Ukrainian Borscht “Family Recipe” Recipe
Dear friends, I want to introduce you to a family recipe for making a very tasty borscht.
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Instructions
  1. Let’s prepare our products… Instead of chicken, I took a pound and a half of thighs to speed up the preparation of broth. Wash the chicken and remove the giblets. Put it in a saucepan, pour cold water, put it on the stove and bring to a boil. Then remove the pan from the heat, drain the water and wash both the pan and the chicken. Pour in cold water again, add salt, put on the stove, bring to a boil and cook under a slightly open lid for about 1 hour and 15 minutes until ready. When the chicken is cooked, some part will go into the soup, and the remaining meat can be used for other dishes…
  2. While the broth is cooking, grate all the vegetables, except cabbage and potatoes, on a coarse grater. To speed up and facilitate the process, it is better to do it in a combine. Finely chop the cabbage, peel the potatoes and cut into small cubes. Heat the vegetable oil and lard in a frying pan, put the beets and simmer for two minutes. Then add the carrots, stir and simmer for another two minutes.
  3. Add grated onion and sweet pepper to beets and carrots, stir and simmer for two minutes. Here I add either chili flakes or a small piece of chili pepper without seeds…
  4. Then add the chopped tomatoes, three garlic cloves passed through the press, salt and pepper, stir, simmer for 3-4 minutes. I chopped tomatoes in a food processor without skin. If you do it manually, then rub it so that the skin remains in your hands.
  5. Remove the chicken from the broth. The meat is separated from the bones, and the right amount of meat can be added to the broth immediately, either at the end of cooking, or each separately in a plate. Pour the vegetable mixture into the broth. Add the potatoes, bring to a boil and cook for about 15 minutes, until the potatoes are ready.
  6. When the potatoes are cooked, add the cabbage and cook for 5-7 minutes. If the cabbage is winter, then I usually add this cabbage when the potatoes are half cooked, but now we have young cabbage on sale.
  7. Then add the dill greens and 2 garlic cloves passed through the press. Stir and let it brew for 15 minutes under the lid. Serve with sour cream, sprinkle with dill and put the chicken meat on a plate. You can cook croutons or dumplings. P.S. In a city apartment with a real oven -strain, so I pour boiling borscht into a clay cauldron, wrap it up and give it a good brew…
  8. Infused…, rich … fragrant …, delicious borscht with homemade sour cream…
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