Borsch with boiled beets

Traditional borscht cooking technology involves the use of fresh vegetables. Beets are also taken raw, crushed, then stewed or passaged, and then added to the cooking soup. However, there are situations when this technology is not suitable. If you have a ready beetroot from the salad or you do not fry the vegetables, watching for health, you can cook borsch with boiled beets. Of the many existing recipes of this dish, you will certainly be able to choose the right one.

Cooking Features

Cooking borscht is an art that you need to master, if the glory of a skilled hostess is important to you. Wrongly cooked borscht looks unappetizing, and its taste leaves much to be desired. When tackling borscht cooking, you need to know a few subtleties:

A beautiful red borscht cannot be cooked without beets and tomatoes. They can be replaced or supplemented with tomato paste or juice, but it is impossible to completely dispense with this component.
Beets are added no more than 10 minutes before the readiness of the dish, so that it will not discolour as a result of prolonged cooking.
The use of acidic foods, including vinegar and lemon juice, helps to maintain the rich color of beets.
Vegetables on borsch should be cut into neat, medium-sized pieces, only then it will look aesthetically pleasing.
Follow the correct ordering sequence. If you put them all at once, by the end of cooking, some will remain raw, others will be dragged out, and the beets will become discolored.
Correct borsch - thick borsch. Do not save on vegetables and do not be lazy to cut them more.
Borscht is not scary to cook a lot - when it comes, it only gets tastier.
Often fresh greens and garlic are added to the borsch of boiled beets. They are put on a plate, and if you put them right in the pan, you need to boil for a few minutes - otherwise the soup will quickly turn sour.

Borsch from boiled cabbage, as well as traditional, is seasoned with sour cream. If you fast and choose a vegetarian version of the dish, you can replace sour cream with mayonnaise.

Borsch with boiled beets and meat

Composition:

beef on the bone - 0, 6 kg;
pork 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.

Method of preparation:

Wash the beef, dry it with a napkin. Put in a saucepan and pour the specified amount of water in the recipe. Put on the fire.
Wash the beets and put them in a separate pan. Fill with water. Put a stew. Cook for about an hour, checking the degree of its softness with a knife. Drop in a colander, leave to cool.
When the water in the saucepan boils, remove the froth on the surface and reduce the heat. Add spices. Well suited peas, black and sweet bay leaves. When the meat is soft and begins to easily move away from the bone, remove it from the broth and cool it. It will take about the same time to cook the broth as it does to boil the beets.
Peel the boiled beets, cut into medium-sized bars.
Peeled potatoes, cut into larger bars, about a centimeter into two centimeters.
From the cabbage head, remove the top leaves. Cabbage finely shred.
Scrape and wash carrots. Cut it into strips.
Peel the onions. Cut into thin half rings.
Cut the bacon into small pieces, fold it into a saucepan. Melt.
Put carrots and onions in melted lard, fry them until soft.
Add tomato paste, mix. Stew for a few minutes and remove the saucepan from the fire.
Strain the broth, return to the pan.
Separate the meat from the bones, cut into small pieces, put in the broth.
Put the pan on the fire, bring the broth to a boil.
Dip the potatoes into the broth. After it boils again, add the cabbage.
Boil 15 minutes after laying the cabbage, then add the roasted 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 until the soup boils again, then boil for 2-3 minutes, remove the pan from the heat.

It is necessary to spill the soup in plates no earlier than half an hour after cooking - it needs time to infuse. In each plate it does not hurt to put a spoonful of sour cream and fresh greens finely chopped with a knife. A good addition to borscht will be Ukrainian pampushkas or garlic croutons made from rye bread.

Borsch with boiled beets and chicken

Composition:

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 greens - 50 g;
lemon juice - 20 ml;
salt, spices - to taste.

Method of preparation:

Boil broth from chicken breasts. Take the chicken out of the pan. When the breasts have cooled, separate the poultry meat from the bones and return to the pan.
Peel potatoes, cut into cubes and a half centimeters, put in broth. Put the pot on the stove.
Chop the cabbage. Put it in the pot when the broth boils.
Peel and finely chop the onion.
Carrots, peeling, coarsely rub.
Pepper wash, clean seed, chop into small-sized straws.
Put the carrots, onions and peppers in the soup 10 minutes after the cabbage.
Give the tomatoes with boiling water, peel. Cut tomato pulp into small cubes, put in soup 10 minutes after onion, pepper and carrot. Salt the borscht to taste.
Peel the beets, cut into thin strips. Add lemon juice to it. Add to the rest of the ingredients 10 minutes after laying in the borsch of tomatoes.
After 5 minutes add finely chopped herbs and garlic. Boil borsch for 2-3 minutes, remove from heat.

Let the soup sit under the lid for half an hour and pour into plates. Soup cooked according to this recipe can be called dietary. Healthy food supporters will like the recipe.

Lenten soup with boiled beets

Composition:

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%) - 20 ml;
onions - 100 g;
salt, spices, fresh herbs - to taste;
water - 2 l.

Method of preparation:

Peel the boiled carrots and beets. Cut into strips, put in different plates.
Potatoes, peeled, cut into small cubes, approximately one centimeter.
Chop cabbage very finely.
Chop peppers into thin strips.
From the can of peas, drain the liquid.
Put the cabbage and potatoes in a saucepan, bring to a boil.
Salted, seasoned. Boil until refill is ready.
Heat oil in a pan, put peeled and finely chopped onion in it.
When the onion gets a golden hue, add carrots.
After 2-3 minutes, place beets in the vegetables. Sprinkle it with vinegar, add salt, sugar.
After 2-3 minutes, put the tomato paste and continue cooking for 5 minutes.
Put the finished dressing in a saucepan with borscht. Add canned peas. Pickle. Continue cooking for 7-8 minutes.

Instead of canned peas, you can use frozen. Then it is laid in the soup immediately, as the water boils. Greens are added directly to the plates.

Borsch with boiled beets is indistinguishable from the cooked by traditional technology. His taste is no less pleasant. Replacing fresh cooked beets can be without loss of quality dishes.