Borsch is one of the most delicious and healthy cooking masterpieces. It is popular not only among Ukrainians, but also among other nationalities. Many fans of Ukrainian cuisine visit restaurants to try this dish. But to cook it at home is not difficult even to the most inexperienced housewife. It’s enough to know a few secrets to achieve a wonderful result.
Pick your recipe
Ingredients needed for cooking Ukrainian borsch
- Water 1.5 liters
- Refined sunflower oil 2 tbsp. l
- small bunch of dill and parsley
- meat 0.4 kg.
- 5 potatoes
- medium sized white cabbage a quarter of a small head
- Bay leaf
- salt and season to taste.
For refueling
- Refined sunflower oil 25 grams
- sweet bell pepper 2 pcs.
- 1 medium carrot
- 1 large onion
- beets 2 pcs.
- medium sized tomatoes 300 g or tomato paste 3 tbsp. l
- Sugar 1 tbsp. l
- Vinegar 7% or 9% 1 tbsp. l
Preparation of meat and broth
The broth meat must first be washed. It is advisable to use pork, chicken or turkey. The washed meat should be immersed in a pan, add water, add salt to the pan and put on fire. When the broth boils, remove the foam with a slotted spoon or a small sieve. When the foam ceases to stand out, add 5 pcs peppers to the broth. and bay leaf 2-3 pcs. Cook the broth for about 1 hour.
Cooking passions
My onions, carrots and beets are peeled. Cut the onion into a small cube, and rub the carrots and beets on a coarse grater in different containers. My bell pepper, cut into halves, take out the core and cut into strips.
Pour into the pan 3 tbsp. l rust oil, finely chopped onion, grated carrots and fry over medium heat for 5 minutes. Then add the beets and bell peppers to the pan, fry for another 10 minutes.
We add vinegar, sugar and tomato paste (grated tomatoes) to the passivation. Stir occasionally and if the mass becomes very dry, add a little broth (50 ml.). Stew for 20 minutes.
Cooking Borsch
We take out the meat from the broth and set it aside in a cool place. When it cools down, we will separate the meat from the bone, cut large pieces with a knife and send it back to the borsch.
Wash the potatoes, peel and cut them into cubes. Wash my cabbage, tear off the top leaves or cut off the damaged areas, clean the cabbage with a thin straw.
Pour potatoes into the broth and cook for 10 minutes, then cabbage and cook for another 5 minutes.
We try cabbage and potatoes for preparedness, if they are ready, throw the passivation.
The meat (from the broth, chopped and pitted) can be put in borsch at any time as soon as you prepare it.
When all the ingredients are in the pan, you can add spices, salt, and sugar to taste.
At the very end, add washed and finely chopped greens to the pan. Stir and turn off the fire.
Borsch is ready.