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Borsch with fresh beets — a classic step-by-step recipe of cooking with photos

How to cook classic Ukrainian borsch with fresh beets (simple step-by-step recipe with photos)?

Borsch with fresh beetroot — Traditional first course of Russian / Ukrainian cuisine. However, it should be noted that there are many variations of such a dish, but still one of its variations can be considered classic (you will learn more about this in the steps of this photo recipe).

Beetroot soup can be cooked in meat broth. Wherein use of beef, veal, pork, mutton, chicken meat is allowed. But, nevertheless, beetroot soup may be lean. This means that this first dish does not contain meat at all. In this case, borsch is cooked in vegetable broth and, as a rule, beans are added to it, which increases the satiety of such borscht.

In general, the recipe for such a first dish is very simple, and does not require special culinary skills from the person who prepares it. Therefore, even a beginner can successfully cook borsch with beets!

In this case, we suggest you to get acquainted with the step-by-step photo recipe for cooking borsch with fresh beets with the addition of pork (this is the classic way of cooking this dish). Clearly follow all the instructions given here, and then you can please your loved ones with a new culinary masterpiece!

  • Meat broth
    (3 l)

  • Pork

  • White cabbage
    (300 g)

  • Boiled beets
    (3 pcs.)

  • Potatoes
    (3 pcs.)

  • Carrot
    (4 things.)

  • Onion
    (1 PC.)

  • Garlic
    (2 cloves)

  • Vegetable oil
    (3 tbsp.)

  • Tomato Paste
    (2 tablespoons)

  • Parsley
    (1/2 bunch)

  • Dill
    (1/2 bunch)

  • Food salt

First and foremost, you should make sure you have all the necessary ingredients, and then prepare them: wash vegetables and peel them, finely chop cabbage, cook beets in advance, boil meat in advance.

At the next stage, we have to do cooking zazharki. To do this, cut the onion into small cubes and send it to a pre-heated pan with sunflower oil. Fry the onions right up until it becomes golden.

Then put previously harvested meat broth on the stove. Bring it to a boil, then add cabbage to it.

* At this stage, the broth should be salted.

Now we have to quickly cut the potatoes. As soon as you complete this task, send this root vegetable to a saucepan with broth and cabbage and cook it there for ten minutes.

Return to our roasting. The onions during this time should have acquired a golden color, therefore, without wasting time, grate the carrots on a fine grater and send them to the pan with onions.

Now it’s the turn to do meat. We separate it from the bone and divide it into not too large pieces.

After the meat is disassembled, it should be sent to the pan with broth, cabbage and potatoes.

Now back to our roasting. It is necessary to add the beets, grated on a medium-sized grater. Stew zazharku need another seven minutes (but only on low heat).

After the above time, add tomato paste to the fry. The very same zazharku will need to be well mixed.

Approximately seven minutes after adding tomato paste to the roast, we turn off the heat and add finely chopped garlic to the roast. Cover the pan with a lid and let it fry for a couple of minutes to make it real.

Now zazharku can be sent to the broth. All together, this should stand over low heat for at least another five minutes.

During this time, finely chop the greens, and then send it to our classic soup with beets. Now you can turn off the fire. Borsch should be given a little time to insist!

Fragrant and incredibly delicious borschik with fresh beetroot ready!

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