Real Ukrainian borscht
Real Ukrainian borscht
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Ordinary borscht in Ukraine is certainly prepared on the basis of meat broth (pork or beef). Beetroot and cabbage are added to it. I'll tell you how to cook real Ukrainian borscht.
Manufacturing Description:
Ingredients:
- Water – 10 glasses
- Pork – 0.9 Kilograms
- Bay leaf – 3 pieces
- Peppercorns – 10 pieces
- Carrots - 2 pieces (1 piece for broth, 1 piece for borscht)
- Onion - 2 pieces (1 piece for broth, 1 piece for borscht)
- Beetroot – 2 pieces
- Cabbage – 200 Gr
- Potatoes – 400 G
- Parsley root – 40 G
- Tomato paste - 2 tbsp. spoons
- Vinegar - 1 tbsp. spoon
- Sugar - 1.5 tbsp. spoons
- Vegetable oil - To taste
- Salt, pepper - To taste
- Garlic – 2 cloves
- Greens - To taste
- Sour cream - To taste
Number of servings: 6
How to cook “Real Ukrainian borscht”
Rate the recipe Real Ukrainian borscht:
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I don’t understand how masterful it is, but it’s very tasty
By chance poured 2 tablespoons of beets
Hello everyone! I’m not a professional cook, but as for “Ukrainian” borscht, I recognize it as such only if it must contain beans and 2, or even three types of beets (reddish, sweet and fodder). And without these ingredients, the soup has no right to be called “Ukrainian” borscht. And one more thing - frying not in vegetable oil, but in lard, with cracklings.
Real Ukrainian borscht with beets boiled until white. The color of beets in borscht, and especially the coloring of potatoes, is not acceptable. In villages, this is a sign of a bad housewife. The color comes from tomato juice. You have a version of borscht from western Ukraine, which is based on Polish barshchik or a similar beetroot soup.
Beloved borscht. I cooked it with the freshest tomatoes, they were sour, so I didn’t add more acid. I chose pork and beef for the broth. The borscht turned out to be very tasty.
I've prepared it and just have to try it.
Thank you! It turned out to be a very tasty borscht!
Very tasty. I recommend
Naturally not 3 hours. All processes are parallelized while the meat is being cooked. A maximum of a couple of hours from placing a pot of water on the stove until serving
But they forgot the cloves. Stick a few cloves into a small onion, and after making it, throw away the onion.
so for yourself, recipe. Where are the tomatoes instead of tomato paste, where is the crushed garlic with lard? What’s especially alarming is that the cabbage is cooked for 5 minutes, it’s for bunnies or something.
Yes, in fact, he... Only beets (beets), still in small strips, and carrots - not necessarily, they give extra sweetness... Well, and instead of tomato paste, still a preparation for borscht, from tomatoes and lettuce peppers, well and you can grind it with lard at the end..)
Ukrainian borscht: step-by-step recipe for making and tips for housewives
Greetings to all our dear subscribers and ordinary readers! Now at “Own House” we are preparing Ukrainian borscht. It’s worth mentioning a little here - almost all chefs love to break spears, proving that their recipe for a Ukrainian dish is the most realistic. But in fact, every region has its own recipe for making it, just as every housewife can have her own - the most faithful and tried one. Therefore, our article provides a step-by-step recipe with photos and 5 options from other regions of the country.
Usually, borscht is prepared with meat: beef or pork. My husband remembers how his grandmother from the Ukrainian hinterland constantly prepared a very tasty, rich rooster broth for the arrival of guests. But we haven’t yet acquired poultry in our house, so I went to the market and bought pork ribs. So let's get started!
Ingredients
Crafting recipe
Video recipe
5 other options
- Kyiv
This capital recipe differs in its energy-intensive and labor-intensive action. Its production takes 3 days. The dish is prepared using beet kvass with rye bread. Along with the cabbage, crushed sour apples are also added to the broth. But, although the whole development of production requires so much time and effort, the result is worth it and will certainly delight with its taste the one who dares to prepare this dish.
Poltava borscht with dumplings is the pinnacle of culinary art. It is prepared in goose broth and at the end they add dumplings made from choux pastry, which turn out very tasty and airy. Find out the recipe to add it to your favorite dishes.
Real Transcarpathian borscht according to an old recipe will certainly please your family. For this dish, housewives bake beets in the oven.
At the same time, all the beneficial substances in the root vegetable are preserved, and the borscht comes out a rich red color.
- On smoked meats
Previously, we added smoked meats to pea soup, but in borscht - maybe you haven’t seen anything like that yet. In this recipe, the highlight will be not only smoked meat, but also fragrant mushrooms and sauerkraut. Try to cook this borscht, which came to us from the western regions of Ukraine.
Anyone who has never been to Odessa does not understand what real Odessa borscht is. It is there that they prepare everything that is truly authentic and certainly Ukrainian. One of the criteria is to cook with beef.
Feel the smell of Deribasovskaya and try to cook with us the way they cook it in Odessa. This borscht just begs to be served with donuts and sour cream.
Useful tips
- Our hidden ingredient - lard with garlic and salt - does not necessarily need to be added to a common pan. I place it on the table separately so that anyone can put it on their plate or spread it on bread.
- Pounded lard with garlic is called “grout” in Ukraine because it is ground in a mortar and pestle. It must be without meat and certainly mature.
- To prevent the beets from losing their color, add acid. This could be vinegar or apple acid. But I prefer juice from squeezed lemon. If you have tomato juice, then you don’t need to add any acid.
- For greater acidity, you can add a little brine from canned tomatoes to sautéed vegetables. Then additional boric acid will be unnecessary here, but it is better to focus on your own taste.
- If you want to cook a tasty broth, place the meat in cool water. If the meat is juicy, then roast it.
- Some boil beets separately in their skins. But in this case, the borscht should not be boiled for a long time, otherwise the color that the beets give will evaporate.
- Young cabbage does not like to be cooked for a long time. It just needs to boil.
Conclusion
Now we have prepared Ukrainian borscht with meat. We saw how many different options there are for making it. And maybe they even wanted to cook one of them.
Surely, it is not in vain that they say that 100 housewives from a similar borscht set will cook 100 borschts with different tastes. Why is this so? Please share your ideas on this topic. Let the smell of a real Ukrainian dish fill your home with peace and joy.
Ukrainian borscht: step-by-step recipe for making and tips for housewives
Greetings to all our dear subscribers and ordinary readers! Now at “Own House” we are preparing Ukrainian borscht. It’s worth mentioning a little here - almost all chefs love to break spears, proving that their recipe for a Ukrainian dish is the most realistic. But in fact, every region has its own recipe for making it, just as every housewife can have her own - the most faithful and tried one. Therefore, our article provides a step-by-step recipe with photos and 5 options from other regions of the country.
Usually, borscht is prepared with meat: beef or pork. My husband remembers how his grandmother from the Ukrainian hinterland constantly prepared a very tasty, rich rooster broth for the arrival of guests. But we haven’t yet acquired poultry in our house, so I went to the market and bought pork ribs. So let's get started!
Ingredients
Crafting recipe
Video recipe
5 other options
- Kyiv
This capital recipe differs in its energy-intensive and labor-intensive action. Its production takes 3 days. The dish is prepared using beet kvass with rye bread. Along with the cabbage, crushed sour apples are also added to the broth. But, although the whole development of production requires so much time and effort, the result is worth it and will certainly delight with its taste the one who dares to prepare this dish.
Poltava borscht with dumplings is the pinnacle of culinary art. It is prepared in goose broth and at the end they add dumplings made from choux pastry, which turn out very tasty and airy. Find out the recipe to add it to your favorite dishes.
Real Transcarpathian borscht according to an old recipe will certainly please your family. For this dish, housewives bake beets in the oven.
At the same time, all the beneficial substances in the root vegetable are preserved, and the borscht comes out a rich red color.
- On smoked meats
Previously, we added smoked meats to pea soup, but in borscht - maybe you haven’t seen anything like that yet. In this recipe, the highlight will be not only smoked meat, but also fragrant mushrooms and sauerkraut. Try to cook this borscht, which came to us from the western regions of Ukraine.
Anyone who has never been to Odessa does not understand what real Odessa borscht is. It is there that they prepare everything that is truly authentic and certainly Ukrainian. One of the criteria is to cook with beef.
Feel the smell of Deribasovskaya and try to cook with us the way they cook it in Odessa. This borscht just begs to be served with donuts and sour cream.
Useful tips
- Our hidden ingredient - lard with garlic and salt - does not necessarily need to be added to a common pan. I place it on the table separately so that anyone can put it on their plate or spread it on bread.
- Pounded lard with garlic is called “grout” in Ukraine because it is ground in a mortar and pestle. It must be without meat and certainly mature.
- To prevent the beets from losing their color, add acid. This could be vinegar or apple acid. But I prefer juice from squeezed lemon. If you have tomato juice, then you don’t need to add any acid.
- For greater acidity, you can add a little brine from canned tomatoes to sautéed vegetables. Then additional boric acid will be unnecessary here, but it is better to focus on your own taste.
- If you want to cook a tasty broth, place the meat in cool water. If the meat is juicy, then roast it.
- Some boil beets separately in their skins. But in this case, the borscht should not be boiled for a long time, otherwise the color that the beets give will evaporate.
- Young cabbage does not like to be cooked for a long time. It just needs to boil.
Conclusion
Now we have prepared Ukrainian borscht with meat. We saw how many different options there are for making it. And maybe they even wanted to cook one of them.
Surely, it is not in vain that they say that 100 housewives from a similar borscht set will cook 100 borschts with different tastes. Why is this so? Please share your ideas on this topic. Let the smell of a real Ukrainian dish fill your home with peace and joy.
Ukrainian borscht
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- We will need:
- 500 g meat
- 300 g potatoes
- 250 g cabbage
- 250 g beets
- 1 carrot
- 1 medium sized onion
- 3 tbsp. l. tomato paste
- 1 tsp. vinegar
- 3 cloves garlic
- Bay leaf
Everything great is simple. Not many people doubt the veracity of this popular expression. This principle also applies to almost everyone’s favorite borscht , which is considered the pinnacle of Ukrainian cuisine. He is appreciated and adored not only by ordinary people, but also by famous chefs all over the world! And there are explanations for this. The combination of ordinary and inexpensive ingredients gives a simply mind-blowing gastronomic result.
Ukrainian borscht has a long history and a huge number of different recipes . This is due to the proximity and connections of Ukraine with almost all nations, any of which managed to add their own flavor to the recipe for this most delicious dish. It is believed that the first mention of borscht in Ukraine was back in the 14th century. It’s not mind-blowing that this dish is so popular and has a huge number of options with an identical production structure.
Ukrainian borscht is cooked not only with pork, but also with beef, lamb, chicken, mushroom, duck, goose and even fish broth. And some craftsmen can prepare good lean borscht , which in its taste is not inferior to rich dishes. borscht can also be very different . A typical set of vegetables includes potatoes, onions, carrots, bell peppers, tomatoes, garlic, cabbage and beets. But by adding beans, apples, turnips, mushrooms or pea pods to the borscht, you can reveal new facets in it and make an ordinary first course unusual and even solemn.
Beetroot is rightfully considered the “queen” of borscht. At the same time, it can be consumed both raw and pickled, and you can also use beet tops or brine. This vegetable is dominant in Ukrainian borscht , giving it a striking color and a corresponding appetizing smell.
Any housewife understands what specific set of spices and herbs will make her borscht inimitable and tasty. Pepper (dark and reddish), marjoram, leeks, dill, parsley, celery, tarragon, bay leaf, basil and savory will give this dressing soup a very rich and multifaceted taste that will be hard to forget.
Borscht can also be supplemented with various flour products. Noodles, ears, koltuns or small dumplings are used in various recipes for Ukrainian borscht and are a distinctive feature of this dish in a certain region of the country.
Thick, rich borscht , which requires about 20 ingredients and at least 2 hours to make, will not leave anyone indifferent!