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Classic Ukrainian Borscht
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Borscht is not just a soup; it is a true national pride of Ukraine. Each region has its own way of preparing it, with unique variations of this red treasure. The main ingredients — beetroot, potatoes, cabbage, meat — give it a unique taste and nutritional value. Borscht is made with love, attention to detail, and tradition.
Variations
In Podillia, beans are sometimes added. In the Poltava region, borscht is served with dumplings, and in the South, a version with flour can be found. In Slobozhanshchyna, there is even a variation with beer. The Western Ukrainian Christmas borscht is made with dumplings that give the dish a special festive aroma.
Secrets of tenderness and taste
To make the beetroot tender and fully flavorful, grate it coarsely and fry until soft. Meat should be simmered for an hour and a half until tender and juicy.
Tips for ingredients
Classic borscht uses beef for a rich flavor. Beetroot gives borscht its characteristic color and taste. It is important to peel the beetroot before grating, and add tomatoes after frying the vegetables to preserve their aroma.
Cooking nuances
Always skim the foam from the meat while bringing the water to a boil. This helps the borscht stay clear and clean. Cook the borscht until the potatoes are tender. Add herbs just before serving to keep them fresh and aromatic.
Ingredients for the recipe
Ingredients
Food Works Beef for Steak
500 g
Beetroot
3 pcs
Carrot
2 pcs
Onion
1 pcs
White Potatoes
4 pcs
Cabbage
1 pcs
Green Agro Pink Tomatoes 650g
2 pcs
Garlic
2 cloves
Parsley Bunch 50g
bunch
Marka Promo Bunch of Dill 70g
bunch
Bay Leaf
2 pcs
Mriya Black Pepper Peas 20g
to taste
Pripravka Himalayan Pink Salt 200g
to taste
Preparation steps
01
Preparing the meat — Rinse the meat, cover with cold water, bring to a boil, and skim the foam. Add bay leaves and peppercorns, season with salt.
02
Cooking the meat — Simmer the meat on low heat for 90 minutes.
03
Preparing the beetroot — Peel the beetroot, grate coarsely, and fry in oil until soft.
04
Adding onion and carrots — Add chopped onion and carrots, continue frying.
05
Stewing the tomatoes — Chop the tomatoes, add to the vegetables, and stew.
06
Adding potatoes — Peel and dice the potatoes, add to the meat.
07
Adding cabbage — Chop the cabbage and add to the soup.
08
Mixing ingredients — Add stewed vegetables and minced garlic, season with salt and pepper.
09
Finishing cooking — Cook the borscht for 20 more minutes.
10
Serving — Before serving, add chopped parsley and dill.
Where to order ingredients
Select the required ingredients in one of the stores
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