Borscht Recipe
What is a Ukrainian table without borscht? I want to offer you a variant of cooking borscht. Now, after the New Year holidays and the “suddenly” coming winter, I want something hot and thick. Borscht turns out very tasty.
Servings Prep Time
6 5minutes
Cook Time
120minutes
Servings Prep Time
6 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Cook the broth, not forgetting to remove the foam. I prefer beef brisket broth. After an hour and a half, we start cooking vegetable dressing. Finely chop the onion and fry in a thick-walled ladle on a mixture of vegetable and butter 1:1, add grated carrots there.
  2. Many people cook borscht without potatoes, for me it is tasteless. Since the potatoes become quite tough from the acidic environment, I suggest grating them and stewing with vegetables. Grated potatoes in borscht in this form does not get stale and at the same time gives richness, improves the consistency of borscht. So, we send the potatoes grated on a coarse grater to the vegetables, pour in a little broth and simmer a little.
  3. Remove the meat from the broth, cut it and return it to the pan. Sprinkle the broth with salt. Thinly slice the cabbage and put it in the broth. Add tomato paste to stewed vegetables. Ideally, of course, it is better to add tomatoes, but if they are good and fleshy, they are real. I think tomatoes give borscht color, not vinegar. Be sure to add a sugar-sweet note to the borscht.
  4. Grate the beetroot on a coarse grater and send it to the vegetables, add 1 tsp vinegar, cover with a lid and let it boil.
  5. Add a thick dressing to the broth, adjust the taste. Add black pepper, bay leaf, check if there is no salt. Bring to a boil and turn off. Add fresh herbs, chopped garlic, cover with a lid and let the borscht brew a little.
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