Borsch, the recipe of which has a mass of a wide variety of variations, is easy to weld. Changing the set of basic or additional ingredients of the dish, you can get a completely new taste each time and thereby significantly diversify your lunch menu.
How to cook borsch?
Hot, the variation of which we describe in the article, occupies the top positions of culinary ratings in this segment. If you do not know how to properly cook borscht, the material presented below will be a real find for you. In the described instructions you will find detailed recommendations on the preparation of this popular first dish, observing which, success will be provided to you.
Borscht from sauerkraut
A fragrant borsch with sauerkraut will turn out tastier, more rich if you make it on a beef or pork broth , supplement with pieces of meat that you need to add to the pan at the end of the cooking. Such a dish is somewhat reminiscent of the traditional rich Russian soup, but the beetroot root present in it gives an extra flavor and a stunning bright appetizing color.
Ingredients:
- meat broth - 1.9 liters;
- sauerkraut - 195 g;
- beets - 260 g;
- tomato - 220 g;
- potatoes - 290 g;
- carrots - 95 g;
- onions - 95 g;
- celery (stalks) - 2 pcs .;
- oil - 35 ml;
- seasonings, salt, garlic.
Preparation
- To the onions and carrots mass fried in vegetable fat for two minutes, add the beet shavings, chopped celery, sauerkraut straw and fry until soft.
- In the middle of the process, fried tomatoes are introduced into the frying.
- In the meat broth, potatoes are laid and pressed until cooked.
- Spread in hot vegetables, podsalivayut it, throw garlic, seasonings.
Lenten soup
For those who do not represent their lives without meat dishes, the recipe for borscht with meat is, without a doubt, a priority. But supporters of plant foods that do not consume products of animal origin, do not despair. Even on the water you can cook borsch without meat, the recipe of which is described below. The advantage of such a meal is that it can be cooked much faster.
Ingredients:
- water 1.9 liters;
- cabbage fork - 640 g;
- beets - 380 g;
- tomato - 220 g;
- potato tubers - 290 g;
- carrots - 95 g;
- onions - 95 g;
- oil - 35 ml;
- vinegar - 10 ml;
- spices, salt, garlic.
Preparation
- Cabbage straws and potato cubes are boiled in water until soft.
- Carrot shavings, onions and half a beet pulp are fried in the meantime for fat.
- The remaining beet shavings are poured with boiling water, vinegar is introduced, allowed to stand and squeeze the juice.
- In a vegetarian borsch spread the fry, throw spices.
- Add on the juice, sugar and garlic chives.
Borsch with chicken
The recipe for borsch with chicken will come to the rescue when there is no time for long cooking broth with a different kind of meat. Chicken meat is prepared more quickly, gives no less tasty, rich broth and sates hot, giving it a special charm. A domestic young broiler cock for food is more preferable, but if there is not one, then the store version will be good.
Ingredients:
- water 1.9 liters;
- chicken - 590 g;
- cabbage fork - 195 g;
- beets - 260 g;
- tomato - 220 g;
- potatoes - 390 g;
- carrots - 95 g;
- onions - 95 g;
- oil - 35 ml;
- seasonings, salt, garlic.
Preparation
- Portions of chicken are cooked until prepared.
- Add after that straw cabbage, cubes of potatoes and cook for ten minutes.
- For fat, root vegetables and onion, garlic, adding ground tomatoes.
- In the bowl spread fried vegetables, throw spices.
Red borscht - recipe
The following instructions will help you to understand how to prepare a red borsch with beets. The more intense color of the dish is obtained if vinegar is added to the frying pan during the preparation of vegetable dressing, and also tomato paste is used, not enough tomatoes, but a sufficient amount of good quality pasta. Excess acid in the dish should be leveled by the addition of granulated sugar.
Ingredients:
- meat broth - 1.9 liters;
- chicken - 590 g;
- cabbage - 195 g;
- beets - 260 g;
- tomato - 35 g;
- potatoes - 390 g;
- carrots - 95 g;
- onions - 95 g;
- oil - 35 ml;
- vinegar - 10 ml;
- spices, salt, sugar, garlic.
Preparation
- The recipe for a tasty borscht often contains a meat broth. For this option, the beef base, in which the potatoes and cabbage leaves are originally brewed until soft, is appropriate.
- On oil, prepare a toast from a bulb and ground root crops, adding in the end vinegar and tomato.
- Put the vegetables, spices, sugar, garlic and food for another seven minutes into the pot.
Borsch with mushrooms
The basis of delicious hot can be not only a meat or vegetable broth, but also a mushroom. Champignons in this case - not an ideal option. Mushrooms are preferable to use forest fresh, dried or frozen. Next, we describe how to cook a delicious borsch on mushroom broth with the addition of canned or boiled beans.
Ingredients:
- mushrooms - 190 g;
- beans - 380 g;
- cabbage - 195 g;
- beets - 260 g;
- tomatoes - 220 g;
- potatoes - 390 g;
- carrots - 95 g;
- onions - 95 g;
- oil - 35 ml;
- spices, salt.
Preparation
- First, mushrooms and beet shavings are boiled in water.
- Add the potatoes, cabbage shredded sheets to the pan and stand until soft.
- Lay the fry, beans, seasonings and cook borsch with mushrooms and beans for five minutes.
How to cook soup in a multivark?
The rules for preparing borsch in a multivark are somewhat different from traditional ones when cooking hot on a stove. Initially, roasted vegetables, and then broth. You can do otherwise by boiling first the broth in the "Soup" mode, and the vegetables are saved in a frying pan and put in a boiling base as the dish is ready. The borsch recipe in the multivarquet, presented below, will help you to determine the number of ingredients necessary for a harmonious taste.
Ingredients:
- broth - 1,9 l;
- cabbage - 195 g;
- beets - 195 g;
- tomato paste - 35 g;
- potatoes - 320 g;
- carrots - 95 g;
- bulbs - 95 g;
- oil - 35 ml;
- spices, salt, garlic.
Preparation
- Bulb and root vegetables fry in the "Baking" mode, adding at the end tomato.
- Vegetables are transferred to a plate, a meat broth is prepared in the multivarquet or poured already ready and kept in it with potatoes and cabbage on the program "Soup".
- Transfer the vegetables into a bowl of fried, throw salt, spices and garlic and cook for another ten minutes.
Green borsch with sorrel - recipe
The borsch with sorrel and egg is completely different in taste. Cabbage is replaced with sour sorrel leaves, which need to be washed and cut into small pieces. Excess acid in the preparation of such a hot must be leveled with sugar to get a more balanced taste notes. The presence of hard boiled and diced eggs has a significant influence on the result.
Ingredients:
- broth - 1,9 l;
- sorrel - 195 g;
- eggs - 4 pieces;
- beets - 195 g;
- tomato - 215 ml;
- potatoes - 320 g;
- carrots - 95 g;
- bulbs - 95 g;
- oil - 35 ml;
- spices, salt, garlic.
Preparation
- Ground root vegetables and onions are fried, adding tomato in the end.
- In a saucepan with boiling broth, lay the potatoes and stand until soft.
- Add sorrel, fry, eggs, sugar, seasonings, garlic teeth and cook the dish for another five minutes.