Borsch is one of the most nutritious and nutritious first courses. Most often, borsch is cooked in meat, bone or meat and bone broth, which gives a rich taste. Use beef, pork, or poultry, and add ham, sausages, and other meat products as additional ingredients.
Pick your recipe
Ukrainian borsch
Try to cook the classic version of borsch with beef. It is cooked on bone and meat broth, and boiled meat is served with borsch.
You will need:
- 500 g of beef brisket;
- 3 l of water;
- 0.25 average head of cabbage;
- 1 large beetroot;
- 25 g of lard;
- 1 carrot;
- 2 tomatoes;
- 25 g of butter;
- 4 potatoes;
- parsley root;
- 2 onions;
- 2 tsp sugar;
- 1 tbsp. spoon of 3% vinegar;
- 3 bay leaves;
- a few peas of black pepper;
- 5 cloves of garlic;
- several branches of parsley.
Rinse the breast, put in a pan and pour cold water. Bring it to a boil, remove the foam, reduce the heat and cook the broth for 2-2.5 hours. Remove and set aside meat, strain the broth and return to the pan.
Peel the vegetables. Cut beets into small pieces and stew together with vinegar on melted fat. Scald tomatoes with boiling water, remove the skin, chop the pulp and add to the beets. Pour sugar and cook all together until the beets are soft.
Parsley root and carrots cut into strips, chop the onion. Sauté the vegetables in preheated butter. Cut potatoes and cabbage into cubes and put into broth. Cook for 15 minutes, then add the stewed beets and sauteed carrots and onions. Cook still 10 minutes. Put bay leaf and peppercorns in borsch. Add salt. Pound fat with chopped garlic, chop parsley. Season the borsch with herbs and garlic fat, mix and serve with fresh sour cream.