→ How to cook delicious homemade borscht. Step-by-step recipe with photos and videos

How to cook delicious homemade borscht. Step-by-step recipe with photos and videos

Admit it, you love borscht. Look around, make sure that there are no friends or 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 rich sour cream, and served with fresh, hot donuts, borscht was and remains one of the most beloved first hot dishes throughout almost the entire territory of the former Soviet Union.

Despite many disagreements, the credit for the invention of this dish should be given to the Ukrainians, if only because it is in Ukrainian cuisine that there is probably the largest variety of recipes for preparing borscht. In each Ukrainian region, and sometimes in each 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 housewives who prepare it.

It would seem difficult to tell something new about a dish that is prepared at least sometimes in every family. Almost every housewife, every cook, every cook knows how to cook borscht. But even in preparing such a common dish, there are always little tricks and secrets that you might accidentally overlook. And today “Culinary Eden” has tried to collect for you the most important and interesting tips that will help you prepare truly tasty and aromatic borscht.

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

2. The second important feature of preparing borscht is the preliminary separate preparation of vegetables before adding them to the broth. Beets should be stewed in advance, separately from other vegetables. To preserve the bright red color of the beets, sprinkle them with a little vinegar or lemon juice. Stew the beets, cutting them into small cubes or strips, placing them in well-heated pork fat or butter. In some cases, beets can be boiled or baked whole in their peels, and then peeled, chopped and added to the broth. The sequence of adding vegetables is also extremely important when cooking borscht. According to V. Pokhlebkin, the order of laying vegetables is as follows: “Potatoes are laid 30 minutes before the borscht is ready, cabbage - 20 minutes, prepared stewed beets - 15 minutes. Sautéed vegetables (onions, carrots, parsley) - 15 minutes. Spices - 5-8 minutes, garlic (separate 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 parsley root and greens (fresh or dried), black pepper (ground or whole peas), bay leaf. You can also experiment by adding celery root and greens, dill, and 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 crushed in a mortar or simply mashed with the flat side of a knife blade. A classic Ukrainian spicy dressing for borscht is a dressing based on lard. Chop 200 grams into small pieces. soft lard, 3 - 4 cloves of garlic and a few sprigs of parsley. Mix everything together and pound in a mortar or blender until you obtain a smooth, homogeneous mass. Add the resulting seasoning to your borscht 2-3 minutes before it’s ready.

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

5. The most widespread recipe for borscht is the recipe for Ukrainian simple 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 add potatoes and cabbage to the broth and cook for 15 minutes. Then add stewed beets and fried vegetables to them and cook for another 10 minutes. At the end of cooking, add your favorite spices, herbs and a dressing of 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 rightfully considered even more tasty and aromatic. It is cooked in beef and lamb broth, which gives it a characteristic taste and aroma. Cook a strong broth from 250 grams of beef, adding ½ liter of beet kvass or pickled beet juice to the water. Peel and grate one large beet on a coarse grater and simmer it along with 250 gr. lamb breast, 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 into 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 peas and ¼ teaspoon ground red pepper. Season the borscht with two tbsp. tablespoons of 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, adding sour cream.

7. Poltava borscht cooked in poultry broth is very tasty. In addition to the broth, Poltava borscht is also distinguished by the fact that it is seasoned not only with vegetables, but also with dumplings. Cook borscht according to the recipe for simple Ukrainian borscht in broth made from 600 grams of goose or duck. Prepare in advance dumplings. To do this, dilute 1 tbsp. spoon of flour in ¼ cup of boiling water. Mash thoroughly and cool. Add one egg and ½ cup of buckwheat or wheat flour to the cooled mixture. Knead the dough. The consistency of the dough should resemble not too thick sour cream. Take the finished dough with a teaspoon and place it in boiling, salted water. Cook the dumplings until they float to the surface, then drain in a colander. Add the finished dumplings to your borscht 5 minutes before the end of cooking. Serve Poltava borscht with sour cream and finely chopped parsley.

8. For lovers of fish dishes, we can recommend trying to cook borscht with fish broth. Boil 500 g of fish fillet in 6 glasses of strong fish broth made from heads and fins. Cut one small beet, one onion, parsley and celery root into strips and fry in butter. Add ½ cup of broth to the vegetables and simmer everything together for 10-15 minutes. Cut 50 grams of sorrel and spinach into strips. Place 4 potatoes, cut into slices, into the boiling broth and cook for 10 minutes, then add green vegetables and cook for another 10 minutes. Add the stewed vegetables, salt, add spices to taste and cook everything together for 5 minutes. When serving, place a piece of fish fillet on each plate of borscht. Season the borscht with finely chopped boiled eggs and sour cream, sprinkle with fresh herbs.

9. Vegetarians are not left without their own borscht recipe. Boil 1.5 liters of water or mushroom broth. Place peeled whole beets in it and cook until tender. Cut one onion and one carrot into strips and simmer in butter. Remove the finished beets from the broth, and add two diced potatoes and a glass of finely shredded cabbage to the broth. Cook everything together for 10-15 minutes, then add the stewed vegetables and grated grate 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 topped with sour cream and sprinkled with fresh herbs.

10. Any borscht will seem even more delicious if you serve it not with plain bread, but with fresh, hot pampushki - buns made from yeast dough with garlic sauce. It's not at all difficult to prepare them. Dilute a teaspoon of dry yeast with a small amount of warm water with a pinch of sugar. Let stand for 10-15 minutes. Pour the 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 into a loose dough. Knead it thoroughly, grease with vegetable oil and leave in a warm place for one hour. The dough should double in size. Punch down the risen dough and cut into small round buns. Place the buns on a baking sheet, let them rise for 15 minutes, brush with beaten egg and bake in an oven preheated to 180 degrees for 20-25 minutes. While the buns are baking, prepare the garlic sauce. Crush six cloves of garlic with a teaspoon of salt, add a tablespoon of vegetable oil and stir thoroughly. Then add a tablespoon of water and stir until smooth. Remove the finished buns from the oven and dip them hot in the garlic sauce. Serve immediately with a plate of hot, aromatic borscht.

We sincerely hope that our advice will more than once help you please your friends and loved ones with real, tasty and excitingly aromatic 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 delicious and satisfying dish loved by many.

Borscht is a traditional everyday dish in almost every family. There are a great many recipes for how to cook borscht, each housewife has her own and each one turns out delicious in her own way. Rate my recipe, it’s easy to prepare, and the borscht turns out excellent - tasty, aromatic and beautiful. 🙂

(per pan 4-5 liters)

  • beef soup with bone and pulp 500-700g
  • 1 medium beet
  • 1 medium sized carrot
  • 1/4 medium head of cabbage
  • 1 large or 2 small onions
  • 4-5 medium potatoes or 6-7 small ones
  • 2 tomatoes or 2 tbsp. tomato paste
  • 2-3 cloves of garlic, 1 tbsp apple cider vinegar
  • dill, parsley, salt, pepper, bay leaf 2-3 pcs.
  • odorless vegetable oil

Preparation:

Wash the meat, put it in a saucepan, pour 2.5-3 liters of water and cook at low boil for an hour and a half, skimming off the foam. At the end of cooking, add salt to taste. We take out the finished meat, separate it from the bones and cut it into small pieces. Cover with a plate to prevent it from getting too windy, let it sit.

While the meat is cooking, prepare the vegetables.
Wash the beets, peel them, grate them on a coarse grater.

Shred the cabbage into strips.

Wash carrots clean, grate on a coarse grater.

Peel the onion and cut into small cubes.

Three tomatoes on a coarse grater, cutting them in half and holding them by the skin. Then we throw away the skin.

Peel the potatoes and cut them into small cubes. Leave one of the larger potatoes whole.

Place a whole potato into the broth in which the meat was cooked and cook at low boil for 10-15 minutes. Then add the chopped potatoes and cook for another 7-10 minutes until the potatoes are ready. When the potatoes are almost ready, add the cabbage.
If you are preparing borscht with young, early cabbage, then put it in the pan at the end of cooking the borscht, at the same time as the finished frying, since early cabbage cooks very quickly, almost instantly.
While the potatoes and cabbage are cooking, prepare the frying soup for the borscht. Over medium heat, fry the onion in vegetable oil for 3 minutes until transparent. Then add the grated carrots and continue to fry for another 3-5 minutes.

As soon as the carrots become soft, add grated tomatoes to the pan and, if desired, 1-2 tbsp. l. tomato paste or your favorite ketchup for better taste. Stir, reduce heat to low and simmer for another 3-5 minutes.

At the same time as frying, only in a different frying pan, stew the beets.Pour 2 tbsp into a small frying pan. l. vegetable oil, lay out the beets, add 3-4 tbsp. l. water and 1 tbsp. l. apple cider vinegar. Vinegar is added so that the beets do not lose color, and for taste, of course. Stir, cover with a lid and simmer over low heat for 10-12 minutes.
Pass the garlic through a press or finely chop it, add it at the very end of cooking along with the herbs.

Take the boiled whole potato out of the pan and mash it into a puree with a fork. I add mashed potatoes to almost every soup I make, be it borscht or. This makes the soup taste noticeably better.

In the broth with potatoes and cabbage, add roasted beets, stewed beets, mashed potatoes, chopped meat, a few peppercorns or ground to taste, and 2-3 bay leaves. I repeat, if the cabbage is young, then at this moment we add it. Taste, add some salt, bring to a boil and simmer for 3 minutes. See what a wonderful color the borscht turns out?
Finely chop the greens.

At the very end of cooking, add garlic, herbs, stir and immediately turn off. Let the borscht sit for at least half an hour. You can serve with sour cream, but without it the taste of borscht is better felt.

Now you know how to cook delicious borscht, it’s not at all difficult, the main thing is to want it.

And today I say goodbye to you. Have a good day and good mood everyone!

Always have fun cooking!

Smile! 🙂

Borscht is one of the most famous Slavic dishes throughout the world. Recipe for real Ukrainian borscht- this is what every housewife should know. Its various versions are found in Polish, Belarusian, and Russian cuisines.

Of course, the championship belongs to Ukrainian borscht . Historians believe that it was on the territory of Kievan Rus that this dish was invented. Initially, it was food for the lower strata of the population; no meat was added to it, replacing it with salted lard, ground with onions and garlic.

We'll tell you how to cook borscht, the recipe of which has been perfected over many centuries of its culinary history. This dish is served in the best Ukrainian and Russian restaurants, and even in the culinary capitals of the world, gourmets are not averse to treating themselves to it.

Ukrainian borscht recipe

Number of persons 5

Ingredients

  1. Red beets, or, as Ukrainians call them, beets - 1-2 pieces;
  2. Meat for broth - 0.8 kg;
  3. Cabbage - a small head weighing about 300-400 grams;
  4. Carrots - 2 medium-sized pieces;
  5. Potatoes - 5 small tubers;
  6. Onions - 2 heads;
  7. Half a lemon;
  8. Sunflower oil - 30-40 ml;
  9. Salted lard - about 50 grams;
  10. Greens (dill and parsley);
  11. Garlic (a couple of cloves);
  12. Tomatoes, peeled - 3-4 pieces.

Instructions

  1. Cook the broth, skimming off the foam. For meat, you can safely use both pork and beef. Don't be afraid of fatty fillet; borscht is a filling and non-dietary dish. It will take approximately 2 hours to cook the beef. Pork cooks a little faster.
  2. Cut the carrots and onions into small cubes, sauté in oil for 5 minutes, then add the tomatoes and simmer for another 5 minutes.
  3. Three beets on a medium grater, put in a separate bowl, add salt, squeeze the juice of half a lemon onto it (you can replace it with table vinegar). Let stand for 20 minutes, then add to the sautéed vegetables and simmer for 15 minutes. We recommend that you choose small beets - they have fewer coarse veins.
  4. Strain the cooked broth, add diced potatoes to it. Chop the meat from the broth into small pieces. Boil the broth for about 10 minutes, then add finely chopped cabbage and chopped meat, cook over high heat for another 5-7 minutes. Slava cabbage is perfect for this dish - it becomes very tender during the cooking process.
  5. Prepare seasoning from lard. To do this, finely chop the bacon, add garlic to it and grind in a mortar. There is a lot of controversy about lard in borscht. Some gourmets believe that it should be as old as possible, already yellowed. You can use this, but we still recommend good lard with spices.
  6. Two minutes before readiness, add stewed vegetables to the borscht.
  7. Remove the soup from the heat and season with lard seasoning.
  8. Let the borscht brew for at least 6 hours - it is not served immediately after cooking. It should infuse in a pan, wrapped in a towel. Read more: .

Borscht Ukrainian recipe

Despite various disagreements and disputes, Ukrainian borscht is a truly and originally Ukrainian dish. Its composition contains two main features that indicate the nationality of this dish: the first is the abundant presence of beets, almost as the main ingredient.

Second, preliminary sautéing of vegetables before adding them to borscht, which is not at all a distinctive feature of national Russian cuisine, but for Ukrainian cuisine this is a common thing. Disputes about how to properly cook Ukrainian borscht are endless and are doomed to be unreasonable in advance, since there is not and cannot be one single recipe for Ukrainian borscht. There are a huge number of them, because every family prepares it differently.

Almost all regions of Ukraine have their own recipes for preparing borscht, and they always differ greatly from each other. The use of beets is common in all recipes; they give an evenly red tint towards the end of cooking.

Every experienced chef knows how to cook Ukrainian borscht correctly. And every housewife has her own recipe for preparing this wonderful dish. One housewife prefers to stew all the vegetables before putting them in the pan, another likes to use unusual herbs and spices, the third generally cooks borscht only with chicken broth, which makes it possible to get an original and tasty borscht recipe.

Sometimes young housewives are not at all aware of how to properly cook Ukrainian borscht, and because of this, their husbands are deprived of the opportunity to enjoy the amazing smell and taste of this dish.

Nuances and tips for preparing traditional Ukrainian borscht

Since there are a huge number of recipes for making borscht, next we will talk about traditional Ukrainian borscht. If you take this recipe as a basis, you can easily give free rein to your imagination and prepare borscht with a new taste every time.

Beetroot gives the borscht its rich red color. Beets are present in almost all borscht recipes. It is customary to cook borscht in chicken or meat broth, and on fasting days mushrooms are generally added to borscht, thanks to which this dish acquires an amazing new taste.

If you plan to cook beef broth, you need to be patient because it takes about two hours to cook. Over such a long time, more than half of the water boils away and therefore the cooking process should be monitored and water should be periodically added, but not very cold, boiling water is best, so that the beef broth does not lose its color and taste.

Forty minutes before the end of cooking, add a bay leaf, six to seven black peppercorns, and four allspice to the broth. If you accidentally missed the moment of skimming at the beginning of cooking, then the finished broth needs to be strained through a sieve, so it will become transparent.

Recipe for classic Ukrainian borscht

While the broth is cooking, you need to prepare the vegetables - beets, onions, carrots. They should be cut into thin strips, the onion should be peeled and chopped thoroughly, and fried in a frying pan in vegetable oil until golden brown, along with beets and carrots.

Fifteen minutes before it’s ready, add tomato paste or finely grated tomatoes, from which the skins have been removed in advance.

Carefully place the potatoes, cut into small cubes, into the pan with the broth when the potatoes are almost ready to finely chop the white cabbage.

After ten minutes, add the stewed vegetables from the pan and cook for another ten minutes. At the end of cooking, add chopped herbs and garlic. Let the borscht brew for thirty minutes, and then pour it into bowls, and you can treat your loved ones. You already know how to cook Ukrainian borscht correctly, now you need to learn how to serve it correctly.

How to properly prepare Ukrainian borscht with beans?

If the majority prefer to cook lean borscht, that is, without meat and broth, then they try to add beans to the borscht. It is thanks to beans that borscht acquires a complete and rich taste in the complete absence of meat. Traditionally, in almost all villages of Ukraine, it is customary to cook borscht in a thick meat broth and with a lot of beans.

Required ingredients:

  1. Beef brisket five hundred grams;
  2. Potatoes six pieces;
  3. Four hundred grams of beans;
  4. Three beets;
  5. One large carrot;
  6. One onion;
  7. White cabbage five hundred grams;
  8. Two red bell peppers;
  9. Tomato paste forty grams;
  10. Vinegar forty ml.

Cooking process

  1. In the evening, soak the washed beans in cold water for maximum softening. The next day, cook the beans in plenty of water for almost two hours until fully cooked.
  2. Boil broth from beef brisket over low heat; when the broth is almost ready, add shredded white cabbage.
  3. After the broth with cabbage boils, add potatoes cut into thin strips.
  4. Finely chopped or grated beets are fried in vegetable oil in a deep frying pan. Lightly fried beets are poured with a medium amount of water, tomato paste and vinegar are added, and simmered for fifteen minutes under a tightly closed lid.
  5. Carrots and onions are separately fried in vegetable oil. If the beets have been cut, then it is recommended to cut the carrots, and if the beets have been grated, then the carrots should also be grated, and the onions should be cut into small cubes.
  6. Three minutes before the potatoes are fully cooked, add pre-boiled beans, bell peppers cut into thin strips, stewed beets, carrots and onions to the broth. At this stage, you should add salt, your favorite spices and pepper to the borscht. Usually this is two bay leaves, four allspice peas, and dried herbs.
  7. After the next boil, the borscht is thoroughly boiled under a tightly closed lid for seven minutes. Then remove from heat and let sit for about thirty minutes.
  8. This is the correct sequence of how to properly cook Ukrainian borscht with beans. The finished dish is served hot with sour cream, fresh herbs, a few cloves of garlic and slices of freshly baked bread.

How to cook red Ukrainian borscht correctly?

Quite often, even strict adherence to the instructions described above does not provide a one hundred percent guarantee that the borscht you prepare will be a bright red rich color. This happens only because some nuances were observed incorrectly. Helpful tips for adding red color to Ukrainian borscht:

  1. It is generally accepted that if vegetables are not grated, but cut into thin strips or very small cubes, then the borscht will turn out to be bright red.
  2. The color of the finished borscht directly depends on the color of the beets. The svela should have an even dark color. If the beets have white veins, then the borscht will later turn out to be pale pink or completely orange. In addition, this will not have a good effect on the taste of borscht.
  3. It is recommended to stew the beets for borscht, and not fry them, so that in the future they do not lose their color after they are dipped into the broth. You have to be careful with stewing. Cooks with extensive experience recommend stewing beets for no more than ten minutes. In fact, all recipes for preparing any borscht are not that complicated. You just need to put your mood and efforts into it and you will be pleasantly surprised by the delicious borscht.
  4. Real Ukrainian borscht is usually cooked strictly in meat broth. The most commonly used is beef brisket. You can also use pieces of meat without bones, and preferably with bones, as the broth will be richer.
  5. First of all, it is recommended to pour water for borscht into the pan twice as much as you plan to get a rich broth. The borscht takes quite a long time to cook and therefore half of the water has time to evaporate.
  6. Meat should be placed in water immediately. When the water in the pan boils, it must be reduced and simmered over low heat for three hours. Be sure to remove the foam. If large bones or even bones are used for the broth, then the cooking time can be safely doubled. After this time, the meat is removed from the broth. It is added at the end, when the dish is almost ready. Finely chopped or whole piece. The moment the meat is removed from the pan and broth, it should be salted to your taste.
  7. While the broth is cooking, it is recommended to prepare all the vegetables. The most basic ingredients for Ukrainian borscht are: cabbage, potatoes, onions, carrots, and a lot of beets. Almost all culinary specialists agree that in order to prepare real Ukrainian borscht it is necessary to use parsley root. For three liters of broth the following quantities of ingredients are needed: three large potatoes; three medium beets, one large carrot, one head of onion, one parsley root, one medium head of white cabbage. All vegetables should be thoroughly peeled.
  8. Potatoes are cut into cubes, parsley is cut into strips, carrots and beets are grated on a coarse grater, onions are chopped, cabbage is finely chopped.
  9. After the broth is cooked, chopped potatoes are sent into it, and after fifteen minutes finely shredded cabbage.
  10. While the potatoes and cabbage are cooking, fry the beets in melted pork lard.
  11. During the roasting process, the beets are generously sprinkled with lemon juice or vinegar. This way it will retain its bright color in the future. Also add two teaspoons of sugar. Beets are fried separately from other vegetables.
  12. The remaining vegetables are simultaneously fried in another frying pan, onions, carrots, parsley root, in lard or butter.
  13. Three tablespoons of tomato paste are added to the beets while they are stewing, or to other vegetables.
  14. Fifteen minutes after the cabbage is dipped into the broth with potatoes, stewed beets and fried vegetables are also sent there. Also at this time you can put chopped meat into the borscht.
  15. After the borscht has boiled for five minutes, add two bay leaves and four black peppercorns.
  16. A true Ukrainian borscht is unthinkable without a special dressing. It is prepared in this way: lard along with garlic is thoroughly ground, chopped parsley is added. This dressing is added two minutes before the borscht is ready.
  17. Ready borscht must sit for some time. After finishing cooking, you need to put it on the slowest fire, or remove it from the stove and wrap it up for twenty.
  18. Sour cream is required for ready-made borscht.

How to cook real Ukrainian borscht?

Interesting features of preparing varieties of Ukrainian borscht:

Chernigov borscht It is customary to cook with beef and pork broth. Apples and zucchini are also added to it. Beets should be stewed without adding lemon juice or vinegar. All the required acid is taken from zucchini and sour apples, which are usually added along with tomatoes at the end of cooking. In addition, beans are added to Chernigov borscht, which are boiled in advance.

Odessa or Poltava borscht It is customary to cook with poultry broth. Chicken, duck, goose are great. Poltava borscht is also necessarily seasoned with dumplings, which must be prepared in advance from buckwheat flour and boiled for the final preparation of borscht.

Kyiv borscht differs in that, along with vegetables, finely chopped fried lamb is usually added to it, and at the end of cooking three sour apples.

Ukrainian borscht recipe

Many people have heard how Ukrainian borscht tastes - bright and rich, and if it is served with pampushki, then the whole thing can be considered a complete meal. This first course is usually cooked in meat broth, and what makes it special is its color – rich red. In order for the finished dish to acquire this color, you need to know some secrets.

We offer you several options for how to prepare Ukrainian borscht; a step-by-step recipe with photos will help you create a tasty and appetizing dish. Try cooking this dish; your family will admire the taste of freshly prepared borscht. In addition to it, serve aromatic dumplings with garlic, they will reveal its taste.

Ukrainian red borscht

To prepare such borscht you need a little inspiration and you will definitely end up with an excellent dish of Ukrainian cuisine. There are no particular difficulties in preparation, you just need to follow each stage of cooking.

Ingredients:
1 kg pork;
3 potatoes;
1 carrot;
1 tbsp. beans;
parsley root;
1 red beet;
3 cloves of garlic;
1 sweet pepper;
1 onion;
½ head of cabbage;
3 bay leaves;
65 gr. tomato paste;

How to cook Ukrainian borscht:

Take a saucepan of about 6 liters. Pour water into the pan; it should fill the dish about 2/3. Place the dishes on the stove and bring the contents to a boil. While the water is boiling, rinse the meat and then cut it into large pieces. Place the pieces of meat in boiling water. After it boils, remove the foam.

Add bay leaves, roots, spices along with salt. You can also use a mixture of peppers, they will enrich the taste. Prepare a rich broth; this will take about 1 hour. During this time the pork will become quite soft. If you use ribs, the meat will easily separate from the bones. Then add the beans that were previously soaked in water to the pan.

We wait for the contents of the pan to boil, then turn the heat to minimum and boil everything for 20 minutes. After the specified time, the beans will be almost ready. After this, place the carrots cut into pieces into the broth, as well as sweet peppers and onions. Next, add the garlic cloves, which were previously crushed with your palm. Cook everything for 15 minutes.

Peel the beets, grate them, you can also cut them into strips. Place the chopped beets into the borscht and mix everything thoroughly. Ukrainian borscht with beets acquires a correspondingly bright color. Boil all the ingredients for 10 minutes, then add the potatoes, cut into cubes. When the potatoes are ready, add the required amount of tomato paste to the borscht. Taste the broth; you should feel a slight sourness; if desired, you can add a little more or less paste.

After adding the pasta, boil the first dish for 10 minutes. Thinly slice the cabbage and cook everything for 5 minutes. Then, to make a delicious Ukrainian borscht, add spices and salt. At the end of cooking this dish, you need to add chopped greens. Serve the finished dish with sour cream, it is better if it is homemade. Fresh garlic and onions go well with borscht. Now you can treat your household to a wonderful dinner.

Ukrainian borscht, step-by-step recipe with photos

This borscht recipe uses lard and is added at the end of cooking the borscht. Thanks to this ingredient, the dish acquires a special taste and aroma.

Ingredients:
600 gr. pork ribs;
3 medium potatoes;
1 beet;
2 carrots;
a couple of onions;
3 medium tomatoes;
60 gr. tomato paste;
1 bell pepper;
a small head of cabbage;
a small piece of lard;
1 clove of garlic.

Preparation of Ukrainian borscht:
We wash the ribs, put them in a pan and fill them with water. Cook them until ready. Cut the potatoes into cubes and place them in boiling meat broth. Fry the beets in a frying pan, which we previously cut into strips. Add chopped onion and chopped carrots to the beets.

Fry all ingredients until golden. Then add the sweet bell pepper cubes to the frying pan. When preparing Ukrainian borscht, the photo demonstrates that the vegetables need to be stewed, the whole process will take 10 minutes. While the vegetables are stewing, start shredding the cabbage. When the potatoes are ready, add the frying mixture to the pan, as well as chopped herbs.

The recipe for real Ukrainian borscht includes a special ingredient - lard; it must be crushed in a mortar along with a clove of garlic and immediately transferred to the contents of the pan. Turn off the pan with the first dish and let the borscht brew. Then pour the hot dish into plates and serve with fresh sour cream.

Flavorful Ukrainian borscht, step-by-step recipe

Do you want to feed the whole family delicious and rich borscht? Try preparing a flavorful and satisfying first course using the recipe below.

Ingredients:
820 gr. beef brisket;
2.6 l. water;
5 potatoes;
2 medium beets;
a couple of carrots;
320 gr. cabbage;
2 onions;
40 gr. tomato paste;
35 ml lemon juice;
35 ml sunflower oil;
50 gr. salted lard;
2 cloves of garlic;
salt and dill.

How to cook Ukrainian borscht:

First you need to prepare the meat, to do this we wash it. Place the brisket in a pan of water and place on the stove. When the contents of the pan boil, remove the foam. After this, turn the heat to minimum, cover the dish with a lid and cook the meat for 2 hours.

While the meat is cooking, peel the potatoes. We cut it into small pieces. Remove the finished meat from the pan and strain the broth. Place the potato pieces into the pan with the broth and cook for 20 minutes. Peel and rinse the onion and carrots. Cut the onion into cubes and chop the carrots using a grater.

Heat the frying pan and add sunflower oil to its surface. Place carrots and onions in heated oil. Sauté vegetables for 3 minutes. After this, you need to add the required amount of tomato paste to the pan. Fry everything for 5 minutes. Peel the beets, wash them, grate them using a coarse grater. Pour lemon juice over the beets and then place them in the pan with the vegetables. Simmer everything over low heat for 15 minutes.

Next, to prepare Ukrainian borscht according to the recipe, chop the cabbage. Add the fried and stewed vegetables from the frying pan to the pan. When the contents of the pan boil, add cabbage. Boil borscht with cabbage for 7 minutes. Cut the boiled meat into pieces and return to the pan. Peel the garlic and cut the salted lard into cubes.

Grind lard with garlic cloves in a mortar. Remove the borscht from the heat, season it with chopped lard and garlic. Taste the dish and add salt if necessary. Let the borscht steep for 4 hours, and then add finely chopped dill. If you want to learn more about how to cook Ukrainian borscht step by step, the video will demonstrate the entire cooking process from start to finish. Now the borscht is ready and can be served. Bon appetit!

Ukrainian borscht with pampushki

This hot first course must be served with pampushki, because it is with them that you can taste what Ukrainian borscht tastes like. A step-by-step recipe for preparing the first course and baking is offered below, try to cook it all.

Ingredients for borscht:

320 gr. beef;
½ head of cabbage;
1 medium beet;
6 potatoes;
1 carrot;
onion head;
4 cloves of garlic;
5 tomatoes;
20 gr. wheat flour;
25 gr. granulated sugar;
110 gr. sour cream;
lemon juice (from ½ lemon);
several bay leaves;
spices and salt;

Ingredients for donuts:
300 gr. flour;
11 gr. dry yeast;
160 ml milk;
25 gr. Sahara;
3 cloves of garlic;
75 ml kvass.

How to cook Ukrainian borscht, step-by-step recipe:

Clean the meat from the films, then fill it with water and cook until cooked. Peel the beets, cut them into strips, sprinkle with salt and sprinkle with lemon juice. Mix the chopped beets and place them in a deep, thick-bottomed frying pan. Add the fat that was previously collected from the broth to the surface of the frying pan. Place chopped tomatoes, sugar there and simmer everything until half cooked.

Prepared roots with onions must be cut and sautéed with added fat. Strain the finished meat broth and cut the meat into pieces. Place potato wedges into the broth, bring everything to a boil, add shredded cabbage. Cook all ingredients for 15 minutes. Add the vegetables that were sautéed in the pan, the flour dressing and the necessary spices. We bring everything to a ready state.

Season the finished dish with lard and garlic, first pound everything in a mortar. Let the borscht boil, add the herbs. Before serving, add meat and sour cream. To prepare pampushki, dilute dry yeast with warmed milk. Add sugar and salt, sunflower oil and flour. Knead the dough and leave it to ferment. Divide the finished yeast dough into pieces, roll them into balls and place them on a greased baking sheet, leaving the dough to rise.

Bake the donuts in the oven at 190 C. Prepare the garlic dressing. Crush the garlic, add salt and sunflower oil. Pour in the kvass and mix everything well. Pour the prepared donuts with the resulting dressing and serve them hot with the borscht. Prepare Ukrainian borscht for your family; the recipe with photos shows step by step the whole process of preparing this delicious dish. Now you can enjoy the taste of borscht and garlic donuts.

Real Ukrainian borscht

My husband has distant relatives who live in Ukraine. We visited them a couple of times, where we tried national dishes. One of them is “Ukrainian borscht”! The housewife prepares it according to the same proven recipe, passed down from generation to generation, from mother to daughter.

The borscht turns out delicious, rich and very rich! Authentic Ukrainian borscht, which I now make at home in Belarus! My family is simply delighted with this borscht!

Composition for 3 l. water:

  • 1-2 small beef bones
  • 2 medium beets
  • 2 medium potatoes
  • 1 small carrot
  • 2 medium onions
  • 100-150 g fresh white cabbage
  • dill and parsley
  • 20-30 g fresh lard
  • 1-2 cloves of garlic
  • 2 tbsp. l. tomato paste or 2 fresh tomatoes
  • 4-5 peppercorns
  • Bay leaf.

Cooking real Ukrainian borscht:

Wash the bones and place them in a pan with cold water. Bring to a boil. We wash the beef bones and place them in a clean pan, pouring enough water to cover all the bones. When the water boils, add one whole peeled onion, peppercorns and cook over low heat for exactly an hour.

After an hour, take out the boiled onion, add 2 tsp. salt and throw in the peeled potatoes, cut into strips.

Add water so that you have a total of three liters! While the potatoes are cooking, peel the remaining vegetables. Grate the carrots and beets, cut the onion and cabbage into small strips. Please note that real Ukrainian borscht includes raw beets!

Lightly fry the vegetables in vegetable oil (add a little oil) and simmer for 5-7 minutes, adding a little water or broth from the soup, and add 2 tbsp. spoons of tomato paste or the pulp of two fresh tomatoes.

Place the vegetables in the borscht and chop the lard. We cut it finely into small squares, then fry it over low heat until cracklings like this form.

Peel the garlic and chop it finely.

Add to the soup along with the fat from the greaves. Throw in another bay leaf and cook for 5 minutes. Add finely chopped herbs to the prepared Ukrainian borscht and let the soup simmer, covered, for another 15 minutes.

That's all, real Ukrainian borscht is ready. Can be served.

Ingredients:

  • beets - 2 pieces
  • carrots - 1 thing
  • onion - 1 thing
  • potatoes - 4 pieces
  • head of cabbage - 0.5 pieces
  • tomatoes - 4 pieces
  • butter - 1 tablespoon
  • sugar - 1 tablespoon
  • 3% vinegar - 1 tea spoon
  • garlic - 3 clove
  • lard - 3 piece
  • parsley
  • Bay leaf
  • black pepper
  • Calorie content of the dish: 176.55Kcal
  • Proteins: 3.015
  • Fat: 8.475
  • Carbohydrates: 23.495

Preparation:

Exit: 5 liters of borscht, that is, about 10 servings.
Finely chop or grate the beet and carrots, chop the onion. Place everything in a small saucepan. Put there: 1 tablespoon of sugar, 1 tablespoon of butter, a little broth or water, 1 teaspoon of vinegar. Simmer everything for about 20 minutes, then add the tomato and simmer for another 20 minutes.

Place chopped potatoes and shredded cabbage in a large saucepan with prepared meat broth and cook until almost done (10 minutes). Then pour in the stewed vegetables, add peppercorns and bay leaves and cook for another 10 minutes.

Crush 3 cloves of garlic, and mix 3 pieces of finely chopped lard with garlic and add to the borscht along with parsley. If you have bell peppers, simmer them together with vegetables.
Serve borscht with sour cream and garlic donuts.

The real thing tastes better the next day. When reheating, make sure that the borscht does not boil over, as this will cause the color to be lost and the taste of the borscht will deteriorate.

When I was collecting recipes for preparing Ukrainian borscht that I knew for this article, I was amazed at their diversity. There are as many borschts as there are Ukrainian regions and towns, even more. Of course, I won’t tell you about them all; I’ll choose the very best.

But most importantly, I will try to answer the question: what are the principles for preparing this amazingly popular dish? Its secrets, rules and ingredients? Why doesn’t every housewife make real Ukrainian borscht - really tasty and “the one”. Legendary.

Ukrainian borscht recipe - what's included?

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

A 3-liter saucepan will use half a kilo of meat bones.

Delicious borscht is made 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 making borscht with 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 prepared in Hetman Ukraine? Real Ukrainian borscht was once cooked not with broth, but with kvass. Imagine: raw meat, beets and sautéed vegetables with roots are poured with kvass, salted and peppered, flavored with sugar and put on fire. This delicious brew sits on the fire exactly until it stops producing foam (which, of course, needs to be skimmed off). Then the kvass with the ingredients goes into the oven (apparently, before the stove?) and cooks over low heat for 4 hours. At the very end (in 15-20 minutes) add lard, crushed with garlic, and sour cream.

Vegetables. Recipes for preparing Ukrainian borscht include the following obligatory vegetables: beets (in Ukrainian “buryak”), potatoes, fresh white cabbage and carrots, onions, tomatoes (tomatoes or paste, sauce, juice), garlic. Less commonly used are beans, peppers (bitter and bell peppers), leeks, green peas, eggplants, and zucchini.

Roots, fresh herbs : parsley, dill, less often celery, parsnips and dry herbs, popular in the family as seasonings. Herbs and seasonings can be added as.

Seasonings. I know one Georgian family in which the hostess prepares Ukrainian borscht with Georgian seasonings: utskho suneli and cilantro. Another friend throws rosemary in there. It turns out delicious. But this is exotic. Black pepper, rarely allspice and cloves are usually added. Bay leaf, of course.

Lard, bacon . It is believed that lard should be old and “smelly”, but more on that later.

How to choose and prepare meat for Ukrainian borscht

Choose

If you decide to cook Ukrainian meat borscht, buy bones with meat from the front and hind legs of the animal at the butcher shop. Do you know the difference between marrow bones and sugar bones? Marrow ones are 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 brisket, which has the perfect combination of meat, fat and bones, and drumstick, which has a high content of connective tissue containing gelatin. Bone broth prepared from this part of the animal carcass has a very strong aroma and taste.

Let's prepare

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

How to get rich broth in an economical way?

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

So, boil water in a saucepan. Place the meat there in one piece and boil again over high heat. When it boils again, drain the water, rinse the meat thoroughly, then put it back on the fire, now filling it with cold water.

This is where all “written” recipes begin. And we continue to prepare Ukrainian borscht, saving ourselves from the need to “bother” with foam. In this case, the meat was not cooked, the internal juices were still in it, and now we had access to it without unnecessary “garbage” and aftertaste.

The fact that the water is cold is important. And you don’t have to be afraid to add 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 it slows down the cooking time (boiling) of the product, which is why many people add salt before removing it from the heat. Choose: if you need an excellent broth, add 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 bell pepper, a whole onion (peeled or with it, you can “in a stocking”) - then we will throw away both the onion and the pepper.* At this stage (and not at the end) our recipe for Ukrainian borscht 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 and peppers. And we will add prepared vegetables to the broth.

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

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

Real Ukrainian borscht is prepared 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 the borscht twice: first, finely chopped (2 pieces), so that it boils, giving the broth that same 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 sauteed flour to it. Flour or semolina is fried with ghee/vegetable butter and poured into the broth, usually at the very end, before adding crushed lard.

How to prepare beets for Ukrainian borscht

Beets are prepared in different ways. But there are also general points, and they are the most important. First of all, add vinegar or citric acid to it. Firstly, this will preserve the vegetable’s bright, original color, 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 on the inside, it will remain hard on the outside. Very cute and tasty effect.

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

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

How to cook pickled beets. The beets are peeled, cut into thin slices and placed in 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) kept 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 properly cook beets -

Vegetables for Ukrainian borscht - further on the list

Sauté carrots, onions and tomatoes separately!

Carrot until orange-golden, along with the roots, onion until golden brown. It is best to sauté in ghee. If you are preparing dietary or vegetarian borscht, use vegetable borscht.

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 add them to the frying pan. If it is tomato paste, then sauté it immediately by adding a little broth.

Fresh cabbage you can mash it with a rolling pin, and fermented hold in a hot frying pan for a couple of minutes, stirring. Then it will lose all its hardness.

Note: You can, of course, cut vegetables however you like, even into rings or into logs. But it is best to cut potatoes into cubes, beets on a coarse grater, and all other vegetables into thin strips. It’s been tested, and for some reason it tastes better.

Mushrooms. The given recipe for preparing Ukrainian borscht contains neither mushrooms nor beans. However, if you like borscht with mushroom broth or just dried mushrooms added to it, pre-soak them for 3-4 hours.

Beans It’s better to soak it overnight. And cook separately from all other vegetables because it takes a lot of time.

The order of adding products when cooking Ukrainian borscht

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

So, the potatoes will go first, followed by white cabbage about 5 minutes later, if the heads of cabbage are “old”. If the recipe calls for fresh or pickled cabbage, it should be added along with the beets, not before.

Note: the potatoes are added before the acid (tomatoes, such as vinegar or sauerkraut) is added. The fact is that it “compacts” our starchy vegetable and makes it rough and tasteless.

When the potatoes and cabbage are cooked, add the remaining vegetables and roots. If the recipe for Ukrainian borscht contains toasted flour, then use that too. Keep on fire for another 5-7-10 minutes.

Finally, the finishing touch is lard, crushed in a mortar along with garlic, dill, parsley, green peas and salt. Definitely old yellow lard, which evokes unkind aesthetic feelings.

In some recipes for preparing Ukrainian borscht, preference is given to bacon. Well, it's a matter of taste.

We put the lard into the almost finished borscht and increase the heat. As soon as it boils, turn it off immediately.

Let the borscht sit for half an hour. Then we try and adjust:

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

Preparing pampushki for real borscht

Dumplings- 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 and bake in the oven.

For the garlic gravy: crushed garlic with a pestle, salt, water or vegetable oil.

That's all, actually. We prepared Ukrainian borscht with pampushki. Bon appetit!

Other national dishes:

A favorite and regular soup in most Russian families. What would lunch be without delicious rich borscht? It’s difficult to describe how healthy this soup is. Traditional Ukrainian borscht is prepared with the addition of lard (it is ground in a mortar with garlic and added at the end of cooking the borscht). The classic Russian recipe is very similar to the Ukrainian one, only it does not contain lard. The borscht according to the recipe below turns out very tasty, with a rich red color. Try it, you will definitely like it!

Ingredients:

For 3 liters of water:

Beef on the bone - 700-800 grams

Cabbage fresh - 300 grams

Potato- 2-3 medium potatoes (200-300 grams)

Beet– 2 small or 1 medium (100-150 grams)

Carrot— 1 piece of medium size (75-100 grams)

Onion onion - 1 medium-sized onion (75-100 grams)

Tomato naya paste - 1 tbsp. spoon, or 1 small tomato

Oil vegetable for frying

Garlic- 2 cloves

Spices: salt, ground black pepper, bay leaf, herbs (dill, parsley, basil).

How to cook delicious red borscht

1. The first step is to cook the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and cover with cold water. You can add 1 teaspoon of salt. Bring to a boil and reduce heat to low. Borscht should be cooked over low heat, so the vegetables in it will not boil and turn into porridge. Beef cooks for about 1 hour. You can check the doneness of meat by how easily it separates from the bone.


2 . While the broth is preparing, you need to peel the vegetables: potatoes, carrots, beets, onions. Remove damaged leaves from fresh cabbage and chop.


3 . When the meat is cooked, remove it from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. This is conveniently done using two forks.

4. Place the chopped boiled meat back into the broth. Don't forget to regularly skim off any dirty scum from the surface of the broth.


5 . When the broth boils, add shredded fresh cabbage to the pan.


6 . Cut the potatoes into cubes and place them in the pan after the cabbage, after the water boils again. In general, it is advisable to add each new ingredient every time the broth boils (do not forget that borscht is cooked over low heat). Add salt and pepper. If desired, you can flavor the borscht with spices: hops-suneli, curry, adjika (dried).


7 . Grate the beets on a coarse grater or chop into small strips.Place in a heated frying pan with vegetable oil. And simmer over low heat, stirring regularly, for about 10 minutes. A few minutes before removing the pan from the heat, you need to sprinkle the beets with lemon juice or vinegar (this is the second secret of delicious red borscht). Add tomato paste and stir. Heat the beets and tomatoes for another 1 minute on the fire. Now the beets are ready for dressing in borscht.


8 . Add the beets to the soup.


9 . Cut the onion into small cubes, grate the carrots on a coarse grater or finely chop them (it turns out prettier). Place on the bottom of a heated frying pan with vegetable oil and fry until golden brown. Do not overdo it. The onion should not be fried, it should remain juicy, therefore, as soon as a golden hue appears, the frying should be removed from the heat (this is one secret of delicious borscht).


10. After the broth boils again, add fried onions and carrots into it.


11 . Now a very important ingredient is garlic (another secret of borscht). It can be cut into small cubes or simply cut into quarters. It is important to add garlic at the very end of cooking borscht. It acts as a natural flavor and aroma enhancer.


12. A variety of greens, both fresh and dried, will be an invariable decoration of your borscht. It also needs to be added to the borscht 5 minutes before the end of cooking.

Turn off the heat and let the soup sit for 20-30 minutes. By the way, classic borscht has an amazing feature: the next day it becomes even tastier.

Delicious classic red borscht is ready

Bon appetit!

Secrets of delicious borscht

Such a first dish as borscht is found in different cuisines of the world. But the most delicious and richest one is Ukrainian borscht. The dish has been prepared in Ukraine ever since they began to grow vegetables, especially beets, and eat meat. Borscht is a peasant dish, because everything that grew in the garden and ran in the yard was put into it. In different regions of the country, to this day, different types of meat and poultry are added to borscht; for example, Poltava borscht always comes with goose. But traditional Ukrainian borscht is served with beef or pork on the bone.

To create a magnificent and tasty borscht, you need to stock up on such products as water, cabbage and beets, carrots and onions, potatoes and beans, and, of course, meat with bones. Modern housewives use tomato paste, but the traditional recipe includes tomatoes and sour cream. Spices: bay leaf, salt and black and red pepper. The main thing is to cook the ingredients longer, the meat for 1.5 hours, then add the cabbage, after boiling the potatoes, cook over low heat for about 20 minutes. Roasted beets, carrots and onions are stewed over low heat. Sour cream (optional) and tomato paste (tomatoes) are added to the mixture - everything is stewed for about 20 minutes, after which it is added to the borscht. The borscht is cooked for about 2-2.5 hours over low heat, stirring every time you add an ingredient.

To make your dish spicy and rich, add a pinch of sugar, not just salt. And in order for the borscht to be rich, add a mixture of Ukrainian fresh lard and garlic - grind it into a paste, add it half an hour before removing the pan from the heat. If you use tomatoes, add a spoonful of vinegar for sourness, the borscht will be twice as tasty and piquant. When remove from heat, chop the greens to taste, but you can do without them at all. But, remember, the dish should sit for about 2 hours under the lid, and then be eaten for that long with sour cream, donuts, garlic and lard.

Borscht is not only tasty, but also healthy. Vegetables will benefit the entire orgasm and provide vitamins. Meat contains protein, which is so necessary for the normal functioning of the whole body. And garlic and onions are excellent remedies for colds and for boosting immunity. And hot soup is a balm for the stomach.

Video “Borscht, a classic Ukrainian recipe from chef Ilya Lazerson

 

 
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