There are a few hard rules to follow. Beef broth is best cooked in enamel or ceramic dishes. If necessary, the broth is added only with boiling water, since cold water significantly worsens its taste.

A good beef broth directly depends on the quality of the meat. The most important condition for its quality is freshness. Do not buy meat that has lain on the counter for more than two days. Purchased meat is washed under running, cold water.

To obtain a strong fat, chopped meat is dipped in cold water. In this case, the meat juice will be easier to stand out from the meat. In the case when beef is cooked for main courses, and the broth will later be used to cook something else, the pieces of meat are dipped into boiling water. The meat boiled in this way will be juicy inside.

When beef broth is cooked, the amount of meat will have an important influence on the taste of the planned dish, since the concentration of meat juice and fat in the broth depends on it. On a five-liter pan, you can take from 2 to 4 kg of meat. If you have little meat, in extreme cases, you can add a little. They will give the missing fat. When calculating the amount of water needed, it should be borne in mind that during the cooking process, the broth is boiled down by almost half.

From beef, so that it is tasty, and the meat is tender and soft. Cooks advise cooking meat for 3 to 4 hours. At the beginning of cooking, put the pot with meat on a strong fire so that the broth boils faster. The pot should be covered with a lid, just make sure that the water does not “run away” from the pan. After the water boils strongly, the fire is slightly reduced. The best broth is the one that was cooked on low heat.

During cooking, an unpleasant-looking foam will constantly form on the surface of the broth, which must be constantly removed with a spoon or slotted spoon. Some people do not remove this foam, believing that it is in it that the real taste of the broth lies. To collect foam or not - depends on your preferences. The best option in this case, it is to collect the foam in a separate container, into which 0.5 liters of broth are added. After a while, the broth will infuse and then you need to strain it and add it to the main pan.

Depending on what dish you intend to cook on the basis of this broth, you can add ingredients such as roots (carrots, parsley, celery, swede), vegetables (onions), mushrooms and other products to it.

The recipe of which is intended for and soups is prepared as follows: salt, peeled roots (2 carrots, 1 parsley, half celery), a whole onion are added to the boiling broth. All vegetables are boiled for 3 hours, after which they are removed from the broth and continue cooking the dish further.

After the meat is ready (it can be easily pierced with a knife or fork), a little cold water (20-30 ml) is added to the broth, the meat is removed and allowed to stand for 20-30 minutes. The fat formed on the surface is carefully collected separately, and the broth itself is filtered through a fine sieve. The pre-collected fat is added to the strained broth and everything is brought to a boil again. Such a broth can be used both as a base for other dishes, and as an independent dish. In this case, it is served in portioned plates or broth cups, after sprinkling with herbs.

Salt is added to the broth to taste, as it often differs in concentration. It is better to add salt to the broth gradually, but if you still oversalt the broth, place a handful of rice wrapped in cheesecloth into it. Rice tends to absorb a lot of salt, so you can remedy the situation.

About how to cook delicious borscht every housewife knows. Another thing is what is invested in the concept of delicious borscht. In each they consider it in their own way: for some it is Ukrainian borscht with donuts, for some it is green, someone thinks that the most correct borscht is cold, and someone is piping hot, with a piece of meat and sour cream . And everyone will think that this simple borscht recipe is the most correct one.

By the way, when I asked my ex-daughter-in-law to cook delicious borscht, she was embarrassed, “How to cook borscht?” And I, not even suspecting that there was some difficulty in this, hastily told her a simple recipe for borscht, while specifying that borscht is the same cabbage soup, only with beets.

True, when we came for dinner, and instead of borscht in a saucepan we saw strange dish, in which cabbage, beets and ... floated. pasta, I realized that a simple, in general, recipe - for beginners is not so simple. We diligently praised the brew so as not to offend the girl, but the thought that she was simply too lazy to look on the Internet to find a simple borscht recipe did not leave me. Therefore, I decided, starting with this article, to start publishing recipes for beginner cooks, and the first in this section will be

Easy borscht recipe

To know how to cook delicious borscht, you need to understand what each particular family puts into this definition. I will describe a simple recipe for borscht, which we consider traditional in our family: with cabbage, meat and beets. And in order to cook red borsch with meat, you need the following products

Any meat, preferably on the bone - 0.5-1 kg
Fresh potatoes - 6-8 pcs.
Fresh cabbage - a small fork, about 1 kg
Fresh carrots, medium size - 1 pc.
Fresh beets, medium size - 1-2 pcs.
Bulgarian pepper, sweet, large - 1 pc.
Onion, medium size - 1 pc.
Tomato paste - 2 tbsp. l.
Fresh tomato - 1 pc.
Garlic, fresh - 1-2 cloves
Flour - 1.5 tbsp. l.
Refined sunflower oil - for frying vegetables
Spices: salt, dry spices for first courses, bay leaf
fresh greens
Mayonnaise or sour cream - to taste.

This list can be adjusted, depending on taste preferences and financial capabilities, the required ingredients here are potatoes, beets, onions, carrots and cabbage. You can do without meat (and then it will be lean borscht), you can easily do without fresh tomatoes, even without tomato paste and flour for frying, but without these vegetables, red borscht can no longer be called borscht.

Well then, let's start. So,

Recipes for beginners: how to cook delicious borscht

Rinse a piece of meat in cold water, cut off dark, rough films from it, if any. Contrary to all the recipes for borscht, which suggest using only the most delicious for cooking first courses, I believe that here the housewives are wishful thinking.

Not all young families can afford to cook exclusively from meat. premium. As a rule, they save the better pieces for second courses, throwing worse ones into soup broths. The main thing is to have a fat. And the fat will be from any meat, even the most worthless. By the way, there were days in our family when, instead of meat, I threw an ordinary skin cut from a piece of meat into the water for broth. Well, you know, under which there is still a layer of fat or subcutaneous fat? So, the taste of borscht did not suffer at all. Although, maybe, of course, because in our family, in principle, they don’t like boiled meat too much. But, we are talking about borscht, not boiled meat! And its taste depends little on the quality of the meat.

Of course, if it is possible to cook from first-class meat, this opportunity should not be neglected.

Well, I digress a little. Let's continue. Pour a piece of meat with cold water and put the pan on the fire. The amount of water is absolutely unimportant, but, in any case, it should completely cover the meat. It depends on what degree of fat content the borscht should be. Someone likes borscht to be fat, someone likes it more lean, again, he cares about calories. We will assume that 2-2.5 liters of water is enough for a piece of meat in 1 kg. That is, take a 3-4 liter pot to fit all the contents. Before the water boils, prepare the vegetables.

Chop the cabbage, peel the onions, carrots, beets, peel the seeds from the pepper, removing the middle with the stalk from it. Don't touch the potatoes yet, it's still early. Otherwise, it will turn black and dry, and the borscht will turn out tasteless.

After the water boils, remove the scale with a slotted spoon, reduce the heat under the pan. To remove all scale, the pan must be moved slightly away from the center of the burner so that scale forms only on one side. After no new scale forms, you can carefully remove it from the walls of the pan with a clean napkin.

Remove the yellow spots of fat floating on top of the broth with a spoon, and pour them into a clean plate so that the fat does not digest and “saponify”, that is, it is tasty, fragrant and does not taste like soap. We'll still need it. Repeat this procedure from time to time.

Salt the broth. Please note that the water will boil away a little during cooking, therefore, salt a little less, without adding salt a little. Cover the pot with a lid to “boil” and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb are cooked a little longer, and for borscht with pork, 35-40 minutes is enough.

And now, in fact, the preparation begins and the answer to the question of how to cook a delicious borscht. And a simple recipe for borscht begins with the preparation of vegetable dressing.

Peel the potatoes, wash them, remove all the eyes and cut them into pieces, not too large, but you don’t need to grind too much either. Moreover, many are already mashing potatoes with a spoon in a plate. Put the potatoes in the broth, bring it back to a boil and, while the potatoes are cooking, chop the cabbage. Dip it in the pot too.

Chop the onion and remaining vegetables. Pour the oil into the pan and, when it is hot, put the onion in the pan and lightly fry it, stirring occasionally. There also put the pepper cut into thin chips and the tomato, cut into pieces, then grated on coarse grater carrots and, last but not least, beets. Mix all this, and cover the pan with a lid - let it stew a little.

Put in a jar or mug tomato paste, flour, mix well and dilute with cold water, stirring vigorously so that there are no lumps. Remove the lid from the pan and pour in the tomato paste with flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes a brighter shade. Everything, refueling is ready! A little more, and delicious borscht will be ready!

Now pour everything that is in the pan into the pan. Be careful not to get burned! Stir the borscht, and pour in the fat that is waiting on the plate. Put in the spices.
I use the universal dried seasoning "Aesthetics of Taste", which contains, in addition to onions and carrots, paprika, celery, curry, red pepper and parsley. You can use any other, or put spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.

By the way, those who have subsidiary farms can prepare dill stalks and parsley and celery roots. I used to do that. I collected a small bundle from these dried sticks, tied it tightly with a thread and lowered it for 20 minutes into an almost ready borscht. Then, naturally, this bundle was taken out by the thread so that it would not interfere and spoil appearance borscht in a saucepan.

And - the final touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. Who does not like a too spicy taste, do not peel the cloves from the skin, just cut off the tips on both sides so that the juice and aroma flow out. And you can chop the garlic very finely or crush it with a garlic press. By the way, that's what I do. It remains only to put a laurel (2-3 leaves), and turn off the fire under our culinary masterpiece.

While the borsch is infused for 10-20 minutes, prepare sour cream or mayonnaise, set the table. And then call for dinner. And do not forget to announce that now you know how to cook delicious borscht, and bookmark this simple borscht recipe under the general heading Recipes for Beginners, because I will still have quite a lot of them. The family will not die of hunger!

The legendary first course - borscht - has as many cooking variations as Uzbek pilaf. Culinary experts are having a heated debate about which recipe for borscht can be considered correct. However, here it is rather a matter of local affiliation - Lviv borscht always differs from Poltava, and Moscow from Kyiv. But there are some really important tricks that will work with any recipe and give this famous dish exactly the qualities for which it is loved and appreciated. You don't have to be a professional chef to master them. It is enough to pay attention to both the products and the process.

- Choice of meat -

Oddly enough, even the most reverent borscht lovers do not limit us in choosing meat. Excellent borscht is made from pork, rabbit meat, and even fish. But still, the classic requires taking a meat beef bone. Moreover, it is better that it be a brain bone from the front legs of the animal. Brisket is also suitable, as it has both meat and enough fat, as well as a lot of connective tissue with gelatin, which provides the right consistency.

- Secrets of the broth -

Real borsch broth should be strong and fragrant. This fact is ensured by special preparation of the bone. Before you put it in the pan, you need to chop the bone so that the bone marrow from it “comes out” into the broth. Another secret of rich borscht is the proportions of the liquid. At the end of cooking, one serving should have no more than 1.5 cups of pure broth. And at the beginning of the water should be poured twice this amount. And after the broth is cooked, the meat should be removed from it until serving.

- Vegetables -

Beets give color to borscht, but saturation cannot be achieved without a secret ingredient. To make the color “as in the picture”, you need to add lemon juice or vinegar - a few drops will suffice. In addition to color, this maneuver will help keep the sourness on the palate. In addition, beets are advised to stew separately from onions and carrots. Cabbage - the second most important ingredient in borscht - must be mashed before being put into the pan so that it gives the right amount of juice.

- Garlic -

Some people generally refuse to put garlic in borscht during the cooking process, preferring to eat it along with donuts “bite”. However classic recipe dictates to us the need to add garlic along with lard. At the same time, the fat should be with a smell, and the garlic should not be crushed, but finely chopped. Dill, parsley and other herbs are usually added to this mixture. Garlic and lard are placed at the very end, and it is on them that most of the responsibility for the final flavor of the dish lies.

- Nuances of preparation -

In the matter of cooking borscht, not only vegetables and meat are important, but also the pan in which you are going to cook it. It's all about the broth, which requires careful handling and reacts very poorly to too much fire. So that the borscht does not boil over, you need a pan with a double-layer bottom and thick walls. So the contents will heat up faster and cool down more slowly. In addition, it will be less risky to move away from the pan, since the risk of overboiling will be negated.

- Recipe of borsch -

Ingredients

400 g beef on the bone

1 carrot

300 g white cabbage

4 things. potatoes

2 tbsp tomato paste

1 head of garlic

Lard

Greens, salt, ground black pepper to taste

Vegetable oil

Cooking

In a saucepan with a volume of 3-3.5 liters, you need to place the meat in one piece and pour two liters of water. Cook over medium heat, skimming as foam appears. After the water boils, you can reduce the heat, cover the pan with a lid and leave for an hour. At this time, we clean and chop the onion, three beets and carrots on a coarse grater. We put them in a pan with heated vegetable oil. We pass them for several minutes, after which we add tomato paste and after 3 minutes we remove from heat. We take out the meat from the finished broth and put finely chopped cabbage into it, and after 10 minutes potatoes. At this time, the broth must be salted. When the potatoes are ready, add the sautéed vegetables and return the meat, cut into pieces, to the broth. At the very end, put the bay leaf, herbs mixed with garlic and lard, pepper. Cover the soup with a lid and turn it off after 5 minutes.

You can not digest vegetables, because then they will lose their original shape. For example, if we talk about cabbage, then it is worth evaluating what variety it is. If the head of cabbage is a winter variety, then, as a rule, the leaves of the fruit are coarser and less juicy, which means they will cook a little longer than, for example, spring varieties.

The winter subspecies is boiled in boiling broth for at least 15 minutes, but the spring subspecies is tender, so 5 minutes will be enough, after which you can lay the potatoes. The broth for such a charming dish is preferable to cook on the bone, because then it will be more fragrant and rich. Of course, if there are health restrictions, then it is simply boiled on water, that is, they do vegetable broth.

An important point when working with beets!

When preparing a delicious borscht, the beets must certainly be stewed separately, and after the initial processing, put in the main dish. For this, a juicy root vegetable of a rich scarlet color is selected. The pulp should not have inclusions, usually such beets taste very sweet.

The root crop is cut into thin strips and sent to a heated pan, fried for 15-20 minutes, after which a few drops are added to the mass vinegar essence. This is necessary for rich color and improved taste. Carrots and onions are cut, as well as beets and fried until golden brown.

The correct preparation of the fragrant and most delicious borscht!

First of all, a rich, fragrant broth is boiled on the bone. If pork is taken, then the cooking time is several hours, when using lamb, cooking can take up to 5 hours, that is, the more tender the product, the shorter the cooking time of the broth.


After that, the broth must be filtered and brought to a boil, and then cabbage, potatoes, and sautéed vegetables are added. Since there are a huge number of varieties of prescription cards, there may be more incoming ingredients, thereby laying down products is a little different.

Several recipes for the most delicious borscht

Fragrant borscht with beans

To prepare this awesome dish you need:

  • pork (you can use pork ribs);
  • one large beet root;
  • ¼ from a medium head of white cabbage;
  • half a glass of beans (any);
  • 4 pieces of potatoes;
  • one head of onion;
  • one carrot;
  • one bell pepper;
  • a few tablespoons of tomato paste (any);
  • a small celery root;
  • spices (bay leaf, salt).

Cooking

The number of incoming ingredients is calculated for 4 liters of cooked broth. After the liquid has been filtered, the meat is separated from the bone and finely chopped, and then immediately put back into the broth.

All ingredients (except potatoes) are cut into thin strips. It is important! Next, start cooking. Before putting the broth, soak the beans in cold water. You can do this at night, it will only get better. The potatoes are cut into medium cubes.

The beets are laid out in a heated pan with vegetable oil, fried, carrots and onions are added, and at the end put bell pepper and celery root. Fry for a few minutes, add tomato paste, sauté until half cooked and turn off.

After the broth has been prepared and filtered, it is brought to a boil and the beans are laid (after draining the liquid from it), boiled until almost cooked and cabbage is added. As the broth boils again, spread the potatoes, cook for 15 minutes and add the sautéed vegetables.

Thus, boil until cooked, and at the end bring to taste. 5 minutes before the end of cooking, put a bay leaf and finely chopped greens. If you want to add black peppercorns, then you should not put it in bulk in borscht, because when chewing peas it is unpleasant. Therefore, you need to make a neat bag out of gauze, pour the right amount of grains into it and place it on the edge, pressing down with a lid. After 5-10 minutes of cooking, remove the spices. Enjoy your meal!

Ukrainian borscht with garlic and green beans

Such borscht will not leave indifferent any person on Earth!

Ingredients:

  • pork (ribs);
  • vegetable oil for frying vegetables;
  • cabbage ¼ head (small size);
  • a few drops of vinegar essence;
  • one beet, carrot, onion;
  • 5 potatoes;
  • fresh cilantro;
  • spices.

Cooking

Cabbage is put into the strained ready-made broth, after 10 minutes potatoes. The cutting is the same as in the previous recipe. Beets are fried in advance, adding to it a few drops of vinegar essence, carrots, onions and asparagus beans(can be bought frozen in the store).

After laying the potatoes, after 15 minutes, spread the fried vegetables and bring to readiness. 5 minutes before the end of cooking, add finely chopped cilantro. turn off, insist 15 minutes and pour into portions. Grated garlic is added to each plate. According to personal preference, borsch is served with sour cream or mayonnaise. Enjoy your meal!


The ongoing debate about which borscht is tastier - Ukrainian or Russian, leads nowhere. And the fact remains - this delicious first course has conquered the whole world and has become calling card Slavic cuisine.

There are, of course, classic ones (you can read about this in the famous V. Pokhlebkin, and in other cookbooks), but both in Russia and in Ukraine, each locality has its own version of this dish, and each hostess prepares borscht in her own way. Therefore, there are a lot of borscht recipes.

We, having collected recipes from friends, relatives and acquaintances, rummaged through old magazines, chose the most interesting ones. These recipes can be used by both experienced and novice housewives.

In addition, you will get acquainted with some secrets of culinary specialists.

Borscht in meat and bone broth

The whole secret of this borscht is that vegetables, except for potatoes and cabbage, are first stewed separately in a frying pan and only then added 7-10 minutes before they are ready in a saucepan with cabbage and potatoes.

Put the beef bone for the broth into cold (!) Water, cook without salt, removing the foam, for 40 minutes. Then add the meat, cut into pieces, 20 minutes later than the bone.

While the broth is cooking, you can cook roast .

To do this, on a mixture of vegetable (preferably unrefined) and butter fry chopped onion until golden brown. Add 1 tbsp. a spoonful of flour and mix well (the flour should “roast”, i.e. stop being white). After that, put the carrots and, cut into strips, simmer for 5 minutes. Now you need to lay the beets, also cut into strips, stir for another 5-7 minutes, add tomatoes or tomato paste, stir for 3 minutes. Cover the pan with a lid and simmer over moderate heat, adding a little water, until almost cooked. Do not salt!

When the broth is cooked, strain, return the meat to the pan, bring to a boil. Lay coarsely chopped cabbage. After 10 minutes (if borsch with fresh cabbage) - potatoes, cut into large cubes. Bring to a boil, put a bay leaf, a few peas of black pepper (if you like, you can add cloves), salt to taste.

It's time for the frying. Dip it in a saucepan, if necessary, salt, pepper, add chopped garlic, herbs and, if desired, your favorite spices, for example,.

Turn off the heat and leave the lid on for a while.

And the next day, borscht becomes even tastier!

Or here's another little secret: 10 minutes before the end of cooking, you can grind a handful of dry porcini mushrooms in a coffee grinder and carefully add this powder to the borscht. Surprisingly, this does not give borscht a mushroom flavor at all, but the taste of borscht becomes unusual.

Let this be, so to speak, the basic recipe for our borscht, on the basis of which you can always cook your own, having done only the manipulations known to you.

Now it's time to peep and some secrets of making delicious borscht .

... It is customary to cook borscht on a strong meat broth. Meat can be used differently, but you should not save time on preparing the broth. The longer it cooks, the richer and more aromatic it becomes. Very often, when boiling the broth, the water boils away strongly, you can add it, but only boiling water, cold water can spoil both the taste and aroma of borscht.

…Beetroot is considered an indispensable vegetable for borscht; it is put into borscht raw, sautéed, boiled or stewed. Beets are considered the main component of borscht. Borscht also includes tomatoes, potatoes, cabbage, onions, and carrots.

... Of no small importance is the process of laying vegetables in the broth.

The first vegetable that goes into the broth is the potato. In some recipes, it is even recommended to fry it a little. This will give even more richness and richness to the taste of borscht.

As soon as half ready, you need to add cabbage. While the cabbage is being cooked, in no case should you cover the borscht with a lid, otherwise the unpleasant smell of cabbage will spoil the whole aroma of borscht.

Some housewives put a couple of whole potatoes in the borscht, then knead them and send them back to the pan along with the frying.

All other vegetables (onions, carrots, parsley or celery root, pepper, tomato) should preferably be pre-sautéed and stewed well.

... Do not neglect spices and spices. Borscht will be spicy decorated with garlic, allspice and bay leaf.

The rich red color of borscht is, of course, given by its main ingredient, beets. And so that our borscht is not only tasty, but also beautiful, let's learn some more secrets that different housewives use.

... Use dark cherry-colored beets for borscht (Bordeaux, Egyptian, Cylinder varieties are excellent). So juicy and sweet in taste.

...Beets will not lose their color if sprinkled with lemon juice.

You can boil the beets separately in their skins, and add a tablespoon of vinegar to the boiling water. After that, peel the beets, grate on a coarse grater or cut into strips and add to the almost ready borscht. Let it simmer a little more.

... To cook borscht of a rich red color, you can also use this method: pour boiling water over grated beets. Then drain this liquid, but do not pour it out. Put beets in borscht. And pour in the liquid from the beets at the very end of cooking. Bring to a boil and turn off the heat.

… Beet roast should be added to borscht at the end of cooking.

…Tomato paste also plays a role in the color of borscht. Even if in the summer you cook borscht with fresh tomatoes, a spoonful of tomato paste will not hurt. And in winter, tomato paste can be combined with homemade tomato or canned tomatoes.

... In order for the borscht to turn red, you need to observe the proportions of beets, carrots and onions. So usually take 3 parts of beets, 2 parts of carrots and 1 part of onions. Simmer in a pan with the addition of sunflower, oil, water and sugar until the beets give juice. Add to the pan when cabbage and potatoes are cooked in the broth. At the end of cooking, you can add crushed garlic and ground red pepper.

And now the recipes.

Borscht "Red"

Meat (better, of course, beef, but not important, you can any) pour water and put on fire. When it boils, remove the foam, reduce the heat to a minimum, put a whole peeled onion and cook until the meat is cooked from 1 hour to 2.5 hours (depending on the meat used). At the end, salt the broth, remove the onion.

Throw the potatoes into the broth, cut into strips.

While the potatoes are cooking cook roast: fry finely chopped onions in a pan in vegetable oil until golden brown, add grated carrots and grated beets, overcook. Then add, of your choice (what is available), fresh grated, tomato or tomato paste diluted with water or broth, simmer until the liquid is almost completely evaporated.

Shred fresh cabbage very thinly.

When the potatoes are cooked, put the frying, bring to a boil. After that, put the cabbage and bring to a boil again. Throw bay leaf, black ground pepper, cook for 3 minutes. Add finely chopped herbs and turn off the heat.

Russian borsh

Would need 400 g pork, 400 g beef, 1 onion, 200 g carrots, 300 g beets, 200 g white cabbage, 500 g red tomatoes, 50 g parsley root or celery root. Besides , 2 bay leaves, 5 peas of black and allspice, 1 teaspoon of salt, 50 ml of vegetable oil, 20 ml of table vinegar, 20 g of sugar.

Pour the washed meat with clean cold water (3.5-4 liters) and bring to a boil over high heat. After that, reduce the fire so that it boils quite a bit, remove the foam that appears on the surface. Boil the meat for about 1.5 hours. When it can be easily pierced with a fork or knife, it is ready.

About halfway through the cooking process, add the bay leaf and peppercorns.

Onion cut into cubes. To do this, peel the onion, cut into 4 parts and chop finely. The bulb should be quite large.

Cut carrots and beets into thin strips. It is believed that chopped vegetables are better for borscht than grated ones.

Finely chop the cabbage, and chop the parsley or celery into strips.

When the meat is ready, remove it from the broth and cut into portions.

Strain the broth, return to the pan, salt and put the chopped meat there. Please note that salt is added exactly at the end of cooking the broth.

Put the cabbage into the strained broth and cook until it is ready.

Put beets, onions, carrots and celery (parsley) in a pan or saucepan with vegetable oil, add a little (100-150 ml) of broth and simmer covered over low heat for about 20 minutes.

In the process of stewing, vegetables must be stirred so that they do not burn.

In the middle of cooking, add peeled and chopped tomatoes, sugar and vinegar to the vegetables. Simmer until the vegetables are fully cooked, then send them to the broth with the finished cabbage. Ready borscht turn off and cover with a lid so that it brews a little.

When serving, add sour cream and greens to the borscht. Garlic and black bread go well with borscht.