Saturated with a unique taste and provocative appetizing color - Ukrainian beet borscht. Step-by-step recipe with a photo. Video recipe.
There are many options for cooking Ukrainian beet borscht. At the same time, all the dishes turn out to be incredibly appetizing, rich and with a slight sweetish aftertaste. This nutritious hot meal was originally the main first course on Ukrainian tables. Now the recipe is popular among other peoples. Today we will learn how to cook Ukrainian beet borscht. The dish is served hot with black bread and, if desired, with sour cream.
There are no clear rules for cooking borscht. This is a unique soup that has many ingredients. How many housewives, so many of his recipes. But there is a basic set of ingredients that are commonly found in any borscht recipe, regardless of country. First of all, there are beets, which give the borsch a rich, bright color. Then, potatoes, onions and meat broth, on which the stew is cooked. Over the years, the additional components have changed and the calorie content of the soup has varied. Depending on the region, it is planned to add carrots, cabbage, tomatoes, bell peppers, beans and even zucchini to the recipe.
See also cooking fried borscht.
- Caloric content per 100 g - 269 kcal.
- Servings Per Container - 5-6
- Cooking time - 1 hour 45 minutes
Ingredients:
- Meat - 350 g
- Salt - 1 tsp or to taste
- Potatoes - 3 pcs.
- Ground black pepper - a pinch
- Tomato paste - 2 tablespoons
- Cabbage - 300 g
- Greens (dried, fresh or frozen) - small bunch
- Beets - 1 pc.
- Garlic - 2-3 pcs.
- Bay leaf - 2 pcs.
- Onions - 1 pc.
- Carnation - 3 buds
- Allspice peas - 3-4 pcs.
Step-by-step preparation of Ukrainian beet borscht, recipe with photo:
1. Wash the meat and dry it with a paper towel. Cut the veined films and cut into medium sized pieces.
2. Peel and wash onions.
3. Put the meat and onion in a saucepan, fill with drinking water and place on the stove.
4. After boiling, remove the formed foam from the surface of the water, turn the heat on and cook the broth for half an hour. Then remove the onion from the pan as she has already given up all the juice, taste and benefit.
5. Peel the beets, wash and grate on a coarse grater.
6. Heat the frying pan, add the beets, add drinking water to cover the bottom slightly and pour in 1 tbsp. vinegar to preserve the beautiful color of the vegetable. Boil, turn the temperature to the lowest setting, cover the pan with a lid and simmer the beets over low heat for 15-20 minutes.
7. Peel the potatoes, wash and cut into medium-sized cubes.
8. Wash the cabbage and chop into thin strips.
9. Dip potatoes into a pot of broth. Heat high to simmer, then reduce heat and simmer for 20 minutes.
10. Next, add the stewed beetroot to the pan and pour out all the juice in which it was stewed.
11. Immediately add the shredded cabbage.
12. Add tomato paste.
13. Season with salt and black pepper, add bay leaves and peppercorns.
14. Boil the borscht for 10-15 minutes and add the herbs. Dried is used in this recipe. Wash fresh and chop finely. You do not need to defrost the frozen one beforehand.
15. Peel the garlic and pass through a press. Boil Ukrainian beetroot borscht for 1-2 minutes and remove the pan from heat. Leave the borscht to infuse for 15 minutes and serve with garlic donuts.
See also a video recipe on how to cook beetroot borscht.
