Every housewife has her own traditional Ukrainian borscht with beans. I will tell you how to cook delicious borscht according to a proven homemade recipe. Oh, borscht is Ukrainian food itself! I am silent about lard because lard is an appetizer and a dessert. It’s no wonder that this dish is Slavic, it is invariably associated with Ukraine.
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Everyone has their recipe, which is usually inherited. Often, depending on the season and region, various secondary vegetables are included in the composition of the dish, or some are excluded. I think it’s more of a state of mind than a fixed recipe.
Traditional Ukrainian borscht with beans
Remember the story of Ilf and Petrov “12 Chairs” – “on this day, God sent Oleksandr Yakovych for lunch a bottle of zubrivka, homemade mushrooms, herring forshmak, Ukrainian borscht with 1st grade meat, chicken with rice and compote of dried apples”. Or Mikhail Bulgakov’s story “The Master and Margarita”– “And at that time the bell rang, and Pelageya Antonivna brought in a pan. With one look at which one could immediately guess that in it, in the thick of the fiery borscht, there was something more delicious than of the world – brain bone”.
For many, homemade borscht is a sign of home, warmth, and coziness. I don’t know about others, but if you have prepared borscht at home, you don’t need other dishes. Except donuts and lard with garlic.
Well! In the West, there is no borscht – neither with mushrooms nor green. They don’t cook like that. I remember that in some series of the “Police Academy” they showed an American trying Ukrainian borscht with beans for the first time. The person felt a real shock. In the famous novel of the Strugatsky brothers, stalkers gathered in an institution called “Borzhch”.
But enough examples and mentions, it’s time to get down to business, to prepare a fragrant and tasty Ukrainian borsch with beans.
A detailed step-by-step recipe with a photo in the card below!
Step-by-step recipe for borscht with beans
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Borscht with beans
Each housewife has her recipe for borscht. So, without pretending to be the last resort, I will tell you how to cook delicious borscht according to a proven home recipe.
- Pork, beef – up to 1 kg.
- Carrot – 1 pc.
- Potatoes - 2 – 3 pcs.
- Beans – 1 cup (0.24 l)
- Parsley root, celery – to taste
- Red beet - 1 – 2 pcs.
- Red sweet pepper – 1 pc.
- Garlic - 2 – 3 cloves
- Onion – 1 pc.
- White cabbage – 0.5 heads
- Salt, black pepper, herbs, hot pepper, bay leaf, parsley and dill, sour cream – to taste
- Tomato paste - 2 – 3 tbsp. l.
Buy meat. What is Ukrainian borscht without meat? The best is a variety of meats. A little pork, ideally ribs. A little beef, ribs are better too. Chickens – surprisingly, the neck, head, wings are better. In villages, housewives add a small piece of old yellow lard. And definitely the brain bone, for the sake.
If you ask any 1,000 housewives how to cook Ukrainian borscht, you will hear 1,000 different versions of the recipe. And all are beautiful.
Each recipe is unique and affordable. Pineapples, bananas, strawberries and other delicacies are not added to Ukrainian borscht. Only meat and vegetables available.
A pot of 5–6 liters. Pour cold water into the pan. By volume — a little more than half, but no more than two-thirds.
Put the pan on the fire.
At this time, wash the meat. Cut into fairly large pieces, 40–50 pieces per gram. The bone is thrown whole. Divide the ribs one by one and chop into pieces 5-6 cm long. Chicken pieces – throw them entire.
Put the meat in water. Then bring it to a boil. Be sure to remove the foam.
Throw in 2-3 bay leaves, parsley root and celery — in entire pieces, size as desired. A little salt and pepper. You can add a mixture of spices for flavor, but do not overdo it.
Boil a strong meat broth for at least an hour. The meat should become soft and separate from the bones. When the broth is ready, remove the parsley root, bay leaf and add the beans soaked in water in advance.
Wait until our future Ukrainian borscht boils, reduce the heat and cook for 20 minutes. The beans should be slightly raw.
Most of the recipes involve frying vegetables before adding them to Ukrainian borscht. This is normal, but not everyone does this. For example, in the region where my relatives lived, vegetables were never fried. The exception is beets, if they are not dark and burgundy enough.
Add carrot, onion, and pepper cut into pieces to the broth. The size of the pieces is at your discretion.
Add crushed garlic cloves and finely chopped peeled fresh hot pepper or a couple of bunches of dry hot pepper.
Boil borscht for 15 minutes.
Clean the beets. Many housewives fry beets in butter or lard. That's what my grandmother did. But in the past, a true-colored beet was not always found, it was usually overpollinated, and, accordingly, whitish. Now the beetroot is dark, dark purple, and you can paint the wallpaper with it. I throw beets raw. It gives color – wow!
Beets can be grated on a coarse grater, or cut into strips. A straw is more beautiful. Add beets to boiling Ukrainian borscht – stir well and admire the color!
Cook for another 10 minutes and immediately add potatoes cut into large cubes. In principle, potatoes can be thrown whole and mashed directly into the borscht.
When the potatoes are cooked, typically 15 minutes or a little more, add the tomato paste. It's strictly for taste! For 6 liters, I throw 3 tbsp. l. with top, then I try. There should be sourness in the borscht, barely noticeable.
Tomato paste should boil for at least 5 minutes.
Add thinly sliced white cabbage! How many? So that the Ukrainian borscht is not runny. Cabbage in borscht is the same as alcohol in vodka – irreplaceable!
Many housewives add sauerkraut to borscht. Well, for sure. I don't add.
I like it when the cabbage is a little firm. Furthermore, I cook it for no more than 5 minutes.
Ukrainian borscht must be peppered and salted. To taste. And add finely chopped green parsley and dill.
Immediately turn off and let stand. How many? Until the next morning. I'm not kidding! The tastiest Ukrainian borscht — tomorrow! And necessarily with sour cream. Sour cream is not fat itself. Ideally homemade or 10-15%.
Then everything is like in a fairy tale! A plate of fiery red borscht! Sour cream!!! A cut bulb! Garlic! Fresh bread, or, in general, the bomb – donuts with garlic! Green onions and young garlic.
Delicious Ukrainian borscht with meat and sour cream is the most favorite home first dish
Borscht always gets better after a night in the fridge!
Serving Size6 - 8 servings
Amount Per Serving Calories 49
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