Excellent traditional Ukrainian borscht with sour cream — a vitamin bomb recipe recept
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- We trim all the types of meat we have, wash them, and put them into one large pot
- We pour in cold water and cook for about two hours over low heat
- We take the meat out (pork a little earlier than beef), cut it into small cubes and return it to the broth
- Meanwhile we clean all the vegetables and cut them into small cubes
- If we want the beet to retain its color, we can first boil it with the skin on
- In onion and lard we briefly stew the vegetables and then pour a little of the meat broth over them
- When the vegetables are half-soft, we add all of them to the broth
- Now we can also add the cabbage and potatoes, bay leaves, spices and salt
- In lard we stew the parboiled red beet cut into cubes and gradually add tomato paste and season with vinegar, possibly sugar
- To the red beet we add either chopped or crushed garlic and stir the whole mixture into the broth
- Adjust seasoning to taste
- Serve with sour cream
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