Borsch with fresh cabbage and beets. Step-by-step culinary recipe

The borsch technological map includes such sections as the required ingredients, the necessary inventory, the way of processing the products, the heat treatment and the feeding to the table. These are the points we will follow in the description of the following recipes.

Make delicious borsch with fresh cabbage and beets

Many housewives are used to the fact that borscht should be prepared exclusively from sauerkraut. But when the young heads of this vegetable ripen on the beds, it is difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you about how to quickly cook borsch with fresh cabbage and beets. For this we need:

• Beef on the bone - about 650 g;
• Fresh beet - a pair of medium tubers;
• Fresh cabbage - ½ medium elastic fork;
• Potatoes - 2 pcs .;
• Bulb large - 1 pc .;
• Citric acid - 1/5 of a dessert spoon;
• Average carrot - 2 pcs .;
• Onion green, parsley, laurel, dill - add at discretion;
• Spices, including salt - to taste.

Required inventory

To prepare borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary inventory in advance:

• Large saucepan;
• Ladle;
• cutting board;
• Sharp knife;
• grater.

Processing components for the preparation of red soup

How to cook delicious home borscht, photo of which is presented in this article? To begin with, treat all the ingredients. Beef on the bone thoroughly washed and removed all the hard veins and films. Then they start preparing fresh vegetables. They are cleaned of peel, husks and superficial leaves. After this, the products are crushed. Carrots and fresh beets are rubbed on a large grater, cabbage shredded with thin straws, and potatoes and onion cut into cubes. Also, separately rinse the greens and just cut it with a knife.

The heat treatment process on the plate

How to cook a red borsch? To do this, you need to use a large saucepan. In it, spread the beef on the stone and pour water. Then put the dishes on a strong fire and bring the water to a boil. After removing the foam from the surface of the broth, it is salted, covered with a lid and cooked for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the flesh is separated from the bones and cut into large cubes. As for the broth, then it is spreading beets, cabbage and laurushka. These ingredients are cooked for 25 minutes, after which they add carrots, potatoes and onions to them.

In addition, after salting and peppering the products, they are thoroughly mixed, covered with a lid and cooked for another 25 minutes. During this time, all vegetables should be as soft as possible.

The final stage

At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to the dish. After mixing the ingredients, the broth is brought back to the boil and cooked for about five minutes. Then, the closed pan is removed from the plate and left aside for ¼ hour.

How to serve red soup to the dinner table?

Now you know how to prepare a home borscht. After he is infused under the lid, it is poured into plates. And in each serving is added not only red and rich broth with vegetables, but also pieces of tender beef.

In addition to this dish presented with fresh sour cream or mayonnaise. Use tasty borscht together with a slice of bread and fresh herbs.

Cook chicken borsch: photo, method of preparation

Almost all housewives prepare red soup of beet and cabbage with the use of beef. But if you do not have such a product, then we suggest making a dinner from an ordinary chicken. By the way, for such purposes it is recommended to purchase not a broiler bird, but a soup soup. After all, only this way you will get a rich and fragrant broth, which will make the first dish nutritious and nutritious.

The technological map of borsch needs to tell you about what ingredients for its preparation should be purchased.

To make homemade chicken soup, we will need:

• Fresh beet - a pair of medium tubers;
• Chicken soup - small carcass;
• Fresh cabbage - ½ medium elastic fork;
• Potatoes - 2 pcs .;
• Bulb large - 1 pc .;
• Vinegar dining room 6% - 2 large spoons;
• Average carrot - 2 pcs .;
• Sunflower oil - 5 large spoons;
• Onion green, parsley, laurel, dill - add at discretion;
• Spices, including salt - to taste.

Required inventory

To prepare a delicious borsch with fresh cabbage and beets, it is necessary to stock up in advance with the following inventory:

• Large saucepan;
• Ladle;
• Cutting board;
• With a sharp knife;
• Frying pan;
• Grater.

Preparation of ingredients

Borscht is prepared only from fresh and natural ingredients. Before you start cooking this dish, you should treat all the ingredients.

Chicken carcass is thoroughly washed inside and out, removing all unwanted elements. Then they start processing vegetables. They are peeled and crushed. Carrots are rubbed on a grater, potatoes and onions cut into cubes, cabbage - straws, and beet - brusochkami.

At the very end, fresh fresh herbs are cleaned and cut with a knife.

Heat treatment

Prepare meat and vegetables, start their heat treatment. To do this, take a large pot and lay out the carcass of a bird. Sipping the meat product and filling it with water, the dishes are put on a strong fire. After bringing the ingredients to a boil, cover them and cook for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (if desired, the skin and bones can be removed).

As for the broth, it is laid out cabbage, carrot, laurel and bulb. In this form, the products are boiled for 20 minutes. After that, the potatoes are lowered into the broth and the same amount of time is prepared.

Dried beets

To make a more flavorful and rich soup, fresh beets should be stewed separately. To do this, take a frying pan, add to it the butter and small pieces of vegetables. After mixing the ingredients, a little water (about ½ cup) is poured into them and covered with a lid. In this form, the beets are cooked for about 25 minutes. Then spices and table vinegar are added to it. The last ingredient is needed to give the dish a small sourness.

The final stage

Having sustained the beets on fire for several more minutes, it is removed from the plate and spread into a common saucepan. Together with it, chopped greens and previously chopped poultry are placed in the broth.

Bringing the ingredients to a boil, they cook for about three minutes and immediately removed from the plate.

We serve red soup for a family dinner

As you can see, in the preparation of chicken borsch from fresh cabbage there is nothing difficult. After heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a dinner even more nutritious and nutritious, it is necessarily presented with mayonnaise, fresh sour cream and white bread (lavash is possible).

Let's sum up the results

Fresh cabbage soup is just as good as the dish that is made with the use of a sauerkraut product. But in order to give this dinner a little acidity, one of such components as citric acid or table vinegar is necessarily added to it. With the help of such condiments, red soup will become more fragrant and saturated. Otherwise, it needs to add a small amount of sauerkraut (together with fresh).