Borscht is a national dish of Ukraine. It is not just a soup, but a real delight for gourmets. Its rich taste and aroma will leave no one indifferent.
There are many recipes for borscht, but they all have common features:
Rich broth: Borscht is most often cooked on beef or chicken broth, but you can also use vegetable broth.
Vegetables: Beets, cabbage, carrots, onions, potatoes, and other vegetables are used for borscht.
Sauteed vegetables: Onions and carrots are sautéed in oil to add flavor and color to the borscht.
Spices: Borscht is seasoned with bay leaf, black pepper, herbs, and other spices.
Today we will share with you my favorite borscht recipe. This recipe is easy to follow, but the result is always excellent.
Get ready to immerse yourself in the world of Ukrainian cuisine and experience the true taste of borscht!
🔷 Required Products:
- beef – 300 g
- beet – 300 g
- white cabbage – 400 g
- potatoes – 500 g
- carrots – 100 g
- root parsley – 2 PCs.
- onions – 2 heads
- garlic – 3 cloves
- clarified butter – 2 tbsp. spoon
- fat – 50 g
- sweet pepper – 1 PC.
- Bay leaf – 1 PC.
- sour cream – 150 g
- parsley and dill
- ground black pepper, salt to taste
🔷 How to prepare a recipe:
Boil the meat in 3 liters of water, add salt and pepper. Beets, cabbage and onions cut into strips, potatoes – slices.
Beet fry in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons). Strain the broth and continue to cook. Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds, spices. Cook for another 15 minutes. Add chopped garlic, pounded with fat and bring to a boil. Then let stand another 20 minutes.
