Ukrainian borscht is known far beyond the borders of Ukraine.The main ingredient that makes the soup is so recognizable - a beet, which gives it its characteristic color.But that's not all!A variety of vegetables, herbs, meats and bacon, as well as the obligatory gorgeous Ukrainian dumplings.Ukrainian Borsch recipe can be presented in conventional form or its variations.We will help you to cook a delicious soup and choose for themselves the favorite recipe.
Ukrainian borsch with meat and donuts
traditional Ukrainian borsch is meat broth with donuts.Thanks to this step by step recipe you can appreciate the real taste of local cuisine.
number - 6 servings Preparation
- pots, pans, cutting board, knife
Preparation time - 120 minutes
Calories 100 g - 100 kcal
Just note that the caloric content of meals - a figure conditional.If you cook soup to pork, this figure could be higher in the lean beef - just below.
To prepare the dish you will need:
- piece of meat (pork) on a bone - 500g
- Fat - 50 g
- Cabbage - 300 g
- Beetroot - 2pieces
- Potatoes - 4-5 pieces
- Onions, carrots - on 1 piece
- Bulgarian pepper - 2 pieces
- Tomato paste - 3-4 tablespoons
- flour - 2 tablespoons
- melted butter or vegetable - 1tablespoon
- Sugar - 1 tablespoon
- vinegar (9%) - 1 tablespoon
- Greens in any quantity and spices
- Put to cook the meat on low heat, periodically removing the foam.
- While cooking meat are preparing vegetables.Beets and carrots to clean and cut into thin strips.In a pinch, you can grate them on a coarse grater.
- Potatoes peeled and cut.In the traditional borscht it should be cut into cubes long.Cabbage finely shinkuem.
- Fry in hot oil, carrots, beets, drizzle with vinegar beforehand.Continue to simmer the vegetables for 4-6 minutes.
- After hours of cooking meat, roasted roots spread into the broth.There also add potatoes and cabbage.Cook for 10 minutes.
- Salo finely cut and fry in a skillet over low heat.Once heated with oil, add the chopped onion and fry it until golden brown.
- Gently sprinkle with flour dressing and mix thoroughly.Add the tomato paste, sugar, and 1-2 minutes to run a soup.
- dish Cook until cooked vegetables.Five minutes before the end add the herbs, bay leaf, and other spices.
- soup served on a large plate with donuts and garlic sauce, the recipe of which see below.
Ukrainian red borsch with beans: a recipe with photos
you want to cook an original soup, then cook the soup with beans.This is not just a tasty dish, but also a large amount of vitamins.
number - 8 servings
Preparation time - 1.5 hours
Calorie - 50-60 kcal (depending on the ingredients used)
cooking time given on the basis that the beans soaked with water beforehand, and insisted so for 4-5 o'clock.Otherwise, it will have to cook for at least two hours.
will prepare the necessary products:
- Beans - 200-300 g
- Beetroot, carrots, onion - on 1 piece
- Cabbage - 250 g
- Potatoes - 3 pieces
- Spices and herbs - to taste Oil for
- Refills - 1 tablespoon
- Tomato paste - 2 tablespoons
- Sugar and salt - 1 tablespoon
- pre-soaked beans cook until soft50-60 minutes.
- Until cooked beans, cook vegetables.Peel potatoes, beets, carrots and onions.
- Cut potatoes into cubes or cubes and other ingredients - strips.Shinkuem cabbage.
- The pan Put the potatoes, cabbage and carrots part.Cook for 8-10 minutes.
- In oil fry the beets for 4 minutes and spread the gravy in the pan.
- Separately, fry the onion with the remaining carrots.After a couple of minutes to add the tomato paste.
- spread the browned onions and carrots in the soup and cook it for another 10 minutes.
- Add the spices and herbs to taste.
Tip: you have to give it on the table before serving borscht brew for 20-30 minutes, then it will be even tastier.
Meatless Ukrainian borsch
After the holidays, you want something tasty, but easy.We offer to cook vegetarian soup.
number - 6 servings
Cooking time - 1 hour
Calorie - 30-35 kcal
- Beans -100 gr.
- Beetroot, carrots, onions, celery - on 1 piece
- Potatoes - 3-4 pieces
- Cabbage - 500 g
- Dried mushrooms - 50 grams
- Bulgarian pepper - 1 piece
- flour - 1 tablespoon
- Herbs and spices - a little
- salt and sugar - 1 tablespoon
- vegetable oil (and, ideally, olive) - 4 tablespoons
- tomato paste - 2 tablespoons
- pre-soaked beans cook set.Wait until the water comes to a boil, then cook the beans for an hour on low heat.
- Meanwhile cook presoaked for one hour mushrooms in salted water for 45 minutes.
- While beans and mushrooms are cooked, clean all vegetables and chop them.Laying in beet broth and continue to cook for 10 minutes.
- At this time, potatoes sprinkled with flour and fry it in oil in a skillet for 2 minutes.
- We spread the broth potatoes and cabbage.
- Fry carrots and onions, add tomato paste and paprika.
- Add the filling into the pan, sprinkle with greens and give the brew for 15-20 minutes.
Recommendation: soup cooked in a specified time, if you pre-soak the beans for 3-4 hours.
How to apply Ukrainian borshch on the table
For proper feeding of the Ukrainian borsch in the table requires a broad plate.Traditionally, the dish is ready dumplings with garlic dressing.It's kind of small bread rolls baked in the oven.
To prepare pampushek you need:
- dry yeast - 15 g
- butter - 50 g
- sugar - 2 teaspoons
- salt - 1 teaspoon
- water - 1 cup
- dissolved shivers, salt and sugar in water, melt the butter, add the right amount of flour.
- Knead the dough and give it brew for an hour.
- After this time, make small balls of dough (6-8 cm in diameter) and bake them in the oven or deep-fried until golden brown.
- Cooking garlic dressing.We grind the garlic and mix it with vegetable oil.
Here in this form of the classic soup is served.It is useful at the table will be sour, and for modern people it replaces mayonnaise, though cooks against such a combination.
subtleties and secrets of cooking borscht
- Ukrainian borscht is simply obliged to be nourishing and dense, even if it is diet.
- If you cook the broth, preference should be given to the meat on the bone or bacon.
- to fresh cabbage can add the sauerkraut, then the dish will gain a special spicy flavor.
- Fat cook until the fat, but do not overcook in cracklings.Especially delicious dish will be with salty bacon, you can pickle their own homes.
- To the broth was clear, cook the meat with the lid slightly ajar, then grounds will look beautiful in the borscht.
- sure to follow our proposed instructions and follow procedures bookmark ingredients.Then they all boil evenly and does not digest.
Step recipe classical Ukrainian borscht is shown in the video master class.Roller will be especially useful to those who have just started to learn the basics of cooking meat soups.
It was only the traditional borscht recipes.We will be glad if you share your ideas in the comments, and maybe tricks cooking borscht.