How to cook a delicious borsch with beets: video secrets of cooking red borsch

Borsch with beets is a classic of Slavic cuisine. Varieties of borscht there are many. A delicious borscht soup with beetroot is available in every region, city and even village in Russia.

Borscht come with meat and lean, with dumplings and beans. And as for the variety of spices added to borshch, every mistress has her own secret. How to cook a delicious borscht with beets? We will tell you how to cook borsch with beets and beans.

Ingredients for beet borber

For three liters of borsch with beets you will need:

- one medium-sized beetroot;

- one carrot is also of medium size;

- beans are two glasses. Take the usual white beans, not large;

- white cabbage;

- potatoes, three to four medium potatoes;

- tomato paste one tablespoon,

- greens, salt, garlic.

Preparation of a delicious borsch with beets

The process of making a tasty borsch with beets: first pour the beans with water and leave overnight. Cook the beans almost until cooked. And the beans, and the bean broth, put in a saucepan, in which you will borsch.

If the broth is small, add water, but note that the pan should not be full. The liquid should be occupied by approximately two-thirds of the pots. You still have to fill the pan with the rest of the ingredients. Put the pan on medium heat.

Cut the beets and carrots into thin strips. If the straw is not very good, and to save time, grate on a large grater. You can immediately send beets and carrots into a pan.

While the water in the pan is boiling, you can peel the potatoes and cut it into cubes.

Let the beets, carrots and beans leave for about five minutes, then add the potatoes to the pot. After the potatoes, put the tomato paste and salt.

Slice thinly the cabbage and send it to the pan. Cover the borsch with a lid, lower the fire, let the borscht stand on a small fire for about an hour.

The remaining nuances of cooking borsch with beets depend on your taste and on what spices and herbs you add to your borsch.

We advise you to add greens of dill, parsley and finely chopped garlic in a saucepan, turn off the heat and let the borsch infuse for another hour.

When serving, add a spoonful of sour cream to a bowl of borscht. And remember, borsch with beets is not soup, borsch should be thick so that the spoon stands.

Video recipes for cooking borscht

Borscht on chicken broth:

Principles of borscht preparation:

Ukrainian borsch:

Another variant of beetroot soup: