delicious soup with meat


  • What we need
  • Stages of cooking borsch
  • A little about the experiments

Each family has its own recipe for borscht. Moreover, each of them turns out soup is always different in taste. Why is that? In the preparation of this dish even insignificant at first glance, the item may improve or worsen the taste.

The quality of the products plays a decisive role here. For example, the different varieties of beets will give the dish a different shade.

Prepare the soup is not too difficult - just follow the tips in the recipe. But to cook delicious soup a little more complicated. You want to cook unmatched Ukrainian borscht with beets? Then follow our guidelines and remember the main condition: that it should be done with love and heart. The only way you will be able to create a true masterpiece! Let's get started.

 recipe for borscht with beets
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What we need

Based on 4-liter pan:

  • Polkuritsy or 1 kg of pork (beef);
  • Salo for zazharki (about 200 g);
  • 2 large onions;
  • 2 carrots;
  • 1 beet;
  • About 400 grams of potatoes;
  • 200 g of cabbage;
  • Pepper;
  • A few cloves of garlic;
  • 5 tomatoes or 3 tablespoons. l. tomato paste (will be tastier if they are combined);
  • Bay leaf (3 pcs.), Sweet pepper, salt, sugar, herbs (dill, parsley).

 soup pot

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Stages of cooking borsch

  • Boil the broth

Laying in a pan meat, onion, carrots, fill with water. To broth turned a beautiful golden color, bulb can be a good wash and cook right in the husk. After boiling water to loosen the heat, add the bay leaf, peppercorns, a little podsolite. Boil the broth over low heat until cooked meat. Pork - about two hours, chicken - about an hour.

  • Strain the broth

If you did everything correctly, then the broth you have to give a clear, beautiful color. We take out the contents of the pan, strain the broth, bring it back to a boil in a pan and lay the peeled, sliced ​​potatoes. While the potatoes are cooked over low heat, you need to refuel for the borscht.

  • Prepare dressing

Cut bacon and finely vyzharivaem it in the pan. Add the onion, diced, grated carrots with beets. When the contents of the pan will get a golden color, to lay peeled and diced tomatoes or tomato paste, diluted in broth. If you are using and tomatoes and paste, do it in order: first, the tomatoes have to give your juice, and only then add the paste. At this stage it is very important roast vegetables. It all depends on your taste, but if you do onions and carrots only raced in the pan, the dish will turn out less saturated.

  • The final stage

While preparing filling, you need to shred the cabbage. The way you act on, also depends on the taste of borscht. Some housewives lay the cabbage before zazharki, others, on the contrary, at the very end. Refer to your preferences. Love to cabbage borscht was soft? Then throw it in advance, and then refuel. If your fridge has sauerkraut, feel free to add it to the soup in half with a fresh - this dish will benefit. Do not forget that you still have the meat, which is also at this stage should be divided into pieces and throw in the soup.

When the soup comes to a boil, you can add garlic, chopped bell pepper, parsley, salt, a pinch of sugar. But it's the taste of the hostess - some add a little vinegar in place of sugar. Thanks in tomato soup and so it is sour, but with vinegar is easy to overdo it. Cooks recommend garlic and fresh herbs to add directly into the bowl of soup - so much brighter disclosed taste. Note that the dish will be ready only after half an hour after it was removed from the heat.

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A little about the experiments

As we have said (yes you do it yourself and have noticed), at every stage of cooking borscht mistress before a choice: where to put what ingredients than fill the soup, and so on. D. There are recipes with prunes, eggplant. You can also prepare a vegetable soup with beet with water or vegetable broth. Some housewives put the beets with potatoes in a broth rather than in a pan. However, before the experiment is to find "your" recipe for borscht, and only then to add to it the ingredients to your taste. Try it, and you certainly will succeed!

 How to cook a delicious soup with beetroot

 Buckwheat soup pots


  • Buckwheat soup multivarka
  • Buckwheat soup pots portioned
  • Buckwheat soup with meat
  • Buckwheat soup with mushrooms
  • Buckwheat soup with liver
  • Lenten buckwheat soup
  • The recipe was made with buckwheat

The benefits of buckwheat has been known since ancient times. Not by chance it is required to include in the diet of children, people regain strength after illness, and people with diabetes, obesity, anemia. In buckwheat few carbohydrates, but high in fiber, protein and amino acids. Buckwheat is a rich source of iron. We propose to your cookbook recipe for buckwheat soup.

Buckwheat on its taste is combined with many products, so there are different soup with buckwheat: soup, several options rassolnik soup with fish, mushrooms, even with fruit ...

We have selected for you checked and noteworthy soup recipes with buckwheat.

Before you put buckwheat soup, it must go through and rinse. For the soup, you can use whole grain or chaff. Just keep in mind that the chaff fall apart much faster than unground, so it is added to the soup later, buckwheat, ten minutes after it was put in the broth potatoes.
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Buckwheat soup multivarka

To cook buckwheat soup multivarka, you need the ingredients:

  • chicken (any part) - 400-500 g
  • Potatoes - 4 pcs.
  • buckwheat - 1 part multistakan
  • carrots - 1 pc.
  • onions - 1 pc.
  • salt, spices - to taste
  • bay leaf - 2 pcs.
  • water - 2L
  • Serve will need:
  • sour cream
  • fresh herbs

Cooking method:

  1. Chicken meat (any part of) wash, cut into pieces.
  2. Potatoes are peeled, washed and cut into small cubes.
  3. Onions is cleaned from the husk, washed and cut into small cubes.
  4. Carrots peeled, washed and rubbed on a medium grater.
  5. Buckwheat iterate, washed.
  6. In a bowl Multivarki laying all products: chicken, potatoes, buckwheat, onions, carrots.
  7. Add water, salt, bay leaf and spices.
  8. Includes programs "Quenching" 1, 5 hours.
  9. Now multivarka will cook the soup, and you can go about their business, waiting for a signal of readiness.
  10. Ready soup poured into bowls, served at the table, seasoned with sour cream and fresh herbs.

By this recipe to cook a delicious buckwheat soup can even the inexperienced hostess.

 Buckwheat soup with meatballs
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Buckwheat soup pots portioned

This recipe is not only delicious, but also beautiful dish that complements any dinner party.


  • buckwheat - 4 tbsp. spoons
  • onions - 2 medium onions
  • carrots - 2 pieces
  • olive oil - 2 tbsp. spoons
  • fresh mushrooms - 400 g
  • potatoes - 2 pieces
  • vegetable soup - 800 ml
  • meatballs meat - 8 pieces

Products designed to prepare 4 portions.

Note that for the preparation of this soup, in addition to the ingredients you need, portioned pots. You can cook the soup in a large pot, but then it will be necessary to submit to the plates, and all the beauty and singularity will disappear.

Cooking method:

  • Prepare the vegetables: carrots cut into thin strips, onion - small cubes.
  • Then chopped carrots and onions, fry in olive oil until the onion is golden.
  • When the onion is golden, add the mushrooms to the pan, shredded slices.
  • Potatoes cut into small cubes.
  • Put in pots grilled vegetables and mushrooms, diced potatoes and add 2 meatballs into each pot.
  • Fill the pots of broth, salt, pepper to taste, then close the lid and put the pots in the oven. Soup simmer in the oven for 45-50 minutes at 180 °.

Served soup right in the pot.

 Buckwheat soup with meat
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Buckwheat soup with meat

To clean the pulp soup take any meat or meat on the bone. First, it can be fried to a crisp - so it will taste even better.

Ingredients indicated by 3 and 5 liters of water.


  • 500-600 g of any meat
  • 4-5 potatoes
  • 1 large onion
  • a couple cloves of garlic
  • 1 medium carrot
  • 150 g of buckwheat
  • salt, bay leaf and pepper to taste
  • vegetable oil.

Ingredients listed on 3 liters of water.

Cooking method:

The meat to put on the heat and simmer for 1 hour.

Pure buckwheat must be ignited in a pan without oil. Potatoes should be cleaned and cut into cubes or cubes. Grated carrot and onion, crumbled into small cubes and fry.

In the boiling broth potatoes start. When the soup boils again, add buckwheat and cook for 10 minutes. Then add the salt in the soup, and roasted carrots and onions. Leave to simmer over low heat until tender. For 5 minutes until cooked pepper, put a couple of bay leaves, squeeze garlic. When ready to leave to infuse the soup on the stove. When a table in a bowl crumble greens.
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Buckwheat soup with mushrooms

This soup is cooked quickly enough, because its ingredients do not require long-term heat treatment. Mushrooms can be taken not only fresh, but also dried, frozen.

Dried mushrooms (80-100 g) are pre-soak for 50-60 minutes, and the water after soaking pour, and add to pan for more flavor.

The number of products in the recipe indicated in 3 liters of water.


  • 500 g fresh mushrooms (or 80-100 grams of dried)
  • 2 onions
  • 1 medium carrot
  • 2 tomatoes (or 2 tbsp. Tablespoons of tomato paste)
  • 4-5 medium potatoes
  • 0, 5 cups of buckwheat (can be longer if you have to soup was thick)
  • salt, spices, taste
  • vegetable oil - 3 tbsp. spoons
  • sour cream to taste when serving.

Cooking method:

Put water on the fire.

Vegetables, clean, chop, rinse the buckwheat.

On the red-hot vegetable oil pan, fry the onions until golden brown, add the mushrooms and continue to fry until they give juice. Then put the pan carrots and tomatoes.

Tomatoes pre-scald with boiling water, remove the peel and chop. You can use tomato paste.

Mass in a frying pan and stir fry until the evaporation of the liquid.

When the water comes to a boil, throw in a pot of potatoes and buckwheat, and after 10 minutes, fried with mushrooms. Soup with salt, add spices (optional) and cook until tender.

After take off the soup from the heat, let it brew. When a table in a dish, add the sour cream.

 Buckwheat soup with vegetables and sour cream
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Buckwheat soup with liver

For this fit any liver soup: beef, pork, chicken. Cut pieces can be of arbitrary size, but first remove the film.

There are two recipes buckwheat soup with liver when the liver is placed in boiling water and raw when first making fried liver with vegetables.

Ingredients listed on 3 liters of water.

Ingredients (Option 1):

  • 400-500 g liver
  • 4-5 medium potatoes
  • 0, 5 cups of buckwheat or broken rice
  • 2 onions
  • bay leaf - 2 pcs., salt and pepper to taste.
  • Sour cream and fresh dill to taste, add the plate when serving.

Cooking method:

Water bring to a boil, put in her liver. When the water boils again, remove the scum and run into the broth buckwheat and potatoes cut into strips. After 10 minutes, put the finely chopped onion, add the spices, salt and cook until done (until the liver is tender). Then turn off the heat and give the soup infuse.

Serve with sour cream and dill.

The second version of the same recipe

Ingredients (Option 2):

  • 400-500 g liver
  • 4-5 potatoes
  • 0, 5 cups sliced ​​or buckwheat
  • 1 medium carrot
  • 1 onion
  • 2 tbsp. tablespoons flour
  • Season with salt, herbs and spices
  • for frying 2 tbsp. tablespoons vegetable oil.

Cooking method:

Buckwheat 5 minutes pour boiling water, then drain the water. Buckwheat and diced potatoes cover with water and place on a plate.

Cut the liver into small cubes, mix with flour and fry. Mince the onion, carrot grate and add to the liver, while continuing to brown.

The resulting fried put in boiling water to the buckwheat and potatoes, season with salt, add spices if desired and cook until tender.

Serve soup sprinkled with herbs.

 ingredients for vegetable soup with mushrooms
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Lenten buckwheat soup

To make this soup diet, you just have to eliminate fried vegetables and chop the onion and carrot and put the stew with potatoes. From the title it is clear that this soup is cooked without meat.

The meatless soup does not add any seasoning. The aroma of buckwheat does not require any additions.

Ingredients designed to prepare 4 servings of soup:

  • Potatoes - 0, 5 kg
  • buckwheat - 100 g
  • carrots - 1 pc.
  • onions - 1 pc.
  • sunflower oil - 50 g

Cooking method:

Wash and clean potatoes, carrots, onions, slice the potatoes into cubes the size of 3x1 cm.

Carrots grate on a fine grater, and the onions finely chop.

Buckwheat fry in a pan to enhance the flavor.

Potatoes are put in boiling water and cook for 10 minutes, then add to the pan the onion, carrot and buckwheat. Boil 15 minutes, add salt to taste.

Submit to the table with soup can of low-fat sour cream and herbs.

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The recipe was made with buckwheat

Pickle or cucumber soup, boiled in Russia for a long time. The basis rassolnik make pickles, cereals and housewives are added depending on their preferences. We offer to cook pickle with buckwheat.

Ingredients for 4 servings:

  • pork flesh - 500 g
  • buckwheat - 120 g
  • Potatoes - 4-5 pcs.
  • pickles - 2 pcs.
  • average carrot - 1 pc.
  • onions - 1 pc.
  • vegetable oil - 2 tbsp. spoons
  • salt, black pepper - to taste
  • lemon - 4 slices
  • green onions - 8 -10 feathers.

Cooking method:

Prepare the broth. Chop the meat into portions pieces, add to the pan, pour 2 liters of cold water. When the water boils, remove the foam, reduce heat to medium and simmer until cooked pork.

While the broth will cook, prepare other components for rassolnik. Buckwheat loop through, rinse with cold water.

Pickles grate strips, cover with water and leave for 10 minutes. Then drain the water, and cucumber sticks press. Potatoes clean, wash and cut into large pieces.

After that, prepare for Grilled rassolnik: carrots clean, wash and rub strips. Onions clean, rinse under cold water and chop finely. Fry onion and carrot in vegetable oil until soft, add pepper to taste.

Of the finished broth, remove the meat, buckwheat, run it, and cook 5 minutes, then add the potatoes and cook for another 15 minutes. When the potatoes are cooked, add the fried, stir and put in a minute pickle grated cucumber strips, try and salt to taste, if desired.

Remove the pan from the heat, cover and let infuse for 15-20 minutes pickle.

Cooked pickle pour into bowls, add to each batched piece of meat, green onions and a slice of lemon.

 Recipe soup with buckwheat