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Traditional borsch

Traditional borsch

Favorite and regular soup in most Russian families. What a dinner without a tasty, rich borscht. And how useful this soup is and how difficult it is to describe it.

Traditional Ukrainian borsch is prepared with the addition of fat (it is rubbed in a mortar with garlic and add borsch at the end of cooking).

The classic Russian recipe is very similar to Ukrainian, only it lacks bacon. Borscht on the below-presented recipe is very tasty, with a rich red color. Try it, you’ll definitely like it!


To 3 liters of water:
Beef on the bone — 700-800 grams
Fresh cabbage — 300 grams
Potatoes — 2-3 medium potatoes (200-300 grams)
Beet — 2 small or 1 medium (100-150 grams)
Carrots — 1 piece of medium size (75-100 grams)
Onion — 1 medium sized onion (75-100 grams)
Tomato paste — 1 tbsp. Spoon, or 1 small tomato
Vegetable oil for roasting
Garlic — 2 cloves
Spices: salt, pepper black ground, bay leaves, greens (dill, parsley, basil).

How to cook a delicious red borsch

1. The first thing to do is to boil the broth. To do this, wash the beef on the bones under running water, put it in a saucepan and pour cold water. You can add 1 teaspoon of salt. Bring to a boil and reduce the heat to a minimum. Borsch must be cooked on low heat, then the vegetables in it will not boil and will not turn into porridge. Beef cooked for about 1 hour. The willingness of meat can be checked by how easily it is separated from the bone.
2. While broth is being prepared, it is necessary to clean vegetables: potatoes, carrots, beets, onions. With fresh cabbage remove the spoiled leaves and chop.
3. When the meat is cooked, it must be taken out of the broth and cooled down a little. Then separate the meat from the bone and cut it into small pieces. This is convenient to do with two forks.
4. Cut the boiled meat into the broth. Do not forget to regularly remove the dirty foam from the surface of the broth.
5. When the broth boils, we shred fresh cabbage into a saucepan.
6. Cut the potatoes into cubes and send them to the saucepan after the cabbage, after the water boils again. In general, it is desirable to put each new ingredient every time a broth will boil (do not forget that the borsch is cooked on low heat). Add salt and pepper. At will, you can sprinkle borsch with spices: hops-suneli, curry, adzhika (dried).

 7. Grate the beets on a large grater or chop them with small straws. Put on a heated frying pan with vegetable oil. And simmer on low heat, regularly mixing, about 10 minutes. A few minutes before you remove the frying pan from the fire, you need to sprinkle the beet with lemon juice or vinegar (this is the second secret of a tasty red borsch). Add the tomato paste and mix. Warm the beets with tomato for another 1 minute on fire. Now the beets are ready to be refilled in borsch.
8. We send the beets to the soup.
9. Cut the onion into small cubes, grate the carrots on a large grater or finely chop it (it turns out more beautifully). Put on the bottom of the heated frying pan with vegetable oil and fry until a ruddy crust appears. Do not overdo it. The onion should not be fried, it should remain juicy, therefore, as soon as a golden shade appears, the roast should be removed from the fire (this is one secret of a delicious borsch).
10. After the next boil of broth, we put in it a roast from onions and carrots.
11. Now a very important ingredient is garlic (another secret of borsch). It can be cut into small cubes or simply cut into quarters. It is important to add garlic at the very end of borsch cooking. It acts as a natural enhancer of taste and aroma.
12. The invariable decoration of your borsch will be a variety of fresh herbs, both fresh and dried. It also needs to be added to the borscht 5 minutes before the end of cooking.
Turn off the fire and let the soup brew for 20-30 minutes. By the way, classic borscht has an amazing feature, the next day it becomes even more delicious.

Traditional borsch



— Water (warm, but not boiling, about 50-60 ° C) — 1 glass
— Sugar — 1 tbsp. L.
— Sunflower oil — 3 tbsp. L.
— Salt — 0,25 tsp.
— Yeast — 1 packet
— Vanilla sugar — if desired
— Flour — 3 glasses


1. In a bowl, mix the water + oil + sugar + salt + yeast + flour. Knead the dough, first with a spoon, then with a hand. The dough should be soft, elastic, not dense, but not flowing.
2. Lubricate the form (can be 28 * 18 cm) with vegetable oil.
3. Roll the balls the size of a small apple.
4. put in shape at a distance of about 1 cm from each other, can be denser.
5. Let it stand in the heat for 5 minutes.
6. Put in a hot (180 ° C) oven.
7. Bake until cooked. In the baking process, when they are already beginning to slightly bake, lubricate with a mixture of sugar and water, then a beautiful bright crust comes from above.




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