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 The Red Ukrainian Borscht Recipe
I present to your attention the Ukrainian borscht according to my grandmother's recipe. The recipe has not changed since time immemorial, only I have been using it for about 20 years and am not going to experiment with it. We cook and enjoy the taste.
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Our ingredients. A portion on a five-liter frying pan. Beans are soaked in advance and boiled.
    Our ingredients. A portion on a five-liter frying pan. Beans are soaked in advance and boiled.
  2. Boil the chicken, let it cool and separate the meat from the bones. Of course, we do not pour out the broth, filter it and cook our borscht on it.
    Boil the chicken, let it cool and separate the meat from the bones. Of course, we do not pour out the broth, filter it and cook our borscht on it.
  3. Cut the lard into rather large pieces and fry.
    Cut the lard into rather large pieces and fry.
  4. Without removing the fat from the pan, add the finely chopped onion.
    Without removing the fat from the pan, add the finely chopped onion.
  5. When the onion is slightly browned, add the carrots, grated on a coarse grater.
    When the onion is slightly browned, add the carrots, grated on a coarse grater.
  6. Fry the carrots for 2-3 minutes and add the beets grated on a coarse grater. Fry in a frying pan for about 5-7 minutes.
    Fry the carrots for 2-3 minutes and add the beets grated on a coarse grater. Fry in a frying pan for about 5-7 minutes.
  7. Set the roast aside, remove the fried fat from it. In borscht, this is no longer useful.
    Set the roast aside, remove the fried fat from it. In borscht, this is no longer useful.
  8. Chop the pork, as in the photo, and lightly fry.
    Chop the pork, as in the photo, and lightly fry.
  9. Add the chopped potatoes to the boiling broth, after 5 minutes add the fried pork and chicken meat. Cook for about 10 minutes. Then add our fried and boiled beans, chopped cabbage, salt, spices and bay leaf, as well as tomato paste, bring to a boil, reduce the heat to a minimum and simmer for about 3 minutes, turn off, leaving on the stove until cool.
    Add the chopped potatoes to the boiling broth, after 5 minutes add the fried pork and chicken meat. Cook for about 10 minutes. Then add our fried and boiled beans, chopped cabbage, salt, spices and bay leaf, as well as tomato paste, bring to a boil, reduce the heat to a minimum and simmer for about 3 minutes, turn off, leaving on the stove until cool.
  10. When the borscht cools down, we put it in the refrigerator overnight. It acquires its full flavor and aroma the next day.
    When the borscht cools down, we put it in the refrigerator overnight. It acquires its full flavor and aroma the next day.
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