Ukrainian Borsch

soups 1176 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Ukrainian Borsch
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Medium
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Ukrainian borscht fully reflects the character of the country's cuisine: this soup is hearty, aromatic, colorful, thick, incredibly tasty. And, by the way, it is very useful, because it contains a large number of root crops and vegetables. Plus - herbs with garlic at the very end of cooking! In general, a real gift for both soul and body. Many do not dare to take up the preparation of Ukrainian borscht because of the duration of cooking and the large number of subtleties that must be taken into account. We hasten to reassure you: our version of Ukrainian borscht is quite simple to perform, so even those who take their first steps to culinary heights can handle it.

Ingredients

Directions

  1. Cooking broth for Ukrainian borscht. Place the meat in a large saucepan and cover with water to cover the meat 5 fingers. Bring to a boil and skim off the foam. Reduce fire to a minimum. Peel the onions, carrots and parsley root, cut in half lengthwise and bake in a dry frying pan until they are tanned. Add vegetables, peppercorns, parsley stalks to the meat (save the leaves). Cook for 2.5 hours. In 15 minutes. add salt and bay leaf until finished.
  2. Strain the broth. Remove the meat from the bones in small pieces, remove the bone marrow from the marrow.
  3. For the Ukrainian borscht dressing, peel all the vegetables. Chop the onion finely. Grate carrots and beets on a coarse grater. Cut the pepper into small cubes. Potatoes - medium wedges. Chop the cabbage. Grate the tomatoes.
  4. Put 2 frying pans over medium heat, melt the bacon in each. Put onions in one, beets in the other. Fry, stirring occasionally, for 5 minutes. Add carrots and peppers to the onions, and vinegar to the beets. Cook for another 5 minutes. Remove the beets from the heat, put the tomatoes in the onions and carrots. Cook for another 5 minutes.
  5. Boil the borscht broth, add the potatoes, cook for 10 minutes. Add cabbage, cook for 5 minutes. Add beets and onions with carrots, bring to a boil, cook for 10 minutes.
  6. Finely chop the garlic with parsley leaves, add to the borscht along with the meat and bone marrow. Season with salt and pepper. Bring to a boil, turn off the heat and leave the Ukrainian borscht for 15 minutes. Serve with crushed bacon and sour cream.

Ukrainian Borsch



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Medium

Ukrainian borscht fully reflects the character of the country's cuisine: this soup is hearty, aromatic, colorful, thick, incredibly tasty. And, by the way, it is very useful, because it contains a large number of root crops and vegetables. Plus - herbs with garlic at the very end of cooking! In general, a real gift for both soul and body. Many do not dare to take up the preparation of Ukrainian borscht because of the duration of cooking and the large number of subtleties that must be taken into account. We hasten to reassure you: our version of Ukrainian borscht is quite simple to perform, so even those who take their first steps to culinary heights can handle it.

Ingredients

Directions

  1. Cooking broth for Ukrainian borscht. Place the meat in a large saucepan and cover with water to cover the meat 5 fingers. Bring to a boil and skim off the foam. Reduce fire to a minimum. Peel the onions, carrots and parsley root, cut in half lengthwise and bake in a dry frying pan until they are tanned. Add vegetables, peppercorns, parsley stalks to the meat (save the leaves). Cook for 2.5 hours. In 15 minutes. add salt and bay leaf until finished.
  2. Strain the broth. Remove the meat from the bones in small pieces, remove the bone marrow from the marrow.
  3. For the Ukrainian borscht dressing, peel all the vegetables. Chop the onion finely. Grate carrots and beets on a coarse grater. Cut the pepper into small cubes. Potatoes - medium wedges. Chop the cabbage. Grate the tomatoes.
  4. Put 2 frying pans over medium heat, melt the bacon in each. Put onions in one, beets in the other. Fry, stirring occasionally, for 5 minutes. Add carrots and peppers to the onions, and vinegar to the beets. Cook for another 5 minutes. Remove the beets from the heat, put the tomatoes in the onions and carrots. Cook for another 5 minutes.
  5. Boil the borscht broth, add the potatoes, cook for 10 minutes. Add cabbage, cook for 5 minutes. Add beets and onions with carrots, bring to a boil, cook for 10 minutes.
  6. Finely chop the garlic with parsley leaves, add to the borscht along with the meat and bone marrow. Season with salt and pepper. Bring to a boil, turn off the heat and leave the Ukrainian borscht for 15 minutes. Serve with crushed bacon and sour cream.

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