Classic borscht with meat

Borscht with meat is a traditional Slavic dish. The classic soup is prepared with meat or vegetable broth with the addition of the required ingredients - beets, carrots, onions, potatoes and cabbage. There are many options for its preparation, and each housewife has her own, proven recipe for borscht, which her family loves.

Classic recipe for borscht with meat, beets and cabbage

Classic borscht is made from meat on the bone, as this makes the broth more flavorful, and is infused with spices and seasonings for about an hour after cooking. Ideally, it should be cooked in the oven, but simmering for a long time on low heat allows the vegetables and meat to release all the flavors to make the dish truly vibrant.

1. 
   Classic borscht with meat is very easy to prepare. Fry one peeled onion and one carrot in a dry frying pan with a thick bottom.
2. 
   Pour 1.5 liters of cold water over the bones or ribs and put on fire, add onions and carrots cut in half. Bring to a boil, reduce heat and simmer the broth for about 40 minutes.
3. 
   Strain the broth through a large sieve, cut the meat from the bones and leave for serving, remove the vegetables.
4. 
   Finely chop the second onion, grate the carrots and beets on a coarse grater, the potatoes into cubes with a side of 5-7 mm, finely chop the cabbage, and chop the garlic.
5. 
   Place a thick-bottomed frying pan on the fire, pour in vegetable oil, fry the onions and carrots until soft - about 2 minutes. Place vegetables in a separate bowl.
6. 
   Place the beets in the pan and cook for about 30 seconds, then add the vinegar and stir to maintain the color of the beets, then continue to fry the beets for about 2 minutes. Place the prepared onions and carrots in the pan and fry for another 2 minutes. Add tomato paste to the classic borscht dressing and simmer for 2 minutes, stirring occasionally.
7. 
   Pour the strained broth into a clean saucepan, bring to a boil and put the cabbage in it.
8. 
   When the broth boils a second time, add potatoes and cook for 10 minutes.
9. 
   Transfer the beetroot and vegetable dressing to the pan and cook for another 5 minutes over low heat.
10. 
    At the end of cooking, spices, salt, sugar, garlic, bay leaf and herbs are added to the borscht.Chop the meat remaining after preparing the broth and place it in a saucepan, cover the borscht with a lid and let it brew for about an hour.
11. 
    Serve classic borscht with sour cream and herbs.

Hearty and rich borscht with sauerkraut and pork

This version of borscht turns out to be fattier than that prepared with beef, but sauerkraut gives it a piquant sourness and neutralizes the fat content. The dish turns out aromatic and rich, and to complete the taste when serving, you should add a little sour cream and fresh herbs.

Cooking time: 2 hours 40 minutes.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Pork meat – 350–400 gr.
• Sauerkraut – 250 gr.
• Carrots – 1 pc.
• Beets – 1 pc.
• Potatoes – 1 pc.
• Tomato paste – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Bay leaf – 3 pcs.
• Black peppercorns – 3 pcs.
• Garlic – 3-8 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 3–5 tbsp.

Cooking process:

1. Fill the pork pieces with water and place on the stove. After boiling, reduce the heat, skim off the foam and simmer for about 2 hours.

2. Peel the beets, grate half of them on a coarse grater, and cut the second part into strips.

3. Heat the vegetable oil in a frying pan, add all the beets, sugar, tomato paste, sauerkraut brine and half a ladle of broth, mix thoroughly and cook for about 15-20 minutes, periodically adding a little more broth if necessary.

4. Peel the onions and carrots, cut the onions into half rings, grate some of the carrots on a coarse grater, cut some into strips, sauté in a frying pan for about 6 minutes until golden brown.[adsp-pro70]

5. Add sauerkraut and a little broth to the fried vegetables, simmer until the cabbage is ready for about 10 minutes.

6.Cut the peeled potatoes into bars and place them in the broth, then add the chopped meat after cooking, as well as beetroot and vegetable dressings. Add spices and cook over low heat for about 15 minutes.

7. At the end of cooking, add salt and pepper to the borscht, and also add crushed garlic. Borscht with pork and sauerkraut is ready!

Flavorful borscht with beef, beets and fresh cabbage

This version of borscht is suitable for those for whom fatty and sour foods are contraindicated, since the dish is prepared with lean beef, and only a little lemon juice is added to the vegetables to preserve the color of the beets. At the same time, the taste and aroma of the finished dish will not disappoint even a real gourmet.

Cooking time: 2 hours 40 minutes.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Water - 3.5 l
• Beef, breast part – 700–800 gr.
• Cabbage – 350 gr.
• Potatoes – 250 gr.
• Beets – 150 gr.
• Carrots – 100 gr.
• Onion – 150 gr.
• Tomato – 300 gr.
• Vegetable oil – 50 ml
• Garlic – 3 cloves.
• Bay leaf – 2–3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill - to taste.
• Granulated sugar – 1 tsp.
• Lemon juice – 1 tsp.

Cooking process:

1. Rinse the beef and keep in cold water for about 10 minutes. Then place in a saucepan, add cold water and bring to a boil, periodically skimming off the foam. Then reduce the heat to low, add a small onion and salt and cook for 1-1.5 hours.

2. Chop vegetables (carrots, beets and cabbage) into strips, cut the onion into small cubes, potatoes into larger cubes, and grate the tomato on a coarse grater.

3. In a saucepan or frying pan, fry the beets in oil with sugar and lemon juice, pour in half a ladle of broth and simmer over low heat for 20-25 minutes.

4.Separately, sauté onions and carrots in vegetable oil until golden brown, add grated tomato, salt and pepper, cook over low heat until the tomato juice has evaporated.

5. Remove the meat from the broth, cut into small pieces and return it to the pan. Add potatoes and cabbage there and cook for 12-15 minutes. Add the prepared beets and sautéed vegetables, bring to a boil, add garlic, pepper, salt and chopped herbs, then remove from heat and let simmer, covered, for 20 minutes.

6. Serve with sour cream and bread. Bon appetit!

Step-by-step recipe for making homemade borscht with chicken

Borscht with chicken is easy and quick to prepare, and lean chicken meat is suitable even for those who are on a diet or have restrictions on eating fatty meats. No vinegar or citric acid is added to the dish, so this option can be considered as gentle on the stomach as possible, but no less tasty and rich.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Chicken breast – 1 pc.
• Water – 3 l
• Beets – 2 pcs.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Cabbage – ½ head.
• Potatoes – 4 pcs.
• Garlic - 2 cloves.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

1. Rinse the chicken breast thoroughly, add water in a saucepan and place on high heat.

2. Peel the vegetables, cut the beets, carrots and onions into small strips, fry them in vegetable oil until soft, add tomato paste and simmer briefly.

3. Cut the potatoes into large cubes, finely chop the cabbage.

4. 30 minutes after the start of cooking, remove the chicken meat from the pan and add potatoes and cabbage to the broth.Another 20 minutes after boiling the broth again, add the prepared roasted vegetables to it.

5. Separate the boiled meat from the bones and chop finely. Return the meat pieces to the pan, turn off the heat and let simmer for about 20 minutes.

6. Then add finely chopped garlic and herbs to the borscht, serve with black bread and sour cream. Bon appetit!

How to cook delicious borscht with meat and beans?

Typically, borscht is prepared from the usual beets, carrots, potatoes, cabbage and onions, but some people prefer to add beans, which add flavor and make the dish even more satisfying, as well as bell peppers, which give the borscht a special aroma.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Beef – 300–400 gr.
• Water – 3 l
• Onions – 1–2 pcs.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Beets – 2 pcs.
• Tomato paste – 1 tbsp.
• Bell pepper – 1 pc.
• Garlic – 3-4 cloves.
• Red beans (boiled or canned) – 100 gr.
• Cabbage – ¼ head.
• Vegetable oil – 1 tbsp.
• Salt - to taste.
• Granulated sugar – 2 tbsp.
• Table vinegar 9% - 2 tbsp.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste.

Cooking process:

1. Wash the meat thoroughly and boil over low heat for about 1.5 hours.

2. Peel the vegetables, remove the seeds from the pepper, cut the carrots, onions, beets and peppers into strips, and cut the potatoes into cubes.

3. Finely chop the cabbage.

4. Heat vegetable oil with tomato paste in a saucepan and fry the beets, adding sugar and vinegar, pour in two glasses of broth and simmer over low heat for 30-40 minutes.

5. Separately sauté onions, carrots and peppers.

6.Remove the beef from the broth and put potatoes, cabbage and bay leaves into the pan, cook for 10-15 minutes. Then add the sautéed vegetables and beets and cook for another 5 minutes. At the end, add the beans, salt and pepper to taste, and leave to brew for 30 minutes.

7. Hearty borscht with meat and beans is ready!

Dietary and incredibly tasty borscht with chicken broth

This version of borscht is the most dietary and healthy. On the one hand, it is prepared with chicken broth, which is considered to be as healthy as possible, on the other hand, there is no spicy or sour in its recipe. The taste of the dish does not suffer at all, and the abundance of vegetables makes it as rich and healthy as possible.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Beets – 1 pc.
• Cabbage – 1/3 head.
• Beets – 1 pc.
• Potatoes – 1 pc.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 3 cloves.
• Water – 3 l
• Chicken meat (leg) – 2 pcs.
• Vegetable oil (for frying) – 1 tbsp.
• Butter – 1 tsp.
• Vinegar – 2 tbsp.
• Salt - to taste.
• Black pepper - to taste.
• Bay leaf – 2 pcs.

Cooking process:

1. Remove the skin from the legs and add cold filtered water, bring to a boil under the lid over low heat until the meat is completely cooked.

2. Cut one onion and one carrot in half, fry in a dry frying pan until charred, then put in the broth.

3. Grate the peeled beets on a coarse grater and sauté in vegetable oil, and then simmer until soft with a small addition of water and vinegar.

4. Cut the potatoes into cubes, and the cabbage into thin strips. Remove the boiled meat and vegetables from the broth, put potatoes and cabbage in the pan.

5.Grate the second onion on a coarse grater, cut the onion into small cubes, saute everything in vegetable oil until the onion is transparent.

6. Place prepared beets, carrots and onions in a saucepan, add salt and pepper to taste, add bay leaf and butter, simmer over low heat for 2 minutes.

7. Remove from heat, add finely chopped garlic to the borscht and let simmer for about 5 minutes.

8. Before serving, mix the borscht thoroughly and serve with sour cream and finely chopped herbs. Bon appetit!

A simple and tasty recipe for borscht with meat and mushrooms

You can choose the meat for this dish based on your own preferences, because the star ingredient of the dish is mushrooms. This version of borscht turns out to be especially tasty if you use dry mushrooms, but even with fresh mushrooms the dish will be satisfying and appetizing.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Meat (chicken, beef, pork) – 300 gr.
• Dried mushrooms (can be fresh or frozen) – 100 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Cabbage – 300 gr.
• Vegetable oil – 2-3 tbsp.
• Tomato paste – 2-4 tbsp.
• Beets – 1 pc.
• Potatoes – 4-6 pcs.
• Water – 2.5 l
• Salt - to taste.
• Bay leaf – 1 pc.
• Garlic – 1 clove.

Cooking process:

1. Rinse dry mushrooms and soak in cold water for 1-2 hours. Fresh - peel, frozen - leave at room temperature to defrost. Finely chop the mushrooms and fry for about 10 minutes.

2. Grate the carrots on a coarse grater and add to the mushrooms along with finely chopped onions. After a few minutes, add tomato paste to the frying pan and cook over low heat for another 10-15 minutes.

3.Pour water over the meat and cook for about an hour, periodically removing the foam, then remove the meat from the broth.

4. Place fried mushrooms, medium diced potatoes and finely shredded cabbage into the pan. Season the broth with bay leaf and salt.

5. Grate the beets on a coarse grater and fry in vegetable oil, then simmer until soft with a small amount of broth.

6. Place the beets in a saucepan, stir, cook for another 5 minutes, add chopped garlic and leave covered for about 10 minutes.

7. Before serving, finely chop the meat and place on a plate, and then pour in the borscht with mushrooms. Serve with garlic donuts and sour cream.

How to cook delicious borscht with tomato paste and meat?

An easy recipe for delicious borscht that even an inexperienced housewife can prepare. Simple steps, affordable ingredients and a little time, and the result will please both the author of the dish and grateful household members.

Cooking time: 3 hours.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Meat broth – 1.2 l
• Beets – 200 gr.
• Cabbage – 200 gr.
• Potatoes – 200 gr.
• Carrots – 100 gr.
• Onions – 40 gr.
• Tomato paste – 1 tbsp.
• Garlic – 3 cloves.
• Parsley or dill - to taste.
• Bay leaf – 2 pcs.
• Fat (beef, lard or vegetable oil) – 2 tbsp.
• Table vinegar 6% – 1 tsp.
• Granulated sugar – 1 tbsp.
• Salt - to taste.

Cooking process:

1. Wash and clean the vegetables. Cut beets and carrots into long strips, onions into small cubes.

2. Sauté vegetables in vegetable oil or melted fat for 15 minutes, then add tomato paste, sugar and vinegar to them.

3.Pour the broth into a saucepan and bring to a boil, adding finely shredded cabbage and medium-sized potatoes, cover with a lid and cook for 8-10 minutes.

4. Transfer the roasted vegetables to the broth, add salt and cook until the beets and cabbage are ready.

5. 3 minutes before the end of cooking, add bay leaf and chopped garlic to the borscht. Remove from heat and let sit for 10 minutes. Serve with finely chopped herbs. Light and tasty borscht is ready!

Classic Ukrainian borscht with beef at home

Traditional borscht is prepared differently in each region of Ukraine: in some places the broth is prepared with several types of meat at once, and in others with additional ingredients: beans, apples, prunes or sweet peppers. This recipe for Ukrainian borscht requires beef and a little smoked lard, which will give the dish a colorful national touch.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Cabbage – 500 gr.
• Beetroot – 500 gr.
• Beef – 300 gr.
• Potatoes – 250 gr.
• Smoked lard – 150 gr.
• Sour cream 35% - 50 gr.
• Carrots – 1 pc.
• Lemon – 1 pc.
• Onions – 2 pcs.
• Tomato paste – 2 tbsp.
• Parsley - to taste.
• Bay leaf – 1 pc.

Cooking process:

1. Cut the beef into 3 cm pieces, place it in a saucepan with coarsely chopped onion and bay leaf. Simmer the broth over low heat for about 1 hour.

2. Cut the lard into 1 cm cubes, fry them in a frying pan, add grated carrots and beets, as well as chopped onion into rings.

3. Add tomato paste to the roast and simmer for 1 minute.

4. Transfer the prepared mass to the broth, add the juice of half a lemon, and cook for 10 minutes.

5.Chop the cabbage, cut the potatoes into 0.5 cm cubes, put everything in the broth and cook for 15 minutes.

6. Serve Ukrainian borscht with chopped smoked lard, sour cream and herbs.

How to cook a hearty and flavorful borscht with meat in a slow cooker?

For this dish, the usual ingredients are used, but when cooking in a slow cooker, vegetables are not fried: everything is placed directly into the bowl of the device - quickly and easily.

Cooking time: 50 minutes.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Beef (brisket) – 800 gr.
• Potatoes – 500 gr.
• Beetroot – 100 gr.
• Carrots – 100 gr.
• Onions – 100 gr.
• Cabbage – 200 gr.
• Vegetable oil – 4 tbsp.
• Lemon juice - 3 tsp.
• Tomato paste – 1 tbsp.
• Water – 2 l.
• Salt – 1 tbsp.
• Sugar – 1 pinch.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.

Cooking process:

1. Rinse the meat and cut into portions.

2. Chop the cabbage, cut the potatoes into large cubes, the onion into small cubes, and grate the beets and carrots on a coarse grater.

3. Pour vegetable oil into the multicooker bowl and cook the onion in the “frying” mode until golden brown - about 3 minutes, stirring occasionally. Add carrots and fry for another 3 minutes.

4. Add beets, stir, cook for 2 minutes, then add lemon juice and tomato paste, fry for another 3 minutes.

5. Place pieces of beef on top of the roast, then add potatoes, cabbage and add water. Add bay leaf, pepper, salt and sugar.

6. Close the multicooker and cook in “soup” mode for 30 minutes.

7. Serve borscht with herbs, finely chopped garlic and black bread.