Hearty and rich borsch with beef is a long-time favorite homemade classic. Moreover, in reality, it is not as long and difficult to prepare as many people think. And to make it even easier for you, we have collected 8 proven recipes!
1. Borsch with beef and tomatoes
And remember that the most delicious borscht is yesterday’s!
You will need: 400 g beef, 150 g potatoes, 150 g carrots, 150 g beets, 250 g tomatoes, 150 g cabbage, garlic, herbs, spices.
Cooking: Boil the beef for about an hour, chop the cabbage, cut the potatoes into cubes, the tomatoes into cubes, and the rest of the vegetables into thin strips. Fry the onion with carrots until golden, add the beets and simmer for 15 minutes.
Then add the tomatoes and simmer for another 10 minutes. Send the potatoes and cabbage to the boiling broth, cook until half cooked, and put the roast in the pan. When all the vegetables are ready, add spices, garlic and chopped greens to the borscht.
2. Borsch with beans and beef
Boil beans ahead of time or use canned.
You will need: 400 g beef, 100 g beans, 1 onion, 1 carrot, 2 potatoes, 2 beets, 1 pepper, 1 tbsp. tomato paste, 1 tbsp. vinegar, 1 tsp sugar, 3 cloves of garlic, 200 g of cabbage, spices.
Cooking: Boil the beef for 1-1.5 hours, and during this time cut the rest of the vegetables. Fry the beets, add tomato paste, vinegar and sugar to it, and simmer under the lid for about 30 minutes. Separately, fry the onions and carrots.
Add potatoes to the boiling broth, and after boiling again – cabbage. After 15 minutes, add the rest of the vegetables and cooked beans, boil for 3 minutes, bring the borscht to taste with spices and garlic, and remove from heat.
3. Borscht with beef and mushrooms
If you want a more original and piquant aftertaste, take pickled mushrooms.
You will need: 300 g beef, 1 beetroot, 1 carrot, 4 potatoes, 1 onion, 300 g mushrooms, 200 g cabbage, 1.5 tbsp. tomato paste, 1 tbsp. sugar, 1 bunch of herbs, spices.
Cooking: Boil the meat until cooked and chop the rest of the vegetables. Fry onions with grated carrots and beets, add tomato paste with sugar, and simmer until soft. In the boiling broth, send the potato cubes and chopped cabbage.
After 5 minutes, put the plates of mushrooms in the pan, and after another 10 – fry. Boil the borsch until the desired softness of vegetables, and a minute before the end, add spices and chopped herbs.
4. Borsch with sauerkraut and beef
You can limit yourself to only sauerkraut or mix it with fresh in half.
You will need: 400 g beef, 1 onion, 1 carrot, 1 beetroot, 1 tbsp. tomato paste, 3 potatoes, 250 g sauerkraut, 1 bunch of parsley, spices.
Cooking: Fill the beef with water and cook for 1-1.5 hours, removing the foam. Cut the beets into thin strips, fry, add tomato paste and a little water, and simmer for 20 minutes. Add potatoes to boiling broth.
Separately, fry chopped onions with grated carrots until soft, add sauerkraut, and also a little stew. After 10-15 minutes, put all the vegetables into the borscht, mix and boil for another 5-7 minutes over low heat. At the end, add spices and herbs.
5. Borsch with beef and prunes
When classic recipes are already boring!
You will need: 400 g of beef, 150 g of canned red beans, 1 beetroot, 1 leek, 1 carrot, 1 handful of prunes, 0.5 head of cabbage, 1 glass of tomato juice, spices, garlic, 0.5 bunch of basil.
Cooking: Boil the beef for an hour, add the whole beetroot, and simmer the broth until tender. Grind and fry the leek with carrots, cut the boiled beets into strips there, pour in the tomato juice and simmer for 10 minutes.
Send the roast to the pan, and immediately add the chopped cabbage, chopped prunes and whole garlic cloves. After 5 minutes, add the beans and spices, and after another 7, remove the borscht from the heat and sprinkle with chopped basil.
6. Borscht with beef in pots
How about borscht in the oven?
You will need: 300 g of beef, 1 beetroot, 2 potatoes, 0.5 head of cabbage, 1 onion, 1 carrot, 1 tbsp. tomato paste, 1 tsp vinegar, 1 tsp sugar, spices, 1 bunch of herbs, garlic.
Cooking: Boil the beef until tender, and cut all the vegetables into small cubes. Fry the onion with carrots and beets, add sugar, tomato paste, vinegar and a little broth to them, and simmer for 5 minutes.
Arrange beef, potatoes, cabbage and an even layer of frying in pots. Pour broth into each pot, add spices, garlic and herbs, and send for 45 minutes in the oven at 200 degrees.
7. Borsch with beef and cauliflower
Thanks to beetroot juice, cauliflowerit takes on a beautiful pink hue.
You will need: 600 g beef, 1 head of cauliflower, 1 beetroot, 2 potatoes, 2 carrots, 2 tomatoes, 1 onion, 1 bunch of cilantro, spices, garlic.
Cooking: Cover beef with water and boil until tender. Disassemble the cauliflower into inflorescences, cut the potatoes and tomatoes into cubes, chop the onion and cut the carrots with beetroot strips. Fry the beets for 5 minutes, add the tomatoes and simmer them together until soft.
Separately, fry the onion with carrots until golden brown, mix both frying and again a little stew. Send potatoes to the boiling broth, and after 10 minutes – fry and cauliflower. Cook borscht until vegetables are ready, season and add garlic and cilantro.
8. Borscht with beef without frying
If you want to cook borscht faster and easier!
You will need: 500 g beef, 300 g beets, 200 g cabbage, 200 g tomatoes, 1 onion, 1 carrot, 200 g potatoes, 1 bunch of herbs, spices.
Cooking: Boil the beef for half an hour, and put a whole beetroot and tomatoes on it. Remove the tomatoes after 5 minutes, remove the skins and mash into a puree. Boil the beets until tender, remove and cut into strips with onions and carrots.
Send carrots, onions, potato cubes and finely chopped cabbage to the boiling broth. When the cabbage is cooked, return the beets and grated tomatoes to the pan, season the borscht and add greens. Bring to a boil, remove from heat and let steep.