam” that forms and keep the broth clear. And most importantly, high temperature water when adding meat will preserve the taste and nutritional properties of the product as much as possible.
If you put meat in cold water, a significant part of the nutrients will go into the resulting foam. And very hot water will “brew a crust”, which will preserve everything useful inside the piece of meat.

When it boils, reduce the heat and skim off any foam that has formed. Salt, add a few pieces of black peppercorns, 1 bay leaf, 1 onion and ATTENTION!— WHOLE sweet bell pepper with stem, which will fill our broth with a subtle aroma. I always cook borscht with bell peppers - it’s delicious! Cover with a lid and cook for 1 hour over medium heat. The broth should not boil too much, otherwise it will become cloudy.

While our broth is cooking, prepare the vegetables. Peel and chop beets, carrots and potatoes. I always cut beets and carrots with a knife into thin strips (I don’t grate them). This way the taste is preserved and looks more appetizing, in my opinion.

We cut the potatoes into cubes as you like.

Bell pepper in thin strips. Cut the onion into half rings. Wash the tomato and place the whole tomato in boiling broth for 25-30 seconds. At the same time, the tomato peel bursts and lags behind the fruit and is very easy to remove.

Cut the tomato into small cubes.

Sauté the onion for vegetable oil until golden brown, add tomato and simmer for 2-3 minutes.

Shred the cabbage thinly.

When our broth has cooked, the meat has become soft, remove the onion, bay leaf and bell pepper from the broth. The pepper can be chopped and added to the borscht at the end of cooking. I also take out the meat and cut it into portions.

First of all, put the carrots in the boiling broth, because... it takes the longest to cook, when the carrots boil for 2-3 minutes, add the potatoes.

At this time, simmer the chopped beets separately. Place it in a frying pan, pour in 1/2 cup of broth, add 1 tsp sugar to improve the taste and color of beets. Simmer until done. It is better if the beets are slightly hard; they will then “find” in the borscht.

When the potatoes in the broth are almost ready (check readiness by piercing the potatoes with a knife), add the cabbage. If the cabbage is sliced ​​thinly, then there is no need to cook it for a long time, it will taste better if it crunches a little. As soon as it boils, add the prepared beets, sautéed onions and tomatoes, chopped bell peppers (from the broth and fresh). Close the lid, cook for 3-5 minutes and remove from heat.

The garlic needs to be crushed with the flat side of the knife so that it releases its flavor better and cut into 2-3 parts. Add to the prepared borscht. Sprinkle with parsley or other herbs. For example, if I’m cooking in the spring and it’s already appeared

Admit it, you love borscht. Look around, make sure that there are no friends or nutritionists nearby, and admit that no matter how much you want to lose weight, it is simply impossible to deny yourself a plate of fiery red, hot borscht, exuding breathtaking aromas. Sprinkled with finely chopped herbs and garlic, seasoned with a spoonful of rich sour cream, and served with fresh, hot donuts, borscht was and remains one of the most beloved first hot dishes throughout almost the entire territory of the former Soviet Union.

Despite many disagreements, the credit for the invention of this dish should be given to the Ukrainians, if only because it was in Ukrainian cuisine There is probably the widest variety of recipes for making borscht. In each Ukrainian region, and sometimes in each family, borscht is prepared in its own way. And, as in the case of most other dishes of folk cuisine, a significant role in the variety of recipes for preparing borscht is played by the variety of tastes and the flight of imagination of the housewives who prepare it.

It would seem difficult to tell something new about a dish that is prepared at least sometimes in every family. Almost every housewife, every cook, every cook knows how to cook borscht. But even in preparing such a common dish, there are always little tricks and secrets that you might accidentally overlook. And today “Culinary Eden” has tried to collect for you the most important and interesting tips that will help you prepare truly tasty and aromatic borscht.

1. How to cook borscht? The basis of any borscht is properly prepared broth. The best broth for borscht is considered to be broth made from beef and pork brisket. in a 2:1 ratio. However, borscht can be prepared with other broths. For example, for Kyiv borscht you will need beef and lamb, and for Poltava or Odessa borscht you will need goose or duck broth. Let's try to cook broth for simple Ukrainian borscht. Rinse thoroughly and chop into small pieces big pieces 500 g beef and 300 g pork belly. Place the meat in a saucepan and add cold water so that there is twice as much broth as is expected. Place the pan on the fire and let the water boil. Try to remove the foam as thoroughly as possible. As soon as the water boils, reduce the heat to low, cover the pan with a lid and simmer your broth over low heat for 2-2.5 hours. The less your broth boils, the longer the meat simmers in low-boiling water, the tastier and richer the borscht broth will end up.

2. The second important feature of preparing borscht is the preliminary separate preparation of vegetables before adding them to the broth. Beets should be stewed in advance, separately from other vegetables. To preserve the bright red color of the beets, sprinkle them with a little vinegar or lemon juice. Stew the beets, cutting them into small cubes or strips, placing them in well-heated pork fat or butter. In some cases, beets can be boiled or baked whole in their peels, and then peeled, chopped and added to the broth. The sequence of adding vegetables is also extremely important when cooking borscht. According to V. Pokhlebkin, the order of laying vegetables is as follows: “Potatoes are laid 30 minutes before the borscht is ready, cabbage - 20 minutes, prepared stewed beets - 15 minutes. Sautéed vegetables (onions, carrots, parsley) - 15 minutes. Spices - 5-8 minutes, garlic (separate from other spices) - 2 minutes before the end of cooking.”

3. To add a special flavor to borscht, you can use almost any of your favorite spices. However, key spices are parsley root and greens (fresh or dried), black pepper (ground or whole peas), bay leaf. You can also experiment by adding celery root and greens, dill, and coriander. Of course, we should not forget about garlic. Garlic is best added at the very end of cooking. It should first be finely chopped and crushed in a mortar or simply mashed with the flat side of a knife blade. A classic Ukrainian spicy dressing for borscht can be called a dressing based on lard. Chop 200 grams into small pieces. soft lard, 3 - 4 cloves of garlic and a few sprigs of parsley. Mix everything together and pound in a mortar or blender until you obtain a smooth, homogeneous mass. Add the resulting seasoning to your borscht 2-3 minutes before it’s ready.

4. To give your borscht a special sour taste and bright color, you can add pickled beet juice, beet starter, or just fresh beet juice to the broth. You can also prepare a special beetroot dressing in advance, which you can then add to the borscht. Rinse one kilogram of beets thoroughly, peel and grate on a coarse grater. Finely chop 1 kg onions and 1 kg of sweet bell pepper. Place the vegetables in a pan, add ½ liter of vegetable oil, ½ liter tomato sauce, 2 tbsp. spoons of salt, 1 glass of vinegar and 1 glass of sugar. Simmer everything together over low heat for 40 minutes, stirring frequently. Make sure the dressing doesn't burn! Place the finished dressing in jars and store in the refrigerator.

5. The most widespread recipe for borscht is the recipe for Ukrainian simple borscht. Let's try to cook it the way V. Pokhlebkin recommends. Cook a strong broth from 500 g of beef brisket. Peel one large beet, cut into cubes and simmer pork fat, adding 1 tbsp. l. vinegar, 2 tbsp. l. sugar and ½ cup tomato paste. Cut two onions, one carrot and one parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Lower add potatoes and cabbage to the broth and cook for 15 minutes. Then add to them stewed beets and fried vegetables and cook for another 10 minutes. At the end of cooking, add your favorite spices, herbs and a dressing of lard, garlic and parsley. Cook for a couple more minutes and remove from heat. Before serving, season your borscht with sour cream.

6. Kyiv borscht is rightfully considered even more tasty and aromatic. It is cooked in beef and lamb broth, which gives it a characteristic taste and aroma. Cook a strong broth from 250 grams of beef, adding ½ liter of beet kvass or pickled beet juice to the water. Peel and grate one large beet on a coarse grater and simmer it along with 250 gr. lamb breast, cut into small pieces. Stew three tomatoes in 2 tablespoons of vegetable oil. Cut the onion, carrot and parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Dip the cabbage and potatoes into the boiling broth and cook for 15 minutes, then add all the stewed and fried vegetables and lamb and cook for another 10 minutes. Add three bay leaves, 3 allspice peas and ¼ teaspoon ground red pepper. Season the borscht with two tbsp. tablespoons of boiled beans and cook everything together for another 10 minutes. At the very end of cooking, season the borscht with lard, garlic and parsley. Serve hot, adding sour cream.

7. Poltava borscht cooked in poultry broth is very tasty. In addition to the broth, Poltava borscht is also distinguished by the fact that it is seasoned not only with vegetables, but also with dumplings. Cook borscht according to the recipe for simple Ukrainian borscht in broth made from 600 grams of goose or duck. Prepare in advance dumplings. To do this, dilute 1 tbsp. spoon of flour in ¼ cup of boiling water. Mash thoroughly and cool. To the cooled mixture add one egg and ½ cup buckwheat or wheat flour. Knead the dough. The consistency of the dough should resemble not too thick sour cream. Ready dough Take with a teaspoon and place in boiling, salted water. Cook the dumplings until they float to the surface, then drain in a colander. Add the finished dumplings to your borscht 5 minutes before the end of cooking. Serve Poltava borscht with sour cream and finely chopped parsley.

8. For lovers of fish dishes, we can recommend trying to cook borscht with fish broth. Boil 500 g fish fillet in 6 glasses of strong fish broth made from heads and fins. Cut one small beet, one onion, parsley and celery root into strips and fry in butter. Add ½ cup of broth to the vegetables and simmer everything together for 10-15 minutes. Cut 50 grams of sorrel and spinach into strips. Place 4 potatoes, cut into slices, into the boiling broth and cook for 10 minutes, then add green vegetables and cook for another 10 minutes. Put stewed vegetables, salt, add spices to taste and cook everything together for 5 minutes. When serving, place a piece of fish fillet on each plate of borscht. Season the borscht with finely chopped boiled eggs and sour cream, sprinkle with fresh herbs.

9. Vegetarians are not left without their own borscht recipe. Boil 1.5 liters of water or mushroom broth. Place peeled whole beets in it and cook until tender. Cut one onion and one carrot into strips and simmer in butter. Remove the finished beets from the broth, and add two diced potatoes and a glass of finely shredded cabbage to the broth. Cook everything together for 10-15 minutes, then add the stewed vegetables and grated grate boiled beets. Cook for another 10 minutes, then add 1 tbsp. a spoonful of tomato paste, salt, sugar and spices to taste. Cook everything together for another 5 minutes and remove from heat. Serve topped with sour cream and sprinkled with fresh herbs.

10. Any borscht will seem even more delicious to you if it is not served with plain bread, and with fresh, hot donuts - buns from yeast dough With garlic sauce. It's not at all difficult to prepare them. Dilute a teaspoon of dry yeast with a small amount of warm water with a pinch of sugar. Let stand for 10-15 minutes. Pour the yeast into a bowl, add a glass of warm milk, a teaspoon of salt, a tablespoon of sugar and 3 tablespoons of vegetable oil. Gradually add 3 cups of flour and knead into a loose dough. Knead it thoroughly, grease with vegetable oil and leave in a warm place for one hour. The dough should double in size. Punch down the risen dough and cut into small round buns. Place the buns on a baking sheet, let them rise for 15 minutes, brush with beaten egg and bake in an oven preheated to 180 degrees for 20-25 minutes. While the buns are baking, prepare the garlic sauce. Crush six cloves of garlic with a teaspoon of salt, add a tablespoon of vegetable oil and stir thoroughly. Then add a tablespoon of water and stir until smooth. Remove the finished buns from the oven and dip them hot in the garlic sauce. Serve immediately with a plate of hot, aromatic borscht.

We sincerely hope that our advice will more than once help you please your friends and loved ones with real, tasty and excitingly aromatic borscht. And “Culinary Eden” on its pages is always ready to offer you many new and interesting ideas and recipes on how to cook borscht, this is a delicious and satisfying dish loved by many.

Any experienced cook knows how to cook borscht correctly. Each housewife has her own recipe for making borscht. One housewife stews vegetables before putting them in a pan, another uses unusual herbs and spices, and a third cooks borscht on chicken broth, which allows you to get delicious borscht with a “signature” twist. Young housewives sometimes do not know how to cook borscht correctly, which is why their husbands are deprived of the opportunity to enjoy the delicious taste and smell of this dish.

Classic borscht recipe

• While the broth is cooking, you can prepare vegetables - onions, carrots, beets. They need to be cut into strips, the onion can simply be chopped and fried in vegetable oil in a frying pan.
• 10 minutes before readiness, add tomato paste or grated tomatoes from which the skin has previously been removed.
• Place the potatoes, cut into cubes, into the pan with the broth, and when they are half ready, shredded cabbage.
• After 5-10 minutes, add the stewed vegetables from the frying pan and cook for another ten minutes. At the end of cooking, add chopped garlic and herbs.

Let the borscht brew for half an hour, and then pour it into plates and treat it to your loved ones. You have already learned how to cook borscht correctly, now learn how to serve it correctly. Place a piece of meat on each plate, and if you cooked the broth on the ribs, separate the meat from the bones. Traditionally, borscht is served with sour cream, and regular bread can be replaced with unsweetened buns soaked in garlic sauce.

How to properly cook borscht with beans

Ingredients:

• Beef brisket (quarter kilogram);
• Potatoes (4-5 pieces);
• Two glasses of beans;
• Beetroot (2 pcs.);
• Medium-sized carrots (one piece);
• Onions (1 pc.);
• White cabbage(300 g);
• Red bell pepper (2 pcs.);
• Tomato paste (2 tablespoons);
• Vinegar (2 tablespoons).

Cooking sequence:

In the evening, soak the washed beans in cold water to soften. The next day, cook the beans in plenty of water for an hour and a half until tender.

Cook broth from beef brisket over low heat. When it is half cooked, add shredded cabbage to the broth.

After the broth with cabbage boils, add potatoes cut into small pieces.

In a deep frying pan in vegetable oil, fry the chopped or coarsely grated beets (depending on your taste and personal preference). Pour lightly fried beets with a small amount of water, add tomato paste and vinegar and simmer under a closed lid for 10 minutes.

Separately, fry the onions and carrots in vegetable oil. It is recommended to cut the onion into small cubes, and carrots - depending on the type of chopping the beets; if the beets were cut into strips, then cut the carrots in the same way, and if the beets were grated, then grate the carrots.

Five minutes before the potatoes are ready, add pre-boiled beans, finely chopped bell peppers, as well as onions, carrots and stewed beets to the broth. At the same stage, add salt, pepper and your favorite spices to the borscht. As a rule, these are bay leaves (2 pcs.), allspice peas (3-4 pcs.) and dried herbs.

Boil the borscht after the next boil under a closed lid for 5-7 minutes. Then remove from the heat and let it brew for about a quarter of an hour. This is the sequence of how to properly cook borscht with beets.

As stated above, serve borscht with sour cream, sprinkled with finely chopped fresh herbs, a slice of bread and a few cloves of garlic.

How to cook red borscht correctly

It is believed that in order for borscht to be a beautiful red color, the vegetables for it should not be grated, but cut into strips or small cubes.

The color of borscht directly depends on the color of the beets from which it is cooked. Cut the beets and take a closer look at their color. The beets should have an even dark color. If the beets have white veins, the borscht will later turn out pinkish or completely orange. In addition, this will also affect its taste.

Beets for borscht should not be fried, but rather stewed, so that they do not lose color later when added to the broth. Be careful not to overdo it with stewing. Experienced cooks It is recommended to simmer beets for no more than 10 minutes.

In fact, the recipe for making borscht is not that complicated. It is enough to put a little soul and the warmth of your heart into it, and then you will get a truly soulful, delicious borscht. Bon appetit!