A beautiful and rich red color is the first thing that attracts borscht with beets. It looks so appetizing that even those who are indifferent to first courses immediately want to eat it. Today we want to share with you the best proven recipes!
1. Borscht with chicken and beets
Probably the easiest variant of borscht.
You will need: 500 g chicken, 4 potatoes, 1 beetroot, 1 carrot, 1 onion, 1 parsnip, 2 tomatoes, 1 tsp. vinegar, spices.
Cooking: Boil the chicken until tender, remove it from the broth and cut into pieces. Strain the broth, bring to a boil and send the potato cubes there. Finely chop the rest of the vegetables.
Fry onions with carrots and parsnips, add tomato cubes there, and stew a little under the lid. Separately, stew the beets for about 15 minutes and sprinkle them with vinegar. Send both roasts to the pan, boil for 15 minutes, return the chicken back, season the borscht and turn off the stove after 7 minutes.
2. Borscht with beets and meat
Classic recipes usually use beef, but you choose what you like best!
You will need: 500 g beef, 1 onion, 1 carrot, 1 beetroot, 1 potato, 300 g cabbage, garlic, spices, 2 tbsp. tomato paste, 1 tsp vinegar, 1 tsp Sahara.
Cooking: Put the meat to boil, and during this time chop all the vegetables. Stew the beets with vinegar and sugar for about 15-20 minutes. Separately, fry the onion with carrots until soft, add tomato paste, and also a little stew.
Send cabbage to the boiling broth, after boiling again – potatoes, and after 10 minutes – all other vegetables. Boil borscht for 5 minutes over low heat, season and season with garlic. Be sure to let it brew under the lid.
3. Borscht with beets and tomato juice
In case you run out of tomatoes and tomato paste.
You will need: 400 g pork, 200 g cabbage, 1 beetroot, 2 carrots, 1 onion, 3 potatoes, 2 cups of tomato juice, spices.
Cooking: Boil the meat in advance until tender, chop the onion and grate the carrots and beets. Send potatoes and cabbage to boil in boiling broth, and fry the rest of the vegetables and stew until soft. Transfer the frying to a saucepan, pour in the tomato juice, season the borscht and cook until the ingredients are ready.
4. Borscht with beets and meatballs
Meatballs are more convenient because they cook faster.
You will need: 300 g minced meat, 200 g cabbage, 1 carrot, 1 beetroot, 1 onion, 1 pepper, 2 potatoes, garlic, spices, 1 tbsp. tomato paste, greens.
Cooking: Form minced meat into small meatballs and send them to boil in boiling water. After 7 minutes, add potatoes, and cut the rest of the vegetables into thin strips and fry. At the very end, add tomato paste to the frying and simmer for a couple more minutes.
When the potatoes are almost cooked, send cabbage and frying to the soup. Boil until vegetables are ready, and towards the end add spices, garlic and chopped herbs.
5. Borscht with sauerkraut and beets
Pleasant sourness will not leave anyone indifferent.
You will need: 300 g chicken, 230 g sauerkraut, 500 g potatoes, 70 g onions, 100 g carrots, 150 g beets, 2 tbsp. tomato paste, 130 g tomatoes, spices.
Cooking: Boil the chicken until cooked and send the potato cubes to the boiling broth. Chop and fry the onion, then add the grated carrots and beets, and fry for a couple more minutes. At the very end, add tomatoes, tomato paste and spices, and simmer a little more under the lid.
Put the cabbage in the frying pan, mix well, add a little broth and leave everything together over low heat for 10 minutes. Send the vegetables to the pan, bring to a boil again, season the borscht, and turn off the stove after 5 minutes.
6. Borscht with beets and mushrooms
This recipe is already deservedly called a classic!
You will need: 300 g beef, 250 g cabbage, 5 potatoes, 1 beetroot, 1 pepper, 200 g mushrooms, 1 onion, 1 carrot, 1 celery stalk, 2 tbsp. tomato paste, spices, herbs.
Cooking: Put the meat to boil, and meanwhile cut the beets into thin strips and simmer until soft. Separately, fry the rest of the vegetables with mushrooms until golden, add tomato paste and also a little stew under the lid.
When the broth is ready, put the potatoes and cabbage into it, boil until half cooked and add the frying. Continue cooking borscht until all vegetables are cooked. And at the end, season the borscht and sprinkle with herbs.
7. Borscht with beets and radishes
Catch another original version, this time without frying.
You will need: 1.5 l broth, 1 onion, 1 beetroot, 1 carrot, 100 g radish, 2 tomatoes, 300 g cabbage, 2 garlic cloves, herbs, spices.
Cooking: Add grated beets to the boiling broth, and after 5 minutes add potatoes, chopped onions and grated carrots. Continue to cook everything together for another 20 minutes, add cabbage and tomatoes, and leave on the stove until the vegetables are ready. Add grated radish, garlic, spices and herbs, warm up the borscht, remove it from the heat and let it brew.
8. Lenten borscht with beets and tomatoes
The perfect borscht recipe for the season of young vegetables.
You will need: 2 beets, 1 carrot, 1 onion, 2 potatoes, 0.5 head of cabbage, 2 tomatoes, 1 tsp. vinegar, 1 tsp sugar, spices.
Cooking: Cut all the vegetables into strips, and potatoes into cubes. Put the potatoes and cabbage to boil, but for now, fry the onions and carrots. When they turn golden, add the beets, vinegar and sugar and simmer together for 10 minutes.
After that, add tomatoes to the frying, simmer a little more, and transfer the vegetables to the pan. Bring the borscht to a boil, season to taste, boil for a couple of minutes and let it brew for half an hour.