Borscht is a delicious and satisfying dish. How to make a red borsch with beets, read below.
How to cook a red borsch with beets?
Ingredients:
- potato - 300 g;
- beef - 600 g;
- onion - 140 g;
- lemon juice - 40 ml;
- white cabbage - 300 g;
- tomato paste - 30 g;
- sugar;
- carrots - 130 g;
- Bay leaf;
- beets - 350 g;
- pepper fragrant peas;
- greenery;
- garlic - 4 cloves;
- salt.
Preparation
Beef on the bones pour water and place on the stove. Penka, which will be formed, must be removed. Cook the meat until ready, and then take it out. In the broth we lower the diced potatoes. Smallly crumb the onions and wess it, put the crushed carrots. We cook minutes 2, and then we put grated beets on the grater, tomato paste, sugar, lemon juice and podsalivayem. You can pour about 40 ml of water and extinguish the mass on a small fire for about 20 minutes. In the meantime, we put cabbage into the broth, which is melted little. Boil for 15 minutes and add the roast. We put bay leaf, pepper, finely chopped garlic and add salt to taste. We add meat to the borscht, cut into pieces. At the very end, we bryon soup with beets and fresh cabbage finely chopped herbs and served to the table.
The recipe for cold borsch with beets
Ingredients:
- kefir - 1 liter;
- beet boiled - 2 pieces;
- boiled water - 1 liter;
- a large radish - 200 g;
- fresh cucumber - 2 pcs .;
- eggs, hard-boiled - 3 pieces;
- greens of dill, parsley, green onions;
- sour cream - 120 g;
- salt.
Preparation
Cooked beets are grated on a grater. Cucumber, radish and boiled eggs cut into cubes. Melenko weed onions and all the greens. All the ingredients are mixed together and poured with kefir. To taste, we add salt. Then we put sour cream and mix well. We pour in water, bringing the contents of the pan to the desired density. Cold borscht with beets is usually used in a snack with boiled potatoes.
Preparation of borsch with beets and cabbage
Ingredients:
- beets - 200 g;
- onion - 120 g;
- garlic - 4 cloves;
- carrots - 170 g;
- cabbage - 350 g;
- Bulgarian pepper - 1 pc .;
- potato - 300 g;
- crushed greenery;
- tomato - 40 g;
- stalks of celery - 2 pcs .;
- salt;
- water.
Preparation
Warm up the vegetable oil immediately in a saucepan, add a thinly chopped onion and brown it, add the tomato, stir, add the crushed garlic clove. Melenkino crumb celery, Bulgarian pepper and send to the onions. While all this is stewed, crush carrots, beets and mix. Then add the diced potatoes, pour 2 liters of water and cook for 5 minutes on a small fire. We put shredded cabbage and boil for about 10 minutes. Grind the remaining garlic, greens and pour into a saucepan. We podsalivaem, pepper and cook for 5-7 minutes. Turn off the fire and be sure to give a tasty borscht with beets to brew.