Ukrainian borsch

Ukrainian borsch

Category: First meal

Ingredients
Pork with bone	500-600 g
Beet	2 pcs.
Potatoes	4 things.
Carrot	1 PC.
White cabbage	1/2 head of cabbage
Bulb onions	1-2 pcs.
Garlic	3-4 pcs.
Dill	1 bundle
Tomato sauce	100 g
Vegetable oil
Pepper
Salt

Cooking method

• Pour the pork with a little water.
• Is it boiling? Drain, rinse thoroughly.
• Fill with new cold water (2-2.2 liters but not more)
• Cook for 1 hour
• Add all the beets, cut into thin strips.
• Have the beets brightened? Add potatoes,
• diced (2cm by 2cm)
• Is it boiling? Add cabbage, chopped into small strips.
• Is it boiling? add dressing.
• Here it is, the dressing: put finely chopped onion in a frying pan in heated vegetable oil, then carrots, chopped into small strips.
• To tire everything together.
• Add tomato sauce.
• Simmer under a lid over low heat until half cooked.
• Added a gas station?
• Add garlic, pepper, salt.
• Is it boiling?
• Add dill, cover and turn off.
• All.
• Serve with sour cream.
• Borscht is delicious for three days.
• For vegetarians, meat can be substituted for beans or mushrooms.

Note

Photo brendabaker

[DonnaRosa]

DonnaRosa, made borscht according to your recipe. Thank you for the recipe, but next time, if I cook for the ambassador at the very beginning, since salting at the end, the beets remained fresh. I will insert a photo in the late afternoon.
Here is the photo.

To your health.
I do not advise salt in the beginning, since the potatoes will be tougher.
I will also add: if the broth seems lean, I add tin oil to the borsch during cooking, it will significantly improve the taste of the borsch.

DonnaRosa.
What a REAL borscht of yours!
I cooked without meat, with chickpeas, it turned out very tasty.
And the potatoes were boiled and the beets were felt.
I used to put cabbage 2 times less, I was afraid that it would drown out the taste and smell of all other vegetables, but this did not happen, but it turned out very tasty.

Ukrainian borscht ... And where in garlic with lard with spices, ground and added at the end of cooking? This is the same gusto! (Please forgive the intrusion!)

Probably it will be very tasty with bacon.
But I'm already a little fat with pork, more and more I cook either from turkey breast, or the lean version.

[brendabaker]

brendabakerWhere is the sour cream?

[DonnaRosa]

DonnaRosa,
Donna Rose, sour cream .... not left of her

[garlic with bacon]

Ukrainian borscht ... And where is in garlic with bacon with spices, ground and added at the end of cooking? This is the same gusto! (Please excuse the intrusion!)

Small pieces of lard can be put in 10-15 minutes before the end of cooking, if there is not enough fat for someone. And there is garlic in the recipe.

Probably tasty, but, I, too, is a hohlushka with experience and such a borscht (according to reviews) I wrap up ....... But, he prepares completely differently. I fry some of the beets, which gives the borsch a characteristic "hohlyatsky" flavor. And of course, lard, mixed with garlic and allspice ... But, tomorrow, by God, I'll cook your borscht, but what, you need to go beyond the accepted standards!

[Lucilia]

Lucilia, Ukraine is big. Each locality or region has its own recipe for Ukrainian borscht. And it is also different for each hostess.
According to this recipe, borscht is prepared from Kiev to Dnepropetrovsk and around.

Donna Rosa, that's right, I read it, I cook everything this way or almost that way, everything fits together.
How many copies have already been broken in topics about Ukrainian borscht, it is useless to argue, how many housewives - so many options for borscht. I've read about adding lard to borscht, I know about it, I heard that there is another option where the old lard is ground and added, but not all fat is added to borscht, none of my friends and relatives add lard to borscht. Everything is at the discretion of the hostess and this is a matter of taste.

[yellow old]

there is another option where the old bacon is ground and added,

Exactly, so did the mother of my relative, and she was from the Terek Cossacks. and he always did borscht like that. In the end yellow old rubbed lard with garlic ..

[gawala]

gawala, Don and Tersk Cossacks necessarily added to the borscht not only lard carefully ground in a mortar with garlic, but also parsnips, and bell peppers and fermented salted tomato infused with dill - this is not borsch without it ..))

[Lucilia]

Lucilia,
Lyudmila, do not give a link to your borsch * with flavor *
I would like to read the reviews of the cookers.

Such Ukrainian borscht, like Donna Rosa's, was cooked by my relatives, but expanding my horizons will also be interesting for me

Added Friday 23 Sep 2016 6:03 PM

kavmins,
I would like to see such a recipe decorated in all the richness of ingredients.

Don and Tersk Cossacks necessarily added to borscht not only lard carefully ground in a mortar with garlic, but also parsnips, and bell peppers and fermented pickled tomato infused with dill - this is not borsch without it ..))

Well, that was definitely not the case. because there weren't any on the beds .. but probably his mother used to do everything as it should be, she was an excellent cook ... I heard from her for the first time in my life about salted watermelons ..

Girls, I just wanted to say that there is no single correct canonical recipe for borscht, for example, in the book "Ukrainian Cuisine" in 1986, there are about twenty options and it does not mean that one of the options is the only correct one. For each his own version, as his mother, grandmother or someone else was the most loyal and beloved and correct.
And Lyudochka Lucilia, simply said that she cooks differently and will try this option.

[DonnaRosa]

DonnaRosa, interesting, but I always thought that if the beets brightened, the borscht failed

[yellow old]

Exactly, so did the mother of my relative, and she was from the Terek Cossacks. and he always did borscht like that. In the end yellow old rubbed lard with garlic ..

I have such lard in the borscht will get stuck with a terrible belch in my throat. : - Not not and not.

Added Friday 23 Sep 2016 7:36 PM

Well, that was definitely not the case. because there weren't any on the beds .. but probably his mother used to do everything as it should be, she was an excellent cook ... I heard from her for the first time in my life about salted watermelons ..

In my distant childhood, my grandmother salted not striped little watermelons, in front of my eyes. And apples too.

Added on Friday 23 Sep 2016 7:40 PM

DonnaRosa, interesting, but I always thought that if the beets brightened, the borscht failed

It doesn't always brighten for me either, it depends on the beets. But, it is preferable if this particular borscht has a tomato color.

DonnaRosa.
What a REAL borscht of yours!
I cooked without meat, with chickpeas, it turned out very tasty.
And the potatoes were boiled and the beets were felt.
I used to put cabbage 2 times less, I was afraid that it would drown out the taste and smell of all other vegetables, but this did not happen, but it turned out very tasty.

I put a lot of cabbage, I like thick borscht. You can mix it in half with Peking, tried it, it turned out sooo tasty.
She used thin delicate leaves in a salad, but which remained coarser and went to borscht.
In borscht they became tender, just right and complemented the cabbage flavor. Thrifty me, if that.

[DonnaRosa]

Added Saturday 24 Sep 2016 07:22 AM

DonnaRosa,
Donna Rosa, I liked with * a lot of cabbage * and I also add Chinese to the soup when I have it.
I also liked the clean, fresh taste of the borscht and the complete absence of starchy * slimy *, although potatoes and beets were present.
Perhaps this is due to the rather large cutting of the potatoes.
Most importantly, not bold.
This makes your recipe stand out, so I rewrote it and will cook many more times, THANK YOU.

[DonnaRosa]

: hi: And I stewed the beets along with carrots and onions + tomato paste and put the pressure cooker in the pan along with potatoes and cabbage. The pressure cooker discolored the beets and the borschik was pinkish and pleasant in color.But delicious! Next time I will cook the beets together with the meat until clarified. Thank you DonnaRosa, To you for such a delicious borschik!

[DonnaRosa]

Added Saturday 24 Sep 2016 07:22 AM

DonnaRosaI also liked the clean, crisp taste of the borscht and the complete absence of starchy * slimy *, although potatoes and beets were present.
Perhaps this is due to the rather large slicing of potatoes.
Most importantly, not bold. This makes your recipe stand out, so I rewrote it and will cook many more times, THANKS YOU.

Not from potatoes, I cut potatoes very finely, cabbage and beets, too, try to cut smaller. The fact is that we cut everything, not rub it on a grater. We do not stew beets, they also give turbidity in borscht when stewed. If someone is not fat, you can take fatter meat.

Added Saturday 24 September 2016 01:11 PM

: hi: And I stewed the beets with carrots and onions + tomato paste and put the pressure cooker in the pan along with potatoes and cabbage. The pressure cooker discolored the beets and the borschik was a pleasant pinkish color. But delicious! Next time I will cook the beets together with the meat until clarified. Thank you DonnaRosa, To you for such a delicious borschik!

We don't sell pink (calico) beets at all. Only t. Red. But the beets sold are not round, but elongated. It is smaller, softer, tastier, and the fact that the color is saturated, has already ceased to bother me, everything is compensated by its delicate taste.
I tried to cook this borscht in the Redmond m / v, but I didn't like it. I got the wrong result.

[DonnaRosa]

DonnaRosa,
I cook in a saucepan on the stove.
I have already done it twice, the result is consistently tasty, now it will be my * branded * borscht recipe.

[DonnaRosa]

DonnaRosa,
I cook in a saucepan on the stove.
I have already done it twice, the result is consistently tasty, now this will be my * branded * borscht recipe.

Whom she treated and taught, everyone cooks this borscht. The husbands of Lithuanian colleagues, having tried it once, demand to cook this "soup"
Lithuanian beet soup, also known as borscht, is very liquid and only with beets, does not compete with Ukrainian. I also sometimes add beans from a can when there is, but at the end of cooking.

[DonnaRosa]

DonnaRosa,
I didn't have beans, I took chickpeas, I liked it. Once cooked lean, and the second time with turkey fillet.
Tucked in both cheeks both times. A very good way to book vegetables, everything is so tender, tasty, all the time I want to take additives.

[DonnaRosa]

DonnaRosa,
I didn't have beans, I took chickpeas, I liked it. Once I cooked lean, and the second time with turkey fillets.
Tucked in both cheeks both times. A very good way to book vegetables, everything is so tender, tasty, all the time I want to take additives.

On Monday I will cook Ukrainian borsch too. They praised it smelled delicious.

[DonnaRosa]

DonnaRosa,
Donna Rosa, here's borscht with sour cream.
I
I cooked it in a cooker, it turned out great

Lyudmila, do not give a link to your borsch * with flavor *

Oksanochka, but I don’t exhibit recipes. There are so many of them for every taste! I just added about the salzo, which, by the way. do not eat. If my recipe is interesting, write in a personal, I will share with you)))))))
Oksana, I read everything and understood that you will not like my version of borscht, because it is fatty and rich. Indeed, how many people, so many opinions!

[Lucilia]

Lucilia,

[DonnaRosa]

And the Ukrainians, many years ago, taught me half of beets, not chopped, when cooking borscht. put with chopped vegetables in the broth, and at the end of cooking, remove this piece of beet from the soup, finely chop or rub on a coarse grater, and it will give a rich color and taste. The borscht turns out to be so red-beetroot, red from tomatoes. I have always done this since then and we like it. A recipe for Ukrainian borscht DonnaRosa very nice and correct. You can also cook in multicooker, in two at once: in one of them to cook frying.

[Lagri]

Lagri,
Maria, I (when not lazy) shake the juice from 1 beet and at the very end I add it to the borscht, along with the herbs. Vivid color guaranteed.
Such borscht, like Donna Rosa's, was cooked completely without meat by my grandmother's sister in the summer heat. On a kerosene stove or kerosene stove.
It was considered the most chic in the end to squeeze the juice of a scarce lemon into a saucepan.
Rub a crust of bread with garlic and enjoy.

Today borsch with canned beans, no meat, but salted lard is finely chopped into a pan with dressing. Let everyone think that in meat broth, the taste is such that one can be deceived.
Peking cabbage, it tastes much better with it.

Lagri,
Maria, I (when not lazy) shake the juice from 1 beet and at the very end I add it to the borscht, along with the herbs. Vivid color guaranteed.

You can try it anyway. And where is the cake from beets (if you squeeze the juice in a juicer) or how?

[Lagri]

Lagri,
Maria, I have cake from 1 beet, dry as sawdust, I throw it away.

According to this recipe, borscht is prepared from Kiev to Dnepropetrovsk and around.

Girls, it really is! in my region, borscht is cooked according to this scheme of laying products, borscht is cooked exactly light, if dark, then it will already be beetroot. There are some more subtleties about our borshchik:
-the brown beet was added to the meat, the foam was removed, half of the finely chopped onion was added (yes, the beet will lighten, but the onion removes the herbaceous taste and smell of the beet, the taste of the borscht will be fragrant and tender),
-salt immediately after laying the potatoes, then the vegetables will not be fresh (our potato varieties are delicious, mostly fast-cooking on average for 10-12 minutes, because the potatoes will not be hard),
- delicious frying is half the success of a successful borscht!
sautéed the onion, add the carrots grated on a coarse grater and a half or 1 small sweet bell pepper, in the season when it is (cut into small cubes, pepper gives borsch an unsurpassed aroma),
everything is lightly fried in vegetable oil and add only 1 teaspoon! tomato paste (or tomato sauce), it is advisable to slightly fry the pasta in a frying pan for 15-20 seconds along with onions and carrots, it will be tastier (put a little tomato paste to acidify the borscht, before our mothers and grandmothers added closed with their own hands on winter fruit drink),
and the main ingredient in the delicious dressing and borscht is delicious tomato juice. We do not cook borscht on only one tomato paste / sauce, it will not quite taste what you need. And it is the amount of tomato juice that we adjust the color and taste according to the acidity of the borscht.
When the tomato paste has been lightly fried with onions and carrots, pour in a glass of delicious tomato juice (you can buy it) and mix everything, bring to a boil, reduce the heat to quite quiet and simmer for 3 minutes under a closed lid. All frying is ready.
- the potatoes in the broth are almost ready, but you still need a little until cooked, add cabbage (we really love thick borscht, put more cabbage), boiled, added frying, added salt, since the cabbage will pull the salt well, remove the foam and add a lot of dill, parsley, a little crushed garlic, boiled, turned off.
-but that's not all))) we move the pan from the hot camphor, cover it with a lid, leaving a small crack and let the borscht brew. I strongly advise you to eat borschik no earlier than 1 hour later, preferably one and a half.

[Firecracker]

Firecracker,

[DonnaRosa]

DonnaRosa, our person! glad that we think the same in the kitchen!

[DonnaRosa]

DonnaRosa, our person!

Yes, yours, just drove far.
This is exactly the kind of borscht that exists. But, depending on the place of residence, the recipe had to be changed. You have a lot of delicious tomatoes there and Ukrainian vegetables, not European.

[DonnaRosa]

DonnaRosa, our vegetables are definitely not very tasteless, but what a potato ..! that borscht, that mashed potatoes .. delicious, like simple not delicious dishes, but you can't drag it by the ears)))

[Firecracker]

Firecracker, Potatoes and ours are very different, but everything else is European. Cabbage in autumn and winter is like plastic,: girl-swoon: that's why I try to cook with Peking cabbage.

[DonnaRosa]

DonnaRosaThank you borscht - my secret passion !!!!!!!!!!!!

[DonnaRosa]

DonnaRosaThank you, borscht is my secret passion !!!!!!!!!!!!

Very tasty, I assure you. Today I cooked it in duck broth and the meat comes across. Delight. I cooked the duck for two hours, the broth turned out to be fatty. A little white cabbage, but I put more Peking cabbage, it is more tender and then ... one complements the other, tastier this way.