Recipe for borscht with vinegar and tomato paste. Borscht with tomato paste recipe. Video: cook borscht without beets with tomato paste

Description

Borscht with tomato paste is a modern recipe for making your favorite soup. Many housewives have not prepared tomato dressing for a long time, because it takes a lot of time, and the taste of borscht is not as rich as with pasta.

Tomato paste must be chosen very carefully. Examine the composition of the pasta: there should not be anything other than tomatoes. No thickeners or preservatives. The product cannot be used with them. If you do not trust store products, then you can cook tomato paste yourself at home. The principle of preparation is to boil the tomatoes, peeled and peeled.

Surely, many of you cook borscht only with tomato paste. It's so easy, quick and, most importantly, delicious! Such borsch is obtained with a pronounced taste and rich brown color.

Each of you has your own signature recipe for making borscht with tomato paste, but we suggest that you familiarize yourself with ours. step by step photo prescription. Perhaps you will learn something new or discover previously unknown secrets of how to cook delicious borscht. Such knowledge will not be superfluous even for an experienced hostess.

Ingredients

• 
  (500 g)
• 
  (700-800 g)
• 
  (4-5 pieces)
• 
  (2 pcs.)
• 
  (5 tablespoons)
• 
  (3 pcs.)
• 
  (1 tablespoon)
• 
  (2-3 tablespoons)
• 
  (1-2 heads)
• 
  (3 pcs.)
• 
  (2-3 pieces)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (a little to serve)

Cooking steps

In order for you to get a tasty and rich broth, take a good piece of meat with small fat layers. Borsch with such meat will turn out to be rich, and during cooking, there will be no dirty foam on the surface of the broth, which is often formed from cooking meat on the bone. Rinse the meat well and place in a bowl.

Wash the celery and parsley roots thoroughly. Those dirt that is not washed off with water, remove with a vegetable brush. Place the washed roots in a saucepan along with the meat and fill with purified water.

Take one onion, peel it from the husk and put it in a pan with meat. Salt the water well and put on fire. When the broth boils, turn the heat to low and cover the pot with a lid. Let the broth simmer for several hours.



After the broth is ready, remove the meat, celery root and parsley and onion from it. Cool the meat, and the onions and roots can be thrown away: their taste and smell remain in the broth.



Cut the cooled meat into large strips or divide into long strips. In general, cut as you like, then return to the broth again.



Take another onion, peel it and cut into small cubes. Heat up a frying pan and add a few tablespoons of vegetable oil. When it warms up well, pour the chopped onion into the pan.



In the meantime, while the onion is fried, peel the beets and cut them into small long strips. You can grind beets on a coarse grater. Add the beets to the pan and mix well with the onions. Fry for 10-15 minutes, then add a tablespoon of vinegar and mix thoroughly. Thanks to this, the borscht will turn out bright pomegranate.



Wash carrots and potatoes well and peel. Carrots can be grated on a coarse grater or cut into small strips. Cut potatoes into small cubes or strips.



Finely chop the white cabbage, cutting out thick and rough sections of the cabbage leaf: they do not boil well. And yes, those veins look rough.



Put cabbage, chopped potatoes and carrots into the meat broth. The lid does not need to be covered.



Don't forget the beetroot, stir it occasionally.



Add five tablespoons of tomato paste to the fried beets with onions. Choose the pasta trademark that you trust. Thoroughly mix the beets with the tomato paste and simmer the dressing for a few more minutes.



Following the vegetables, send the beet-tomato dressing to the boiling broth and mix all the ingredients well. Let the borscht with tomato paste boil for a few more minutes. After that, the fire can be turned off, and the pan must be covered with a lid.




And now let's bring the borscht to taste. Wash greens and chop. Peel the garlic and finely chop or pass through a press. Taste the borscht: if there is not enough salt or sweetness, salt a little or add granulated sugar. Send half of the chopped greens to the pan, followed by black ground pepper and minced garlic. Cover and let the borscht brew for 15 minutes.




Now you can pour the delicious and fragrant borscht with tomato paste on plates and serve. Put the rest of the greens on a saucer. Put sour cream on the table, garlic and juicy onion clean and put on a plate. Let everyone add to his plate what he likes. Believe that not only delicacies and festive salads can bring joy. Such a hearty and tasty borscht with tomato paste will become a delicacy for both adults and children.



Enjoy your meal!

What is unique about this dish? First of all, it is very rich. We will take beef on the bone and cook it for quite some time until the meat is completely off the bone. Secondly, this recipe does not involve the use of potatoes. That is, the calorie content of the dish is reduced. Thirdly, despite the name, there are no tomatoes in this borscht. We will use only tomato paste. We need quite a lot of it. It is best to take pasta that is not spicy so that children can also eat the soup. Tomato borscht is a Russian dish with relatively recent history. It was brought into fashion by modern housewives when mashed soups became popular.

So, let's start cooking tomato borscht.

To begin with, put a large 3-liter pot of water on the fire and put the meat on the bones there. It should cook for at least 2 hours. Remove the scale from the broth and cover it with a lid.

Then we'll prepare the vegetables. Cabbage should be finely chopped and put in a separate container.

We also clean and cut onions, carrots and beets. The shape does not matter, since we will still work with a blender to grind boiled vegetables.

As soon as about half an hour remains before the end of cooking the broth, throw the parsley root into the broth and Bay leaf. Salt to taste.

Vegetables will be cooked for at least an hour, so that it is easier to beat them with a blender.

As soon as the vegetables are cooked, you need to crush the garlic with a crush and put in the broth. Then we take a blender and grind the vegetables. An interesting puree consistency will turn out.

When whipping, do not forget to remove the bay leaf, meat and parsley root from the broth.

Pour the borsch on plates in portions and you can put a piece of boiled beef meat and a basil leaf on top. Our dish is ready, enjoy your meal!

Description

Borscht with tomato paste is a modern recipe for making your favorite soup. Many housewives have not prepared tomato dressing for a long time, because it takes a lot of time, and the taste of borscht is not as rich as with pasta.

Tomato paste must be chosen very carefully. Examine the composition of the pasta: there should not be anything other than tomatoes. No thickeners or preservatives. The product cannot be used with them. If you do not trust store products, then you can cook tomato paste yourself at home. The principle of preparation is to boil the tomatoes, peeled and peeled.

Surely, many of you cook borscht only with tomato paste. It's so easy, quick and, most importantly, delicious! Such borsch is obtained with a pronounced taste and rich brown color.

Each of you has your own signature recipe for making borscht with tomato paste, but we suggest that you familiarize yourself with our step-by-step photo recipe. Perhaps you will learn something new or discover previously unknown secrets of how to cook delicious borscht. Such knowledge will not be superfluous even for an experienced hostess.

Ingredients

Cooking steps

In order for you to get a tasty and rich broth, take a good piece of meat with small fat layers. Borsch with such meat will turn out to be rich, and during cooking, there will be no dirty foam on the surface of the broth, which is often formed from cooking meat on the bone. Rinse the meat well and place in a bowl.

Wash the celery and parsley roots thoroughly. Those dirt that is not washed off with water, remove with a vegetable brush. Place the washed roots in a saucepan along with the meat and fill with purified water.

Take one onion, peel it from the husk and put it in a pan with meat. Salt the water well and put on fire. When the broth boils, turn the heat to low and cover the pot with a lid. Let the broth simmer for several hours.

After the broth is ready, remove the meat, celery root and parsley and onion from it. Cool the meat, and the onions and roots can be thrown away: their taste and smell remain in the broth.

Cut the cooled meat into large strips or divide into long strips. In general, cut as you like, then return to the broth again.

Take another onion, peel it and cut into small cubes. Heat up a frying pan and add a few tablespoons of vegetable oil. When it warms up well, pour the chopped onion into the pan.

In the meantime, while the onion is fried, peel the beets and cut them into small long strips. You can grind beets on a coarse grater. Add the beets to the pan and mix well with the onions. Fry for 10-15 minutes, then add a tablespoon of vinegar and mix thoroughly. Thanks to this, the borscht will turn out bright pomegranate.

Wash carrots and potatoes well and peel. Carrots can be grated on a coarse grater or cut into small strips. Cut potatoes into small cubes or strips.

Finely chop the white cabbage, cutting out thick and rough sections of the cabbage leaf: they do not boil well. And yes, those veins look rough.

Put cabbage, chopped potatoes and carrots into the meat broth. The lid does not need to be covered.

Don't forget the beetroot, stir it occasionally.

Add five tablespoons of tomato paste to the fried beets with onions. Choose the brand name you trust. Thoroughly mix the beets with the tomato paste and simmer the dressing for a few more minutes.

Following the vegetables, send the beet-tomato dressing to the boiling broth and mix all the ingredients well. Let the borscht with tomato paste boil for a few more minutes. After that, the fire can be turned off, and the pan must be covered with a lid.

And now let's bring the borscht to taste. Wash greens and chop. Peel the garlic and finely chop or pass through a press. Taste the borscht: if there is not enough salt or sweetness, salt a little or add granulated sugar. Send half of the chopped greens to the pan, followed by ground black pepper and chopped garlic. Cover and let the borscht brew for 15 minutes.

Now you can pour the delicious and fragrant borscht with tomato paste on plates and serve. Put the rest of the greens on a saucer. Put the sour cream on the table, peel the garlic and juicy onions and put them on a plate. Let everyone add to his plate what he likes. Believe that not only delicacies and festive salads can bring joy. Such a hearty and tasty borscht with tomato paste will become a delicacy for both adults and children.

xcook.info

Ukrainian borscht with meat without beets (step by step recipe)

Main Ingredients:

• potato
• pork
• carrot
• tomato paste
• garlic

Ingredients for 3 liters. saucepan:

Meat with bone - up to 500 g

Potato - 0.5 kg

Fresh cabbage - 300 g

Tomato juice - 0.5 l or tomato paste 2 spoons

Carrot - 1 piece

Garlic - 2 cloves

Bay leaf - 2 pcs.

Vegetable oil - 3 tbsp.

Salt - 1 tablespoon

Ground pepper - to taste

Sugar - 1 teaspoon

Sour cream - to taste

Greens (dill, parsley)

We prepare meat broth: we wash the meat with a bone and put it in a three-liter saucepan. Fill a saucepan with cold water. Put it on the stove and bring to a boil. Carefully remove the foam with a slotted spoon.

Salt the boiling broth, put a whole onion in it and cook on low heat for two hours (or less).

Peel potatoes and cut into cubes. When the meat is ready, add the bay leaf and potatoes to the boiling broth.

Peel the onion, finely chop and put in a frying pan with heated oil.

Clean and wash carrots. Three on a coarse grater. Add to skillet with onions.

Mix and sauté until golden brown. If possible, it is good to add sweet bell pepper.

Dilute the tomato paste with a little water and pour into the pan.

Mix thoroughly and reduce the fire.

Important! The taste of borscht generally depends on the cooked frying. We pepper it, squeeze the garlic through the garlic. Stir constantly and make sure that the frying does not burn.

All liquid should evaporate. Add sugar.

When the frying acquires a dark golden color and the consistency is thick and fried, you can pour it into the broth with potatoes.

Now it's time for the cabbage, which by this time should be fully prepared: finely chopped.

If you can’t chop with a knife, use a special device for this or a cabbage grater.

We put the cabbage in a saucepan with boiling broth and frying. For a moment, the broth stops boiling.

Add finely chopped greens. We wait until it boils with cabbage and immediately turn off the fire. Cabbage should not be in boiling broth for more than five minutes, otherwise the taste of borscht will be spoiled!

retsept-foto.ru

Delicious borscht with cabbage and tomato paste

Red borscht is one of the most unsurpassed soups of Slavic cuisine. A traditional recipe, lean or dietary, can always be reproduced in the kitchen so that it will be impossible to pull the consumer away from the plate. Cooking borscht with tomato paste seems to be a simple matter, but not all housewives know how to preserve its rich color without spoiling the taste. This and some other secrets will be revealed today.

A little about the bright burgundy color of homemade borscht with tomato

The color of borscht largely depends on the beetroot and its quantity in the dish. If the root crops in the section have white circles, it is quite possible that the color of the borscht will turn out not to be saturated red, but red. You can change the recipe and add more beetroot, but then its taste will become more pronounced in the finished dish. Remember, the darker the color of the beets, the closer to burgundy the color of the soup will be.

Tomato paste is included in the borscht recipe for a reason. The acid contained in it preserves the color of the beets and prevents them from frying. Instead, during sautéing, you can use lemon juice or vinegar, but not all housewives are willing to risk trying such a recipe.

Sugar is also not in vain included in the recipe. It neutralizes the excess acid in the tomato paste while enhancing the flavor of the other ingredients. This is why chefs add sugar to many dishes, including soups, snacks, and meats.

If you don’t like the recipe with roasting vegetables, but you still want real red borscht, then you can do it differently. Bake the beets or boil them in unsalted water until fully prepared(boiling - about an hour, baking - up to an hour and a half). Grated beetroot straws are added to the borscht before the end of cooking, it is enough for it to boil in a common saucepan for 2-3 minutes.

Another recipe for burgundy soup without frying vegetables: we lower the chopped beets to cook at the very beginning, along with the meat. And we pull it out almost at the very end exactly so many minutes before turning it off so that it is enough to rub it through a coarse grater and lower it back.

Easy homemade borscht recipe

No matter how many options for cooking red borscht exist, there is probably no tastier traditional recipe. It turns out moderately oily, spicy and thick. Well, just lick your fingers! And it's quick and easy to prepare.

Cooking time: 1 hour 40 minutes.

Ingredients:

• 400 g pork;
• 4-5 potato tubers;
• 400 g cabbage;
• 1 carrot;
• 1 large onion;
• 1-2 pcs. beets;
• 2 tbsp. l. tomato paste;
• 2-3 cloves of garlic;
• dill greens;
• salt, black pepper;
• vegetable oil for frying.

Cooking

Red borscht is served with sour cream and garlic donuts. Enjoy your meal!

Some housewives who like to cook "lunch in reserve" freeze borscht. They pour the cooled liquid dish with the addition of beets into a plastic container and send it to the freezer. When someone from the household wants borscht, you just need to chop off the right portion and heat it up in a bowl.

edimsup.ru

Borscht without beets - tasty, fragrant, bright

What is the first dish known and loved by both adults and children? What dish is usually served to foreigners when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread - delicious! The ingredients for it can be found in any refrigerator, and preparing it is very simple.

But it happens that the right products end at the most inopportune time. Is it possible, for example, to cook delicious borscht without beets? Surprising, but possible! Try to cook borscht without beets according to our recipes - and you are guaranteed to cook it very often.

Borscht is known for its bright, beautiful color. So that your dish is not inferior to the classic borscht, use tomato paste. It will take quite a bit to make the soup rich, red. In addition, along with tomato paste or instead of it, you can add tomatoes chopped or twisted in a meat grinder, take Peking cabbage instead of white cabbage, experiment with different spices - the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and everything is equally divided, as needed.

Calorie content and energy value per 100 gr.

Step-by-step recipes for making borscht without beets

Classic variant

• water - 3 l;
• meat (pork, beef, chicken, turkey - in a word, any will do) - 800 g;
• white cabbage - 400 g;
• potatoes - 300 g;
• onion - 0.5 pcs.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. l.;
• greens (dill, parsley) - 1 bunch;
• bell pepper - 1 pc.;
• salt, spices - to taste.

Time for preparing: 2 hours

If desired, you can add citric acid so that the borscht acquires a pleasant sourness.

To add more flavor to the soup, add dried herbs or a mixture of peppers.

Mix and salt

Video: cook borscht without beets with tomato paste

As you can see, the recipe is very simple, it helps out when there is little time left, but you need to cook a full meal. And the next day, borscht becomes even more fragrant and tastier.

Instead of tomato paste, you can add tomato juice. In this case, it must be added at the end of cooking in proportion to 3 liters of broth - 0.5 cups of tomato juice. Such borsch retains rich color and taste.

From fresh tomatoes and young cabbage

• broth - 3 l;
• young cabbage - 0.5 heads;
• potatoes - 2 pcs.;
• tomatoes - 5 pcs.;
• dill, parsley, green onions - 1 bunch;
• garlic - 2 cloves.
• salt to taste.

Time for preparing: 1 hour

Borscht turns out appetizing, fragrant, light. It's amazing how such a delicious dish can be made with so few ingredients.

Video: how to cook soup with young cabbage and fresh tomatoes

Be sure to try cooking borscht without beets - if only for the sake of a new experience. And in the summer - fresh vegetables- this soup is good, even in winter, when beetroot supplies are already running out, and you want borscht. Especially this vitamin dish will be on a cold and gloomy day.

smashno.ru

Borscht recipes

Borsch is a Ukrainian soup that is considered Russian all over the world, except for Ukraine. In general, beetroot soup is one of the few gastronomic items about which people in our area are able to argue more fiercely than about politics. But the truth - even in the kitchen - is not alone, and, no matter what anyone says, there are about as many recipes for the most correct borscht as there are opinions about it. Borscht cooked from ordinary beets with the addition of acid have their own rich color. Southern borscht is often light-colored - a pinkish-whitish, almost unsweetened variety goes with them. On the contrary, it is very sweet, but also faded - it is obtained from sugar beets. There are lovers for every taste and color of borscht.

Special projects

Polish white borscht

Komi borscht

Borscht with carp

Borscht with chicken

Vegetarian borscht

Ukrainian borscht

Meat borscht

Moscow borscht with fresh cabbage

Borscht with tomato paste is a modern recipe for making your favorite soup. Many housewives have not prepared tomato dressing for a long time, because it takes a lot of time, and the taste of borscht is not as rich as with pasta.

Tomato paste must be chosen very carefully. Examine the composition of the pasta: there should not be anything other than tomatoes. No thickeners or preservatives. The product cannot be used with them. If you do not trust store products, then you can cook tomato paste yourself at home. The principle of preparation is to boil the tomatoes, peeled and peeled.

Surely, many of you cook borscht only with tomato paste. It's so easy, quick and, most importantly, delicious! Such borsch is obtained with a pronounced taste and rich brown color.

I offer you a signature recipe for making borscht with tomato paste, but we suggest that you familiarize yourself with our step-by-step photo recipe. Perhaps you will learn something new or discover previously unknown secrets of how to cook delicious borscht. Such knowledge will not be superfluous even for an experienced hostess.

Ingredients:

Pork - 500 g

White cabbage - 700-800 g

Potatoes - 4-5 pieces

White onion - 2 pcs

Beets - 3 pcs

Vinegar 9% - 1 tbsp

Vegetable oil - 2-3 tbsp

Garlic - 1-2 heads

Parsley root - 3 pcs

Celery root - 2-3 pieces

Parsley - to taste

Dill - to taste

Edible salt - to taste

Ground black pepper - to taste

Sour cream - a little for serving

Cooking steps:

1. In order for you to get a tasty and rich broth, take a good piece of meat with small fat layers. Borsch with such meat will turn out to be rich, and during cooking, there will be no dirty foam on the surface of the broth, which is often formed from cooking meat on the bone. Rinse the meat well and place in a bowl.

Wash the celery and parsley roots thoroughly. Those dirt that is not washed off with water, remove with a vegetable brush. Place the washed roots in a saucepan along with the meat and fill with purified water.

Take one onion, peel it from the husk and put it in a pan with meat. Salt the water well and put on fire. When the broth boils, turn the heat to low and cover the pot with a lid. Let the broth simmer for several hours.

2. After the broth is ready, remove the meat, celery root and parsley and onion from it. Cool the meat, and the onions and roots can be thrown away: their taste and smell remain in the broth.

3. Cut the cooled meat into large strips or divide into long strips. In general, cut as you like, then return to the broth again.

4. Take another onion, peel it and cut into small cubes. Heat up a frying pan and add a few tablespoons of vegetable oil. When it warms up well, pour the chopped onion into the pan.

5. In the meantime, while the onion is fried, peel the beets and cut them into small long strips. You can grind beets on a coarse grater. Add the beets to the pan and mix well with the onions. Fry for 10-15 minutes, then add a tablespoon of vinegar and mix thoroughly. Thanks to this, the borscht will turn out bright pomegranate.

6. Wash and peel carrots and potatoes well. Carrots can be grated on a coarse grater or cut into small strips. Cut potatoes into small cubes or strips.

7. Finely chop the white cabbage, cutting out thick and rough sections of the cabbage leaf: they do not boil well. And yes, those veins look rough.

8. Put cabbage, chopped potatoes and carrots into the meat broth. The lid does not need to be covered.

9. Don't forget the beetroot, stir it occasionally.

10. Add five tablespoons of tomato paste to the fried beets with onions. Choose the brand name you trust. Thoroughly mix the beets with the tomato paste and simmer the dressing for a few more minutes.

11. Following the vegetables, send the beet-tomato dressing to the boiling broth and mix all the ingredients well. Let the borscht with tomato paste boil for a few more minutes. After that, the fire can be turned off, and the pan must be covered with a lid.

12. And now let's bring the borscht to taste. Wash greens and chop. Peel the garlic and finely chop or pass through a press. Taste the borscht: if there is not enough salt or sweetness, salt a little or add granulated sugar. Send half of the chopped greens to the pan, followed by ground black pepper and chopped garlic. Cover and let the borscht brew for 15 minutes.

13. Now you can pour the delicious and fragrant borscht with tomato paste on plates and serve it to the table. Put the rest of the greens on a saucer. Put the sour cream on the table, peel the garlic and juicy onions and put them on a plate. Let everyone add to his plate what he likes. Believe that not only delicacies and festive salads can bring joy. Such a hearty and tasty borscht with tomato paste will become a delicacy for both adults and children.

BON APPETIT!

Green borscht is traditionally cooked with sorrel. We added tomato paste and opted for chicken broth for a light, savory, low-calorie meal. Borscht prepared according to our recipe can be eaten cold.

Ingredients:

• fresh sorrel - 200 g
• potatoes - 2 pcs.
• onion - 1 pc.
• chicken thigh - 1 pc.
• carrots - 1 pc. (large)
• egg - 3 pcs.
• vegetable oil - for sauteing
• tomato paste - 2 dessert spoons
• parsley, salt, pepper - to taste

If desired, we replace the chicken thigh with any part of the carcass on the bones. In winter, when there is no fresh sorrel, we use frozen or canned.

How to cook green borscht

We cook chicken broth. We take out the finished chicken, put it aside (later we will add it to the borscht).

Cut potatoes into medium sized cubes. We send to the pan.

Shred the onion, three carrots on a coarse grater.

We heat the pan, pour oil into it, put the carrots and onions. Saute vegetables for 2-3 minutes, stirring occasionally. Add tomato paste, mix (you can add a little water if the paste is too thick), simmer over low heat for about 3 minutes. We fill the broth.

Remove the chicken from the bone, divide into pieces, return to the borscht.

When the potatoes are almost ready, finely chop the sorrel and put it in the borscht.

Cut the eggs into cubes, finely chop the parsley, add to the borscht.