Who among us does not like tasty food?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 a dinner 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 does not matterPeriodically liquid dishes should be eaten, 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, like 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 course
It is in vain considered that borscht is a richfatty soup, from which kilograms are added in geometric progression. Of course, the real Ukrainian borsch is such - hearty, buttery, and even with pampushkas. But there is also a lean version of borscht, which contains the minimum of caloric 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 pan 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 cookingbroth: to get a delicious dish, you first need to defrost 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 potato tubers, 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 adding potatoes the water boils again, dip into the broth finely shredded cabbage.
How to make a delicious borsch barbecue: the continuation of the previous recipe
At the same time we are preparing a roast, a simple recipeborscht 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. For this, it is necessary to fry carrots and onions in a pan, all this is 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. This is 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.
A simple borsch recipe in a multivarquet: the necessary ingredients
Multivar has recently become trueassistant 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.
Perhaps this is the easiest recipe for borscht,which even a beginner can afford, he will not take much trouble. First you need to peel beets, carrots and onions, then grate the carrots and beets on a coarse grater, and chop the onion with a knife. Freshly cut cabbage thinly chopped, finely chop the tomatoes, and chop the garlic finely, or skip it through the garlic press. In the bowl of the slow cooker, a little oiled, put onions and carrots, set the "frying" mode and fry the vegetables for about five minutes. We mix all this with a silicone spatula so as not to scratch the coating of the bowl. The cover of the multicooker does not need to be closed. After about five minutes, add pork ribs and tomatoes to the vegetables and fry for another 5 minutes. After that, you need to put in the bowl half of grated beets, cabbage, potatoes. For taste, you can sprinkle some sugar. Salt and pour all the hot boiled water from the kettle. Then select the program "stewing" (if there is a special program "soup", then you need to choose it). Cooking time - 60 minutes. After that, close the multicooker lid until it clicks. At the same time, pour the second half of the beets with a glass of boiled hot water, add a little lemon juice and bring to the boil. This broth must be filtered through cheesecloth or bandage. Then pour the broth into the multicooker container, add garlic, seasonings and finely chopped greens. On the program panel of the multicooker, set the “Heated” mode and leave for about 10 minutes. Separate the meat from the bones, return the pieces of meat themselves to the borsch. Bones can be thrown away. Serve borscht best with sour cream.
Classic beetroot soup: ingredients
And now your attention is invited to a simplerecipe for borsch with beets. In general, each housewife has a different recipe, many use several types of meat or even replace it with a stew. In cookbooks, you can find recipes for borscht with beans, dumplings, smoked ribs, and many more various cooking methods. And all this will be a variation on the theme of classic borscht.
We present to your attention a simple borscht recipe that will not take a lot of time from the hostess. To prepare you need to take:
- 1 kg of beef;
- half a kilo 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, allspice pepper or any spices;
First you need to wash the meat.In the event that it was frozen, it must be defrosted. Next, fill the meat with water and put the pan on the fire for half an hour. After readiness, remove it from the pan, cut it into slices or cubes and put it back into the meat broth. Finely chop the onion, grate the carrots on a medium grater. Cabbage chop straws. Beets are also cut in small pieces or grated. You can her, like cabbage, chop. Fry the beets in a pan with the addition of sunflower oil. To it pour a tablespoon of vinegar (to preserve color) and tomato paste. If there is no tomato paste in the house, it can be replaced with finely chopped tomatoes. Mix everything and simmer for 5-7 minutes. In a separate skillet, fry the carrots in butter along with the onions. When they get a beautiful golden hue, remove the pan from the heat.
The sequence of bookmark ingredients
The recipe for simple borscht implies, likethe rest are similar, sequential bookmark ingredients. Slice the potatoes and place them in boiling broth. During cooking, you must try the dish, salt to taste. After the broth begins to boil again, put the cabbage in it. On a small fire, you need to cook for about five minutes. Then add beets to the pan and cook for another ten minutes. At the last moment, place the roasted carrots with onions (the so-called fry), as well as bay leaf.