How to cook beets with beets to be red when putting beets: step-by-step recipe with photos - recipes with photos

Red BorschWhat should be a true borsch? Optical, fragrant and, of course, red. Unfortunately, the first dish sometimes gets pale, uploaded or altogether brownish-brown.

How to cook delicious boots with beets to be red? When to put the beet? Step-by-step recipes with photos will help cook an amazing soup, which for a long time will remember your loved ones.

Why the borsch loses red

The secret of the unique color of the borscht is concluded in the use of beet, which is part of the products for the classic preparation recipe. The vegetable contains betaine and betane, they are "paint" the first dish. By the way, these substances strengthen the walls of blood vessels, possess an antiseptic effect. But the connection with the air during the boiling process instantly destroys the anthocyanins. Soup acquires a naples look, becomes not so healthy for health.

Without going into these details, skillful hostesses will call at least three reasons for loss of juicy color dishes:

  1. You sent beets to boiling broth along with the rest of the raw vegetables.
  2. You cooked soup for too long, until the product softening.
  3. You warm up a red borsch on the stove and just in case they boiled it.

Is it worth saying that beet varieties with bright yellow, yellow-red and absolutely white flesh is not able to paint broth in a burgundy color? In addition, the dish can spoil the incorrectly chosen vegetable. Too large overgrown beets will not discrete with rude fibers, which will be felt even in a steady, fried or boiled form.

How to make boosch red

If you cook the borsch, the beet will not become pale, and the soup will save a juicy red color. There are two nuances that can not be overlooked. First. Kornemplodus prepare separately from soup, the red color will manifest in all its glory. Second. Add acid to the vegetable blank, and the result will be saved in the broth.

Preparation of beets

How to prepare a root for refueling borscht? First of all, it is correct to choose vegetable instances. Young medium and non-religious vegetables will be improper faster, the taste will be tender than old analogues. Beet can be welded in the peel, bake the whole in the oven or microwave oven, fry in a crushed form in a pan.

  • Classic cooking option - cook in ordinary water. So that the product does not lose touch and brightness, leave it in the peel without disturbing the integrity, with the tail. Readiness you can check with a knife or wooden toothpick;
  • In the oven, the rooteplood will succeed as sweet and rich. Time on the process will take one and a half hours, provided that the unclean beets will be certified in foil;
  • In the microwave oven, the product will reach softly for 50-60 minutes at a temperature of 190 degrees. Do not forget to use a package for baking;
  • In the pan crushed vegetable tomite 30-40 minutes, without a lid. As moisture booming, add a bit of broth.

Whatever the way the ingredient is preparing, it must be brought to a soft state. After connecting to the rest of the vegetables, the soup should be removed from the stove and insist without heat treatment.

On a note!

The beet is welded faster if it is lowered into boiling water. Another way to speed up the process is to quickly cool it after half hour boiling. The temperature difference will "bring" product to readiness in 45 minutes.

Appendix

What acid, in what amount when adding to broth? Uniquely can only be answered on the last question: in the finals of the process. The choice of acid depends on the preferences of the hostess.

  1. Acetic acid, apple vinegar. Add a teaspoon of acetic acid (9%) or 10 ml of apple vinegar (up to 5%) in a frying pan to beetral bars. If the ingredient is boiled, skip through the grater, pour the acid immediately into the soup.
  2. Juice from tomatoes. Follow the proportions of 200 g of juice - 1 liter of broth. It is better to take a home option, as a last resort - home tomato paste. It is enough in the amount of 1 teaspoon per liter. We add together with parsed vegetables in a saucepan with boiling broth.
  3. Beetter kvass. Fill out by grated beet half of the glass container, pour boiling water and pour out 5 g of sugar (per liter bank). Clean the neck loosely, place the battery to be 4-5 days. To enhance ferment, pour yeast and handful of rye crackers. On 3 liters of soup there is 250 g of drink.
  4. Lemon acid. Add 10 g of lemon to a three-liter bulb pan. It must completely disperse before the addition of beets.

Some mistresses as acid prefer to use grated sour apple, pineapple juice, ketchup and salty cucumbers. Reviews of famous culinary confirm the riskiness of such a venture, although experiments in the kitchen can open new options for long-known dishes.

Step-by-step recipes

Red boards cooking recipes There are a great set. They are prepared on the basis of lean or meat broth, with the addition of mushrooms, beans, apples and other products to the main composition. One thing unites them: the coloring vegetables are extinguished (cooking, fried, baked) separate from the first dish, add to the rest at the final stage. Such a hike allows you to cook borsch, so that it is fragrant and red, step-by-step recipes - excessive proof of that.

Classic Borsch

Familiar and loved by all red borsch requires patience and time. But the result, if you clearly follow the recipe, justifies expectations. On the second day, the soup becomes truly tasty: infant, fragrant, nutritious.

Ingredients:

  • Beef on the bone - 1 kg;
  • Potatoes - 6 medium tubers;
  • Cabbage forks - 0.5 kg;
  • Medium beet - couple pcs.;
  • Paste from tomatoes (home) - 40g;
  • carrot - couple pcs.;
  • Onions - one repka;
  • garlic - 2 slices;
  • Vinegar - 6 grams;
  • Lean oil - 35 g;
  • salt to taste;
  • Parsley leaves, Fresh dill;
  • spice.

How to cook:

Prepare meat, cut. Send to a container with cool water and bring up to boil. Remove the foam and tomit on fire from 2 to 2.5 hours. Sung over 13-15 minutes before turning off. Finished meat cut into small pieces. Add beef to the soup better before serving: it will remain saturated with meat juices, without the taste of vegetables.

On a note!

Broth for borscht is good from any meat: veal, pork, lamb, birds, meat pieces on the bone. To Nava turned out saturated, after boiling, reduce the heating power and joke on slow heat from 2 to 2.5 hours. So that the broth did not climb, do not forget to shoot a foam.

While the decoction is preparing, remove the peel with boiled vegetables. Clean garlic, onions. Grind beets with long segments, carrots, onions and potatoes - squares. Cabbage wipe on a shredder or argue manually. The smaller it will work out - the more tender will be in the soup.

Conveniently, if two frying pan are heated on the stove: on one fry the beet straw, on the other - carrots, onions, tomato paste. Last vegetables lay on a preheated surface in this order. Do not forget to add on a tablespoon of sunflower oil into each grip. After 15 minutes, pour into the beet gas station vinegar.

Potato cubes Send to boiling broth, in 5-7 minutes, add the chopped cabbage. After 10 minutes, it is possible to shift the carrot-onion mixture into the decoction of the frying pan, after 15 minutes - the beet gas station. Skip garlic through the press, through the grater or finely cut the knife. In the soup, it should be 5-6 minutes before shutdown. Remove the dish from the stove, pour the crushed greens. After 30 minutes you can call the family for lunch.

On chicken broth

The combination of chicken and freshness broth gives a unique taste, which is especially noticeable in the summer version of all familiar borscht. The recipe is good because there is no acetic acid. Sorrel and tomatoes will not let her beloved soup lose a stunning red color.

Products:

  • Chicken Cornishon - up to 500 g;
  • beets - 2 small or 1 average;
  • carrots - 1 pc.;
  • Onions - Half of large ripe;
  • sorrel - 35 g;
  • Paste from tomatoes - 35g;
  • Salt to taste;
  • Spicy herbs, spices.

How to cook:

Rinse the bird, remove the insides, put on the stove. Sung over a quarter of an hour from the moment of boiling. After 30-35 minutes, get chicken. When cooled, separate meat from the bones. Clean the vegetables from the peel, do everything except carrot. It is shredding with a grater.

Sweet cubes lower in boiling water, after five to six minutes there will be a potato turn. Pry carrot mixture, add a paste from tomatoes and dried herbs. Slightly satisfy.

Finely disturb the sorrel, interfere with it in the rest of the products and add to the saucepan. After 8-10 minutes, finish cooking. Pouring into plates, do not be lazy to add sour cream, greenery and, of course, the root of the root.

Lean

During the Great Post, I want to pamper yourself with an instrumental supper. A lean version with the podcoli and mushrooms is suitable in this case, as the way. For the recipe you can take canned bean, but it is better to choose a frozen podcol. White mushrooms, chanterelles or stabberry can be taken dried, frozen or fresh. The recipe shows the dosage of the latter.

Ingredients:

  • White mushrooms - 230 g;
  • Podkolkaya bean - 100 g;
  • cabbage forks - 1/3, approximately 150-170 g;
  • Beets, onion-repka, carrots - one thing;
  • Potatoes and tomatoes - pair pieces;
  • Apple vinegar - 17 ml;
  • Olive oil - 35 ml;
  • salt;
  • dried herbs.

How to cook:

Boil 20-25 minutes. White mushrooms in salted water. Cut root and cabbage leaves. Pour potatoes into the container where borsch boils. Seven or eight minutes can be covered with cabbage.

Beet straw pateserve in olive oil, sprinkle with acetic acid for a couple of minutes to the final. Carrot-onion mixture in a heated saucepiece until soft. Fold off the frosthed bean, crushed tomatoes, spices. Sleightly salted. The contents of both pan send to broth. Wait until it boils, and immediately turn off the heating.

Add chopped green celery, cilantro and parsley. Close the lid and give the soup of an hour and a half.

On a note!

No less tasty, the mushroom borsch of red beans

. Soak in water legumes half a day, then weld them in fresh water (30 minutes enough). The remaining half an hour beans speak in vegetable broth. The decoction remaining after the beans should be poured into a borsch. Next, prepare according to the prescription above.

Cold Borsch

Sultry summer is good cold beetter. He is preparing without cabbage and necessarily with celery. As a broth, you can use a mixture of bread kvass and beetrail. But the first dish will be much more tastier if the basis will be broth on pork ribs. To the table, the beetter feed with half the boiled egg and sour cream.

Products:

  • Pork ribs - 1 kg;
  • beets - 1 pc.;
  • carrot - 1 pc.;
  • bulb - 1 pc.;
  • Potatoes - two tubers;
  • Tomatoes - 2 medium;
  • Dried celery (root) - 1 tsp;
  • Pepper - 4 peas;
  • Laurel leaf - 2 pcs.;
  • vinegar - 1 tbsp.;
  • garlic - 2 shares;
  • Salt, greens.

Weld the broth on the prepared meat (washed, cut) with the addition of Luke, Celery and Spices. Seateled beets sweep in a casserole with vinegar and water (about a third of an hour). Remained chopped vegetables Send to broth. Sung wash, hold the contents of 15 minutes on low heat. Then add garlic, greens. Close the lid, after 40 minutes, cover on the table.

Borsch in Ukrainian

Ukrainian Borsch is known worldwide. What is the secret of its popularity and excellent taste? Connoisseurs assure that the case is in one ingredient. Do not be it - and the famous dish will turn into ordinary soup. Salo is the main raisin of the recipe.

  • Salo - 50-60 g;
  • Pork ribs - 500 g;
  • Potatoes - 6 tubers;
  • Sugar - 2 ch. l.;
  • cabbage - 250 g;
  • Oil grained - 15 g;
  • Onions - a pair of repove;
  • Vinegar - 1 tsp;
  • garlic slices - 5 pcs.;
  • Sweet pepper - a pair of pieces;
  • carrots - 2 medium;
  • Green and parsley root;
  • Lavr - 1 sheet;
  • Tomato - 3-4 medium;
  • flour - 30 g;
  • salt.

Swarge pork broth. Carrots, pepper and beets. Cut straws, potatoes - storage. Cabbage soda on shings. In a frying pan, fry (on fed oil) carrots. Add the beet with vinegar to the pan. After 6 minutes, cross the mixture into a saucepan with soup. After 10 minutes of cooking on a small fire, pour out the rest of the vegetables there, boil another 1/6 hours.

Melt the fat on a warm pan, fridge onions, greens and spices on it. Passeri until prepared with the addition of flour. Then spread tomatoes, add sugar. Hold 5 minutes in a frying pan and connect with the other ingredients. Sung wash, bring to a boil, remove from the fire. Issimate garlic with greens in the soup. Serve with sour cream.

With beef

Those who are watching calories in their diet will have to taste the borsch from beef: nutritious and not fat. The recipe is good in that it will require a minimum of products.

Ingredients:

  • beef - 700 g;
  • Grass for broth;
  • traditional vegetables from the prescriptions described above;
  • Salt, sugar;
  • Wine vinegar - 1 tsp;

The broth is cooked from meat with a chamber and estragon. Passely chopped carrots, beets, onions. Suck, pour a little sugar. Grinding cabbage and potatoes go immediately to the soup. Add a vinegar to the broth, and only then send the gas stamp to the pan in the pan. Add garlic and turn off the fire.

Borsch with sauer cabbage and pickled beet

Red borsch can be made extremely useful for the body, filled with vitamins. Increase the number of vitamins C, K, in can be using a sauerkraut. It contains lactic acid, sodium, zinc, phosphorus and other minerals.

Products:

  • meat broth - 2500 g;
  • Sauer cabbage - 200 g;
  • Marinated beets - 400 g;
  • carrots, potatoes, onions - 1 pcs;
  • Tomato - a pair of pieces;
  • garlic - 2 shares;
  • Sugar - 15 g;
  • salt to taste;
  • Lean oil - 2 tbsp.

Grind vegetables. Put potatoes marinated beets in boiling broth. After 10 minutes, add tomatoes, cabbage, garlic and spices. Space. Fry on sunflower oil carrot with bow and separately - cabbage with sugar. Connect products, hold on low heat for 10 minutes. Leave the soup half an hour.

Read also

The options proposed above are easy to improve. Slightly fry the potatoes instead of picking it immediately in the broth. Connect two types of meat for the beard, 50 x 50. To lose the fragrant pepper into the mortar. Wrap a ready-made dish into a blanket so that it is invested, both in the oven, and serve it to the table with a rustic sour cream, pampushki and a plate of fresh greenery. Try any of the proposed recipes, and the happiness of loved ones will be award.

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How to cook red borsch

How to cook boots with beets to be red

Borsch is one of the most beloved dishes of the entire population of Russia and the neighboring countries. There are a lot of recipes for its preparation, it is believed that each mistress has its own secrets that make the first dish unique. However, so that the borsch is tasty, red and weld, you need to follow certain rules when cooking. Let's deal with what ingredients are needed to prepare all the favorite Kushan, how the refueling is done, and what delicious secrets of cooking reveal the hostesses of different regions.

Cooking Tips

Although there are many varieties of red boards with beets, remain unshakable the basic rules for its preparation. First you need to wash, clean and cut all the vegetables. Beets are processed separately, because it is the main ingredient of the first dish. Its preparation takes place in several versions:

  1. Cook in a skin.
  2. Bake in the oven.
  3. Grind and put out in a frying pan.

So that the beets saved the color, add a little citric acid, juice or a table vinegar to the preparation medium. As for the broth, it can be welded from pork, lamb, veal, beef or pork bones, pulp of any bird or mushrooms. For a delicious boards, the broth needs fat, and so that it began to cook meat after boiling, not less than 2.5 hours on slow heat.

Only after the preparation of the broth, peeled and sliced ​​potatoes are added to the borsch, after 15 minutes - the chipped cabbage, then beetted, and then more vegetable roasted. This is the basic step-by-step manual for the preparation of red borscht with beetroot, but in each recipe exist their nuances and the sequence to be held.

Step-by-step recipes for cooking red boards with beet

To date, find a Russian person who can and loves to cook, but does not know how to cook a red borsch with beets, it is impossible. Another thing is that there are many options for its preparation, but they prepare it in each region in different ways. For example, in the south, they love soup with fish, in the northern Russian cities - with mushrooms, Belarusians are preparing without smoked cabbage, Ukrainians with beans and pampushki. We propose to consider the most delicious recipes for the preparation of beet borscht.

Classic beef recipe with meat and fresh cabbage

To prepare a hearty, fragrant red borsch on a classic recipe, you need a lot to work hard, because it is not easy. But at least 2 days the whole family will be fed, and the next day the dish will become more saturated and tastier. The main thing is to clearly follow the recipe, and then you will receive the result that expected. Ingredients:

  • 800 g beef;
  • 5 pieces. potatoes;
  • 0, 5 kg of white cabbage;
  • two beets;
  • Two carrots;
  • Two bulbs;
  • two garlic teeth;
  • One art. l. tomato paste;
  • one h. l. vinegar;
  • Two art. l. vegetable oil;
  • Salt, greens, spices.
  1. Beef rinse, cut the medium slices, pour with water, boil after boiling 1.5-2 hours.
  2. Clean beets, cut the thin straw, add vinegar to save color, fry on vegetable oil 5-7 min.
  3. Potatoes, carrots and pits cut into cubes, cover thin cabbage.
  4. Onions and carrots roast separately together with tomato paste, salt and spices.
  5. Load potatoes into broth, salt, after 5 minutes, load cabbage.
  6. After 10 minutes of the boil, add a roasted beet, and another 10 - grip.
  7. Garlic, missed through the press, add at the very end a few minutes before turning off the fire. Upon the readiness of all ingredients, remove the dish from the stove, sprinkle the borsch in the finely chopped greens, let's brew half an hour, then apply to the table.

Borsch with sauer cabbage and pickled beets and carrots

The presence in the red boosher sauerkraut increases the amount of beneficial substances, because it contains vitamins C, K, B, minerals: sodium, silicon, sulfur, zinc, phosphorus and copper, as well as useful milk acid for human body. Therefore, the first dish with a sauerkraut is not only a very tasty, but also a useful dish, but it will have to tinker with him. Marinated beets in sweet-sweet sauce can already be bought already ready or marked alone. Ingredients:

  • 2.5 liters of chicken or any other broth;
  • 200 g kaishena cabbage;
  • two marinated beets;
  • one carrot;
  • Two potatoes;
  • one onions;
  • two tomatoes;
  • two cloves of garlic;
  • One art. l. Sahara;
  • Salt, bay leaf, spices, filled. butter.
  1. In the boiled broth with chicken pieces, put potatoes, peeled and sliced ​​cubes.
  2. Onions, too, cut into cubes, and carrots should be grate, then fry vegetables on sunflower oil 5 minutes.
  3. Grilled vegetables Add to a saucepan with broth.
  4. Cut the pickled beet with small cubes, and then lower the broth.
  5. In the sauer cabbage, pour sugar, then put out 5-7 minutes on slow fire.
  6. When potatoes are ready, put the cabbage into the borsch, the rubbed tomatoes, crushed garlic, spices, bay leaf, salt.
  7. Extinguish under the lid for 7 minutes, turn off the fire, give it in 15-20 minutes.

Delicious beet bursting without cabbage

Red borsch without cabbage called beetter. It is delicious and hot, and cold, so we love all Slavic peoples without exception. This dish includes a variety of products, but the beet remains unchanged. We will look at the recipe for the preparation of a delicious beetter on pork ribs. Ingredients:

  • 800 g of pork ribs;
  • one big beet;
  • one carrot;
  • one onions;
  • Two potatoes;
  • Two art. l. tomato. paste;
  • one h. l. dried celery root;
  • 5 pieces. fragrant pepper peas;
  • two laurels;
  • One art. l. vinegar
  • Two tooth. garlic;
  • Salt, pepper, chopped greens.
  1. Wash and cut into small pieces of pork ribs, put in the cooked container, pour with water.
  2. Add the purified brandy bow head, celery root, fragrant pepper, laurel. Sheet, put on the stove cooking broth.
  3. Purified beets Suitoriate on the grater, put in a frying pan with water and vinegar about 20 minutes.
  4. Clean potatoes and carrots, cut into cubes, put in broth.
  5. Beets for readiness, too, send to the saucepan.
  6. Add to borsch salt, spices, finely chopped garlic.
  7. Weganize the beetroot with all the products for 5 minutes, then disconnect the fire and add the sliced ​​greens.

Cold beetter

Red borsch eating cold, especially relevant in hot summer days. The beetter is a traditional dish of Russian cuisine, which was originally prepared without meat, but over time there were many recipes of cold soups on meat broths. We will look at the classic recipe for cold borscht on beetrail and bread kvass. Ingredients:

  • three beet roots;
  • Two carrots;
  • Two fresh cucumbers;
  • 2 boiled screwed chicken eggs;
  • 2/3 liter of bread kvass;
  • 2/3 liters of beet ragger;
  • 1 tsp of sugar;
  • 1 tbsp. spoon of table or apple vinegar;
  • 100 g sour cream;
  • Salt, citric acid - to taste;
  • chopped fresh greens.
  1. Wash, lean the beets and carrots, cut the straw.
  2. Cut straw fresh cucumbers.
  3. Fill with kvass vegetables, mix with a beetramic decoction.
  4. Add citric acid, vinegar, salt, sugar, greens.
  5. Before feeding the beetter, do not forget to put the sliced ​​eggs and sour cream.

Lean borsch without meat with mushrooms and podcol

Vegetarians and fasting will be perfectly suitable for lean borsch, and meat broth will successfully replace mushroom. The beans, as a rule, are put in the dish canned, but we will add more useful pod, which is sold in supermarkets in frozen form. Ingredients:

  • 200 g of any fresh mushrooms;
  • 150 g of podolkova beans;
  • 150 g cabbage;
  • one beet;
  • one onions;
  • one carrot;
  • Two potatoes;
  • Two art. l. Tomato paste;
  • Two art. l. for frying any oil;
  • Greens, salt, spices.
  1. In a slightly salted water, cut apart (20 min).
  2. Add chopped potatoes into mushroom broth, and after boiling the chopped cabbage.
  3. Clean the raw beets, sprinkle with vinegar, cut the straw, roast on the oil, then add to the broth.
  4. Onions, carrots clean, cut, fry in a frying pan, add a tomato. Paste, salt, spices.
  5. Connect the grip with the broth, bring to a boil, turn off the fire, add greens, give the boors to stand.

Delicious borsch with sorrel and tomato paste without vinegar

Borsch with sorrel is considered a summer dish, but in the winter it will also be relevant if the fresh sorrel is replaced by canned. This beetter will not require special efforts to prepare, and you will definitely like it. Ingredients:

  • Polkulo chicken;
  • 4 potatoes;
  • one beet;
  • one carrot;
  • one onions;
  • bunch of sorrel;
  • Two art. l. tomato. paste;
  • Greens, salt, spices.
  1. Wash chicken, divide into pieces, put cooking.
  2. Clean the beets, cut, send to cook into the chicken broth.
  3. Carrot on the grater. Suitoriate, onions and potatoes cut into cubes.
  4. Send potatoes to broth.
  5. Onions and carrots fry on ras. Oil, add tomato. paste., Salt, spices.
  6. Add chopped sorrel to the borsch together with the roaster, let's get drunk 10 minutes, then turn off.
  7. Serve to the table with greens and sour cream.

Simple recipe on chicken broth with tomato refueling in a slow cooker

Multicooker will help much faster than making a red borsch. This unit is a real salvation for working people who have no opportunity to devote a lot of time cooking. Consider the simplest recipe for a slow cooker, but no less delicious than on the stove. Ingredients:

  • Polkilogram of beef flesh;
  • 400 grams of fresh cabbage;
  • 150 grams of potatoes;
  • 100 grams of the onions of the onion;
  • 300 grams of beet;
  • 100 grams of carrots;
  • Three tooth. garlic;
  • three art. l. oils;
  • three art. l. Tomato paste;
  • Salt, laurel. Sheet, spices.
  1. Touch the fine onions, fry in a multicooker bowl with the "Baking" mode.
  2. Torn carrots and add to the bow for 10 minutes.
  3. After putting a tomato paste for 5 minutes.
  4. Clean beets, arbitrarily cut, add a pinch of citric acid, send to vegetables, leave to steal for 15 minutes.
  5. Beef and potatoes cut into small cubes, cover cabbage.
  6. Add the remaining ingredients, salt, spices to the remaining ingredients, salt, install the "soup" mode to the maxima, select the "soup" mode.
  7. After the end signal, add chopped garlic and greens to the dish.

How to prepare seasoning for borscht for winter from tomato

The borsch refilling in winter will always be useful, so the maternity hostesses prepare it in the future. If there is a large freezer in the house, then the vegetables can be freezed, but not everyone has such a luxury, so the seasoning is stored in banks without sterilization. Ingredients:

  • 2 kg tomato;
  • 1 kg rechen. Luke;
  • 1 kg of carrots;
  • 10 pieces. Bulgarian pepper;
  • Parsley shelter;
  • shelter dill;
  • 1 pack of non-iodized salt.
  1. Carrot on grater Suitoriate.
  2. Peppers, tomatoes finely cut.
  3. Crumble greens and onions.
  4. Put the vegetables with salt, spread over glass banks, store for several months in a cool place.

Video recipe: how to cook Ukrainian boots with beets

Borsch in Ukrainian is the use of pork bass as fat, which is ticking in a lot of garlic, onions and greens until a thick mass is formed. Some Ukrainian recipes provide for the addition of roasted flour to give a more thick consistency to the boors. Newbie such a dish can not be able to. Even recipes with photos will not be able to transfer the correctness and sequence of action during cooking, so we offer a video in which it is shown in detail how to make the classic Ukrainian borsch correctly:

How to make boosch red? Lifehak - simple recipe

How to prepare the right truly red and delicious borsch?

Red borsch recipe with photos.

Borsch with beet and cabbage. Cooking red borscht

A good tasty red borscht recipe should be in a notebook from each mistress. How to cook boosch with beets so that it is really red, burgundy, not yellow or orange? Borsch with fresh cabbage and beetroot is a traditional dish, it is prepared in all regions of our immense country. There are dozens of cooking options: borsch with beet and fresh cabbage, borsch with beans, green borsch, Ukrainian borsch, borscht beetroot. And the methods of cooking borscht - a great set!

How to cook a red boots with beet?

Consider a step-by-step recipe with beets.

Any soup, and even more borsch, begins with broth. For borscht, beef broth on dice or chicken broth. Beef broth for borscht must be with bone. Fill with cold water meat, while dropping, remove the foam and boil at least 2-3 hours with a small boil until the meat is ready. Do not forget to salt meat broth for about half an hour before readiness.

When the meat is soft, remove it and strain the broth.

Booschy recipe with beet and cabbage

For this recipe, you will need borscht

  • Boulevard with meat 2-2.5 liters
  • Beets 200 gr. (1 average)
  • Carrots and onions 1 pcs. medium size
  • Middle potatoes 2 pcs.
  • Cabbage about 150 gr.
  • Vegetable oil 2 art. Spoons
  • Tomato paste 3-4 st. Spoons
  • Bay leaf
  • Vinegar 9% 1.5-2 tbsp. Spoons (focus on your taste)
  • Salt to taste
  • Sugar 1 tbsp
  • Green (green onions, dill, parsley)
  • Garlic at will

Prepare vegetables : Onions, carrots, potatoes, beets to wash and clean from the peel. Cut off a small amount of cabbage from fork and wash.

First of all, we will deal with Beckless for borscht . The peeled beets are choking on a Korean grater in the Korean thin straw (or on a large grater), shifting into a small saucepan or a saucepan, pour into a small amount of broth, so that it is agitated until a complete readiness of 30-40 minutes! It is very important! When the beet is breathed 20 minutes, add a pinch of salt, sugar and 3-4 tbsp. Spoons of tomato paste, bring it to softness.

Now you can do the rest of the vegetables.

The onions are finely chopping, I got a carrot on a terk for Korean carrot (you can finely seize straw or grate on a large grater). The frying pan with vegetable oil to heat, pass on her onions with carrots to the softness of vegetables. You should not fry them until golden color, the carrot should become soft, and the bow is transparent.

While the vegetables are passable, tatch the thin straw cabbage and cut potatoes with cubes.

Refine broth to boil, add potatoes, cabbage and vegetables from a frying pan. Boil while all vegetables will be ready.

How to make boosch red

But we are preparing Red Borsch . So it came to add beets.

After the vegetables in the saucepan are completely ready, turn off the heating under the pan and try to the salt, if necessary. When the boiling in the saucepan is over, add 1 tbsp. A spoonful of vinegar if acids are not enough, another 1 tbsp. spoon. After stirring the vinegar, we begin to introduce stewed finished beets. To seem to be saturated in red.

I didn't have all the serving of beets, about 1/3 remained (it can be frozen until the next time). Red rush depends on the saturation of the color of your beet.

Carefully mix all the ingredients, put a bay leaf. Optionally, you can add garlic through the press and chopped greens (excellent flavors for borscht serve sticks of dill or parsley). Do not be afraid to put them, then they are easily removed and do not spoil the appearance.

Now it remains to cover the lid with a red borsch and give it to be laid. After 15-20 minutes you can enjoy the borsch, which is perfectly combined with sour cream and greens!

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How to cook borscht so that it turns out red

Few people do not like borscht, because it is such a hearty, welded and very tasty! But it happens, cook-cook, and by the end, instead of the appetizing and beautiful borschor, soup with incomprehensible color is obtained, or Pink, or orange. It seems that the taste of the borschk is the same as usual, but the feed has failed. But do not hurry to get upset, of course, you will not return color to your rank, but we can teach you how to cook borscht so that next time it turned out to be red.

To borsch turned out to be bright red, there are simple nuances of his cooking, which we will reveal in a step-by-step recipe.

One of the options for preserving color is the preparation of beets in the peel. It is necessary to boil it separately in a small amount of water or bake in the foil in the oven. Only after that the beets are crushed and added to the soup, then the borsch will be guaranteed red.

If you throw a raw crushed beet immediately into the soup and cook for a while, then instead of staying red, the broth will turn out light burgundy color. Beetle can also be boiled in general, but purified form in the soup itself, but in this case the broth acquires a characteristic beet flavor, which does not have to do.

The second rule follows from the first. With long-term heat treatment, the beet color brightens and becomes either orange or light pink. So that this does not happen, add prepared beet at the very end of preparation. The same applies to the warm-up of the finished dish, when the color of the soup is no longer such an appetizing. We recommend that you warm up hagging parts and not long, it is enough to bring the soup on a big heat to a boil and immediately remove with the warm stove.

Well fixes the color of beet acid, contained in tomato paste, vinegar or lemon juice. Do not want to soup with sourness, then instead of acid you can use ordinary sugar. It not only fixes the color of beets, but also gives the soup completely new shades, reinforcing his taste.

Well, the beet variety. It is preferable to choose the beets of the dark burgundy in the context, without bright plugs.

The number of portions - 6. Cooking time - 2-2.5 hours.

Ingredients:

  • beef on the bone - 600-700 g;
  • Cabbage white - 300 g;
  • beets - 1 pc.;
  • Potatoes - 2 pcs;
  • carrots - 1 pc.;
  • Onion onion - 1 pc.;
  • Tomato sauce - 2 tbsp.;
  • Vegetable oil - 2 tbsp.;
  • Table vinegar (6%) - 1 tbsp.;
  • salt to taste;
  • Bay sheet - 1-2 pieces;
  • Water - 2 liters.

How to cook red borsch with beet and vinegar

Beef rinsed under cold water and put the saucepan on the bottom. Cut into pieces or divide meat is not needed, unless you want to reduce cooking time. Fill with beef with cold water and put cooking on the middle fire. After boiling, remove the abundant foam, after we reflect the slab to the minimum mark and cook meat about 1.5-2 hours until readiness.

In parallel, put the beet in a separate saucepan. It is pretty well mine to get rid of dirt. At the same time, neither the tail nor the top is needed. We prepare beets about 40-50 minutes, readiness to check the knife.

Small potatoes clean and cut member.

Cabbage finely shining.

When the meat becomes soft and it will be easy to move away from the bone, take it out of the broth, and the broth itself is filtering. So we save it from the sediment and possible bone fragments. Meat itself either return to the soup at the end of cooking or serve separately.

I lower the chopped cabbage into the prepared broth and cook about 5-7 minutes.

Then add potatoes into soup and cook before it is soft. If the cabbage is young, then it can be thrown simultaneously with the potatoes or after it.

One large carrot clean and cut a thin straw.

Onions cut medium pieces.

Fry vegetables for about 7-9 minutes from adding vegetable oil.

The boiled beet is purified and cut thin straw. If grated beets, then the color of the borscht will be rich, but at the same time the soup is tastier when vegetables are cut.

Add beets to vegetables, immediately introduce tomato paste and some table vinegar. Vinegar will not only fasten the color of beets, but will give the boors with pleasant sourness. If you do not like vinegar, it can be excluded or replaced by lemon acid or juice. All mixed and carcass under the closed lid about 5-7 minutes.

When cabbage and potatoes will be ready, add vegetable roasting and slightly salt into the borscht. Everyone is gently mixed up and on a large fire, bring to a boil.

As soon as the soup boils, add a bay leaf to it, we reduce the fire and prepare literally 3-5 minutes.

Our borsch is ready! Spill it in plates and serve with greens and sour cream. Bon Appetit!

If you do not have beets, and I really want to borsch, prepare a delicious dish with tomato paste, it will also be delicious.

How to cook a borsch for him to be red and saved color?

Borscht! How much in this word ... This is a dish of the dream of every man and the advantage of every woman. Each hostess has its trumps in the preparation of this soup. Its quality depends on the set of factors, including from the choice of ingredients.

To borsch, it is welded, bright and tasty, it is necessary to know certain subtleties and lifehaki. Here we will get acquainted with the main ones.

How to cook red borscht so that the beets do not lose color. Newans

This question may seem strange for some. Red beet - red borsch. It seems everything is obvious. However, with incorrect laying of vegetables into beet soup, the color may lose color and the dish will not be very appetizing.

How to be? After all, in theory, the beets are brewed longer than all other vegetables and should she go to the pan first?!

The answer is simple. Beets can not be laid in broth. It should be in a frying pan with carrots and onions. To secure the color, it is necessary to add some vinegar or citric acid to add some vinegar.

Meat broth for borscht should be the boobs. Therefore, you need to boil it on the bone of at least 2 hours. Next add potatoes and cabbage. Once the vegetables are welded, the final action will be adding beet filling. Cook beets in the soup after adding need no more than 5 minutes.

But it's not worth a hurry. After removing from the fire, the soup must flow for at least an hour. So the beets will saturate the color and taste of other ingredients.

So, we conclude:

  1. Beets must be prepared separately as a borsch refueling, without adding a large amount of water;
  2. There must be adding a tablespoon of vinegar or citric acid;
  3. After laying it out in the soup, remove from the fire for 5 minutes.

Adding a finely chopped tomato to beetted gas station, you will get even more rich color and aroma!

Borsch with fresh cabbage and beetted on a classic recipe (recipe 1)

This recipe is the most popular among experienced owners. For beginners, we will consider it step by step.

Ingredients for 3 liters of water:

  1. Beef on dice 1kg
  2. Fresh cabbage 500g.
  3. 4-5 potatoes
  4. 1 carrot
  5. 1 Lukovitsa
  6. 2st Tomato paste
  7. 2 cloves garlic
  8. salt
  9. Spices for borscht
  10. 2st.l vinexes

Rinse meat and put in a saucepan. Cook on slow fire after boiling for an hour.

The readiness of beef is determined by the degree of separation of meat from the bone.

While the broth is prepared, we will make cooking vegetables. Cabbage to choke with a vegetable cutter or knife. Purified potatoes cut into cubes. Beets and carrots clean and cut into straws. Onions shallowly chopping.

As soon as the meat prepares, you need to get it and separate it from the bone. Then cut it with pieces.

So that the broth turned out to be transparent, more often remove the foam that occurs during the cooking process!

The separated meat is added to boiling broth.

Cabbage is sent there.

... and potatoes.

Beets with the addition of tomato paste, we send tomato on a frying pan hot with an oil. After 10 minutes I will add vinegar and wait a couple more minutes. Then remove from the fire.

Carrots and onions also send to passion until golden color.

Onions, carrots and beets send to the soup.

Garlic - an important part of the borscht! It is added to it, after having shredding with a knife, at the very end of cooking. He gives booster that the most unique aroma and taste!

We remove the saucepan from the fire, give the "rest" 30 minutes and break to tasting with sour cream and greens. Bon Appetit!

How to cook Ukrainian borsch with sauerkraut and meat (recipe 2)

Borsch - a multinational dish. Many countries are fighting the title of the Motherland of this soup. However, the Ukrainian borsch is most famous worldwide. What is special in it? And you try!

For cooking we need:

  1. 2 small or one medium beet
  2. 1 carrot
  3. 6 medium potatoes
  4. 300g sauerkraut
  5. 1 big bulb 4 cloves garlic
  6. 1kg beef on the bone
  7. 1st Sugar Sand
  8. 1st.l apple vinegar
  9. Salt, peppers, seasonings to taste.

My meat and put on a slow fire after boiling 1-1.5 hours. Broth salted. Do not forget to shoot a foam with noise. While the meat is brewed, prepare vegetables. Paint and peel into cubes.

Onions finely chop, beets and carrots cut straw.

The first to passion goes onions. Arriving it until golden color. Next there is a carrot, and beetted and beet.

Stew vegetables no more than 10 minutes. Next add vinegar, sugar and finely chopped garlic.

As soon as the meat is ready, get it and separate it from the bone. Grind with a fork. Now we send meat again into the broth. Following the quashen cabbage and potatoes.

After 20 minutes, add vegetable refills, spices and spits for 3-5 minutes to borsch.

Ready borsch should last about an hour! Bon Appetit!

How to cook red borsch

There is no hostess that would not prepare borsch. One manages this dish to cook with delicious, welded, from others it resembles a thick soup, where all the vegetables are mixed.

You can judge the quality of the dish, even in color. With proper cooking, it turns out bright red, sometimes it has a slightly burgundy or ruby ​​shade. It does not cause appetite dish light red, pale. To achieve success, you need to know some secrets how to properly cook the red borsch. They will read the cooks and hostesses with experience with us, who are preparing with love for their family.

Where does it come from and where red is lost

Everyone knows that the main component of the red borscht is beet. It is she paints him into a pleasant color that pleases the eye and excites appetite. But punctures happen to many. Even mom and daughter can cook the Borers from the root crops grown on one bed, and it will turn out to be at one saturated-red, and another orange-yellow. And all because they were preparing for various technologies.

The red beet is due to the presence of a betacianine in it. This is a special pigment, which refers to flavonoids. It is perfectly soluble in water, so in the cooking process goes from beets to decoction and stains it. However, Betachianin easily comes into contact with oxygen and oxidizes, losing brightness.

Pigment is also destroyed if it comes into with some vegetables: carrots, onions, potatoes, cabbage. To save the color, you have to influence this substance. Otherwise, the dish is obtained ugly in color, and accordingly, it does not cause appetite, even if it is very tasty. So you need to cook correctly. We will have to figure out what secrets exist in the kitchen.

Red Borsch: Color Saving Methods

Discussions, how to make a tasty red borsch right, are not one decades. You will have an exceptional dish, distinguished by a bright ruby ​​tint if you in practice will apply the following tips. Not all at once, and each individually, choosing one that is better suited for a particular case.

1. Choice of root - the first step towards success

Not every beet is ready to paint the borsch in a saturated ruby ​​color. Some roots simply do not receive a red pigment from nature. They cannot be used to prepare this wonderful first dish.

When choosing beets in vegetable stores, it is necessary to pay attention to its properties:

  • The color of the root must be thick burgundy;
  • take medium sized heads;
  • Do not buy faded roots, with worms, stains.

Many grow vegetables at home. Beet, which is used for borscht and other dishes is called the dining room. For cooking, Bordeaux, Mulatte, Bravo, Mona and others are best suited for cooking.

2. Preliminary boiling or baking beet

Thermal processing of rooteplood leads to the fact that the color will go into the decoction, and then it will become pale from long-term boiling. To keep it necessary:

  1. Wash beets.
  2. Place the root plant in a separate pan with water and boil until ready-to-peel, without adding salts. The tail is also impossible to cut in any way.
  3. Cool, clean.
  4. Cut the beets with thin stripes.
  5. Add to borsch when all other components have already been welded, the spices are added.

An even more gentle way of cooking is the baking of beets in a piece of foil. With a finished root root, do the same as in the above described method.

3. Pre-extinguishing or roasting beets

In order not to confuse the red color, the beet can be preheated in oil without adding other vegetables. If tomorrow is in a frying pan with carrots, it will become a little paler. Do not add water. It is better to cook it in oil and its own juice that stands out. That vegetable has not burned, it is necessary to stir the contents, as needed to add boiling broth from the pan.

The finished groker is added to the borsch when the remaining components are welded. That is, you must first lay cabbage, carrot, onions and potatoes, and then a fried beetral mass. Boil together vegetables and turn off after 5 minutes.

4. Adding an acid

Acid, added in the cooking process, saves pigment from destruction. More often at home used to use vinegar. But this is not a single sour product that can be added to borsch for saving red. Improve the situation and other ingredients:

  • lemon juice;
  • canned tomatoes;
  • Tomato paste.

So that the acid does not show itself more than it is permitted, it is allowed to add some sugar. It neutralizes the sour taste, and he will in turn will help save the color. This is such a mutual executioner from products that you need to know if you want to prepare a very red and incredibly delicious borsch.

5. And what else: tips from around the world

The biggest experimenters are the hosts who prepare with the soul. It is in the kitchen that they make their discoveries. Some help keep the red color of your favorite borscht:

  • Add a bit of cucumber brine to the saucepan at the end of the cooking. It usually also has an acid that enhances the brightness. The taste of a finished dish is changing. Borsch will be more sharp, the taste of sweets will disappear.
  • In the northern regions to borsch, berries are sometimes added cranberries, lingers or even viburnum. However, it is necessary to determine the amount yourself. Before use, a fresh berry is lagged into Cashitz using a blender. You can add a berry mass in the pan, when the beet is roasted.
  • While frying beets, try to add a little creamy oil to the pan. It also acts as an emulsifier, which preserves juice red, not giving it discoloration.
  • You can use for the preparation of hot boat marinated beet. It is harvested in banks using vinegar or other acid, so its color will remain red and the decoction at the same time.

Why soup becomes pale?

First of all, we'll figure it out, because of what the loss of color occurs and how to make the beets in the soup, it was not pale, but was red. The fact is that the pigment, giving a swarm and all the rich rich red shade, not too racks. The beet color is destroyed from two factors:

  1. Long thermal processing. The pigment is thermally not racks, and therefore, with a long cooking or frying, it disintegrates.
  2. Alkaline medium. It provides a number of products - beans, cabbage or carrots. Borsch without cabbage - the same nonsense, as without cooler.

Hence the conclusion: so that Borsch has retained a bright red color, the cooler in it can not be digested, and you need to avoid contact with the pitch. Now let's see how it all looks in practice.

Council

All presented recommendations are only approximate. A single canonical recipe, for the violation of which heretics take away from cooking, does not exist.

What is added to borsch

Borsch is a source of vitamins, so all the vegetables should be taken fresh and high quality. The main products needed to prepare a delicious and fragrant first:

  • Meat. Everybody has a different preference: a mixture of beef and lamb, pork ribs, poultry meat (goose, duck, chicken or turkey legs), a set of smoked sizes.
  • Vegetables. For red saturated color, chose dark and sweet beets. Potatoes are taken of solid varieties, and for thick soups, tearful vegetables are used, adding fresh juicy cabbage and ripe tomatoes. In addition, carrots and onion ripen will be required.
  • Seasoning. To enhance taste, black pepper is added - peas and ground. Significantly improves the aroma of garlic and greens, consisting of dill, parsley and celery. In conclusion, you need to add a bay leaf.
  • Various additives. You can add fish and fish canned food, mushrooms, beans and even dried fruits. The main thing is not to be mistaken in the combination of products.

Everyone is desirable to try and not be afraid to experiment. And most importantly - so that the beets did not lose color in the booster and it looked bright, colorful and welded.

How to cook bright red soup?

Proper cutting

Preparation of winds to adding to the borshest refueling provides two mutually exclusive points:

  • The smaller pieces - The greater the juice. The more juice - the more tastier the borsch ... But even less he is red, because the juice, unlike slices, it accurately, and thermally decomposed, and react with an alkaline medium.
  • Than pieces larger, Moreover, the juice remains inside, the richer red color - but the borsch is less tasty.

The task of the cook - find a thin balance between the amount of juice in the broth and inside the coarse. If the cooler shake on the grater - it will put all the juice into the liquid, but the broth will eventually be slightly reddish. If you chop rooted in thick sacrament - they will remain red, but the dish will be tasteful. As practice shows, the optimal version is cutting straw. In this case, the juice is evenly distributed between the broth and the cooler itself.

Separate roast

Alkaline environment for color pigment is more harmful than heating. Therefore, to reduce the loss of color, the cooler before the bookmark to borsch should be prepared separately, without adding cabbage or carrots. But the tomato paste at this stage can be put and necessary: ​​it is usually acidic - and the acid helps the pigment to keep color.

Some hostesses believe that during the roasting, the coarse helps a piece of butter added to vegetable or sump, which fries vegetable. True, in this case, it will additionally get a hood from a bright-bug-colored coat - but the liquid will still go into the pan. The same method can be used and when the leek pins for soup is prepared: the creamy oil will give and amber roasted bow - and the same color hood, which paints broth.

Crude or boiled beet put in broth?

There are several basic ways to add coarse beds:

There is a small trick that allows you to save the color of the dish. It lies in the following: the coarse coat and stew along with carrots as usual - and God with him with color.

However, about 10 minutes before readiness in the pan, a small slice of crude swables is thrown (about the size of about a quarter from the middle apple. He will not particularly affect the taste - but it will be time to give wonderful bright red juice, the pigment in which will definitely not have time to decline exactly. As a result of borsch It turns out both tasty and beautiful.

Recipe in the topic

Cooking borscht in Kazan in nature.

Why does acid need to add acid when having a vegetable?

Since the pigment is split in an alkaline medium, to align the acid-alkaline balance using an ordinary vinegar. A pair of spoons will make a medium in a pan of almost neutral, And that and sour - and the coarse will save the color. It will be more reliable if you add a vinegar not to the broth, but to pour them a cooler while it is roasted in a pan.

It should be noted that this method is very controversial. Some cooks believe that vinegar only kills the taste of real borscht. Others opposite are confident that without light sourness of Borsch - no longer borsch. Who is right - to solve someone who cooks and then will have this dish.

Important!

Instead of vinegar, it is possible to use lemon juice (just one lemon mug of approximately such a thickness, which is placed in tea). They watered a coating during her passion. In addition, acid is also contained in tomato paste, and in fresh tomatoes.

Using pickled corneprod

Instead of fresh root crops, you can use a pickled coat.

  1. In this case, the broth is first boiling, then cabbage and potatoes are added to it.
  2. The cooler itself is passaged for 5-7 minutes first with onions and carrots.
  3. Then add tomato paste and broth and extinguish another 10 minutes.

The dignity of the pickled swarls is that, thanks to the impregnation with sour marinade, it does not too losing its color even with long hauling. The lack of the same - not everyone likes the taste, which marinade gives the rudder.

When and how to throw carrots?

Carrots in the roaster discolores the swamp. But there are outputs from this situation:

  • Do not fry a carrot with a swamp together. However, this will require excess dishes or change the recipe (for example, laying on borsch, boiled or baked beds).
  • Add carrots to the roaster first, and the cooler and tomato paste - already at the very end Shortly before moving a grip to the broth. Then the coarse will not have time to discharge.

Time for preparing

Looking in a cooler to borsch, you need to take into account two points:

  • If you put it for 10 minutes before readiness - it will be bright, red and crunchy. However, it will not pass the broth with a broth.
  • If it is necessary that the red broth is, and the mild and gentle gland itself - you must lay in 25 minutes before readiness.

Borsch with fresh cabbage and beetted on a classic recipe (recipe 1)

This recipe is the most popular among experienced owners. For beginners, we will consider it step by step.

Ingredients for 3 liters of water:

  1. Beef on dice 1kg
  2. Fresh cabbage 500g.
  3. 4-5 potatoes
  4. 1 carrot
  5. 1 Lukovitsa
  6. 2st Tomato paste
  7. 2 cloves garlic
  8. salt
  9. Spices for borscht
  10. 2st.l vinexes

Rinse meat and put in a saucepan. Cook on slow fire after boiling for an hour.

The readiness of beef is determined by the degree of separation of meat from the bone.

While the broth is prepared, we will make cooking vegetables. Cabbage to choke with a vegetable cutter or knife. Purified potatoes cut into cubes. Beets and carrots clean and cut into straws. Onions shallowly chopping.

As soon as the meat prepares, you need to get it and separate it from the bone. Then cut it with pieces.

So that the broth turned out to be transparent, more often remove the foam that occurs during the cooking process!

The separated meat is added to the boiling broth. The cabbage is sent. ... and potatoes. Powered with the addition of tomato paste. After 10 minutes I will add vinegar and wait a couple more minutes. Then we will remove from the fire. Manyak and onions also send to passion to golden color. Luk, carrots and beets send to the soup.

Garlic - an important part of the borscht! It is added to it, after having shredding with a knife, at the very end of cooking. He gives booster that the most unique aroma and taste!

Other useful advice

There are some additional tricks that allow you to keep the color of borsch in cooking:

  • When roasting, you can add a bit (literally a couple of pinch) sugar and flour. This mixture caramelizes slices of beds and will not give juice too much to flow. However, in this case, you need to add literally on grains - and often mix the grip, otherwise the taste and smell of Palo sugar will kill the entire dish.
  • In addition to a piece of raw beds can be added to borsch and beet juice. For this, the crutches are crude, squeeze through the gauze or just with the fingers of juice. The cooler itself is passing with carrots and tomato paste - but the collected juice is poured into the pan literally a couple of minutes before readiness.
  • Finally, the color of the borschk is very dependent on the color of the coarse. If you take a sugar or hybrid instead of the dining room - no matter how you beat, the bright color will not work: both sugar bumps, and its random hybrids with dining room give only pale pink, yellowish or colorless juice. And here are good varieties of dining beds (such as, for example, Kuban Borschevaya) have bright and rich color.

Tricks culinary

Many are lost in guesses, why a beautiful red color of borscht at the beginning of cooking to the end loses its attractiveness and becomes a yellowish tint. The secret is as follows:

  • Long processing beet. When adding beets immediately after the broth is ready, the pigment is digested and the broth acquires an ugly color. Beets are put when the soup is completely ready, and hold it on fire for no more than five minutes. On the second day, heating borsch, do not bring it to a boil so as not to spoil the color of the broth.
  • Use special varieties of beets. The beauty and taste of your boards depend on the selected variety of the root. Salad beets are well suited, having dark burgundy color on the cut.
  • Given these two features when cooking borsch, you can count on success.

    How to keep the beetted shade after thermal processing?

    Often, bright red borsch on the second day becomes pale pink, and even brown. How to avoid this? Consider how to keep the soup color not only during cooking, but after it.

    • When heated, borsch should not be boiled. It is better to warm up a small portion in a small saucepan, than to boil the whole stock.
    • In the extreme case, you can bring a saucepan to a boil - and immediately turn off the fire. In this case, the dish will be disfixed from randomly caught microbes from the air - but the color will save.

    Council

    Many believe that truly delicious borsch is becoming only on the second day when he is imaginable. Therefore, it is important not to overheat it so that it is good not only the taste, but also the look.

    Borsch with beet and cabbage. Cooking red borscht

    A good tasty red borscht recipe should be in a notebook from each mistress. How to cook boosch with beets so that it is really red, burgundy, not yellow or orange? Borsch with fresh cabbage and beetroot is a traditional dish, it is prepared in all regions of our immense country. There are dozens of cooking options: borsch with beet and fresh cabbage, borsch with beans, green borsch, Ukrainian borsch, borscht beetroot. And the methods of cooking borscht - a great set!

    How to prepare the right truly red and delicious borsch?

    Red borsch recipe with photos.

    Borsch with beet and cabbage. Cooking red borscht

    A good tasty red borscht recipe should be in a notebook from each mistress. How to cook boosch with beets so that it is really red, burgundy, not yellow or orange? Borsch with fresh cabbage and beetroot is a traditional dish, it is prepared in all regions of our immense country. There are dozens of cooking options: borsch with beet and fresh cabbage, borsch with beans, green borsch, Ukrainian borsch, borscht beetroot. And the methods of cooking borscht - a great set!

    How to cook a red boots with beet?

    Consider a step-by-step recipe with beets.

    Any soup, and even more borsch, begins with broth. For borscht, beef broth on dice or chicken broth. Beef broth for borscht must be with bone. Fill with cold water meat, while dropping, remove the foam and boil at least 2-3 hours with a small boil until the meat is ready. Do not forget to salt meat broth for about half an hour before readiness.

    Broth for borscht
    Broth for borscht
    For boards, the transparency of the broth does not matter, since the soup will be saturated in red

    When the meat is soft, remove it and strain the broth.

    Booschy recipe with beet and cabbage

    For this recipe, you will need borscht

    How to make boosch red? Lifehak - simple recipe
    • Boulevard with meat 2-2.5 liters
    • Beets 200 gr. (1 average)
    • Carrots and onions 1 pcs. medium size
    • Middle potatoes 2 pcs.
    • Cabbage about 150 gr.
    • Vegetable oil 2 art. Spoons
    • Tomato paste 3-4 st. Spoons
    • Bay leaf
    • Vinegar 9% 1.5-2 tbsp. Spoons (focus on your taste)
    • Salt to taste
    • Sugar 1 tbsp
    • Green (green onions, dill, parsley)
    • Garlic at will
    Vegetables for red borscht
    Vegetables for red borscht

    Prepare vegetables : Onions, carrots, potatoes, beets to wash and clean from the peel. Cut off a small amount of cabbage from fork and wash.

    How to make boosch red? Lifehak - simple recipe

    First of all, we will deal with Beckless for borscht . The peeled beets are choking on a Korean grater in the Korean thin straw (or on a large grater), shifting into a small saucepan or a saucepan, pour into a small amount of broth, so that it is agitated until a complete readiness of 30-40 minutes! It is very important! When the beet is breathed 20 minutes, add a pinch of salt, sugar and 3-4 tbsp. Spoons of tomato paste, bring it to softness.

    Beet
    Beet
    Separate cooking beet makes red borsch red!

    Now you can do the rest of the vegetables.

    How to make boosch red? Lifehak - simple recipe

    The onions are finely chopping, I got a carrot on a terk for Korean carrot (you can finely seize straw or grate on a large grater). The frying pan with vegetable oil to heat, pass on her onions with carrots to the softness of vegetables. You should not fry them until golden color, the carrot should become soft, and the bow is transparent.

    How to make boosch red? Lifehak - simple recipe

    While the vegetables are passable, tatch the thin straw cabbage and cut potatoes with cubes.

    How to make boosch red? Lifehak - simple recipe

    Refine broth to boil, add potatoes, cabbage and vegetables from a frying pan. Boil while all vegetables will be ready.

    How to make boosch red? Lifehak - simple recipe
    In fact, we already got soup with cabbage!

    How to make boosch red

    How to make boosch red? Lifehak - simple recipe

    But we are preparing Red Borsch . So it came to add beets.

    How to make boosch red? Lifehak - simple recipe

    After the vegetables in the saucepan are completely ready, turn off the heating under the pan and try to the salt, if necessary. When the boiling in the saucepan is over, add 1 tbsp. A spoonful of vinegar if acids are not enough, another 1 tbsp. spoon. After stirring the vinegar, we begin to introduce stewed finished beets. To seem to be saturated in red.

    How to make boosch red? Lifehak - simple recipe

    I didn't have all the serving of beets, about 1/3 remained (it can be frozen until the next time). Red rush depends on the saturation of the color of your beet.

    Carefully mix all the ingredients, put a bay leaf. Optionally, you can add garlic through the press and chopped greens (excellent flavors for borscht serve sticks of dill or parsley). Do not be afraid to put them, then they are easily removed and do not spoil the appearance.

    Ready borsch
    Ready borsch

    Now it remains to cover the lid with a red borsch and give it to be laid. After 15-20 minutes you can enjoy the borsch, which is perfectly combined with sour cream and greens!

    Soup with sour cream and greens
    Soup with sour cream and greens
    By the way, you can prepare a lot of stewed beets for borscht in advance and freeze it in the freezer or put it.
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