Ukraine and Poland are still arguing for the right to appropriate the authorship of borscht. Whatever it was, but the Kiev version of this dish is considered one of the most delicious. There are several secrets, knowing that you can cook Ukrainian borscht in Kiev so that even a native of the Ukrainian capital cannot resist praise.
It is necessary
chicken - 500 g; - beef brisket - 500 g; - ghee - 4 tablespoons; - prunes - 5-6 pieces; - white cabbage - 100 g; - beets - 2 pieces; - carrots - 1 piece; - onions - 2 pieces; - garlic - 3-4 cloves; - potatoes - 2 pieces; - tomatoes - 3 pieces; - sugar - 1 teaspoon; - balsamic vinegar - 1 tablespoon; - parsley and parsnip root; - pork fat - 30 g; - salt; - ground pepper; - sour cream - 200 g
Instructions
Step 1
Rinse the chicken and meat, put in a saucepan, pour 2.5 liters of water, put on the stove. When the water boils, skim off the foam. Place the parsley root and parsnips in a saucepan. Season with salt, reduce heat to low, and simmer for 2 hours.
Step 2
Cooking Ukrainian borscht in Kiev is a rather painstaking process, so please take time, patience and good mood. Prepare three separate dressings for him. For the first, dip the tomatoes in a saucepan where the broth is being cooked, hold for a couple of minutes, remove, remove the skin, cut into small pieces and fry in a pan in ghee until the juice boils down and the tomato dressing thickens.
Step 3
To make a second dressing, use a spoon to remove the resulting fat from the boiling broth and fry the beets cut into thin strips on it. Add 1 teaspoon sugar and 1 tablespoon good quality balsamic vinegar to this dressing. Then add a little broth from the pan to the pan and simmer the beets for half an hour.
Step 4
For the third dressing in broth fat, fry finely chopped onions until golden brown, and then add grated carrots to it, fry them for another 3-4 minutes, stirring occasionally.
Step 5
Remove the meat from the finished broth, put the chopped potatoes in the pan. Cook it almost until tender. Put the onion and carrot dressing, stewed beets in a saucepan, stir. Throw in the prunes. Chop the cabbage thinly and put in the broth. After 5 minutes, add the tomato dressing, stir, remove the finished borscht from the stove, let it brew under the lid for half an hour.
Step 6
Finely chop the bacon, chop the garlic, put them in a mortar and grind well with a pestle. Put the resulting mixture in a saucepan, throw finely chopped fresh herbs into it. Serve with spoonfuls of sour cream and chopped meat from the broth in bowls.
