Almost every housewife or amateur chef can easily cook the dish we’re going to show you today. Our current issue is Ukrainian Borscht. Ukrainian cuisine is largely associated with this specific soup. Ukrainian Borscht recipe is usually passed through generations from a mother to a daughter so it’s no surprise that Ukrainians abroad sometimes dream of good old mother’s Borscht. The interesting thing is, almost every region of Ukraine has its own particular Borscht recipe.
Furthermore, some culinary connoisseur say that Borscht may be Ukrainian or Russian. So, today we present you the article with recipe of this delicious dish. We’ll highlight the origin of the soup, the healthy features of the red borscht and show you how to cook a classic Ukrainian borscht with meat.
Borscht recipe is the essential part of any book on Ukrainian cuisine. It’s thought that borscht is the first dish based on meat or mushroom broth. Borscht to Ukrainians means quite the same as cabbage soup (‘’shchi’') to Russians. But everyone nows that almost every eastern slavic nation is acquitted with this dish and consumes it rather often. It was first cooked in Kievan Rus which means that it was somewhere around Kiev, the capital. As a result, the dish was later referred to as both Ukrainian and Belorussian.
Now it’s time to talk both what an original Ukrainian Borscht recipe is. First of all, it has to be red and hot. But don’t forget that borscht varies depending on the region you're eating it. In the southern Ukraine, it’s boiled with millet and buckwheat, and in the west they basically do not add half of the ingredients, instead they make soup more liquid and some fresh juice of cherries and apples. Concerning meat, it was barely put into the soup earlier since it was hardly affordable for a usual countryman. As a result, borscht, its ingredients and calories are never the same just as its taste. That’s how interesting and delicious our borscht is.
Now it's time to learn more about the ingredients of this dish and figure out what is the borscht dressing and what it's made of, and most importantly, how it’s cooked. Borscht dressing is a blend of vegetable ingredients that require thermal pretreatment. As you might have already noticed, these include beets, carrots, onion and tomato filling, preferably those homemade. In addition to the dressing, the borscht requires potatoes, cabbage and various spices and herbs. And, of course, don’t forget about meat or, if you like, mushrooms which make your some much more nourishing.
Now, let’s talk about the benefits for your health when you consume this dish. Although everyone knows that the first courses are not as good and healthy as others, we’ll present a few arguments in favor of a borsch:
Now we know everything about the history and the healthy features of Ukrainian Borscht, we just want to remember that there is one compulsory addition without which Broscht recipe will be incomplete, and that’s small buns with garlic dressing. Because the smell of borsch with garlic buns is one in a million! If you want to know how to make them, you can easily find it on our website. For now, let's just figure out how to cook Borscht. So, just follow our recipe!
Mind that the quantity of aforementioned ingredients may vary according to your personal preferences on the density of the soup. Our soup is going to be a bit thick, full of meat and vegetables.
First, prepare all the products you need.
Take a pan with water and put it on a heat.
Low fat pieces of meat go in the pan.
Cut the cabbage into strips.
Put the strips of beetroot into the bowl with sugar.
Cover it with a lid and leave for 15 minutes.
Don’t forget to remove the foam from the broth.
After removing it, cook for 20 more minutes.
Pour the vegetable oil into the deep stewpot.
The onion should fried until it becomes transparent.
Add some carrot to the freed onion.
When you feel the smell of carrot it’s time to add some beetroot with juice.
Pour some tomato juice in the stewpot and mix it.
Add some salt and season with spices.
The pan should be covered, cook for 20 minutes.
Cut potatoes into cubes and add to the pan with the boiling broth.
Cook potatoes for the same time as you need for the dressing.
Now you should add some sliced cabbage.
It's necessary to add the ready-made dressing.
You should get the soup just as on our photo. If the pan is not full, top up with boiling water.
Add some chopped herbs with salt and pepper. Leave it boiling for at least 5 minutes.
Ready-made Ukrainian Borscht is better served with lard, black bread and, of course, a tiny bit of garlic.
So, that’s it, we’ve shown you how to cook a perfect borscht quickly and tasty. We hope that you and your family will enjoy every spoon of it! We’re looking forward to your original recipes of borscht. Bon Appetite! Always yours, HozOboz.