Real Ukrainian borscht

Save

I cooked)

Estimate

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 for Authentic Ukrainian borscht:

Please enter the characters from the pictures

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.

Authentic 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 borsch

Ukrainian borscht fully reflects the character of the country's cuisine: this soup is hearty, fragrant, colorful, thick, indescribably tasty. And, by the way, it is very necessary, because it contains a huge amount of root crops and vegetables. Plus - greens with garlic at the very end of production! In general, a real gift for both soul and body. Almost everyone is hesitant to take on making Ukrainian borscht because of the cooking time and the huge number of subtleties that need to be taken into account. We hasten to reassure you: our version of Ukrainian borscht is quite simple to make, so even those who are taking their first steps to the culinary elite can handle it.

800 g beef with marrow from the hind leg or 1 kg bone-in brisket
1 small onion
1 medium carrot
1 medium parsley root
medium bunch of parsley
1 bay leaf
peppercorns
salt
crushed lard and sour cream for serving

2 small beets
1 large onion
2 medium carrots
3 medium potatoes
1 medium reddish bell pepper
quarter of a small fork of cabbage
4 ripe medium tomatoes
3 cloves garlic
2 tbsp. l. apple cider vinegar
lard

STEP-BY-STEP COOKING RECIPE

For greater thickness and richness of Ukrainian borscht, you can not cut the potatoes into cubes, as stated in the recipe, but grate them on a large grater. It is completely acceptable to replace tomatoes with good tomato paste.

Key words

A special treat during the cooler months is traditional borscht with beef. Just his smell.

difficult

This borscht has everything that can be said about Ukrainian cuisine. It is nourishing, fragrant, colorful,...

Just

Lenten borscht, prepared according to a traditional recipe, comes out fragrant and tasty. And also quite.

Soup recipes are indescribably diverse. Hot and cool, light and very filling, transparent and...

average

The most correct recipe for traditional borscht with beets can be debated endlessly. We wish .

Borsch is a traditional dish of Slavic cuisine. Borscht is a thick vegetable soup, the main ingredient.

average

We asked ourselves a question: how to cook borscht so that it smells like the freshest beets, like in childhood? We dug through a lot.

Just

It’s hard to give up good, rich Ukrainian borscht and even donuts. And it is not necessary. .

average

Borscht without cabbage... Does this really happen? Believe me, yes! In Belarusian cuisine, borscht is prepared exactly this way, without.

average

Borscht with sauerkraut is a classic of the genre that simply does not threaten to go out of fashion. It's interesting that .

Just

Dumplings with garlic are an excellent accompaniment to hot borscht! And if you haven't tried it before.

Guest, corrected. 1 onion

Good day! In the second half of the recipe it says that you need onions for frying. But it is not listed in the list of goods in part 2. How much is needed?

Roxana, judging by the recipe, 1.7-2 liters of broth will be useful for you, but it all depends on your ideas about the thickness of borscht)

Please tell me, if I already have ready-made broth, how many liters. do I need for the indicated amount of vegetables? I'm afraid I'll make a mistake with the proportions) Thank you

In different regions of Ukraine, borscht varies greatly. This version is similar to the one prepared in Western regions. I’m from Kharkov, and here another version of borscht is widespread, which differs fundamentally in the way beets are made; they are sautéed in fat and added to the bubbling meat broth first, cooked until completely discolored, and only later are other ingredients added. Such borscht turns out not red-violet, but orange-red; potatoes do not turn pink. In addition, broths are most commonly made from pork or mixed, for example pork + homemade chicken. In the Poltava and Chernihiv regions there are options with goose, and from time to time ingredients unusual for non-lenten borscht “slip through”, from beans to zucchini and apples

Zima Sanfilippo, and also on the degree of readiness of the frying, in other words, on your expectations and on the quality of the goods.

Thanks for the recipe. The borscht came out the best! One thing that I had to change was that I did the frying for 15 minutes rather than 5. I think it depends on the stove and the concentration of the ingredients.

I will definitely try to cook borscht according to your recipe. Looks really appetizing in the photo. Thank you very much.

Thank you very much for the recipe! The only thing is that I replaced pork lard with goose lard. The borscht came out the best! I added the recipe to my book for future reference.

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.

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.

Your family will certainly like real Transcarpathian borscht according to an old recipe. 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 real traditional step by step recipe

Ukrainian borscht is the hallmark of the state cuisine of this country for us, although its analogues are also found in other Slavic cuisines. Whoever tries ordinary reddish borscht for the first time comes into complete ecstasy from its rich, rich taste. This is a very old recipe and every housewife has her own family secrets that are passed down from grandmothers and mothers. The usual version is certainly prepared with pork or beef, and from time to time a combined version is cooked.

How does Ukrainian borscht differ from Russian borscht?

The difference between Russian borscht and Ukrainian one is that the first version is prepared without potatoes and lard. And the second one is traditionally seasoned with crushed lard and garlic before serving.

Serving Ukrainian borscht

Almost everyone doesn’t know what this borscht is served with. So here is the traditional version, served with garlic dumplings or black bread, thin slices of bacon and green onions.

How to age lard for Ukrainian borscht

According to a long-standing tradition, the traditional recipe for borscht with lard is seasoned with aged bacon. To create it, you need to wrap the salted piece in food paper and put it in the refrigerator for several months. For a medium saucepan, 1 teaspoon of finely chopped product is enough.

Ingredients for making

Step-by-step instruction}

We start preparing the first dish by cooking the broth. Carefully wash the meat and place it in a saucepan. We also place one clean, halved carrot and onion there. For flavor, add bay leaves and peppercorns. Fill with cool water, then the real homemade broth will turn out very tasty.

Cook the broth for one and a half to two hours at a slow simmer, skimming the foam from time to time. Then we remove the meat from the broth and throw away everything that floats. Strain the broth and return to the stove. Once the pork has cooled slightly, we disassemble it into small pieces.

Wash and clean all vegetable ingredients. First, use a medium grater or cut the raw beets into thin slices. Cut the onion into cubes, and finely chop the carrots along with the peeled parsley root.

Heat a frying pan with vegetable oil (you can add half of it with lard), add the onion. When it becomes transparent, add carrots and roots. Cook, stirring, for 5 minutes.

We lay out the vegetables, and add the beets to the same frying pan, adding a little vegetable oil. We stew the root vegetable with vinegar so that it does not lose its color. For added taste, we also add tomato paste, sugar, and salt. Simmer the vegetables for 10 minutes, adding a glass of meat broth.

Peel the potatoes, cut them into large cubes, and place them first in the bubbling broth with chopped meat. After a quarter of an hour, add sautéed vegetables, stewed beets, and finely shredded cabbage. Cook the dish for 5 minutes.

The most delicious borscht needs to be made with garlic; to do this, we clean the cloves and pass them through a press. Add spices, turn off the heat, leave the mixture with the meat for about 20 minutes.

This recipe is always served with thinly sliced bacon or ground lard and garlic. Instead of bread, fragrant buns (dumplings) with a special garlic dressing are served.

Savory secrets and personalities of making real borscht

Ukrainian cuisine can be proud of real borscht, which can be prepared at home. But with all this, you should learn how to cook it correctly:

the dish will turn out delicious if you follow the sequence of placing the goods, as in the video recipe;

you need to cook real grandma's borscht only with meat, and serve with lard;

You can prepare reddish borscht for 4 or 5 liters, because... It keeps for quite a long time in the refrigerator. And to extend the shelf life, after a couple of days the dish is boiled and again placed on the refrigerator shelf after cooling.

Real Ukrainian borscht