Classic borscht (red borscht) is a thick vegetable soup with meat, in which the main component is beetroot. There are many recipes for borscht with photos, and they are all very tasty – Polish, Ukrainian, Moscow, Lithuanian, Northern, Siberian, Belarusian borscht. Borscht with beetroot has a particularly ancient history in Ukraine, so it is often called Ukrainian borscht. Where to start? How to cook borscht according to all the rules?
Green borscht is sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a kind of classic borscht, it has a completely different recipe and a completely different color – green. It is obtained from sorrel and other green ingredients.
The main thing in cooking borscht is to choose beetroot: if you want to get a darker shade of soup, take dark table varieties of vegetables, and if you prefer red borscht, buy soup pink beetroot. Real borscht is cooked in a strong broth, so put a pot of meat on the stove for at least two hours – the longer, the tastier. How to cook delicious borscht is no secret for you now, especially if you cook the broth over low heat and do not let it boil, and before cooking borscht, do not forget to strain the liquid. The sequence of product bookmarks is important for those who want to understand how to make the right borscht, although small deviations in the recipe will not play a big role. First, potatoes and diced meat are put, then legumes brought to half–readiness are added, then cabbage and roast carrots, onions, beets and tomatoes.
The recipes for cooking delicious borscht necessarily indicate that sour foods are put only after the cabbage and carrots are cooked, otherwise they will remain raw. Salt the dish should be five minutes before the end of cooking for the same reason. To cook borscht deliciously, bake beets in the oven – this will make the soup fragrant, sweet and spicy. The main thing is not to overdo it with beets, otherwise the dish will get an earthy taste. And here is a quick recipe to cook a simple borscht in half an hour: throw chopped potatoes and cabbage into boiling water, and at the end of cooking add the browned vegetables (beets, carrots, bell peppers, onions).
I took the recipe of this wonderful borscht from the book of TV presenter Ruslana Pysanka “Culinary temptations of Kievan Rus”. Borscht is obtained with a pleasant sourness and will be useful after a festive feast.
It’s cold outside now, I suggest you cook a very unusual borscht with zucchini and eggplant stewed in the oven. Borscht turns out to be thick, rich, velvety, perfectly warming in the winter cold. Try to cook.
This is my signature recipe for borscht, and I consider it the best for myself. Borscht turns out very tasty, thick and rich. My family loves him. Try to cook it, and you will be satisfied.
We were very cold, and immediately wanted something hot and satisfying. And what could be better than borscht in this weather? Only borscht with a lid! Thick, rich, with a light aroma of fire – it will not leave anyone indifferent!
Each family has its own recipe for cooking borscht. According to this recipe, my great-grandmother, great-grandmother, and now my mother and I cooked borscht. And interestingly, this borscht is eaten by my husband, who does not eat vegetables (well, except potatoes).
When posting the recipe for borscht, I thought – I probably need to have the courage to post the next version of this dish on our website! Do not judge strictly – I have weighed all the pros and cons and made a decision! We cook this borscht all summer in the country, right on the fire, very useful and really summer!
A classic recipe of one of the Ukrainian red lean borscht. The soup turns out very tasty. Mushrooms give the dish a special zest. Try to cook, you will like it.
We have a lot of greenery in the spring. And from it we will cook a very delicious borscht. My whole family loves this borscht recipe. Try to cook and share your impressions.
