Borscht is a multicomponent soup which is technologically difficult to cook. The main constituent of any borscht is a beetroot or a sorrel in a green borscht. First of all, they create the taste, aroma and colour of borscht, and, therefore, borsch refers to vegetable soups.
Borscht has a lot of varieties and is cooked differently in each individual region. The difference in local varieties of borscht consists of the form of broth. Borscht is a traditional dish of Ukrainian cuisine.
Varieties of borscht
In general, borsch can be divided into three types:
- Hot (red) - this kind of borscht is common in the kitchen of different peoples, especially popular it is in Russia and Ukraine.
- Cold (red), which is cooked mostly in spring / summer.
- Green borscht (hot) based on a sorrel cooked mostly in Ukraine.
- 1 kg beef (with or without a bone)
- 10 cups water
- 500 g potatoes
- 300 g fresh cabbage
- 400 g beetroot
- 200 g carrots
- 1 can kidney beans with their juice
- 200 g onion
- 3 tsp. tomato paste
- 1 tsp. vinegar
- 2-3 cloves of garlic
- 1 tsp. chopped dill
- 2-4 bay leaves
- vegetable oil
- sour cream to taste
- Cut the meat into small pieces.
- Put the meat into water and cook it for 1.5 hours.
- Chop the onions.
- Grate the carrots on a medium grater.
- Chop the cabbage into fine strips.
- Cut the beets into thin strips.
- Fry the beets in vegetable oil in a frying pan.
- Add there vinegar and tomato paste. If the paste is too thick, add some water.
- Stew everything for 5-7 minutes.
- Fry the onions in vegetable oil in a different frying pan.
- Add the carrots and fry them.
- Cut the potatoes into cubes.
- Add the potatoes into the boiling broth.
- Salt it.
- When the broth boils, add the cabbage.
- Cook everything on a low heat for 5 minutes.
- Add the beets and cook the borscht for about 10 minutes.
- Add onions and carrots.
- Add kidney beans with their juice to the pot.
- Then, add the bay leaves.
- If necessary, pepper it.
- Add squeezed garlic.
- Remove the borscht from the heat and leave it for 15 minutes in the pot.
- Afterwards, pour the borscht onto plates.
- Add sour cream.
- Sprinkle it with chopped dill.
Information and pictures are taken from:
Did you like the Ukrainian Borscht?
Enjoy your meal!