The recipe for a simple borscht for beginners. The simplest recipe for a delicious borsch

Who among us does not like to eat? There are probably no such people at all. Even the fair sex, who carefully monitor their figure, will not give up a tasty and useful dinner or dinner. And what distinguishes lunch from the usual eating? That's right - the first dish. It can be different.

Why is it useful to include in the diet liquid dishes

Even if someone does not like soups, it's still necessary to eat liquid dishes from time to time, because the broth is useful for the stomach. It helps to digest food better and protects against such unpleasant diseases as a stomach ulcer, gastritis or inflammation of the pancreas called pancreatitis. All these misfortunes can be avoided if you regularly include in your diet, for example, soup. But in this article we will tell you about the preparation of such a hearty and delicious first course, as borsch. Each housewife has her own way, how to cook the best borscht. A simple recipe with a photo, which is given in the text, will make the cooking process understandable and accessible.

A little bit about the options for a delicious first meal

It is in vain considered that borsch is a rich fat soup, from which kilograms are added in geometric progression. Of course, the real Ukrainian borsch is such - hearty, oily, and even with pampushkas. But there is also a lean version of borscht, which contains the very minimum of high-calorie ingredients, sometimes it is cooked without meat at all. Those people who strictly observe fasting know how easy such a borsch can be. Below are collected the most interesting recipes of delicious borsch, cooked both in a saucepan and in a multivark.

Simple recipe for borsch with chicken

To prepare this dish, you need to prepare:

• About 3 liters of water;
• Chicken thigh or 3 chicken thighs, and you can take a whole chicken;
• Potatoes - 5-6 tubers;
• Half a kilo of cabbage;
• Carrots - 1 piece;
• Onion - 1 piece;
• Greens, salt, vegetable oil;
• Tomato paste 75 grams or 2 tomatoes.

The recipe for simple borsch begins with the preparation of broth: to get a delicious dish, you first need to unfreeze the chicken and boil it, lowering it into boiling water. The whole chicken must be cut beforehand into small pieces. After boiling water, it must be poured out and collect cold water again. This will be the basis for the broth of our borscht. The chicken should be cooked until half cooked. While the process is going on, you need to wash and peel potatoes of potatoes, carrots, cabbage and onions. Then it is necessary to put in a saucepan to half cooked chicken potatoes, cut into not too large pieces. Onion finely chopped, and grate the carrots. When after the addition of potatoes the water boils again, dip into the broth finely shredded cabbage.

How to make a delicious borsch barbecue: continuation of the previous recipe

At the same time we are preparing a roast, a simple borscht recipe though, sorry for the tautology, is simple, but still it does not do without this important stage - the fried vegetables are much tastier and more aromatic than raw ones. To do this, the frying pan must be fried together with carrots and onions, all done with sunflower oil. When the roast gets a golden hue, add the tomato paste or finely chopped tomatoes into the frying pan. When the roast is ready, transfer it into a saucepan with broth. Periodically stirring borsch, add salt or favorite spices to taste. To borscht not lost a rich burgundy color, you can pour a spoonful of vinegar into it. It's a little trick. A few minutes before turning off the fire, you can sprinkle the contents of the pan with greens. Before serving on the table, season the borsch with sour cream or mayonnaise.

Simple borsch recipe in the multivarquet: the necessary ingredients

Multivarka has recently become a faithful assistant to the housewives in the kitchen. More and more women prefer cooking in this miracle of technology, saving their time and energy. She cooks porridge and muffins, and cooks pilaf.

You can cook borsch in it, it will turn out to be absolutely as tasty, not worse than cooked on a plate in a saucepan. So, the products for the future borsch:

• Pork with ribs - gram 300;
• Water - 2 liters;
• Fresh cabbage - 200 grams;
• Beets - 2 pieces
• Carrot and onion - 1 piece;
• Potatoes - a couple of tubers;
• Fresh tomatoes - 2 pieces;
• Ghee - 1 spoon, 2 cloves of garlic;
• Seasonings, salt, sliced greens.

Getting Started

Perhaps this is the simplest borscht recipe, which even a beginning hostess can do, it will not cause much trouble. First you need to peel the beets, carrots and onions, then rub the carrots and beets on a large grater, and chop the onion finely with a knife. Fresh cabbage finely chop, finely chop tomatoes, and chop or chop finely, or pass it through garlic. In a bowl multivarka, a little oiled, put onions and carrots, set the "fry" and fry the vegetables for about five minutes. We mix it all with a silicone spatula, so as not to scratch the coating of the bowl. You do not need to close the multivark cover. After five minutes, add to the vegetables pork ribs and tomatoes and fry for another 5 minutes. After that you need to put half the grated beets, cabbage, potatoes into the bowl. For taste, you can sprinkle a little all the sugar. Salt and pour everything with hot boiled water from the kettle. Then choose the program "quenching" (if there is a special program "soup", then you need to choose it). Cooking time - 60 minutes. After that, close the multivark cover until it clicks. The second half of the beet at the same time, pour a glass of boiled hot water, add a little lemon juice and bring to a boil. This broth should be filtered through cheesecloth or bandage. After pour the broth into the capacity of the multivark, add garlic, seasonings and finely chopped greens. On the multivark program panel, set the "Heating" mode and leave the minutes at 10. Cut off the meat from the bones, return the meat pieces back to the borsch. Bones can be thrown away. Serve borscht best with sour cream.

Classic borsch with beets: ingredients

And now your attention is offered a simple recipe for borsch with beets. In general, every housewife has a different recipe, many use several types of meat or generally replace it with stew. In the culinary books you can find recipes borscht with beans, with dumplings, with smoked ribs, and many more various ways of cooking. And all this will be a variation on the topic of classic borscht.

We present to your attention the recipe of a simple borscht, which does not take much time from the hostess. For cooking, you need to take:

• 1 kilogram of beef;
• Half a kilogram of potatoes;
• 300 grams of fresh cabbage;
• 300 grams of beets;
• 200 grams of carrots;
• 200 grams of onions;
• 3 small jars of tomato paste (metal);
• 3 garlic cloves;
• Bay leaf, salt, fragrant ground pepper or any spices;
• greenery.

Cooking process

First you need to wash the meat. In the event that it was frozen, it must be defrosted beforehand. Then fill the meat with water and put the pan on the fire for an hour and a half. After the readiness, remove it from the pan, cut into slices or slabs and put back into the meat broth. Cut onion finely, grate carrots on a medium-sized grater. Cabbage chop with straw. Beets are also cut into small pieces or grated. You can chop it, like cabbage. Fry beets in a frying pan with sunflower oil. To her pour a tablespoon of vinegar (to preserve the color) and tomato paste. If there was no tomato paste in the house, it can be replaced with finely chopped tomatoes. Stir everything and cook for 5-7 minutes. In a separate skillet, fry carrots along with onions in oil. When they get a beautiful golden hue, remove the frying pan from the fire.

Sequence of bookmarking ingredients

The recipe for a simple borsch means, like the rest of similar, consistent laying of ingredients. Cut potatoes into slices and place them in boiling broth. During the preparation, the dish should be tasted, salt to taste. After the broth boils again, put cabbage into it. On a small fire it should be cooked for about five minutes. Then add beets to the pan and cook for another ten minutes. At the last minute, put the fried carrots with onion (the so-called roast), as well as the bay leaf. If necessary, add a little salt and pepper. After this, add the garlic, which has been previously squeezed through garlic. Almost ready - remove the pan from the fire, let it brew for about twenty minutes. Fragrant, beautiful and tasty borscht pour on deep plates and serve on a table, sprinkling with herbs and adding sour cream. It will not be less tasty if you put mayonnaise or thick sauce with spices instead of it. And with black rye bread you will get a practically culinary masterpiece. A plate of this first dish will give energy for the whole day. Now you know how to cook borscht. A simple recipe and its variants are given in our article, you only need to choose one that is more to your liking and to your family members.