Excellent traditional Ukrainian borscht recipe recept
- Moderate preparation
- 4 serving
- 100 minutes
For 4 serving
Ingredients
Preparation procedure
- First we will deal with the meat. Wash all types of meat, or smoked bones, and put them into a large pot.
- Cover with cold water and simmer over low heat for about 2 hours.
- Remove the meat (pork a little earlier than beef), cut into smaller cubes and return to the broth.
- Meanwhile, peel the root vegetables, cabbage, onion and garlic and chop everything finely. You can parboil the red beet in its skin beforehand so it doesn't lose its beautiful purple-pink color.
- Lightly sauté the root vegetables on the onion with the lard and pour over a little of the meat broth.
- When the vegetables are half-soft, add them to the hot broth with the meat. Also add the chopped cabbage, potatoes cut into cubes, bay leaves, pepper and salt.
- In lard, sauté the boiled red beet cut into cubes and gradually add the tomato paste, seasoning with vinegar, and optionally sugar.
- Add either chopped or pressed garlic to the red beet.
- Stir the whole mixture into the broth.
- Season to taste if necessary. Serve with sour cream, because it is ideal for borscht.
- When making borscht, you must follow the specific sequence of steps.
- It is important to simmer the ingredients separately so the flavors will meld together well later.
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I believe you love borscht as much as we do, and that you'll enjoy this recipe. Enjoy your meal.
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