Classic borscht with meat

Classic borscht with meat is a popular homemade dish that can be prepared from different meats, add mushrooms, beans, or replace fresh cabbage with sour cabbage. The selection contains various options that are most often used by both experienced cooks and beginners in cooking. Choose your option and prepare a bright treat.

Classic borscht with meat, beets and cabbage

Classic borscht with meat, beets and cabbage is prepared quite simply from accessible and inexpensive ingredients that can easily be found in any home. If desired, beef can be replaced with a more budget-friendly option. It all depends on your own preference.

1. 
   How to cook classic borscht with meat? After rinsing the beef, place it in a pan, add water and place it on the burner.We wait for it to boil, setting the flame to high. Remove the foam with a slotted spoon. Reducing the heat and maintaining a gentle simmer, cook for half an hour. Without wasting time, prepare the frying.
2. 
   Peel and wash the vegetables. Cut the onion into quarters and place in a frying pan heated with vegetable oil. Cut the carrots into cubes and add them to the onion. Cut the tomato into cubes and add to the vegetables. Simmer for 5 minutes. We cut the beets as you like. Put it in a frying pan. Cook covered for 15 minutes. Shred the cabbage.
3. 
   Place the chopped cabbage in a saucepan with broth. Boil for 10 minutes.
4. 
   Remove the pan with the dressing from the stove. After removing the skins from the potatoes, wash and cut into cubes.
5. 
   Throw the potatoes into the pan. After boiling, cook for 10 minutes.
6. 
   At the end, unload the roast. Add salt and pepper. Throw in the laurel. Let it simmer for a couple of minutes. Turn off the fire. Finely chop the washed greens, put them in the borscht and let them stand for 10 minutes.
7. 
   Classic borscht with meat is ready! Pour the soup into portions and add sour cream. Serve to the table. Bon appetit!

Classic borscht with beef

Classic borscht with beef is a delicious treat for a home-cooked lunch. Rich borscht is served with black bread, garlic, lard and sour cream. Rich borscht is a dish that always turns out delicious, and even novice cooks can cope with its preparation on the first try.

Cooking time – 1 hour 50 minutes

Cooking time – 25 min.

Portions – 6

Ingredients:

• Beef – 400 gr.
• Potatoes – 3 pcs.
• Onion – 1 head.
• Cabbage – 180 gr.
• Carrots – 1 pc.
• Sweet bell pepper – 1 pc.
• Beets – 1 pc.
• Ground coriander - to taste.
• Tomato paste – 2 tbsp.
• Granulated sugar – 1 tsp.
• Garlic – 1 tooth.
• Universal seasoning – 1 tsp.
• Salt - to taste.
• Ground red pepper - to taste.
• Bay leaf – 2 pcs.
• Sunflower oil - for frying.

Cooking process:

1. We prepare the food set in accordance with the recipe. We wash and remove the husks, skins and peels from the vegetables, and rinse them again under the tap. We choose meat on the bone and wash it under the tap.
2. Place the washed meat in a saucepan. Fill with water and place on fire. After boiling, remove the resulting foam. Cook for an hour and a half. Salt the broth well.
3. Instead of salt, you can add all-purpose seasoning.
4. Finely chop the peeled onion. Place half of the chopped onion into the broth.
5. After peeling the beets, cut them into strips.
6. Heat the sunflower oil in a saucepan and add the onion. After frying a little, add the beets and sauté until soft.
7. Cut the peeled carrots and bell peppers into strips. Add to vegetables and fry for 5 minutes, stirring frequently.
8. Season with spices, salt and add granulated sugar. Throw in the laurel. Pour half a glass of hot water and simmer under the lid until the moisture has completely evaporated.
9. Checking the readiness of the beets. Next, pour in canned tomatoes or tomato paste diluted with water. Add chopped garlic. Simmer the vegetables for another 3 minutes. If the tomato is not sour, add a little lemon juice or vinegar. Turn off the heat and let it sit under the lid.
10. Cut the peeled potatoes into cubes and place them in the pan when the meat becomes soft.
11. Shred the cabbage. I have a young one, so we add it after the potatoes.
12. We take the meat out of the broth and separate it from the bone. Return it back to the broth.
13. Transfer the dressing into the pan. Stir and boil for 5 minutes.We taste and balance the taste if necessary. Turn off the burner and let it sit and brew under the lid.
14. Pour the infused borscht into deep plates. Add sour cream. If desired, serve lard and garlic.
15. Sprinkle with chopped herbs and serve to the dinner table.
16. Bon appetit!

Classic borscht with pork

Classic borscht with pork is rich and nutritious. Each housewife uses her own cooking recipe and much depends not only on culinary experience, but also on the ingredients used. Tomato paste or juice, the sweetness of beets, part of the meat used - all this makes its own adjustments to the taste of the dish.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 5

Ingredients:

• Fatty pork – 500 gr.
• Potatoes – 4 pcs.
• Onion – 1 head.
• Cabbage – 150 gr.
• Carrots – 1 pc.
• Sweet bell pepper – 1 pc.
• Beets – 1 pc.
• Water – 2 l.
• Tomato sauce – 300 gr.
• Granulated sugar – 0.5 tsp.
• Garlic - optional.
• Greens - optional.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Sunflower oil - for frying.

Cooking process:

1. Prepare the ingredients. After freeing the vegetables from skins, husks and skins, rinse them under the tap. If necessary, replace tomato sauce with pureed fresh tomatoes. We wash the meat.
2. Place the meat in a saucepan. Pour in boiling water and place on the stove. After boiling, remove the foam and cook the broth for an hour. During the cooking process, add the bay leaf. Salt and pepper.
3. Three beets and carrots using a medium grater. Finely chop the onion.
4. Chop the peeled bell peppers and place them in a blender bowl and pour in the tomato sauce.
5. We break down the components to a liquid state.
6. Heat a frying pan with sunflower oil. Add the onions and carrots and fry for 3 minutes. Next, throw in the beets and add granulated sugar. After frying for 3 minutes, pour out the contents of the chopper.
7. Simmer the vegetable dressing over low heat for 8-10 minutes.
8. We remove the meat from the cooked base, remove it from the bone and cut it into pieces. Throw it back into the broth.
9. Cut the peeled potatoes into cubes and add them to the boiling broth. Cook for 20 minutes.
10. Without wasting time, chop the cabbage into strips. When the potatoes become soft, add the roasted vegetables and cabbage to the soup base. Cook for 10-12 minutes.
11. After the specified time, taste the borscht and balance if necessary. Add chopped garlic and herbs at your discretion. Turn off the heat and let the dish sit under the lid closed for a quarter of an hour.
12. We fill the plates with aromatic treats and serve with lard and onions. Bon appetit!

Borscht with meat and sauerkraut

Borscht with meat and sauerkraut has a rather interesting taste. This dish does not take too long to prepare and is absolutely not difficult, but it will take some effort. Sour cabbage gives the dish a certain zest and a memorable, interesting taste.

Cooking time – 1 hour 40 minutes

Cooking time - 30 min.

Portions – 3.5 l.

Ingredients:

• Pork for broth – 350 gr.
• Large potatoes – 2 pcs.
• Onion – 1 head.
• Sauerkraut – 200 gr.
• Carrots – 1 pc.
• Water – 2.5 l.
• Tomato paste – 1.5 tbsp.
• Beets – 2 pcs.
• Spices - to taste.
• Salt - to taste.
• Bay leaf – 3 pcs.
• Sunflower oil - for frying.

Cooking process:

1. Prepare the ingredients. Weigh 200 grams of sauerkraut and squeeze out the juice. If necessary, defrost and wash the meat.Peel the onions and carrots and wash them.
2. Place the meat in a saucepan. Throw in the spices, bay leaves and spices. Fill with water and place on the stove. After waiting for it to boil, remove the foam and minimize the heat. Pork should be cooked at a moderate boil.
3. Having peeled the potatoes and washed them, cut the tubers into cubes and add them to the broth after 1 hour.
4. After an hour, take out the pork, carefully so as not to burn yourself, divide it into small parts and send it back to the broth.
5. Immediately add sauerkraut.
6. Grind the peeled carrots and beets on a grater. Cut the onion into cubes.
7. Pour sunflower oil into a frying pan and heat it up. Throw in the chopped vegetables and saute for 5-6 minutes with frequent stirring.
8. Add tomato paste and a ladle of broth. After mixing, add salt and season with a pinch of spices. After stirring, simmer under the lid for 10 minutes on low flame. Place the dressing into the pan. Salt and season with spices. Cook for 10 minutes.
9. Turn off the burner and let the borscht brew for 15 minutes. After which we fill the plates with borscht and season with sour cream.
10. Serve bread and decorate with herbs.
11. Bon appetit!

Classic Ukrainian borscht with meat

Classic Ukrainian borscht with meat is a recipe that can be repeated by anyone who has free time. I won’t say that the preparation is very difficult, but it will require some time. The aromatic, rich borscht will please everyone without exception.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Pork – 900 gr.
• Potatoes – 400 gr.
• Onions – 2 heads.
• White cabbage – 200 gr.
• Carrots – 2 pcs.
• Parsley root – 40 gr.
• Beets – 2 pcs.
• Water – 2.5 l.
• Vinegar 9% – 1 tbsp.
• Tomato paste – 2 tbsp.
• Granulated sugar – 1.5 tbsp.
• Garlic – 2 teeth.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 3 pcs.
• Sunflower oil - for frying.
• Black peppercorns – 10 pcs.
• Sour cream - for serving.

Cooking process:

1. We remove films and wash the meat. Next, move it into a saucepan and add filtered water. If the piece is large enough, cut it into pieces. Peel one onion and carrot, cut lengthwise. Put it in a saucepan. Throw in the bay leaves and peppercorns. Place on the fire and bring to a boil. Cook the borscht base for 1.5-2 hours, periodically removing the resulting foam with a slotted spoon.
2. When cooking, you can drain the first broth, bringing it to a boil. And after that, rinse the meat, add clean water, add vegetables and spices. Cook until done. After the specified time, remove the meat. After cooling, we take it apart into parts. You can strain the broth or remove the bay leaves, vegetables and peppers with a spoon. We throw them away; they will no longer be useful.
3. We remove the beets from the skin, wash them, cut them into strips or three using a grater. Peel the remaining onions and carrots. Finely chop the onion and grate the carrots. I usually use medium holes. Grind the peeled parsley root in the same way as carrots.
4. Heat a frying pan and pour in some odorless vegetable oil. Throw in the onion and sauté for a couple of minutes. Next, add grated parsley root and carrots. Simmer for 5 minutes, stirring occasionally to ensure even cooking, and transfer to a plate.
5. After adding a little sunflower oil, lay out the beets and add tomato paste. Pour in a ladle of broth from the pan and vinegar. Add salt and granulated sugar.After stirring, simmer for 10 minutes at medium heat.
6. Place the pan with the strained broth on the fire and wait for it to boil. We cut the peeled and washed potatoes in the usual way. Pour into a saucepan. Transfer the pork to the broth. Cook for 15 minutes. Next, add roasted vegetables from onions and carrots and beetroot dressing. Shred the cabbage and place it in the borscht, cook for 5 minutes.
7. Chop the peeled garlic using a garlic press. Place in a saucepan. Salt and pepper. Let's try to see if everything is enough. If not, adjust the taste with spices and herbs. Turn off the heat and let the borscht brew for about 20 minutes. Pour the hot, aromatic borscht into portions, season with sour cream and sprinkle with chopped herbs. Bon appetit!

Meat borscht with beans

Meat borscht with beans is an amazing treat that is worth the effort. The cooking process itself is elementary, but quite lengthy. special attention is paid to cooking meat and dry beans, which can be replaced with canned ones, which is what I most often do. These products take quite a long time to cook. Despite these nuances, the recipe is not particularly difficult.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 5

Ingredients:

• Beef – 500 gr.
• Potatoes – 220 gr.
• Onions – 100 gr.
• White cabbage – 220 gr.
• Carrots – 100 gr.
• Canned beans – 150 gr.
• Beets – 350 gr.
• Water – 1.5 l.
• Apple cider vinegar – 1 tbsp.
• Tomato paste – 1 tbsp.
• Garlic – 2 teeth.
• Greens – 2 tsp.
• Salt - to taste.
• Allspice peas - to taste.
• Bay leaf – 2 pcs.
• Seasoning - to taste.
• Sunflower oil – 2 tbsp.
• Sour cream - for serving.

Cooking process:

1. Prepare the ingredients listed in the recipe.
2. Wash the beef and place it in a saucepan. Pour 1.5 liters of water and let it boil, remove the foam with a slotted spoon. Some people drain the first broth and fill it with clean water. Here the decision is yours.
3. Add a little salt, add allspice peas and bay leaves. Cook until the beef is done. On average it will take 2 hours. Cooking time depends on the type of meat, its part and freshness.
4. We remove the onions and carrots from the husks and skins and wash them. Finely chop the onion and grate the carrots on a medium grater.
5. Throw the vegetables into a frying pan heated with sunflower oil and sauté until soft. It will take about 5 minutes. Don't forget about regular stirring.
6. After freeing the potato tubers and beets from their skins and skins, rinse them. Cut the potatoes into cubes. Cut the beets into strips or use a grater for Korean carrots. We clean the cabbage from wilted leaves and cut into strips.
7. When the onions and carrots are sautéed, move them to the edge. Place the beets in the free space and sprinkle with granulated sugar. Add a tablespoon of tomato paste and stir. Lightly fry.
8. Then add apple cider vinegar and 50-70 milliliters of hot broth. Stir and simmer covered for 10 minutes.
9. We take out the cooked beef. Cool slightly and cut into manageable pieces.
10. Return the meat to the pan. Throw in the potatoes and cabbage. Bringing to a boil, cook for 10 minutes.
11. After the specified time, transfer the bright dressing. Add canned beans. Cook for 10 minutes. Let's taste it. Season with ground pepper and seasonings, and add salt if necessary.
12. Finely chop the peeled garlic and washed greens.
13. We send the slices to the borscht. Boil for a minute and turn off the burner. Cover with a lid and let stand for 10 minutes.
14. Pour the borscht into deep plates and add additional sour cream. Bon appetit!

Borscht with chicken meat

Borscht with chicken is prepared simply and quickly, unlike options with pork or beef. Despite this, the dish turns out rich and quite appetizing. Cooking borscht is a responsible task, but quite doable, even if you have not cooked it before.

Cooking time – 1 hour 00 minutes

Cooking time – 25 min.

Portions – 4

Ingredients:

• Chicken – 600 gr.
• Potatoes – 3 pcs.
• Onion – 1 head.
• Cabbage – 300 gr.
• Carrots – 1 pc.
• Beets – 1 pc.
• Water – 2.5 l.
• Tomato paste/ketchup – 2 tbsp.
• Garlic – 2 teeth.
• Salt - to taste.
• Sugar – 1 tsp.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp.

Cooking process:

1. We prepare the ingredients for a bright and rich dish.
2. Rinse the chicken and place it in the pan. Pour in 2.5 liters of water and place on fire. After waiting for it to boil, remove the foam and add salt. Cook the broth for half an hour.
3. We free the beets, carrots and onions from the skins and husks. After rinsing the vegetables, chop them. Chop the onion smaller. Grate the root vegetables.
4. Heat the frying pan after greasing it with vegetable oil. Throw in the chopped onion. Sauté until soft.
5. As soon as the onion softens, add the carrots and fry for a few minutes. Next, toss in the beets and pour in a ladle of chicken broth. Add a teaspoon of granulated sugar. Cook covered until the borscht dressing is soft. It will take about 15 minutes. Next, for color and taste, add tomato paste, which can be replaced with ketchup if desired. Stir and simmer for another 3 minutes.
6. Remove the top leaves from the head of cabbage. Then we chop it into strips.
7. Remove the cooked chicken from the hot broth. After cooling slightly, separate the pulp. picking out the seeds and removing the skin. We cut the peeled potatoes, as usual for soup, and put them in a saucepan. After bringing to a boil, add the shredded cabbage and return the disassembled chicken meat. Cook until the potatoes and cabbage are cooked. If the cabbage is young, add it 5 minutes before the end of the cooking process.
8. As soon as the vegetables are cooked, add the roasted borscht and bay leaves. Cook the borscht over low heat for 4-5 minutes. Salt and pepper. If desired, add chopped fresh garlic to the finished dish.
9. Turning off the heat, steep the borscht for 15 minutes and distribute into portions. Season with sour cream and serve. Bon appetit!

Meat borscht with tomato paste

Meat borscht with tomato paste will conquer all lovers of homemade food. This hearty dish is prepared quite simply, but requires a long cooking time of the broth. A fragrant, bright dish served with sour cream. Such a treat, of course, is not suitable for a festive occasion, but it is quite suitable for a friendly feast. There is no shame in serving a bright, rich dish to guests.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Beef – 1 kg
• Potatoes – 500 gr.
• Onions – 200 gr.
• Cabbage – 300 gr.
• Carrots – 200 gr.
• Beets – 400 gr.
• Vinegar 6% – 1 tsp.
• Tomato paste – 3 tbsp.
• Garlic – 3 teeth.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 3 pcs.
• Sunflower oil - for frying.
• Sour cream - for serving.

Cooking process:

1. We prepare the products. Peel carrots, onions and garlic. We wash the greens. We clean the meat from films and excess fat, rinse under the tap.
2. It is better to use meat on a sugar bone.Place in a saucepan and fill with water. Place on the stove and cook for 1.5 hours, periodically removing the foam.
3. After the specified time, remove the meat from the broth, cool slightly and cut into cubes.
4. Strain the broth if desired and return to the heat. Add pieces of meat.
5. Finely chop the peeled onion.
6. Grind the washed carrots on a grater with medium holes.
7. Remove the top leaves from the white cabbage and finely chop into strips.
8. After peeling and washing the beets, cut them into cubes or grate them on a grater for Korean carrots.
9. Having heated a frying pan greased with sunflower oil, add the beets and fry while stirring.
10. Add tomato paste to the fried beets and add vinegar. If the paste is quite thick, dilute it slightly with water. Simmer for 6 minutes.
11. In a separate frying pan, heat the sunflower oil and sauté the onion.
12. Then add the carrots and sauté the vegetables together.
13. After peeling the potatoes and rinsing them under the tap, cut them into bars or cubes. Add potatoes to hot broth and add salt.
14. When the base boils again, add the cabbage slices. Cook over moderate flame for 5 minutes.
15. Next, add the stewed beets and cook for 10 minutes.
16. After the specified time, add the fried carrots and onions.
17. Let's taste it. Throw in the laurel. Adjust salt and pepper.
18. At the end of cooking, pass the peeled garlic through a garlic press and add to the borscht. Turn off the burner. Cover and leave to brew for 20 minutes.
19. Pour the finished borscht into plates. Season with sour cream and decorate with chopped herbs. Bon appetit!

Red borscht with meat and mushrooms

Red borscht with meat and mushrooms has a unique aroma and unforgettable taste. The dish turns out quite rich and satisfying. This treat is ideal for a family lunch.Cooking red borscht will not cause any problems. A budget treat won't hurt your pocket.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Pork – 200 gr.
• Potatoes – 2 pcs.
• Onion – 1 head.
• White cabbage – 200 gr.
• Carrots – 1 pc.
• Dried mushrooms – 1 handful.
• Medium beets – 2 pcs.
• White beans - 2 handfuls.
• Vinegar 9% – 1 tbsp.
• Tomato sauce – 1 tbsp.
• Salt – 2 pinches.
• Bay leaf – 3 pcs.
• Vegetable oil - for frying.
• Sour cream - for serving.

Cooking process:

1. After stripping the pork of films and rinsing it, place it in a pan with water.
2. Pre-soak the beans in the evening. We send it to the meat. Add bay leaf and salt. Cook until the meat and beans are completely cooked.
3. Without wasting time, peel the potatoes, wash them and cut them as desired, as usual for first courses. Add to the borscht base when the meat and beans are ready.
4. Soak the dried mushrooms, then chop them and place them in a saucepan.
5. Thinly slice the cabbage into strips.
6. After freeing the onions, carrots and beets from their skins and husks, rinse them. Finely chop the onion and fry in a hot frying pan with vegetable oil. Three root vegetables are grated and added to the onion. Fry for 10 minutes. Add vinegar to balance the taste. Place the dressing into the pan 3 minutes before the end of the cooking process.
7. Add tomato sauce to the borscht. Stir and, if necessary, adjust the taste by adding pepper and salt. If necessary, balance with a pinch of granulated sugar. Turn off the stove and let the borscht brew.
8. Season rich, bright borscht with sour cream and serve on the dinner table. Bon appetit!

Classic borscht with meat in a slow cooker

Even an inexperienced housewife can repeat classic borscht with meat in a slow cooker without hassle. Everything is described in such detail in the description that it is impossible to make a mistake if you really want to. The borscht turns out bright, with a rich rich taste. To prepare borscht you will need simple and inexpensive ingredients.

Cooking time – 1 hour 55 minutes

Cooking time – 25 min.

Portions – 8

Ingredients:

• Beef – 300 gr. + bone for broth
• Potatoes – 250 gr.
• Onion – 1 head.
• White cabbage – 250 gr.
• Carrots – 1 pc.
• Wine vinegar – 1 tsp.
• Medium beets – 2 pcs.
• Tomato paste – 3 tsp.
• Sweet bell pepper – 0.5 pcs.
• Garlic – 3 teeth.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Sunflower oil - for frying.

Cooking process:

1. Prepare the ingredients and the slow cooker. Peel potato tubers. Clean and rinse the beef.
2. We start the electrical appliance in the “Frying” mode. After peeling and peeling the onions and carrots, rinse them under the tap. Finely chop the onion and grate the carrots on a grater with medium holes. Coat the bowl of the device with odorless vegetable oil. Add the chopped vegetables and fry for 3 minutes. If there is no “Frying” program, use “Stewing”.
3. We remove the washed bell peppers from the insides and cut them into cubes. Add to vegetable sauté.
4. We cut the peeled beets into strips or bars or use a shredder for Korean carrots. Put it in a bowl.
5. Immediately add wine vinegar.
6. Then add pureed tomatoes or tomato paste diluted with water. Mix the contents of the multicooker.
7. Remove the top leaves from the cabbage and chop it with a knife or use a parser. Winter cabbage should be rubbed with your hands.Place in a bowl and stir.
8. Cut the prepared meat into cubes and place in a slow cooker. Stir and fry for 15 minutes. When using the “Stewing” mode, switch the multicooker to the “Baking” mode.
9. Place a meat bone in the middle. Add randomly chopped potatoes. Salt and pepper. Throw in the bay leaf and pour boiling water over it. Switch the program by setting “Cooking” or “Soup” on the control panel and start the timer for 1.5 hours.
10. Finely chop the peeled garlic and washed greens and add to the borscht 3 minutes before the end of the program.
11. We fill the plates with the fragrant dish. If desired, add sour cream and complement with donuts and lard.
12. Bon appetit!