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 Borscht "One of the Most" Recipe
The famous Ukrainian borscht: "This is a real borscht! One of the most delicious!" - I heard, having prepared it for the first time. That's what we've been calling him ever since. The cooking process is not easy, but when there is time, I cook it for sure. I suggest you please your home, take a look at it.
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 180 minutes
Servings
Ingredients
Broth:
Roast:
Filling:
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 180 minutes
Servings
Ingredients
Broth:
Roast:
Filling:
Instructions
  1. Cook the broth as usual, with onions and carrots (for transparency), get the meat, strain, take 3 liters of broth for soup. I boil beef bones in sugar.
    Cook the broth as usual, with onions and carrots (for transparency), get the meat, strain, take 3 liters of broth for soup. I boil beef bones in sugar.
  2. Add carrots and beets to the broth (all straws), put on a slow fire.
    Add carrots and beets to the broth (all straws), put on a slow fire.
  3. While the vegetables are cooking, prepare the roast: fry the onion in lard, add chopped tomatoes, bell pepper and fry. Then add tomato paste and sour cream to the fried, yes, sour cream. Simmer over low heat, stirring constantly. You will learn about the readiness of frying by the red color of the oil that appeared on the surface. PS.: at first I was worried, thinking that I put too much sour cream. But everything is fine, in 15-17 minutes the color changed from white to bright red, the sour cream evaporated completely.
    While the vegetables are cooking, prepare the roast: fry the onion in lard, add chopped tomatoes, bell pepper and fry. Then add tomato paste and sour cream to the fried, yes, sour cream. Simmer over low heat, stirring constantly. You will learn about the readiness of frying by the red color of the oil that appeared on the surface. PS.: at first I was worried, thinking that I put too much sour cream. But everything is fine, in 15-17 minutes the color changed from white to bright red, the sour cream evaporated completely.
  4. During this time, the carrots and beets were cooked. Cut the meat into convenient pieces. If desired, you can return it to the broth or add it in portions when serving. Add potatoes, chopped cabbage after 10 minutes. Prepare the dressing. Chop the herbs, garlic and a little old fat - chop until smooth. You can add a pinch of coarse rock salt, this will help to grind everything thoroughly.
    During this time, the carrots and beets were cooked. Cut the meat into convenient pieces. If desired, you can return it to the broth or add it in portions when serving. Add potatoes, chopped cabbage after 10 minutes. Prepare the dressing. Chop the herbs, garlic and a little old fat - chop until smooth. You can add a pinch of coarse rock salt, this will help to grind everything thoroughly.
  5. Please note that it is the old salted lard that is needed. It is said that salted lard has a unique property of not spoiling over time. It ages, hardens, acquiring a characteristic yellowish hue and a specific aroma, a delicious aroma.
    Please note that it is the old salted lard that is needed. It is said that salted lard has a unique property of not spoiling over time. It ages, hardens, acquiring a characteristic yellowish hue and a specific aroma, a delicious aroma.
  6. Boil the potatoes, add salt to taste, a tablespoon of sugar to the pan. Put the roasting, bay leaf.
    Boil the potatoes, add salt to taste, a tablespoon of sugar to the pan. Put the roasting, bay leaf.
  7. If necessary, lightly chop the potatoes. Add salt/sugar to your liking. And at the very end, add and mix the dressing with herbs, garlic and lard. Let it boil and remove from heat.
    If necessary, lightly chop the potatoes. Add salt/sugar to your liking. And at the very end, add and mix the dressing with herbs, garlic and lard. Let it boil and remove from heat.
  8. Serve hot with sour cream. BON APPETIT!!!
    Serve hot with sour cream. BON APPETIT!!!
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