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Russian borscht with beetroot

Russian borscht with beetroot

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A tasty and healthy Russian bag

  • 1/2 beetroot
  • 1/4 cabbage
  • 1 large onion
  • 1 carrot
  • 2-3 potatoes
  • 300 g pork
  • 100 ml oil
  • 1 tablespoon tomato paste
  • juice from a lemon
  • salt

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Russian borscht with beetroot:

Finely chopped onions together with the grated carrot are fried in hot oil. Add 1 liter of water, cabbage and diced meat and leave for 20-25 minutes. boiling.

Add the potatoes and beets, and over 15 minutes. and tomato paste. Leave for another 20 minutes. boiling.

Add salt and lemon juice.

Tips sites


cabbage to be small and we use only a quarter.

Beetroot diet: lose 4.5 kilograms in 3 days

Beetroot juice is recommended in diseases such as. Don't eat tomatoes, carrots and beets! We removed some vegetables such as potatoes, tomatoes, carrots or beets. A diet with this vegetable. It is red in color and can be eaten raw. Maybe you're just used to pickled beets, but you should know that there are many other dishes you can try. After so many salads with tomatoes, cucumbers and green onions, I seem to feel the need to diversify the menu a bit, so I decided to try the beets.

Consumed raw, beets keep all their nutrients intact and will only have health benefits. Even though it is sweet, beetroot has few calories - 170 grams contains only 75 calories. Vegetable pudding 1 large zucchini 1 red onion 1⁄2 bunches of Mangold beets (use Kale if you have thyroid dysfunction) 120–180 g of cheese. In addition to the many health benefits it brings, beets have fewer calories than you can imagine, being an element of.

It acts directly on the metabolism, and the accumulated fats will be destroyed. Raw beetroot & # 8211 Benefits. Calories-Red-beet-salad-with-h.

Russian borscht with beets

I was thinking for this recipe for a long time, but I have now decided to prepare it for two reasons. One has to do with the weather of the last few weeks, weather that made me turn my attention to the Russian cuisine, from where I proposed the Salmon Kulibiac. The second reason has to do with the intense color of the dish, the perfect color for the month of love, right? So, for Dragobete, you can enjoy, in two, a steaming and delicious portion of beet soup. And, if you have patience and skill, you can & # 8220draw & # 8221 hearts from sour cream: P.

Known to us as Russian borscht or beet soup, this combination is, in fact, a soup of Ukrainian origin, which has gained popularity in several countries in Central and Eastern Europe. Depending on the country, beets are topped with tomatoes, meat, cabbage, mushrooms or potatoes, and borscht is served with sour cream or yogurt. As I had some beef bones (with the bone marrow and cartilage, stored in the freezer, from the preparation of the belly soup), I put them to work (read to boil), to give an extra taste to the borscht. One by one, I can tell you that a goodness came out and the oil emptied quickly.

Ingredients (for 10 servings):
& # 8211 beef bones for soup 550 g
& # 8211 beef brine 500 g
& # 8211 beets 4 pcs. (1.3 kg)
& # 8211 onion 1 pc. large (190 g)
& # 8211 carrots 4 pcs. (260 g)
& # 8211 potatoes 2 pcs. (400 g)
& # 8211 white cabbage 400 g
& # 8211 green dill 2 medium ties
& # 8211 red wine vinegar 5-6 tablespoons (to taste)
& # 8211 salt, pepper
& # 8211 sour cream for serving

In a large pot, boil 3 liters of water. When it boils, put the beef bones (previously washed) and the brine (cut into pieces). Take the foam several times, until it does not form at all. Turn on the heat, cover the pot and simmer for an hour and a half & # 8211 two hours. Turn off the heat and allow to cool. You now have two options: either remove the bones, clean the meat from them and put it back, or leave them as is, following that the operation of extracting the meat will be done at the time of consumption. If you plan to serve borscht to guests, the first option is recommended. Returning, when the beef soup has cooled completely, degrease it partially or totally, depending on how fat you want the borscht to be. Bring to the boil again. Add the carrot (slices) and onion (pieces).

Peel a squash, grate it and cut it into cubes (3-4 cm long). Put it in the pot and let it boil for 15-20 minutes. Add the potatoes, cut into cubes of the same size. After another 5-10 minutes, add the thinly sliced ​​cabbage. Let it simmer, continue on low heat, until the vegetables are well penetrated. Add a dill and a half of dill (cleaned, washed and chopped), season with salt and pepper. Add vinegar to taste and turn off the heat.

Serve the borscht hot, putting a tablespoon of sour cream and fresh dill on top.

Calories: 55 kcal / 100 g (about 250 kcal / serving, without sour cream).


Hello dear readers. Today I cooked a beetroot soup. I can tell you firmly that it is a healthy one, I don't fry anything and I don't add oil. But believe me it's tasty. I do it often and it always works out the way I want it to. I don't put sour borscht because I like the sweet taste that comes from vegetables. Plus you don't have much to do with it. It's a quick and easy recipe. If you want you can add more cabbage, parsley root, celery root or anything else you like. Instead, if you like the slightly sour taste, add the lemon juice. I hope you like it and wish you great appetite.


  • 2 medium red beets (about 400 gr.)
  • 1 medium onion
  • 4 potatoes (about 350 gr.)
  • 1 large carrot (about 200 gr.)
  • 1 clove of garlic (large)
  • 2 liters of plain water
  • 1 bunch of fresh parsley
  • Salt and black pepper

To be served:

Difficulty: Small to medium

Preparation time: Ten minutes

Cooking time: 35 minutes

Total time: 45 minutes

Number of servings: 6

Method of preparation:

  1. Peel a squash, grate it and wash all the vegetables.
  2. Cut the onion into small cubes.
  3. Grate the carrots and beets and put them in different plates.
  4. Cut the potatoes into medium cubes.
  5. Put a large saucepan of water over high heat. When the water starts to boil, add the onion and whole garlic. Turn the heat to medium and simmer for 4-5 minutes. Then add the carrot and a teaspoon full of salt. Boil for about 7 minutes.
  6. Put the potatoes, let them sit for 3-4 minutes and then add the beets. Bring everything to a boil until the potatoes are ready.
  7. When the potatoes are ready, taste the soup and see if it needs more salt. Season with a little black pepper. (Remove the garlic from the soup).
  8. Finely chop the parsley and add it to the soup, turn off the heat, cover the pan with a lid and let it sit for about 5 minutes before serving.
  9. Pour the soup into bowls and serve with cream. Good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

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Russian soup with beets

Peel an onion, carrot, bell pepper and grate it. Heat the oil in a pot and cook. Lately, to avoid hardening the vegetables in oil, I add a tablespoon of water - it's healthier.

When the onion turns golden, add the peeled and diced potatoes and grated beets or diced as desired. Pour water over the vegetables and simmer for 25 minutes. After the potatoes have boiled, add the peeled tomatoes and mix the pasta and leave for another 10 minutes on the fire.

At the end, add fresh borscht (which was boiled separately) to taste over the vegetables and cook for another 10 minutes on low heat.

Extinguish the fire and sprinkle with chopped green parsley.

Serve with hot peppers / green onions and season with a tablespoon of sour cream as desired.

Raw Beet Borscht & # 8211 Treatment For Liver Disease, Hepatitis C.

People who are looking for a natural way to improve the detoxifying function of the liver and general health, can turn to beets. This miracle vegetable is recommended by all nutritionists and naturopaths for liver cell health.

Liver Disease Treatment, Hepatitis C & # 8211 Raw Beet Borscht

Beet borscht: recipe

One of the most effective ways to integrate beets into your daily diet is to get used to drinking a glass of beet juice in the morning, instead of coffee. The recipe below is much better, enriched with greens and garlic.


• 1 kg of beets
• 1 bunch of parsley
• 1 bunch of dill
• 1 head of garlic
• 1 teaspoon of yeast

Peel a squash, grate it and squeeze the juice. Wash and peel the vegetables and garlic. Put all these ingredients in a glass jar and fill with water. Leave to soak at room temperature for a few days until the liquid is well soured.

Strain the borscht and drink 2 glasses a day. Pour the water over the vegetables in the jar again. The borsch obtained the second time is weaker, 4 glasses a day are drunk from it. The beet borscht cure can be drunk throughout the year.

Sour beet and vegetable borscht is a good cleanser for the liver, acting as a purifier (to remove toxins) for the whole body. It is also useful for lung diseases.

Beets are one of the most effective natural methods of detoxifying the liver. Beets have a very high content of antioxidants, including fiber, betaine, iron, folic acid and betanin, which fight toxins that accumulate in the liver. Pectin is also a fiber found in beets, which prevents the resorption of toxins from the liver by removing them from the body.

Betaine is the substance that encourages liver cells to eliminate toxins. In addition, betaine protects the liver and bile ducts, reduces the risk of coronary heart disease and reduces inflammation in the body.

In addition, beets have been associated with improved gastric acid production and the prevention of liver, lung, spleen, colon or skin cancer.

Other remedies for liver disease

Also for liver disease, you can drink 2 glasses of cabbage juice a day. And pedicure, armor and rosehip powder (mixed in equal parts) can help people suffering from liver disease. Take ½ teaspoon of powder mixture, 3 times a day, 30 minutes before a meal. Hold for a quarter of an hour under the tongue, then swallow with water.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Russian borscht with beetroot

Russian borscht with beetroot from: beef, beets, onions, potatoes, carrots, celery, zucchini, tomatoes, concentrate, larch, dill, borscht, olive oil and pepper.


  • 300 g beef
  • a beetroot
  • an onion
  • 2 potatoes
  • 2 carrots
  • 1/4 celery root
  • 1 zucchini
  • 3 tomatoes
  • 1 tablespoon concentrate
  • a few strands of larch
  • a bunch of dill
  • borscht to taste
  • a tablespoon of olive oil
  • pepper

Method of preparation:

Clean and wash the vegetables well, then cut them into cubes as small as possible. The meat must also be washed and diced. Put the meat to boil in a pot and froth well. After boiling, strain the soup, add water to a total of two liters and add onions, carrots, potatoes and celery.

Bring everything to a boil, then put the beets, the ripe and peeled tomatoes, the diced zucchini, the larch, the spoonful of concentrate and a few sprigs of dill in the pot. After 10 minutes, during which time check that the red beets are well cooked, put the diced beef in the pot, add the oil, the borscht to taste and the pepper. Bring the borscht to the boil once more and serve hot with a tablespoon of yogurt.

The healthiest BEET BAG, for all liver and iron diseases

Beetroot, an extraordinary aid to health, is a nutritious food and a medicine with multiple therapeutic applications. Easily digestible, beetroot regulates liver function, being extremely effective in treating viruses, anemia, low immunity, neurosis, demineralization, tuberculosis or cancer. The active substances in beetroot have the quality of helping to eliminate (through the colon, sweating and diuresis) toxins from food, air, water, various packaging, detergents, etc., accumulated in the body and which can cause diseases from more diverse, from allergies to rheumatism, and decreased immunity to Alzheimer's.

Beetroot borscht - Recipe

Beetroot borscht cleanses and strengthens the internal organs, being recommended in all liver and iron problems. Ingredient 1 kg. sliced ​​beets 1 bunch of parsley 1 bunch of dill 1 bunch of larch 1 head of garlic 1 teaspoon of yeast or a handful of corn Preparation Put all the ingredients in a jar or clay pot, cover with water and leave to soak in a cool place away from light. When the liquid is sour, it is filtered and the vessel is refilled with water. The borsch that results the second time is weaker, but just as healthy.

From the first beet borscht obtained, 2 glasses per day are administered, and from the borscht obtained the second time, 4 glasses per day are administered. Beets treat liver and iron diseases Do you have problems with manhood? Here is a cunning way to solve the problem! Even the deepest wrinkles disappear in just 3 days. In parallel with this cure for beet borscht, people with hepatitis are advised to consume 2 glasses of tea obtained daily from marigold flowers and armory seeds. Beet borscht can be consumed throughout the year, being recommended as a general cleanser of the body, as well as to prevent liver and iron diseases. It can be stored for several days in the refrigerator in tightly closed bottles. A beetroot dish and also a traditional Romanian recipe is this beet borscht: Traditional beet borscht - Recipe Beet borscht prepared according to the following recipe is successfully recommended for convalescents, after colds, the weak or with chest diseases, as well as for waking up from a hangover. Preparation A small red beet, about 200 grams, is cut in half. One of the halves is finely chopped and boiled together with the onion, carrot, parsley, potato and celery root, finely chopped. After an hour of boiling, finely chop the other half of the beets, which are boiled separately, just enough to boil, in a cup of bran borscht. After boiling the beets in a very short borscht, a liquid of an intense color is obtained, which is filtered and added to the vegetables that are already boiling. Turn off the heat, add salt and oil to taste, and finely chopped greens. Thus, a sour beet borscht is obtained, of an intense red color, very rich in betalaine and other pigments with exceptional healing effects.

Russian borscht with beetroot

I've made Russian borscht with beetroot a few times before. We liked it from the first sip, and the junior got used to it. I can't say that he is maximum delighted when he sees it in front of his eyes (as it is when he receives his portion of lasagna and would be able to eat it breathlessly), but I am satisfied with the fact that he eats it.

& # 8222Well I put a red carrot in it and you know it has a strong color! & # 8221

& # 8222Yes, that explains! But it also has tomato juice, right? & # 8221

Eh, that's how our first discussion went in front of the plate of Russian borscht with intense red beets. Suspicious of tomatoes, he would say. Luckily I had the famous purple carrots in the house and I was able to show them how strong their shade is. And he calmed down. If he had found out that red beets were in the soup in front of him, he would have coughed instantly. He has no problem with the taste of & # 8222 weird & # 8221 vegetables, let's just say it doesn't sound good to his ear. And then he rejects everything that doesn't fit into his lists. I got used to it and learned to fantasize about some of these aspects.

Returning to our soup, ie to this Russian Borscht with red beets, the original recipe also includes the addition of boiled red beans. In my recipe, however, they are not. We are not big fans of beans. And beets can be used directly raw, to save time (I already had baked beets, so everything was fine)


  1. Jaidon

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    And then that.

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