If you are told that there is a single and authentic recipe for borscht, then this person has probably never left the borders of his city. Ukrainian red borscht – it is cooked differently not only in other parts of our country, but the recipes will differ between two housewives.
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Probably, to list all known recipes, you need to compile a separate encyclopedia. Because Ukrainian borscht comes with meat, lean, green and red, with chicken, or simply like this recipe in broth, even with fish – Odessa recipe. One thing is certain, what dish in Odessa can be without fish.
Ukrainian red borscht is known all over the world, so many people outside our country love this dish. Once, while traveling in Andorra, I saw an advertisement for the dish of the day near one of the restaurants. Soup of the day – Borscht. The advertisement was written in several languages. We are used to the expression Kharcho soup, believe me, it is as offensive to Georgians as “Borscht soup” is to us.
Ukrainian borscht does not need any prefix. When you order a hamburger, you don’t say – please give me a hamburger sandwich.
What ingredients are needed for borscht?
For borscht, you need potatoes, beets, carrots, onions, garlic, cabbage, tomato paste (or tomato juice), bell pepper and meat. Probably, this list of ingredients is not exhaustive, but only forms the basis of the borscht set. For this recipe, you will need pre-prepared chicken broth.
During the preparation of borscht, the time spent on preparation is the same as on the process of preparing the dish. First, it is necessary to wash and clean all vegetables: cut potatoes, bell peppers, onions, and carrots with a knife. Chop the beets using a combine or manually on a grater. Thereafter, the cooking process will become easy and relaxed.
Regarding the cabbage in this recipe. Most people will say that borscht without cabbage is like pizza without toppings. But I advise you to try this recipe, at least once, without cabbage. If you do not believe in the existence of borscht without cabbage, the notes of the recipe indicate how to cook borscht according to this recipe with cabbage.
Ukrainian red borscht soup
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Ukrainian red borscht
Ukrainian red borscht is one of the many varieties of borscht recipes. Some call it a classic recipe, but many housewives will argue with that statement.
Ingredients
For borscht
- Beet – 3 pcs. (medium)
- Oil – 4 tbsp. l.
- Chicken broth – 2 l.
- Water – 500 ml.
- Potatoes – 3 pcs.
- Carrot – 2 pcs.
- White beans – 1 can
- Bay leaf – 2 pcs.
- Vinegar – 2-3 tbsp. l., or to taste
- Salt, pepper – to taste
- Garlic – 1 clove
- Chopped dill – 3 tbsp. l.
For frying
- Celery – 2 stalks
- Bulgarian pepper – 1 pc.
- Onion – 1 pc.
- Tomato paste – 4 tbsp. l.
Instructions
First, you need to prepare all the ingredients. Wash and clean the vegetables. Cut the potatoes (not large) and put them in cold water so that they do not darken.
Cut the carrots.
Paprika.
Celery stalks and onions.
We clean the beetroot, removing the “forehead” and “root” and chop it using a food processor, or rub it manually through a grater.
Heat a pan over high heat, adding 2 tablespoons of oil. And we send beets there. Simmer for 10 minutes, stirring occasionally, until the beets soften.
Add chicken broth (2 liters) and water (500 ml), potatoes and carrots. Cook for 10–15 minutes, or until they are easily pierced with a fork.
While the potatoes are cooking, place a large skillet over medium/high heat and add 2 tablespoons of oil. Add chopped onion, celery, and bell pepper.
Fry, stirring occasionally, until softened and lightly golden (7-8 minutes). Add 4 tablespoons of tomato paste and stir-fry for another 30–40 seconds.
And then transfer to the pot to continue cooking with the potatoes and carrots.
When the potatoes and carrots are tender, add 1 can of beans along with their juice.
Add our spices and flavorings: bay leaf, salt, and pepper to your taste (by the way, I advise you not to buy ground pepper, but only peas and grind it with a coffee grinder), vinegar 2 – 3 tbsp. l. (for those who like sourness), squeeze out a clove of garlic and add chopped dill.
Cook for another 2–3 minutes, and add more salt and vinegar as needed (or to your taste).
After the borscht is ready, it is advisable to let it infuse for 30 minutes. Although this is a matter of taste.
Pour the borscht on plates, add a spoonful of sour cream and garnish with a sprig of dill.
Bon appétit!
Notes
This recipe can be made with cabbage, but some people prefer it without it. If you like borscht with cabbage, then take 1/3 of a small head of cabbage, finely chop it, adding it 3–4 minutes after frying so that it cooks for no more than 5–7 minutes. If you have young cabbage, add it together with the spices.
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Nutrition Information
Serving Size
10 servingsAmount Per Serving Calories 251Total Fat 12gSaturated Fat 2gCholesterol 24mgSodium 1110mgCarbohydrates 24gFiber 7gSugar 4gProtein 14g
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