The correct recipe for Ukrainian borsch
Now it’s hard to say exactly which recipe for Ukrainian borsch can be considered classic - even in traditional Ukrainian cuisine restaurants they cook it in different ways.
The broth must be cooked on meat with bone - only then it will be rich and tasty. And borsch should be allowed to brew, so they always cook it in large portions, with a margin of two to three days.
Ingredients:
- pork on the bone (ribs or soup set) - 500 gr;
- potatoes - 3-4 pcs;
- red table beet - 1 pc;
- vegetable oil - 3 tbsp. l;
- carrots - 1 small;
- onions - 1 head;
- tomato sauce - 2-3 tbsp. l;
- fresh tomatoes - 2-3 pcs;
- white cabbage - 300 gr;
- salt to taste;
- Lavrushka - 2 pcs;
- garlic, herbs - to taste.
How to cook Ukrainian borsch
We chop the meat on the bone into pieces of medium size. If we cook borsch on the ribs, cut into portion pieces. Rinse, put in a pan. Pour cold water, put on a strong fire. As soon as the foam begins to rise, collect it with a slotted spoon. Reduce the fire to small, add salt to the broth.
Cook the meat until cooked. We take out the slotted spoon on a plate, filter the broth and put it on the fire again.
Put the potato straws in the boiled broth. Cook until tender for 15-20 minutes.
We put two pans on the adjacent burners, pour a little oil into each. In one pour the beets, chopped into thin strips. Stirring, leave to simmer on low heat for 15 minutes, until soft.
In another pan, first fry the finely chopped onions, then add the straws of the carrots or cut the carrots into a cube. Stew onions with carrots, too, about 15 minutes.
Mix the contents of both pans, add the tomato sauce and continue to simmer another five minutes, slightly frying the tomato.
We shift the vegetable frying with tomato into the pan. Bring to a boil.
Add finely chopped cabbage. Covering loosely with a lid, simmer the borscht over low heat until the cabbage is soft (or leave the floor crispy - do as you like).
In almost finished borscht, add tomatoes, cut into small pieces. We try borscht for salt, if necessary, add salt. We return the pieces of meat to the borsch, having previously separated them from the bone. Cook until fully cooked, seasoning with lavrushka at the end.
We leave the finished borsch on a warm stove to insist. Warm up before serving. Serve hot, with sour cream, herbs and garlic. Bon Appetit!
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no Ukrainian. there is no most important component. sugar beet. sweet and sour taste
Irina
I never ate or saw a recipe for borscht with sugar beets.And how interesting is the sweet and sour taste in it ????? Sourness is tomato paste and tomatoes, and sweetness is brown (red) beets.
Igor
You will never make a delicious soup - at least borsch, at least some other, on pork broth. There will be no necessary aroma. In the case of borscht - only beef.
Larisa
When the beets are stewed, add a little sugar and lemon juice. And just yesterday I found out that dried pears are added to borsch in the Cherkasy region!
Jeanne
Is it Ukrainian borsch? No, really! Where are the white beans? My grandmother always added beans to borsch. And yet, put the potatoes in large pieces, right across the half of the potato. I myself am from the Cherkasy region, but I’ve heard about dried pears in borsch for the first time, but here are a few sour plums, yes))) And where is the “grout” of garlic and bacon? Yes, here’s another one with tomatoes, they are not boiled in borsch, they should also be in that “zharochka” with onions, carrots, etc ... In short, EVERYTHING IS NOT SO!