Classic Ukrainian borscht has a high nutritional value and excellent taste. It is cooked from a certain set of vegetables, and seasoned with lard, grated with garlic. Hot donuts and sour cream are usually served with real Ukrainian borscht.
In order to cook a fragrant Ukrainian borscht, you need to prepare the necessary ingredients.
Ukrainian borsch, composition
- beef meat - 300 grams;
- beets - ½ root crop;
- parsley root - 1 piece;
- wheat flour - 1 tbsp. the spoon;
- bacon - 40 grams;
- potatoes - 6 tubers;
- onions - 2 pieces;
- celery root - ½ piece;
- cabbage - ¼ medium head of cabbage;
- meat broth - 1.5 liters;
- tomato paste - 2 tbsp. spoons;
- carrots - 1 piece;
- sour cream - 4 tbsp. spoons;
- apple cider vinegar - 1 tbsp. the spoon;
- baked pork lard - 2 tbsp. spoons;
- pepper;
- sugar - 1 tsp;
- garlic - 4-5 cloves;
- bay leaves - 3 pieces;
- salt;
- greens.
Cooking real Ukrainian borscht
Rinse the beef pulp with marrow and cook, periodically removing the foam that appears. Boil the beef until tender, then lay out the meat, remove the bones and cut the beef into portions.
Rinse the root vegetables: celery root, carrots, onions and parsley root. Peel the vegetables and cut them into small thin strips, heat the lard in a small cauldron and save the onions in it first, then the rest of the vegetable strips.
Rinse the beets, peel and separate one half, cut them into thin strips and save them in a separate frying container on melted lard with tomato, add sugar, vinegar to this mixture and add a little meat broth. Then add the stewed beets to the already sautéed vegetables and simmer a little more.
Rinse the cabbage and chop into wide strips, dip it in boiling broth and add lightly salt to it. Then rinse and peel the potato tubers, cut the potatoes into wedges and also send them to the broth. Let it boil. Boil the borscht for 10 minutes, add the sautéed vegetables to the boiling mass.
Heat the wheat flour separately in a dry skillet, and then dissolve it in half a glass of cold broth. Rub all the lumps and then pour the resulting flour mixture into the boiling borscht and cook it for another 5 minutes.
At the end of cooking, add salt to the borscht, put the chopped boiled pieces of beef in it, add pepper, put bay leaves. And now you have to add old pork fat to the borscht, which is the highlight of the real Ukrainian borscht. To do this, a piece of old bacon should be crushed or ground in a mortar with peeled cloves of garlic, then put into the finished borscht. And only then can you remove the pan from the heat. Close it with a lid and leave the borsch to infuse for 10 minutes.
Pour the prepared Ukrainian borscht into deep clay plates, add donuts and sour cream to them, sprinkle with fresh chopped herbs.
