8 recipes for the most delicious beef borscht

Hearty and rich beef borscht is a favorite home classic for a long time. Moreover, in reality it is not as long and difficult to prepare as many think. And to make it even easier for you, we have collected 8 proven recipes!

1. Borscht with beef and tomatoes

And remember that the most delicious borscht is yesterday's!

You will need: 400 g of beef, 150 g of potatoes, 150 g of carrots, 150 g of beets, 250 g of tomatoes, 150 g of cabbage, garlic, herbs, spices.

Preparation: Boil the beef for about an hour, chop the cabbage, cut the potatoes into cubes, the tomatoes into cubes, and the rest of the vegetables into thin strips. Fry the onions and carrots until golden, add the beets and stew for 15 minutes.

Then add the tomatoes and fry for another 10 minutes. Send the potatoes and cabbage to the boiling broth, cook until half cooked, and put the frying in a saucepan. When all the vegetables are ready, add spices, garlic and chopped herbs to the borscht.

2. Borsch with beans and beef

Boil the beans beforehand or use canned beans.

You will need: 400 g beef, 100 g beans, 1 onion, 1 carrot, 2 potatoes, 2 beets, 1 pepper, 1 tbsp. tomato paste, 1 tbsp. vinegar, 1 tsp. sugar, 3 cloves of garlic, 200 g of cabbage, spices.

Preparation: Boil the beef for 1-1.5 hours, and during this time, cut the rest of the vegetables. Fry the beets, add tomato paste, vinegar and sugar, and simmer covered for about 30 minutes. Fry the onions and carrots separately.

Add potatoes to the boiling broth, and after boiling again, add cabbage. After 15 minutes, add the rest of the vegetables and ready-made beans, boil for 3 minutes, bring the borsch to taste with spices and garlic, and remove from heat.

3. Borscht with beef and mushrooms

If you want a more original and piquant aftertaste, take pickled mushrooms.

You will need: 300 g of beef, 1 beet, 1 carrot, 4 potatoes, 1 onion, 300 g of mushrooms, 200 g of cabbage, 1.5 tbsp. tomato paste, 1 tbsp. sugar, 1 bunch of herbs, spices.

Preparation: Broth the meat until tender and chop the rest of the vegetables. Fry onions with grated carrots and beets, add tomato paste with sugar, and simmer until soft. Send potato sticks and shredded cabbage to the boiling broth.

After 5 minutes, put the mushroom plates in a saucepan, and after another 10 minutes, fry. Boil the borscht to the desired softness of the vegetables, and add spices and chopped herbs a minute before the end.

4. Borsch with sauerkraut and beef

You can limit yourself to only sauerkraut or mix it with fresh in half.

You will need: 400 g beef, 1 onion, 1 carrot, 1 beet, 1 tbsp. tomato paste, 3 potatoes, 250 g sauerkraut, 1 bunch of parsley, spices.

Preparation: Pour water over the beef and cook for 1-1.5 hours, skimming off the foam. Cut the beets into thin strips, fry, add tomato paste and some water, and simmer for 20 minutes. Add potatoes to the boiling broth.

Separately fry chopped onions with grated carrots until soft, add sauerkraut, and also a little stew. After 10-15 minutes, put all the vegetables in the borscht, mix and boil for another 5-7 minutes over low heat. Add spices and herbs at the end.

5. Borsch with beef and prunes

When the classic recipes are already boring!

You will need: 400 g of beef, 150 g of canned red beans, 1 beet, 1 leek, 1 carrot, 1 handful of prunes, 0.5 head of cabbage, 1 glass of tomato juice, spices, garlic, 0.5 bunch of basil.

Preparation: Boil the beef for an hour, add the whole beets, and cook the broth until tender. Chop and fry the leeks with carrots, cut the boiled beets into strips, pour in the tomato juice and stew for 10 minutes.

Put the frying in a saucepan, and immediately add the chopped cabbage, chopped prunes and whole garlic cloves. After 5 minutes, add the beans and spices, and after another 7 minutes, remove the borscht from the heat and sprinkle with chopped basil.

6.Borscht with beef in pots

How about borscht in the oven?

You will need: 300 g of beef, 1 beet, 2 potatoes, 0.5 cabbage, 1 onion, 1 carrot, 1 tbsp. tomato paste, 1 tsp. vinegar, 1 tsp. sugar, spices, 1 bunch of herbs, garlic.

Preparation: Boil the beef until tender, and cut all the vegetables into small cubes. Fry onions with carrots and beets, add sugar, tomato paste, vinegar and a little broth to them, and simmer for 5 minutes.

Arrange the beef, potatoes, cabbage and an even layer of frying in the pots. Pour broth into each pot, add spices, garlic and herbs, and put in the oven at 200 degrees for 45 minutes.

7. Borscht with beef and cauliflower

The beetroot juice gives the cauliflower a beautiful pink hue.

You will need: 600 g of beef, 1 head of cauliflower, 1 beet, 2 potatoes, 2 carrots, 2 tomatoes, 1 onion, 1 bunch of cilantro, spices, garlic.

Preparation: Pour the water over the beef and boil until tender. Disassemble the cauliflower into inflorescences, cut the potatoes and tomatoes into cubes, chop the onion and cut the carrots with beetroot strips. Fry the beets for 5 minutes, add the tomatoes and simmer them together until soft.

Separately fry the onions and carrots until golden brown, mix both fries and again a little stew. Send potatoes to the boiling broth, and after 10 minutes - fry and cauliflower. Boil borscht until vegetables are cooked, season and add garlic with cilantro.

8. Borscht with beef without frying

If you want to cook borscht faster and easier!

You will need: 500 g of beef, 300 g of beets, 200 g of cabbage, 200 g of tomatoes, 1 onion, 1 carrot, 200 g of potatoes, 1 bunch of herbs, spices.

Preparation: Boil the beef for half an hour, and add whole beets and tomatoes to it. Take out the tomatoes after 5 minutes, remove the skins and mash in mashed potatoes. Boil the beets until cooked, take out and cut into strips with onions and carrots.

Send carrots, onions, potato cubes and finely chopped cabbage to the boiling broth. When the cabbage is cooked, return the beets and grated tomatoes to the pan, season the borscht and add the herbs. Bring to a boil, remove from heat and let it brew.