Borsch without beets is the same as a country without a capital, a shirt without a button or tea without tea leaves.
It is the red root vegetable that gives the first dish a special taste and unique color.
Let's get acquainted with fresh beet soup?
Borsch with fresh beets - general principles of cooking
The technology of cooking borscht is not much different from other filling soups. The first dish is prepared with different vegetables in meat or mushroom broth. A special feature is the addition of beets, which can not just throw in the pan. It requires special training. The root crop is cleaned, crushed, and then passer or stewed in a separate container. If you immediately throw the beets in the pan, the broth will be rusty in color and the soup will no longer be appetizing.
What is put in addition to beets: onions, carrots, potatoes, cabbage, tomato. Sometimes add beet tops, sorrel. Amazing first courses are obtained with the addition of beans, mushrooms, green peas.
Recipe 1: Classic soup with fresh beets and pork
Variant of ordinary Ukrainian borsch with fresh beets. The dish does not have to be cooked on pork, beef is also suitable. It is better to use meat on the bone.
Ingredients
• 0.5 kg of pork;
• 3 beets;
• 4 cloves of garlic;
• 3 potatoes;
• salt and other spices;
• 3 spoons of tomato paste;
• 2 carrots;
• onion head;
• oil, greens.
Cooking
1. We wash the pork or take another meat, pour three liters of water and cook the broth for at least two hours. Then we separate the meat, throw the bone, return the pulp to the pan.
2. Add chopped potatoes to boiling broth, cook until ready. You can add a little salt at this stage.
3. We rub the peeled beets, put them in a frying pan with hot oil and fry for about ten minutes, cover with a lid and let them stew until soft, at the end we throw the chopped garlic cloves. 4. In another pan, fry the diced onion with grated carrots. As soon as the vegetables are browned, put the tomato, fry until brownish.
5. We shift the beets to the ready potato, boil for a couple of minutes.
6. Add vegetables from the second pan, bring to the desired taste with salt.
7. Cover the soup and cook on low heat for about five minutes.
8. Greens, bay leaf, pepper, we throw at will.
Recipe 2: Borsch with fresh beets and cabbage
Variant of borsch with fresh beets and all beloved cabbage. This recipe of the first dish is familiar to many hostesses and is found in many houses.
Ingredients
• 2.5 liters of broth;
• 0.3 kg of beets;
• onion head;
• 0.3 kg of cabbage;
• 3 potatoes;
• 1 carrot;
• greens, seasonings;
• 2 tomatoes;
• for browning oil.
Cooking
1. Put the saucepan with broth on the stove.
2. After boiling, add the cut potatoes into large pieces. Boil for about ten minutes. Root crop should be half ready.
3. In the meantime, heat up a couple of tablespoons of butter in a pan. Add the raw beets, which we pre-clean and rub on a coarse grater. Pour in a few drops of vinegar, cover and simmer until soft. Then you need to remove the lid and fry the beets.
4. In the second skillet, we simply overcook the carrot and onion, at the end we add two grated tomatoes, more is possible if the tomatoes are small.
5. Shred cabbage, shift to almost finished potatoes. Cook until soft.
6. Add the browned vegetables, then the beets.
7. Borsch salt, quickly bring to a boil and remove the fire.
8. Boil for another five minutes, throw herbs and seasonings, you can add garlic, laurel.
Recipe 3: Vegetarian borsch with fresh beets and mushrooms
To cook such borsch with fresh beets, you need dried mushrooms. But with no less success you can cook a dish with fresh mushrooms.
Ingredients • 50 grams of dry mushrooms;
• onion head;
• 2.5 liters of water;
• 4 potatoes;
• 2 beets;
• 1 carrot;
• 0.5 bunches of parsley;
• 2 cloves of garlic;
• oil, salt;
• 1-2 tablespoons of pasta;
• sweet pepper.
Cooking
1. Mushrooms should be filled with cold water at least two hours before cooking borscht. Then we wash them, cut them in if necessary, pour in prescription water and boil for 15 minutes.
2. Add chopped tubers to mushrooms, boil for about seven minutes.
3. On a skillet, heat a couple of spoons of butter, put grated beets, first fry for three minutes, then pour the soup ladle from the pan and simmer until ready. You can add a few crystals of citric acid to maintain a bright color.
4. Put another pan on the fire, also pour in some oil and fry the onions, in two minutes we throw carrots to it, and then add Bulgarian pepper.
5. As soon as the vegetables are fried, add the pasta to the browning.
6. Spread the beets to the almost finished potatoes. Borsch can be salted.
7. After about five minutes, we put a vegetable parfer with a tomato.
8. After another two minutes, we throw greens, seasonings, laurel and immediately turn off.
Recipe 4: Borsch with fresh beets and tops
For this borscht, in addition to the root, you need a young beet tops. Old and spoiled leaves are better to fold out the sazu, they do not count. Also remove hard stalks.
Ingredients
• 1.5 liters of water, broth;
• 1 small beet;
• 1 bunch tops;
• 1 carrot;
• 2 potatoes;
• 1 onion;
• 1 tomato or pasta;
• oil, greens, seasonings.
Cooking
1. Give the broth or water to boil on the stove, add sliced potato tubers and cook almost until soft.
2. Cut the onion, put it in a frying pan with butter and start to fry.
3. After a minute, throw the beetroot rubbed with small chips, and then the carrot. Fry vegetables on medium heat so that they can cook. 4. At the very end, add the paste and turn it off after a minute.
5. We shift the vegetables from the pan to the potatoes in a saucepan and bring the borsch to readiness, salt.
6. Beet tops toss, wash and cut into pieces. Immediately grind and other greens.
7. Throw the beet tops into the pan first, after three minutes, throw greens, seasonings and turn them off.
Recipe 5: Quick soup with fresh beets and green peas
Recipe quick borscht with fresh beets. Canned green peas come in the dish, which makes it more satisfying and replaces potatoes. White cabbage is added.
Ingredients
• 1.5 liters of broth;
• 2 beets;
• 0.5 can of peas;
• one onion and carrots;
• some oil;
• greens, seasonings;
• 0.3 kg of cabbage.
Cooking
1. Immediately chop the beets and send them to the pan, fry the mine on a high heat of the park and put it in the pan.
2. Add broth to beets and boil for two minutes after boiling.
3. Add the cabbage, shredded with ordinary straws.
4. Pour some more oil into the pan and pass the bulb with the carrot. Optionally, add to the borscht tomato paste or grated tomato.
5. When the cabbage is ready, lay out the steaming of vegetables.
6. Next, throw the canned peas, marinade with it is better to drain.
7. Salt the dish to taste. You can add a little lemon juice for acid.
8. We give the soup to boil over a small fire for a few minutes, try for readiness.
9. We throw chopped greens, add any seasonings and immediately turn off.
Recipe 6: Borsch with fresh beets and sauerkraut
A variant of delicious borscht with fresh beets, which has a very bright and rich flavor of sauerkraut. Dish with potatoes.
Ingredients
• 3 liters of water;
• onion head;
• 0.7 kg of meat with a bone;
• 3 potatoes;
• 1 large beet;
• 2 tablespoons of pasta;
• carrot;
• 0.3 kg of cabbage;
• oil, seasonings, greens. Cooking
1. Prepare the broth by adding a piece of meat in the bone to the prescription water. Then we take it out, pick it up and cut it into pieces.
2. We throw in the pot potatoes.
3. In a skillet we passsered beets, grated, not very large.
4. Add sauerkraut to beets and fry until cooked.
5. In another skillet, fry the grated carrot with onion, at the end put the tomato.
6. As soon as the potatoes are almost cooked, start the cabbage with beets, salt.
7. Return the previously removed meat.
8. After five minutes, we shift the second skillet of vegetables with tomato. Cook for another three minutes.
9. Trying soup. We salt, we put different seasonings, we fill with greens.
Recipe 7: Borsch with fresh beets and beans
Variant of vegetarian borsch with fresh beets and canned beans. Of course, you can take the beans and boiled, if you have time to cook.
Ingredients
• 2 beets;
• 1 can of beans;
• 1 carrot;
• 1 pepper;
• 3 potatoes;
• 1 onion;
• 50 grams of pasta;
• oil, spices.
Cooking
1. Pour into the pan about one and a half liters of water and send to the stove. You can cook the broth from any meat, poultry.
2. After boiling we throw potatoes.
3. We clean the beets, rub large, send to roast in the pan.
4. Separately, fry onion with carrots, add the pepper, chopped finely. At the very end, start the tomato in the pan, mix well and after a minute can be turned off.
5. Open the beans, pour the liquid and send it to the pan. Borsch salt.
6. After boiling, we put the beets, after another two minutes we shift the last browning, let the soup boil for a few minutes, check the vegetables for softness.
7. It remains to throw the seasoning with greens and you're done!
Recipe 8: Borsch with fresh beets and sorrel
Summer version of borscht with fresh beets, for which you need a good bunch of fresh sorrel.
Ingredients
• one by one: onion, beet, carrot; • 4 potatoes;
• 1 bundle of sorrel;
• 2 tomatoes;
• butter;
• greens, garlic.
Cooking
1. You can cook such soup on the water or on the broth. It will take about two liters. Adjust the thickness of the dish yourself.
2. Run the chopped tubers into the boiling broth, boil until almost ready.
3. Separately, stew grated beets, you can use a small saucepan or frying pan.
4. We cut onions, three carrots and fry in a pan, add pepper to them and in a couple of minutes a tomato.
5. We shift the beets to the potatoes in a saucepan. We salt.
6. After three minutes, the rest of the vegetables, give a good boil.
7. We sort out, wash and cut sorrel leaves. Run, if all the other vegetables are ready.
8. It remains to throw spices, herbs, you can add garlic. We give a good boil, turn off.
Borsch with fresh beets - tips and tricks
• Borscht will be more tasty if you add sourness to it. You can pour in some lemon juice or pour in dry acid. If the dish is sauerkraut, sour tomato or tomatoes, then before adding it is better to try the borsch to taste.
• In order for the beets to remain bright and beautiful, when boiling, stewing or browning, you need to add a few crystals of citric acid to it. You can substitute vinegar, lemon juice.
• This soup served with garlic donuts. If there is no desire or time to cook them, you can simply rub the fresh slices of bread with a mixture of garlic, greens, chopped lard.
