Borscht is a kind of first hot dish, which is prepared on the basis of meat broth and vegetables. It is the main dish in the national Ukrainian cuisine, but it is prepared not only in this country. Borscht has become so widespread that its taste is admired all over the world.

This dish has not been spared by literary classics, it is often mentioned in the most famous works. In the Poltava region, the Sorochinskaya Fair takes place every year, and the “Borscht Festival” is always held there. Not a single person in the world can remain indifferent to this culinary masterpiece.

Let's agree right away if you are going to cook a classic Ukrainian borsch then stock up on free time, desire and good mood. If you need a lunch option hastily, it is better to immediately stop on the easy quick soup. Traditional borscht will require at least 2 hours of time. To prepare it, choose the best and highest quality products. And remember homemade borscht in Ukrainian it should be thick.

How to cook real Ukrainian borscht

To prepare the beef broth, wash the ribs, transfer them to a saucepan, pour cold water and send to the stove. At first, you can make the fire big, after the water boils and foam appears, carefully remove it with a slotted spoon or a regular spoon so that the finished broth is transparent. Now reduce the heat and cook the beef for 1.5-2 hours. Remove the cooked meat from the pan and cool, and strain the broth if necessary.

The next step is to roast Ukrainian borscht. Peel the onion, wash and cut into small cubes. Heat vegetable oil in a frying pan, transfer the onion and fry until it is transparent (you can use lard, margarine or lard instead of oil).

Wash and peel the carrots and beets, rub them on a coarse grater, add to the onion, mix and fry everything together for about 8-10 minutes until the vegetables are soft. Many people do not like to put beets in borscht, but it gives it a rich red color, so do not neglect this vegetable.

Peel fresh tomatoes, chop with a blender, grater or meat grinder into a puree. Transfer the resulting mass to a pan with vegetables, add also tomato paste, pepper and salt to your liking. Simmer the contents of the pan for another 5-7 minutes.

When the frying becomes homogeneous and the liquid has evaporated a little, remove the pan from the heat.

Peel potatoes, wash and cut small cubes. Bring the broth to a boil, put the potatoes in it and cook for 5-7 minutes.

During this time, finely chop the cabbage, transfer to a saucepan and cook for 2-3 minutes so that it does not boil too much and is elastic (not quite soft). If you use young cabbage, then add it at the same time as frying.

Separate the beef meat from the bone and chop finely, add it to the broth with vegetables, and also put canned beans. Instead of canned beans, you can use ordinary beans, which are better to soak and boil beforehand.

Let the contents of the pot come to a boil again.

Peel the garlic cloves and grind them in a mortar along with the old lard.

Transfer the frying for borscht from the pan to the pan, add lard with garlic, taste for salt (if necessary, add a little more salt), throw in the bay leaf and boil for 3-5 minutes.

Turn off the heat and let the borscht brew for 10-15 minutes, then remove the bay leaf from it. If desired, you can add finely chopped fresh herbs ( green onion, dill or parsley).

That's all, the real Ukrainian borscht is ready. To serve it to the table, pour it on plates, thinly cut slightly frozen bacon to it. Be sure to serve sour cream, black Borodino bread, and even better donuts with garlic sauce for borscht.

During church fasts, cook exactly the same borscht, just not on beef broth, and on mushroom or on water. Without meat, it will not be as rich, but still very tasty.

This is one of those dishes that glorified Ukrainian cuisine to the whole world. Cooking a real Ukrainian borscht is quite easy, the main thing is to follow one golden rule - you should use only tasty and fresh products. You will need to take cabbage, meat, beets, potatoes, tomato paste, carrots, peppers, salt, garlic and fresh herbs. Ukrainian borsch can be cooked with beans or dumplings.

To make the borscht not only hearty, but also fragrant, you first need to cook the broth. The ideal option for Ukrainian borscht there will be broth on pork ribs You can also use chicken or beef.

Despite the fact that today there are a lot of recipes for this dish that differ from each other, and each housewife prepares borscht in her own way, creating her own signature dish, most main feature real Ukrainian borsch is the addition of bacon, mashed with herbs and garlic. We bring to your attention several recipes for cooking Ukrainian borscht, including a modern version in a slow cooker.

Today there are several dozen various recipes cooking borscht, and below is classic version Ukrainian borscht.

Ingredients:
100 g tomato paste,
400 g potatoes
400 g white cabbage,
100 g red sweet pepper,
500 g pork meat,
100 g carrots
250 g beets,
1 onion,
50 g fat,
2 tomatoes
10 g dill seeds,
2 garlic cloves,
1 st. l. oils (preferably olive oil)
Sour cream - a little, to taste.

Cooking:
First, we deal with meat, it must be thoroughly washed with cold water, and then cut into small portioned pieces. Prepared meat is laid out in a saucepan in which we will cook borscht. Once meat broth will be completely ready, filter it.

Now let's move on to vegetables. All vegetables are peeled and washed. cold water, and then cut into thin strips (with the exception of cabbage and potatoes). We cut the potatoes into cubes, and finely chop the cabbage. Roast the beetroot in a pan. Pass the remaining vegetables in a pan, and then mix with a small amount toasted flour.

Wash and grate fresh tomatoes, and then mix with tomato paste, transfer to a pan and add spices, as well as dill seeds.

Put the beets in a saucepan, let it boil and cook for 15 minutes. Then add potatoes, onions, carrots, salt and pepper. We put the cabbage in the borscht when the potatoes are almost ready. Boil the borscht until the vegetables are fully cooked. Now we introduce tomatoes mixed with tomato paste, all the spices, and bring the borscht to a boil.

Grind lard with garlic and add already to ready borscht, let it boil for a few minutes, and then turn off the fire. It is necessary to let the borscht brew well, thanks to which it will acquire a richer aroma and taste.

Serving borsch to the table, add sour cream and sprinkle with fresh, pre-chopped herbs.

Ukrainian borscht with beet kvass

Borscht cooked according to this recipe has nothing incomparable taste and even the most demanding gourmets will like it, besides, it is quite easy to prepare, the main thing is to stick to the recipe below.

Ingredients:
¼ part chicken
200 g lamb meat,
200 g beef meat,
50 g fat,
1 onion,
300 g potatoes
1 st. raw kvass,
2 tbsp. beet kvass,
1 tsp flour,
1 yolk,
½ st. sour cream
1 bunch of fresh parsley,
1 tomato
1 beet
1 carrot
1 head of white cabbage.

Cooking:
The main feature of this Ukrainian borscht recipe is the addition of kvass, which can be easily prepared at home, but this must be done in advance, since the kvass must still be infused. If kvass is cooked correctly, then it will turn out real borscht, after all, several decades ago, the Cossacks emphasized the taste of Ukrainian borscht with kvass.

First, we take beet kvass and raw kvass, mix them with water - the result should be exactly 10 glasses of liquid. We thoroughly wash the chicken and beef meat with cold water, and then transfer it to a saucepan with kvass and water. It is necessary to cook the broth, and as soon as the meat is completely ready, we take out the chicken from the broth and carefully separate the meat from the bones.

While the meat is cooking, prepare the vegetables. Carrots are peeled and three on a grater. We clean the beets, and then cut into thin strips. Place vegetables in a bowl with broth.

As soon as the beets are ready, you can add lamb. Now we follow the lamb, and as soon as it is cooked, we take it out of the broth. While cooking lamb, add potatoes to the pan, which we cut into small cubes, and finely chopped cabbage.

Now we are making a dressing, without which it will not be possible to cook a real Ukrainian borscht. We take a piece of bacon and transfer it to a porcelain or wooden mortar, and then add quite a bit of flour, fresh herbs (parsley or dill) and onions. Now we begin to crush all the ingredients - the result should be a mass uniform consistency. As soon as the mixture reaches the desired consistency, transfer it to a saucepan and bring the borscht to a boil.

Cut the tomato into small cubes (you can grate), add to the borscht when the potatoes are cooked. Ready borscht will have to be left for about an hour so that it can brew well, and then you can serve it to the table. Borsch is poured into portioned plates, and then add sour cream and crumble the boiled yolk.

Beet kvass

Ingredients:
2 l. cold water
50 g black bread,
1 kg of beets.

Cooking:
We take the beets, peel and cut into small slices, and then transfer them to a ceramic or glass dish and pour boiled water. It is important to use only warm water. Now we take the bread and crumble it directly with our hands into a container with water and beets, cover the dish with a layer of clean gauze on top and leave it in a warm place. After about 2 or 3 days, the fermentation process will completely end. Then kvass will need to be filtered and can be used to make borscht.

Kvass-syrovets

Ingredients:
5 liters of cold water,
0.5 kg rye flour,
10.5 g yeast.

Cooking:
We take 2/3 of the flour and pour boiled warm water- it is necessary to knead the dough of a homogeneous consistency of thick sour cream, and put it in a warm place for exactly one day.

We dilute the yeast with warm water and add 1/3 of the flour, also place it in a warm place for a day.

Exactly one day later, we mix the two parts, add water and put it in a cool place (you can add up to 10 liters of water).

Ukrainian borscht with pepper and lemon

Thanks to the addition of lemon to borscht ready meal acquires a refined and refined taste.

Ingredients:
1 large tomato (fresh)
1 onion
1 carrot
2 beets,
1 head white cabbage,
3 pcs. potato,
700 g beef meat,
2 tsp Sahara,
2 garlic cloves,
1 lemon
15 g pork fat,
1 bell red pepper,
Vegetable oil, fresh herbs, salt - a little, to taste.

Cooking:
We take a 3-liter saucepan, fill it with water and put the washed beef into it, cook the broth. After the water boils, we fasten the fire and cook the broth for two hours, while periodically removing the foam that appears. After the broth is completely ready, we take out the meat.

While the broth is cooking, prepare the vegetables. We clean the onion from the husk and cut into small cubes. We clean the beets, and then rub them on a medium grater, we also chop the peeled carrots. Remove the stem of the bell pepper and rinse well with water to remove all the seeds, as they will add bitterness to the dish. Pepper cut into thin strips. Peel the potatoes and cut them into small cubes. Finely chop the cabbage. Cut the tomato into small cubes.

We take a frying pan and put it on the stove, pour vegetable oil, spread the beets, simmer with the addition of a small amount of lemon juice. Thanks to this technique, the beets will not only retain their bright color, but the borscht will also acquire a more interesting taste.

In a separate pan, prepare the frying - fry the onion until it acquires a light golden hue. Then add carrots and peppers to the onion - sauté until the vegetables are soft.

By this time, the broth in which we put the potatoes should already be completely ready. Now wait until the broth boils, and then add the chopped cabbage. After about five minutes, you can put the beets and immediately add the frying.

Grind the lard with garlic and add to the pan about three minutes before the end of cooking borscht. At the very end, lay out the meat. Now we leave the borscht for about an hour so that it can brew well, and you can serve it to the table.

Ukrainian borscht in a slow cooker

This borscht recipe is just perfect for young mothers or business women who simply don’t have the opportunity to spend a lot of time preparing dinner. It is enough just to prepare all the products, and the slow cooker will cook everything by itself.

Ingredients:
300 g pork or beef,
2.5 liters of water,
2 tbsp. l tomato paste,
3 garlic cloves,
1 st. l. vinegar,
1 sweet pepper
1 onion (bulb)
4 tbsp. l. vegetable oils,
150 g white cabbage,
1 st. l. Sahara,
2 bunches parsley (fresh)
1 large carrot
4 potatoes
2 medium beets,
Salt and ground black pepper - a little, to taste.

Cooking:
First you need to start preparing all the products. Wash the meat and cut into small pieces. We cut the beets and carrots into cubes. We remove the leg from the pepper and thoroughly wash all the seeds, and then cut it into thin strips. Finely chop the parsley and onions, previously peeled. Next, chop the cabbage.

Pour a little vegetable oil into the multicooker bowl and turn on the “Frying” or “Baking” function. Now spread the onion with parsley and fry for five minutes, while the multicooker lid should be open.

Now you can add the meat already cut into pieces, and fry everything together for 10 minutes, stirring occasionally.

After 10 minutes, press the "Cancel" button and turn on the "Extinguishing" function. Add tomato paste and pour water (exactly 160 ml), add sugar, vinegar. Mix everything well, and then close the lid of the multicooker, simmer for 10 minutes.

Add chopped cabbage, then potatoes and mix everything again. Pour water up to the upper mark, season with a little pepper and salt. We press the "Cancel" button and turn on the "Soup" function, and if there is none, then you can turn on the "Stew" (you need to set the time to exactly 40 minutes).

After 40 minutes, add finely chopped lard, garlic cloves and greens to the borscht. Turn on the “Soup” or “Stew” function again and set the time to 10 minutes. If borsch is prepared for children, then you can not add lard and limit yourself to garlic.

Borscht should be served with sour cream. It is best to put a bowl filled with sour cream on the table so that everyone can put as much sour cream as they want. Delicious Ukrainian borscht is ready!

Today Ukrainian food is very popular all over the world, and even in elite European restaurants you can see not only borscht on the menu, but also other dishes national cuisine Ukraine, for example, dumplings, which today are considered a real international dish.

Ukrainian borscht is known far beyond the borders of Ukraine. The main ingredient that makes borscht so recognizable is beetroot, which gives it its characteristic color. But that's not all! A variety of vegetables, herbs, meats and lard, as well as always great Ukrainian donuts. The recipe for Ukrainian borscht can be presented in its traditional form or in its variations. We will help you cook delicious borscht and choose your favorite recipe.

Ukrainian borscht with meat and donuts

Ukrainian borscht on meat broth with donuts is traditional. Thanks to the proposed step-by-step recipe, you will be able to evaluate real taste national cuisine.

Quantity - 6 portions

Preparation - pot, frying pan, cutting board, knife

Cooking time - 120 minutes

Calorie content of 100 gr of product - 100 kcal

Immediately, we note that the calorie content of the dish is a conditional figure. If you cook pork borscht, this figure may be higher by lean beef- a little lower.

To prepare the dish you will need:

• Piece of meat (pork) on the bone - 500 g
• Salo - 50 g
• White cabbage - 300 g
• Beets - 2 pieces
• Potatoes - 4-5 pieces
• Onions, carrots - 1 each
• bell pepper- 2 pieces
• Tomato paste - 3-4 tablespoons
• Flour - 2 tablespoons
• Ghee or vegetable oil - 1 tablespoon
• Sugar - 1 tablespoon
• table vinegar(9%) - 1 tablespoon
• Greens in any quantity and spices

Meal preparation:

1. We put the meat to cook over low heat, periodically removing the foam.
2. During the cooking of meat, we prepare vegetables. Beets and carrots need to be peeled and cut into thin strips. AT last resort you can rub them on coarse grater.
3. Potatoes are peeled and cut. AT traditional borscht it should be cut into long sticks. Finely chop the cabbage.
4. Fry carrots, beets, pre-sprinkled with table vinegar in hot oil. We continue to simmer vegetables for 4-6 minutes.
5. After an hour of cooking meat, put the fried roots in the broth. We also add potatoes and cabbage. We cook 10 minutes.
6. Finely chop the salo and fry in a skillet over low heat. As soon as the fat is rendered, add the chopped onion and fry it until golden brown.
7. Gently sprinkle the dressing with flour and mix thoroughly. We add tomato paste, sugar and after 1-2 minutes we start in borscht.
8. Cook the dish until the vegetables are ready. Five minutes before the end, add greens, bay leaf and other spices.
9. Borscht is served in wide plates with donuts and garlic dressing, the recipe for which is below.

Ukrainian red borscht with beans: recipe with photo

Do you want to weld original borscht, then cook borscht with beans. This is not only a tasty dish, but also a large number of vitamins.

Quantity - 8 servings

Cooking time - 1.5 hours

Calorie content - 50-60 kcal (depending on the ingredients used)

The cooking time is indicated on the basis that the beans are soaked in water in advance and infused for 4-5 hours. Otherwise, it will take at least two hours to cook it.

Let's cook necessary products:

• Beans - 200-300 g
• Beets, carrots, onions - 1 each
• Cabbage - 250 gr
• Potatoes - 3 pieces
• Spices and herbs - to taste
• Dressing oil - 1 tablespoon
• Tomato paste - 2 tablespoons
• Sugar and salt - 1 tablespoon each

Cooking process:

• Cook pre-soaked beans until half cooked for 50-60 minutes.
• While the beans are cooking, prepare the vegetables. Peel potatoes, beets, carrots and onions.
• We cut the potatoes into cubes or sticks, and the rest of the ingredients into strips. We chop the cabbage.

• Put the potatoes, cabbage and some carrots into the pan. Cook for 8-10 minutes.
• Fry the beets in oil for 4 minutes and put this gravy in a saucepan.
• Separately, fry the onion with the remaining carrots. After a couple of minutes, add the tomato paste there.

• We spread the browned onions with carrots in the borscht and cook it for another 10 minutes.
• Add spices and herbs to taste.

Tip: before serving borscht, you need to let it brew for 20-30 minutes, then it will be even tastier.

Lenten Ukrainian borscht

After the holidays, you want something tasty, but light. We offer to cook vegetarian borscht.

Quantity - 6 portions

Cooking time - 1 hour

Calorie content - 30-35 kcal

You will need:

• Beans -100 gr.
• Beets, carrots, onions, celery - 1 each
• Potatoes - 3-4 pieces
• Cabbage - 500 g
• Dried mushrooms - 50 g
• Bulgarian pepper - 1 piece
• Flour - 1 tablespoon
• Greens and spices - a little
• Salt and sugar - 1 tablespoon each
• Vegetable oil (and ideally olive oil) - 4 tablespoons
• Tomato paste - 2 tablespoons

Cooking:

1. We put the pre-soaked beans to boil. We wait until the water boils, then cook the beans for an hour over low heat.
2. At the same time, cook mushrooms pre-soaked for one hour in salted water for 45 minutes.
3. While the beans and mushrooms are cooking, clean all the vegetables and chop them. We put the beets in the broth and continue to cook for 10 minutes.
4. At this time, sprinkle the potatoes with flour and fry them in oil in a saucepan for 2 minutes.
5. We put potatoes and cabbage in the broth.
6. Fry carrots and onions, adding tomato paste and Bell pepper.
7. Add dressing to the pan, sprinkle with herbs and let it brew for 15-20 minutes.

How to serve Ukrainian borscht

For correct filing real Ukrainian borscht on the table needs wide plates. Traditionally, donuts with garlic dressing are prepared for the dish. These are a kind of small buns baked in the oven.

To make donuts you will need:

• dry yeast - 15 g
• butter - 50 g
• sugar - 2 teaspoons
• salt - 1 teaspoon
• water - 1 glass
• flour

Cooking donuts:

1. Dissolve yeast, salt and sugar in water, melt butter, add right amount flour.
2. Knead the dough and let it brew for an hour.
3. After this time, we make small balls from the dough (6-8 cm in diameter) and bake them in the oven or in deep fat until golden brown.
4. Cooking garlic dressing. Mince the garlic and mix it with vegetable oil.

This is how it is served classic borscht. Sour cream will be useful at the table, and for modern people it has been replaced by mayonnaise, although culinary specialists are against such a combination.

The subtleties and secrets of cooking borscht

• Ukrainian borscht is simply obliged to be rich and thick, even if it is dietary.
• If you cook the broth, preference should be given to meat on the bone or brisket.
• You can add sauerkraut to fresh cabbage, then the dish will acquire a special flavor. spicy taste.
• Fry the lard until fat appears, but do not overcook into cracklings. Especially delicious dish will be with, which you can pickle at home yourself.
• In order for the broth to be transparent, cook the meat with the lid ajar, then the thick will look beautiful in borscht.
• Be sure to follow our instructions and follow the order of laying the ingredients. Then they will all boil evenly and not be overcooked.

A step-by-step recipe for classic Ukrainian borscht is shown in the video master class. The video will be especially useful for those who have just started to learn the basics of cooking. meat soups.

These were only traditional recipes borscht. We will be glad if you share your ideas, and maybe tricks for making borscht, in the comments.

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 does not every housewife get a real Ukrainian borscht - really tasty and “the same 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 borscht 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 “beet”), 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 “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 poured 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 cook dietary 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 borscht 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 fresh ones will follow. White cabbage. If our recipe contains sauerkraut, it must be added along with beets, not earlier.

Note: potatoes are always added before acid is added (tomatoes, such as 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 your recipe for Ukrainian borscht contains toasted flour, 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. BUT! BELIEVE! So it is necessary. Try it and see for yourself.

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

We put the fat already in the 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 is 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 - THE SAME. Enjoy your meal!

Other dishes of national cuisine:

Catherine Category: 5 comments

Ukrainian borscht - real classic recipe with photo

Hello! Today I remembered that I promised you to write an article about real Ukrainian soups. In particular, reveal secret ingredient this first course. Here we waited. 😛

Delicious, fragrant soup, cooked with love, anyone will definitely succeed, the main thing is to try very hard and cook it as described in this article. Everything will work out for you.

Ukrainian borscht is traditionally cooked according to the gost with donuts, beef or pork, chicken, beets and sauerkraut and even with homemade dumplings. But super tasty and fragrant version of this classic soup prepared without fail with garlic, with lard and herbs, dill.

Ukrainian borsch:

Traditionally, it is better to cook Ukrainian borscht with pork and beef, just like the classic version of borscht.

You can of course use poultry meat, such as chicken or duck.

How delicious to cook Ukrainian borsch, a step-by-step recipe for a real soup

We will need:

pork ribs -0.5 kg

fresh cabbage - 200 g

beets - 150 g

boiled white beans - 100 g

potatoes - 200 g

carrots - 80 g

onion - 80 g

garlic - 1 clove

tomato paste - 2 tbsp

olive oil - 20 ml

sour cream - 50 g

greens to taste

salt, pepper, bay leaf, sugar to taste

vinegar - 1 tbsp

water - 2-3 l

Cooking method:

1. Cut fresh, beautiful-looking burgundy beets into circles. And then crumble with straw.

2. Chop the carrot with a culinary knife so that it looks like thin sticks.

3. Shred the cabbage very carefully, take your time to make it look beautiful.

4. First cut the potatoes lengthwise into cubes, and then make cubes out of them.

5. Cut the pork ribs into pieces.

6. Pour water into a saucepan and bring to a boil. Add meat, at the very end of cooking, throw a bay leaf and salt. Cooking time 2 hours.

7. Carrots and onions must be fried in a frying pan with vegetable oil while the meat is being cooked so that the vegetables become soft.

8. After that, add beets to the vegetables. Roast until the beets are soft. Sugar. Sprinkle a little vinegar at the end.

9. Add some water and tomato paste.

10. Throw the potatoes into the pan and cook like this, almost until the potatoes are cooked. Add all the fried vegetables to the prepared meat broth with meat. Salt and pepper to your taste.

11. Add cabbage, minced garlic and beans. Beans should be taken either canned or boiled. Cook like this for another 15 minutes. Then turn off the soup and let it brew.

12. Looks very nice and appetizing. Sprinkle with herbs for aroma and richness. Enjoy your meal!

Ukrainian borsch with donuts or dumplings recipe with photo

We will need:

beef on the bone - 400 g

beets - 250 g

white cabbage - 0.5 pcs.

carrots - 2 pcs.

garlic - 1 clove

herbs, salt, pepper to taste

vinegar - 0.5 tsp

flour - 200 g

milk - 100 ml

Cooking method:

1. Start with meat. Rinse it well in running water. Cut into pieces and send to a pot of water. After boiling in the broth, add one carrot, and a whole, leaves bay leaf and head onion, also whole, peeled. Boil such a fragrant broth over low heat for about an hour.

Important! After boiling the meat, do not forget to remove the foam so that the broth is light.

2. Cut all fresh and fortified vegetables to your liking. I propose to chop carrots, beets and cabbage into strips. Onion and potato cubes. In a mortar, grind the garlic and herbs, adding salt to make this mixture give juice.

3. Fry carrots with onions in a pan with butter. Next, add beets to them and sugar. Roast vegetables until soft. Sprinkle with vinegar at the end.

Important! If you want to make a red soup, be sure to use vinegar to set the color.

Add the already cooked potatoes to the broth. Throw in the cabbage and cook for about 20 minutes. After the potatoes are cooked, add the fried vegetables and tomato paste (or grate the pulp of the tomato). Let this dish cook for another 5 minutes.

4. How to make donuts for borscht? Knead the dough first. Take half a glass of warm water and add a teaspoon of yeast (dry), sugar and salt to it. Let it stand until you see a yeast cap, about 5 minutes later this will happen.

Then add vegetable oil and flour. Stir. The dough is ready. Let it stand and rise 2 times in a warm place. Then make balls out of it and place them on a baking sheet greased with vegetable oil. Grease the top of the donuts with milk. Bake in the oven for approximately 20 minutes.

To make garlic donuts, on top of ready-made pastries apply softened garlic mixed with vegetable oil and salt. Garlic donuts are ready.

5. Serve Ukrainian-style borscht with sour cream and garlic donuts at the table. Enjoy and delicious fragrant stories 🙂

Delicious borscht with beans in Ukrainian style, real

Do you know how this dish sounds right? Write your comments 🙂 Here's what they say in their language spravzhnіy ukrainian borscht

1. As always, this first course is prepared from the fact that the meat broth is cooked first.

2. Fill the pieces of beef with water and remove the foam after boiling. Boil for about 1 hour. Then remove the meat so that it rests on a plate and cools down.

3. Throw the beans into the broth.

Important! To make the beans boil faster in the soup, fill them with cold water in advance at night.

4. Beets are cut into slices, and long ones will look more beautiful.

5. Fry the chopped beets in a pan with vegetable oil until soft. At the end, sprinkle it with vinegar. Add beets to beans in soup.

6. Finely chop the onion and carrot with a kitchen knife to your taste. Frozen peppers can be taken fresh, cut into cubes. Fry all the vegetables in a pan with oil over low heat. This will be frying.

7. That's how bright it all looks.

8. At the end of frying, add tomato paste or ketchup. Stir and simmer for 2 more minutes.

9. Sprinkle with herbs and of course chopped garlic. The scent is amazing, isn't it?

10. Send the meat to the broth, cutting it into pieces in advance.

11. Shred the cabbage and cut the potatoes into cubes.

12. Add the potatoes to the broth first.

13. Then cabbage.

14. At the very end, when the potatoes and cabbage are almost ready, add the frying and cook the soup for another 2 minutes.

15. Rich, tasty, mouth-watering Ukrainian is ready! You can serve this soup with bread and pickled onions. Well, or of course traditionally with pampukhs.

You can cook this soup with dumplings. How to make dumplings?

We will need:

egg - 1 pc.

water - 0.5 tbsp.

flour - as much as the dough becomes tight and dense

salt to taste

Cooking method:

1. Mix the egg with water, mix and salt. Add flour. Roll out the dough.

2. Randomly tear off small lumps and throw them into the finished soup. You can cut them with a knife. Form lumps. Boil them for about 2-3 minutes, readiness can be seen as they pop up, which means they are ready to eat.

How to cook Ukrainian borsch with bacon and garlic, the most delicious

The secret ingredient of any Ukrainian first course is garlic, it makes it saturated, and of course lard, which gives richness and delicious taste. Beets add a red tint to the soup. A stew seasoned with bacon is the highlight of the national hot soup. That's where that great taste comes from when you cook at home. This is what distinguishes this soup from our Russian.

Any hostess cooks it anyway in different ways, I personally often cook it without frying, I just cut vegetables and add them fresh to the soup, so it turns out that the soup is without vinegar. If you're roasting, then do it right.

It happens that I cook this dish without meat, it turns out a simple vegetable stew. In stores I even saw this product for the winter in jars. Here's what's already been figured out. I think that the cooking technology is the same there, they just roll the soup under the lid. As you can see, there are a lot of options, as they say, who is good for what.

We will need:

beef or pork broth - 3 l

beets - 1 pc.

potatoes - 4-5 pcs.

carrots - 1 pc.

onion - 1 head

garlic - 1 clove

cabbage - 200 g

beans - 80 g

pickled salted lard - 120 g

tomato paste - 3 tbsp

greens fresh or frozen - to taste

salt and pepper to taste

Cooking method:

2. Next, cut all the vegetables. First, cut the potatoes into cubes, and then make cubes out of them. Grate carrots on a coarse grater. Grate the beets, too, if you prefer to cut, then chop with a knife into thin strips. Chop the onion into small cubes. Shred the cabbage.

Important! You know that it is better to take carrots in the spring not fresh from the cellar, but frozen from the fall. Frozen fresh carrots retain more vitamins than those that lie in a cold place all winter.

3. In the broth that has just boiled, add the beans, carrots and beets.

Important! Beans must first be soaked in water, it is better that they stand overnight. Thus, it will cook faster in the pan.

4. After the beans have boiled in the broth for about 20-30 minutes, throw in the pieces of potatoes and chopped cabbage.

5. Make a roast for borscht. How to cook? To do this, finely chop the onion with a kitchen knife, add it to the pan and fry in sunflower oil to transparency.

7. Now the secret technology of this delicious soup, chop the lard and garlic, chop finely with a knife.

8. Add food to the mortar and rub well with a stick. At the end, add chopped greens and crush the same. Garlic dressing for fragrant borscht in Ukrainian is ready.

9. Add dressing of bacon and garlic, and fry vegetables, salt and pepper, mix and boil for another 10 minutes. Turn off the soup and let it brew and become thick. Enjoy your meal!

Serve hot with sour cream and bread or donuts. From above, add chopped greens to each plate to taste.

Salo with garlic and herbs, the secret ingredient of the soup

It is possible to build from these ingredients awesome snack, from which you just don’t exactly lick your fingers, but also swallow them. Watch this video and learn:

We will need:

Fresh fat (not salty) -1 kg

Garlic - 9 cloves

Green onions and dill

Salt - 2 tsp

Ground black pepper

ground coriander

Cooking method:

1. Prepare all the food on the table. Carefully peel off the skin with a knife. Cut into serving pieces. Then take any electrical appliance, it is best to use a blender or meat grinder. And grind this ingredient.

2. You get such a pork gruel. Using a garlic press, add the crushed garlic to the pulp. Can you feel the scent? Finely chop the greens with a knife and also send to this greasy mixture. Salt. Although you can not salt, because the fat is already salty.

3. Stir the resulting liquid mass. Take a loaf and spread it into pieces. Sprinkle black pepper and coriander on top. Well, yummy, I tell you it turned out! Simple yum! Overeating! 🙂 Serve these sandwiches with red borscht.

Can you apply to stewed potatoes with stew.

Ukrainian borscht with shkarki or old lard, recipe

This type will be with the addition of smoked lard, or you can take the old one. Tomatoes (tomatoes) will be used fresh, of course you can replace it with tomato paste.

P.S. In the summer, I still really like to cook green with sorrel, without cabbage and without beets, also a fortified and very tasty option. My grandmother can use it hot and even cold with sour cream.

For a change, she also uses the oven for cooking, the soup cooks on chicken broth, and makes small pieces of chicken and serves them with garlic. How to cook and how to cook such a soup, you will also soon learn. Somehow I will also describe this view to you and show it in my notes.

And my mom always cooks such a dish in a slow cooker. After all, it is always a pleasure to cook in the miracle potion. Where and in what do you cook?

Who knows the calorie content of this hot dish, please write in the comments, I will be very grateful 😛

Sincerely,

You will be interested: