How to cook a simple delicious borscht. Classic borscht recipe with photo

Borscht (photo)

How to cook borscht step by step recipe with photo.

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 classical 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 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.

A rich and fragrant borscht will turn out only on a properly prepared broth. It turns out especially appetizing on the broth of pork and beef brisket. Kiev borscht, for example, is prepared with beef and lamb broth, Odessa or Poltava borscht- in duck (goose) broth.

To prepare the broth, rinse big chunks beef (500 g) and pork (300 g) brisket. Put the meat in a saucepan cold water: water should be 1.5 times more than the amount of the intended broth. Bring the water to a boil, reduce the heat, remove the foam, cover the pan with a lid and cook the broth for 2-2.5 hours. The water should boil weakly so that the meat languishes in it: as a result, the borscht broth will turn out to be especially rich.

The juice of pickled or fresh beets added to the broth will help to give borscht a pleasant light sourness and a particularly rich color.

Another important point in the preparation of borscht is the preparation of vegetables before laying in the broth and the sequence of laying. Beets should be stewed separately, cut into cubes or strips, with the addition of a small amount of vinegar or lemon juice in order to preserve the brightness of the color as much as possible. It is better to stew beets in a well-heated pork fat on either butter.

Sometimes the beets are boiled or baked whole in their skins, then they are peeled, cut and put into the broth.

I usually dip potatoes into the broth about 15 minutes before the end of cooking, fresh young cabbage at about the same time. A few minutes after laying the cabbage - a line of stewed beets, followed by sautéed vegetables - carrots and onions. 10 minutes before the end of cooking borscht, I put spices. If bookmarking is planned fresh garlic, then its exit is literally 1-2 minutes before readiness, so that the valuable aroma is preserved. Before adding the garlic, you need to chop or crush in a mortar.

By the way, about spices. You can use a special mixture of spices for borscht. You can make a choice in favor of the most appropriate, in your opinion, spices. Parsley root and greens, Bay leaf and black pepper for cooking borscht are very appropriate. Coriander, dill, herbs and celery root will also give it a special taste. Ukrainian borscht is characterized by dressing from finely chopped lard(200 g), a few sprigs of parsley and 3-4 cloves of garlic, mixed and crushed in a mortar, which is added 2-3 minutes before the borscht is ready.

Borscht with fresh cabbage has a pleasant light taste, which is why it has a large number of admirers. To prepare it for a 4-liter pan, you will need the ingredients:

beef (on the bone or fillet) 1 kg
beets 400 g
potatoes 500 g
fresh cabbage 300 g
onion 200 g
carrots 200 g
tomato paste 3 tbsp
vinegar 6% 1 tsp
garlic 2-3 cloves
pepper
bay leaf 2-3 pcs.
greenery
vegetable oil

We wash the meat, fill it with water and cook for 1.5 hours. Then add the diced potatoes. When the broth boils, put the chopped cabbage and cook for 5 minutes.

Meanwhile, we stew the beets, cut into strips, in vegetable oil, add vinegar and tomato paste and simmer for 5-7 minutes. Then add to the soup and cook for 10 minutes.

Chop the onion, grate the carrots and fry the vegetables in vegetable oil. Add to soup.

After we put the bay leaf, salt and pepper, garlic passed through the garlic.

Remove the pan from the heat and leave covered for 10-20 minutes.

Pour the finished borscht into bowls and serve with sour cream and herbs.

Borsch - gas station vegetable soup. It is loved not only in Russia and Ukraine, but also in Poland (barshch), Lithuania (barschchai), Romania and Moldova (borsh).

In Kievan Rus, borscht was made from edible hogweed leaves (hence the name). Later they began to cook with beets (hence the color). Potatoes have been added since the 19th century.

The average cost of borscht in Russia is 220 rubles. The cheapest is borsch with delivery in Kazan: 37 rubles per serving. The most expensive borscht in the capital: a plate can cost 700 or more rubles.

What to take

For the broth:

water - 1.5–2 liters;
pork or beef on the bone - 400 g.

For frying:

beets - 2 pcs. (small);
carrots - 1 pc.;
onion - 3 pcs. (medium);
tomato paste - 2 tbsp. l.;
sunflower oil- 4–5 tbsp. l.;
citric acid - a pinch.

For borscht:

fresh white cabbage - 300 g;
potatoes - 4 pcs. (medium);
salt, bay leaf, herbs - to taste.

For submission:

sour cream - 1 tbsp. l. (in each plate);
greenery.

How to cook

Step 1. Cook the broth

Take a 3 liter pot. Pour 1.5–2 liters of water into it, put it. Put on medium heat. Keep an eye on the broth, remove the foam before boiling.

The broth will be tastier if you use meat on the bone.

When it boils, cover the pot with a lid and simmer for an hour and a half.

Step 2. Frying

While the broth is cooking, fry the vegetables. Wash and clean beets, carrots and onions. Grate the beets on a coarse grater, and carrots on a medium grater. Onion cut into cubes.

Pour sunflower oil into a frying pan, turn on medium heat. Fry the onions and carrots first (5 minutes), then add.

Sprinkle beets with citric acid or sprinkle with fresh lemon juice. Thanks to this, the borscht will be truly red.

Roast vegetables for another 5 minutes. After that, add tomato paste, mix and leave on gas for another 5-7 minutes.

Step 3. We collect borscht

When the broth is cooked, remove the meat from it. While the meat is cooling, put the shredded cabbage into the broth. After 5-10 minutes, add the diced potatoes.

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For now, remove the meat from the bone and cut into cubes. Return meat to soup.

Salt to taste.

Add roast. Stir. Add bay leaf and finely chopped herbs. Cover the pot with a lid and cook for another 5-7 minutes.

Borscht is ready.

Serving

Borscht can be eaten immediately after cooking. But it usually tastes even better the next day.

Borscht is a traditional peasant dish. Salo and donuts were served to him only on holidays.

Pour the borscht into deep bowls. Add , fresh herbs, black ground pepper(if you like spicy) and a slice of lemon (if you prefer sour). They eat borscht with rye bread or sweet buns, grated with garlic.

Bon appetit!

When I collected recipes for Ukrainian borscht known to me for an article, I was amazed at their diversity. There are as many borschts as there are Ukrainian regions and towns, even more. Of course, I will not tell about all of them, I will choose the most-most.

But most importantly, I will try to answer the question: what are the principles for preparing this amazing popular dish? Its secrets, rules and ingredients? Why not every hostess succeeds real borscht Ukrainian is really tasty and “the one”. Legendary.

Ukrainian borscht recipe - what's included?

Bouillon, most often beef meat. But the broth can be made from any other meat - pork, lamb, rabbit, poultry, as well as offal, sausages and even canned meat. By the way, you can combine meat different varieties, for example, fatty pork with goose and diet beef brisket.

A pound of meat bones will go to a 3-liter saucepan.

Delicious borsch is obtained from fish (unexpectedly?), both sea and river, and even canned. And I assure you, it will not be an ear, but real Ukrainian borscht. Popular recipes for cooking borscht on mushroom and bean broth. But it's better not to talk about vegetarian recipes in the presence of gourmets, they are not nutritionists and may misunderstand you.

Kvass broth . Do you know how Ukrainian borscht was cooked in Hetman's Ukraine? Real Ukrainian borscht was once cooked not in broth at all, but in kvass. Imagine: raw meat, beets and sautéed vegetables with roots are poured with kvass, salted and peppered, flavored with sugar and put on fire. On the fire, this appetizing brew stands exactly until the moment it stops giving foam (which, of course, must be removed). Then kvass with the ingredients is sent to the oven (apparently, earlier to the oven?) and simmered over low heat for 4 hours. At the very end (15-20 minutes), bacon crushed with garlic and sour cream are added.

Vegetables. Recipes for cooking Ukrainian borscht include such obligatory vegetables: beets (in Ukrainian “buryak”), potatoes, fresh white cabbage and carrots, onions, tomatoes (tomatoes or pasta, sauce, juice), garlic. Less commonly used are beans, peppers (bitter and Bulgarian), leeks, green peas, eggplant, zucchini.

roots, fresh herbs : parsley, dill, rarely celery, parsnips and dry herbs, popular in the family as seasonings. Herbs and seasonings can be added in the form.

Seasonings. I know one Georgian family, in which the hostess cooks Ukrainian borscht with Georgian spices: ucho suneli and cilantro. Another friend throws rosemary there. It turns out delicious. But it's exotic. Usually black pepper is added, rarely allspice-peas and cloves. Bay leaf, of course.

Salo, bacon . It is believed that the fat should be old and "stinky", but more on that later.

How to choose and prepare meat for Ukrainian borscht

Choose

If you decide to cook meat Ukrainian borsch, buy bones with meat from the front and hind legs of the animal in the butcher's shop. Do you know the difference between brain bones and sugar bones? Brain - those that are lower from the joint (bone marrow is visible in them), sugar ones are higher. Both types are suitable for us, but marrow bones are preferable.

An excellent choice is the brisket, which ideally combines meat, fat and bones, and the drumstick - with a high content of connective tissue that has gelatin. bone broth, prepared from this part of the animal carcass, has a very strong aroma and taste.

Preparing

In order for the borscht to turn out delicious, the bones must be cut, so that the bone marrow finds a “way out” and mixes with the broth. Moreover, it doesn’t matter what meat you make the broth from, the approach to the bones for beef, pork, lamb or duck with turkey is the same.

How to get a rich broth in an economical way?

There is such an unpleasant feature in broths - foam. In all recipes, you can read the same thing: that it must be removed, removed and removed. Is there a more economical way? Fortunately, there is.

So, boil water in a saucepan. I put it there whole piece meat and boil over high heat in a new way. When it boils again, we drain the water, and wash the meat properly, after which we put it on fire again, the bay is now cold water.

From this moment all “written” recipes begin. And we continue to cook Ukrainian borsch, saving ourselves from the need to "bother" with foam. At the same time, the meat was not cooked, the internal juice is still in it, and now we have access to it without unnecessary "garbage" and aftertaste.

The fact that the water is cold is essential. And don't be afraid to salt. Both conditions are for obtaining a rich broth.

Note. As for when it is better to salt the broth, the spears have been broken for a long time. The main thing: salt promotes the release of juices (therefore we recommend doing this at the beginning), but slows down the cooking (boiling) time of the product, which is why many salt before removing from heat. Choose: if you need an excellent broth - salt at the beginning, if you prefer tasty tender meat, then at the end.

When the broth boils again, again, for the last time, remove the foam. Now add 2 whole peppers to the broth - a bitter pod and a sweet Bulgarian, a whole onion (peeled or with it, you can “in a stocking”) - then we will throw out both the onion and the pepper. * At this stage (and not at the end) our Ukrainian borscht recipe instructs to throw a bay leaf. Then close the lid and leave for 2-3 hours on low heat.

When the meat is cooked, take it out and cut into pieces. Throw away the onion, peppers. And we will add prepared vegetables to the broth.

*Instead of live peppers, you can use a few peas of allspice.

More about the tricks of cooking this dish and its properties:.

Real Ukrainian borscht is cooked thick, not empty!

Real Ukrainian borscht is thick borscht. Thickness can be achieved in different ways.

Method 1. For example, potatoes. To do this, they put it in borscht twice: first, finely chopped (2 pieces), so that it boils soft, giving the broth that very thickness, and then larger, so that it remains already “in the form of potatoes”. It will take 4-5 pieces for everything, depending on the size.

Method 2. Another way to achieve the desired thickness for borscht is to add a little sautéed flour to it. flour or semolina fried with ghee / vegetable oil and poured into the broth, usually at the very end, before adding the crushed lard.

How to prepare beets for Ukrainian borscht

Beets are being prepared different ways. But there are also common points, they are just the most important. First of all - adding vinegar to it or citric acid. Firstly, it will keep the bright original color of the vegetable, and the borscht will never look “faded”. Secondly, the vinegar will add to the dish pleasant sourness. Thirdly, it will create an interesting effect - it caramelizes the beets: having become soft inside, it will remain hard on the outside. Very cute and delicious effect.

So, we added vinegar, salt and sugar to taste, and now we fry (spasser) the beets in a saucepan, then add a little pure broth there and simmer. Beets for bright red, real Ukrainian borscht are ready. Just remember that she gives way to potatoes.

Note. You can add a couple of dried prunes to the beets. And you can ferment the beets first.

How to cook pickled beets. The beets are peeled, cut into thin slices and folded into glass jar. Then all this should be filled with cold boiled water, close the jar with a lid and leave for a couple of days in the refrigerator.

Pickled beets are used in borscht along with juice. To it in an amount of 1: 1 is added fresh or previously (2 days) aged in cold water. It's so tricky, but it turns out very tasty.

More about beet kvass and its preparation. And about how to cook beets correctly -

Vegetables for Ukrainian borscht - further down the list

Saute carrots, onions, tomatoes separately!

Carrot until orange-golden color, it is possible together with the roots, onions - until golden brown. It is best to sauté in melted butter. If you are preparing a diet or vegetarian borscht- on vegetable.

Tomatoes. If this fresh tomatoes, pour boiling water over them, remove the skin and pass through a meat grinder. Ideally, remove the seeds from the tomatoes, and then send them to the pan. If it’s tomato paste, then save it immediately by adding a little broth.

fresh cabbage can be crushed with a rolling pin, and pickled hold for a couple of minutes hot pan, stirring. Then it will lose all its hardness.

Note: You can cut vegetables, of course, as you like, even rings, even logs. But it is best to cut potatoes into cubes, beets on a coarse grater, and all other vegetables into thin strips. Tested, so for some reason it tastes better.

Mushrooms. This recipe for Ukrainian borscht contains neither mushrooms nor beans. However, if you like borsch with mushroom broth or simply dry mushrooms added to it, soak them for 3-4 hours beforehand.

Beans It's best to soak overnight. And cook separately from all other vegetables, because it takes a long time.

The order of adding products when cooking Ukrainian borscht

Let's make a reminder so as not to confuse anything.

So, potatoes will go first, after 5 minutes after him White cabbage if the heads are "old". If the recipe contains fresh or sauerkraut, it must be added along with beets, not earlier.

Note: potatoes are added before acid is added (tomatoes, for example, vinegar or sauerkraut). The fact is that it "compacts" our starchy vegetable and makes it rough and tasteless.

When the potatoes and cabbage are cooked, add the rest of the vegetables and roots. If there is toasted flour in the recipe for Ukrainian borscht, then so be it. Keep on fire for another 5-7-10 minutes.

Finally, finishing touch - fat, pounded in a mortar along with garlic, dill, parsley, green peas and salt. Necessarily old yellow fat, causing unkind aesthetic feelings.

In some recipes for Ukrainian borscht, lard is preferred. Well, well, it's a matter of taste.

We put the fat already in almost ready borscht, increase the fire. As soon as it boils, turn it off immediately.

We leave the borscht to infuse for half an hour. Then we try and correct:

add sugar, salt, spices (black pepper, cloves, sweet peas), other dry herbs, vinegar - everything that we lack (if not enough). Then we insist. Pour into bowls with sour cream and chopped herbs. Serve pampushki with borscht.

Cooking donuts for real borscht

donuts- This round buns from yeast dough drenched in garlic sauce.

We prepare the dough from flour, warm yeast and butter mixed with sugar. We make small buns no more than 10 cm, bake in the oven.

For garlic sauce: minced garlic, salt, water or vegetable oil.

That, in fact, is all. We have prepared Ukrainian borscht with donuts. Bon appetit!

Other dishes of national cuisine:

Admit it, you love borscht. Take a look around, make sure that there are no girlfriends and nutritionists nearby, and admit that no matter how much you want to lose weight, it is simply impossible to deny yourself a plate of fiery red, hot borscht exuding breathtaking aromas. Sprinkled with finely chopped herbs and garlic, seasoned with a spoonful of fat sour cream, served with fresh, hot donuts, borscht was and remains one of the most beloved first hot dishes in almost the entire territory of the former Soviet Union.

Despite many disagreements, the merit of the invention of this dish should be given to the Ukrainians, if only because it was in Ukrainian cuisine there is probably the largest variety of borscht recipes. In every Ukrainian region, and sometimes in every family, borscht is prepared in its own way. And, as is the case with most other dishes of folk cuisine, a significant role in the variety of recipes for preparing borscht is played by the variety of tastes and the flight of imagination of the hostesses preparing it.

It would seem difficult to tell something new about a dish that is at least sometimes cooked in every family. Almost every housewife, every cook, every culinary specialist knows how to cook borscht. But even in the preparation of such a common dish, there are always little tricks and secrets that you might accidentally overlook. And today "Culinary Eden" tried to collect for you the most important and interesting tips, which will help you cook a truly delicious and fragrant borscht.

1. How to cook borscht? The basis of any borscht is a properly prepared broth. The best broth for borscht, it is considered a broth made from beef and pork belly, laid down in a ratio of 2:1. However, borscht can be cooked on other broths. For example, for Kyiv borscht you will need beef and lamb, and for Poltava or Odessa borscht - goose or duck broth. Let's try to cook a broth for a simple Ukrainian borscht. Rinse thoroughly and chop into not too large pieces 500 g beef and 300 g pork belly. Place the meat in a saucepan and cover with cold water so that it is twice as much as the broth is supposed to be. Put the pot on the fire and let the water boil. Try to remove the foam as carefully as possible. Once the water boils, reduce the heat to low, cover the pot with a lid, and simmer your broth over the lowest heat for 2-2.5 hours. The less your broth boils, the longer the meat languishes in weakly boiling water, the tastier and richer the borscht broth will turn out.

2. Second important feature cooking borscht is a preliminary separate preparation of vegetables before they are placed in the broth. Beets should be stewed in advance, separately from other vegetables. To keep the bright red color of the beets, they should be sprinkled a small amount vinegar or lemon juice. The beets are stewed, cut into small cubes or strips, laying it in well-heated pork fat or butter. In some cases, beets can be boiled or baked whole in their skins, and then peeled, chopped and put into the broth. It is extremely important when cooking borscht and the sequence of laying vegetables. According to V. Pokhlebkin, the sequence of laying vegetables is as follows: “Potatoes are laid 30 minutes before the borscht is ready, cabbage - 20 minutes, beets in prepared stew - 15 minutes. Sauteed vegetables (onions, carrots, parsley) - in 15 minutes. Spices - 5-8 minutes, garlic (separately from other spices) - 2 minutes before the end of cooking.

3. To add a special flavor to borscht, you can use almost any of your favorite spices. However, key spices are root and parsley (fresh or dried), black pepper (ground or whole peas), bay leaf. You can also experiment by adding celery root and greens, dill, coriander. Of course, we should not forget about garlic. Garlic is best added at the very end of cooking. It should first be finely chopped and pounded in a mortar or simply kneaded with the flat side of a knife blade. A classic Ukrainian spicy dressing for borscht can be called a dressing based on lard. chop on small pieces 200 gr. gently lard, 3 - 4 cloves of garlic and a few sprigs of parsley. Mix everything together and crush in a mortar, or scroll in a blender until smooth, homogeneous mass. Add the resulting seasoning to your borscht 2-3 minutes before it is ready.

4. To give your borscht a special sour taste and bright color, you can add pickled beet juice, beet sourdough or just fresh beetroot juice. You can also prepare a special beet dressing, which can then be added to borscht. Rinse one kilogram of beets thoroughly, peel and grate on a coarse grater. Finely chop 1 kg onion and 1 kg sweet bell pepper. Place vegetables in a saucepan, add ½ liter vegetable oil, ½ liter tomato sauce, 2 tbsp. tablespoons of salt, 1 cup of vinegar and 1 cup of sugar. Simmer everything together over low heat for 40 minutes, stirring frequently. Make sure the dressing doesn't burn! Ready gas station Divide into jars and store in the refrigerator.

5. The most widely used borscht recipe is Ukrainian plain borscht. Let's try to cook it the way V. Pokhlebkin recommends. Cook a strong broth from 500 g of beef brisket. Peel one large beet, cut into cubes and stew in pork fat, adding 1 tbsp. l. vinegar, 2 tbsp. l. sugar and ½ cup tomato paste. Cut two onions, one carrot and one parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Lower potatoes and cabbage into the broth and cook for 15 minutes. Then add to them stewed beets and fried vegetables and cook for another 10 minutes. At the end of cooking, add your favorite spices, herbs and dressing from lard, garlic and parsley. Cook for a couple more minutes and remove from heat. Before serving, season your borscht with sour cream.

6. Kiev borscht is considered to be even more tasty and fragrant. It is cooked in beef and lamb broth, which gives it a characteristic taste and aroma. Boil a strong broth from 250 grams of beef, adding ½ liter to the water beet kvass or sour beet juice. Peel and grate one large beet on a coarse grater and stew it together with 250 gr. lamb belly, cut into small pieces. Stew three tomatoes in 2 tablespoons of vegetable oil. Cut the onion, carrot and parsley root into strips and fry in butter. Chop ¼ head of cabbage, cut 4 potatoes into cubes. Dip the cabbage and potatoes in the boiling broth and cook for 15 minutes, then add all the stewed and fried vegetables and lamb and cook for another 10 minutes. Add three bay leaves, 3 allspice and ¼ teaspoon ground red pepper. Season the borscht with two tbsp. spoons boiled beans and cook everything together for another 10 minutes. At the very end of cooking, season the borscht with lard, garlic and parsley. Serve hot with sour cream added.

7. Poltava borscht cooked in broth from poultry. In addition to the broth, Poltava borsch is also distinguished by the fact that it is seasoned not only with vegetables, but also dumplings. Cook borscht according to a simple Ukrainian borscht recipe in a broth made from 600 grams of goose or duck. Prepare in advance dumplings. To do this, dilute 1 tbsp. a spoonful of flour in ¼ cup boiling water. Shake thoroughly and refrigerate. To the chilled mixture, add one egg and ½ cup buckwheat or wheat flour. Knead the dough. The consistency of the dough should resemble not too thick sour cream. Ready dough take with a teaspoon and dip into boiling, salted water. Boil dumplings until they float, then drain in a colander. Add ready-made dumplings to your borscht 5 minutes before the end of cooking. Serve Poltava borsch with sour cream and finely chopped parsley.

8. Lovers fish dishes You can recommend trying to cook borscht in fish broth. Boil 500 g fish fillet in 6 cups of strong fish broth made from heads and fins. Cut one medium-sized beetroot, one onion, parsley root and celery into strips and fry in butter. Add ½ cup of stock to the vegetables and simmer everything together for 10-15 minutes. Cut into strips of 50 grams of sorrel and spinach. Put 4 sliced potatoes into the boiling broth and cook for 10 minutes, then add the green vegetables and cook for another 10 minutes. Put vegetable stew, salt, add spices to taste and cook everything together for 5 minutes. Serving to the table, put a piece of fish fillet in each plate with borscht. Season the borsch with finely chopped boiled eggs and sour cream, sprinkle with fresh herbs.

9. Vegetarians were not left without their own borscht recipe. Boil 1.5 liters of water or mushroom broth. Put the peeled whole beets in it and cook until tender. Cut the head of onion and one carrot into strips and stew in butter. Remove the prepared beets from the broth, and put two diced potatoes and a glass of finely chopped cabbage into the broth. Boil everything together for 10-15 minutes, then add the stewed vegetables and grated on a large grater boiled beets. Cook for another 10 minutes, then add 1 tbsp. a spoonful of tomato paste, salt, sugar and spices to taste. Cook everything together for another 5 minutes and remove from heat. Serve to the table, seasoned with sour cream and sprinkled with fresh herbs.

10. Any borscht will seem even tastier if you don’t serve it with plain bread, and with fresh, hot donuts - yeast dough buns with garlic sauce. It's not hard at all to prepare them. Dilute a teaspoon of dry yeast with a small amount warm water with a pinch of sugar. Let stand 10-15 minutes. Pour the risen yeast into a bowl, add a glass of warm milk, a teaspoon of salt, a tablespoon of sugar and 3 tablespoons of vegetable oil. Gradually add 3 cups of flour and knead a soft dough. Knead it thoroughly, grease with vegetable oil and leave warm for one hour. The dough should double in size. Punch down the risen dough and cut into small round buns. Put the buns on a baking sheet, let them rise for 15 minutes, brush with a beaten egg and bake in an oven preheated to 180 degrees for 20-25 minutes. While the buns are baking, prepare garlic Sause. Crush six cloves of garlic with a teaspoon of salt, add a tablespoon of vegetable oil and mix thoroughly. Then add a tablespoon of water and stir until smooth. Remove the buns from the oven and dip hot in the garlic sauce. Serve immediately with a plate of hot, fragrant borscht.

We sincerely hope that our advice will help you more than once to please your friends and loved ones with a real, tasty and excitingly fragrant borscht. And "Culinary Eden" on its pages is always ready to offer you many new and interesting ideas and recipes on how to cook borscht, this is a favorite of many, a tasty and satisfying dish.