How to make borsch red

The best lunch is it? Many will answer that rich soup. And rightly so. We are accustomed to this dish since childhood, it was prepared by our grandmothers and mothers. If you still do not know how to surprise loved ones with this useful, and most importantly delicious dish, it's time to learn.

How to cook red borsch: a classic recipe

Classic soup - thick, rich, red, with sour cream. The best option for a hearty family dinner, simple and tasty.

How to cook red borsch: recipe


  1. Water - 4 l
  2. Pork on the bone - about 1.5 kg
  3. Potatoes -5 pcs.
  4. Beets - 1 pc.
  5. Onions - 2 pcs.
  6. Garlic -3 cloves
  7. Fresh tomatoes - 2 pcs.
  8. Carrots - 1 pc.
  9. Sweet pepper -2 pcs.
  10. Cabbage - a head of cabbage
  11. Lard -100 g
  12. Vegetable oil - 100 ml
  13. Sugar - 1 tbsp. l
  14. Vinegar - 1 tbsp. l
  15. Salt, pepper, greens - to taste


  • Pork and 2 peeled potatoes, pour in cold water in a saucepan. Bring to a boil, remove scale and cook until meat is cooked.
  • Tomatoes pour boiling water for 5 minutes.
  • Fat cut into cubes and fry. Remove the bacon from the pan and add sunflower oil to the melted lard.
  • Chop garlic and send to the pan.
  • Send the onion and chop it to golden brown.
  • Do the same with carrots.
  • Beet, according to the same scheme: cut into straws and add to the pan.
  • With scalded tomatoes, remove the skin, finely chop them and add to the total roast.
  • Next, put the spices in the pan: ground pepper, sugar, salt, vinegar. Stir and simmer until the liquid has completely evaporated.
  • 2 potatoes, which were cooked with meat, turn into mashed potatoes and send again to boil in a saucepan.
  • Remove the meat, separate from the bones, cut into pieces and place in a saucepan with mashed potatoes.
  • Peel the remaining 3 potatoes, cut them into strips and send them to boil.
  • After the potatoes are ready, send to the pan fry.
  • Chop the cabbage, add a little and wring out the hands until the juice is formed. Send her a boil.
  • Pepper cut into strips and pour it into the pan.
  • Season borsch with greens.
  • Bring to a boil, add salt, if necessary, turn off the heat, cover with a lid and leave to infuse for 15 minutes.

How to keep the color of the first dish?

Red borscht: tips on how to keep the color

  • You'd be surprised, but each hostess has her own secret of preserving the color of borscht.
  • Some add more tomato paste when they lose their redness.
  • There is a statement that the color given by vegetables does not change in an acidic environment, so add table vinegar or citric acid to your borsch.
  • There is still a secret when the hostess's freshly squeezed beet juice is added directly to the plate when serving - only 1 tsp is needed.
  • If the color of the borscht is lost, add 1-2 tablespoons to the plate before meals. l grated boiled beets.
  • According to some, if the beets are not roasted, but boiled, cut and added to borsch, the color will also be beautiful and will remain.
  • When stewing beets, in the end surely pour vinegar, it keeps the color bright.
  • It is important to preserve the color and such a moment that when laying the beet borsch is no longer boiling.

Cook borschik in the slow cooker

You can also cook a real soup in a slow cooker. The taste of this will not change, but the device will save your time.

Red borsch: a recipe in a multicooker


  1. Pork pulp - 300 g
  2. Potatoes - 3 pcs.
  3. Beets - 2 pcs.
  4. Carrots - 1 pc.
  5. Onions - 1 pc.
  6. Cabbage - a head of cabbage
  7. Garlic - 3 cloves
  8. Tomato - 2 pcs.
  9. Sugar - 1 tsp.
  10. Vinegar - 1 tsp
  11. Spice
  12. Salt
  13. Greenery
  14. Vegetable oil


  • Turn on the device in the "frying" mode and fry the finely chopped onion in vegetable oil. Add chopped carrots and lightly fry.
  • Diced meat also fry a little. At a tomato, remove the peel, for this, fill them with boiling water for 5 minutes. Cut the tomatoes into cubes and add to the vegetables, simmer slightly, then turn off the slow cooker.
  • Put the sliced ​​potatoes and fill it with hot water, an incomplete bowl, so that you can put a tray with beets.
  • Cut the beetroot into slices and place in a steaming tray.
  • Turn on the "stewing" mode for 1 hour, after 30 minutes, remove the tray with the beets and add the chopped cabbage and garlic. Add hot water if needed.
  • Rub the beets on a grater and add to the borsch, and also add spices, sugar, vinegar, salt and cook until ready.
  • About 5 minutes before the end of cooking, add the greens.
  • You made a very tasty and red borscht. Be sure to when serving, do not forget to add sour cream to each plate.

Some will say that cooking borscht is nothing special. They will be wrong. Here you need to know a lot of subtleties - the soup should be tasty, rich, beautiful red. How to achieve this result? Do everything according to the rules, just following the advice of experienced hostesses.

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