What to put in borscht. How to cook borscht so that it is red and retains its color? Borscht starts with broth

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Being the main first course in Ukrainian cuisine, bright, tasty borscht has long “got out” beyond the borders of this country. Various versions of this beet-based soup exist in Russia, Poland, Moldova, Lithuania, Romania and other countries. What is it about this soup that captivates gourmets from different parts of the world? Of course, due to its richness and rich color that beets give to borscht. But many novice housewives, having taken up the preparation of such a simple, at first glance, dish, are often faced with the fact that the beets lose their color, and the borscht does not look as appetizing as the novice cook expected. Or the dish turns out to be too bland to taste, and not multifaceted, as real borscht should be. How to avoid such problems?

How to make the color of borscht rich?

The fact is that when chopped beets are boiled along with the rest of the ingredients directly in borscht, they are not doing exactly the right thing. This will have virtually no effect on the taste of the dish, but the appearance will noticeably suffer. Pale, discolored beets do not look very attractive, which may be noticed by eaters. Therefore, to prepare the perfect borscht, it is not enough to know only the basic recipe. It’s difficult to do without culinary tricks, which we will tell you about below. So, what should you add to borscht so that the beets don’t lose their color?

Of course, not only the taste, but also the color of the future borscht largely depends on the quality of the beets that you plan to use for cooking. However, if the best beets are used for borscht, this will not guarantee that the color of the dish will be rich, as planned.

How to avoid such a situation? It is best to pre-cook the beets separately from other ingredients, for example: steam or bake (in the microwave or oven). The finished beets are peeled, cut into strips or grated on a coarse grater and added to the borscht at the very end of cooking. If beets are baked in foil or steamed, they will retain not only their rich color, but also much more useful substances. And if you like rich borscht, then the finished beets can be additionally fried in lard.

By the way, another great way to prepare delicious borscht with rich color is to add. This homemade convenience food will make your meal delicious.

But if discolored beets don’t bother you too much, and the main goal is to achieve a bright color for the borscht itself, you can boil small beets separately and grate them using a fine grater. Then the color of your delicious borscht will be very rich and super appetizing.
It is also worth noting that beets retain their rich color and do not discolor in the presence of acid. But what can you add to borscht to make it red without spoiling the taste of the dish? Many housewives recommend stewing raw beets in vegetable oil with a small amount of vinegar or sprinkling them with lemon juice before adding them to borscht. And some cooks add kefir, which plays the role of an acidifier, a fixative for the color of beets and at the same time an original dressing for borscht. So we gradually approached the topic of the famous “sourness”, which must certainly be present in borscht.

How to acidify borscht?

The simplest ingredient that can give borscht the desired sour taste and at the same time preserve the color of the beets is table vinegar. However, many housewives avoid using this ingredient, citing its harmfulness to the stomach. Therefore, many do not know what to add to borscht for sourness to make it tasty and healthy. Vinegar is usually replaced with lemon juice or fresh tomatoes. In addition, table vinegar can be replaced with natural analogues - apple, wine or grape vinegar. But it should be taken into account that the dish may acquire unusual flavor shades. Also, a sour taste can be achieved by adding sour and sauerkraut to the borscht, or even a small amount of brine from it (if fresh cabbage is used when preparing the borscht).

You can also add a sour taste to the dish and at the same time make its color more intense by adding beet kvass to it. You can prepare such kvass in advance or immediately before preparing borscht. To stock up on fermented beet juice (kvass) in advance, you need to thoroughly wash and peel the beets, and then cut them into not too thick slices. After this, pour cold water over the chopped vegetable and place it on a windowsill or other warm place for 6 days. Then put the future kvass in the refrigerator, where you can keep it for another 2-3 days. When the beet juice thickens and acquires a rich color, it can be considered ready. Be sure to strain the resulting liquid. You need to add kvass to the borscht at the very end of cooking. With beet kvass you can cook any borscht: either in a saucepan, or borscht with various meats.

This addition is made quickly as follows: peel and grate the beets, put them in a saucepan and add lemon juice (can be replaced with citric acid). Then add a little broth in which the borscht will be cooked (about 200 ml) and bring the future “kvass” to a boil over medium heat, stirring constantly. Cook for 2-3 minutes, cover and remove from heat. After half an hour, the beet broth can already be added to the borscht.

In addition, you can add the desired sourness to a dish by adding tomatoes: fresh, canned in their own juice or in the form of tomato juice or paste.
Sometimes it happens that housewives abuse the sour taste, so the borscht does not turn out as desired. In this case, the most common granulated sugar will help balance the taste of borscht. Some housewives generally consider sugar an essential ingredient of this famous dish. And this is easy to explain, because there are as many recipes for borscht as there are housewives in our country. Each has its own signature techniques and secrets that help make its borscht special and unique.

After reading the recipe, many housewives wonder: is it necessary to add vinegar to borscht? It seems that the acid can affect the taste of the dish. In fact, if you follow certain rules, then vinegar will not cause any harm to the taste.

So, why do they add acid to borscht? Firstly, it helps to add brightness and richness to the color. Secondly, thanks to the use of vinegar, red borscht remains red, and does not turn cloudy yellow after some time. The borscht will be real, and not resemble cabbage soup only with beets.

Thirdly, if you use the ingredient correctly (know when to add vinegar to borscht), then the dish will end up with a pleasant sourness. Even if you don't make sauerkraut borscht, it will have a sour taste. This is a great option for those who like their borscht a bit sour.

When to add vinegar to borscht?

So, we figured it out. Vinegar in borscht is a necessary and very useful thing. Now all that remains is to figure out when to add vinegar to borscht.

This ingredient is added to the dish while preparing the beets. Experts advise frying carrots, onions and beets separately for this soup. Finely chopped onions and grated carrots are fried in a separate frying pan. And in a separate frying pan, grated beets are fried.

To begin with, the beets are fried over high heat for several minutes. Then reduce the heat and add a little broth from the soup. Simmer the beets for a few more minutes until they become soft. When to add vinegar to borscht? Acid is added at the last stage of cooking the beets. After you add the sour ingredient, you need to simmer the vegetable for another five to seven minutes. Then the beets are added to the soup.

How much vinegar should I add to borscht?

Now let's decide on the amount of acid. We know when to add vinegar to borscht. But what quantity and what essence is best to use?

For this you should use regular table vinegar (6% or 3%). The amount of acid will depend on the volume of your pan, the amount of broth and the beets themselves. As a rule, one tablespoon of vinegar 6% is added to one liter of water. That is, if you have a three-liter saucepan, then you need to add three tablespoons of table vinegar to the beets.

Sugar is used to soften the acid. For one tablespoon of vinegar, add one teaspoon of sugar. It is poured directly after the vinegar into the frying pan with the beets. For those who like to cook them from regular cabbage, you can reduce the amount of sugar or not add it at all. If sour cabbage soup is not your favorite dish, but you still want to preserve the color and its brightness, then you can reduce the amount of vinegar or add a little more sugar.

Some nuances

So, we know when it is needed and why this ingredient is needed. Sometimes questions arise: “If there is no vinegar in the kitchen, there is no time to run to the store. What to do?" Chefs say that vinegar essence can be replaced with regular lemon juice. Again, add a tablespoon of freshly squeezed lemon juice per liter of water to the dish.

If you are in doubt whether to add vinegar to borscht, you can use citric acid. It will also retain color and add sourness to the dish. It must be added, as they say, “at the tip of the knife.” It is much more concentrated than lemon juice, so tablespoons have no use here. Sprinkle half a teaspoon onto a large saucepan, add a teaspoon of sugar, and you've got a vinegar substitute.

Remember, when you add vinegar to borscht, be sure to consider whether you are using tomato paste with vinegar, or whether you are adding canned tomatoes with acid to the soup. Read the ingredients of the products. If they already contain vinegar, then try to reduce the amount of the ingredient in the pan with beets.

And one last thing. Whether other housewives add vinegar to borscht, and whether you will do it, practice will show. But remember, it is added to the roasted beets, and not to the pan itself!

Surely every housewife wants her dishes to be tasty, satisfying and rich in color. This is especially true for soups. According to the recipe, cabbage soup must be a pleasant yellow color (due to carrots and butter), and borscht must certainly be a rich red-burgundy color (due to beets). But, unfortunately, it is not always possible to achieve the desired color brightness. And if the first dish turns out red, then after a while the color goes away. How to save it? This is where regular table vinegar comes to the rescue.

Why add vinegar to borscht?

So, why do they add acid to borscht? Firstly, vinegar essence helps add brightness and richness to color. Secondly, thanks to the use of vinegar, red borscht remains red, and does not turn cloudy yellow after some time. The borscht will be real, and not resemble cabbage soup only with beets.

When to add vinegar to borscht?

So, we figured it out. Vinegar in borscht is a necessary and very useful thing. Now all that remains is to figure out when to add vinegar to borscht.

How much vinegar should I add to borscht?

Now let's decide on the amount of acid. We know when to add vinegar to borscht. But what quantity and what essence is best to use?

To prepare borscht, you should use regular table vinegar (6% or 3%) vinegar. The amount of acid will depend on the volume of your pan, the amount of broth and the beets themselves. As a rule, one tablespoon of vinegar 6% is added to one liter of water. That is, if you have a three-liter saucepan, then you need to add three tablespoons of table vinegar to the beets.

Sugar is used to soften the acid. For one tablespoon of vinegar, add one teaspoon of sugar. It is poured directly after the vinegar into the frying pan with the beets. For those who like sour cabbage soup, but cook it from regular cabbage, you can reduce the amount of sugar or not add it at all. If sour cabbage soup is not your favorite dish, but you still want to preserve the color and its brightness, then you can reduce the amount of vinegar or add a little more sugar.

Some nuances

So, we know when to add vinegar to borscht, how much of it is needed and what this ingredient is needed for. Sometimes questions arise: “If there is no vinegar in the kitchen, there is no time to run to the store. What to do?" Chefs say that vinegar essence can be replaced with regular lemon juice. Again, add a tablespoon of freshly squeezed lemon juice per liter of water to the dish.

If you are in doubt whether to add vinegar to borscht, you can use citric acid. It will also retain color and add sourness to the dish. It must be added, as they say, “at the tip of the knife.” It is much more concentrated than lemon juice, so tablespoons have no use here. Sprinkle half a teaspoon of citric acid onto a large saucepan, add a teaspoon of sugar, and you've got a vinegar substitute.

And one last thing. Whether other housewives add vinegar to borscht, and whether you will do it, practice will show. But remember, it is added to the roasted beets, and not to the pan itself!

Ukrainian borscht with garlic – step-by-step recipe with photos of preparation

Borscht with garlic– this is the best dish you can come up with. It is garlic that fully reveals the taste qualities of each ingredient separately and makes the taste of Ukrainian borscht brighter, richer and more intense.

Garlic is considered a longevity product. Due to the fact that it contains a huge amount of useful substances, it has a number of positive properties for the human body. For example, the protein contained in garlic protects the body from the adverse effects of the environment. Phytoncides have an antibacterial effect. Allicin is able to reduce the level of “bad” cholesterol, prevents the formation of plaques, cleanses blood vessels, and also effectively destroys viruses. Therefore, we begin to actively eat garlic during epidemics. It has been used for medicinal and culinary purposes since ancient times.

Garlic can be added to vegetable oil, which will be used for frying vegetables. Many people add it to the broth at the beginning of cooking; others add a few cloves of garlic to the already prepared borscht. But our step-by-step recipe with photos will tell you how we will use garlic in preparing borscht so that all the vegetables fully reveal their taste. By the way, the broth can be made in advance, and then before starting to cook the borscht, all that remains is to warm it up and add the meat. In this case, by the time your husband comes home from work, you can prepare borscht in just 30 minutes!

Ingredients

Cooking steps

We will use these products that you see in the photo when preparing borscht with garlic. Wash and dry all the vegetables thoroughly, rinse the meat and pat dry with a paper towel. Place the spices and auxiliary ingredients in front of you so as not to forget about them while cooking.

Peel the beets and cut into small strips. Heat a frying pan and add vegetable oil. Place chopped beets on a hot frying pan and fry until an appetizing crust forms. Next, add tomato paste, granulated sugar and a little olive oil. Reduce the heat slightly and simmer for five minutes. Due to the sourness contained in tomato paste, the beets will not lose their colors, and the borscht will be rich in color.

Peel the carrots and potatoes, remove the skins from the onions and place in cold water. Grate the carrots on a coarse grater or cut into strips. Cut the potatoes into cubes or large strips. Finely chop the cabbage. Cut the onion into small cubes.

Take some meat broth and add to the beets with tomato paste, mix well and simmer under the lid for another 5-10 minutes.

When the meat is cooked, remove it from the broth and cool, cut into cubes or strips and return it to the broth. Skim off excess fat with a slotted spoon.

Add shredded cabbage to the meat broth, followed by chopped potatoes.

In a separate pan, fry the carrots and onions in olive oil. Fry until the vegetables turn golden brown. Add carrots and onions to broth.

Next, add the prepared beetroot-tomato dressing and mix well. Cook the borscht for another 15-20 minutes. Ten minutes before the end of cooking, add bay leaf and allspice. If necessary, add salt and a little sugar. If the tomato paste does not provide enough acid, you can add a little white wine vinegar to the borscht.

While the borscht is cooking, chop the herbs and garlic. Add half the herbs and garlic to the borscht and turn off the heat. Let the soup brew and all the ingredients become good friends with each other.

Now you can pour the borscht with garlic into plates. Add the remaining chopped herbs and garlic directly to the plate. Slice a fragrant black bread, a piece of lard, a juicy onion - and greet your husband from work. Don’t be surprised if your neighbors come to visit with him, because such a mouth-watering aroma is impossible to resist.

Why is vinegar added to borscht?

Vinegar is added to borscht to preserve the bright, rich red color of beets. Usually, vinegar is added to the overcooking, when beets with carrots and onions are overcooked, and then the finished overcooking is added to the almost finished borscht. Vinegar also gives borscht a pleasant sourness (if you don’t overdo it with vinegar) even when fresh cabbage is used when cooking borscht. But this is for those who like sour things. This is what I was taught to do in my youth by a friend who worked as a cook for many years. Not long ago I discovered a different recipe for making borscht, which uses already boiled beets and lemon instead of vinegar. And I like this borscht much more. The color of the borscht remains the same bright red and the citric acid gives it a very pleasant sourness with a slight lemon tint. But it’s all about taste and color.

Vinegar is added to borscht in two cases: when they use fresh cabbage instead of sauerkraut and when they want to preserve the bright color of beets and, accordingly, borscht. In the first case, sauerkraut itself perfectly sets off the taste of borscht, the so-called sourness, the highlight of real borscht, while fresh cabbage lacks it and you have to use vinegar or citric acid (even natural lemon). In other soups, pickles or olives are added for the same purpose. The acid also preserves the color of beets, the main ingredient of any borscht, and the dish turns out more elegant and appetizing. But in any case, whether or not to add vinegar is a matter of taste; for example, I can even do without it with fresh cabbage.

Vinegar in borscht is used to preserve the color of beets, if any are added. But if you cook the beets for a long time, the color will still be lost, so the beets are added to the roast, where they are almost cooked. Acid is also added here to fix the color. And the frying is placed in the borscht 5-10 minutes before it’s ready, then the color will be preserved. If you add too much vinegar, the borscht will acquire an overly acidic taste, i.e. it will simply become sour, which most people don’t like. If tomatoes/tomato paste are added to borscht, then vinegar is not added, because... tomatoes contain their own acid. Also, instead of a bite, you can use citric acid or lemon juice, as well as diced lemon. They will give the borscht a pleasant sourness, unlike vinegar. A slice of lemon is sometimes added when serving to add a pleasant sourness to the borscht. If you overdid it with vinegar, then you need to add a little sugar to the borscht. It will soften the sour taste.

Vinegar preserves the bright, red color of beets, although you don’t need to add it if borscht is cooked from sauerkraut, just add cabbage juice, it contains acid, which is quite enough. And if borscht is made from fresh cabbage and not from sauerkraut, vinegar gives a pleasant sour taste.

So that the borscht, or more precisely, the beets in the borscht, do not lose their rich color. Well, to make the dish more spicy, vinegar is also added. I still prefer to replace vinegar with lemon juice - the effect is the same - the color is not lost, and the taste is piquant, but softer.

I initially added either citric acid or vinegar to the borscht. I did this so that the broth would have a slight sourness, I like it better this way. Then they told me that if you add vinegar to the pan when frying beets, the beets will retain their color and the borscht will turn out to be a rich red color. Since then I always add vinegar to beets this way.

The beauty of borscht is its pleasant sourness. This can be achieved by using sauerkraut. If you cook borscht from fresh cabbage, the sourness is achieved by adding acid. You can use vinegar, you can use lemon. I always add a little sugar at the same time as the acid. Well, the acid in borscht gives a more saturated color. Acid and sugar are added not to the borscht itself, but to the roasted beets, the smell disappears, and a slight sourness remains.

Vinegar is added for sourness. Of course, this is a rather radical method. After all, you can use sauerkraut, sour tomato juice, for example. You can also use citric acid. Personally, I like it better with sourness. So try this option sometime.

Vinegar is added to borscht for brightness and richness of color, and if you want to get borscht with a taste “like in kindergarten”, everyone probably remembers this taste of childhood, I advise you to boil beets along with the meat, the taste will be unforgettable.

If the dish lacks acid, it is better to add more cabbage and tomato paste. Vinegar is too much. Borscht must be natural. Let it be sweet and sour due to vegetables, rich in roots, spices and herbs. Borscht can contain up to 30 different components. This is the king of first courses.

If you immediately pour a couple of drops of vinegar or citric acid into the borscht after cabbage, the cabbage will be crispy)))

The best recipes for every taste!

Is citric acid in borscht harmful at all?

The other day my husband bought some excellent pork on the bone and wanted borscht. I start cooking and suddenly I realize that there is no vinegar (I need vinegar to fry the beets so that they retain their color after heating), and the beets are already fried in vegetable oil in a frying pan!

“Oops,” I tell my husband, “what will happen”

“Throw away the lemons,” he advises.

Yes, I see that there is one in the locker. With caution, I throw the citric acid crystals into the frying pan and fry as usual. But I must say that I never taste a dish before serving, so I rely on my husband’s intuition.

The color of the borscht was a great success, it turned out even more persistent than with vinegar, the sourish taste turned out to be unusual, pleasant, although a little sharper than with vinegar.

And now the question is - does anyone else use lemon for borscht? And how do you like this replacement?

4vkusa.mirtesen.ru

Is it possible to add lemon to borscht?

All borscht recipes require the addition of vinegar. and they don’t write how much and in what concentration. For me it costs, for example, 70%. how to dilute it and how much is needed? a couple of drops or a teaspoon? How is this even done? and if I buy such diluted vinegar, 7% seems to be sold - how much is it then? So, it has come to the point that now I cook borscht without it at all. because I'm afraid to add vinegar incorrectly and ruin it.

I’ve never cooked borscht with vinegar in my life, I add as much as possible tomato paste
author, is it hard to try your own borscht??

Borscht turns out great without vinegar.

7-9% - a teaspoon. They add it to preserve the red color (after beets), and it also makes it spicier. But by and large, everything is delicious without vinegar))) By the way, instead of vinegar, if you have it on hand, I rub a sour apple - an Antonovka, for example (1 small or half a large one) into the “frying”.

Not an angel, thank you very much!

And I add lemon juice

add 1 tablespoon of vinegar (any kind). It turns out very tasty!

I like it with vinegar. not spicy without it. I don't like Ukrainian borscht.
I don’t know how much to put in, I’ll ask my mom))

I add beets and vinegar by eye, a tablespoon to the frying pan so that the beets do not change color!

9. horned tiger

vinegar in borscht? fi. sour apple or lemon juice. You can have a handful of red currants - it gives a cool flavor!

Vinegar, as they say correctly, is only for color. Instead, I throw in a couple of thin slices of lemon.

First add vinegar or lemon juice to the borscht, and then add boiled beets, then the borscht turns out raspberry-colored. There is no need to fry beets for soup at all.

This is the first time I've heard about vinegar.

13. Aryachy Orchachy Hello!

It’s good to add a little cucumber brine to the bowl, if available, it will give a pleasant taste.

Since the booze has started, please, ladies, share your recipes - how do YOU cook borscht? Somehow I’m not so good at it, although I cook soups and cabbage soup deliciously. But the borscht does not smell like borscht, but just like beets. Well, I don’t know how to explain. In short, I don’t like what I get instead of borscht) I’M WAITING FOR RECIPES! MERCY!!

I’ve never eaten borshkh with vinegar :) And tomato paste is never added to borshkh

The topic is just a ruse to stir up a scandal. Over the past two months there have been two topics about borscht recipes, and everywhere they argued about vinegar.
Author, please use the search function.

What are you arguing about? Anyone who has eaten borscht in canteens has noticed that borscht is always red. This is because they put vinegar in there.

Young lady_Kiseinaya 15, for the only time in my life, my guests (my husband’s relatives) ate borscht with 2-3 refills. Do you know how I cooked? (just don’t laugh out loud) I bought a can of stew and a can of borscht (you know the kind they sell in half-liter jars - usually next to squash caviar - only the cuts are large, I cut them even smaller), quickly threw everything into the pan (it had to be cooked in an hour “guest lunch”), threw a couple of potatoes there, bought sour cream and herbs. 4 guests and 1 husband ate a 3.5-liter saucepan at a time))) Everyone praised it, ate it with more and asked for recipes)))

20. Lady Marmalade

“they put vinegar” also say “they put it”

21. Lady Marmalade

If you don’t know, cucumber pickle is also made by adding vinegar. In addition to vinegar, you can add lemon juice, even sauerkraut, as long as there is an acidic environment, that’s why the borscht turns out dark burgundy and not red when you fry carrots and beets.

I also saw vinegar in all the recipes when I was learning to cook borscht. I cook without vinegar. Borscht is always bright red. But I don’t cook the beets, but grate them on a coarse grater and lightly fry them along with onions and carrots and tomato paste/grated tomatoes. I add lemon juice. I never add sugar, although it is also present in most recipes. I add salt, grated garlic and lemon juice (I once added cabbage brine instead, also delicious), at the end in several “steps”, testing the taste.

Kisunya, you don’t have vinegar, but vinegar essence! For God's sake, be careful with her!
This is a horror that needs to be diluted approximately 1:20! Add 20 parts of water to 1 part of your essence, then only this nasty thing will become relatively safe.
And if you want to acidify the borscht with vinegar at all costs, buy 3-6% Italian red wine vinegar. Or any cheap, but fruity one - grape or apple.
Pour to taste, well, for example, 1-2 tablespoons per 5-6 liter pan.

I pour a little vinegar on my eye. I forgot once and when I was eating borscht something was missing.

I add the beets as soon as I turn off the heat, then the lemon. juice

25 - scared the hell out of me.)))))))))) Don’t pour vinegar on your eye, you might end up without an eye.

29. Dropped by to see you

The dumbest post is ¦22 - vinegar is never added to the brine, because it is a product of natural fermentation; vinegar is added to the marinade for pickling.

My mom adds lemon juice and says it's better than vinegar. And her borscht turns out very tasty.
I don’t add anything at all, because borscht never works out for me. And I don't understand why. because I cook everything else very well

and I add pickled tomatoes from a jar, well, I just crush 3-4 cherry tomatoes with my hand and add them to the borscht at the end, that is, it turns out that I’m adding the same vinegar, but I didn’t even think about it)

You can add apple cider vinegar. But I add a slice of lemon to the borscht. Be sure to add seasonings (dried parsley, dill, tsuneli hops, bay leaf, cube). The borscht is wonderful!

33. Desert hedgehog

You can squeeze a lemon. About 10 years ago I saw the SMAK program, in which the Queen cooked “real Ukrainian borscht” - so she squeezed a whole lemon into a large pan.

I don’t like vinegar in borscht, I never put it in it. Borscht with vinegar - the taste of a Soviet canteen.

Arishka, 26, how do you cook beets if you add them when you turn off the heat?! O_o In general, you have to put them in almost at the very beginning - they cook for a long time.

Young lady_Kiseinaya, it seems to me that the key to good borscht is good meat. as well as its quantity 🙂 I take good beef, maybe on the bone. Sometimes I drain the first water after boiling - to remove this boiled blood and to make the broth clearer. It is desirable that there is a lot of meat, but it is not very fatty. I don’t like frying in borscht, so I immediately throw onions and carrots, beets into the broth, and then a little later - potatoes. At the very end I add beans (I buy them ready-made in jars). seasonings - only bay leaf and peppercorns. Well, and a little vinegar. But now, after reading here, I’ll add lemon juice :) Before serving, I cut a little parsley into the borscht + sour cream, of course :) My husband likes it :)

I never add vinegar to borscht. Mostly I do this.
I take two types of meat. pork and beef. Pork on the bone, beef tenderloin. I cook the broth.
Then I chop the cabbage and carrots. Until it boils. Then beets and potatoes, cut into strips. I do the frying like this: the remaining carrots + beets + a little onion + tomato.
When the vegetables become soft. Garlic, I crush the clove with the flat side of the knife and then finely chop it. Instead of salt, use pickled dill in winter. and in the summer, salt, uropium, parsley, peppercorns and a mixture of peppers. Rarely, rarely do I squeeze lemon juice.
Sometimes I add tomato paste to the frying.

Thanks to those who gave the recipes) I will try different options!! although I’m still FOR frying

Something interesting is beans and pickled tomatoes)) I’ll definitely try it.

The beets must be cooked separately. Then grate it (I like it finely), simmer it a little in a frying pan, sprinkle it with lemon juice (this is much healthier than vinegar), and put it in the borscht at the very last moment (later only greens), the beets are already ready! Do not boil under any circumstances, put in the beets and turn off the stove almost immediately..
In general, the key to success in preparing any soup is to cook it over low heat. It's long, tedious, but delicious.
Cabbage does not like high heat; cook it for a long time over low heat.

I throw everything in at once and the borscht is delicious and red as it should be

I add 1 tbsp apple juice

I’ve never cooked borscht with vinegar in my life, I add as much tomato paste as possible, but it’s hard to try your own borscht??

I always cook it with vinegar, this is so that the beets do not lose their color, and it turns out tastier. How many people cook everything with vinegar, a few drops when frying beets and that’s it.

I cook without vinegar. Once I put a spoon, and it turned out to be some kind of sour mess

girls, my grandmother taught me: pickle the beets for half an hour in a mixture of lemon juice and vinegar. True, she loses her life a little from this

vinegar is needed.
but only half a teaspoon (I take 5 percent Heinz)
added to the frying pan when starting to stew chopped raw beets in it
Immediately mix everything quickly, add a ladle of broth and simmer over medium heat
It's enough.

Instead of vinegar or lemon juice, I add beet kvass or cabbage brine or bran kvass (Moldavian) - whatever I have at this moment. And I get by very well in frying tomatoes + hours. l. tomato. paste or twisted tomatoes for winter + etc. paste. I cook some of the beets cut into strips with vegetables, and I rub some of them on a coarse grater and add them to the frying for 5 minutes. until the end of frying. the color is incomparable. I add the frying 10-15 minutes before. before turning off. at this moment I add 2 tbsp. lie twisted red bell pepper for the winter because of its taste and excellent color. uladu cabbage after vegetables before frying (should be a little crispy. Turn off the borscht and quickly add the greens, covering with a lid. You can cover it, as if wrapping it up, with a towel and let it brew for at least 30 minutes. Even without masa and beans - great, although I cook it with these products .

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Should I add vinegar to borscht?

I added vinegar when I fried the beets. When I started living with a guy, I learned from it that it was wrong. I don't add anymore

2. Blue clay.

No. There's already enough acid from tomatoes

I add, I forgot once - it turned out not tasty.

Yes. when I fry beets, they don’t lose color (the borscht turns out to be burgundy) and the soup has a spicy taste; borscht is distinguished from other soups by its unusual taste

2 fryings are made for the borscht. one onion and carrot. another beet + tomato + 1-2 tablespoons of vinegar. this is prof. I saw the chef cook like that

Have you just seen it, or have you eaten this creation? I don’t like borscht with vinegar, I never add it.

I add 1 tsp to the prepared

And I always do this. Onions, carrots, beets, tomatoes and vinegar. I don’t like it without vinegar.

When I stew beets, I add citric acid instead of vinegar.
Or, another option, cut one beet into pieces and pour hot water with the addition of citric acid. Let it brew, and then pour the beetroot infusion into the finished borscht. The color of the borscht will be burgundy.

I always put it in beets and tomatoes when stewing, and then add more. And I pour half a glass of sugar into a large saucepan. I add ordinary vinegar, not wine vinegar. I don't like it without vinegar.

I add apple

I will add 1 tbsp lemon juice to the beets.

A spoonful of vinegar, two sugars, official taste!

16. Irina Katsygina

I stew the beets in a separate pan and add a little vinegar to preserve their color.

I add a little apple cider vinegar.

I add it to the prepared tsp. 5 liter pan.

do you cook that much? 5 liters..
maybe for several people. and soup is usually cooked for more than one day

I use tomato paste or tomatoes to create the desired sourness. Vinegar is of no use then.

21. Blue clay.

do you cook that much? 5 liters.. Well, yes. For a few days. My husband and son are mostly at home.

do you cook that much? 5 liters..

But you don’t have to sweat for 3 days. I cook this for two.

I don't fry anything. I add a teaspoon of vinegar to the grated beets. I add it only so that the color of the borscht is red-burgundy.

Add fresh tomatoes and a lot of them and no vinegar is needed

I add it to the beets when roasting

And I squeeze lemon juice into the finished borscht. It tastes better with it - there is sourness)).
I don’t use vinegar because it gives me a stomach ache(

When I fry the beets, I add lemon juice. When ready, I taste it and, depending on the sourness, add a little wine or balsamic vinegar. Vegetarian borscht.

grate the beets, fill them with water and immediately add vinegar. sazar sollavra leaf. and fried tomato paste. You can add a little oil. Vinegar allows you to preserve the color of the beets. And the flavor of stewed beets is much brighter. Carcasses of beets can be stored in a refrigerator or in a freezer until the next time

no vinegar needed. You can put a dessert spoon of vodka on a plate of borscht. In general, vinegar is rarely needed, and you can also pickle in a lot of things, without any vinegar.

why not cognac?

This is the first time I've heard about this. I never add.

Yes this is correct. Personally, I bake the beets and then grind them almost ready, add tomato paste to the onions and carrots, and then lemon juice and sugar to the borscht. I did it yesterday

I add tomato juice, enough acid and no vinegar.

I don’t think that before in Rus' they added vinegar and sugar to borscht, and they didn’t fry it either. Throw the ingredients into the pot and into the oven. I respect traditional dishes, not only Russian cuisine, for their simplicity and rationality. Pilaf, for example, is also rational and tasty.

Borscht should have a sweet and sour taste.

Just add a little beetroot for color.

I don't add vinegar.

Once again I was convinced that most people cook all sorts of things. well, not very tasty food, to put it mildly. And then they wonder how they can eat it the next day. The fact that they cook here with vinegar, I wouldn’t even do it on the first day.

and where did you get the idea that your taste is the standard? Some people eat and praise sprouted millet, while others turn their nose up at a rack of lamb. so eat your unleavened borscht and be happy

Housewives, tell me, is it necessary to add vinegar to borscht? Thank you!

It tastes so good to me too)

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The ongoing debate about which borscht tastes better - Ukrainian or Russian - leads nowhere. But the fact remains that this delicious first course has conquered the whole world and has become the hallmark of Slavic cuisine.

There are, of course, classic ones (you can read about this from the famous V. Pokhlebkin and in other cookbooks), but whether in Russia or Ukraine, each locality has its own version of this dish, and each housewife prepares borscht in her own way . That’s why there are a lot of borscht recipes.

We, having collected recipes from friends, relatives and acquaintances, rummaged through old magazines, chose the most interesting ones. Both experienced and novice housewives can use these recipes.

In addition, you will get acquainted with some culinary secrets.

Borscht with meat and bone broth

The whole secret of this borscht is that vegetables, except potatoes and cabbage, are first stewed separately in a frying pan and only then added 7-10 minutes before readiness to the pan with cabbage and potatoes.

Place a beef bone for broth in cold (!) water, cook without salt, skimming off the foam, for about 40 minutes. Then, about 20 minutes after the bone, add the meat, cut into pieces.

While the broth is cooking, you can cook frying .

To do this, fry coarsely chopped onions in a mixture of vegetable (preferably unrefined) and butter until golden brown. Add 1 tbsp. spoon of flour and mix well (the flour should “fry”, i.e. stop being white). After this, put the carrots and cut into strips and simmer for 5 minutes. Now you need to add the beets, also cut into strips, stir for another 5-7 minutes, add tomatoes or tomato paste, stir for 3 minutes. Cover the pan with a lid and simmer over moderate heat, adding a little water, until almost done. Don't add salt!

When the broth is cooked, strain, return the meat to the pan, and bring to a boil. Add coarsely shredded cabbage. After 10 minutes (if the borscht is with fresh cabbage) - potatoes, cut into large cubes. Bring to a boil, add bay leaf, a few grinds of black pepper (if you like, you can add cloves), salt to taste.

Now it's time for the frying. Place it in a saucepan, if necessary, add salt and pepper, add chopped garlic, herbs and, if desired, your favorite spices, for example.

Turn off the heat and leave covered for a while.

And the next day the borscht becomes even tastier!

Or here’s another little secret: you can grind a handful of dry porcini mushrooms in a coffee grinder about 10 minutes before the end of cooking and carefully add this powder to the borscht. Surprisingly, this does not give the borscht a mushroom aroma at all, but the taste of the borscht becomes extraordinary.

Let this be, so to speak, the basic recipe for our borscht, on the basis of which you can always cook your own, having done only the manipulations known to you.

Now it's time to take a peek and some secrets of making delicious borscht .

...It is customary to cook borscht in strong meat broth. You can use different meats, but you shouldn’t save time on preparing the broth. The longer it cooks, the richer and more aromatic it becomes. Very often, when cooking broth, the water boils away a lot; you can add it, but only boiling water, cold water can spoil both the taste and aroma of the borscht.

...Beets are considered an indispensable vegetable for borscht; they are added to borscht raw, sautéed, boiled or stewed. Beetroot is considered the main component of borscht. Borscht also contains tomatoes, potatoes, cabbage, onions, and carrots.

...The process of adding vegetables to the broth is of no small importance.

The first vegetable that goes into the broth is potatoes. Some recipes even recommend frying it a little. This will add even more richness and richness to the taste of the borscht.

Once half cooked, you need to add cabbage. While the cabbage is cooking, under no circumstances should you cover the borscht with a lid, otherwise the unpleasant smell of the cabbage will spoil the entire aroma of the borscht.

Some housewives put a couple of whole potatoes in the borscht, then mash them and put them back into the pan along with the frying.

It is advisable to pre-sauce all other vegetables (onions, carrots, parsley or celery root, peppers, tomatoes) and stew them well.

...You shouldn’t neglect spices and spices. The borscht is piquantly decorated with garlic, allspice and bay leaf.

The rich red color of borscht comes, of course, from its main ingredient, beets. And so that our borscht is not only tasty, but also beautiful, let's learn some more secrets that different housewives use.

...Use dark cherry-colored beets for borscht (Bordeaux, Egyptian, and Cylinder varieties are excellent). So juicy and sweet in taste.

...Beets will not lose their color if you sprinkle them with lemon juice.

You can boil the beets separately in their peels, and add a tablespoon of vinegar to the cooking water. After this, peel the beets, grate them on a coarse grater or cut them into strips and add them to the almost finished borscht. Let it simmer a little more.

...To prepare rich red borscht, you can use this method: grated beets and pour boiling water over them. Then drain this liquid, but do not pour it out. Place beets in borscht. And pour in the beet liquid at the very end of cooking. Bring to a boil and turn off the heat.

...Roasted beets should be added to the borscht at the end of cooking.

...Tomato paste also plays a certain role in the color of borscht. Even if you cook borscht with fresh tomatoes in the summer, a spoonful of tomato paste won’t hurt. And in winter, tomato paste can be combined with homemade tomatoes or canned tomatoes.

...In order for the borscht to turn out red, you need to maintain the proportions of beets, carrots and onions. So they usually take 3 parts beets, 2 parts carrots and 1 part onions. Simmer in a frying pan with the addition of sunflower oil, oil, water and sugar until the beets give juice. Add to the pan when the cabbage and potatoes are cooked in the broth. At the end of cooking, you can add crushed garlic and ground red pepper.

And now the recipes.

Borsch "Red"

Pour the meat (preferably, of course, beef, but it doesn’t matter, you can use any meat) with water and put it on the fire. When it boils, remove the foam, reduce the heat to low, add a whole peeled onion and cook until the meat is ready, from 1 hour to 2.5 hours (depending on the meat used). At the end, add salt to the broth and remove the onion.

Throw the potatoes, cut into strips, into the broth.

While the potatoes are cooking, prepare the roast: fry finely chopped onion in a frying pan in vegetable oil until golden brown, add grated carrots and grated beets, fry. Then add, of your choice (whatever is available), fresh grated tomatoes or tomato paste diluted with water or broth, simmer until the liquid has almost completely evaporated.

Chop fresh cabbage very thinly.

Once the potatoes are cooked, add the fryer and bring to a boil. After this, add the cabbage and bring to a boil again. Add bay leaf, ground black pepper, cook for 3 minutes. Add finely chopped herbs and turn off the heat.

Russian borsh

Required 400 g pork, 400 g roast beef, 1 onion, 200 g carrots, 300 g beets, 200 g white cabbage, 500 g red tomatoes, 50 g parsley root or celery root. Besides , 2 bay leaves, 5 peas of black and allspice, 1 teaspoon of salt, 50 ml of vegetable oil, 20 ml of table vinegar, 20 g of sugar.

Pour the washed meat with clean cold water (3.5-4 liters) and bring to a boil over high heat. After this, reduce the heat so that it simmers just a little, skim off the foam that appears on the surface. Cook the meat for about 1.5 hours. When it can be easily pierced with a fork or knife, it is ready.

About halfway through the cooking process, add the bay leaf and peppercorns.

Cut the onion into cubes. To do this, peel the onion, cut into 4 parts and chop finely. The bulb should be quite large.

Cut carrots and beets into thin strips. It is believed that chopped vegetables are better suited for borscht than grated ones.

Chop the cabbage thinly and cut the parsley or celery into strips.

When the meat is ready, remove it from the broth and cut into portions.

Strain the broth, return to the pan, add salt and add chopped meat. Please note that salt is added at the end of cooking the broth.

Place cabbage in the strained broth and cook until done.

Place beets, onions, carrots and celery (parsley) in a frying pan or saucepan with vegetable oil, add a little (100-150 ml) of broth and simmer covered over low heat for about 20 minutes.

During the stewing process, vegetables need to be stirred so that they do not burn.

Halfway through cooking, add peeled and chopped tomatoes, sugar and vinegar to the vegetables. Simmer until the vegetables are fully cooked, then add them to the broth with the cooked cabbage. Turn off the finished borscht and cover with a lid to let it steep a little.

When serving, add sour cream and herbs to the borscht. Garlic and black bread go great with borscht.

1. The sweet and sour taste required for borscht can be achieved in different ways. Sweetness can be added by adding bell pepper to it at the end of cooking. It is recommended to add sugar not to the liquid, but to the beets first - while they are stewing or baking.

2. Vinegar and other acidulants, which are added to the roast or, again, to the beets, are responsible for the acid in borscht. You can also use tomatoes or sorrel to add a sour taste.

3. The red color is achieved through proper preparation of the main distinctive component of borscht - beets. Moreover, how beautiful and rich it will be depends on what kind of beets are used, how and at what temperature they were prepared and added to the dish. In addition, the color may be lost during storage and subsequent heating of the soup. In order to protect themselves from possible failures (the beets turned out to be of poor quality or the borscht boiled over), cooks use various professional secrets. For brightness, you can add a little lemon juice to the soup or, for example, additionally prepare a beet extract by passing raw or even boiled beets through a juicer. Some chefs also offer another method: cut washed, unpeeled beets into circles, add water and bring to a boil, and then infuse the resulting broth in a warm place.

4. The traditional ingredient of this soup is meat. Beef is ideal, it adds thickness and fat to this dish.

5. You should not overdo it with the broth, since 1 serving should contain no more than 200-300 ml of liquid, otherwise the borscht will lose all its taste.

6. As in many other soups and other dishes, potatoes are a necessary ingredient. It must be cut into small pieces and boiled along with all the vegetables.

7. Borscht is one of the few first dishes that only becomes tastier over time, so if you are preparing red borscht, you have a large family and you like this dish, then it is better to immediately cook a large pan for 2-3 days.

8. Season the finished dish with sour cream. Instead of regular sour cream, you can prepare a special dressing. To do this, peel 1-2 cloves of garlic from the core and pass through a press, chop the greens. Add chopped garlic and herbs, salt and black pepper to taste to the sour cream and mix everything well. And season the borscht with this mixture.

9. The most important secret is that after the broth has boiled, take a small piece of old lard and a clove of garlic, crush it in a mortar, and throw it into the borscht. Turn it off immediately!

Here is a classic recipe that will delight your family and guests.

Real Ukrainian borscht

Ingredients:

for 5 liters of water:
meat - 600-700 g
potatoes - 2-3 pcs,
beets - 1 small piece,
onions - 2 pcs.
carrots - 2 pcs.
tomato paste - 2 tablespoons,
tomatoes - 2-3 pcs.,
bell pepper (red and green, bitter) - 1 piece,
cabbage,
greenery,
a small piece of old lard,
1 clove of garlic,
salt.

Preparation:

Wash the meat, put it in a saucepan, add cold water and cook until tender (see meat broth).

Cut the potatoes into cubes and put them in the broth.

Fry the beets, cut into strips, in a frying pan. Add diced onion and carrots (also diced - more pleasant to eat). Fry until golden brown. Add tomato paste and grated tomatoes (without peel).

After the tomatoes thicken a little, pour in a glass of broth. Add bell pepper, cut into cubes. Simmer for 10 minutes.

Shred the cabbage. When the potatoes are almost ready, put the fried potatoes in the broth, boil - add cabbage and a lot (!) of herbs (parsley, dill - whatever you like).

Let it simmer for 5 minutes and add lard.

Our borscht is ready!

Bon appetit!

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