A beautiful and rich red color is the first thing that attracts borscht with beets. It looks so appetizing that even those who are indifferent to the first courses want to eat it immediately. Today we want to share with you the best proven recipes!
1. Borsch with chicken and beets
Probably the easiest version of borscht.
You will need: 500 g chicken, 4 potatoes, 1 beet, 1 carrot, 1 onion, 1 parsnip, 2 tomatoes, 1 tsp. vinegar, spices.
Preparation: Boil the chicken until tender, remove it from the broth and divide it into pieces. Strain the broth, bring to a boil and send the potato sticks there. Finely chop the remaining vegetables into strips.
Fry the onions with carrots and parsnips, add the tomato cubes, and stew a little under the lid. Stew the beets separately for about 15 minutes and drizzle with vinegar. Put both roasts in a saucepan, boil for 15 minutes, return the chicken back, season the borscht and turn off the stove after 7 minutes.
2. Borsch with beets and meat
Classic recipes usually use beef, but choose whichever you like best!
You will need: 500 g of beef, 1 onion, 1 carrot, 1 beet, 1 potato, 300 g of cabbage, garlic, spices, 2 tbsp. tomato paste, 1 tsp. vinegar, 1 tsp. Sahara.
Preparation: Put the meat to boil, and during this time chop all the vegetables. Stew the beets with vinegar and sugar for about 15-20 minutes. Separately fry the onions and carrots until soft, add tomato paste, and also a little stew.
Send cabbage to the boiling broth, after boiling again - potatoes, and after 10 minutes - all other vegetables. Boil the borscht over low heat for 5 minutes, season and garlic. Be sure to let it brew under the lid.
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3. Borsch with beets and tomato juice
In case you run out of tomatoes and tomato paste.
You will need: 400 g pork, 200 g cabbage, 1 beet, 2 carrots, 1 onion, 3 potatoes, 2 glasses of tomato juice, spices.
Preparation: Boil the meat in advance until cooked, chop the onion and grate the carrots with beets. In the boiling broth, send the potatoes and cabbage to cook, and fry the rest of the vegetables and stew until soft. Transfer the frying to a saucepan, pour in the tomato juice, season the borscht and cook until the ingredients are cooked.
4. Borsch with beets and meatballs
Meatballs are more convenient because they cook faster.
You will need: 300 g minced meat, 200 g cabbage, 1 carrot, 1 beet, 1 onion, 1 pepper, 2 potatoes, garlic, spices, 1 tbsp. tomato paste, herbs.
Preparation: Shape the minced meat into small meatballs and cook in boiling water. After 7 minutes, add the potatoes, and cut the rest of the vegetables into thin strips and fry. At the very end, add tomato paste to the frying and simmer for a couple of minutes.
When the potatoes are almost cooked, send the cabbage and fry to the soup. Cook until vegetables are ready, and towards the end add spices, garlic and chopped herbs.
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5. Borsch with sauerkraut and beets
Pleasant sourness will not leave anyone indifferent.
You will need: 300 g chicken, 230 g sauerkraut, 500 g potatoes, 70 g onions, 100 g carrots, 150 g beets, 2 tbsp. tomato paste, 130 g of tomatoes, spices.
Preparation: Boil the chicken until tender and put the potato wedges into the boiling broth. Chop and fry the onions, then add the grated carrots and beets, and fry for a couple more minutes. At the very end, add the tomatoes, tomato paste and spices, and stew a little more under the lid.
Put the cabbage in a roast, mix well, add a little broth and leave everything together over low heat for 10 minutes. Send the vegetables to the pot, bring to a boil again, season the borscht, and turn off the stove after 5 minutes.
6. Borsch with beets and mushrooms
This recipe can already deservedly be called a classic!
You will need: 300 g of beef, 250 g of cabbage, 5 potatoes, 1 beet, 1 pepper, 200 g of mushrooms, 1 onion, 1 carrot, 1 stalk of celery, 2 tbsp. tomato paste, spices, herbs.
Preparation: Put the meat to simmer, and for now, cut the beets into thin strips and stew until soft. Separately fry the rest of the vegetables with mushrooms until golden brown, add tomato paste and stew a little under the lid too.
When the broth is ready, put the potatoes and cabbage in it, boil until half cooked and add frying. Continue cooking the borscht until all the vegetables are cooked. And at the end, season the borscht and sprinkle with herbs.
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7. Borsch with beetroot and radish
Catch another original version, this time without frying.
You will need: 1.5 l of broth, 1 onion, 1 beet, 1 carrot, 100 g of radish, 2 tomatoes, 300 g of cabbage, 2 cloves of garlic, herbs, spices.
Preparation: Add grated beets to the boiling broth, and after 5 minutes add potatoes, chopped onions and grated carrots. Continue to cook everything together for another 20 minutes, add cabbage and tomatoes, and leave on the stove until the vegetables are done. Add grated radish, garlic, spices and herbs, warm up the borscht, remove it from the heat and let it brew.
8. Lean borsch with beets and tomatoes
The perfect borscht recipe for the season of young vegetables.
You will need: 2 beets, 1 carrot, 1 onion, 2 potatoes, 0.5 cabbage, 2 tomatoes, 1 tsp. vinegar, 1 tsp. sugar, spices.
Preparation: Cut all the vegetables into strips and cut the potatoes into cubes. Put the potatoes and cabbage to cook, and for now fry the onions and carrots. When they turn golden, add the beets, vinegar and sugar, and the carcasses together for 10 minutes.
After that, add tomatoes to the frying, stew a little more, and transfer the vegetables to a saucepan. Bring the borsch to a boil, season to taste, boil for a couple of minutes and let it brew for half an hour.