home Culinary recipes First meal Borscht Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)

Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)

Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)

Category: First meal
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)

Ingredients

Beef ribs 1500 g
cabbage 800 g
potatoes 800-1000 g
sweet green pepper 2 pcs.
celery 70 g
fresh tomatoes 2 pcs.
fresh carrots 400 g
fresh beets 2 pcs.
small onions 4 goals
chilli 1 PC.
concentrated tomato sauce 3 tbsp. l.
fresh parsley 70 g
fresh dill 70 g
green onion 100 g
freshly ground black pepper 1 tsp
lemon juice as needed 1 PC.
drinking water
salt taste
fresh garlic 7 tooth.
sour cream, mustard black pepper, herbs when serving taste
Bay leaf 2-3 pcs.

Cooking method

Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
We wash the meat, I took beef ribs, cook it for 1 hour, we send the beets in cubes during cooking the meat after 40 minutes from the beginning of the boil
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
in 20 minutes we send carrots, small onion with whole heads, cut large into 4 parts, and celery
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
cook with a slow boil, salt to taste, after 15 minutes and send the chopped potatoes
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
after another 10 minutes cabbage
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
add 2 halved tomatoes, chili, 2-3 tbsp. tablespoons of delicious concentrated tomato sauce and cook until cabbage and potatoes are cooked
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
I like the cabbage to crunch a little, 5 minutes before cooking, send bay leaves, parsley, dill, green onions, turn off the heat
Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)Borscht with beef ribs without a drop of oil and without frying in a cast-iron cauldron (+ video)
sprinkle the borsch with garlic, serve with sour cream and herbs
Bon Appetit!!!

Note

Everyone to whom I gave my recipe for borscht, they cook it now only in this way, children love this borscht, it is not greasy, without oil, onions do not float, without lard and frying, as a child, I didn’t want to eat borscht because of this, my borscht tasty and healthy! This borscht can be eaten cold! I don't like to grind vegetables either, I cut everything bigger! I love thick borscht, so that borscht is the first and second course to eat, take a supplement and be full for half a day!

Lerele
Ooh, borscht !!
An interesting recipe, only with beets I have doubts, I stew it in broth In a separate frying pan, I fill it with pasta and then the color and taste are excellent.
In the family, we also do not fry in soups, or rather, very rarely, mostly in soups without meat.
My grannies cooked without frying, my mother without it, and so did I.
Cook
Lerele,
Quote: Lerele
My grannies cooked without frying, my mother without it, and so did I.
Well done !!! Frying in soups is superfluous, the beets are of normal color and the borsch itself is beautiful !!!
$ vetLana
I always put the cabbage first, and then the potatoes. You have the opposite. Do potatoes take longer than cabbage to cook?
Cook
Quote: $ vetLana

I always put the cabbage first, and then the potatoes. You have the opposite. Do potatoes take longer than cabbage to cook?
$ vetLana, Good question!!! I like cabbage a little crispy, so I like to undercook it a little !!! As far as I can remember, they always laid cabbage after potatoes, but I won't argue, everyone cooks their own way !!! I love crispy sauerkraut in borscht too !!! I don't think that cabbage takes longer than potatoes to cook, maybe it depends on the variety of cabbage and potatoes too?
Kapet
Colleague, judging by the fact that this is not your first recipe with an emphasis on "without a drop of oil", I want to ask - what's the trick here? Are these recipes for those allergic to vegetable oils? How does a normal moderate dose of oil harm someone? What is the cimes of such recipes?
I will definitely not cook this, because I love vegetable oils in the first and second courses, I consider them useful and necessary for health, and delicious, together with vegetables. It is not oil that is harmful to health, but excessiveness.Therefore, sorry, I won't cook this myself, and I advise others to think about whether such dishes are "without a drop of oil" ...
Robinson Crusoe did not have an oil mill on a desert island, but at least he whipped butter out of goat milk as best he could. Here is an eccentric man ...
Tell me, what is the trick of such recipes?
Cook
Quote: Kapet
What's the trick here?
The fact is that without frying, the dish is healthier in its own juice, frying soups is the cost of Soviet nutrition, when, due to a lack of meat, people cooked soups on one frying, when there is enough meat in the soups, then there is too much oil in them !!! Many do not tolerate fatty foods, that's where oil is really needed, so it is when cooking pilaf, in borscht it is not at all a necessary ingredient !!! Borscht is delicious on vegetable and meat broth + sour cream !!! In my Soviet childhood, I saw Ukrainian borscht fried with onions and pieces of bacon, children were constantly forced to eat such borscht, such borscht could only be eaten by people with healthy liver and stomach, and physically working lumberjacks, miners and builders !!!
Kapet
Quote: Chef
Delicious borsch with vegetable and meat broth + sour cream !!!
Maybe someone likes such a bland version ... But with onions - not fried, but sauteed in butter, with carrots, petiolate celery, tomatoes - IMHO is much tastier than just stupidly boiled vegetables in broth.
Try to go back to basics, splash a little oil - it certainly won't be worse ...
Shl. Here, in Ukraine, even now, babies are allowed to suck lard, which they do with pleasure. Because there is not stupid fat, but a storehouse of vitamins and protein. Don't read Soviet culinary newspapers before eating ...
Admin
Quote: Chef
The fact that without frying the dish is healthier in its own juice, frying soups is the cost of Soviet nutrition, when, due to a lack of meat, people cooked soups on one frying

Let me disagree with you There are several reasons when, even from the point of view of nutritional medicine, it is simply necessary to pre-sauté vegetables: Roasting (sautéing) vegetables - why do this?

And even from the point of view of "taste sensations" it is also necessary to sauté vegetables, especially for those who cannot stand the taste and smell of raw onions. And you don't have to be a miner for this

Sauteing and frying are different concepts:
- sauté - lightly stew vegetables in order to only remove the taste and smell of vegetables, but do not change the color.
- frying - stew-fry vegetables until light (or strong) color, change the color to a darker one.

Kapet
Quote: Admin
- frying - stew-fry vegetables until light (or strong) color, change the color to a darker one.
But just not to confuse frying with caramelization - this is when vegetables containing sugars are slowly stewed in oil and in their own juice, for a long, long time, 45 minutes or longer, until dark, but without a hint of burning ... In borscht, such caramelized vegetables also add their pleasant sweetish taste ... I usually cook onions and carrots this way for borsch, and not only ...
Cook
Quote: Admin
especially for those who cannot stand the taste and smell of raw onions
But what about those who cannot stand the smell of fried or browned onions since childhood? and the kind of floating butter in borscht and soups !!! The Uzbek Basma, Shurpa, Dymlyama, Armenian Khashlama, they didn’t guess to be sautéed in butter, these dishes have enough vegetable juice and meat and they do not need butter at all, there is enough fat tail !!! My Borscht on beef ribs and fat is also enough !!! Although there are vegetarian borscht !!!
Admin
Quote: Kapet
this is when vegetables containing sugar take a long time, 45 minutes or longer

This method is also possible ... to achieve the intended result in the finished product
Cook
Everyone has their own taste, someone prefers to fry in oil and sauté, I prefer to bake vegetables either on the grill or in the oven
Admin
Quote: Chef
And what about those who cannot stand the smell of fried or browned onions since childhood? and the kind of floating butter in borscht and soups !!!

I noted "for those who cannot stand the smell of raw onions" I include myself in this category

What to do? Cook two pots at once: with raw onions and sautéed. And everyone will be happy and full
Kapet
Quote: Chef

But what about those who cannot stand the smell of fried or browned onions since childhood? and the kind of floating butter in borscht and soups !!! The Uzbek Basma, Shurpa, Dymlyama, Armenian Khashlama, they didn’t guess to be sautéed in butter, these dishes have enough vegetable juice and meat and they do not need butter at all, there is enough fat tail !!!
Agaaaaa! So animal fats are normal, but vegetable cocoa?
In basma, shurpa, smoke, khashlam, first of all, a fat fat tail is put into the cauldron in slices, then the rest, in layers. Pilaf is also the most delicious in a pair of "fat tail-butter", but where is this fat tail, fresh and good, to get it from us ...
Cook
Quote: Admin
I include myself in this category
Don't you like baked onions too?





Quote: Kapet
Agaaaaa! So animal fats are normal, but vegetable cocoa?
If Borsch already contains animal fat, why do you need extra vegetable fat?
Admin
Quote: Chef
I prefer to bake vegetables either on the grill or in the oven

This is also a way to sauté-bake vegetables quickly so that they removed the raw taste and acquired a light color scheme.
You can also "fry" in different ways, in different oils: from lard-lard, to ... a dry frying pan, for the Maillard reaction and that will be enough
I prefer to sauté in a small amount of homemade ghee, for me and 1-2 tsp. there is enough oil just for it to be and contribute to the fulfillment of its function of the usefulness of the browning (see the link to the usefulness above)
Admin
Quote: Chef
already have animal fat, why do you need extra vegetable fat?

All is good in reasonable amounts and for best results
Admin
Quote: Chef
Don't you like baked onions too?

It depends for what purpose. If you continue to use it as a sautéing, then it is normal. If for food - no.
Cook
Quote: Admin
I prefer to sauté in a small amount of homemade ghee, for me and 1-2 tsp. there is enough oil just for it to be and contribute to the fulfillment of its function of the usefulness of the browning (see the link to the usefulness above)
It's good that you learned to combine sautéing with health benefits, I prefer to do without butter, where it is really superfluous, if I eat buckwheat porridge, I definitely need butter, with healthy olive oil, I definitely won't eat it, so I don't mind oil, but where you really can't do without it !!! Eat less fatty and fried foods, and be healthy !!!
Admin
Quote: Chef
Eat less fat and be healthy !!!

What am I doing Thanks for the wish
I have been a vegetarian for three years now, and I do well without meat in all types of processing
I cook only with homemade ghee or olive
Cook
Quote: Admin

What am I doing Thanks for the wish
I have been a vegetarian for three years now, and I do well without meat in all types of processing
I cook only with homemade ghee or olive
Being a radical vegetarian is also unhealthy, you can't joke with vitamin B12




Admin, I have a very tasty and healthy dish for you !!! Time will take out the recipe !!!
Admin
Quote: Chef

Being a radical vegetarian is also unhealthy, you can't joke with vitamin B12

You did not read my post carefully, I do not eat meat

Well, I think, in the author's topic of borscht, it is not entirely appropriate to touch on this topic

Bring your dish - let's see, we'll see
Kapet
Quote: Chef
Eat less fatty and fried foods, and be healthy !!!
As my colleague, who is also a lover of cooking and eating, says: "Do you want to live long, or live deliciously?" I have not yet decided on this, but I am inclined to the second ...

Every recipe has a right to exist, and there are fans for every recipe. So thank you, and don't pay any attention to us if anything goes against his culinary worldview ... you can't please everyone ...
Zeamays
Quote: Chef
Borscht is delicious on vegetable and meat broth + sour cream !!!

Rich broth + lots of fresh vegetables, 20 ingredients for a unique taste, color and aroma.
And what is sour cream for?
Tusya Tasya
Quote: Zeamays
And what is sour cream for?
Quote: Zeamays
for a unique taste





Quote: Chef
Eat less fat
... Igor, I fundamentally disagree. General, streamlined calls for incomprehensible restrictions. Our body needs fat, like all other nutrients. Therefore, it must be used in one form or another. I would paraphrase: "Eat fat in moderation."
Kapet
Quote: Tusya Tasya
Our body needs fat, like all other nutrients. Therefore, it must be used in one form or another. "
I cannot but agree with this! The myth about the dangers of cholesterol has long been dispelled, and it has been proven that a lack of cholesterol in food, especially of animal origin, creates great health problems. And an increased level of cholesterol in the blood is only a sign that not everything is in order with health, and first of all with the thyroid gland and liver. Fats containing cholesterol are vital for us!

Quote: Tusya Tasya
I would paraphrase: "Eat fat in moderation"
It also has its own nuances, depending on many factors, and not least on genetics. Advise the people of the Far North to eat fats in moderation, and they will die out like mammoths. Advise Uzbeks to eat low-fat "dietary" pilaf, and after a few generations such aul will become empty ... Everyone has their own measure, and which genes have been wedged into your pedigree, it is often impossible to accurately determine, even if you look like a true Aryan and have a Nordic character. ..
Cook
Quote: Zeamays
And what is sour cream for?
Add sour cream to the plate and not to the cauldron !!!





Quote: Kapet
Our body needs fat, like all other nutrients. Therefore, it must be used in one form or another. "
So I do not forbid you to eat fats and oils, to your health !!! There are a lot of borscht with fried onions and lard on the site, but I wrote that as a child I did not eat borscht only for one reason, that there were floating onions fried with butter and pieces of lard, Ukrainian borscht !!! Therefore, I cook such borscht, which I love to eat !!! Believe me, there is enough natural fat on beef ribs, and extra oil in borscht is superfluous !!!
Zeamays
Quote: Chef
Add sour cream to the plate and not to the cauldron !!!
Yah?
Kapet
Quote: Chef
Therefore, I cook such borscht, which I love to eat !!!
Gold words! Neither subtract nor add!
Tusya Tasya
Quote: Chef
So I do not forbid you to eat fats and oils, to your health !!
Igor, I wrote about fat not just to argue with you, but for those who will come after us. They should understand the harm and benefits of food, and not madly follow the advice not to eat something. In general, the comment was not about this borscht, but simply about "less fat". And the fat can be in borscht and not in the form of floating pieces of bacon with fried onions.
Cook
Tusya Tasya !!! I agree!!! I cooked borscht with beef ribs, believe me there is enough fat, so I don't fry anything in oil anymore !!! I have enough, who lacks for God's sake pour, fry, I do not argue with anyone !!!! I think everyone will decide for himself what kind of borsch to eat, with meat without meat, fat or lean !!! In the 90s they tried to feed me Borsch with sprat, by the way, Ukrainians, I didn't even drink vodka and eat such borsch !!! I grew up in fish lands, I would never have thought of cooking borsch with fish !!!
Yanika
I once tried to cook borscht according to a recipe from my favorite newspaper, also without any fries. Everything, for the summer version, now I don't cook differently. Because the taste, color, aroma .. mmm.
In winter, yes, I'll also put out everything with tomato ... but not in summer.
Tusya Tasya
Quote: Chef
I would never have thought of cooking borsch with fish !!!
Oh, and in vain, Igor! I haven’t tried it with sprat, I think it will be rubbish, but with gobies in tomato borscht was unexpectedly tasty. Even in the lower reaches of the Dnieper, borscht with tench is cooked. They are pre-fried. The borscht is delicious, but the bones
Quote: Chef
I still cooked borscht with beef ribs, believe me there is enough fat,
I don’t understand again! I just didn't like the phrase "eat less fat" or something like that. Not even a phrase, but the word Less. That's all. Purely clarified for those who are not aware that the body needs fat and should not strive for zero. I liked the borsch, and even with beef. It can be seen that it is prepared with love and soul.
Cook
Tusya Tasya, Thank you!!! Back to fat !!! Here it was correctly noted that food depends on the climate, in hot countries they try to eat less fatty ones, especially the Mediterranean, there are mainly vegetables, olive oil, fish, in the north there the climate itself dictates that you need to eat fatty fish and fatty meat, I was called upon in my youth to Chukotka in the army, we were immediately warned that if you refuse butter, you will rot here, butter was given 2 times more than those who served on the mainland, in Africa you can eat only bananas and grapefruit
Zeamays
Quote: Chef
Add sour cream to the plate and not to the cauldron !!!
Igor, yes, and a lot ...
I asked if it was worth choosing spices and seasonings so finely so that later they would dilute their taste with so much sour cream ...
Now I looked - and all your first courses are served with sour cream .... Good luck!
Kapet
Quote: Chef
It was rightly noted here that food depends on the climate, in hot countries they try to eat less fat
Well, in fairness, I must say that in the Caucasus and in hot Central Asian countries, they do not disdain very fatty food, and even quite the opposite. Remember pilaf, samsa, kazy ... And what can we say about super fatty khash in Armenia, Azerbaijan and Georgia, kalepache (kalepazi, tabbakhi) in Iran and Turkey, moreover in Bulgaria ... The pancreas immediately falls off from such dishes for an average European , and these peoples have been accustomed to this since childhood, and they eat this there not only on holidays - simple very high-calorie food of agricultural laborers ...
polliar
Igor, thanks for the recipe. I will cook, but in a slow cooker, there is no cauldron. I also do not like frying in the first courses, extra calories are not needed, and the food should be balanced, and it is better to eat olive oil with salad.
By the way, Tanya Admin has a recipe for "Borscht (light version)", without oil and frying, I also use it regularly, for some reason there was no such discussion about oil
Admin
Quote: polliar
By the way, Tanya Admin has a recipe for "Borscht (lite version)"

Admin to help you Yes, there is such borscht, excellent in taste and appearance, I love it very much
https://Mcooker-enn.icdself.com/in...08271.0
Kapet
Quote: polliar
By the way, Tanya Admin has a recipe for "Borscht (light version)", without oil and frying
I do not impose my personal opinion on anyone, but from my personal side I state that the concept and status of borscht have now sunk to the bottom ...
If you stupidly cooked chopped vegetables, where there is certainly beets, then this is just a vegetable soup, in meat or vegetable broth. And really "great and terrible" borscht is something else! This is not just a soup, where beets are an indispensable ingredient. Real borscht is a work of culinary art - and it, as a rule, is fried, fatty and rich, which should be the food of commoners engaged in hard manual labor, combining the first and second courses into one ...
I fully understand everyone - over the years, especially after 50, not everyone can already afford such high-calorie "non-dietary" meals, and one has to invent some kind of lightweight and dietary versions. But just what do these versions have to do with real borscht, with frying, chopped, preferably old yellow lard, shmats of non-dietary meat, with garlic donuts ..? Isn't it easier to call this what it is - just a vegetable soup? Without being cunning in front of oneself and others ... It's like proudly calling rice porridge with chicken legs pilaf ... It's just a shame for real borsch and pilaf ... All tsimes from such dishes disappears, with ingredient and procedural simplification and reduction ...So in khashlama or dimlyam, you can add a beet, and call it borscht ... Why not? Or call the Central Asian hunon with chicken a steamed chicken ...
Ekaterina2
We need to prepare this business ...
polliar
Kapet, even mayonnaise forgot to mention many other dishes. By the way, you can open a separate topic and speak about painful issues there. And we, modern commoners, need to take care of our health in order to live up to retirement
Kapet
Quote: polliar
Kapet, another mayonnaise forgot to mention
Mayonnaise is a delicious and healthy sauce if it is homemade and made correctly. Do not frighten us with common misconceptions based on the quality of the soviet industrial mayonnaise - whatever you call shit, it will remain shit. And the French love this sauce very much, although they care about their health no less than ours ...
Cook
Remember the history of borscht, initially it didn’t even have potatoes, because it was brought in during the reign of Peter the Great, borscht was on beetroot and cabbage, there weren’t any tomatoes yet, Russians cooked cabbage soup, Red is made from potatoes soup of the poor, but not many allowed it to be cooked in meat and bone broth, at best it was fried with lard, hence this frying went, during fasting, borscht is cooked without meat, mushrooms are added, etc., borscht is also cooked in some places with fish, but I am far from fish borscht !!! So frying borscht and soups from poverty has gone and the tradition has passed into our time, if there is good meat on the bone, ribs, good fresh vegetables, greens, no frying and excess oil in borscht is not needed !!! If you really like frying and it is very tasty for you, to your health, cook as you are used to! I like to add sweet peppers, tomatoes in halves, sometimes beans, more greens to borscht, maybe this is wrong and not according to the recipe, but I do delicious, and where This recipe, if at all times borscht was cooked in different ways !!!




Quote: polliar

Kapet, even mayonnaise forgot to mention many other dishes. By the way, you can open a separate topic and speak about painful issues there. And we, modern commoners, need to take care of our health in order to live up to retirement
At the industrial level, mayonnaise was made from the cheapest oil and raw materials, and if you make homemade on olive oil, on eggs of home-made chickens, add lemon juice, mustard, this is a wonderful and healthy sauce, you don't even want to call it mayonnaise




Quote: Chef
you need to take care of your health in order to live up to retirement
So watch your health, you can't already have fried and fatty !!!
Kapet
Quote: Chef
because it was brought during the reign of Peter 1
... Red is made from potatoes (from the second half of the 19th century
They brought it in, but they began to use it actively quite recently, after the suppression of potato riots in the Russian Empire by regular troops, in 1840.

By the way, the beetroot soups themselves, cabbage soup, borscht themselves, reached us from Ancient Greece, where, long before the Slavic tribes, they prepared liquid stews with this vegetable. Therefore, the eternal dispute: "is borscht an original Ukrainian or Russian dish?" - doesn't make any sense. It's just that the prototype of modern borscht reached Muscovy through the territory of Kievan Rus. Geography, however ...
Cook
Kapet, In Russia, apparently they cooked cabbage soup, because they did not know about beets yet. Where did the word Borsch come from? Maybe from Lithuania, they also cooked borscht there on beets, but they eat it cold
Kapet
Igor, I just expressed one of the versions, which seemed to me more objective, and resolved "hurray-patriotic" disputes in the culinary environment. To talk about this reasonably, you need to have reliable historical documents, and here, in relation to borscht, everything is quite sad ... It's like how our William Pokhlebkin "discovered" in the 15th century Domostroy the mention of a hodgepodge, and only because that I found the word "salt" there ... The whole village laughed ...
Cook
Quote: Kapet

Igor, I just expressed one of the versions, which seemed to me more objective, and resolved "hurray-patriotic" disputes in the culinary environment. To talk about this reasonably, you need to have reliable historical documents, and here, in relation to borscht, everything is completely sad ... It's like how our William Pokhlebkin "discovered" in the 15th century "Domostroy" mention of a hodgepodge ... Everyone laughed aul ...
I do not want to be not modest, but I want to say that my borscht would have been liked by our ancestors who lived in the 18-19th centuries, who could not afford all the ingredients listed above in my cooked Borscht !!!
Ukka
Each version has a right to exist. Someone likes it this way, and someone else. The argument is kind of meaningless.
But somehow it seems to me that carrots and beets are somehow better revealed when browning. But this is purely my opinion. And after all, you can tire vegetables with 1 teaspoon of oil. I do this in a multicooker.
And the measure of the usefulness of oil, sour cream, mayonnaise, etc., everyone chooses for himself.
Cook
Quote: Ukka
And you can tire vegetables in 1 teaspoon of oil
I'd rather bake them dry in a cast-iron pan, so vegetables are baked for Kharcho too, the aroma and color are awesome




Quote: Chef
The argument is kind of meaningless.
Borscht, like pilaf, has many varieties and recipes, controversy !!! In Ukraine, borsch is even cooked in different ways !!! I would say not really disputes, but discussions !!!

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