Borscht is one of the most delicious and healthy culinary masterpieces. It is popular not only among Ukrainians, but also among other nationalities. Many fans of Ukrainian cuisine visit restaurants to taste this dish. But cooking it at home will not be difficult even for the most inexperienced housewife. It is enough just to know a few secrets to achieve a wonderful result.
Ingredients for making Ukrainian borsch
- Water 1.5 liters
- Refined sunflower oil 2 tbsp. l.
- a small bunch of dill and parsley
- meat 0, 4 kg.
- potatoes 5 pcs.
- medium-sized white cabbage quarter of a small head
- Bay leaf
- salt and season to taste.
For refueling
- Refined sunflower oil 25 grams
- sweet bell pepper 2 pcs.
- 1 medium carrot
- 1 large onion
- beets 2 pcs.
- medium-sized tomatoes 300 g or tomato paste 3 tbsp. l.
- Sugar 1 tbsp. l.
- Vinegar 7% or 9% 1 tbsp. l.
Preparing meat and broth
The meat for the broth must first be washed. It is advisable to use pork, chicken or turkey. The washed meat should be immersed in a saucepan, covered with water, salt should be added to the pan and put on fire. When the broth boils, remove the foam with a slotted spoon or small sieve. When the foam ceases to stand out, add 5 peppercorns to the broth. and bay leaves 2-3 pcs. Cook the broth for about 1 hour.
Passing preparation
Wash and peel onions, carrots and beets. Cut the onion into small cubes, and rub the carrots and beets on a coarse grater in different containers. My bell peppers, cut in half, remove the core and cut into strips.
Pour 3 tbsp into the pan. l rast. butter, finely chopped onion, grated carrots and fry over medium heat for 5 minutes. Then add beets and bell peppers to the pan, fry for another 10 minutes.
Add vinegar, sugar and tomato paste to the sautéing (grated tomatoes). Stir occasionally and, if the mass becomes very dry, add a little broth (50 ml.). Simmer for 20 minutes.
Cooking borscht
We take out the meat from the broth and set it aside in a cool place. When it cools down, we separate the meat from the bone, cut large pieces with a knife and send them back to the borscht.
Wash potatoes, peel and cut into cubes. Wash cabbage, tear off the top leaves or cut off the spoiled areas, chop clean cabbage into thin strips.
Throw potatoes into the broth and cook for 10 minutes, then cabbage and cook for another 5 minutes.
We try cabbage and potatoes for readiness, if they are ready, we throw in the sautéing.
Meat (from broth, chopped and pitted) can be put into borscht at any time, as soon as you prepare it.
When all the ingredients are in the pan, you can add spices, salt, and more sugar to taste.
At the very end, add the washed and finely chopped greens to the pan. Stir and turn off the heat.
The borsch is ready.
