How to cook soup so that it retains red color

Cooking borsch with beets is not difficult, the main thing is to follow the sequence of the recipe so that the color remains red. The dish is served hot and cold, it all depends on the composition of the products. The main components are vegetables and red beets, prepare soup in a broth with meat. Use chicken, pork, beef. You can cook borscht without meat, only with vegetables in vegetable oil.

Why borsch is losing red color

Beets have a bright burgundy color due to a special pigment - betacyanin. The pigment has anti-inflammatory and antioxidant properties. Depending on the type of vegetable, the shade is darker or lighter. The same pigment is found in beet tops, which is often used to prepare first courses.

Betacyanin is a water-soluble element. When interacting with oxygen, it undergoes oxidation. Therefore, during heat treatment, the color of the beet changes - the burgundy color becomes pale yellow.

To get the rich color of the dish, use salad burgundy-red beets of table varieties with dark veins. If you put the cooked vegetable raw cut, it immediately turns pale. The taste of borscht will deteriorate, and the color will not be saturated and red.

How to make borscht red

The root crop loses its color during prolonged cooking. It is better not to cook the beets, but stew in a pan and put in the broth 5 minutes before the dishes are ready.

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Secrets of how to keep red:

1. Beets are fried separately in vegetable oil. It is cut into strips or tinder on a coarse grater.
2. If you stew tomato paste together with beets, then the acid in it will not allow the pigment to dissolve and the vegetable will retain its color. The sugar content in the paste will enhance the natural sweetness of the product. Tomatoes give borsch a more intense red color. Instead of a tomato product, fresh tomatoes are rubbed, but the color of the broth will be lighter.
3. Before you put beetroot frying in the broth, you should acidify it. Pour 2 tablespoons of vinegar or lemon juice.
4. You can acidify the dish with cranberry juice, it is poured 5 minutes before being cooked. Instead of acid use tomato juice or juice.
5. An added spoonful of sugar will keep the color, the taste will be saturated.
6. You can acidify the broth with sauerkraut or pickled beets.
7. Braised beets are placed in the broth 4-5 minutes before turning off the fire. Boil everything over low heat.
8. The root crop is cooked whole, washed and peeled. At the end of cooking, they take it out, rub it, return it to the pan, remove it from the stove and let it brew for 20 minutes.
9. The beets are baked in the oven or put downside down on a dry preheated skillet. Then, at the end of cooking, rub on a grater and return to the borsch.
10. The raw root vegetables are rubbed, spread on a plate, pour boiling water. 5-6 minutes before turning off the fire, beetroot liquid is poured into the pan, let it boil a little and turn off the gas.

Recipes for beetroot soup

On meat broth, borsch is nutritious, rich. For vegetarians and in fasting, they make a dish on the water, fry vegetables in vegetable oil.Well, in the summer in the heat you don’t want to eat hot soup, the cold beetroot will help out.

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Classic dish

It is advisable to take pork on the bone. Use fresh cabbage and one large root crop for cooking.

Composition for 3.5 l of water:

• beets - 1 pc.;
• pork - 400 g;
• onion - 2 pcs.;
• carrot - 2 pcs.;
• 300 g of cabbage;
• 4 potatoes;
• tomato. paste - 70 g;
• vinegar essence - 1 tsp;
• garlic - 3 cloves;
• ground pepper;
• vegetable oil - 3 tablespoons.

Step by step recipe

They wash the meat piece, fill it with water, send a whole peeled onion to it (it is taken out before the potatoes). Cover, set to boil. Do not forget to remove the gray foam from the surface of the liquid. The meat is cooked for 50-60 minutes, it is removed from the broth, the bone is removed, the pulp is cut and put back together with frying.

Diced potatoes are thrown into the water, when the liquid boils, the gas is reduced. Carrots and beet root vegetables, chopped onions, chopped cabbage.

The first frying is made from onions and carrots. Oil is poured into the pan, onions are sent, after 3-4 minutes carrots are laid out, fried until tender, sent to the broth, apple cider vinegar is poured. Again, pour a little oil into the pan, put the chopped beets, fry for 5 minutes, add the tomato paste. You can put 3-4 tablespoons of juice from tomatoes, or cut 2-3 tomatoes, add water and simmer for 3 minutes. The contents are poured into a saucepan, followed by chopped cabbage, pepper, add bay leaf, salt. Allow to boil for 7 minutes, squeeze garlic cloves into borsch, boil for 2-3 minutes. Sprinkle with herbs before serving.

Red borsch on chicken stock

Cooking chicken takes less time than other types of meat. Appetizing and fragrant borsch is obtained on chicken. You can use both chicken legs and brisket, this will not affect the result.

Products for 3 l of liquid:

• potatoes - 3-4 pcs.;
• chicken - 400 g;
• 1 onion;
• raw cabbage - 350-400 g;
• 1 carrot;
• beet root crop - 1 pc.;
• tomato. pasta - 2 tablespoons;
• tomatoes - 2 pcs.;
• oil;
• spice.

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How to cook

It takes half an hour to cook the chicken. While it boils, cut vegetables. Passion onion in vegetable oil, then add carrots and beets. Stew for 5-7 minutes, add tomato paste and chopped tomatoes, pour water, stew for 2-3 minutes. Shred the cabbage.

The cooked meat is taken out, separated from the bone, cut into pieces. Chopped potatoes are put in the broth, cooked for 15 minutes, salt water. They bring in cabbage, meat, frying, spices, garlic, boil for 5 minutes. Cover, wait 10 minutes, served with herbs.

Lenten Recipe

Soup without meat is eaten on fasting days, also when they want to cleanse the body, and those who do not eat meat at all. Borscht tastes no worse than a meat dish; it is good for the stomach.

Structure:

• 500 g of cabbage;
• 2-3 potatoes;
• 1 carrot;
• 1 onion;
• 2 beets;
• 2-3 tomatoes;
• oil - 3 tablespoons;
• garlic;
• seasonings.

Recipe

Food is prepared: all vegetables are peeled, washed, cut into strips, potatoes in cubes, onions in half rings. Tomatoes scalded with boiling water, peeled, finely chopped.

In a saucepan (3 l), boil water, put potatoes, cook for 15 minutes. Oil is poured into the pan, all the vegetables are fried: first onions, then carrots and beets, after 6 minutes they add tomatoes, stew for another 3 minutes, add water, put a spoonful of vinegar and sugar. Rub the second root crop, pour boiling water, add vinegar, let it brew. Pour the infusion at the end of readiness into the pan.

When the potatoes are boiled, pour the roast, then put the cabbage, garlic, seasonings, bay leaf. Add greens at the end, let stand for 10 minutes.

Beetroot cold borsch

In the heat without liquid food can not do. Cold soups are prepared as a first course in the summer. It is better to cook the broth on lean meat - white chicken or veal is suitable. After cooking, allow the broth to cool, then use as a basis for borsch.

Products:

• carrots - 1 pc.;
• beet root crop - 2 pcs.;
• 1 onion;
• potato - 3 pcs.;
• eggs - 2 pcs.;
• fresh cucumber - 1 pc.;
• sugar - 1 spoon;
• green onions - 1 bunch;
• dill;
• vinegar;
• sour cream.

How to cook

The root crop is cooked whole (half an hour), rubbed. In beetroot or meat broth, add chopped potatoes, cook until tender, salt. Put the beets in a pan, boil for 2 minutes, leave to cool.

Cut a cucumber, boiled eggs, a green onion, all components are sent to the broth. Make greens, mix, pour sour cream.

Ukrainian dish

Ukrainian borsch always get rich, thick, satisfying. Its basis may be a meat broth or cooked beans. For sourness, add a spoonful of lemon juice, although tomato sauce and garlic are usually enough.

Components:

• potatoes - 4-5 pcs.;
• pork - 0.5 kg;
• 1 beetroot;
• 1 carrot;
• oil - 3 tablespoons;
• 1 bell pepper;
• 1 onion head;
• fresh tomatoes - 3 pcs.;
• tomato sauce or fruit drink - 3 tbsp. l .;
• cabbage - 350 g;
• garlic - 2-3 cloves;
• greens, spices.

How to cook

Wash the meat, put in a saucepan, pour 4 liters of water, set to cook. When boiling, remove the foam with a slotted spoon, reduce the fire, salt the water. The meat is boiled for 50 minutes, removed, cut into pieces.

Potatoes are cut into cubes, transferred to a decoction, boiled for 15 minutes (time depends on the type of potato). Sweet pepper is sent to the broth. Cooking is done in two pans. On the first, onions and carrots are fried in oil. On the second, beets are stewed for 7-10 minutes, tomato sauce is poured, chopped tomatoes, roasted for another 5-6 minutes.

Alternately, fry in the pan, let the water boil for 2 minutes. Add chopped cabbage. After sent chopped garlic, ground pepper and pieces of boiled meat.

To keep the cabbage crispy, it is boiled for 2-3 minutes, the gas is turned off, the lid is left slightly open. Fans of soft cabbage need to boil the vegetable for 10 minutes, then cover the pan tightly with a lid and let it brew for 15 minutes. Before turning off the gas, chopped dill is poured into the borsch. In a borscht put a spoonful of sour cream or mayonnaise.

Borsch with beef

For beef borscht a three-liter pan will be enough for 2 days for a family of 3 people. Beef broth is not as greasy as pork, it is more easily absorbed by the body. It is better to take veal, it is cooked faster.

Components:

• beef - 0.5 kg;
• root crop - 1 pc.;
• potato - 3 pcs.;
• carrot - 1 pc.;
• cabbage - 300-400 g;
• onion - 1 head;
• tomato sauce - 2-3 tablespoons;
• oil;
• greenery;
• spice;
• garlic.

How to cook

Beef is boiled for 60 minutes, removed, chopped, left in a bowl.

Cut potatoes are dipped in boiling water, after 20 minutes they are fried.

It is cooked in a pan: the onions are passaged in oil, then the carrots are put, they are fried for 2-3 minutes, the grated beets are placed, after 5-7 minutes the tomato sauce is poured, it is lightly fried.

Make boiled beef, when everything boils for 10 minutes, send cabbage to the pan, salt. Put spices, garlic, cook for 5 minutes, turn off, cover.

Red soup with sauerkraut and pickled beets

Sauerkraut with beets give borsch acid and unusual taste. The recipe has been known for a long time, to this day it is used by the hostesses.

Components for 2.5 liters of water:

• chicken - 400 g;
• carrots, onions, 1 pc.;
• pickled beets - 150 g;
• potatoes - 300 g;
• sauerkraut - 250 g;
• tomato juice - 150 ml;
• oil - 3 tablespoons;
• pepper.

How to cook

Boil the broth, salt. The meat is taken out, cut, returned to the dishes. All vegetables are chopped. Potatoes are added to the broth, boiled. Pass onion, carrots in oil, pour fruit drink, stew for 4-5 minutes.

Cabbage, pickled beets, fried vegetables are sent to the broth, boiled for 5 minutes.

Bring in bay leaf, pepper, herbs, a minute later the soup is ready. Serve the dish hot.

A step-by-step recipe will help to cook borsch so that it is red. Each for himself will find a recipe for red borscht to his taste and add his own flavor to the dish. If the correct proportions of the ingredients are selected and the recipe is observed, then the borsch turned out to be red-burgundy. It will be not only tasty, but also aesthetically beautiful.