Source: pronedra.ruThe beautiful and rich red color is the first thing that makes beetroot borsch so appealing. It looks so appetizing that even those indifferent to first courses immediately want to eat it. Today, we want to share with you the best tried-and-tested recipes!
1. Chicken and Beetroot Borsch
Source: ya-arhangelsk.ruProbably the lightest version of borsch.
You will need: 500 g chicken, 4 potatoes, 1 beetroot, 1 carrot, 1 onion, 1 parsnip, 2 tomatoes, 1 tsp vinegar, spices.
Preparation: Boil the chicken until cooked, remove it from the broth and cut into pieces. Strain the broth, bring to a boil, and add the potato sticks. Finely julienne the remaining vegetables.
Sauté the onion with carrots and parsnip, add diced tomatoes, and simmer briefly under a lid. Separately, simmer the beetroot for about 15 minutes and sprinkle with vinegar. Add both sautéed mixtures to the pot, cook for 15 minutes, return the chicken, season the borsch, and turn off the heat after 7 minutes.
2. Beetroot Borsch with Meat
Source: kolyda.ruClassic recipes usually use beef, but you can 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 sugar.
Preparation: Start cooking the meat, and in the meantime, chop all the vegetables. Simmer the beetroot with vinegar and sugar for about 15-20 minutes. Separately, sauté the onion with carrots until soft, add tomato paste, and simmer briefly.
Add cabbage to the boiling broth, after it boils again – potatoes, and after 10 minutes – all other vegetables. Cook the borsch for 5 minutes over low heat, season, and add garlic. Be sure to let it steep under the lid.
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3. Beetroot Borsch with Tomato Juice
Source: zen.yandex.ruIn case you've 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 tomato juice, spices.
Preparation: Boil the meat in advance until cooked, chop the onion, and grate the carrots and beetroot. Add potatoes and cabbage to the boiling broth, and sauté and simmer the remaining vegetables until soft. Transfer the sautéed vegetables to the pot, pour in the tomato juice, season the borsch, and cook until the ingredients are tender.
4. Beetroot Borsch with Meatballs
Source: zen.yandex.ruMeatballs are convenient because they cook faster.
You will need: 300 g minced meat, 200 g cabbage, 1 carrot, 1 beetroot, 1 onion, 1 bell pepper, 2 potatoes, garlic, spices, 1 tbsp tomato paste, herbs.
Preparation: Form small meatballs from the minced meat and add them to boiling water. After 7 minutes, add the potatoes, and julienne and sauté the remaining vegetables. At the very end, add tomato paste to the sautéed vegetables and simmer for a couple more minutes.
When the potatoes are almost cooked, add cabbage and the sautéed vegetables to the soup. Cook until the vegetables are tender, and closer to the end, add spices, garlic, and chopped herbs.
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5. Borsch with Sauerkraut and Beetroot
Source: dibroff.ruThe pleasant sourness will leave no one indifferent.
You will need: 300 g chicken, 230 g sauerkraut, 500 g potatoes, 70 g onion, 100 g carrots, 150 g beetroot, 2 tbsp tomato paste, 130 g tomatoes, spices.
Preparation: Boil the chicken until cooked and add potato sticks to the boiling broth. Chop and sauté the onion, then add grated carrots and beetroot, and sauté for a couple more minutes. At the very end, add tomatoes, tomato paste, and spices, and simmer a little longer under a lid.
Add the cabbage to the sautéed vegetables, mix well, add a little broth, and leave everything together over low heat for 10 minutes. Transfer the vegetables to the pot, bring to a boil again, season the borsch, and turn off the heat after 5 minutes.
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6. Beetroot Borsch with Mushrooms
Source: recept-borscha.ruThis recipe can already be deservedly called classic!
You will need: 300 g beef, 250 g cabbage, 5 potatoes, 1 beetroot, 1 bell pepper, 200 g mushrooms, 1 onion, 1 carrot, 1 celery stalk, 2 tbsp tomato paste, spices, herbs.
Preparation: Start cooking the meat, and in the meantime, julienne the beetroot thinly and simmer until soft. Separately, sauté the remaining vegetables with mushrooms until golden, add tomato paste, and simmer briefly under a lid.
When the broth is ready, add potatoes and cabbage, cook until semi-tender, and then add the sautéed vegetables. Continue cooking the borsch until all vegetables are tender. Finally, season the borsch and sprinkle with herbs.
7. Beetroot Borsch with Radish
Source: hbh-food.ruHere's another original option, this time without sautéing.
You will need: 1.5 L broth, 1 onion, 1 beetroot, 1 carrot, 100 g radish, 2 tomatoes, 300 g cabbage, 2 cloves garlic, herbs, spices.
Preparation: Add grated beetroot to the boiling broth, and after 5 minutes – potatoes, chopped onion, and grated carrots. Continue cooking everything together for another 20 minutes, add cabbage and tomatoes, and leave on the stove until the vegetables are tender. Add grated radish, garlic, spices, and herbs, heat the borsch, remove it from the heat, and let it steep.
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8. Lenten Beetroot Borsch with Tomatoes
Source: slivkisineta.ruThe ideal borsch recipe for the young vegetable season.
You will need: 2 beetroots, 1 carrot, 1 onion, 2 potatoes, 0.5 head of cabbage, 2 tomatoes, 1 tsp vinegar, 1 tsp sugar, spices.
Preparation: Julienne all vegetables, and cut potatoes into sticks. Start cooking potatoes and cabbage, and in the meantime, sauté the onion with carrots. When they turn golden, add beetroot, vinegar, and sugar, and simmer together for 10 minutes.
After that, add tomatoes to the sautéed vegetables, simmer a little longer, and transfer the vegetables to the pot. Bring the borsch to a boil, season to taste, cook for a couple of minutes, and let it steep for half an hour.