Homemade borscht Central Ukrainian

Homemade borscht Central Ukrainian

Category: First meal

Kitchen: ukrainian

Ingredients
Pork bones soup with meat + meat, if it is not enough on the bones	0.4-0.5 kg
Beetroot	200 g
Carrot	30-50 gr
Medium potatoes	3-4 pcs
Onion	1 head
White cabbage (fresh)	200-300 gr
Sweet pepper	0.5-1 pcs
Garlic	1-2 cloves
Tomato paste	2 tbsp
Salted pork lard	50-70 gr
Vegetable oil	3 tbsp
Butter	30-50 gr
Vinegar (3%)	1 tsp
Granulated sugar	1 tsp
Bay leaf	3 pcs
Salt pepper	taste
Sour cream to taste and desire
Parsley (roots and herbs), dill	taste

Cooking method

• 
• And so, let's get started. I omit the banalities about thorough washing of products - and so it is understandable.
• Boil the meat first. We put in cold water and cook for 1 hour.
• 
• While the meat is boiling, we prepare vegetables for laying
• 
• Cut the beets into strips (I never rub them on a grater). Cabbage is also a straw. DO NOT SHINK! Carrots - on a grater, finely chop the onion and pepper.
• We proceed to stewing beets, nostalgically recalling borsch (chintz). Pour sunflower oil into a preheated pan and fry the beets for three minutes. Sprinkle with vinegar, each time wondering why I need the preserved color of the table beet in borscht. I admit this only in the vinaigrette and herring under a fur coat. However, pedantry and habit take their toll. Sprinkle the beets with sugar. I wrote about a teaspoon, but I myself take a good pinch of a spoon for 1.5 or two. Now 2 tbsp. tablespoons of tomato paste and dilute with boiling broth right there with a scoop.
• 
• We set the minimum heating, close the lid and forget about it for 15 ... 20 minutes. Let it gurgle.
• In another skillet in CREAM oil, fry the onion until golden brown and immediately add the carrots. Fry until tender and set aside for now.
• 
• Fry the diced bacon until translucent
• 
• We send the leaked fat to the beets, and load the lard, garlic, dill and parsley into a mortar and grind, crush, in general.
• 
• The broth is ready, we separate the meat from the bones and ... sometimes I return it back immediately, sometimes together with the cabbage. Place the potatoes and cook for 15 minutes. Now add cabbage with finely chopped pepper and lavrushka. Cook for 5 minutes and add the onion with the carrot and the contents of the mortar (I call it frying, but it’s called something different).
• 
• After another 5 minutes, add the dried beets, chopped dill and parsley and cook for another 5 minutes. Borscht is ready!
• 
• Let it brew for 30 minutes.
• 
• Please go to the table!

Cooking program:

Plate.

Me a plate !! Very nice borscht !!

I also came running with a large bowl!
I would like to know the amount of broth, since I cook everything by eye, and I always get a different consistency in terms of density. And then I decided to cook "according to the notes", I chose your recipe. At least tell me, in what displacement pot do you cook?

But for me, the most delicious borscht is still on beef ...

But for me, the most delicious borscht is still on beef ...

When you look at it in terms of regional and historical authenticity ...

In Ukraine, borscht is not a delicacy, but an everyday dish. Cows in the villages were slaughtered (and slaughtered) extremely rarely - after all, this is milk, and sour cream, and cheese, and so on ... But to put a pig under the knife is not every day, but not once a year. Therefore, the pork is exactly what it is - Central Ukrainian!

However, it turns out very tasty with beef too! And with a domestic cock too ...

Many thanks to the author! Living in Ukraine, I can confirm that the recipe is authentic - and not only for central Ukraine, but at least for western ones too.My mother-in-law from Prykarpattya cooked borscht in a very similar way ...

[Kapet]

Kapet, You're right! In these parts (Ukraine, southern Russia, including the Krasnodar Territory and the Rostov Region), beef is eaten much less than pork. I myself always prefer pork to beef ... But borscht on beef and borscht on pork - heaven and earth to your taste! This is not against the recipe, this is just the pros ...: borscht is also one of my favorite dishes for me.

This borscht is not only Central Ukrainian, but also South Ukrainian. I cook borscht just like that, but I miss the dressing with bacon. I don't like borscht dressed with bacon.
And about either pork or beef, I always cook broth with pork and beef

but now more often you have to cook on the legs, too, the meat has become too expensive

Usually I take beef brisket and ribs or a pork shoulder. The broth turns out

Usually I take beef brisket and ribs or a pork shoulder. The broth turns out

Classic Ukrainian borscht is never a dietary dish, because it should be very rich. Consider this both the first and the second course, according to the classics ... When I was visiting my father-in-law with my mother-in-law, in the Carpathian region, the dinner with borscht was like this: under one glass of chic moonshine (for appetite and disinfection), meat was first eaten from borscht, with bread and salad, and then, at the end of dinner, each was served a bowl of thick, rich borscht. It turned out to be a hearty delicious lunch!

[Wit]

BORSCH - how much is in this word.
Wit, Vitaly, I will definitely cook according to your recipe, thanks.

[Rada-dms]

Dear hostesses! Thank you for your rating and kind words!
Rada-dms, good question! 1.5 liters of water will be enough to make the borscht rich with 0.5 kg of meat on the bones. Bones are required.

[Wit]

Wit, thank you very much for your reply! I will definitely cook and report back! Went on a tip from one lady to watch shurpa !!!

So, I was going to cook, the broth is already being cooked, but there is no bacon. Strongly critical? Will it affect the taste?

And the beans?

Oh, yummy, I am also a "hokholka" with experience, but I first fry the beetle to a characteristic very, very tasty smell, and then according to the recipe.

Made without fat. The rest is all according to the recipe. I even cut and rubbed everything as ordered. I am sitting, turning! Well, very tasty !!!
Thank you, I liked this version of borscht, I will cook Well, here it is))

Dear ones, I am glad that you liked the borscht! Beans are not for everybody, but the lard is very desirable. Let everything be delicious with you!

Is the bacon necessarily salty? Or is it fresh?

[caprice23]

caprice23Have you noticed that the color of our borscht is different with you?

Any fat can be. I didn’t come across something fresh. Only from the market.

In the Stavropol Territory, such borsch is cooked in every family. I myself prefer beef. And I agree that pork or beef broth greatly affects the taste of the dish.

caprice23, have you noticed that the color of our borscht is different?

Exactly. I wonder why?
By the way, I didn't get such a bright borscht before.

Cabbage is also a straw. DO NOT SHINK!

Isn't it the same thing?
As for the bacon: the first time I meet that it must first be fried. I'll have to try, an interesting option. In my childhood, my grandmother took a small piece of aged bacon, ground it and added it to borscht. This gave a unique flavor. There was no meat, but the borscht was amazing. The main thing is not to overdo it, otherwise the borscht will smell like old bacon if it is too much.
Previously, in the villages, the mumps were slaughtered in the cold season, the bacon was salted and used until the next slaughter. This I mean, can you use fresh lard, not salted. You can, very much even.

Isn't it the same thing?

I was too smart. In my understanding, shredding is on a grater and then and across.
Roasting is my know-how. I fry until transparent and immediately in a mortar along with the dripped fat.Alternatively, the fat can be added directly to the borscht.

There was no meat, but the borscht was amazing

Natasha! Exactly! I cooked such borscht without meat - the taste is amazing!

Vitaly, prick, where did you learn such borscht?

Mom taught. And my grandmother I love borscht, so I remember everything. Earlier, when the stew was made from meat, and not from nepony-something, then 10 ... 15 minutes before readiness, you can add half a can of stew to the saucepan. It tastes completely different but oooh, hold me! I will fall! Do not experiment with the current one. I already tried it, I took an expensive one, where the USSR is written - not that.

Wow! From childhood memory, cooking borscht is a talent! Do you think it won't work with homemade stew? And then he reminded me, now I will fall. Yes, to me on YOU, please

With a home ride !!!!!

And here is such a borscht with homemade stew. Delicious too!

I confirm! Unusual yummy !!! I cooked this when I was studying at the institute, and brought the carcass from the holidays.