Real Ukrainian borsch known worldwide for its unique taste and aroma. The first rule of Ukrainian borsch is that it should be rich and thick. Secondly, real recipe means as a basis meat broth. During Lent or for vegetarians, there is another base - bean broth. But also cheeky. To cook real Ukrainian famous borscht, you need to know a few simple rules.
Broth preparationThe classic recipe for borscht, which is prepared in Ukraine, involves fatty beef broth. Preferably with brain bones. In some parts of the country, they prefer to make broth from several varieties of meat. For example, from pork and beef, from chicken with beef or pork, and even from rabbit meat with beef. So the base is juicier and richer.
Chop the bones for the broth into small pieces, cut the meat pulp itself into medium pieces. Add all these ingredients to the already boiled water, boil for 10 minutes, then drain the primary broth. Rinse the meat thoroughly under running water and cook in the usual way. Why is this needed? So that the foam from the meat does not form, and it does not have to be constantly removed. You also need to salt immediately so that the broth turns out to be as rich as possible, and not at the end of cooking.
When the water boils, add a whole bell pepper and a few peas of black pepper, after another 10 minutes, a whole peeled onion. After the meat is cooked, take out the peppers and onions, they are no longer needed. The basis for Ukrainian borscht is ready.
Required Ingredients
The main ingredient of borscht is beetroot (beets in Russian). It is prepared in a special way:
- peel the beetroot, grate one part, cut the second into small pieces;
- in a pan with vegetable oil, fry the grated beets for 2 minutes;
- add a little vinegar 9%, a pinch of citric acid, sugar, a ladle of broth;
- simmer the beets for 15 minutes under the lid.
Potatoes are added classic recipe, twice. For the first time, put the finely chopped potatoes into the broth 15 minutes before it is ready, then remember it to thicken the borscht. The second - directly when adding all the ingredients. Potatoes are always added after chopped beetroot.
Onions and carrots for Ukrainian borscht are fried separately. First, grated carrots in melted lard or butter, then onions. Tomato paste is added to borscht, preheated in a pan with broth.
Cabbage, according to the classic recipe, is added fresh, pre-mashed and finely chopped. In some Ukrainian houses preference is given to sauerkraut, which was first heated in a pan with broth.
The final touch of Ukrainian borscht is lard. It is introduced last, having previously been crushed with pepper, salt, herbs, garlic.
Order of Adding Ingredients
Ingredients in Ukrainian borscht are added in the following order:
- Finely chopped potatoes in a semi-prepared broth.
- Burak cubes.
- Potato cubes.
- Stewed grated beetroot.
- Cabbage.
- Carrot.
- Onion.
- Tomato paste.
- Salo.
As you know, the birthplace of borscht is Ukraine and the southern regions of Russia. But they cook it not only there, it is also the favorite first course in Belarus, Lithuania, Poland, Bulgaria and Moldova.
It is prepared from a large number of vegetables and meat. In some cases, mushrooms and beans are also added. But the main product that characterizes it is, of course, beets. It is she who makes its color red, saturated and gives the broth a characteristic sweetish taste.
In different regions of Russia, and even more so in Ukraine, it is prepared in different ways. Therefore, there are already many recipes for its preparation. And this suggests that this first course is highly respected, and for many it is generally the most delicious and favorite of the first courses.
Today I want to bring to your attention Ukrainian and Russian recipes. So that those who love it can cook it as often as possible, and at the same time not repeat themselves!
My grandmother, when she cooked this delicious and fragrant dish always said - "To cook delicious borscht“You have to walk around him!” I was still small then, and did not quite understand the meaning of this statement. Now I have been preparing everything myself for a long time, and I know exactly what this expression means.
In order for everything to turn out tasty and right, you need, first of all, desire and time! Without one or the other, nothing good will come of it. So stock up on them as well necessary products, and we will prepare a delicious first course of its kind.
And first we will have a recipe that is prepared most often - this is a classic!
A classic recipe is one that is prepared traditional way. Today we will consider various options, which may turn out to be very surprising for you, but it’s still worth starting with the classics.
My grandmother and mother cooked this dish in this way, and now I cook it too.
We will need:
- meat beef on the bone (you can add a little pork) - 600 gr
- cabbage - 250-300 gr
- carrots - 1 pc.
- parsley or parsnip root - 50 gr
- potatoes - 3 pcs
- beets - 2 pcs medium
- tomato - 1 pc. or tomato paste
- onion - 2 pcs
- lemon - 1/3 part (or vinegar 3% - tablespoon)
- flour - 1 tbsp. spoon
- sugar - 1 teaspoon
- salt, ground black pepper - to taste
- dried herbs - to taste
- Bay leaf- 1 PC
- vegetable oil- 2 tbsp. spoons
- butter - 1 tbsp. spoon
- fresh dill, parsley, green onion, garlic - for sprinkling
- sour cream for serving
Cooking:
1. To prepare a delicious rich broth, be sure to take meat on the bone. If the bone is brain, then it will be just wonderful. You can also put a sugar bone. The difference lies in the fact that the marrow contains the brain, and the sugar bone contains cartilage and connective tissue.
Both of them give a wonderful broth and make the dish especially tasty.
Meat is used, who likes what more. Very tasty, it is obtained from beef with pork. So, for example, you can take a beef marrow bone, a piece beef meat and add rack of pork ribs. The taste will be simply divine.
2. The meat should be washed, put in a saucepan and pour water over it. How to cook meat - there are two options. I will describe them both, and you choose which one you like more.
- 1 option. Pour the meat with water so that it is only slightly covered, put to boil. During the entire time of boiling, foam will appear, it will need to be constantly removed. As soon as the water boils, remove the foam and wait 3-4 minutes. Then we take out the meat, and pour out the water.
The pan will need to be rinsed from meat plaque, you can also rinse the meat. Then again place the meat in a saucepan and pour it with water, a volume of 2.5 liters. ready soup in this case you get 3 liters. That's about 6 good quality servings.
- Option 2. Pour the meat with water, immediately 2.5 liters. Put a pot of water and meat on the fire. During boiling, foam will appear, it will need to be constantly removed. As soon as the water boils, throw a pinch of salt into the pot of water, all the foam will float up, and it will be easier to remove it.
The transparency of the finished broth depends on how carefully you remove the foam. Therefore, this step cannot be ignored. It is very important both for the taste and for the color of the future dish.
And I want to note that the second option is more preferable. In this case, we do not pour healthy broth. But it will take some time to stand by the pan during the formation of foam.
If you missed the moment, and the foam has already turned into flakes, and the broth has been cooked for at least 10 minutes, then you should not pour out the broth. Just strain it through cheesecloth.
3. As soon as the water with the meat boils (in both cases), the fire will need to be reduced to a minimum and the meat should be cooked until fully cooked. I cook until the meat begins to completely move away from the bone.
Throughout the time it is necessary that the broth boil quite a bit, only gurgle slightly. Active rapid boiling will make the broth cloudy and tasteless.
4. As soon as the meat is ready, you need to get it out of the pan, and strain the broth so that there are no small bones left in it.
5. Then cut the meat into pieces and put it back into the broth, bring it to a boil and you can add all the other ingredients slowly.
6. In the meantime, we cooked meat, you can cut and prepare all the vegetables.
7. Cut the onion into cubes or thin half rings.
Grate carrots and parsley or parsnip root for Korean carrots or cut into thin strips.
8. Heat vegetable oil in a frying pan and lightly fry the onion in it. As soon as the onion begins to lightly brown, pour half a glass into the pan boiled water, and sweat the onion until the water evaporates. The onion will become translucent and will not be found in the soup.
9. Add carrots and parsnip root or parsley, fry them with onions for 3-4 minutes, if grated. Or a little longer if cut into strips. Carrots in both cases should soften slightly.
10. Add sugar and flour, mix. Flour will give when frying light nutty smell, and the sugar will lightly caramelize the carrots.
However, sugar can also be added to beets.
Add a piece of butter. If you have melted butter, then it is best to sauté vegetables on it. But if not, then just add a piece of butter, the soup will have a very pleasant aroma and taste.
You can also add dried herbs - dill, parsley. Steam for 3-4 minutes, then turn off the heat and leave for a while.
11. Cabbage cut into thin strips. Cut it thinner, so it will be tastier, and besides, it will cook faster. After all, you know that vegetables should not be cooked for too long, so that there is no loss of vitamins.
Do not try to cut the potatoes right away so that they do not darken. Peel it and put it in water, when it's time to send it to the broth, we'll cut it.
Mince the garlic. To do this, crush it with the back of a knife on the board. And then chop finely. Grind the greens as finely as possible.
Don't throw away the long garlic stick. It can come in handy if someone suddenly has a runny nose. If this wand is set on fire, the fire is extinguished, and the smoke that comes from the wand is inhaled through one or the other nostril, then the runny nose will recede. And if you do it several times a day, then you can cure it altogether.
12. Beets can be prepared in one of four options, which I will offer you a little later. It must either be boiled, or fried, or baked, or cut fresh (details below, in a special chapter).
I decided to cut the beets into thin strips. You need to squeeze lemon juice on it (you can pour vinegar on it) and fry in the remaining oil.
Add tomato paste or tomato sauce. Or you can add fresh tomato, for this you need to make a cross-shaped incision on it, pour boiling water over it for 4-5 minutes, remove the skin and cut it into small cubes.
13. And so, the broth is ready, the meat is removed from the bone, cut and sent back to the broth. We continue to cook.
The first thing to pay attention to is what kind of cabbage we use. If this autumn cabbage She's probably tough. Now they grow some special hard varieties, which are stored for a long time, but the leaves of such cabbage are hard, and it is even difficult to ferment them.
If the cabbage is spring, early, then its leaves are thin and tender.
So in the first case, we send cabbage to the broth and cook it for 15 minutes. Then add potatoes.
14. If the cabbage is early, with delicate thin leaves, then put the potatoes and cabbage at the same time. Potatoes can be cut into small strips or cubes.
Along with the addition of vegetables, you will need to salt the broth. Previously, we did not do this, because the salt could draw all the juice out of the meat, and the meat would turn out tough and tasteless.
In general, it is believed that in order to get tasty meat, it must be salted at the end of cooking. And if we want to get delicious broth, then you need to salt it at the beginning of cooking.
Therefore, there are disputes on this subject, when is it better to salt? I usually salt exactly as described, that is, when I send vegetables to the broth.
15. Boil for 15 minutes, then add the roasted carrots, onions and white roots, bring to a boil. Boil 5 minutes.
16. Add beet dressing, chopped garlic and bay leaf. Cook for 5 minutes, add black ground pepper to taste and cook for 2 more minutes.
17. Turn off the fire, add fresh herbs and cover tightly.
18. Leave to infuse for 15-20 minutes.
19. Then pour it into plates, sprinkle fresh dill and top with sour cream.
20. Eat with pleasure!
Delicious homemade recipe for real Ukrainian borscht
In Ukraine, this is the main first course and it is prepared according to many of the most a variety of recipes. Each housewife has her own little secrets and tricks of its preparation. And everyone gets it rich dish that you can eat nothing at all.
Of course, we cannot cover all the recipes in one article. Therefore, I will continue to search interesting recipes, try to cook on them. And then I will share them with you, maybe you will like something too!
And now I’ll tell you how you can cook beets in one of four ways.
A delicious recipe for borscht in a slow cooker for harvesting for the winter in jars
Today we have covered many various recipes where they prepared our favorite dish with all kinds of meat, and even with fish. Did you know that it can also be prepared for the winter by wrapping it in a jar.
Very convenient, I cooked the workpiece in the season when all the vegetables from my garden, saturated with warmth and sun, and hid it all in a jar. In winter, I opened it, added it to the meat broth and the dish is ready.
And for quick cooking, let's see how to cook a workpiece in a slow cooker.
It's that simple! I like this idea, what do you think about it?
How to cook borscht with beets so that it is red
Of course, everyone wants to cook a dish with a rich, bright color. But not everyone succeeds. How to cook it so that it always turns out beautiful, dark red or burgundy?
The first thing you need is to choose ripe, burgundy beets. If the beets are red, then the borscht will naturally not turn out to be a rich burgundy color, but will be, as it were, faded.
It is also necessary to properly prepare and lay beets, and as I said above, there are as many as four ways to do this.
1. Cut the beets into thin strips and simmer them in a small amount oil or fat with tomato and vinegar. On three-liter pan and for about 1 - 2 beets it is enough to add 1 teaspoon of 9% vinegar or 1 tablespoon of 3%. Tomato paste also contains acid, and it will also help keep the beets dark and the broth bright and beautiful.
2. Beets can be peeled and boiled whole, vinegar should be added to the water during cooking. When the beets are ready, cool them and cut into strips. Add it 10 minutes before the end of cooking along with browned vegetables.
3. Beetroot can be boiled in a peel, then peel it, rub it on a grater. Sprinkle juice of 1/2 - 1/3 lemon and send to the soup along with sautéed vegetables 10 minutes before readiness.
4. Beets can be baked in the oven or microwave. Then also grate, sprinkle with lemon juice or vinegar and then add to the pan, also 10 minutes before the end of cooking.
I usually use the second or third way. So, in my opinion, the taste of u ready meal it turns out more tasty, and the color is more saturated and bright.
However, there is another way to cook beets that we can use for our recipes. Unfortunately, I do not always use it, but it is simply necessary to write about it.
Pickled beets for delicious borscht
In the old days, my grandmother always fermented beets, I was still very young then, but I remember it. Having already matured, and starting to cook, I asked my mother how my grandmother did it, and my mother gave me the recipe. She also said that pickled beets were used not only for first courses, but also cooked with her vinaigrettes, and other salads and snacks.
Borscht with sour beets turns out to be very special and has a very pleasant taste. And fermenting it is easy and simple.
- Take as many beets as you want to ferment, peel them and cut them in any of the known ways. It all depends on how you are going to use it in the future.
- Put the beets in a jar tightly enough, leaving, however, a place for the brine, which will have to cover the beets by 5-6 cm.
- Prepare brine. To prepare it, boil water and add salt to it at the rate of 0.5 liters of water - 25 g of salt (incomplete tablespoon). Allow the brine to cool completely and pour over the beets.
- Put oppression and substitute a deep plate under the jar.
- Leave the beets to ferment. The fermentation time may vary. Minimum 5 days, maximum 12 days.
- During fermentation, foam will form, which will need to be removed. Excess juice will also flow out, which will also be formed during the fermentation process.
- It is believed that the fermentation process is completed when the foam ceases to stand out. It depends on the ambient temperature.
- When the foam ceases to stand out, the jar can be put in the refrigerator. And use as needed.
I hope that today's selection will be interesting for you, and the material will be useful. And you can cook such borscht as you want!
After all, as it turns out, you can cook it from any meat, as well as poultry meat and even fish! In addition to traditional cabbage, carrots and beets, you can add beans or mushrooms. Today we have not touched them with our attention, but if you want to add mushrooms, you can safely do it.
Dried mushrooms must first be boiled, and then added along with cabbage. fresh mushrooms add vegetables before laying, bring to a boil and remove the foam, and then add all the ingredients in accordance with the recipe.
It should also be remembered that potatoes are always placed in the broth either before the cabbage if it is fresh in spring, or after it if it is hard in autumn. With sauerkraut better potatoes do not use, or add cabbage only after the potatoes are cooked.
Beets with vinegar and tomato paste should also be added only after the potatoes are cooked, otherwise it will turn out tough and tasteless.
And the rest seems to be clear and understandable! I wish that the borsch cooked by you always turns out to be thick, rich, fragrant and tasty. And also, so that it is always bright and beautiful!
Bon appetit!
A very detailed recipe for Ukrainian borscht with beets and 7 useful tips will help you prepare a real soulful dinner.
Delicious and rich Ukrainian borscht cannot be concocted on hastily. Most main rule cooking borscht means having free time and a great desire to cook it. If you are in a hurry or you are not in the mood to stand at the stove, it is better not to start, but to cook any.
When I cook borsch, such appetizing aromas hover around the house that my husband looks into the kitchen endlessly, lifting the lid of the pot and sniffing =)
In each region and in each family, borscht is cooked differently. If you have never cooked borsch or just don’t know how to cook it, then my most detailed step by step recipe with photos will be a good tool for you =)
Let's start cooking borscht according to our traditional family recipe!
Ingredients for delicious Ukrainian borscht
Quantity of products for a 5-6 liter pot:
- Beef on the bone - 300 gr
- Pork on the bone (stew) - 500 gr
- Potatoes - 300 gr (3-4 pieces)
- Onion - 200 gr (2 pcs)
- Carrots - 150 gr (1 large)
- Cabbage - 350 gr (1/4 medium head)
- Beets - 300 gr (2 medium pieces)
- Tomatoes - 200 gr (3-4 medium pieces)
- Sweet pepper 100 gr (1 pc)
- Hot pepper - 1 pod optional
- Tomato paste - 2-3 tbsp / l optional (for taste)
- Sunflower oil - 30 ml
- Butter - 30 gr
- Garlic - 3-5 cloves
- Small piece of fat
- Bay leaf, allspice - to taste
For the broth:
- 1 bulb
- 1 carrot
- parsley root
- Celery root
- Dill or parsley stalks
I always cook borscht thick enough. Therefore, you can reduce the amount of vegetables. I add tomato paste for color and richer taste. Most of all I like Chumak, Rosana and Genichanochka. Well, let's start!
How to cook borscht with beets? You need to start by making excellent broth!
For borscht it is important to cook good broth and spare no vegetables.
Beef, pork and poultry, especially homemade, are well suited for the broth. I can’t explain why this is so, but a very tasty borscht is obtained precisely on a domestic rooster.
Tip 1. If you cook borsch on meat, then it is better to take both pork and beef, always on the bone. This will make a great rich broth. I rarely cook with poultry.
We wash the meat, cut off pieces of fat, if any, and put it in a saucepan. pouring cold water to cover the meat 3-5 cm above and put on fire.
At the same time, we put a pan with beets on the stove and boil it in its uniform until cooked.
Tip 2. If you want a delicious broth, put the meat in cold water. If you want tasty meat - hot.
Bring the meat to a boil, reduce the heat and remove the resulting foam. Cook for about 20 minutes and drain the water.
Put the meat back into the pot, add water and bring to a boil again.
While the water is boiling, prepare the vegetables for the broth: onion, carrot, dill stalks, bay leaf, garlic. Coarsely chopped celery root or parsley root can also be added.
We put the vegetables in a saucepan with boiling broth, reduce the heat to a minimum, close the lid and cook over low heat for at least 2-3 hours.
Tip 3. The broth should not boil, it should slowly gurgle and languish.
Here is the broth in the making:
Now let's prepare the vegetable dressing
Tip 4. The more variety of vegetables and fat you add to the dressing, the tastier your borscht will be.
It doesn't have to be a lot of fat.
Small pieces of fat that you cut off from the meat are sent to the pan. Smell fried lard will give the borscht an appetizing aroma. I try to choose leaner meat, so I don't cut too much fat.
Fry the pieces of fat.
Chop the onion and put it in the pan. Add some sunflower and butter.
Lightly fry (5-7 minutes) until golden brown.
We rub on coarse grater carrots and add to the onions.
Fry for about 2-3 minutes.
Sweet pepper cut into small cubes, add to the vegetables.
Fry everything together for a couple of minutes.
Grind tomatoes in a blender and pour into a pan.
Add tomato paste.
Stir and simmer over very low heat for about 20-30 minutes.
If you want spicy borscht, add a pod of hot pepper to the dressing.
The gas station is almost ready.
We remove the prepared vegetables from the broth and take out the meat.
Grate the carrots and return to the broth, discard the rest of the vegetables.
We separate the meat from the bones and put it in a borscht dressing.
Stir, simmer for about 2 minutes, the dressing is ready. The meat can be put back into the broth, but I usually don't do this, otherwise it will be too soft.
Potato cut into cubes.
Add to broth and cook for about 7-10 minutes.
Shred the cabbage finely.
Put the cabbage in a saucepan, bring to a boil and cook over low heat until the cabbage is ready. This usually takes 5 to 10 minutes. It all depends on the type of cabbage.
While the cabbage is cooking, peel the beets and rub them on a coarse grater.
Grind a piece of lard, garlic and a pinch of salt in a mortar.
When the cabbage is ready, put the dressing in the pan.
We mix.
Bring to a boil.
We spread the beets, lard crushed with garlic and salt.
Stir and remove from heat after boiling.
Tip 5 It is impossible to boil borscht with boiled beets for a long time, otherwise the borscht will lose its color.
Beets for borscht can be prepared in another way: grate on a coarse grater or cut into strips and stew in a small amount of water with the addition of 1-2 teaspoons of vinegar. In this case, the beets will not lose their color after boiling.
Tip 6 If you are preparing borsch from early varieties of cabbage, then the order of laying the ingredients in the pan is different:
1. Put the potatoes in the broth.
2. After 5-10 minutes (the potatoes should be half cooked), add dressing, cook for 3-5 minutes.
3. Put the finished beets with young cabbage, bring to a boil and turn off. Usually young cabbage is enough to boil. It should not be cooked for a long time, otherwise it will turn into sourdough.
Tip 7. Let the borscht brew for at least 1-2 hours.
Here is my delicious rich and fragrant Ukrainian borscht! =)
In our family, borsch is traditionally served with garlic, sour cream, green onions and rye fragrant bread.
How many calories are in my borscht? About 65-70 kcal per 100 grams
- Proteins - 3.3 gr
- Fats - 3.7 gr
- Carbohydrates - 4.2 gr
And here are some more photos:
Enjoy your meal, friends! And don't forget to hit likes, "oki" and "I like" to tell your friends about the super delicious borscht recipe =)
Best regards, Natalie Lissy
Borscht (photo)
How to cook borscht, step by step recipe with photos.
Delicious Ukrainian borscht. How cook correct red borscht. Pictures of real borscht. We are preparing a dressing for borscht. Cooking broth for borscht. Secrets of cooking borscht. Borscht cooking technology.
Why wrote BORSCH capital letters? Because the recipe that I will give here is the result of a large number of research and experiments. I visited Ukraine (in Ukraine) a lot, my friends grandmother often cooked real Ukrainian borscht (Ukrainian borscht). The taste is unforgettable. I had something to compare. Time after time we cooked borscht and gradually developed a recipe classic Ukrainian borscht in our vision. It is clear that there are a lot of recipes for Ukrainian borscht in Ukraine itself, let there be one more.
Rule number 1. The most basic rule of any first course is water. This applies to borscht in a special way. We take water from a spring, if not, then we buy bottled water, if not, then we pour it from a filter.
As you write the recipe proper borscht, we will open the rest of the secrets of cooking delicious borscht.
What we need to cook borscht:
- Water.
- Meat, beef brisket.
- Cabbage 1/6 medium head
- Beets 4-5 medium size.
- Carrots 2 pcs.
- Bulb 2 pcs.
- Coriander 1/2 tsp.
- Pepper, salt to taste .
- Lemon 1/2
- Potatoes 2-3 pcs.
- Garlic 3 cloves.
- Tomato paste 2 tbsp. spoons.
The meat must be fresh. I have frozen, but it was frozen three days ago. Didn't calculate.
Cooking broth for borscht. Pour the meat with water, throw the onion, bring to a boil. We reduce the fire. Cook for 2.5 hours to gurgle a little. We constantly remove the foam.
We prepare vegetables. Clean, wash. cabbage for borscht chop finely.
Beets and carrots for dressing borscht three on a coarse grater.
We start preparing the dressing for borscht. Rule number 2. For borscht dressings all vegetables should be fried together. They will soak in the juice and then give the juice and flavor to the broth. Fry carrots in sunflower oil.
Onion cut into half rings.
Add to carrots dressing for borscht. Fry.
Add garlic. Squeeze it into dressing for borscht garlic press.
IN dressing for borscht Throw in 1/2 teaspoon coriander.
We spread the beets in the pan with the dressing. We extinguish. How to cook borsch so that it is red? Put the beets in the dressing. and tomatoes.
We squeeze the lemon. (It is clear that in Ukraine they don’t squeeze lemon, somewhere they use vinegar. We have lemon, because small children eat borscht)
Simmer over low heat for one hour.
The photo shows that borscht broth turned out transparent. This is because they did not forget to remove the foam.
If you notice that there is not enough liquid in the dressing, then you can add a little broth.
Add tomato paste to the dressing, simmer for 10 minutes. Rule number 3. if you have delicious tomatoes(in summer), then you need to add 4-5 pieces to the dressing for borscht, the taste of borscht will be more saturated. Three tomatoes on a grater, throw out the skin. We have delicious tomatoes did not have.
The fourth secret, we take out the meat from the broth before lowering the finished dressing there.
Salt the broth, pepper. Bring to a boil. Dip the cabbage into the broth.
We cut potatoes into small cubes.
We send the potatoes to the broth for borscht following the cabbage, cook for 30 minutes.
Put the borscht dressing into the broth.
Throw in a couple of bay leaves. We cook 10 minutes.
Dividing on the board meat for borscht into portions.
Add meat to borscht.
Rule number 4: there is never too much borscht, we cook a large pot.
Rule number 5: before serving, borscht should stand for at least a few hours.
Delicious borscht ready.
Whoever wants, adds sour cream to the borscht. For borscht, donuts rubbed with garlic are obligatory.
How good is Ukrainian borsch, rich, with beets! Exist different recipes cooking borscht, how to cook Ukrainian borscht today will tell Olga Pirogova:
In my native Ukraine, the main dish is Ukrainian borsch. He prepares with various additives, But main ingredient borscht - a large number of beets. Each housewife has her own recipe for borscht, I offer the recipe for my real Ukrainian borscht, which I feed my family with. In one of the photos, there is another option for serving homemade Ukrainian borscht with ears, they are cooked like dumplings with meat.
Ukrainian borscht
Ingredients for Ukrainian borscht recipe:
- 500 gr. pork, preferably on a sugar bone,
- fresh white cabbage- 400 gr.,
- potatoes - 300 gr.,
- onion head,
- 250 gr. beets,
- tomato paste - 100 gr.,
- fresh tomatoes - a few pieces,
- parsley root,
- butter - a tablespoon,
- salt,
- peppercorns and ground,
- bay leaf - 2 pcs.,
- a tablespoon of flour
- greenery,
- 50 gr. salted lard,
- a few cloves of garlic
- Sour cream for serving.
How to cook real Ukrainian borscht
Cooking is painstaking, let's start with borscht broth. Put the meat in a piece in a 4-liter saucepan, pour cold water. When the water boils, remove the foam and salt. Cook the pork broth over low heat for an hour and a half to cook the meat.
Then we take out the pork and strain the broth.
While the broth was cooking, we prepared beetroot dressing for borscht. Raw beets were cut into strips in a saucepan, poured with a glass of broth and stewed for 30 minutes, adding a spoonful of 6% vinegar (to keep the beets in a beautiful bright color), as well as tomato puree.
Parsley root and onion crumble and lightly fry with grated carrots on butter in a frying pan, add a tablespoon of flour there, dilute with broth, let it boil.
Next, in the strained meat broth for cooking Ukrainian borsch, we throw potatoes, cut into large cubes, coarsely chopped fresh cabbage, stewed or boiled beets and cook for 20 minutes. Next, add fried vegetables with flour, peppercorns, hot peppers to the borscht, cook until the potatoes and cabbage are ready.
At the end of cooking borscht, throw in a couple of bay leaves. At the very end, add chopped tomatoes to the almost ready-made “correct” Ukrainian borscht, season with bacon, after grinding it in a mortar with garlic and herbs. This is the answer to the question for many: what is delicious floating in Ukrainian borscht? 😉 Bring borscht with beets to a boil, turn off the heat and let the borscht brew. When serving food Ukrainian recipe put a piece of meat into plates, pour over borscht, add sour cream and chopped greens.
And there is also a tradition to serve delicious Ukrainian borscht with donuts with garlic (Galina represented them here)
and eat it with wooden spoons.
In the second photo, there is another option for serving Ukrainian borscht along with boiled ears,
they are often replaced with dumplings.
Wishing you bon appetit!
Another version of the recipe Ukrainian cuisine(video recipe from YouTube channel)
Ukrainian borscht with white beans, beets and pork
(crushed bacon with garlic is also used in the cooking recipe, and beet kvass is also added)
