Red beetroot soup with beetroot: recipe with photo

Borsch is a special soup with beets as an essential component. The homeland of this beautiful first course is, most likely, Kievan Rus. Currently, this dish is prepared in Ukraine and in neighboring countries, including Russia. Each state has its own subtleties of preparation. On the vast territory of our country, borscht is prepared in extremely different ways. Here are some great recipes for red soup that are used in Russia.

Recipe for borsch with beets and cabbage

Cabbage is an almost indispensable component of red soup. It is rare to see borsch on the menu without this ingredient. Cabbage gives the red soup a rich, slightly sweet taste.

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

1. In a pan of 5 l lower 300-500 gr. pork with bone and 3 raw beets without peel. Pour filtered water. When it boils, remove the foam.
2. Beetroot meat will be cooked for 1 hour. There is time to prepare vegetables. Peel 3 to 5 medium potatoes. Finely chop the cabbage. Peel and chop 1 large onion and 1 carrot. Fry onion and carrots in oil, add a teaspoon of tomato paste or 1 to 2 fresh tomatoes to the frying. Put out another 3 minutes.
3. Before letting vegetables into the water, chop the potatoes with medium-sized cubes. Dip cabbage, potatoes, fry in boiling water. Put the salt. As it boils, boil the soup for 20 minutes.
4. Next, put finely chopped dill and parsley in the soup (it is convenient to freeze them in the summer). Do not forget to put finely chopped 3 cloves of garlic, 1 - 2 bay leaves, as well as lard just before turning off the dish. After 5 minutes, remove the bay leaf from the soup so that bitterness does not come out in the dish. Check the amount of salt to taste.
   

This recipe for beetroot soup with beets is very good. He is to the liking of every taste. This recipe for beetroot soup with beets resembles our Russian cabbage soup, but there are more ingredients in red soup. Consider another recipe for such a delicious first course.

Thick Borscht Recipe

The next recipe for beetroot soup with beets is with a photo that shows that the soup should be very thick.

Such a soup saturates the body, as a second dish, especially since it is served with rye bread and sour cream.

Ingredients for beetroot and beetroot recipe (thick red soup): 300 gr. beef with pork, 4 medium potatoes, half a small head of cabbage, carrots, 2 onions, 1 - 2 beets, 2 tbsp. tablespoons of tomato paste or 2 fresh tomatoes, 3 cloves of garlic, parsley and dill, rast. oil, 1 - 2 bay leaves, 5 peas of allspice, salt, ground spices to taste.

The process of preparing thick borsch:

1. Boil 5 liters of water. Put the meat in boiling water in one large piece. Cook for 60 minutes, occasionally removing the foam.
2. Peel vegetables.
3. Remove the prepared meat from the dishes in which it was cooked, put on a board and cut into smaller pieces, supporting with a fork.
4. In a broth put chopped potatoes, finely chopped cabbage, meat. Put salt, bay leaf, allspice.
5. Dip finely chopped onions and ground spices into the oil heated in a large frying pan. Grind carrots on a grater. Let her go to the bow. While the vegetables are fried, grate the beets, put in the pan to the vegetables and hold on the fire for a little longer.
6. In a bowl with vegetables, put tomato paste or tomatoes, which first peel and finely chop. Stew vegetables for about 5 minutes.
7. If potatoes and cabbage are cooked until soft, then you need to try the broth for the amount of salt. Top up if necessary.
8. Put the fry in the pan. Add finely chopped garlic. After 5 minutes, turn off the fire. The dish is ready!

Serve the dish with sour cream and, preferably, fresh herbs. This borsch is eaten with rye bread.

Such a recipe for red borsch with beets is especially appreciated by those who like to eat hearty food.

Vitamin Borsch

Dishes often turn out to be more useful, vitamin, if their components remain raw, not processed by high temperature. Here is the recipe for borsch with fresh beets. Raw foodists always like it.

Ingredients for the recipe for borsch with raw beets: beets (can be with tops), carrots, 1 orange, 100 gr. zucchini, half a small head of cabbage, half a head of onion or green onions, 2 - 3 cloves of garlic, a little greens, 1 tbsp. tablespoons of linseed oil, black pepper, 2 tbsp. tablespoons of lemon juice, salt.

The process of cooking borsch from raw beets:

1. Grind raw beets and carrots on a grater for Korean carrots.
2. Squeeze the juice of an orange.
3. Next, prepare the broth with a blender: half the grated vegetables, orange and lemon juice, garlic, pepper. Add the required amount of water to the mass.
4. Thinly chop the cabbage, crush it in a napkin.
5. Zucchini crumble into cubes. Add chopped onion and herbs.
6. All ingredients are immersed in a pan and pour the broth.

Add vegetable oil as desired.

The above recipe for borsch with fresh cabbage and beets is well suited for residents of the northern regions suffering from a lack of vitamins in the winter. It is in this form of soup that there are many vegetables that are useful for the human body.

Red soup without cabbage

How to cook beetroot soup with beets? There are many recipes. Real borsch is always cooked with beets and usually with cabbage and potatoes. Almost always seasoned with sour cream. But Russian people like to experiment. The soup without cabbage described below is called borsch, because they put beets in such a first dish, which gives the broth a beautiful red color.

Step-by-step recipe for borsch without cabbage:

1. Put the chicken to cook. In another bowl, cook the beets.
2. To cook the meat for about 20 minutes, put the potatoes, divided into halves.
3. Remove the finished potatoes and knead with a nibble. Then put the mashed potatoes back into the pan.
4. Add peeled and grated beets, sauteed onions and mushrooms.
5. Salt the dish, put half a teaspoon of sugar, ground black pepper.
6. Shortly before the meal is ready, put mashed garlic in the broth. Give the borsch a little insist.

This soup is suitable for those who do not really like cabbage.

Borsch with mushrooms and beans

Among a wide variety of beet soups there is borsch with mushrooms. Of course, mushrooms give beetroot soup a special unique taste.

The process of cooking borsch with mushrooms and hard beans:

1. Put meat in a saucepan.
2. At this time, peel 1 beet and carrot. Chop the beets into thin sticks, carrots into slices. Put chopped vegetables in a small pan, pour meat broth and simmer in the oven for about an hour.
3. Put in the broth with meat pre-soaked dry mushrooms (6 - 7 pieces) and 3 tbsp. spoons of beans. When the mushrooms and beans are cooked until half cooked, add chopped potato and cabbage to the broth 1.
4. A little later put onion, sweet pepper, celery, parsley root.
5. Combine beets and carrots from the oven with meat and season the soup with garlic (2 to 3 cloves) and lard (50 gr.). Put out the fire. Allow to stand for 10 minutes.

When serving, add sour cream and a lot of greens to the plates. The special taste and aroma of this soup is remembered for a long time.

Cold borsch

Borsch is not only hot, but also a special dish that is eaten cold.

Ingredients for making cold soup: 1 large beetroot, 200 gr. boiled meat or boiled sausage, 4 eggs, 2 - 3 fresh cucumbers, green onions, dill, parsley, sour cream, citric acid, salt, sugar.

Cooking process:

1. Finely chop greens and mash with salt in a bowl. Cut cucumbers, meat and eggs into small cubes, mix with herbs and refrigerate for half an hour.
2. Peel the beets, cook until tender, chop on a coarse grater and put back into the broth.
3. Add citric acid (a few grains), salt, sugar (half a teaspoon) to the broth.
4. Cool and combine with other products.

Sour cream is served to the dish.

Cold borsch is especially nice to eat in the summer heat. He is like an okroshka. In winter, such a dish can be served with pickled cucumbers.

What is a classic borsch

Beetroot soup is usually prepared with meat. The meat broth gives the borsch a bright taste of the first course. Mandatory ingredients are cabbage and potatoes. As a dressing, use sour cream.

In the old days in Russia borshch was called soup from hogweed - an edible but somewhat poisonous plant.

Ural borsch

In the Urals they prefer rich soup with a lot of meat. Beef is preferred and better with bone. Bone marrow gives the soup fat and a special taste. The Ural Mountains do not end with the territory where borsch is a frequent dish on the table. In Siberia, they cook the same red soup, which in different houses can differ greatly in the set of ingredients. Sometimes vinegar is added.

Borsch in Ukraine

In Ukraine they like to eat tasty and satisfying. Therefore, borsch is cooked with bacon, garlic, and also often with dumplings or ears from dough with eggs.

Cook and borsch with dumplings. Pampushki with vegetable oil and garlic are common, which are served separately for red soup.

Borsch of Lithuania

Beetroot soup is also common in Lithuania.

It is often cooked with porcini mushrooms. Cumin is used as seasoning. Ingredients of soup are sometimes apples, turnips.

Here are such varied recipes for borsch with beets. Red soup is cold and hot, meat or vegetable, as well as mushroom. Culinary specialists prepare beetroot soup by experimenting with various ingredients. They can prepare the first course with or without cabbage, with or without potatoes. Each of the dishes is good in its own way, if the cook has a taste and put his soul into art.