Borsch with beet and cabbage, recipes of classic, Russian, Ukrainian

Borsch with beet and cabbage, recipes of classic, Russian, Ukrainian

There is probably no more dishes associated with Russian-Ukrainian cuisine than borsch. It is for the ability to implement the recipes of borsch with beets and cabbage girls get married, according to numerous stories.

How to cook homemade borscht

Properly cooked soup will always be snapped up at your table. And to cook it as such, it is worth considering a few points.

  1. Use meat on bone for broth.
  2. Pure meat will never give you that rich and tasty broth, rather than bone with bone marrow. Fats pass from it into the broth, proteins undergo destruction and denaturation processes, and due to temperature, the Wirear reactions occur, giving off a lot of flavoring compounds.
  3. When cooking broth, always lay meat products in cool water.
  4. When interacting with hot or even boiling water, the meat is instantly covered with a “crust” of denatured protein, which does not allow meat juices to go outside and dissolve in water. Cold water does not give such an effect and about the gradual heating pulls flavor extracts from meat and pits.
  5. Use raw and baked meat products.
  6. Everything is clear with raw meat, but the use of baked meat products in broth can surprise someone. But it is in well-baked bones and meat that contains a lot of water-soluble substances, which are much easier to interact with water. In fact, from baked meat and bones, you get a powerful concentrate for broth. This is not your Maggi cubes.
  7. Use a combination of sour and sweet to create a balance of tastes.
  8. Do not be afraid to use vinegar or sour tomatoes. Such products will give a sour soup. You can balance them with regular sugar. It is important not to overdo it.
  9. Do not cook too much borscht at a time.
  10. Many housewives prefer to cook borscht with almost buckets, under the pretext of "that was enough for a week." But the very next day, the soup will be quite bad in taste, compared to freshly brewed. And as it does not warm up, alas, the original taste will not return.

Borsch with beet and cabbage, recipes of classic, Russian, Ukrainian

Step-by-step recipe for borsch with beets and cabbage


  • Beets - 250 grams
  • Cabbage b / c - 400 grams
  • Potatoes - 400 grams
  • Carrots - 200 grams
  • Onions r / d - 200 grams
  • Vegetable oil - 40 ml
  • Tomato paste - a couple of art. spoons
  • Beef bones - 300 grams
  • Beef or pork - 400 grams
  • Salt, spices and spices to taste

1 - Preparation of broth

Throw bones with meat in a saucepan, cover with water and set on a quiet fire. Salt and season the boiled broth base. Boil the broth with a slight boiling, not allowing to boil, about a couple of hours. Take out beef bones over time.

2 - Preparation of frying

Grilling is an integral part of borscht. Fry onion with carrot until golden. Next add the tomato paste and pass through the vegetables with it.

3 - Preparation of vegetables

Remove beets from the skin and cut. Do the same with cabbage. If necessary, you can do it with a grinder. Potato tubers cut into medium cube.

4 - Mix vegetables and broth

Put vegetables, potatoes and beetroot with cabbage, passered with pasta, into broth. Stir the contents of the pan, spice if necessary.

5 - Cooking borscht

Boil the soup with the collected ingredients, you need about 20-25 minutes

6 - Filing Serve the soup hot, with the addition of finely chopped greens and thick cream. Rye bread or garlic croutons from it are excellent for borscht.

Classic borsch with beet and cabbage

Classic borscht is in its essence a kind of assembly of various recipes. Why? The answer is simple, every housewife and every cook cooks borscht in its own way, only adhering to the basics of the recipe.


  • Beef brisket - 800 grams
  • Fresh cabbage - 350 grams
  • Beets - 150 grams
  • Carrots - 100 grams
  • Onions r / d - 100 grams
  • Tomato paste - Art. spoon
  • Garlic - a pair of cloves
  • Spices, spices - to taste
  • Sugar - tablespoon
  • Vinegar - tablespoon
  • Water - 3 liters

In cold water, place beef ribs and send to moderate heat. Pour allspice and some salt in a saucepan. Boil the broth around half an hour. Do not let the liquid boil violently, it will worsen the taste of the broth and soup in the future.

Rinse cabbage, disassemble into sheets. You can cut it as usual straw, and checkered - squares centimeters per side.

Inseparable chop onions and carrots chop straws. Fry them in butter until they have a slightly golden color. Pasta tomato for a couple of minutes before removal from the burner, put the vegetables and pass through with it.

Cut the beets into thin slices and turn them into straws. It is necessary to extinguish it separately from everything and give it softness. Do it handily in a skillet. Put the beets, sugar, salt in it and fill with a small volume of water. Stew to a relative softness, but do not overdo it; it should not fall apart.

In the prepared broth, place the browned vegetables and cabbage. Pour in the vinegar, and after, put the beetroot in the pan. This sequence will saturate the borsch with a bright red color. You have already noticed that there are no potatoes in the recipe. No, this is not a mistake and no one has forgotten about it. In the classic original recipe, potatoes are completely absent.

Having mixed all the ingredients, it is necessary to let the borsch infuse, however, it is a waste of time to do it without spices and garlic. Crumble the garlic into the soup, throw in the leaf of laurel and pepper. Now you can give borsch 10-15 minutes to insist.

Serve the soup as you like. But you can, again, do everything classically, as befits our soup. Serve with fat sour cream, fresh green onion feathers and bacon, preferably smoked, and laid on a piece of Borodino bread.

The male half will also appreciate the combination of borscht and all served supplements with a forty-degree topping drink. Don't overdo it!

Borsch with beet and cabbage, recipes of classic, Russian, Ukrainian

Recipe of Ukrainian borscht

Oh, this Ukrainian borsch! It is with him that most people have associations when they mention soup. This soup has several varieties, including, including the beans. Let us consider this option. If you are not a fan of legumes, then it can simply be excluded from the recipe.


  • Pork or beef ribs - 500 grams
  • Cabbage b / c - 200 g
  • Beetroot - 200 g
  • Potatoes - 150 g
  • Carrots - 100 g
  • Onions r / d - 100 g
  • Boiled beans - 120 g
  • Apple vinegar - 1.5 tbsp. spoons
  • Tomato paste - 1.5 tbsp. spoons
  • Sugar - 2-3 tsp
  • Spices and spices - to taste
  • Water - 2.5 liters
  • Sour cream - 20 g
  • Parsley with onions - medium bunch
  • Garlic - 3-4 cloves

Chop the vegetables into strips. Fry the onions and carrots, and later pass through with tomato puree.

Stew the beets with sugar and salt. Cook the broth from the ribs. Cut them along the rib into pieces, in order to later share them on a separate person. Into the future soup, add spices, and let it boil over medium heat for an hour and a half.

Put the diced potatoes, cabbage straw and beans into the ready broth. Pour in the vinegar and stir the soup. As the soup gets sour, you can safely add beets.

The case remains for spicy foods, such as garlic, bay leaf. Putting all the spices then borscht.

Serve the soup with lard, fresh green onions, and sprinkle with chopped parsley on top.

How to cook red borsch - recipe

Red borsch is the most desired color soup for the housewife. Unfortunately, sometimes borsch becomes gray or even becomes brown. Someone complains about the wrong recipe, someone to useless products. And the thing is that everything is in the hands, and when these hands put beets in the soup.


  • Water - 3 liters
  • Potatoes - 200 g
  • Carrots - 70 g
  • Onions r / d - 70 g
  • Beets - 350 g
  • Pork or beef on the bone or ribs - half a kilo
  • Cabbage b / c - 300 g
  • Garlic - 4 teeth
  • Tomato paste - 3 tbsp. spoons
  • Lemon juice or vinegar - one and a half century. spoons
  • Spices, spices and salt to taste
  • Sour cream, lard and onions for serving at discretion

Soup is not a soup without a rich base, therefore, we begin with it. Chop the meat in portions, put it in a saucepan and cover it with water. Salt and cover with a lid until boiling. Boil the broth open, remove the foam and fat, reduce the heat to a slight boiling and leave for an hour and a half.

Save the onion-carrot mixture by mixing them with pasta. Cabbage cut into strips, potatoes cube soup.

Crumble the beets into strips and stew with sugar until softened. Combine ready broth, browned vegetables, cabbage and potatoes. But before adding beets, it is imperative to pour vinegar into the soup.

It is the acidic environment that will allow to spread the same red, saturated color and will not allow it to mix with others later. As soon as the acid is added to the soup, feel free to add the half-dried beets.

Boil the borsch over low heat for twenty minutes, add garlic, spices and salt. Leave the soup to infuse for 15-20 minutes on the warm surface of the plate.

It was at one time laid products affect the color of borscht. And the better the proportion of the acidic ingredient per volume of water is observed, the more colorful the soup goes.

Borsch with beet and cabbage, recipes of classic, Russian, Ukrainian

Borsch with beet and sauerkraut

Sauerkraut in borscht allows you to use many times less additional acidulants, like vinegar. And besides the above, it adds its own distinctive taste.


  • Water - two and a half liters
  • Beef ribs - 400 grams
  • Potatoes - 200 grams
  • Beets - 250 grams
  • Sauerkraut - 150 grams
  • Onions and carrots - 80 grams
  • Tomato paste - one and a half Art. spoons
  • Garlic - three to four teeth
  • Sugar - Art. spoon
  • Greens for submission - medium bunch
  • Condiments, spices and salt to taste.

“Disassemble” the ribs in portions, cover with water, salt and place on the stove. Gradually warming up meat will give its best juices and tastes to water, and salt will contribute to this.

Take sauerkraut from this calculation to make 150 grams of squeezed cabbage, without any juice. Thinly cut it and leave to expect their fate.

Fry carrots and onions on high heat, add tomato paste to them and pass through a couple of minutes, putting out the fire a little. Beet shred and stew a little with sugar and water. Remove it from heat without removing the lid.

Transfer broth, sauerkraut, sliced ​​potatoes and chopped garlic to the broth. Stir the contents and taste. If the acidity is weak or will not be felt, then add a couple of tablespoons of liquid from the cabbage, or apple cider vinegar. And only after combine the beets with all products.

Boil the soup for 25 minutes, do not forget about the time for the infusion, so that the boiling process in the borscht stops and the tastes can evenly and calmly disperse into ingredients.

Lenten borsch with beets, cabbage and mushrooms

Lean borscht can hardly be called borsch, if only because it was originally a soup with a base of broth on meat. But for the sake of circumstances or particularly strange personalities, in the world he exists - a lean borscht. Products:

  • Potato Tubers - 200 g
  • Beets - 200 g
  • Mushrooms - 70 g dried or 250 g fresh
  • Cabbage b / c - 250 g
  • Carrots -70 g
  • Red onion - medium head
  • Tomato paste - 2 tbsp. spoons
  • Boiled beans - 150 g
  • Water - 3 liters
  • Sugar - 2 tbsp. spoons
  • Lemon juice - a couple of Art. spoons
  • Salt and spices to taste

Using dried mushrooms, soak them for 8-10 hours before cooking. It is possible to leave them at night. Rinse fresh mushrooms, peel and cook for a couple of hours.

Cut and fry the onions and carrots and save them with pasta. Separately extinguish the beets, grated straw. Potatoes cut soup cube.

In the mushroom broth, combine the browning, potatoes and planed cabbage. Pour in lemon juice and mix the contents of the pan. Acidified soup, feel free to add beets mixed with sugar. Optionally, you can add a variety of spices, garlic and more.

Borsch with beet and cabbage, recipes of classic, Russian, Ukrainian

Russian borsch with beets

Russian borscht in the homeland of its name is actually quite rarely cooked, since it is cooked without the use of potatoes.


  • Pork on the bone - 400 g
  • Beets - 200 g
  • Carrots - 50 g
  • Onion pth - 50 g
  • Fresh cabbage - 300 g
  • Tomato paste - 40 g
  • Acetic acid - Art. spoon
  • Spices and salt - to taste
  • Sour cream and greens for serving

According to the classics of the genre, first boil the broth. Meat on the bone, water and a pinch of salt. Allowing light boiling, boil it for an hour and a half.

Forgetting about the boiled meat for a while, fry the onions and carrots, then put tomato paste with them and save vegetables with it.

Cabbage and potatoes cut, as befits borscht - the first straw, the second cube.

Beet Grate or cut. Put it in a saucepan, add some water and simmer for twenty minutes with sugar.

In a full broth, lay the grill and chopped vegetables. Add the sour soup and immerse our maroon beauty in it.

Stir the soup, add spices or salt as needed.

Giving brew, you can serve borsch, as bequeathed, with garlic, black bread and sour cream.

Recipe for red borscht with beef

Beef is great for boiling broths and soups based on them. In beef bones there is simply a cloud of various taste compounds. They only get and need.


  • Water - 3 liters
  • Beef ribs - 500 g
  • Beets - 200 g
  • Potatoes - 200 g
  • Fresh cabbage - 250 g
  • Carrots and onions - 70 g
  • Apple vinegar - 2 tbsp. spoons
  • Tomato paste - Art. spoon
  • Seasonings and salt - to your taste
  • Sour cream - Art. spoon per serving

Divide the beef ribs for portions, immerse in a bowl with cold water. Put on the stove and add salt, it will pull flavoring substances and fatty acids from the meat into the water. Boil the broth for two and a half hours, with a barely noticeable boiling. Be sure to remove the formed fatty foam with a slotted spoon or a spoon.

Stew, sliced ​​straws, beets, adding a little sugar. Prepare the onions and carrots during the stewing, fry them with tomato paste.

Put sliced ​​potatoes, cabbage, and sprouted vegetables into the broth. Pour apple cider vinegar and mix the contents so that the acid is evenly distributed over the soup. Immediately lay the stewed beets until the vinegar has evaporated. Stir and boil for 30-35 minutes. Ready soup leave under the lid, let it insist as it should.

Serve the soup with ribs and fat sour cream.

Borsch can prepare a lot, some will be similar, some will be very different. Try, cook, experiment! Successes!

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