Lenten borscht with boiled beets. How to cook classic Ukrainian borscht with fresh beets (simple step-by-step recipe with photos)? How to cook borscht with fresh beets

There are many recipes for borscht, and each of them is good in its own way. For me, the most delicious is the “red” borscht, that is, the one prepared with beets and tomatoes. Today we will talk about one of my favorites - lean borscht with boiled beets.

I understand that it’s difficult to surprise with lean borscht. But such borscht has its advantages. For example, it cooks many times faster than “non-lenten” borscht, and you can always serve it with available meat or lard, or even sausage. Typically, for classic borscht, raw beets are used, on the basis of which a frying or dressing is prepared. And such borscht really turns out to be very tasty, aromatic and rich. But if you boil the beets first (whole in their skins), and only then add them to the borscht, then this gives the dish an even richer color, and the taste becomes brighter.

Let me show you my experience of preparing lean borscht with boiled beets, and if the recipe interests you, be sure to prepare the same ruby borscht for yourself :)

Cooking time: 40 minutes

Number of servings – 8

Ingredients:

2 liters of water
1 onion
4-5 potatoes
1 medium carrot
1 medium-large boiled beet
1 bell pepper
2 tbsp. tomato paste
150 g cabbage
20 ml sunflower oil
1 tbsp. sugar (no slide)
1 tbsp. vinegar 9%
Bay leaf
pepper
herbs for dressing

Borscht with boiled beets, step-by-step recipe with photos

The amount of ingredients is calculated for 2 liters of water. Therefore, fill the pan with 2 liters of water and put it on fire. In boiling water we place a whole unpeeled onion, which must be washed thoroughly, a bay leaf and potatoes. Often, when preparing borscht, I add whole potatoes (peeled, of course) to the water (or broth). These potatoes eventually boil down and look very appetizing in the finished borscht.

So, a saucepan with water and the first portion of ingredients slowly boils over low heat, and in the meantime we move on to the next components.

My beets are medium-large, you can even take quite large ones (they won’t spoil the borscht). Moreover, it was boiled in advance until fully cooked. We clean the beets.

We clean large carrots and grate them on a “beetroot” grater. The recipe for this lean borscht also contains bell pepper for a richer taste and aroma. I have frozen peppers, which does not at all affect the taste of the final dish. Chop the pepper as desired.

Heat a frying pan with a small amount of sunflower oil (about 20 ml) and lightly fry the carrots and peppers for 2-3 minutes over medium heat.

Then add grated beets to the resulting frying, and add a tablespoon of 9% vinegar to it.

Following the vinegar, add a level tablespoon of sugar and 2 tablespoons of tomato paste to the pan. Continue frying the vegetables for another three minutes, then turn off the heat.

Finely chop about 150 g of white cabbage.

Add cabbage to boiling water. The potatoes should be ready by this time.

After the cabbage, add the dressing to the borscht. Covering the pan loosely with a lid, we continue to cook the borscht with boiled beets until the cabbage is completely cooked (the rest of the ingredients are already ready). The fire is less than average.

At the end, all that remains is to add salt to the borscht, focusing on your taste, pepper and season it with fresh herbs. They say that borscht becomes even tastier if you let it sit for 15 minutes under a tightly closed lid after cooking.

Despite the many varieties of this dish, the existence of many nuances and little secrets based on the experience of each housewife, the basic rules for its preparation remain unchanged:

Vegetables are pre-washed and chopped.
The broth is made from any meat: pork, veal, lamb, chicken, but beef is considered the most suitable. The main thing is that it is rich, so it is put on the fire for 2 and a half hours. Lenten borscht is prepared in mushroom or vegetable broth. To ensure that the color of the main ingredient - beets - does not change, when stewing, add your choice: lemon juice, a little citric acid, a little vinegar.
Potatoes are added to the prepared broth, after a quarter of an hour - cabbage, beets, and frying.
Beets are subjected to different types of processing:

rub and stew;
dipped into the broth immediately after slicing;
baked;
boil without peeling.

» Borscht with potatoes

After all, eating truly healthy and healthy food is quite difficult; everything has its pitfalls. Absolutely all people need to eat right for the normal functioning of the body. In order to eat properly, you need to study a lot of scientific material.
Eat right and you will be energetic, healthy and cheerful! There are a great many recipes for borscht, but they are all united by the same sweet and sour taste, bright red color, and the presence of beets and tomatoes.
Many people cook borscht with mushroom or bone broth; you can also cook soup with vegetable broth. Once the potatoes are half cooked, add the cabbage to the broth. Add sweet pepper cut into strips to the borscht - this will make your soup even more healthy and fortified.

Hello! In this article I will tell you how to cook red borscht with beets and give you a step-by-step recipe with photos and timing.

Often the borscht turns out brown and sour, and the vegetables in it are overcooked. My recipe has its own “tricks”, thanks to which my soup is always tasty and red in color.

I cook borscht with fresh cabbage without vinegar or tomato paste, and it does not lose its beautiful rich color. The soup is hearty, but not greasy, and is liked by adults and children. At the end of the recipe, I calculated the calorie content and the BZHU ratio; my first dish is low-calorie. Begin!

What should you use to cook borscht so that it is filling and without a greasy film, tasty and healthy?
I ask the question because this soup can be prepared with any broth.

The borscht recipe I give is made from beef broth with bones.

It is beef broth, in my experience, that meets all of the above conditions. I cooked my favorite beet soup at least 300 times. And I did different experiments with broth and ingredients. This is the option I like best.

Beef broth is not a strict rule.

According to my recipe, you can cook the following types of borscht in different broths:

light vegetarian without meat,
Ukrainian with pork, bacon, lard
poultry broth: you can use any parts of chicken or turkey.

I prepared all these options, and the principle of preparing the main part - the beetroot and vegetable part - does not change from the broth. Choose any!

Ingredients

Amount of ingredients: 15
Cooking time: 40 minutes + 1 hour for broth
Calorie content per 100 g: 35 kcal
Proteins / fats / carbohydrates per 100 g: 2,3 / 1,1 / 3,5

Soup is a food that unites. It is customary to eat it as a family, together at the table, so you don’t need to waste time preparing it. I immediately cook a larger pan, and on the second day my borscht is still just as tasty.

A detailed calculation of calorie content per 250 gram serving is at the end of the recipe.

Ingredients for delicious borscht

Ingredients:

All ingredients for the recipe are affordable: and you can buy them at your local store.

Fresh beets - 2 pcs. medium size, 300 grams
Meat - beef with bone, 250 grams
White cabbage - 300 grams
Potatoes - 270 grams
Onion - 1 onion, 80 grams
Carrots - 1 piece, 100 grams
Tomato - 1 piece, 100 grams
Ketchup - 1 tbsp. spoon, 20 grams
Lemon, juice - 1 teaspoon, 5 grams
Vegetable oil - 10 grams
Fresh garlic - 3 small cloves, 8 grams
Greens - 10 grams
Black pepper - to taste
Bay leaf - to taste
Salt to taste

Water for broth - 1.5 liters.
Calculation for 10-12 servings of the first course.

The main thing in borscht is beets. If I'm cooking a large pot, and I have a 3-liter capacity, then I take a couple of medium-sized root vegetables. One small beetroot will not produce a beautiful rich color...

For the remaining ingredients, you can deviate from the recipe, replace them, and get creative.

Recipe

I pre-cook the broth, this will take about an hour. Depending on the meat, this may take more or less time: the main thing is that the meat is cooked and easily separated from the bones.

I pour cold water over the meat

I pour 1.5 liters of cold water over the meat and put it on high heat. I use regular tap water through a filter jug.

The scale must be removed so that the broth remains clear.

Before the water boils - this moment needs to be caught, I remove the foam. After this, I set the meat to cook over low heat. I close the pan with a lid and forget about it for an hour. I don't add salt.

In the meantime, I'm working on vegetables. I wash them and clean them.

Boiled beef separates well from the bones

In an hour, the beef is cooked: it becomes soft and manageable, it is easy to separate from the bones. I do this on a regular flat plate using a fork and knife.

I put the meat aside. Now I am interested in the broth in which I will cook my soup.

I take on the vegetables: I start cutting them, chopping them, grating them. And then sauté, simmer and put into the pan in order.

Potatoes cut into cubes

The first one is potatoes. I cut it into cubes: I like this type of cutting in this soup, and add it to the broth.

Thinly slice or shred fresh cabbage

I shred the cabbage using a shredder. I have it separately, but on four-sided graters there is also a side in the form of a long slot with a sharp blade - you can use it. If there is none, then you can finely chop the cabbage with a knife.

The cabbage pieces should not be very long so that they do not hang from the spoon or fall off it.

I always knew when my child was given borscht for lunch in kindergarten. Can you guess why? 🙂

After all, this is a soup of bright red-raspberry color! All splashes will definitely remain on your clothes.

The cabbage goes on the second boil

After the potatoes have cooked for 10 minutes, I throw the chopped cabbage into the pan. Second - go!

In the recipe I use 2 types of beet slices

And now - one of the main features of my recipe. I prepare beets in two ways: I cut some into cubes of approximately 1 cm, and grate the other half.

I give each vegetable its own shape so that the main ingredients are recognizable on the plate. I don't want to end up with soup.

I start with a grater, because when I grate beets, a large piece is more convenient to hold in my hand. And then I wield a knife.))

The third I put beets into the pan

5 minutes after adding the cabbage, I put the “cubed” part of the beets into the pan. Third - go!))
Now you can add salt to the soup. I have it simmering on low heat, I monitor the heating of the stove.

Vegetables prepared for dressing

Now it’s time for all the fine cutting and grating. All vegetables can be prepared while cooking the broth, so that you can do everything calmly later. I chop the tomato and onion finely, the garlic very finely. Carrots - I grate them. I have already grated the beets.

Dressing No. 1 - onions, carrots, garlic

I prepare the dressing from onions, carrots and garlic in a separate frying pan. Add a little vegetable oil to a heated frying pan, then onion, saute it for a minute. I send him carrots and garlic. Another 3 minutes - and the dressing is ready.

Beets deserve special treatment; they will set a bright mood for us, that is, the raspberry-red color of borscht. Therefore, I make it in parallel with the carrot and onion dressing in a separate frying pan without oil.

Dressing No. 2 - tomato, beets, ketchup, lemon

First, I put the chopped tomato into the frying pan and simmer for a short time: it almost immediately begins to produce juice. Then - beets, and 1 spoon of ketchup.

In order for beets to retain their color, they need an acidic environment or acid. In this recipe I use 4 acids at once: citric, malic, ascorbic and acetic.

Just don't be scared. 🙂 As a chemical technologist, I take chemistry issues very seriously and will tell you a little about where everything comes from.

Citric acid is contained, as you may have guessed, in lemon, and it also contains ascorbic and malic acids. Ascorbic or vitamin C is found in tomatoes, and vinegar is found in ketchup.

I took the information about vinegar in ketchup from its packaging; it is written about it in small print on the back. And on the front side I read that my ketchup is a 100% natural product and a 3-time winner of the “Test Purchase” program. If I want a dressing without vinegar, then next time I won’t add ketchup: 3 acids will do a good job of preserving the color of the soup.))

Add broth for stewing

To prevent the vegetables from burning and the beets to stew, I add 3-4 tablespoons of broth from the pan. I simmer the vegetables for about 5 minutes.

I put the borscht dressing into the pan.

Then I add the dressings from both pans to the pan one by one. Here you need to write: from the fourth to the tenth all together in the soup, march at a walk!

My soup turned out to be quite thick. I stir it and close the lid: let it cook, all the flavors should combine.

At the end I add beef

Now part of the recipe is up to you. I add all the disassembled meat back to the soup. No bones, I don't use them.

If I need the beef on plates to be portioned, then it needs to be divided into equal piles and added to each plate.

Well, if you have people in your family who like to crunch and chew bones (I’m not talking about your pets)), then you can put everything back into the pan along with the meat: both bones and cartilage.

I add the greens and bay leaf last.

The final touch: I add finely chopped herbs, bay leaf and black pepper to the pan. I turn off the heat and leave it covered for another 3-5 minutes without removing it from the stove.

Red, fragrant. meaty, and at the same time light borscht!

I pour beautiful, aromatic, healthy red borscht into a plate. It was not overcooked, the vegetables retained the correct consistency. This first course deserves a beautiful plate and napkin.

If you like sour cream, add it! But I warn you, the color will change.))

Recipe timing

I set the timing so that the borscht does not turn out overcooked. I have eaten overcooked borscht many times, and I know that extra minutes can ruin all your efforts. There are a lot of ingredients in borscht, so I wrote everything down minute by minute and divided it into 2 stages: broth and cooking the soup.

Stage I
1-59 minutes- wash and cut the meat, bring the broth to a boil, and cook it
5-59 minutes- wash, peel vegetables, cut potatoes, beets, cabbage

Stage II
1-10 minute- add potatoes, disassemble meat
10 minute- add cabbage
15-25 minute- add beets. I chop onions, tomatoes, garlic, grate carrots and beets
25-30 minute- sauté onions, carrots and garlic, stew beets with tomato and lemon
31-35 minutes- add 2 dressings, meat, herbs, pepper and bay leaf
35-40 minute- I insist the soup

It takes me 100 minutes or 1 hour 40 minutes to prepare this dish.

Is it possible faster? It's possible to do it faster, of course. But on a different broth. I cook quick ones in 30 minutes. You can apply the same principles to borscht.

Calorie and BJU calculations

I studied the calorie content of borscht on the Internet and discovered that I was cooking low-calorie borscht. This soup is suitable for weight loss and can be included in a healthy diet.

Ingredients	Weight, g	Calorie content kcal/100 g	Proteins, g	Fats, g	Carbohydrates, g
Beet	300	43	4,8	0,5	20,3
Meat, beef thin edge on the bone	250	150	47,5	20	0
Fresh white cabbage	300	25	3,9	0,3	9,9
Potato	270	76	5,4	1,1	43,5
Bulb onions	90	44,8	0,6	0,2	4,2
Carrot	100	32	1,3	0,6	5,9
Tomato	100	20	0,6	0,2	4,2
Ketchup	20	111	0,3	0	5,2
Lemon	5	16	0	0	0,2
Vegetable oil	10	899	0	10,0	0
Garlic	8	143	0,5	0	2,4
Greens (parsley)	10	47	0.3	0,1	0,6
Black pepper	5	251	14,1	5	2,5
Bay leaf	0,1	0,4	0,01	0,01	0,07
Salt	10	0	0	0	0
Water	1500	0	0	0	0
Contents per total weight	2971,1	1006,2	66,4	32,3	102,5
Per 100 g of finished dish	100	35,06	2,3	1,1	3,6

So, I weighed the finished dish and calculated the calorie content per 100 grams of weight - only 35 kcal.

A 250 gram serving contains 105 kilocalories.

And she calculated the content of proteins, fats and carbohydrates in the dish. I got the ratio B / F / U - 33% / 16% / 51%.

Try making this aromatic vegetable soup using my recipe. Perhaps it will become your family's favorite dish!

Traditional technology for preparing borscht involves the use of fresh vegetables. Beets are also taken raw, chopped, then stewed or sautéed, and then added to the soup being prepared. However, there are situations where this technology is not suitable. If you have leftover beets from a salad or you don’t fry vegetables, keeping an eye on your health, you can prepare borscht with boiled beets. From the many existing recipes for this dish, you can certainly choose the right one.

Cooking features

Cooking borscht is an art that needs to be mastered if the fame of a skillful housewife is important to you. Improperly prepared borscht looks unappetizing, and its taste leaves much to be desired. When starting to cook borscht, you need to know a few subtleties:

Beautiful red borscht cannot be prepared without beets and tomatoes. They can be replaced or supplemented with tomato paste or juice, but it is impossible to completely do without this component.
Beets are added no more than 10 minutes before the dish is ready, so that they do not become discolored as a result of prolonged cooking.
Using acidic products, including vinegar and lemon juice, helps maintain the rich color of the beets.
Vegetables for borscht should be cut carefully, into small pieces, only then will it look aesthetically pleasing.
Follow the correct sequence of adding products. If you put them all at once, by the end of cooking some will remain raw, others will be overcooked, and the beets will be discolored.
Correct borscht is thick borscht. Don’t skimp on vegetables and don’t be lazy about cutting them more.
It’s not scary to cook a lot of borscht - once it’s steeped, it only becomes tastier.
Fresh herbs and garlic are often added to borscht made from boiled beets. They are placed in a plate, and if you put them directly in the pan, you need to boil them for a few minutes - otherwise the soup will quickly turn sour.

Boiled cabbage borscht, like traditional borscht, is seasoned with sour cream. If you are fasting and have chosen a vegetarian version of the dish, you can replace sour cream with lean mayonnaise.

Borscht with boiled beets and meat

beef on the bone - 0.6 kg;
lard - 100 g;
white cabbage - 0.3 kg;
potatoes - 0.6 kg;
beets - 0.3 kg;
carrots - 0.2 kg;
onions - 150 g;
garlic - 3 cloves;
tomato paste - 40 ml;
table vinegar (9 percent) - 5 ml;
water - 3.5 l;
salt, spices - to taste.

Cooking method:

Wash the beef and dry with a napkin. Place in a saucepan and add the amount of water specified in the recipe. Put it on fire.
Wash the beets and place in a separate pan. Fill with water. Let it cook. Cook for about an hour, checking the degree of softness with a knife. Drain in a colander and leave to cool.
When the water in the pan with meat boils, remove the foam that appears on the surface and reduce the heat. Add spices. Peppercorns, black and allspice, and bay leaves work well. When the meat becomes soft and begins to fall off the bone easily, remove it from the broth and cool. It will take about the same time to prepare the broth as it does to cook the beets.
Peel the boiled beets and cut into small pieces.
After peeling the potatoes, cut them into larger pieces, about a centimeter by two centimeters.
Remove the top leaves from the cabbage head. Finely chop the cabbage.
Scrub and wash the carrots. Cut it into strips.
Peel the onion. Cut into thin half rings.
Cut the lard into small pieces and place in a saucepan. Melt it.
Place carrots and onions in melted lard and fry them until soft.
Add tomato paste, stir. Simmer for a few minutes and remove the saucepan from the heat.
Strain the broth and return to the pan.
Separate the meat from the bones, cut into small pieces, and place in the broth.
Place the pan on the fire and bring the broth to a boil.
Dip the potatoes into the broth. Once it comes back to a boil, add the cabbage.
Cook for 15 minutes after adding the cabbage, then add the fried vegetables and finely chopped garlic. Salt the soup to taste.
After 5 minutes, pour a spoonful of vinegar into the broth, stir, then immediately add the beets. Wait for the borscht to boil again, then cook for 2-3 minutes, remove the pan from the heat.

The soup should be poured into bowls no earlier than half an hour after preparation - it needs time to brew. It wouldn’t hurt to put a spoonful of sour cream and fresh herbs finely chopped with a knife on each plate. A good addition to borscht would be Ukrainian pampushki or garlic croutons made from rye bread.

Borscht with boiled beets and chicken

chicken breasts - 0.8 kg;
water - 3.5 l;
white cabbage - 0.3 kg;
potatoes - 0.5 kg;
carrots - 0.2 kg;
sweet pepper - 0.4 kg;
onions - 150 g;
boiled beets - 0.25 kg;
fresh tomatoes - 0.3 kg;
garlic - 3 cloves;
fresh herbs - 50 g;
lemon juice - 20 ml;
salt, spices - to taste.

Cooking method:

Make broth from chicken breasts. Remove chicken from pan. Once the breasts are cool, remove the poultry from the bones and return to the pan.
Peel the potatoes, cut into one and a half centimeter cubes, and place in the broth. Place the pan on the stove.
Shred the cabbage. Place it in the pan when the broth boils.
Peel and finely chop the onion.
Peel the carrots and grate them coarsely.
Wash the pepper, remove seeds, and chop into small strips.
Add carrots, onions and peppers to the soup 10 minutes after the cabbage.
Give the tomatoes boiling water and peel them. Cut the tomato pulp into small cubes and add to the soup 10 minutes after the onions, peppers and carrots. Salt the borscht to taste.
Peel the beets and cut into thin strips. Pour lemon juice into it and stir. Add to the rest of the ingredients 10 minutes after adding tomatoes to the borscht.
After 5 minutes, add finely chopped herbs and garlic. Boil the borscht for 2-3 minutes, remove from heat.

Let the borscht steep under the lid for half an hour and pour into plates. Soup cooked according to this recipe can be called dietary. The recipe will appeal to supporters of healthy eating.

Lenten borscht with boiled beets

white cabbage - 150 g;
boiled beets - 150 g;
boiled carrots - 150 g;
sweet pepper - 0.2 kg;
potatoes - 0.5 kg;
canned green peas - 130 g;
vegetable oil - 20 ml;
tomato paste - 40 ml;
sugar - 10 g;
apple cider vinegar (6 percent) - 20 ml;
onions - 100 g;
salt, spices, fresh herbs - to taste;
water - 2 l.

Cooking method:

Peel the boiled carrots and beets. Cut into strips and place in different plates.
After peeling the potatoes, cut them into small cubes, about a centimeter in size.
Chop the cabbage very finely.
Cut the pepper into thin strips.
Drain the liquid from the jar of peas.
Place cabbage and potatoes in a saucepan and bring to a boil.
Add some salt and season. Cook until the dressing is ready.
Heat oil in a frying pan, add peeled and finely chopped onion.
When the onions turn golden, add the carrots.
After 2-3 minutes, add the beets to the vegetables. Sprinkle it with vinegar, add salt and sugar.
After 2-3 minutes, add tomato paste and continue cooking for 5 minutes.
Place the prepared dressing in a saucepan with borscht. Add canned peas to it. Add some salt. Continue cooking for 7-8 minutes.

You can use frozen peas instead of canned peas. Then it is put into the soup as soon as the water boils. Greens are added directly to the plates.

Borscht with boiled beets is indistinguishable in appearance from that cooked using traditional technology. Its taste is no less pleasant. You can replace fresh beets with boiled ones without losing the quality of the dish.

Product Matrix: 🥄

Red borscht with beets and beef is good at any time of the year. This hearty and colorful first course quickly satisfies your hunger, warms you up and delights with its delicious taste. It’s hard to count how many versions of a traditional dish there are now: less calorie and faster, refreshing, etc.

This time, for pleasant, subtle sweet and sour “notes,” we’ll add vinegar and granulated sugar to the vegetable dressing, but otherwise we’ll follow the standard recipe.

Ingredients for a 5-liter saucepan:

beef on the bone - about 700-800 g;
fresh cabbage - 300 g;
potatoes - 2-3 pcs.;
dill - ½ bunch;
garlic - 3-6 cloves;
bay leaf - 1-2 pcs.;
salt, allspice and peppercorns - to taste.

For frying:

onion - 1 large;
carrots - 1 large for frying (+ 1 carrot for meat broth);
beets - about 300 g;
vinegar 9% - 1 tbsp. spoon;
sugar - 1-2 teaspoons;
tomato paste - 2 tbsp. spoons;
vegetable oil (refined) - 2-3 tbsp. spoons.

Red borscht with beets and beef recipe with photo

Fill the beef to the top with water and boil. Using a spoon, skim off the resulting foam and place one peeled carrot into the pan. Cook the broth without salt for about an hour and a half (until the beef is completely cooked). About 15 minutes before the end of cooking, throw in the bay leaf and peppercorns.
Carefully remove the boiled meat from the broth and place it in a separate bowl. Throw away the carrots and spices. Pass the broth through a fine sieve to remove small pieces and possible bone fragments. Pour into a clean saucepan and bring to a boil again. Dip cabbage, shredded into thin strips, into the strained broth.
Next are potato tubers, peeled and cut into equal cubes. Do not add salt yet so that the vegetables boil faster. Cook at low boil for 15-20 minutes.
How to make frying for red borscht with beets
Meanwhile, make vegetable frying for the borscht. In a frying pan, pouring vegetable oil, fry finely chopped onion for a minute or two.
Next, add the remaining carrots, grated coarsely. Stirring, keep on fire for the next 3-4 minutes.
Add peeled and grated beets to the carrot and onion sauté. Simmer for another minute, and then pour in the vinegar, sprinkle the vegetables with sugar and add tomato paste. Pour in 2-3 ladles of meat broth, mix and simmer the assorted vegetables under the lid until fully cooked (about 20 minutes).
Transfer the roasted beets into a pan with already soft vegetables. The broth will immediately turn a rich red color.
Divide the boiled meat into portions and add it to the almost finished borscht. Simmer at a low boil, do not allow active boiling! Finally, add salt, take a sample, and season with spices if desired.
At the end, add chopped garlic cloves and dill into the broth, and after a couple of minutes remove from heat.
Serve freshly cooked red borscht with beets, flavored with sour cream or just like that, adding a slice of fresh bread. Enjoy this hearty and warming first course!