Recipes for beginners: how to cook delicious borscht. How to cook borscht. Cooking borscht step by step

Before you cook the most delicious borscht, you should know the basic subtleties of proper preparation of the first dish of this type. Let's start with the necessary set of products.

• What is needed for borscht
• Classic Ukrainian borscht
• Meatless borscht with beans

What is needed for borscht

Beet;
cabbage;
onion;
carrot;
strong vegetable or meat broth;
tomato paste or juice;
fresh or dried herbs;
fragrant spices.

According to desire and taste, some housewives like to add various flavoring additives and other products when cooking borscht:

Fresh garlic, crushed into a paste;
vinegar;
sugar;
prunes;
mushrooms;
beans of various varieties.

Advice: legumes should be added to the dish only in a pre-boiled form, since all types of beans cook for a very long time, preferably with preliminary soaking overnight.

How long to cook cabbage for borscht

It all depends on the type of vegetable. So, early young varieties are cooked instantly and therefore you need to add it at the very end. If you plan to add mid-season and late varieties of vegetables to the dish, you will have to cook cabbage shavings for 2 to 12 minutes - it all depends on everyone’s taste preferences. Some people like it if the plant crunches slightly when tasting, while others prefer well-cooked vegetables.

Which borscht tastes better – lean or with meat?

Traditionally, this type of first course is prepared in meat broth. At the same time, the protein supplement must contain bones - their structure contains substances that give the finished soup a special taste. If vegetarianism has become the main lifestyle, you shouldn’t give up full-fledged borscht. There are many recipes for lean seasoning soups that have a rich taste and can fill you up no worse than their meat counterpart.

Advice: you only need to put chicken, pork or beef on the bone in cold water - this will help fill the broth with a full palette of all flavor combinations.

Do I need to stew beets separately?

Here again, it all depends on taste preferences. If the pronounced taste of the root vegetable has its supporters in your family, you should simmer the vegetable cut into thin strips with a small amount of water and sugar separately until half cooked. Beets always take longer to cook than other ingredients; this trick will help bring them to an “al dente” state. That is, all vegetables will have the same degree of readiness.

If you want to preserve the color of potatoes in a red dressing soup, simmer the beets along with fried onions and carrots over low heat and only then add tomato paste and vinegar. In this case, it is better to grate the root vegetable on a fine grater.

Things to remember: in an acidic environment, all products take longer to cook, so the dish should be brought to a state of readiness immediately before adding citric acid, tomato paste or vinegar.

Several recipes for the most delicious borscht

Classic Ukrainian borscht

A traditional dish that does not have clear boundaries of belonging to the national cuisine of a particular Slavic people.

Ingredients:

5 liters of purified or drinking water;
700 g of meat on the bone (beef or pork);
white cabbage - the amount depends on your own preference;
4 medium potatoes;
1 small beet;
2 medium-sized onions;
2 small carrots;
2 tbsp. l. tomato paste;
fresh tomatoes and bell peppers - to taste and desire;
1 clove of fresh garlic;
a bunch of your favorite fresh herbs;
ground black pepper, table salt and bay leaf - to taste.

Preparation:

1. Rinse the meat, add cold water and place on high heat with a lid.
2. As soon as it boils, reduce the heat to low and skim off the foam with a slotted spoon.
3. Cook until done; 10 minutes before adding vegetables, add salt to the finished broth to taste.
4. While the meat is cooking, peel and chop all the vegetables: potatoes into cubes, onions into small pieces, root vegetables and cabbage into thin strips.
5. Remove the finished pork or beef from the broth and cut into portions.
6. Add potatoes to the broth with meat and cook until tender.
7. While the potatoes are cooking, fry the onion in lard or refined oil until transparent, add carrot shavings to it.
8. As soon as the orange preparation becomes soft, add the beets there, stir and cover with a lid.
9. After a few minutes, add pasta, diced peppers and tomatoes to the vegetables in the frying pan and simmer until thickened.
10. Dilute the borscht dressing with a small amount of broth, simmer over low heat until the vegetables are completely cooked.
11. As soon as the potatoes become soft, add cabbage to the broth and cover with a lid. Simmer over low heat until the vegetable is done as desired.
12. Pour the dressing into the pan with the broth, stir. Add all spices except herbs and garlic.
13. After boiling, keep on low heat under the lid for about 5-7 minutes. Add crushed garlic and remove bay leaf.
14. When serving, flavor each serving with a large spoonful of homemade sour cream and generously sprinkle with chopped herbs.

Advice: You cannot leave the bay leaf in the finished dish - the spice will release all the necessary aromas in a few minutes, and then it can spoil the borscht with wormwood bitterness.

Meatless borscht with beans

This option will certainly be useful to anyone who prefers not to use the meat of killed animals for food.

Ingredients:

1 kg of white cabbage;
800 g peeled potatoes;
2 medium table beets;
2 small carrots;
2 onions;
200 g of beans boiled or canned in their own juice;
5 tbsp. l. refined oil;
1-2 bay leaves;
2-4 tsp. table salt;
favorite greens - to taste.

Preparation:

1. Pre-soak the legumes overnight. Boil until tender in a separate pan.
2. Pour 2.5 liters of purified or drinking water into a five-liter fireproof container, cover with a lid and put on fire
3. Chop the peeled onion into cubes, fry in vegetable oil until transparent, remove with a slotted spoon into a separate container.
4. Peel the washed carrots, grate them on a coarse grater or chop them into strips and place them in hot oil. Keep on low heat until a golden hue appears along the edges of the chips, add to the onion.
5. As soon as the water in the pan boils, place the fried vegetables in boiling water, cover with a lid and reduce the heat to low.
6. Grate the washed and peeled beets on a coarse grater or chop them into thin strips, fry in oil for about 10 minutes. Place the root vegetable in the broth.
7. After 15 minutes, add diced potatoes to the general company.
8. Chop the cabbage into large shavings. Place the vegetable in the soup 10 minutes after the potatoes boil.
9. Simmer on the lowest heat under the lid for another quarter of an hour (15 minutes).
10. Place beans in borscht. Add salt and pepper to taste.
11. After 10 minutes, season the dish with finely chopped herbs, cover with a lid and set aside for half an hour.
12. Serve with sour cream or crushed garlic clove.

Advice: The dish turns out to be slightly sweet, so for those who like a traditional sour taste, it is better to stew the fried onions with carrots and a small amount of tomato paste, and add to the dish after the cabbage.

Every housewife knows how to cook delicious borscht. Another thing is what is included in the concept of delicious borscht. Each one has its own opinion: for some it’s Ukrainian borscht with donuts, for others it’s green, someone thinks that the most correct borscht is cold, and for others it’s scalding 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 confused: “How to cook borscht?” And I, without even suspecting that there was any difficulty in this, hastily told her a simple recipe for borscht, clarifying that borscht is the same as cabbage soup, only with beets.

True, when we came for lunch, and in a saucepan instead of borscht we saw a strange dish in which cabbage, beets and... were swimming. pasta, I realized that a generally simple recipe is not so simple for beginners. 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 recipe for borscht 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

Simple borscht recipe

To know how to cook delicious borscht, you need to understand what each specific family means in 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 prepare red borscht with meat, you need the following products

Any meat, preferably on the bone – 0.5-1 kg
Fresh potatoes – 6-8 pcs.
Fresh cabbage - small forks, approximately 1 kg
Fresh carrots, medium size – 1 pc.
Fresh beets, medium size – 1-2 pcs.
Bell 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 herbs
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, let's begin. 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 there are any on it. Contrary to all the borscht recipes, which suggest using only the most delicious ones for preparing the first courses, I believe that the housewives here are wishful thinking.

Not all young families can afford to cook exclusively from premium meat. As a rule, they save the better pieces for second courses, throwing worse ones into soup broths. The main thing is that there is profit. And the fat will come from any meat, even the most unsuitable one. 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 lard or subcutaneous fat? So, the taste of the 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 you have the opportunity to cook from first-class meat, you should not neglect this opportunity.

Well, I got a little distracted. 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 level of fat content the borscht should be. Some people like their borscht to be fatty, others like it to be leaner, again, they care about calories. Let's assume that 2-2.5 liters of water is enough for a 1 kg piece of meat. That is, take a 3-4 liter pan to fit all the contents. Before the water boils, start preparing the vegetables.

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

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

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

Salt the broth. Please note that during cooking the water will boil away a little, so add a little less salt, without adding a little salt. Cover the pan with a lid to let it simmer and forget about the borscht for about an hour, depending on the type and age of the meat. Beef and lamb take a little longer to cook, but for borscht with pork, 35-40 minutes is enough.

And now the actual preparation begins and the answer to the question of how to prepare delicious borscht. And a simple borscht recipe begins with preparing a 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 chop them too much. Moreover, many people mash the potatoes with a spoon already on the plate. Place the potatoes in the broth, bring it to a boil again and, while the potatoes are cooking, chop the cabbage. Place it in the pan too.

Chop the onion and remaining vegetables. Pour oil into the pan and, when it is hot, put the onion in the pan and fry it lightly, stirring. There also put the pepper cut into thin shavings and the tomato, cut into pieces, then the carrots grated on a coarse grater and, last of all, the beets. Mix it all and cover the pan with a lid and let it simmer a little.

Place tomato paste and flour in a jar or mug, stir 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 and flour while stirring vigorously. Continue stirring the contents of the pan until the color of the tomato paste changes and becomes a brighter shade. That's it, the gas station is ready! A little more and the delicious borscht will be ready!

Now pour everything 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. Add 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 add spices separately - the main thing is that without any flavor enhancers, monosodium glutamate and other chemicals.

By the way, those who have subsidiary plots can prepare dill stems and roots of parsley and celery. That's what I did before. I collected a small bundle from these dried sticks, tied it tightly with thread and dipped it into the almost finished borscht for about 20 minutes. Then, naturally, I took this bundle out by the thread so that it would not get in the way and spoil the appearance of the borscht in the pan.

And - the final touch. 5 minutes before you are going to turn off the borscht, put 1-2 cloves of garlic in it. For those who don’t like a too spicy taste, don’t peel the cloves, just cut off the ends on both sides so that the juice and aroma flow out. You can chop the garlic very finely or crush it with a garlic press. By the way, that’s what I do. All that remains is to put the bay leaf (2-3 leaves) and turn off the heat under our culinary masterpiece.

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

Borscht is a traditional everyday dish in almost every family. There are a great many recipes for how to cook borscht, each housewife has her own and each one turns out delicious in her own way. Rate my recipe, it’s easy to prepare, and the borscht turns out excellent - tasty, aromatic and beautiful. 🙂

(per pan 4-5 liters)

• beef soup with bone and pulp 500-700g
• 1 medium beet
• 1 medium sized carrot
• 1/4 medium head of cabbage
• 1 large or 2 small onions
• 4-5 medium potatoes or 6-7 small ones
• 2 tomatoes or 2 tbsp. tomato paste
• 2-3 cloves of garlic, 1 tbsp apple cider vinegar
• dill, parsley, salt, pepper, bay leaf 2-3 pcs.
• odorless vegetable oil

Preparation:

Wash the meat, put it in a saucepan, pour 2.5-3 liters of water and cook at low boil for an hour and a half, skimming off the foam. At the end of cooking, add salt to taste. We take out the finished meat, separate it from the bones and cut it into small pieces. Cover with a plate to prevent it from getting too windy, let it sit.

While the meat is cooking, prepare the vegetables.
Wash the beets, peel them, grate them on a coarse grater.

Shred the cabbage into strips.

Wash carrots clean, grate on a coarse grater.

Peel the onion and cut into small cubes.

Three tomatoes on a coarse grater, cutting them in half and holding them by the skin. Then we throw away the skin.

Peel the potatoes and cut them into small cubes. Leave one of the larger potatoes whole.

Place a whole potato into the broth in which the meat was cooked and cook at low boil for 10-15 minutes. Then add the chopped potatoes and cook for another 7-10 minutes until the potatoes are ready. When the potatoes are almost ready, add the cabbage.
If you are preparing borscht with young, early cabbage, then put it in the pan at the end of cooking the borscht, at the same time as the finished frying, since early cabbage cooks very quickly, almost instantly.
While the potatoes and cabbage are cooking, prepare the frying soup for the borscht. Over medium heat, fry the onion in vegetable oil for 3 minutes until transparent. Then add the grated carrots and continue to fry for another 3-5 minutes.

As soon as the carrots become soft, add grated tomatoes to the pan and, if desired, 1-2 tbsp. l. tomato paste or your favorite ketchup for better taste. Stir, reduce heat to low and simmer for another 3-5 minutes.

At the same time as frying, only in a different frying pan, stew the beets.Pour 2 tbsp into a small frying pan. l. vegetable oil, lay out the beets, add 3-4 tbsp. l. water and 1 tbsp. l. apple cider vinegar. Vinegar is added so that the beets do not lose color, and for taste, of course. Stir, cover with a lid and simmer over low heat for 10-12 minutes.
Pass the garlic through a press or finely chop it, add it at the very end of cooking along with the herbs.

Take the boiled whole potato out of the pan and mash it into a puree with a fork. I add mashed potatoes to almost every soup I make, be it borscht or. This makes the soup taste noticeably better.

In the broth with potatoes and cabbage, add roasted beets, stewed beets, mashed potatoes, chopped meat, a few peppercorns or ground to taste, and 2-3 bay leaves. I repeat, if the cabbage is young, then at this moment we add it. Taste, add some salt, bring to a boil and boil for 3 minutes. See what a wonderful color the borscht turns out?
Finely chop the greens.

At the very end of cooking, add garlic, herbs, stir and immediately turn off. Let the borscht sit for at least half an hour. You can serve with sour cream, but without it the taste of borscht is better felt.

Now you know how to cook delicious borscht, it’s not at all difficult, the main thing is to want it.

And today I say goodbye to you. Have a good day and good mood everyone!

Always have fun cooking!

Smile! 🙂

Borsch (photo)

How to cook borscht, step-by-step recipe with photos.

Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. Preparing the borscht dressing. Cook the broth for borscht. Secrets of cooking borscht. Borscht preparation technology.

Why did I write BORSCH in capital letters? Because the recipe that I will give here is the fruit of a lot of research and experimentation. I visited Ukraine a lot (in Ukraine), my friends’ grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare with. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a huge number of recipes for Ukrainian borscht in Ukraine itself, let there be one more.

Rule No. 1. The most basic rule of any first course is water. This applies especially to borscht. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.

As we write the recipe for the right borscht, we will reveal the rest of the cooking secrets delicious borscht.

What we need to prepare borscht:

1. Water.
2. Meat, beef brisket.
3. Cabbage 1/6 medium head
4. Beetroot 4-5 medium size.
5. Carrots 2 pcs.
6. Onion 2 pcs.
7. Coriander 1/2 teaspoon.
8. Pepper, salt to taste .
9. Lemon 1/2
10. Potatoes 2-3 pcs.
11. Garlic 3 cloves.
12. Tomato paste 2 tbsp. spoons.

The meat must be fresh. I have frozen, but they froze it three days ago. They didn't calculate it.

Cook the broth for borscht. Fill the meat with water, throw in the onion, and bring to a boil. Reduce the fire. Cook for 2.5 hours until it gurgles a little. We constantly remove the foam.

We prepare the vegetables. We clean and wash. Cabbage for borscht finely chop.

Beets and carrots for dressing borscht three on a coarse grater.

Let's start preparing the dressing for borscht. Rule #2. For borscht dressing All vegetables should be fried together. They will be soaked in juice and then release juice and flavor to the broth. Fry carrots in sunflower oil.

Cut the onion into half rings.

Add to carrots borscht dressing. Fry.

Add garlic. Squeeze it into borscht dressing garlic press.

IN borscht dressing add 1/2 teaspoon of coriander.

Place the beets in the pan with the dressing. Let's stew. How to cook borscht so that it is red? Add beets to the dressing. and tomatoes.

Squeeze the lemon. (It’s clear that in Ukraine they don’t squeeze lemon; somewhere they use vinegar. We use lemon because small children eat borscht)

Simmer over low heat for one hour.

The photo shows that broth for borscht turned out transparent. This is because they did not forget to remove the foam.

If you notice that there is not enough liquid in the dressing, you can add a little broth.

Add tomato paste to the dressing and simmer for 10 minutes. Rule #3. If you have tasty tomatoes (in summer), then you need to add 4-5 pieces to the borscht dressing, the taste of the borscht will be more intense. Grate the tomatoes and discard the skins. We didn't have any tasty tomatoes.

The fourth secret is to remove the meat from the broth before adding the prepared dressing.

Salt and pepper the broth. Bring to a boil. Place the cabbage in the broth.

Cut the potatoes into small cubes.

Place the potatoes in the broth borscht after the cabbage, cook for 30 minutes.

Add borscht dressing to the broth.

Throw in a couple of bay leaves. Cook for 10 minutes.

Cutting on a board meat for borscht into portioned pieces.

Add meat to borscht.

Rule No. 4: you can’t have too much borscht, cook a large pan.

Rule No. 5: Before serving, the borscht should sit for at least a few hours.

Delicious borscht ready.

Anyone who wants it can add sour cream to the borscht. Garlic-rubbed donuts are a must for borscht.

Borscht is a very mysterious and unusual dish, the methods of preparation of which are still debated. In different Slavic countries, borscht is cooked in its own way - with sausages, smoked meats, fish, horseradish, zucchini, beans and even apples. Every family has its own secrets of delicious borscht, which are passed down from generation to generation, but one thing remains unchanged - the love for this amazingly tasty dish, which is impossible to resist. Small children also love it, so cookbooks for newborns contain tips and recommendations for preparing this soup for infants. Now borscht has become almost an international dish, and if you want to please your family with borscht, choose any recipe - Ukrainian with pampushki, Moldavian with chicken, Starolithian with mushrooms and kohlrabi, Polish with bread kvass or Siberian with meatballs. Borscht has always been a symbol of home warmth and comfort, so it is important that it be tasty and aromatic.

Borscht starts with broth

Borscht is usually cooked in a strong meat broth made from good beef, pork or chicken, and if you decide to use beef, use brisket as it is softer and juicier. Some housewives add lamb bones to the broth to make the soup more rich, others cook borscht with duck, goose and rabbit, others make do with minced meat and stew, and some manage to cook a vegetarian version of real Ukrainian borscht. If you are making meat broth, simmer it for as long as possible to create a richer broth. Boil the bones for 5–6 hours, and the meat for about 2.5 hours, just remember to skim off the foam. During the cooking process, you can add an onion, carrots, celery and a bunch of herbs to the meat to enrich the taste of the broth. After cooking is complete, the vegetables are removed from the pan, the broth is filtered, the meat is separated from the bones, cut into pieces and added to the broth, sometimes with ham, sausages and homemade sausage.

How to cook delicious red borscht

After the broth has been cooked, it’s time to add beets to it - it is the presence of beets that distinguishes real borscht from other first courses. An exception is green borscht, which can be prepared with or without beets, with the addition of sorrel, spinach, nettles and wild garlic.

Raw finely chopped beets can be added to the broth long before the meat is ready, or, by boiling it in the peel and cutting into pieces, add it to the soup at any stage of cooking borscht. You can put half a teaspoon of sugar in a saucepan along with the beets for a pleasant sweetness. Boiled beets are also stewed with carrots, onions, tomatoes or tomato paste - a delicious dressing is obtained. You can use pickled or pickled beets, beet brine or tops. Czech housewives let the beets ferment a little in warm water, and in the villages the beets are infused with kvass. To enhance the red color, add a little lemon juice or beet extract to the borscht, which is obtained after boiled or raw beets are passed through a juicer. However, for this purpose you can add beetroot infusion to the soup. There is a rule - you can’t spoil borscht with beets!

Tricks with vegetables when cooking borscht

If chopped onions are added to the broth immediately after the beets, by the end of cooking the borscht it will be so boiled that it will be invisible in the soup, but will give it a piquant taste and aroma. The carrots are introduced into the broth a little later, cut into strips, and then the potatoes are sent into the pan - in this case, it is better to put a couple of tubers in the soup whole. Carrots and onions are added to borscht either raw or with preliminary stewing or frying, and whole boiled potatoes can be mashed or additionally added mashed potatoes to the liquid to make the borscht thicker.

At the end of cooking, you can take care of the cabbage by finely chopping it and adding it to the borscht, although some housewives add cabbage immediately after the beets. Additionally, you can add zucchini, fresh or canned beans, bell peppers, apples, pea pods, turnips and corn to the borscht - the choice of product depends on the recipe and the taste of the eater. Do not neglect spices, use dried dill, parsley, roots, garlic, black pepper, cilantro, marjoram and fresh ginger. And the finishing touches are tomato paste added directly to the pan with borscht or tomatoes chopped in a blender with the skins removed.

Secrets of cooking borscht with frying

Roasting makes it aromatic, rich, and bright, since fried vegetables have a more pleasant taste. Frying is simple to prepare - carrots and onions are fried until golden brown in lard or oil, and then tomato paste or fresh tomatoes are added to the pan. You can first fry the onion with a small amount of flour until it becomes creamy, and only then add chopped carrots, bell peppers and boiled beets. During the process of frying vegetables, you can and should add water so that the vegetable mixture does not burn; at this stage, many people add vinegar or lemon juice to the vegetables; for piquancy, you can add sugar and garlic.

Modern culinary traditions are aimed at simplifying the process of preparing dishes as much as possible, and many housewives are mastering recipes for how to cook borscht in a slow cooker in order to feed their family delicious food in record time. But sometimes you want to devote the whole day to preparing dinner and slowly cook the broth, chop and fry vegetables, experiment with products, choose aromatic spices and let the borscht brew for half an hour, as it should be. Don't be surprised if the saucepan is empty by the end of the weekend, and don't skimp on sour cream for dressing. And you can serve this miracle not only with donuts, but also with any delicious bread. In the old days they knew that if there is borscht in the house, the household will not rest until it is eaten. As the people said, “where there is borscht, look for us there.”