Cook borscht in a pot oven. Borscht in a pot with an edible lid

Experienced housewives and eaters know that borscht becomes tastier the next day when it is infused. But also freshly brewed, just with, you can not only feed your family, but also offer guests in a beautiful tureen. Hearty and aromatic, lean or with good meat broth, borscht will be the king of the table. But what if you are tired of the usual version of the dish and you want something new? The way out is to cook it in the oven.

This method is also called languor. While in, the ingredients are impregnated with smell and taste. The borscht cooked in this way will be the closest to the taste of a dish from a real oven. You can cook in a heat-resistant container, for example, in, or in several ceramic pots, small in volume. This is more convenient to serve in portions.

No. 1 - Baked borscht in pork broth

Ingredients:

• pork - 350 - 400 g. Preferably a bone with pulp or ribs;
• potatoes - 5 - 6 pieces. Root vegetables that boil quickly, but do not decay are suitable;
• carrots - 2 pieces. It is better to take medium-sized cone-shaped carrots. It gives a rich, vibrant color and good taste.

Tip for a note:It is convenient to peel and grate long, even carrots (choose graters with a capacity, for example), but usually such a root vegetable is pale.

• beets - 2 - 3 pieces. It should be rich in color, round, not long. Elongated beets look faded and can spoil the taste and color of borscht;
• onions - 2 pieces. In this case, on the contrary, it is worth taking an oval-shaped onion - it is more convenient to cut it;
• cabbage - a quarter of a cabbage welk;
• a glass of any beans you like - white, marbled.

Remember: Pre-soak the beans overnight. So it will dissolve faster and softer.

Add garlic for flavor. Enough 3 - 4 cloves. Let's not forget, of course, about tomato paste. Add 1 tablespoon to the dish. It will be tastier if you use home-canned paste. Useful for frying sunflower oil, lard or ghee for frying. Add salt, seasonings and pepper to taste.

Cooking process

1. Let's start with the broth.

How to make broth - recipe for a delicious and rich base. Meat, cut into pieces, must be thoroughly washed, or even soaked for several hours in cold water. Onion, 1 pc., Do not clean, but rub with a washcloth. Put the ingredients folded on the stove, wait for the water to boil. Cook over low heat with salt, bay leaves, black peppercorns.

2. Cook the beans in parallel.
3. Grate peeled carrots and beets, finely chop the onion.
4. Using sunflower oil and melted lard, fry the onion until it becomes translucent. Stir the carrots into the onions and stew a little. Define the beets there, mix, stew for about 15 minutes. Make sure not to burn.
5. Put a couple of garlic cloves in the pan, tomato paste and pour in ⅔ cup of heated water. Leave to simmer for a quarter of an hour, stirring occasionally.

Tip for a note: Instead of a paste, you can take 200 ml of juice. Water in this case will be superfluous.

6. Remove the meat from the finished broth. If there is still water in the pot with beans, drain it.
7. Chop the cabbage by hand and with the help. Cut the potatoes into cubes. Pour freshly boiled water over a ceramic container.
8. Place all prepared food in layers on the bottom and top up the right amount broth.
9. Place the container in a preheated oven, for example, without covering it.
10. Reduce the temperature in the oven to 150˚С, cover the pot. Bake for 60 minutes.
11. Pour the finished borscht over, using herbs and sour cream for decoration. Season with crushed garlic if desired.

Result

Borsch will smell fragrant throughout the apartment even before it is put on the table. Thanks to pork with bone, the broth will come out rich. The beans will add satiety and thickness, "so that the spoon stands." To prevent the dish from being sour, experienced housewives recommend adding a little sugar.

No. 2. Ukrainian borsch with beef in the oven

Ingredients:

• beef ribs - 0.5 kg. The meat should be taken fresh, with a reddish tint. If you use veal, the dish will be dietary;
• oil - 100 g;
• the rest of the ingredients from Recipe # 1, except for beans.

Preparation

1. Wash the meat thoroughly, divide the ribs into separate components, put in a cauldron (for example) or in a heat-resistant ceramic pan (as).

2. Chop the potatoes and onion in the form of cubes. On the large side, grate beets and carrots. Flatten 2 cloves of garlic with a knife (useful).
3. Place vegetables on the meat, add garlic
4. Cubes butter Spread evenly over the rest of the food.

On a note: To make the butter easier to cut, you can put it in for 10 minutes.

5. Put the oven heated to 180 degrees for half an hour.
6. Chop the cabbage.
7. Remove the container from the oven, add the cabbage.
8. Dilute tomato paste with water and pour into a cast iron.
9. Add seasoning and salt.
10. Bake in the oven (for example) for an hour.
11. When serving, season with sour cream and chopped herbs.

Good to know: if the greens are finely chopped with your fingers, rather than chopped, they will be more fragrant.

Result

Those who don't eat pork choose beef. It takes longer to cook, but as a result it becomes soft and delicate in taste. The borsch with it will be tender and thick, as the meat will be “baked in the oven” and “take” the aroma of vegetables. This recipe goes well with parsley, dill and green onions... A sprig of cilantro will give an unusual taste.

It's no secret that traditional borscht is cooked on the stove. Despite this, skilled housewives have learned how to cook this dish in the oven. Wherein taste qualities the borscht remains amazing, and the products retain their beneficial features... This first course is suitable for people who adhere to diet food as well as nursing mothers and pregnant women.

Ingredients for borscht in the oven

The amount of ingredients is indicated for 8 servings.

Oven borscht recipe

1. Half homemade chicken must be washed and cut into small portioned pieces... You can also use chicken fillet.
2. Beets should first be boiled in a peel, then peeled, grated and stewed a little in a pan, adding vegetable oil, tomato paste or freshly chopped tomatoes and lemon juice... Some housewives add a pinch of granulated sugar.
3. Peel and grate the carrots on a coarse or fine grater. Peel and chop the onion as well, preferably into small cubes.
4. Peel and cut the potatoes into wedges or cubes. White cabbage chop.
5. The prepared ingredients must be evenly distributed among the pots. If you have a large oven, you can cook in one container, and the cooking time will increase. At the bottom, put portioned pieces of meat, then add grated carrots, chopped onions and beets stewed in tomato paste. Next, put the potatoes, and on top - chopped cabbage. You can add a bay leaf to each pot.
6. Pour the ingredients with water, not forgetting to salt, close the lid and put in the oven to simmer for about two hours at a temperature of 160-170 degrees.
7. Immediately after switching off, add a little squeezed garlic to the borscht and leave to infuse in the oven for another half hour.

The total cooking time, taking into account simmering, is about 3 hours.

The calorie content of such borscht is slightly lower than the traditional version and is about 50 kilocalories per 100 g.

Borscht, cooked in the oven, is served hot in pots. Like other types of borscht, it is eaten with low-fat sour cream and fresh herbs, which are placed on a separate plate in a chopped form. It is recommended to eat brass borscht with gray or black bread.

Borsch is a national Ukrainian dish that has long gone beyond the borders of this state. Wherever they cook it! Moreover, each housewife will have it different and in a special way unique. This is because you can endlessly experiment with it. Do you want to have both the first and the second course at the same time? Cook borsch with meatballs and serve the same donuts with garlic or regular boiled potatoes... Do you want to cook beetroot hodgepodge? Do not be greedy and put a lot of different sausages and smoked meats in the pan. Do you like to cook something unusual? Make borscht with beans and prunes.

Just look at how many names borscht has! He is both Kuban and Divskoy (as the monks of the Divnogorsk monastery called him), and Norwegian and Siberian. In general, there is a lot of flight for fantasy.

If there are dishes, the recipe of which is better not to change, because it is not known what the result will be, this soup in any case turns out to be excellent.

I don't get hung up on just one borscht recipe. Every time I try to cook it in a special way. And now I propose another variation on the theme "Borsch" - Borscht in pots in the oven on a greasy fry. In addition to lard, well, vegetables, of course, there is nothing else in it. Despite this, borscht without meat still turned out to be rich and awesomely tasty.

The ingredients in the recipe are for 2 pots of 0.5 l each.

step by step photo recipe for cooking the first dish in the oven

And you can also make dumplings in pots, how to make it delicious, we told

Ingredients:

• beets - 1 large root vegetable,
• carrots - 1 pc.,
• onions - 1 head,
• tomato sauce- 1 tablespoon,
• vinegar - 4 teaspoons,
• garlic - 2 cloves,
• a piece of fresh or salted bacon,
• salt, seasonings - to taste.

Cooking process:

Although only salt, black ground pepper, lavrushka and garlic are put into the traditional borscht, my hand, no, no, reaches for the store's “poisonous” spices. They are like a drug, adding at least once to a dish, it is impossible to stop, so little by little, but add it to other dishes. I think this is not only my misfortune, many other housewives are "addicted" to such seasonings. I just want to say: "Let's unite in circles according to interests, or rather, according to the types of frequently used additives!" But something pulled me into the wrong steppe ... So, back to the borscht, which we will cook in ceramic pots. If there are none, take a cast iron. Well, if there is neither one nor the other, you just have to swallow saliva and silently envy.

We clean the vegetables, wash and start. Heat up the frying pan. Throw finely chopped bacon into it and fry it over high heat. We need to get fat. Salce will not keep you waiting for a long time, therefore, literally in a minute, they will float in your frying pan. pork fat crispy pieces.

To them we put beets and carrots grated on a coarse grater, chopped onions.

Stir and simmer vegetables over low heat, covered for 20 minutes. Then add tomato sauce, salt and seasonings to them.

Mix again and keep on the stove for another 5-7 minutes. If you skip this step and immediately put the ingredients in the pots, the borscht will turn out to be not so rich, aromatic and rich.

Place the resulting beetroot mass in pots. Fill up to the top with water.

We will definitely try. If there is not enough salt, add salt. Pour 2 teaspoons of vinegar into each container, close the lids and put in a cold oven.

I love borscht with sourness, so for me vinegar is almost the main component in borscht, except for beets, of course. You see for yourself. You can not add it at all or replace it with any brine. We simmer our pots of soup in the oven at 190 degrees for 1.5 hours.

20 minutes before shutdown oven squeeze one clove of garlic into each.

Ready borsch serve directly in pots.

Firstly, it is more effective this way, and secondly, you will have to wash less dishes after dinner. Enjoy your beet meal!

Red borscht is ours the National dish and pride! Red borscht is a Ukrainian dish, but Russia also fell in love with it so much that for many, many years it began to consider it its own dish. Our compatriots abroad also do not forget their traditions and cuisine and are happy to cook borscht and treat them to their foreign friends and relatives. I must say that many people really like our borscht, many are simply surprised how all these ingredients can be mixed together in the form of a soup. But surely no one remains indifferent. I will give an example of borscht prepared according to the old custom, say, according to the old technology, in a pot. Previously, of course, this dish was cooked in the oven, but we will cook it the way modern city conditions allow us - in the oven. In the oven, of course, in a different way, somehow more natural or something. Yes, what can I say, in the past, cooking methods were more environmentally friendly, and this significantly affected the quality of food. Now we are more and more striving for those old recipes and, probably, that is why we love dishes baked in pots in the oven, a modern stove so much. So borscht can be cooked the way our great-grandmothers cooked it. Borsch was cooked in a cauldron with a lid in the oven, and if there was no lid, then they covered the ceramic pot with dough. We will cook just such a borscht today. So let's get started.

To cook red borscht in the oven in a pot, you will need:

brisket with bone - 500 g
beans - 100 g
potatoes - 200 g
carrots - 200 g
red beets - 200 g
garlic - 2 cloves
onion - 1 pc.
white cabbage - 200 g
tomato paste - 50 g
lard - 50 g
spices, bay leaves, salt, black pepper - to taste
vegetable oil for frying
greens, hot peppers, green onions- for decoration

1. Boil the meat, add salt, spices, bay leaf, pepper to the broth.
2. While the meat is cooking, chop the vegetables. Diced potatoes, carrots and beets - straws. Finely chop the onion. Finely chop the cabbage.
3. Fry the beets in vegetable oil for 15 minutes. Then put them in a ceramic pot.
4. Finely chop the bacon and add to the pan. Add chopped garlic and fry until garlic aroma appears. Then add onions and carrots. Fry a little together, stirring for about 10 minutes. Also put in a pot.
5. Add potatoes and beans to the pot. The beans must already be prepared, that is, we have already soaked them overnight.
6. Add cabbage and pour over all vegetables with broth, put meat on top. Add tomato paste and mix everything.
7. Heat the oven to 180 degrees. At this time, prepare the lid from the dough. Unleavened dough from half a glass of flour and a couple of tablespoons of water. Knead a little dough, add a little more water if needed. Knead this dough until smooth, until it stops sticking to your hands. Roll out the dough and cover the pot with borscht.
8. Put the pot in the oven for an hour.

In our distant childhood, my brother and I always spent winter holidays with my grandmother in the village.
Everything was covered with a thick layer of snow, and the boys and I drove all day on homemade ice skates and played hockey on a frozen lake right in the middle of the vegetable gardens.
And then they ran into the house. Frozen, with red cheeks. In the hallway, they took off their boots, covered with snow, and fur coats, and ran to the upper room, where grandmother, with a long-handled stag, took out a pot of freshly boiled borscht from the oven.

It was the best and the most delicious borsch in the world.
The grandmother has long been dead. But I have that pot in which my grandmother cooked borscht for me and my brother then, many years ago ...
And today at the Bachelor's dinner grandmother's borscht. Cooked in grandma's pot.

We need the most common set of products for borscht:
- brisket with bone - 400-500 g;
- cabbage, beets, carrots, onions, potatoes, garlic, beans;
- a small piece of bacon;
- tomato paste, vegetable oil, salt, allspice, bay leaf
- greens, hot peppers, green onions for serving

First we cook meat broth... I add a little salt to it and add a few peas of allspice at the end

In fact, the whole value of this dish is in a ceramic pot. In it my grandmother cooked borscht when I was still very young. Hundreds and thousands of times it was put into the oven and taken out. With borsch, stewed potatoes, soup ...
The grandmother has been dead for a long time. But now, every time I take this pot out of the cupboard to cook something in the oven, I remember her. Her and her childhood

But back to borscht. While the broth finishes boiling, cut the beets into large strips

And simmer it for a short time with the addition of broth. Enough 10-15 minutes.
After that, we transfer the beets to the pot.

Cut the bacon into small pieces, squeeze 1-2 cloves of garlic onto it. Stir ...

And in a frying pan, on a slow fire. When the lard has released a little fat, add finely chopped onions and carrots to the pan. We don't keep it on fire for a long time - just a few minutes. And we also add to our pot

We clean and dice the potatoes, add the pre-soaked beans and cabbage .. Yes, I only like borscht with beans. I simply do not perceive the other. But that's my personal taste.

Mix everything, add tomato paste and fill with broth with pieces of meat

Now you need to make a lid for the pot. We take half a glass of flour and add a little water, knead the dough.
Knead it until it is homogeneous and does not stop sticking to your hands.

Roll out the dough into a pancake and cover the pot with it, squeezing the neck tightly. The dough should not be very thin, otherwise it may crack in the oven and allow air to enter the pot.

After that, we place the pot in the oven, preheated to 180 degrees.
Now the borscht will simmer in a pot, covered with dough for 40-60 minutes. You can even longer, you don't have to worry, the vegetables will not boil over.

We get it out. As soon as I stirred the pot, a crack appeared on the baked dough lid.

We open. And enjoy the aroma. Let it not be in the oven. But real grandma's borscht. In grandma's pot

Serve with donuts, grated garlic, hot pepper and green onions.

Bon Appetit!