Why is borsch not red in color? Borscht and beets: how to keep the ruby ​​color. And why do beets lose their color

5 best recipes for red borscht

Borscht with beets and fresh cabbage – recipe

Ingredients in red borscht:

• any meat – 400 g;
• potatoes – 5 pcs;
• beets – 3 pcs;
• carrots – 3 pcs;
• medium cabbage (white cabbage);
• tomatoes – 2 pcs;
• vinegar – 2 tbsp. l;
• sugar – a tablespoon;
• salt;
• dill;
• garlic.

Step by step cooking:

To prepare red borscht, pour water into a saucepan, put the meat there and cook over medium heat until tender. It is better to take meat on the bone.

When the meat is cooked, add the potatoes, which must first be peeled and cut into medium cubes.

Pre-chop fresh cabbage for borscht, and after 5 minutes transfer to a saucepan, without completely covering it with a lid, which corresponds to the recipe.

Now let's prepare the other borscht ingredients. Peel and finely dice the onion.

Carrots must be cut or grated medium-sized. Select medium-sized beets in the red borscht and grate as well.

The borsch will be more rich and beautiful in color if the vegetables are fried beforehand. Heat the pan, pour in a little vegetable oil. Place the chopped onion in a skillet and fry until transparent. Place the grated carrots and beets over the onion. Pour in 2 tbsp immediately. l. vinegar and put a spoonful of sugar. Then stir, cover and leave to simmer for 10-20 minutes. Exactly stew, not fry! At the very end, put the grated tomato into the roast to preserve the bright color of the borscht.

When fresh cabbage with potatoes is almost cooked, add stewed onions and carrots to them. Mix everything. Leave to simmer on the lowest heat to saturate the borsch with red. At this moment, the main thing is not to boil, otherwise it will lose its taste and color. Sprinkle ready-made borsch with chopped dill and garlic according to the recipe. Cover it with a lid and let it brew a little more. Before serving, add sour cream, it will be much tastier. Garlic buns or black bread with crushed bacon with herbs can be served with borscht. Bon Appetit!

How to cook real red borsch with beets and sauerkraut

Ingredients in borscht:

• 300-400 grams of pork or beef with bone;
• several large potatoes;
• large carrots;
• bulb. For a beautiful look, you can use the Crimean, “purple bow”;
• 3 cloves of garlic;
• 100 grams of fresh cabbage;
• 100 grams of sauerkraut;
• boiled beets, grate;
• salt, pepper to taste;
• dill or parsley.

Step by step preparation of the recipe:

1. We wash the meat for the red dish and put it in cold water. Remove the foam and after the first time the broth for borscht has boiled, add salt and ground pepper to your liking. If the foam is not removed, the broth will be cloudy. After removing the foam, add large pieces of carrots and onions, then throw them out, the vegetables help to reveal the taste sensations. For broth, you should use a bone, then the borscht itself will turn out to be more rich.
2. Peel and finely dice the onion. Three pre-boiled beets on a medium grater. Peel and chop the carrots into small strips, or even better, grate them on a coarse grater. For this borscht recipe, we will take sauerkraut in half with fresh, in a 1 to 1 ratio.
3. Put finely chopped garlic into a well-heated frying pan, and then add the onion. As soon as the onion becomes transparent, add the grated carrots. Next, put the beets in the frying and pour in a little tomato juice. We stew the frying for the borscht for several minutes.
4. Peel and dice the potatoes. Cut the boiled meat into small cubes and transfer to the broth together with the potatoes.
5. Put in turn the frying and sauerkraut in the red borscht. Do not close the pan with a lid; in the first few minutes of boiling, the cabbage releases all its unpleasant odors, thereby not getting into the dish. Very carefully with salt in this borscht recipe, because sauerkraut is already significantly salted.
6. 5 minutes before turning off, pour in a teaspoon of sunflower oil. This is done to keep the broth clear and light.
7. Turn off the finished borsch of rich red color and let it brew for half an hour. Put a spoonful of sour cream in a plate. It is very tasty to serve garlic buns or donuts with the dish.

Recipe for red borscht with beets without cabbage

Ingredients:

• 200 grams of beef;
• 200 grams of pork;
• 200 grams of chicken;
• 2 beets;
• bulb;
• carrot;
• 50 grams of lard;
• 3-4 cloves of garlic;
• 1.5 cups tomato paste;
• 2 tablespoons of vinegar;
• a teaspoon of flour;
• salt and pepper, bay leaf;
• meat with bone for making broth.

How to cook red borscht:

1. Boil broth for borscht. So that the dish does not turn out to be too fatty, take beef, preferably with a bone. Fill the meat with cold water, after boiling, remove the foam and put in the broth – onion and carrots.
2. Chop or grate the beets and simmer together with vinegar and a little water under the lid. After 5-8 minutes, add tomato paste to the vegetables, so the red color will be richer.
3. Chill the meat for the borscht that was boiled in broth and cut into small pieces. Grind lard and mix with herbs and garlic, previously passed through a press for our recipe.
4. Chop the onion and carrot and fry until golden brown. Pour in flour at the end of frying, this will give the borscht a thickening.
5. The aromatic red soup can be cooked in pots in the oven, or in a saucepan on the stove. Stir frying, beetroot and meat into the broth, add spices, salt and pepper. Cook the borscht for 20-30 minutes, then leave to infuse for half an hour.

Lean red borsch with beets without meat

Ingredients:

• beet;
• potatoes – 6-8 pcs .;
• bulb onions;
• carrot;
• White cabbage;
• Bell pepper;
• tomato – glass;
• water – 2.5-3 liters;
• vegetable oil – 0.5 cups;
• salt and spices (to taste);
• greens.

Cooking method:

1. To cook red borscht, cabbage – finely chop, chop onions, potatoes and peppers, beets (gives a red color) and carrots rub on a coarse grater, which corresponds to the recipe.
2. Dip the potatoes into boiling salted water.
3. While the potatoes are boiling, we are making frying for the borscht. First, fry the onion in a pan with vegetable oil. After a minute, put the carrot and beet there. When the vegetables are ready and they are red, add the tomato (you can use borsch dressing instead) and pepper. Simmer for 5 minutes.
4. When the potatoes are almost ready, put the cabbage to it, boil a little and shift the frying. Boil, add chopped greens, bay leaves and turn off the heat. To make the borscht even tastier and redder, let it brew.

Red borsch with beetroot and tomato paste – recipe

Ingredients:

• beef and pork brisket – 500 grams;
• beet;
• lemon juice;
• potatoes – 2-3 pcs;
• fresh cabbage – 300-400 gr;
• onion;
• carrot;
• pork fat;
• tomato paste – a few spoons;
• garlic;
• salt pepper;
• greens.

Cooking steps:

1. Borscht, according to the recipe, can be cooked in different broths, but the tastiest will come out on beef or pork brisket. Rinse the meat well and chop it into pieces. Put water (3–3.5 l) on the fire, put the meat in it and bring to a boil. Be sure not to miss the moment and skim the foam, otherwise the borscht will be tasteless. Reduce heat to very low and leave the meat to simmer in the broth for an hour and a half. The longer the meat is cooked, the more rich the broth will turn out and the tastier the borscht will be.
2. Peel and cut the beets into thin strips, simmer them in a pan. To preserve the red color of the borscht, sprinkle with vinegar or lemon juice.
3. Peel and dice the potatoes. Chop the cabbage finely. Peel the carrots and grate, finely chop the herbs and onions for the borscht.
4. Heat a little pork fat in a frying pan, put onions. Bring to transparency and add grated carrots. Stew vegetables, add a few tablespoons of tomato paste, diluted in water or broth in accordance with the recipe.
5. It is important to properly lay vegetables in the borscht being prepared. Half an hour before readiness, send potatoes to the broth. For 15 – 20 minutes – cabbage. Put the prepared beets 15 minutes before cooking and after five minutes add the sautéed onions and carrots. Add spices no earlier than 5 minutes before cooking.
6. Add garlic to the finished soup.
7. Spices for borscht can be any, to taste. But, the classic dressing is a small piece of lard (100 grams), 3 – 4 cloves of garlic and 2 – 3 sprigs of parsley. Mix and crush everything in a mortar or blender. Add this dressing to the borsch 10 minutes before cooking.

Video recipe: Red borsch with beets

We recommend to cook:

1. Ukrainian borscht – real recipes on how to make delicious soup
2. Vegetarian borsch – step by step recipes with photos

Basic principles of cooking real borscht

The rich red color is a visiting card of borscht, it is obtained thanks to beets. It is not recommended to put raw fruit in the soup; with prolonged heat treatment, it loses its color. It is to preserve the coloring properties that the vegetable is stewed or sauteed. When browning for borscht, the fruit is rubbed on a coarse grater and fried in a small amount of vegetable oil. For extinguishing, chop with straws, pour in a little water, pour in a little oil and vinegar (you can replace it with citric acid). Fry the beet mass over high heat until the liquid boils, after which the heat is reduced. Young beets are stewed for 10-15 minutes, ripe beets – 30-40 minutes.

There is another option for preserving the color of beetroot in borscht. The fruits are cut into large pieces and boiled in a little water with the addition of vinegar. The resulting rich beet broth is poured into ready-made borscht to acquire a bright red color.

Secrets of red borscht

1 Frying. This is what we call fried or browned vegetables. There is a difference: fried are fried. Sauteed – when stirring often, fry vegetables in a little oil.

Total: carrots and onions – saute separately. Beets – separately.

And now – tadam! – secret: why beets are losing color.

The ruby ​​red pigment is destroyed by the action of alkaline and starchy foods – carrots, cabbage, potatoes and onions.

Acid – I'll tell you how to acidify it lower – on the contrary, it retains its color, prevents vegetable protein from being destroyed during cooking and enzymes too.

Plus in carrots – the yellow pigment of carotene! It's like paints: if you mix red and yellow, what will it be? Yes, such as pale borscht. But let's be smarter – we fry vegetables separately.

Note: Do not fry too much. Do not overdry. Saute, then simmer: pour the broth into the pan and cover.

Why: along with the beet juice, the color also goes away. If you overcook it, the borscht will be brown.

And also: do not grate beets. The best slicing of beets is in bars.

Secret: When roasting beets, add a good pinch of sugar and a pinch of flour. What for? For caramelization. So that the beets do not give up all the juice. But not much, and stir often – otherwise the smell of burnt sugar will ruin the whole borscht.

Why? The area is smaller, less allocated and lost juice during frying. And borscht will get more

2 Time to add the beets. First, we throw the potatoes into the broth, the beans – if we like. And cook almost until cooked. Frying – at the end. It should be brewed for 5-7 minutes.

We spread carrots, onions, roots. Then – cabbage. Beets – after 2 minutes

Why? Have you noticed – add cabbage, and the borscht brightens. We will deceive him!

Do you think that roasting will not give a taste? Will give it back. And the color is ruby ​​red.

3 Trick number 1. A slice of beets. If the color is still not the same, add 10 minutes before turning off a small piece of raw beets – with a walnut. He will color the borscht in ruby ​​scarlet.

4 Trick number 2. Beet juice. Grate raw beets and squeeze. Pour in the juice 5-7 minutes before turning off. The effect is the same.

5 Most important.

Acid. If you add a sour product to the borscht, the color will be preserved.

Alternatively, a tomato. Summer borscht is usually light – because like fresh tomatoes. On a sour tomato with a spoonful of sugar – always burgundy. But not always – if there is little acid – see p. below.

6 Cucumber pickle. Or a marinade from a jar of pickled tomatoes. And the taste is luxurious and the color will be preserved. Add to taste, focusing on acid 150-250 ml in a high saucepan (about 3 liters or more). They also add lingonberry or lingonberry juice. Even viburnum and red currants – but this exotic, except for lingonberries, classics of Russian cuisine – is not for everybody.

And the most beet borscht is with pickled beets. Noo, that's another story

7 Vinegar. As a last resort. Before turning off, add vinegar for 3-4 minutes – based on your saucepan. For a small one up to 3 liters – 50 g is enough. For volumetric, more than 3 liters – 100 g – just be guided by your taste so that the sourness does not work out

These are the borsch secrets. I will continue them – there are a few more Let it be delicious for you And come again – for new tasty stories and just stories – just about the Feminine

How to cook “Red borscht”

Wash the pork ribs and cut into portions. We also wash the vegetables. Cut the carrots into rings, peel the onion and stick the cloves into it.

Put all the ingredients of the broth in a saucepan (4 l.) And cover with cold water. Cook the broth for 2 hours over low heat (remove the foam). Season with salt after an hour.

After an hour and a half, remove the onion, carrots, meat and herbs from the broth.

Peel 2 onions, carrots and 2 beets.

Cut the onion into small cubes.

Grate beets and carrots on a coarse grater.

Heat vegetable oil in a skillet. Fry the onions in it, then add the beets and carrots. We simmer everything under the lid for 20-25 minutes. When the vegetables are tender, add the tomato paste and 1 tbsp. lemon juice. Simmer for another 5 minutes.

Rinse and peel potatoes and cabbage.

Cut the potatoes into cubes and the cabbage into strips.

Bring the meat broth to a boil, put the meat (boneless), potatoes and cabbage there. Cook for 20 minutes, until the potatoes are ready.

Now it's the turn of the gas station. Put salt and pepper to taste.

Add finely chopped greens and let the borsch boil. Remove from the stove and let it brew for 8-10 minutes. Serve with sour cream.

Bon Appetit!

Cooking description:

This dish is the zest of Ukrainian cuisine, which is probably known all over the world. Despite the belief that every housewife has her own unique borscht, I want to share with you an option that will surely become your favorite. The process itself cannot be called complicated, so even young and inexperienced cooks can safely try their hand. Remember!

Russian borsch with chicken and beets

Oh, well, here is just a wonderful version of borscht made from dietary meat, that is, chicken. Delicious, aromatic, drooling from it in different directions. Haha, well, it is so delicious!

Therefore, we look at the recipe! And we repeat the simple manipulations after the uncle in order to satisfyingly and for a long time to feed the whole family.

What influences the color?

To understand how to get red borscht, you must first figure out why you are not achieving the result. After all, it also happens – during the cooking process, the soup looks rich burgundy, and at the end of cooking it turns into orange.

The color of the borscht depends mainly on the beets. Therefore, if it does not turn out red for you, it is possible that you are doing the wrong thing with this vegetable. Two main “beetroot” rules:

1. Beets lose their color after prolonged heat treatment. Are you putting this vegetable in your soup too early? Or just cook borscht for a long time? To keep the dish from fading, try boiling the beets for no more than 10-15 minutes. It should be borne in mind that even if you managed to make the borscht burgundy, it can “shed” when you reheat it. Therefore, try to reheat the soup quickly, in small portions. If there is a microwave, it is best in it.
2. Borsch requires the use of special varieties of beets. Better to take salad, maroon. Or varieties “Kuban borscht” – it is rich red, with dark veins.

Now let's figure out what to do to preserve the color we need.

Acid will help

Do not be alarmed, we will not add hydrochloric or sulfuric acid to borscht. Let's leave them for experiments in chemistry lessons. Tomato paste, vinegar or lemon will save us. The acid will help the beets stay bright (but that doesn't mean they can be digested after this).

To make the soup burgundy, use one of the following methods.

1. Saute the beets separately from the rest of the vegetables. After you put it in a frying pan, immediately fill it with tomato paste – and simmer.
2. If you are not embarrassed by borscht with vinegar (some are against adding it to this soup), you can use another method. Sprinkle a little vinegar on the beets before browning and stir well. Don't overdo it! The vinegar should be of good quality so as not to spoil the taste of the borscht. Better not to use a regular canteen. It is more advisable to take wine, apple cider or raspberry vinegar. The taste and aroma of the soup will be softer.
3. Would you like some vinegar? Beetroot color can be preserved by using lemon juice. Everything is the same: add a small amount at the beginning of sautéing.

Acid-treated beets are added to the soup last, after all other vegetables. Otherwise, it may interfere with the quality of cooking potatoes or cabbage.

Historical facts about borsch

Borscht is a soup made from vegetables. Mandatory ingredients include beets and cabbage. Without these components, it is impossible to imagine a full-fledged dish with such a name. Its origin is still under discussion among historians of the post-Soviet space. At the same time, this dish is very popular among many peoples, although it may differ in composition.

Something vaguely reminiscent of modern borscht was served on the table by the Romans. This stew was prepared on the basis of vegetables and had a reddish tint. Usually the Romans added various edible products (cereals, seasonings, meat) to liquid food. Such nutrition made it possible to gain strength, to receive all vitamins, proteins and microelements necessary for health. The trade relations that Greece had with other countries made it possible to expand the boundaries of the use of beets. Scythians, Slavs and other peoples got the opportunity to invent original red vegetable soups.

The ancient Slavs ate the hogweed plant. It is believed that it was this that gave the name to the vegetable soup with beets and cabbage. In those days, it was called exclusively soup. But they cooked very often. According to one version, the borscht recipe was invented by the Cossacks. A dish of cabbage with beets has become their favorite food from a certain time and has become widespread. Today there are many different recipes for borscht. Each Slavic people contributed to their diversity. Modern chefs experiment by adding various exotic products to borscht.

How to make borscht red

If you cook borscht correctly, the beets will not become pale and the soup will retain its juicy red color. There are two nuances here that should not be overlooked. First. Cook the root vegetable separately from the soup, the red color will appear in all its glory. Second. Add acids to the vegetable preparation, and the result will be stored in the broth.

Beet preparation

How to prepare a root vegetable for borscht dressing? First of all, choose the right vegetable copies. Young vegetables of medium and small sizes will bake faster and will taste softer than older counterparts. Beets can be boiled in a peel, baked whole in the oven or microwave, or chopped in a pan.

• the classic cooking option is to cook in plain water. So that the product does not lose its juiciness and brightness, leave it in the peel, without breaking the integrity, with a tail. Readiness can be checked with a knife or wooden toothpick;
• in the oven, the root vegetable will turn out to be sweeter and richer. The process will take an hour and a half, provided that the unpeeled beets are wrapped in foil;
• in a microwave oven, the product will reach softness in 50-60 minutes at a temperature of 190 degrees. Don't forget to use a baking bag;
• simmer the chopped vegetable in a pan for 30-40 minutes, without a lid. Add a little broth as the moisture boils away.

Whichever way the ingredient is prepared, it must be brought to a soft state. After combining with the rest of the vegetables, the soup should be removed from the stove and insisted without heat treatment.

On a note!

Beets will cook faster if they are dipped in boiling water. Another way to speed up the process is to cool it down quickly after boiling for half an hour. The temperature difference will “bring” the product to readiness in 45 minutes.

Classic borsch

The familiar and beloved red borscht requires patience and time. But the result, if you strictly follow the recipe, lives up to expectations. On the second day, the soup becomes really tasty: infused, aromatic, nutritious.

Prepare the meat, cut it. Send to a container with cool water and bring to a boil. Remove the froth and simmer over the fire for 2 to 2.5 hours. Salt 13-15 minutes before turning off. Cut the finished meat into small pieces. It is better to add beef to the soup before serving: it will remain saturated with meat juice, without the taste of vegetables.

On a note!

The broth for borscht is good from any meat: veal, pork, lamb, poultry, meat pieces on bones. To make the broth rich, after boiling, reduce the heating power and cook over low heat for 2 to 2.5 hours. To prevent the broth from becoming cloudy, do not forget to skim off the foam.

While the broth is preparing, peel the boiled vegetables. Peel the garlic, onion. Chop beets in long segments, carrots, onions and potatoes in squares. Wipe the cabbage on a shredder or cut it by hand. The finer it turns out, the softer it will be in the soup.

It is convenient if two pans are heated simultaneously on the stove: on one fry the beetroot straws, on the other – carrots, onions, tomato paste. Place the last vegetables on the heated surface in that order. Remember to add a tablespoon of sunflower oil to each fry. After 15 minutes, pour the vinegar into the beetroot dressing.

Put the potato cubes in the boiling broth, add chopped cabbage after 5-7 minutes. After 10 minutes, you can transfer the carrot-onion mixture to the broth from the pan, after 15 minutes – the beetroot dressing. Pass the garlic through a press, grater, or finely chop with a knife. It should be in the soup 5-6 minutes before turning it off. Remove the dish from the stove, add chopped greens. After 30 minutes, you can call the family for lunch.

Chicken broth

The combination of chicken broth and fresh sorrel gives a unique taste, which is especially noticeable in the summer version of the familiar borscht. The recipe is good because there is no acetic acid. Sorrel and tomatoes will keep your favorite soup from losing its stunning red color.

Products:

• gherkin chicken – up to 500 g;
• beets – 2 small or 1 medium;
• carrots – 1 pc.;
• onion – half a large turnip;
• sorrel – 35 g;
• tomato paste – 35g;
• salt to taste;
• spicy herbs, spices.

How to cook:

Rinse the bird, remove the entrails, place on the stove. Season with salt after a quarter of an hour from boiling. Remove the chicken after 30-35 minutes. When cool, separate the meat from the bones. Peel vegetables, chop everything except carrots. Grind it with a grater.

Dip the beetroot cubes in boiling water, after five to six minutes the turn of the potatoes will come. Fry the carrot-onion mixture in oil, add the tomato paste and dried herbs. Salt a little.

Chop the sorrel finely, stir in the rest of the food and add to the saucepan. Finish cooking after 8-10 minutes. Pouring into plates, do not be too lazy to add sour cream, herbs and, of course, gherkin meat.

Lean

During Lent, you want to pamper yourself with a rich soup. The lean version with green beans and mushrooms is perfect in this case. You can use canned legumes for the recipe, but it's better to go for frozen green beans. Porcini mushrooms, chanterelles or boletus mushrooms can be taken dried, frozen or fresh. The recipe contains the dosage of the latter.

Ingredients:

• porcini mushrooms – 230 g;
• green beans – 100 g;
• cabbage forks – 1/3, about 150-170 g;
• beets, turnips, carrots – one at a time;
• potatoes and tomatoes – a couple of each;
• apple cider vinegar – 17 ml;
• olive oil – 35 ml;
• salt;
• dried herbs.

How to cook:

Boil porcini mushrooms in salted water for 20-25 minutes. Chop up the root vegetables and cabbage leaves. Pour the potatoes into a container where the borsch is boiling. After seven to eight minutes, you can add cabbage.

Saute the beetroot strips in olive oil, sprinkle with acetic acid a couple of minutes before the final. Bring the carrot-onion mixture in a preheated saucepan until soft. Add defrosted beans, chopped tomatoes, spices. Season with salt. Send the contents of both pans to the broth. Wait for it to boil and turn off the heating immediately.

Add chopped green celery, cilantro and parsley. Close the lid and let the soup steep for an hour and a half.

On a note!

Mushroom red bean borsch is no less tasty. Soak the legumes in water for half a day, then boil them in fresh water (30 minutes is sufficient). The remaining half an hour, the beans are cooked in vegetable broth. The broth remaining after the beans should be poured into the borscht. Next, cook according to the recipe above.

Cold borsch

Cold beetroot is good in hot summer. It is prepared without cabbage and always with celery. As a broth, you can use a mixture of bread kvass and beet broth. But the first course will be much tastier if the broth is based on pork ribs. Serve the beetroot with half a boiled egg and sour cream.

Products:

• pork ribs – 1 kg;
• beets – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – two tubers;
• tomatoes – 2 medium;
• dried celery (root) – 1 tsp;
• pepper – 4 peas;
• bay leaf – 2 pcs.;
• vinegar – 1 tablespoon;
• garlic – 2 shares;
• salt, herbs.

Cook the broth on prepared meat (washed, chopped) with onions, celery and spices. Simmer the grated beets in a saucepan with vinegar and water (about a third of an hour). Send the remaining chopped vegetables to the broth. Salt, keep the contents of the pan on low heat for 15 minutes. Then add garlic, herbs. Close with a lid, set on the table after 40 minutes.

A simple step-by-step recipe for delicious borscht

A fragrant, mouth-watering borscht can be cooked very quickly using this recipe. From the dishes, you will need a saucepan with a volume of about 3-4 liters. For a large family, you can take a larger container. But you will also need to add the amount of vegetables. In advance, you need to prepare a knife for cutting, a cutting board, a spoon.

Sources used and useful links on the topic: https://www.owoman.ru/cook/krasnyj_borshch_so_svekloj.html https://zen.yandex.com/media/id/5a368ba100b3dd0ac2e19c13/borsc-i-svekla-kak-sohranit-rubinovyi -cvet-i-pochemu-svekla-cvet-teriaet-5b77eeaca2771e00a97284da https://povar.ru/recipes/krasnyi_borsh-19953.html https://povar.ru/recipes/samyi_vkusnyi_borsh-57233.htvl . ru / pervye-blyuda / kak-svarit-borshh.html https://EdimSup.ru/cabbage/pochemu-borshh-poluchaetsya-ne-krasnogo-cveta.html https://ockey.ru/kak-prigotovit-vkusnyj- borshh.html https://ej-ka.net/prigotovit-borshh-chtoby-soxranil-krasnyj-cvet.html