Classical borscht - without this dish not one hostess, not one house.
There is an opinion that from the first courses always serve men only borsch.
It is true that borscht has a unique property, the next day it becomes even tastier and more fragrant.
Today we offer you our old recipes for cooking real classic borsch with meat.
The main ingredients in the recipes are almost identical, but the methods of preparation are somewhat different.
Borscht classic recipe with meat - general principles of cooking
All that is needed for borscht is meat, it is better to use brisket, and vegetables.
Vegetables are cut into thin strips, beets are stewed, and all other vegetables are lightly fried: the fats absorb and retain aromatic substances, essential oils, which are found in the roots. In addition, the dyes of carrot and tomato dissolve in fats and give the food an appetizing look.
An important condition for the successful preparation of dishes is the correct ordering sequence of products. Since the heat treatment of beets, for example, is rather long, in order for it to retain color, citric acid or lemon juice, as well as tomato puree, are added to the tip of the knife.
Together with roasted roots and passive onions in borsch you need to put spices. At the end of cooking, it is recommended to add sweet Bulgarian pepper.
The borscht brought to readiness is left to insist (for twenty minutes), then served to the table.
Buckwheat porridge, pancakes, cheesecakes, pies, pies, meatballs, dumplings with garlic are served to borscht. Enjoy your meal!
Borscht classic recipe with meat
Ingredients:
• Six hundred grams of pork ribs;
• Beef pulp - three hundred grams;
• One beet;
• Two carrots;
• Five potatoes; • Two tomatoes;
• Bulgarian pepper - 2;
• Onion - 2;
• One tea. l sugar sand;
• One table. l acetic acid;
• Garlic - 5 feathers;
• Oil (three tables. L.);
• Four hundred grams of cabbage;
• Beans;
• Salt, pepper, greens.
Cooking Method:
Vegetables are washed and cleaned. Beans are soaked, after swelling - boiled.
The meat is washed and set to cook on low heat (for one hour). Add the whole onion, carrot, peppercorns, salt and lavrushka.
Beets and carrots are cut into strips, the tomato is cut into cubes, and all this is fried in a frying pan. Add onions, peppers, sugar. Then pour in a little acetic acid and broth, leave to stew.
When the broth is cooked, take out the meat from it. Add potatoes, sliced in slices, beans and chopped cabbage into the pan.
Cook until half cooked and add roasting. Boiled meat is cut and sent to the pan.
Bake and remove from heat. For half an hour borscht should infuse. Serve sprinkled with chopped greens.
Classic borsch with meat “Home-style”
Ingredients:
• Three liters of water;
• Eight hundred grams of beef in the bone;
• Fresh cabbage (three hundred grams);
• Potatoes - 3;
• Two beets;
• carrot;
• Onion - one;
• Tomato paste (one table. L.);
• Garlic - 2 feathers;
• Oil, pepper, Lavrushka.
Cooking Method:
The meat is washed, laid in a saucepan and set to cook broth (a little salt).
While broth stew - prepare vegetables. Peel potatoes, carrots, beets and onions. Potatoes are cut into cubes, carrots and beets are crushed on a grater, finely chopped onions, cabbage shred.
In a frying pan with vegetable oil, stew beets, carrots and onions. A minute before the beets are ready, they pour juice with lemon or acetic acid. Add tomato paste (taken from the jar only with a clean wooden spoon).
When the broth is cooked, the meat is removed and separated from the seed. Cut into pieces and again sent to the pan with broth. Then lay chopped fresh cabbage. After boiling - add potatoes. After the water boils again - add seasoning, salt and pepper. Then borscht is filled with prepared roasting.
At the end of cooking, add the garlic, cut into quarters, and chopped greens. Enjoy your meal!
Borscht classic recipe with meat “In Ukrainian”
Ingredients:
• Five hundred grams of pork on the bone;
• Six potatoes;
• Beetroot - 1;
• carrot;
• Two onions;
• half a cabbage;
• Garlic - 4 feathers;
• Sugar (one table. L.);
• Tomatoes or a glass of tomato juice;
• Salt, oil, greens.
Cooking Method:
Pork meat is washed and put to boil. As boils, remove the foam and turn off the gas. They let it boil for two minutes and drain all the water. Pour the meat with clean water and leave the broth to cook on slow gas for one and a half to two hours.
In the meantime, they are preparing vegetables. Potatoes are peeled and cut into slices. Once the meat is ready, it is removed, and the potatoes are sent to the pan.
While the potatoes are boiled, the onions are peeled and finely chopped.
Carrots and beets are ground on a grater or cut into small strips.
Cabbage chopped.
Heat oil in a skillet, put chopped onion and fry.
Pour one tablespoon of sugar, stir.
Then add the carrots and continue to stew.
At the end, add the beets to the frying.
The next step is to add chopped tomatoes or tomato paste (you can substitute tomato juice). Sprinkle with spices.
Vegetable mixture is stewed for another five minutes and put in a saucepan with broth.
After boiling, the chopped cabbage is dipped in borsch.
When the soup boils again, add salt, pepper, sugar and taste. It should be borne in mind that after the soup insists, it becomes salty.
Borscht classic recipe with meat “In Russian”
Ingredients:
• Boneless beef - half a kilogram; • Two liters of water;
• Beet (four hundred grams);
• half a cabbage;
• One carrot;
• Parsley root (one);
• Four potatoes;
• Three onions;
• Garlic head;
• One hundred grams of tomato paste;
• One table at a time. l acetic acid, sugar and pork lard;
• Fifteen grams of salted pork fat;
• Parshki half;
• Lavrushka - 3 leaves;
• Pepper - 3 peas;
• Salt.
Cooking Method:
Beef breast pour water and boil for about two hours.
While the meat is cooked, they prepare the vegetables for borscht.
Potatoes are cut into cubes, cabbage - straws, carrots and beets are ground on a grater.
Beets are sprinkled with vinegar so that it does not lose color.
The pan is smeared with lard and spread beets on it. Add sugar and tomato paste, stew.
Onions finely chopped.
Pork lard is mixed with garlic and chopped parsley.
When ready, they take out meat from the broth. Gas is added and potatoes are poured into the broth, and cabbage is boiling.
Carrots, onions and parsley root are fried in a skillet in a separate pan. Send in broth. Also add stewed beets.
Boiled meat is cut into portions and sent to borsch.
At the end of the borsch cooking, garlic is added to it, ground with bacon and parsley. Salt, add seasoning and allow to boil. Twenty minutes later the borsch is poured into plates, add sour cream and served to the table.
“Green” soup with meat (classic recipe)
Ingredients:
• Three hundred grams of meat;
• Rice (one table. L.);
• Two carrots;
• Three potatoes;
• Onion - 1;
• Beets - one hundred grams;
• Tomato (one) or tomato paste (two tables. L.);
• Sorrel;
• Greenery;
• Bulgarian pepper - 1-2.
Cooking Method:
The meat is boiled and removed from the broth. The rice is washed and added to the broth along with grated carrots and potatoes.
Prepare a dressing: one large carrot, onion, beetroot rubbed on a grater and fry. Beets can be put more. Put the grated tomato or tomato paste in the roasting. The next step is added to the soup sorrel, dill and parsley. At the end of the cooking, add the chopped bell pepper and roast. Served on the table with half a boiled egg, sour cream. Unusual taste!
A classic recipe for Ukrainian borscht with meat
Ingredients:
• Meat - half a kilogram;
• Salty or fresh tomatoes - 3;
• One hundred grams of fat;
• A glass of sauerkraut;
• Potatoes - 5-7;
• One beet;
• Carrot - 2;
• Onion - 2;
• Lavrushka - three sheets;
• Pepper - five peas;
• Garlic - five cloves;
• Salt, greens.
Cooking Method:
The meat is washed, poured with water and set on fire, after boiling, remove the foam and turn off the gas.
Prepare the vegetables. Peel potatoes, carrots and onions.
Peeled potatoes are cut into slices and poured into broth. Also add carrots and onions, diced, peppercorns and lavrushka.
After all the bites for ten to fifteen minutes, add sauerkraut.
While the soup continues to boil, the beets are cut into strips and fried in a frying pan. Add shredded carrot and shredded onions.
At the end, add tomatoes to the fryer. Fry in boiling broth.
Add the garlic passed through a crush. Give to boil, leave to insist and served to the table with sour cream.
A classic recipe for Russian borscht with meat
Ingredients:
• Three hundred grams of beef meat;
• Parsley root;
• Beetroot (one);
• Fresh cabbage - four hundred grams;
• Potatoes (half a kilo);
• Carrot - 1;
• Garlic (three or four feathers);
• Half a glass of tomato puree or 4-5 fresh tomatoes;
• One table. l flour;
• Onion - 1;
• Two hundred grams of fat;
• Pork lard (fifty grams);
• Sour cream (half a cup);
• Sugar - one table. l .;
• Lemon juice;
• Greens (parsley);
• Bulgarian and ground pepper;
• Lavrushka.
Cooking Method:
Meat is poured with water and put to cook on a weak gas. In the meantime, prepare the vegetables. Beets are cut into strips, salted, sprinkled with lemon juice. Everything is mixed, put in pans or deep frying pan, add fat, tomato puree, sugar. Leave to stew.
Parsley roots are peeled, finely chopped onions and fried.
Sliced potatoes are added to cooked strained broth. Then chopped cabbage is dipped and cooked for ten minutes. Add fried vegetables, bell peppers, seasonings.
When serving, add sour cream, meat and greens to the table.
Borscht classic recipe with meat - tricks and helpful tips
• To keep vegetables from boiling over, borsch is cooked on weak gas.
• If the meat is easily separated from the bone, then it is ready.
• If all the ingredients in the pan have already been laid, but there is enough space left to the top of the pan, you can pour a little boiled water into the broth.
• As soon as the broth boils, immediately you need to remove the foam. It is important not to miss this moment, otherwise the broth will turn out to be opaque and turbid.
• If, however, the foam is removed late, strain the broth through a fine sieve or gauze.
• Put potatoes in borsch with pork immediately, like boiling broth, with beef - half an hour after boiling.
