The most delicious borscht

Borscht is a nutritious hot soup that is ideal for a hearty home-cooked lunch. You can prepare the famous hot dish in different ways. We have collected the best culinary options for you in our ready-made selection of the ten most delicious recipes with step-by-step photographs.

Classic borscht with beets, meat and cabbage

Classic borscht with beets, meat and cabbage is a hearty and very tasty dish for your hot home lunch. The appetizing soup can be served with bread, sour cream, lard and other treats. Try our proven recipe with step-by-step photos.

1. 
   How to cook the most delicious borscht? We cut one onion and one carrot into large pieces and fry until very golden brown in a frying pan.Cook vegetables without oil, on a dry surface.
2. 
   Pour clean water into the pan and place pieces of meat with bones here.
3. 
   Supplement the broth with fried vegetables. We also send parsley and dill roots here.
4. 
   Bring the contents of the pan to a boil, reduce the heat and cook for 40 minutes.
5. 
   After the specified time, strain the broth. Throw away the vegetables and roots, cool the meat.
6. 
   Cut the cooled meat into small pieces and remove the bones.
7. 
   Peel the remaining onion and finely chop it with a knife.
8. 
   Grate carrots and beets on a coarse grater.
9. 
   Peel the potatoes, rinse them under water and cut them into small cubes.
10. 
    Finely chop the white cabbage with a knife.
11. 
    Peel the garlic and chop it in any convenient way. You can do this using a knife, grater or a special press.
12. 
    Heat a frying pan with vegetable oil.
13. 
    Place the onions and carrots here, fry the vegetables for about 2 minutes.
14. 
    Remove the onions and carrots from the pan and place the beets here. Fry for about 30 seconds and add vinegar. Stir and cook for another minute.
15. 
    Return the fried onions and carrots to the beets. Cook together for about 2 minutes.
16. 
    Add the vegetables with tomato paste, mix everything well and simmer for 2 minutes.
17. 
    Return the strained broth to the pan and bring to a boil.
18. 
    Place the cabbage here and then add the potatoes. Cook for 10 minutes.
19. 
    After the specified time, add the stewed vegetables. Cook the soup for another 5 minutes.
20. 
    Next, add salt, sugar, garlic, chopped herbs and bay leaf.
21. 
    Place the chopped meat in the soup and turn off the heat. Let the soup brew under the lid.
22. 
    Classic borscht with beets, meat and cabbage is ready. Serve with some herbs and sour cream!

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Delicious borscht with beans

Delicious borscht with beans has an interesting taste and appetizing appearance. This hot dish is ideal for your nutritious home lunch. Anyone can cook original borscht. To do this, take note of our proven step-by-step recipe.

Cooking time – 50 minutes

Cooking time – 20 minutes

Servings – 4

Ingredients:

• Beets – 1 pc.
• Beans – 0.5 tbsp.
• White cabbage – 0.5 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Tomato paste – 2 tbsp.
• Vegetable oil - for frying.
• Garlic - optional.
• Salt - to taste.
• Vinegar 9% – 1 tsp.
• Bay leaf – 2 pcs.
• Soup mixture for borscht – 1 tbsp.
• Ground coriander – 1 pinch.

Cooking process:

Step 1. Prepare the necessary ingredients for preparing borscht.

Step 2. Peel the potatoes and cut them into small cubes. Place in a saucepan and fill with water. Add bay leaves and a little salt to this.

Step 3. Place the pre-soaked beans into the pan. We also add spices here. Cook for about 15 minutes after boiling.

Step 4. At this time, let's prepare other products. Peel the beets and cut into small strips. Fry in a frying pan with vegetable oil until soft. Then pour in a little vinegar. It will preserve the bright color of the beets.

Step 5. We send small cubes of peeled carrots to the beets.

Step 6. Add chopped onion here and fry everything together for about 5 minutes. Next, add tomato paste and add a little water. Simmer over low heat, covered, for about 10 minutes.

Step 7. You can add some spices to the vegetables to taste. Turn off the fire.

Step 8. Place the prepared vegetables into a pan with potatoes and beans.

Step 9Finely chop the white cabbage and also add it to the soup. Cook everything together for another 5-10 minutes.

Step 10. Turn off the heat and let our treat brew under the lid.

Step 11. Delicious borscht with beans is ready. Can be served with herbs, sour cream and bread!

Classic Ukrainian borscht

Classic Ukrainian borscht is an ideal dish for a family dinner. The soup turns out very tasty, appetizing and nutritious. It can be served with sour cream, herbs, lard and smoked meats. Try our proven recipe with step-by-step photos.

Cooking time – 2 hours

Cooking time – 30 minutes

Servings – 6

Ingredients:

• Meat – 250 gr.
• Medium beets – 1 pc.
• White cabbage – 180 gr.
• Potatoes – 200 gr.
• Carrots – 1 pc.
• Onions – 2 pcs.
• Garlic – 2 teeth.
• Tomato paste – 1.5 tbsp.
• Garlic – 2 teeth.
• Apple cider vinegar – 1 tsp.
• Vegetable oil – 40 ml.
• Bay leaf – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 2.5 l.

Cooking process:

Step 1. Prepare all the necessary products according to the list. Vegetables can be peeled and rinsed under water in advance.

Step 2. Place the meat in a pan and fill it with water. Bring to a boil and then cook over low heat for 1 hour. Add salt to taste and be sure to remove foam during cooking.

Step 3. Cut the peeled potatoes into small sticks or cubes.

Step 4. Finely chop the cabbage with a knife.

Step 5. Cut the onion into small cubes and grate the carrots.

Step 6. Cut the peeled beets into small cubes.

Step 7. First immerse the potatoes in the prepared meat broth and cook for 10 minutes over moderate heat.

Step 8. Heat a frying pan with vegetable oil and add the onion here.Fry it until transparent for about 3 minutes.

Step 9. Add grated carrots to the onions.

Step 10. Mix the vegetables and cook together for a couple of minutes. Transfer the fried vegetables to a plate.

Step 11. Now fry the beets in the same frying pan for a couple of minutes.

Step 12. Add tomato paste, vinegar and a little water to the beets. Thanks to vinegar, the beets will not lose their rich color.

Step 13. Simmer our product for about 5 minutes over medium heat.

Step 14. Now add the chopped cabbage to the pan with the soup. Cook for about 5 minutes.

Step 15. The next step is to lay out the stewed beets. Cook the same amount more.

Step 16. Add the onions and carrots and cook for another 5 minutes.

Step 17. At the end of cooking, add salt and spices to taste. Be sure to add bay leaf for flavor and chopped garlic. Bring the dish to a boil and turn off the heat. Let it steep under the lid for 30 minutes.

Step 18. Classic Ukrainian borscht is ready. Pour into plates and serve with sour cream and aromatic herbs!

Beetroot borscht with beef

Beetroot borscht with beef is a nutritious and incredibly tasty dish for your hot lunch with your family. The appetizing soup can be served with bread, sour cream, lard and other treats. Try our proven recipe with step-by-step photos.

Cooking time – 1 hour

Cooking time – 20 minutes

Servings – 5

Ingredients:

• Boiled beef – 500 gr.
• Beef broth – 2 l.
• Beetroot – 3 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Tomato paste – 150 gr.
• White cabbage – 300 gr.
• Potatoes – 4 pcs.
• Dill – 1 bunch.
• Garlic – 3 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Chop onions and carrots. Carrots can be cut into thin slices or grated. Fry vegetables in vegetable oil until soft. We also prepare the meat broth in advance and boil the beef.

Step 2. Add tomato paste to the onions and carrots, mix and simmer for another 5 minutes.

Step 3. Peel the potatoes, cut them into strips and fill with cold water. This way we wash it and remove excess starch.

Step 4. Transfer the prepared potatoes to the pan. We also send finely shredded cabbage here.

Step 5. Fill it all with meat broth, bring to a boil and then cook until the vegetables are soft for about 15 minutes.

Step 6. In a deep bowl, mix grated beets, chopped herbs and ground black pepper.

Step 7. We add this beetroot dressing to our soup along with fried onions and carrots.

Step 8. Bring the treat to a boil and then keep it covered for about 15 minutes.

Step 9. Pour the soup into deep plates and add pieces of boiled beef.

Step 10. Beetroot borscht with beef is ready. Help yourself!

Green borscht with sorrel and egg

Green borscht with sorrel and egg will delight you not only with its interesting taste, but also with its attractive appearance. This original soup will definitely add variety to your dinner table. To prepare interesting green borscht, take note of our proven step-by-step recipe with photographs.

Cooking time – 1 hour 50 minutes

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Beef – 500 gr.
• Egg – 6 pcs.
• Sorrel – 200 gr.
• Potatoes – 3 pcs.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Garlic – 20 gr.
• Dill – 1 tbsp.
• Water – 3 l.
• Salt - to taste.

Cooking process:

Step 1.We wash the beef under water and cut it into pieces. Place in a saucepan and fill with water. Bring to a boil and then cook for about 40 minutes. During the cooking process, be sure to remove the foam.

Step 2. At this time, chop the onion and carrots.

Step 3. Place the prepared vegetables in the prepared broth and cook for 5 minutes. Add salt to taste.

Step 4. Peel the potatoes, wash them and cut them into cubes.

Step 5. Separately, boil the eggs until tender and peel them.

Step 6. Cut the peeled eggs into medium-sized pieces.

Step 7. Add potatoes and eggs to the soup. Cook everything together for 15 minutes.

Step 8. Cut the sorrel and put it in the soup.

Step 9. We also add chopped dill and garlic here. Turn off the fire. Let the soup simmer for about 10 minutes, covered.

Step 10. Green borscht with sorrel and egg is ready. Pour into plates and serve!

Delicious borscht with chicken

Delicious borscht with chicken turns out incredibly appetizing and nutritious. It will serve as the perfect culinary solution for your family dinner. It is not difficult to prepare such a hot dish. To do this, use our proven recipe with step-by-step photographs.

Cooking time – 1 hour 20 minutes

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Chicken – 600 gr.
• Medium potatoes – 600 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Beets – 1 pc.
• White cabbage – 400 gr.
• Sweet bell pepper – 1 pc.
• Tomatoes – 4 pcs.
• Tomato paste – 1 tbsp.
• Garlic – 2 teeth.
• Vegetable oil - for frying.
• Salt - to taste.
• Granulated sugar – 1 tbsp.
• Citric acid – 0.5 tsp.
• Seasoning for chicken – 1 tsp.
• Universal seasoning – 1 tsp.
• Water – 4 l.

Cooking process:

Step 1. Cut the chicken into pieces and place it in a pan.Fill with water and bring to a boil, then add salt and cook for about 15 minutes. During the process, be sure to remove the foam.

Step 2. Peel the potatoes, wash them and cut them into pieces. Leave three potatoes whole.

Step 3. Place all the prepared potatoes in a saucepan and cook until tender along with the chicken.

Step 4. Peel the tomatoes and then chop them in any convenient way. You can use a meat grinder, grater or blender.

Step 5. Finely chop the onions and carrots with a knife, and grate the beets. Fry all vegetables in a frying pan with vegetable oil.

Step 6. Supplement the vegetables with citric acid, chopped tomatoes and tomato paste. We also send salt and sugar here. Mix the ingredients and simmer for about 5 minutes.

Step 7. We supplement our preparation with chopped garlic.

Step 8. Remove whole boiled potatoes from the pan. Mash them into a puree and put them back into the pan.

Step 9. We also add finely chopped cabbage and bell pepper to our soup. Cook together for about 3 minutes.

Step 10. Place the stewed vegetables here and add seasonings. Boil the soup and cook for about 5 minutes. Then let it brew under the lid for about 15-20 minutes.

Step 11. Delicious borscht with chicken is ready. Serve with sour cream!

Cold beet borscht

Cold beetroot borscht is a very tasty, light and appetizing dish for a family dinner. An interesting soup can be served with sour cream and aromatic herbs. Spice up your home menu with our proven recipe with step-by-step photos.

Cooking time – 2 hours 30 minutes

Cooking time – 30 minutes

Servings – 6

Ingredients:

• Medium beets – 3 pcs.
• Egg – 2 pcs.
• Water – 2.5 l.
• Apple cider vinegar – 1 tbsp.
• Medium potatoes – 5 pcs.
• Fresh cucumber – 2 pcs.
• Green onion – 60 gr.
• Dill – 60 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. First of all, boil the chicken eggs until tender. Afterwards we cool them.

Step 2. Wash the beets thoroughly and peel one fruit, divide it into quarters, and place it in a saucepan. Fill with cold water and add vinegar. Bring everything to a boil and cook over low heat for about 40 minutes.

Step 3. Take the finished beets out of the pan and let them cool, then cut them into strips. Strain the beet broth and return the chopped beets to it. Place the product in the refrigerator until use.

Step 4. Wrap the remaining beets in foil and place in an oven preheated to 180° for 40 minutes. Next, cool the product, cut into strips and place in beet broth in the refrigerator.

Step 5. Peel the potatoes, cut them into small slices and boil in salted water for about 15 minutes after boiling.

Step 6. Cool the potatoes with a small amount of broth completely and then put them in the refrigerator.

Step 7. Cooled chicken eggs, peel them and cut them into small cubes. We also cut the cucumbers into cubes, chop the onion and dill.

Step 8. Combine the potato broth with the beetroot broth. We also put cucumbers, eggs, and herbs here. Add salt and pepper. Place the mixture in the refrigerator for 1 hour.

Step 9. Next, pour the finished dish into portioned plates and add sour cream and herbs.

Step 10. Cold beet borscht is ready. Help yourself!

Lenten borscht without meat

Lenten borscht without meat will be no less tasty and nutritious than the classic version. This soup is ideal for those who are fasting or do not eat animal products.To prepare the dish, take note of our proven step-by-step recipe.

Cooking time – 1 hour

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Beets – 1 pc.
• White cabbage – 0.5 pcs.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Bouillon cube – 3 pcs.
• Vegetable oil - for frying.
• Water – 2 l.
• Salt – 1 tsp.
• Bay leaf – 1 pc.
• Granulated sugar – 1 pinch.

Cooking process:

Step 1. Chop the onions and grate the carrots. Fry vegetables in vegetable oil until soft.

Step 2. Peel the beets, also grate them on a coarse grater and fry them separately with a pinch of sugar. To prevent the beets from losing their rich color, you can add a few drops of vinegar or lemon juice to them.

Step 3. Finely chop the cabbage with a knife and place it in a pan with water. Place on moderate heat.

Step 4. We also immerse the potato straws here. Cook after boiling for about 15 minutes.

Step 5. Next, add the fried onions and carrots to the soup.

Step 6. Also add stewed beets.

Step 7. We complement our treat with bouillon cubes and bay leaves.

Step 8. Add the required amount of salt here.

Step 9. Bring the soup to a boil and cook for about 5 minutes. You can turn off the fire.

Step 10. Lenten borscht without meat is ready. Pour into soup bowls and serve!

Borscht made from fresh cabbage and beets

Borscht made from fresh cabbage and beets is a hearty, appetizing and very tasty dish for your hot home lunch. This soup can be served with bread, sour cream, lard and other treats. Try our proven recipe with step-by-step photographs and a detailed description of the process.

Cooking time – 1 hour

Cooking time – 20 minutes

Servings – 6

Ingredients:

• Beets – 1 pc.
• White cabbage – 250 gr.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Water – 2 l.
• Sweet bell pepper – 1 pc.
• Tomato paste – 2 tbsp.
• Vegetable oil - for frying.
• Parsley – 20 gr.
• Dill – 20 gr.
• Salt – 2 tsp.

Cooking process:

Step 1. Peel the carrots and beets and grate the ingredients on a coarse grater.

Step 2. Finely chop the onion with a knife.

Step 3. Heat a frying pan with vegetable oil and add chopped vegetables here. Fry for about 5 minutes.

Step 4. Add the vegetables with tomato paste, mix and cook for another 5 minutes.

Step 5. Wash the white cabbage well and finely chop it with a knife.

Step 6. Peel the potatoes, wash them and cut them into small cubes.

Step 7. Cut the bell pepper into thin strips.

Step 8. Bring water to a boil in a saucepan and add cabbage, potatoes and peppers. After boiling again, cook for 10 minutes.

Step 9. Also put previously fried vegetables into the pan. Cook for another 10 minutes.

Step 10. Add salt to taste, bring to a boil again and turn off the heat.

Step 11. We supplement our soup with chopped aromatic herbs.

Step 12. Borscht made from fresh cabbage and beets is ready. Serve to the table!

Borscht with sauerkraut

Borscht with sauerkraut will delight you with its rich taste and appetizing appearance. This hot dish is ideal for your nutritious home lunch. Anyone can cook real borscht. To do this, take note of our proven step-by-step recipe.

Cooking time – 1 hour

Cooking time – 20 minutes

Servings – 4

Ingredients:

• Beets – 1 pc.
• Sauerkraut – 150 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tbsp.
• Water/broth – 2.5 l.
• Vegetable oil - for frying.
• Garlic – 20 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1. Peel the potatoes, rinse them under water and cut them into small cubes for soup. Immerse the potatoes in boiling water or broth. Cook for about 10 minutes in boiling liquid until softened.

Step 2. Finely chop the peeled onion with a knife and fry it in a frying pan with vegetable oil for a couple of minutes until transparent.

Step 3. Add grated carrots to the onion, mix everything again and simmer for another couple of minutes, stirring occasionally. Cook over moderate heat to prevent burning.

Step 4. Now add sauerkraut to the vegetables. Cook everything together for about 5 minutes.

Step 5. Add grated beets to the pan and pour in some boiling water or broth. Simmer on low heat under the lid for 15 minutes.

Step 6. Place the prepared vegetable mass into our soup. Bring to a boil, add salt, spices, chopped aromatic herbs and garlic. Turn off the heat and let the soup simmer, covered, for a few minutes.

Step 7. Borscht with sauerkraut is ready. Pour into plates and serve!