Borsch is one of the most famous first courses in Ukrainian cuisine. You can cook borscht on meat, fish broth, with mushrooms, dried fruits, prunes or just vegetables.
Pick your recipe
You will need
-
- beets - 100 g;
- cabbage - 60 g;
- carrots - 20 g;
- parsley - 5 g;
- onions - 20 g;
- tomato puree - 15 g;
- flour - 5 g;
- butter or table margarine - 10 g;
- sugar - 5 g;
- 3% vinegar - 8 g;
- sour cream - 10 g;
- Bay leaf
- pepper
- greens.
Instruction manual
1
There are two ways to cook real borsch. Here is one of them. Cut the beets into slices or julienne and stew with the addition of fat, tomato puree and sugar. To avoid burning beets, mix them periodically and add broth or water as needed.
2
First, cook the beets over high heat, and when it boils and settles, turn down the heat and maintain a low boil. Stew young beets for 15 minutes, mature from 30 to 40 minutes.
3
In a pan with boiling broth, bring fresh cabbage to a boil, add stewed beets, passivated roots and onions. Continue cooking the borsch for half an hour, and ten minutes before the end of cooking season with white sauce, put spices (pepper, bay leaf) and salt.
4
If not, fresh cabbage, prepare borsch with sauerkraut, in the same way, only pre-stew the cabbage with fat. Wring out cabbage, if it is very acidic, wash it in cool water. After that, put in a pan, add fat, a little broth or water so that the cabbage does not burn, and then close the pan with a lid and simmer for 1.5-2.5 hours.
5
To give the borscht an appropriate color, prepare beetroot infusion. To do this, rinse the beet tubers well, finely chop or grate, put in a bowl with hot broth (500 g of beet per 1 liter), add vinegar or pickle from pickled vegetables and bring to a boil. Leave the infusion on the stove for 15-20 minutes, wait until it cools and strain. Before serving, pour the required amount of beetroot infusion into the pan with borsch.
6
And finally, the second way of cooking. Peel the beets, rinse, then boil separately in water with a little vinegar. After the beets are cooked, chop it into strips or cut into slices. Transfer fresh cabbage to a pan with boiling broth or broth, bring to a boil and add the roots, beets and vinegar, passaged with tomato puree.
7
Cook the borscht, season with salt and sugar and serve as described in the first method. Cooking borsch in this way is much simpler, the color of the beets is brighter, the taste is softer and softer. Season the finished borsch with sour cream and sprinkle with herbs.
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How to cook Ukrainian borsch