Ukrainian borscht cooking. Real Ukrainian borscht: recipe, cooking features and reviews

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 surprisingly 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 of different varieties, for example, fatty pork with goose and dietary 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 is better not to talk about vegetarian recipes in front 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 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 made from this part of the carcass of the animal 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. We put there a whole piece of 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 living 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 is fried with ghee/vegetable oil and poured into the broth, usually at the very end, before the crushed bacon is added.

How to prepare beets for Ukrainian borscht

Beets are prepared in many ways. But there are also common points, they are just the most important. First of all - adding vinegar or citric acid to it. Firstly, it will keep the bright original color of the vegetable, and the borscht will never look “faded”. Secondly, vinegar will add a pleasant sourness to the dish. 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 put into a 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. Fresh or previously (2 days) aged in cold water is added to it in an amount of 1: 1. 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, can be 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 these are 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 in a 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 white cabbage will follow, 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, 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 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, crushed in a mortar 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 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- These are round buns made from yeast dough, doused with 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:

How good is Ukrainian borsch, rich, with beets! There are different recipes for making borscht, Olga Pirogova will tell you how to cook Ukrainian borscht today:

In my native Ukraine, the main dish is Ukrainian borsch. It is prepared with various additives, but the main ingredient of borscht is a large amount 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. We put the meat in a piece in a 4-liter saucepan, pour it with 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.

Chop the parsley root and onion and lightly fry with grated carrots in 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 a dish according to a Ukrainian recipe, put a piece of meat on the plates, pour over borscht, add sour cream and chopped greens.

And there is also a tradition to serve delicious Ukrainian borsch 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 Ukrainian cuisine recipe (video recipe from the 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)

Real Ukrainian borscht is known all over the world for its unique taste and aroma. The first rule of Ukrainian borsch is that it should be rich and thick. Secondly, this recipe implies meat broth as the basis. 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 preparation
The 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.
  

Dressing for Ukrainian borscht is ready. Thanks to vinegar and citric acid, the root crop does not lose its color, even if the dish is boiled again.

Potatoes are added, according to the 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 homes, preference is given to sauerkraut, which is 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:

1. Finely chopped potatoes in a semi-prepared broth.
   
2. Burak cubes.
   
3. Potato cubes.
   
4. Stewed grated beetroot.
   
5. Cabbage.
   
6. Carrot.
   
7. Onion.
   
8. Tomato paste.
   
9. Salo.
   

There are as many recipes for Ukrainian borscht as there are families in Ukraine. Nevertheless, such a cooking technology is classical. A spoonful of thick village sour cream, chopped greens, white fried bread without a crust with garlic (pampushki) are usually added to the finished borscht. It is noteworthy that borscht becomes tastier on the second day after cooking, when it is fully infused.

Borscht is one of the most common first courses. It has been used by our ancestors since time immemorial. can be found not only in Ukraine. This dish is used by Belarusians, Poles, Romanians, Balts.

Classic Ukrainian borscht is an extremely nutritious and healthy dish. This is a type of soup that contains beets in its composition. It is this vegetable that gives a bright red color and a special taste.
There are a lot of recipes for making borscht: with various types of meat, lean, green, etc.

Some housewives use recipes that are passed down from generation to generation. And modern technology also makes changes to these recipes.

I offer several types of the most delicious and nutritious borsch. If you have not yet decided on the choice of recipe, then we will help you.

Classic Ukrainian borscht with pork ribs

We offer to cook borscht on pork ribs. A hearty broth, a set of properly selected vegetables will provide you with a delicious dinner on the table. It can be served with sour cream, cream or garlic donuts.

We will need:

• Pork ribs - 1 kg
• Potatoes - 700 - 800 gr.
• Onion - 1 pc. medium size
• Sweet pepper - 1 pc.
• Beets - 2 - 3 pcs.
• Sunflower oil or pork fat - 3 tbsp. l.
• Salt, peppercorns - to taste
• Cabbage - 300 gr.
• Sugar - 1 tbsp. l.
• Tomatoes in their own juice (broken in a blender) - 300 ml
• String beans - 150 gr.
• Garlic - 2 cloves

Cooking:

Pour pork ribs with 5 liters of water and set to boil. The choice of fat content of meat depends on your preferences. If you like a leaner first course, you can choose meat ones or vice versa, more fatty ones. You can also adjust the calorie content by pouring more water into the pan than the specified rate.

After boiling, remove the foam and cook the meat for about 30-40 minutes over medium heat (meat can be cooked for 1 hour, it all depends on its quality)

Add salt, pepper and bay leaf after boiling.

Boil the beets in a separate pan until tender. Add sugar to water. This process will not give red color to other vegetables.

While the meat and beets are being prepared, let's prepare the vegetable frying.

Onion cut into medium pieces. Three carrots on a grater

Pour sunflower oil or pork fat into a pan, put onions and carrots. We bring the vegetables to a golden color. Add tomato puree in own juice. Let it simmer for about 5 minutes. Roasting is ready

Potato cut into large cubes

Shred the cabbage on a grater or cut with a knife. If the cabbage has an unpleasant bitterness, you can pour boiling water over it and let it stand for 1-2 minutes. Then drain into a colander, let drain and then use in cooking.

We take out the meat from the broth, filter through a fine sieve. Pour the broth into the pan, put the potatoes, put on the fire to cook. In a state of semi-readiness, add cabbage

Cook borscht over medium heat. Violent boiling is not allowed. Add beans, sweet peppers and cook, focusing on the readiness of vegetables

Add vegetable stir-fry

It remains to add beets. We cut it into strips and send it to the pan

At the very end, add the ribs, bay leaf, chopped garlic cut into portions. Borscht is a must-try. If we do not have enough salt, pepper, you can add everything at your discretion. Let simmer for 2-3 minutes.

We let it brew for 30-40 minutes so that the vegetables give their rich taste and invite all household members to the table

Recipe for delicious Ukrainian borscht with beef

We will need:

• Beef
• Potatoes - 400 - 500 gr.
• Beets - 2 pcs. medium size or 1 large
• Sugar - 1 tbsp. l
• Salt, pepper, bay leaf - to taste
• Cabbage - 400 gr.
• Tomato paste - 2-3 tbsp. l.
• Onion - 100 gr.
• Carrots - 100 gr.
• Sunflower oil - 3 tbsp. l.
• Bay leaf - 2 pcs.
• Greens (onions, dill, parsley) - a small bunch

Cooking:

Put the meat in a pot and put it on the stove

After boiling, remove the resulting foam. Beef is cooked for a long time, so there is no specific time. We focus only on the readiness of meat

While the meat is cooking, let's make the vegetable dressing. Sliced ​​onions and chopped carrots are sent to a preheated pan. Fry in sunflower oil until tender

The next step will be devoted to the preparation of beets. Peeled beets cut into strips, sprinkle with sugar. Sugar will enhance the taste of beets, give a rich color

Fry in a separate pan with the addition of sunflower oil. Add tomato paste and a little water, about 100 ml

We get meat. In a saucepan with broth we send potatoes, cut into cubes. Cook until potatoes are ready. It can be tested by piercing it with a knife or fork

Add fried onions and carrots

Lay out the beetroot dressing. We shred the cabbage with a knife or a special shredder. Adding to the pot

At the last stage of cooking, add salt, pepper, bay leaf and finely chopped greens. Let simmer on low heat for 1-2 minutes.

Our borscht is fragrant and unusually tasty.

Recipe for real borscht with beans, lard and garlic

If you decide to cook a very nutritious and well-fed borscht, then feel free to take on this recipe. A very high-calorie dish that will feed the whole family. It can be served with garlic donuts

We will need:

• Veal with bones - 1 kg
• Cabbage - 300 gr.
• Carrots (large) - 1 pc.
• Onion - 1 pc.
• Potatoes - 300 gr.
• Beets - 1 pc.
• Tomato paste - 2 tbsp. l.
• White beans - 100 gr.
• Bay leaf - 2 pcs.
• Garlic - 3 cloves
• Sunflower oil - 2 tbsp. l.
• Pork fat - 50 gr.
• Sour cream - approximately 100 gr.
• Salt, pepper - to taste
• Dill and parsley greens

Cooking:

To start cooking this delicious borscht, we need to bake beets in the oven. To do this, wrap the beets in foil and send them to the oven to bake for 1 hour at a temperature of 180 degrees.

Pour water into the pan, put the meat and put it on the stove. Before boiling, remove the resulting foam, cook the meat over medium heat. It is difficult to say how long this process takes. The main thing is that the meat is cooked until half cooked.

While the meat is cooking, prepare the vegetable dressing. Onions cut into small pieces, carrots - straws

Throw the beans into the boiling meat broth and cook until the beans are cooked. We take out the beets from the oven, let them cool

Pour sunflower oil into a frying pan, fry onions and carrots. Add the grated beets, let the onions and carrots stew until soft

We clean the potatoes, cut into pieces. Add to saucepan and cook over medium heat. You can check the readiness of potatoes with a fork or knife.

Then take the meat out of the pan.

Cut garlic and lard into small pieces. We chop with a knife or crush in a mortar until a homogeneous consistency

Shred the cabbage and add to the pot with borscht

Add garlic and vegetable dressing, tomato paste, salt, pepper, bay leaf and herbs

Delicious borscht is ready. Its aroma spreads around the apartment and you can invite relatives to the dinner table

How to cook dietary Ukrainian borscht with chicken meat

This borscht recipe is slightly different from the previous ones. Chicken meat does not provide such calories as pork or beef, so this recipe will appeal to everyone who watches their figure

We will need:

• Chicken meat - 800 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Cabbage - half a medium fork
• Tomato paste (2 tablespoons) or tomato juice (800 ml)
• Potatoes - 500 gr.
• Sunflower oil - 3 tbsp. l.
• Beets - 1 pc.
• Salt, pepper, herbs - to taste
• Garlic - 2-3 cloves

Cooking:

We put the chicken meat in the pan, you can use the thighs, drumsticks, wings. Fill with water and put on the stove. Let it boil, remove the foam and cook for about 20 minutes over medium heat

We clean the potatoes, cut into pieces. We send it to the pan and cook until cooked. At this time, you can start cooking vegetable dressing.

Onion, cut into medium pieces, put in a frying pan on heated sunflower oil. Fry until half cooked

Grated carrots and beets

Add to the pan, fry until the vegetables are soft

Finely chop the cabbage. We send it to the pan, pour the vegetable dressing

Finely chop the greens

Salt, pepper to taste, send chopped greens to the pan. Our borscht is ready. It cannot be called dietary, but the presence of chicken meat and the absence of beans gives the dish a delicate taste and aroma.

Ukrainian borscht cooked in a slow cooker

The process of cooking borscht according to this recipe is due to modern kitchen gadgets, namely multicookers. Everything is very simple: lay the ingredients, set the desired program and wait for a while.

This dish is suitable for busy people. At least four positive points: fast, low calorie, easy and convenient. Indeed, in the slow cooker, you can select a function that will prepare delicious borscht for your arrival.

We will need:

• Potatoes - 4 pcs.
• Beets - 2 pcs.
• Fresh tomatoes - 1 pc.
• Pickled cabbage - 300 gr.
• Any greens - a small bunch
• Salt, pepper to taste
• Carrot - 1 pc. medium size
• Onion - 1 pc.
• Any meat - 500 gr.

Cooking:

We put the meat in the slow cooker, fill it with water and select the “Soup”, “First course” or other appropriate function. We clean vegetables

Cut potatoes and beets into large strips, carrots and tomatoes into pieces. Getting ready meat

We put the vegetables in the slow cooker, salt, pepper and select the function corresponding to the preparation of the first courses. After a given time, we get ready-made borscht

Put meat pieces in a slow cooker

Instant borscht and excellent taste is ready.

Recipe for lean delicious borscht with mushrooms

Some families have special taste preferences. Instead of hearty meat options, they opt for a lighter version of the first course. It turns out that it is very easy to cook hearty, tasty, vegetarian borscht. See what a wonderful dish can appear on your table

We will need:

• Champignon mushrooms - 300 gr.
• Zucchini - 2 pcs. medium size
• Carrots - 3 pcs.
• Large onion - 1 pc.
• Cabbage - half a fork
• Salt, pepper - to taste
• Sunflower oil - 2 tbsp. l.
• Baked beets - 4 pcs.
• Large potatoes - 5 pcs.
• Garlic - 3 cloves
• Any greens - a small bunch
• Flour - 2 tbsp. l.
• Tomato paste - 3 tbsp. l.

Cooking:

Cut mushrooms into small pieces

Cut potatoes into cubes

Send in boiling water with mushrooms

Add zucchini. Bring to a boil. We turn off the fire. If foam forms, be sure to remove it with a slotted spoon. While the vegetables are cooking, let's prepare the vegetable dressing.

Fry onions and carrots in a pan with the addition of sunflower oil. When they become soft, add flour and fry for 1 minute. Taking it off the fire

When the potatoes are cooked, add the chopped cabbage to the pan. Season borscht with vegetables, add tomato paste.

Grated baked beetroot

Fry it in a frying pan in sunflower oil. Add it to the pot

We get a very interesting taste and aroma of borscht

There are legendary dishes, and there are popular dishes. But when classics and popularity coincide in one, then this is already a national treasure. Such is the recipe "Ukrainian borscht with lard". This is the most popular and widespread dish, the pride of the Ukrainian people.

This excellent first course is prepared not only at home, but also in many countries of the world. There are many cooking options for it, every hostess and every restaurant cooks borscht in its own way. The way of cutting products and taste may differ, but still the main component of borscht always remains - beets. It gives the soup a characteristic taste and bright red color. And of course, salo, real Ukrainian borscht simply cannot be without this ingredient! The rest of the components of the products vary depending on the technology of cooking the dish. presents a recipe for real Ukrainian borscht - a step-by-step recipe with a photo.

In order to cook Ukrainian borscht you will need the following products:

Meat - 400 grams (meat can be any: pork, beef, lamb, rabbit, chicken, etc. You can also combine meat of several varieties.)

Potatoes - 2 pieces (if you want to get thicker borscht, put 3-4 tubers)

Beets - 1 piece (large size)

White cabbage - 250 grams

Onion - 1 piece

Tomato paste - 2-3 tablespoons

Garlic - 2-3 cloves

Pork fat - 150 grams

Vinegar - 1.5 tablespoons (can be replaced with citric acid)

Bay leaf - 2-3 pieces

Allspice peas - 5-6 things

Black ground pepper - to taste

Salt - to taste

How to cook the recipe "Ukrainian borsch"

1. Wash the meat, cut off the films and cut into pieces about 3 cm in size. Peel and wash the onions. In a 3-liter saucepan, put the meat, onion head, allspice peas and bay leaf. Fill the food with water and send the pan to the stove to cook the broth. After boiling, remove the resulting foam, reduce the heat to a small one and cook the broth until cooked, depending on the type of meat (at least 1 hour, and if the meat is on the bone, then longer - 1.5 - 2 hours).

2. Peel the beets, wash and grate. To speed up the cooking process, you can use a food processor.

3. Now the main task is to keep the bright color of the beets, as the beets lighten during cooking. To avoid this, heat a frying pan with a small amount of vegetable oil (1 teaspoon). Put beets in it, add vinegar and pour one ladle of water or broth. Bring everything to a boil, reduce the heat to low and simmer the beets with the lid closed for about 20 minutes. Add water (broth) little by little from time to time.

It is the added vinegar, which can be replaced with citric acid, that will help the beets retain their bright juicy burgundy color.

4. While the broth is cooking and the beets are stewing, prepare the rest of the products. Peel the potatoes, wash and cut into cubes, and finely chop the cabbage. This can also be done with a food processor.
5. Then let the potatoes boil in the broth.
6. And take out the onions from the pan and discard. It was necessary that he only gave his taste and aroma.
7. When the potatoes are almost ready, put the stewed beets into the pan, along with the broth in which it was stewed.

8. Following the beets, immediately dip the cabbage into the borscht.
9. Mix all the products and season the borscht with tomato paste. Squeeze peeled garlic cloves and fat through a press. If it will be difficult for you to squeeze out the fat through the garlic press, then twist it in a meat grinder or crush it together with garlic in a mortar.

10. Correct the taste of the dish with black pepper and salt. Boil all the products together for about 5 minutes and now you can remove the pan from the stove.
11. Let the borscht brew for about 10 minutes and serve it to the table.

Bon appetit!

PS: A very tasty addition to Ukrainian borscht with bacon and garlic will be a spoonful of sour cream and finely chopped dill, parsley or cilantro.

It is better when the cabbage in borscht is slightly undercooked, then the maximum amount of useful vitamins will be preserved in it.

Ukrainian borscht is tasty not only with pampushkas, but also with black bread grated with garlic.

Additional ingredients that you can add to borscht to your liking: carrots, tomatoes, red bell peppers, beans, any greens, and even an apple.

Each time you heat up borscht, you can put a little grated raw beetroot in it - this is very good for your health.
If you don't have your own beetroot, watch a video on how to choose the right beetroot in the store.