Borsch with beets

Borsch with beets

Borsch with beets is a national Ukrainian dish. This causes a lot of controversy, especially at the hospitable Slavic table for a cup of hot drink. But he is just a kind of beet soup. Wikipedia calls several countries where similar soups are the basis of the cuisine: Poland, Romania, Lithuania, Moldova. Each people cooks a delicious borsch with beets in different ways, but the common feature is richness. Modern chefs distort the classics in every way, even reached molecular borscht eggs on a honeycomb from oranges. And we, ordinary housewives, try every time to invent a new one. So there is no single option how to cook borsch with beetroot. For the summer suitable light vegetarian, and in the cold winter - thick with bacon, garlic and sour cream. They need to enjoy, not discuss.


  • meat broth - 2 liters;
  • beets - 3 pieces;
  • carrots - 1 piece;
  • onion - 2 pieces;
  • sweet pepper - 1 piece;
  • tomato paste - 2 tablespoons;
  • sugar - 1 tablespoon;
  • white cabbage - 250 grams;
  • spices, laurushka, salt - to taste;
  • vegetable oil.

Borsch with beets. Step-by-step recipe

  1. For broth the selected meat (for example, beef tenderloin) cook for 3 hours, then take out and cut into strips or cubes.
  2. Wash beets and, without cutting the top and bottom, cook in a microwave for 10 minutes, peel, thinly cut.
  3. Carrot and onion chop and saute on sunflower oil until golden and soft, add tomato paste and sugar, add salt, stew for 10 minutes.
  4. Pepper and cabbage chopped.
  5. Cabbage boil in broth for 10 minutes.
  6. Add the sweet pepper and cook for another 5 minutes.
  7. Introduce vegetable frying, cook for 10 minutes.
  8. Put the beets, laurel, spices and salt in the soup, cook for 10 minutes.
  9. Add the chopped meat.
  10. Insist 5-10 minutes.

Using this recipe for a delicious borsch with beets, get a satisfying first course.


Tips for making a delicious borsch with beets

We share the secrets of how to cook borsch with beets on a level.

  • Beets prepare separately and add in the last turn. The main thing - to wash. Do not cut the roots, otherwise all the juice will go into the water. Still retain the color of the beetroot will help vinegar or lemon juice.
  • A real borsch - soup with cabbage. Without it, beetroot will turn out.
  • For a tasty, rich borscht color, you need to dress vegetables and use tomato paste, which gives a rich burgundy shade.
  • To make the soup soaked with ingredients, you must, first, add them to the pan gradually, focusing on the time required for cooking. The order of throws is as follows: cabbage, potatoes, peppers, onions and carrots, ready-made beets. Secondly, it is necessary that the vegetables are sliced ​​in pieces of the same size. Then your dish "will play" taste.
  • If you cook on meat, add borsch with beetroot to the recipe. The taste of the broth will become saturated. Boil the bones for 6 hours.
  • For density, chop boiled potatoes.
  • And the last thing: you can not do it right, just enter into the search line "borsch with beets step-by-step photo recipe", and all the resources of the boundless internet will come to the rescue.

"I love to cook" wishes you a pleasant appetite! And be sure to try borscht in Siberian and borsch with chicken!

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