Which of us does not like to eat tasty food? There are probably no such people at all. Even the fair sex, who carefully monitor their figure, will not refuse a tasty and healthy dinner or lunch. What distinguishes lunch from ordinary eating? That's right - the first dish. It can be different.
Why it’s good to include liquid foods in your diet
Even if someone does not like soups, you still need to eat liquid dishes periodically, because the broth is good for the stomach. It helps to better digest food and protects against such unpleasant diseases as a stomach ulcer, gastritis or inflammation of the pancreas called pancreatitis. All these misfortunes can be avoided if you regularly include in your diet, for example, soup. But in our article we will tell you about the preparation of such a hearty and tasty first course as borsch. Each hostess has her own way of cooking the best borsch. A simple recipe with a photo, which is given in the text, will make the cooking process understandable and affordable.
A bit about the options for a delicious first course
In vain it is believed that borscht is a rich fat soup, from which kilograms are added exponentially. Of course, a real Ukrainian borsch is such a hearty, oily, and even with donuts. But there is also a lean version of borsch, which contains the minimum of high-calorie ingredients, sometimes it is cooked without any meat at all. Those people who strictly observe fasting know how easy such borsch can be. Below are the most interesting recipes for delicious borscht, prepared both in a pan and in a slow cooker.
A simple recipe for borsch with chicken
To prepare this dish you need to prepare:
- approximately 3 liters of water;
- chicken leg or 3 chicken thighs, and you can take a whole chicken;
- potatoes - 5-6 tubers;
- half a cabbage;
- carrots - 1 piece;
- onion - 1 piece;
- greens, salt, vegetable oil;
- tomato paste gram 75 or 2 tomatoes.
The recipe for a simple borsch starts with the preparation of the broth: to get a tasty dish, you first need to unfreeze the chicken and boil it, lowering it in boiling water. Whole chicken should be cut into small pieces in advance. After boiling water, it is necessary to pour it out and fill in cold water again. This will be the basis for the soup of our borsch. The chicken must be cooked until half cooked. While the process is going on, you need to wash and peel the potato tubers, carrots, cabbage and onions. Then you need to put potatoes in a saucepan to a half-cooked chicken, cut into not too large pieces. Finely chop the onion and grate the carrots. When the water boils again after adding the potatoes, dip finely chopped cabbage into the broth.
How to make a delicious borsch frying: continuation of the previous recipe
At the same time, we are preparing a roasting, the recipe for simple borsch, although sorry for the tautology, is simple, but it can not do without this important stage - fried vegetables are much tastier and more aromatic than raw ones. To do this, fry the carrots and onions together in a frying pan, all this is done in sunflower oil. When the frying takes on a golden hue, add tomato paste or finely chopped tomatoes to the pan. When the frying is ready, transfer it to a saucepan with broth. Stirring the borsch periodically, add salt or your favorite spices to taste to it. So that borsch does not lose its rich burgundy color, you can pour a spoonful of vinegar into it. This is a little trick. A few minutes before turning off the fire, you can sprinkle the contents of the pan with herbs. Before serving the dish, season the soup with sour cream or mayonnaise.
A simple recipe for borsch in a slow cooker: the necessary ingredients
The crock-pot has recently become a faithful assistant to the housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and effort. She cooks porridge, and bakes muffins, and cooks pilaf.
You can also cook borsch in it, it will turn out to be just as tasty, no worse than cooked on a stove in a pan. So, products for future borsch:
- pork with ribs - gram 300;
- water - 2 liters;
- fresh cabbage - 200 grams;
- beets - 2 pieces
- carrots and onions - 1 each;
- potatoes - a pair of tubers;
- fresh tomatoes - 2 pieces;
- ghee - 1 spoon, 2 cloves of garlic;
- seasonings, salt, chopped greens.
Start cooking
Perhaps this is the simplest recipe for borsch, which even a novice housewife can do, it will not cause much trouble. First you need to peel the beets, carrots and onions, then grate the carrots and beets on a coarse grater, and finely chop the onion with a knife. Thinly chop fresh cabbage, finely chop the tomatoes, and chop the garlic finely, or pass it through the garlic press. In a multicooker bowl, slightly oiled, put onions and carrots, set the mode to "frying" and fry the vegetables for about five minutes. Mix it all with a silicone spatula so as not to scratch the bowl cover. The cooker lid does not need to be closed. After about five minutes, add the pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After this, put in a bowl half of the grated beets, cabbage, potatoes. For taste, you can sprinkle a little sugar on everything. Salt and pour all the hot boiled water from the kettle. Then select the “stewing” program (if there is a special “soup” program, then you need to choose it). Cooking time - 60 minutes. After that, close the multicooker lid until it clicks. At the same time, pour the second half of the beets with a glass of boiled hot water, add a little lemon juice and bring to a boil. This broth needs to be filtered through gauze or a bandage. After pour the broth into the capacity of the multicooker, add the garlic, seasonings and finely chopped greens. On the multicooker program panel, set the mode to “Preheat” and leave it for 10 minutes. Separate the finished meat from the bones, return the pieces of meat to the borsch. Bones can be thrown away. Serve borscht best with sour cream.
Classic beetroot soup: ingredients
And now you are offered a simple recipe for borsch with beets. In general, each mistress has a different recipe, many use several types of meat or even replace it with stew. In the cookbooks you can find borscht recipes with beans, dumplings, smoked ribs, and many more various cooking methods. And all this will be a variation on the theme of classic borsch.
We present to your attention a simple borsch recipe that will not take much time from the hostess. To prepare you need to take:
- 1 kilogram of beef;
- a pound of potatoes;
- 300 grams of fresh cabbage;
- 300 grams of beets;
- 200 grams of carrots;
- 200 grams of onion;
- 3 small jars of tomato paste (metal);
- 3 garlic cloves;
- bay leaf, salt, allspice, ground pepper or any spices;
- greens.
Cooking process
First you need to wash the meat. In the event that it was frozen, it must first be thawed. Next, fill the meat with water and put the pan on the fire for an hour and a half. Once ready, remove it from the pan, cut into slices or cubes and put back into the meat broth. Finely chop the onion, grate the carrots on a medium-sized grater. Chop the cabbage into strips. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry the beets in a pan with the addition of sunflower oil. Pour a tablespoon of vinegar (to preserve color) and tomato paste into it. If there is no tomato paste in the house, it can be replaced with finely chopped tomatoes. Stir everything and simmer for 5-7 minutes. In a separate skillet, fry the carrots with the onion in oil. When they get a beautiful golden hue, remove the pan from the heat.
Ingredient Bookmarking Sequence
The recipe for a simple borscht implies, like the rest of the similar ones, a consistent tab of ingredients. Cut the potato into slices and place it in a boiling broth. During cooking, the dish must be tasted, salt to taste. After the broth boils again, put the cabbage in it. It should be cooked for about five minutes on low heat. Then add the beets to the pan and cook for another ten minutes. At the last moment, put the fried carrots with onions (the so-called frying), as well as the bay leaf.
If necessary, add a little salt and pepper. After that, add the garlic into the almost finished borsch, which was previously squeezed through the garlic press. Almost done - remove the pan from the heat, let it brew for about twenty minutes. Pour fragrant, beautiful and tasty borscht into deep plates and serve on the table, sprinkled with herbs and added sour cream. It will turn out just as tasty if instead of it, put mayonnaise or a thick sauce with spices in a plate. And with black rye bread you get an almost culinary masterpiece. A plate of such a first dish will give energy for the whole day. Now you know how to cook borsch. A simple recipe and its options are given in our article, you just have to choose the one that is more to your taste and to your family members.