Red borsch with beets: recipe with photos

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2018-03-19 07:05:37

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Soup – is a special soup, a required component of which is the beet. The birthplace of this beautiful first course is likely to Kievan Rus. Currently the dish cooked in the Ukraine and nearby countries, including in Russia. Each state formed its own quirks cooking. On the vast territory of our country soup cook extremely different. Here's some great recipes red soup, which are used in Russia.

Recipe for borscht with beets and cabbage

Cabbage is almost mandatory component of the red soup. Rare to find in the menu the soup without this ingredient. The red cabbage gives the soup a rich, slightly sweet taste.

Step-by-Step recipe for borscht with beets and cabbage.

  1. In a saucepan for 5 years to drop 300-500 gr. pork with bone and 3 raw beets peeled. Pour filtered water. When boiling, remove the foam.
  2. Meat with beets will cook in 1 hour. There is time to prepare the vegetables. Peel 3 – 5 medium potatoes. Chop finely the cabbage. Peel and chop 1 large onion and 1 carrot. Fry in oil onions and carrots, add to fried teaspoon tomato paste or 1 – 2 fresh tomatoes. Saute for 3 minutes.
  3. Before you put in the water the vegetables, chop the potatoes cubes of medium size. Drop into boiling water cabbage, potato, fried. To put salt. After the water boils, cook the soup for 20 minutes.
  4. Next put in the soup chopped dill and parsley (they are easy to freeze since the summer). Do not forget to put finely chopped 3 garlic cloves, 1 – 2 Bay leaves, and fat before the meals off. After 5 minutes remove Bay leaf from soup to dish out the bitterness. To test the taste the amount of salt.
    a real soup

This recipe for borscht with beets is very good. He happens to like for every taste. This recipe for borscht with beets reminds our Russian soup, just the ingredients in the red soup. Here's another recipe for this tasty first course.

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Recipe of thick soup

The Following recipe for borscht with beets – with photos, which shows that the soup should be very thick.

thick soup

This soup nourishes the body as the second dish, especially because it is served with rye bread and sour cream.

The Ingredients to the recipe of borscht with beets (thick red soup): 300 gr. beef with bone, 4 medium potatoes, half a small cabbage, carrot, 2 onions, 1 – 2 beets, 2 tbsp. tablespoons of tomato paste or 2 fresh tomatoes, 3 cloves of garlic, parsley and dill, rust. butter, 1 – 2 Bay leaf, 5 peas allspice, salt, ground spices to taste.

The Process of cooking the thick soup.

  1. Boil 5 liters of water. The meat drop into boiling water one large piece. Cook for 60 minutes, from time to time removing the foam.
  2. Peel the vegetables.
  3. Ready to get the meat from the dish in which it was cooked, put on a Board and cut into smaller pieces, supporting a fork.
  4. In a broth to put sliced potatoes, finely shredded cabbage, meat. Put salt, Bay leaf, allspice.
  5. In a preheated a large pan for the oil to omit the finely chopped onion and ground spices. Chop the carrots on a grater. To put it to the onions. Until the vegetables are roasted, grate the beets, put the vegetables in a frying pan and a little hold on fire.
  6. In a bowl of vegetables to let the tomato paste or tomatoes, first peel and finely chop. Simmer the vegetables for about 5 minutes.
  7. When the potatoes and cabbage cooked until soft, you must try the broth on the amount of salt. If necessary, it needs more salt.
  8. Put the roast in the pan. Add the chopped garlic. After 5 minutes the fire off. The dish is ready!

Feeding dish is necessary with sour cream, preferably fresh herbs. This soup is eaten with rye bread.

This recipe for red borscht with beets especially appreciate those who love a hearty meal.

Soup vitamin

Meals are often more useful vitamin if their components remain raw, not processed at high temperature. We give the recipe for borscht with fresh beets. He always has the taste of raw food enthusiasts.

soup of raw beet

The Ingredients to the recipe of borscht with beets raw: beets (with tops), carrots, 1 orange, 100 gr. zucchini, half small head of cabbage, half of onions or green onions, 2-3 cloves of garlic, some herbs, 1 tbsp. flax oil, black pepper, 2 tbsp lemon juice, salt.

The Process of cooking soup with raw beet:

  1. Raw beets and carrots chop on a grater for Korean carrot.
  2. Squeeze the juice of an orange.
  3. Next, prepare the broth with a blender: half of grated vegetables, orange juice and lemon, garlic, pepper. To mass add the required amount of water.
  4. Cabbage finely chop, mash with a potato masher.
  5. Chop the Squash cubes. Add chopped onions and greens.
  6. All ingredients and drop into a pan and pour the broth.

Add the vegetable oil as desired.

Borsch with pampushkas

The above recipe of borsch with fresh cabbage and beets are well suited for inhabitants of Northern areas, suffering in winter from lack of vitamins. In this form of the soup has many vegetables, useful for the human body.

Red soup without cabbage

How to cook soup with beets? Recipes a lot. This soup is always prepared with beets and usually with cabbage and potatoes. Almost always served with sour cream. But the Russian people love to experiment. The following soup without cabbage soup called because put in a first course of beetroot, giving the soup a beautiful red color.

soup with pounded vegetables

Step-by-Step recipe soup without cabbage:

  1. Put to cook the chicken. In another bowl boil the beets.
  2. Cooking for about 20 minutes the meat put the potatoes, split in halves.
  3. Done remove potatoes and mash with a potato masher. Puree then put back into the pot.
  4. Add a peeled and grated beets, fried onion and mushrooms.
  5. Dish salt, put half a teaspoon of sugar, and black pepper.
  6. Shortly before ready meals to put in the broth grated garlic. To give the soup a little brew.

This soup is suitable for those who don't like cabbage.

Borsch with mushrooms and beans

Among the wide variety of soups from beets have a beetroot soup with mushrooms. Of course, the mushrooms give the soup with beets special unique taste.

borscht classic

The Process of cooking borscht with mushrooms and firm beans:

  1. In a saucepan, put to cook meat.
  2. Peel 1 beet and carrot. Beets slice it into thin wedges, carrot – mugs. Chopped vegetables to put in a small pan, pour beef broth and simmer in the oven for about an hour.
  3. Put in a broth with meat pre-soaked dried mushrooms (6 – 7 pieces) and 3 tablespoons of beans. When the mushrooms and beans cooked until soft, add to broth 1 chopped potato and cabbage.
  4. Later put the onions, peppers, celery, parsley root.
  5. Beets and carrots from the oven to combine with the meat and season the soup with garlic (2-3 cloves) and fat (50 gr.). To extinguish the fire. To give the dish to stand for 10 minutes.

When serving in plates, add sour cream and lots of greenery. Special taste and aroma of this soup a day to remember.

Cold beet soup

Soup is not only hot, but also a special dish which is eaten cold.

The Ingredients for the cold soup: 1 large beetroot 200 gr. of cooked meat or cooked sausage, 4 eggs, 2-3 fresh cucumber, green onion, dill, parsley, sour cream, citric acid, salt, sugar.

The brewing Process

  1. Greens finely chop and mash with salt in a bowl. Cucumbers, meat and eggs cut into small cubes, mix with herbs and place in refrigerator for half an hour.
  2. Beets peel, boil until tender, chop on a large grater and put back in the broth.
  3. Add in the broth, citric acid (a few grains), salt, sugar (half a teaspoon).
  4. Allow to Cool and combine with other products.

Dish served with sour cream.

The Cold soup is especially nice in the summer heat. He is like a hash. In winter, this dish can be served with pickled cucumbers.

What is a classic soup

Soup with beets are usually prepared with meat. The broth gives the soup a bright taste the first course. The main ingredients are cabbage and ...


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/3695-chyrvony-borshch-z-burakom-recept-z-fota.html

DE: https://tostpost.com/de/essen-und-trinken/3693-roter-borschtsch-mit-roter-bete-rezept-mit-foto.html

ES: https://tostpost.com/es/alimentos-y-bebidas/3698-rojo-sopa-de-remolacha-la-receta-con-la-foto.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/3696-yzyl-borsch-so-svekloy-recept-s-foto.html

PL: https://tostpost.com/pl/jedzenie-i-picie/3699-czerwony-barszcz-z-buraczkami-przepis-ze-zdj-ciem.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/3696-vermelho-sopa-de-beterraba-a-receita-com-foto.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/3701-k-rm-z-pancar-orbas-pancar-re-ete-ile-foto-raf.html

UK: https://tostpost.com/uk/zha-napo/3698-chervoniy-borsch-z-buryakom-recept-z-foto.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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