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 Borscht "Poltava" Recipe
Wonderful borscht!!! I invite you to try it! This is the fifth recipe in my collection. I often cook it on Sundays. You will love this recipe.
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Put a saucepan on the stove and put the meat in it, pour cold water and cook the broth. Peel the beets thoroughly. Then peel. Fill the skin with cold water, add a large amount of salt (I make 1 tbsp.l. for a pot of soup), 1 tsp. vinegar (lemon juice). Put on fire and bring to a boil, but do not boil!!! Remove from the heat and let it brew.
    Put a saucepan on the stove and put the meat in it, pour cold water and cook the broth. Peel the beets thoroughly. Then peel. Fill the skin with cold water, add a large amount of salt (I make 1 tbsp.l. for a pot of soup), 1 tsp. vinegar (lemon juice). Put on fire and bring to a boil, but do not boil!!! Remove from the heat and let it brew.
  2. Cut the beets into thin strips, add salt (lightly), add 1 tsp vinegar (lemon juice), sprinkle with ground pepper, simmer in an open pan until soft. Add the tomato.
    Cut the beets into thin strips, add salt (lightly), add 1 tsp vinegar (lemon juice), sprinkle with ground pepper, simmer in an open pan until soft. Add the tomato.
  3. Onion, carrot, parsley root cut into strips and fry in vegetable oil (butter).
    Onion, carrot, parsley root cut into strips and fry in vegetable oil (butter).
  4. 30 minutes before the end of cooking the soup, put potatoes and cabbage into it, cut into strips.
    30 minutes before the end of cooking the soup, put potatoes and cabbage into it, cut into strips.
  5. After 15 minutes after that, just put all the fried vegetables in the broth: beets, onions, parsley root (I have dried).
    After 15 minutes after that, just put all the fried vegetables in the broth: beets, onions, parsley root (I have dried).
  6. Add filtered beetroot extract and crushed garlic to the finished borscht. Bring to a boil and remove from heat. Let the borscht brew for 20-30 minutes. Separately serve chopped greens and sour cream.
    Add filtered beetroot extract and crushed garlic to the finished borscht. Bring to a boil and remove from heat. Let the borscht brew for 20-30 minutes. Separately serve chopped greens and sour cream.
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